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"content": "\u003cfigure id=\"attachment_69045\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/food-worker-family.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/food-worker-family.jpg\" alt=\"Losia Nyankale helps daughter Jonessa and son Juliean learn the alphabet. Nyankale, who works in a restaurant in Washington, D.C., says she needs food stamps and child-care subsidies to make ends meet. Photo: Jennifer Ludden/NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-69045\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Losia Nyankale helps daughter Jonessa and son Juliean learn the alphabet. Nyankale, who works in a restaurant in Washington, D.C., says she needs food stamps and child-care subsidies to make ends meet. Photo: Jennifer Ludden/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/29/216495125/for-restaurant-workers-a-struggle-to-put-food-on-the-table\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/08/20130829_me_16.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100815/jennifer-ludden\">Jennifer Ludden\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/29/216495125/for-restaurant-workers-a-struggle-to-put-food-on-the-table\">The Salt at NPR Food\u003c/a> (8/29/13)\u003c/p>\n\u003cp>Losia Nyankale, 29, didn't \u003cem>mean\u003c/em> to make a career in the restaurant business. But after Nyankale was in college for two years, her mom lost her job as a schoolteacher and could no longer pay tuition. Then, Nyankale's temp jobs in bookkeeping dried up in the recession. So she went back to her standby — restaurant work.\u003c/p>\n\u003cp>\"I did some kitchen work. The pantries or the salad station,\" she says. \"I've also managed, supervised, wash[ed] dishes.\"\u003c/p>\n\u003cp>These days, after her waitressing shift in a tony Washington, D.C., neighborhood, Nyankale picks up her 5-year-old son from school and her 4-year-old daughter from day care. Then it's an hourlong trek on the subway and bus to Nyankale's third-floor walk-up apartment. She and the children's father are separated, and he takes the kids on weekends.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Nyankale, who started out in fast food, joined such workers in a protest march in New York this past spring. The union-backed movement is asking for the right to organize and for \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/29/largest-strike-so-far-by-fast-food-workers-set-for-thursday/\">a pay increase\u003c/a> to $15 per hour.\u003c/p>\n\u003cp>Nyankale is actually luckier than many restaurant workers; with tips, she \u003cem>can \u003c/em>sometimes make that much. But she has cut back her hours — to 25 a week — to allow time with her children. The only way she can make ends meet now, she says, is through food stamps and subsidies for rent and child care.\u003c/p>\n\u003cp>Traditionally, the food and restaurant industry has been an entry point for young people, who then move up. But today, according to government figures, the average such employee is 29 years old. And, like Nyankale, nearly a quarter of them are parents.\u003c/p>\n\u003cp>\u003cstrong>Juggling Jobs, Long Hours\u003c/strong>\u003c/p>\n\u003cp>Nyankale has tried working more. When the kids were very young, she juggled two part-time waitressing jobs, routinely getting off at 1 or 2 a.m. To find cheap child care at that hour, she went on Craigslist, but the women offering to watch kids in their homes were hit or miss.\u003c/p>\n\u003cp>\"You'd show up at the door and they're not home,\" Nyankale says. \"And then if you're trying to potty train [the children, the sitter's] not doing anything, or you pick up your child and your hand's soaked because their diaper hasn't been changed.\"\u003c/p>\n\u003cp>Nyankale tears up thinking about it. \"You know, there were times where I just went to work just to pay for my babysitter,\" she says.\u003c/p>\n\u003cp>In fact, some restaurant workers say they pay more than one-third of their income for child care, says Saru Jayaraman, co-founder and co-director of the worker advocacy group the Restaurant Opportunities Center.\u003c/p>\n\u003cp>She says most restaurant workers are part time, which means no paid time off. So when a child gets sick, \"it creates a real crisis. Basically, lose your job and go get your child,\" Jayaraman says. \"Or, scramble to try to find some informal care that might be able to go get your child for you.\"\u003c/p>\n\u003cp>Jayaraman supports a bill to raise the minimum wage to just over $10. So far, there's not enough congressional support to pass that, let alone the $15 per hour that fast-food workers are striking for.\u003c/p>\n\u003cp>\u003cstrong>The Case Against Higher Wages\u003c/strong>\u003c/p>\n\u003cp>Industry officials say a sharp increase in the minimum wage would kill jobs.\u003c/p>\n\u003cp>\"Doubling the minimum wage is absolutely, positively going to reduce the number of jobs,\" says Scott DeFife, executive vice president of policy and government affairs at the National Restaurant Association. He says the industry is proud that one-third of all American adults got their start in restaurant jobs. Part-time work and flexible schedules are a big attraction for many, he says, and he points out that half of those making the minimum wage are teenagers.\u003c/p>\n\u003cp>Above all, DeFife says, the restaurant industry offers opportunity. \"It's there for people who have had economic difficulties in the past, or who may not have finished four years of a college or university program,\" he says.\u003c/p>\n\u003cp>But some workers say they find it impossible to get ahead making the minimum wage.\u003c/p>\n\u003cp>\u003cstrong>Constantly Behind On Bills\u003c/strong>\u003c/p>\n\u003cp>\"I been cooking all my life. My grandmother, at like 5 years old, threw me in the kitchen,\" says Christopher Drumgold of Detroit. The 32-year-old father of two is a kitchen worker at a McDonald's and makes $7.40 an hour, Michigan's minimum wage.\u003c/p>\n\u003cp>Drumgold wanted to make a career of cooking and spent six months at the Le Cordon Bleu cooking school in Las Vegas. But he worked as an overnight security guard to pay tuition and couldn't keep up with his classes. Nearly a decade of restaurant work later, Drumgold's pay has hovered between $6 and $9 an hour — hardly enough to support himself, he says, let alone his two children.\u003c/p>\n\u003cp>\"The day care I send my kids to, they have an overnight stay,\" Drumgold says. \"The monthly charge comes to near, like, $100\" for each child, he says. He's constantly behind on bills and must sometimes decide between spending what he has on food or on rent.\u003c/p>\n\u003cp>Drumgold plans to join nationwide strike marches on Thursday, even if the fight for higher wages is a long one. He hopes his kids don't spend their working life in fast food. But if they have to, he says, they should be able to make a better living at it than he can. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_69045\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/food-worker-family.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/food-worker-family.jpg\" alt=\"Losia Nyankale helps daughter Jonessa and son Juliean learn the alphabet. Nyankale, who works in a restaurant in Washington, D.C., says she needs food stamps and child-care subsidies to make ends meet. Photo: Jennifer Ludden/NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-69045\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Losia Nyankale helps daughter Jonessa and son Juliean learn the alphabet. Nyankale, who works in a restaurant in Washington, D.C., says she needs food stamps and child-care subsidies to make ends meet. Photo: Jennifer Ludden/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/29/216495125/for-restaurant-workers-a-struggle-to-put-food-on-the-table\">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/2100815/jennifer-ludden\">Jennifer Ludden\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/29/216495125/for-restaurant-workers-a-struggle-to-put-food-on-the-table\">The Salt at NPR Food\u003c/a> (8/29/13)\u003c/p>\n\u003cp>Losia Nyankale, 29, didn't \u003cem>mean\u003c/em> to make a career in the restaurant business. But after Nyankale was in college for two years, her mom lost her job as a schoolteacher and could no longer pay tuition. Then, Nyankale's temp jobs in bookkeeping dried up in the recession. So she went back to her standby — restaurant work.\u003c/p>\n\u003cp>\"I did some kitchen work. The pantries or the salad station,\" she says. \"I've also managed, supervised, wash[ed] dishes.\"\u003c/p>\n\u003cp>These days, after her waitressing shift in a tony Washington, D.C., neighborhood, Nyankale picks up her 5-year-old son from school and her 4-year-old daughter from day care. Then it's an hourlong trek on the subway and bus to Nyankale's third-floor walk-up apartment. She and the children's father are separated, and he takes the kids on weekends.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Nyankale, who started out in fast food, joined such workers in a protest march in New York this past spring. The union-backed movement is asking for the right to organize and for \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/29/largest-strike-so-far-by-fast-food-workers-set-for-thursday/\">a pay increase\u003c/a> to $15 per hour.\u003c/p>\n\u003cp>Nyankale is actually luckier than many restaurant workers; with tips, she \u003cem>can \u003c/em>sometimes make that much. But she has cut back her hours — to 25 a week — to allow time with her children. The only way she can make ends meet now, she says, is through food stamps and subsidies for rent and child care.\u003c/p>\n\u003cp>Traditionally, the food and restaurant industry has been an entry point for young people, who then move up. But today, according to government figures, the average such employee is 29 years old. And, like Nyankale, nearly a quarter of them are parents.\u003c/p>\n\u003cp>\u003cstrong>Juggling Jobs, Long Hours\u003c/strong>\u003c/p>\n\u003cp>Nyankale has tried working more. When the kids were very young, she juggled two part-time waitressing jobs, routinely getting off at 1 or 2 a.m. To find cheap child care at that hour, she went on Craigslist, but the women offering to watch kids in their homes were hit or miss.\u003c/p>\n\u003cp>\"You'd show up at the door and they're not home,\" Nyankale says. \"And then if you're trying to potty train [the children, the sitter's] not doing anything, or you pick up your child and your hand's soaked because their diaper hasn't been changed.\"\u003c/p>\n\u003cp>Nyankale tears up thinking about it. \"You know, there were times where I just went to work just to pay for my babysitter,\" she says.\u003c/p>\n\u003cp>In fact, some restaurant workers say they pay more than one-third of their income for child care, says Saru Jayaraman, co-founder and co-director of the worker advocacy group the Restaurant Opportunities Center.\u003c/p>\n\u003cp>She says most restaurant workers are part time, which means no paid time off. So when a child gets sick, \"it creates a real crisis. Basically, lose your job and go get your child,\" Jayaraman says. \"Or, scramble to try to find some informal care that might be able to go get your child for you.\"\u003c/p>\n\u003cp>Jayaraman supports a bill to raise the minimum wage to just over $10. So far, there's not enough congressional support to pass that, let alone the $15 per hour that fast-food workers are striking for.\u003c/p>\n\u003cp>\u003cstrong>The Case Against Higher Wages\u003c/strong>\u003c/p>\n\u003cp>Industry officials say a sharp increase in the minimum wage would kill jobs.\u003c/p>\n\u003cp>\"Doubling the minimum wage is absolutely, positively going to reduce the number of jobs,\" says Scott DeFife, executive vice president of policy and government affairs at the National Restaurant Association. He says the industry is proud that one-third of all American adults got their start in restaurant jobs. Part-time work and flexible schedules are a big attraction for many, he says, and he points out that half of those making the minimum wage are teenagers.\u003c/p>\n\u003cp>Above all, DeFife says, the restaurant industry offers opportunity. \"It's there for people who have had economic difficulties in the past, or who may not have finished four years of a college or university program,\" he says.\u003c/p>\n\u003cp>But some workers say they find it impossible to get ahead making the minimum wage.\u003c/p>\n\u003cp>\u003cstrong>Constantly Behind On Bills\u003c/strong>\u003c/p>\n\u003cp>\"I been cooking all my life. My grandmother, at like 5 years old, threw me in the kitchen,\" says Christopher Drumgold of Detroit. The 32-year-old father of two is a kitchen worker at a McDonald's and makes $7.40 an hour, Michigan's minimum wage.\u003c/p>\n\u003cp>Drumgold wanted to make a career of cooking and spent six months at the Le Cordon Bleu cooking school in Las Vegas. But he worked as an overnight security guard to pay tuition and couldn't keep up with his classes. Nearly a decade of restaurant work later, Drumgold's pay has hovered between $6 and $9 an hour — hardly enough to support himself, he says, let alone his two children.\u003c/p>\n\u003cp>\"The day care I send my kids to, they have an overnight stay,\" Drumgold says. \"The monthly charge comes to near, like, $100\" for each child, he says. He's constantly behind on bills and must sometimes decide between spending what he has on food or on rent.\u003c/p>\n\u003cp>Drumgold plans to join nationwide strike marches on Thursday, even if the fight for higher wages is a long one. He hopes his kids don't spend their working life in fast food. But if they have to, he says, they should be able to make a better living at it than he can. \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": "Tortellini, The Dumpling Inspired By Venus' Navel",
"title": "Tortellini, The Dumpling Inspired By Venus' Navel",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_68917\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/venus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/venus.jpg\" alt=\"Even in Sandro Botticelli's painting <em>The Birth of Venus,</em> the goddess's belly resembles a plump, firm tortellino. Image: Wikimedia.org\" width=\"1120\" height=\"693\" class=\"size-full wp-image-68917\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Even in Sandro Botticelli's painting \u003cem>The Birth of Venus,\u003c/em> the goddess's belly resembles a plump, firm tortellino. Image: \u003ca href=\"http://en.wikipedia.org/wiki/File:Sandro_Botticelli_-_La_nascita_di_Venere_-_Google_Art_Project_-_edited.jpg\">Wikimedia.org\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/27/210555719/tortellini-the-dumpling-inspired-by-venus-navel\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/08/20130827_me_05.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2101034/sylvia-poggioli\">Sylvia Poggioli\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/27/210555719/tortellini-the-dumpling-inspired-by-venus-navel\">The Salt at NPR Food\u003c/a> (98/27/13)\u003c/p>\n\u003cp>Tortellini — small circles of rolled dough folded around a filling — are one of the most renowned members of the Italian pasta family. In the land of their birth, the region near the Italian city of Bologna, they're strictly served as broth-like dumplings.\u003c/p>\n\u003cp>Possibly no foodstuff in Italian cuisine is surrounded by so much history and lore.\u003c/p>\n\u003cfigure id=\"attachment_68916\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tortellino.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tortellino.jpg\" alt=\"A young boy in Castelfranco Emilia, Italy, shows off a ceramic version of a tortellino during the town's annual celebration of the pasta's nameless inventor.\" width=\"290\" class=\"size-full wp-image-68916\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A young boy in Castelfranco Emilia, Italy, shows off a ceramic version of a tortellino during the town's annual celebration of the pasta's nameless inventor. Photo courtesy of \u003ca href=\"http://www.lacarbonarablog.it/\">La Carbonara blog\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Legend has it that Venus, the goddess of love, once stayed at the local tavern in the town of \u003ca href=\"https://maps.google.com/maps?q=castelfranco+emilia&ll=44.590467,11.052246&spn=5.664388,8.118896&hnear=Castelfranco+Emilia,+Provincia+di+Modena,+Emilia-Romagna,+Italy&gl=us&t=m&z=7\">Castelfranco Emilia\u003c/a>, halfway between the gastronomic giants Bologna and Modena.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The innkeeper spied on his guest through the keyhole of her room and got a partial glimpse of her. Struck by what he saw, he rushed to his kitchen, rolled out a sheet of fresh egg pasta and invented a shape inspired by Venus' navel.\u003c/p>\n\u003cp>Every year, Castelfranco Emilia celebrates its favorite son — the nameless inventor of the most sensual of all pasta shapes. Drummers, flag-throwers and local residents parade through town dressed in elaborate Renaissance costumes. On a makeshift stage, the legend of the peeping-Tom innkeeper is more or less re-enacted. The mood is festive and suitable for children.\u003c/p>\n\u003cp>\"Inspired by the sight of the divine navel,\" the master of ceremonies intones, \"our innkeeper invents the prestigious ... tortellino!\"\u003c/p>\n\u003cp>While its origins may not be in antiquity, the first known tortellino recipe dates to 1570.\u003c/p>\n\u003cp>Gianni degli Angeli is the president of the San Nicola Association, which has taken on the task of safeguarding the local region's renowned culinary traditions.\u003c/p>\n\u003cp>He says the No. 1 symbol of the local gastronomic culture is the tortellino. \"In times of poverty and hardship, we ate tortellini only at Christmas, Easter and at weddings, because the filling is made of costly ingredients like prosciutto and parmesan cheese,\" he says.\u003c/p>\n\u003cp>Tortellini are an integral part of family life in the Emilia region, says Massimo Bottura, chef and owner of a three-Michelin-star restaurant in Modena. \"I grew up under the kitchen table escaping my older brothers at my grandmother's, where flour fell on my feet.\"\u003c/p>\n\u003cp>\u003cstrong>Turning Flour And Eggs Into Tortellini\u003c/strong>\u003cbr>\nWomen from Castelfranco Emilia, Italy, demonstrate how they prepared 180 kilograms of tortellini for the 2012 London Olympics.\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe width=\"600\" height=\"338\" src=\"http://www.npr.org/templates/event/embeddedVideo.php?storyId=210555719&mediaId=211357601\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/div>\n\u003cp>\u003cem>Source: Appeditor 2013 Tutti i diritti riservati\u003c/em>\u003cbr>\n\u003cem>Credit: Il Tortellino Progetto e realizzazione di Lucia Barbieri, Paola Busani e Monica Ropa\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>At an international gathering of famous chefs, he said that tortellini bring out a competitive spirit. \"Every family has its own recipe for tortellini, more Parmigiano, less Parmigiano,\" he says. \"I don't put prosciutto. I want mortadella. There are more discussions about tortellini in our family, in every Emilian family, than about politics.\"\u003c/p>\n\u003cp>Politics and soccer are way outranked in Emilia by the desire to eat well — \u003cem>very\u003c/em> well.\u003c/p>\n\u003cp>Making tortellini is an elaborate operation and has long been the domain of women known as \u003cem>sfogline\u003c/em>. The word derives from \u003cem>sfoglia,\u003c/em> the sheet of fresh egg pasta that is painstakingly rolled out by hand.\u003c/p>\n\u003cp>Grazia Battistini is 63 years old, and she's been a \u003cem>sfoglina\u003c/em> for some 50 years.\u003c/p>\n\u003cfigure id=\"attachment_68919\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/sfoglina-tortellini.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/sfoglina-tortellini.jpg\" alt=\"Grazia Battistini, 63, has been been making tortellini as a <em>sfoglina </em>for about 50 years. A statue of the ideal tortellino shape sits in the foreground. Photo: Sylvia Poggioli/NPR\" width=\"290\" class=\"size-full wp-image-68919\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grazia Battistini, 63, has been been making tortellini as a \u003cem>sfoglina \u003c/em>for about 50 years. A statue of the ideal tortellino shape sits in the foreground. Photo: Sylvia Poggioli/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"Grandmothers and mothers handed down the tradition to daughters and granddaughters. We started when we were 7 or 8 years old,\" she says. \"If we couldn't reach the tabletop, they gave us a stool to stand on. Little by little, we learned to roll and then to cut the pasta. We had to be careful not to cut our fingers.