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"disqusTitle": "Can Quinoa Farming Go Global Without Leaving Andeans Behind?",
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"content": "\u003cfigure id=\"attachment_68324\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/quinoa-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/quinoa-full.jpg\" alt=\"A man cleans quinoa grain in Pacoma, Bolivia. Photo: Juan Karita/AP\" width=\"1120\" height=\"840\" class=\"size-full wp-image-68324\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A man cleans quinoa grain in Pacoma, Bolivia. Photo: Juan Karita/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/15/212342707/can-quinoa-farming-go-global-without-leaving-andeans-behind\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/08/20130815_atc_16.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/people/143160021/daniel-charles\">The Salt at NPR Food \u003c/a>(8/15/2013)\u003c/p>\n\u003cp>I ate quinoa-and-turkey chili in a cafeteria today, which, when you think about it, is pretty amazing. Rarely does an entire culture, almost overnight, adopt an entirely new food.\u003c/p>\n\u003cp>Just 15 years ago, quinoa was practically unknown outside of the Andean region of South America. When European explorers first arrived in the Americas, they liked some of the food they found here (potatoes, corn) but they had no use for quinoa. For a while, they even tried to get people here to stop growing it. So while corn and potatoes spread around the globe, quinoa stayed home. Only the people of present-day Bolivia, Peru, Chile and Ecuador persisted in growing this multicolored relative of spinach and tumbleweed, with its big lumpy head of seeds.\u003c/p>\n\u003cp>How times change.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Quinoa is now seen as cool, exotic and supernutritious. It's turned into a profitable \u003ca href=\"http://www.economist.com/node/21554570\">export crop\u003c/a> for those Andean farmers. And it's ready to take another leap — into global production.\u003c/p>\n\u003cp>Farmers around the world are hoping to climb onto this quinoa bandwagon by growing quinoa themselves, with tractors and combines and large-scale processing plants. And some Andean farmers are asking, \"What happens to us?\"\u003c/p>\n\u003cp>Both sides gathered this week at Washington State University, in Pullman, Wash., for a kind of global quinoa \u003ca href=\"https://www.etouches.com/ehome/quinoa/\">summit\u003c/a>. The group included agricultural researchers who are experimenting with quinoa in Denmark, France, Pakistan, Malawi, Colorado, and the \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/29/166155875/quinoa-craze-inspires-north-america-to-start-growing-its-own\">Pacific Northwest\u003c/a> of the United States.\u003c/p>\n\u003cp>Some had stories of success; others, tales of failure. \"It was not immediately successful anywhere that it's been grown,\" says \u003ca href=\"http://css.wsu.edu/people/faculty/kevin-murphy/\">Kevin Murphy\u003c/a>, a plant breeder at Washington State University, who organized the conference. Many varieties of quinoa only seem happy in the cool, dry, highlands of the Andes. If it's too hot, many won't produce a harvest. Too much rain is bad, too.\u003c/p>\n\u003cp>\"We're spending a lot of time testing different varieties that have come out of the Andean countries to see if any of them will, one, survive here, and two, produce a seed that we'd like to eat,\" says \u003ca href=\"http://lifesciences.byu.edu/~PJM43\">Jeff Maughan\u003c/a>, a scientist at Brigham Young University. Maughan is studying the genetics of quinoa.\u003c/p>\n\u003cp>Researchers also are figuring out how to mass-produce this crop, and harvest it with machines.\u003c/p>\n\u003cp>Murphy says those practical problems can be solved. He's more worried about something else: fairness.\u003c/p>\n\u003cp>In four or five years, he says, quinoa won't only be grown in the Andes anymore. But what about the \u003cem>people\u003c/em> of the Andes, such as the farmers whose ancestors kept quinoa alive through the centuries, who selected all these different varieties? What will happen to them?\u003c/p>\n\u003cp>\"For me, that's the most pressing question, the most urgent question,\" Murphy says.\u003c/p>\n\u003cp>Murphy invited some Bolivian farmers to this quinoa summit, and five of them came. They'd never been outside Bolivia before.\u003c/p>\n\u003cp>Pablo Laguna was also there. He's an anthropologist, half-Bolivian and half-French, who's been working among traditional quinoa farmers. He has become a bridge between them and the outside world.\u003c/p>\n\u003cp>Laguna says that when these farmers see the rest of the world trying to grow their crop, they have a couple of reactions. \"On the one hand, they're proud of being descendants of people who selected those plants,\" he says.\u003c/p>\n\u003cp>They're also pragmatic, Laguna says. They know they can't stop the growing international appetite for quinoa. They don't even want to; it's been profitable for them. (Some news reports have suggested that poor Bolivians have been hurt by foreign demand for quinoa, but Laguna and \u003ca href=\"http://www.friendsofecuador.org/2013/07/controversy-quantity-and-quinoa/\">others\u003c/a> say that's almost completely \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/16/202737139/is-our-love-of-quinoa-hurting-or-helping-farmers-who-grow-it\">untrue\u003c/a>.)\u003c/p>\n\u003cp>But the Bolivian farmers also feel that if they provide this plant for competitors to grow in places like the United States or Australia, they should see some benefits.\u003c/p>\n\u003cp>That's why, at the moment, the government of Bolivia is trying to keep control over many quinoa varieties. It won't give samples, for instance, to plant breeders in the U.S. like Murphy.\u003c/p>\n\u003cp>\"For some of the researchers, that was a bit of a bitter pill to swallow, because they believe in free access to seeds, and to crops,\" says Murphy.\u003c/p>\n\u003cp>But Murphy doesn't have a problem with that. Bolivia is making an important point, he says.\u003c/p>\n\u003cp>\"Nobody is doubting that quinoa production is going to go global, so we want to do it right,\" he says. \"And doing it right means doing it with the input of the Bolivian farmers right from the beginning. You know, realizing that this is their seed, this is their sacred plant, and we need to respect that, and we need to figure out a way to compensate them for that.\"\u003c/p>\n\u003cp>At the conference, there was talk of creating a special brand for Andean quinoa, a little like the special recognition granted to other traditional foods, like Bordeaux wine.\u003c/p>\n\u003cp>This brand would be top-quality quinoa, and consumers might also be willing to pay extra for it, just because it would be quinoa from the land and the communities that safeguarded it for thousands of years.\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": "At a \"quinoa summit\" this week, farmers from around the world are trading tips on how to turn this ancient Andean grain into a large-scale crop. Some Andean farmers who currently grow quinoa are asking, \"What happens to us?\"",
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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/people/143160021/daniel-charles\">The Salt at NPR Food \u003c/a>(8/15/2013)\u003c/p>\n\u003cp>I ate quinoa-and-turkey chili in a cafeteria today, which, when you think about it, is pretty amazing. Rarely does an entire culture, almost overnight, adopt an entirely new food.\u003c/p>\n\u003cp>Just 15 years ago, quinoa was practically unknown outside of the Andean region of South America. When European explorers first arrived in the Americas, they liked some of the food they found here (potatoes, corn) but they had no use for quinoa. For a while, they even tried to get people here to stop growing it. So while corn and potatoes spread around the globe, quinoa stayed home. Only the people of present-day Bolivia, Peru, Chile and Ecuador persisted in growing this multicolored relative of spinach and tumbleweed, with its big lumpy head of seeds.\u003c/p>\n\u003cp>How times change.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Quinoa is now seen as cool, exotic and supernutritious. It's turned into a profitable \u003ca href=\"http://www.economist.com/node/21554570\">export crop\u003c/a> for those Andean farmers. And it's ready to take another leap — into global production.\u003c/p>\n\u003cp>Farmers around the world are hoping to climb onto this quinoa bandwagon by growing quinoa themselves, with tractors and combines and large-scale processing plants. And some Andean farmers are asking, \"What happens to us?\"\u003c/p>\n\u003cp>Both sides gathered this week at Washington State University, in Pullman, Wash., for a kind of global quinoa \u003ca href=\"https://www.etouches.com/ehome/quinoa/\">summit\u003c/a>. The group included agricultural researchers who are experimenting with quinoa in Denmark, France, Pakistan, Malawi, Colorado, and the \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/29/166155875/quinoa-craze-inspires-north-america-to-start-growing-its-own\">Pacific Northwest\u003c/a> of the United States.\u003c/p>\n\u003cp>Some had stories of success; others, tales of failure. \"It was not immediately successful anywhere that it's been grown,\" says \u003ca href=\"http://css.wsu.edu/people/faculty/kevin-murphy/\">Kevin Murphy\u003c/a>, a plant breeder at Washington State University, who organized the conference. Many varieties of quinoa only seem happy in the cool, dry, highlands of the Andes. If it's too hot, many won't produce a harvest. Too much rain is bad, too.\u003c/p>\n\u003cp>\"We're spending a lot of time testing different varieties that have come out of the Andean countries to see if any of them will, one, survive here, and two, produce a seed that we'd like to eat,\" says \u003ca href=\"http://lifesciences.byu.edu/~PJM43\">Jeff Maughan\u003c/a>, a scientist at Brigham Young University. Maughan is studying the genetics of quinoa.\u003c/p>\n\u003cp>Researchers also are figuring out how to mass-produce this crop, and harvest it with machines.\u003c/p>\n\u003cp>Murphy says those practical problems can be solved. He's more worried about something else: fairness.\u003c/p>\n\u003cp>In four or five years, he says, quinoa won't only be grown in the Andes anymore. But what about the \u003cem>people\u003c/em> of the Andes, such as the farmers whose ancestors kept quinoa alive through the centuries, who selected all these different varieties? What will happen to them?\u003c/p>\n\u003cp>\"For me, that's the most pressing question, the most urgent question,\" Murphy says.\u003c/p>\n\u003cp>Murphy invited some Bolivian farmers to this quinoa summit, and five of them came. They'd never been outside Bolivia before.\u003c/p>\n\u003cp>Pablo Laguna was also there. He's an anthropologist, half-Bolivian and half-French, who's been working among traditional quinoa farmers. He has become a bridge between them and the outside world.\u003c/p>\n\u003cp>Laguna says that when these farmers see the rest of the world trying to grow their crop, they have a couple of reactions. \"On the one hand, they're proud of being descendants of people who selected those plants,\" he says.\u003c/p>\n\u003cp>They're also pragmatic, Laguna says. They know they can't stop the growing international appetite for quinoa. They don't even want to; it's been profitable for them. (Some news reports have suggested that poor Bolivians have been hurt by foreign demand for quinoa, but Laguna and \u003ca href=\"http://www.friendsofecuador.org/2013/07/controversy-quantity-and-quinoa/\">others\u003c/a> say that's almost completely \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/16/202737139/is-our-love-of-quinoa-hurting-or-helping-farmers-who-grow-it\">untrue\u003c/a>.)\u003c/p>\n\u003cp>But the Bolivian farmers also feel that if they provide this plant for competitors to grow in places like the United States or Australia, they should see some benefits.\u003c/p>\n\u003cp>That's why, at the moment, the government of Bolivia is trying to keep control over many quinoa varieties. It won't give samples, for instance, to plant breeders in the U.S. like Murphy.\u003c/p>\n\u003cp>\"For some of the researchers, that was a bit of a bitter pill to swallow, because they believe in free access to seeds, and to crops,\" says Murphy.\u003c/p>\n\u003cp>But Murphy doesn't have a problem with that. Bolivia is making an important point, he says.\u003c/p>\n\u003cp>\"Nobody is doubting that quinoa production is going to go global, so we want to do it right,\" he says. \"And doing it right means doing it with the input of the Bolivian farmers right from the beginning. You know, realizing that this is their seed, this is their sacred plant, and we need to respect that, and we need to figure out a way to compensate them for that.\"\u003c/p>\n\u003cp>At the conference, there was talk of creating a special brand for Andean quinoa, a little like the special recognition granted to other traditional foods, like Bordeaux wine.\u003c/p>\n\u003cp>This brand would be top-quality quinoa, and consumers might also be willing to pay extra for it, just because it would be quinoa from the land and the communities that safeguarded it for thousands of years.\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": "Listeria Outbreak Still Haunts Colorado's Cantaloupe Growers",
"title": "Listeria Outbreak Still Haunts Colorado's Cantaloupe Growers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_68251\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/listeria-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/listeria-full.jpg\" alt=\"A melon washing station sprays cantaloupes with clean water and sanitizer. Photo: Kristin Kidd/Colorado Public Radio\" width=\"1120\" height=\"629\" class=\"size-full wp-image-68251\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A melon washing station sprays cantaloupes with clean water and sanitizer. Photo: Kristin Kidd/Colorado Public Radio\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/14/211784739/listeria-outbreak-still-haunts-colorados-cantaloupe-growers\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/08/20130814_me_04.mp3\"] \u003c/p>\n\u003cp>Post by Eric Whitney, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/14/211784739/listeria-outbreak-still-haunts-colorados-cantaloupe-growers\">The Salt at NPR Food\u003c/a> (8/14/2013)\u003c/p>\n\u003cp>Two years after cantaloupe were linked to one of the worst foodborne\u003ca href=\"http://www.foodsafetynews.com/2012/04/the-ten-deadliest-outbreaks-in-history-revisited/#.UgqI7NKKK5I\"> outbreaks\u003c/a> in U.S. history, lawyers have filed a fresh round of lawsuits. Meanwhile, farmers are trying to win back customers after their signature crop was tarred by a broad brush.\u003c/p>\n\u003cp>Only \u003ca href=\"http://www.cdc.gov/listeria/outbreaks/cantaloupes-jensen-farms/index.html\">one Colorado farm\u003c/a> supplied cantaloupes contaminated with the listeria bacteria that killed 33 people and sickened at least 147 more in 28 states in 2011.\u003c/p>\n\u003cp>But that farmer sold his fruit as coming from Rocky Ford, Colo., and the longtime family farmers there, and the whole town, took a huge hit.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The whole community is very proud of the cantaloupe. The Rocky Ford high school mascot is \u003ca href=\"http://www.rockyford.k12.co.us/district/RFHSbanner.jpg\">the 'Meloneer,'\u003c/a>\" says \u003ca href=\"http://hirakatafarms.com/\">Mike Hirakata,\u003c/a> a fourth generation melon grower here, \"very proud to be Meloneers.\"\u003c/p>\n\u003cp>The tainted fruit \u003ca href=\"http://www.cpr.org/article/Sleuthing_Colorados_Listeria_Outbreak\">came from a farm 90 miles away\u003c/a>, but Rocky Ford farmers had never trademarked their local name and couldn't keep others from using it. That had never been a problem until 2011. The area's farmers have now \u003ca href=\"http://www.rockyfordgrowersassociation.com/\">legally protected their name\u003c/a>, and they're taking other measures to convince the public that the cantaloupe they've built a 100-year reputation on are safe.\u003c/p>\n\u003cp>\"If we wanted to keep going, we figured we needed to make changes that were for the better for our industry and for the customers,\" Hirakata says on a tour of his packing shed, newly refurbished with hundreds of thousands of dollars in new equipment.\u003c/p>\n\u003cp>He shows off the melon washing station that sprays his cantaloupes with clean water and sanitizer before the fruit are sent to an enormous cooling room. There, the melons are rapidly chilled to further inhibit the growth of any bacteria that might have survived the bath.\u003c/p>\n\u003cp>Farmers and the state of Colorado also invested in research that found that consumers play an important role in preventing cantaloupe-related outbreaks.\u003c/p>\n\u003cp>Their survey found that \"more than half of consumers weren't washing cantaloupe at all before consuming them,\" says Marisa Bunning, a food safety researcher at Colorado State University.\u003c/p>\n\u003cp>\"It already looked clean, and they weren't going to be eating the rind. It didn't occur to them to wash it,\" she says.\u003c/p>\n\u003cp>But researchers now believe that the deadly bacteria that caused the outbreak didn't penetrate the fruit until consumers cut into it, pushing listeria from the outer rind into the flesh they would eat with each pass of a knife.\u003c/p>\n\u003cp>\"The knife needs to be washed between cuts,\" Bunning says, \"just to be assured you're not causing any cross-contamination from the rind to the flesh.\"\u003c/p>\n\u003cp>Rocky Ford cantaloupe growers hired a public relations firm to help get that word out, and to tell people about the new safety measures they're taking to make sure that what happened at the one bad farm in 2011 will never happen at their facilities.\u003c/p>\n\u003cp>Farmer Hirakata says he never wants to go through something like that again, and not just because of the financial losses his family suffered. For over a week after the outbreak was first identified, he wasn't sure whether melons from his farm were making people sick.\u003c/p>\n\u003cp>\"It was just kind of a sick-to-your-stomach feeling for that whole time, a lot of sleepless nights,\" he recalls.\u003c/p>\n\u003cp>Consumers appear to be forgiving, so far. Last year, Rocky Ford growers sold every cantaloupe they harvested, but they only planted 20 percent of a normal crop. This year they're planting more, but still not enough to send any out of state.