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"disqusTitle": "Mastering A Sea Monster: From Greece, A Lesson In Grilling Octopus",
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"content": "\u003cfigure id=\"attachment_63986\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/octopus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/octopus-1024x574.jpg\" alt=\"For octopus flesh to be tender enough to grill, it must be dried in the sun at least one full day. Photo: Joanna Kakissis for NPR\" width=\"1024\" height=\"574\" class=\"size-large wp-image-63986\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For octopus flesh to be tender enough to grill, it must be dried in the sun at least one full day.\u003cbr>Photo: Joanna Kakissis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/21/193904507/mastering-a-sea-monster-from-greece-a-lesson-in-grilling-octopus\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/06/20130621_atc_05.mp3\"] \u003c/p>\n\u003cp>Post by Joanna Kakissis, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/21/193904507/mastering-a-sea-monster-from-greece-a-lesson-in-grilling-octopus\">The Salt at NPR Food\u003c/a> (6/21/13)\u003c/p>\n\u003cp>The Greeks have been eating octopus since ancient times, and it's still on the menu of the country's many \u003cem>psarotavernes\u003c/em>, or fish taverns.\u003c/p>\n\u003cp>On the islands, where the catch is often fresh, octopus is grilled over charcoal, seasoned with fresh lemon and served with \u003ca href=\"http://greekfood.about.com/od/mezethesdrinks/a/Ouzo.htm\">ouzo\u003c/a>. Friends and families often share this special summer \u003cem>meze\u003c/em> during a hot day at the beach.\u003c/p>\n\u003cp>On Aegina, an island of pistachio trees off the coast of Athens in the Saronic Gulf, some of the best grilled octopus can be found in the southern seaside village of \u003ca href=\"http://www.fodors.com/world/europe/greece/attica-the-saronic-gulf-islands-and-delphi/review-469225.html\">Perdika\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Small sailboats and speedboats are docked in the tiny port. Just above the port are the fish tavernas. The busiest is Miltos, a whitewashed little place with blue doors and outdoor tables. A street musician with a sunburned face plays a folk song on his clarinet. He weaves through tables, serenading local families, Spanish tourists and me and two journalist friends from Athens.\u003c/p>\n\u003cp>A young waiter runs through the menu. \"Sea urchin salad, eggplant dip, fish roe dip, sardines, red mullet and, of course, octopus,\" he says. \"The grilled octopus is especially good.\"\u003c/p>\n\u003cfigure id=\"attachment_63991\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/octopus-plate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/octopus-plate-1024x767.jpg\" alt=\"Grilled octopus at Miltos, a seaside tavern on the island of Aegina. Photo: Joanna Kakissis for NPR\" width=\"1024\" height=\"767\" class=\"size-large wp-image-63991\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled octopus at Miltos, a seaside tavern on the island of Aegina. Photo: Joanna Kakissis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>He motions over his shoulder to a man with a bushy mustache and a graying ponytail — Spiros Nikolaidis, the grillmaster at Miltos taverna. He's sprinkling sea salt on foot-long octopus tentacles that are cooking over a hot outdoor grill.\u003c/p>\n\u003cp>\"How long does it take for one of those to cook?\" I ask, looking at a sizzling tentacle.\u003c/p>\n\u003cp>\"Thirty minutes, maybe 45,\" he says. \"It depends on how much time the octopus has spent drying in the sun.\"\u003c/p>\n\u003cp>He points to the tavern's rooftop terrace. Two pink octopi — or is it octopuses? — are hanging like shirts on a clothesline.\u003c/p>\n\u003cp>\"They've been up there since morning,\" says Miltiadis \"Miltos\" Trimis, the taverna's owner.\u003c/p>\n\u003cp>As a young man, Trimis traveled the world as part of Greece's merchant marine. In 1987, after getting married and starting a family, he opened his taverna on Aegina, where some of his relatives lived.\u003c/p>\n\u003cp>\"We get our fish straight from the fishermen's boats,\" he says. \"Fresh fish grilled right away is always delicious.\"\u003c/p>\n\u003cp>Octopus is more complicated.\u003c/p>\n\u003cp>A fisherman usually traps an octopus and kill it by slicing a nerve between the eyes. Then he — or in rare cases, she — beats the carcass on a rock up to 100 times to wring out the water.\u003c/p>\n\u003cp>\"Like any creature, the octopus is made mostly of water,\" writes Peter Minakis, a Greek-Canadian food writer, on his popular food blog \u003ca href=\"http://www.kalofagas.ca\" target=\"_blank\">Kalofagas\u003c/a>. \"If one were to throw an octopus from sea to grill, all that water in the octopus would simply steam it into a rubbery mass.\"\u003c/p>\n\u003cp>That's why Trimis hangs a fresh catch to dry.\u003c/p>\n\u003cp>\"We hang [the octopus] on the clothesline first thing in the morning and don't take it down until the evening,\" he says. \"In the old days, when there weren't freezers, people here used to sun the octopus for days until it was tiny and fit into a little carafe. But it expanded to its original size when it was cooked.\"\u003c/p>\n\u003cp>For cooks who do not live on the Greek islands, Minakis suggests braising a fresh or frozen octopus until it's about half its original size. He often \u003ca href=\"http://www.kalofagas.ca/2009/07/07/grilled-octopus-x%CF%84%CE%B1%CF%80%CF%8C%CE%B4%CE%B9-%CF%83%CF%87%CE%AC%CF%81%CE%B1%CF%82/\" target=\"_blank\">adds a wine cork\u003c/a> to help in the reduction.\u003c/p>\n\u003cp>My friends and I toast when our plate of grilled octopus arrives. Spiros Nikolaidis, the grillmaster, has cut up the tentacles into one-inch pieces and served them with wedges of lemon.\u003c/p>\n\u003cp>My friend Deepa, an adventurous eater who once ate raw camel's liver, is trying it for the first time.\u003c/p>\n\u003cp>\"You know what's really interesting?\" she says. \"I thought it'd be more rubbery than it is. It's kind of crunchy and chewy at the same time, if that makes any sense. And it has just this little bit of lemon, which is just perfect on it. It's light and refreshing at the same time, and it'll go down really well with this wine.\"\u003c/p>\n\u003cp>Nikolaidis adds more tentacles to the fire.\u003c/p>\n\u003cp>He's been grilling octopus for 17 years and can tell when the meat is white and tender.\u003c/p>\n\u003cp>But he says he's repulsed by the idea of tasting it.\u003c/p>\n\u003cp>\"I won't eat octopus,\" he says. \"I will eat anything but octopus.\"\u003c/p>\n\u003chr>\n\u003ch3>\u003cem>Recipe: \u003cstrong>\u003ca href=\"http://www.kalofagas.ca\" target=\"_blank\">Peter Minakis\u003c/a>' \u003c/strong>\u003c/em>\u003cstrong>Grilled Octopus\u003c/strong>\u003c/h3>\n\u003cp>1 medium to large octopus, beak and ink-sac removed (most octopi are already cleaned)\u003c/p>\n\u003cp>1/3 cup red wine\u003c/p>\n\u003cp>Balsamic or wine vinegar\u003c/p>\n\u003cp>Black pepper, cracked\u003c/p>\n\u003cp>Greek oregano, fresh or dry\u003c/p>\n\u003cp>Extra virgin olive oil\u003c/p>\n\u003cp>Salt\u003c/p>\n\u003cp>Lemon wedges\u003c/p>\n\u003cp>Place your octopus (throwing in the cork is optional) in a pot over high heat and cover. Allow the octopus to boil for about 5-8 minutes. Take the lid off and have a look to see if the liquid has been released (the octopus should be almost covered in liquid). Place the cover back on and reduce the heat to a medium-low and simmer for about 45 minutes (checking occasionally to see if there's enough braising liquid). You may add some more water and continue to braise until the octopus is fork-tender.\u003c/p>\n\u003cp>Remove from the heat and add wine, balsamic vinegar and some Greek oregano. Allow the octopus to steep until the liquid has cooled or place in the fridge overnight.\u003c/p>\n\u003cp>When ready to grill, pre-heat gas or charcoal grill to a high heat. You may cut the octopus now or after it's grilled.\u003c/p>\n\u003cp>Take the octopus out of the liquid and place in a bowl. Add some olive oil, balsamic vinegar, dried Greek oregano, freshly ground black pepper. Sea salt is optional.\u003c/p>\n\u003cp>Place the octopus on the grill and sear for about 2-3 minutes on both sides. Remove and place on a serving plate. Drizzle with extra virgin olive oil, a squeeze of fresh lemon juice, a good sprinkle of dried Greek oregano and a little sea salt.\u003c/p>\n\u003cp>Serve as part of an array of Greek seafood appetizers (\u003cem>mezedes\u003c/em>) with some ouzo or tsipouro.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Recipe: Basic Grilled Octopus\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>Adapted from \u003c/em>8x8x8\u003cem> by Alexander Kalligas and Haris Kalligas. Published by Akroneon Monemvasia.\u003c/em>\u003c/p>\n\u003cp>Beat the octopus 100 times on a smooth rock, then rub it on the rock with a circular movement, sprinkling it often with sea-water, until the tentacles become curly or the membrane between them can be easily torn. It can be preserved very well in deep freeze for several months. It is often more tender and tasty if it rests for some time in the freezer before cooking.\u003c/p>\n\u003cp>Cut octopus into pieces about 12 cm long.\u003c/p>\n\u003cp>Place the pieces over a low-burning charcoal fire. Add sea salt. Turn every few minutes and check if the tentacles are fork-tender.\u003c/p>\n\u003cp>Cook for about 30 minutes, then add freshly-squeezed lemon juice. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_63986\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/octopus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/octopus-1024x574.jpg\" alt=\"For octopus flesh to be tender enough to grill, it must be dried in the sun at least one full day. Photo: Joanna Kakissis for NPR\" width=\"1024\" height=\"574\" class=\"size-large wp-image-63986\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For octopus flesh to be tender enough to grill, it must be dried in the sun at least one full day.\u003cbr>Photo: Joanna Kakissis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/21/193904507/mastering-a-sea-monster-from-greece-a-lesson-in-grilling-octopus\">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 Joanna Kakissis, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/21/193904507/mastering-a-sea-monster-from-greece-a-lesson-in-grilling-octopus\">The Salt at NPR Food\u003c/a> (6/21/13)\u003c/p>\n\u003cp>The Greeks have been eating octopus since ancient times, and it's still on the menu of the country's many \u003cem>psarotavernes\u003c/em>, or fish taverns.\u003c/p>\n\u003cp>On the islands, where the catch is often fresh, octopus is grilled over charcoal, seasoned with fresh lemon and served with \u003ca href=\"http://greekfood.about.com/od/mezethesdrinks/a/Ouzo.htm\">ouzo\u003c/a>. Friends and families often share this special summer \u003cem>meze\u003c/em> during a hot day at the beach.\u003c/p>\n\u003cp>On Aegina, an island of pistachio trees off the coast of Athens in the Saronic Gulf, some of the best grilled octopus can be found in the southern seaside village of \u003ca href=\"http://www.fodors.com/world/europe/greece/attica-the-saronic-gulf-islands-and-delphi/review-469225.html\">Perdika\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Small sailboats and speedboats are docked in the tiny port. Just above the port are the fish tavernas. The busiest is Miltos, a whitewashed little place with blue doors and outdoor tables. A street musician with a sunburned face plays a folk song on his clarinet. He weaves through tables, serenading local families, Spanish tourists and me and two journalist friends from Athens.\u003c/p>\n\u003cp>A young waiter runs through the menu. \"Sea urchin salad, eggplant dip, fish roe dip, sardines, red mullet and, of course, octopus,\" he says. \"The grilled octopus is especially good.\"\u003c/p>\n\u003cfigure id=\"attachment_63991\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/octopus-plate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/octopus-plate-1024x767.jpg\" alt=\"Grilled octopus at Miltos, a seaside tavern on the island of Aegina. Photo: Joanna Kakissis for NPR\" width=\"1024\" height=\"767\" class=\"size-large wp-image-63991\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled octopus at Miltos, a seaside tavern on the island of Aegina. Photo: Joanna Kakissis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>He motions over his shoulder to a man with a bushy mustache and a graying ponytail — Spiros Nikolaidis, the grillmaster at Miltos taverna. He's sprinkling sea salt on foot-long octopus tentacles that are cooking over a hot outdoor grill.\u003c/p>\n\u003cp>\"How long does it take for one of those to cook?\" I ask, looking at a sizzling tentacle.\u003c/p>\n\u003cp>\"Thirty minutes, maybe 45,\" he says. \"It depends on how much time the octopus has spent drying in the sun.\"\u003c/p>\n\u003cp>He points to the tavern's rooftop terrace. Two pink octopi — or is it octopuses? — are hanging like shirts on a clothesline.\u003c/p>\n\u003cp>\"They've been up there since morning,\" says Miltiadis \"Miltos\" Trimis, the taverna's owner.\u003c/p>\n\u003cp>As a young man, Trimis traveled the world as part of Greece's merchant marine. In 1987, after getting married and starting a family, he opened his taverna on Aegina, where some of his relatives lived.\u003c/p>\n\u003cp>\"We get our fish straight from the fishermen's boats,\" he says. \"Fresh fish grilled right away is always delicious.\"\u003c/p>\n\u003cp>Octopus is more complicated.\u003c/p>\n\u003cp>A fisherman usually traps an octopus and kill it by slicing a nerve between the eyes. Then he — or in rare cases, she — beats the carcass on a rock up to 100 times to wring out the water.\u003c/p>\n\u003cp>\"Like any creature, the octopus is made mostly of water,\" writes Peter Minakis, a Greek-Canadian food writer, on his popular food blog \u003ca href=\"http://www.kalofagas.ca\" target=\"_blank\">Kalofagas\u003c/a>. \"If one were to throw an octopus from sea to grill, all that water in the octopus would simply steam it into a rubbery mass.\"\u003c/p>\n\u003cp>That's why Trimis hangs a fresh catch to dry.\u003c/p>\n\u003cp>\"We hang [the octopus] on the clothesline first thing in the morning and don't take it down until the evening,\" he says. \"In the old days, when there weren't freezers, people here used to sun the octopus for days until it was tiny and fit into a little carafe. But it expanded to its original size when it was cooked.\"\u003c/p>\n\u003cp>For cooks who do not live on the Greek islands, Minakis suggests braising a fresh or frozen octopus until it's about half its original size. He often \u003ca href=\"http://www.kalofagas.ca/2009/07/07/grilled-octopus-x%CF%84%CE%B1%CF%80%CF%8C%CE%B4%CE%B9-%CF%83%CF%87%CE%AC%CF%81%CE%B1%CF%82/\" target=\"_blank\">adds a wine cork\u003c/a> to help in the reduction.\u003c/p>\n\u003cp>My friends and I toast when our plate of grilled octopus arrives. Spiros Nikolaidis, the grillmaster, has cut up the tentacles into one-inch pieces and served them with wedges of lemon.\u003c/p>\n\u003cp>My friend Deepa, an adventurous eater who once ate raw camel's liver, is trying it for the first time.\u003c/p>\n\u003cp>\"You know what's really interesting?\" she says. \"I thought it'd be more rubbery than it is. It's kind of crunchy and chewy at the same time, if that makes any sense. And it has just this little bit of lemon, which is just perfect on it. It's light and refreshing at the same time, and it'll go down really well with this wine.\"\u003c/p>\n\u003cp>Nikolaidis adds more tentacles to the fire.\u003c/p>\n\u003cp>He's been grilling octopus for 17 years and can tell when the meat is white and tender.\u003c/p>\n\u003cp>But he says he's repulsed by the idea of tasting it.\u003c/p>\n\u003cp>\"I won't eat octopus,\" he says. \"I will eat anything but octopus.\"\u003c/p>\n\u003chr>\n\u003ch3>\u003cem>Recipe: \u003cstrong>\u003ca href=\"http://www.kalofagas.ca\" target=\"_blank\">Peter Minakis\u003c/a>' \u003c/strong>\u003c/em>\u003cstrong>Grilled Octopus\u003c/strong>\u003c/h3>\n\u003cp>1 medium to large octopus, beak and ink-sac removed (most octopi are already cleaned)\u003c/p>\n\u003cp>1/3 cup red wine\u003c/p>\n\u003cp>Balsamic or wine vinegar\u003c/p>\n\u003cp>Black pepper, cracked\u003c/p>\n\u003cp>Greek oregano, fresh or dry\u003c/p>\n\u003cp>Extra virgin olive oil\u003c/p>\n\u003cp>Salt\u003c/p>\n\u003cp>Lemon wedges\u003c/p>\n\u003cp>Place your octopus (throwing in the cork is optional) in a pot over high heat and cover. Allow the octopus to boil for about 5-8 minutes. Take the lid off and have a look to see if the liquid has been released (the octopus should be almost covered in liquid). Place the cover back on and reduce the heat to a medium-low and simmer for about 45 minutes (checking occasionally to see if there's enough braising liquid). You may add some more water and continue to braise until the octopus is fork-tender.\u003c/p>\n\u003cp>Remove from the heat and add wine, balsamic vinegar and some Greek oregano. Allow the octopus to steep until the liquid has cooled or place in the fridge overnight.\u003c/p>\n\u003cp>When ready to grill, pre-heat gas or charcoal grill to a high heat. You may cut the octopus now or after it's grilled.\u003c/p>\n\u003cp>Take the octopus out of the liquid and place in a bowl. Add some olive oil, balsamic vinegar, dried Greek oregano, freshly ground black pepper. Sea salt is optional.