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"content": "\u003cfigure id=\"attachment_59626\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/kimchi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/kimchi-1024x576.jpg\" alt=\"Kimchi is a traditional pungent fermented Korean dish made of vegetables with a variety of seasonings. Photo: Chung Sung-Jun/Getty Images\" width=\"1024\" height=\"576\" class=\"size-large wp-image-59626\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kimchi is a traditional pungent fermented Korean dish made of vegetables with a variety of seasonings.\u003cbr>Photo: Chung Sung-Jun/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/04/07/176463491/why-you-shouldnt-wrinkle-your-nose-at-fermentation\">Weekend Edition Sunday\u003c/a>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/wesun/2013/04/20130407_wesun_07.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/4486742/bonny-wolf\">Bonny Wolf\u003c/a>, \u003ca href=\"http://www.npr.org/2013/04/07/176463491/why-you-shouldnt-wrinkle-your-nose-at-fermentation\">The Salt at NPR Food\u003c/a> (4/7/13)\u003c/p>\n\u003cp>It's delicious, it's nutritious and it's basically rotten. Fermentation is a hot culinary trend, and, as \u003cem>Weekend Edition\u003c/em> food commentator Bonny Wolf explains, the preservation process gives food a flavor unique to time and place.\u003c/p>\n\u003cp>People you know may intentionally be growing bacteria in their homes — on food, outside the refrigerator. And they are doing it to make food safe, and nutritious.\u003c/p>\n\u003cp>They are doing what cooks have always done: fermenting food.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For decades, we have fought against bacteria in our food. And now we're being told to make love — not war — on germs.\u003c/p>\n\u003cp>Before you wrinkle your nose, consider this: If you have ever eaten bread, cheese, chocolate or yogurt, or drunk beer, wine or coffee, you have had fermented food.\u003c/p>\n\u003cp>There \u003cem>are\u003c/em> bad bacteria. But many are beneficial.\u003c/p>\n\u003cp>OK, non-scientists, stick with me. Fermentation is the process in which bacteria and yeasts feed on the sugars in food. That creates lactic acid, a preservative. It is what Bill Schindler, a fermenter and anthropology professor at Washington College, calls \"controlled rotting.\" The results are the probiotic foods you hear about: miso, tempeh, the fermented tea called kombucha.\u003c/p>\n\u003cp>The nutrients are intact, the foods are easier to digest, and new flavors have been created.\u003c/p>\n\u003cp>Katy Chang, an award-winning kimchi maker, says fermentation is magic. You make nutrients and flavors that didn't exist before, using what's in the air around you.\u003c/p>\n\u003cp>This taste of time and place gives your food what some fermenters call \"microbial terroir.\" Yeah, like in wine.\u003c/p>\n\u003cp>Chefs, artisan food producers and just plain folk have been touched by fermentation magic. New York superchef David Chang is working with a Harvard microbiologist to \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S1878450X11000047\">try new things\u003c/a> at his Momofuku fermentation lab, like pistachio miso cashew tamari.\u003c/p>\n\u003cp>Sandor Katz is considered the guru of fermenting food. He calls himself a \"fermentation revivalist,\" trying to bring back an ancient tradition.\u003c/p>\n\u003cp>In his introduction to Katz's book, \u003cem>The Art of Fermentation\u003c/em>, food writer Michael Pollan says we've been living in an age of Purell. He calls fermentation \"an eloquent protest against the homogenization of flavors and food now rolling like a great, undifferentiated lawn across the globe.\"\u003c/p>\n\u003cp>Katz says he wants to demystify fermentation so people won't be afraid. Then, maybe, we can all feel the magic.\u003c/p>\n\u003cp>\u003cem>Bonny Wolf is managing editor of \u003ca href=\"http://www.americanfoodroots.com/\">American Food Roots\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For decades, we have fought against bacteria in our food. And now we're being told to make love — not war — on germs.\u003c/p>\n\u003cp>Before you wrinkle your nose, consider this: If you have ever eaten bread, cheese, chocolate or yogurt, or drunk beer, wine or coffee, you have had fermented food.\u003c/p>\n\u003cp>There \u003cem>are\u003c/em> bad bacteria. But many are beneficial.\u003c/p>\n\u003cp>OK, non-scientists, stick with me. Fermentation is the process in which bacteria and yeasts feed on the sugars in food. That creates lactic acid, a preservative. It is what Bill Schindler, a fermenter and anthropology professor at Washington College, calls \"controlled rotting.\" The results are the probiotic foods you hear about: miso, tempeh, the fermented tea called kombucha.\u003c/p>\n\u003cp>The nutrients are intact, the foods are easier to digest, and new flavors have been created.\u003c/p>\n\u003cp>Katy Chang, an award-winning kimchi maker, says fermentation is magic. You make nutrients and flavors that didn't exist before, using what's in the air around you.\u003c/p>\n\u003cp>This taste of time and place gives your food what some fermenters call \"microbial terroir.\" Yeah, like in wine.\u003c/p>\n\u003cp>Chefs, artisan food producers and just plain folk have been touched by fermentation magic. New York superchef David Chang is working with a Harvard microbiologist to \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S1878450X11000047\">try new things\u003c/a> at his Momofuku fermentation lab, like pistachio miso cashew tamari.\u003c/p>\n\u003cp>Sandor Katz is considered the guru of fermenting food. He calls himself a \"fermentation revivalist,\" trying to bring back an ancient tradition.\u003c/p>\n\u003cp>In his introduction to Katz's book, \u003cem>The Art of Fermentation\u003c/em>, food writer Michael Pollan says we've been living in an age of Purell. He calls fermentation \"an eloquent protest against the homogenization of flavors and food now rolling like a great, undifferentiated lawn across the globe.\"\u003c/p>\n\u003cp>Katz says he wants to demystify fermentation so people won't be afraid. Then, maybe, we can all feel the magic.\u003c/p>\n\u003cp>\u003cem>Bonny Wolf is managing editor of \u003ca href=\"http://www.americanfoodroots.com/\">American Food Roots\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "NYC's Fast-Food Workers Strike, Demand 'Living Wages'",
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"content": "\u003cfigure id=\"attachment_59535\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/fastfoodforward.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/fastfoodforward.jpg\" alt=\"Demonstrators from the Fast Food Forward rally protest Thursday outside a Wendy's restaurant in New York City. Photo: Mary Altaffer/AP\" width=\"624\" height=\"467\" class=\"size-full wp-image-59535\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Demonstrators from the Fast Food Forward rally protest Thursday outside a Wendy's restaurant in New York City.\u003cbr> Photo: Mary Altaffer/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/04/176260454/nycs-fast-food-workers-strike-demand-living-wages\">All Things Considered\u003c/a>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/04/20130404_atc_16.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/159989569/joel-rose\">Joel Rose\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/04/176260454/nycs-fast-food-workers-strike-demand-living-wages\">The Salt at NPR Food\u003c/a> (4/4/13)\u003c/p>\n\u003cp>Fast-food restaurants were a little bit slower Thursday in New York City. Hundreds of workers staged a one-day strike in what organizers are calling the biggest job action ever in that industry. It's a growing segment of the economy, but workers complain that fast-food jobs don't pay enough to survive in New York City.\u003c/p>\n\u003cp>The current \u003ca href=\"http://www.labor.state.ny.us/workerprotection/laborstandards/workprot/minwage.shtm\">minimum wage\u003c/a> in New York is $7.25. That's what many fast-food workers in the city earn, including Joseph Barrera, who works at a KFC restaurant in Brooklyn. He thinks fast-food companies can afford to treat their employees better.\u003c/p>\n\u003cp>\"We help them earn those billions of dollars that give them the lifestyle that the CEOs get. They earn million-dollar paychecks, so why can't they give us something that we can live on?\" says Barrera.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This is the \u003ca href=\"http://www.npr.org/2012/11/30/166217423/n-y-fast-food-workers-strike-for-better-wages\">second time\u003c/a> workers at fast-food restaurants around the city have walked off the job in the past six months.\u003c/p>\n\u003cp>Jonathan Westin is a campaign manager for \u003ca href=\"http://www.fastfoodforward.org/en/\">Fast Food Forward\u003c/a>, the group that organized both strikes. It's calling for fast food restaurants to pay a so-called living wage of $15 an hour.\u003c/p>\n\u003cp>\"It's not teenagers working after-school jobs,\" says Westin. \"It's adults with families that are trying to take care of their kids and can't put food on the table. They can work here for 10, 15 years and still be making the same wages as when they started.\"\u003c/p>\n\u003cp>Shenise Hendricks and Lourdy Eferance have both worked at a Wendy's restaurant in Brooklyn for four years. Hendricks is paid $8 an hour and Eferance is paid $7.50 an hour. They say that it's a struggle to live in New York on this salary.\u003c/p>\n\u003cp>And Wendy's isn't an easy place to work, says Hendricks. For example, if she tries to call in sick to work, she gets written up.\u003c/p>\n\u003cp>Wendy's declined to comment for this story. In fact, none of the fast-food companies we called wanted to be interviewed.\u003c/p>\n\u003cp>In a statement, a spokesman for Burger King says the company has provided \"an entry point into the work-force for millions of Americans,\" including many who went on to be franchise owners.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.restaurant.org/\">National Restaurant Association\u003c/a> says the industry provides more than 13 million jobs — jobs that could be jeopardized if the minimum wage goes up. In a statement, the association says the industry is \"one of the best paths to achieving the American Dream.\"\u003c/p>\n\u003cp>But that dream remains out of reach for people like Gregory Renoso, who makes minimum wage as a deliveryman for Domino's Pizza. \"People like me, we don't have education to get a better job,\" says Renoso. \"We have to do the fast-food industry. But the fast-food industry [doesn't] pay.\"\u003c/p>\n\u003cp>According to strike organizer Westin, the fast-food industry is one of the few sectors of the economy that are growing quickly. Tens of thousands of fast-food workers are employed in New York alone.\u003c/p>\n\u003cp>\"Folks can't just move on to other jobs,\" says Westin. \"If they could, they probably would have, because the conditions are so bad. The problem is, these are the jobs that are out there. There's really nowhere to go.\" And while corporations are recovering, the working class is not, he adds.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>New York's minimum wage is already set to rise to $9 an hour over the next three years. But according to Westin, that change will be too little, too late for many of those who are striking today.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59535\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/fastfoodforward.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/fastfoodforward.jpg\" alt=\"Demonstrators from the Fast Food Forward rally protest Thursday outside a Wendy's restaurant in New York City. Photo: Mary Altaffer/AP\" width=\"624\" height=\"467\" class=\"size-full wp-image-59535\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Demonstrators from the Fast Food Forward rally protest Thursday outside a Wendy's restaurant in New York City.\u003cbr> Photo: Mary Altaffer/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/04/176260454/nycs-fast-food-workers-strike-demand-living-wages\">All Things Considered\u003c/a>\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/159989569/joel-rose\">Joel Rose\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/04/176260454/nycs-fast-food-workers-strike-demand-living-wages\">The Salt at NPR Food\u003c/a> (4/4/13)\u003c/p>\n\u003cp>Fast-food restaurants were a little bit slower Thursday in New York City. Hundreds of workers staged a one-day strike in what organizers are calling the biggest job action ever in that industry. It's a growing segment of the economy, but workers complain that fast-food jobs don't pay enough to survive in New York City.\u003c/p>\n\u003cp>The current \u003ca href=\"http://www.labor.state.ny.us/workerprotection/laborstandards/workprot/minwage.shtm\">minimum wage\u003c/a> in New York is $7.25. That's what many fast-food workers in the city earn, including Joseph Barrera, who works at a KFC restaurant in Brooklyn. He thinks fast-food companies can afford to treat their employees better.\u003c/p>\n\u003cp>\"We help them earn those billions of dollars that give them the lifestyle that the CEOs get. They earn million-dollar paychecks, so why can't they give us something that we can live on?\" says Barrera.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is the \u003ca href=\"http://www.npr.org/2012/11/30/166217423/n-y-fast-food-workers-strike-for-better-wages\">second time\u003c/a> workers at fast-food restaurants around the city have walked off the job in the past six months.\u003c/p>\n\u003cp>Jonathan Westin is a campaign manager for \u003ca href=\"http://www.fastfoodforward.org/en/\">Fast Food Forward\u003c/a>, the group that organized both strikes. It's calling for fast food restaurants to pay a so-called living wage of $15 an hour.\u003c/p>\n\u003cp>\"It's not teenagers working after-school jobs,\" says Westin. \"It's adults with families that are trying to take care of their kids and can't put food on the table. They can work here for 10, 15 years and still be making the same wages as when they started.\"\u003c/p>\n\u003cp>Shenise Hendricks and Lourdy Eferance have both worked at a Wendy's restaurant in Brooklyn for four years. Hendricks is paid $8 an hour and Eferance is paid $7.50 an hour. They say that it's a struggle to live in New York on this salary.\u003c/p>\n\u003cp>And Wendy's isn't an easy place to work, says Hendricks. For example, if she tries to call in sick to work, she gets written up.\u003c/p>\n\u003cp>Wendy's declined to comment for this story. In fact, none of the fast-food companies we called wanted to be interviewed.\u003c/p>\n\u003cp>In a statement, a spokesman for Burger King says the company has provided \"an entry point into the work-force for millions of Americans,\" including many who went on to be franchise owners.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.restaurant.org/\">National Restaurant Association\u003c/a> says the industry provides more than 13 million jobs — jobs that could be jeopardized if the minimum wage goes up. In a statement, the association says the industry is \"one of the best paths to achieving the American Dream.\"\u003c/p>\n\u003cp>But that dream remains out of reach for people like Gregory Renoso, who makes minimum wage as a deliveryman for Domino's Pizza. \"People like me, we don't have education to get a better job,\" says Renoso. \"We have to do the fast-food industry. But the fast-food industry [doesn't] pay.\"\u003c/p>\n\u003cp>According to strike organizer Westin, the fast-food industry is one of the few sectors of the economy that are growing quickly. Tens of thousands of fast-food workers are employed in New York alone.\u003c/p>\n\u003cp>\"Folks can't just move on to other jobs,\" says Westin. \"If they could, they probably would have, because the conditions are so bad. The problem is, these are the jobs that are out there. There's really nowhere to go.\" And while corporations are recovering, the working class is not, he adds.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>New York's minimum wage is already set to rise to $9 an hour over the next three years. But according to Westin, that change will be too little, too late for many of those who are striking today.\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": "A Political War Brews Over 'Food For Peace' Aid Program",