\"\u003c/p>\n\u003cp>For most of her life, Battistini says, making fresh egg pasta was an activity that involved the entire family. \"It was an occasion for socialization,\" she says. \"We were all together, men, women, children, everyone working together collectively.\"\u003c/p>\n\u003cp>Battistini gives us a demonstration on a wooden tabletop.\u003c/p>\n\u003cp>\"For every 4 ounces of flour, we use one egg,\" she says. \"We make a crater in the center of the flour, and we break the eggs in the center and whisk briskly with a fork.\"\u003c/p>\n\u003cp>Battistini then starts mixing and scraping, and kneading the dough mostly with the palm of her hands — for at least 10 minutes. Once it's smooth and in the shape of a ball, she sets it aside to rest and starts on the filling, a mixture of prosciutto, mortadella, pork loin, eggs, Parmesan cheese and nutmeg.\u003c/p>\n\u003cp>Battistini then returns to the \u003cem>sfoglia\u003c/em>\u003cem>. \u003c/em>Her entire body sways, rhythmically and sensually, as she stretches the dough over and over again with a rolling pin until it forms a large paper-thin sheet, not more than 1 millimeter thick.\u003c/p>\n\u003cp>When the sheet is ready, Battistini starts cutting it in strips and then into little squares 3 centimeters per side. She puts a dab of filling in the center, folds the square into a triangle, presses it, then rolls it around her index finger — out comes the belly-button shaped dumpling.\u003c/p>\n\u003cp>Like most Italians, Battistini has little patience for culinary experimentation and observes a rigid dogma in the kitchen.\u003c/p>\n\u003cfigure id=\"attachment_68920\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tortelloni.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tortelloni-290x217.jpg\" alt=\"Hand-made tortelloni – the larger size — are displayed at a grocery store in Castelfranco Emilia, Italy. Photo: Sylvia Poggioli/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-68920\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hand-made tortelloni – the larger size — are displayed at a grocery store in Castelfranco Emilia, Italy. Photo: Sylvia Poggioli/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"The tortellino can \u003cem>only\u003c/em> be served in broth, that's what tradition teaches us. Of course, some people today serve it with butter, cream or tomato sauce, but then they're killing the taste of the filling.\"\u003c/p>\n\u003cp>Once upon a time, a young man seeking a wife wanted first and foremost a master \u003cem>sfoglina\u003c/em>. But starting in the 1960s, women started working outside the home, and many no longer know how to make fresh egg pasta.\u003c/p>\n\u003cp>The art of making tortellino is endangered.\u003c/p>\n\u003cp>Now, a group of young graphic designers from Modena has produced \u003ca href=\"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewSoftware?id=676588559&mt=8\">an app\u003c/a> to safeguard the art of making tortellino, its history and the role in plays in the local culture.\u003c/p>\n\u003cp>Lucia Barbieri says it's aimed at teaching everyone how to make tortellini.\u003c/p>\n\u003cp>\"For example, men are showing a keen interest in making tortellino,\" Barbieri says. \"When I get together with a group of friends to make pasta, the men are always most enthusiastic as they learn an art that always belonged to women alone.\"\u003c/p>\n\u003cp>Meanwhile in Bologna, a new business opened last fall in the center of town — it's a tortellino-to-go joint, appropriately called Tortellino Bologna.\u003c/p>\n\u003cp>Open every day until midnight, it caters to students, office workers and even housewives. Customers can order online.\u003c/p>\n\u003cp>It's the brainchild of Federico Spisani, who left his job in a bank to embark on an effort to safeguard his grandmother's culinary traditions with a contemporary twist. He has enlisted an army of \u003cem>sfogline\u003c/em> — several of whom are in their 80s — to prepare fresh pasta every day. Servings come in Styrofoam cups.\u003c/p>\n\u003cp>\"I try to unite the Italian quality of food — the best, in my opinion, in the world, — in a very fast-food way, cheap and fast,\" Spisani says.\u003c/p>\n\u003cp>As we leave, two well-dressed, middle-aged women enter the shop circumspectly and, probably hoping nobody will recognize them, they order two servings of takeaway tortellino.\u003c/p>\n\u003cp>\u003ciframe src=\"//instagram.com/p/dhMNP7OIxz/embed/\" width=\"612\" height=\"710\" frameborder=\"0\" scrolling=\"no\" allowtransparency=\"true\">\u003c/iframe>\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": "Legend has it that an innkeeper caught a glimpse of the goddess of love in her bedroom and then rushed to his kitchen to create an egg pasta inspired by Venus' belly button. Today the art of making tortellini is endangered, but several groups are devising creative ways to preserve the tradition.",
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"description": "Legend has it that an innkeeper caught a glimpse of the goddess of love in her bedroom and then rushed to his kitchen to create an egg pasta inspired by Venus' belly button. Today the art of making tortellini is endangered, but several groups are devising creative ways to preserve the tradition.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68917\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/venus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/venus.jpg\" alt=\"Even in Sandro Botticelli's painting <em>The Birth of Venus,</em> the goddess's belly resembles a plump, firm tortellino. Image: Wikimedia.org\" width=\"1120\" height=\"693\" class=\"size-full wp-image-68917\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Even in Sandro Botticelli's painting \u003cem>The Birth of Venus,\u003c/em> the goddess's belly resembles a plump, firm tortellino. Image: \u003ca href=\"http://en.wikipedia.org/wiki/File:Sandro_Botticelli_-_La_nascita_di_Venere_-_Google_Art_Project_-_edited.jpg\">Wikimedia.org\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/27/210555719/tortellini-the-dumpling-inspired-by-venus-navel\">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/2101034/sylvia-poggioli\">Sylvia Poggioli\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/27/210555719/tortellini-the-dumpling-inspired-by-venus-navel\">The Salt at NPR Food\u003c/a> (98/27/13)\u003c/p>\n\u003cp>Tortellini — small circles of rolled dough folded around a filling — are one of the most renowned members of the Italian pasta family. In the land of their birth, the region near the Italian city of Bologna, they're strictly served as broth-like dumplings.\u003c/p>\n\u003cp>Possibly no foodstuff in Italian cuisine is surrounded by so much history and lore.\u003c/p>\n\u003cfigure id=\"attachment_68916\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tortellino.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tortellino.jpg\" alt=\"A young boy in Castelfranco Emilia, Italy, shows off a ceramic version of a tortellino during the town's annual celebration of the pasta's nameless inventor.\" width=\"290\" class=\"size-full wp-image-68916\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A young boy in Castelfranco Emilia, Italy, shows off a ceramic version of a tortellino during the town's annual celebration of the pasta's nameless inventor. Photo courtesy of \u003ca href=\"http://www.lacarbonarablog.it/\">La Carbonara blog\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Legend has it that Venus, the goddess of love, once stayed at the local tavern in the town of \u003ca href=\"https://maps.google.com/maps?q=castelfranco+emilia&ll=44.590467,11.052246&spn=5.664388,8.118896&hnear=Castelfranco+Emilia,+Provincia+di+Modena,+Emilia-Romagna,+Italy&gl=us&t=m&z=7\">Castelfranco Emilia\u003c/a>, halfway between the gastronomic giants Bologna and Modena.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The innkeeper spied on his guest through the keyhole of her room and got a partial glimpse of her. Struck by what he saw, he rushed to his kitchen, rolled out a sheet of fresh egg pasta and invented a shape inspired by Venus' navel.\u003c/p>\n\u003cp>Every year, Castelfranco Emilia celebrates its favorite son — the nameless inventor of the most sensual of all pasta shapes. Drummers, flag-throwers and local residents parade through town dressed in elaborate Renaissance costumes. On a makeshift stage, the legend of the peeping-Tom innkeeper is more or less re-enacted. The mood is festive and suitable for children.\u003c/p>\n\u003cp>\"Inspired by the sight of the divine navel,\" the master of ceremonies intones, \"our innkeeper invents the prestigious ... tortellino!\"\u003c/p>\n\u003cp>While its origins may not be in antiquity, the first known tortellino recipe dates to 1570.\u003c/p>\n\u003cp>Gianni degli Angeli is the president of the San Nicola Association, which has taken on the task of safeguarding the local region's renowned culinary traditions.\u003c/p>\n\u003cp>He says the No. 1 symbol of the local gastronomic culture is the tortellino. \"In times of poverty and hardship, we ate tortellini only at Christmas, Easter and at weddings, because the filling is made of costly ingredients like prosciutto and parmesan cheese,\" he says.\u003c/p>\n\u003cp>Tortellini are an integral part of family life in the Emilia region, says Massimo Bottura, chef and owner of a three-Michelin-star restaurant in Modena. \"I grew up under the kitchen table escaping my older brothers at my grandmother's, where flour fell on my feet.\"\u003c/p>\n\u003cp>\u003cstrong>Turning Flour And Eggs Into Tortellini\u003c/strong>\u003cbr>\nWomen from Castelfranco Emilia, Italy, demonstrate how they prepared 180 kilograms of tortellini for the 2012 London Olympics.\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe width=\"600\" height=\"338\" src=\"http://www.npr.org/templates/event/embeddedVideo.php?storyId=210555719&mediaId=211357601\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/div>\n\u003cp>\u003cem>Source: Appeditor 2013 Tutti i diritti riservati\u003c/em>\u003cbr>\n\u003cem>Credit: Il Tortellino Progetto e realizzazione di Lucia Barbieri, Paola Busani e Monica Ropa\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>At an international gathering of famous chefs, he said that tortellini bring out a competitive spirit. \"Every family has its own recipe for tortellini, more Parmigiano, less Parmigiano,\" he says. \"I don't put prosciutto. I want mortadella. There are more discussions about tortellini in our family, in every Emilian family, than about politics.\"\u003c/p>\n\u003cp>Politics and soccer are way outranked in Emilia by the desire to eat well — \u003cem>very\u003c/em> well.\u003c/p>\n\u003cp>Making tortellini is an elaborate operation and has long been the domain of women known as \u003cem>sfogline\u003c/em>. The word derives from \u003cem>sfoglia,\u003c/em> the sheet of fresh egg pasta that is painstakingly rolled out by hand.\u003c/p>\n\u003cp>Grazia Battistini is 63 years old, and she's been a \u003cem>sfoglina\u003c/em> for some 50 years.\u003c/p>\n\u003cfigure id=\"attachment_68919\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/sfoglina-tortellini.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/sfoglina-tortellini.jpg\" alt=\"Grazia Battistini, 63, has been been making tortellini as a <em>sfoglina </em>for about 50 years. A statue of the ideal tortellino shape sits in the foreground. Photo: Sylvia Poggioli/NPR\" width=\"290\" class=\"size-full wp-image-68919\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grazia Battistini, 63, has been been making tortellini as a \u003cem>sfoglina \u003c/em>for about 50 years. A statue of the ideal tortellino shape sits in the foreground. Photo: Sylvia Poggioli/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"Grandmothers and mothers handed down the tradition to daughters and granddaughters. We started when we were 7 or 8 years old,\" she says. \"If we couldn't reach the tabletop, they gave us a stool to stand on. Little by little, we learned to roll and then to cut the pasta. We had to be careful not to cut our fingers.\"\u003c/p>\n\u003cp>For most of her life, Battistini says, making fresh egg pasta was an activity that involved the entire family. \"It was an occasion for socialization,\" she says. \"We were all together, men, women, children, everyone working together collectively.\"\u003c/p>\n\u003cp>Battistini gives us a demonstration on a wooden tabletop.\u003c/p>\n\u003cp>\"For every 4 ounces of flour, we use one egg,\" she says. \"We make a crater in the center of the flour, and we break the eggs in the center and whisk briskly with a fork.\"\u003c/p>\n\u003cp>Battistini then starts mixing and scraping, and kneading the dough mostly with the palm of her hands — for at least 10 minutes. Once it's smooth and in the shape of a ball, she sets it aside to rest and starts on the filling, a mixture of prosciutto, mortadella, pork loin, eggs, Parmesan cheese and nutmeg.\u003c/p>\n\u003cp>Battistini then returns to the \u003cem>sfoglia\u003c/em>\u003cem>. \u003c/em>Her entire body sways, rhythmically and sensually, as she stretches the dough over and over again with a rolling pin until it forms a large paper-thin sheet, not more than 1 millimeter thick.\u003c/p>\n\u003cp>When the sheet is ready, Battistini starts cutting it in strips and then into little squares 3 centimeters per side. She puts a dab of filling in the center, folds the square into a triangle, presses it, then rolls it around her index finger — out comes the belly-button shaped dumpling.\u003c/p>\n\u003cp>Like most Italians, Battistini has little patience for culinary experimentation and observes a rigid dogma in the kitchen.\u003c/p>\n\u003cfigure id=\"attachment_68920\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tortelloni.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tortelloni-290x217.jpg\" alt=\"Hand-made tortelloni – the larger size — are displayed at a grocery store in Castelfranco Emilia, Italy. Photo: Sylvia Poggioli/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-68920\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hand-made tortelloni – the larger size — are displayed at a grocery store in Castelfranco Emilia, Italy. Photo: Sylvia Poggioli/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"The tortellino can \u003cem>only\u003c/em> be served in broth, that's what tradition teaches us. Of course, some people today serve it with butter, cream or tomato sauce, but then they're killing the taste of the filling.\"\u003c/p>\n\u003cp>Once upon a time, a young man seeking a wife wanted first and foremost a master \u003cem>sfoglina\u003c/em>. But starting in the 1960s, women started working outside the home, and many no longer know how to make fresh egg pasta.\u003c/p>\n\u003cp>The art of making tortellino is endangered.\u003c/p>\n\u003cp>Now, a group of young graphic designers from Modena has produced \u003ca href=\"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewSoftware?id=676588559&mt=8\">an app\u003c/a> to safeguard the art of making tortellino, its history and the role in plays in the local culture.\u003c/p>\n\u003cp>Lucia Barbieri says it's aimed at teaching everyone how to make tortellini.\u003c/p>\n\u003cp>\"For example, men are showing a keen interest in making tortellino,\" Barbieri says. \"When I get together with a group of friends to make pasta, the men are always most enthusiastic as they learn an art that always belonged to women alone.\"\u003c/p>\n\u003cp>Meanwhile in Bologna, a new business opened last fall in the center of town — it's a tortellino-to-go joint, appropriately called Tortellino Bologna.\u003c/p>\n\u003cp>Open every day until midnight, it caters to students, office workers and even housewives. Customers can order online.\u003c/p>\n\u003cp>It's the brainchild of Federico Spisani, who left his job in a bank to embark on an effort to safeguard his grandmother's culinary traditions with a contemporary twist. He has enlisted an army of \u003cem>sfogline\u003c/em> — several of whom are in their 80s — to prepare fresh pasta every day. Servings come in Styrofoam cups.\u003c/p>\n\u003cp>\"I try to unite the Italian quality of food — the best, in my opinion, in the world, — in a very fast-food way, cheap and fast,\" Spisani says.\u003c/p>\n\u003cp>As we leave, two well-dressed, middle-aged women enter the shop circumspectly and, probably hoping nobody will recognize them, they order two servings of takeaway tortellino.\u003c/p>\n\u003cp>\u003ciframe src=\"//instagram.com/p/dhMNP7OIxz/embed/\" width=\"612\" height=\"710\" frameborder=\"0\" scrolling=\"no\" allowtransparency=\"true\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_68899\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/water-farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/water-farm.jpg\" alt=\"An irrigation pivot waters a corn field in Nebraska. Many farmers in Nebraska and Kansas rely on irrigation to water their corn fields. But the underground aquifer they draw from will run dry. Photo: Nati Harnik/AP\" width=\"1120\" height=\"628\" class=\"size-full wp-image-68899\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An irrigation pivot waters a corn field in Nebraska. Many farmers in Nebraska and Kansas rely on irrigation to water their corn fields. But the underground aquifer they draw from will run dry. 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/2013/08/27/215831484/turning-off-the-spigot-in-western-kansas-farmland\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/08/20130827_me_08.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/2013/08/27/215831484/turning-off-the-spigot-in-western-kansas-farmland\">The Salt at NPR Food\u003c/a> (8/27/13)\u003c/p>\n\u003cp>Across the high plains, many farmers depend on underground stores of water, and they worry about wells going dry. A new scientific \u003ca href=\"http://www.pnas.org/content/early/2013/08/14/1220351110.abstract\">study\u003c/a> of western Kansas lays out a predicted timeline for those fears to become reality. But it also shows an alternative path for farming in Kansas: The moment of reckoning can be delayed, and the impact softened, if farmers start conserving water now.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ce.ksu.edu/people/faculty/steward\">David Steward\u003c/a>, a water expert at Kansas State University, says that he and his colleagues started this research project with a specific kind of person in mind: \"The family farmer who's trying to see into the future, and trying to pass on his or her land to their grandchildren.\"\u003c/p>\n\u003cp>Farmers in western Kansas have good reason to worry about the future. They know that that big irrigated fields of corn in this part of the country are taking water out of underground aquifers much faster than rain or snow can fill those natural reservoirs back up.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Steward decided to come up with better estimates for how soon the aquifers will go dry, and how that will affect farmers. He got together with experts on growing corn and raising livestock. \"We were trying to provide a little bit better glimpse into the future, so that people would have a better idea how to plan,\" he says.\u003c/p>\n\u003cp>According to their calculations, if Kansas farmers keep pumping water out of the High Plains aquifer as they have in the past, the amount of water they're able to extract will start to fall in just 10 years or so. They'll still be able to continue harvesting more corn for another generation, though, because technology — better irrigation systems and genetically improved corn — will let them use that water more efficiently.\u003c/p>\n\u003cp>But after that, even the latest technology won't save the corn fields. Irrigated fields will start to disappear, followed by cattle feedlots. The long expansion of agricultural production in western Kansas will end.\u003c/p>\n\u003cp>Yet Steward and his colleagues also lay out some alternative paths that the farmers of Kansas could take. For instance, if farmers reduced their water use by 20 percent right now, it would take a big bite out of their corn production, but production then would resume growing. It wouldn't peak until 2070, and then it would decline much more gradually. \"If we're able to save as much water as possible now, the more we save, the more corn we'll be able to grow into the future,\" Steward says.