\u003c/p>\n\u003cp>Place the octopus on the grill and sear for about 2-3 minutes on both sides. Remove and place on a serving plate. Drizzle with extra virgin olive oil, a squeeze of fresh lemon juice, a good sprinkle of dried Greek oregano and a little sea salt.\u003c/p>\n\u003cp>Serve as part of an array of Greek seafood appetizers (\u003cem>mezedes\u003c/em>) with some ouzo or tsipouro.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Recipe: Basic Grilled Octopus\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>Adapted from \u003c/em>8x8x8\u003cem> by Alexander Kalligas and Haris Kalligas. Published by Akroneon Monemvasia.\u003c/em>\u003c/p>\n\u003cp>Beat the octopus 100 times on a smooth rock, then rub it on the rock with a circular movement, sprinkling it often with sea-water, until the tentacles become curly or the membrane between them can be easily torn. It can be preserved very well in deep freeze for several months. It is often more tender and tasty if it rests for some time in the freezer before cooking.\u003c/p>\n\u003cp>Cut octopus into pieces about 12 cm long.\u003c/p>\n\u003cp>Place the pieces over a low-burning charcoal fire. Add sea salt. Turn every few minutes and check if the tentacles are fork-tender.\u003c/p>\n\u003cp>Cook for about 30 minutes, then add freshly-squeezed lemon juice. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_63949\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/veggiecircadianrhythms.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/veggiecircadianrhythms-1024x767.jpg\" alt=\"Researchers at Rice University conducted lab studies using light-dark cycles to try to coax more beneficial compounds out of fruits and vegetables. Photo: Heather Rousseau/NPR\" width=\"1024\" height=\"767\" class=\"size-large wp-image-63949\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Researchers at Rice University conducted lab studies using light-dark cycles to try to coax more beneficial compounds out of fruits and vegetables. 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/2013/06/20/193829029/how-circadian-rhythms-give-vegetables-a-healthy-boost\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/06/20130620_atc_15.mp3\"] \u003c/p>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/20/193829029/how-circadian-rhythms-give-vegetables-a-healthy-boost\">The Salt at NPR Food\u003c/a> (6/20/13)\u003c/p>\n\u003cp>Just as we have internal clocks that help regulate the systems in our bodies, fruit and vegetable plants have circadian rhythms, too.\u003c/p>\n\u003cp>And a \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0960982213006295\">new study\u003c/a> published in \u003cem>Current Biology\u003c/em> finds there may be a way to boost some of the beneficial compounds in plants by simulating the light-dark cycle after crops are harvested.\u003c/p>\n\u003cp>So, how does it work?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Well, take \u003ca href=\"http://en.wikipedia.org/wiki/Cruciferous_vegetables\">cruciferous\u003c/a> vegetables such as cabbage, which contains \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Rocz+Panstw+The+Role+of+glucosinolates+in+prevention+of+cancer\">cancer-fighting compounds\u003c/a> called glucosinolates. Studies have shown that glucosinolates secrete enzymes that can remove carcinogens.\u003c/p>\n\u003cp>\"The protective effect of these vegetables is that they rev up the capacity of cells to dispose of toxic compounds,\" says \u003ca href=\"http://www.jhu.edu/jhumag/0408web/talalay.html\">Paul Talalay\u003c/a>, a pharmacologist at Johns Hopkins University.\u003c/p>\n\u003cp>In other words, they help our bodies get rid of harmful substances.\u003c/p>\n\u003cp>Now, as vegetables go from the field to the store to our plate, the levels of these compounds start to fizzle out.\u003c/p>\n\u003cp>If you listen to my story on \u003cem>All Things Considered,\u003c/em> you'll hear how researcher \u003ca href=\"http://biochem.rice.edu/facultydetail.aspx?riceid=557\">Janet Braam\u003c/a> of Rice University and her colleagues conducted lab studies to test the possibilities of coaxing more life\u003cem>\u003c/em> — and more of these beneficial compounds — out of the fruits and vegetables we buy.\u003c/p>\n\u003cp>They put cabbages under light for 12 hours a day, followed by 12 hours of darkness, to try to re-create the light-dark cycle in the field.\u003c/p>\n\u003cp>Prior research has already shown that plants use circadian rhythms to help them judge when to turn on their chemical defenses. Some plants release these beneficial chemicals to fend off bugs in the field or cope with the stresses of heat or drought.\u003c/p>\n\u003cp>\"And sure enough we found that when we put the plants under light-dark cycles, we found periods of accumulation of those [beneficial] chemicals,\" explains Braam.\u003c/p>\n\u003cp>The peak of the compounds came in the afternoon, in the hours before dusk.\u003c/p>\n\u003cp>They were \"significantly higher in the day,\" Braam says — about twice as high. It was as if the plants were still alive, even though they're no longer attached to their roots or the earth. \"This very much surprised us,\" Braam says.\u003c/p>\n\u003cp>Her team found similar responses with a range of crops including lettuce, spinach, sweet potatoes and blueberries.\u003c/p>\n\u003cp>Outside experts seem impressed by the study. \"I'm excited to see this research going on,\" plant researcher \u003ca href=\"http://hortsciences.tamu.edu/people/faculty-2/bhimu-patil/\">Bhimu Patil\u003c/a> told me by phone. And he explains there's a lot of interest in the industry in figuring out ways to retain the beneficial compounds in produce after harvest.\u003c/p>\n\u003cp>Braam is quick to point out that more research is needed to see whether the findings carry over into real-life situations, like our kitchens or in grocery stores. \"It just opens the door to many possibilities,\" says Braam.\u003c/p>\n\u003cp>For instance, it might make sense for supermarkets — or consumers at home — to think abut storing our produce under light-dark cycles.\u003c/p>\n\u003cp>Or maybe it's time for a vegetable happy hour: eating our produce in the hours before dusk when some of the most beneficial compounds are at their peak. \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_63949\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/veggiecircadianrhythms.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/veggiecircadianrhythms-1024x767.jpg\" alt=\"Researchers at Rice University conducted lab studies using light-dark cycles to try to coax more beneficial compounds out of fruits and vegetables. Photo: Heather Rousseau/NPR\" width=\"1024\" height=\"767\" class=\"size-large wp-image-63949\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Researchers at Rice University conducted lab studies using light-dark cycles to try to coax more beneficial compounds out of fruits and vegetables. 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/2013/06/20/193829029/how-circadian-rhythms-give-vegetables-a-healthy-boost\">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/2013/06/20/193829029/how-circadian-rhythms-give-vegetables-a-healthy-boost\">The Salt at NPR Food\u003c/a> (6/20/13)\u003c/p>\n\u003cp>Just as we have internal clocks that help regulate the systems in our bodies, fruit and vegetable plants have circadian rhythms, too.\u003c/p>\n\u003cp>And a \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0960982213006295\">new study\u003c/a> published in \u003cem>Current Biology\u003c/em> finds there may be a way to boost some of the beneficial compounds in plants by simulating the light-dark cycle after crops are harvested.\u003c/p>\n\u003cp>So, how does it work?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Well, take \u003ca href=\"http://en.wikipedia.org/wiki/Cruciferous_vegetables\">cruciferous\u003c/a> vegetables such as cabbage, which contains \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Rocz+Panstw+The+Role+of+glucosinolates+in+prevention+of+cancer\">cancer-fighting compounds\u003c/a> called glucosinolates. Studies have shown that glucosinolates secrete enzymes that can remove carcinogens.\u003c/p>\n\u003cp>\"The protective effect of these vegetables is that they rev up the capacity of cells to dispose of toxic compounds,\" says \u003ca href=\"http://www.jhu.edu/jhumag/0408web/talalay.html\">Paul Talalay\u003c/a>, a pharmacologist at Johns Hopkins University.\u003c/p>\n\u003cp>In other words, they help our bodies get rid of harmful substances.\u003c/p>\n\u003cp>Now, as vegetables go from the field to the store to our plate, the levels of these compounds start to fizzle out.\u003c/p>\n\u003cp>If you listen to my story on \u003cem>All Things Considered,\u003c/em> you'll hear how researcher \u003ca href=\"http://biochem.rice.edu/facultydetail.aspx?riceid=557\">Janet Braam\u003c/a> of Rice University and her colleagues conducted lab studies to test the possibilities of coaxing more life\u003cem>\u003c/em> — and more of these beneficial compounds — out of the fruits and vegetables we buy.\u003c/p>\n\u003cp>They put cabbages under light for 12 hours a day, followed by 12 hours of darkness, to try to re-create the light-dark cycle in the field.\u003c/p>\n\u003cp>Prior research has already shown that plants use circadian rhythms to help them judge when to turn on their chemical defenses. Some plants release these beneficial chemicals to fend off bugs in the field or cope with the stresses of heat or drought.\u003c/p>\n\u003cp>\"And sure enough we found that when we put the plants under light-dark cycles, we found periods of accumulation of those [beneficial] chemicals,\" explains Braam.\u003c/p>\n\u003cp>The peak of the compounds came in the afternoon, in the hours before dusk.\u003c/p>\n\u003cp>They were \"significantly higher in the day,\" Braam says — about twice as high. It was as if the plants were still alive, even though they're no longer attached to their roots or the earth. \"This very much surprised us,\" Braam says.\u003c/p>\n\u003cp>Her team found similar responses with a range of crops including lettuce, spinach, sweet potatoes and blueberries.\u003c/p>\n\u003cp>Outside experts seem impressed by the study. \"I'm excited to see this research going on,\" plant researcher \u003ca href=\"http://hortsciences.tamu.edu/people/faculty-2/bhimu-patil/\">Bhimu Patil\u003c/a> told me by phone. And he explains there's a lot of interest in the industry in figuring out ways to retain the beneficial compounds in produce after harvest.\u003c/p>\n\u003cp>Braam is quick to point out that more research is needed to see whether the findings carry over into real-life situations, like our kitchens or in grocery stores. \"It just opens the door to many possibilities,\" says Braam.\u003c/p>\n\u003cp>For instance, it might make sense for supermarkets — or consumers at home — to think abut storing our produce under light-dark cycles.\u003c/p>\n\u003cp>Or maybe it's time for a vegetable happy hour: eating our produce in the hours before dusk when some of the most beneficial compounds are at their peak. \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": "Paula Deen: Child Of Dixie, Meet The Internet Age",
"title": "Paula Deen: Child Of Dixie, Meet The Internet Age",
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"content": "\u003cfigure id=\"attachment_63924\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/pauladeen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/pauladeen-1024x768.jpg\" alt=\"Will Paula Deen's admission of using a racial slur crumble her empire? Photo: Courtesy of Food Network/AP\" width=\"1024\" height=\"768\" class=\"size-large wp-image-63924\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Will Paula Deen's admission of using a racial slur crumble her empire? Photo: Courtesy of Food Network/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/20/193984884/paula-deen-child-of-dixie-meet-the-internet-age\">The Salt at NPR Food\u003c/a> (6/20/13)\u003c/p>\n\u003cp>Paula Deen may be famous for her deep-fried Southern cooking, but the Internet isn't buying her defense that she used a racial slur because of her deep Dixie roots.\u003c/p>\n\u003cp>News that Food Network star \u003ca href=\"http://www.cnn.com/2013/06/19/showbiz/paula-deen-racial-slur/index.html\">Deen admitted\u003c/a> to using the N-word has set the Internet on fire, inspiring the Twitter hashtag \u003ca href=\"https://twitter.com/search?q=%23PaulasBestDishes&src=tyah\">#PaulasBestDishes\u003c/a>. (Eater has \u003ca href=\"http://eater.com/archives/2013/06/19/the-best-and-worst-paulasbestdishes-tweets-mocking-paula-deen.php\">rounded up\u003c/a> some of the best and worst of the breed.) Among the sample fare:\u003c/p>\n\u003cblockquote>\n\u003cul>\n\u003cli>\"cobblers filled with \"Strange\" Fruit\" (a reference to a\u003ca href=\"http://www.npr.org/2012/09/05/158933012/the-strange-story-of-the-man-behind-strange-fruit\"> racially loaded Billie Holiday song\u003c/a>)\u003c/li>\n\u003cli>\"Brie at last. Brie at last!\"\u003c/li>\n\u003cli>\"Paula Deen can teach you how to properly segregate the eggs whites from the colored yolk.\"\u003c/li>\n\u003cli>\"We Shall Over-Crumb Cake\"\u003c/li>\n\u003c/ul>\n\u003c/blockquote>\n\u003cp>Deen's admission that she used the epithet came during a deposition in a sexual and racial harassment lawsuit filed against her and her brother by a former employee. Trying to contain the controversy, Paula Deen Enterprises issued a statement Thursday that suggested Deen's use of the N-word occurred long ago — after all, she was born in Georgia in 1947, at a time when segregation was still the law of the land in the South. The company statement read in part:\u003c/p>\n\u003cblockquote>\n\u003cp>\"During a deposition where she swore to tell the truth, Ms. Deen recounted having used a racial epithet in the past, speaking largely about a time in American history which was quite different than today,\" the statement reads. \"[Paula] was born 60 years ago when America's South had schools that were segregated, different bathrooms, different restaurants and Americans rode in different parts of the bus. This is not today.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>For those of you just catching up with this story, when Deen was asked by an attorney whether she had used the N-word, she responded, according to the \u003ca href=\"http://www.scribd.com/fullscreen/148813272?access_key=key-1bwrp0z47fo5v3xlbcs7&allow_share=true\">transcript\u003c/a>, \"Yes, of course. ... But that's just not a word that we use as time has gone on. Things have changed since the '60s in the South.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Her attorney Bill Franklin added in a statement that, contrary to media reports, Deen does not condone or find the use of racial epithets acceptable.\u003c/p>\n\u003cp>What the statements of Deen's representatives don't address, however, is the racial tone-deafness that Deen is alleged to have displayed in more recent years.\u003c/p>\n\u003cp>According to the lawsuit, for her brother's wedding in 2007, Deen allegedly wanted a \"true Southern plantation-style wedding\" — including hiring middle-aged black men to serve as waiters in white jackets and black bow ties. As NPR's \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=193965215\">Kathy Lohr reports\u003c/a> on \u003cem>All Things Considered,\u003c/em> during her deposition, Deen said she admired the waiters' professionalism. But Deen denied a former employee's allegations that she used the N-word to describe these black waiters. That allegation probably inspired this #PaulasBestDishes tweet: \"Old-timey black tuxedo cake, served by non-uppity black servants.\"\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=193965215\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/06/20130620_atc_07.mp3\"] \u003c/p>\n\u003cp>But is all this Paula punning and panning likely to crumble her buttery empire — which includes not just TV shows but also cookbooks, a magazine and several restaurants?\u003c/p>\n\u003cp>\"I think anyone in good conscience will have to pause in thinking about supporting her company in light of this,\" says \u003ca href=\"http://userwww.service.emory.edu/~tforman/\">Tyrone Forman\u003c/a>, a sociology professor at Emory University.\u003c/p>\n\u003cp>\"She sells food and catering but also image,\" Forman told Lohr.\u003c/p>\n\u003cp>A spokeswoman for Food Network told NPR that the network will not tolerate any form of discrimination and is monitoring the situation.\u003c/p>\n\u003cp>Ultimately, Deen's fate may lie in the hands of fans, many of whom profess an emotional connection with the celebrity chef. As food anthropologist Christine DuBois \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/11/26/142728673/with-paula-deen-its-not-really-about-the-pie\">told The Salt\u003c/a> back in 2011, for some fans, Deen \"becomes that wonderful neighbor or that grandma who's missing in our lives.\" But if Grandma says something racially insensitive, do you stop inviting her over for dinner? \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": "Revelations that celebrity chef Paula Deen admitted to using a racial epithet have inspired some pretty funny punning online. But they've also raised questions whether the controversy will see Deen's buttery empire crumble.