"title": "A Political War Brews Over 'Food For Peace' Aid Program",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_59490\" class=\"wp-caption aligncenter\" style=\"max-width: 667px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/usfoodaid.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/usfoodaid.jpg\" alt=\"Pakistani aid workers offload USAID food supplies from an Army helicopter in Kallam Valley during catastrophic flooding in 2010. Photo: Behrouz Mehri/AFP/Getty Images\" width=\"667\" height=\"500\" class=\"size-full wp-image-59490\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pakistani aid workers offload USAID food supplies from an Army helicopter in Kallam Valley during catastrophic flooding in 2010. Photo: Behrouz Mehri/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/2013/04/04/176154775/a-political-war-brews-over-food-for-peace-aid-program\">Morning Edition\u003c/a>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/04/20130404_me_06.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/04/176154775/a-political-war-brews-over-food-for-peace-aid-program\">The Salt at NPR Food\u003c/a> (4/4/13)\u003c/p>\n\u003cp>Washington is awash in rumors this week that the White House is planning \u003ca href=\"http://www.politico.com/story/2013/04/food-aid-for-the-21st-century-89545.html\">major changes\u003c/a> in the way the U.S. donates food to fight hunger in some of the world's poorest countries.\u003c/p>\n\u003cp>It has set off an emotional debate. Both sides say they are trying to save lives.\u003c/p>\n\u003cp>America's policies on food aid are singularly generous — and also unusually selfish. On the generous side, the U.S. spends roughly $1.5 billion every year to send food abroad, far more than any other country.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On the other hand, the rules for this program, known as \u003ca href=\"http://foodaid.org/food-aid-programs/food-for-peace/\">Food for Peace\u003c/a>, ensure that much of the money stays in American hands. Most of the food, which commonly includes wheat, corn and soy meal, and vegetable oil, has to be bought from U.S. farmers, processed here and delivered to its destination by U.S. shippers.\u003c/p>\n\u003cp>That eats up money and time. \u003ca href=\"http://bush.tamu.edu/faculty/anatsios/\">Andrew Natsios\u003c/a>, who ran the U.S. Agency for International Development under President George W. Bush, says the results can be tragic. \"I've run these operations, and I know that food aid often gets there after everyone's dead,\" he says.\u003c/p>\n\u003cp>Sometimes food is available for sale much closer to the disaster, Natsios says. If U.S. food aid money could be used to buy that food, instead of shipping it from the U.S., it could save lives.\u003c/p>\n\u003cp>A decade ago, Natsios started a \u003ca href=\"http://m.npr.org/story/7761652\">campaign\u003c/a> to reform Food for Peace. He pushed for a change that would allow up to a quarter of the program's budget to be distributed as cash that humanitarian groups could use to buy food wherever they needed it.\u003c/p>\n\u003cp>Among many of the groups that carry out food aid, Natsios' proposal did not go over well. When Natsios first announced it, at a meeting in Kansas City, he \"was almost physically assaulted,\" he recalls.\u003c/p>\n\u003cp>It took a beating in Congress, too. It never got through the agriculture committees of Congress, which control the food aid budget.\u003c/p>\n\u003cp>In 2008, though, Natsios and the Bush administration were able to set up a couple of pilot programs that allow foreign purchases of food. Those programs now account for about a quarter of U.S. food aid, and according to independent \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/07/148127942/when-food-aid-goes-local-some-say-it-works-better\">reviews\u003c/a>, they're working pretty well.\u003c/p>\n\u003cp>According to the Washington rumor mill, the Obama administration now wants to go even further.\u003c/p>\n\u003cp>\u003ca href=\"http://www.oxfamamerica.org/whoweare/oxfam-experts/gawain-kripke\">Gawain Kripke\u003c/a>, policy director for \u003ca href=\"http://www.oxfamamerica.org/\">Oxfam America\u003c/a>, an anti-poverty activist group, says it's an open secret that the White House is thinking of eliminating the current food aid program, which is funded through the U.S. Department of Agriculture.\u003c/p>\n\u003cp>A new food aid program within the U.S. Agency for International Development would take its place. This program would distribute cash that humanitarian groups could use to buy food where it is most needed.\u003c/p>\n\u003cp>The Obama effort to reform food aid \"looks like it will be more ambitious than what President Bush ever proposed, and more meaningful,\" Kripke says.\u003c/p>\n\u003cp>According to Kripke, this could be a really good thing. \"We think the U.S. food aid program is quite broken and needs to be improved,\" he says. \"It's wasteful for taxpayers and doesn't help nearly as many poor people as it could.\"\u003c/p>\n\u003cp>But there's already a wave of protest against it.\u003c/p>\n\u003cp>Leading the charge are some other humanitarian groups, such as \u003ca href=\"http://www.ird.org/\">International Relief and Development\u003c/a> (IRD).\u003c/p>\n\u003cp>\"We can't figure out what's going on,\" says \u003ca href=\"http://www.ird.org/about-us/leadership/executive-management/#bio1903\">Jeffrey Grieco\u003c/a>, IRD's chief of public and government affairs.\u003c/p>\n\u003cp>There are a couple of reasons why these groups are upset. Some are worried that tampering with traditional food aid will lead to less funding because the agricultural lobby won't support the program anymore.\u003c/p>\n\u003cp>But there's another reason that's less well-known. Some humanitarian groups — including IRD — rely on traditional food aid to help fund their work in Third World countries.\u003c/p>\n\u003cp>Here's how.\u003c/p>\n\u003cp>Not all food aid goes to places suffering from famine. There's also nonemergency food aid. When that food arrives, in a wide variety of countries, it's turned over to nonprofit groups like IRD.\u003c/p>\n\u003cp>The way the system works, these groups sell that food on the local market and use the proceeds to pay for projects that help farmers or improve people's nutrition.\u003c/p>\n\u003cp>IRD's Grieco says this arrangement does a lot of good: \"The reason why these programs are important to us is because these programs are working, and we're able to save lives.\"\u003c/p>\n\u003cp>Critics, including Oxfam America, call it a horribly inefficient way to pay for local development projects. According to some calculations, at least a third of the money is wasted.\u003c/p>\n\u003cp>But Grieco says this system has been reliable. By law, all food aid funding has to be used to fight hunger. Any new cash program, he says, might end up paying for lots of other things, depending on shifting political fashions in Washington. \"If we remove the conditionalities about how the money should be spent, that money may never be available for those crises, at a key time when we need it,\" he says.\u003c/p>\n\u003cp>Some of these fears are still, at the moment, fears of the unknown. The Obama administration is expected to release the actual details of its food aid proposal next week.\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": "Rumors abound of a major shakeup in the works for U.S. food aid programs. The U.S. would give aid groups money to buy food wherever they could get it cheapest and quickest, rather than shipping abroad commodities bought in the U.S. Already, groups that profit from the current system are mounting a fight.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59490\" class=\"wp-caption aligncenter\" style=\"max-width: 667px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/usfoodaid.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/usfoodaid.jpg\" alt=\"Pakistani aid workers offload USAID food supplies from an Army helicopter in Kallam Valley during catastrophic flooding in 2010. Photo: Behrouz Mehri/AFP/Getty Images\" width=\"667\" height=\"500\" class=\"size-full wp-image-59490\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pakistani aid workers offload USAID food supplies from an Army helicopter in Kallam Valley during catastrophic flooding in 2010. Photo: Behrouz Mehri/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/2013/04/04/176154775/a-political-war-brews-over-food-for-peace-aid-program\">Morning Edition\u003c/a>\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/04/176154775/a-political-war-brews-over-food-for-peace-aid-program\">The Salt at NPR Food\u003c/a> (4/4/13)\u003c/p>\n\u003cp>Washington is awash in rumors this week that the White House is planning \u003ca href=\"http://www.politico.com/story/2013/04/food-aid-for-the-21st-century-89545.html\">major changes\u003c/a> in the way the U.S. donates food to fight hunger in some of the world's poorest countries.\u003c/p>\n\u003cp>It has set off an emotional debate. Both sides say they are trying to save lives.\u003c/p>\n\u003cp>America's policies on food aid are singularly generous — and also unusually selfish. On the generous side, the U.S. spends roughly $1.5 billion every year to send food abroad, far more than any other country.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On the other hand, the rules for this program, known as \u003ca href=\"http://foodaid.org/food-aid-programs/food-for-peace/\">Food for Peace\u003c/a>, ensure that much of the money stays in American hands. Most of the food, which commonly includes wheat, corn and soy meal, and vegetable oil, has to be bought from U.S. farmers, processed here and delivered to its destination by U.S. shippers.\u003c/p>\n\u003cp>That eats up money and time. \u003ca href=\"http://bush.tamu.edu/faculty/anatsios/\">Andrew Natsios\u003c/a>, who ran the U.S. Agency for International Development under President George W. Bush, says the results can be tragic. \"I've run these operations, and I know that food aid often gets there after everyone's dead,\" he says.\u003c/p>\n\u003cp>Sometimes food is available for sale much closer to the disaster, Natsios says. If U.S. food aid money could be used to buy that food, instead of shipping it from the U.S., it could save lives.\u003c/p>\n\u003cp>A decade ago, Natsios started a \u003ca href=\"http://m.npr.org/story/7761652\">campaign\u003c/a> to reform Food for Peace. He pushed for a change that would allow up to a quarter of the program's budget to be distributed as cash that humanitarian groups could use to buy food wherever they needed it.\u003c/p>\n\u003cp>Among many of the groups that carry out food aid, Natsios' proposal did not go over well. When Natsios first announced it, at a meeting in Kansas City, he \"was almost physically assaulted,\" he recalls.\u003c/p>\n\u003cp>It took a beating in Congress, too. It never got through the agriculture committees of Congress, which control the food aid budget.\u003c/p>\n\u003cp>In 2008, though, Natsios and the Bush administration were able to set up a couple of pilot programs that allow foreign purchases of food. Those programs now account for about a quarter of U.S. food aid, and according to independent \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/07/148127942/when-food-aid-goes-local-some-say-it-works-better\">reviews\u003c/a>, they're working pretty well.\u003c/p>\n\u003cp>According to the Washington rumor mill, the Obama administration now wants to go even further.\u003c/p>\n\u003cp>\u003ca href=\"http://www.oxfamamerica.org/whoweare/oxfam-experts/gawain-kripke\">Gawain Kripke\u003c/a>, policy director for \u003ca href=\"http://www.oxfamamerica.org/\">Oxfam America\u003c/a>, an anti-poverty activist group, says it's an open secret that the White House is thinking of eliminating the current food aid program, which is funded through the U.S. Department of Agriculture.\u003c/p>\n\u003cp>A new food aid program within the U.S. Agency for International Development would take its place. This program would distribute cash that humanitarian groups could use to buy food where it is most needed.\u003c/p>\n\u003cp>The Obama effort to reform food aid \"looks like it will be more ambitious than what President Bush ever proposed, and more meaningful,\" Kripke says.\u003c/p>\n\u003cp>According to Kripke, this could be a really good thing. \"We think the U.S. food aid program is quite broken and needs to be improved,\" he says. \"It's wasteful for taxpayers and doesn't help nearly as many poor people as it could.\"\u003c/p>\n\u003cp>But there's already a wave of protest against it.\u003c/p>\n\u003cp>Leading the charge are some other humanitarian groups, such as \u003ca href=\"http://www.ird.org/\">International Relief and Development\u003c/a> (IRD).\u003c/p>\n\u003cp>\"We can't figure out what's going on,\" says \u003ca href=\"http://www.ird.org/about-us/leadership/executive-management/#bio1903\">Jeffrey Grieco\u003c/a>, IRD's chief of public and government affairs.\u003c/p>\n\u003cp>There are a couple of reasons why these groups are upset. Some are worried that tampering with traditional food aid will lead to less funding because the agricultural lobby won't support the program anymore.\u003c/p>\n\u003cp>But there's another reason that's less well-known. Some humanitarian groups — including IRD — rely on traditional food aid to help fund their work in Third World countries.\u003c/p>\n\u003cp>Here's how.\u003c/p>\n\u003cp>Not all food aid goes to places suffering from famine. There's also nonemergency food aid. When that food arrives, in a wide variety of countries, it's turned over to nonprofit groups like IRD.\u003c/p>\n\u003cp>The way the system works, these groups sell that food on the local market and use the proceeds to pay for projects that help farmers or improve people's nutrition.\u003c/p>\n\u003cp>IRD's Grieco says this arrangement does a lot of good: \"The reason why these programs are important to us is because these programs are working, and we're able to save lives.\"\u003c/p>\n\u003cp>Critics, including Oxfam America, call it a horribly inefficient way to pay for local development projects. According to some calculations, at least a third of the money is wasted.\u003c/p>\n\u003cp>But Grieco says this system has been reliable. By law, all food aid funding has to be used to fight hunger. Any new cash program, he says, might end up paying for lots of other things, depending on shifting political fashions in Washington. \"If we remove the conditionalities about how the money should be spent, that money may never be available for those crises, at a key time when we need it,\" he says.\u003c/p>\n\u003cp>Some of these fears are still, at the moment, fears of the unknown. The Obama administration is expected to release the actual details of its food aid proposal next week.\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": "Confused In The Kitchen? Share A Photo, Get Some Help",
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"content": "\u003cp>\u003ca href=\"http://cookyourcupboard.tumblr.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cookyourcupboard.png\" alt=\"Cook Your Cupboard\" width=\"624\" height=\"350\" class=\"aligncenter size-full wp-image-59469\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/04/04/176161881/confused-in-the-kitchen-share-a-photo-get-some-help\">Morning Edition\u003c/a>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/04/20130404_me_04.mp3\"] \u003c/p>\n\u003cp>Post by Selena Simmons-Duffin, \u003ca href=\"http://www.npr.org/2013/04/04/176161881/confused-in-the-kitchen-share-a-photo-get-some-help\">NPR Food\u003c/a> (4/4/13)\u003c/p>\n\u003cp>We've all got those strange food items in the kitchen that either bewilder or bore us: A strange can of beans bought in a pre-storm panic. Something in another language, gifted as a souvenir. Bulk items purchased for an ambitious recipe, used exactly once.\u003c/p>\n\u003cp>And usually, those things just sit there ... forever. But what if you could ask a bunch of people, \"Hey, what do I do with this?\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>NPR's \u003cem>Morning Edition\u003c/em> just launched a project called \u003ca href=\"http://npr.org/cupboard\">Cook Your Cupboard\u003c/a> to help with that. It's simple: Post a photo of what has you stumped. Then get (and give!) advice in the comments.\u003c/p>\n\u003cp>Every few weeks we'll ask for something different (like freezer items, spices, surplus produce). But the first round is general: Just pick any three questionable things in your kitchen.\u003c/p>\n\u003cp>Need inspiration?\u003cem> Morning Edition\u003c/em>'s David Greene found \u003ca href=\"http://cookyourcupboard.tumblr.com/post/46936588507/i-found-some-red-and-white-popcorn-seeds-apricot\" target=\"_blank\">these weird things\u003c/a>: Red and white popcorn kernels, apricot oil from Vienna and never-opened blackberry jam. And the suggestions are already rolling in.