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"disqusTitle": "After Immigration Bust, Herb Grower Tries a New Path",
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"content": "\u003cfigure id=\"attachment_67846\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/immigration-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/immigration-full.jpg\" alt=\"Celerino Sanchez, an H-2A worker from Guerrero, Mexico, weeds rows of mint at HerbCo International in Duvall, Wash. Photo: Liz Jones/NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-67846\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Celerino Sanchez, an H-2A worker from Guerrero, Mexico, weeds rows of mint at HerbCo International in Duvall, Wash. Photo: Liz Jones/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/07/207854285/after-immigration-bust-herb-grower-tries-a-new-path\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/08/20130807_atc_05.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.kuow.org/people/liz-jones\">Liz Jones\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/07/207854285/after-immigration-bust-herb-grower-tries-a-new-path\">The Salt at NPR Food\u003c/a> (8/7/2013)\u003c/p>\n\u003cp>The ongoing immigration debate in Congress often spotlights the job market for people living in the U.S. illegally. Not long ago, that market included one of the country's top organic herb farms — until an immigration bust forced the business, based in Washington state, to clean up its payroll.\u003c/p>\n\u003cp>Ted Andrews, owner of \u003ca href=\"http://www.herbco.net/\">HerbCo International\u003c/a>, says he's learned some tough lessons during the transition to a legal workforce. Lesson No. 1: \"There are events that can destroy a business in the snap of a finger,\" he says. \"This was one of them.\"\u003c/p>\n\u003cp>In 2011, Andrews pleaded guilty in federal court to knowingly hiring illegal workers from Mexico. That came after an immigration inspection revealed that Andrews had employed more than 200 people without valid paperwork at his farm near Seattle.\u003c/p>\n\u003cfigure id=\"attachment_67845\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/immigration2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/immigration2.jpg\" alt=\"Ted Andrews, CEO of HerbCo International, says the H-2A agricultural guest worker program improvements. Liz Jones/NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-67845\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ted Andrews, CEO of HerbCo International, says the H-2A agricultural guest worker program improvements. Liz Jones/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>HerbCo International grows a variety of herbs on farms in five states. After the \"immigration event,\" as Andrews calls it, he struggled to find a stable and legal workforce at this farm. Hundreds of workers came and went, but few lasted long. So Andrews turned to the federal \u003ca href=\"http://www.uscis.gov/portal/site/uscis/menuitem.eb1d4c2a3e5b9ac89243c6a7543f6d1a/?vgnextoid=889f0b89284a3210VgnVCM100000b92ca60aRCRD&vgnextchannel=889f0b89284a3210VgnVCM100000b92ca60aRCRD\">H-2A visa program\u003c/a> to bring in more workers straight from Mexico.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>They're paid about $12 an hour, the same wages as the local crews. But the company also covers the guest workers' travel costs, housing and other fees. Altogether, Andrews ends up paying about $1.50 more per hour for each foreign worker.\u003c/p>\n\u003cp>But there is a big upside, Andrews says. \"They certainly are our very best employees. They come here willing and able to do the job. They're happy to come here and work and work and work.\"\u003c/p>\n\u003cp>That's not necessarily a good thing, says Andrea Schmitt, an attorney with \u003ca href=\"http://www.columbialegal.org/\">Columbia Legal Services\u003c/a> in Olympia, Wash., who focuses on farmworker rights. \"That's often described by growers as H-2A workers being 'good workers,' in quotes,\" she says. \"Sort of a euphemism for people who follow orders, no matter what.\"\u003c/p>\n\u003cp>While the H-2A program includes protections for workers, Schmitt says, these contract employees are still vulnerable to abuses because \"they're really far from home, they've been brought here by somebody else and are generally less aware of their rights.\"\u003c/p>\n\u003cp>The use of the H-2A visa program has steadily grown in recent years due in part to stepped-up immigration enforcement. Since 2009, the feds have more aggressively audited employers to ensure their workforces are legal. It's this audit process that led to HerbCo's criminal prosecution, massive staff turnover — and a $1 million fine.\u003c/p>\n\u003cp>\"At the end, we want to reduce the magnet for illegal immigration, and that is employers,\" says Waldemar Rodriguez, a deputy assistant director with U.S. Immigration and Customs Enforcement's Homeland Security Investigations.\u003c/p>\n\u003cp>Rodriguez says the agency's recent shift to targeting employers more than workers is paying off. Last year, the agency set a record for these immigration audits and subsequent criminal arrests.\u003c/p>\n\u003cp>Back at the HerbCo farm, Augustina Reyes waters row after row of basil plants inside an 85-degree greenhouse.\u003c/p>\n\u003cp>Reyes, who came here on the H-2A program from Oaxaca, Mexico, says the visa program is perfect for her. She used to sneak across the border for work, she says, but prefers the less-risky trip as a guest worker. \"It's better to come with the program because I don't have any trouble coming here,\" she explains.\u003c/p>\n\u003cp>Reyes is on a seven-month contract and expects to save up $4,000 to $5,000 to take home, after deducting her stateside expenses, such as cell phone bills and groceries.\u003c/p>\n\u003cp>Farm owner Ted Andrews hopes to see improvements in the guest worker program included in the immigration reform bill passed by the Senate and now stalled in the House. Most H-2A visas last 10 months or fewer, but Andrews would prefer to employ guest workers for an entire year. He's also had to hire extra staff to navigate the complex program and complete the required paperwork, he says, and has had guest workers arrive several weeks late. That's disruptive for growers who rely on a large labor force during a short harvest window, he says.\u003c/p>\n\u003cp>Despite these challenges, Andrews says, the biggest lesson from his immigration event makes the program well worth the effort: \"It's about the people. The people make the harvest.\"\u003c/p>\n\u003cp>If you take care of your employees, he says, they'll take care of you.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.kuow.org\">Puget Sound Public Radio\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67846\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/immigration-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/immigration-full.jpg\" alt=\"Celerino Sanchez, an H-2A worker from Guerrero, Mexico, weeds rows of mint at HerbCo International in Duvall, Wash. Photo: Liz Jones/NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-67846\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Celerino Sanchez, an H-2A worker from Guerrero, Mexico, weeds rows of mint at HerbCo International in Duvall, Wash. Photo: Liz Jones/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/07/207854285/after-immigration-bust-herb-grower-tries-a-new-path\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.kuow.org/people/liz-jones\">Liz Jones\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/07/207854285/after-immigration-bust-herb-grower-tries-a-new-path\">The Salt at NPR Food\u003c/a> (8/7/2013)\u003c/p>\n\u003cp>The ongoing immigration debate in Congress often spotlights the job market for people living in the U.S. illegally. Not long ago, that market included one of the country's top organic herb farms — until an immigration bust forced the business, based in Washington state, to clean up its payroll.\u003c/p>\n\u003cp>Ted Andrews, owner of \u003ca href=\"http://www.herbco.net/\">HerbCo International\u003c/a>, says he's learned some tough lessons during the transition to a legal workforce. Lesson No. 1: \"There are events that can destroy a business in the snap of a finger,\" he says. \"This was one of them.\"\u003c/p>\n\u003cp>In 2011, Andrews pleaded guilty in federal court to knowingly hiring illegal workers from Mexico. That came after an immigration inspection revealed that Andrews had employed more than 200 people without valid paperwork at his farm near Seattle.\u003c/p>\n\u003cfigure id=\"attachment_67845\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/immigration2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/immigration2.jpg\" alt=\"Ted Andrews, CEO of HerbCo International, says the H-2A agricultural guest worker program improvements. Liz Jones/NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-67845\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ted Andrews, CEO of HerbCo International, says the H-2A agricultural guest worker program improvements. Liz Jones/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>HerbCo International grows a variety of herbs on farms in five states. After the \"immigration event,\" as Andrews calls it, he struggled to find a stable and legal workforce at this farm. Hundreds of workers came and went, but few lasted long. So Andrews turned to the federal \u003ca href=\"http://www.uscis.gov/portal/site/uscis/menuitem.eb1d4c2a3e5b9ac89243c6a7543f6d1a/?vgnextoid=889f0b89284a3210VgnVCM100000b92ca60aRCRD&vgnextchannel=889f0b89284a3210VgnVCM100000b92ca60aRCRD\">H-2A visa program\u003c/a> to bring in more workers straight from Mexico.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>They're paid about $12 an hour, the same wages as the local crews. But the company also covers the guest workers' travel costs, housing and other fees. Altogether, Andrews ends up paying about $1.50 more per hour for each foreign worker.\u003c/p>\n\u003cp>But there is a big upside, Andrews says. \"They certainly are our very best employees. They come here willing and able to do the job. They're happy to come here and work and work and work.\"\u003c/p>\n\u003cp>That's not necessarily a good thing, says Andrea Schmitt, an attorney with \u003ca href=\"http://www.columbialegal.org/\">Columbia Legal Services\u003c/a> in Olympia, Wash., who focuses on farmworker rights. \"That's often described by growers as H-2A workers being 'good workers,' in quotes,\" she says. \"Sort of a euphemism for people who follow orders, no matter what.\"\u003c/p>\n\u003cp>While the H-2A program includes protections for workers, Schmitt says, these contract employees are still vulnerable to abuses because \"they're really far from home, they've been brought here by somebody else and are generally less aware of their rights.\"\u003c/p>\n\u003cp>The use of the H-2A visa program has steadily grown in recent years due in part to stepped-up immigration enforcement. Since 2009, the feds have more aggressively audited employers to ensure their workforces are legal. It's this audit process that led to HerbCo's criminal prosecution, massive staff turnover — and a $1 million fine.\u003c/p>\n\u003cp>\"At the end, we want to reduce the magnet for illegal immigration, and that is employers,\" says Waldemar Rodriguez, a deputy assistant director with U.S. Immigration and Customs Enforcement's Homeland Security Investigations.\u003c/p>\n\u003cp>Rodriguez says the agency's recent shift to targeting employers more than workers is paying off. Last year, the agency set a record for these immigration audits and subsequent criminal arrests.\u003c/p>\n\u003cp>Back at the HerbCo farm, Augustina Reyes waters row after row of basil plants inside an 85-degree greenhouse.\u003c/p>\n\u003cp>Reyes, who came here on the H-2A program from Oaxaca, Mexico, says the visa program is perfect for her. She used to sneak across the border for work, she says, but prefers the less-risky trip as a guest worker. \"It's better to come with the program because I don't have any trouble coming here,\" she explains.\u003c/p>\n\u003cp>Reyes is on a seven-month contract and expects to save up $4,000 to $5,000 to take home, after deducting her stateside expenses, such as cell phone bills and groceries.\u003c/p>\n\u003cp>Farm owner Ted Andrews hopes to see improvements in the guest worker program included in the immigration reform bill passed by the Senate and now stalled in the House. Most H-2A visas last 10 months or fewer, but Andrews would prefer to employ guest workers for an entire year. He's also had to hire extra staff to navigate the complex program and complete the required paperwork, he says, and has had guest workers arrive several weeks late. That's disruptive for growers who rely on a large labor force during a short harvest window, he says.\u003c/p>\n\u003cp>Despite these challenges, Andrews says, the biggest lesson from his immigration event makes the program well worth the effort: \"It's about the people. The people make the harvest.\"\u003c/p>\n\u003cp>If you take care of your employees, he says, they'll take care of you.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.kuow.org\">Puget Sound Public Radio\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ecologists Turn To Planned Grazing To Revive Grassland Soil",
"title": "Ecologists Turn To Planned Grazing To Revive Grassland Soil",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_67618\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cattlegrazing-feature.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cattlegrazing-feature.jpg\" alt=\"Fox Ranch, outside Yuma County, Colo., is a 14,000-acre nature preserve and working commercial cattle ranch. The ranch is used by the Nature Conservancy to put into practice its panned grazing technique. Photo: Luke Runyon/Harvest Public Media\" width=\"1120\" height=\"629\" class=\"size-full wp-image-67618\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fox Ranch, outside Yuma County, Colo., is a 14,000-acre nature preserve and working commercial cattle ranch. The ranch is used by the Nature Conservancy to put into practice its panned grazing technique. Photo: Luke Runyon/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/2013/08/05/209018347/ecologists-turn-to-planned-grazing-to-revive-grassland-soil\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/08/20130805_me_04.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://kunc.org/people/luke-runyon\">Luke Runyon of KUNC\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/05/209018347/ecologists-turn-to-planned-grazing-to-revive-grassland-soil\">The Salt at NPR Food\u003c/a> (8/5/2013)\u003c/p>\n\u003cp>The world's soil is in trouble. Ecologists say without dramatic changes to how we manage land, vast swathes of grassland are at risk of turning into hard-packed desert. To make sure that doesn't happen, researchers are testing out innovative ways to keep moisture in the soil.\u003c/p>\n\u003cp>In eastern Colorado, one way could be in the plodding hooves of cattle.\u003c/p>\n\u003cp>Conventional wisdom tells you that if ranchland ground has less grass, the problem is too many cows. But that's not always the case. It depends on how you manage them, if you make sure they keep moving.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Plants actually respond to grazing. It actually stimulates growth in some ways,\" said William Burnidge, an ecologist with the \u003ca href=\"http://www.nature.org/\">Nature Conservancy\u003c/a>. Burnidge runs the Conservancy's Colorado grassland program, which includes a 14,000-acre nature preserve and working commercial cattle ranch, \u003ca href=\"http://www.nature.org/ourinitiatives/regions/northamerica/unitedstates/colorado/placesweprotect/fox-ranch.xml\">the Fox Ranch\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_67616\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cattlegrazing2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cattlegrazing2.jpg\" alt=\"Ecologist William Burnidge checks a map of Fox Ranch that details the different areas rancher Nathan Andrews can graze his cattle. Photo: Luke Runyon/Harvest Public Media\" width=\"1120\" height=\"838\" class=\"size-full wp-image-67616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ecologist William Burnidge checks a map of Fox Ranch that details the different areas rancher Nathan Andrews can graze his cattle. Photo: Luke Runyon/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>A few miles west of the Kansas border in Yuma County, Colo., the land stretches north and south along a band of the Arikaree River, a tributary of the Republican River. The ranch, owned by the Nature Conservancy and leased to local rancher Nathan Andrews, is part of a grand experiment. Researchers are putting in practice something called holistic management, or planned grazing.\u003c/p>\n\u003cp>\"When I learned about it, that style of grazing, the basis was everybody was producing more grass,\" said Andrews, a fifth-generation cattle rancher in eastern Colorado. \"It's hard, as a producer, to argue with more grass. Because we never have enough grass.\"\u003c/p>\n\u003cp>Farmers and ranchers know in a few decades they'll have to feed a lot more people, while at the same time, keep the soil healthy and make money doing it. That's the philosophy behind holistic management. Proponents say the focus is not just on the soil's health and the prevalence of grasslands, but also tout its ability to help a rancher's bottom line. And it's way more involved than your run-of-the-mill rotational grazing, which has been used by pastoralists for centuries and is still used by ranchers today.\u003c/p>\n\u003cp>Here's how planned grazing works: A detailed chart drives every decision made on the ranch. At the beginning of each season, you plot out your moves on the map, like a Monopoly board. If the grass is better on the eastern part of your ranch, the cattle should stay there longer, but not too long. The cattle have to keep moving. The animals' hooves push on the soil, helping it to retain more rainfall.\u003c/p>\n\u003cp>The most common word tied to the planned grazing movement is \"mimicry,\" as in mimicking the wild herds of large mammals that used to move across the Great Plains in tightly herded packs.\u003c/p>\n\u003cp>\"You're only ever approximating what wild animals did when there weren't any people or fences to tell them what to do,\" Burnidge said. \"But it's reasonable to think that they tried to stay on the forage that was best for them at the time.