\u003c/p>\n\u003cp>At an urban farmers market recently, several native Coloradans echoed shopper Bob Purvine's sentiment about the outbreak.\u003c/p>\n\u003cp>\"It had us all a little paranoid,\" he said, but \"probably wouldn't prevent me from buying the cantaloupe when it comes time again.\"\u003c/p>\n\u003cp>Why? Rocky Ford melons, he says, are the \"best cantaloupe ever.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.cpr.org\">Colorado Public Radio\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Eric Whitney, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/14/211784739/listeria-outbreak-still-haunts-colorados-cantaloupe-growers\">The Salt at NPR Food\u003c/a> (8/14/2013)\u003c/p>\n\u003cp>Two years after cantaloupe were linked to one of the worst foodborne\u003ca href=\"http://www.foodsafetynews.com/2012/04/the-ten-deadliest-outbreaks-in-history-revisited/#.UgqI7NKKK5I\"> outbreaks\u003c/a> in U.S. history, lawyers have filed a fresh round of lawsuits. Meanwhile, farmers are trying to win back customers after their signature crop was tarred by a broad brush.\u003c/p>\n\u003cp>Only \u003ca href=\"http://www.cdc.gov/listeria/outbreaks/cantaloupes-jensen-farms/index.html\">one Colorado farm\u003c/a> supplied cantaloupes contaminated with the listeria bacteria that killed 33 people and sickened at least 147 more in 28 states in 2011.\u003c/p>\n\u003cp>But that farmer sold his fruit as coming from Rocky Ford, Colo., and the longtime family farmers there, and the whole town, took a huge hit.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The whole community is very proud of the cantaloupe. The Rocky Ford high school mascot is \u003ca href=\"http://www.rockyford.k12.co.us/district/RFHSbanner.jpg\">the 'Meloneer,'\u003c/a>\" says \u003ca href=\"http://hirakatafarms.com/\">Mike Hirakata,\u003c/a> a fourth generation melon grower here, \"very proud to be Meloneers.\"\u003c/p>\n\u003cp>The tainted fruit \u003ca href=\"http://www.cpr.org/article/Sleuthing_Colorados_Listeria_Outbreak\">came from a farm 90 miles away\u003c/a>, but Rocky Ford farmers had never trademarked their local name and couldn't keep others from using it. That had never been a problem until 2011. The area's farmers have now \u003ca href=\"http://www.rockyfordgrowersassociation.com/\">legally protected their name\u003c/a>, and they're taking other measures to convince the public that the cantaloupe they've built a 100-year reputation on are safe.\u003c/p>\n\u003cp>\"If we wanted to keep going, we figured we needed to make changes that were for the better for our industry and for the customers,\" Hirakata says on a tour of his packing shed, newly refurbished with hundreds of thousands of dollars in new equipment.\u003c/p>\n\u003cp>He shows off the melon washing station that sprays his cantaloupes with clean water and sanitizer before the fruit are sent to an enormous cooling room. There, the melons are rapidly chilled to further inhibit the growth of any bacteria that might have survived the bath.\u003c/p>\n\u003cp>Farmers and the state of Colorado also invested in research that found that consumers play an important role in preventing cantaloupe-related outbreaks.\u003c/p>\n\u003cp>Their survey found that \"more than half of consumers weren't washing cantaloupe at all before consuming them,\" says Marisa Bunning, a food safety researcher at Colorado State University.\u003c/p>\n\u003cp>\"It already looked clean, and they weren't going to be eating the rind. It didn't occur to them to wash it,\" she says.\u003c/p>\n\u003cp>But researchers now believe that the deadly bacteria that caused the outbreak didn't penetrate the fruit until consumers cut into it, pushing listeria from the outer rind into the flesh they would eat with each pass of a knife.\u003c/p>\n\u003cp>\"The knife needs to be washed between cuts,\" Bunning says, \"just to be assured you're not causing any cross-contamination from the rind to the flesh.\"\u003c/p>\n\u003cp>Rocky Ford cantaloupe growers hired a public relations firm to help get that word out, and to tell people about the new safety measures they're taking to make sure that what happened at the one bad farm in 2011 will never happen at their facilities.\u003c/p>\n\u003cp>Farmer Hirakata says he never wants to go through something like that again, and not just because of the financial losses his family suffered. For over a week after the outbreak was first identified, he wasn't sure whether melons from his farm were making people sick.\u003c/p>\n\u003cp>\"It was just kind of a sick-to-your-stomach feeling for that whole time, a lot of sleepless nights,\" he recalls.\u003c/p>\n\u003cp>Consumers appear to be forgiving, so far. Last year, Rocky Ford growers sold every cantaloupe they harvested, but they only planted 20 percent of a normal crop. This year they're planting more, but still not enough to send any out of state.\u003c/p>\n\u003cp>At an urban farmers market recently, several native Coloradans echoed shopper Bob Purvine's sentiment about the outbreak.\u003c/p>\n\u003cp>\"It had us all a little paranoid,\" he said, but \"probably wouldn't prevent me from buying the cantaloupe when it comes time again.\"\u003c/p>\n\u003cp>Why? Rocky Ford melons, he says, are the \"best cantaloupe ever.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.cpr.org\">Colorado Public Radio\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "In Iraq, Laying Claim to the Kebab",
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"content": "\u003cfigure id=\"attachment_68227\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/kebab-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/kebab-full.jpg\" alt=\"Many different Middle Eastern cultures claim to have invented the kebab. Photo: iStockPhoto.com\" width=\"1120\" height=\"628\" class=\"size-full wp-image-68227\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Many different Middle Eastern cultures claim to have invented the kebab. Photo: iStockPhoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/13/211685454/in-iraq-laying-claim-to-the-kebab\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/08/20130813_atc_19.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/131876588/kelly-mcevers\">Kelly McEvers\u003c/a>, \u003ca href=\"http://www.npr.org/people/131876588/kelly-mcevers\">The Salt at NPR Food\u003c/a> (8/13/2013)\u003c/p>\n\u003cp>When you hear the word \"kebab\" in America, you might think of skewers with chunks of chicken or beef and vegetables, marinated and grilled on coals or gas. But say \"kebab\" in the Middle East, and it means a lot of things — chunks of lamb or liver on skewers, or the more popular version of grilled ground meat logs found in Turkey, Iran and much of the Arab world.\u003c/p>\n\u003cp>If you spend enough time in the Middle East, you learn it can be hard to pinpoint the origins of things. Everybody claims to have invented hummus, flatbread and even yogurt. And don't even try to figure out who invented the kebab.\u003c/p>\n\u003cp>I talked to a historian of Arab medieval food on my last trip to Iraq. He told me the word is Arabic in origin and comes from the word \u003cem>keba\u003c/em>, which means \"to turn.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My guide to the Iraqi version of the kebab is Sami al Hilali, a longtime colleague, friend and really good cook.\u003c/p>\n\u003cp>Hilali says he uses a combination of lamb, beef, lamb fat, onions, parsley and spices, all ground up with his hands. He then molds the mixture onto skewers. The skewers are not the kind of skewers many Americans use — they're flat, wide and look sort of like a blunt sword.\u003c/p>\n\u003cp>When Hilali is ready to cook, he puts together about 18 skewers and heads outside. He uses a grill that's more like a 3-foot long trough with hardwood charcoal. He's oriented a fan to blow air over the coals and heat them up faster. The sparks are bright orange and look like fireworks.\u003c/p>\n\u003cp>Isra al Rubei'i, who is helping with the food, says the fan is a matter of practicality.\u003c/p>\n\u003cp>\"Sometimes it's without a blower; using a manual fan would ... give it a more delicious flavor,\" she says. \"But this is just to save time, you know, when you have many skewers to grill.\"\u003c/p>\n\u003cp>When the kebabs are cooked, Hilali prepares a plate with bread that will be their final resting place. Rubei'i says the bread is essential.\u003c/p>\n\u003cp>\"The best part is the flatbread that is soaked in the fat coming out of a charred kebab skewer. You know they fight over this one,\" she says, laughing.\u003c/p>\n\u003cp>The Iraqi medieval food historian who shared the origin of the word kebab also told me another story about them: They appear in a book from the southern Iraqi city of Basra called \u003cem>The Book of Misers\u003c/em>. It was written in the 9th century.\u003c/p>\n\u003cp>The miser in this story is a courtly man who invites people to his garden. He tells the guests, \"Here's the stream, and here's the fire. Catch your fish and make your kebab.\"\u003c/p>\n\u003cp>It's the first known mention of the word. My friends nod, knowingly, as if to say, \"You see? It all comes from Iraq.\" Then we get on with our eating.\u003c/p>\n\u003cp>I've had kebab all around the region — Arab kebab, Turkish kebab and Persian kebab. They're all different, and they're all pretty good. In the end, it doesn't really matter who invented kebab. What matters is that fire has touched meat, that the meat is good, and the company is even better.\u003c/p>\n\u003cp>\u003cem>This post is part of Global Grill, a summer series from \u003c/em>All Things Considered\u003cem> that pulls apart the smoky flavors of grilled foods from around the world.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/131876588/kelly-mcevers\">Kelly McEvers\u003c/a>, \u003ca href=\"http://www.npr.org/people/131876588/kelly-mcevers\">The Salt at NPR Food\u003c/a> (8/13/2013)\u003c/p>\n\u003cp>When you hear the word \"kebab\" in America, you might think of skewers with chunks of chicken or beef and vegetables, marinated and grilled on coals or gas. But say \"kebab\" in the Middle East, and it means a lot of things — chunks of lamb or liver on skewers, or the more popular version of grilled ground meat logs found in Turkey, Iran and much of the Arab world.\u003c/p>\n\u003cp>If you spend enough time in the Middle East, you learn it can be hard to pinpoint the origins of things. Everybody claims to have invented hummus, flatbread and even yogurt. And don't even try to figure out who invented the kebab.\u003c/p>\n\u003cp>I talked to a historian of Arab medieval food on my last trip to Iraq. He told me the word is Arabic in origin and comes from the word \u003cem>keba\u003c/em>, which means \"to turn.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My guide to the Iraqi version of the kebab is Sami al Hilali, a longtime colleague, friend and really good cook.\u003c/p>\n\u003cp>Hilali says he uses a combination of lamb, beef, lamb fat, onions, parsley and spices, all ground up with his hands. He then molds the mixture onto skewers. The skewers are not the kind of skewers many Americans use — they're flat, wide and look sort of like a blunt sword.\u003c/p>\n\u003cp>When Hilali is ready to cook, he puts together about 18 skewers and heads outside. He uses a grill that's more like a 3-foot long trough with hardwood charcoal. He's oriented a fan to blow air over the coals and heat them up faster. The sparks are bright orange and look like fireworks.\u003c/p>\n\u003cp>Isra al Rubei'i, who is helping with the food, says the fan is a matter of practicality.\u003c/p>\n\u003cp>\"Sometimes it's without a blower; using a manual fan would ... give it a more delicious flavor,\" she says. \"But this is just to save time, you know, when you have many skewers to grill.\"\u003c/p>\n\u003cp>When the kebabs are cooked, Hilali prepares a plate with bread that will be their final resting place. Rubei'i says the bread is essential.\u003c/p>\n\u003cp>\"The best part is the flatbread that is soaked in the fat coming out of a charred kebab skewer. You know they fight over this one,\" she says, laughing.\u003c/p>\n\u003cp>The Iraqi medieval food historian who shared the origin of the word kebab also told me another story about them: They appear in a book from the southern Iraqi city of Basra called \u003cem>The Book of Misers\u003c/em>. It was written in the 9th century.\u003c/p>\n\u003cp>The miser in this story is a courtly man who invites people to his garden. He tells the guests, \"Here's the stream, and here's the fire. Catch your fish and make your kebab.\"\u003c/p>\n\u003cp>It's the first known mention of the word. My friends nod, knowingly, as if to say, \"You see? It all comes from Iraq.\" Then we get on with our eating.\u003c/p>\n\u003cp>I've had kebab all around the region — Arab kebab, Turkish kebab and Persian kebab. They're all different, and they're all pretty good. In the end, it doesn't really matter who invented kebab. What matters is that fire has touched meat, that the meat is good, and the company is even better.\u003c/p>\n\u003cp>\u003cem>This post is part of Global Grill, a summer series from \u003c/em>All Things Considered\u003cem> that pulls apart the smoky flavors of grilled foods from around the world.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_68181\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seeds-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seeds-full.jpg\" alt=\"Dave Dierig, research leader at the National Center for Genetic Resources Preservation, stands among the ceiling-high shelves that hold the 600,000 seed packets in this cold storage vault. Photo: Grace Hood/KUNC\" width=\"1120\" height=\"838\" class=\"size-full wp-image-68181\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dave Dierig, research leader at the National Center for Genetic Resources Preservation, stands among the ceiling-high shelves that hold the 600,000 seed packets in this cold storage vault. Photo: Grace Hood/KUNC\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/13/211451380/colorado-seed-vault-is-fort-knox-for-the-worlds-seeds\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/08/20130813_me_07.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://kunc.org/people/luke-runyon\">Luke Runyon\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/13/211451380/colorado-seed-vault-is-fort-knox-for-the-worlds-seeds\">The Salt at NPR Food\u003c/a> (8/13/2013)\u003c/p>\n\u003cp>When unapproved genetically modified wheat was found growing in Oregon earlier this year, it didn't take long for accusations to start flying. A flurry of initial finger-pointing cast potential blame on a federal seed vault in Fort Collins, Colo., which housed the same strain of wheat, developed by Monsanto Corp., for about seven years up until late 2011.\u003c/p>\n\u003cp>The facility has been cleared of wrongdoing since then. A U.S. Department of Agriculture spokesman says all of Monsanto's 1,500 pounds of wheat seeds held at the vault were incinerated a year and a half ago at the corporation's request. But the investigation raises the question of how secure these seed vaults actually are.\u003c/p>\n\u003cfigure id=\"attachment_68183\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seeds2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seeds2.jpg\" alt=\""You'll want your camera out for this," Dierig said as he lifted up the lid to a cryogenic freezer capsule. In the cryo chamber, the collection expands to include not just seeds, but animal embryos, semen and microbes. Photo: Grace Hood/KUNC\" width=\"1120\" height=\"838\" class=\"size-full wp-image-68183\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"You'll want your camera out for this,\" Dierig said as he lifted up the lid to a cryogenic freezer capsule. In the cryo chamber, the collection expands to include not just seeds, but animal embryos, semen and microbes. Photo: Grace Hood/KUNC\u003c/figcaption>\u003c/figure>\n\u003cp>Officially, the Fort Collins facility is called the \u003ca href=\"http://www.ars.usda.gov/main/site_main.htm?modecode=54-02-05-00\">National Center for Genetic Resources Preservation\u003c/a>. It's a nondescript, beige building just off the quad at Colorado State University.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There are no high, barbed-wired fences. No barking Dobermans. No armed guards. Just a friendly welcome video playing in the lobby and a warm-natured receptionist behind a desk, who hands you a clipboard with a sign-in sheet.\u003c/p>\n\u003cp>But that doesn't mean the center is lax on security. From the outside it may not look like a bastion of the American agriculture industry. Inside, it holds one of the world's largest collections of seeds, genetic material for livestock, microbes and endangered plants under highly sophisticated lock and key.\u003c/p>\n\u003cp>Upstairs in the facility's main cold storage vault, ceiling-high shelves hold seemingly endless rows of white pouches. In this room, there are 600,000 seed packets, which puts the total number of seeds in the billions. The temperature is kept at a level similar to a home freezer, at low humidity to arrest seed degradation and keep them viable longer.\u003c/p>\n\u003cp>\"They're all bar-coded so we know exactly where everything is,\" said \u003ca href=\"http://www.ars.usda.gov/pandp/people/people.htm?personid=43848\">Dave Dierig\u003c/a>, research leader at the center and one of six people in the building with access to the vaults. Another security measure is the labeling system. Looking at a seed pouch, there's nothing that tells you what kind of seeds you're holding, just a bar code. You need access to a secure database to find out what's inside.\u003c/p>\n\u003cfigure id=\"attachment_68184\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seeds3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seeds3.jpg\" alt=\"The seed vault in Fort Collins, Colo., houses genetic material from across the globe. Photo: Grace Hood/KUNC\" width=\"1120\" height=\"838\" class=\"size-full wp-image-68184\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The seed vault in Fort Collins, Colo., houses genetic material from across the globe. Photo: Grace Hood/KUNC\u003c/figcaption>\u003c/figure>\n\u003cp>To the right of the large, gray metal vault doors, a TV screen shows a live stream of the seed vault. It serves as another reminder of the building's emphasis on security. In this place, you're always on camera.