\u003c/p>\n\u003cp>We hope you can help each other out of your kitchen conundrums. And as a bonus, every few weeks we'll also bring one participant on-air — to get expert advice from a chef. First up is \u003ca href=\"http://www.npr.org/books/authors/137914826/nigella-lawson\">Nigella Lawson\u003c/a>. We think she can make anything (even \u003ca href=\"http://cookyourcupboard.tumblr.com/post/47025894745/my-roommate-went-traipsing-around-the-world-and\">watermelon preserves\u003c/a>) sound delicious. \u003c/p>\n\u003cul>\n\u003cstrong>Related Links:\u003c/strong> \n\u003cli>\u003ca href=\"http://www.npr.org/blogs/pictureshow/2013/04/03/176035027/npr-s-handy-guide-to-not-taking-terrible-food-photographs\">NPR's Handy Guide To Not Taking Terrible Food Photographs\u003c/a> (NPR's The Picture Show)\u003c/li>\n\u003cli>\u003ca href=\"http://cookyourcupboard.tumblr.com/\">Cook Your Cupboard: Share a Photo, Get Some Feedback\u003c/a> (cookyourcupboard.tumblr.com)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Selena Simmons-Duffin, \u003ca href=\"http://www.npr.org/2013/04/04/176161881/confused-in-the-kitchen-share-a-photo-get-some-help\">NPR Food\u003c/a> (4/4/13)\u003c/p>\n\u003cp>We've all got those strange food items in the kitchen that either bewilder or bore us: A strange can of beans bought in a pre-storm panic. Something in another language, gifted as a souvenir. Bulk items purchased for an ambitious recipe, used exactly once.\u003c/p>\n\u003cp>And usually, those things just sit there ... forever. But what if you could ask a bunch of people, \"Hey, what do I do with this?\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>NPR's \u003cem>Morning Edition\u003c/em> just launched a project called \u003ca href=\"http://npr.org/cupboard\">Cook Your Cupboard\u003c/a> to help with that. It's simple: Post a photo of what has you stumped. Then get (and give!) advice in the comments.\u003c/p>\n\u003cp>Every few weeks we'll ask for something different (like freezer items, spices, surplus produce). But the first round is general: Just pick any three questionable things in your kitchen.\u003c/p>\n\u003cp>Need inspiration?\u003cem> Morning Edition\u003c/em>'s David Greene found \u003ca href=\"http://cookyourcupboard.tumblr.com/post/46936588507/i-found-some-red-and-white-popcorn-seeds-apricot\" target=\"_blank\">these weird things\u003c/a>: Red and white popcorn kernels, apricot oil from Vienna and never-opened blackberry jam. And the suggestions are already rolling in.\u003c/p>\n\u003cp>We hope you can help each other out of your kitchen conundrums. And as a bonus, every few weeks we'll also bring one participant on-air — to get expert advice from a chef. First up is \u003ca href=\"http://www.npr.org/books/authors/137914826/nigella-lawson\">Nigella Lawson\u003c/a>. We think she can make anything (even \u003ca href=\"http://cookyourcupboard.tumblr.com/post/47025894745/my-roommate-went-traipsing-around-the-world-and\">watermelon preserves\u003c/a>) sound delicious. \u003c/p>\n\u003cul>\n\u003cstrong>Related Links:\u003c/strong> \n\u003cli>\u003ca href=\"http://www.npr.org/blogs/pictureshow/2013/04/03/176035027/npr-s-handy-guide-to-not-taking-terrible-food-photographs\">NPR's Handy Guide To Not Taking Terrible Food Photographs\u003c/a> (NPR's The Picture Show)\u003c/li>\n\u003cli>\u003ca href=\"http://cookyourcupboard.tumblr.com/\">Cook Your Cupboard: Share a Photo, Get Some Feedback\u003c/a> (cookyourcupboard.tumblr.com)\u003c/li>\n\u003c/ul>\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": "Homemade Peeps, And More Easter Treats, A La Thomas Keller",
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"content": "\u003cfigure id=\"attachment_59160\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchon_eggs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchon_eggs.jpg\" alt=\"Marshmallow eggs made with homemade flavored sugar are a colorful treat at Thomas Keller's Bouchon Bakery in Beverly Hills, Calif. To make them, pipe homemade marshmallow into hollow plastic eggs. Photo: Doriane Raiman for NPR\" width=\"624\" height=\"351\" class=\"size-full wp-image-59160\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marshmallow eggs made with homemade flavored sugar are a colorful treat at Thomas Keller's Bouchon Bakery in Beverly Hills, Calif. To make them, pipe homemade marshmallow into hollow plastic eggs. Photo: Doriane Raiman for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/29/175599684/homemade-peeps-and-more-easter-treats-a-la-thomas-keller\">Morning Edition\u003c/a>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/03/20130329_me_18.mp3\"] \u003c/p>\n\u003cp>Post by Camila Domonoske, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/29/175599684/homemade-peeps-and-more-easter-treats-a-la-thomas-keller\">The Salt at NPR Food\u003c/a> (3/29/13)\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/175620951/bouchon-bakery\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchon-bakery-290x290.jpg\" alt=\"Bouchon Bakery by Thomas Keller and Sebastien Rouxel\" width=\"290\" height=\"290\" class=\"alignleft size-medium wp-image-59162\">\u003c/a>After 40 long days of Lenten abstention, Easter is a time for indulgence. And for those of us who don't observe Lent — well, who can resist all those chocolate bunnies? It's a time for sweets, with or without an excuse.\u003c/p>\n\u003cp>But if you're looking for Easter indulgences that are a little more refined than Peeps and jelly beans,\u003cstrong>\u003c/strong> take a cue from renowned chef Thomas Keller, whose \u003ca href=\"http://bouchonbistro.com/\">Bouchon\u003c/a> restaurants are as famous for their baked goods as they are for their bistro fare.\u003c/p>\n\u003cp>Earlier this week, NPR's Renee Montagne visited the kitchen of the Bouchon restaurant and bakery in Beverly Hills, Calif., for a taste of some of Keller's takes on classic Easter sweets.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Most of us can't sneak a taste of Keller's hot cross bun frosting, like Montagne did, but thanks to the cookbook \u003cem>Bouchon Bakery\u003c/em>, which Keller co-authored, we can re-create some of those treats at home. Be warned, though: Keller's standards are exacting, and reproducing some of his items requires extra prep work — and maybe some shopping for new kitchen tools.\u003c/p>\n\u003cp>For precision baking, Keller says a scale is crucial; flour can easily shift in density, so measuring in cups is dangerously inaccurate, he argues.\u003c/p>\n\u003cp>\"Throw away your measuring cups,\" Keller tells Montagne. \"Buy yourself a gram scale instead.\"\u003c/p>\n\u003cp>Other items you might need that may not be kitchen staples, like acetate sheets and powdered food coloring, make cooking easier and cleanup far less stressful.\u003c/p>\n\u003cp>Keller led NPR through the process of making three Easter treats from his kitchen. Recipes for all three can be found farther down.\u003c/p>\n\u003cfigure id=\"attachment_59159\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchonhot-cross-buns.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchonhot-cross-buns-290x217.jpg\" alt='The Bouchon Bakery cookbook demonstrates how to apply the frosting \"cross\" on a pan of hot cross buns. Photo: Deborah Jones/Artisan Books' width=\"290\" height=\"217\" class=\"size-medium wp-image-59159\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Bouchon Bakery cookbook demonstrates how to apply the frosting \"cross\" on a pan of hot cross buns.\u003cbr> Photo: Deborah Jones/Artisan Books\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Hot Cross Buns\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"#buns\">Hot cross buns\u003c/a> date back hundreds of years and have traditionally been made on Good Friday. These dough rolls marked with a cross had a religious component, certainly, but they're also symbolic of another kind of devotion, Keller explains. \"Eating the hot cross bun with your friend meant that you'd be friends for life, so it really signified that kind of friendship in a positive way,\" he says. \"And then there's another myth: If you kept a bun for an entire year, it would not go moldy, and if you became sick and you ate it, it would cure whatever sickness you have.\"\u003c/p>\n\u003cp>Bouchon's version is a rich brioche roll studded with dried currants and cranberries. Pastry chefs top the brioche with a cross of white confectioners' sugar frosting, spiced with cinnamon and cardamom. Myths aside, don't let them sit for a year: They're best eaten the same day they're baked.\u003c/p>\n\u003cp>\u003cstrong>Marshmallow Eggs\u003c/strong>\u003c/p>\n\u003cp>Keller has fond memories of that springtime staple, Peeps: \"They're very cute,\" he says, \"and, you know, they remind us of when we were kids. I mean, we ate those all the time.\"\u003c/p>\n\u003cp>Bouchon's egg-shaped, homemade \u003ca href=\"#eggs\">marshmallows\u003c/a> turn that childhood memory into a grown-up treat. The marshmallow imparts a richness that can come as a surprise — Montagne describes it as \"almost like thick cream.\"\u003c/p>\n\u003cfigure id=\"attachment_59163\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchon-carrotmuffins.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchon-carrotmuffins-290x216.jpg\" alt=\"Thomas Keller's Bouchon Bakery makes a variety of carrot-themed desserts — carrot cake, carrot muffins and carrot cupcakes — to celebrate Eas Photo: Doriane Raiman for NPR\" width=\"290\" height=\"216\" class=\"size-medium wp-image-59163\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thomas Keller's Bouchon Bakery makes a variety of carrot-themed desserts — carrot cake, carrot muffins and carrot cupcakes — to celebrate Eas Photo: Doriane Raiman for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Carrot Muffins\u003c/strong>\u003c/p>\n\u003cp>The last recipe is a little less obviously Easter-related, but Keller says \u003ca href=\"#muffins\">carrot muffins\u003c/a> are a holiday staple. \"Bunnies eat carrots. We've got to have carrots involved in Easter, because that's Bugs Bunny's favorite vegetable,\" he jokes. And there's a benefit to having carrot muffins on your table of holiday indulgences: \"Everybody loves it, because in many ways you think it's really, really healthy for you,\" Keller says. \"It's a way of being sinful, but also being responsible to some health concerns.\"\u003c/p>\n\u003cp>If you're making carrot muffins at home, the key is to start with the right kind of carrots: the small, skinny ones that come in bunches, rather than the larger \"horse carrots\" you might use for soup. \"We want to have the sweetest possible carrot that we can get,\" Keller says, which means carrots less than an inch in diameter.\u003c/p>\n\u003cp>Look below for Keller's recipes for hot cross buns, marshmallow eggs and carrot muffins. Be sure to set aside ample time for these treats — they are all multiday projects, with some sort of overnight component. After all, you don't cook your way to three Michelin stars by taking shortcuts.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"buns\">\u003c/a>Recipe: Hot Cross Buns \u003c/strong>\u003c/h3>\n\u003cp>\u003cem>Makes 12 buns\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>For The Buns\u003c/strong>\u003c/p>\n\u003cp>3/4 cup (122 grams) dried currants\u003cbr>1/2 cup (61 grams) dried cranberries\u003cbr>1/2 teaspoon (3 grams) vanilla paste\u003cbr>Brioche Dough For Hot Cross Buns (recipe follows)\u003cbr>Egg Wash (recipe follows)\u003c/p>\n\u003cp>\u003cstrong>For The Icing\u003c/strong>\u003c/p>\n\u003cp>2 1/4 cups (258 grams) powdered sugar\u003cbr>3/8 teaspoon (1 grams) ground cinnamon\u003cbr>3/8 teaspoon (1 grams) ground cardamom\u003cbr>2 1/2 tablespoons (40 grams) whole milk\u003c/p>\n\u003cp>\u003cem>This recipe was developed by Bouchon Bakery's head baker, Matthew McDonald. The buns are loaded with currants and cranberries and piped with an icing spiced with cinnamon and cardamom. It's the beguiling addition of cardamom to just the right amount of cinnamon in the icing, and the way the spices play off the fruit, that gives these buns their zing. Hot cross buns are an English tradition on Good Friday, but they're so good we hope you'll make them all year round. \u003c/em>\u003c/p>\n\u003cp>\u003cem>You'll need a quarter sheet pan and a disposable pastry bag. Buns baked in a convection oven will have a slightly higher rise and a more even color.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>For The Buns \u003c/strong>\u003c/p>\n\u003cp>Combine the currants and cranberries in a medium bowl and pour 2 cups boiling water over them. Let sit for 5 minutes to plump the fruit, then drain and pat dry with paper towels. Dry the bowl, return the fruit to it, and toss with the vanilla paste. Set aside.\u003c/p>\n\u003cp>Spray a large bowl with nonstick spray. Run a bowl scraper around the sides and down to the bottom of the bowl of brioche dough to release the dough and turn it out onto a lightly floured work surface, adding flour only as needed to keep it from sticking.\u003c/p>\n\u003cfigure id=\"attachment_59166\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchonhotcrossbuns2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchonhotcrossbuns2-290x217.jpg\" alt=\"Chef Thomas Keller demonstrates how to apply homemade icing to his hot cross buns. Photo: Doriane Raiman for NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-59166\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Thomas Keller demonstrates how to apply homemade icing to his hot cross buns. Photo: Doriane Raiman for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>With your hands, gently pat the dough into a rectangular shape. Pour the currant-cranberry mixture onto the dough and knead it into the dough (which will be sticky) to distribute it evenly. Pat the dough into a rectangle again.\u003c/p>\n\u003cp>Stretch the left side of the dough out and fold it over two-thirds of the dough, then stretch and fold it from the right side to the opposite side, as if you were folding a letter. Repeat the process, working from the bottom and then the top. Turn the dough over, lift it up with a bench scraper, and place it seam side down in the prepared bowl. Cover the bowl with plastic wrap or a clean dish towel and let the dough sit at room temperature for 45 minutes.\u003c/p>\n\u003cp>Repeat the stretching and folding process, then return the dough to the bowl, seam side down, cover, and let sit for another 45 minutes.\u003c/p>\n\u003cp>Spray the quarter sheet pan with nonstick spray. Line the bottom with parchment paper and spray the paper.\u003c/p>\n\u003cp>Use the bowl scraper to release the dough and turn it out onto a lightly floured work surface. Using a bench scraper, divide the dough into 12 equal portions (78 grams each). Cup your fingers around a portion of dough and, using the palm of your hand, roll it against the work surface to form a ball. Continue to roll until the dough is completely smooth. Repeat with the remaining dough. (When you become proficient at rolling with one hand, you can use both hands and roll 2 portions at a time.) Set the balls on the prepared pan in 3 rows of 4. Brush the tops with egg wash.\u003c/p>\n\u003cp>Cover the pan with a plastic tub or a cardboard box and let proof for 1 to 1 1/2 hours, until the balls have risen and are touching.\u003c/p>\n\u003cp>Preheat the oven to 325 F (convection) or 350 F (standard).\u003c/p>\n\u003cp>Brush the tops of the buns with egg wash again. Bake for 17 to 22 minutes in a convection oven, 25 to 30 minutes in a standard oven, until the tops are a rich golden brown and, when tested with a toothpick, the centers are baked through. Set the pan on a cooling rack and let cool completely. (If freezing, do not ice the buns at this point.)\u003c/p>\n\u003cp>\u003cstrong>For The Icing\u003c/strong>\u003c/p>\n\u003cp>Sift the sugar, cinnamon and cardamom into the bowl of a stand mixer. Fit the mixer with the paddle attachment and mix on the lowest setting for about 15 seconds to distribute the spices evenly. With the mixer running, slowly add the milk. Scrape down the sides and bottom of the bowl, increase the speed to low, and mix for 30 seconds to 1 minute, until smooth.\u003c/p>\n\u003cp>Transfer the icing to the pastry bag. Cut off 1/4 inch of the tip. Starting at the left side of the top corner bun, pipe a continuous strip of icing across the center of the first row of 3 buns. Repeat with the remaining 3 rows. Then repeat in the opposite direction, across the 3 rows of 4 buns, working in the opposite direction, to create a cross of frosting on each bun. Serve the whole pan, or cut into individual buns.\u003c/p>\n\u003cp>The buns are best the day they are baked, but they can be stored, before icing, wrapped tightly in a few layers of plastic wrap or in a single layer in a covered container at room temperature for up to 3 days or frozen for up to 1 week (see note on defrosting frozen baked brioche pastries).\u003c/p>\n\u003cp>* Note on freezing unbaked brioche pastries: Unbaked brioche pastries can be frozen after they are formed, but before they are proofed, wrapped in a few layers of plastic wrap, for up to 1 week. When ready to use, remove from the freezer and proof the dough as directed, keeping in mind that the proofing may take up to 5 hours.\u003c/p>\n\u003cp>* Note on defrosting frozen baked brioche pastries: Defrost, still in the plastic wrap or in the container, in the refrigerator. Leaving the pastries wrapped or in the container means any condensation will form on the outside, not on the pastries. Place on a sheet pan and refresh in a 325°F oven (standard) for about 5 minutes.