\"\u003c/p>\n\u003cp>What makes the Fox Ranch unique is its approach to documentation. The idea of planned grazing isn't new, but the Nature Conservancy wants evidence that it works before telling other ranchers to try it out.\u003c/p>\n\u003cp>The godfather of this grazing technique is Allan Savory, the creator of a few organizations that tout the ability of these methods to restore grasslands and pull ranchers across the world out of poverty. If his name sounds familiar you might have seen \u003ca href=\"http://www.youtube.com/watch?v=vpTHi7O66pI\">his TED talk\u003c/a> from earlier this year. The video went viral, currently at almost a half-million views, and introduced a whole new audience to the concept of holistic, or planned, grazing.\u003c/p>\n\u003cp>\"We really get the animals in the right place, at the right time, for the right reason, with the right behavior,\" Savory said. His style of grazing management focuses on the soil and how the cattle interact with it.\u003c/p>\n\u003cp>\"We're getting the rain that falls on the ground to soak in more, runoff less, but to remain in the soil and to leave the soil through the vegetation or to underground water sources,\" Savory said.\u003c/p>\n\u003cp>But if you think the entire range land community is singing kumbaya around holistic grazing, you're wrong. \u003ca href=\"http://www.slate.com/articles/life/food/2013/04/allan_savory_s_ted_talk_is_wrong_and_the_benefits_of_holistic_grazing_have.html\">Savory's methods are controversial.\u003c/a> Most of contemporary rangeland science says Savory's basic tenets, increased cattle numbers and rapid fire grazing, have no scientific basis. In fact, \u003ca href=\"https://journals.uair.arizona.edu/index.php/rangelands/article/view/11560/10833\">many rangeland ecologists say\u003c/a> the only way to improve grassland is to reduce, not increase, the number of animals on it.\u003c/p>\n\u003cp>Savory scoffed at claims that his work is faulty. He said mainstream science has been unable to turn his nuanced planning process into an academic, peer-reviewed study.\u003c/p>\n\u003cp>\"There is no study, and no range scientist has produced a study that says that planned grazing doesn't work,\" Savory said.\u003c/p>\n\u003cp>At the Fox Ranch, the experiment is just in its initial phases. Last year, even in the midst of drought, rancher Nathan Andrews was able to build up his herd, while many other ranchers were shedding their numbers. Granted, the Fox's cattle numbers were behind the local area average, but he still counts it as a success.\u003c/p>\n\u003cp>\"If we can benefit from it in two of the worst years on record, then I think moving forward with it will be even more beneficial than what we're seeing now,\" Andrews said.\u003c/p>\n\u003cp>Beneficial for his bottom line, and for the soil he depends on.\u003c/p>\n\u003cp>\u003cem>This is second part of a two-part report on innovative ways to revive the soil. \u003c/em>\u003ca href=\"http://harvestpublicmedia.org/article/prairie-plants-help-restore-farmland-soil\">\u003cem>Click here\u003c/em>\u003c/a>\u003cem> to see part one on how Iowa farmers are using man-made prairies to keep soil healthy.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.kunc.org\">KUNC-FM\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The world's soil is in trouble. Ecologists say without dramatic changes to how we manage land, vast swathes of grassland are at risk of turning into hard-packed desert. To make sure that doesn't happen, researchers are testing out innovative ways to keep moisture in the soil.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67618\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cattlegrazing-feature.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cattlegrazing-feature.jpg\" alt=\"Fox Ranch, outside Yuma County, Colo., is a 14,000-acre nature preserve and working commercial cattle ranch. The ranch is used by the Nature Conservancy to put into practice its panned grazing technique. Photo: Luke Runyon/Harvest Public Media\" width=\"1120\" height=\"629\" class=\"size-full wp-image-67618\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fox Ranch, outside Yuma County, Colo., is a 14,000-acre nature preserve and working commercial cattle ranch. The ranch is used by the Nature Conservancy to put into practice its panned grazing technique. Photo: Luke Runyon/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/2013/08/05/209018347/ecologists-turn-to-planned-grazing-to-revive-grassland-soil\">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 of KUNC\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/05/209018347/ecologists-turn-to-planned-grazing-to-revive-grassland-soil\">The Salt at NPR Food\u003c/a> (8/5/2013)\u003c/p>\n\u003cp>The world's soil is in trouble. Ecologists say without dramatic changes to how we manage land, vast swathes of grassland are at risk of turning into hard-packed desert. To make sure that doesn't happen, researchers are testing out innovative ways to keep moisture in the soil.\u003c/p>\n\u003cp>In eastern Colorado, one way could be in the plodding hooves of cattle.\u003c/p>\n\u003cp>Conventional wisdom tells you that if ranchland ground has less grass, the problem is too many cows. But that's not always the case. It depends on how you manage them, if you make sure they keep moving.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Plants actually respond to grazing. It actually stimulates growth in some ways,\" said William Burnidge, an ecologist with the \u003ca href=\"http://www.nature.org/\">Nature Conservancy\u003c/a>. Burnidge runs the Conservancy's Colorado grassland program, which includes a 14,000-acre nature preserve and working commercial cattle ranch, \u003ca href=\"http://www.nature.org/ourinitiatives/regions/northamerica/unitedstates/colorado/placesweprotect/fox-ranch.xml\">the Fox Ranch\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_67616\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cattlegrazing2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cattlegrazing2.jpg\" alt=\"Ecologist William Burnidge checks a map of Fox Ranch that details the different areas rancher Nathan Andrews can graze his cattle. Photo: Luke Runyon/Harvest Public Media\" width=\"1120\" height=\"838\" class=\"size-full wp-image-67616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ecologist William Burnidge checks a map of Fox Ranch that details the different areas rancher Nathan Andrews can graze his cattle. Photo: Luke Runyon/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>A few miles west of the Kansas border in Yuma County, Colo., the land stretches north and south along a band of the Arikaree River, a tributary of the Republican River. The ranch, owned by the Nature Conservancy and leased to local rancher Nathan Andrews, is part of a grand experiment. Researchers are putting in practice something called holistic management, or planned grazing.\u003c/p>\n\u003cp>\"When I learned about it, that style of grazing, the basis was everybody was producing more grass,\" said Andrews, a fifth-generation cattle rancher in eastern Colorado. \"It's hard, as a producer, to argue with more grass. Because we never have enough grass.\"\u003c/p>\n\u003cp>Farmers and ranchers know in a few decades they'll have to feed a lot more people, while at the same time, keep the soil healthy and make money doing it. That's the philosophy behind holistic management. Proponents say the focus is not just on the soil's health and the prevalence of grasslands, but also tout its ability to help a rancher's bottom line. And it's way more involved than your run-of-the-mill rotational grazing, which has been used by pastoralists for centuries and is still used by ranchers today.\u003c/p>\n\u003cp>Here's how planned grazing works: A detailed chart drives every decision made on the ranch. At the beginning of each season, you plot out your moves on the map, like a Monopoly board. If the grass is better on the eastern part of your ranch, the cattle should stay there longer, but not too long. The cattle have to keep moving. The animals' hooves push on the soil, helping it to retain more rainfall.\u003c/p>\n\u003cp>The most common word tied to the planned grazing movement is \"mimicry,\" as in mimicking the wild herds of large mammals that used to move across the Great Plains in tightly herded packs.\u003c/p>\n\u003cp>\"You're only ever approximating what wild animals did when there weren't any people or fences to tell them what to do,\" Burnidge said. \"But it's reasonable to think that they tried to stay on the forage that was best for them at the time.\"\u003c/p>\n\u003cp>What makes the Fox Ranch unique is its approach to documentation. The idea of planned grazing isn't new, but the Nature Conservancy wants evidence that it works before telling other ranchers to try it out.\u003c/p>\n\u003cp>The godfather of this grazing technique is Allan Savory, the creator of a few organizations that tout the ability of these methods to restore grasslands and pull ranchers across the world out of poverty. If his name sounds familiar you might have seen \u003ca href=\"http://www.youtube.com/watch?v=vpTHi7O66pI\">his TED talk\u003c/a> from earlier this year. The video went viral, currently at almost a half-million views, and introduced a whole new audience to the concept of holistic, or planned, grazing.\u003c/p>\n\u003cp>\"We really get the animals in the right place, at the right time, for the right reason, with the right behavior,\" Savory said. His style of grazing management focuses on the soil and how the cattle interact with it.\u003c/p>\n\u003cp>\"We're getting the rain that falls on the ground to soak in more, runoff less, but to remain in the soil and to leave the soil through the vegetation or to underground water sources,\" Savory said.\u003c/p>\n\u003cp>But if you think the entire range land community is singing kumbaya around holistic grazing, you're wrong. \u003ca href=\"http://www.slate.com/articles/life/food/2013/04/allan_savory_s_ted_talk_is_wrong_and_the_benefits_of_holistic_grazing_have.html\">Savory's methods are controversial.\u003c/a> Most of contemporary rangeland science says Savory's basic tenets, increased cattle numbers and rapid fire grazing, have no scientific basis. In fact, \u003ca href=\"https://journals.uair.arizona.edu/index.php/rangelands/article/view/11560/10833\">many rangeland ecologists say\u003c/a> the only way to improve grassland is to reduce, not increase, the number of animals on it.\u003c/p>\n\u003cp>Savory scoffed at claims that his work is faulty. He said mainstream science has been unable to turn his nuanced planning process into an academic, peer-reviewed study.\u003c/p>\n\u003cp>\"There is no study, and no range scientist has produced a study that says that planned grazing doesn't work,\" Savory said.\u003c/p>\n\u003cp>At the Fox Ranch, the experiment is just in its initial phases. Last year, even in the midst of drought, rancher Nathan Andrews was able to build up his herd, while many other ranchers were shedding their numbers. Granted, the Fox's cattle numbers were behind the local area average, but he still counts it as a success.\u003c/p>\n\u003cp>\"If we can benefit from it in two of the worst years on record, then I think moving forward with it will be even more beneficial than what we're seeing now,\" Andrews said.\u003c/p>\n\u003cp>Beneficial for his bottom line, and for the soil he depends on.\u003c/p>\n\u003cp>\u003cem>This is second part of a two-part report on innovative ways to revive the soil. \u003c/em>\u003ca href=\"http://harvestpublicmedia.org/article/prairie-plants-help-restore-farmland-soil\">\u003cem>Click here\u003c/em>\u003c/a>\u003cem> to see part one on how Iowa farmers are using man-made prairies to keep soil healthy.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "What Poisoned Pomegranates Tell Us About Food Safety",
"title": "What Poisoned Pomegranates Tell Us About Food Safety",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/01/207953614/what-poisoned-pomegranates-tell-us-about-food-safety\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/08/20130801_atc_15.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/01/207953614/what-poisoned-pomegranates-tell-us-about-food-safety\">The Salt at NPR Food\u003c/a> (8/1/13)\u003c/p>\n\u003cfigure id=\"attachment_67273\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm359141.htm\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pom--290x217.jpg\" alt=\"The label for the berry blend recalled in June because of pomegranates linked to a hepatitis A outbreak. Photo: Food and Drug Administration\" width=\"290\" height=\"217\" class=\"size-medium wp-image-67273\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The label for the berry blend recalled in June because of pomegranates linked to a hepatitis A outbreak. Photo: \u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm359141.htm\">Food and Drug Administration\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Imported food is getting the kind of attention these days that no product wants. Health officials in Iowa and Nebraska are blaming salad greens for making \u003ca href=\"http://www.cdc.gov/parasites/cyclosporiasis/outbreaks/investigation-2013.html\">hundreds of people\u003c/a> sick with a parasite called cyclospora. That parasite usually comes from the tropics, so it's likely the salad did, too. Earlier this summer, pomegranate seeds from Turkey were \u003ca href=\"http://www.cdc.gov/hepatitis/outbreaks/2013/a1b-03-31/index.html\">linked\u003c/a> to an outbreak of hepatitis A.\u003c/p>\n\u003cp>Last week, the Food and Drug Administration \u003ca href=\"http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm362610.htm\">announced\u003c/a> a plan to prevent such problems. Michael Taylor, the FDA's deputy commissioner for foods, said that the hepatitis outbreak showed exactly why new rules are needed. \"That sort of incident is exactly the sort of problem that this new system is intended to address,\" he said.\u003c/p>\n\u003cp>But the case of the poisoned pomegranates actually teaches a more complicated lesson: That safety systems, however helpful, are not foolproof.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The outbreak began in the spring and mainly affected consumers in Western states. Michael Walters, who lives in Foxfield, Colo., first felt symptoms while visiting Yellowstone in late May.\u003c/p>\n\u003cp>Walters had been on a health kick. He was eating superfoods: smoothies made from spinach, kale and avocado. To add a bit of sweetness, he added some frozen berries — a product called Organic Antioxidant Blend — that he picked up at Costco. \"I was really loading up on what I thought were very healthy, natural kinds of foods,\" he says.\u003c/p>\n\u003cp>The disease hit with a feeling of overwhelming fatigue. Walters didn't know it yet, but more than 100 other people were getting it, too. And investigators found a link between them. They'd all bought that frozen berry mix.\u003c/p>\n\u003cp>Costco recalled the product. Walters' daughter saw the warning on the Internet and called her sick father. \"We went online to the Costco website. They had a picture of the product,\" recalls Walters. \"We went to our freezer. There was the bag!\"\u003c/p>\n\u003cp>Walters ended up in the hospital for four days. Today, two months later, he's still trying to get his strength back.\u003c/p>\n\u003cp>In that bag of frozen berries, only one thing came from a part of the world where you find this strain of hepatitis A: pomegranate seeds from Turkey.\u003c/p>\n\u003cp>So how will the FDA's new rules try to prevent this sort of thing? FDA officials describe their proposal as a fundamental shift in approach. Instead of just trying to catch contaminated food at the border, they'll require safety checks throughout the supply chain, all the way back to the fields and orchards overseas.\u003c/p>\n\u003cp>If the rules go into effect, U.S. companies that import food will be legally required to show proof that their foreign suppliers are operating just as safely as suppliers in the U.S. \"It really boils down to expecting our importers to know their supplier, to know the food and its potential hazards, and to verify that preventive steps had been taken to minimize those hazards,\" says the FDA's Taylor.\u003c/p>\n\u003cp>But here's the twist in the pomegranate story: The companies that imported the pomegranates apparently were doing exactly this already.\u003c/p>\n\u003cp>Costco requires that its suppliers are audited for safety by outside experts. So does Townsend Farms, the Oregon company that actually packed the berry mix. And the Turkish processing plant that handled these pomegranates was following the rules of an international code of safety called \u003ca href=\"http://www.saiglobal.com/Assurance/food-safety/GMA-SAFE.htm\">GMA-SAFE\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://cit.msu.edu/faculty/Bourquin.html\">Les Bourquin\u003c/a>, a professor of food science at Michigan State University, has encountered GMA-SAFE frequently while working with food companies in foreign countries, helping them to develop food safety systems. He says that this certification generally satisfies the FDA's demands. \"It may not hit all the points of the new requirements, but it would be close,\" he says.\u003c/p>\n\u003cp>Bourquin says we don't know yet exactly how this contamination happened — whether the safety rules weren't good enough or whether somebody broke the rules.\u003c/p>\n\u003cp>But it's a reminder that it's really hard to guarantee safety in a system that stretches from pomegranate orchards in Turkey to your local grocery store. \"Failures do occur, even in good companies that are doing a very good job,\" he says.\u003c/p>\n\u003cp>Still, Bourquin says, the FDA's proposed rules will have a big impact, especially on companies that have not been insisting on safety audits at their foreign suppliers. \"There are companies that don't do this,\" he says. The FDA rules \"will make some companies take it much more seriously.\" Even companies that are carrying out safety audits and testing, Bourquin says, like the plant in Turkey, can always find ways to do it even better.