\u003c/p>\n\u003cp>Other seed vaults throughout the world store their back-up collections here because of the facility's reputation not just for the promise of security but also the ability to preserve the viability of seeds for longer periods of time. Private companies such as Monsanto and Dupont can also store their seeds in the federally owned building.\u003c/p>\n\u003cp>\"It would really be a rare case where we would keep another company's seed. There'd have to be some kind of extenuating circumstances, for them to say, 'We need you to keep this seed,' \" Dierig said.\u003c/p>\n\u003cp>Even though it is rare, privately owned, genetically modified seed does make it into storage. That's how all eyes fell on the vault's doors when news broke in June about Monsanto's glyphosate-resistant wheat, commonly called Roundup Ready, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/30/gmo-wheat-found-in-oregon-field-how-did-it-get-there/\">found growing in small volunteer patches\u003c/a> in a field in Oregon.\u003c/p>\n\u003cp>Dierig said he's unable to comment on the Oregon case as the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/17/in-oregon-the-gmo-wheat-mystery-deepens/\">USDA is still investigating\u003c/a> the exact source of the errant wheat plants.\u003c/p>\n\u003cp>With the investigation turning in other directions, this beige building in Colorado can return to business as usual: securely storing the world's seeds.\u003c/p>\n\u003cp>\u003cem>Luke Runyon is a reporter for \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>, a public radio reporting collaboration that focuses on agriculture and food production.\u003c/em> \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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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68181\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seeds-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seeds-full.jpg\" alt=\"Dave Dierig, research leader at the National Center for Genetic Resources Preservation, stands among the ceiling-high shelves that hold the 600,000 seed packets in this cold storage vault. Photo: Grace Hood/KUNC\" width=\"1120\" height=\"838\" class=\"size-full wp-image-68181\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dave Dierig, research leader at the National Center for Genetic Resources Preservation, stands among the ceiling-high shelves that hold the 600,000 seed packets in this cold storage vault. Photo: Grace Hood/KUNC\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/13/211451380/colorado-seed-vault-is-fort-knox-for-the-worlds-seeds\">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://kunc.org/people/luke-runyon\">Luke Runyon\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/13/211451380/colorado-seed-vault-is-fort-knox-for-the-worlds-seeds\">The Salt at NPR Food\u003c/a> (8/13/2013)\u003c/p>\n\u003cp>When unapproved genetically modified wheat was found growing in Oregon earlier this year, it didn't take long for accusations to start flying. A flurry of initial finger-pointing cast potential blame on a federal seed vault in Fort Collins, Colo., which housed the same strain of wheat, developed by Monsanto Corp., for about seven years up until late 2011.\u003c/p>\n\u003cp>The facility has been cleared of wrongdoing since then. A U.S. Department of Agriculture spokesman says all of Monsanto's 1,500 pounds of wheat seeds held at the vault were incinerated a year and a half ago at the corporation's request. But the investigation raises the question of how secure these seed vaults actually are.\u003c/p>\n\u003cfigure id=\"attachment_68183\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seeds2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seeds2.jpg\" alt=\""You'll want your camera out for this," Dierig said as he lifted up the lid to a cryogenic freezer capsule. In the cryo chamber, the collection expands to include not just seeds, but animal embryos, semen and microbes. Photo: Grace Hood/KUNC\" width=\"1120\" height=\"838\" class=\"size-full wp-image-68183\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"You'll want your camera out for this,\" Dierig said as he lifted up the lid to a cryogenic freezer capsule. In the cryo chamber, the collection expands to include not just seeds, but animal embryos, semen and microbes. Photo: Grace Hood/KUNC\u003c/figcaption>\u003c/figure>\n\u003cp>Officially, the Fort Collins facility is called the \u003ca href=\"http://www.ars.usda.gov/main/site_main.htm?modecode=54-02-05-00\">National Center for Genetic Resources Preservation\u003c/a>. It's a nondescript, beige building just off the quad at Colorado State University.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are no high, barbed-wired fences. No barking Dobermans. No armed guards. Just a friendly welcome video playing in the lobby and a warm-natured receptionist behind a desk, who hands you a clipboard with a sign-in sheet.\u003c/p>\n\u003cp>But that doesn't mean the center is lax on security. From the outside it may not look like a bastion of the American agriculture industry. Inside, it holds one of the world's largest collections of seeds, genetic material for livestock, microbes and endangered plants under highly sophisticated lock and key.\u003c/p>\n\u003cp>Upstairs in the facility's main cold storage vault, ceiling-high shelves hold seemingly endless rows of white pouches. In this room, there are 600,000 seed packets, which puts the total number of seeds in the billions. The temperature is kept at a level similar to a home freezer, at low humidity to arrest seed degradation and keep them viable longer.\u003c/p>\n\u003cp>\"They're all bar-coded so we know exactly where everything is,\" said \u003ca href=\"http://www.ars.usda.gov/pandp/people/people.htm?personid=43848\">Dave Dierig\u003c/a>, research leader at the center and one of six people in the building with access to the vaults. Another security measure is the labeling system. Looking at a seed pouch, there's nothing that tells you what kind of seeds you're holding, just a bar code. You need access to a secure database to find out what's inside.\u003c/p>\n\u003cfigure id=\"attachment_68184\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seeds3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seeds3.jpg\" alt=\"The seed vault in Fort Collins, Colo., houses genetic material from across the globe. Photo: Grace Hood/KUNC\" width=\"1120\" height=\"838\" class=\"size-full wp-image-68184\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The seed vault in Fort Collins, Colo., houses genetic material from across the globe. Photo: Grace Hood/KUNC\u003c/figcaption>\u003c/figure>\n\u003cp>To the right of the large, gray metal vault doors, a TV screen shows a live stream of the seed vault. It serves as another reminder of the building's emphasis on security. In this place, you're always on camera.\u003c/p>\n\u003cp>Other seed vaults throughout the world store their back-up collections here because of the facility's reputation not just for the promise of security but also the ability to preserve the viability of seeds for longer periods of time. Private companies such as Monsanto and Dupont can also store their seeds in the federally owned building.\u003c/p>\n\u003cp>\"It would really be a rare case where we would keep another company's seed. There'd have to be some kind of extenuating circumstances, for them to say, 'We need you to keep this seed,' \" Dierig said.\u003c/p>\n\u003cp>Even though it is rare, privately owned, genetically modified seed does make it into storage. That's how all eyes fell on the vault's doors when news broke in June about Monsanto's glyphosate-resistant wheat, commonly called Roundup Ready, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/30/gmo-wheat-found-in-oregon-field-how-did-it-get-there/\">found growing in small volunteer patches\u003c/a> in a field in Oregon.\u003c/p>\n\u003cp>Dierig said he's unable to comment on the Oregon case as the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/17/in-oregon-the-gmo-wheat-mystery-deepens/\">USDA is still investigating\u003c/a> the exact source of the errant wheat plants.\u003c/p>\n\u003cp>With the investigation turning in other directions, this beige building in Colorado can return to business as usual: securely storing the world's seeds.\u003c/p>\n\u003cp>\u003cem>Luke Runyon is a reporter for \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>, a public radio reporting collaboration that focuses on agriculture and food production.\u003c/em> \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": "The Complications of Getting Running Water in the West Bank ",
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"content": "\u003cfigure id=\"attachment_68080\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/water-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/water-full.jpg\" alt=\"Big green storage tanks hold water for the planned Palestinian town of Rawabi in the West Bank, where water is often a source of contention. Photo: Emily Harris/NPR\" width=\"1120\" height=\"629\" class=\"size-full wp-image-68080\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big green storage tanks hold water for the planned Palestinian town of Rawabi in the West Bank, where water is often a source of contention. Photo: Emily Harris/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/parallels/2013/08/12/205736028/the-complications-of-getting-running-water-in-the-west-bank\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/08/20130812_me_02.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/193955788/emily-harris\">Emily Harris\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/parallels/2013/08/12/205736028/the-complications-of-getting-running-water-in-the-west-bank\">Parallels at NPR\u003c/a> (8/12/2013)\u003c/p>\n\u003cp>Four enormous water tanks sit high on a hill in the West Bank. These hold the lifeblood for Rawabi, the first planned, privately developed Palestinian community, about 25 miles north of Jerusalem.\u003c/p>\n\u003cp>After five years, the first neighborhood is nearly built. But developer Bashar al-Masri is worried, because when it comes to water, Israel controls the spigot in the occupied West Bank.\u003c/p>\n\u003cp>\"We're about to have people move into the city,\" he says, \"and we still do not have a solid solution for the water.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Right now, a 2-inch temporary pipe brings in less than half the water needed for construction and to run the offices. The rest is trucked in to those storage tanks, an extra expense and hassle. Rawabi's first residents are due to move in at the end of this year. Eventually, developers hope, 40,000 people will call Rawabi home.\u003c/p>\n\u003cfigure id=\"attachment_68081\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/water2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/water2.jpg\" alt=\"Cement mixers in Rawabi, a planned Palestinian town in the West Bank, about 25 miles north of Jerusalem. Photo: Emily Harris/NPR\" width=\"1120\" height=\"743\" class=\"size-full wp-image-68081\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cement mixers in Rawabi, a planned Palestinian town in the West Bank, about 25 miles north of Jerusalem. Photo: Emily Harris/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>They also hope this will be a new kind of living experience. Rawabi is designed to offer an environmentally friendly, middle-class lifestyle. There will be walking and biking paths.\u003c/p>\n\u003cp>Like in Israel, but unlike in any other Palestinian city, wastewater here will be cleaned and reused to irrigate landscaping. Homes will have meters to help monitor water use and instant hot water to reduce waste.\u003c/p>\n\u003cp>Amir Dajani, the deputy managing director of the project, says these are big cultural changes. Most Palestinian homes have their own water tanks on the roof, because in the West Bank water comes through the pipes erratically. Some places get it several times a week; some places less than once a month.\u003c/p>\n\u003cp>\"People hug their tanks in the summer,\" Dajani says. \"If they go up on the roof and feel the tank, they know that there is enough water to keep them going.\"\u003c/p>\n\u003cp>\u003cstrong>Seeking Israeli Approval\u003c/strong>\u003c/p>\n\u003cp>To get enough water to keep Rawabi going, a new pipe needs to be laid. And because that pipe would run across territory entirely controlled by Israel, in what's called \"Area C\" in the West Bank, the community needs Israeli permission.\u003c/p>\n\u003cp>An application is in to a joint Israeli-Palestinian commission. But Israeli water expert professor Alon Tal says it's a lopsided relationship.\u003c/p>\n\u003cp>\"Israel doesn't need Palestinian permission to undertake any number of water development projects,\" he says. \"Palestinians are required to get Israeli permission to do so.\"\u003c/p>\n\u003cp>But he says he believes Rawabi will get its pipe.\u003c/p>\n\u003cp>\"I think all the major decision makers, including our prime minister, see Rawabi as a good thing,\" says Tal, who supports the idea himself. \"It sends a message to the world that Israel's not trying to sabotage Palestinian development; it sends a message to the Palestinians: It pays to cooperate; we're going to let you guys develop new cities.\u003c/p>\n\u003cp>\"It's the first city in the West Bank in what, 100 years?\"\u003c/p>\n\u003cp>Developer Masri is not so sure.\u003c/p>\n\u003cp>\"We have had positive feedback from the Israeli authorities since day one,\" he says. \"But the delivery is very slow and always incomplete. Always incomplete.\"\u003c/p>\n\u003cp>\u003cstrong>Political Pressure\u003c/strong>\u003c/p>\n\u003cp>As an example, he points to Rawabi's attempt to get a road built to the city big enough to handle, first, construction traffic, then residents. The road also crosses part of Area C.\u003c/p>\n\u003cfigure id=\"attachment_68082\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/water3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/water3.jpg\" alt=\"Palestinian flags at the top of Rawabi, where residents are planning to move in shortly. Photo: Emily Harris/NPR\" width=\"624\" height=\"415\" class=\"size-full wp-image-68082\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Palestinian flags at the top of Rawabi, where residents are planning to move in shortly. Photo: Emily Harris/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Israel eventually permitted a temporary road. A Western official told NPR that Tony Blair, the former British prime minister who now serves as the official envoy of the Mideast Quartet, had raised the issue with Israeli Prime Minister Benjamin Netanyahu.\u003c/p>\n\u003cp>Israeli professor Tal says the question of Rawabi's water could also get caught up in politics – even in peace negotiations, if they begin.\u003c/p>\n\u003cp>\"Israel grants a certain amount of water, under agreement, to the Palestinians,\" he says, noting that the amount Israel provides the West Bank has grown since figures were first worked out under the Oslo Accords two decades ago.\u003c/p>\n\u003cp>\"It's very easy for us to increase that. But that's a concession. What are they going to do for us? At least this is the thinking of Israeli politicians,\" Tal says.\u003c/p>\n\u003cp>U.S. Secretary of State John Kerry is pushing a $4 billion economic investment plan for the West Bank, to parallel potential political negotiations with Israel. No details have been made public, but Kerry has spoken about removing \"bottlenecks and barriers\" to business in the West Bank. Experts in the West Bank economy say allowing development in Area C could be an important piece of that.\u003c/p>\n\u003cp>Rawabi's developer says even if Israel gave the green light for a water line right now, he would expect to continue hauling water even as early residents move in.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"But whether we haul it for three or four months or three or four years – that's the big question,\" he says.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "Rawabi, a privately developed Palestinian community, sits in the West Bank. The first residents are due to move in later this year, but its developer is worried about water. To get a pipe laid, Rawabi needs Israeli permission. Israel has cooperated, but the Palestinian developer says the cooperation has been \"very slow and always incomplete.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68080\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/water-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/water-full.jpg\" alt=\"Big green storage tanks hold water for the planned Palestinian town of Rawabi in the West Bank, where water is often a source of contention. Photo: Emily Harris/NPR\" width=\"1120\" height=\"629\" class=\"size-full wp-image-68080\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big green storage tanks hold water for the planned Palestinian town of Rawabi in the West Bank, where water is often a source of contention. Photo: Emily Harris/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/parallels/2013/08/12/205736028/the-complications-of-getting-running-water-in-the-west-bank\">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/193955788/emily-harris\">Emily Harris\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/parallels/2013/08/12/205736028/the-complications-of-getting-running-water-in-the-west-bank\">Parallels at NPR\u003c/a> (8/12/2013)\u003c/p>\n\u003cp>Four enormous water tanks sit high on a hill in the West Bank. These hold the lifeblood for Rawabi, the first planned, privately developed Palestinian community, about 25 miles north of Jerusalem.\u003c/p>\n\u003cp>After five years, the first neighborhood is nearly built. But developer Bashar al-Masri is worried, because when it comes to water, Israel controls the spigot in the occupied West Bank.\u003c/p>\n\u003cp>\"We're about to have people move into the city,\" he says, \"and we still do not have a solid solution for the water.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Right now, a 2-inch temporary pipe brings in less than half the water needed for construction and to run the offices. The rest is trucked in to those storage tanks, an extra expense and hassle. Rawabi's first residents are due to move in at the end of this year. Eventually, developers hope, 40,000 people will call Rawabi home.