\u003c/p>\n\u003cp>These predictions appear in in this week's issue of the \u003cem>Proceedings of the National Academy of Sciences.\u003c/em>\u003c/p>\n\u003cp>The exact numbers are new, but the issue of water conservation is a familiar one in western Kansas. Thirty years ago, local governments in several parts of the region set up groundwater management districts - essentially, committees for discussing ways to attack the problem.\u003c/p>\n\u003cp>Mark Rude, executive director of the groundwater management \u003ca href=\"http://www.gmd3.org/index.html\">district\u003c/a> for southwest Kansas, says that discussion can turn emotional, \"because there's nothing more fundamental to the local family farm than the water supply.\"\u003c/p>\n\u003cp>At the same time, he says, the families on those farms are worried about the future. They want their grandchildren to have plenty of water, too.\u003c/p>\n\u003cp>Rude says, in his district, they've discussed lots of alternatives for how to reduce water use: Cuts in irrigated acres; cuts in the amount of water used on each acre. But it's mostly talk so far, rather than action, for a very practical reason. His agency may not have the legal authority to force farmers to cut back on their water use.\u003c/p>\n\u003cp>Those farmers own rights to water the way they own land. Any rule that tries to restrict that right could be challenged in court. \"The last thing people really want to see is simply a whole lot of court cases,\" Rude says.\u003c/p>\n\u003cp>The groundwater management districts have been trying to avoid that outcome by coming up with plans that everyone can support.\u003c/p>\n\u003cp>There's a model for this. In one small \u003ca href=\"http://www.ksda.gov/water_management_services/?cid=2021\">area\u003c/a> in northwestern Kansas, farmers have agreed to use 20 percent less water for the next five years. \"It's an experiment, and a lot of people are watching that,\" Rude says. \"And of course, that figures prominently in the conversations about, 'If we were going to do it, how would we do it?' \"\u003c/p>\n\u003cp>If they can't come up with a plan for cutting water use, of course, eventually the natural laws of hydrology will step in. Farmers will use less water when the wells go dry.\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 Kansas farmers keep pumping water out of the High Plains aquifer as they have in the past, the amount of water they can extract will start to fall in just 10 years or so, scientists predict. That will cause big changes in the agricultural economy. But reducing water use now could help delay and ease that disruption.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68899\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/water-farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/water-farm.jpg\" alt=\"An irrigation pivot waters a corn field in Nebraska. Many farmers in Nebraska and Kansas rely on irrigation to water their corn fields. But the underground aquifer they draw from will run dry. Photo: Nati Harnik/AP\" width=\"1120\" height=\"628\" class=\"size-full wp-image-68899\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An irrigation pivot waters a corn field in Nebraska. Many farmers in Nebraska and Kansas rely on irrigation to water their corn fields. But the underground aquifer they draw from will run dry. 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/2013/08/27/215831484/turning-off-the-spigot-in-western-kansas-farmland\">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/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/27/215831484/turning-off-the-spigot-in-western-kansas-farmland\">The Salt at NPR Food\u003c/a> (8/27/13)\u003c/p>\n\u003cp>Across the high plains, many farmers depend on underground stores of water, and they worry about wells going dry. A new scientific \u003ca href=\"http://www.pnas.org/content/early/2013/08/14/1220351110.abstract\">study\u003c/a> of western Kansas lays out a predicted timeline for those fears to become reality. But it also shows an alternative path for farming in Kansas: The moment of reckoning can be delayed, and the impact softened, if farmers start conserving water now.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ce.ksu.edu/people/faculty/steward\">David Steward\u003c/a>, a water expert at Kansas State University, says that he and his colleagues started this research project with a specific kind of person in mind: \"The family farmer who's trying to see into the future, and trying to pass on his or her land to their grandchildren.\"\u003c/p>\n\u003cp>Farmers in western Kansas have good reason to worry about the future. They know that that big irrigated fields of corn in this part of the country are taking water out of underground aquifers much faster than rain or snow can fill those natural reservoirs back up.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Steward decided to come up with better estimates for how soon the aquifers will go dry, and how that will affect farmers. He got together with experts on growing corn and raising livestock. \"We were trying to provide a little bit better glimpse into the future, so that people would have a better idea how to plan,\" he says.\u003c/p>\n\u003cp>According to their calculations, if Kansas farmers keep pumping water out of the High Plains aquifer as they have in the past, the amount of water they're able to extract will start to fall in just 10 years or so. They'll still be able to continue harvesting more corn for another generation, though, because technology — better irrigation systems and genetically improved corn — will let them use that water more efficiently.\u003c/p>\n\u003cp>But after that, even the latest technology won't save the corn fields. Irrigated fields will start to disappear, followed by cattle feedlots. The long expansion of agricultural production in western Kansas will end.\u003c/p>\n\u003cp>Yet Steward and his colleagues also lay out some alternative paths that the farmers of Kansas could take. For instance, if farmers reduced their water use by 20 percent right now, it would take a big bite out of their corn production, but production then would resume growing. It wouldn't peak until 2070, and then it would decline much more gradually. \"If we're able to save as much water as possible now, the more we save, the more corn we'll be able to grow into the future,\" Steward says.\u003c/p>\n\u003cp>These predictions appear in in this week's issue of the \u003cem>Proceedings of the National Academy of Sciences.\u003c/em>\u003c/p>\n\u003cp>The exact numbers are new, but the issue of water conservation is a familiar one in western Kansas. Thirty years ago, local governments in several parts of the region set up groundwater management districts - essentially, committees for discussing ways to attack the problem.\u003c/p>\n\u003cp>Mark Rude, executive director of the groundwater management \u003ca href=\"http://www.gmd3.org/index.html\">district\u003c/a> for southwest Kansas, says that discussion can turn emotional, \"because there's nothing more fundamental to the local family farm than the water supply.\"\u003c/p>\n\u003cp>At the same time, he says, the families on those farms are worried about the future. They want their grandchildren to have plenty of water, too.\u003c/p>\n\u003cp>Rude says, in his district, they've discussed lots of alternatives for how to reduce water use: Cuts in irrigated acres; cuts in the amount of water used on each acre. But it's mostly talk so far, rather than action, for a very practical reason. His agency may not have the legal authority to force farmers to cut back on their water use.\u003c/p>\n\u003cp>Those farmers own rights to water the way they own land. Any rule that tries to restrict that right could be challenged in court. \"The last thing people really want to see is simply a whole lot of court cases,\" Rude says.\u003c/p>\n\u003cp>The groundwater management districts have been trying to avoid that outcome by coming up with plans that everyone can support.\u003c/p>\n\u003cp>There's a model for this. In one small \u003ca href=\"http://www.ksda.gov/water_management_services/?cid=2021\">area\u003c/a> in northwestern Kansas, farmers have agreed to use 20 percent less water for the next five years. \"It's an experiment, and a lot of people are watching that,\" Rude says. \"And of course, that figures prominently in the conversations about, 'If we were going to do it, how would we do it?' \"\u003c/p>\n\u003cp>If they can't come up with a plan for cutting water use, of course, eventually the natural laws of hydrology will step in. Farmers will use less water when the wells go dry.\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": "In the Beginning, There Were ... Dumplings?",
"title": "In the Beginning, There Were ... Dumplings?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_68865\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/dumplings.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/dumplings.jpg\" alt=\"Buuz are the Mongolian take on the dumpling, and are typically filled with mutton or beef. Dumplings can be found across Europe and Asia and most are stuffed with whatever the locals like to eat. Photo: What'sAllThisThen/Flickr\" width=\"624\" height=\"467\" class=\"size-full wp-image-68865\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Buuz are the Mongolian take on the dumpling, and are typically filled with mutton or beef. Dumplings can be found across Europe and Asia and most are stuffed with whatever the locals like to eat. Photo: What'sAllThisThen/\u003ca href=\"http://www.flickr.com/photos/33092397@N00/\">Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/26/214833891/in-the-beginning-there-were-dumplings\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/08/20130826_me_15.mp3\"] \u003c/p>\n\u003cp>Post by Geoff Brumfiel, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/26/214833891/in-the-beginning-there-were-dumplings\">The Salt at NPR Food\u003c/a> (8/26/13)\u003c/p>\n\u003cp>From Warsaw to Wuhan, people around the world love dumplings. They're tasty little packages that can be made of any grain and stuffed with whatever the locals crave. But where did they come from?\u003c/p>\n\u003cp>No one knows for sure, but \u003ca href=\"http://kenalbala.blogspot.com/\">Ken Albala\u003c/a>, a food historian at the University of the Pacific in Stockton, Calif., thinks dumplings have been around for a very long time. \"Almost without doubt, there are prehistoric dumplings,\" he says.\u003c/p>\n\u003cp>Albala envisions the origins of the dumplings like this: To get nutrition from wild grains, hunter-gatherer humans had to cook them. Maybe they'd hollow out a log and fill it with water. Then they'd use hot stones from a fire to get the water boiling. They'd throw in the grain, he says. \"And I think it's a very fine line between putting in loose flour or meal, and getting a porridge out of it, or putting in lumps,\" and getting out dumplings.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Given a choice between gruel and dumplings, Albala says, many people would have chosen the dumpling. \"A dumpling, I don't know, it seems like more fun to me,\" he says.\u003c/p>\n\u003cp>Some of the earliest archaeological evidence for dumplings date from over a thousand years ago, says \u003ca href=\"http://www.fuchsiadunlop.com/\">Fuchsia Dunlop\u003c/a>, a food writer who specializes in Chinese cuisine. Archaeologists have found wooden bowls filled with dumplings from eighth century \u003ca href=\"http://www.metmuseum.org/toah/hd/tang/hd_tang.htm\">Tang Dynasty\u003c/a> graves \"that look exactly the same as you'd see served in a restaurant in the area today,\" Dunlop says.\u003c/p>\n\u003cp>Dumplings were also around in Renaissance Europe, adds Albala. \"The recipes start showing up in the 15\u003csup>th\u003c/sup> century,\" he says, often under the heading \"gnocchi.\" \"Basically, you just take breadcrumbs, you add flour to it, sometimes cheese, sometimes herbs and egg to bind it.\"\u003c/p>\n\u003cp>\u003ciframe src=\"//instagram.com/p/ded7wxOI48/embed/\" width=\"612\" height=\"710\" frameborder=\"0\" scrolling=\"no\" allowtransparency=\"true\">\u003c/iframe>\u003c/p>\n\u003cp>Today, dumplings exist across Europe and Asia. Many are called \u003ca href=\"http://en.wikipedia.org/wiki/Manti_(dumpling)\">manti\u003c/a>, or some variation thereof. Most are stuffed with whatever the locals like to eat: In the far west of China, it's mutton, in the Himalayas \u003ca href=\"http://toastpoint.blogspot.com/2007/05/tibetan-momo-or-yak-dumplings.html\">it might be Yak meat\u003c/a>. In fact, says Dunlop, they're all pretty much the same as what the Chinese call \u003ca href=\"http://en.wikipedia.org/wiki/Wonton\">wontons\u003c/a> and the Italians call \u003ca href=\"http://en.wikipedia.org/wiki/Tortellini\">tortellini\u003c/a>. \"So the same methods, the same shapes of wrapped dumpling all the way from Italy, right across Asia to China and even Korea,\" she says.\u003c/p>\n\u003cp>It's the endless variation on the theme that make dumplings something to celebrate, says Scott Drewno, the executive chef at \u003ca href=\"http://www.wolfgangpuck.com/restaurants/fine-dining/3941\">The Source\u003c/a> restaurant in Washington, D.C.\u003c/p>\n\u003cp>An NPR dumpling week? It's not enough, he says. There are a thousand different possible types of dumplings: different folds, different fillings, different sauces, he says. \"You could do a month if you wanted to.\"\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Chef Drewno's \u003c/strong>\u003cstrong>Pork Potstickers with Black Vinegar Dipping Sauce\u003c/strong>\u003c/h3>\n\u003ch5>\u003c/h5>\n\u003cp>\u003cem>For Potsticker Filling\u003c/em>\u003c/p>\n\u003cp>3 lb pork butt\u003c/p>\n\u003cp>1 tb cure salt\u003c/p>\n\u003cp>2 tb chopped garlic\u003c/p>\n\u003cp>1 tb chopped ginger\u003c/p>\n\u003cp>2 tb sugar\u003c/p>\n\u003cp>¼ cup oyster sauce\u003c/p>\n\u003cp>1 tsp black pepper\u003c/p>\n\u003cp>1 tsp white pepper\u003c/p>\n\u003cp>¼ cup chopped cilantro\u003c/p>\n\u003cp>½ cup scallions, thinly sliced\u003c/p>\n\u003cp>1 tb sesame oil\u003c/p>\n\u003cp>¼ cup dried cherries, reconstituted, drained\u003c/p>\n\u003cp>¼ cup dried apricots, reconstituted, drained\u003c/p>\n\u003cp>¼ cup golden raisins, reconstituted, drained\u003c/p>\n\u003cp>Instructions: Mix all ingredients in bowl. Place in freezer for 20 minutes. Grind in mixer with ¼ inch die. Mix in KitchenAid with paddle attachment.\u003c/p>\n\u003cp>\u003cem>To Fill Potsickers\u003c/em>\u003c/p>\n\u003cp>Storebought potsticker skins\u003c/p>\n\u003cp>Egg Yolks\u003c/p>\n\u003cp>\u003cem>Instructions: \u003c/em>Place potsticker skin on table. Brush half with egg yolk. Place small amount of filling in center of skin. Fold skin in half, and pleat along top using thumb and forefinger. Press bottom gently against cutting board, then bend in crescent shape.\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>Place in boiling water, cook 3 to 4 minutes til fully cooked through. Drain.\u003c/p>\n\u003cp>Place in hot sauté pan with peanut oil and cook on one side until golden brown. Remove and place on plate with black vinegar dipping sauce (recipe follows). Garnish with carrot strings, beet strings, and daikon strings.\u003c/p>\n\u003cp>\u003cem>For Black Vinegar Dipping Sauce\u003c/em>\u003c/p>\n\u003cp>4 tsp black vinegar\u003c/p>\n\u003cp>1/8 cup chili oil\u003c/p>\n\u003cp>4 tsp sugar\u003c/p>\n\u003cp>2 tb soy sauce ( kikoman or yamasa )\u003c/p>\n\u003cp>2 tb mushroom soy sauce\u003c/p>\n\u003cp>¼ cup rice vinegar\u003c/p>\n\u003cp>2 tb ginger, finely chopped\u003c/p>\n\u003cp>\u003cem>Instructions:\u003c/em> Place all ingredients in bowl and mix well. \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": "From Warsaw to Wuhan, people around the world love dumplings. They're tasty little packages that can be made of any grain and stuffed with whatever the locals crave. But where did they come from? Some think prehistoric people may have been cooking them up.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68865\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/dumplings.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/dumplings.jpg\" alt=\"Buuz are the Mongolian take on the dumpling, and are typically filled with mutton or beef. Dumplings can be found across Europe and Asia and most are stuffed with whatever the locals like to eat. Photo: What'sAllThisThen/Flickr\" width=\"624\" height=\"467\" class=\"size-full wp-image-68865\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Buuz are the Mongolian take on the dumpling, and are typically filled with mutton or beef. Dumplings can be found across Europe and Asia and most are stuffed with whatever the locals like to eat. Photo: What'sAllThisThen/\u003ca href=\"http://www.flickr.com/photos/33092397@N00/\">Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/26/214833891/in-the-beginning-there-were-dumplings\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Geoff Brumfiel, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/26/214833891/in-the-beginning-there-were-dumplings\">The Salt at NPR Food\u003c/a> (8/26/13)\u003c/p>\n\u003cp>From Warsaw to Wuhan, people around the world love dumplings. They're tasty little packages that can be made of any grain and stuffed with whatever the locals crave. But where did they come from?\u003c/p>\n\u003cp>No one knows for sure, but \u003ca href=\"http://kenalbala.blogspot.com/\">Ken Albala\u003c/a>, a food historian at the University of the Pacific in Stockton, Calif., thinks dumplings have been around for a very long time. \"Almost without doubt, there are prehistoric dumplings,\" he says.\u003c/p>\n\u003cp>Albala envisions the origins of the dumplings like this: To get nutrition from wild grains, hunter-gatherer humans had to cook them. Maybe they'd hollow out a log and fill it with water. Then they'd use hot stones from a fire to get the water boiling. They'd throw in the grain, he says. \"And I think it's a very fine line between putting in loose flour or meal, and getting a porridge out of it, or putting in lumps,\" and getting out dumplings.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Given a choice between gruel and dumplings, Albala says, many people would have chosen the dumpling. \"A dumpling, I don't know, it seems like more fun to me,\" he says.\u003c/p>\n\u003cp>Some of the earliest archaeological evidence for dumplings date from over a thousand years ago, says \u003ca href=\"http://www.fuchsiadunlop.com/\">Fuchsia Dunlop\u003c/a>, a food writer who specializes in Chinese cuisine. Archaeologists have found wooden bowls filled with dumplings from eighth century \u003ca href=\"http://www.metmuseum.org/toah/hd/tang/hd_tang.htm\">Tang Dynasty\u003c/a> graves \"that look exactly the same as you'd see served in a restaurant in the area today,\" Dunlop says.\u003c/p>\n\u003cp>Dumplings were also around in Renaissance Europe, adds Albala. \"The recipes start showing up in the 15\u003csup>th\u003c/sup> century,\" he says, often under the heading \"gnocchi.\" \"Basically, you just take breadcrumbs, you add flour to it, sometimes cheese, sometimes herbs and egg to bind it.\"\u003c/p>\n\u003cp>\u003ciframe src=\"//instagram.com/p/ded7wxOI48/embed/\" width=\"612\" height=\"710\" frameborder=\"0\" scrolling=\"no\" allowtransparency=\"true\">\u003c/iframe>\u003c/p>\n\u003cp>Today, dumplings exist across Europe and Asia. Many are called \u003ca href=\"http://en.wikipedia.org/wiki/Manti_(dumpling)\">manti\u003c/a>, or some variation thereof. Most are stuffed with whatever the locals like to eat: In the far west of China, it's mutton, in the Himalayas \u003ca href=\"http://toastpoint.blogspot.com/2007/05/tibetan-momo-or-yak-dumplings.html\">it might be Yak meat\u003c/a>. In fact, says Dunlop, they're all pretty much the same as what the Chinese call \u003ca href=\"http://en.wikipedia.org/wiki/Wonton\">wontons\u003c/a> and the Italians call \u003ca href=\"http://en.wikipedia.org/wiki/Tortellini\">tortellini\u003c/a>. \"So the same methods, the same shapes of wrapped dumpling all the way from Italy, right across Asia to China and even Korea,\" she says.\u003c/p>\n\u003cp>It's the endless variation on the theme that make dumplings something to celebrate, says Scott Drewno, the executive chef at \u003ca href=\"http://www.wolfgangpuck.com/restaurants/fine-dining/3941\">The Source\u003c/a> restaurant in Washington, D.C.\u003c/p>\n\u003cp>An NPR dumpling week? It's not enough, he says. There are a thousand different possible types of dumplings: different folds, different fillings, different sauces, he says. \"You could do a month if you wanted to.\"\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Chef Drewno's \u003c/strong>\u003cstrong>Pork Potstickers with Black Vinegar Dipping Sauce\u003c/strong>\u003c/h3>\n\u003ch5>\u003c/h5>\n\u003cp>\u003cem>For Potsticker Filling\u003c/em>\u003c/p>\n\u003cp>3 lb pork butt\u003c/p>\n\u003cp>1 tb cure salt\u003c/p>\n\u003cp>2 tb chopped garlic\u003c/p>\n\u003cp>1 tb chopped ginger\u003c/p>\n\u003cp>2 tb sugar\u003c/p>\n\u003cp>¼ cup oyster sauce\u003c/p>\n\u003cp>1 tsp black pepper\u003c/p>\n\u003cp>1 tsp white pepper\u003c/p>\n\u003cp>¼ cup chopped cilantro\u003c/p>\n\u003cp>½ cup scallions, thinly sliced\u003c/p>\n\u003cp>1 tb sesame oil\u003c/p>\n\u003cp>¼ cup dried cherries, reconstituted, drained\u003c/p>\n\u003cp>¼ cup dried apricots, reconstituted, drained\u003c/p>\n\u003cp>¼ cup golden raisins, reconstituted, drained\u003c/p>\n\u003cp>Instructions: Mix all ingredients in bowl. Place in freezer for 20 minutes. Grind in mixer with ¼ inch die. Mix in KitchenAid with paddle attachment.\u003c/p>\n\u003cp>\u003cem>To Fill Potsickers\u003c/em>\u003c/p>\n\u003cp>Storebought potsticker skins\u003c/p>\n\u003cp>Egg Yolks\u003c/p>\n\u003cp>\u003cem>Instructions: \u003c/em>Place potsticker skin on table. Brush half with egg yolk. Place small amount of filling in center of skin. Fold skin in half, and pleat along top using thumb and forefinger. Press bottom gently against cutting board, then bend in crescent shape.\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>Place in boiling water, cook 3 to 4 minutes til fully cooked through. Drain.\u003c/p>\n\u003cp>Place in hot sauté pan with peanut oil and cook on one side until golden brown. Remove and place on plate with black vinegar dipping sauce (recipe follows). Garnish with carrot strings, beet strings, and daikon strings.\u003c/p>\n\u003cp>\u003cem>For Black Vinegar Dipping Sauce\u003c/em>\u003c/p>\n\u003cp>4 tsp black vinegar\u003c/p>\n\u003cp>1/8 cup chili oil\u003c/p>\n\u003cp>4 tsp sugar\u003c/p>\n\u003cp>2 tb soy sauce ( kikoman or yamasa )\u003c/p>\n\u003cp>2 tb mushroom soy sauce\u003c/p>\n\u003cp>¼ cup rice vinegar\u003c/p>\n\u003cp>2 tb ginger, finely chopped\u003c/p>\n\u003cp>\u003cem>Instructions:\u003c/em> Place all ingredients in bowl and mix well. \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": "Dishwasher Cooking: Make Your Dinner While Cleaning The Plates",