\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": "The Food and Drug Administration recently announced a plan to try and prevent American food companies from importing contaminated produce from abroad. The case of the poisoned pomegranates from Turkey shows that our safety systems for imported food, however helpful, are not foolproof.",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/01/207953614/what-poisoned-pomegranates-tell-us-about-food-safety\">The Salt at NPR Food\u003c/a> (8/1/13)\u003c/p>\n\u003cfigure id=\"attachment_67273\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm359141.htm\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pom--290x217.jpg\" alt=\"The label for the berry blend recalled in June because of pomegranates linked to a hepatitis A outbreak. Photo: Food and Drug Administration\" width=\"290\" height=\"217\" class=\"size-medium wp-image-67273\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The label for the berry blend recalled in June because of pomegranates linked to a hepatitis A outbreak. Photo: \u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm359141.htm\">Food and Drug Administration\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Imported food is getting the kind of attention these days that no product wants. Health officials in Iowa and Nebraska are blaming salad greens for making \u003ca href=\"http://www.cdc.gov/parasites/cyclosporiasis/outbreaks/investigation-2013.html\">hundreds of people\u003c/a> sick with a parasite called cyclospora. That parasite usually comes from the tropics, so it's likely the salad did, too. Earlier this summer, pomegranate seeds from Turkey were \u003ca href=\"http://www.cdc.gov/hepatitis/outbreaks/2013/a1b-03-31/index.html\">linked\u003c/a> to an outbreak of hepatitis A.\u003c/p>\n\u003cp>Last week, the Food and Drug Administration \u003ca href=\"http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm362610.htm\">announced\u003c/a> a plan to prevent such problems. Michael Taylor, the FDA's deputy commissioner for foods, said that the hepatitis outbreak showed exactly why new rules are needed. \"That sort of incident is exactly the sort of problem that this new system is intended to address,\" he said.\u003c/p>\n\u003cp>But the case of the poisoned pomegranates actually teaches a more complicated lesson: That safety systems, however helpful, are not foolproof.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The outbreak began in the spring and mainly affected consumers in Western states. Michael Walters, who lives in Foxfield, Colo., first felt symptoms while visiting Yellowstone in late May.\u003c/p>\n\u003cp>Walters had been on a health kick. He was eating superfoods: smoothies made from spinach, kale and avocado. To add a bit of sweetness, he added some frozen berries — a product called Organic Antioxidant Blend — that he picked up at Costco. \"I was really loading up on what I thought were very healthy, natural kinds of foods,\" he says.\u003c/p>\n\u003cp>The disease hit with a feeling of overwhelming fatigue. Walters didn't know it yet, but more than 100 other people were getting it, too. And investigators found a link between them. They'd all bought that frozen berry mix.\u003c/p>\n\u003cp>Costco recalled the product. Walters' daughter saw the warning on the Internet and called her sick father. \"We went online to the Costco website. They had a picture of the product,\" recalls Walters. \"We went to our freezer. There was the bag!\"\u003c/p>\n\u003cp>Walters ended up in the hospital for four days. Today, two months later, he's still trying to get his strength back.\u003c/p>\n\u003cp>In that bag of frozen berries, only one thing came from a part of the world where you find this strain of hepatitis A: pomegranate seeds from Turkey.\u003c/p>\n\u003cp>So how will the FDA's new rules try to prevent this sort of thing? FDA officials describe their proposal as a fundamental shift in approach. Instead of just trying to catch contaminated food at the border, they'll require safety checks throughout the supply chain, all the way back to the fields and orchards overseas.\u003c/p>\n\u003cp>If the rules go into effect, U.S. companies that import food will be legally required to show proof that their foreign suppliers are operating just as safely as suppliers in the U.S. \"It really boils down to expecting our importers to know their supplier, to know the food and its potential hazards, and to verify that preventive steps had been taken to minimize those hazards,\" says the FDA's Taylor.\u003c/p>\n\u003cp>But here's the twist in the pomegranate story: The companies that imported the pomegranates apparently were doing exactly this already.\u003c/p>\n\u003cp>Costco requires that its suppliers are audited for safety by outside experts. So does Townsend Farms, the Oregon company that actually packed the berry mix. And the Turkish processing plant that handled these pomegranates was following the rules of an international code of safety called \u003ca href=\"http://www.saiglobal.com/Assurance/food-safety/GMA-SAFE.htm\">GMA-SAFE\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://cit.msu.edu/faculty/Bourquin.html\">Les Bourquin\u003c/a>, a professor of food science at Michigan State University, has encountered GMA-SAFE frequently while working with food companies in foreign countries, helping them to develop food safety systems. He says that this certification generally satisfies the FDA's demands. \"It may not hit all the points of the new requirements, but it would be close,\" he says.\u003c/p>\n\u003cp>Bourquin says we don't know yet exactly how this contamination happened — whether the safety rules weren't good enough or whether somebody broke the rules.\u003c/p>\n\u003cp>But it's a reminder that it's really hard to guarantee safety in a system that stretches from pomegranate orchards in Turkey to your local grocery store. \"Failures do occur, even in good companies that are doing a very good job,\" he says.\u003c/p>\n\u003cp>Still, Bourquin says, the FDA's proposed rules will have a big impact, especially on companies that have not been insisting on safety audits at their foreign suppliers. \"There are companies that don't do this,\" he says. The FDA rules \"will make some companies take it much more seriously.\" Even companies that are carrying out safety audits and testing, Bourquin says, like the plant in Turkey, can always find ways to do it even better.\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": "'America's Test Kitchen' On Grilling Peaches, Tofu And Burgers",
"title": "'America's Test Kitchen' On Grilling Peaches, Tofu And Burgers",
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"content": "\u003cfigure id=\"attachment_67209\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/americastestkitchen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/americastestkitchen.jpg\" alt=\"Jack Bishop of <em>America's Test Kitchen</em> says the trick to grilling peaches is using fruit that's ripe but firm. Photo: mccun934/via Flickr\" width=\"1120\" height=\"628\" class=\"size-full wp-image-67209\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jack Bishop of \u003cem>America's Test Kitchen\u003c/em> says the trick to grilling peaches is using fruit that's ripe but firm. Photo: \u003ca href=\"http://www.flickr.com/photos/mccun934/\">mccun934/via Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/08/01/207858033/americas-test-kitchen-on-grilling-peaches-tofu-and-burgers\">Fresh Air WHYY\u003c/a> at NPR Food (8/1/13) [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/fa/2013/08/20130801_fa_01.mp3\"] \u003c/p>\n\u003cp>When Bridget Lancaster and Jack Bishop talk about preparing food on the public TV series \u003cem>America's Test Kitchen\u003c/em>, they're really good at explaining why the recipe works. Bishop is the editorial director of the show, and Lancaster is the lead instructor of its cooking school. They've both contributed to the new \u003cem>America's Test Kitchen DIY Cookbook\u003c/em>. They join \u003cem>Fresh Air\u003c/em>'s Terry Gross to talk about preparing summer foods, and to answer some cooking questions from the \u003cem>Fresh Air\u003c/em> staff.\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/207299443/the-americas-test-kitchen-do-it-yourself-cookbook-100-foolproof-kitchen-projects\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/diy.cookbook.jpg\" alt=\"The America's Test Kitchen D.I.Y. Cookbook 100+ Foolproof Kitchen Projects for the Adventurous Home Cook\" width=\"300\" height=\"367\" class=\"alignleft size-full wp-image-67210\">\u003c/a>\u003c/p>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On grilling the perfect burger\u003c/strong>\u003c/p>\n\u003cp>Bishop: \"I think that if you're going to be grilling the hamburger, one of the reasons you want to be grilling it is to get that great crust on the outside, and in order to give the grill enough time to put a crust on it, it's going to have to be a fairly thick patty. If you're starting with a really thin patty, it's going to be overcooked by the time it gets well-browned on the outside, so make it fairly thick. ... I would say 3/4 [of an] inch to an inch is about right. ...\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"You're going to put a divot through the center ... because what happens is when the burger is on the grill, the muscle fibers shrink, and what is a flat patty turns into a tennis ball. You get this ... round burger that then is very difficult to put toppings on or put on a bun. So the way to prevent that is to anticipate the rounding and to put a divot in the top of it, so that means simply going around and pressing a half inch depression in the sort of center half of the top of the burger, and that will naturally puff up on the grill.\"\u003c/p>\n\u003cp>\u003cstrong>On massaging raw kale in order to soften it\u003c/strong>\u003c/p>\n\u003cp>Bishop: \"You are basically putting the kale in the bowl, and with your hands just rubbing it. I guess what you're doing ... is you're breaking down the cellular structure very gently. You're not trying to mash it or mangle it, but you're making the leaves a little bit more tender. The outside of the leaves can be a little rough, and I think you're basically using your hands as emery boards. You're exfoliating with kale, so it seems a little bit more tender when you go to use it in a salad.\"\u003c/p>\n\u003cp>Lancaster: \"And it definitely preserves its fresh flavor, so you're not cooking the kale in order to soften it.\"\u003c/p>\n\u003cfigure id=\"attachment_67211\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/diycookbookovendriedtomatoes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/diycookbookovendriedtomatoes-290x217.jpg\" alt=\"The latest book from America's Test Kitchen includes recipes for Oven-Dried Tomatoes (shown here), Chocolate Ice Cream Shells and Sour Dill Pickles. Photo: Anthony Tieuli/Courtesy of America's Test Kitchen\" width=\"290\" height=\"217\" class=\"size-medium wp-image-67211\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The latest book from America's Test Kitchen includes \u003ca href=\"http://www.npr.org/books/titles/207299443/the-americas-test-kitchen-do-it-yourself-cookbook-100-foolproof-kitchen-projects?tab=excerpt#excerpt\">recipes\u003c/a> for Oven-Dried Tomatoes (shown here), Chocolate Ice Cream Shells and Sour Dill Pickles. Photo: Anthony Tieuli/Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How to grill and marinate tofu\u003c/strong>\u003c/p>\n\u003cp>Bishop: \"It's a sponge. Tofu is a lot like eggplant, and that's a good thing in the sense that it's a blank canvas that will soak up whatever flavors you want to give it. Unlike meat, where marinating can take a fair amount of time, tofu — 20 minutes is going to be enough. So basically, marinate it as long as it takes you to get the grill going. The best way to do it — don't bother trying to cut it into cubes, skewer it. ... Take extra-firm tofu, don't try to do the soft tofu. Cut it cross-wise into eight slabs. ... You're basically cutting it into little rectangular cutlets. ... Put them in a baking dish, [using] any marinade you like. I think soy always makes sense with tofu — the salt makes most things taste better. Add something a little bit sweet, maybe a little hoisin or oyster sauce; add a little oil, a little vegetable so that it won't stick. You can add some spices — five-spice powder, chipotle chilies. You want to use the strong flavors with the tofu because the reverse of it being a blank canvas is that it can be very boring, and so if you don't use strong flavors in the marinade it will be a little bit boring. This is a good time to use [an] oiled paper towel to oil down that grill grate. ... Grill them just until they're lightly charred on each side, and it's a really great way to make a quick vegan summer grill entrée.\"\u003c/p>\n\u003cp>\u003cstrong>On grilling peaches\u003c/strong>\u003c/p>\n\u003cp>Bishop: \"Halve and pit them, brush them lightly with oil, and I think grilled peaches and pork is a natural combination. The only trick is you want to get ripe but still firm peaches. If it's a peach that's so ripe that it's going to run down your chin and neck as you're eating it, you're going to have a little trouble with it, probably, on the grill. You don't want to use the rock-hard, awful-tasting peaches, but you want to catch it right before it's soft, but when it's ripe.\" \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>When Bridget Lancaster and Jack Bishop talk about preparing food on the public TV series \u003cem>America's Test Kitchen\u003c/em>, they're really good at explaining why the recipe works. Bishop is the editorial director of the show, and Lancaster is the lead instructor of its cooking school. They've both contributed to the new \u003cem>America's Test Kitchen DIY Cookbook\u003c/em>. They join \u003cem>Fresh Air\u003c/em>'s Terry Gross to talk about preparing summer foods, and to answer some cooking questions from the \u003cem>Fresh Air\u003c/em> staff.\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/207299443/the-americas-test-kitchen-do-it-yourself-cookbook-100-foolproof-kitchen-projects\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/diy.cookbook.jpg\" alt=\"The America's Test Kitchen D.I.Y. Cookbook 100+ Foolproof Kitchen Projects for the Adventurous Home Cook\" width=\"300\" height=\"367\" class=\"alignleft size-full wp-image-67210\">\u003c/a>\u003c/p>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On grilling the perfect burger\u003c/strong>\u003c/p>\n\u003cp>Bishop: \"I think that if you're going to be grilling the hamburger, one of the reasons you want to be grilling it is to get that great crust on the outside, and in order to give the grill enough time to put a crust on it, it's going to have to be a fairly thick patty. If you're starting with a really thin patty, it's going to be overcooked by the time it gets well-browned on the outside, so make it fairly thick. ... I would say 3/4 [of an] inch to an inch is about right. ...\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"You're going to put a divot through the center ... because what happens is when the burger is on the grill, the muscle fibers shrink, and what is a flat patty turns into a tennis ball. You get this ... round burger that then is very difficult to put toppings on or put on a bun. So the way to prevent that is to anticipate the rounding and to put a divot in the top of it, so that means simply going around and pressing a half inch depression in the sort of center half of the top of the burger, and that will naturally puff up on the grill.\"\u003c/p>\n\u003cp>\u003cstrong>On massaging raw kale in order to soften it\u003c/strong>\u003c/p>\n\u003cp>Bishop: \"You are basically putting the kale in the bowl, and with your hands just rubbing it. I guess what you're doing ... is you're breaking down the cellular structure very gently. You're not trying to mash it or mangle it, but you're making the leaves a little bit more tender. The outside of the leaves can be a little rough, and I think you're basically using your hands as emery boards. You're exfoliating with kale, so it seems a little bit more tender when you go to use it in a salad.\"\u003c/p>\n\u003cp>Lancaster: \"And it definitely preserves its fresh flavor, so you're not cooking the kale in order to soften it.\"\u003c/p>\n\u003cfigure id=\"attachment_67211\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/diycookbookovendriedtomatoes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/diycookbookovendriedtomatoes-290x217.jpg\" alt=\"The latest book from America's Test Kitchen includes recipes for Oven-Dried Tomatoes (shown here), Chocolate Ice Cream Shells and Sour Dill Pickles. Photo: Anthony Tieuli/Courtesy of America's Test Kitchen\" width=\"290\" height=\"217\" class=\"size-medium wp-image-67211\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The latest book from America's Test Kitchen includes \u003ca href=\"http://www.npr.org/books/titles/207299443/the-americas-test-kitchen-do-it-yourself-cookbook-100-foolproof-kitchen-projects?tab=excerpt#excerpt\">recipes\u003c/a> for Oven-Dried Tomatoes (shown here), Chocolate Ice Cream Shells and Sour Dill Pickles. Photo: Anthony Tieuli/Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How to grill and marinate tofu\u003c/strong>\u003c/p>\n\u003cp>Bishop: \"It's a sponge. Tofu is a lot like eggplant, and that's a good thing in the sense that it's a blank canvas that will soak up whatever flavors you want to give it. Unlike meat, where marinating can take a fair amount of time, tofu — 20 minutes is going to be enough. So basically, marinate it as long as it takes you to get the grill going. The best way to do it — don't bother trying to cut it into cubes, skewer it. ... Take extra-firm tofu, don't try to do the soft tofu. Cut it cross-wise into eight slabs. ... You're basically cutting it into little rectangular cutlets. ... Put them in a baking dish, [using] any marinade you like. I think soy always makes sense with tofu — the salt makes most things taste better. Add something a little bit sweet, maybe a little hoisin or oyster sauce; add a little oil, a little vegetable so that it won't stick. You can add some spices — five-spice powder, chipotle chilies. You want to use the strong flavors with the tofu because the reverse of it being a blank canvas is that it can be very boring, and so if you don't use strong flavors in the marinade it will be a little bit boring. This is a good time to use [an] oiled paper towel to oil down that grill grate. ... Grill them just until they're lightly charred on each side, and it's a really great way to make a quick vegan summer grill entrée.\"\u003c/p>\n\u003cp>\u003cstrong>On grilling peaches\u003c/strong>\u003c/p>\n\u003cp>Bishop: \"Halve and pit them, brush them lightly with oil, and I think grilled peaches and pork is a natural combination. The only trick is you want to get ripe but still firm peaches. If it's a peach that's so ripe that it's going to run down your chin and neck as you're eating it, you're going to have a little trouble with it, probably, on the grill. You don't want to use the rock-hard, awful-tasting peaches, but you want to catch it right before it's soft, but when it's ripe.\" \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": "Farm Laborers Get A Foothold With Their Own Organic Farms",