\u003c/p>\n\u003cfigure id=\"attachment_68081\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/water2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/water2.jpg\" alt=\"Cement mixers in Rawabi, a planned Palestinian town in the West Bank, about 25 miles north of Jerusalem. Photo: Emily Harris/NPR\" width=\"1120\" height=\"743\" class=\"size-full wp-image-68081\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cement mixers in Rawabi, a planned Palestinian town in the West Bank, about 25 miles north of Jerusalem. Photo: Emily Harris/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>They also hope this will be a new kind of living experience. Rawabi is designed to offer an environmentally friendly, middle-class lifestyle. There will be walking and biking paths.\u003c/p>\n\u003cp>Like in Israel, but unlike in any other Palestinian city, wastewater here will be cleaned and reused to irrigate landscaping. Homes will have meters to help monitor water use and instant hot water to reduce waste.\u003c/p>\n\u003cp>Amir Dajani, the deputy managing director of the project, says these are big cultural changes. Most Palestinian homes have their own water tanks on the roof, because in the West Bank water comes through the pipes erratically. Some places get it several times a week; some places less than once a month.\u003c/p>\n\u003cp>\"People hug their tanks in the summer,\" Dajani says. \"If they go up on the roof and feel the tank, they know that there is enough water to keep them going.\"\u003c/p>\n\u003cp>\u003cstrong>Seeking Israeli Approval\u003c/strong>\u003c/p>\n\u003cp>To get enough water to keep Rawabi going, a new pipe needs to be laid. And because that pipe would run across territory entirely controlled by Israel, in what's called \"Area C\" in the West Bank, the community needs Israeli permission.\u003c/p>\n\u003cp>An application is in to a joint Israeli-Palestinian commission. But Israeli water expert professor Alon Tal says it's a lopsided relationship.\u003c/p>\n\u003cp>\"Israel doesn't need Palestinian permission to undertake any number of water development projects,\" he says. \"Palestinians are required to get Israeli permission to do so.\"\u003c/p>\n\u003cp>But he says he believes Rawabi will get its pipe.\u003c/p>\n\u003cp>\"I think all the major decision makers, including our prime minister, see Rawabi as a good thing,\" says Tal, who supports the idea himself. \"It sends a message to the world that Israel's not trying to sabotage Palestinian development; it sends a message to the Palestinians: It pays to cooperate; we're going to let you guys develop new cities.\u003c/p>\n\u003cp>\"It's the first city in the West Bank in what, 100 years?\"\u003c/p>\n\u003cp>Developer Masri is not so sure.\u003c/p>\n\u003cp>\"We have had positive feedback from the Israeli authorities since day one,\" he says. \"But the delivery is very slow and always incomplete. Always incomplete.\"\u003c/p>\n\u003cp>\u003cstrong>Political Pressure\u003c/strong>\u003c/p>\n\u003cp>As an example, he points to Rawabi's attempt to get a road built to the city big enough to handle, first, construction traffic, then residents. The road also crosses part of Area C.\u003c/p>\n\u003cfigure id=\"attachment_68082\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/water3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/water3.jpg\" alt=\"Palestinian flags at the top of Rawabi, where residents are planning to move in shortly. Photo: Emily Harris/NPR\" width=\"624\" height=\"415\" class=\"size-full wp-image-68082\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Palestinian flags at the top of Rawabi, where residents are planning to move in shortly. Photo: Emily Harris/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Israel eventually permitted a temporary road. A Western official told NPR that Tony Blair, the former British prime minister who now serves as the official envoy of the Mideast Quartet, had raised the issue with Israeli Prime Minister Benjamin Netanyahu.\u003c/p>\n\u003cp>Israeli professor Tal says the question of Rawabi's water could also get caught up in politics – even in peace negotiations, if they begin.\u003c/p>\n\u003cp>\"Israel grants a certain amount of water, under agreement, to the Palestinians,\" he says, noting that the amount Israel provides the West Bank has grown since figures were first worked out under the Oslo Accords two decades ago.\u003c/p>\n\u003cp>\"It's very easy for us to increase that. But that's a concession. What are they going to do for us? At least this is the thinking of Israeli politicians,\" Tal says.\u003c/p>\n\u003cp>U.S. Secretary of State John Kerry is pushing a $4 billion economic investment plan for the West Bank, to parallel potential political negotiations with Israel. No details have been made public, but Kerry has spoken about removing \"bottlenecks and barriers\" to business in the West Bank. Experts in the West Bank economy say allowing development in Area C could be an important piece of that.\u003c/p>\n\u003cp>Rawabi's developer says even if Israel gave the green light for a water line right now, he would expect to continue hauling water even as early residents move in.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"But whether we haul it for three or four months or three or four years – that's the big question,\" he says.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_68073\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/order-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/order-full.jpg\" alt=\"A Seamless sticker is displayed next to the menu in the window of a restaurant in New York's Times Square on Saturday. Rivals Seamless and GrubHub said Friday that they have completed their combination, creating an online takeout company covering about 25,000 restaurants in 500 cities. Photo: Mary Altaffer/AP\" width=\"1120\" height=\"630\" class=\"size-full wp-image-68073\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Seamless sticker is displayed next to the menu in the window of a restaurant in New York's Times Square on Saturday. Rivals Seamless and GrubHub said Friday that they have completed their combination, creating an online takeout company covering about 25,000 restaurants in 500 cities. Photo: Mary Altaffer/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/12/211187343/food-delivery-hits-the-web-but-restaurants-pay-the-price\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/08/20130812_me_08.mp3\"] \u003c/p>\n\u003cp>Post by Ilya Marritz from WNYC, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/12/211187343/food-delivery-hits-the-web-but-restaurants-pay-the-price\">The Salt at NPR Food\u003c/a> (8/12/2013)\u003c/p>\n\u003cp>Two big restaurant delivery websites — \u003ca href=\"https://www.grubhub.com/\">Grubhub\u003c/a> and \u003ca href=\"http://www.seamless.com/\">Seamless\u003c/a> — have \u003ca href=\"http://press.grubhub.com/2013-05-20-Seamless-and-GrubHub-Announce-Merger\">announced a merger\u003c/a>. Together, they'll allow diners in 500 cities the convenience of ordering from thousands of restaurants with just a few clicks on their computer. For restaurants, the costs of being on these websites can be hard to swallow.\u003c/p>\n\u003cp>If you're a takeout or delivery customer, websites like Seamless and Grubhub are a marvel. No more shouting into the telephone receiver, hoping to make yourself understood to someone in a noisy kitchen.\u003c/p>\n\u003cp>Just type and click your order. It's a big improvement.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But if you're a restaurant, this shift to the web may not sit so well with you.\u003c/p>\n\u003cp>\"The more business we bring Seamless, the more commission they charge us,\" says Pedro Munoz, who owns Luz, a Latin-American restaurant in Brooklyn.\u003c/p>\n\u003cp>Two years ago, Munoz signed up with Seamless. The commission seemed high — they'd take $1 out of every $10 order — but he was willing to give it a try. And at first, Munoz really liked the results.\u003c/p>\n\u003cp>\"Almost [instantly] the business started picking up,\" he says. \"We had to hire another delivery guy.\"\u003c/p>\n\u003cp>But then little things started bugging Munoz. There was a $150 a month \"marketing fee\" that he couldn't understand, and Seamless only paid him every 30 days, which left him chronically short of cash.\u003c/p>\n\u003cp>When his monthly orders increased to over $10,000, Seamless raised its take from 10 percent to 14 percent. Munoz couldn't believe this. When he orders more from his vegetable supplier, the price goes down. With Seamless, the opposite was happening.\u003c/p>\n\u003cp>\"I asked them, 'I'm bringing in three times as much money to Seamless as before. Can we negotiate the fees?'\" he says. \"They said they could drop me any day, and they don't negotiate fees.\"\u003c/p>\n\u003cp>Matt Maloney, CEO of the newly merged Grubhub-Seamless, says the relationship isn't adversarial, it's supportive. He says that they don't make money unless the restaurant makes money, but Seamless provides a valuable service that restaurants can't easily match.\u003c/p>\n\u003cp>\"If a restaurant's not on Grubhub-Seamless, then their best option is to distribute paper menus around their neighborhood,\" Maloney says.\u003c/p>\n\u003cp>A lot of restaurant owners agree that is ineffective. Tom DeSimone owns the tiny RBBTS Café in Manhattan. He says the food delivery website connects his restaurant to law firms and banks. Big companies that use vouchers for websites like Seamless to reward their employees.\u003c/p>\n\u003cp>\"It got us to the 100th floor of some building that you would never slip your menu underneath, and I just feel it opened us up to more of an online community,\" DeSimone says.\u003c/p>\n\u003cp>The commission might be high, he says, but that even if Seamless increased its cut, he would still stick with them. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.wnyc.org\">WNYC Radio\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But if you're a restaurant, this shift to the web may not sit so well with you.\u003c/p>\n\u003cp>\"The more business we bring Seamless, the more commission they charge us,\" says Pedro Munoz, who owns Luz, a Latin-American restaurant in Brooklyn.\u003c/p>\n\u003cp>Two years ago, Munoz signed up with Seamless. The commission seemed high — they'd take $1 out of every $10 order — but he was willing to give it a try. And at first, Munoz really liked the results.\u003c/p>\n\u003cp>\"Almost [instantly] the business started picking up,\" he says. \"We had to hire another delivery guy.\"\u003c/p>\n\u003cp>But then little things started bugging Munoz. There was a $150 a month \"marketing fee\" that he couldn't understand, and Seamless only paid him every 30 days, which left him chronically short of cash.\u003c/p>\n\u003cp>When his monthly orders increased to over $10,000, Seamless raised its take from 10 percent to 14 percent. Munoz couldn't believe this. When he orders more from his vegetable supplier, the price goes down. With Seamless, the opposite was happening.\u003c/p>\n\u003cp>\"I asked them, 'I'm bringing in three times as much money to Seamless as before. Can we negotiate the fees?'\" he says. \"They said they could drop me any day, and they don't negotiate fees.\"\u003c/p>\n\u003cp>Matt Maloney, CEO of the newly merged Grubhub-Seamless, says the relationship isn't adversarial, it's supportive. He says that they don't make money unless the restaurant makes money, but Seamless provides a valuable service that restaurants can't easily match.\u003c/p>\n\u003cp>\"If a restaurant's not on Grubhub-Seamless, then their best option is to distribute paper menus around their neighborhood,\" Maloney says.\u003c/p>\n\u003cp>A lot of restaurant owners agree that is ineffective. Tom DeSimone owns the tiny RBBTS Café in Manhattan. He says the food delivery website connects his restaurant to law firms and banks. Big companies that use vouchers for websites like Seamless to reward their employees.\u003c/p>\n\u003cp>\"It got us to the 100th floor of some building that you would never slip your menu underneath, and I just feel it opened us up to more of an online community,\" DeSimone says.\u003c/p>\n\u003cp>The commission might be high, he says, but that even if Seamless increased its cut, he would still stick with them. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.wnyc.org\">WNYC Radio\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "America, Are You Tough Enough to Drink Real Russian Kvas?",
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"content": "\u003cfigure id=\"attachment_68037\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/kvas-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/kvas-full.jpg\" alt=\"A man drinks fresh kvas, the ancient Russian fermented-bread drink, in Zvenigorod, 35 miles west of Moscow. Photo: Dmitry Lovetsky/AP\" width=\"1120\" height=\"628\" class=\"size-full wp-image-68037\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A man drinks fresh kvas, the ancient Russian fermented-bread drink, in Zvenigorod, 35 miles west of Moscow. Photo: Dmitry Lovetsky/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/11/204859046/america-are-you-tough-enough-to-drink-real-russian-kvas\">Weekend Edition Sunday\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/wesun/2013/08/20130811_wesun_17.mp3\"] \u003c/p>\n\u003cp>Post by Deena Prichep, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/11/204859046/america-are-you-tough-enough-to-drink-real-russian-kvas\">The Salt at NPR Food\u003c/a> (8/11/2013)\u003c/p>\n\u003cp>While American kids stand in line for the ice cream truck on sweltering summer days, kids in Russia have historically queued up for something different: the kvas truck.\u003c/p>\n\u003cp>Kvas is a fermented grain drink, sort of like a barely alcoholic beer. And in the heat of the summer, it was served from a big barrel on wheels, with everyone lining up for their turn at the communal mug. It may sound like a far cry from rocket pops and ice cream sandwiches, but most Russians have fond memories.\u003c/p>\n\u003cp>\"We didn't have sodas in the Soviet Union when we grew up — we barely had water to buy on the street. So kvas was saving our lives, actually!\" remembers Eugenia Glivinski.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To create that tangy fermented flavor, kvas makers start with Russian brown bread. You soak it in water, and then add some yeast (other additions — raisins, honey, mint — vary from recipe to recipe). The whole mixture ferments for a few days, a process that creates a natural carbonation, as well as a distinctive sour flavor.\u003c/p>\n\u003cp>According to Russian writer Alexander Genis, that sourness is beloved in the region. \"The sour is the taste of Russia — everything is supposed to be sour for Russian taste. Like sour cream, for example, or pickled cucumber. Cabbage, mushroom.\"\u003c/p>\n\u003cp>It's no surprise Russians have a taste for pickles. Fermentation helped preserve vitamin-filled fruits and vegetables for the long, cold winter. And the acid that comes from fermentation gives you more than just an addictive tang. It lowers the pH enough to kill bad bacteria — which means that drinking kvas can be safer than drinking questionable water.\u003c/p>\n\u003cp>Consequently, kvas has been popular for centuries — Genis sites a mention from the end of the 10th century. Soldiers were issued rations of kvas and spread it even further (a process Genis jokingly calls \"kvas imperialism\").\u003c/p>\n\u003cp>But these days, the kvas you find in the stores doesn't always resemble this long lineage. Because of the living bacteria that ferment the drink, traditional kvas is a living beverage. But commercial kvas? It's more like a malt soda. The natural bacteria are killed, and the sour tang is often buried under heaps of sugar.\u003c/p>\n\u003cp>\"Nowadays, it's almost impossible to drink real kvas in America,\" Genis sighs. \"Because it's not alive — it's like difference like draft beer and bottled beer. All bottled kvas is basically water and sugar.\"\u003c/p>\n\u003cp>But while there is mainstream Coca-Cola kvas, there are also some new kvas makers who are looking to revive the traditional methods. In Pennsylvania, \u003ca href=\"http://www.beaverbrewingcompany.com/beers-2/kvass\">Beaver Brewing\u003c/a> has started making kvas — and even wrote a book about it. And in Brooklyn, the \u003ca href=\"http://gefilteria.com/\">Gefilteria\u003c/a> — a company that is reviving old-world Jewish foods for modern gourmet markets — makes a beet kvas, with bright notes of ginger. The company is also working on a rye and mint kvas, using leftover rye bread from a \u003ca href=\"http://www.mileenddeli.com/\">local deli\u003c/a>.\u003c/p>\n\u003cp>\"We are Brooklyn young twenty-somethings making a naturally fermented drink. But we're actually reaching into something that actually has a lot of meaning in the world, and reintroducing it,\" says Jeffrey Yoskowitz, one of Gefilteria's co-founders.\u003c/p>\n\u003cp>Yoskowitz and his partners realize that savory, sour, fermented drinks may be a hard sell to American palates. But Yoskowitz points to kombucha tea, virtually unknown in American stores a few years ago, and now easily found in many markets. And they hope that with the growing interest in homebrewing, pickling and probiotics — not to mention kvas' old-world Slavic charm — they can find some new fans for this old drink. \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 Deena Prichep, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/11/204859046/america-are-you-tough-enough-to-drink-real-russian-kvas\">The Salt at NPR Food\u003c/a> (8/11/2013)\u003c/p>\n\u003cp>While American kids stand in line for the ice cream truck on sweltering summer days, kids in Russia have historically queued up for something different: the kvas truck.\u003c/p>\n\u003cp>Kvas is a fermented grain drink, sort of like a barely alcoholic beer. And in the heat of the summer, it was served from a big barrel on wheels, with everyone lining up for their turn at the communal mug. It may sound like a far cry from rocket pops and ice cream sandwiches, but most Russians have fond memories.\u003c/p>\n\u003cp>\"We didn't have sodas in the Soviet Union when we grew up — we barely had water to buy on the street. So kvas was saving our lives, actually!\" remembers Eugenia Glivinski.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To create that tangy fermented flavor, kvas makers start with Russian brown bread. You soak it in water, and then add some yeast (other additions — raisins, honey, mint — vary from recipe to recipe). The whole mixture ferments for a few days, a process that creates a natural carbonation, as well as a distinctive sour flavor.