"title": "Dishwasher Cooking: Make Your Dinner While Cleaning The Plates",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_68834\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/dishwashercooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/dishwashercooking.jpg\" alt=\"Food writer Dan Pashman says poached pears are great in the dishwasher. We're not sure about the asparagus, but we'll let you know after the cycle finishes. Photo: Maggie Starbard/NPR\" width=\"1120\" height=\"745\" class=\"size-full wp-image-68834\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food writer Dan Pashman says poached pears are great in the dishwasher. We're not sure about the asparagus, but we'll let you know after the cycle finishes. Photo: Maggie Starbard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/25/214799882/dishwasher-cooking-make-your-dinner-while-cleaning-the-plates\">Weekend Edition Sunday\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/wesun/2013/08/20130825_wesun_07.mp3\"] \u003c/p>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/25/214799882/dishwasher-cooking-make-your-dinner-while-cleaning-the-plates\">The Salt at NPR Food\u003c/a> (8/25/13)\u003c/p>\n\u003cp>My mom is a creative cook. And a darn good one at that.\u003c/p>\n\u003cp>But when she told me and my sister — way back in 1995 — that she had started cooking salmon in the dishwasher, we just rolled our eyes and shook our heads. Here comes a kitchen catastrophe.\u003c/p>\n\u003cp>An hour later, mom proved her teenage daughters wrong once again. The salmon was tender, moist and super flavorful. In some ways, it was better than her fish cooked in the oven.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Flash-forward 18 years, and dishwasher cuisine seems to be making a comeback.\u003c/p>\n\u003ch2>Here's How To Poach Salmon In The Dishwasher\u003c/h2>\n\u003cp>\u003ciframe src=\"//instagram.com/p/dZqjZdLZoE/embed/\" width=\"612\" height=\"710\" frameborder=\"0\" scrolling=\"no\" allowtransparency=\"true\">\u003c/iframe>\u003c/p>\n\u003cp>A handful of YouTube videos and food blogs are showing off the method. And even Oprah \u003ca href=\"http://www.oprah.com/food/Lunch-Cooked-in-the-Dishwasher\">offered up\u003c/a> a recipe for an entire lunch — noodles, asparagus and salmon — prepared in the dishwasher.\u003c/p>\n\u003cp>So how does it work?\u003c/p>\n\u003cp>You wrap the salmon tightly in aluminum foil or a cooking bag. Add a lemon wedge, oil and some spices — cilantro, ginger or really, anything that you want. Put the foil package on the top rack and start a normal washing cycle, without adding soap.\u003c/p>\n\u003cp>That's the traditional method. And it works great. The hot water and steam essentially poach the salmon. And at the low temperature, about 140 to 150 degrees Fahrenheit, the fish cooks very slowly, so it turns creamy and soft, as Dan Pashman of the \u003ca href=\"http://www.sporkful.com/dishwasher-cooking-gimmick-or-goodness-a-sporkful-investigation-audio-video/\">Sporkful\u003c/a> podcast tells \u003cem>Weekend Edition Sunday\u003c/em> host Rachel Martin.\u003c/p>\n\u003cp>But is this really worth the time and energy? Running a dishwasher uses a lot of electricity and water. And if you're not adding soap, then you still need to repeat the wash to clean greasy pots and pans. Seems like just a gimmick to impress dinner guests, right?\u003c/p>\n\u003cp>Not quite, says Italian food writer \u003ca href=\"http://ecocucinaen.wordpress.com/about/\">Lisa Casali\u003c/a>. She argues that the method can be quite environmentally friendly. There's just one trick: Instead of using aluminum foil, as many websites recommend, you should put the food into airtight canning jars or food vacuum bags. Then the hot water doesn't touch the food. So you can add soap to the cycle and really clean your dishes while poaching dinner.\u003c/p>\n\u003cp>Casali has been experimenting with dishwasher cuisine for a few years. And the result is her cookbook \u003ca href=\"http://www.amazon.com/Cucinare-lavastoviglie-sostenibilit%C3%A0-risparmio-rivoluzionario/dp/8858004345\" target=\"_blank\">\u003cem>Cucinare in Lavastoviglie\u003c/em>\u003c/a> (Cooking with the dishwasher), which gives recipes for a whole array of dishes, like couscous, veal, tuna and even fruits and desserts.\u003c/p>\n\u003cp>Dishwasher cooking is best for foods that need to be cooked at low temperatures, Casali says. \"After some experiments, I found that it wasn't just a different way to cook — it was a really particular technique,\" she says. \"Something I was looking for years: the way to cook at low temperature at home.\"\u003c/p>\n\u003cp>Unfortunately, Casali's book appears to be available only in Italian. But the innovative chef has put together a few how-to \u003ca href=\"http://vimeo.com/search?q=Lisa+Casali\">videos\u003c/a> on Vimeo, with English subtitles, describing top recipes.\u003c/p>\n\u003cp>Or you can \u003ca href=\"http://www.youtube.com/watch?feature=player_embedded&v=5RiQ5mMyNM8\">watch\u003c/a> Pashman on YouTube cook everything from shrimp and beef to spinach and pears in the dishwasher. Bon appétit! \u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=5RiQ5mMyNM8]\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_68834\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/dishwashercooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/dishwashercooking.jpg\" alt=\"Food writer Dan Pashman says poached pears are great in the dishwasher. We're not sure about the asparagus, but we'll let you know after the cycle finishes. Photo: Maggie Starbard/NPR\" width=\"1120\" height=\"745\" class=\"size-full wp-image-68834\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food writer Dan Pashman says poached pears are great in the dishwasher. We're not sure about the asparagus, but we'll let you know after the cycle finishes. Photo: Maggie Starbard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/25/214799882/dishwasher-cooking-make-your-dinner-while-cleaning-the-plates\">Weekend Edition Sunday\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Flash-forward 18 years, and dishwasher cuisine seems to be making a comeback.\u003c/p>\n\u003ch2>Here's How To Poach Salmon In The Dishwasher\u003c/h2>\n\u003cp>\u003ciframe src=\"//instagram.com/p/dZqjZdLZoE/embed/\" width=\"612\" height=\"710\" frameborder=\"0\" scrolling=\"no\" allowtransparency=\"true\">\u003c/iframe>\u003c/p>\n\u003cp>A handful of YouTube videos and food blogs are showing off the method. And even Oprah \u003ca href=\"http://www.oprah.com/food/Lunch-Cooked-in-the-Dishwasher\">offered up\u003c/a> a recipe for an entire lunch — noodles, asparagus and salmon — prepared in the dishwasher.\u003c/p>\n\u003cp>So how does it work?\u003c/p>\n\u003cp>You wrap the salmon tightly in aluminum foil or a cooking bag. Add a lemon wedge, oil and some spices — cilantro, ginger or really, anything that you want. Put the foil package on the top rack and start a normal washing cycle, without adding soap.\u003c/p>\n\u003cp>That's the traditional method. And it works great. The hot water and steam essentially poach the salmon. And at the low temperature, about 140 to 150 degrees Fahrenheit, the fish cooks very slowly, so it turns creamy and soft, as Dan Pashman of the \u003ca href=\"http://www.sporkful.com/dishwasher-cooking-gimmick-or-goodness-a-sporkful-investigation-audio-video/\">Sporkful\u003c/a> podcast tells \u003cem>Weekend Edition Sunday\u003c/em> host Rachel Martin.\u003c/p>\n\u003cp>But is this really worth the time and energy? Running a dishwasher uses a lot of electricity and water. And if you're not adding soap, then you still need to repeat the wash to clean greasy pots and pans. Seems like just a gimmick to impress dinner guests, right?\u003c/p>\n\u003cp>Not quite, says Italian food writer \u003ca href=\"http://ecocucinaen.wordpress.com/about/\">Lisa Casali\u003c/a>. She argues that the method can be quite environmentally friendly. There's just one trick: Instead of using aluminum foil, as many websites recommend, you should put the food into airtight canning jars or food vacuum bags. Then the hot water doesn't touch the food. So you can add soap to the cycle and really clean your dishes while poaching dinner.\u003c/p>\n\u003cp>Casali has been experimenting with dishwasher cuisine for a few years. And the result is her cookbook \u003ca href=\"http://www.amazon.com/Cucinare-lavastoviglie-sostenibilit%C3%A0-risparmio-rivoluzionario/dp/8858004345\" target=\"_blank\">\u003cem>Cucinare in Lavastoviglie\u003c/em>\u003c/a> (Cooking with the dishwasher), which gives recipes for a whole array of dishes, like couscous, veal, tuna and even fruits and desserts.\u003c/p>\n\u003cp>Dishwasher cooking is best for foods that need to be cooked at low temperatures, Casali says. \"After some experiments, I found that it wasn't just a different way to cook — it was a really particular technique,\" she says. \"Something I was looking for years: the way to cook at low temperature at home.\"\u003c/p>\n\u003cp>Unfortunately, Casali's book appears to be available only in Italian. But the innovative chef has put together a few how-to \u003ca href=\"http://vimeo.com/search?q=Lisa+Casali\">videos\u003c/a> on Vimeo, with English subtitles, describing top recipes.\u003c/p>\n\u003cp>Or you can \u003ca href=\"http://www.youtube.com/watch?feature=player_embedded&v=5RiQ5mMyNM8\">watch\u003c/a> Pashman on YouTube cook everything from shrimp and beef to spinach and pears in the dishwasher. Bon appétit! \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/5RiQ5mMyNM8'\n title='//www.youtube.com/embed/5RiQ5mMyNM8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\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_68763\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cicerone.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cicerone.jpg\" alt=\"Ray Daniels inspects a glass of beer. A Chicago brewer, Daniels started the Cicerone training program five years ago. Photo: Johnny Knight/Courtesy of Ray Daniels\" width=\"1120\" height=\"630\" class=\"size-full wp-image-68763\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ray Daniels inspects a glass of beer. A Chicago brewer, Daniels started the Cicerone training program five years ago. Photo: Johnny Knight/Courtesy of Ray Daniels\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/24/214582851/wine-has-sommeliers-now-beer-has-cicerones\">Weekend Edition Saturday\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/wesat/2013/08/20130824_wesat_16.mp3\"] \u003c/p>\n\u003cp>Post by Deena Prichep, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/24/214582851/wine-has-sommeliers-now-beer-has-cicerones\">The Salt at NPR Food\u003c/a> (8/24/13)\u003c/p>\n\u003cp>If you've been to a fancy restaurant, you've probably seen a sommelier — those wine experts who make sure you get the best possible match for your meal. But what if you don't want a chardonnay or pinot? What if you want a nice cold beer?\u003c/p>\n\u003cp>A new program is working to bring this same level of knowledge to the world of malt and hops by turning out batches of certified beer experts known as \u003ca href=\"https://cicerone.org/\">Cicerones\u003c/a>.\u003c/p>\n\u003cp>Ray Daniels, a Chicago brewer, started the Cicerone Certification Program five years ago. And he jokes that he did so for a fairly simple reason: bad beer.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"You'd go into a place that had a lot of taps, that you'd think might know their beer. And they really didn't,\" Daniels sighed. So Daniels came up with the Cicerone exam to standardize a canon of beery knowledge.\u003c/p>\n\u003cp>There are three levels of of Cicerones, starting out with Certified Beer Servers (an online exam), Certified Cicerones (an in-person test, complete with a tasting component), and the top level of Master Cicerone (an in-person exam lasting two days). The exams focus on five basic components: keeping and serving beer; beer styles; flavor and tasting; brewing process and ingredients; and beer and food pairing.\u003c/p>\n\u003cp>This may sound a bit complex. And it is: Only about a third of test takers pass (and the numbers are even lower for the Master Cicerone certification). But Daniels stresses that he's not trying to set up some elitist system. Enjoying a beer is a simple pleasure. It's just that beer itself isn't so simple.\u003c/p>\n\u003cp>\"Beer is a fragile product,\" Daniels notes. \"It can be ruined instantly by certain types of handling. So the people in the beer business — from the brewery all the way to the waiter or waitress — need to understand the complexity of beer.\"\u003c/p>\n\u003cp>So far, only seven people have achieved the top level of Master Cicerone. But about 900 have passed the regular exam, and an additional 27,000 have become Certified Beer Servers. And the beer world is taking notice.\u003c/p>\n\u003cp>Many breweries encourage employees — from brewers to servers to distributors — to study for the Cicerone exam. Portland-based craft brewer \u003ca href=\"http://widmerbrothers.com/\">Widmer Brothers\u003c/a> has gone a step further: It pays for exams and sets up study programs, and it will even require the basic level for certain employees by the end of the year.\u003c/p>\n\u003cp>Widmer's brewing manager, John Eaton, says it makes a lot of sense. \"The last thing a brewer wants,\" he says, \"is for a consumer's first interaction with your beer to be not the beer that you wanted them to interact with.\"\u003c/p>\n\u003cp>And that bad interaction can happen when there's something wrong with the beer — from dirty keg lines to brewing mishaps — which the Cicerone training will help employees identify. But Eaton says a bad interaction could also happen when someone just doesn't know how to give you the right beer. While wine has its own language, beer servers are often at a loss as to how best to match a drinker to the right beer.\u003c/p>\n\u003cp>\"That's actually one of my biggest pet peeves,\" Eaton notes, \"is people will say something like a dark beer is automatically heavy or bitter — neither of which is necessarily the case. All different colors of beer can be all different ranges of bitterness and can be all different ranges of density.\"\u003c/p>\n\u003cp>And when Cicerones study up so that they understand — and can communicate — these differences, there's a better chance that they can help get the right beer into customers' hands. And that's something that any beer lover can drink to. \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>\"You'd go into a place that had a lot of taps, that you'd think might know their beer. And they really didn't,\" Daniels sighed. So Daniels came up with the Cicerone exam to standardize a canon of beery knowledge.\u003c/p>\n\u003cp>There are three levels of of Cicerones, starting out with Certified Beer Servers (an online exam), Certified Cicerones (an in-person test, complete with a tasting component), and the top level of Master Cicerone (an in-person exam lasting two days). The exams focus on five basic components: keeping and serving beer; beer styles; flavor and tasting; brewing process and ingredients; and beer and food pairing.\u003c/p>\n\u003cp>This may sound a bit complex. And it is: Only about a third of test takers pass (and the numbers are even lower for the Master Cicerone certification). But Daniels stresses that he's not trying to set up some elitist system. Enjoying a beer is a simple pleasure. It's just that beer itself isn't so simple.\u003c/p>\n\u003cp>\"Beer is a fragile product,\" Daniels notes. \"It can be ruined instantly by certain types of handling. So the people in the beer business — from the brewery all the way to the waiter or waitress — need to understand the complexity of beer.\"\u003c/p>\n\u003cp>So far, only seven people have achieved the top level of Master Cicerone. But about 900 have passed the regular exam, and an additional 27,000 have become Certified Beer Servers. And the beer world is taking notice.\u003c/p>\n\u003cp>Many breweries encourage employees — from brewers to servers to distributors — to study for the Cicerone exam. Portland-based craft brewer \u003ca href=\"http://widmerbrothers.com/\">Widmer Brothers\u003c/a> has gone a step further: It pays for exams and sets up study programs, and it will even require the basic level for certain employees by the end of the year.\u003c/p>\n\u003cp>Widmer's brewing manager, John Eaton, says it makes a lot of sense. \"The last thing a brewer wants,\" he says, \"is for a consumer's first interaction with your beer to be not the beer that you wanted them to interact with.\"\u003c/p>\n\u003cp>And that bad interaction can happen when there's something wrong with the beer — from dirty keg lines to brewing mishaps — which the Cicerone training will help employees identify. But Eaton says a bad interaction could also happen when someone just doesn't know how to give you the right beer. While wine has its own language, beer servers are often at a loss as to how best to match a drinker to the right beer.\u003c/p>\n\u003cp>\"That's actually one of my biggest pet peeves,\" Eaton notes, \"is people will say something like a dark beer is automatically heavy or bitter — neither of which is necessarily the case. All different colors of beer can be all different ranges of bitterness and can be all different ranges of density.\"\u003c/p>\n\u003cp>And when Cicerones study up so that they understand — and can communicate — these differences, there's a better chance that they can help get the right beer into customers' hands. And that's something that any beer lover can drink to. \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": "Reviving An Heirloom Corn That Packs More Flavor And Nutrition",