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"content": "\u003cfigure id=\"attachment_67026\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/farmworker.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/farmworker.jpg\" alt=\"Agricultural work, which is physically demanding, is also a risky business venture. Photo: Kirk Siegler/NPR\" width=\"1120\" height=\"838\" class=\"size-full wp-image-67026\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Agricultural work, which is physically demanding, is also a risky business venture. Photo: Kirk Siegler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/31/207028894/farm-laborers-get-a-foothold-with-their-own-organic-farms\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/07/20130731_me_17.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://kunc.org/people/kirk-siegler\">Kirk Siegler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/31/207028894/farm-laborers-get-a-foothold-with-their-own-organic-farms\">The Salt at NPR Food\u003c/a> (7/31/13)\u003c/p>\n\u003cp>Northern California's Salinas Valley is often dubbed America's salad bowl. Large growers there have long relied on thousands of seasonal workers from rural Mexico to pick \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/04/20/151034145/rewash-that-pre-washed-bag-of-lettuce-dont-bother-probably\">lettuce\u003c/a>, spinach and celery from sunrise to sunset. Many of these workers seem destined for a life in the fields. But a program that helps field workers, like Raul Murillo, start their own farms and businesses is starting to yield a few success stories.\u003c/p>\n\u003cp>Murillo leases a 3-acre strawberry farm from a cooperative called \u003ca href=\"http://www.albafarmers.org/\" target=\"_blank\">ALBA Organics\u003c/a>. It trains longtime workers in organic farm management and helps with things like fertilizer and irrigation tools.\u003c/p>\n\u003cp>Murillo can sell his berries back to ALBA's cooperative, which does a brisk business with grocery stores in the nearby Bay Area.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If God permits, he says, he'll continue turning a modest profit so he can hire more people who need the work. Under ALBA's rules, Murillo can lease this land at a subsidized rate only for a few years; after that he's on his own. But it's a risk he's willing to take even though he'd leave behind the steady paycheck he gets still working for big growers.\u003c/p>\n\u003cp>It's about being your own boss, instead of working for a foreman, he says. And at 45, he wants to try going out on his own before he gets too old.\u003c/p>\n\u003cp>Murillo's story is not unlike many of the 50 or so other farmers-in-training here at ALBA. Many have spent their entire lives in the fields, moving from one harvest to the next, from California down to Mexico, then back.\u003cbr>\nPost by \u003ca href=\"http://kunc.org/people/kirk-siegler\">Kirk Siegler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/31/207028894/farm-laborers-get-a-foothold-with-their-own-organic-farms\">The Salt at NPR Food\u003c/a> (7/31/13)\u003c/p>\n\u003cfigure id=\"attachment_67027\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/farmworker-alba.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/farmworker-alba-290x162.jpg\" alt=\"Farmers at ALBA learn about production, marketing, management and organic farming in order to start their own farming businesses. Photo: Kirk Siegler/NPR\" width=\"290\" height=\"162\" class=\"size-medium wp-image-67027\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmers at ALBA learn about production, marketing, management and organic farming in order to start their own farming businesses. Photo: Kirk Siegler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"So it gives them a chance to take a bit of control of their lives,and not have to work for somebody else,\" says Nathan Harkleroad, who is in charge of ALBA's training programs, which are run out of an airy, converted farm house.\u003c/p>\n\u003cp>\"You know, is everyone going to make it? Probably not,\" Harkleroad says.\u003c/p>\n\u003cp>Probably not because there are a lot of barriers. Language and the high price of land, to name just two. Still, since 2002, 90 ALBA graduates have managed to break through and start their own farms. And they're doing well today. Harkleroad attributes some of that to growing demand for local produce. But it's also due to a lot of hard work.\u003c/p>\n\u003cp>\"You know our farmers are here six days a week, and on their seventh day they're probably worrying about their crops here. So, you have to be willing to accept that. You have to be willing to accept a certain level of risk, too,\" he says. \"Farming is inherently a risky business.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.linkedin.com/in/gailwadsworth\">Gail Wadsworth\u003c/a>, head of the California Institute for Rural Studies, which advocates for farm worker rights, adds that \"the reward economically isn't that great.\"\u003c/p>\n\u003cp>She adds: \"I don't think that there are that many farmers that you can look at and say, 'Wow, you know, they've really made it.' \"\u003c/p>\n\u003cp>Wadsworth says ALBA's mission of empowerment and teaching business skills to long-marginalized farm workers is good. But she's not sure encouraging them to launch into farming on their own is a good idea.\u003c/p>\n\u003cp>\"Agricultural work is physically very demanding,\" she says. \"It's one of the most dangerous jobs in the U.S. But you're not risking everything that you own basically. You don't have the risk of owning land or a business.\"\u003c/p>\n\u003cp>That's why 23-year-old aspiring farmer Octavio Garcia has a backup plan. He's almost finished with the ALBA program. He's been able to hire three employees and is now looking for land to lease elsewhere in the valley.\u003c/p>\n\u003cp>\"I want to be my own boss. And when I came from Mexico, I came with the idea of doing something better,\" Garcia says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But if Garcia can't find suitable land to lease soon, he'll head to school. He's just been accepted into a plant science program at Fresno State.\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": "Thousands of seasonal workers come to California's Salinas Valley each year to pick crops, and many of them seem destined for a life in the fields. Now, a training program run by ALBA Organics is giving these workers the skills they need to be their own bosses.",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://kunc.org/people/kirk-siegler\">Kirk Siegler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/31/207028894/farm-laborers-get-a-foothold-with-their-own-organic-farms\">The Salt at NPR Food\u003c/a> (7/31/13)\u003c/p>\n\u003cp>Northern California's Salinas Valley is often dubbed America's salad bowl. Large growers there have long relied on thousands of seasonal workers from rural Mexico to pick \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/04/20/151034145/rewash-that-pre-washed-bag-of-lettuce-dont-bother-probably\">lettuce\u003c/a>, spinach and celery from sunrise to sunset. Many of these workers seem destined for a life in the fields. But a program that helps field workers, like Raul Murillo, start their own farms and businesses is starting to yield a few success stories.\u003c/p>\n\u003cp>Murillo leases a 3-acre strawberry farm from a cooperative called \u003ca href=\"http://www.albafarmers.org/\" target=\"_blank\">ALBA Organics\u003c/a>. It trains longtime workers in organic farm management and helps with things like fertilizer and irrigation tools.\u003c/p>\n\u003cp>Murillo can sell his berries back to ALBA's cooperative, which does a brisk business with grocery stores in the nearby Bay Area.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If God permits, he says, he'll continue turning a modest profit so he can hire more people who need the work. Under ALBA's rules, Murillo can lease this land at a subsidized rate only for a few years; after that he's on his own. But it's a risk he's willing to take even though he'd leave behind the steady paycheck he gets still working for big growers.\u003c/p>\n\u003cp>It's about being your own boss, instead of working for a foreman, he says. And at 45, he wants to try going out on his own before he gets too old.\u003c/p>\n\u003cp>Murillo's story is not unlike many of the 50 or so other farmers-in-training here at ALBA. Many have spent their entire lives in the fields, moving from one harvest to the next, from California down to Mexico, then back.\u003cbr>\nPost by \u003ca href=\"http://kunc.org/people/kirk-siegler\">Kirk Siegler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/31/207028894/farm-laborers-get-a-foothold-with-their-own-organic-farms\">The Salt at NPR Food\u003c/a> (7/31/13)\u003c/p>\n\u003cfigure id=\"attachment_67027\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/farmworker-alba.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/farmworker-alba-290x162.jpg\" alt=\"Farmers at ALBA learn about production, marketing, management and organic farming in order to start their own farming businesses. Photo: Kirk Siegler/NPR\" width=\"290\" height=\"162\" class=\"size-medium wp-image-67027\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmers at ALBA learn about production, marketing, management and organic farming in order to start their own farming businesses. Photo: Kirk Siegler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"So it gives them a chance to take a bit of control of their lives,and not have to work for somebody else,\" says Nathan Harkleroad, who is in charge of ALBA's training programs, which are run out of an airy, converted farm house.\u003c/p>\n\u003cp>\"You know, is everyone going to make it? Probably not,\" Harkleroad says.\u003c/p>\n\u003cp>Probably not because there are a lot of barriers. Language and the high price of land, to name just two. Still, since 2002, 90 ALBA graduates have managed to break through and start their own farms. And they're doing well today. Harkleroad attributes some of that to growing demand for local produce. But it's also due to a lot of hard work.\u003c/p>\n\u003cp>\"You know our farmers are here six days a week, and on their seventh day they're probably worrying about their crops here. So, you have to be willing to accept that. You have to be willing to accept a certain level of risk, too,\" he says. \"Farming is inherently a risky business.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.linkedin.com/in/gailwadsworth\">Gail Wadsworth\u003c/a>, head of the California Institute for Rural Studies, which advocates for farm worker rights, adds that \"the reward economically isn't that great.\"\u003c/p>\n\u003cp>She adds: \"I don't think that there are that many farmers that you can look at and say, 'Wow, you know, they've really made it.' \"\u003c/p>\n\u003cp>Wadsworth says ALBA's mission of empowerment and teaching business skills to long-marginalized farm workers is good. But she's not sure encouraging them to launch into farming on their own is a good idea.\u003c/p>\n\u003cp>\"Agricultural work is physically very demanding,\" she says. \"It's one of the most dangerous jobs in the U.S. But you're not risking everything that you own basically. You don't have the risk of owning land or a business.\"\u003c/p>\n\u003cp>That's why 23-year-old aspiring farmer Octavio Garcia has a backup plan. He's almost finished with the ALBA program. He's been able to hire three employees and is now looking for land to lease elsewhere in the valley.\u003c/p>\n\u003cp>\"I want to be my own boss. And when I came from Mexico, I came with the idea of doing something better,\" Garcia says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But if Garcia can't find suitable land to lease soon, he'll head to school. He's just been accepted into a plant science program at Fresno State.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Fast-Food Strikers Demand A 'Living Wage'",
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"content": "\u003cfigure id=\"attachment_66825\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fast-food-strike.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fast-food-strike.jpg\" alt=\"People gathered outside a Wendy's restaurant in New York City on Monday as part of a one-day strike calling for higher wages for fast-food workers. Photo: Justin Lane/EPA/Landov\" width=\"1120\" height=\"628\" class=\"size-full wp-image-66825\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">People gathered outside a Wendy's restaurant in New York City on Monday as part of a one-day strike calling for higher wages for fast-food workers. Photo: Justin Lane/EPA/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/27/205240639/tucson-food-bank-helps-the-needy-grow-their-own-food\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/07/20130730_me_16.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/159989569/joel-rose\">Joel Rose\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/30/206714894/fast-food-strikers-demand-a-living-wage\">The Salt at NPR Food\u003c/a> (7/30/13)\u003c/p>\n\u003cp>At a Wendy's restaurant in Lower Manhattan on Monday, protesters urged the lunchtime crowd to skip the Value Menu for one day. They blocked the sidewalk and half of the street.\u003c/p>\n\u003cp>Shanell Young held a red strike sign over her head. Young earns the minimum wage, $7.25 an hour, at another Wendy's in New York. She says that's not enough to support her and her 5-year-old son.\u003c/p>\n\u003cp>\"It's horrible,\" says Young. \"Everything goes up. It's unfair. You can't find an apartment. You can't pay for children's school uniforms. Everything is unfair. We can't live off this.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Fast-food workers are walking picket lines across the country this week. They're staging a series of one-day strikes in seven cities, including New York, Chicago and St. Louis. The campaign is aimed at pressuring McDonald's, Wendy's and other fast-food chains to pay a so-called living wage of $15 an hour.\u003c/p>\n\u003cp>The walkout at the Wendy's in Lower Manhattan did not force the restaurant to close, although it did seem to persuade a few potential diners to go somewhere else.\u003c/p>\n\u003cp>Wendy's would not give an interview for this story. Nor would any of the other fast-food chains targeted in the strike. But the National Restaurant Association did. Spokesman Scott DeFife says profit margins in the restaurant business are typically tight — and labor costs are among the industry's biggest expenses.\u003c/p>\n\u003cp>\"There would be a severe impact on the ability to create jobs if the minimum wage was doubling to $15,\" says DeFife.\u003c/p>\n\u003cp>The restaurant industry's allies also rallied to its defense. The \u003ca href=\"http://www.epionline.org\">Employment Policies Institute\u003c/a>, a pro-business group in Washington, D.C., bought a \u003ca href=\"http://www.minimumwage.com/wp-content/uploads/2013/07/EPI_IpadAd_USATodayColor.jpg\">full-page ad\u003c/a> in Monday's \u003cem>USA Today\u003c/em>.\u003c/p>\n\u003cp>Michael Saltsman, research director at the EPI, says a higher minimum wage could push fast-food companies to invest more heavily in automation instead of hourly workers.\u003c/p>\n\u003cp>\"There are a number of chains here in the U.S. who are experimenting with electronic menus where you can order on an iPad-type device; you can pay on that device,\" says Saltsman. \"These are changes that happen in direct response to higher labor costs.\"\u003c/p>\n\u003cp>Critics of raising the minimum wage say it might also affect the kind of people who can get hired. \u003ca href=\"http://www.manhattan-institute.org/html/furchtgott-roth.htm\">Diana Furchtgott-Roth\u003c/a>, a fellow at the Manhattan Institute and a former chief economist at the Department of Labor, says many of the people making the minimum wage are teenagers or other part-time, entry-level workers.\u003c/p>\n\u003cp>\"So the people who would be the losers would be the unskilled workers,\" she says. \"The people who, like my teenager, want a summer job. No one's going to pay my teenager $15 an hour. But my teenager can get $7.25 an hour.\"\u003c/p>\n\u003cp>But these arguments haven't convinced the protesters in New York. And they haven't persuaded \u003ca href=\"http://nadler.house.gov/\">Rep. Jerrold Nadler, D-N.Y.\u003c/a>, who stopped by to encourage the picketers outside the Wendy's in his district.\u003c/p>\n\u003cp>\"The history is every time that there's been a debate over raising the minimum wage, people have said this'll cost jobs,\" says Nadler. \"It has never happened. If they pay a higher wage, they'll make a slightly smaller profit margin. They're making huge profits now.\"\u003c/p>\n\u003cp>The fast-food protests continue this week with walkouts scheduled in Chicago, Milwaukee, Flint, Mich., and Detroit. \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>Fast-food workers are walking picket lines across the country this week. They're staging a series of one-day strikes in seven cities, including New York, Chicago and St. Louis. The campaign is aimed at pressuring McDonald's, Wendy's and other fast-food chains to pay a so-called living wage of $15 an hour.\u003c/p>\n\u003cp>The walkout at the Wendy's in Lower Manhattan did not force the restaurant to close, although it did seem to persuade a few potential diners to go somewhere else.\u003c/p>\n\u003cp>Wendy's would not give an interview for this story. Nor would any of the other fast-food chains targeted in the strike. But the National Restaurant Association did. Spokesman Scott DeFife says profit margins in the restaurant business are typically tight — and labor costs are among the industry's biggest expenses.\u003c/p>\n\u003cp>\"There would be a severe impact on the ability to create jobs if the minimum wage was doubling to $15,\" says DeFife.\u003c/p>\n\u003cp>The restaurant industry's allies also rallied to its defense. The \u003ca href=\"http://www.epionline.org\">Employment Policies Institute\u003c/a>, a pro-business group in Washington, D.C., bought a \u003ca href=\"http://www.minimumwage.com/wp-content/uploads/2013/07/EPI_IpadAd_USATodayColor.jpg\">full-page ad\u003c/a> in Monday's \u003cem>USA Today\u003c/em>.\u003c/p>\n\u003cp>Michael Saltsman, research director at the EPI, says a higher minimum wage could push fast-food companies to invest more heavily in automation instead of hourly workers.\u003c/p>\n\u003cp>\"There are a number of chains here in the U.S. who are experimenting with electronic menus where you can order on an iPad-type device; you can pay on that device,\" says Saltsman. \"These are changes that happen in direct response to higher labor costs.\"\u003c/p>\n\u003cp>Critics of raising the minimum wage say it might also affect the kind of people who can get hired. \u003ca href=\"http://www.manhattan-institute.org/html/furchtgott-roth.htm\">Diana Furchtgott-Roth\u003c/a>, a fellow at the Manhattan Institute and a former chief economist at the Department of Labor, says many of the people making the minimum wage are teenagers or other part-time, entry-level workers.\u003c/p>\n\u003cp>\"So the people who would be the losers would be the unskilled workers,\" she says. \"The people who, like my teenager, want a summer job. No one's going to pay my teenager $15 an hour. But my teenager can get $7.25 an hour.\"\u003c/p>\n\u003cp>But these arguments haven't convinced the protesters in New York. And they haven't persuaded \u003ca href=\"http://nadler.house.gov/\">Rep. Jerrold Nadler, D-N.Y.\u003c/a>, who stopped by to encourage the picketers outside the Wendy's in his district.\u003c/p>\n\u003cp>\"The history is every time that there's been a debate over raising the minimum wage, people have said this'll cost jobs,\" says Nadler. \"It has never happened. If they pay a higher wage, they'll make a slightly smaller profit margin. They're making huge profits now.\"\u003c/p>\n\u003cp>The fast-food protests continue this week with walkouts scheduled in Chicago, Milwaukee, Flint, Mich., and Detroit. \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": "Tucson Food Bank Helps The Needy Grow Their Own Food",