\u003c/p>\n\u003cp>According to Russian writer Alexander Genis, that sourness is beloved in the region. \"The sour is the taste of Russia — everything is supposed to be sour for Russian taste. Like sour cream, for example, or pickled cucumber. Cabbage, mushroom.\"\u003c/p>\n\u003cp>It's no surprise Russians have a taste for pickles. Fermentation helped preserve vitamin-filled fruits and vegetables for the long, cold winter. And the acid that comes from fermentation gives you more than just an addictive tang. It lowers the pH enough to kill bad bacteria — which means that drinking kvas can be safer than drinking questionable water.\u003c/p>\n\u003cp>Consequently, kvas has been popular for centuries — Genis sites a mention from the end of the 10th century. Soldiers were issued rations of kvas and spread it even further (a process Genis jokingly calls \"kvas imperialism\").\u003c/p>\n\u003cp>But these days, the kvas you find in the stores doesn't always resemble this long lineage. Because of the living bacteria that ferment the drink, traditional kvas is a living beverage. But commercial kvas? It's more like a malt soda. The natural bacteria are killed, and the sour tang is often buried under heaps of sugar.\u003c/p>\n\u003cp>\"Nowadays, it's almost impossible to drink real kvas in America,\" Genis sighs. \"Because it's not alive — it's like difference like draft beer and bottled beer. All bottled kvas is basically water and sugar.\"\u003c/p>\n\u003cp>But while there is mainstream Coca-Cola kvas, there are also some new kvas makers who are looking to revive the traditional methods. In Pennsylvania, \u003ca href=\"http://www.beaverbrewingcompany.com/beers-2/kvass\">Beaver Brewing\u003c/a> has started making kvas — and even wrote a book about it. And in Brooklyn, the \u003ca href=\"http://gefilteria.com/\">Gefilteria\u003c/a> — a company that is reviving old-world Jewish foods for modern gourmet markets — makes a beet kvas, with bright notes of ginger. The company is also working on a rye and mint kvas, using leftover rye bread from a \u003ca href=\"http://www.mileenddeli.com/\">local deli\u003c/a>.\u003c/p>\n\u003cp>\"We are Brooklyn young twenty-somethings making a naturally fermented drink. But we're actually reaching into something that actually has a lot of meaning in the world, and reintroducing it,\" says Jeffrey Yoskowitz, one of Gefilteria's co-founders.\u003c/p>\n\u003cp>Yoskowitz and his partners realize that savory, sour, fermented drinks may be a hard sell to American palates. But Yoskowitz points to kombucha tea, virtually unknown in American stores a few years ago, and now easily found in many markets. And they hope that with the growing interest in homebrewing, pickling and probiotics — not to mention kvas' old-world Slavic charm — they can find some new fans for this old drink. \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_68006\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/foraged.jpg\">\u003cimg class=\"size-full wp-image-68006\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/foraged.jpg\" alt=\"A display of wild foods gathered by Chef Kory Stewart and foraging expert Connie Green at the third annual Wild Foods dinner on June 6.\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A display of wild foods gathered by Chef Kory Stewart and foraging expert Connie Green at the third annual Wild Foods dinner on June 6.\u003c/figcaption>\u003c/figure>\n\u003cp>Urban foraging is not a new topic for Bay Area Bites readers. It's actually not that new, period, since foraging is one of the original ways people found food. But, what was once the domain of cave people is now the hottest trend for hip food-lovers. And, the Bay Area has become \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/07/modern-day-food-foraging-comes-to-san-francisco-2/\" target=\"_blank\">the hot spot\u003c/a> for top chefs crafting five-star meals from what they found in the wild.\u003c/p>\n\u003cp>Of course, there's always more to learn about the best places to find foraged food, the best recipes for your finds and the secrets of crafting delicious, healthy meals from what others might ignore.\u003c/p>\n\u003cp>Friday afternoon, \u003ca href=\"http://www.kqed.org/a/forum/R201308091000\" target=\"_blank\">KQED Forum\u003c/a> host Rachael Myrow sat down with \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/20/the-california-report-the-fine-art-of-foraging/\" target=\"_blank\">Connie Green\u003c/a>, author of \u003cem>The Wild Table\u003c/em> and owner of Wine Forest Wild Foods; \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/22/bay-area-foraging-with-hank-shaw/\" target=\"_blank\">Hank Shaw\u003c/a>, author of \u003cem>Hunt, Gather, Cook: Finding the Forgotten Feast\u003c/em>; Iso Rabins, founder of ForageSF, Forage Kitchen, Underground Market and Batch Made Market; Kirk Lombard, fisherman and forager, and operater of \"Sea Forager,\" a tour business; and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/07/modern-day-food-foraging-comes-to-san-francisco-2/\" target=\"_blank\">Kory Stewart\u003c/a>, chef at Americano Restaurant and Bar.\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\" classid=\"clsid:d27cdb6e-ae6d-11cf-96b8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201308091000.xml\">\u003cparam name=\"src\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cembed width=\"335\" height=\"85\" type=\"application/x-shockwave-flash\" src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" flashvars=\"file=http://www.kqed.org/radio/archives/R201308091000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Before you head out on your own, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/23/want-to-forage-in-your-city-theres-a-map-for-that/\" target=\"_blank\">check out the Falling Fruit app\u003c/a> that identifies locations around the world where fruits and vegetables are available for the taking. Clicking on pinpoints on the map brings up information like what can be found there and when the best time to forage is. The map is done through crowd-sourcing, so if you find any particularly good spots, consider sharing the information with your fellow foragers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Along with foraging tips, the guests on KQED's Forum also shared recipes for your foraged food, including a nettle soup recipe from Rabins. Nettles, Rabins says, are nutritious and easy to find around here.\u003c/p>\n\u003cblockquote>\u003cp>River nettle (diocea) is much more intense in both sting and flavor. Whereas farm (urens) will give you a bit of a prick, river nettle will bite you, a searing pain that, instead of going away after several hours of throbbing, actually seems to turn into a general numbness/tingle for as much as 48 hours (hint: use vinegar to get rid of the sting). If you're using it in soup, river nettles are really the best. The intensity comes through in the soup in all the best ways.\u003c/p>\u003c/blockquote>\n\u003cp>See the rest of the recipes -- mushroom soup, candy cap crowned sidecar, Turkish washcloth raspberry chocolate pudding and candy cap mushroom ice cream sandwich -- \u003ca href=\"http://www.kqed.org/a/forum/R201308091000\" target=\"_blank\">on the Forum page\u003c/a>.\u003c/p>\n\u003ch2>Recipe for Nettle Soup:\u003c/h2>\n\u003cp>Food:\u003c/p>\n\u003cp>-1 lb nettle (collect it, or you can often find it at farmers markets in season)\u003c/p>\n\u003cp>-1 lb russet potatoes\u003c/p>\n\u003cp>-1 lb leek\u003c/p>\n\u003cp>-6 Cups chicken stock\u003c/p>\n\u003cp>-2 Tbsp butter\u003c/p>\n\u003cp>-Salt/pepper to taste\u003c/p>\n\u003cp>-Small tub crème fraiche\u003c/p>\n\u003cp>Equipment:\u003c/p>\n\u003cp>-Heavy gloves (seriously. If you're using the thin latex kind, so popular in restaurant kitchens and the nether regions of the airport security line, wear double, or even triple. A good thick pair of dishwashing gloves works perfectly)\u003c/p>\n\u003cp>-Heavy bottomed soup pot\u003c/p>\n\u003cp>-Stand up or hand (immersion) blender\u003c/p>\n\u003cp>-Wooden spoon\u003c/p>\n\u003cp>-Scissors\u003c/p>\n\u003cp>-mixing bowl\u003c/p>\n\u003cp>1.First, you've got to deal with the nettle. Put a pot of salted water on to boil. With your gloves on, use scissors to cut the leaves from the woody stem, discarding any brown leaves. Wash under cold water. Get a mixing bowl, and fill it with iced and salted water. Throw nettle into boiling water for 5 minutes, drain, then immediately place in ice water. This is called blanching and shocking. The boil gets rid of the nettle sting, and the ice water helps it retain its vibrant green color. Once they're cold, squeeze water out of nettles, and reserve.\u003c/p>\n\u003cp>2. Cut off the white section of the leeks, slice them lengthwise, and wash very well. Tons of dirt likes to get stuck in leeks, and it's the last thing you want in your soup. After they're clean, chop them and reserve.\u003c/p>\n\u003cp>3. Dice potatoes.\u003c/p>\n\u003cp>4. Melt butter in pot over medium heat, making sure not to let it burn. When it begins to bubble, throw in the leeks, cook 5 minutes (if they start to brown, turn down the flame, you want them to sweat). Add potatoes, cook 5 minutes. Add nettle, cook 5 minutes.\u003c/p>\n\u003cp>5. Pour in chicken stock, mix, turn up heat until it comes to a boil, then turn down to a simmer.\u003c/p>\n\u003cp>6. Allow to simmer 20-30 minutes, until potatoes are tender. Turn off heat and either blend with you immersion blender, or if using a stand-up, blend in batches with a ventilated blender (take that little plastic thing out of the middle of the lid), and a towel on top. With the danger sounding too much like you dad, BE CAREFUL! Hot soup on the face is not fun.\u003c/p>\n\u003cp>7. When its blended, add two spoonsfulls of crème fraiche, mix. Serve hot with a drizzle of crème fraiche on top. This soup will taste quite ?green?. Crème fraiche will balance it to your liking.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>8. Enjoy! And regal your friends with your daring tales of nettle foraging, they'll be impressed.\u003c/p>\n\u003cfigure id=\"attachment_67983\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ForagedMushrooms.jpg\">\u003cimg class=\"size-full wp-image-67983\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ForagedMushrooms.jpg\" alt=\"Foraged mushrooms. Photo: kattebelletje/Flickr\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Foraged mushrooms. Photo: kattebelletje/Flickr\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Foraging experts Connie Green, Hank Shaw, Iso Rabins, Kirk Lombard and Kory Stewart sat down with KQED's Forum on Friday to talk about the basics of urban foraging. Listen and learn before testing our their recipes.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68006\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/foraged.jpg\">\u003cimg class=\"size-full wp-image-68006\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/foraged.jpg\" alt=\"A display of wild foods gathered by Chef Kory Stewart and foraging expert Connie Green at the third annual Wild Foods dinner on June 6.\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A display of wild foods gathered by Chef Kory Stewart and foraging expert Connie Green at the third annual Wild Foods dinner on June 6.\u003c/figcaption>\u003c/figure>\n\u003cp>Urban foraging is not a new topic for Bay Area Bites readers. It's actually not that new, period, since foraging is one of the original ways people found food. But, what was once the domain of cave people is now the hottest trend for hip food-lovers. And, the Bay Area has become \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/07/modern-day-food-foraging-comes-to-san-francisco-2/\" target=\"_blank\">the hot spot\u003c/a> for top chefs crafting five-star meals from what they found in the wild.\u003c/p>\n\u003cp>Of course, there's always more to learn about the best places to find foraged food, the best recipes for your finds and the secrets of crafting delicious, healthy meals from what others might ignore.\u003c/p>\n\u003cp>Friday afternoon, \u003ca href=\"http://www.kqed.org/a/forum/R201308091000\" target=\"_blank\">KQED Forum\u003c/a> host Rachael Myrow sat down with \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/20/the-california-report-the-fine-art-of-foraging/\" target=\"_blank\">Connie Green\u003c/a>, author of \u003cem>The Wild Table\u003c/em> and owner of Wine Forest Wild Foods; \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/22/bay-area-foraging-with-hank-shaw/\" target=\"_blank\">Hank Shaw\u003c/a>, author of \u003cem>Hunt, Gather, Cook: Finding the Forgotten Feast\u003c/em>; Iso Rabins, founder of ForageSF, Forage Kitchen, Underground Market and Batch Made Market; Kirk Lombard, fisherman and forager, and operater of \"Sea Forager,\" a tour business; and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/07/modern-day-food-foraging-comes-to-san-francisco-2/\" target=\"_blank\">Kory Stewart\u003c/a>, chef at Americano Restaurant and Bar.\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\" classid=\"clsid:d27cdb6e-ae6d-11cf-96b8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201308091000.xml\">\u003cparam name=\"src\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cembed width=\"335\" height=\"85\" type=\"application/x-shockwave-flash\" src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" flashvars=\"file=http://www.kqed.org/radio/archives/R201308091000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Before you head out on your own, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/23/want-to-forage-in-your-city-theres-a-map-for-that/\" target=\"_blank\">check out the Falling Fruit app\u003c/a> that identifies locations around the world where fruits and vegetables are available for the taking. Clicking on pinpoints on the map brings up information like what can be found there and when the best time to forage is. The map is done through crowd-sourcing, so if you find any particularly good spots, consider sharing the information with your fellow foragers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Along with foraging tips, the guests on KQED's Forum also shared recipes for your foraged food, including a nettle soup recipe from Rabins. Nettles, Rabins says, are nutritious and easy to find around here.\u003c/p>\n\u003cblockquote>\u003cp>River nettle (diocea) is much more intense in both sting and flavor. Whereas farm (urens) will give you a bit of a prick, river nettle will bite you, a searing pain that, instead of going away after several hours of throbbing, actually seems to turn into a general numbness/tingle for as much as 48 hours (hint: use vinegar to get rid of the sting). If you're using it in soup, river nettles are really the best. The intensity comes through in the soup in all the best ways.\u003c/p>\u003c/blockquote>\n\u003cp>See the rest of the recipes -- mushroom soup, candy cap crowned sidecar, Turkish washcloth raspberry chocolate pudding and candy cap mushroom ice cream sandwich -- \u003ca href=\"http://www.kqed.org/a/forum/R201308091000\" target=\"_blank\">on the Forum page\u003c/a>.\u003c/p>\n\u003ch2>Recipe for Nettle Soup:\u003c/h2>\n\u003cp>Food:\u003c/p>\n\u003cp>-1 lb nettle (collect it, or you can often find it at farmers markets in season)\u003c/p>\n\u003cp>-1 lb russet potatoes\u003c/p>\n\u003cp>-1 lb leek\u003c/p>\n\u003cp>-6 Cups chicken stock\u003c/p>\n\u003cp>-2 Tbsp butter\u003c/p>\n\u003cp>-Salt/pepper to taste\u003c/p>\n\u003cp>-Small tub crème fraiche\u003c/p>\n\u003cp>Equipment:\u003c/p>\n\u003cp>-Heavy gloves (seriously. If you're using the thin latex kind, so popular in restaurant kitchens and the nether regions of the airport security line, wear double, or even triple. A good thick pair of dishwashing gloves works perfectly)\u003c/p>\n\u003cp>-Heavy bottomed soup pot\u003c/p>\n\u003cp>-Stand up or hand (immersion) blender\u003c/p>\n\u003cp>-Wooden spoon\u003c/p>\n\u003cp>-Scissors\u003c/p>\n\u003cp>-mixing bowl\u003c/p>\n\u003cp>1.First, you've got to deal with the nettle. Put a pot of salted water on to boil. With your gloves on, use scissors to cut the leaves from the woody stem, discarding any brown leaves. Wash under cold water. Get a mixing bowl, and fill it with iced and salted water. Throw nettle into boiling water for 5 minutes, drain, then immediately place in ice water. This is called blanching and shocking. The boil gets rid of the nettle sting, and the ice water helps it retain its vibrant green color. Once they're cold, squeeze water out of nettles, and reserve.\u003c/p>\n\u003cp>2. Cut off the white section of the leeks, slice them lengthwise, and wash very well. Tons of dirt likes to get stuck in leeks, and it's the last thing you want in your soup. After they're clean, chop them and reserve.\u003c/p>\n\u003cp>3. Dice potatoes.\u003c/p>\n\u003cp>4. Melt butter in pot over medium heat, making sure not to let it burn. When it begins to bubble, throw in the leeks, cook 5 minutes (if they start to brown, turn down the flame, you want them to sweat). Add potatoes, cook 5 minutes. Add nettle, cook 5 minutes.\u003c/p>\n\u003cp>5. Pour in chicken stock, mix, turn up heat until it comes to a boil, then turn down to a simmer.\u003c/p>\n\u003cp>6. Allow to simmer 20-30 minutes, until potatoes are tender. Turn off heat and either blend with you immersion blender, or if using a stand-up, blend in batches with a ventilated blender (take that little plastic thing out of the middle of the lid), and a towel on top. With the danger sounding too much like you dad, BE CAREFUL! Hot soup on the face is not fun.\u003c/p>\n\u003cp>7. When its blended, add two spoonsfulls of crème fraiche, mix. Serve hot with a drizzle of crème fraiche on top. This soup will taste quite ?green?. Crème fraiche will balance it to your liking.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>8. Enjoy! And regal your friends with your daring tales of nettle foraging, they'll be impressed.\u003c/p>\n\u003cfigure id=\"attachment_67983\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ForagedMushrooms.jpg\">\u003cimg class=\"size-full wp-image-67983\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ForagedMushrooms.jpg\" alt=\"Foraged mushrooms. Photo: kattebelletje/Flickr\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Foraged mushrooms. Photo: kattebelletje/Flickr\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Did Tyson Ban Doping Cows with Zilmax to Boost Foreign Sales?",