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_63924\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/pauladeen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/pauladeen-1024x768.jpg\" alt=\"Will Paula Deen's admission of using a racial slur crumble her empire? Photo: Courtesy of Food Network/AP\" width=\"1024\" height=\"768\" class=\"size-large wp-image-63924\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Will Paula Deen's admission of using a racial slur crumble her empire? Photo: Courtesy of Food Network/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/20/193984884/paula-deen-child-of-dixie-meet-the-internet-age\">The Salt at NPR Food\u003c/a> (6/20/13)\u003c/p>\n\u003cp>Paula Deen may be famous for her deep-fried Southern cooking, but the Internet isn't buying her defense that she used a racial slur because of her deep Dixie roots.\u003c/p>\n\u003cp>News that Food Network star \u003ca href=\"http://www.cnn.com/2013/06/19/showbiz/paula-deen-racial-slur/index.html\">Deen admitted\u003c/a> to using the N-word has set the Internet on fire, inspiring the Twitter hashtag \u003ca href=\"https://twitter.com/search?q=%23PaulasBestDishes&src=tyah\">#PaulasBestDishes\u003c/a>. (Eater has \u003ca href=\"http://eater.com/archives/2013/06/19/the-best-and-worst-paulasbestdishes-tweets-mocking-paula-deen.php\">rounded up\u003c/a> some of the best and worst of the breed.) Among the sample fare:\u003c/p>\n\u003cblockquote>\n\u003cul>\n\u003cli>\"cobblers filled with \"Strange\" Fruit\" (a reference to a\u003ca href=\"http://www.npr.org/2012/09/05/158933012/the-strange-story-of-the-man-behind-strange-fruit\"> racially loaded Billie Holiday song\u003c/a>)\u003c/li>\n\u003cli>\"Brie at last. Brie at last!\"\u003c/li>\n\u003cli>\"Paula Deen can teach you how to properly segregate the eggs whites from the colored yolk.\"\u003c/li>\n\u003cli>\"We Shall Over-Crumb Cake\"\u003c/li>\n\u003c/ul>\n\u003c/blockquote>\n\u003cp>Deen's admission that she used the epithet came during a deposition in a sexual and racial harassment lawsuit filed against her and her brother by a former employee. Trying to contain the controversy, Paula Deen Enterprises issued a statement Thursday that suggested Deen's use of the N-word occurred long ago — after all, she was born in Georgia in 1947, at a time when segregation was still the law of the land in the South. The company statement read in part:\u003c/p>\n\u003cblockquote>\n\u003cp>\"During a deposition where she swore to tell the truth, Ms. Deen recounted having used a racial epithet in the past, speaking largely about a time in American history which was quite different than today,\" the statement reads. \"[Paula] was born 60 years ago when America's South had schools that were segregated, different bathrooms, different restaurants and Americans rode in different parts of the bus. This is not today.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>For those of you just catching up with this story, when Deen was asked by an attorney whether she had used the N-word, she responded, according to the \u003ca href=\"http://www.scribd.com/fullscreen/148813272?access_key=key-1bwrp0z47fo5v3xlbcs7&allow_share=true\">transcript\u003c/a>, \"Yes, of course. ... But that's just not a word that we use as time has gone on. Things have changed since the '60s in the South.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Her attorney Bill Franklin added in a statement that, contrary to media reports, Deen does not condone or find the use of racial epithets acceptable.\u003c/p>\n\u003cp>What the statements of Deen's representatives don't address, however, is the racial tone-deafness that Deen is alleged to have displayed in more recent years.\u003c/p>\n\u003cp>According to the lawsuit, for her brother's wedding in 2007, Deen allegedly wanted a \"true Southern plantation-style wedding\" — including hiring middle-aged black men to serve as waiters in white jackets and black bow ties. As NPR's \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=193965215\">Kathy Lohr reports\u003c/a> on \u003cem>All Things Considered,\u003c/em> during her deposition, Deen said she admired the waiters' professionalism. But Deen denied a former employee's allegations that she used the N-word to describe these black waiters. That allegation probably inspired this #PaulasBestDishes tweet: \"Old-timey black tuxedo cake, served by non-uppity black servants.\"\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=193965215\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>But is all this Paula punning and panning likely to crumble her buttery empire — which includes not just TV shows but also cookbooks, a magazine and several restaurants?\u003c/p>\n\u003cp>\"I think anyone in good conscience will have to pause in thinking about supporting her company in light of this,\" says \u003ca href=\"http://userwww.service.emory.edu/~tforman/\">Tyrone Forman\u003c/a>, a sociology professor at Emory University.\u003c/p>\n\u003cp>\"She sells food and catering but also image,\" Forman told Lohr.\u003c/p>\n\u003cp>A spokeswoman for Food Network told NPR that the network will not tolerate any form of discrimination and is monitoring the situation.\u003c/p>\n\u003cp>Ultimately, Deen's fate may lie in the hands of fans, many of whom profess an emotional connection with the celebrity chef. As food anthropologist Christine DuBois \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/11/26/142728673/with-paula-deen-its-not-really-about-the-pie\">told The Salt\u003c/a> back in 2011, for some fans, Deen \"becomes that wonderful neighbor or that grandma who's missing in our lives.\" But if Grandma says something racially insensitive, do you stop inviting her over for dinner? \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": "Hot Dogs, Bacon And Red Meat Tied To Increased Diabetes Risk",
"title": "Hot Dogs, Bacon And Red Meat Tied To Increased Diabetes Risk",
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"content": "\u003cfigure id=\"attachment_63657\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/hotdogs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/hotdogs-1024x768.jpg\" alt=\"Delicious -- in moderation, folks. Photo: Randy Bayne/Flicker Creative Commons\" width=\"1024\" height=\"768\" class=\"size-large wp-image-63657\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Delicious -- in moderation, folks. Photo: Randy Bayne/Flicker Creative Commons\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/18/192810562/hot-dogs-bacon-and-red-meat-tied-to-increased-diabetes-risk\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/06/20130618_me_15.mp3\"] \u003c/p>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/18/192810562/hot-dogs-bacon-and-red-meat-tied-to-increased-diabetes-risk\">The Salt at NPR Food\u003c/a> (6/18/13)\u003c/p>\n\u003cp>You've likely heard about the link between \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/02/sugars-role-in-rise-of-diabetes-gets-clearer/\">sugar consumption and Type 2 diabetes\u003c/a>. But fresh research ties another dietary pattern to increased risk of the disease, too: eating too much red meat.\u003c/p>\n\u003cp>It's not that we are trying to pick on meat (I'm a meat-eater, in moderation), but the recent studies linking carnivorous habits to health problems seem to be piling up. We've had \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/06/salami-suicide-processed-meats-linked-to-heart-disease-and-cancer/\">Salami Suicide\u003c/a> and \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/12/148457233/death-by-bacon-study-finds-eating-meat-is-risky\">Death By Bacon\u003c/a>. Now, there's a \u003ca href=\"http://archinte.jamanetwork.com/article.aspx?articleid=1697785\">study\u003c/a> that links red meat consumption to an increased risk of Type 2 diabetes.\u003c/p>\n\u003cp>The researchers tracked what happens after people changed their meat-eating habits, using data from the Health Professionals Follow-up Study and the Nurses' Health Study, which include about 100,000 people. Diet was assessed by food frequency questionnaires.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Some people [in the study] increased their red meat consumption and other people decreased their consumption,\" says \u003ca href=\"http://www.hsph.harvard.edu/frank-hu/\" target=\"_blank\">Dr. Frank Hu\u003c/a> of the Harvard School of Public Health, one of the co-authors of the paper, which appears in \u003cem>JAMA Internal Medicine\u003c/em>.\u003c/p>\n\u003cp>The study found that among those who started eating more red meat, about 3.5 servings more per week, the risk of developing Type 2 diabetes during four years of follow-up increased by almost 50 percent, which Hu describes as \"a really large increase.\"\u003c/p>\n\u003cp>As with previous studies linking red meat to health concerns, the researchers found that processed red meats such as hot dogs and bacon were more strongly associated with the risk of diabetes.\u003c/p>\n\u003cp>Among those who starting eating less red meat, the risk of developing diabetes dropped by about 14 percent during a 10-year follow-up period.\u003c/p>\n\u003cp>Now, to put this study in context, it's important to point out that the most significant driver of Type 2 diabetes is body weight. People who are overweight and obese are much more likely to develop the condition.\u003c/p>\n\u003cp>Since red meat is typically high in calories and fat, some experts say that it's likely these factors that create the link between heavy red meat consumption and and increased risk of diabetes.\u003c/p>\n\u003cp>But in this study, the link held up even after the researchers controlled for the role of weight gain. And this suggests that there's an independent effect of red meat consumption increasing the risk of diabetes.\u003c/p>\n\u003cp>It's not clear what's happening in the body, but there are a few theories. It's possible that heavy red meat consumption can lead to iron overload, which sets the stage for insulin resistance.\u003c/p>\n\u003cp>It's also possible that compounds called \u003ca href=\"http://lpi.oregonstate.edu/f-w00/nitrosamine.html\">nitrosamines\u003c/a> play a role.\u003c/p>\n\u003cp>\"Our understanding is that, especially [when they occur in] processed meats, these nitrosamines can cause inflammation,\" explains \u003ca href=\"http://www2.massgeneral.org/diabetes/faculty_nathan.htm\">Dr. David Nathan\u003c/a>, who directs the diabetes center at Massachusetts General Hospital.\u003c/p>\n\u003cp>And there's also some evidence that nitrosamines can damage the cells in the pancreas that make insulin. But experts say more research is needed to understand these connections.\u003c/p>\n\u003cp>In the meantime, Nathan says his advice is to pay attention to the big picture. If you like the occasional hot dog, that's OK. It's the overall pattern of eating and maintaining a healthy weight that's most important.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Red meat should be considered in the setting of a balanced diet,\" says Nathan.\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": "A fresh study looks at what happens after people change their meat-eating habits. Those who upped their intake — about 3.5 servings more per week — saw their risk of developing Type 2 diabetes during four years of follow-up increase by almost 50 percent.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_63657\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/hotdogs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/hotdogs-1024x768.jpg\" alt=\"Delicious -- in moderation, folks. Photo: Randy Bayne/Flicker Creative Commons\" width=\"1024\" height=\"768\" class=\"size-large wp-image-63657\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Delicious -- in moderation, folks. Photo: Randy Bayne/Flicker Creative Commons\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/18/192810562/hot-dogs-bacon-and-red-meat-tied-to-increased-diabetes-risk\">Morning Edition\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/2013/06/18/192810562/hot-dogs-bacon-and-red-meat-tied-to-increased-diabetes-risk\">The Salt at NPR Food\u003c/a> (6/18/13)\u003c/p>\n\u003cp>You've likely heard about the link between \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/02/sugars-role-in-rise-of-diabetes-gets-clearer/\">sugar consumption and Type 2 diabetes\u003c/a>. But fresh research ties another dietary pattern to increased risk of the disease, too: eating too much red meat.\u003c/p>\n\u003cp>It's not that we are trying to pick on meat (I'm a meat-eater, in moderation), but the recent studies linking carnivorous habits to health problems seem to be piling up. We've had \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/06/salami-suicide-processed-meats-linked-to-heart-disease-and-cancer/\">Salami Suicide\u003c/a> and \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/12/148457233/death-by-bacon-study-finds-eating-meat-is-risky\">Death By Bacon\u003c/a>. Now, there's a \u003ca href=\"http://archinte.jamanetwork.com/article.aspx?articleid=1697785\">study\u003c/a> that links red meat consumption to an increased risk of Type 2 diabetes.\u003c/p>\n\u003cp>The researchers tracked what happens after people changed their meat-eating habits, using data from the Health Professionals Follow-up Study and the Nurses' Health Study, which include about 100,000 people. Diet was assessed by food frequency questionnaires.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Some people [in the study] increased their red meat consumption and other people decreased their consumption,\" says \u003ca href=\"http://www.hsph.harvard.edu/frank-hu/\" target=\"_blank\">Dr. Frank Hu\u003c/a> of the Harvard School of Public Health, one of the co-authors of the paper, which appears in \u003cem>JAMA Internal Medicine\u003c/em>.\u003c/p>\n\u003cp>The study found that among those who started eating more red meat, about 3.5 servings more per week, the risk of developing Type 2 diabetes during four years of follow-up increased by almost 50 percent, which Hu describes as \"a really large increase.\"\u003c/p>\n\u003cp>As with previous studies linking red meat to health concerns, the researchers found that processed red meats such as hot dogs and bacon were more strongly associated with the risk of diabetes.\u003c/p>\n\u003cp>Among those who starting eating less red meat, the risk of developing diabetes dropped by about 14 percent during a 10-year follow-up period.\u003c/p>\n\u003cp>Now, to put this study in context, it's important to point out that the most significant driver of Type 2 diabetes is body weight. People who are overweight and obese are much more likely to develop the condition.\u003c/p>\n\u003cp>Since red meat is typically high in calories and fat, some experts say that it's likely these factors that create the link between heavy red meat consumption and and increased risk of diabetes.\u003c/p>\n\u003cp>But in this study, the link held up even after the researchers controlled for the role of weight gain. And this suggests that there's an independent effect of red meat consumption increasing the risk of diabetes.\u003c/p>\n\u003cp>It's not clear what's happening in the body, but there are a few theories. It's possible that heavy red meat consumption can lead to iron overload, which sets the stage for insulin resistance.\u003c/p>\n\u003cp>It's also possible that compounds called \u003ca href=\"http://lpi.oregonstate.edu/f-w00/nitrosamine.html\">nitrosamines\u003c/a> play a role.\u003c/p>\n\u003cp>\"Our understanding is that, especially [when they occur in] processed meats, these nitrosamines can cause inflammation,\" explains \u003ca href=\"http://www2.massgeneral.org/diabetes/faculty_nathan.htm\">Dr. David Nathan\u003c/a>, who directs the diabetes center at Massachusetts General Hospital.\u003c/p>\n\u003cp>And there's also some evidence that nitrosamines can damage the cells in the pancreas that make insulin. But experts say more research is needed to understand these connections.\u003c/p>\n\u003cp>In the meantime, Nathan says his advice is to pay attention to the big picture. If you like the occasional hot dog, that's OK. It's the overall pattern of eating and maintaining a healthy weight that's most important.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Red meat should be considered in the setting of a balanced diet,\" says Nathan.\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": "Italian University Spreads The 'Gelato Gospel'",