"title": "Tucson Food Bank Helps The Needy Grow Their Own Food",
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"content": "\u003cfigure id=\"attachment_66622\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/urbanfarming-arizona.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/urbanfarming-arizona.jpg\" alt=\"Efren Martinez (right), 22, and his friend Marcos Perez try to get neighborhood kids interested in gardening at Las Milpitas de Cottonwood farm, which is run by the local food bank in Tucson, Ariz. Photo: Pam Fessler/NPR\" width=\"1120\" height=\"838\" class=\"size-full wp-image-66622\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Efren Martinez (right), 22, and his friend Marcos Perez try to get neighborhood kids interested in gardening at Las Milpitas de Cottonwood farm, which is run by the local food bank in Tucson, Ariz. Photo: Pam Fessler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/27/205240639/tucson-food-bank-helps-the-needy-grow-their-own-food\">Weekend Edition Saturday\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/wesat/2013/07/20130727_wesat_05.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100470/pam-fessler\">Pam Fessler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/27/205240639/tucson-food-bank-helps-the-needy-grow-their-own-food\">The Salt at NPR Food\u003c/a> (7/27/13)\u003c/p>\n\u003cp>Food banks around the country face growing demand, despite improvements in the economy. Many families are still underemployed and struggling. So some food banks are looking for more permanent ways to address hunger, beyond handing out food.\u003c/p>\n\u003cp>One of them is the \u003ca href=\"http://www.communityfoodbank.com\">Community Food Bank of Southern Arizona\u003c/a>, based in Tucson. Among the many programs it runs is Las Milpitas de Cottonwood, a community farm located in one of the city's lower-income neighborhoods.\u003c/p>\n\u003cp>More than 50 families have garden plots there. Most, like Jamie Senik, who lives in a nearby trailer park, are regular clients at the food bank.\u003c/p>\n\u003cfigure id=\"attachment_66623\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/urbanfarming-arizona1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/urbanfarming-arizona1-290x217.jpg\" alt=\"Food bank client Jamie Senik takes a break near her garden plot sponsored by the Community Food Bank of Southern Arizona. She grows food for herself and her diabetic mother. Photo: Pam Fessler/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-66623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food bank client Jamie Senik takes a break near her garden plot sponsored by the Community Food Bank of Southern Arizona. She grows food for herself and her diabetic mother. Photo: Pam Fessler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Working under the hot morning sun, Senik says the ground at the farm might look hard and dry, but it's good for growing. Her plot is surprisingly green.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I have tomatoes and basil, cucumbers and peppers and some beans,\" she says, walking around her plot. Senik says the food bank provides the land, the seeds and the water: \"All I have to do is plant it and tend it.\"\u003c/p>\n\u003cp>But then she gets to reap the benefits. Senik says the fresh produce is a big help for her and her mother, who has diabetes.\u003c/p>\n\u003cp>Robert Ojeda, who oversees the program, calls it \"part of a growing movement within food banking.\" Ojeda says as the number of people seeking emergency aid continues to grow, food banks have started thinking about what more they can do to help their clients become more self-sufficient.\u003c/p>\n\u003cp>He says it involves \"thinking about long-term solutions to the problem of hunger and really getting at the core issues.\"\u003c/p>\n\u003cp>Besides operating this farm, the Community Food Bank of Southern Arizona has helped about 1,000 people set up home gardens. It encourages those who grow more than they need to earn extra cash by selling the surplus at farmers' markets, which are also run by the food bank.\u003c/p>\n\u003cp>The food bank also trains people to raise chickens and bees. And president and CEO Bill Carnegie says it has programs to help local schoolchildren learn about nutrition and food.\u003c/p>\n\u003cfigure id=\"attachment_66625\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/urbanfarming-arizona2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/urbanfarming-arizona2-290x191.jpg\" alt=\"Community Food Bank of Southern Arizona President and CEO Bill Carnegie says the food bank uses this area to teach clients how to raise chickens. Photo: Pam Fessler/NPR\" width=\"290\" height=\"191\" class=\"size-medium wp-image-66625\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Community Food Bank of Southern Arizona President and CEO Bill Carnegie says the food bank uses this area to teach clients how to raise chickens. Photo: Pam Fessler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"I was at a little session, probably a year ago, with I think it was fourth-graders, and they were asked where carrots come from. Not one child knew that carrots grew in the ground,\" he recalls.\u003c/p>\n\u003cp>Many U.S. food banks are doing similar work, as they warily eye the future. They're especially worried about efforts in Congress to cut federal food aid, including food stamps, which many of their clients use.\u003c/p>\n\u003cp>Carnegie says you have to take a holistic approach if you want people to thrive. He says many of his clients need jobs, but they also have to be healthy enough to do them.\u003c/p>\n\u003cp>\"We're one of the few food banks in the country that we only accept healthy foods being donated to us. We turn down truckloads of chips or truckloads of things that aren't really considered healthy for people to eat,\" he says.\u003c/p>\n\u003cp>Back at the community farm, 22-year-old Efren Martinez pulls two huge green zucchinis out from under a plant.\u003c/p>\n\u003cp>\"These are really good to make zucchini bread with,\" he says.\u003c/p>\n\u003cp>Martinez has been gardening since high school and says there's nothing like eating something you've grown. He and a few friends have taken over several plots here, so they can work with neighborhood kids to get them interested in gardening and the benefits that go with it.\u003c/p>\n\u003cp>\"A space for where they feel they belong at,\" says Martinez. \"And also to do it in a drop-in, drop-out sort of way, so they can bring their friends and kind of come and go as they please.\"\u003c/p>\n\u003cp>They've got only four takers so far, but Martinez hopes the idea will catch on.\u003c/p>\n\u003cp>That's another goal of the food bank — getting people here more involved in the well-being of their community. It hopes that also will eventually yield something good. \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": "As the number of people seeking emergency food aid continues to grow, food banks have started thinking about what more they can do to help their clients become more self-sufficient. Some, like the Community Food Bank of Southern Arizona, are teaching people to grow food at community farms and helping them set up home gardens.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_66622\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/urbanfarming-arizona.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/urbanfarming-arizona.jpg\" alt=\"Efren Martinez (right), 22, and his friend Marcos Perez try to get neighborhood kids interested in gardening at Las Milpitas de Cottonwood farm, which is run by the local food bank in Tucson, Ariz. Photo: Pam Fessler/NPR\" width=\"1120\" height=\"838\" class=\"size-full wp-image-66622\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Efren Martinez (right), 22, and his friend Marcos Perez try to get neighborhood kids interested in gardening at Las Milpitas de Cottonwood farm, which is run by the local food bank in Tucson, Ariz. Photo: Pam Fessler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/27/205240639/tucson-food-bank-helps-the-needy-grow-their-own-food\">Weekend Edition Saturday\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100470/pam-fessler\">Pam Fessler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/27/205240639/tucson-food-bank-helps-the-needy-grow-their-own-food\">The Salt at NPR Food\u003c/a> (7/27/13)\u003c/p>\n\u003cp>Food banks around the country face growing demand, despite improvements in the economy. Many families are still underemployed and struggling. So some food banks are looking for more permanent ways to address hunger, beyond handing out food.\u003c/p>\n\u003cp>One of them is the \u003ca href=\"http://www.communityfoodbank.com\">Community Food Bank of Southern Arizona\u003c/a>, based in Tucson. Among the many programs it runs is Las Milpitas de Cottonwood, a community farm located in one of the city's lower-income neighborhoods.\u003c/p>\n\u003cp>More than 50 families have garden plots there. Most, like Jamie Senik, who lives in a nearby trailer park, are regular clients at the food bank.\u003c/p>\n\u003cfigure id=\"attachment_66623\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/urbanfarming-arizona1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/urbanfarming-arizona1-290x217.jpg\" alt=\"Food bank client Jamie Senik takes a break near her garden plot sponsored by the Community Food Bank of Southern Arizona. She grows food for herself and her diabetic mother. Photo: Pam Fessler/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-66623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food bank client Jamie Senik takes a break near her garden plot sponsored by the Community Food Bank of Southern Arizona. She grows food for herself and her diabetic mother. Photo: Pam Fessler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Working under the hot morning sun, Senik says the ground at the farm might look hard and dry, but it's good for growing. Her plot is surprisingly green.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I have tomatoes and basil, cucumbers and peppers and some beans,\" she says, walking around her plot. Senik says the food bank provides the land, the seeds and the water: \"All I have to do is plant it and tend it.\"\u003c/p>\n\u003cp>But then she gets to reap the benefits. Senik says the fresh produce is a big help for her and her mother, who has diabetes.\u003c/p>\n\u003cp>Robert Ojeda, who oversees the program, calls it \"part of a growing movement within food banking.\" Ojeda says as the number of people seeking emergency aid continues to grow, food banks have started thinking about what more they can do to help their clients become more self-sufficient.\u003c/p>\n\u003cp>He says it involves \"thinking about long-term solutions to the problem of hunger and really getting at the core issues.\"\u003c/p>\n\u003cp>Besides operating this farm, the Community Food Bank of Southern Arizona has helped about 1,000 people set up home gardens. It encourages those who grow more than they need to earn extra cash by selling the surplus at farmers' markets, which are also run by the food bank.\u003c/p>\n\u003cp>The food bank also trains people to raise chickens and bees. And president and CEO Bill Carnegie says it has programs to help local schoolchildren learn about nutrition and food.\u003c/p>\n\u003cfigure id=\"attachment_66625\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/urbanfarming-arizona2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/urbanfarming-arizona2-290x191.jpg\" alt=\"Community Food Bank of Southern Arizona President and CEO Bill Carnegie says the food bank uses this area to teach clients how to raise chickens. Photo: Pam Fessler/NPR\" width=\"290\" height=\"191\" class=\"size-medium wp-image-66625\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Community Food Bank of Southern Arizona President and CEO Bill Carnegie says the food bank uses this area to teach clients how to raise chickens. Photo: Pam Fessler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"I was at a little session, probably a year ago, with I think it was fourth-graders, and they were asked where carrots come from. Not one child knew that carrots grew in the ground,\" he recalls.\u003c/p>\n\u003cp>Many U.S. food banks are doing similar work, as they warily eye the future. They're especially worried about efforts in Congress to cut federal food aid, including food stamps, which many of their clients use.\u003c/p>\n\u003cp>Carnegie says you have to take a holistic approach if you want people to thrive. He says many of his clients need jobs, but they also have to be healthy enough to do them.\u003c/p>\n\u003cp>\"We're one of the few food banks in the country that we only accept healthy foods being donated to us. We turn down truckloads of chips or truckloads of things that aren't really considered healthy for people to eat,\" he says.\u003c/p>\n\u003cp>Back at the community farm, 22-year-old Efren Martinez pulls two huge green zucchinis out from under a plant.\u003c/p>\n\u003cp>\"These are really good to make zucchini bread with,\" he says.\u003c/p>\n\u003cp>Martinez has been gardening since high school and says there's nothing like eating something you've grown. He and a few friends have taken over several plots here, so they can work with neighborhood kids to get them interested in gardening and the benefits that go with it.\u003c/p>\n\u003cp>\"A space for where they feel they belong at,\" says Martinez. \"And also to do it in a drop-in, drop-out sort of way, so they can bring their friends and kind of come and go as they please.\"\u003c/p>\n\u003cp>They've got only four takers so far, but Martinez hopes the idea will catch on.\u003c/p>\n\u003cp>That's another goal of the food bank — getting people here more involved in the well-being of their community. It hopes that also will eventually yield something good. \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": "Palm Oil In The Food Supply: What You Should Know",
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"content": "\u003cfigure id=\"attachment_66404\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/palmoil.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/palmoil.jpg\" alt=\"Much of the palm oil imported into the U.S. ends up in snack foods such as cookies, crackers and microwave popcorn. Photo: Heather Rousseau/NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-66404\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Much of the palm oil imported into the U.S. ends up in snack foods such as cookies, crackers and microwave popcorn. Photo: Heather Rousseau/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/25/205486197/palm-oil-in-the-food-supply-what-you-should-know\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/07/20130725_atc_07.mp3\"] \u003c/p>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/25/205486197/palm-oil-in-the-food-supply-what-you-should-know\">The Salt at NPR Food\u003c/a> (7/26/13)\u003c/p>\n\u003cp>Remember the battle over trans fats? Yeah, the fats that did our hearts no favors.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/09/146634026/trans-fats-are-leaving-the-food-supply-and-the-body-study-finds\">reported\u003c/a>, the push to get these cholesterol-raising fats out of the food supply has been pretty successful. And now most packaged snacks are labeled as having zero grams of trans fat.\u003c/p>\n\u003cp>So what are food manufacturers using instead? One alternative is palm oil. But it's not an ideal replacement.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There are \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=90714122\">environmental concerns\u003c/a> about how palm oil is produced. And what's more, from a health perspective, palm oil is high in saturated fat.\u003c/p>\n\u003cp>In one \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16825681\">study\u003c/a>, people who were put on a diet rich in palm oil for about five weeks saw their LDL cholesterol (that's considered the bad cholesterol) rise. This is very similar to what happens on a diet high in partially hydrogenated oils, which contain trans fats.\u003c/p>\n\u003cp>So what's the better alternative?\u003c/p>\n\u003cp>\"Optimally, the substitution [for partially hydrogenated oils] wouldn't be palm oil. \"It would be a vegetable oil\" such as canola or soybean oil, says \u003ca href=\"http://nutrition.tufts.edu/faculty/lichtenstein-alice\">Alice Lichtenstein\u003c/a>, professor of nutrition at Tufts University. These oils contain more unsaturated fat.\u003c/p>\n\u003cp>So how much palm oil is in our food supply? According to \u003ca href=\"http://www.ers.usda.gov/data-products/oil-crops-yearbook.aspx#.UfE3tay9tnE\">USDA data\u003c/a>, U.S. imports of palm oil more than doubled between 2005 and 2012. Last year we imported about 2.7 billion pounds.