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"content": "\u003cfigure id=\"attachment_67977\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cattlefull.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cattlefull.jpg\" alt='A pen at a feedlot in central Kansas that houses 30,000 cattle. Feedlots are where cattle are \"finished\" before slaughter, often with the use of growth-promoting drugs like zilpaterol. Photo: Peggy Lowe, Harvest Public Media' width=\"1120\" height=\"629\" class=\"size-full wp-image-67977\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A pen at a feedlot in central Kansas that houses 30,000 cattle. Feedlots are where cattle are \"finished\" before slaughter, often with the use of growth-promoting drugs like zilpaterol. Photo: Peggy Lowe, 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/2013/08/09/210538430/did-tyson-drop-zilmax-fed-beef-to-appease-foreign-buyers\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/08/20130809_atc_17.mp3\"] \u003c/p>\n\u003cp>Post by Peggy Lowe, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/09/210538430/did-tyson-drop-zilmax-fed-beef-to-appease-foreign-buyers\">The Salt at NPR Food\u003c/a> (8/9/2013)\u003c/p>\n\u003cp>Tyson Foods Inc. announced this week that it would soon suspend purchases of cattle that had been treated with a controversial drug, citing animal welfare concerns.\u003c/p>\n\u003cp>But many in the industry wonder if the real reason is the battle for sales in other countries, where certain drugs that make livestock grow faster are banned.\u003c/p>\n\u003cp>\"I really do think this is more of a marketing ploy from Tyson to raise some awareness so they can garner some export business from our overseas export partners,\" says Dan Norcini, an independent commodities broker.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Surprising many in the industry, Tyson sent a letter to cattle feeders saying that as of Sept. 6, the company would no longer buy animals that had been treated with \u003ca href=\"http://www.zilmax.com/\">Zilmax\u003c/a>, a drug that bulks up cattle by as much as 30 pounds just before slaughter. Tyson controls 26 percent of the U.S. beef supply and is the first company in the industry to make this change.\u003c/p>\n\u003cp>The letter cited recent reports of cattle being delivered for processing that couldn't walk or move.\u003c/p>\n\u003cp>\"We do not know the specific cause of these problems, but some animal health experts have suggested that the use of the feed supplement Zilmax, also known as zilpaterol, is one possible cause,\" the letter said, adding that it wasn't a food safety issue.\u003c/p>\n\u003cp>The company that manufactures Zilmax, Merck Animal Health, issued a \u003ca href=\"http://www.merck-animal-health-usa.com/news/2013-8-8.aspx\">statement\u003c/a> saying the product is safe.\u003c/p>\n\u003cp>\"We are surprised by Tyson's letter,\" the statement said. \"We are confident that, based on all of the available data on Zilmax, the experience reported by Tyson is not attributable to Zilmax.\"\u003c/p>\n\u003cp>Zilmax, approved by the FDA for use in livestock, is a beta-agonist and acts as a steroid, turning fat into muscle. As the \u003cem>Chronicle of Higher Education\u003c/em> \u003ca href=\"http://chronicle.com/article/As-Beef-Cattle-Become/131480/\">reported\u003c/a> in 2012, the drug can make meat tough and tasteless. But new reports have surfaced recently suggesting that cattle are growing so large — up to 1,300 pounds — that they can't walk.\u003c/p>\n\u003cp>Lilly Callaway, an animal scientist who works for JBS, the largest beef-producing company in the world, told a meeting of cattle producers in Denver this week that her company is seeing increasing reports of animals fed beta-agonists as stressed.\u003c/p>\n\u003cp>\"Truck drivers have indicated that there is a difference between loading cattle depending on the beta-agonist status of the diet,\" she told \u003ca href=\"http://feedstuffs.com/story-tyson-stops-buying-cattle-fed-popular-beta-agonist-45-101133\">Feedstuffs\u003c/a>, a weekly agribusiness newspaper. \"Our plants have indicated that particular lots of cattle are showing up as 'tender-footed' — they do not want to move, seem lethargic and stiff, and have no energy.\"\u003c/p>\n\u003cp>Mike Callicrate, a Kansas cattle rancher and president of the \u003ca href=\"http://www.competitivemarkets.com/\">Organization for Competitive Markets\u003c/a>, a small group of beef producers fighting consolidation of the industry, says he wasn't surprised by Tyson's move. Consumers are growing increasingly aware of how their food is produced, he says, and they don't like what the use of what he calls \"performance-enhancing drugs\" to dope livestock.\u003c/p>\n\u003cp>\"The Lance Armstrong, baseball-player type of compounds are precisely the same compounds being used in livestock production,\" he says. \"We have killed our export markets with the use of all these growth-promoting, growth-enhancing, performance-enhancing type drugs.\"\u003c/p>\n\u003cp>China, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/12/why-russia-is-saying-nyet-to-u-s-meat-imports/\">Russia\u003c/a> and many countries in the European Union have banned the use of these drugs in meat production. In May, Smithfield Foods, the largest pork producer in the world, announced it would cut in half its purchase of animals raised with a similar drug, ractopamine. Just a week later, Smithfield \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/05/29/187029237/smithfield-foods-to-be-sold-to-chinese-firm-for-4-72-billion\">announced\u003c/a> its sale to a Chinese company.\u003c/p>\n\u003cp>Patty Lovera, assistant director of Food and Water Watch in Washington, D.C., says she hopes that large companies' barring the use of such drugs will become a trend.\u003c/p>\n\u003cp>\"It's a little bit unfortunate that it takes other countries having good standards to make an improvement in the U.S. marketplace,\" she said, \"but at this point we'll take what we can get, I think, when it comes to how we look at the drugs that are allowed to be given to food animals.\"\u003c/p>\n\u003cp>But not everyone is happy about Tyson's decision. The last few years have been tough on cattle ranchers and farmers. They've suffered through \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/12/drought-high-cost-beef/\">drought\u003c/a> drying up their hay and grass, then watched as that weather killed off corn and sent feed prices sky high.\u003c/p>\n\u003cp>Norcini, the commodities broker, says Zilmax was a godsend to producers, allowing them to feed the cattle less and get a better price thanks to the added pounds. He thinks Tyson is taking a big risk.\u003c/p>\n\u003cp>\"They may appease or they may keep some people happy in ... the animal rights front. They may gain some followers and some accolades from that,\" he says. \"But I think the cattle industry as a whole is not going to look at this particularly in a good light.\"\u003c/p>\n\u003cp>Meanwhile, Lovera and others wonder if Tyson is simply sending a message to all those countries now negotiating two large trade agreements with the U.S.\u003c/p>\n\u003cp>\"This stuff is front and center in these trade negotiations so I just think it's really interesting to see a big player like this volunteer some change, probably to make export markets happy,\" she says.\u003c/p>\n\u003cp>\u003cem>Peggy Lowe is a reporter for \u003c/em>\u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>\u003cem>, a public radio reporting collaboration that focuses on agriculture and food production.\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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"excerpt": "Tyson Foods said it will stop using the controversial drug, which fattens cattle, because of potential animal welfare issues. But many in the beef industry say the company is just interested in boosting exports to countries like China and the European Union, where growth-promoting drugs for meat production are banned.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67977\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cattlefull.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cattlefull.jpg\" alt='A pen at a feedlot in central Kansas that houses 30,000 cattle. Feedlots are where cattle are \"finished\" before slaughter, often with the use of growth-promoting drugs like zilpaterol. Photo: Peggy Lowe, Harvest Public Media' width=\"1120\" height=\"629\" class=\"size-full wp-image-67977\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A pen at a feedlot in central Kansas that houses 30,000 cattle. Feedlots are where cattle are \"finished\" before slaughter, often with the use of growth-promoting drugs like zilpaterol. Photo: Peggy Lowe, 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/2013/08/09/210538430/did-tyson-drop-zilmax-fed-beef-to-appease-foreign-buyers\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Surprising many in the industry, Tyson sent a letter to cattle feeders saying that as of Sept. 6, the company would no longer buy animals that had been treated with \u003ca href=\"http://www.zilmax.com/\">Zilmax\u003c/a>, a drug that bulks up cattle by as much as 30 pounds just before slaughter. Tyson controls 26 percent of the U.S. beef supply and is the first company in the industry to make this change.\u003c/p>\n\u003cp>The letter cited recent reports of cattle being delivered for processing that couldn't walk or move.\u003c/p>\n\u003cp>\"We do not know the specific cause of these problems, but some animal health experts have suggested that the use of the feed supplement Zilmax, also known as zilpaterol, is one possible cause,\" the letter said, adding that it wasn't a food safety issue.\u003c/p>\n\u003cp>The company that manufactures Zilmax, Merck Animal Health, issued a \u003ca href=\"http://www.merck-animal-health-usa.com/news/2013-8-8.aspx\">statement\u003c/a> saying the product is safe.\u003c/p>\n\u003cp>\"We are surprised by Tyson's letter,\" the statement said. \"We are confident that, based on all of the available data on Zilmax, the experience reported by Tyson is not attributable to Zilmax.\"\u003c/p>\n\u003cp>Zilmax, approved by the FDA for use in livestock, is a beta-agonist and acts as a steroid, turning fat into muscle. As the \u003cem>Chronicle of Higher Education\u003c/em> \u003ca href=\"http://chronicle.com/article/As-Beef-Cattle-Become/131480/\">reported\u003c/a> in 2012, the drug can make meat tough and tasteless. But new reports have surfaced recently suggesting that cattle are growing so large — up to 1,300 pounds — that they can't walk.\u003c/p>\n\u003cp>Lilly Callaway, an animal scientist who works for JBS, the largest beef-producing company in the world, told a meeting of cattle producers in Denver this week that her company is seeing increasing reports of animals fed beta-agonists as stressed.\u003c/p>\n\u003cp>\"Truck drivers have indicated that there is a difference between loading cattle depending on the beta-agonist status of the diet,\" she told \u003ca href=\"http://feedstuffs.com/story-tyson-stops-buying-cattle-fed-popular-beta-agonist-45-101133\">Feedstuffs\u003c/a>, a weekly agribusiness newspaper. \"Our plants have indicated that particular lots of cattle are showing up as 'tender-footed' — they do not want to move, seem lethargic and stiff, and have no energy.\"\u003c/p>\n\u003cp>Mike Callicrate, a Kansas cattle rancher and president of the \u003ca href=\"http://www.competitivemarkets.com/\">Organization for Competitive Markets\u003c/a>, a small group of beef producers fighting consolidation of the industry, says he wasn't surprised by Tyson's move. Consumers are growing increasingly aware of how their food is produced, he says, and they don't like what the use of what he calls \"performance-enhancing drugs\" to dope livestock.\u003c/p>\n\u003cp>\"The Lance Armstrong, baseball-player type of compounds are precisely the same compounds being used in livestock production,\" he says. \"We have killed our export markets with the use of all these growth-promoting, growth-enhancing, performance-enhancing type drugs.\"\u003c/p>\n\u003cp>China, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/12/why-russia-is-saying-nyet-to-u-s-meat-imports/\">Russia\u003c/a> and many countries in the European Union have banned the use of these drugs in meat production. In May, Smithfield Foods, the largest pork producer in the world, announced it would cut in half its purchase of animals raised with a similar drug, ractopamine. Just a week later, Smithfield \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/05/29/187029237/smithfield-foods-to-be-sold-to-chinese-firm-for-4-72-billion\">announced\u003c/a> its sale to a Chinese company.\u003c/p>\n\u003cp>Patty Lovera, assistant director of Food and Water Watch in Washington, D.C., says she hopes that large companies' barring the use of such drugs will become a trend.\u003c/p>\n\u003cp>\"It's a little bit unfortunate that it takes other countries having good standards to make an improvement in the U.S. marketplace,\" she said, \"but at this point we'll take what we can get, I think, when it comes to how we look at the drugs that are allowed to be given to food animals.\"\u003c/p>\n\u003cp>But not everyone is happy about Tyson's decision. The last few years have been tough on cattle ranchers and farmers. They've suffered through \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/12/drought-high-cost-beef/\">drought\u003c/a> drying up their hay and grass, then watched as that weather killed off corn and sent feed prices sky high.\u003c/p>\n\u003cp>Norcini, the commodities broker, says Zilmax was a godsend to producers, allowing them to feed the cattle less and get a better price thanks to the added pounds. He thinks Tyson is taking a big risk.\u003c/p>\n\u003cp>\"They may appease or they may keep some people happy in ... the animal rights front. They may gain some followers and some accolades from that,\" he says. \"But I think the cattle industry as a whole is not going to look at this particularly in a good light.\"\u003c/p>\n\u003cp>Meanwhile, Lovera and others wonder if Tyson is simply sending a message to all those countries now negotiating two large trade agreements with the U.S.\u003c/p>\n\u003cp>\"This stuff is front and center in these trade negotiations so I just think it's really interesting to see a big player like this volunteer some change, probably to make export markets happy,\" she says.\u003c/p>\n\u003cp>\u003cem>Peggy Lowe is a reporter for \u003c/em>\u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>\u003cem>, a public radio reporting collaboration that focuses on agriculture and food production.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Old Hawaiian Menus Tell Story of Local Fish and Their Demise",
"title": "Old Hawaiian Menus Tell Story of Local Fish and Their Demise",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_67942\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/hawaii-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/hawaii-full.jpg\" alt=\"Colorful covers of menus from the Royal Hawaiian Hotel (left) and the Monarch Room Royal Hawaiian Hotel. Photo: New York Public Library\" width=\"1120\" height=\"883\" class=\"size-full wp-image-67942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Colorful covers of menus from the Royal Hawaiian Hotel (left) and the Monarch Room Royal Hawaiian Hotel. Photo: New York Public Library\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/09/210195491/hawaiian-menus-say-aloha-oe-to-once-popular-fish-species\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/08/20130809_me_18.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100689/christopher-joyce\">Christopher Joyce\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/09/210195491/hawaiian-menus-say-aloha-oe-to-once-popular-fish-species\">The Salt at NPR Food\u003c/a> (8/9/2013)\u003c/p>\n\u003cp>In the early to mid-1900s, the islands of Hawaii were a far-away, exotic destination. People who managed to get there often kept mementos of that journey including kitschy menus from Hawaiian fine dining restaurants and hotels like like Trader Vic's and Prince Kuhio's.\u003c/p>\n\u003cp>Now these old menus are serving a purpose beyond colorful relics from the past. \u003ca href=\"http://people.duke.edu/~ksv2/\">Kyle Van Houtan\u003c/a>, an ecologist with the National Oceanic and Atmospheric Administration, says he's found a scientific purpose for the menus.\u003c/p>\n\u003cp>Years ago, he traveled to Hawaii to study sea turtles. He wanted to know where they ended up. In a shark's belly? Or as turtle soup?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One day he got one of those lightning-bolt ideas: Maybe turtle would show on old restaurant menus? Over time, he collected 500 menus.\u003c/p>\n\u003cp>\"People had just kept them because they were beautiful,\" Van Houtan says. \"They were memorabilia of grandma's trip and grandpa's to Hawaii in 1915.\"\u003c/p>\n\u003cp>He also combed through menus from galleries, a museum — even the \u003ca href=\"http://digital.library.unlv.edu/collections/menus\">Las Vegas Public Library\u003c/a>. But Van Houtan came up empty handed. There were no sea turtles on the menus. Ever.\u003c/p>\n\u003cfigure id=\"attachment_67939\" class=\"wp-caption alignleft\" style=\"max-width: 196px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/hawaii2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/hawaii2-196x290.jpg\" alt=\"This vintage 1935 menu from the Royal Hawaiian Hotel lists flounder and red snapper, two local fish that an ecologist says have faded from Hawaiian menus over time. Photo: New York Public Library\" width=\"196\" height=\"290\" class=\"size-medium wp-image-67939\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This vintage 1935 menu from the Royal Hawaiian Hotel lists flounder and red snapper, two local fish that an ecologist says have faded from Hawaiian menus over time. Photo: New York Public Library\u003c/figcaption>\u003c/figure>\n\u003cp>What the ecologist did happen upon was a different marine discovery. After World War II, a lot of the locally caught fish were bottom feeding and reef dwellers. Van Houtan says the types of fish that lived close to shore started to disappear from menus.\u003c/p>\n\u003cp>\"Fish like \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/21/one-in-three-fish-sold-at-restaurants-and-grocery-stores-is-mislabeled/\">snapper\u003c/a> and flounder and grouper,\" he said. \"They really took a nosedive.\"\u003c/p>\n\u003cp>So, Van Houtan used fisheries data combined with his menus to calculate this interesting tidbit: Local fish numbers had dropped to about a tenth of what they once were.