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"content": "\u003cfigure id=\"attachment_68745\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/dan-barber.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/dan-barber.jpg\" alt=\"Chef Dan Barber prepares polenta with an heirloom corn variety at the Blue Hill restaurant in the Hudson River Valley. Photo: Courtesy of Stone Barns Center for Food & Agriculture\" width=\"1120\" height=\"629\" class=\"size-full wp-image-68745\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Dan Barber prepares polenta with an heirloom corn variety at the Blue Hill restaurant in the Hudson River Valley. Photo: Courtesy of Stone Barns Center for Food & Agriculture\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/22/209844877/reviving-an-heirloom-corn-that-packs-more-flavor-and-nutrition\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/08/20130822_atc_08.mp3\"] \u003c/p>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/22/209844877/reviving-an-heirloom-corn-that-packs-more-flavor-and-nutrition\">The Salt at NPR Food\u003c/a> (8/22/13)\u003c/p>\n\u003cp>One day about eight years ago, chef \u003ca href=\"http://www.bluehillfarm.com/food/overview/team/dan-barber\">Dan Barber\u003c/a> of the famed \u003ca href=\"http://bluehillfarm.com/food/blue-hill-stone-barns\">Blue Hill\u003c/a> restaurant at \u003ca href=\"http://www.stonebarnscenter.org/\">Stone Barns\u003c/a> in the Hudson River Valley got a FedEx package from someone he didn't know.\u003c/p>\n\u003cp>Inside were two ears of corn. And a letter.\u003c/p>\n\u003cp>The handwritten note explained that the corn was an heirloom variety called New England Eight Row Flint (or \u003cem>Otto File\u003c/em>, by its Italian name), and that it was a taste that was nearly lost to history.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Native Americans cultivated this variety hundreds of years ago. The corn caught on with settlers in New England because it was hearty and nutritious.\u003c/p>\n\u003cfigure id=\"attachment_68746\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/dan-barber-corn.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/dan-barber-corn-290x217.jpg\" alt=\"The heirloom corn variety has only eight rows of kernels and hence, its name: New England Eight Row Flint. Photo: Courtesy of Stone Barns Center for Food & Agriculture\" width=\"290\" height=\"217\" class=\"size-medium wp-image-68746\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The heirloom corn variety has only eight rows of kernels and hence, its name: New England Eight Row Flint. Photo: Courtesy of Stone Barns Center for Food & Agriculture\u003c/figcaption>\u003c/figure>\n\u003cp>Then, in the 19th century, the grain was exported to Italy, where it was prized as a stunningly flavorful polenta corn.\u003c/p>\n\u003cp>Barber was curious. So he got in touch with the man who had sent the FedEx package, a grain enthusiast named \u003ca href=\"http://ansonmills.com/biographies\"> Glenn Roberts\u003c/a>. He had tracked down Eight Row Flint corn seed from a \u003ca href=\"http://www.ars.usda.gov/main/site_main.htm?modecode=36-25-12-00\">maize seed collection\u003c/a> and grown some.\u003c/p>\n\u003cp>\"It was phenomenally flavored,\" Roberts told me. \"The flavors were bounding out of the polenta.\" He was eager to revive the corn here in the U.S.\u003c/p>\n\u003cp>If you listen to my story, you'll hear how chef Barber made an arrangement to start growing the New England heirloom corn at the farm next to his restaurant. And for the past eight years, farmer \u003ca href=\"http://www.stonebarnscenter.org/about-us/staff/jack-algiere.html\">Jack Algiere\u003c/a> has overseen its cultivation.\u003c/p>\n\u003cp>During my visit, Algiere showed me one of the golden-hued cobs still growing on the stalk. \"It will turn a golden orange when it's dry,\" Algiere said.\u003c/p>\n\u003cp>The vibrancy of this yellowish-orange pigment is indicative of high concentrations of beneficial \u003ca href=\"http://www.ars.usda.gov/aboutus/docs.htm?docid=4142\">phytonutrients\u003c/a> called carotenoids, which make this corn appealing for its nutritional value. And it's also fairly high in protein.\u003c/p>\n\u003cp>So why did farmers stop growing this corn? For everything that New England Eight Row Flint corn has going for it in terms of flavor, its big downside is that it doesn't produce many cobs. It's a low-yield corn.\u003c/p>\n\u003cp>\"That's why farmers moved to higher-yield [varieties],\" explains Algiere. \"They can get more corn per acre at lower quality.\" Farmers produce for bulk because they're paid by the bushel, not by the color or the flavor.\u003c/p>\n\u003cp>So varieties such as New England Eight Row Flint corn may produce great taste, but they're not really commercially viable unless you convince more people to pay for taste over volume.\u003c/p>\n\u003cp>That's what chef Barber is doing at Blue Hill. He serves a polenta made from the Eight Row Flint corn grown at Stone Barns.\u003c/p>\n\u003cp>And when I tasted it, I was surprised. The polenta tasted as if he had added butter. It was creamy and flavorful. Diners who have been turned onto it say the flavor is stunningly complex. \"It's kinda crazy,\" he says.\u003c/p>\n\u003cp>The taste is coming directly from the corn.\u003c/p>\n\u003cp>Barber says this corn is just one example of what can happen when crops are bred to be flavorful and colorful, not just big.\u003c/p>\n\u003cp>The chef says he hopes this story becomes more than just a foodie fascination with heirlooms because he thinks there's more at stake here about the way our food is grown.\u003c/p>\n\u003cp>\"What I've come to learn from this experience is that if you are pursuing great flavor,\" he says, \"you are pursuing great nutrition. It's one and the same.\"\u003c/p>\n\u003cp>And what he'd like to see is for farmers and plant breeders to work together to combine the best of the old with modern breeding techniques that may help pack more nutrition into the foods we all eat.\u003c/p>\n\u003cp>So where can you get your hands on some of these heirloom varieties of dried corn? Well, in Italy a few \u003ca href=\"http://www.greatciao.com/the-best-little-polenta-mill-in-italy/\">boutique millers\u003c/a> grind \u003cem>Otto File\u003c/em> corn.\u003c/p>\n\u003cp>And there's a smattering of farms and seed suppliers in the U.S. selling other varieties of Flint corn, such as \u003ca href=\"http://www.seedsavers.org/onlinestore/corn/\">Seed Savers Exchange\u003c/a> and \u003ca href=\"http://www.highmowingseeds.com/organic-corn.html\">High Mowing Seeds\u003c/a>. \u003ca href=\"http://www.farmfresh.org/food/farm.php?farm=1873\">Harry Here Farm\u003c/a> in Exeter, R.I., grows a variety called Longfellow.\u003c/p>\n\u003cp>One high-protein variety, according to Slow Food USA, is called \u003ca href=\"http://www.slowfoodusa.org/index.php/programs/ark_product_detail/roys_calais_flint_corn\">Roy's Calais\u003c/a> flint. And there's also enthusiasm for a very colorful variety known as \u003ca href=\"http://www.motherearthnews.com/real-food/floriani-grain-corn-zm0z10zsto.aspx#axzz2cAcRBGlW\">Floriani Red\u003c/a>.\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": "Imagine corn on the cob that naturally tastes creamy and buttery — no added fat required. Native Americans bred such a variety, but its kernels were almost lost to history. Now one chef is bringing back the heirloom corn — and hoping it will serve as a lesson in what can happen when crops are bred to be flavorful and colorful, not just big.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68745\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/dan-barber.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/dan-barber.jpg\" alt=\"Chef Dan Barber prepares polenta with an heirloom corn variety at the Blue Hill restaurant in the Hudson River Valley. Photo: Courtesy of Stone Barns Center for Food & Agriculture\" width=\"1120\" height=\"629\" class=\"size-full wp-image-68745\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Dan Barber prepares polenta with an heirloom corn variety at the Blue Hill restaurant in the Hudson River Valley. Photo: Courtesy of Stone Barns Center for Food & Agriculture\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/22/209844877/reviving-an-heirloom-corn-that-packs-more-flavor-and-nutrition\">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, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/22/209844877/reviving-an-heirloom-corn-that-packs-more-flavor-and-nutrition\">The Salt at NPR Food\u003c/a> (8/22/13)\u003c/p>\n\u003cp>One day about eight years ago, chef \u003ca href=\"http://www.bluehillfarm.com/food/overview/team/dan-barber\">Dan Barber\u003c/a> of the famed \u003ca href=\"http://bluehillfarm.com/food/blue-hill-stone-barns\">Blue Hill\u003c/a> restaurant at \u003ca href=\"http://www.stonebarnscenter.org/\">Stone Barns\u003c/a> in the Hudson River Valley got a FedEx package from someone he didn't know.\u003c/p>\n\u003cp>Inside were two ears of corn. And a letter.\u003c/p>\n\u003cp>The handwritten note explained that the corn was an heirloom variety called New England Eight Row Flint (or \u003cem>Otto File\u003c/em>, by its Italian name), and that it was a taste that was nearly lost to history.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Native Americans cultivated this variety hundreds of years ago. The corn caught on with settlers in New England because it was hearty and nutritious.\u003c/p>\n\u003cfigure id=\"attachment_68746\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/dan-barber-corn.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/dan-barber-corn-290x217.jpg\" alt=\"The heirloom corn variety has only eight rows of kernels and hence, its name: New England Eight Row Flint. Photo: Courtesy of Stone Barns Center for Food & Agriculture\" width=\"290\" height=\"217\" class=\"size-medium wp-image-68746\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The heirloom corn variety has only eight rows of kernels and hence, its name: New England Eight Row Flint. Photo: Courtesy of Stone Barns Center for Food & Agriculture\u003c/figcaption>\u003c/figure>\n\u003cp>Then, in the 19th century, the grain was exported to Italy, where it was prized as a stunningly flavorful polenta corn.\u003c/p>\n\u003cp>Barber was curious. So he got in touch with the man who had sent the FedEx package, a grain enthusiast named \u003ca href=\"http://ansonmills.com/biographies\"> Glenn Roberts\u003c/a>. He had tracked down Eight Row Flint corn seed from a \u003ca href=\"http://www.ars.usda.gov/main/site_main.htm?modecode=36-25-12-00\">maize seed collection\u003c/a> and grown some.\u003c/p>\n\u003cp>\"It was phenomenally flavored,\" Roberts told me. \"The flavors were bounding out of the polenta.\" He was eager to revive the corn here in the U.S.\u003c/p>\n\u003cp>If you listen to my story, you'll hear how chef Barber made an arrangement to start growing the New England heirloom corn at the farm next to his restaurant. And for the past eight years, farmer \u003ca href=\"http://www.stonebarnscenter.org/about-us/staff/jack-algiere.html\">Jack Algiere\u003c/a> has overseen its cultivation.\u003c/p>\n\u003cp>During my visit, Algiere showed me one of the golden-hued cobs still growing on the stalk. \"It will turn a golden orange when it's dry,\" Algiere said.\u003c/p>\n\u003cp>The vibrancy of this yellowish-orange pigment is indicative of high concentrations of beneficial \u003ca href=\"http://www.ars.usda.gov/aboutus/docs.htm?docid=4142\">phytonutrients\u003c/a> called carotenoids, which make this corn appealing for its nutritional value. And it's also fairly high in protein.\u003c/p>\n\u003cp>So why did farmers stop growing this corn? For everything that New England Eight Row Flint corn has going for it in terms of flavor, its big downside is that it doesn't produce many cobs. It's a low-yield corn.\u003c/p>\n\u003cp>\"That's why farmers moved to higher-yield [varieties],\" explains Algiere. \"They can get more corn per acre at lower quality.\" Farmers produce for bulk because they're paid by the bushel, not by the color or the flavor.\u003c/p>\n\u003cp>So varieties such as New England Eight Row Flint corn may produce great taste, but they're not really commercially viable unless you convince more people to pay for taste over volume.\u003c/p>\n\u003cp>That's what chef Barber is doing at Blue Hill. He serves a polenta made from the Eight Row Flint corn grown at Stone Barns.\u003c/p>\n\u003cp>And when I tasted it, I was surprised. The polenta tasted as if he had added butter. It was creamy and flavorful. Diners who have been turned onto it say the flavor is stunningly complex. \"It's kinda crazy,\" he says.\u003c/p>\n\u003cp>The taste is coming directly from the corn.\u003c/p>\n\u003cp>Barber says this corn is just one example of what can happen when crops are bred to be flavorful and colorful, not just big.\u003c/p>\n\u003cp>The chef says he hopes this story becomes more than just a foodie fascination with heirlooms because he thinks there's more at stake here about the way our food is grown.\u003c/p>\n\u003cp>\"What I've come to learn from this experience is that if you are pursuing great flavor,\" he says, \"you are pursuing great nutrition. It's one and the same.\"\u003c/p>\n\u003cp>And what he'd like to see is for farmers and plant breeders to work together to combine the best of the old with modern breeding techniques that may help pack more nutrition into the foods we all eat.\u003c/p>\n\u003cp>So where can you get your hands on some of these heirloom varieties of dried corn? Well, in Italy a few \u003ca href=\"http://www.greatciao.com/the-best-little-polenta-mill-in-italy/\">boutique millers\u003c/a> grind \u003cem>Otto File\u003c/em> corn.\u003c/p>\n\u003cp>And there's a smattering of farms and seed suppliers in the U.S. selling other varieties of Flint corn, such as \u003ca href=\"http://www.seedsavers.org/onlinestore/corn/\">Seed Savers Exchange\u003c/a> and \u003ca href=\"http://www.highmowingseeds.com/organic-corn.html\">High Mowing Seeds\u003c/a>. \u003ca href=\"http://www.farmfresh.org/food/farm.php?farm=1873\">Harry Here Farm\u003c/a> in Exeter, R.I., grows a variety called Longfellow.\u003c/p>\n\u003cp>One high-protein variety, according to Slow Food USA, is called \u003ca href=\"http://www.slowfoodusa.org/index.php/programs/ark_product_detail/roys_calais_flint_corn\">Roy's Calais\u003c/a> flint. And there's also enthusiasm for a very colorful variety known as \u003ca href=\"http://www.motherearthnews.com/real-food/floriani-grain-corn-zm0z10zsto.aspx#axzz2cAcRBGlW\">Floriani Red\u003c/a>.\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": "Young Farmers Break the Bank Before They Get to the Field",
"title": "Young Farmers Break the Bank Before They Get to the Field",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_68691\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/farmers-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/farmers-full.jpg\" alt=\"Eva Teague, 31, is trying to start her own pig farm in Colorado but is running into financial obstacles typical of many young farmers trying to break into the business. Photo: Luke Runyon/KUNC/Harvest Public Media\" width=\"1120\" height=\"839\" class=\"size-full wp-image-68691\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eva Teague, 31, is trying to start her own pig farm in Colorado but is running into financial obstacles typical of many young farmers trying to break into the business. Photo: Luke Runyon/KUNC/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/21/213905983/young-farmers-break-the-bank-before-they-get-to-the-field\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/08/20130821_me_17.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/21/213905983/young-farmers-break-the-bank-before-they-get-to-the-field\">Luke Runyon\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/21/213905983/young-farmers-break-the-bank-before-they-get-to-the-field\">The Salt at NPR Food\u003c/a> (8/21/2013)\u003c/p>\n\u003cp>As the average age of the American farmer has crept up to 60, fewer young people are filling in the ranks behind them. That's prompted some to ask if young people even want to farm anymore.\u003c/p>\n\u003cp>The quick answer is yes, just not in the same numbers as they used to. And surveys indicate many of them don't want to farm in conventional ways.\u003c/p>\n\u003cp>A 2011 \u003ca href=\"http://www.youngfarmers.org/newsroom/building-a-future-with-farmers-october-2011/\">survey\u003c/a> from the National Young Farmers Coalition showed access to land and capital to be the single biggest factors keeping young people from getting into farming or ranching. The survey also indicated young people are concerned about the environment — they're \"\u003ca href=\"http://www.npr.org/blogs/thesalt/2011/12/12/143459793/who-are-the-young-farmers-of-generation-organic\">generation organic\u003c/a>\" — and interested in small-scale operations.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But it can be difficult to turn dreams of a farm life into reality.\u003c/p>\n\u003cp>In Longmont, Colo., Eva Teague, 31, has learned how difficult it can be to start a pig farm. Teague is a grad school dropout turned farmer, originally from the East Coast. Jaded with academia, she moved to Colorado and began working as a farm apprentice. She bought her first pigs a couple years ago.\u003c/p>\n\u003cp>\"[I] didn't have that much cash, so I paid for feed with the credit card just to get going,\" Teague says.\u003c/p>\n\u003cp>Right now, her biggest challenge, like many other young farmers, is \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/11/14/142305869/newbie-farmers-find-that-dirt-isnt-cheap\">access to capital\u003c/a>. She recently secured a low-interest loan from the federal Farm Service Agency, but it's not enough to get her business off the ground completely. Teague still spends her days on the farm and every evening working full-time as a waitress. Next year she plans to take a big leap: She wants to quit her off-farm job and rely solely on her farm income to sustain herself.\u003c/p>\n\u003cp>After searching for plots of land on Craigslist, Teague lucked out and scored a lease for 15 acres at the base of the Rocky Mountains. She taught herself Quickbooks accounting software, and she relies heavily on the skills she picked up during a handful of apprenticeships throughout Colorado. In short, Teague is part of the millennial generation of farmers, a group that often eschews traditional forms of agriculture and favors small-scale operations.\u003c/p>\n\u003cp>\"It's a very rare person who's not grown up on a farm that's going to go out and say, 'I want to plant 100,000 acres of corn. I want to invest $300,000 in a tractor. I want to get a confinement hog barn with 300,000 pigs,' \" Teague says.\u003c/p>\n\u003cp>Of course, the millennial generation isn't exclusively made up of farmers \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/14/188647380/new-blood-sparks-identity-crisis-for-fraternal-group-of-farmers\">who've jumped\u003c/a> on the local food movement. There are still young people out there who want to get involved with more conventional forms of agriculture, but many of them still find their options limited.\u003c/p>\n\u003cp>\"There's no way I'll ever be able to own my own ranch,\" says Bo Bigler, 25, a graduate student at Colorado State University. He'll graduate in August with a master's degree in beef management, which almost ensures a career working at large feedlots.\u003c/p>\n\u003cp>\"The price to buy into it, it's too much; the cost of land is unreal,\" Bigler says. \"The only way that somebody can get into it is if a ranch was handed down to them, unless they're millionaires to begin with.\"\u003c/p>\n\u003cp>Ranch and farmland, not just in Colorado, but across the plains, is going for several thousand dollars per acre, keeping aspiring farmers from buying. Leased land is available, but it leaves farmers at the whim of a landlord who could choose to cancel or refuse to renew a lease agreement.\u003c/p>\n\u003cp>\"There's no way they can pay the student loan and pay a land payment and still have enough money left over to live on,\" says \u003ca href=\"http://ansci.agsci.colostate.edu/peel-kraig/\">Kraig Peel\u003c/a>, a professor of animal sciences at Colorado State University.\u003c/p>\n\u003cp>Many of Peel's students come into his classes with idealistic ideas about farming and ranching. These days about 80 percent of his students have grown up in an urban setting. They quickly learn to realign their expectations, he says.\u003c/p>\n\u003cp>\"It's very frustrating for a lot of these students that would like to [run a farm or ranch],\" Peel says. \"Economically it just doesn't make sense.