\u003c/p>\n\u003cp>As my colleague Richard Harris estimates, this is about 380 million gallons, which is is enough to fill more than 500 Olympic swimming pools and, he points out, is more oil than BP spilled in the Gulf during the Deepwater Horizon disaster.\u003c/p>\n\u003cp>Much of the palm oil ends up in snack foods such as cookies, crackers and microwave popcorn. And a number of manufacturers are using a mix of oils in many of their products. For instance, it's typical now for crackers to contain a little palm oil as well as soybean, canola or cottonseed oil.\u003c/p>\n\u003cp>It's impossible to know exactly how much palm oil is in a food just by reading the label. But here's one rule of thumb: The more palm oil a packaged food contains, the higher the saturated fat content. So if you see palm oil listed as an ingredient but the saturated fat is low, you can assume that it has been mixed with other, unsaturated fat oils.\u003c/p>\n\u003cp>It's important to note that palm oil shouldn't be vilified. It contains about as much saturated fat as butter.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And both of these fats, let's face it, are found in calorie-dense foods that we're told to eat sparingly.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_66404\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/palmoil.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/palmoil.jpg\" alt=\"Much of the palm oil imported into the U.S. ends up in snack foods such as cookies, crackers and microwave popcorn. Photo: Heather Rousseau/NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-66404\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Much of the palm oil imported into the U.S. ends up in snack foods such as cookies, crackers and microwave popcorn. Photo: Heather Rousseau/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/25/205486197/palm-oil-in-the-food-supply-what-you-should-know\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/25/205486197/palm-oil-in-the-food-supply-what-you-should-know\">The Salt at NPR Food\u003c/a> (7/26/13)\u003c/p>\n\u003cp>Remember the battle over trans fats? Yeah, the fats that did our hearts no favors.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/09/146634026/trans-fats-are-leaving-the-food-supply-and-the-body-study-finds\">reported\u003c/a>, the push to get these cholesterol-raising fats out of the food supply has been pretty successful. And now most packaged snacks are labeled as having zero grams of trans fat.\u003c/p>\n\u003cp>So what are food manufacturers using instead? One alternative is palm oil. But it's not an ideal replacement.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=90714122\">environmental concerns\u003c/a> about how palm oil is produced. And what's more, from a health perspective, palm oil is high in saturated fat.\u003c/p>\n\u003cp>In one \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16825681\">study\u003c/a>, people who were put on a diet rich in palm oil for about five weeks saw their LDL cholesterol (that's considered the bad cholesterol) rise. This is very similar to what happens on a diet high in partially hydrogenated oils, which contain trans fats.\u003c/p>\n\u003cp>So what's the better alternative?\u003c/p>\n\u003cp>\"Optimally, the substitution [for partially hydrogenated oils] wouldn't be palm oil. \"It would be a vegetable oil\" such as canola or soybean oil, says \u003ca href=\"http://nutrition.tufts.edu/faculty/lichtenstein-alice\">Alice Lichtenstein\u003c/a>, professor of nutrition at Tufts University. These oils contain more unsaturated fat.\u003c/p>\n\u003cp>So how much palm oil is in our food supply? According to \u003ca href=\"http://www.ers.usda.gov/data-products/oil-crops-yearbook.aspx#.UfE3tay9tnE\">USDA data\u003c/a>, U.S. imports of palm oil more than doubled between 2005 and 2012. Last year we imported about 2.7 billion pounds.\u003c/p>\n\u003cp>As my colleague Richard Harris estimates, this is about 380 million gallons, which is is enough to fill more than 500 Olympic swimming pools and, he points out, is more oil than BP spilled in the Gulf during the Deepwater Horizon disaster.\u003c/p>\n\u003cp>Much of the palm oil ends up in snack foods such as cookies, crackers and microwave popcorn. And a number of manufacturers are using a mix of oils in many of their products. For instance, it's typical now for crackers to contain a little palm oil as well as soybean, canola or cottonseed oil.\u003c/p>\n\u003cp>It's impossible to know exactly how much palm oil is in a food just by reading the label. But here's one rule of thumb: The more palm oil a packaged food contains, the higher the saturated fat content. So if you see palm oil listed as an ingredient but the saturated fat is low, you can assume that it has been mixed with other, unsaturated fat oils.\u003c/p>\n\u003cp>It's important to note that palm oil shouldn't be vilified. It contains about as much saturated fat as butter.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And both of these fats, let's face it, are found in calorie-dense foods that we're told to eat sparingly.\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_66055\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/breakfast-lg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/breakfast-lg.jpg\" alt=\"Skipping breakfast is risky. Photo: iphoto\" width=\"1120\" height=\"839\" class=\"size-full wp-image-66055\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Skipping breakfast is risky. Photo: iphoto\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/23/204567839/SKIPPING-BREAKFAST-IS-RISKY\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/07/20130723_me_16.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/23/204567839/SKIPPING-BREAKFAST-IS-RISKY\">The Salt at NPR Food\u003c/a> (7/23/13)\u003c/p>\n\u003cp>Breakfast has long gotten a good rap for everything from \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Does+skipping+breakfast+lead+to+weight+gain\">aiding weight loss\u003c/a> to improving \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Does+skipping+breakfast+lead+to+weight+gain\">focus in the classroom\u003c/a>.\u003c/p>\n\u003cp>And ever since the \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1477675/\">Alameda County study\u003c/a> in California back in the 1960s linked breakfast — along with a host of other habits — to a longer lifespan, there's been a societal push towards breaking the fast.\u003c/p>\n\u003cp>\"It's such a simple lifestyle change that people can make,\" says researcher \u003ca href=\"http://www.hsph.harvard.edu/eric-rimm/\">Eric Rimm\u003c/a> of the Harvard School of Public Health.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Rimm is the co-author of fresh research that links yet another significant benefit to eating a morning meal: reducing the risk of heart attack.\u003c/p>\n\u003cp>The new study, published in the journal \u003cem>Circulation\u003c/em>, finds that men who routinely skipped breakfast had a 27 percent higher risk of having a heart attack or dying from coronary heart disease compared to men who ate breakfast.\u003c/p>\n\u003cp>The long-term, 16-year study included nearly 27,000 men.\u003c/p>\n\u003cp>\"Don't skip breakfast,\" concludes study author \u003ca href=\"http://www.hsph.harvard.edu/leah-cahill/\">Leah Cahill\u003c/a>, a research fellow at the Harvard School of Public Health.\u003c/p>\n\u003cp>Now a lot of folks may be wondering: Is there something truly beneficial about the timing of breakfast? Or is it just the case that people who eat a morning meal also tend to have a lot of other good habits, such as exercising more and smoking less, compared to those who skip?\u003c/p>\n\u003cp>Rimm and his colleagues took pains to account for the fact that the breakfast eaters in their study were different. Still, the findings held.\u003c/p>\n\u003cp>\"It was somewhat surprising to us that even after we statistically accounted for differences in diet, smoking patterns and exercise patterns ... you still see an elevated risk of heart attack [among the non-breakfast eaters],\" Rimm says.\u003c/p>\n\u003cp>The researchers aren't certain what accounts for the benefits, but they believe several biological mechanisms could be at play.\u003c/p>\n\u003cp>Cahill says when you prolong fasting by skipping breakfast you can put a strain on the body. \"And over many years ... it can lead to insulin sensitivity, which can lead to [type-2] diabetes, [and] it can lead to high blood pressure,\" she says, which over time can lead to heart disease.\u003c/p>\n\u003cp>In other words, she's making the case that the timing of meals really does seem to matter.\u003c/p>\n\u003cp>\"We really saw that breakfast itself was important,\" concludes Cahill. Whether it's skipping breakfast in the morning or eating very late at night, this pattern of eating may lead to adverse metabolic effects that set the stage for heart disease.\u003c/p>\n\u003cp>Researchers who study circadian rhythms say these findings make sense, given that the act of eating plays a critical role in resetting our internal clocks.\u003c/p>\n\u003cp>\"For a very long time we thought that light is the cue that resets the brain clock,\" says \u003ca href=\"http://www.salk.edu/faculty/panda.html\">Satchin Panda\u003c/a>, an associate professor in the Regulatory Biology Laboratory at the Salk Institute. \"But slowly we are learning that actually it's food that's the biggest cue to reset the clock.\"\u003c/p>\n\u003cp>He says the resetting of the clock is key since it helps our bodies perform optimally.\u003c/p>\n\u003cp>If you change the timing of food on different days, then the clock is not getting the same cue everyday Panda says, so \"the clock goes haywire and our body becomes less efficient in processing the food.\"\u003c/p>\n\u003cp>Now, there are plenty of healthy people out there who don't eat a meal right after waking up.\u003c/p>\n\u003cp> \"I don't tend to wake up real hungry,\" says \u003ca href=\"http://www.uvm.edu/nfs/?Page=johnson.php&SM=peoplesubmenu.html\">Rachel Johnson\u003c/a>, a professor of nutrition at the University of Vermont and a spokesperson for the American Heart Association.\u003c/p>\n\u003cp>Johnson says she usually eats a mid-morning breakfast, and this is OK. She says she is convinced by the body of evidence that breakfast has its benefits, but her advice: Don't force it.\u003c/p>\n\u003cp>\"If you're not a breakfast eater, don't just add the calories on top of what you're doing and expect you're going to be be miraculously healthier,\" says Johnson.\u003c/p>\n\u003cp>She says when it comes to eating in the morning, let hunger pangs be your guide.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_66055\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/breakfast-lg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/breakfast-lg.jpg\" alt=\"Skipping breakfast is risky. Photo: iphoto\" width=\"1120\" height=\"839\" class=\"size-full wp-image-66055\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Skipping breakfast is risky. Photo: iphoto\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/23/204567839/SKIPPING-BREAKFAST-IS-RISKY\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/23/204567839/SKIPPING-BREAKFAST-IS-RISKY\">The Salt at NPR Food\u003c/a> (7/23/13)\u003c/p>\n\u003cp>Breakfast has long gotten a good rap for everything from \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Does+skipping+breakfast+lead+to+weight+gain\">aiding weight loss\u003c/a> to improving \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Does+skipping+breakfast+lead+to+weight+gain\">focus in the classroom\u003c/a>.\u003c/p>\n\u003cp>And ever since the \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1477675/\">Alameda County study\u003c/a> in California back in the 1960s linked breakfast — along with a host of other habits — to a longer lifespan, there's been a societal push towards breaking the fast.\u003c/p>\n\u003cp>\"It's such a simple lifestyle change that people can make,\" says researcher \u003ca href=\"http://www.hsph.harvard.edu/eric-rimm/\">Eric Rimm\u003c/a> of the Harvard School of Public Health.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Rimm is the co-author of fresh research that links yet another significant benefit to eating a morning meal: reducing the risk of heart attack.\u003c/p>\n\u003cp>The new study, published in the journal \u003cem>Circulation\u003c/em>, finds that men who routinely skipped breakfast had a 27 percent higher risk of having a heart attack or dying from coronary heart disease compared to men who ate breakfast.\u003c/p>\n\u003cp>The long-term, 16-year study included nearly 27,000 men.\u003c/p>\n\u003cp>\"Don't skip breakfast,\" concludes study author \u003ca href=\"http://www.hsph.harvard.edu/leah-cahill/\">Leah Cahill\u003c/a>, a research fellow at the Harvard School of Public Health.\u003c/p>\n\u003cp>Now a lot of folks may be wondering: Is there something truly beneficial about the timing of breakfast? Or is it just the case that people who eat a morning meal also tend to have a lot of other good habits, such as exercising more and smoking less, compared to those who skip?\u003c/p>\n\u003cp>Rimm and his colleagues took pains to account for the fact that the breakfast eaters in their study were different. Still, the findings held.\u003c/p>\n\u003cp>\"It was somewhat surprising to us that even after we statistically accounted for differences in diet, smoking patterns and exercise patterns ... you still see an elevated risk of heart attack [among the non-breakfast eaters],\" Rimm says.\u003c/p>\n\u003cp>The researchers aren't certain what accounts for the benefits, but they believe several biological mechanisms could be at play.\u003c/p>\n\u003cp>Cahill says when you prolong fasting by skipping breakfast you can put a strain on the body. \"And over many years ... it can lead to insulin sensitivity, which can lead to [type-2] diabetes, [and] it can lead to high blood pressure,\" she says, which over time can lead to heart disease.\u003c/p>\n\u003cp>In other words, she's making the case that the timing of meals really does seem to matter.\u003c/p>\n\u003cp>\"We really saw that breakfast itself was important,\" concludes Cahill. Whether it's skipping breakfast in the morning or eating very late at night, this pattern of eating may lead to adverse metabolic effects that set the stage for heart disease.\u003c/p>\n\u003cp>Researchers who study circadian rhythms say these findings make sense, given that the act of eating plays a critical role in resetting our internal clocks.\u003c/p>\n\u003cp>\"For a very long time we thought that light is the cue that resets the brain clock,\" says \u003ca href=\"http://www.salk.edu/faculty/panda.html\">Satchin Panda\u003c/a>, an associate professor in the Regulatory Biology Laboratory at the Salk Institute. \"But slowly we are learning that actually it's food that's the biggest cue to reset the clock.\"\u003c/p>\n\u003cp>He says the resetting of the clock is key since it helps our bodies perform optimally.\u003c/p>\n\u003cp>If you change the timing of food on different days, then the clock is not getting the same cue everyday Panda says, so \"the clock goes haywire and our body becomes less efficient in processing the food.\"\u003c/p>\n\u003cp>Now, there are plenty of healthy people out there who don't eat a meal right after waking up.\u003c/p>\n\u003cp> \"I don't tend to wake up real hungry,\" says \u003ca href=\"http://www.uvm.edu/nfs/?Page=johnson.php&SM=peoplesubmenu.html\">Rachel Johnson\u003c/a>, a professor of nutrition at the University of Vermont and a spokesperson for the American Heart Association.\u003c/p>\n\u003cp>Johnson says she usually eats a mid-morning breakfast, and this is OK. She says she is convinced by the body of evidence that breakfast has its benefits, but her advice: Don't force it.\u003c/p>\n\u003cp>\"If you're not a breakfast eater, don't just add the calories on top of what you're doing and expect you're going to be be miraculously healthier,\" says Johnson.\u003c/p>\n\u003cp>She says when it comes to eating in the morning, let hunger pangs be your guide.\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": "New York Toasts Long-Awaited Revival Of Its Distilleries",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_66000\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/distillery1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/distillery1.jpg\" alt=\"Ralph Erenzo, co-founder of Tuthilltown Spirits, transformed an old grain mill in Gardiner, N.Y., into one of the state's first boutique distilleries to open in New York since Prohibition. Photo: Joel Rose/NPR\" width=\"1120\" height=\"840\" class=\"size-full wp-image-66000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ralph Erenzo, co-founder of Tuthilltown Spirits, transformed an old grain mill in Gardiner, N.Y., into one of the state's first boutique distilleries to open in New York since Prohibition. Photo: Joel Rose/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/22/203284519/NY-DISTILLERIES-COMEBACK\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/07/20130722_me_08.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/159989569/joel-rose\">Joel Rose\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/22/203284519/NY-DISTILLERIES-COMEBACK\">The Salt at NPR Food\u003c/a> (7/22/13)\u003c/p>\n\u003cp>A century ago, New York could claim that much of its liquor was local, thanks to distilleries large and small that supplied a lot of the whiskey, gin and rum that kept New York City (and the rest of North America) lubricated. Then Prohibition arrived and the industry largely dried up, before trickling back to life in the 21st century.\u003c/p>\n\u003cp>Now, distillers in New York state are toasting a revival 80 years in the making.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tuthilltown.com/\">Tuthilltown Spirits\u003c/a> is one of the first boutique distilleries to open in New York since Prohibition. It's been 12 years since co-founder Ralph Erenzo bought the property in Gardiner, N.Y., a rustic corner of the Hudson Valley about 75 miles north of Manhattan.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In his first career, Erenzo owned a climbing gym in New York City. He was looking for an agricultural product he could make in the Hudson Valley. Then Erenzo found out about a recent change in New York law that cut the licensing fee to open a small distillery dramatically — from $65,000 to just $1,000.\u003c/p>\n\u003cp>\"We knew less than nothing about this business,\" says Erenzo. But today his distillery turns out thousands of bottles a day, many under the brand name Hudson Whiskey.