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"content": "\u003cfigure id=\"attachment_63582\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/gelato-university.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/gelato-university-1024x766.jpg\" alt=\"Thousands of students from around the world flock to courses near Bologna, in central Italy, at the headquarters of Carpigiani, the leading global manufacturer of gelato-making machines. Photo: Giuseppe Cacace/AFP/Getty Images\" width=\"1024\" height=\"766\" class=\"size-large wp-image-63582\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thousands of students from around the world flock to courses near Bologna, in central Italy, at the headquarters of Carpigiani, the leading global manufacturer of gelato-making machines. Photo: Giuseppe Cacace/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/2013/06/17/189519327/italian-university-spreads-the-gelato-gospel\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/06/20130617_atc_10.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2101034/sylvia-poggioli\">Sylvia Poggioli\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/17/189519327/italian-university-spreads-the-gelato-gospel\">The Salt at NPR Food\u003c/a> (6/17/13)\u003c/p>\n\u003cp>Italy has secured its place in the global diet with the likes of espresso, cappuccino, pasta and pizza.\u003c/p>\n\u003cp>The latest addition to the culinary lexicon is ... gelato, the Italian version of ice cream.\u003c/p>\n\u003cp>And despite tough economic times, gelato-making is a booming business.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At Anzola dell'Emilia, a short drive from the Italian city of Bologna, people from all over the world are lining up for courses in gelato-making.\u003c/p>\n\u003cp>This is the headquarters of Carpigiani, the world's biggest gelato machine. Next door are the \u003ca href=\"http://www.gelatouniversity.com/en/index.html?langid=en&lng=en\">Carpigiani Gelato University\u003c/a> and Museum of Gelato Culture and Technology.\u003c/p>\n\u003cp>A guide explains that gelato has its roots in ancient Mesopotamia, where mountain snow was mixed with fruit and beer for refreshment. She then points to a medieval document, the first written recipe for \u003cem>shrb,\u003c/em> the Arabic word from which \u003cem>sherbet \u003c/em>derives.\u003c/p>\n\u003cp>Creamy gelato can be dated to 16th century Florence, where it was invented by an alchemist in the court of the powerful Medici family. Catherine de Medici introduced the delicacy in France after she married into the French royal family.\u003c/p>\n\u003cp>The museum wall is covered with quotes on the joys of gelato — the French philosopher Voltaire said it's so sublime, it's a wonder it's not illegal.\u003c/p>\n\u003cfigure id=\"attachment_63586\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/gelato-university3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/gelato-university3-1024x767.jpg\" alt=\"Gelato-making machines through the centuries are on display at the Carpigiani Gelato museum. Photo: Sylvia Poggioli/NPR\" width=\"1024\" height=\"767\" class=\"size-large wp-image-63586\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelato-making machines through the centuries are on display at the Carpigiani Gelato museum. Photo: Sylvia Poggioli/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"Gelato was a symbol of ... power,\" says Valentina Righi, vice president of the Carpigiani Foundation. \"Only rich people or aristocrats had ice cellars in their houses, in their palaces, to store the ice during the warm season.\"\u003c/p>\n\u003cp>It wasn't until the arrival of electricity in the 19th century that frozen desserts became available to all. And modern technology is making artisanal gelato-making fully democratic.\u003c/p>\n\u003cp>The walls of the Gelato University classrooms are lined with shiny stainless steel gelato-making machines. Students wearing white smocks listen attentively to instructor Christian Bonfiglioli give the morning assignment:\u003c/p>\n\u003cp>\"We're going to start with four sorbets. You can make 6 kilograms total for each recipe,\" he tells the students. \"We have, of course, to prepare also the variegato\" — a gelato of one flavor striped with another — \"so we're going to mix together white chocolate, hazelnut paste and pistachio bean.\"\u003c/p>\n\u003cp>The students get to work, mixing the basic gelato ingredients — milk, eggs and sugar — with a variety of nuts, fruits or chocolate. And then the machines start to hum as they blend and cool the mixtures.\u003c/p>\n\u003cp>At Carpigiani, the words \"ice cream\" are taboo. The most important difference is fat content: zero in sorbet, 8 percent in a tiramisu or chocolate gelato, compared with 20 to 30 percent fat in industrial ice cream.\u003c/p>\n\u003cp>Gelato has a higher density than ice cream, which is pumped with air, and serving gelato at a slightly warmer temperature than ice cream enhances its taste as it melts in your mouth.\u003c/p>\n\u003cfigure id=\"attachment_63583\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/gelato-university1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/gelato-university1-1024x766.jpg\" alt=\"Students prepare ice cream during a course at the Gelato University of Carpigiani in Bologna, Italy, in 2011. Photo: Giuseppe Cacace/AFP/Getty Images\" width=\"1024\" height=\"766\" class=\"size-large wp-image-63583\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Students prepare ice cream during a course at the Gelato University of Carpigiani in Bologna, Italy, in 2011. Photo: Giuseppe Cacace/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>The secret of great gelato, we're told, is using the best ingredients and making small batches, so it's always fresh.\u003c/p>\n\u003cp>Instructor Alice Vignoli travels all over the world giving courses and spreading the gelato gospel.\u003c/p>\n\u003cp>\"My grandmother do gelato, my mother do gelato, and I always live for gelato,\" she says. \"And for me, gelato is a passion, is not only a job. When I prepare gelato, I have a smile. [It] is a creative job, and you have the possibility to put your soul in your gelato.\"\u003c/p>\n\u003cp>Since the university was founded in 2003, nearly 7,000 students — more foreigners than Italians — have taken courses ranging from a week to become a gelato maker, to four weeks to earn the title of gelato master.\u003c/p>\n\u003cp>And artisanal gelato, says Righi, is good business.\u003c/p>\n\u003cp>\"To make 1 kilogram of gelato,\" she says, \"you spend in raw materials between 2 and 3 euros every kilogram. And you sell it in Italy minimum at 15-20 euros. So you have got minimum 75 percent of profit margin.\"\u003c/p>\n\u003cp>Some students, like Haller Alziati, are victims of Europe's economic crisis. He lost his job as a manager at an Italian TV station.\u003c/p>\n\u003cp>\"I'm taking the two-day full immersion course,\" he says. \"I have a big family, six children, and I need to restart my life quickly.\"\u003c/p>\n\u003cp>Raynold Chan has come to improve his skills for his father's gelato shops in Hong Kong and mainland China.\u003c/p>\n\u003cp>\"He sent me over to learn more about gelato,\" Chan says, \"so hopefully, I can introduce the real gelato to the Chinese area.\"\u003c/p>\n\u003cp>Other students are at a midlife crossroads.\u003c/p>\n\u003cp>Cezar Lima, a 50-year-old engineer, and his wife, a dentist, have come from Brazil. \"Me and her, we would like to do something different in the future — career change,\" he says, \"and we would like to change our regular life, to be the owners and have the direction of our lives.\"\u003c/p>\n\u003cfigure id=\"attachment_63584\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/gelato-university2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/gelato-university2-1024x766.jpg\" alt=\"Nearly 7,000 students have taken courses at the Gelato University since it was founded in 2003. Photo: Giuseppe Cacace/AFP/Getty Images\" width=\"1024\" height=\"766\" class=\"size-large wp-image-63584\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nearly 7,000 students have taken courses at the Gelato University since it was founded in 2003. Photo: Giuseppe Cacace/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Americans Kerri Bancke and her husband, David Rasmussen, plan to open a gelato shop in North Carolina, because they're tired of being constantly on the road working for the Department of Homeland Security. And besides, they just love gelato.\u003c/p>\n\u003cp>\"American ice cream is very industrialized. This is more of an art than just food,\" says Bancke.\u003c/p>\n\u003cp>Rasmussen adds, \"The experience we've had eating gelato here, we'd like to share that experience. Not many people get the chance to just hop on a plane and come over to Italy and try some gelato. ... And for the people who have visited Italy — they'll be able to remember that experience by coming and eating our gelato.\"\u003c/p>\n\u003cp>Alumni have opened shops all over the world, from Austin, Texas, to Jakarta, Indonesia. And Carpigiani is organizing a World Gelato Tour competition — reaching the U.S. in August and September. The winner in each world region will compete at the grand finale in September 2014 for the title of World's Best Artisan Gelato.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Before leaving the Gelato University, we taste some of the students' class work: white coffee and \u003cem>bacio \u003c/em>(kiss), which combines chocolate and hazelnut — creamy and simply scrumptious.\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": "Among the many culinary treats Italy has given the world is gelato, a frozen dessert with roots in ancient Mesopotamia. Gelato lovers from all over the world are flocking to a university outside Bologna, Italy, to master the art of gelato-making. Here's a free lesson: Don't call it ice cream.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_63582\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/gelato-university.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/gelato-university-1024x766.jpg\" alt=\"Thousands of students from around the world flock to courses near Bologna, in central Italy, at the headquarters of Carpigiani, the leading global manufacturer of gelato-making machines. Photo: Giuseppe Cacace/AFP/Getty Images\" width=\"1024\" height=\"766\" class=\"size-large wp-image-63582\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thousands of students from around the world flock to courses near Bologna, in central Italy, at the headquarters of Carpigiani, the leading global manufacturer of gelato-making machines. Photo: Giuseppe Cacace/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/2013/06/17/189519327/italian-university-spreads-the-gelato-gospel\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At Anzola dell'Emilia, a short drive from the Italian city of Bologna, people from all over the world are lining up for courses in gelato-making.\u003c/p>\n\u003cp>This is the headquarters of Carpigiani, the world's biggest gelato machine. Next door are the \u003ca href=\"http://www.gelatouniversity.com/en/index.html?langid=en&lng=en\">Carpigiani Gelato University\u003c/a> and Museum of Gelato Culture and Technology.\u003c/p>\n\u003cp>A guide explains that gelato has its roots in ancient Mesopotamia, where mountain snow was mixed with fruit and beer for refreshment. She then points to a medieval document, the first written recipe for \u003cem>shrb,\u003c/em> the Arabic word from which \u003cem>sherbet \u003c/em>derives.\u003c/p>\n\u003cp>Creamy gelato can be dated to 16th century Florence, where it was invented by an alchemist in the court of the powerful Medici family. Catherine de Medici introduced the delicacy in France after she married into the French royal family.\u003c/p>\n\u003cp>The museum wall is covered with quotes on the joys of gelato — the French philosopher Voltaire said it's so sublime, it's a wonder it's not illegal.\u003c/p>\n\u003cfigure id=\"attachment_63586\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/gelato-university3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/gelato-university3-1024x767.jpg\" alt=\"Gelato-making machines through the centuries are on display at the Carpigiani Gelato museum. Photo: Sylvia Poggioli/NPR\" width=\"1024\" height=\"767\" class=\"size-large wp-image-63586\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelato-making machines through the centuries are on display at the Carpigiani Gelato museum. Photo: Sylvia Poggioli/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"Gelato was a symbol of ... power,\" says Valentina Righi, vice president of the Carpigiani Foundation. \"Only rich people or aristocrats had ice cellars in their houses, in their palaces, to store the ice during the warm season.\"\u003c/p>\n\u003cp>It wasn't until the arrival of electricity in the 19th century that frozen desserts became available to all. And modern technology is making artisanal gelato-making fully democratic.\u003c/p>\n\u003cp>The walls of the Gelato University classrooms are lined with shiny stainless steel gelato-making machines. Students wearing white smocks listen attentively to instructor Christian Bonfiglioli give the morning assignment:\u003c/p>\n\u003cp>\"We're going to start with four sorbets. You can make 6 kilograms total for each recipe,\" he tells the students. \"We have, of course, to prepare also the variegato\" — a gelato of one flavor striped with another — \"so we're going to mix together white chocolate, hazelnut paste and pistachio bean.\"\u003c/p>\n\u003cp>The students get to work, mixing the basic gelato ingredients — milk, eggs and sugar — with a variety of nuts, fruits or chocolate. And then the machines start to hum as they blend and cool the mixtures.\u003c/p>\n\u003cp>At Carpigiani, the words \"ice cream\" are taboo. The most important difference is fat content: zero in sorbet, 8 percent in a tiramisu or chocolate gelato, compared with 20 to 30 percent fat in industrial ice cream.\u003c/p>\n\u003cp>Gelato has a higher density than ice cream, which is pumped with air, and serving gelato at a slightly warmer temperature than ice cream enhances its taste as it melts in your mouth.\u003c/p>\n\u003cfigure id=\"attachment_63583\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/gelato-university1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/gelato-university1-1024x766.jpg\" alt=\"Students prepare ice cream during a course at the Gelato University of Carpigiani in Bologna, Italy, in 2011. Photo: Giuseppe Cacace/AFP/Getty Images\" width=\"1024\" height=\"766\" class=\"size-large wp-image-63583\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Students prepare ice cream during a course at the Gelato University of Carpigiani in Bologna, Italy, in 2011. Photo: Giuseppe Cacace/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>The secret of great gelato, we're told, is using the best ingredients and making small batches, so it's always fresh.\u003c/p>\n\u003cp>Instructor Alice Vignoli travels all over the world giving courses and spreading the gelato gospel.\u003c/p>\n\u003cp>\"My grandmother do gelato, my mother do gelato, and I always live for gelato,\" she says. \"And for me, gelato is a passion, is not only a job. When I prepare gelato, I have a smile. [It] is a creative job, and you have the possibility to put your soul in your gelato.\"\u003c/p>\n\u003cp>Since the university was founded in 2003, nearly 7,000 students — more foreigners than Italians — have taken courses ranging from a week to become a gelato maker, to four weeks to earn the title of gelato master.\u003c/p>\n\u003cp>And artisanal gelato, says Righi, is good business.\u003c/p>\n\u003cp>\"To make 1 kilogram of gelato,\" she says, \"you spend in raw materials between 2 and 3 euros every kilogram. And you sell it in Italy minimum at 15-20 euros. So you have got minimum 75 percent of profit margin.\"\u003c/p>\n\u003cp>Some students, like Haller Alziati, are victims of Europe's economic crisis. He lost his job as a manager at an Italian TV station.\u003c/p>\n\u003cp>\"I'm taking the two-day full immersion course,\" he says. \"I have a big family, six children, and I need to restart my life quickly.\"\u003c/p>\n\u003cp>Raynold Chan has come to improve his skills for his father's gelato shops in Hong Kong and mainland China.\u003c/p>\n\u003cp>\"He sent me over to learn more about gelato,\" Chan says, \"so hopefully, I can introduce the real gelato to the Chinese area.\"\u003c/p>\n\u003cp>Other students are at a midlife crossroads.\u003c/p>\n\u003cp>Cezar Lima, a 50-year-old engineer, and his wife, a dentist, have come from Brazil. \"Me and her, we would like to do something different in the future — career change,\" he says, \"and we would like to change our regular life, to be the owners and have the direction of our lives.\"\u003c/p>\n\u003cfigure id=\"attachment_63584\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/gelato-university2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/gelato-university2-1024x766.jpg\" alt=\"Nearly 7,000 students have taken courses at the Gelato University since it was founded in 2003. Photo: Giuseppe Cacace/AFP/Getty Images\" width=\"1024\" height=\"766\" class=\"size-large wp-image-63584\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nearly 7,000 students have taken courses at the Gelato University since it was founded in 2003. Photo: Giuseppe Cacace/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Americans Kerri Bancke and her husband, David Rasmussen, plan to open a gelato shop in North Carolina, because they're tired of being constantly on the road working for the Department of Homeland Security. And besides, they just love gelato.\u003c/p>\n\u003cp>\"American ice cream is very industrialized. This is more of an art than just food,\" says Bancke.\u003c/p>\n\u003cp>Rasmussen adds, \"The experience we've had eating gelato here, we'd like to share that experience. Not many people get the chance to just hop on a plane and come over to Italy and try some gelato. ... And for the people who have visited Italy — they'll be able to remember that experience by coming and eating our gelato.\"\u003c/p>\n\u003cp>Alumni have opened shops all over the world, from Austin, Texas, to Jakarta, Indonesia. And Carpigiani is organizing a World Gelato Tour competition — reaching the U.S. in August and September. The winner in each world region will compete at the grand finale in September 2014 for the title of World's Best Artisan Gelato.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Before leaving the Gelato University, we taste some of the students' class work: white coffee and \u003cem>bacio \u003c/em>(kiss), which combines chocolate and hazelnut — creamy and simply scrumptious.\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": "Why Bill Gates Is Investing In Chicken-Less Eggs",