\"\u003c/p>\n\u003cp>Still, there's a need to bring in young people to large and small ranching operations. Sixty-four percent of the nation's cattle ranches are owned by someone older than 55. But many of Peel's students have chosen to forgo the financial difficulties of running a ranch and work for large agribusiness companies instead.\u003c/p>\n\u003cp>Teague is working on a multiyear business plan to make sure she can add on a few acres of vegetables and some more pigs.\u003c/p>\n\u003cp>\"I think a lot of young people want to work outside in sort of a 'farm camp' fun experience,\" she says. \"There are fewer people who would like to work really hard, like 50 to 60 hours a week for not a lot of money, which is what working on a farm is.\"\u003c/p>\n\u003cp>Teague filled out a form for the latest agricultural census last year. When data is released in 2014, it'll become clearer whether enough young people have joined the ranks to keep the average age of farmers from climbing even higher.\u003c/p>\n\u003cp>\u003cem>Luke Runyon \u003cem>reports from Colorado\u003c/em> \u003cem>for \u003c/em>KUNC \u003cem>and\u003c/em> \u003c/em>\u003ca href=\"http://www.harvestpublicmedia.org/\">Harvest Public Media\u003c/a>\u003cem>, \u003cem>a public radio reporting collaboration that focuses on agriculture and food production issues\u003c/em>.\u003c/em> \u003ca href=\"http://harvestpublicmedia.org/article/young-dreams-huge-obstacles\">A version\u003c/a> \u003cem> of this post\u003c/em> \u003cem>appeared earlier on the Harvest Public Media website as part of the series \u003c/em>\u003ca href=\"http://harvestpublicmedia.org/changinglands\">Changing Lands Changing Hands\u003cem>.\u003c/em>\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.kunc.org\">KUNC-FM\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "Young farmers want to get involved with both the local food movement and more conventional forms of agriculture. But many of them are finding their options limited. Ranch and farmland across the plains is going for several thousand dollars an acre, keeping many aspiring farmers out of the market.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68691\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/farmers-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/farmers-full.jpg\" alt=\"Eva Teague, 31, is trying to start her own pig farm in Colorado but is running into financial obstacles typical of many young farmers trying to break into the business. Photo: Luke Runyon/KUNC/Harvest Public Media\" width=\"1120\" height=\"839\" class=\"size-full wp-image-68691\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eva Teague, 31, is trying to start her own pig farm in Colorado but is running into financial obstacles typical of many young farmers trying to break into the business. Photo: Luke Runyon/KUNC/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/21/213905983/young-farmers-break-the-bank-before-they-get-to-the-field\">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/blogs/thesalt/2013/08/21/213905983/young-farmers-break-the-bank-before-they-get-to-the-field\">Luke Runyon\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/21/213905983/young-farmers-break-the-bank-before-they-get-to-the-field\">The Salt at NPR Food\u003c/a> (8/21/2013)\u003c/p>\n\u003cp>As the average age of the American farmer has crept up to 60, fewer young people are filling in the ranks behind them. That's prompted some to ask if young people even want to farm anymore.\u003c/p>\n\u003cp>The quick answer is yes, just not in the same numbers as they used to. And surveys indicate many of them don't want to farm in conventional ways.\u003c/p>\n\u003cp>A 2011 \u003ca href=\"http://www.youngfarmers.org/newsroom/building-a-future-with-farmers-october-2011/\">survey\u003c/a> from the National Young Farmers Coalition showed access to land and capital to be the single biggest factors keeping young people from getting into farming or ranching. The survey also indicated young people are concerned about the environment — they're \"\u003ca href=\"http://www.npr.org/blogs/thesalt/2011/12/12/143459793/who-are-the-young-farmers-of-generation-organic\">generation organic\u003c/a>\" — and interested in small-scale operations.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But it can be difficult to turn dreams of a farm life into reality.\u003c/p>\n\u003cp>In Longmont, Colo., Eva Teague, 31, has learned how difficult it can be to start a pig farm. Teague is a grad school dropout turned farmer, originally from the East Coast. Jaded with academia, she moved to Colorado and began working as a farm apprentice. She bought her first pigs a couple years ago.\u003c/p>\n\u003cp>\"[I] didn't have that much cash, so I paid for feed with the credit card just to get going,\" Teague says.\u003c/p>\n\u003cp>Right now, her biggest challenge, like many other young farmers, is \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/11/14/142305869/newbie-farmers-find-that-dirt-isnt-cheap\">access to capital\u003c/a>. She recently secured a low-interest loan from the federal Farm Service Agency, but it's not enough to get her business off the ground completely. Teague still spends her days on the farm and every evening working full-time as a waitress. Next year she plans to take a big leap: She wants to quit her off-farm job and rely solely on her farm income to sustain herself.\u003c/p>\n\u003cp>After searching for plots of land on Craigslist, Teague lucked out and scored a lease for 15 acres at the base of the Rocky Mountains. She taught herself Quickbooks accounting software, and she relies heavily on the skills she picked up during a handful of apprenticeships throughout Colorado. In short, Teague is part of the millennial generation of farmers, a group that often eschews traditional forms of agriculture and favors small-scale operations.\u003c/p>\n\u003cp>\"It's a very rare person who's not grown up on a farm that's going to go out and say, 'I want to plant 100,000 acres of corn. I want to invest $300,000 in a tractor. I want to get a confinement hog barn with 300,000 pigs,' \" Teague says.\u003c/p>\n\u003cp>Of course, the millennial generation isn't exclusively made up of farmers \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/14/188647380/new-blood-sparks-identity-crisis-for-fraternal-group-of-farmers\">who've jumped\u003c/a> on the local food movement. There are still young people out there who want to get involved with more conventional forms of agriculture, but many of them still find their options limited.\u003c/p>\n\u003cp>\"There's no way I'll ever be able to own my own ranch,\" says Bo Bigler, 25, a graduate student at Colorado State University. He'll graduate in August with a master's degree in beef management, which almost ensures a career working at large feedlots.\u003c/p>\n\u003cp>\"The price to buy into it, it's too much; the cost of land is unreal,\" Bigler says. \"The only way that somebody can get into it is if a ranch was handed down to them, unless they're millionaires to begin with.\"\u003c/p>\n\u003cp>Ranch and farmland, not just in Colorado, but across the plains, is going for several thousand dollars per acre, keeping aspiring farmers from buying. Leased land is available, but it leaves farmers at the whim of a landlord who could choose to cancel or refuse to renew a lease agreement.\u003c/p>\n\u003cp>\"There's no way they can pay the student loan and pay a land payment and still have enough money left over to live on,\" says \u003ca href=\"http://ansci.agsci.colostate.edu/peel-kraig/\">Kraig Peel\u003c/a>, a professor of animal sciences at Colorado State University.\u003c/p>\n\u003cp>Many of Peel's students come into his classes with idealistic ideas about farming and ranching. These days about 80 percent of his students have grown up in an urban setting. They quickly learn to realign their expectations, he says.\u003c/p>\n\u003cp>\"It's very frustrating for a lot of these students that would like to [run a farm or ranch],\" Peel says. \"Economically it just doesn't make sense.\"\u003c/p>\n\u003cp>Still, there's a need to bring in young people to large and small ranching operations. Sixty-four percent of the nation's cattle ranches are owned by someone older than 55. But many of Peel's students have chosen to forgo the financial difficulties of running a ranch and work for large agribusiness companies instead.\u003c/p>\n\u003cp>Teague is working on a multiyear business plan to make sure she can add on a few acres of vegetables and some more pigs.\u003c/p>\n\u003cp>\"I think a lot of young people want to work outside in sort of a 'farm camp' fun experience,\" she says. \"There are fewer people who would like to work really hard, like 50 to 60 hours a week for not a lot of money, which is what working on a farm is.\"\u003c/p>\n\u003cp>Teague filled out a form for the latest agricultural census last year. When data is released in 2014, it'll become clearer whether enough young people have joined the ranks to keep the average age of farmers from climbing even higher.\u003c/p>\n\u003cp>\u003cem>Luke Runyon \u003cem>reports from Colorado\u003c/em> \u003cem>for \u003c/em>KUNC \u003cem>and\u003c/em> \u003c/em>\u003ca href=\"http://www.harvestpublicmedia.org/\">Harvest Public Media\u003c/a>\u003cem>, \u003cem>a public radio reporting collaboration that focuses on agriculture and food production issues\u003c/em>.\u003c/em> \u003ca href=\"http://harvestpublicmedia.org/article/young-dreams-huge-obstacles\">A version\u003c/a> \u003cem> of this post\u003c/em> \u003cem>appeared earlier on the Harvest Public Media website as part of the series \u003c/em>\u003ca href=\"http://harvestpublicmedia.org/changinglands\">Changing Lands Changing Hands\u003cem>.\u003c/em>\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.kunc.org\">KUNC-FM\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Inside the Beef Industry's Battle Over Growth-Promotion Drugs",
"title": "Inside the Beef Industry's Battle Over Growth-Promotion Drugs",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_68683\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cattle-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cattle-full.jpg\" alt=\"Beef cattle stand in a barn on the Larson Farms feedlot in Maple Park, Ill. Photo: Daniel Acker/Landov\" width=\"1120\" height=\"840\" class=\"size-full wp-image-68683\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beef cattle stand in a barn on the Larson Farms feedlot in Maple Park, Ill. Photo: Daniel Acker/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/21/214202886/inside-the-beef-industrys-battle-over-growth-promotion-drugs\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/08/20130821_atc_04.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/2013/08/21/214202886/inside-the-beef-industrys-battle-over-growth-promotion-drugs\">The Salt on NPR Food\u003c/a> (8/21/2013)\u003c/p>\n\u003cp>When the drug company Merck Animal Health \u003ca href=\"http://www.merck-animal-health-usa.com/news/2013-8-16.aspx\">announced\u003c/a> plans to suspend sales of its Zilmax feed additive last week, many observers were shocked.\u003c/p>\n\u003cp>Yet concern about Zilmax and the class of growth-promotion drugs called beta agonists has been building for some time. In an interesting twist, the decisive pressure on Zilmax did not come from animal welfare groups or government regulators: It emerged from within the beef industry itself, and from academic experts who have long worked as consultants to the industry.\u003c/p>\n\u003cp>Among them is \u003ca href=\"http://www.grandin.com/\">Temple Grandin\u003c/a>, a professor of animal science at Colorado State University and a world-renowned expert on how cattle react to their environments. Grandin, whose life is the subject of an \u003ca href=\"http://www.hbo.com/movies/temple-grandin/index.html\">HBO biopic\u003c/a>, has redesigned slaughterhouses to make them more humane.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Around the summer of 2006, she says, she started seeing a new kind of problem among the cattle, especially when the weather got really hot. \"You had animals that were stiff and sore-footed, animals that were reluctant to move,\" she recalls. \"They act like the floor is red-hot. They don't want to put their feet down. And I had never seen these kinds of symptoms before, ever!\"\u003c/p>\n\u003cp>The problems, she says, affect as many as 1 out of every 5 animals. She's become increasingly convinced that the problems result from the drugs called beta agonists.\u003c/p>\n\u003cp>Beta agonists are similar, chemically, to the adrenaline that our bodies produce. In humans, this class of drugs is used to treat asthma. When fed to cattle or pigs, though, the animals grow more muscle.\u003c/p>\n\u003cp>\"These beta agonist drugs have a dramatic and profound and beneficial impact on production,\" says \u003ca href=\"http://www.depts.ttu.edu/afs/people/Faculty_Loneragan.php\">Guy Loneragan\u003c/a>, a professor of food safety and public health at Texas Tech University in Lubbock. \"They can add somewhere in the range of 15 to 30 pounds of beef to a carcass in the last three to four weeks of the fattening period.\" That makes a significant difference to a beef producer's bottom line, and as a result, these drugs are widely used.\u003c/p>\n\u003cp>Yet Loneragan, too, has come to believe that these profitable drugs may be causing problems.\u003c/p>\n\u003cp>Two weeks ago, at a meeting held by the National Cattlemen's Beef Association, he presented data showing that feedlot cattle consuming beta agonists died more often. At that same meeting, Grandin gave a talk about her observations of cattle that seemed reluctant to move. And an animal welfare expert from a big meat packer, JBS, showed a \u003ca href=\"http://www.reuters.com/article/2013/08/13/us-usa-cattle-jbs-drugs-idUSBRE97C02M20130813\">video\u003c/a> of cattle that appeared lethargic, unable to walk properly.\u003c/p>\n\u003cp>Grandin says that video made people angry. \"You've got a lot of people in the cattle industry who care about cattle, and they don't like to see cattle that are lame,\" she says.\u003c/p>\n\u003cp>As that conference was ending, another big meat packer, Tyson Foods, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/09/did-tyson-ban-doping-cows-with-zilmax-to-boost-foreign-sales/\" title=\"Did Tyson Ban Doping Cows with Zilmax to Boost Foreign Sales?\">announced \u003c/a>that it would stop buying cattle that had been fed one particular beta agonist: Zilmax. Zilmax, or zilpaterol, is considered the most powerful beta agonist.\u003c/p>\n\u003cp>Loneragan later had a chance to go through information that the company had collected on the effects of beta agonists. \"As they pieced together their information — and as I had the opportunity to review their information — they felt that they had to act, and I felt that they made the right decision,\" he says.\u003c/p>\n\u003cp>Merck Animal Health, which makes Zilmax, initially defended its product, but decided last week to suspend sales of the drug. The company says that it remains convinced that Zilmax is safe for animals, and it expects to answer all the questions that people now have. Meanwhile, feedlot operators still can use another beta agonist, which is sold by the company Elanco.\u003c/p>\n\u003cp>The Food and Drug Administration, which approved these drugs, remains a bystander for now. In an email, an FDA representative said only that the agency \"has received a very small number of reports\" of problems with these drugs and that the \"FDA will review any new information to determine if there is a safety issue.\"\u003c/p>\n\u003cp>Grandin, for her part, is not pushing for a ban on beta agonists. She thinks it may be possible to use these drugs in ways that avoid causing harm.\u003c/p>\n\u003cp>\"Maybe you just don't do it in the summer, when it's hot,\" she says. \"The doses are probably going to have to be cut back. But these problems have got to stop. I've laid awake at night about it. I've worked all my career to improve how animals are handled, and these animals are just suffering. It has to stop!\" \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": "Beta agonists, a class of drugs widely fed to cattle and hogs to make them put on weight faster, are coming under increasing scrutiny. Reports suggest animals fed these drugs can seem reluctant to move — lethargic, unable to walk properly — and may die more often, too.",
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"description": "Beta agonists, a class of drugs widely fed to cattle and hogs to make them put on weight faster, are coming under increasing scrutiny. Reports suggest animals fed these drugs can seem reluctant to move — lethargic, unable to walk properly — and may die more often, too.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68683\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cattle-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cattle-full.jpg\" alt=\"Beef cattle stand in a barn on the Larson Farms feedlot in Maple Park, Ill. Photo: Daniel Acker/Landov\" width=\"1120\" height=\"840\" class=\"size-full wp-image-68683\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beef cattle stand in a barn on the Larson Farms feedlot in Maple Park, Ill. Photo: Daniel Acker/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/21/214202886/inside-the-beef-industrys-battle-over-growth-promotion-drugs\">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 \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/21/214202886/inside-the-beef-industrys-battle-over-growth-promotion-drugs\">The Salt on NPR Food\u003c/a> (8/21/2013)\u003c/p>\n\u003cp>When the drug company Merck Animal Health \u003ca href=\"http://www.merck-animal-health-usa.com/news/2013-8-16.aspx\">announced\u003c/a> plans to suspend sales of its Zilmax feed additive last week, many observers were shocked.\u003c/p>\n\u003cp>Yet concern about Zilmax and the class of growth-promotion drugs called beta agonists has been building for some time. In an interesting twist, the decisive pressure on Zilmax did not come from animal welfare groups or government regulators: It emerged from within the beef industry itself, and from academic experts who have long worked as consultants to the industry.\u003c/p>\n\u003cp>Among them is \u003ca href=\"http://www.grandin.com/\">Temple Grandin\u003c/a>, a professor of animal science at Colorado State University and a world-renowned expert on how cattle react to their environments. Grandin, whose life is the subject of an \u003ca href=\"http://www.hbo.com/movies/temple-grandin/index.html\">HBO biopic\u003c/a>, has redesigned slaughterhouses to make them more humane.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Around the summer of 2006, she says, she started seeing a new kind of problem among the cattle, especially when the weather got really hot. \"You had animals that were stiff and sore-footed, animals that were reluctant to move,\" she recalls. \"They act like the floor is red-hot. They don't want to put their feet down. And I had never seen these kinds of symptoms before, ever!\"\u003c/p>\n\u003cp>The problems, she says, affect as many as 1 out of every 5 animals. She's become increasingly convinced that the problems result from the drugs called beta agonists.\u003c/p>\n\u003cp>Beta agonists are similar, chemically, to the adrenaline that our bodies produce. In humans, this class of drugs is used to treat asthma. When fed to cattle or pigs, though, the animals grow more muscle.\u003c/p>\n\u003cp>\"These beta agonist drugs have a dramatic and profound and beneficial impact on production,\" says \u003ca href=\"http://www.depts.ttu.edu/afs/people/Faculty_Loneragan.php\">Guy Loneragan\u003c/a>, a professor of food safety and public health at Texas Tech University in Lubbock. \"They can add somewhere in the range of 15 to 30 pounds of beef to a carcass in the last three to four weeks of the fattening period.\" That makes a significant difference to a beef producer's bottom line, and as a result, these drugs are widely used.\u003c/p>\n\u003cp>Yet Loneragan, too, has come to believe that these profitable drugs may be causing problems.\u003c/p>\n\u003cp>Two weeks ago, at a meeting held by the National Cattlemen's Beef Association, he presented data showing that feedlot cattle consuming beta agonists died more often. At that same meeting, Grandin gave a talk about her observations of cattle that seemed reluctant to move. And an animal welfare expert from a big meat packer, JBS, showed a \u003ca href=\"http://www.reuters.com/article/2013/08/13/us-usa-cattle-jbs-drugs-idUSBRE97C02M20130813\">video\u003c/a> of cattle that appeared lethargic, unable to walk properly.\u003c/p>\n\u003cp>Grandin says that video made people angry. \"You've got a lot of people in the cattle industry who care about cattle, and they don't like to see cattle that are lame,\" she says.\u003c/p>\n\u003cp>As that conference was ending, another big meat packer, Tyson Foods, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/09/did-tyson-ban-doping-cows-with-zilmax-to-boost-foreign-sales/\" title=\"Did Tyson Ban Doping Cows with Zilmax to Boost Foreign Sales?\">announced \u003c/a>that it would stop buying cattle that had been fed one particular beta agonist: Zilmax. Zilmax, or zilpaterol, is considered the most powerful beta agonist.\u003c/p>\n\u003cp>Loneragan later had a chance to go through information that the company had collected on the effects of beta agonists. \"As they pieced together their information — and as I had the opportunity to review their information — they felt that they had to act, and I felt that they made the right decision,\" he says.\u003c/p>\n\u003cp>Merck Animal Health, which makes Zilmax, initially defended its product, but decided last week to suspend sales of the drug. The company says that it remains convinced that Zilmax is safe for animals, and it expects to answer all the questions that people now have. Meanwhile, feedlot operators still can use another beta agonist, which is sold by the company Elanco.\u003c/p>\n\u003cp>The Food and Drug Administration, which approved these drugs, remains a bystander for now. In an email, an FDA representative said only that the agency \"has received a very small number of reports\" of problems with these drugs and that the \"FDA will review any new information to determine if there is a safety issue.\"\u003c/p>\n\u003cp>Grandin, for her part, is not pushing for a ban on beta agonists. She thinks it may be possible to use these drugs in ways that avoid causing harm.\u003c/p>\n\u003cp>\"Maybe you just don't do it in the summer, when it's hot,\" she says. \"The doses are probably going to have to be cut back. But these problems have got to stop. I've laid awake at night about it. I've worked all my career to improve how animals are handled, and these animals are just suffering. It has to stop!\" \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": "'Treme' Cookbook Captures the Flavor of A Show and A City",