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Brioche Dough For Hot Cross Buns\u003c/strong>\u003c/p>\n\u003cp>2 1/2 cups plus 2 1/2 tablespoons (372 grams) all-purpose flour\u003cbr>2 3/8 teaspoons (8 grams) instant yeast\u003cbr>3 tablespoons plus 2 teaspoons (44 grams) granulated sugar\u003cbr>1 1/2 teaspoons (9 grams) fine sea salt\u003cbr>1/2 cup plus 3 1/2 tablespoons (186 grams) eggs\u003cbr>1/4 cup (63 grams) whole milk\u003cbr>5.8 ounces (167 grams) unsalted butter cut into 1/2 -inch cubes\u003c/p>\n\u003cp>\u003cem>Brioche is a bread that's enriched with butter and eggs. There are different ways of making it, with different proportions of butter. Everything should be at room temperature so the dough comes together beautifully. The dough then gets folded and is fermented in the refrigerator overnight.\u003c/em>\u003c/p>\n\u003cp>To mix the dough, place the flour and yeast in the bowl of a stand mixer fitted with the dough hook and mix for about 15 seconds to distribute the yeast evenly. Add all of the remaining dough ingredients, except the butter, and mix on low speed for 4 minutes. Continue to mix on low speed for 30 minutes. (At this point there will be some dough sticking to the sides of the bowl.) Add the butter a few pieces at a time, incorporating each addition before adding the next. Stop and scrape down the sides and bottom of the bowl and push the dough off the hook. Continue to mix for 10 minutes.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Egg Wash\u003c/strong>\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Break 1 or more eggs, as needed, into a small bowl and whip with a fork or small whisk to combine the white(s) and yolk(s) well. Strain through a fine-mesh strainer before using.\u003c/p>\n\u003cp>* Note: We use egg washes often. If you want a nice shine on a dough, give the dough two brushings of it: The first brushing acts as a sealer, and the second is more like a glaze. At the bakery, because we egg-wash great volumes of products, we put the egg wash, strained, into a spray gun, paint gun or airbrush. This not only gives us a uniform coating, it's also very gentle on the dough, which is important if it's a proofed and delicate croissant, for example. If you're only egg-washing a small quantity, use a pastry brush.\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>Bouchon Bakery\u003cem> by Thomas Keller and Sebastien Rouxel (Artisan Books). Copyright 2012.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"eggs\">\u003c/a>Recipe: Marshmallow Eggs\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_59161\" class=\"wp-caption alignleft\" style=\"max-width: 193px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchon_keller.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchon_keller-193x290.jpg\" alt=\"Thomas Keller demonstrates how to prepare and open his recipe for his marshmallow eggs at his Bouchon Bakery in Beverly Hills. Photo: Doriane Raiman for NPR\" width=\"193\" height=\"290\" class=\"size-medium wp-image-59161\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thomas Keller demonstrates how to prepare and open his recipe for his marshmallow eggs at his Bouchon Bakery in Beverly Hills. Photo: Doriane Raiman for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 12 eggs\u003c/em>\u003c/p>\n\u003cp>Marshmallows, just mixed and still warm (recipes follow)\u003cbr>1/4 cup plus 1 tablespoon (90 grams) white or colored decorating sugar, store-bought or homemade (recipes follow)\u003c/p>\n\u003cp>\u003cem>At Easter, the team loves to make marshmallow eggs. When you serve them in all kinds of colors, they're a joy to behold, especially for kids. We make different flavors and colors, coat them in various decorative sugars, and place them in egg cartons. For vanilla eggs, we use plain sugar, but for the raspberry we use our raspberry sugar and for the lemon, our lemon sugar. When people first open the carton, they think it's filled with dyed Easter eggs, not marshmallows. Be sure to buy sturdy plastic eggs to use as molds; the cheaper ones are really flimsy. Note that the marshmallows and decorating sugar should rest overnight before coating the eggs.\u003c/em>\u003c/p>\n\u003cp>\u003cem>You'll need twelve two-piece plastic eggs, a clean egg carton, and a pastry bag with a \u003c/em>\u003cem>1/2-inch plain tip.\u003c/em>\u003c/p>\n\u003cp>If the plastic eggs are new, open them, wash them and dry thoroughly. Spray the inside of both halves of each egg with nonstick spray and set them in the egg carton.\u003c/p>\n\u003cp>Fill the pastry bag with the warm marshmallow mixture. Holding the tip close to the bottom of an egg half, slowly pull up as you fill the half completely; try not to leave any air pockets. Fill the other half and fit the top and bottom together — there will be some resistance, but they must be secure to form a perfectly shaped egg. Wipe off the excess marshmallow that oozes from the egg with a damp paper towel. Repeat with the remaining eggs. Stand the filled eggs in the egg carton and let them sit at room temperature overnight.\u003c/p>\n\u003cp>Put the decorating sugar in a small bowl. Remove the eggs from the molds. Toss the eggs in the sugar and then stand them in the egg carton.\u003c/p>\n\u003cp>If they will be served within a few hours, let the eggs sit at room temperature. For longer storage, place the egg carton in a large covered container for up to 2 weeks.\u003c/p>\n\u003cp>\u003cstrong>For Vanilla Marshmallows\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Makes about 4 dozen 1-inch marshmallows (250 grams/8.8 ounces)\u003c/em>\u003c/p>\n\u003cp>1/2 cup (5 grams) powdered sugar\u003cbr>1/2 cup (6.4 grams) cornstarch\u003cbr>4 sheets (9.6 grams) silver leaf gelatin\u003cbr>1/4 cup plus 2 tablespoons (87 grams) egg whites\u003cbr>1/4 vanilla bean, split lengthwise\u003cbr>1 cup plus 2 tablespoons (225 grams) granulated sugar\u003cbr>1/2 cup (112 grams) water\u003cbr>2 1/2 tablespoons (50 grams) light corn syrup\u003c/p>\n\u003cp>\u003cem>Marshmallows may seem mysterious and complex, but they're really easy — nothing more than meringue set with gelatin. If you can make a meringue, you can make your own marshmallows. They're playful and fun, and they can be made in different flavors. We make lemon, raspberry and vanilla marshmallows, but you could add jams or pistachio paste for different flavors (add 15 to 20 percent of the weight of the egg whites and sugar).\u003c/em>\u003c/p>\n\u003cp>\u003cem>You'll need an 8-inch-square baking pan, an 8-inch-square piece of acetate, and a Thermapen or other candy thermometer.\u003c/em>\u003c/p>\n\u003cp>Mix the powdered sugar and cornstarch together. Line the baking pan with plastic wrap and sprinkle the plastic wrap generously with the powdered sugar mixture; set the remainder aside.\u003c/p>\n\u003cp>Place the gelatin in a bowl of ice water to soften.\u003c/p>\n\u003cp>Spray one side of the piece of acetate with nonstick spray; set aside.\u003c/p>\n\u003cp>Remove the gelatin from the water and squeeze out excess water. Place the gelatin in a small metal bowl set over a small pot of simmering water and melt it (do not let it simmer), then reduce the heat and keep it warm.\u003c/p>\n\u003cp>Meanwhile, place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Scrape the seeds from the vanilla bean and add the seeds to the egg whites.\u003c/p>\n\u003cp>Combine the granulated sugar, water and corn syrup in a large saucepan and bring to a simmer over medium-high heat, stirring to dissolve the sugar, then simmer for about 5 minutes, until the syrup reaches 250 F/121.1 C.\u003c/p>\n\u003cp>Letting the syrup continue to cook, turn the mixer to medium speed. The goal is to have the whites at medium peaks when the syrup reaches 281 to 284 F/138 to 140 C. Should the whites reach stiff peaks before the syrup reaches the proper temperature, reduce the mixer speed to the lowest setting.\u003c/p>\n\u003cfigure id=\"attachment_59165\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchoneggs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchoneggs.jpg\" alt=\"After the marshmallow has set, open the plastic shell and dip the egg in flavored and colored sugar, as Thomas Keller demonstrates here. Photo: Doriane Raiman for NPR\" width=\"624\" height=\"350\" class=\"size-full wp-image-59165\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After the marshmallow has set, open the plastic shell and dip the egg in flavored and colored sugar, as Thomas Keller demonstrates here. Photo: Doriane Raiman for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>When the syrup reaches 281 to 284 F/138 to 140 C, remove it from the heat. Turn the mixer to medium speed and slowly add the syrup to the egg whites, pouring it between the side of the bowl and the whisk. Pour in the gelatin, increase the speed to medium-high, and mix for about 5 minutes, until the mixture is thickened, glossy and warm but not hot.\u003c/p>\n\u003cp>Spray a spatula with nonstick spray. Spread the marshmallow evenly in the prepared pan. Top with the acetate, sprayed side down, and gently press it against the marshmallow to make the top perfectly smooth.\u003c/p>\n\u003cp>Set a piece of parchment paper larger than the marshmallow on a large cutting board.\u003c/p>\n\u003cp>Remove the sheet of acetate. Coat the top of the marshmallow with some of the reserved powdered sugar mixture. Flip the marshmallow onto the parchment paper, remove the plastic wrap, and sprinkle with more of the powdered sugar mixture as necessary.\u003c/p>\n\u003cp>It can be difficult to cut marshmallows evenly. Spray a large chef's knife with nonstick spray and trim the sides of the marshmallow square, then cut into 1-inch cubes (or other shapes), using a ruler as a guide. Clean and respray the knife before each cut. If the marshmallows are sticky when you separate them, dust them lightly with additional powdered sugar mixture.\u003c/p>\n\u003cp>The marshmallows can be stored in a covered container at room temperature for up to 3 days.\u003c/p>\n\u003cp>\u003cstrong>For Raspberry Marshmallows\u003c/strong>\u003c/p>\n\u003cp>Omit the vanilla bean. If desired, add 2 drops red food coloring, preferably Chefmaster Red Red, to the warm marshmallow mixture and mix just to combine. Remove the bowl from the mixer stand and gently whisk in 12 grams/2 tablespoons raspberry powder. Spread the marshmallow in the pan and proceed as directed.\u003c/p>\n\u003cp>\u003cstrong>For Lemon Marshmallows\u003c/strong>\u003c/p>\n\u003cp>Omit the vanilla bean. If desired, add 6 drops yellow food coloring, preferably Chefmaster Lemon Yellow, to the warm marshmallow mixture and mix just to combine. Add the grated zest of 2 lemons (12 grams/2 tablespoons) and mix to combine, then spread the marshmallow in the pan and proceed as directed.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Colored Decorating Sugar\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For Raspberry Sugar\u003cem>\u003cbr>\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>1/4 cup plus 1 1/2 tablespoons (100 grams) large-crystal sparkling sugar\u003cbr>6 drops diluted citric acid (see Note)\u003cbr>1/2 teaspoons (1 gram) dehydrated raspberry powder, or as needed\u003cbr>Powdered oil-soluble red food coloring\u003c/p>\n\u003cp>\u003cstrong>For Lemon Sugar\u003c/strong>\u003c/p>\n\u003cp>1/4 cup plus 1 1/2 tablespoons (100 grams) large-crystal sparkling sugar\u003cbr>6 drops diluted citric acid (see Note)\u003cbr>3/4 teaspoons (1.5 grams) grated zest of 1/2 lemon (use a rasp grater)\u003cbr>Powdered oil-soluble yellow food coloring\u003c/p>\n\u003cp>\u003cem>Don't be tempted to use liquid food coloring; it won't work here. If you'd like, wear a pair of plastic gloves to avoid staining your hands.\u003c/em>\u003c/p>\n\u003cp>Place the sugar in a small bowl. Stir in the citric acid, raspberry powder or lemon zest, and just the amount of food coloring that fits on the tip of a small paring knife (less than a pinch), then use your hands to work the mixture together. If you'd like, add a little additional powder and/or food coloring. Spread the sugar on a baking sheet and let it dry overnight at room temperature.\u003c/p>\n\u003cp>* Note: To make diluted citric acid, combine 3/8 teaspoon (2 grams) citric acid and 3/4 teaspoon (2 grams) water in a small cup and stir to dissolve the citric acid.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>Bouchon Bakery\u003cem> by Thomas Keller and Sebastien Rouxel (Artisan Books). Copyright 2012.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"muffins\">\u003c/a>Recipe: Carrot Muffins\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_59164\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchoncarrot-muffins.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchoncarrot-muffins-290x290.jpg\" alt=\"The Bouchon Bakery cookbook highlights the streusel topping on Keller's carrot muffin Photo: Deborah Jones/Artisan Books\" width=\"290\" height=\"290\" class=\"size-medium wp-image-59164\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Bouchon Bakery cookbook highlights the streusel topping on Keller's carrot muffin Photo: Deborah Jones/Artisan Books\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 muffins\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>For The Batter\u003c/strong>\u003c/p>\n\u003cp>1 1/4 cups plus 2 teaspoons (180 grams) all-purpose flour\u003cbr>1/2 plus 1/8 teaspoon (3.11 grams) baking soda\u003cbr>1/4 teaspoon (1 grams) baking powder\u003cbr>3/4 plus 1/8 teaspoon (2.3 grams) ground cinnamon\u003cbr>1/2 plus 1/8 teaspoon (2 grams) kosher salt\u003cbr>1 cup plus 2 teaspoons (207 grams) granulated sugar\u003cbr>1/2 cup plus 2 tablespoons (142 grams) canola oil\u003cbr>1/4 vanilla bean, split lengthwise\u003cbr>1/3 cup (80 grams) eggs\u003cbr>1 3/4 cups (212 grams) shredded carrots\u003cbr>Generous 1 1/4 cups (180 grams) Oat Streusel Topping (recipe follows)\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cem>You'll need a 6-cup jumbo muffin pan and muffin papers.\u003c/em>\u003c/p>\n\u003cp>\u003cem>This is a good basic carrot muffin, and we sprinkle it with a great oat streusel for even more flavor and texture.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Carrots — and other vegetables, such as zucchini — add moisture to muffin and cake batters. Carrots are so plentiful that we often take them for granted, but all carrots are not alike. I hope you'll pay a little extra for bunch carrots, carrots still with their tops, rather than the ones in plastic bags. The quality makes a big difference when they're a major part of the recipe.\u003c/em>\u003c/p>\n\u003cp>\u003cem>This recipe uses vegetable oil, not butter, and if you omit the streusel, it is dairy free.\u003c/em>\u003c/p>\n\u003cp>Place the flour in a medium bowl. Sift in the baking soda, baking powder and cinnamon. Add the salt and whisk together.\u003c/p>\n\u003cp>Combine the sugar and oil in the bowl of a stand mixer fitted with the whisk attachment and mix on low speed for about 1 minute. Scrape the seeds from the vanilla bean, add them to the sugar mixture, and mix for 30 seconds to distribute the seeds evenly. Scrape down the sides and bottom of the bowl, add the eggs, and mix on low speed for about 1 minute, until just incorporated. Add the dry ingredients in 2 additions, mixing on low speed for 15 seconds after each, or until just combined.\u003c/p>\n\u003cp>Remove the bowl from the mixer stand and scrape the bottom of the bowl to incorporate any dry ingredients that may have settled there. Stir in the carrots. Transfer the batter to a covered container and refrigerate overnight, or for up to 36 hours.\u003c/p>\n\u003cp>To bake the muffins: Preheat the oven to 425 F (standard). Line the muffin pan with the muffin papers and spray the papers with nonstick spray.\u003c/p>\n\u003cp>Spoon the batter evenly into the papers, stopping 3/8 inch from the top (135 grams each). Sprinkle 30 grams/3 tablespoons of the streusel on top of each muffin and press gently into the batter. Place the pan in the oven, lower the oven temperature to 325 F, and bake for 40 to 43 minutes, or until the muffins are golden brown and a skewer inserted in the center comes out clean. Set the pan on a cooling rack and cool completely.\u003c/p>\n\u003cp>The muffins are best the day they are baked, but they can be wrapped individually in a few layers of plastic wrap or stored in a single layer in a covered container at room temperature for up to 3 days or frozen for up to 1 week.