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"content": "\u003cfigure id=\"attachment_63426\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/eggs-billgates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/eggs-billgates-1024x767.jpg\" alt=\"At left: Beyond Eggs' egg-substitute product, a powder made of pulverized plant-based compounds. Right: Mother Nature's version. Photo: Cody Pickens/Beyond Eggs\" width=\"1024\" height=\"767\" class=\"size-large wp-image-63426\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At left: Beyond Eggs' egg-substitute product, a powder made of pulverized plant-based compounds. Right: Mother Nature's version. Photo: Cody Pickens/Beyond Eggs\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/13/191029875/why-bill-gates-is-investing-in-chicken-less-eggs\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/06/20130613_atc_08.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/2013/06/13/191029875/why-bill-gates-is-investing-in-chicken-less-eggs\">The Salt at NPR Food\u003c/a> (6/13/13)\u003c/p>\n\u003cp>The egg of the future may not involve a chicken at all. In fact, in the high-tech food lab at Hampton Creek Foods in San Francisco, the chicken-less egg substitute has already been hatched.\u003c/p>\n\u003cp>\"We're trying to take the animal totally out of the equation,\" \u003ca href=\"http://hamptoncreekfoods.com/home/team.php\">Josh Tetrick\u003c/a>, founder and CEO of \u003ca href=\"http://www.hamptoncreekfoods.com\">Hampton Creek Foods\u003c/a>, told me.\u003c/p>\n\u003cp>Hampton Creek's egg substitute product is called Beyond Eggs. It's made from bits of ground-up peas, sorghum and a few other ingredients, and it's attracting the attention of high-tech investors including Bill Gates.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you listen to my story on \u003cem>All Things Considered\u003c/em>, you'll hear that it's pretty hard to distinguish between cookies made with Beyond Eggs and those made traditionally with real eggs. The company has also developed an eggless mayonnaise and salad dressing using its egg substitute.\u003c/p>\n\u003cp>And why does this matter? Well, investors like Gates are betting that our planet can't sustain the current rate of growth in animal-based foods for too much longer.\u003c/p>\n\u003cp>In 2000, the global demand for eggs was about 14 million tons, according to the U.N.'s Food and Agriculture Organization. By 2030, that's expected to climb to 38 million tons.\u003c/p>\n\u003cfigure id=\"attachment_63427\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/eggs-joshtetrick.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/eggs-joshtetrick.jpeg\" alt=\"Hampton Creek founder Josh Tetrick is hot on the trail of the chicken-less egg. Photo: Cody Pickens/Beyond Eggs\" width=\"250\" class=\"size-full wp-image-63427\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hampton Creek founder Josh Tetrick is hot on the trail of the chicken-less egg. Photo: Cody Pickens/Beyond Eggs\u003c/figcaption>\u003c/figure>\n\u003cp>This is part of a broader global trend: As nations become wealthier, people begin to eat more animal products. In fact, the annual per capita consumption of meat has doubled since the 1980s in developing countries, and meat production is projected to double again by 2050, according to \u003ca href=\"http://www.fao.org/ag/againfo/themes/en/meat/home.html\">this\u003c/a> FAO report.\u003c/p>\n\u003cp>\"Raising meat takes a great deal of land and water and has a substantial environmental impact,\" Gates \u003ca href=\"http://www.thegatesnotes.com/GatesNotesV2/Features/Future-of-Food\">writes\u003c/a>. (Note: The Gates Foundation is a funder of NPR's coverage of global health). \"Put simply, there's no way to produce enough meat for 9 billion people,\" Gates concludes.\u003c/p>\n\u003cp>A big part of the environmental footprint of eggs and meat (as this \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">infographic \u003c/a>shows) is the amount of water and land it takes to grow the grain that's fed to animals used in food production. There's also the fossil fuel energy needed to produce and transport the products.\u003c/p>\n\u003cp>So increasingly, innovators are looking to develop plant-based alternatives. For instance, \u003ca href=\"http://www.beyondmeat.com/\">Beyond Meat\u003c/a> is producing a meat-substitute product that's gaining a lot of attention. And there are more companies marketing egg-substitute products, such as \u003ca href=\"http://www.bobsredmill.com/vegetarian-egg-replacer.html\">Bob's Red Mill\u003c/a> and \u003ca href=\"http://www.ener-g.com/egg-replacer.html\">Ener-G Inc\u003c/a>.\u003c/p>\n\u003cp>\"Egg replacements are not something new,\" says food scientist and food industry consultant \u003ca href=\"http://www.ddwcolor.com/kantha-shelke\">Kantha Shelke\u003c/a> of Corvus Blue.\u003c/p>\n\u003cp>But she says what is new is the growing global demand for plant-based foods.\u003c/p>\n\u003cp>\"Today, having an egg-replacement or non-egg label [on a packaged food] is very appealing in the food industry,\" says Shelke.\u003c/p>\n\u003cp>There are lots of reasons behind the eggless appeal. Fake eggs don't raise the same food-safety concerns (as we \u003ca href=\"http://www.npr.org/blogs/health/2010/09/22/130049427/salmonella-hearing-heats-up\">reported\u003c/a>, a salmonella outbreak linked to eggs sickened 1,600 people in 2010). And some consumers also worry about food allergies and the cholesterol found in eggs.\u003c/p>\n\u003cp>So, what's Tetrick's next challenge in bringing his plant-based egg one step closer to the real thing? He wants to perfect his version of the scrambled egg. So far, it's been tough to get the texture right, he says: His eggs tend to crumble into little pieces in the mouth.\u003c/p>\n\u003cp>If you want to see how Hampton Creek's eggs scramble up, take a look at this video. \u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=RDTBcmOj0qU]\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_63426\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/eggs-billgates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/eggs-billgates-1024x767.jpg\" alt=\"At left: Beyond Eggs' egg-substitute product, a powder made of pulverized plant-based compounds. Right: Mother Nature's version. Photo: Cody Pickens/Beyond Eggs\" width=\"1024\" height=\"767\" class=\"size-large wp-image-63426\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At left: Beyond Eggs' egg-substitute product, a powder made of pulverized plant-based compounds. Right: Mother Nature's version. Photo: Cody Pickens/Beyond Eggs\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/13/191029875/why-bill-gates-is-investing-in-chicken-less-eggs\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/13/191029875/why-bill-gates-is-investing-in-chicken-less-eggs\">The Salt at NPR Food\u003c/a> (6/13/13)\u003c/p>\n\u003cp>The egg of the future may not involve a chicken at all. In fact, in the high-tech food lab at Hampton Creek Foods in San Francisco, the chicken-less egg substitute has already been hatched.\u003c/p>\n\u003cp>\"We're trying to take the animal totally out of the equation,\" \u003ca href=\"http://hamptoncreekfoods.com/home/team.php\">Josh Tetrick\u003c/a>, founder and CEO of \u003ca href=\"http://www.hamptoncreekfoods.com\">Hampton Creek Foods\u003c/a>, told me.\u003c/p>\n\u003cp>Hampton Creek's egg substitute product is called Beyond Eggs. It's made from bits of ground-up peas, sorghum and a few other ingredients, and it's attracting the attention of high-tech investors including Bill Gates.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you listen to my story on \u003cem>All Things Considered\u003c/em>, you'll hear that it's pretty hard to distinguish between cookies made with Beyond Eggs and those made traditionally with real eggs. The company has also developed an eggless mayonnaise and salad dressing using its egg substitute.\u003c/p>\n\u003cp>And why does this matter? Well, investors like Gates are betting that our planet can't sustain the current rate of growth in animal-based foods for too much longer.\u003c/p>\n\u003cp>In 2000, the global demand for eggs was about 14 million tons, according to the U.N.'s Food and Agriculture Organization. By 2030, that's expected to climb to 38 million tons.\u003c/p>\n\u003cfigure id=\"attachment_63427\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/eggs-joshtetrick.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/eggs-joshtetrick.jpeg\" alt=\"Hampton Creek founder Josh Tetrick is hot on the trail of the chicken-less egg. Photo: Cody Pickens/Beyond Eggs\" width=\"250\" class=\"size-full wp-image-63427\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hampton Creek founder Josh Tetrick is hot on the trail of the chicken-less egg. Photo: Cody Pickens/Beyond Eggs\u003c/figcaption>\u003c/figure>\n\u003cp>This is part of a broader global trend: As nations become wealthier, people begin to eat more animal products. In fact, the annual per capita consumption of meat has doubled since the 1980s in developing countries, and meat production is projected to double again by 2050, according to \u003ca href=\"http://www.fao.org/ag/againfo/themes/en/meat/home.html\">this\u003c/a> FAO report.\u003c/p>\n\u003cp>\"Raising meat takes a great deal of land and water and has a substantial environmental impact,\" Gates \u003ca href=\"http://www.thegatesnotes.com/GatesNotesV2/Features/Future-of-Food\">writes\u003c/a>. (Note: The Gates Foundation is a funder of NPR's coverage of global health). \"Put simply, there's no way to produce enough meat for 9 billion people,\" Gates concludes.\u003c/p>\n\u003cp>A big part of the environmental footprint of eggs and meat (as this \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">infographic \u003c/a>shows) is the amount of water and land it takes to grow the grain that's fed to animals used in food production. There's also the fossil fuel energy needed to produce and transport the products.\u003c/p>\n\u003cp>So increasingly, innovators are looking to develop plant-based alternatives. For instance, \u003ca href=\"http://www.beyondmeat.com/\">Beyond Meat\u003c/a> is producing a meat-substitute product that's gaining a lot of attention. And there are more companies marketing egg-substitute products, such as \u003ca href=\"http://www.bobsredmill.com/vegetarian-egg-replacer.html\">Bob's Red Mill\u003c/a> and \u003ca href=\"http://www.ener-g.com/egg-replacer.html\">Ener-G Inc\u003c/a>.\u003c/p>\n\u003cp>\"Egg replacements are not something new,\" says food scientist and food industry consultant \u003ca href=\"http://www.ddwcolor.com/kantha-shelke\">Kantha Shelke\u003c/a> of Corvus Blue.\u003c/p>\n\u003cp>But she says what is new is the growing global demand for plant-based foods.\u003c/p>\n\u003cp>\"Today, having an egg-replacement or non-egg label [on a packaged food] is very appealing in the food industry,\" says Shelke.\u003c/p>\n\u003cp>There are lots of reasons behind the eggless appeal. Fake eggs don't raise the same food-safety concerns (as we \u003ca href=\"http://www.npr.org/blogs/health/2010/09/22/130049427/salmonella-hearing-heats-up\">reported\u003c/a>, a salmonella outbreak linked to eggs sickened 1,600 people in 2010). And some consumers also worry about food allergies and the cholesterol found in eggs.\u003c/p>\n\u003cp>So, what's Tetrick's next challenge in bringing his plant-based egg one step closer to the real thing? He wants to perfect his version of the scrambled egg. So far, it's been tough to get the texture right, he says: His eggs tend to crumble into little pieces in the mouth.\u003c/p>\n\u003cp>If you want to see how Hampton Creek's eggs scramble up, take a look at this video. \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/RDTBcmOj0qU'\n title='//www.youtube.com/embed/RDTBcmOj0qU'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>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": "Why You'll Be Paying More For Beef All This Year",
"title": "Why You'll Be Paying More For Beef All This Year",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_63336\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/steak.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/steak-1024x768.jpg\" alt=\"With U.S. cattle herds at their lowest levels since the 1950s and corn feed prices on the rise, beef prices are on the rise. Photo: Justin Sullivan/Getty Images\" width=\"1024\" height=\"768\" class=\"size-large wp-image-63336\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">With U.S. cattle herds at their lowest levels since the 1950s and corn feed prices on the rise, beef prices are on the rise. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/12/190712366/why-you-ll-be-paying-more-for-beef-all-this-year\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/06/20130612_me_13.mp3\"] \u003c/p>\n\u003cp>Post by Luke Runyon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/12/190712366/why-you-ll-be-paying-more-for-beef-all-this-year\">The Salt at NPR Food\u003c/a> (6/12/13)\u003c/p>\n\u003cp>If you've experienced sticker shock shopping for ground beef or steak recently, be prepared for an entire summer of high beef prices.\u003c/p>\n\u003cp>\u003ca href=\"http://www.harvestpublicmedia.org/blog/1556/field-notes-drought-will-continue-haunt-beef-industry/5#.UbVNVZz9XTg\">Multi-year droughts in states\u003c/a> that produce most of the country's beef cattle have driven up costs to historic highs. Last year, ranchers culled deep into their herds — some even liquidated all their cattle — which pushed the U.S. cattle herd to its lowest point since the 1950s.\u003c/p>\n\u003cp>And dry conditions this summer could cause the herd to dwindle even further. That means beef prices may continue on a steady climb, just in time for grilling season.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At Edwards Meats in Wheat Ridge, Colo., near Denver, workers divvy up the bright red ground beef into trays, sliding one into a glass display case. A laminated price tag is the final touch. Recently, the number on that slip of paper has been getting higher.\u003c/p>\n\u003cp>\"In the last three weeks, it has really jumped,\" says owner Darin Edwards. \"Most of our prices have gone up at least a dollar a pound or more.\"\u003c/p>\n\u003cp>Price increases are commonplace when people start firing up their backyard grills, but Edwards says this year is different. Prices for certain cuts of beef have jumped to all-time highs.\u003c/p>\n\u003cp>\"Sometimes you throw a couple big, thick T-Bone steaks up on the scale and it's 30, 40 bucks, and [customers are] like, 'Yeah, I can't afford those,' \" Edwards says.\u003c/p>\n\u003cp>And it's not just T-Bones. The same story goes for New York strips, tenderloins and rib-eyes.\u003c/p>\n\u003cp>Even with the higher prices. Edwards is absorbing some of the cost. That's not something he can keep up for long.\u003c/p>\n\u003cp>\"If it doesn't come back down in the next couple of weeks, we'll have to adjust our prices accordingly,\" he says. \"We just kind of bite the bullet for a little bit.\"\u003c/p>\n\u003cp>So why are prices going up? Simply put, there just isn't enough feed. Because of the drought that has been battering much of Midwest cattle country for more than a year, there's a smaller supply of hay and dense grasses. Ranchers are having a tough time finding feed, and when they do, it's more expensive.\u003c/p>\n\u003cp>During the winter, Gerald Schreiber, whose ranch is in Last Chance, Colo., paid more than double what he usually does for hay. He usually maintains a herd of 250 cattle, but last year he prematurely sold more than 30 of his animals, unable to justify the high feed prices. With hindsight, he says he should've culled even deeper. A combination of drought, wildfire and wind transformed Schreiber's pastures into a blanket of invasive, noxious weeds. The fields haven't recovered.\u003c/p>\n\u003cp>\"This is pretty unpredictable country,\" Schreiber says. \"We deal with drought a lot. You got to get the rose-colored glasses off.\"\u003c/p>\n\u003cp>Recent research shows that more than half of the country's beef cattle are in states where the pasture can't support large herds.\u003c/p>\n\u003cp>\"A rancher has to make a decision,\" says Elaine Johnson, a market analyst with \u003ca href=\"http://www.cattlehedging.com/\">CattleHedging.com\u003c/a>. \"Do I buy expensive hay and try to hang on for another year? Or do I just liquidate my cows? Tighter and tighter supplies means higher and higher prices.\"\u003c/p>\n\u003cp>Those higher prices mean more people could choose to forgo burgers and steaks this summer. Sales of beef have been down so far this year, while less expensive options, like pork, are up. Johnson says consumers can expect to pay more for beef as long as dry conditions persist across the high plains.\u003c/p>\n\u003cp>\"When you have a drought like this and have liquidated numbers significantly, it typically means that supplies are going to be reduced for two, three, four years, and it's one of the reasons why we've seen such a big increase in beef prices,\" Johnson says.\u003c/p>\n\u003cp>Most economists agree and expect prices to stay high the rest of the year. Until ranchers can build up their herds, the family barbecue will put a bigger dent in the pocketbook.\u003c/p>\n\u003cp>\u003cem>Luke Runyon reports from Colorado for \u003ca href=\"http://kunc.org/\">KUNC\u003c/a> and \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>, a public radio reporting collaboration that focuses on agriculture and food production issues. A version of \u003ca href=\"http://harvestpublicmedia.org/article/grillers-beware-drought-driving-beef-prices\">this post\u003c/a> appeared earlier on the Harvest Public Media website.