"title": "'Treme' Cookbook Captures the Flavor of A Show and A City",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/20/213493937/treme-cookbook-captures-the-flavor-of-a-show-and-a-city\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/08/20130820_atc_18.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/134002977/melissa-block\">Melissa Block\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/20/213493937/treme-cookbook-captures-the-flavor-of-a-show-and-a-city\">The Salt at NPR Food\u003c/a> (8/20/2013)\u003c/p>\n\u003cfigure id=\"attachment_68613\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/treme.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/treme.jpg\" alt=\"Treme: Stories and Recipes From the Heart of New Orleans, by Lois Eric Elie\" width=\"300\" height=\"387\" class=\"size-full wp-image-68613\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Treme: Stories and Recipes From the Heart of New Orleans, by Lois Eric Elie\u003c/figcaption>\u003c/figure>\n\u003cp>If you find yourself craving New Orleans food, you could go there and melt in the sweltering heat for a dose of gumbo or praline bacon. Or you could settle in on your couch, as I've been doing, and torture yourself watching reruns of the HBO series \u003cem>Treme\u003c/em>. It's set in post-Katrina New Orleans and, along with the music, it puts the city's food on center stage.\u003c/p>\n\u003cp>Now, if you want to cook the food for yourself, there's \u003cem>Treme: Stories and Recipes From the Heart of New Orleans\u003c/em>. It's written by \u003ca href=\"http://www.loliselie.com/Main/mainframeset.html\">Lolis Eric Elie\u003c/a>, a writer and story editor on the show, who was born and raised in New Orleans.\u003c/p>\n\u003cp>The cookbook is divided into sections, each told in the voice of one of the characters — from Janette Desautel, the chef, to Antoine Batiste, the trombonist. Elie says he wanted them to have their own chapter so they wouldn't interrupt each other.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"These are the voices I hear when I walk down the street: 'Boy, you gotta soak your red beans the night before or otherwise they're going to take forever to cook. Or you need to put pickle meat in those beans — I don't know what all this vegetarian stuff is about,' \" Elie says. \"People talk about the fact that they're sitting in the supermarket line in New Orleans, and people say, 'How you gonna fix that? White beans and shrimp? What you gonna do with that?' I don't think that happens as much in other cities.\"\u003c/p>\n\u003cfigure id=\"attachment_68614\" class=\"wp-caption aligncenter\" style=\"max-width: 948px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/treme2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/treme2.jpg\" alt=\"Lolis Eric Elie is a New Orleans native and a story editor of HBO's Treme. Photo: Ed Anderson/Chronicle Books\" width=\"948\" height=\"948\" class=\"size-full wp-image-68614\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lolis Eric Elie is a New Orleans native and a story editor of HBO's Treme. Photo: Ed Anderson/Chronicle Books\u003c/figcaption>\u003c/figure>\n\u003cp>The show includes real life musicians and cooks. When we see \u003ca href=\"http://www.npr.org/blogs/ablogsupreme/2010/07/07/128359581/talking-to-the-musicians-of-treme\">Kermit Ruffins\u003c/a>, he's often cooking over a barbecue.\u003c/p>\n\u003cp>Elie says he called Ruffins to get his butter bean recipe, but he realized Ruffins wasn't going to write it down for him. Instead, he interviewed the musician to get the details.\u003c/p>\n\u003cp>For more, listen to my conversation with Elie on Tuesday's \u003cem>All Things Considered\u003c/em>. And while you wait for \u003cem>Treme\u003c/em> to start up again in December, Elie says you can do one thing: eat.\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Stuffed Mirliton\u003c/h3>\n\u003cp>(from \u003cem>Treme\u003c/em> character Davina Lambreaux)\u003c/p>\n\u003cp>8 medium mirlitons (chayotes)\u003c/p>\n\u003cp>3/4 pound medium shrimp, peeled and deveined\u003c/p>\n\u003cp>1 teaspoon Basic Creole Seasoning Blend\u003c/p>\n\u003cp>1/2 teaspoon cayenne pepper\u003c/p>\n\u003cp>1/2 cup unsalted butter, plus about 5 tablespoons\u003c/p>\n\u003cp>1 yellow onion, chopped\u003c/p>\n\u003cp>2 celery stalks with leaves, finely diced\u003c/p>\n\u003cp>1/4 large green bell pepper, seeded and chopped\u003c/p>\n\u003cp>1/4 cup minced fresh flat-leaf parsley\u003c/p>\n\u003cp>3 tablespoons finely chopped green onions, white and tender green parts\u003c/p>\n\u003cp>2 1/2 tablespoons finely chopped garlic\u003c/p>\n\u003cp>1/2 cup very fine dried bread crumbs, plus about 5 tablespoons\u003c/p>\n\u003cp>1 teaspoon salt\u003c/p>\n\u003cp>1/2 teaspoon freshly ground pepper\u003c/p>\n\u003cp>1 large egg, lightly beaten\u003c/p>\n\u003cp>Put the mirlitons in a 3-gallon pot, or two large stockpots, and cover with water. Bring to a boil over high heat. Cover the pot(s) and continue boiling, just until the mirlitons are fork tender, 45 minutes to 1 hour. Remove from the heat and, using a slotted spoon, immediately transfer the mirlitons to a colander to drain and cool.\u003c/p>\n\u003cp>Once cool enough to handle, place the mirlitons on a cutting board or other flat surface. Cut them in half lengthwise. With a paring knife, shallowly trim away any spiny or blemished spots from the skin and tough pulp from the end nearest to the seed. Remove and discard the seed and use a small spoon to carefully remove the pulp from the inside of each half, leaving a 1/4- to 1/2-inch-thick shell. Drain the mirliton pulp in a colander, lightly squeezing it to release excess moisture, then chop the pulp. Set aside the pulp and shells.\u003c/p>\n\u003cp>Preheat the oven to 350°F.\u003c/p>\n\u003cp>To make the stuffing: Season the shrimp with the Creole seasoning and cayenne, mixing well. Set aside. In a heavy 5-quart saucepan or large Dutch oven over low heat, melt the 1/2 cup of butter. Add the onions and cook until they start to soften, about 5 minutes, stirring occasionally. Stir in the celery, bell pepper, parsley, green onions and garlic, and cook and stir for 2 minutes. Add the reserved mirliton pulp and cook for 6 minutes. Put 1/2 cup of the bread crumbs into a small bowl.\u003c/p>\n\u003cp>Once the mirliton pulp mixture has cooked for 6 minutes, add 2 tablespoons of the reserved bread crumbs, mixing thoroughly, then continue adding 2 tablespoons at a time until you have added all of them, stirring thoroughly between additions.\u003c/p>\n\u003cp>Cook the mixture over low heat, until it is noticeably dryer but still moist, about 3 minutes, stirring as needed. Next, add the seasoned shrimp, salt, and pepper.\u003c/p>\n\u003cp>Continue cooking until the shrimp turn pink, about 1 minute more, stirring almost constantly. Remove from the heat and stir in the egg, blending well.\u003c/p>\n\u003cp>Mound the stuffing in the 16 mirliton shells, using it all. Place the stuffed shells in a baking pan, such as a 12-by-17-inch baking pan, that will hold the shells in a single layer touching each other lightly to help support their shapes as they cook. Sprinkle about 1 teaspoon more bread crumbs evenly over the top of each stuffed shell and center a scant 1 teaspoon butter on the top of each. Cover tightly with aluminum foil and bake in the hot oven for 10 minutes. Remove the foil and continue baking until the tops are browned, about 1 hour more. Serve at once.\u003c/p>\n\u003cp>\u003cem>Note: To make ahead, prepare through the point of stuffing up to 1 day in advance. Cover the stuffed mirlitons tightly and refrigerate. Bake as directed when ready to serve.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes 8 main-course servings or 16 appetizer servings.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Microwave Pralines\u003c/h3>\n\u003cp>(from \u003cem>Treme\u003c/em> character LaDonna Batiste-Williams)\u003c/p>\n\u003cp>1 pound light brown sugar\u003c/p>\n\u003cp>1 cup heavy (whipping) cream plus 1 to 3 teaspoons cream or milk for thinning batter\u003c/p>\n\u003cp>2 tablespoons light corn syrup\u003c/p>\n\u003cp>2 cups pecan halves, cut in half again (in other words, not too big or small)\u003c/p>\n\u003cp>4 tablespoons unsalted butter, at room temperature, cut into 4 pieces\u003c/p>\n\u003cp>1 tablespoon vanilla extract\u003c/p>\n\u003cfigure id=\"attachment_68615\" class=\"wp-caption aligncenter\" style=\"max-width: 462px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/treme3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/treme3.jpg\" alt=\"Microwave pralines are easier to make than stovetop pralines, and just as tasty. Photo: Ed Anderson/Chronicle Books\" width=\"462\" height=\"691\" class=\"size-full wp-image-68615\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Microwave pralines are easier to make than stovetop pralines, and just as tasty. Photo: Ed Anderson/Chronicle Books\u003c/figcaption>\u003c/figure>\n\u003cp>Line a heatproof surface like a countertop or 2 baking sheets with wax paper.\u003c/p>\n\u003cp>In an 8-cup microwave-safe glass measuring cup with a handle, combine the brown sugar, cream and corn syrup, mixing until all the sugar lumps are dissolved and the batter is well blended.\u003c/p>\n\u003cp>Position the measuring cup in the microwave so you can see how the batter inside measures; the batter will be at or near the 2 1/2-cup mark. Microwave on high without covering or stirring, watching it continuously, until the mixture slowly bubbles up to slightly higher than the 8-cup mark and then deflates to near the 4 1/2-cup mark, 10 to 16 minutes (depending on how quickly your microwave cooks). Do not open the microwave during the cooking process and, if in doubt, cook for less time, not more.\u003c/p>\n\u003cp>(If you want to make praline sauce instead of pralines, let the batter cook as directed until it has expanded to slightly over the 8-cup mark and then has slowly deflated just to the 7-cup mark. Use warm or at room temperature. Refrigerate the leftovers, tightly covered, for up to 1 week.)\u003c/p>\n\u003cp>Carefully remove the very hot measuring cup from the microwave and, using a sturdy metal mixing spoon, gently stir in the pecans, butter and vanilla, being careful to not splash any of the hot mixture on your skin. Continue stirring until the mixture is noticeably less glossy, about 3 minutes.\u003c/p>\n\u003cp>Working quickly, and using two spoons, scoop rounded tablespoonfuls of the mixture onto the wax paper, about 1 inch apart and, using a second tablespoon to push the batter off the mixing spoon. If necessary, thin the batter with the remaining 1 to 3 teaspoons of cream as you reach the end of the batter and it thickens as it cools. Let the pralines cool to room temperature, about 20 minutes, then serve as soon as possible. Any leftovers can be stored in an airtight container at room temperature for up to 4 days.\u003c/p>\n\u003cp>\u003cem>Makes 24 to 34 two-inch pralines, or 3 cups of praline sauce.\u003c/em>\u003c/p>\n\u003cp>\u003cem>From Lolis Eric Elie, \u003c/em>Treme: Stories and Recipes From the Heart of New Orleans\u003cem>, Chronicle Books (2013). Excerpted with permission.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/20/213493937/treme-cookbook-captures-the-flavor-of-a-show-and-a-city\">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 \u003ca href=\"http://www.npr.org/people/134002977/melissa-block\">Melissa Block\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/20/213493937/treme-cookbook-captures-the-flavor-of-a-show-and-a-city\">The Salt at NPR Food\u003c/a> (8/20/2013)\u003c/p>\n\u003cfigure id=\"attachment_68613\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/treme.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/treme.jpg\" alt=\"Treme: Stories and Recipes From the Heart of New Orleans, by Lois Eric Elie\" width=\"300\" height=\"387\" class=\"size-full wp-image-68613\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Treme: Stories and Recipes From the Heart of New Orleans, by Lois Eric Elie\u003c/figcaption>\u003c/figure>\n\u003cp>If you find yourself craving New Orleans food, you could go there and melt in the sweltering heat for a dose of gumbo or praline bacon. Or you could settle in on your couch, as I've been doing, and torture yourself watching reruns of the HBO series \u003cem>Treme\u003c/em>. It's set in post-Katrina New Orleans and, along with the music, it puts the city's food on center stage.\u003c/p>\n\u003cp>Now, if you want to cook the food for yourself, there's \u003cem>Treme: Stories and Recipes From the Heart of New Orleans\u003c/em>. It's written by \u003ca href=\"http://www.loliselie.com/Main/mainframeset.html\">Lolis Eric Elie\u003c/a>, a writer and story editor on the show, who was born and raised in New Orleans.\u003c/p>\n\u003cp>The cookbook is divided into sections, each told in the voice of one of the characters — from Janette Desautel, the chef, to Antoine Batiste, the trombonist. Elie says he wanted them to have their own chapter so they wouldn't interrupt each other.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"These are the voices I hear when I walk down the street: 'Boy, you gotta soak your red beans the night before or otherwise they're going to take forever to cook. Or you need to put pickle meat in those beans — I don't know what all this vegetarian stuff is about,' \" Elie says. \"People talk about the fact that they're sitting in the supermarket line in New Orleans, and people say, 'How you gonna fix that? White beans and shrimp? What you gonna do with that?' I don't think that happens as much in other cities.\"\u003c/p>\n\u003cfigure id=\"attachment_68614\" class=\"wp-caption aligncenter\" style=\"max-width: 948px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/treme2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/treme2.jpg\" alt=\"Lolis Eric Elie is a New Orleans native and a story editor of HBO's Treme. Photo: Ed Anderson/Chronicle Books\" width=\"948\" height=\"948\" class=\"size-full wp-image-68614\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lolis Eric Elie is a New Orleans native and a story editor of HBO's Treme. Photo: Ed Anderson/Chronicle Books\u003c/figcaption>\u003c/figure>\n\u003cp>The show includes real life musicians and cooks. When we see \u003ca href=\"http://www.npr.org/blogs/ablogsupreme/2010/07/07/128359581/talking-to-the-musicians-of-treme\">Kermit Ruffins\u003c/a>, he's often cooking over a barbecue.\u003c/p>\n\u003cp>Elie says he called Ruffins to get his butter bean recipe, but he realized Ruffins wasn't going to write it down for him. Instead, he interviewed the musician to get the details.\u003c/p>\n\u003cp>For more, listen to my conversation with Elie on Tuesday's \u003cem>All Things Considered\u003c/em>. And while you wait for \u003cem>Treme\u003c/em> to start up again in December, Elie says you can do one thing: eat.\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Stuffed Mirliton\u003c/h3>\n\u003cp>(from \u003cem>Treme\u003c/em> character Davina Lambreaux)\u003c/p>\n\u003cp>8 medium mirlitons (chayotes)\u003c/p>\n\u003cp>3/4 pound medium shrimp, peeled and deveined\u003c/p>\n\u003cp>1 teaspoon Basic Creole Seasoning Blend\u003c/p>\n\u003cp>1/2 teaspoon cayenne pepper\u003c/p>\n\u003cp>1/2 cup unsalted butter, plus about 5 tablespoons\u003c/p>\n\u003cp>1 yellow onion, chopped\u003c/p>\n\u003cp>2 celery stalks with leaves, finely diced\u003c/p>\n\u003cp>1/4 large green bell pepper, seeded and chopped\u003c/p>\n\u003cp>1/4 cup minced fresh flat-leaf parsley\u003c/p>\n\u003cp>3 tablespoons finely chopped green onions, white and tender green parts\u003c/p>\n\u003cp>2 1/2 tablespoons finely chopped garlic\u003c/p>\n\u003cp>1/2 cup very fine dried bread crumbs, plus about 5 tablespoons\u003c/p>\n\u003cp>1 teaspoon salt\u003c/p>\n\u003cp>1/2 teaspoon freshly ground pepper\u003c/p>\n\u003cp>1 large egg, lightly beaten\u003c/p>\n\u003cp>Put the mirlitons in a 3-gallon pot, or two large stockpots, and cover with water. Bring to a boil over high heat. Cover the pot(s) and continue boiling, just until the mirlitons are fork tender, 45 minutes to 1 hour. Remove from the heat and, using a slotted spoon, immediately transfer the mirlitons to a colander to drain and cool.\u003c/p>\n\u003cp>Once cool enough to handle, place the mirlitons on a cutting board or other flat surface. Cut them in half lengthwise. With a paring knife, shallowly trim away any spiny or blemished spots from the skin and tough pulp from the end nearest to the seed. Remove and discard the seed and use a small spoon to carefully remove the pulp from the inside of each half, leaving a 1/4- to 1/2-inch-thick shell. Drain the mirliton pulp in a colander, lightly squeezing it to release excess moisture, then chop the pulp. Set aside the pulp and shells.\u003c/p>\n\u003cp>Preheat the oven to 350°F.\u003c/p>\n\u003cp>To make the stuffing: Season the shrimp with the Creole seasoning and cayenne, mixing well. Set aside. In a heavy 5-quart saucepan or large Dutch oven over low heat, melt the 1/2 cup of butter. Add the onions and cook until they start to soften, about 5 minutes, stirring occasionally. Stir in the celery, bell pepper, parsley, green onions and garlic, and cook and stir for 2 minutes. Add the reserved mirliton pulp and cook for 6 minutes. Put 1/2 cup of the bread crumbs into a small bowl.\u003c/p>\n\u003cp>Once the mirliton pulp mixture has cooked for 6 minutes, add 2 tablespoons of the reserved bread crumbs, mixing thoroughly, then continue adding 2 tablespoons at a time until you have added all of them, stirring thoroughly between additions.\u003c/p>\n\u003cp>Cook the mixture over low heat, until it is noticeably dryer but still moist, about 3 minutes, stirring as needed. Next, add the seasoned shrimp, salt, and pepper.\u003c/p>\n\u003cp>Continue cooking until the shrimp turn pink, about 1 minute more, stirring almost constantly. Remove from the heat and stir in the egg, blending well.\u003c/p>\n\u003cp>Mound the stuffing in the 16 mirliton shells, using it all. Place the stuffed shells in a baking pan, such as a 12-by-17-inch baking pan, that will hold the shells in a single layer touching each other lightly to help support their shapes as they cook. Sprinkle about 1 teaspoon more bread crumbs evenly over the top of each stuffed shell and center a scant 1 teaspoon butter on the top of each. Cover tightly with aluminum foil and bake in the hot oven for 10 minutes. Remove the foil and continue baking until the tops are browned, about 1 hour more. Serve at once.