\u003c/p>\n\u003cp>\u003cstrong>For The Oat Streusel Topping\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Makes 4 cups (544 grams)\u003c/em>\u003c/p>\n\u003cp>1 cup (142 grams) all-purpose flour\u003cbr>1 1/4 cups plus 1 tablespoon (107 grams) old-fashioned oats\u003cbr>1/4 cup plus 3 1/2 tablespoons (106 grams) toasted wheat germ\u003cbr>1/2 cup plus 2 1/2 teaspoons (lightly packed) (50 grams) light brown sugar\u003cbr>2 tablespoons plus 1 1/4 teaspoons (29 grams) granulated sugar\u003cbr>1/2 teaspoon (1.2 grams) ground cinnamon\u003cbr>1/2 teaspoon (0.5 gram) freshly grated nutmeg\u003cbr>1/8 teaspoon (0.4 gram) kosher salt\u003cbr>1/4 vanilla bean, split lengthwise\u003cbr>4 ounces (113 grams) cold unsalted butter, cut into 1/4 -inch pieces\u003c/p>\n\u003cp>Combine all of the ingredients except the vanilla bean and butter in the bowl of a stand mixer fitted with the paddle attachment, and mix on low speed to combine. Scrape the seeds from the vanilla bean, add them to the dry mixture, and mix until evenly distributed. Toss in the butter and mix for about 1 minute, or until the butter is incorporated, with no large chunks remaining.\u003c/p>\n\u003cp>Transfer to a covered container or a resealable plastic bag. Refrigerate for at least 2 hours, or up to 2 days, or freeze for up to 1 month. Use the streusel while it is cold.\u003c/p>\n\u003cp>* Note on mixing muffin batter: When mixing a muffin batter, it is important not to overwhip the eggs, as that could cause the muffins to expand too much during baking and then deflate. The mixture may look broken after you whip in the eggs, but that is fine.\u003c/p>\n\u003cp>* Note on defrosting frozen baked muffins: Defrost the muffins still in the container so any condensation will form on the outside of the container, and not on the muffins. Place on a sheet pan and refresh in a 325 F oven (standard) for about 5 minutes, if desired.\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>Bouchon Bakery\u003cem> by Thomas Keller and Sebastien Rouxel (Artisan Books). Copyright 2012.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The renowned chef may be famous for his Michelin-star-winning restaurants, but he also runs a string of gourmet bakeries. He shares some favorite confections for Easter, with recipes for hot cross buns, marshmallow eggs and carrot muffins.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59160\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchon_eggs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchon_eggs.jpg\" alt=\"Marshmallow eggs made with homemade flavored sugar are a colorful treat at Thomas Keller's Bouchon Bakery in Beverly Hills, Calif. To make them, pipe homemade marshmallow into hollow plastic eggs. Photo: Doriane Raiman for NPR\" width=\"624\" height=\"351\" class=\"size-full wp-image-59160\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marshmallow eggs made with homemade flavored sugar are a colorful treat at Thomas Keller's Bouchon Bakery in Beverly Hills, Calif. To make them, pipe homemade marshmallow into hollow plastic eggs. Photo: Doriane Raiman for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/29/175599684/homemade-peeps-and-more-easter-treats-a-la-thomas-keller\">Morning Edition\u003c/a>\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Camila Domonoske, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/29/175599684/homemade-peeps-and-more-easter-treats-a-la-thomas-keller\">The Salt at NPR Food\u003c/a> (3/29/13)\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/175620951/bouchon-bakery\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchon-bakery-290x290.jpg\" alt=\"Bouchon Bakery by Thomas Keller and Sebastien Rouxel\" width=\"290\" height=\"290\" class=\"alignleft size-medium wp-image-59162\">\u003c/a>After 40 long days of Lenten abstention, Easter is a time for indulgence. And for those of us who don't observe Lent — well, who can resist all those chocolate bunnies? It's a time for sweets, with or without an excuse.\u003c/p>\n\u003cp>But if you're looking for Easter indulgences that are a little more refined than Peeps and jelly beans,\u003cstrong>\u003c/strong> take a cue from renowned chef Thomas Keller, whose \u003ca href=\"http://bouchonbistro.com/\">Bouchon\u003c/a> restaurants are as famous for their baked goods as they are for their bistro fare.\u003c/p>\n\u003cp>Earlier this week, NPR's Renee Montagne visited the kitchen of the Bouchon restaurant and bakery in Beverly Hills, Calif., for a taste of some of Keller's takes on classic Easter sweets.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Most of us can't sneak a taste of Keller's hot cross bun frosting, like Montagne did, but thanks to the cookbook \u003cem>Bouchon Bakery\u003c/em>, which Keller co-authored, we can re-create some of those treats at home. Be warned, though: Keller's standards are exacting, and reproducing some of his items requires extra prep work — and maybe some shopping for new kitchen tools.\u003c/p>\n\u003cp>For precision baking, Keller says a scale is crucial; flour can easily shift in density, so measuring in cups is dangerously inaccurate, he argues.\u003c/p>\n\u003cp>\"Throw away your measuring cups,\" Keller tells Montagne. \"Buy yourself a gram scale instead.\"\u003c/p>\n\u003cp>Other items you might need that may not be kitchen staples, like acetate sheets and powdered food coloring, make cooking easier and cleanup far less stressful.\u003c/p>\n\u003cp>Keller led NPR through the process of making three Easter treats from his kitchen. Recipes for all three can be found farther down.\u003c/p>\n\u003cfigure id=\"attachment_59159\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchonhot-cross-buns.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchonhot-cross-buns-290x217.jpg\" alt='The Bouchon Bakery cookbook demonstrates how to apply the frosting \"cross\" on a pan of hot cross buns. Photo: Deborah Jones/Artisan Books' width=\"290\" height=\"217\" class=\"size-medium wp-image-59159\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Bouchon Bakery cookbook demonstrates how to apply the frosting \"cross\" on a pan of hot cross buns.\u003cbr> Photo: Deborah Jones/Artisan Books\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Hot Cross Buns\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"#buns\">Hot cross buns\u003c/a> date back hundreds of years and have traditionally been made on Good Friday. These dough rolls marked with a cross had a religious component, certainly, but they're also symbolic of another kind of devotion, Keller explains. \"Eating the hot cross bun with your friend meant that you'd be friends for life, so it really signified that kind of friendship in a positive way,\" he says. \"And then there's another myth: If you kept a bun for an entire year, it would not go moldy, and if you became sick and you ate it, it would cure whatever sickness you have.\"\u003c/p>\n\u003cp>Bouchon's version is a rich brioche roll studded with dried currants and cranberries. Pastry chefs top the brioche with a cross of white confectioners' sugar frosting, spiced with cinnamon and cardamom. Myths aside, don't let them sit for a year: They're best eaten the same day they're baked.\u003c/p>\n\u003cp>\u003cstrong>Marshmallow Eggs\u003c/strong>\u003c/p>\n\u003cp>Keller has fond memories of that springtime staple, Peeps: \"They're very cute,\" he says, \"and, you know, they remind us of when we were kids. I mean, we ate those all the time.\"\u003c/p>\n\u003cp>Bouchon's egg-shaped, homemade \u003ca href=\"#eggs\">marshmallows\u003c/a> turn that childhood memory into a grown-up treat. The marshmallow imparts a richness that can come as a surprise — Montagne describes it as \"almost like thick cream.\"\u003c/p>\n\u003cfigure id=\"attachment_59163\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchon-carrotmuffins.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchon-carrotmuffins-290x216.jpg\" alt=\"Thomas Keller's Bouchon Bakery makes a variety of carrot-themed desserts — carrot cake, carrot muffins and carrot cupcakes — to celebrate Eas Photo: Doriane Raiman for NPR\" width=\"290\" height=\"216\" class=\"size-medium wp-image-59163\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thomas Keller's Bouchon Bakery makes a variety of carrot-themed desserts — carrot cake, carrot muffins and carrot cupcakes — to celebrate Eas Photo: Doriane Raiman for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Carrot Muffins\u003c/strong>\u003c/p>\n\u003cp>The last recipe is a little less obviously Easter-related, but Keller says \u003ca href=\"#muffins\">carrot muffins\u003c/a> are a holiday staple. \"Bunnies eat carrots. We've got to have carrots involved in Easter, because that's Bugs Bunny's favorite vegetable,\" he jokes. And there's a benefit to having carrot muffins on your table of holiday indulgences: \"Everybody loves it, because in many ways you think it's really, really healthy for you,\" Keller says. \"It's a way of being sinful, but also being responsible to some health concerns.\"\u003c/p>\n\u003cp>If you're making carrot muffins at home, the key is to start with the right kind of carrots: the small, skinny ones that come in bunches, rather than the larger \"horse carrots\" you might use for soup. \"We want to have the sweetest possible carrot that we can get,\" Keller says, which means carrots less than an inch in diameter.\u003c/p>\n\u003cp>Look below for Keller's recipes for hot cross buns, marshmallow eggs and carrot muffins. Be sure to set aside ample time for these treats — they are all multiday projects, with some sort of overnight component. After all, you don't cook your way to three Michelin stars by taking shortcuts.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"buns\">\u003c/a>Recipe: Hot Cross Buns \u003c/strong>\u003c/h3>\n\u003cp>\u003cem>Makes 12 buns\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>For The Buns\u003c/strong>\u003c/p>\n\u003cp>3/4 cup (122 grams) dried currants\u003cbr>1/2 cup (61 grams) dried cranberries\u003cbr>1/2 teaspoon (3 grams) vanilla paste\u003cbr>Brioche Dough For Hot Cross Buns (recipe follows)\u003cbr>Egg Wash (recipe follows)\u003c/p>\n\u003cp>\u003cstrong>For The Icing\u003c/strong>\u003c/p>\n\u003cp>2 1/4 cups (258 grams) powdered sugar\u003cbr>3/8 teaspoon (1 grams) ground cinnamon\u003cbr>3/8 teaspoon (1 grams) ground cardamom\u003cbr>2 1/2 tablespoons (40 grams) whole milk\u003c/p>\n\u003cp>\u003cem>This recipe was developed by Bouchon Bakery's head baker, Matthew McDonald. The buns are loaded with currants and cranberries and piped with an icing spiced with cinnamon and cardamom. It's the beguiling addition of cardamom to just the right amount of cinnamon in the icing, and the way the spices play off the fruit, that gives these buns their zing. Hot cross buns are an English tradition on Good Friday, but they're so good we hope you'll make them all year round. \u003c/em>\u003c/p>\n\u003cp>\u003cem>You'll need a quarter sheet pan and a disposable pastry bag. Buns baked in a convection oven will have a slightly higher rise and a more even color.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>For The Buns \u003c/strong>\u003c/p>\n\u003cp>Combine the currants and cranberries in a medium bowl and pour 2 cups boiling water over them. Let sit for 5 minutes to plump the fruit, then drain and pat dry with paper towels. Dry the bowl, return the fruit to it, and toss with the vanilla paste. Set aside.\u003c/p>\n\u003cp>Spray a large bowl with nonstick spray. Run a bowl scraper around the sides and down to the bottom of the bowl of brioche dough to release the dough and turn it out onto a lightly floured work surface, adding flour only as needed to keep it from sticking.\u003c/p>\n\u003cfigure id=\"attachment_59166\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchonhotcrossbuns2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchonhotcrossbuns2-290x217.jpg\" alt=\"Chef Thomas Keller demonstrates how to apply homemade icing to his hot cross buns. Photo: Doriane Raiman for NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-59166\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Thomas Keller demonstrates how to apply homemade icing to his hot cross buns. Photo: Doriane Raiman for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>With your hands, gently pat the dough into a rectangular shape. Pour the currant-cranberry mixture onto the dough and knead it into the dough (which will be sticky) to distribute it evenly. Pat the dough into a rectangle again.\u003c/p>\n\u003cp>Stretch the left side of the dough out and fold it over two-thirds of the dough, then stretch and fold it from the right side to the opposite side, as if you were folding a letter. Repeat the process, working from the bottom and then the top. Turn the dough over, lift it up with a bench scraper, and place it seam side down in the prepared bowl. Cover the bowl with plastic wrap or a clean dish towel and let the dough sit at room temperature for 45 minutes.\u003c/p>\n\u003cp>Repeat the stretching and folding process, then return the dough to the bowl, seam side down, cover, and let sit for another 45 minutes.\u003c/p>\n\u003cp>Spray the quarter sheet pan with nonstick spray. Line the bottom with parchment paper and spray the paper.\u003c/p>\n\u003cp>Use the bowl scraper to release the dough and turn it out onto a lightly floured work surface. Using a bench scraper, divide the dough into 12 equal portions (78 grams each). Cup your fingers around a portion of dough and, using the palm of your hand, roll it against the work surface to form a ball. Continue to roll until the dough is completely smooth. Repeat with the remaining dough. (When you become proficient at rolling with one hand, you can use both hands and roll 2 portions at a time.) Set the balls on the prepared pan in 3 rows of 4. Brush the tops with egg wash.\u003c/p>\n\u003cp>Cover the pan with a plastic tub or a cardboard box and let proof for 1 to 1 1/2 hours, until the balls have risen and are touching.\u003c/p>\n\u003cp>Preheat the oven to 325 F (convection) or 350 F (standard).\u003c/p>\n\u003cp>Brush the tops of the buns with egg wash again. Bake for 17 to 22 minutes in a convection oven, 25 to 30 minutes in a standard oven, until the tops are a rich golden brown and, when tested with a toothpick, the centers are baked through. Set the pan on a cooling rack and let cool completely. (If freezing, do not ice the buns at this point.)\u003c/p>\n\u003cp>\u003cstrong>For The Icing\u003c/strong>\u003c/p>\n\u003cp>Sift the sugar, cinnamon and cardamom into the bowl of a stand mixer. Fit the mixer with the paddle attachment and mix on the lowest setting for about 15 seconds to distribute the spices evenly. With the mixer running, slowly add the milk. Scrape down the sides and bottom of the bowl, increase the speed to low, and mix for 30 seconds to 1 minute, until smooth.\u003c/p>\n\u003cp>Transfer the icing to the pastry bag. Cut off 1/4 inch of the tip. Starting at the left side of the top corner bun, pipe a continuous strip of icing across the center of the first row of 3 buns. Repeat with the remaining 3 rows. Then repeat in the opposite direction, across the 3 rows of 4 buns, working in the opposite direction, to create a cross of frosting on each bun. Serve the whole pan, or cut into individual buns.\u003c/p>\n\u003cp>The buns are best the day they are baked, but they can be stored, before icing, wrapped tightly in a few layers of plastic wrap or in a single layer in a covered container at room temperature for up to 3 days or frozen for up to 1 week (see note on defrosting frozen baked brioche pastries).\u003c/p>\n\u003cp>* Note on freezing unbaked brioche pastries: Unbaked brioche pastries can be frozen after they are formed, but before they are proofed, wrapped in a few layers of plastic wrap, for up to 1 week. When ready to use, remove from the freezer and proof the dough as directed, keeping in mind that the proofing may take up to 5 hours.\u003c/p>\n\u003cp>* Note on defrosting frozen baked brioche pastries: Defrost, still in the plastic wrap or in the container, in the refrigerator. Leaving the pastries wrapped or in the container means any condensation will form on the outside, not on the pastries. Place on a sheet pan and refresh in a 325°F oven (standard) for about 5 minutes.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Brioche Dough For Hot Cross Buns\u003c/strong>\u003c/p>\n\u003cp>2 1/2 cups plus 2 1/2 tablespoons (372 grams) all-purpose flour\u003cbr>2 3/8 teaspoons (8 grams) instant yeast\u003cbr>3 tablespoons plus 2 teaspoons (44 grams) granulated sugar\u003cbr>1 1/2 teaspoons (9 grams) fine sea salt\u003cbr>1/2 cup plus 3 1/2 tablespoons (186 grams) eggs\u003cbr>1/4 cup (63 grams) whole milk\u003cbr>5.8 ounces (167 grams) unsalted butter cut into 1/2 -inch cubes\u003c/p>\n\u003cp>\u003cem>Brioche is a bread that's enriched with butter and eggs. There are different ways of making it, with different proportions of butter. Everything should be at room temperature so the dough comes together beautifully. The dough then gets folded and is fermented in the refrigerator overnight.