\u003c/p>\n\u003cp>\"These are very desirable fish,\" he said. \"They used to be on the menus we see them on there in the 1930s and 1940s, but they're not in any of the menus today.\"\u003c/p>\n\u003cp>Fast-forward 20 years and swanky 60s eateries like the Tropics had replaced local fish with deep ocean fish, like tuna and swordfish. Or Maine lobster, flown in from the mainland, washed down with 85-cent martinis.\u003c/p>\n\u003cp>There were still a few quirky island offerings, too. Apparently, tourists couldn't get enough of Hawaiian \u003ca href=\"http://www.hawaii.edu/recipes/veggies/onions.html\">pickled onions \u003c/a>-- not so surprising for 1960s palates.\u003c/p>\n\u003cp>Aside from sour appetizers, there was real scientific value in Van Houtan's fish forensics.\u003c/p>\n\u003cp>Here's why: Fisheries records in Hawaii were nonexistent until about 1950, and pretty spotty for years after. With these menus and fish entrees, Van Houtan was able to chronicle a crash in local fisheries and a shift to deep ocean fish.\u003c/p>\n\u003cp>True, changing tastes might have also played a role, but clearly something — overfishing, pollution or both — had hurt local fish populations.\u003c/p>\n\u003cfigure id=\"attachment_67940\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/hawaii3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/hawaii3.jpg\" alt=\"Ecologist Kyle Van Houtan in the field with a wild hawksbill sea turtle. Van Houtan began reading old Hawaiian menus in search of information about the turtles but instead saw changes in fish consumption. Photo: Kyle Van Houtan/NOAA\" width=\"624\" height=\"448\" class=\"size-full wp-image-67940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ecologist Kyle Van Houtan in the field with a wild hawksbill sea turtle. Van Houtan began reading old Hawaiian menus in search of information about the turtles but instead saw changes in fish consumption. Photo: Kyle Van Houtan/NOAA\u003c/figcaption>\u003c/figure>\n\u003cp>Van Houtan published his findings in the journal \u003cem>Frontiers in Ecology\u003c/em>. One of his coauthors is \u003ca href=\"http://www.colby.edu/directory_cs/lemcclen/\">Loren McClenachan\u003c/a>, an environmental scientist at Colby College in Maine. She did similar \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/j.1467-2979.2012.00465.x/abstract\">research\u003c/a> on Caribbean fisheries, based on diaries. \u003c/p>\n\u003cp>\"Travelers' [diaries] mostly, so early natural history diaries,\" McClenachan said. \"I used a published diary from a pirate who traveled around the Caribbean in the 1600s.\"\u003c/p>\n\u003cp>McClenachan says other scientists are calling them now with ideas on how to mine menus for more information.\u003c/p>\n\u003cp>\"For example, changes in price and ... rarity,\" she said. \"Did things get more expensive before they disappear?\"\u003c/p>\n\u003cp>If that's the case, then the Hawaiian beach-side cocktail may be headed for extinction. That 85-cent martini in 1969 is now $14 in Waikiki. \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",
"disqusIdentifier": "67932 http://blogs.kqed.org/bayareabites/?p=67932",
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"excerpt": "An ecologist wondered if Hawaiian menus might help explain what happened to Hawaii's sea turtle population. But the menus revealed another marine tragedy: that local fish numbers had dropped to about a tenth of what they once were.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67942\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/hawaii-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/hawaii-full.jpg\" alt=\"Colorful covers of menus from the Royal Hawaiian Hotel (left) and the Monarch Room Royal Hawaiian Hotel. Photo: New York Public Library\" width=\"1120\" height=\"883\" class=\"size-full wp-image-67942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Colorful covers of menus from the Royal Hawaiian Hotel (left) and the Monarch Room Royal Hawaiian Hotel. Photo: New York Public Library\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/09/210195491/hawaiian-menus-say-aloha-oe-to-once-popular-fish-species\">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/2100689/christopher-joyce\">Christopher Joyce\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/09/210195491/hawaiian-menus-say-aloha-oe-to-once-popular-fish-species\">The Salt at NPR Food\u003c/a> (8/9/2013)\u003c/p>\n\u003cp>In the early to mid-1900s, the islands of Hawaii were a far-away, exotic destination. People who managed to get there often kept mementos of that journey including kitschy menus from Hawaiian fine dining restaurants and hotels like like Trader Vic's and Prince Kuhio's.\u003c/p>\n\u003cp>Now these old menus are serving a purpose beyond colorful relics from the past. \u003ca href=\"http://people.duke.edu/~ksv2/\">Kyle Van Houtan\u003c/a>, an ecologist with the National Oceanic and Atmospheric Administration, says he's found a scientific purpose for the menus.\u003c/p>\n\u003cp>Years ago, he traveled to Hawaii to study sea turtles. He wanted to know where they ended up. In a shark's belly? Or as turtle soup?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One day he got one of those lightning-bolt ideas: Maybe turtle would show on old restaurant menus? Over time, he collected 500 menus.\u003c/p>\n\u003cp>\"People had just kept them because they were beautiful,\" Van Houtan says. \"They were memorabilia of grandma's trip and grandpa's to Hawaii in 1915.\"\u003c/p>\n\u003cp>He also combed through menus from galleries, a museum — even the \u003ca href=\"http://digital.library.unlv.edu/collections/menus\">Las Vegas Public Library\u003c/a>. But Van Houtan came up empty handed. There were no sea turtles on the menus. Ever.\u003c/p>\n\u003cfigure id=\"attachment_67939\" class=\"wp-caption alignleft\" style=\"max-width: 196px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/hawaii2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/hawaii2-196x290.jpg\" alt=\"This vintage 1935 menu from the Royal Hawaiian Hotel lists flounder and red snapper, two local fish that an ecologist says have faded from Hawaiian menus over time. Photo: New York Public Library\" width=\"196\" height=\"290\" class=\"size-medium wp-image-67939\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This vintage 1935 menu from the Royal Hawaiian Hotel lists flounder and red snapper, two local fish that an ecologist says have faded from Hawaiian menus over time. Photo: New York Public Library\u003c/figcaption>\u003c/figure>\n\u003cp>What the ecologist did happen upon was a different marine discovery. After World War II, a lot of the locally caught fish were bottom feeding and reef dwellers. Van Houtan says the types of fish that lived close to shore started to disappear from menus.\u003c/p>\n\u003cp>\"Fish like \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/21/one-in-three-fish-sold-at-restaurants-and-grocery-stores-is-mislabeled/\">snapper\u003c/a> and flounder and grouper,\" he said. \"They really took a nosedive.\"\u003c/p>\n\u003cp>So, Van Houtan used fisheries data combined with his menus to calculate this interesting tidbit: Local fish numbers had dropped to about a tenth of what they once were.\u003c/p>\n\u003cp>\"These are very desirable fish,\" he said. \"They used to be on the menus we see them on there in the 1930s and 1940s, but they're not in any of the menus today.\"\u003c/p>\n\u003cp>Fast-forward 20 years and swanky 60s eateries like the Tropics had replaced local fish with deep ocean fish, like tuna and swordfish. Or Maine lobster, flown in from the mainland, washed down with 85-cent martinis.\u003c/p>\n\u003cp>There were still a few quirky island offerings, too. Apparently, tourists couldn't get enough of Hawaiian \u003ca href=\"http://www.hawaii.edu/recipes/veggies/onions.html\">pickled onions \u003c/a>-- not so surprising for 1960s palates.\u003c/p>\n\u003cp>Aside from sour appetizers, there was real scientific value in Van Houtan's fish forensics.\u003c/p>\n\u003cp>Here's why: Fisheries records in Hawaii were nonexistent until about 1950, and pretty spotty for years after. With these menus and fish entrees, Van Houtan was able to chronicle a crash in local fisheries and a shift to deep ocean fish.\u003c/p>\n\u003cp>True, changing tastes might have also played a role, but clearly something — overfishing, pollution or both — had hurt local fish populations.\u003c/p>\n\u003cfigure id=\"attachment_67940\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/hawaii3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/hawaii3.jpg\" alt=\"Ecologist Kyle Van Houtan in the field with a wild hawksbill sea turtle. Van Houtan began reading old Hawaiian menus in search of information about the turtles but instead saw changes in fish consumption. Photo: Kyle Van Houtan/NOAA\" width=\"624\" height=\"448\" class=\"size-full wp-image-67940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ecologist Kyle Van Houtan in the field with a wild hawksbill sea turtle. Van Houtan began reading old Hawaiian menus in search of information about the turtles but instead saw changes in fish consumption. Photo: Kyle Van Houtan/NOAA\u003c/figcaption>\u003c/figure>\n\u003cp>Van Houtan published his findings in the journal \u003cem>Frontiers in Ecology\u003c/em>. One of his coauthors is \u003ca href=\"http://www.colby.edu/directory_cs/lemcclen/\">Loren McClenachan\u003c/a>, an environmental scientist at Colby College in Maine. She did similar \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/j.1467-2979.2012.00465.x/abstract\">research\u003c/a> on Caribbean fisheries, based on diaries. \u003c/p>\n\u003cp>\"Travelers' [diaries] mostly, so early natural history diaries,\" McClenachan said. \"I used a published diary from a pirate who traveled around the Caribbean in the 1600s.\"\u003c/p>\n\u003cp>McClenachan says other scientists are calling them now with ideas on how to mine menus for more information.\u003c/p>\n\u003cp>\"For example, changes in price and ... rarity,\" she said. \"Did things get more expensive before they disappear?\"\u003c/p>\n\u003cp>If that's the case, then the Hawaiian beach-side cocktail may be headed for extinction. That 85-cent martini in 1969 is now $14 in Waikiki. \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": "Don't Let the Price of Pine Nuts Keep You from Pesto",
"title": "Don't Let the Price of Pine Nuts Keep You from Pesto",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_67907\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pesto-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pesto-full.jpg\" alt=\"Julia della Croce says pistachio pesto is an economical — and delicious — alternative when Italian pine nuts can cost up to $120 per pound. Photo: Nathan Hoyt/Courtesy of Julia della Croce\" width=\"1120\" height=\"629\" class=\"size-full wp-image-67907\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Julia della Croce says pistachio pesto is an economical — and delicious — alternative when Italian pine nuts can cost up to $120 per pound. Photo: Nathan Hoyt/Courtesy of Julia della Croce\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/08/209604826/dont-let-the-price-of-pine-nuts-keep-you-from-pesto\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/08/20130808_atc_07.mp3\"] \u003c/p>\n\u003cp>Post by Serri Graslie, \u003ca href=\"http://www.npr.org/2013/08/08/209604826/dont-let-the-price-of-pine-nuts-keep-you-from-pesto\">NPR Food\u003c/a> (8/8/2013)\u003c/p>\n\u003cp>Basil is growing thick and leafy in many backyard gardens throughout the U.S. right now, which means many people are thinking about pesto. It's one of the more basic sauces you can make — in addition to basil, all you need is Parmesan or Romano cheese, a little garlic, some extra virgin olive oil and Italian pine nuts.\u003c/p>\n\u003cp>But if you've looked for them at the grocery store recently, you know those little nuts sport a big price tag. \u003ca href=\"http://www.theworld.org/2010/10/italy%E2%80%99s-pine-nut-pest/\">Hungry bugs\u003c/a> and warmer temperatures have \u003ca href=\"http://articles.chicagotribune.com/2010-09-01/features/sc-food-0827-pinenuts-20100901_1_pine-nuts-climate-change-harvesting\" target=\"_blank\">severely diminished harvests\u003c/a>. Now it's not uncommon to see them selling for $60 to $120 a pound.\u003c/p>\n\u003cp>Julia della Croce, author of \u003ca href=\"http://www.amazon.com/dp/1906868271\" target=\"_blank\">Italian Home Cooking\u003c/a>\u003cem>, \u003c/em>says it's a global problem.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Even in Italy, where they're also very expensive, they keep them under lock and key in the shops,\" she says. \"So even the Italians can't afford them.\"\u003c/p>\n\u003cp>Asian pine nuts are more available. They're about half the price of the cheapest Italian pignolis, but della Croce says they are not as flavorful or aromatic. And buyer beware: The Asian-grown nuts are often sold in bulk but go rancid quickly because of their high oil content. Additionally, some consumers have also reported a \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2010/12/14/AR2010121406053.html\" target=\"_blank\">long-lasting bitter aftertaste\u003c/a> from eating them.\u003c/p>\n\u003cp>If you're feeling ambitious and live in the American West or Southwest, you could \u003ca href=\"http://www.blm.gov/pgdata/etc/medialib/blm/nv/recreation.Par.60356.File.dat/pine_nuts.pdf\" target=\"_blank\">collect your own pinyon pine nuts\u003c/a> on most public lands that are managed by the Bureau of Land Management. You can harvest up to 25 pounds without a permit — but it's labor intensive, another factor that's driving up the price.\u003c/p>\n\u003cp>So what's a frugal cook to do if they want to make several batches of pesto? Della Croce turned to pistachios as a colorful — and still nutty — alternative. She shared a recipe for \u003cem>All Things Considered\u003c/em>'s \u003ca href=\"http://www.npr.org/series/175306271/found-recipes\" target=\"_blank\">Found Recipes\u003c/a> series.\u003c/p>\n\u003cp>The idea came to her when she was reminiscing about a trip to Sicily. A particular area near Mount Etna grows a lot of pistachios.\u003c/p>\n\u003cp>\"Very flavorful, delicious pistachios — and they were in everything,\" she says.\u003c/p>\n\u003cp>Instead of using pistachios as a wholesale replacement for the pine nuts, she added some almonds and cut the basil with parsley to tone down the sweetness. She topped it all off with some extra virgin olive oil and a little cheese.\u003c/p>\n\u003cp>\"I came up with the most delicious pesto,\" she says. \"In fact, I think I even prefer it to the original, and it's beautiful because the pistachios are green.\"\u003c/p>\n\u003cp>And when you're only paying $14 a pound for pistachios by comparison, it doesn't hit the pocketbook quite so hard.\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Fusilli With Pistachio Pesto\u003c/h3>\n\u003cp>\u003cem>This pesto coats short macaroni cuts best, including fusilli, penne and gemelli. Fusilli are especially suitable because the coils trap the pesto nicely for an excellent ratio of sauce to pasta surface. Mind that when saucing pasta, it is essential to reserve about half a cup of the pasta cooking water before draining; you will need to blend a few tablespoons or possibly more with the pesto to loosen it up for an even coating.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Note: If the membrane of the pistachios don't peel off easily after rubbing them with your fingers, blanch them in boiling water for about 1 minute. Drain, shock in cold water, and dry the nuts in a paper towel. Toast them lightly, and when they cool, peel off any skins that haven't come off.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Serves 4 to 6\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pesto\u003c/strong>\u003c/p>\n\u003cp>1/2 cup shelled, peeled, unsalted pistachios, plus a handful, roughly chopped, reserved for scattering over each portion\u003c/p>\n\u003cp>3 tablespoons lightly toasted, blanched almonds\u003c/p>\n\u003cp>1 packed cup fresh basil leaves\u003c/p>\n\u003cp>1/2 packed cup fresh flat-leaf parsley leaves\u003c/p>\n\u003cp>1/2 cup good quality extra-virgin olive oil\u003c/p>\n\u003cp>1/2 teaspoon sea salt\u003c/p>\n\u003cp>Freshly ground white or black pepper\u003c/p>\n\u003cp>\u003cstrong>Pasta\u003c/strong>\u003c/p>\n\u003cp>1 pound imported Italian fusilli\u003cem> \u003c/em>or other pasta mentioned in recipe headnote\u003c/p>\n\u003cp>2 tablespoons kosher salt\u003c/p>\n\u003cp>3 tablespoons freshly grated parmigiano-reggiano or grana padano cheese, plus additional for the table\u003c/p>\n\u003cp>In a food processor, combine the pistachios, almonds, basil, parsley, olive oil, salt and pepper. Process, pulsing every few seconds until the mixture is blended but still has a slightly grainy consistency. Take care not to over-grind to avoid a paste-like result. Use a rubber spatula to transfer the pesto to a small mixing bowl. Press plastic wrap directly on the surface of the pesto and chill until you are ready to use it. For best results, use it within several hours of preparing.\u003c/p>\n\u003cp>If you need to make it far in advance, proceed as above, transfer the pesto to a freezer container and cover with a thin film of olive oil; press plastic wrap directly on the surface and seal the container. When ready to use, thaw and continue with the recipe as below.\u003c/p>\n\u003cp>Bring 5 quarts water to a rolling boil. Add the salt and the pasta at the same time. Cook precisely as indicated on the package directions. Just before draining, set aside 1/2 cup of the pasta cooking water. Drain the pasta; while it is still dripping wet, return it to the pan. Add the pesto and the 3 tablespoons grated cheese, blending well with a wooden spoon and working in a few tablespoons of the reserved cooking water or more, if needed, to loosen up the sauce and coat the pasta evenly. Transfer to individual plates and scatter the chopped pistachios over each. Pass additional grated cheese at the table. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "67901 http://blogs.kqed.org/bayareabites/?p=67901",