\u003c/p>\n\u003cp>\u003cem>Note: To make ahead, prepare through the point of stuffing up to 1 day in advance. Cover the stuffed mirlitons tightly and refrigerate. Bake as directed when ready to serve.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes 8 main-course servings or 16 appetizer servings.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Microwave Pralines\u003c/h3>\n\u003cp>(from \u003cem>Treme\u003c/em> character LaDonna Batiste-Williams)\u003c/p>\n\u003cp>1 pound light brown sugar\u003c/p>\n\u003cp>1 cup heavy (whipping) cream plus 1 to 3 teaspoons cream or milk for thinning batter\u003c/p>\n\u003cp>2 tablespoons light corn syrup\u003c/p>\n\u003cp>2 cups pecan halves, cut in half again (in other words, not too big or small)\u003c/p>\n\u003cp>4 tablespoons unsalted butter, at room temperature, cut into 4 pieces\u003c/p>\n\u003cp>1 tablespoon vanilla extract\u003c/p>\n\u003cfigure id=\"attachment_68615\" class=\"wp-caption aligncenter\" style=\"max-width: 462px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/treme3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/treme3.jpg\" alt=\"Microwave pralines are easier to make than stovetop pralines, and just as tasty. Photo: Ed Anderson/Chronicle Books\" width=\"462\" height=\"691\" class=\"size-full wp-image-68615\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Microwave pralines are easier to make than stovetop pralines, and just as tasty. Photo: Ed Anderson/Chronicle Books\u003c/figcaption>\u003c/figure>\n\u003cp>Line a heatproof surface like a countertop or 2 baking sheets with wax paper.\u003c/p>\n\u003cp>In an 8-cup microwave-safe glass measuring cup with a handle, combine the brown sugar, cream and corn syrup, mixing until all the sugar lumps are dissolved and the batter is well blended.\u003c/p>\n\u003cp>Position the measuring cup in the microwave so you can see how the batter inside measures; the batter will be at or near the 2 1/2-cup mark. Microwave on high without covering or stirring, watching it continuously, until the mixture slowly bubbles up to slightly higher than the 8-cup mark and then deflates to near the 4 1/2-cup mark, 10 to 16 minutes (depending on how quickly your microwave cooks). Do not open the microwave during the cooking process and, if in doubt, cook for less time, not more.\u003c/p>\n\u003cp>(If you want to make praline sauce instead of pralines, let the batter cook as directed until it has expanded to slightly over the 8-cup mark and then has slowly deflated just to the 7-cup mark. Use warm or at room temperature. Refrigerate the leftovers, tightly covered, for up to 1 week.)\u003c/p>\n\u003cp>Carefully remove the very hot measuring cup from the microwave and, using a sturdy metal mixing spoon, gently stir in the pecans, butter and vanilla, being careful to not splash any of the hot mixture on your skin. Continue stirring until the mixture is noticeably less glossy, about 3 minutes.\u003c/p>\n\u003cp>Working quickly, and using two spoons, scoop rounded tablespoonfuls of the mixture onto the wax paper, about 1 inch apart and, using a second tablespoon to push the batter off the mixing spoon. If necessary, thin the batter with the remaining 1 to 3 teaspoons of cream as you reach the end of the batter and it thickens as it cools. Let the pralines cool to room temperature, about 20 minutes, then serve as soon as possible. Any leftovers can be stored in an airtight container at room temperature for up to 4 days.\u003c/p>\n\u003cp>\u003cem>Makes 24 to 34 two-inch pralines, or 3 cups of praline sauce.\u003c/em>\u003c/p>\n\u003cp>\u003cem>From Lolis Eric Elie, \u003c/em>Treme: Stories and Recipes From the Heart of New Orleans\u003cem>, Chronicle Books (2013). Excerpted with permission.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_68534\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/kitchenfuture-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/kitchenfuture-full.jpg\" alt=\"A woman checks out a smart refrigerator at a consumer electronics show in 2012. Photo: Samsung\" width=\"1120\" height=\"838\" class=\"size-full wp-image-68534\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A woman checks out a smart refrigerator at a consumer electronics show in 2012. Photo: Samsung\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/08/18/213055078/kitchens-of-the-future-will-really-know-how-to-cook\">Weekend Edition Sunday\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/wesun/2013/08/20130818_wesun_16.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/4486742/bonny-wolf\">Bonny Wolf\u003c/a>, \u003ca href=\"http://www.npr.org/2013/08/18/213055078/kitchens-of-the-future-will-really-know-how-to-cook\">The Salt at NPR Food\u003c/a> (8/18/2013)\u003c/p>\n\u003cp>Kitchens are getting smarter.\u003c/p>\n\u003cp>Some refrigerators can let you know when the door is open, or if the milk is past its sell-by date. They make ice at night during less expensive, off-peak energy hours. There are dishwashers that can contact a repairman.\u003c/p>\n\u003cp>It probably won't be long before you can become Facebook friends with your microwave.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The first microwave oven — the Radarange — weighed 750 pounds and was bought by a Cleveland restaurant in 1947 for $3,000. Later home models had a pull-out box for recipe cards. Paper recipe cards. So quaint.\u003c/p>\n\u003cp>Today, there are refrigerators with touch screens on the door that keep track of the food inside and suggest recipes to match. Imagine what you could do with pomegranate yogurt, wilted Tuscan kale and half a can of chickpeas.\u003c/p>\n\u003cp>Right now, it's all about the smart phone.\u003c/p>\n\u003cp>Warwick Stirling, Whirlpool's senior director of sustainability and connectivity, says consumers want to use their mobile phones to take back control of their hectic lives. Manufacturers are listening.\u003c/p>\n\u003cp>Ultimately, your phone will be a remote control for everything in your life that runs on electricity. You will be able to use it from other rooms of the house — or from other parts of the country. Someday, all your appliances will talk to each other through the smart grid. Then your dishwasher will know not to run because the electric car is charging. Meanwhile, you can go to the movies.\u003c/p>\n\u003cp>It's not happening fast. Whirlpool has just introduced a suite of smart appliances — but they're only available in Chicago. Stirling says to expect dramatic change in the next five years.\u003c/p>\n\u003cp>The Association of Home Appliance Manufacturers says all appliance makers are poised and ready to jump into the fray. Now, if only the dishwasher could load itself.\u003c/p>\n\u003cp>\u003cem>Bonny Wolf is managing editor of AmericanFoodRoots.com and editor of NPR's \u003c/em>Kitchen Window\u003cem>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/4486742/bonny-wolf\">Bonny Wolf\u003c/a>, \u003ca href=\"http://www.npr.org/2013/08/18/213055078/kitchens-of-the-future-will-really-know-how-to-cook\">The Salt at NPR Food\u003c/a> (8/18/2013)\u003c/p>\n\u003cp>Kitchens are getting smarter.\u003c/p>\n\u003cp>Some refrigerators can let you know when the door is open, or if the milk is past its sell-by date. They make ice at night during less expensive, off-peak energy hours. There are dishwashers that can contact a repairman.\u003c/p>\n\u003cp>It probably won't be long before you can become Facebook friends with your microwave.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The first microwave oven — the Radarange — weighed 750 pounds and was bought by a Cleveland restaurant in 1947 for $3,000. Later home models had a pull-out box for recipe cards. Paper recipe cards. So quaint.\u003c/p>\n\u003cp>Today, there are refrigerators with touch screens on the door that keep track of the food inside and suggest recipes to match. Imagine what you could do with pomegranate yogurt, wilted Tuscan kale and half a can of chickpeas.\u003c/p>\n\u003cp>Right now, it's all about the smart phone.\u003c/p>\n\u003cp>Warwick Stirling, Whirlpool's senior director of sustainability and connectivity, says consumers want to use their mobile phones to take back control of their hectic lives. Manufacturers are listening.\u003c/p>\n\u003cp>Ultimately, your phone will be a remote control for everything in your life that runs on electricity. You will be able to use it from other rooms of the house — or from other parts of the country. Someday, all your appliances will talk to each other through the smart grid. Then your dishwasher will know not to run because the electric car is charging. Meanwhile, you can go to the movies.\u003c/p>\n\u003cp>It's not happening fast. Whirlpool has just introduced a suite of smart appliances — but they're only available in Chicago. Stirling says to expect dramatic change in the next five years.\u003c/p>\n\u003cp>The Association of Home Appliance Manufacturers says all appliance makers are poised and ready to jump into the fray. Now, if only the dishwasher could load itself.\u003c/p>\n\u003cp>\u003cem>Bonny Wolf is managing editor of AmericanFoodRoots.com and editor of NPR's \u003c/em>Kitchen Window\u003cem>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_68403\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/blueberry-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/blueberry-full.jpg\" alt=\"Picker Erika Nicolas Garcia, 18, fills her pail at a blueberry farm near Hillsboro, Ore. Photo: Anna King/Northwest Public Radio\" width=\"1120\" height=\"839\" class=\"size-full wp-image-68403\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Picker Erika Nicolas Garcia, 18, fills her pail at a blueberry farm near Hillsboro, Ore. Photo: Anna King/Northwest Public Radio\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/16/210514759/why-this-years-blueberry-bounty-has-growers-feeling-blue\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/08/20130816_me_20.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://nwnewsnetwork.org/people/anna-king\">Anna King\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/16/210514759/why-this-years-blueberry-bounty-has-growers-feeling-blue\">The Salt at NPR Food\u003c/a> (8/16/2013)\u003c/p>\n\u003cp>The blueberries on your morning cereal are less expensive this year. That's because farmers are harvesting a bumper crop this summer. It's good news for berry lovers, but the bounty might wreck some blueberry growers.\u003c/p>\n\u003cp>In Richland, Wash., Genoa Blankenship pops open the lid on a box of blueberries. Her three young children struggle to stop wiggling. Blankenship loves the idea of healthy snacks that are easy to take along to soccer practice.\u003c/p>\n\u003cfigure id=\"attachment_68402\" class=\"wp-caption aligncenter\" style=\"max-width: 462px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/blueberry2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/blueberry2.jpg\" alt=\"Cort Brazelton, of Fall Creek Nursery near Eugene, Ore., shows off his new greenhouse, carpeted with small blueberry plants and nearly ready for export to Mexico and Peru. Photo: Anna King/ Northwest Public Radio\" width=\"462\" height=\"462\" class=\"size-full wp-image-68402\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cort Brazelton, of Fall Creek Nursery near Eugene, Ore., shows off his new greenhouse, carpeted with small blueberry plants and nearly ready for export to Mexico and Peru. Photo: Anna King/ Northwest Public Radio\u003c/figcaption>\u003c/figure>\n\u003cp>\"We tend to eat blueberries at least twice a day. We start the day with blueberries at breakfast, and then we end the day with blueberries, and end with a bedtime snack of blueberries and oatmeal,\" says Blankenship.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It's just this type of enthusiasm for blueberries, along with stacks of \u003ca href=\"http://www.npr.org/2010/11/12/131272331/bow-down-to-the-medicinal-power-of-cranberries?ps=cprs\">reports\u003c/a> about the health benefits of berries, that have helped the industry grow rapidly over the past 20 years. The USDA says the number of fields in the nation has \u003ca href=\"http://usda.mannlib.cornell.edu/MannUsda/viewDocumentInfo.do?documentID=1765\">nearly doubled\u003c/a> in that time.\u003c/p>\n\u003cp>One of those fields is outside of Hillsboro, in western Oregon. Workers stoop over waist-high rows of blueberry bushes.\u003c/p>\n\u003cp>Farmer Roy Malensky says that this year, all that planting has caught up with farmers and packing houses. But there are several other factors that lined up this year to create the blue crush.\u003c/p>\n\u003cp>Malensky says that usually, somewhere in the U.S. or Canada, there's bad weather that takes some fruit out of the market — but not this year.\u003c/p>\n\u003cp>\"We had all the different parts of the nation that were producing all at the same time. Usually, it's split up a little. Not this year. We had New Jersey, Michigan, Oregon, Washington, British Columbia — everyone sort of producing at the same time,\" says Malensky, \"so we got this huge influx of fruit in.\"\u003c/p>\n\u003cp>Lead watchers of the crop at the USDA say the nation's hunger for the fruit might start topping off in the next few years. And the recently planted acres still aren't bearing all their potential fruit yet. This year's biggest problem for farmers is lower prices. Malensky says some growers in Oregon are getting 60 cents less a pound for fresh berries this summer compared with last year.\u003c/p>\n\u003cp>\"Some of the farmers that haven't done a good job, that aren't getting decent production ... they could be having a tough year,\" he says.\u003c/p>\n\u003cp>Some will survive this year, but some will definitely drop out, he says. Still, not everyone is convinced that blueberry farmers will quit planting. Take Cort Brazelton. He and his family own one of the largest blueberry plant nurseries in the world. It's just outside of Eugene, Ore.\u003c/p>\n\u003cp>Brazelton shows me around his new greenhouse: the length of nearly 3 1/2 football fields, carpeted with blueberry plants.\u003c/p>\n\u003cp>\"And we're able to grow anywhere between 3 to 5 million plants inside of this facility in any given year,\" says Brazelton.\u003c/p>\n\u003cp>And every one of these plants is already sold. Most are headed to farms in Mexico and Peru. Brazelton's betting in a big way that blueberries are going to continue being planted around the world, despite this summer's lower prices. And Brazelton says that's good news for consumers: Soon, fresh blueberries could be widely available year-round.\u003c/p>\n\u003cp>For now, farmers say this summer's bounty of fruit at low prices won't last. As the crop tails off and becomes harder to pick, the prices will hike up.\u003c/p>\n\u003cp>Back at the Blankenship household in Richland, Wash., 8-year-old Ben squishes handfuls of blueberries in his mouth all at once. He says these sweet treats can be summed up in one word: \"Summer!\"\u003c/p>\n\u003cp>That's one kid doing his part to keep up demand for blueberries. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.nwnewsnetwork.org\">NWNews\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's just this type of enthusiasm for blueberries, along with stacks of \u003ca href=\"http://www.npr.org/2010/11/12/131272331/bow-down-to-the-medicinal-power-of-cranberries?ps=cprs\">reports\u003c/a> about the health benefits of berries, that have helped the industry grow rapidly over the past 20 years. The USDA says the number of fields in the nation has \u003ca href=\"http://usda.mannlib.cornell.edu/MannUsda/viewDocumentInfo.do?documentID=1765\">nearly doubled\u003c/a> in that time.\u003c/p>\n\u003cp>One of those fields is outside of Hillsboro, in western Oregon. Workers stoop over waist-high rows of blueberry bushes.\u003c/p>\n\u003cp>Farmer Roy Malensky says that this year, all that planting has caught up with farmers and packing houses. But there are several other factors that lined up this year to create the blue crush.\u003c/p>\n\u003cp>Malensky says that usually, somewhere in the U.S. or Canada, there's bad weather that takes some fruit out of the market — but not this year.\u003c/p>\n\u003cp>\"We had all the different parts of the nation that were producing all at the same time. Usually, it's split up a little. Not this year. We had New Jersey, Michigan, Oregon, Washington, British Columbia — everyone sort of producing at the same time,\" says Malensky, \"so we got this huge influx of fruit in.\"\u003c/p>\n\u003cp>Lead watchers of the crop at the USDA say the nation's hunger for the fruit might start topping off in the next few years. And the recently planted acres still aren't bearing all their potential fruit yet. This year's biggest problem for farmers is lower prices. Malensky says some growers in Oregon are getting 60 cents less a pound for fresh berries this summer compared with last year.\u003c/p>\n\u003cp>\"Some of the farmers that haven't done a good job, that aren't getting decent production ... they could be having a tough year,\" he says.\u003c/p>\n\u003cp>Some will survive this year, but some will definitely drop out, he says. Still, not everyone is convinced that blueberry farmers will quit planting. Take Cort Brazelton. He and his family own one of the largest blueberry plant nurseries in the world. It's just outside of Eugene, Ore.\u003c/p>\n\u003cp>Brazelton shows me around his new greenhouse: the length of nearly 3 1/2 football fields, carpeted with blueberry plants.\u003c/p>\n\u003cp>\"And we're able to grow anywhere between 3 to 5 million plants inside of this facility in any given year,\" says Brazelton.\u003c/p>\n\u003cp>And every one of these plants is already sold. Most are headed to farms in Mexico and Peru. Brazelton's betting in a big way that blueberries are going to continue being planted around the world, despite this summer's lower prices. And Brazelton says that's good news for consumers: Soon, fresh blueberries could be widely available year-round.\u003c/p>\n\u003cp>For now, farmers say this summer's bounty of fruit at low prices won't last. As the crop tails off and becomes harder to pick, the prices will hike up.\u003c/p>\n\u003cp>Back at the Blankenship household in Richland, Wash., 8-year-old Ben squishes handfuls of blueberries in his mouth all at once. He says these sweet treats can be summed up in one word: \"Summer!\"\u003c/p>\n\u003cp>That's one kid doing his part to keep up demand for blueberries. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.nwnewsnetwork.org\">NWNews\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
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"order": 19
},
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}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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},
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},
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"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
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},
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},
"californiareport": {
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"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"officialWebsiteLink": "/californiareport",
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"order": 8
},
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},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"order": 10
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"order": 1
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"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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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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}
},
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"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"id": "fresh-air",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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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. ",
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"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"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)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
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