\u003c/em>\u003c/p>\n\u003cp>To mix the dough, place the flour and yeast in the bowl of a stand mixer fitted with the dough hook and mix for about 15 seconds to distribute the yeast evenly. Add all of the remaining dough ingredients, except the butter, and mix on low speed for 4 minutes. Continue to mix on low speed for 30 minutes. (At this point there will be some dough sticking to the sides of the bowl.) Add the butter a few pieces at a time, incorporating each addition before adding the next. Stop and scrape down the sides and bottom of the bowl and push the dough off the hook. Continue to mix for 10 minutes.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Egg Wash\u003c/strong>\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Break 1 or more eggs, as needed, into a small bowl and whip with a fork or small whisk to combine the white(s) and yolk(s) well. Strain through a fine-mesh strainer before using.\u003c/p>\n\u003cp>* Note: We use egg washes often. If you want a nice shine on a dough, give the dough two brushings of it: The first brushing acts as a sealer, and the second is more like a glaze. At the bakery, because we egg-wash great volumes of products, we put the egg wash, strained, into a spray gun, paint gun or airbrush. This not only gives us a uniform coating, it's also very gentle on the dough, which is important if it's a proofed and delicate croissant, for example. If you're only egg-washing a small quantity, use a pastry brush.\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>Bouchon Bakery\u003cem> by Thomas Keller and Sebastien Rouxel (Artisan Books). Copyright 2012.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"eggs\">\u003c/a>Recipe: Marshmallow Eggs\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_59161\" class=\"wp-caption alignleft\" style=\"max-width: 193px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchon_keller.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchon_keller-193x290.jpg\" alt=\"Thomas Keller demonstrates how to prepare and open his recipe for his marshmallow eggs at his Bouchon Bakery in Beverly Hills. Photo: Doriane Raiman for NPR\" width=\"193\" height=\"290\" class=\"size-medium wp-image-59161\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thomas Keller demonstrates how to prepare and open his recipe for his marshmallow eggs at his Bouchon Bakery in Beverly Hills. Photo: Doriane Raiman for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 12 eggs\u003c/em>\u003c/p>\n\u003cp>Marshmallows, just mixed and still warm (recipes follow)\u003cbr>1/4 cup plus 1 tablespoon (90 grams) white or colored decorating sugar, store-bought or homemade (recipes follow)\u003c/p>\n\u003cp>\u003cem>At Easter, the team loves to make marshmallow eggs. When you serve them in all kinds of colors, they're a joy to behold, especially for kids. We make different flavors and colors, coat them in various decorative sugars, and place them in egg cartons. For vanilla eggs, we use plain sugar, but for the raspberry we use our raspberry sugar and for the lemon, our lemon sugar. When people first open the carton, they think it's filled with dyed Easter eggs, not marshmallows. Be sure to buy sturdy plastic eggs to use as molds; the cheaper ones are really flimsy. Note that the marshmallows and decorating sugar should rest overnight before coating the eggs.\u003c/em>\u003c/p>\n\u003cp>\u003cem>You'll need twelve two-piece plastic eggs, a clean egg carton, and a pastry bag with a \u003c/em>\u003cem>1/2-inch plain tip.\u003c/em>\u003c/p>\n\u003cp>If the plastic eggs are new, open them, wash them and dry thoroughly. Spray the inside of both halves of each egg with nonstick spray and set them in the egg carton.\u003c/p>\n\u003cp>Fill the pastry bag with the warm marshmallow mixture. Holding the tip close to the bottom of an egg half, slowly pull up as you fill the half completely; try not to leave any air pockets. Fill the other half and fit the top and bottom together — there will be some resistance, but they must be secure to form a perfectly shaped egg. Wipe off the excess marshmallow that oozes from the egg with a damp paper towel. Repeat with the remaining eggs. Stand the filled eggs in the egg carton and let them sit at room temperature overnight.\u003c/p>\n\u003cp>Put the decorating sugar in a small bowl. Remove the eggs from the molds. Toss the eggs in the sugar and then stand them in the egg carton.\u003c/p>\n\u003cp>If they will be served within a few hours, let the eggs sit at room temperature. For longer storage, place the egg carton in a large covered container for up to 2 weeks.\u003c/p>\n\u003cp>\u003cstrong>For Vanilla Marshmallows\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Makes about 4 dozen 1-inch marshmallows (250 grams/8.8 ounces)\u003c/em>\u003c/p>\n\u003cp>1/2 cup (5 grams) powdered sugar\u003cbr>1/2 cup (6.4 grams) cornstarch\u003cbr>4 sheets (9.6 grams) silver leaf gelatin\u003cbr>1/4 cup plus 2 tablespoons (87 grams) egg whites\u003cbr>1/4 vanilla bean, split lengthwise\u003cbr>1 cup plus 2 tablespoons (225 grams) granulated sugar\u003cbr>1/2 cup (112 grams) water\u003cbr>2 1/2 tablespoons (50 grams) light corn syrup\u003c/p>\n\u003cp>\u003cem>Marshmallows may seem mysterious and complex, but they're really easy — nothing more than meringue set with gelatin. If you can make a meringue, you can make your own marshmallows. They're playful and fun, and they can be made in different flavors. We make lemon, raspberry and vanilla marshmallows, but you could add jams or pistachio paste for different flavors (add 15 to 20 percent of the weight of the egg whites and sugar).\u003c/em>\u003c/p>\n\u003cp>\u003cem>You'll need an 8-inch-square baking pan, an 8-inch-square piece of acetate, and a Thermapen or other candy thermometer.\u003c/em>\u003c/p>\n\u003cp>Mix the powdered sugar and cornstarch together. Line the baking pan with plastic wrap and sprinkle the plastic wrap generously with the powdered sugar mixture; set the remainder aside.\u003c/p>\n\u003cp>Place the gelatin in a bowl of ice water to soften.\u003c/p>\n\u003cp>Spray one side of the piece of acetate with nonstick spray; set aside.\u003c/p>\n\u003cp>Remove the gelatin from the water and squeeze out excess water. Place the gelatin in a small metal bowl set over a small pot of simmering water and melt it (do not let it simmer), then reduce the heat and keep it warm.\u003c/p>\n\u003cp>Meanwhile, place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Scrape the seeds from the vanilla bean and add the seeds to the egg whites.\u003c/p>\n\u003cp>Combine the granulated sugar, water and corn syrup in a large saucepan and bring to a simmer over medium-high heat, stirring to dissolve the sugar, then simmer for about 5 minutes, until the syrup reaches 250 F/121.1 C.\u003c/p>\n\u003cp>Letting the syrup continue to cook, turn the mixer to medium speed. The goal is to have the whites at medium peaks when the syrup reaches 281 to 284 F/138 to 140 C. Should the whites reach stiff peaks before the syrup reaches the proper temperature, reduce the mixer speed to the lowest setting.\u003c/p>\n\u003cfigure id=\"attachment_59165\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchoneggs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchoneggs.jpg\" alt=\"After the marshmallow has set, open the plastic shell and dip the egg in flavored and colored sugar, as Thomas Keller demonstrates here. Photo: Doriane Raiman for NPR\" width=\"624\" height=\"350\" class=\"size-full wp-image-59165\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After the marshmallow has set, open the plastic shell and dip the egg in flavored and colored sugar, as Thomas Keller demonstrates here. Photo: Doriane Raiman for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>When the syrup reaches 281 to 284 F/138 to 140 C, remove it from the heat. Turn the mixer to medium speed and slowly add the syrup to the egg whites, pouring it between the side of the bowl and the whisk. Pour in the gelatin, increase the speed to medium-high, and mix for about 5 minutes, until the mixture is thickened, glossy and warm but not hot.\u003c/p>\n\u003cp>Spray a spatula with nonstick spray. Spread the marshmallow evenly in the prepared pan. Top with the acetate, sprayed side down, and gently press it against the marshmallow to make the top perfectly smooth.\u003c/p>\n\u003cp>Set a piece of parchment paper larger than the marshmallow on a large cutting board.\u003c/p>\n\u003cp>Remove the sheet of acetate. Coat the top of the marshmallow with some of the reserved powdered sugar mixture. Flip the marshmallow onto the parchment paper, remove the plastic wrap, and sprinkle with more of the powdered sugar mixture as necessary.\u003c/p>\n\u003cp>It can be difficult to cut marshmallows evenly. Spray a large chef's knife with nonstick spray and trim the sides of the marshmallow square, then cut into 1-inch cubes (or other shapes), using a ruler as a guide. Clean and respray the knife before each cut. If the marshmallows are sticky when you separate them, dust them lightly with additional powdered sugar mixture.\u003c/p>\n\u003cp>The marshmallows can be stored in a covered container at room temperature for up to 3 days.\u003c/p>\n\u003cp>\u003cstrong>For Raspberry Marshmallows\u003c/strong>\u003c/p>\n\u003cp>Omit the vanilla bean. If desired, add 2 drops red food coloring, preferably Chefmaster Red Red, to the warm marshmallow mixture and mix just to combine. Remove the bowl from the mixer stand and gently whisk in 12 grams/2 tablespoons raspberry powder. Spread the marshmallow in the pan and proceed as directed.\u003c/p>\n\u003cp>\u003cstrong>For Lemon Marshmallows\u003c/strong>\u003c/p>\n\u003cp>Omit the vanilla bean. If desired, add 6 drops yellow food coloring, preferably Chefmaster Lemon Yellow, to the warm marshmallow mixture and mix just to combine. Add the grated zest of 2 lemons (12 grams/2 tablespoons) and mix to combine, then spread the marshmallow in the pan and proceed as directed.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Colored Decorating Sugar\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For Raspberry Sugar\u003cem>\u003cbr>\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>1/4 cup plus 1 1/2 tablespoons (100 grams) large-crystal sparkling sugar\u003cbr>6 drops diluted citric acid (see Note)\u003cbr>1/2 teaspoons (1 gram) dehydrated raspberry powder, or as needed\u003cbr>Powdered oil-soluble red food coloring\u003c/p>\n\u003cp>\u003cstrong>For Lemon Sugar\u003c/strong>\u003c/p>\n\u003cp>1/4 cup plus 1 1/2 tablespoons (100 grams) large-crystal sparkling sugar\u003cbr>6 drops diluted citric acid (see Note)\u003cbr>3/4 teaspoons (1.5 grams) grated zest of 1/2 lemon (use a rasp grater)\u003cbr>Powdered oil-soluble yellow food coloring\u003c/p>\n\u003cp>\u003cem>Don't be tempted to use liquid food coloring; it won't work here. If you'd like, wear a pair of plastic gloves to avoid staining your hands.\u003c/em>\u003c/p>\n\u003cp>Place the sugar in a small bowl. Stir in the citric acid, raspberry powder or lemon zest, and just the amount of food coloring that fits on the tip of a small paring knife (less than a pinch), then use your hands to work the mixture together. If you'd like, add a little additional powder and/or food coloring. Spread the sugar on a baking sheet and let it dry overnight at room temperature.\u003c/p>\n\u003cp>* Note: To make diluted citric acid, combine 3/8 teaspoon (2 grams) citric acid and 3/4 teaspoon (2 grams) water in a small cup and stir to dissolve the citric acid.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>Bouchon Bakery\u003cem> by Thomas Keller and Sebastien Rouxel (Artisan Books). Copyright 2012.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"muffins\">\u003c/a>Recipe: Carrot Muffins\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_59164\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchoncarrot-muffins.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchoncarrot-muffins-290x290.jpg\" alt=\"The Bouchon Bakery cookbook highlights the streusel topping on Keller's carrot muffin Photo: Deborah Jones/Artisan Books\" width=\"290\" height=\"290\" class=\"size-medium wp-image-59164\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Bouchon Bakery cookbook highlights the streusel topping on Keller's carrot muffin Photo: Deborah Jones/Artisan Books\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 muffins\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>For The Batter\u003c/strong>\u003c/p>\n\u003cp>1 1/4 cups plus 2 teaspoons (180 grams) all-purpose flour\u003cbr>1/2 plus 1/8 teaspoon (3.11 grams) baking soda\u003cbr>1/4 teaspoon (1 grams) baking powder\u003cbr>3/4 plus 1/8 teaspoon (2.3 grams) ground cinnamon\u003cbr>1/2 plus 1/8 teaspoon (2 grams) kosher salt\u003cbr>1 cup plus 2 teaspoons (207 grams) granulated sugar\u003cbr>1/2 cup plus 2 tablespoons (142 grams) canola oil\u003cbr>1/4 vanilla bean, split lengthwise\u003cbr>1/3 cup (80 grams) eggs\u003cbr>1 3/4 cups (212 grams) shredded carrots\u003cbr>Generous 1 1/4 cups (180 grams) Oat Streusel Topping (recipe follows)\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cem>You'll need a 6-cup jumbo muffin pan and muffin papers.\u003c/em>\u003c/p>\n\u003cp>\u003cem>This is a good basic carrot muffin, and we sprinkle it with a great oat streusel for even more flavor and texture.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Carrots — and other vegetables, such as zucchini — add moisture to muffin and cake batters. Carrots are so plentiful that we often take them for granted, but all carrots are not alike. I hope you'll pay a little extra for bunch carrots, carrots still with their tops, rather than the ones in plastic bags. The quality makes a big difference when they're a major part of the recipe.\u003c/em>\u003c/p>\n\u003cp>\u003cem>This recipe uses vegetable oil, not butter, and if you omit the streusel, it is dairy free.\u003c/em>\u003c/p>\n\u003cp>Place the flour in a medium bowl. Sift in the baking soda, baking powder and cinnamon. Add the salt and whisk together.\u003c/p>\n\u003cp>Combine the sugar and oil in the bowl of a stand mixer fitted with the whisk attachment and mix on low speed for about 1 minute. Scrape the seeds from the vanilla bean, add them to the sugar mixture, and mix for 30 seconds to distribute the seeds evenly. Scrape down the sides and bottom of the bowl, add the eggs, and mix on low speed for about 1 minute, until just incorporated. Add the dry ingredients in 2 additions, mixing on low speed for 15 seconds after each, or until just combined.\u003c/p>\n\u003cp>Remove the bowl from the mixer stand and scrape the bottom of the bowl to incorporate any dry ingredients that may have settled there. Stir in the carrots. Transfer the batter to a covered container and refrigerate overnight, or for up to 36 hours.\u003c/p>\n\u003cp>To bake the muffins: Preheat the oven to 425 F (standard). Line the muffin pan with the muffin papers and spray the papers with nonstick spray.\u003c/p>\n\u003cp>Spoon the batter evenly into the papers, stopping 3/8 inch from the top (135 grams each). Sprinkle 30 grams/3 tablespoons of the streusel on top of each muffin and press gently into the batter. Place the pan in the oven, lower the oven temperature to 325 F, and bake for 40 to 43 minutes, or until the muffins are golden brown and a skewer inserted in the center comes out clean. Set the pan on a cooling rack and cool completely.\u003c/p>\n\u003cp>The muffins are best the day they are baked, but they can be wrapped individually in a few layers of plastic wrap or stored in a single layer in a covered container at room temperature for up to 3 days or frozen for up to 1 week.\u003c/p>\n\u003cp>\u003cstrong>For The Oat Streusel Topping\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Makes 4 cups (544 grams)\u003c/em>\u003c/p>\n\u003cp>1 cup (142 grams) all-purpose flour\u003cbr>1 1/4 cups plus 1 tablespoon (107 grams) old-fashioned oats\u003cbr>1/4 cup plus 3 1/2 tablespoons (106 grams) toasted wheat germ\u003cbr>1/2 cup plus 2 1/2 teaspoons (lightly packed) (50 grams) light brown sugar\u003cbr>2 tablespoons plus 1 1/4 teaspoons (29 grams) granulated sugar\u003cbr>1/2 teaspoon (1.2 grams) ground cinnamon\u003cbr>1/2 teaspoon (0.5 gram) freshly grated nutmeg\u003cbr>1/8 teaspoon (0.4 gram) kosher salt\u003cbr>1/4 vanilla bean, split lengthwise\u003cbr>4 ounces (113 grams) cold unsalted butter, cut into 1/4 -inch pieces\u003c/p>\n\u003cp>Combine all of the ingredients except the vanilla bean and butter in the bowl of a stand mixer fitted with the paddle attachment, and mix on low speed to combine. Scrape the seeds from the vanilla bean, add them to the dry mixture, and mix until evenly distributed. Toss in the butter and mix for about 1 minute, or until the butter is incorporated, with no large chunks remaining.\u003c/p>\n\u003cp>Transfer to a covered container or a resealable plastic bag. Refrigerate for at least 2 hours, or up to 2 days, or freeze for up to 1 month. Use the streusel while it is cold.\u003c/p>\n\u003cp>* Note on mixing muffin batter: When mixing a muffin batter, it is important not to overwhip the eggs, as that could cause the muffins to expand too much during baking and then deflate. The mixture may look broken after you whip in the eggs, but that is fine.\u003c/p>\n\u003cp>* Note on defrosting frozen baked muffins: Defrost the muffins still in the container so any condensation will form on the outside of the container, and not on the muffins. Place on a sheet pan and refresh in a 325 F oven (standard) for about 5 minutes, if desired.\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>Bouchon Bakery\u003cem> by Thomas Keller and Sebastien Rouxel (Artisan Books). Copyright 2012.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Farm Bill's Sugar Subsidy More Taxing Than Sweet, Critics Say",