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "No, your eyes aren't fooling you: Prices for burger and steak meat have been going up this summer. Why? The ongoing drought in the Midwest has created a shortage of feed, raising expenses for ranchers and forcing some to cull their herds. And economists don't expect the beef price hikes to let up this year.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_63336\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/steak.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/steak-1024x768.jpg\" alt=\"With U.S. cattle herds at their lowest levels since the 1950s and corn feed prices on the rise, beef prices are on the rise. Photo: Justin Sullivan/Getty Images\" width=\"1024\" height=\"768\" class=\"size-large wp-image-63336\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">With U.S. cattle herds at their lowest levels since the 1950s and corn feed prices on the rise, beef prices are on the rise. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/12/190712366/why-you-ll-be-paying-more-for-beef-all-this-year\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Luke Runyon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/12/190712366/why-you-ll-be-paying-more-for-beef-all-this-year\">The Salt at NPR Food\u003c/a> (6/12/13)\u003c/p>\n\u003cp>If you've experienced sticker shock shopping for ground beef or steak recently, be prepared for an entire summer of high beef prices.\u003c/p>\n\u003cp>\u003ca href=\"http://www.harvestpublicmedia.org/blog/1556/field-notes-drought-will-continue-haunt-beef-industry/5#.UbVNVZz9XTg\">Multi-year droughts in states\u003c/a> that produce most of the country's beef cattle have driven up costs to historic highs. Last year, ranchers culled deep into their herds — some even liquidated all their cattle — which pushed the U.S. cattle herd to its lowest point since the 1950s.\u003c/p>\n\u003cp>And dry conditions this summer could cause the herd to dwindle even further. That means beef prices may continue on a steady climb, just in time for grilling season.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At Edwards Meats in Wheat Ridge, Colo., near Denver, workers divvy up the bright red ground beef into trays, sliding one into a glass display case. A laminated price tag is the final touch. Recently, the number on that slip of paper has been getting higher.\u003c/p>\n\u003cp>\"In the last three weeks, it has really jumped,\" says owner Darin Edwards. \"Most of our prices have gone up at least a dollar a pound or more.\"\u003c/p>\n\u003cp>Price increases are commonplace when people start firing up their backyard grills, but Edwards says this year is different. Prices for certain cuts of beef have jumped to all-time highs.\u003c/p>\n\u003cp>\"Sometimes you throw a couple big, thick T-Bone steaks up on the scale and it's 30, 40 bucks, and [customers are] like, 'Yeah, I can't afford those,' \" Edwards says.\u003c/p>\n\u003cp>And it's not just T-Bones. The same story goes for New York strips, tenderloins and rib-eyes.\u003c/p>\n\u003cp>Even with the higher prices. Edwards is absorbing some of the cost. That's not something he can keep up for long.\u003c/p>\n\u003cp>\"If it doesn't come back down in the next couple of weeks, we'll have to adjust our prices accordingly,\" he says. \"We just kind of bite the bullet for a little bit.\"\u003c/p>\n\u003cp>So why are prices going up? Simply put, there just isn't enough feed. Because of the drought that has been battering much of Midwest cattle country for more than a year, there's a smaller supply of hay and dense grasses. Ranchers are having a tough time finding feed, and when they do, it's more expensive.\u003c/p>\n\u003cp>During the winter, Gerald Schreiber, whose ranch is in Last Chance, Colo., paid more than double what he usually does for hay. He usually maintains a herd of 250 cattle, but last year he prematurely sold more than 30 of his animals, unable to justify the high feed prices. With hindsight, he says he should've culled even deeper. A combination of drought, wildfire and wind transformed Schreiber's pastures into a blanket of invasive, noxious weeds. The fields haven't recovered.\u003c/p>\n\u003cp>\"This is pretty unpredictable country,\" Schreiber says. \"We deal with drought a lot. You got to get the rose-colored glasses off.\"\u003c/p>\n\u003cp>Recent research shows that more than half of the country's beef cattle are in states where the pasture can't support large herds.\u003c/p>\n\u003cp>\"A rancher has to make a decision,\" says Elaine Johnson, a market analyst with \u003ca href=\"http://www.cattlehedging.com/\">CattleHedging.com\u003c/a>. \"Do I buy expensive hay and try to hang on for another year? Or do I just liquidate my cows? Tighter and tighter supplies means higher and higher prices.\"\u003c/p>\n\u003cp>Those higher prices mean more people could choose to forgo burgers and steaks this summer. Sales of beef have been down so far this year, while less expensive options, like pork, are up. Johnson says consumers can expect to pay more for beef as long as dry conditions persist across the high plains.\u003c/p>\n\u003cp>\"When you have a drought like this and have liquidated numbers significantly, it typically means that supplies are going to be reduced for two, three, four years, and it's one of the reasons why we've seen such a big increase in beef prices,\" Johnson says.\u003c/p>\n\u003cp>Most economists agree and expect prices to stay high the rest of the year. Until ranchers can build up their herds, the family barbecue will put a bigger dent in the pocketbook.\u003c/p>\n\u003cp>\u003cem>Luke Runyon reports from Colorado for \u003ca href=\"http://kunc.org/\">KUNC\u003c/a> and \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>, a public radio reporting collaboration that focuses on agriculture and food production issues. A version of \u003ca href=\"http://harvestpublicmedia.org/article/grillers-beware-drought-driving-beef-prices\">this post\u003c/a> appeared earlier on the Harvest Public Media website.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_63289\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/farmer.jpg\" alt=\"Third-generation Oklahoma farmer Scott Neufeld says crop insurance is important to his family's business. Photo: Tamara Keith/NPR\" width=\"624\" height=\"391\" class=\"size-full wp-image-63289\">\u003cfigcaption class=\"wp-caption-text\">Third-generation Oklahoma farmer Scott Neufeld says crop insurance is important to his family's business.\u003cbr>Photo: Tamara Keith/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/06/11/189546445/how-the-senate-farm-bill-would-change-subsidies\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/06/20130611_me_02.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/122805042/tamara-keith\">Tamara Keith\u003c/a>, \u003ca href=\"http://www.npr.org/2013/06/11/189546445/how-the-senate-farm-bill-would-change-subsidies\">NPR\u003c/a> (6/11/13)\u003c/p>\n\u003cp>The Senate voted Monday to approve its version of the farm bill, a massive spending measure that covers everything from food stamps to crop insurance and sets the nation's farm policy for the next five years.\u003c/p>\n\u003cp>The centerpiece of that policy is an expanded crop insurance program, designed to protect farmers from losses, that some say amounts to a highly subsidized gift to agribusiness. That debate is set to continue as the House plans to take up its version of the bill this month.\u003c/p>\n\u003cp>For farmer Scott Neufeld, crop insurance is an integral part of his family's business. When the wind whips through his farm in northwestern Oklahoma, the wheat sways and looks like a roiling ocean — those famous amber waves of grain.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It's normal,\" says Neufeld, looking toward a tree blowing in the wind. \"They're predicting storms today, so that wind you hear is pumping up the moisture for the storms.\"\u003c/p>\n\u003cdiv align=\"center\">\u003ciframe class=\"vine-embed\" src=\"https://vine.co/v/bY53YPE2Xgn/embed/simple\" width=\"400\" height=\"400\" frameborder=\"0\">\u003c/iframe>\u003cscript async src=\"//platform.vine.co/static/scripts/embed.js\" charset=\"utf-8\">\u003c/script>\u003c/div>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>It's a reminder of just what a precarious business farming can be. Although his crop looks good now, a violent hailstorm could wipe him out just before harvest. Every year there's the risk of a drought or even just a badly timed dry spell.\u003c/p>\n\u003cp>\"You're relying upon what falls from the sky,\" Neufeld says. \"You have no spigot to go turn on when it gets hot or when the rains quit.\"\u003c/p>\n\u003cp>Neufeld is a third-generation farmer with about 3,500 acres of wheat, canola, alfalfa hay and some cattle. He's able to manage the risk inherent in his business in part because of crop insurance, which is highly subsidized by the federal government.\u003c/p>\n\u003cp>Neufeld says the last time he had to make a claim was in 2010.\u003c/p>\n\u003cp>\"It was very, very dry — a very dry spring,\" he remembers.\u003c/p>\n\u003cp>Neufeld harvested far less wheat than expected, and his crop insurance made up part of the difference.\u003c/p>\n\u003cp>\"It by no means made up the complete income on the cash-flow projection that I had made,\" Neufeld says. \"But it was, you know, maybe 70 percent to be able to afford to keep going, pay the bills and and tighten our belts and go again for the next year.\"\u003c/p>\n\u003cp>Neufeld buys a revenue protection policy. Most farmers do. It insures not just against yield loss from storms or drought but also from revenue loss, if commodity prices drop.\u003c/p>\n\u003cp>\"It's what I call the Cadillac of insurance products,\" says Bruce Babcock, a professor of economics at Iowa State University, who helped invent revenue coverage in the mid-1990s.\u003c/p>\n\u003cp>Now, although Babcock supports the idea of crop insurance, he's a critic of how much taxpayer money goes into it. For every dollar of insurance premium, on average, farmers pay 38 cents. Taxpayers kick in 62 cents.\u003c/p>\n\u003cp>The Senate farm bill expands that insurance program and is projected to cost $89 billion over the next decade.\u003c/p>\n\u003cp>\"Crop insurance is not an insurance program. It's a social program,\" Babcock says. \"It's a regular farm commodity support subsidy program.\"\u003c/p>\n\u003cp>And, he says, because of how American agriculture works, it's a social program that helps the biggest agribusinesses the most. The legislation does away with direct payments — a program that pays farmers whether they plant a crop or not — making insurance subsidies the central way the government will support the nation's farmers in the future.\u003c/p>\n\u003cp>Sen. Debbie Stabenow, D-Mich., who heads the Senate Agriculture Committee, says crop insurance \"is insurance — and the farmer gets a bill, not a check.\"\u003c/p>\n\u003cp>That bill that farmers get covers about a third of the actual cost, but Stabenow says the government subsidy is necessary. \"It's got to be a bill that they can afford to be able to provide the coverage,\" she said recently on the Senate floor. \"And then there is no payout unless you have a loss.\"\u003c/p>\n\u003cp>The legislation passed Monday by the Senate also ties those insurance subsidies to conservation requirements, to protect farmland and streams.\u003c/p>\n\u003cp>Still, many, including Sen. Tom Coburn, R-Okla., say the crop insurance program is too generous. He offered a bipartisan amendment that would reduce subsidies for the wealthiest farmers.\u003c/p>\n\u003cp>\"The No. 1 farmer in the country gets $1.9 million worth of subsidies a year,\" Coburn said during the floor debate. \"All we're going to do is cut his subsidy to $1.6 million.\"\u003c/p>\n\u003cp>That amendment passed.\u003c/p>\n\u003cp>For his part, Neufeld, the Oklahoma farmer, would be happy to pay his premiums year after year and never use his crop insurance.\u003c/p>\n\u003cp>\"[But if] we get into a year where there's a major drought, our commodity prices fall out of bed for nothing under our control, then I think we need to have that safety net afforded to us by our government to keep us in business,\" Neufeld says.\u003c/p>\n\u003cp>The House version of the farm bill also replaces direct payments with expanded crop insurance. The House is scheduled to take up the measure for what is promising to be vigorous debate later this month.\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 Senate passed legislation Monday that would do away with direct payments to farmers and instead create an expanded crop insurance program. It's designed to protect farmers from losses, but some say it amounts to a highly subsidized gift to agribusiness.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_63289\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/farmer.jpg\" alt=\"Third-generation Oklahoma farmer Scott Neufeld says crop insurance is important to his family's business. Photo: Tamara Keith/NPR\" width=\"624\" height=\"391\" class=\"size-full wp-image-63289\">\u003cfigcaption class=\"wp-caption-text\">Third-generation Oklahoma farmer Scott Neufeld says crop insurance is important to his family's business.\u003cbr>Photo: Tamara Keith/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/06/11/189546445/how-the-senate-farm-bill-would-change-subsidies\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/122805042/tamara-keith\">Tamara Keith\u003c/a>, \u003ca href=\"http://www.npr.org/2013/06/11/189546445/how-the-senate-farm-bill-would-change-subsidies\">NPR\u003c/a> (6/11/13)\u003c/p>\n\u003cp>The Senate voted Monday to approve its version of the farm bill, a massive spending measure that covers everything from food stamps to crop insurance and sets the nation's farm policy for the next five years.\u003c/p>\n\u003cp>The centerpiece of that policy is an expanded crop insurance program, designed to protect farmers from losses, that some say amounts to a highly subsidized gift to agribusiness. That debate is set to continue as the House plans to take up its version of the bill this month.\u003c/p>\n\u003cp>For farmer Scott Neufeld, crop insurance is an integral part of his family's business. When the wind whips through his farm in northwestern Oklahoma, the wheat sways and looks like a roiling ocean — those famous amber waves of grain.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It's normal,\" says Neufeld, looking toward a tree blowing in the wind. \"They're predicting storms today, so that wind you hear is pumping up the moisture for the storms.\"\u003c/p>\n\u003cdiv align=\"center\">\u003ciframe class=\"vine-embed\" src=\"https://vine.co/v/bY53YPE2Xgn/embed/simple\" width=\"400\" height=\"400\" frameborder=\"0\">\u003c/iframe>\u003cscript async src=\"//platform.vine.co/static/scripts/embed.js\" charset=\"utf-8\">\u003c/script>\u003c/div>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>It's a reminder of just what a precarious business farming can be. Although his crop looks good now, a violent hailstorm could wipe him out just before harvest. Every year there's the risk of a drought or even just a badly timed dry spell.\u003c/p>\n\u003cp>\"You're relying upon what falls from the sky,\" Neufeld says. \"You have no spigot to go turn on when it gets hot or when the rains quit.\"\u003c/p>\n\u003cp>Neufeld is a third-generation farmer with about 3,500 acres of wheat, canola, alfalfa hay and some cattle. He's able to manage the risk inherent in his business in part because of crop insurance, which is highly subsidized by the federal government.\u003c/p>\n\u003cp>Neufeld says the last time he had to make a claim was in 2010.\u003c/p>\n\u003cp>\"It was very, very dry — a very dry spring,\" he remembers.\u003c/p>\n\u003cp>Neufeld harvested far less wheat than expected, and his crop insurance made up part of the difference.\u003c/p>\n\u003cp>\"It by no means made up the complete income on the cash-flow projection that I had made,\" Neufeld says. \"But it was, you know, maybe 70 percent to be able to afford to keep going, pay the bills and and tighten our belts and go again for the next year.\"\u003c/p>\n\u003cp>Neufeld buys a revenue protection policy. Most farmers do. It insures not just against yield loss from storms or drought but also from revenue loss, if commodity prices drop.\u003c/p>\n\u003cp>\"It's what I call the Cadillac of insurance products,\" says Bruce Babcock, a professor of economics at Iowa State University, who helped invent revenue coverage in the mid-1990s.\u003c/p>\n\u003cp>Now, although Babcock supports the idea of crop insurance, he's a critic of how much taxpayer money goes into it. For every dollar of insurance premium, on average, farmers pay 38 cents. Taxpayers kick in 62 cents.\u003c/p>\n\u003cp>The Senate farm bill expands that insurance program and is projected to cost $89 billion over the next decade.\u003c/p>\n\u003cp>\"Crop insurance is not an insurance program. It's a social program,\" Babcock says. \"It's a regular farm commodity support subsidy program.\"\u003c/p>\n\u003cp>And, he says, because of how American agriculture works, it's a social program that helps the biggest agribusinesses the most. The legislation does away with direct payments — a program that pays farmers whether they plant a crop or not — making insurance subsidies the central way the government will support the nation's farmers in the future.\u003c/p>\n\u003cp>Sen. Debbie Stabenow, D-Mich., who heads the Senate Agriculture Committee, says crop insurance \"is insurance — and the farmer gets a bill, not a check.\"\u003c/p>\n\u003cp>That bill that farmers get covers about a third of the actual cost, but Stabenow says the government subsidy is necessary. \"It's got to be a bill that they can afford to be able to provide the coverage,\" she said recently on the Senate floor. \"And then there is no payout unless you have a loss.\"\u003c/p>\n\u003cp>The legislation passed Monday by the Senate also ties those insurance subsidies to conservation requirements, to protect farmland and streams.\u003c/p>\n\u003cp>Still, many, including Sen. Tom Coburn, R-Okla., say the crop insurance program is too generous. He offered a bipartisan amendment that would reduce subsidies for the wealthiest farmers.\u003c/p>\n\u003cp>\"The No. 1 farmer in the country gets $1.9 million worth of subsidies a year,\" Coburn said during the floor debate. \"All we're going to do is cut his subsidy to $1.6 million.\"\u003c/p>\n\u003cp>That amendment passed.\u003c/p>\n\u003cp>For his part, Neufeld, the Oklahoma farmer, would be happy to pay his premiums year after year and never use his crop insurance.\u003c/p>\n\u003cp>\"[But if] we get into a year where there's a major drought, our commodity prices fall out of bed for nothing under our control, then I think we need to have that safety net afforded to us by our government to keep us in business,\" Neufeld says.\u003c/p>\n\u003cp>The House version of the farm bill also replaces direct payments with expanded crop insurance. The House is scheduled to take up the measure for what is promising to be vigorous debate later this month.\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 Subsidies and Food Stamps at Stake in Farm Bill Vote",