\u003c/p>\n\u003cp>The first spirit he created is a clear, colorless corn whiskey. \"It's clear like this because it doesn't go into an oak barrel,\" he says. \"This is right off the still. Legal moonshine, you might say.\"\u003c/p>\n\u003cp>That corn whiskey may be clear, but it's definitely not weak. The flavor is sweet, grainy and boozy. Hudson also sells something darker, the color of maple syrup. The flavor is more complex, with hints of caramel and vanilla. \"[It] is the first bourbon whiskey ever made in New York,\" says Erenzo. \"And it was the first aged whiskey legally made in New York since Prohibition.\"\u003c/p>\n\u003cfigure id=\"attachment_66001\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/distillery2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/distillery2.jpg\" alt=\"Tuthilltown Spirits in New York makes a clear corn whiskey, and the first legal aged whiskey in the state since Prohibition, among other products. Photo: Joel Rose/NPR\" width=\"1120\" height=\"840\" class=\"size-full wp-image-66001\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tuthilltown Spirits in New York makes a clear corn whiskey, and the first legal aged whiskey in the state since Prohibition, among other products. Photo: Joel Rose/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Now there are dozens of distilleries operating in New York State, from the Adirondacks to Brooklyn.\u003c/p>\n\u003cp>At the Shanty Bar, attached to the five-year-old \u003ca href=\"nydistilling.com\">New York Distilling Company\u003c/a> in Williamsburg, Brooklyn, co-founder Allen Katz pours a cocktail with the company's Perry's Tot Gin. It's made with juniper and nine other botanicals and spices, including coriander, citrus, star anise and even green cardamom pods.\u003c/p>\n\u003cp>Katz says the landscape of emerging distilleries in New York harkens back to the heyday of the state's liquor industry. \"If you go back to the 1800s, people were making all different types of spirits,\" says Katz: gin, whiskey, rum and apple jack.\u003c/p>\n\u003cp>There was also a widespread appreciation for those spirits in New York's thriving bar culture; then, the 18th Amendment put a stop to legal alcohol production. The distilling industry in New York then either disappeared, or went underground.\u003c/p>\n\u003cp>\"It not only killed the bar culture, but it killed our taste buds,\" says Katz. \"The idea of having quality spirits behind a bar in a consistent nature really became forgotten.\"\u003c/p>\n\u003cp>Prohibition ended in 1933. But it was already too late for small distillers in New York who'd gone out business. Today if you look behind most bars in this country, you're likely to see the same few mega-brands of whiskey, gin and vodka. But that's starting to change as the growing interest in \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/07/171409157/who-grew-your-pint-how-craft-brews-boost-local-farmers\">local food, beer and wine\u003c/a> moves into the hard stuff.\u003c/p>\n\u003cp>The rebirth of New York's distilling industry is drawing in entrepreneurs from other lines of work. \"I used to have a desk job that I hated,\" says Brad Estabrooke. When Estabrooke lost that desk job as a bond trader in 2009, he opened \u003ca href=\"brkdistilling.com\">Breuckelen Distilling\u003c/a> in an old warehouse near the Brooklyn waterfront.\u003c/p>\n\u003cp>Estabrooke's operation is basically a higher-tech version of the same thing distillers have been doing for centuries. He starts with local grains and lets them ferment in big tanks. Then he boils the results in a copper still to release the highly alcoholic vapor.\u003c/p>\n\u003cp>\"The idea that we are bringing in ingredients and actually making something — that is the part that makes me feel like we're connecting to this ancient, old activity,\" says Estabrooke. When I ask if he's making as much money as he was in his original career, Estabrooke laughs. \"No, not even close,\" he says. Though Estabrooke adds that the company should turn a profit soon.\u003c/p>\n\u003cp>At Tuthilltown Spirits back in the Hudson Valley, Erenzo has already scaled up to employ 26 people. He says craft distilleries are starting to have a real economic impact in New York, and beyond.\u003c/p>\n\u003cp>\"People are getting hired. Old buildings are being reused,\" says Erenzo. \"A craft is being reestablished in this country that hasn't existed for 70 or 80 years cause of Prohibition. People are building cooperages and malt houses. This is a rebirth of a whole industry.\"\u003c/p>\n\u003cp>But this new spirits industry is not exactly like the old one. Many of the new distillers are less tied to tradition, and \"willing to try just about anything,\" Erenzo says. And that's making it a very interesting time to pour a 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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"excerpt": "In the unregulated heyday before Prohibition, distilleries in New York produced whiskey, gin, rum and other spirits. Then the industry was all but wiped out for the next 80 years. But state laws regulating distilling have been loosened and now dozens of new distilleries have sprung up.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_66000\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/distillery1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/distillery1.jpg\" alt=\"Ralph Erenzo, co-founder of Tuthilltown Spirits, transformed an old grain mill in Gardiner, N.Y., into one of the state's first boutique distilleries to open in New York since Prohibition. Photo: Joel Rose/NPR\" width=\"1120\" height=\"840\" class=\"size-full wp-image-66000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ralph Erenzo, co-founder of Tuthilltown Spirits, transformed an old grain mill in Gardiner, N.Y., into one of the state's first boutique distilleries to open in New York since Prohibition. Photo: Joel Rose/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/22/203284519/NY-DISTILLERIES-COMEBACK\">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/159989569/joel-rose\">Joel Rose\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/22/203284519/NY-DISTILLERIES-COMEBACK\">The Salt at NPR Food\u003c/a> (7/22/13)\u003c/p>\n\u003cp>A century ago, New York could claim that much of its liquor was local, thanks to distilleries large and small that supplied a lot of the whiskey, gin and rum that kept New York City (and the rest of North America) lubricated. Then Prohibition arrived and the industry largely dried up, before trickling back to life in the 21st century.\u003c/p>\n\u003cp>Now, distillers in New York state are toasting a revival 80 years in the making.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tuthilltown.com/\">Tuthilltown Spirits\u003c/a> is one of the first boutique distilleries to open in New York since Prohibition. It's been 12 years since co-founder Ralph Erenzo bought the property in Gardiner, N.Y., a rustic corner of the Hudson Valley about 75 miles north of Manhattan.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In his first career, Erenzo owned a climbing gym in New York City. He was looking for an agricultural product he could make in the Hudson Valley. Then Erenzo found out about a recent change in New York law that cut the licensing fee to open a small distillery dramatically — from $65,000 to just $1,000.\u003c/p>\n\u003cp>\"We knew less than nothing about this business,\" says Erenzo. But today his distillery turns out thousands of bottles a day, many under the brand name Hudson Whiskey.\u003c/p>\n\u003cp>The first spirit he created is a clear, colorless corn whiskey. \"It's clear like this because it doesn't go into an oak barrel,\" he says. \"This is right off the still. Legal moonshine, you might say.\"\u003c/p>\n\u003cp>That corn whiskey may be clear, but it's definitely not weak. The flavor is sweet, grainy and boozy. Hudson also sells something darker, the color of maple syrup. The flavor is more complex, with hints of caramel and vanilla. \"[It] is the first bourbon whiskey ever made in New York,\" says Erenzo. \"And it was the first aged whiskey legally made in New York since Prohibition.\"\u003c/p>\n\u003cfigure id=\"attachment_66001\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/distillery2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/distillery2.jpg\" alt=\"Tuthilltown Spirits in New York makes a clear corn whiskey, and the first legal aged whiskey in the state since Prohibition, among other products. Photo: Joel Rose/NPR\" width=\"1120\" height=\"840\" class=\"size-full wp-image-66001\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tuthilltown Spirits in New York makes a clear corn whiskey, and the first legal aged whiskey in the state since Prohibition, among other products. Photo: Joel Rose/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Now there are dozens of distilleries operating in New York State, from the Adirondacks to Brooklyn.\u003c/p>\n\u003cp>At the Shanty Bar, attached to the five-year-old \u003ca href=\"nydistilling.com\">New York Distilling Company\u003c/a> in Williamsburg, Brooklyn, co-founder Allen Katz pours a cocktail with the company's Perry's Tot Gin. It's made with juniper and nine other botanicals and spices, including coriander, citrus, star anise and even green cardamom pods.\u003c/p>\n\u003cp>Katz says the landscape of emerging distilleries in New York harkens back to the heyday of the state's liquor industry. \"If you go back to the 1800s, people were making all different types of spirits,\" says Katz: gin, whiskey, rum and apple jack.\u003c/p>\n\u003cp>There was also a widespread appreciation for those spirits in New York's thriving bar culture; then, the 18th Amendment put a stop to legal alcohol production. The distilling industry in New York then either disappeared, or went underground.\u003c/p>\n\u003cp>\"It not only killed the bar culture, but it killed our taste buds,\" says Katz. \"The idea of having quality spirits behind a bar in a consistent nature really became forgotten.\"\u003c/p>\n\u003cp>Prohibition ended in 1933. But it was already too late for small distillers in New York who'd gone out business. Today if you look behind most bars in this country, you're likely to see the same few mega-brands of whiskey, gin and vodka. But that's starting to change as the growing interest in \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/07/171409157/who-grew-your-pint-how-craft-brews-boost-local-farmers\">local food, beer and wine\u003c/a> moves into the hard stuff.\u003c/p>\n\u003cp>The rebirth of New York's distilling industry is drawing in entrepreneurs from other lines of work. \"I used to have a desk job that I hated,\" says Brad Estabrooke. When Estabrooke lost that desk job as a bond trader in 2009, he opened \u003ca href=\"brkdistilling.com\">Breuckelen Distilling\u003c/a> in an old warehouse near the Brooklyn waterfront.\u003c/p>\n\u003cp>Estabrooke's operation is basically a higher-tech version of the same thing distillers have been doing for centuries. He starts with local grains and lets them ferment in big tanks. Then he boils the results in a copper still to release the highly alcoholic vapor.\u003c/p>\n\u003cp>\"The idea that we are bringing in ingredients and actually making something — that is the part that makes me feel like we're connecting to this ancient, old activity,\" says Estabrooke. When I ask if he's making as much money as he was in his original career, Estabrooke laughs. \"No, not even close,\" he says. Though Estabrooke adds that the company should turn a profit soon.\u003c/p>\n\u003cp>At Tuthilltown Spirits back in the Hudson Valley, Erenzo has already scaled up to employ 26 people. He says craft distilleries are starting to have a real economic impact in New York, and beyond.\u003c/p>\n\u003cp>\"People are getting hired. Old buildings are being reused,\" says Erenzo. \"A craft is being reestablished in this country that hasn't existed for 70 or 80 years cause of Prohibition. People are building cooperages and malt houses. This is a rebirth of a whole industry.\"\u003c/p>\n\u003cp>But this new spirits industry is not exactly like the old one. Many of the new distillers are less tied to tradition, and \"willing to try just about anything,\" Erenzo says. And that's making it a very interesting time to pour a 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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"disqusTitle": "From Ramen To Rotini: Following The Noodles Of The Silk Road ",
"title": "From Ramen To Rotini: Following The Noodles Of The Silk Road ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_65974\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/wontons.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/wontons.jpg\" alt=\"A member of the staff at the one-Michelin-starred restaurant Ho Hung Kee prepares wontons in Hong Kong. Photo: AFP/AFP/Getty Images\" width=\"1120\" height=\"839\" class=\"size-full wp-image-65974\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A member of the staff at the one-Michelin-starred restaurant Ho Hung Kee prepares wontons in Hong Kong. Photo: AFP/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/20/203298888/from-ramen-to-rotini-following-the-noodles-of-the-silk-road\">Weekend Edition Saturday\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/wesat/2013/07/20130720_wesat_08.mp3\"] \u003c/p>\n\u003cp>Post by Anna Haensch, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/20/203298888/from-ramen-to-rotini-following-the-noodles-of-the-silk-road\">The Salt at NPR Food\u003c/a> (7/20/13)\u003c/p>\n\u003cp>Popular lore has it that the Italian merchant Marco Polo was responsible for introducing the noodle to China. This legend appeals to Italians, but if you ask the Chinese, they may beg to differ.\u003c/p>\n\u003cfigure id=\"attachment_65977\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/silk_route.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/silk_route-290x162.jpg\" alt=\"The Silk Road stretched from Eastern China to Europe and was the primary route for merchants in the ancient Chinese silk trade. Photo: Wikimedia Commons\" width=\"290\" height=\"162\" class=\"size-medium wp-image-65977\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Silk Road stretched from Eastern China to Europe and was the primary route for merchants in the ancient Chinese silk trade. Photo: Wikimedia Commons\u003c/figcaption>\u003c/figure>\n\u003cp>In her latest book, \u003cem>\u003ca href=\"http://jenlinliu.com/blog/\">On the Noodle Road\u003c/a>, \u003c/em>author \u003ca href=\"http://jenlinliu.com\">Jen Lin-Liu\u003c/a> chronicles a six-month journey along the historic Silk Road from eastern China, through central Asia, Turkey, Iran and eventually arriving in Italy, in search of the true origin of the noodle.\u003c/p>\n\u003cp>As Lin-Liu tells NPR's Linda Wertheimer, the myth of pasta traveling from West to East was first popularized by \u003cem>Macaroni Journal\u003c/em>, the official trade journal of the pasta manufacturers of the U.S. In 1929, the journal had a story \"about how Marco Polo arrived at a destination that seemed more South Pacific than Chinese and came across natives drying strands of dough.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But this couldn't possibly be correct. \"As it turns out, the Chinese don't dry their pasta the way that Italians do,\" she says.\u003c/p>\n\u003cp>So what are the historical origins of noodles in China?\u003c/p>\n\u003cp>\"China has had a longer tradition of bread than noodles, and the ripping of dough — either boiled or cooked — into a wok of boiling water was how noodles first originated in China,\" says Lin-Liu.\u003c/p>\n\u003cp>In the Tibetan province of Qinghai, Lin-Liu finds women in a restaurant kitchen ripping long, flat strands of noodles by hand to make the square-shaped noodles that are typical to the region. Boiled in water, they are served up in a light mutton broth.\u003c/p>\n\u003cp>\"They're the right texture, chewy; just the right size, like a large postage stamp; and they're stir-fried in a spicy broth with bits of green peppers and onions and either lamb or beef. And they're delicious,\" Lin-Liu says.\u003c/p>\n\u003cfigure id=\"attachment_65976\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/manti.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/manti-290x217.jpg\" alt=\"In Turkey, bits of meat are wrapped in squares of pasta to make manti. Photo: thebittenworld/Flickr\" width=\"290\" height=\"217\" class=\"size-medium wp-image-65976\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In Turkey, bits of meat are wrapped in squares of pasta to make manti. Photo: thebittenworld/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Heading further west, she comes across all manner of small dough parcels containing spiced meats, vegetables and cheeses. The wontons and dumplings of China give way to the \u003cem>manta\u003c/em> of Central Asia, the similarly named \u003cem>manti\u003c/em> of Turkey, and finally, the tortellini of Italy.\u003c/p>\n\u003cp>\"Some people theorized that Ghengis Khan was responsible for carrying these filled pasta dishes all the way from China through Eastern Europe, where of course you have pierogies and other similar dishes,\" says Lin-Liu.\u003c/p>\n\u003cp>But who does pasta best?\u003c/p>\n\u003cp>\"I think that there's a real toss-up between Italy and China,\" Lin-Liu says. \"At both ends of the Silk Road, you really get a refinement of pasta and noodles that you don't really see in the central part of the route.\"\u003c/p>\n\u003cp>But this diversity along the way is what Lin-Liu believes make noodles so pleasurable. Not only can they be prepared in such different ways, but they can be topped with almost anything.\u003cbr>\n\u003cem>\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>\u003cfigure id=\"attachment_65974\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/wontons.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/wontons.jpg\" alt=\"A member of the staff at the one-Michelin-starred restaurant Ho Hung Kee prepares wontons in Hong Kong. Photo: AFP/AFP/Getty Images\" width=\"1120\" height=\"839\" class=\"size-full wp-image-65974\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A member of the staff at the one-Michelin-starred restaurant Ho Hung Kee prepares wontons in Hong Kong. Photo: AFP/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/20/203298888/from-ramen-to-rotini-following-the-noodles-of-the-silk-road\">Weekend Edition Saturday\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Anna Haensch, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/20/203298888/from-ramen-to-rotini-following-the-noodles-of-the-silk-road\">The Salt at NPR Food\u003c/a> (7/20/13)\u003c/p>\n\u003cp>Popular lore has it that the Italian merchant Marco Polo was responsible for introducing the noodle to China. This legend appeals to Italians, but if you ask the Chinese, they may beg to differ.