"title": "Farm Bill's Sugar Subsidy More Taxing Than Sweet, Critics Say",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_59063\" class=\"wp-caption alignleft\" style=\"max-width: 216px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chocolatebunnies1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chocolatebunnies1-216x290.jpg\" alt=\"While many people enjoy sweet treats -- like these chocolate bunnies -- the price of a key ingredient has some people bitter. A government subsidy program is criticized for keeping sugar prices too high. But as prices fall, the government may buy 400,000 tons of sugar to help struggling processors. Photo: Toby Talbot/AP\" width=\"216\" height=\"290\" class=\"size-medium wp-image-59063\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">While many people enjoy sweet treats -- like these chocolate bunnies -- the price of a key ingredient has some people bitter. A government subsidy program is criticized for keeping sugar prices too high. But as prices fall, the government may buy 400,000 tons of sugar to help struggling processors.\u003cbr>Photo: Toby Talbot/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/03/28/175569499/farm-bills-sugar-subsidy-more-taxing-than-sweet-critics-say\">All Things Considered\u003c/a>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/03/20130328_atc_07.mp3\"] \u003c/p>\n\u003cp>Post by by \u003ca href=\"http://michigan.drupal.publicbroadcasting.net/people/dan-bobkoff\">Dan Bobkoff\u003c/a>, \u003ca href=\"http://www.npr.org/2013/03/28/175569499/farm-bills-sugar-subsidy-more-taxing-than-sweet-critics-say\">The Salt at NPR Food\u003c/a> (3/28/13)\u003c/p>\n\u003cp>While you indulge in some Easter Peeps and chocolates this weekend, you might want to think about all that sugar. No, this isn't a calorie warning. In the U.S., raw sugar can cost twice the world average.\u003c/p>\n\u003cp>Critics say U.S. sugar policy artificially inflates sugar prices to benefit an exclusive group of processors — even though it leads to higher food prices. But this year, prices fell anyway. Now, the government could be poised to use taxpayer dollars to buy up the excess sugar.\u003c/p>\n\u003cp>American sugar starts where you'd expect: in a field, like Gary Gravois' sugarcane crop in Napoleonville, La.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It's just something in the culture of South Louisiana,\" Gravois says. \"If you're a farmer, that's pretty much what you do.\"\u003c/p>\n\u003cp>And in the end, that sugar might end up in a jelly bean. Bob Simpson, president of Jelly Belly in California, says it's 40 percent of the product and the \"most expensive ingredient.\"\u003c/p>\n\u003cp>\u003cstrong>A Sweet Deal?\u003c/strong>\u003c/p>\n\u003cp>Sugar costs are a complicated combination of import restrictions, production quotas and a kind of guaranteed price.\u003c/p>\n\u003cp>\"The U.S. sugar system is essentially a Soviet-style control on production,\" says Chris Edwards, an economist at the Cato Institute.\u003c/p>\n\u003cp>The effect of these policies, he says, is that U.S. sugar prices normally remain artificially high — sometimes twice the world price. (Last year, the price of sugar around the world averaged 26.5 cents per pound, compared with 43.4 cents in the U.S.) That hurts food companies and leads to higher prices at the grocery store.\u003c/p>\n\u003cp>\"The core goal of policymakers has been to push up U.S. sugar prices to the benefit of U.S. sugar growers,\" Edwards says.\u003c/p>\n\u003cp>A big part of this policy is a sweet loan program for the processors that refine sugar. To pay growers like Gravois right away, processors can take out government loans. The sugar itself is the collateral.\u003c/p>\n\u003cp>This leads to an interesting choice: If sugar prices go up, processors sell it on the open market and make a profit. If prices fall, they can just hand over their sugar to the government and keep the loan money.\u003c/p>\n\u003cp>\u003cstrong>Sugar's Price Tag\u003c/strong>\u003c/p>\n\u003cp>The program is supposed to run at no cost to taxpayers.\u003c/p>\n\u003cp>\"The loans are typically repaid in most years,\" says Joe Glauber, chief economist at the U.S. Department of Agriculture.\u003c/p>\n\u003cp>But that could change this year. Even with all those import restrictions and price supports, sugar prices fell. Farmers like Gravois produced a lot more than expected.\u003c/p>\n\u003cp>\"Last year was the best crop we ever made,\" Gravois says.\u003c/p>\n\u003cp>That's why processors might now be tempted to forfeit their sugar to the government instead of selling it. This is where your tax dollars come in.\u003c/p>\n\u003cp>The government is considering buying that surplus sugar directly from processors and then selling it at a loss to companies that make ethanol. That would take some of the surplus off the market, boosting processors' profits, but taxpayers could be on the hook for millions of dollars.\u003c/p>\n\u003cp>\u003cstrong>'It Is What It Is'\u003c/strong>\u003c/p>\n\u003cp>The USDA says it's not to blame. The agency just administers what Congress sets in the farm bill.\u003c/p>\n\u003cp>\"It is what it is. It's been a program that supports a lot of sugar producers and has had a lot of support in Congress over the years,\" Glauber says.\u003c/p>\n\u003cp>In fact, import tariffs on sugar date back to 1789. Other provisions originated during the Great Depression.\u003c/p>\n\u003cp>Sugar policy has been so contentious for so long that the two sides have derisive nicknames for each other — it's \"Big Sugar\" versus \"Big Candy.\"\u003c/p>\n\u003cp>Representing Big Candy is Bob Simpson from Jelly Belly, who also chairs the National Confectioners Association. \"We'd just like them to compete on a fair, open market without the intrusion of the federal government,\" he says.\u003c/p>\n\u003cp>He says Jelly Belly opened a plant in Thailand, partly to get cheaper sugar for markets overseas.\u003c/p>\n\u003cp>Defending Big Sugar is Jack Roney of the American Sugar Alliance.\u003c/p>\n\u003cp>\"There's really no reason for contention about U.S. sugar policy. It's the most successful of any U.S. commodity policy,\" says Roney, who adds that in most years this program costs taxpayers nothing — unlike other farm supports.\u003c/p>\n\u003cp>He blames falling prices on Mexican imports which, under the North American Free Trade Agreement, are not controlled by tariffs.\u003c/p>\n\u003cp>\u003cstrong>What To Do With Excess\u003c/strong>\u003c/p>\n\u003cp>Roney says the argument over higher food prices is really about food companies lobbying to get sugar prices down. \"Is that out of some altruistic desire to help consumers? Well, no. It's so they can increase profits,\" he says.\u003c/p>\n\u003cp>He says ditching the sugar supports would put thousands of jobs at risk.\u003c/p>\n\u003cp>But opposition to the sugar policy has brought together an unusual alliance of libertarian conservatives, environmentalists, food companies and lawmakers from both parties.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In the meantime, the government has about six months to decide whether to buy excess sugar using our dollars.\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 government sugar subsidy program is often criticized for keeping sugar prices too high. But now prices are falling and the government may buy 400,000 tons of sugar to help struggling sugar processors. Critics say the government's involvement in the sugar business should end.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59063\" class=\"wp-caption alignleft\" style=\"max-width: 216px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chocolatebunnies1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chocolatebunnies1-216x290.jpg\" alt=\"While many people enjoy sweet treats -- like these chocolate bunnies -- the price of a key ingredient has some people bitter. A government subsidy program is criticized for keeping sugar prices too high. But as prices fall, the government may buy 400,000 tons of sugar to help struggling processors. Photo: Toby Talbot/AP\" width=\"216\" height=\"290\" class=\"size-medium wp-image-59063\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">While many people enjoy sweet treats -- like these chocolate bunnies -- the price of a key ingredient has some people bitter. A government subsidy program is criticized for keeping sugar prices too high. But as prices fall, the government may buy 400,000 tons of sugar to help struggling processors.\u003cbr>Photo: Toby Talbot/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/03/28/175569499/farm-bills-sugar-subsidy-more-taxing-than-sweet-critics-say\">All Things Considered\u003c/a>\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by by \u003ca href=\"http://michigan.drupal.publicbroadcasting.net/people/dan-bobkoff\">Dan Bobkoff\u003c/a>, \u003ca href=\"http://www.npr.org/2013/03/28/175569499/farm-bills-sugar-subsidy-more-taxing-than-sweet-critics-say\">The Salt at NPR Food\u003c/a> (3/28/13)\u003c/p>\n\u003cp>While you indulge in some Easter Peeps and chocolates this weekend, you might want to think about all that sugar. No, this isn't a calorie warning. In the U.S., raw sugar can cost twice the world average.\u003c/p>\n\u003cp>Critics say U.S. sugar policy artificially inflates sugar prices to benefit an exclusive group of processors — even though it leads to higher food prices. But this year, prices fell anyway. Now, the government could be poised to use taxpayer dollars to buy up the excess sugar.\u003c/p>\n\u003cp>American sugar starts where you'd expect: in a field, like Gary Gravois' sugarcane crop in Napoleonville, La.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It's just something in the culture of South Louisiana,\" Gravois says. \"If you're a farmer, that's pretty much what you do.\"\u003c/p>\n\u003cp>And in the end, that sugar might end up in a jelly bean. Bob Simpson, president of Jelly Belly in California, says it's 40 percent of the product and the \"most expensive ingredient.\"\u003c/p>\n\u003cp>\u003cstrong>A Sweet Deal?\u003c/strong>\u003c/p>\n\u003cp>Sugar costs are a complicated combination of import restrictions, production quotas and a kind of guaranteed price.\u003c/p>\n\u003cp>\"The U.S. sugar system is essentially a Soviet-style control on production,\" says Chris Edwards, an economist at the Cato Institute.\u003c/p>\n\u003cp>The effect of these policies, he says, is that U.S. sugar prices normally remain artificially high — sometimes twice the world price. (Last year, the price of sugar around the world averaged 26.5 cents per pound, compared with 43.4 cents in the U.S.) That hurts food companies and leads to higher prices at the grocery store.\u003c/p>\n\u003cp>\"The core goal of policymakers has been to push up U.S. sugar prices to the benefit of U.S. sugar growers,\" Edwards says.\u003c/p>\n\u003cp>A big part of this policy is a sweet loan program for the processors that refine sugar. To pay growers like Gravois right away, processors can take out government loans. The sugar itself is the collateral.\u003c/p>\n\u003cp>This leads to an interesting choice: If sugar prices go up, processors sell it on the open market and make a profit. If prices fall, they can just hand over their sugar to the government and keep the loan money.\u003c/p>\n\u003cp>\u003cstrong>Sugar's Price Tag\u003c/strong>\u003c/p>\n\u003cp>The program is supposed to run at no cost to taxpayers.\u003c/p>\n\u003cp>\"The loans are typically repaid in most years,\" says Joe Glauber, chief economist at the U.S. Department of Agriculture.\u003c/p>\n\u003cp>But that could change this year. Even with all those import restrictions and price supports, sugar prices fell. Farmers like Gravois produced a lot more than expected.\u003c/p>\n\u003cp>\"Last year was the best crop we ever made,\" Gravois says.\u003c/p>\n\u003cp>That's why processors might now be tempted to forfeit their sugar to the government instead of selling it. This is where your tax dollars come in.\u003c/p>\n\u003cp>The government is considering buying that surplus sugar directly from processors and then selling it at a loss to companies that make ethanol. That would take some of the surplus off the market, boosting processors' profits, but taxpayers could be on the hook for millions of dollars.\u003c/p>\n\u003cp>\u003cstrong>'It Is What It Is'\u003c/strong>\u003c/p>\n\u003cp>The USDA says it's not to blame. The agency just administers what Congress sets in the farm bill.\u003c/p>\n\u003cp>\"It is what it is. It's been a program that supports a lot of sugar producers and has had a lot of support in Congress over the years,\" Glauber says.\u003c/p>\n\u003cp>In fact, import tariffs on sugar date back to 1789. Other provisions originated during the Great Depression.\u003c/p>\n\u003cp>Sugar policy has been so contentious for so long that the two sides have derisive nicknames for each other — it's \"Big Sugar\" versus \"Big Candy.\"\u003c/p>\n\u003cp>Representing Big Candy is Bob Simpson from Jelly Belly, who also chairs the National Confectioners Association. \"We'd just like them to compete on a fair, open market without the intrusion of the federal government,\" he says.\u003c/p>\n\u003cp>He says Jelly Belly opened a plant in Thailand, partly to get cheaper sugar for markets overseas.\u003c/p>\n\u003cp>Defending Big Sugar is Jack Roney of the American Sugar Alliance.\u003c/p>\n\u003cp>\"There's really no reason for contention about U.S. sugar policy. It's the most successful of any U.S. commodity policy,\" says Roney, who adds that in most years this program costs taxpayers nothing — unlike other farm supports.\u003c/p>\n\u003cp>He blames falling prices on Mexican imports which, under the North American Free Trade Agreement, are not controlled by tariffs.\u003c/p>\n\u003cp>\u003cstrong>What To Do With Excess\u003c/strong>\u003c/p>\n\u003cp>Roney says the argument over higher food prices is really about food companies lobbying to get sugar prices down. \"Is that out of some altruistic desire to help consumers? Well, no. It's so they can increase profits,\" he says.\u003c/p>\n\u003cp>He says ditching the sugar supports would put thousands of jobs at risk.\u003c/p>\n\u003cp>But opposition to the sugar policy has brought together an unusual alliance of libertarian conservatives, environmentalists, food companies and lawmakers from both parties.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In the meantime, the government has about six months to decide whether to buy excess sugar using our dollars.\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": "Are Agriculture's Most Popular Insecticides Killing Our Bees?",
"title": "Are Agriculture's Most Popular Insecticides Killing Our Bees?",