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"content": "\u003cfigure id=\"attachment_63264\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/tractor.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/tractor.jpg\" alt=\"A farmer plows a field near the town of Arvin, southeast of Bakersfield, California. Photo: Davd McNew/Getty Images\" width=\"250\" class=\"size-full wp-image-63264\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A farmer plows a field near the town of Arvin, southeast of Bakersfield, California. Photo: Davd McNew/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>The U.S. Senate plans to vote Monday on the reauthorization of the farm bill, which is already causing a stir among farmers, environmentalists, and anti-hunger advocates. The bill would cut $24 billion over the next decade, including $4 billion from food stamp programs. The House drafted a rival bill, with nearly $40 billion in cuts. KQED's Forum discusses the likelihood of the bills' passage, and what they mean for different stake holders.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> from KQED's Forum: [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2013/06/20130607abforum.mp3\"]\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201306070930\">Original Broadcast\u003c/a>: Friday, Jun 7, 2013 -- 9:30 AM\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Dave Iverson\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cli>\n\u003cp> Alexis Fernandez, nutrition policy advocate for \u003ca href=\"http://cfpa.net/\">California Food Policy Advocates\u003c/a>\n\u003c/p>\u003c/li>\n\u003cli>\n\u003cp> Dale Moore, executive director of public policy for the \u003ca href=\"http://www.fb.org/\">American Farm Bureau Federation\u003c/a>\n\u003c/p>\u003c/li>\n\u003cli>\n\u003cp> Ken Cook, founder and president of the \u003ca href=\"http://www.ewg.org/\">Environmental Working Group\u003c/a>, a public interest, research and advocacy organization known for its farm subsidy database\n\u003c/p>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "The U.S. Senate plans to vote Monday on the reauthorization of the farm bill, which is already causing a stir among farmers, environmentalists, and anti-hunger advocates. The bill would cut $24 billion over the next decade, including $4 billion from food stamp programs. The House drafted a rival bill, with nearly $40 billion in cuts. KQED's Forum discusses the likelihood of the bills' passage, and what they mean for different stake holders.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_63264\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/tractor.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/tractor.jpg\" alt=\"A farmer plows a field near the town of Arvin, southeast of Bakersfield, California. Photo: Davd McNew/Getty Images\" width=\"250\" class=\"size-full wp-image-63264\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A farmer plows a field near the town of Arvin, southeast of Bakersfield, California. Photo: Davd McNew/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>The U.S. Senate plans to vote Monday on the reauthorization of the farm bill, which is already causing a stir among farmers, environmentalists, and anti-hunger advocates. The bill would cut $24 billion over the next decade, including $4 billion from food stamp programs. The House drafted a rival bill, with nearly $40 billion in cuts. KQED's Forum discusses the likelihood of the bills' passage, and what they mean for different stake holders.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> from KQED's Forum: \u003c/p>\u003c/div>",
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"disqusTitle": "Not Everyone Cheers Turkey's Move To Tighten Alcohol Rules",
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"content": "\u003cfigure id=\"attachment_63088\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/istanbul_drinking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/istanbul_drinking.jpg\" alt=\"Diners drinking raki, a traditional Turkish alcoholic drink flavored with anise, at a restaurant in Istanbul. Photo: Jodi Hilton for NPR\" width=\"624\" height=\"467\" class=\"size-full wp-image-63088\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Diners drinking raki, a traditional Turkish alcoholic drink flavored with anise, at a restaurant in Istanbul.\u003cbr>Photo: Jodi Hilton for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/07/187334924/not-everyone-cheers-turkeys-move-to-tighten-alcohol-rules\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/06/20130607_me_04.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100740/peter-kenyon\">Peter Kenyon\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/07/187334924/not-everyone-cheers-turkeys-move-to-tighten-alcohol-rules\">The Salt at NPR Food\u003c/a> (6/7/13)\u003c/p>\n\u003cp>The ongoing anti-government \u003ca href=\"http://www.npr.org/blogs/parallels/2013/06/05/188935332/in-turkey-protesters-proudly-call-themselves-looters\">protests\u003c/a> in Turkey are about a lot of things — including a recent law to restrict the advertising and sale of alcohol. The limits aren't any more onerous than those in some other Western countries, but secular Turks see them as another step in a push by the ruling party to impose conservative social values on the population\u003c/p>\n\u003cp>Turkey has long tolerated and, in some quarters, embraced the Bacchanalian fruit of grape and grain. The modern republic's revered founder, \u003ca href=\"http://www.bbc.co.uk/history/historic_figures/ataturk_kemal.shtml\">Mustafa Kemal Ataturk\u003c/a>, set a strong example — so strong that when he died in 1938 of cirrhosis of the liver, many Turks assumed it was from what one biographer discreetly termed \"his strenuous lifestyle.\"\u003c/p>\n\u003cp>It's a crime in Turkey to insult Ataturk, so eyebrows were raised when the country's new dominant leader, conservative Muslim Prime Minister Recep Tayyip Erdogan, appeared to intentionally slight both Ataturk and his successor Ismet Inonu, though he didn't name them while defending the new alcohol restrictions in a speech to ruling AK Party members.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"How come a law that was made by two drunks,\" thundered Erdogan, \"has been recognized while one that follows the values of faith is unacceptable and must be rejected?\"\u003c/p>\n\u003cp>Some people were shocked by Erdogan's language, but even Turkey's tipplers have to admit that he has a point. The restrictions in this law – no television advertising, no alcohol sales within about 100 yards of a school or place of worship – are the kind of limits already in place in some Western democracies. Furthermore, establishments with tourism licenses are exempt from the law's ban on sales after 10 p.m.\u003c/p>\n\u003cp>But that exemption doesn't apply to the numerous small convenience stores, called \"tekels,\" that dot Turkish streets. In Beyoglu, arguably Istanbul's most Westernized district, one tekel owner would give only his first name, Ramazan. He says the new rules are an economic nightmare for him, unless his customers radically adjust their schedules.\u003c/p>\n\u003cp>\"We sell most of our alcohol after 10,\" he says, adding \"What do they expect, people to start drinking at 5 so they can be done by 10? Most shops like this will wind up closing, I think.\"\u003c/p>\n\u003cp>Around the corner at the Urban Cafe, young Turks and visitors are enjoying their libation of choice in a setting that might be found in any Western city: premium spirits behind the bar, a lounge cover of Nirvana on the sound system, and cigarette smokers mingling out on the sidewalk, happy for the warm spring night.\u003c/p>\n\u003cp>Manager Cem Gul — with a shaved head, Dead Kennedys T-shirt and earring — says these seemingly modest restrictions are alarming secular Turks, because they're just the latest move by the AK Party to slowly reshape the country into a more conservative Muslim state. And the problem is, he's not sure anyone can do much to stop it.\u003c/p>\n\u003cp>\"Of course everyone's talking about this interference in their personal lives. But there's too much going on,\" Gul says. \"A bomb goes off here and then there's an alcohol law. People don't have time to respond. What I'm really worried about is if this party wins another election, there'd be no one who can stop them.\"\u003c/p>\n\u003cp>He pauses and then shrugs philosophically, \"Me for example, I'm an atheist. They can ban me from drinking, but they can't make me pray.\"\u003c/p>\n\u003cp>Gul's smile suggests that while he respects those who follow the straight and narrow, he's more of a follower of what the late W.C. Fields is reputed to have said: \"Everyone has to believe in something. I believe I'll have another 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": "Among the many reasons for ongoing riots in Turkey: A recent law restricting the advertising and sale of alcohol. Secular Turks see the new rules as the latest effort by the ruling AK Party to impose religious values on the population.",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100740/peter-kenyon\">Peter Kenyon\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/07/187334924/not-everyone-cheers-turkeys-move-to-tighten-alcohol-rules\">The Salt at NPR Food\u003c/a> (6/7/13)\u003c/p>\n\u003cp>The ongoing anti-government \u003ca href=\"http://www.npr.org/blogs/parallels/2013/06/05/188935332/in-turkey-protesters-proudly-call-themselves-looters\">protests\u003c/a> in Turkey are about a lot of things — including a recent law to restrict the advertising and sale of alcohol. The limits aren't any more onerous than those in some other Western countries, but secular Turks see them as another step in a push by the ruling party to impose conservative social values on the population\u003c/p>\n\u003cp>Turkey has long tolerated and, in some quarters, embraced the Bacchanalian fruit of grape and grain. The modern republic's revered founder, \u003ca href=\"http://www.bbc.co.uk/history/historic_figures/ataturk_kemal.shtml\">Mustafa Kemal Ataturk\u003c/a>, set a strong example — so strong that when he died in 1938 of cirrhosis of the liver, many Turks assumed it was from what one biographer discreetly termed \"his strenuous lifestyle.\"\u003c/p>\n\u003cp>It's a crime in Turkey to insult Ataturk, so eyebrows were raised when the country's new dominant leader, conservative Muslim Prime Minister Recep Tayyip Erdogan, appeared to intentionally slight both Ataturk and his successor Ismet Inonu, though he didn't name them while defending the new alcohol restrictions in a speech to ruling AK Party members.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"How come a law that was made by two drunks,\" thundered Erdogan, \"has been recognized while one that follows the values of faith is unacceptable and must be rejected?\"\u003c/p>\n\u003cp>Some people were shocked by Erdogan's language, but even Turkey's tipplers have to admit that he has a point. The restrictions in this law – no television advertising, no alcohol sales within about 100 yards of a school or place of worship – are the kind of limits already in place in some Western democracies. Furthermore, establishments with tourism licenses are exempt from the law's ban on sales after 10 p.m.\u003c/p>\n\u003cp>But that exemption doesn't apply to the numerous small convenience stores, called \"tekels,\" that dot Turkish streets. In Beyoglu, arguably Istanbul's most Westernized district, one tekel owner would give only his first name, Ramazan. He says the new rules are an economic nightmare for him, unless his customers radically adjust their schedules.\u003c/p>\n\u003cp>\"We sell most of our alcohol after 10,\" he says, adding \"What do they expect, people to start drinking at 5 so they can be done by 10? Most shops like this will wind up closing, I think.\"\u003c/p>\n\u003cp>Around the corner at the Urban Cafe, young Turks and visitors are enjoying their libation of choice in a setting that might be found in any Western city: premium spirits behind the bar, a lounge cover of Nirvana on the sound system, and cigarette smokers mingling out on the sidewalk, happy for the warm spring night.\u003c/p>\n\u003cp>Manager Cem Gul — with a shaved head, Dead Kennedys T-shirt and earring — says these seemingly modest restrictions are alarming secular Turks, because they're just the latest move by the AK Party to slowly reshape the country into a more conservative Muslim state. And the problem is, he's not sure anyone can do much to stop it.\u003c/p>\n\u003cp>\"Of course everyone's talking about this interference in their personal lives. But there's too much going on,\" Gul says. \"A bomb goes off here and then there's an alcohol law. People don't have time to respond. What I'm really worried about is if this party wins another election, there'd be no one who can stop them.\"\u003c/p>\n\u003cp>He pauses and then shrugs philosophically, \"Me for example, I'm an atheist. They can ban me from drinking, but they can't make me pray.\"\u003c/p>\n\u003cp>Gul's smile suggests that while he respects those who follow the straight and narrow, he's more of a follower of what the late W.C. Fields is reputed to have said: \"Everyone has to believe in something. I believe I'll have another 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": "How To Clean Up Fish Farms And Raise More Seafood At The Same Time",
"title": "How To Clean Up Fish Farms And Raise More Seafood At The Same Time",