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"excerpt": "Hungry bugs and warmer temperatures mean pine trees aren't producing as many seeds as they once did, driving up the cost of Italian pine nuts to $120 per pound in some cases. Cookbook author Julia della Croce found a colorful — and delicious — alternative in pistachios.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67907\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pesto-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pesto-full.jpg\" alt=\"Julia della Croce says pistachio pesto is an economical — and delicious — alternative when Italian pine nuts can cost up to $120 per pound. Photo: Nathan Hoyt/Courtesy of Julia della Croce\" width=\"1120\" height=\"629\" class=\"size-full wp-image-67907\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Julia della Croce says pistachio pesto is an economical — and delicious — alternative when Italian pine nuts can cost up to $120 per pound. Photo: Nathan Hoyt/Courtesy of Julia della Croce\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/08/209604826/dont-let-the-price-of-pine-nuts-keep-you-from-pesto\">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 Serri Graslie, \u003ca href=\"http://www.npr.org/2013/08/08/209604826/dont-let-the-price-of-pine-nuts-keep-you-from-pesto\">NPR Food\u003c/a> (8/8/2013)\u003c/p>\n\u003cp>Basil is growing thick and leafy in many backyard gardens throughout the U.S. right now, which means many people are thinking about pesto. It's one of the more basic sauces you can make — in addition to basil, all you need is Parmesan or Romano cheese, a little garlic, some extra virgin olive oil and Italian pine nuts.\u003c/p>\n\u003cp>But if you've looked for them at the grocery store recently, you know those little nuts sport a big price tag. \u003ca href=\"http://www.theworld.org/2010/10/italy%E2%80%99s-pine-nut-pest/\">Hungry bugs\u003c/a> and warmer temperatures have \u003ca href=\"http://articles.chicagotribune.com/2010-09-01/features/sc-food-0827-pinenuts-20100901_1_pine-nuts-climate-change-harvesting\" target=\"_blank\">severely diminished harvests\u003c/a>. Now it's not uncommon to see them selling for $60 to $120 a pound.\u003c/p>\n\u003cp>Julia della Croce, author of \u003ca href=\"http://www.amazon.com/dp/1906868271\" target=\"_blank\">Italian Home Cooking\u003c/a>\u003cem>, \u003c/em>says it's a global problem.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Even in Italy, where they're also very expensive, they keep them under lock and key in the shops,\" she says. \"So even the Italians can't afford them.\"\u003c/p>\n\u003cp>Asian pine nuts are more available. They're about half the price of the cheapest Italian pignolis, but della Croce says they are not as flavorful or aromatic. And buyer beware: The Asian-grown nuts are often sold in bulk but go rancid quickly because of their high oil content. Additionally, some consumers have also reported a \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2010/12/14/AR2010121406053.html\" target=\"_blank\">long-lasting bitter aftertaste\u003c/a> from eating them.\u003c/p>\n\u003cp>If you're feeling ambitious and live in the American West or Southwest, you could \u003ca href=\"http://www.blm.gov/pgdata/etc/medialib/blm/nv/recreation.Par.60356.File.dat/pine_nuts.pdf\" target=\"_blank\">collect your own pinyon pine nuts\u003c/a> on most public lands that are managed by the Bureau of Land Management. You can harvest up to 25 pounds without a permit — but it's labor intensive, another factor that's driving up the price.\u003c/p>\n\u003cp>So what's a frugal cook to do if they want to make several batches of pesto? Della Croce turned to pistachios as a colorful — and still nutty — alternative. She shared a recipe for \u003cem>All Things Considered\u003c/em>'s \u003ca href=\"http://www.npr.org/series/175306271/found-recipes\" target=\"_blank\">Found Recipes\u003c/a> series.\u003c/p>\n\u003cp>The idea came to her when she was reminiscing about a trip to Sicily. A particular area near Mount Etna grows a lot of pistachios.\u003c/p>\n\u003cp>\"Very flavorful, delicious pistachios — and they were in everything,\" she says.\u003c/p>\n\u003cp>Instead of using pistachios as a wholesale replacement for the pine nuts, she added some almonds and cut the basil with parsley to tone down the sweetness. She topped it all off with some extra virgin olive oil and a little cheese.\u003c/p>\n\u003cp>\"I came up with the most delicious pesto,\" she says. \"In fact, I think I even prefer it to the original, and it's beautiful because the pistachios are green.\"\u003c/p>\n\u003cp>And when you're only paying $14 a pound for pistachios by comparison, it doesn't hit the pocketbook quite so hard.\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Fusilli With Pistachio Pesto\u003c/h3>\n\u003cp>\u003cem>This pesto coats short macaroni cuts best, including fusilli, penne and gemelli. Fusilli are especially suitable because the coils trap the pesto nicely for an excellent ratio of sauce to pasta surface. Mind that when saucing pasta, it is essential to reserve about half a cup of the pasta cooking water before draining; you will need to blend a few tablespoons or possibly more with the pesto to loosen it up for an even coating.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Note: If the membrane of the pistachios don't peel off easily after rubbing them with your fingers, blanch them in boiling water for about 1 minute. Drain, shock in cold water, and dry the nuts in a paper towel. Toast them lightly, and when they cool, peel off any skins that haven't come off.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Serves 4 to 6\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pesto\u003c/strong>\u003c/p>\n\u003cp>1/2 cup shelled, peeled, unsalted pistachios, plus a handful, roughly chopped, reserved for scattering over each portion\u003c/p>\n\u003cp>3 tablespoons lightly toasted, blanched almonds\u003c/p>\n\u003cp>1 packed cup fresh basil leaves\u003c/p>\n\u003cp>1/2 packed cup fresh flat-leaf parsley leaves\u003c/p>\n\u003cp>1/2 cup good quality extra-virgin olive oil\u003c/p>\n\u003cp>1/2 teaspoon sea salt\u003c/p>\n\u003cp>Freshly ground white or black pepper\u003c/p>\n\u003cp>\u003cstrong>Pasta\u003c/strong>\u003c/p>\n\u003cp>1 pound imported Italian fusilli\u003cem> \u003c/em>or other pasta mentioned in recipe headnote\u003c/p>\n\u003cp>2 tablespoons kosher salt\u003c/p>\n\u003cp>3 tablespoons freshly grated parmigiano-reggiano or grana padano cheese, plus additional for the table\u003c/p>\n\u003cp>In a food processor, combine the pistachios, almonds, basil, parsley, olive oil, salt and pepper. Process, pulsing every few seconds until the mixture is blended but still has a slightly grainy consistency. Take care not to over-grind to avoid a paste-like result. Use a rubber spatula to transfer the pesto to a small mixing bowl. Press plastic wrap directly on the surface of the pesto and chill until you are ready to use it. For best results, use it within several hours of preparing.\u003c/p>\n\u003cp>If you need to make it far in advance, proceed as above, transfer the pesto to a freezer container and cover with a thin film of olive oil; press plastic wrap directly on the surface and seal the container. When ready to use, thaw and continue with the recipe as below.\u003c/p>\n\u003cp>Bring 5 quarts water to a rolling boil. Add the salt and the pasta at the same time. Cook precisely as indicated on the package directions. Just before draining, set aside 1/2 cup of the pasta cooking water. Drain the pasta; while it is still dripping wet, return it to the pan. Add the pesto and the 3 tablespoons grated cheese, blending well with a wooden spoon and working in a few tablespoons of the reserved cooking water or more, if needed, to loosen up the sauce and coat the pasta evenly. Transfer to individual plates and scatter the chopped pistachios over each. Pass additional grated cheese at the table. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Massachusetts Revives the Lost Art of Making Sea Salt",
"title": "Massachusetts Revives the Lost Art of Making Sea Salt",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_67877\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seasaltfull.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seasaltfull.jpg\" alt=\"Martha's Vineyard Sea Salt is one of several companies bringing salt-making back to the shores of Massachusetts. Photo: Courtesy of Heidi Feldman\" width=\"1120\" height=\"838\" class=\"size-full wp-image-67877\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Martha's Vineyard Sea Salt is one of several companies bringing salt-making back to the shores of Massachusetts. Photo: Courtesy of Heidi Feldman\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/02/206628788/massachusetts-revives-the-lost-art-of-making-sea-salt\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/08/20130802_me_21.mp3\"] \u003c/p>\n\u003cp>Post by Katherine Perry, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/02/206628788/massachusetts-revives-the-lost-art-of-making-sea-salt\">The Salt on NPR Food\u003c/a>\u003c/p>\n\u003cp>\"Look for a house, barn, paddock, barking dogs and screeching peacocks.\"\u003c/p>\n\u003cp>Those were Heidi Feldman's instructions to me to find Down Island Farm in Vineyard Haven on Martha's Vineyard, Mass.\u003c/p>\n\u003cp>She forgot to mention the ram, free roaming chickens and miniature horse. But I managed to find it anyway.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When I arrived, Feldman showed me her hoop house, where the island's newest star product is growing. The 14-by-3-foot wooden box is covered by a plastic arch and filled with about 3 inches of seawater, with small, filmy patches spotting the surface. It doesn't look like much, but this vessel holds \u003ca href=\"http://mvseasalt.com/\">Martha's Vineyard Sea Salt\u003c/a>, and those patches are the \u003cem>fleur de sel\u003c/em>, the first, finest bloom of salt.\u003c/p>\n\u003cp>This spring was the salt's debut. Feldman says it was the product of years of brainstorming to find \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/20/167619010/the-paradox-and-mystery-of-our-taste-for-salt\">something that everyone needs\u003c/a>, but isn't being made locally.\u003c/p>\n\u003cp>\"One day I was sitting and eating a bag of Cape Cod Sea Salt and Vinegar chips,\" she says. \"And it just dawned on me: No one here was making sea salt. And it just kinda went snap, snap, snap: sea salt! OK, how does somebody make sea salt?\"\u003c/p>\n\u003cfigure id=\"attachment_67875\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seasalt2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seasalt2.jpg\" alt=\"The Martha's Vineyard beach where Heidi Feldman collects saltwater to make sea salt. Photo: Courtesy of Heidi Feldman\" width=\"1120\" height=\"630\" class=\"size-full wp-image-67875\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Martha's Vineyard beach where Heidi Feldman collects saltwater to make sea salt. Photo: Courtesy of Heidi Feldman\u003c/figcaption>\u003c/figure>\n\u003cp>So she set out to find out by researching on the Internet, talking with other boutique salt-makers and, she says, \"sending spies to other farm markets.\"\u003c/p>\n\u003cp>So far, it has been a success — she's already sold out all her early batches. But Feldman is far from the first person in this area who has looked at the ocean, looked at their salt shaker and had a light bulb go off.\u003c/p>\n\u003cp>\u003ca href=\"http://minerals.usgs.gov/minerals/pubs/commodity/salt/saltmyb01.pdf\">Dennis Kostick\u003c/a>, who was a salt specialist for the U.S. Geological Survey for more than 40 years, says \"there's actually a great \u003ca href=\"http://www.woodsholemuseum.org/spritsail/saltworks.pdf\">history of the salt industry\u003c/a> in New England, and especially Massachusetts.\"\u003c/p>\n\u003cp>He says that the New England salt industry grew strong during Revolutionary times, when there was an embargo on imports, and salt was vital to health and food preservation. It continued to boom up to the Civil War.\u003c/p>\n\u003cp>\"But unfortunately,\" Kostick says, \"through competition, a lot of the small companies were absorbed by the middle-sized companies, and the middle-sized companies absorbed by the giants.\"\u003c/p>\n\u003cp>But now, small salt-makers are popping up again, in the same spots in Massachusetts where the saltworks once loomed large. In addition to Feldman's company, there's the Wellfleet Sea Salt Co. and \u003ca href=\"http://www.capecodsaltworks.com/\">Cape Cod Salt Works\u003c/a> on the Cape.\u003c/p>\n\u003cp>Feldman says that what appeals to people about her salt is that it's a piece of the island. In the future, she's planning to blend the salt with other native flavors, like blueberry and sassafras, for even more locavore allure.\u003c/p>\n\u003cp>She's in the process of building a new evaporation house more than six times the size of the current one to dry more salt with the sun. Once that's going, she hopes to start on the flavored blends. And while she may never reach the bushel volume of the olden days, at least for now, the saltworks are back in business.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Perry is a freelancer in Somerville, Mass.\u003c/em> \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_67877\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seasaltfull.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seasaltfull.jpg\" alt=\"Martha's Vineyard Sea Salt is one of several companies bringing salt-making back to the shores of Massachusetts. Photo: Courtesy of Heidi Feldman\" width=\"1120\" height=\"838\" class=\"size-full wp-image-67877\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Martha's Vineyard Sea Salt is one of several companies bringing salt-making back to the shores of Massachusetts. Photo: Courtesy of Heidi Feldman\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/02/206628788/massachusetts-revives-the-lost-art-of-making-sea-salt\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Katherine Perry, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/02/206628788/massachusetts-revives-the-lost-art-of-making-sea-salt\">The Salt on NPR Food\u003c/a>\u003c/p>\n\u003cp>\"Look for a house, barn, paddock, barking dogs and screeching peacocks.\"\u003c/p>\n\u003cp>Those were Heidi Feldman's instructions to me to find Down Island Farm in Vineyard Haven on Martha's Vineyard, Mass.\u003c/p>\n\u003cp>She forgot to mention the ram, free roaming chickens and miniature horse. But I managed to find it anyway.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When I arrived, Feldman showed me her hoop house, where the island's newest star product is growing. The 14-by-3-foot wooden box is covered by a plastic arch and filled with about 3 inches of seawater, with small, filmy patches spotting the surface. It doesn't look like much, but this vessel holds \u003ca href=\"http://mvseasalt.com/\">Martha's Vineyard Sea Salt\u003c/a>, and those patches are the \u003cem>fleur de sel\u003c/em>, the first, finest bloom of salt.\u003c/p>\n\u003cp>This spring was the salt's debut. Feldman says it was the product of years of brainstorming to find \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/20/167619010/the-paradox-and-mystery-of-our-taste-for-salt\">something that everyone needs\u003c/a>, but isn't being made locally.\u003c/p>\n\u003cp>\"One day I was sitting and eating a bag of Cape Cod Sea Salt and Vinegar chips,\" she says. \"And it just dawned on me: No one here was making sea salt. And it just kinda went snap, snap, snap: sea salt! OK, how does somebody make sea salt?\"\u003c/p>\n\u003cfigure id=\"attachment_67875\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seasalt2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seasalt2.jpg\" alt=\"The Martha's Vineyard beach where Heidi Feldman collects saltwater to make sea salt. Photo: Courtesy of Heidi Feldman\" width=\"1120\" height=\"630\" class=\"size-full wp-image-67875\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Martha's Vineyard beach where Heidi Feldman collects saltwater to make sea salt. Photo: Courtesy of Heidi Feldman\u003c/figcaption>\u003c/figure>\n\u003cp>So she set out to find out by researching on the Internet, talking with other boutique salt-makers and, she says, \"sending spies to other farm markets.\"\u003c/p>\n\u003cp>So far, it has been a success — she's already sold out all her early batches. But Feldman is far from the first person in this area who has looked at the ocean, looked at their salt shaker and had a light bulb go off.\u003c/p>\n\u003cp>\u003ca href=\"http://minerals.usgs.gov/minerals/pubs/commodity/salt/saltmyb01.pdf\">Dennis Kostick\u003c/a>, who was a salt specialist for the U.S. Geological Survey for more than 40 years, says \"there's actually a great \u003ca href=\"http://www.woodsholemuseum.org/spritsail/saltworks.pdf\">history of the salt industry\u003c/a> in New England, and especially Massachusetts.\"\u003c/p>\n\u003cp>He says that the New England salt industry grew strong during Revolutionary times, when there was an embargo on imports, and salt was vital to health and food preservation. It continued to boom up to the Civil War.\u003c/p>\n\u003cp>\"But unfortunately,\" Kostick says, \"through competition, a lot of the small companies were absorbed by the middle-sized companies, and the middle-sized companies absorbed by the giants.\"\u003c/p>\n\u003cp>But now, small salt-makers are popping up again, in the same spots in Massachusetts where the saltworks once loomed large. In addition to Feldman's company, there's the Wellfleet Sea Salt Co. and \u003ca href=\"http://www.capecodsaltworks.com/\">Cape Cod Salt Works\u003c/a> on the Cape.\u003c/p>\n\u003cp>Feldman says that what appeals to people about her salt is that it's a piece of the island. In the future, she's planning to blend the salt with other native flavors, like blueberry and sassafras, for even more locavore allure.\u003c/p>\n\u003cp>She's in the process of building a new evaporation house more than six times the size of the current one to dry more salt with the sun. Once that's going, she hopes to start on the flavored blends. And while she may never reach the bushel volume of the olden days, at least for now, the saltworks are back in business.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Perry is a freelancer in Somerville, Mass.\u003c/em> \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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"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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"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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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"planet-money": {
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
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},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
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