\u003c/p>\n\u003cfigure id=\"attachment_65977\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/silk_route.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/silk_route-290x162.jpg\" alt=\"The Silk Road stretched from Eastern China to Europe and was the primary route for merchants in the ancient Chinese silk trade. Photo: Wikimedia Commons\" width=\"290\" height=\"162\" class=\"size-medium wp-image-65977\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Silk Road stretched from Eastern China to Europe and was the primary route for merchants in the ancient Chinese silk trade. Photo: Wikimedia Commons\u003c/figcaption>\u003c/figure>\n\u003cp>In her latest book, \u003cem>\u003ca href=\"http://jenlinliu.com/blog/\">On the Noodle Road\u003c/a>, \u003c/em>author \u003ca href=\"http://jenlinliu.com\">Jen Lin-Liu\u003c/a> chronicles a six-month journey along the historic Silk Road from eastern China, through central Asia, Turkey, Iran and eventually arriving in Italy, in search of the true origin of the noodle.\u003c/p>\n\u003cp>As Lin-Liu tells NPR's Linda Wertheimer, the myth of pasta traveling from West to East was first popularized by \u003cem>Macaroni Journal\u003c/em>, the official trade journal of the pasta manufacturers of the U.S. In 1929, the journal had a story \"about how Marco Polo arrived at a destination that seemed more South Pacific than Chinese and came across natives drying strands of dough.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But this couldn't possibly be correct. \"As it turns out, the Chinese don't dry their pasta the way that Italians do,\" she says.\u003c/p>\n\u003cp>So what are the historical origins of noodles in China?\u003c/p>\n\u003cp>\"China has had a longer tradition of bread than noodles, and the ripping of dough — either boiled or cooked — into a wok of boiling water was how noodles first originated in China,\" says Lin-Liu.\u003c/p>\n\u003cp>In the Tibetan province of Qinghai, Lin-Liu finds women in a restaurant kitchen ripping long, flat strands of noodles by hand to make the square-shaped noodles that are typical to the region. Boiled in water, they are served up in a light mutton broth.\u003c/p>\n\u003cp>\"They're the right texture, chewy; just the right size, like a large postage stamp; and they're stir-fried in a spicy broth with bits of green peppers and onions and either lamb or beef. And they're delicious,\" Lin-Liu says.\u003c/p>\n\u003cfigure id=\"attachment_65976\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/manti.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/manti-290x217.jpg\" alt=\"In Turkey, bits of meat are wrapped in squares of pasta to make manti. Photo: thebittenworld/Flickr\" width=\"290\" height=\"217\" class=\"size-medium wp-image-65976\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In Turkey, bits of meat are wrapped in squares of pasta to make manti. Photo: thebittenworld/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Heading further west, she comes across all manner of small dough parcels containing spiced meats, vegetables and cheeses. The wontons and dumplings of China give way to the \u003cem>manta\u003c/em> of Central Asia, the similarly named \u003cem>manti\u003c/em> of Turkey, and finally, the tortellini of Italy.\u003c/p>\n\u003cp>\"Some people theorized that Ghengis Khan was responsible for carrying these filled pasta dishes all the way from China through Eastern Europe, where of course you have pierogies and other similar dishes,\" says Lin-Liu.\u003c/p>\n\u003cp>But who does pasta best?\u003c/p>\n\u003cp>\"I think that there's a real toss-up between Italy and China,\" Lin-Liu says. \"At both ends of the Silk Road, you really get a refinement of pasta and noodles that you don't really see in the central part of the route.\"\u003c/p>\n\u003cp>But this diversity along the way is what Lin-Liu believes make noodles so pleasurable. Not only can they be prepared in such different ways, but they can be topped with almost anything.\u003cbr>\n\u003cem>\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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"disqusTitle": "In Oregon, The GMO Wheat Mystery Deepens",
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"content": "\u003cfigure id=\"attachment_65684\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/wheat-lg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/wheat-lg-1024x656.jpg\" alt=\"Wheat grows in a test field at Oregon State University in Corvallis. Some scientists believe that there's a chance that genetically modified wheat found in one farmer's field in May is still in the seed supply. Photo: Natalie Behring/Bloomberg via Getty Images\" width=\"1024\" height=\"656\" class=\"size-large wp-image-65684\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wheat grows in a test field at Oregon State University in Corvallis. Some scientists believe that there's a chance that genetically modified wheat found in one farmer's field in May is still in the seed supply. Photo: Natalie Behring/Bloomberg via Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/17/202684064/in-oregon-the-gmo-wheat-mystery-deepens\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/07/20130717_me_14.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/17/202684064/in-oregon-the-gmo-wheat-mystery-deepens\">The Salt at NPR Food\u003c/a> (7/17/13)\u003c/p>\n\u003cp>The strange case of genetically engineered wheat on a farm in Oregon remains as mysterious as ever. If anything, it's grown more baffling.\u003c/p>\n\u003cp>As we \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/30/187103955/gmo-wheat-found-in-oregon-field-howd-it-get-there\">reported\u003c/a> almost two months ago, the presence of this wheat was revealed earlier this spring when a farmer in eastern Oregon sprayed a field with the weedkiller glyphosate, or Roundup. Most vegetation died, as the farmer intended, but clumps of green wheat stalks kept growing. They apparently had sprouted from grain that was leftover in the field from last year's crop.\u003c/p>\n\u003cp>It was such a strange sight that the farmer wondered if this wheat might be genetically modified to be resistant to glyphosate, just like the popular Roundup Ready versions of corn and soybeans. He called a weed scientist named \u003ca href=\"http://cropandsoil.oregonstate.edu/content/carol-mallory-smith\">Carol Mallory-Smith\u003c/a> at Oregon State University to ask her opinion.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I said I didn't think so,\" recalls Mallory-Smith. The biotech company Monsanto had developed such wheat years earlier, and carried out field trials of it, but those trials ended at least eight years ago. Monsanto never asked for government approval to sell such wheat, and growing it without a permit from the U.S. Department of Agriculture actually would violate the law.\u003c/p>\n\u003cp>\"So I was pretty skeptical, but I said, 'If you send me some samples, I'll test it,' \" Mallory-Smith says.\u003c/p>\n\u003cp>To her surprise the tests came back positive. She passed the samples on to the USDA, which confirmed her results and \u003ca href=\"http://www.aphis.usda.gov/newsroom/2013/05/ge_wheat_detection.shtml\">launched\u003c/a> an investigation.\u003c/p>\n\u003cp>The USDA is trying to answer two big questions about this wheat. First, where else can it be found? Second, how did it get into this farmer's field?\u003c/p>\n\u003cp>Hundreds of millions of dollars could hang on the answer to the first question. If rogue genes are present in America's wheat harvest, some customers — especially in Japan and Korea — say they won't take it.\u003c/p>\n\u003cp>Fortunately for American wheat farmers, the search so far has come up empty. Korea has been testing shipments of U.S. wheat and the USDA has tested thousands of samples collected from farms and seed companies — including the business where that Oregon farmer bought his seed. They've found no GMOs, anywhere.\u003c/p>\n\u003cp>Blake Rowe, CEO of the \u003ca href=\"http://www.owgl.org/about-us/oregon-wheat-commission/\">Oregon Wheat Commission\u003c/a>, expects Japan, which has suspended its purchases of U.S. wheat, to resuming buying when it's sure the wheat is GMO-free. \"We're confident they will come back to the market, but there's a lot of concern about how quickly that will happen,\" he says.\u003c/p>\n\u003cp>Every test that comes up negative eases the worries of the wheat industry, but it also makes the source of this GMO wheat a bigger mystery. Investigators are finding no trail that leads from the Oregon farm back to Monsanto's research operation.\u003c/p>\n\u003cp>Across the wheat-growing areas of the Pacific Northwest, farmers and wheat dealers now are trading speculative theories about how this might have happened.\u003c/p>\n\u003cp>Monsanto's chief technology officer, \u003ca href=\"http://www.monsanto.com/whoweare/Pages/robert-fraley-bio.aspx\">Robert Fraley\u003c/a>, \u003ca href=\"http://www.monsanto.com/gmwheat/Documents/roundup-ready-wheat-briefing-06-21-13.pdf\">laid out\u003c/a> a particularly attention-grabbing scenario a few weeks ago during in a conference call with reporters. \"The fact pattern indicates the strong possibility that someone intentionally introduced wheat seed containing the CP4 event into his field, sometime after that farmer initially planted it,\" Fraley said, referring to Monsanto's Roundup resistance gene\u003c/p>\n\u003cp>As for a motive, \"there are folks who don't like biotechnology and would use this as an opportunity to create problems,\" Fraley continued. He speculated that anti-biotech activists may have stolen wheat from one of Monsanto's field trials of GMO wheat. They could have stored this grain for a decade, then planted it in a field and waited for a farmer to discover it.\u003c/p>\n\u003cp>Others find Monsanto's theory dubious, or \"a stretch,\" as \u003ca href=\"http://cropandsoil.oregonstate.edu/content/robert-zemetra\">Bob Zemetra\u003c/a>, a wheat breeder at Oregon State, puts it.\u003c/p>\n\u003cp>Zemetra thinks an ordinary mistake is more likely: that somebody involved in Monsanto's GMO wheat trials just happened to misplace a bag of wheat at some point. \"Or you have a bag that gets mislabeled and gets put on the shelf and just sits there,\" he says.\u003c/p>\n\u003cp>In this scenario, somewhere along the way someone picks up that bag and treats it like normal, conventional wheat seed. Some goes to that farm. Maybe the amount of GMO wheat is so small that tests now miss it.\u003c/p>\n\u003cp>Zemetra admits that his scenario isn't exactly convincing, either. But he's heard nothing better.\u003c/p>\n\u003cp>Bernadette Juarez, an official with the USDA's Animal and Plant Health Inspection Service who is in charge of the investigation, says the agency is now analyzing the genetic makeup of the GMO wheat, to figure out exactly which genetic variety of wheat it is. This will be a clue to its source; it should pinpoint, for instance, which of Monsanto's many different field trials involved that variety.\u003c/p>\n\u003cp>Maybe investigators will be able to pick up a trail of rogue wheat leading from one of those trials to the farm in eastern Oregon. If not, the case may remain a mystery. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/17/202684064/in-oregon-the-gmo-wheat-mystery-deepens\">The Salt at NPR Food\u003c/a> (7/17/13)\u003c/p>\n\u003cp>The strange case of genetically engineered wheat on a farm in Oregon remains as mysterious as ever. If anything, it's grown more baffling.\u003c/p>\n\u003cp>As we \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/30/187103955/gmo-wheat-found-in-oregon-field-howd-it-get-there\">reported\u003c/a> almost two months ago, the presence of this wheat was revealed earlier this spring when a farmer in eastern Oregon sprayed a field with the weedkiller glyphosate, or Roundup. Most vegetation died, as the farmer intended, but clumps of green wheat stalks kept growing. They apparently had sprouted from grain that was leftover in the field from last year's crop.\u003c/p>\n\u003cp>It was such a strange sight that the farmer wondered if this wheat might be genetically modified to be resistant to glyphosate, just like the popular Roundup Ready versions of corn and soybeans. He called a weed scientist named \u003ca href=\"http://cropandsoil.oregonstate.edu/content/carol-mallory-smith\">Carol Mallory-Smith\u003c/a> at Oregon State University to ask her opinion.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I said I didn't think so,\" recalls Mallory-Smith. The biotech company Monsanto had developed such wheat years earlier, and carried out field trials of it, but those trials ended at least eight years ago. Monsanto never asked for government approval to sell such wheat, and growing it without a permit from the U.S. Department of Agriculture actually would violate the law.\u003c/p>\n\u003cp>\"So I was pretty skeptical, but I said, 'If you send me some samples, I'll test it,' \" Mallory-Smith says.\u003c/p>\n\u003cp>To her surprise the tests came back positive. She passed the samples on to the USDA, which confirmed her results and \u003ca href=\"http://www.aphis.usda.gov/newsroom/2013/05/ge_wheat_detection.shtml\">launched\u003c/a> an investigation.\u003c/p>\n\u003cp>The USDA is trying to answer two big questions about this wheat. First, where else can it be found? Second, how did it get into this farmer's field?\u003c/p>\n\u003cp>Hundreds of millions of dollars could hang on the answer to the first question. If rogue genes are present in America's wheat harvest, some customers — especially in Japan and Korea — say they won't take it.\u003c/p>\n\u003cp>Fortunately for American wheat farmers, the search so far has come up empty. Korea has been testing shipments of U.S. wheat and the USDA has tested thousands of samples collected from farms and seed companies — including the business where that Oregon farmer bought his seed. They've found no GMOs, anywhere.\u003c/p>\n\u003cp>Blake Rowe, CEO of the \u003ca href=\"http://www.owgl.org/about-us/oregon-wheat-commission/\">Oregon Wheat Commission\u003c/a>, expects Japan, which has suspended its purchases of U.S. wheat, to resuming buying when it's sure the wheat is GMO-free. \"We're confident they will come back to the market, but there's a lot of concern about how quickly that will happen,\" he says.\u003c/p>\n\u003cp>Every test that comes up negative eases the worries of the wheat industry, but it also makes the source of this GMO wheat a bigger mystery. Investigators are finding no trail that leads from the Oregon farm back to Monsanto's research operation.\u003c/p>\n\u003cp>Across the wheat-growing areas of the Pacific Northwest, farmers and wheat dealers now are trading speculative theories about how this might have happened.\u003c/p>\n\u003cp>Monsanto's chief technology officer, \u003ca href=\"http://www.monsanto.com/whoweare/Pages/robert-fraley-bio.aspx\">Robert Fraley\u003c/a>, \u003ca href=\"http://www.monsanto.com/gmwheat/Documents/roundup-ready-wheat-briefing-06-21-13.pdf\">laid out\u003c/a> a particularly attention-grabbing scenario a few weeks ago during in a conference call with reporters. \"The fact pattern indicates the strong possibility that someone intentionally introduced wheat seed containing the CP4 event into his field, sometime after that farmer initially planted it,\" Fraley said, referring to Monsanto's Roundup resistance gene\u003c/p>\n\u003cp>As for a motive, \"there are folks who don't like biotechnology and would use this as an opportunity to create problems,\" Fraley continued. He speculated that anti-biotech activists may have stolen wheat from one of Monsanto's field trials of GMO wheat. They could have stored this grain for a decade, then planted it in a field and waited for a farmer to discover it.\u003c/p>\n\u003cp>Others find Monsanto's theory dubious, or \"a stretch,\" as \u003ca href=\"http://cropandsoil.oregonstate.edu/content/robert-zemetra\">Bob Zemetra\u003c/a>, a wheat breeder at Oregon State, puts it.\u003c/p>\n\u003cp>Zemetra thinks an ordinary mistake is more likely: that somebody involved in Monsanto's GMO wheat trials just happened to misplace a bag of wheat at some point. \"Or you have a bag that gets mislabeled and gets put on the shelf and just sits there,\" he says.\u003c/p>\n\u003cp>In this scenario, somewhere along the way someone picks up that bag and treats it like normal, conventional wheat seed. Some goes to that farm. Maybe the amount of GMO wheat is so small that tests now miss it.\u003c/p>\n\u003cp>Zemetra admits that his scenario isn't exactly convincing, either. But he's heard nothing better.\u003c/p>\n\u003cp>Bernadette Juarez, an official with the USDA's Animal and Plant Health Inspection Service who is in charge of the investigation, says the agency is now analyzing the genetic makeup of the GMO wheat, to figure out exactly which genetic variety of wheat it is. This will be a clue to its source; it should pinpoint, for instance, which of Monsanto's many different field trials involved that variety.\u003c/p>\n\u003cp>Maybe investigators will be able to pick up a trail of rogue wheat leading from one of those trials to the farm in eastern Oregon. If not, the case may remain a mystery. \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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"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.",
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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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"politicalbreakdown": {
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"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": {
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"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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},
"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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},
"science-friday": {
"id": "science-friday",
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"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": {
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"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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