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"content": "\u003cfigure id=\"attachment_63044\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishfarm1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishfarm1.jpg\" alt=\"Thierry Chopin from the University of New Brunswick examines a raft that holds strings of seaweed. The seaweed grows around pens of farmed salmon and soaks up some of the nutrients that would otherwise pollute the Bay of Fundy. Photo: Richard Harris/NPR\" width=\"624\" height=\"406\" class=\"size-full wp-image-63044\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thierry Chopin from the University of New Brunswick examines a raft that holds strings of seaweed. The seaweed grows around pens of farmed salmon and soaks up some of the nutrients that would otherwise pollute the Bay of Fundy. Photo: Richard Harris/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/06/188431577/how-to-clean-up-fish-farms-and-raise-more-seafood-at-the-same-time\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/06/20130606_atc_04.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100631/richard-harris\">Richard Harris\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/06/188431577/how-to-clean-up-fish-farms-and-raise-more-seafood-at-the-same-time\">The Salt at NPR Food\u003c/a> (6/6/13)\u003c/p>\n\u003cp>Last month, we told you about companies that are \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/02/180596020/can-salmon-farming-be-sustainable-maybe-if-you-head-inland\">growing salmon on dry land\u003c/a>. That's an effective — but expensive — way to reduce water pollution caused by fish farms. After all, marine aquaculture provides about half of the seafood we eat.\u003c/p>\n\u003cp>So a Canadian researcher named \u003ca href=\"http://www.unbsj.ca/sase/biology/chopinlab/\">Thierry Chopin\u003c/a> is pushing to develop a less expensive technology that could be used to clean up the many fish farms that are already operating in coastal waters. His approach involves creating a whole ecosystem around a fish farm, so the waste generated by the salmon gets taken up by other valuable seafood commodities, like shellfish and kelp.\u003c/p>\n\u003cfigure id=\"attachment_63045\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishfarm2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishfarm2.jpg\" alt=\"Mussels thrive on particles that come from fish waste. The mussels help clear the water and reduce the environmental impact of fish farms. Canada’s federal food agency has certified them as safe for human consumption. Photo: Richard Harris/NPR\" width=\"250\" class=\"size-full wp-image-63045\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mussels thrive on particles that come from fish waste. The mussels help clear the water and reduce the environmental impact of fish farms. Canada’s federal food agency has certified them as safe for human consumption. Photo: Richard Harris/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>We caught up with Chopin, a marine biologist at the University of New Brunswick, in St. George, New Brunswick, a town on Canada's Bay of Fundy. The bay is famous for its huge tides — which are 30 feet here at St. George — and for its salmon farms. Chopin has been working with a company called \u003ca href=\"http://cookeaqua.com/%20\">Cooke Aquaculture\u003c/a> to reduce the fish waste that washes into the bay.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We take a skiff out to the fish farm. The salmon have already been harvested, but there are rafts made of black PVC piping, sticking out of the water like catwalks. They are home to cultivated seaweeds and mussels — species that thrive on fish waste.\u003c/p>\n\u003cp>\"What we are doing is nothing more than recycling the nutrients,\" Chopin explains. \"Instead of looking at them as waste, we look at them as nutrients for the next species.\"\u003c/p>\n\u003cp>The seaweed soaks up excess nitrogen and phosphorus from the fish waste, while the mussels thrive on the small organic particles. \"For the bigger particles that settle more to the bottom, you need also invertebrates. So we are developing now sea urchins, sea cucumbers, maybe sea worms,\" Chopin says.\u003c/p>\n\u003cp>The idea here is not only to reduce the impact of fish farming but to produce more foods and ingredients that the salmon company can sell.\u003c/p>\n\u003cp>Chopin hasn't done a formal study as yet, but he thinks this system will reduce water pollution from the fish farm by 10 to 50 percent.\u003c/p>\n\u003cp>He notes that this integrated approach to aquaculture is nothing new — it's been practiced in Asia for centuries. He's simply bringing it to modern, industrial aquaculture. He calls it Integrated Multi-Trophic Aquaculture.\u003c/p>\n\u003cfigure id=\"attachment_63046\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishfarm3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishfarm3.jpg\" alt=\"Thierry Chopin examines two type of seaweed being grown around Cooke Aquaculture's salmon farm. The company sells the seaweed as a specialty food and to a cosmetic company, which extracts natural compounds from it. Chopin is also experimenting with seaweed as a protein supplement for fish meal. Photo: Richard Harris/NPR\" width=\"250\" class=\"size-full wp-image-63046\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thierry Chopin examines two type of seaweed being grown around Cooke Aquaculture's salmon farm. The company sells the seaweed as a specialty food and to a cosmetic company, which extracts natural compounds from it. Chopin is also experimenting with seaweed as a protein supplement for fish meal. Photo: Richard Harris/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>To give me a closer look, Chopin and Lenny Totten from Cooke Aquaculture pull up a string of seaweed growing on a rope underwater so that we can taste the new product. One variety is called sugar kelp.\u003c/p>\n\u003cp>\"You see, it's crispy a little, but it's a sweet taste, and there's no aftertaste,\" Choping says. \"And it's sugary.\" Then we nibble on a frond from another species, golden kelp. It's chewier and bland. It's sold to a company in Monaco, which extracts natural compounds from it to be used in cosmetics.\u003c/p>\n\u003cp>The mussels they grow here are a much easier sell.\u003c/p>\n\u003cp>Totten says his company was at first a bit reluctant to try this venture, but the results have been good. \"You can see the difference just in the water around farms,\" he says. \"The water's a lot clearer.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.pewtrusts.org/experts_profile.aspx?id=56704\">Chris Mann\u003c/a>, who has spent years working on marine conservation issues at the Pew Charitable Trusts, says this integrated growing approach is worthwhile, but hardly a panacea. It addresses the mostly localized problem of water pollution, but it doesn't address other problems with aquaculture: the spread of \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=17222536\">fish parasites\u003c/a>, the \u003ca href=\"http://green.blogs.nytimes.com/2012/01/25/runaway-salmon-stir-conservation-worries/\">escape of caged salmon\u003c/a> or — worst of all — the need to harvest wild fish to feed the salmon. That's a big problem for inland aquaculture as well.\u003c/p>\n\u003cp>\"The [fish] feeds have tended to use a large amount of wild-caught ingredients, wild fish,\" Mann says. \"That's putting pressure on already strained wild stocks of fish.\"\u003c/p>\n\u003cfigure id=\"attachment_63047\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishfarm4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishfarm4.jpg\" alt=\"Lenny Totten of Cooke Aquaculture examines a circular raft that holds up hundreds of heavy strings of mussels, which are cultivated for human consumption. Photo: Richard Harris/NPR\" width=\"250\" class=\"size-full wp-image-63047\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lenny Totten of Cooke Aquaculture examines a circular raft that holds up hundreds of heavy strings of mussels, which are cultivated for human consumption. Photo: Richard Harris/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>The fish used to feed farmed salmon — species like anchovies and sardines — are also critical food sources for wild salmon, tuna, swordfish and so on. So you'd think that a marine conservationist would be dead set against fish farms. But if your goal is to conserve the world's resources and reduce the carbon footprint of protein, the answer isn't so simple.\u003c/p>\n\u003cp>\"In a lot of ways farmed seafood, across the spectrum, is a better, less harmful source of protein than most of our terrestrial livestock,\" Mann says.\u003c/p>\n\u003cp>Eating less animal protein is one way to get at this problem. But for a world that has a taste for it, Chopin's approach at least makes a dent in the environmental impact of farmed fish. And he's trying to address at least a small piece of the fish-meal problem by developing a protein supplement for fish, made from seaweed.\u003c/p>\n\u003cp>\"It's not the only solution, but it's one of them,\" Chopin says. Slowly but surely, he says, aquaculture practices are changing. \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": "Coastal fish farms are a major source of the seafood we eat, but all the fish waste they generate takes a toll on the environment. So a researcher in Canada is trying to clean up fish farms by creating an ecosystem where fish waste gets taken up by other valuable seafood commodities, like shellfish and kelp.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_63044\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishfarm1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishfarm1.jpg\" alt=\"Thierry Chopin from the University of New Brunswick examines a raft that holds strings of seaweed. The seaweed grows around pens of farmed salmon and soaks up some of the nutrients that would otherwise pollute the Bay of Fundy. Photo: Richard Harris/NPR\" width=\"624\" height=\"406\" class=\"size-full wp-image-63044\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thierry Chopin from the University of New Brunswick examines a raft that holds strings of seaweed. The seaweed grows around pens of farmed salmon and soaks up some of the nutrients that would otherwise pollute the Bay of Fundy. Photo: Richard Harris/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/06/188431577/how-to-clean-up-fish-farms-and-raise-more-seafood-at-the-same-time\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100631/richard-harris\">Richard Harris\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/06/188431577/how-to-clean-up-fish-farms-and-raise-more-seafood-at-the-same-time\">The Salt at NPR Food\u003c/a> (6/6/13)\u003c/p>\n\u003cp>Last month, we told you about companies that are \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/02/180596020/can-salmon-farming-be-sustainable-maybe-if-you-head-inland\">growing salmon on dry land\u003c/a>. That's an effective — but expensive — way to reduce water pollution caused by fish farms. After all, marine aquaculture provides about half of the seafood we eat.\u003c/p>\n\u003cp>So a Canadian researcher named \u003ca href=\"http://www.unbsj.ca/sase/biology/chopinlab/\">Thierry Chopin\u003c/a> is pushing to develop a less expensive technology that could be used to clean up the many fish farms that are already operating in coastal waters. His approach involves creating a whole ecosystem around a fish farm, so the waste generated by the salmon gets taken up by other valuable seafood commodities, like shellfish and kelp.\u003c/p>\n\u003cfigure id=\"attachment_63045\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishfarm2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishfarm2.jpg\" alt=\"Mussels thrive on particles that come from fish waste. The mussels help clear the water and reduce the environmental impact of fish farms. Canada’s federal food agency has certified them as safe for human consumption. Photo: Richard Harris/NPR\" width=\"250\" class=\"size-full wp-image-63045\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mussels thrive on particles that come from fish waste. The mussels help clear the water and reduce the environmental impact of fish farms. Canada’s federal food agency has certified them as safe for human consumption. Photo: Richard Harris/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>We caught up with Chopin, a marine biologist at the University of New Brunswick, in St. George, New Brunswick, a town on Canada's Bay of Fundy. The bay is famous for its huge tides — which are 30 feet here at St. George — and for its salmon farms. Chopin has been working with a company called \u003ca href=\"http://cookeaqua.com/%20\">Cooke Aquaculture\u003c/a> to reduce the fish waste that washes into the bay.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We take a skiff out to the fish farm. The salmon have already been harvested, but there are rafts made of black PVC piping, sticking out of the water like catwalks. They are home to cultivated seaweeds and mussels — species that thrive on fish waste.\u003c/p>\n\u003cp>\"What we are doing is nothing more than recycling the nutrients,\" Chopin explains. \"Instead of looking at them as waste, we look at them as nutrients for the next species.\"\u003c/p>\n\u003cp>The seaweed soaks up excess nitrogen and phosphorus from the fish waste, while the mussels thrive on the small organic particles. \"For the bigger particles that settle more to the bottom, you need also invertebrates. So we are developing now sea urchins, sea cucumbers, maybe sea worms,\" Chopin says.\u003c/p>\n\u003cp>The idea here is not only to reduce the impact of fish farming but to produce more foods and ingredients that the salmon company can sell.\u003c/p>\n\u003cp>Chopin hasn't done a formal study as yet, but he thinks this system will reduce water pollution from the fish farm by 10 to 50 percent.\u003c/p>\n\u003cp>He notes that this integrated approach to aquaculture is nothing new — it's been practiced in Asia for centuries. He's simply bringing it to modern, industrial aquaculture. He calls it Integrated Multi-Trophic Aquaculture.\u003c/p>\n\u003cfigure id=\"attachment_63046\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishfarm3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishfarm3.jpg\" alt=\"Thierry Chopin examines two type of seaweed being grown around Cooke Aquaculture's salmon farm. The company sells the seaweed as a specialty food and to a cosmetic company, which extracts natural compounds from it. Chopin is also experimenting with seaweed as a protein supplement for fish meal. Photo: Richard Harris/NPR\" width=\"250\" class=\"size-full wp-image-63046\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thierry Chopin examines two type of seaweed being grown around Cooke Aquaculture's salmon farm. The company sells the seaweed as a specialty food and to a cosmetic company, which extracts natural compounds from it. Chopin is also experimenting with seaweed as a protein supplement for fish meal. Photo: Richard Harris/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>To give me a closer look, Chopin and Lenny Totten from Cooke Aquaculture pull up a string of seaweed growing on a rope underwater so that we can taste the new product. One variety is called sugar kelp.\u003c/p>\n\u003cp>\"You see, it's crispy a little, but it's a sweet taste, and there's no aftertaste,\" Choping says. \"And it's sugary.\" Then we nibble on a frond from another species, golden kelp. It's chewier and bland. It's sold to a company in Monaco, which extracts natural compounds from it to be used in cosmetics.\u003c/p>\n\u003cp>The mussels they grow here are a much easier sell.\u003c/p>\n\u003cp>Totten says his company was at first a bit reluctant to try this venture, but the results have been good. \"You can see the difference just in the water around farms,\" he says. \"The water's a lot clearer.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.pewtrusts.org/experts_profile.aspx?id=56704\">Chris Mann\u003c/a>, who has spent years working on marine conservation issues at the Pew Charitable Trusts, says this integrated growing approach is worthwhile, but hardly a panacea. It addresses the mostly localized problem of water pollution, but it doesn't address other problems with aquaculture: the spread of \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=17222536\">fish parasites\u003c/a>, the \u003ca href=\"http://green.blogs.nytimes.com/2012/01/25/runaway-salmon-stir-conservation-worries/\">escape of caged salmon\u003c/a> or — worst of all — the need to harvest wild fish to feed the salmon. That's a big problem for inland aquaculture as well.\u003c/p>\n\u003cp>\"The [fish] feeds have tended to use a large amount of wild-caught ingredients, wild fish,\" Mann says. \"That's putting pressure on already strained wild stocks of fish.\"\u003c/p>\n\u003cfigure id=\"attachment_63047\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishfarm4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishfarm4.jpg\" alt=\"Lenny Totten of Cooke Aquaculture examines a circular raft that holds up hundreds of heavy strings of mussels, which are cultivated for human consumption. Photo: Richard Harris/NPR\" width=\"250\" class=\"size-full wp-image-63047\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lenny Totten of Cooke Aquaculture examines a circular raft that holds up hundreds of heavy strings of mussels, which are cultivated for human consumption. Photo: Richard Harris/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>The fish used to feed farmed salmon — species like anchovies and sardines — are also critical food sources for wild salmon, tuna, swordfish and so on. So you'd think that a marine conservationist would be dead set against fish farms. But if your goal is to conserve the world's resources and reduce the carbon footprint of protein, the answer isn't so simple.\u003c/p>\n\u003cp>\"In a lot of ways farmed seafood, across the spectrum, is a better, less harmful source of protein than most of our terrestrial livestock,\" Mann says.\u003c/p>\n\u003cp>Eating less animal protein is one way to get at this problem. But for a world that has a taste for it, Chopin's approach at least makes a dent in the environmental impact of farmed fish. And he's trying to address at least a small piece of the fish-meal problem by developing a protein supplement for fish, made from seaweed.\u003c/p>\n\u003cp>\"It's not the only solution, but it's one of them,\" Chopin says. Slowly but surely, he says, aquaculture practices are changing. \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": "Pizza-Delivering Drones? Domino's Gives It A Shot",
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"content": "\u003cfigure id=\"attachment_62898\" class=\"wp-caption aligncenter\" style=\"max-width: 637px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/dominos.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/dominos.jpg\" alt=\"Introducing the Domino's DomiCopter!\" width=\"637\" height=\"348\" class=\"size-full wp-image-62898\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Introducing the Domino's DomiCopter!\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/06/05/188838679/the-last-word-in-business\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/06/20130605_me_10.mp3\"] \u003c/p>\n\u003cp>Domino's Pizza has developed a prototype for aerial pizza delivery. A promotional video follows a custom-built, remote-controlled helicopter as it soars above the countryside carrying two large pizzas. But aviation rules make it unlikely that drone delivery will arrive anytime soon. \u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=on4DRTUvst0]\n\u003c/p>\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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