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"content": "\u003cfigure id=\"attachment_58793\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bees1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bees1-1024x767.jpg\" alt=\"Workers clear honey from dead beehives at a bee farm east of Merced, Calif. Photo: Marcio Jose Sanchez/AP\" width=\"1024\" height=\"767\" class=\"size-large wp-image-58793\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Workers clear honey from dead beehives at a bee farm east of Merced, Calif. Photo: Marcio Jose Sanchez/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/25/175278607/are-agricultures-most-popular-insecticides-killing-our-bees\">All Things Considered\u003c/a>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/03/20130325_atc_16.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/25/175278607/are-agricultures-most-popular-insecticides-killing-our-bees\">The Salt at NPR Food\u003c/a> (3/25/13)\u003c/p>\n\u003cp>Environmentalists and beekeepers are \u003ca href=\"http://www.panna.org/blog/bees-need-help-now-time-ante\">calling\u003c/a> on the government to ban some of the country's most widely used insect-killing chemicals.\u003c/p>\n\u003cp>The pesticides, called neonicotinoids, became popular among farmers during the 1990s. They're \u003ca href=\"http://www.epa.gov/opp00001/about/intheworks/clothianidin-registration-status.html\">used\u003c/a> to coat the seeds of many agricultural crops, including the biggest crop of all: corn. Neonics, as they're called, protect those crops from insect pests.\u003c/p>\n\u003cp>But they may also be killing bees.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www3.ag.purdue.edu/entm/pages/ckrupke.aspx\">Christian Krupke\u003c/a>, a professor of entomology at Purdue University in Indiana, is among the scientists whose research has alarmed beekeepers. Last month, I caught up with Krupke at a DoubleTree Hotel in Bloomington, Ill., where he was giving a talk to several hundred farmers and the agricultural consultants who advise them about seeds, fertilizer and pesticides. The meeting was organized by \u003ca href=\"http://www.growmark.com/Pages/home.aspx\">GrowMark\u003c/a>, a farm supply company.\u003c/p>\n\u003cp>This was a skeptical audience, filled with people who make their livings using or selling pesticides. They listened quietly as Krupke laid out the reasons why neonicotinoids have fallen under suspicion.\u003c/p>\n\u003cp>These pesticides are typically applied to seeds — mainly of corn, but also other crops — as a sticky coating before planting. When a seed sprouts and grows, the chemicals spread through the whole plant. So insects, such as aphids, that try to eat the plant also get a dose of poison.\u003c/p>\n\u003cp>But could they be killing more than aphids? Krupke put up a picture of a beehive surrounded by a carpet of dead honeybees. In several places across the Midwest, there have been reports of bees dying in large numbers like this. And tests detected the presence of neonics on them.\u003c/p>\n\u003cp>It seemed like a mystery. How could bees come into contact with chemicals that are buried in soil with crop seeds?\u003c/p>\n\u003cp>Krupke put up another slide: a picture of a huge machine that's used for planting corn. This equipment is apparently part of the answer.\u003c/p>\n\u003cp>These machines use air pressure to move seeds from storage bin to soil. A slippery powder — talc or graphite — keeps everything flowing smoothly. The air, along with some of the powder, then blows out through a vent.\u003c/p>\n\u003cp>Krupke explained how he \u003ca href=\"http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0029268\">tested\u003c/a> that planter exhaust and found amazing levels of neonic pesticides: 700,000 times more than what it takes to kill a honeybee.\u003c/p>\n\u003cp>That toxic dust lands on nearby flowers, such as dandelions. If bees feed on pollen from those flowers, that dust easily can kill them. A tell-tale clue: These bee die-offs all happened during corn-planting season.\u003c/p>\n\u003cp>The farmers clapped politely when Krupke's talk was over. There weren't many questions.\u003c/p>\n\u003cp>Krupke has given this talk to several farm groups. Most farmers just listen, he says, but some are moved to action.\u003c/p>\n\u003cp>Each time, \"it's probably at least two or three people who will say, 'I care enough about this problem that I will seek to not use these materials,' \" he says.\u003c/p>\n\u003cp>Some environmentalists believe that this shouldn't be left up to farmers to decide. They say the Environmental Protection Agency needs to step in.\u003c/p>\n\u003cp>Last week, a coalition of environmental groups and beekeepers \u003ca href=\"http://www.beyondpesticides.org/pollinators/documents/2013-03-21NeonicsBeesComplaint.pdf\">sued\u003c/a> the EPA, demanding that the courts force the agency to revoke its earlier approval of two of the most prominent neonicotinoids — clothianidin and thiamethoxam.\u003c/p>\n\u003cp>\"The EPA should immediately take these two neonicotinoid pesticides off the market,\" says \u003ca href=\"http://civileats.com/2012/04/18/faces-visions-of-the-food-movement-paul-towers/\">Paul Towers\u003c/a>, from the \u003ca href=\"http://www.panna.org/\">Pesticide Action Network\u003c/a>.\u003c/p>\n\u003cp>Towers says that the problem with these pesticides goes well beyond those cases where lots of bees died all at once — maybe because of toxic dust from corn planters.\u003c/p>\n\u003cp>Neonics also show up in the pollen of corn, canola and sunflowers that grow from treated seed. Bees feed on that pollen. The amount of pesticide they get is so small that it won't kill the bees outright. But Towers says it may have \u003ca href=\"http://www.sciencemag.org/content/335/6076/1555.summary\">other effects\u003c/a>: \"Disorientation; reduced ability to gather food; impaired memory and learning; and lack of ability to communicate with other bees.\"\u003c/p>\n\u003cp>Towers says this low-level exposure to neonics, from millions of acres of seed-treated crops, may be weakening honeybee hives, killing them slowly.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bayercropscience.us/who-we-are/\">Bayer CropScience\u003c/a>, the biggest seller of these pesticides, insists that most studies show that neonics are quite safe.\u003c/p>\n\u003cp>David Fischer, the company's director of ecotoxicology, says that in the real world, one cannot observe these chemicals causing any widespread harm to bees. For instance, he says, \"in Canada, virtually all the canola is grown from neonicotinoid-treated seed. And the health of bees in that area of Canada, the prairie provinces, is as good as anywhere else in Canada.\"\u003c/p>\n\u003cp>Yet Bayer CropScience is \u003ca href=\"https://connect.bayercropscience.us/2013/02/27/bayer-bee-care-tour-launches-in-corn-belt-states/\">reacting\u003c/a> to reports of bee kills. The company is working on a new system for planting corn that replaces the powder in planting machinery with a waxy substitute. The company says just making that change can cut the amount of neonics released from corn planters by 50 percent.\u003c/p>\n\u003cp>For critics of these pesticides, though, cutting releases in half isn't good enough. \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_58793\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bees1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bees1-1024x767.jpg\" alt=\"Workers clear honey from dead beehives at a bee farm east of Merced, Calif. Photo: Marcio Jose Sanchez/AP\" width=\"1024\" height=\"767\" class=\"size-large wp-image-58793\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Workers clear honey from dead beehives at a bee farm east of Merced, Calif. Photo: Marcio Jose Sanchez/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/25/175278607/are-agricultures-most-popular-insecticides-killing-our-bees\">All Things Considered\u003c/a>\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/25/175278607/are-agricultures-most-popular-insecticides-killing-our-bees\">The Salt at NPR Food\u003c/a> (3/25/13)\u003c/p>\n\u003cp>Environmentalists and beekeepers are \u003ca href=\"http://www.panna.org/blog/bees-need-help-now-time-ante\">calling\u003c/a> on the government to ban some of the country's most widely used insect-killing chemicals.\u003c/p>\n\u003cp>The pesticides, called neonicotinoids, became popular among farmers during the 1990s. They're \u003ca href=\"http://www.epa.gov/opp00001/about/intheworks/clothianidin-registration-status.html\">used\u003c/a> to coat the seeds of many agricultural crops, including the biggest crop of all: corn. Neonics, as they're called, protect those crops from insect pests.\u003c/p>\n\u003cp>But they may also be killing bees.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www3.ag.purdue.edu/entm/pages/ckrupke.aspx\">Christian Krupke\u003c/a>, a professor of entomology at Purdue University in Indiana, is among the scientists whose research has alarmed beekeepers. Last month, I caught up with Krupke at a DoubleTree Hotel in Bloomington, Ill., where he was giving a talk to several hundred farmers and the agricultural consultants who advise them about seeds, fertilizer and pesticides. The meeting was organized by \u003ca href=\"http://www.growmark.com/Pages/home.aspx\">GrowMark\u003c/a>, a farm supply company.\u003c/p>\n\u003cp>This was a skeptical audience, filled with people who make their livings using or selling pesticides. They listened quietly as Krupke laid out the reasons why neonicotinoids have fallen under suspicion.\u003c/p>\n\u003cp>These pesticides are typically applied to seeds — mainly of corn, but also other crops — as a sticky coating before planting. When a seed sprouts and grows, the chemicals spread through the whole plant. So insects, such as aphids, that try to eat the plant also get a dose of poison.\u003c/p>\n\u003cp>But could they be killing more than aphids? Krupke put up a picture of a beehive surrounded by a carpet of dead honeybees. In several places across the Midwest, there have been reports of bees dying in large numbers like this. And tests detected the presence of neonics on them.\u003c/p>\n\u003cp>It seemed like a mystery. How could bees come into contact with chemicals that are buried in soil with crop seeds?\u003c/p>\n\u003cp>Krupke put up another slide: a picture of a huge machine that's used for planting corn. This equipment is apparently part of the answer.\u003c/p>\n\u003cp>These machines use air pressure to move seeds from storage bin to soil. A slippery powder — talc or graphite — keeps everything flowing smoothly. The air, along with some of the powder, then blows out through a vent.\u003c/p>\n\u003cp>Krupke explained how he \u003ca href=\"http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0029268\">tested\u003c/a> that planter exhaust and found amazing levels of neonic pesticides: 700,000 times more than what it takes to kill a honeybee.\u003c/p>\n\u003cp>That toxic dust lands on nearby flowers, such as dandelions. If bees feed on pollen from those flowers, that dust easily can kill them. A tell-tale clue: These bee die-offs all happened during corn-planting season.\u003c/p>\n\u003cp>The farmers clapped politely when Krupke's talk was over. There weren't many questions.\u003c/p>\n\u003cp>Krupke has given this talk to several farm groups. Most farmers just listen, he says, but some are moved to action.\u003c/p>\n\u003cp>Each time, \"it's probably at least two or three people who will say, 'I care enough about this problem that I will seek to not use these materials,' \" he says.\u003c/p>\n\u003cp>Some environmentalists believe that this shouldn't be left up to farmers to decide. They say the Environmental Protection Agency needs to step in.\u003c/p>\n\u003cp>Last week, a coalition of environmental groups and beekeepers \u003ca href=\"http://www.beyondpesticides.org/pollinators/documents/2013-03-21NeonicsBeesComplaint.pdf\">sued\u003c/a> the EPA, demanding that the courts force the agency to revoke its earlier approval of two of the most prominent neonicotinoids — clothianidin and thiamethoxam.\u003c/p>\n\u003cp>\"The EPA should immediately take these two neonicotinoid pesticides off the market,\" says \u003ca href=\"http://civileats.com/2012/04/18/faces-visions-of-the-food-movement-paul-towers/\">Paul Towers\u003c/a>, from the \u003ca href=\"http://www.panna.org/\">Pesticide Action Network\u003c/a>.\u003c/p>\n\u003cp>Towers says that the problem with these pesticides goes well beyond those cases where lots of bees died all at once — maybe because of toxic dust from corn planters.\u003c/p>\n\u003cp>Neonics also show up in the pollen of corn, canola and sunflowers that grow from treated seed. Bees feed on that pollen. The amount of pesticide they get is so small that it won't kill the bees outright. But Towers says it may have \u003ca href=\"http://www.sciencemag.org/content/335/6076/1555.summary\">other effects\u003c/a>: \"Disorientation; reduced ability to gather food; impaired memory and learning; and lack of ability to communicate with other bees.\"\u003c/p>\n\u003cp>Towers says this low-level exposure to neonics, from millions of acres of seed-treated crops, may be weakening honeybee hives, killing them slowly.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bayercropscience.us/who-we-are/\">Bayer CropScience\u003c/a>, the biggest seller of these pesticides, insists that most studies show that neonics are quite safe.\u003c/p>\n\u003cp>David Fischer, the company's director of ecotoxicology, says that in the real world, one cannot observe these chemicals causing any widespread harm to bees. For instance, he says, \"in Canada, virtually all the canola is grown from neonicotinoid-treated seed. And the health of bees in that area of Canada, the prairie provinces, is as good as anywhere else in Canada.\"\u003c/p>\n\u003cp>Yet Bayer CropScience is \u003ca href=\"https://connect.bayercropscience.us/2013/02/27/bayer-bee-care-tour-launches-in-corn-belt-states/\">reacting\u003c/a> to reports of bee kills. The company is working on a new system for planting corn that replaces the powder in planting machinery with a waxy substitute. The company says just making that change can cut the amount of neonics released from corn planters by 50 percent.\u003c/p>\n\u003cp>For critics of these pesticides, though, cutting releases in half isn't good enough. \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_58771\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/kidlunch.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/kidlunch.jpg\" alt=\"A child with his lunch at school. Photo: Getty Images\" width=\"248\" height=\"140\" class=\"size-full wp-image-58771\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A child with his lunch at school. Photo: Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to KQED's Forum: Kids and Food Allergies\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201303251000\">Original Broadcast\u003c/a>:\u003cbr>\nMonday, Mar 25, 2013 -- 10:00 AM\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2013/03/20130325bforum.mp3\"] \u003cbr clear=\"all\">\u003c/p>\n\u003cp>If it seems like childhood food allergies are more common than they used to be, it is because they are: nearly one in 10 preschoolers have allergies to food, and the rate of such allergies has more than doubled in the past decade. For kids with severe allergies, the condition can restrict normal everyday activities like eating out, and often results in frequent trips to the emergency room. But public awareness is growing, and there are promising developments in research and treatment.\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Thuy Vu\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cli>\u003ca href=\"http://med.stanford.edu/profiles/Kari_Nadeau/\">Kari Nadeau M.D.\u003c/a>, associate professor of allergies and immunology at Stanford University School of Medicine and Lucille Packard Children's Hopsital\u003c/li>\n\u003cli> \u003ca href=\"http://www.melaniethernstrom.com/\">Melanie Thernstrom\u003c/a>, contributing writer for the New York Times magazine\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/27/smartphone-apps-offer-few-shortcuts-for-those-with-food-allergies/\">Apps Offer Few Shortcuts for Those With Food Allergies\u003c/a> (Bay Area Bites)\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/08/college-students-with-food-allergies-make-legal-gains/\">Students With Food Allergies Make Legal Gains\u003c/a> (Bay Area Bites)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/a/forum/R201207261000\">A Cure for Food Allergies?\u003c/a> (Forum)\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_58771\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/kidlunch.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/kidlunch.jpg\" alt=\"A child with his lunch at school. Photo: Getty Images\" width=\"248\" height=\"140\" class=\"size-full wp-image-58771\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A child with his lunch at school. Photo: Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to KQED's Forum: Kids and Food Allergies\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201303251000\">Original Broadcast\u003c/a>:\u003cbr>\nMonday, Mar 25, 2013 -- 10:00 AM\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003cbr clear=\"all\">\u003c/p>\n\u003cp>If it seems like childhood food allergies are more common than they used to be, it is because they are: nearly one in 10 preschoolers have allergies to food, and the rate of such allergies has more than doubled in the past decade. For kids with severe allergies, the condition can restrict normal everyday activities like eating out, and often results in frequent trips to the emergency room. But public awareness is growing, and there are promising developments in research and treatment.\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Thuy Vu\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cli>\u003ca href=\"http://med.stanford.edu/profiles/Kari_Nadeau/\">Kari Nadeau M.D.\u003c/a>, associate professor of allergies and immunology at Stanford University School of Medicine and Lucille Packard Children's Hopsital\u003c/li>\n\u003cli> \u003ca href=\"http://www.melaniethernstrom.com/\">Melanie Thernstrom\u003c/a>, contributing writer for the New York Times magazine\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/27/smartphone-apps-offer-few-shortcuts-for-those-with-food-allergies/\">Apps Offer Few Shortcuts for Those With Food Allergies\u003c/a> (Bay Area Bites)\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/08/college-students-with-food-allergies-make-legal-gains/\">Students With Food Allergies Make Legal Gains\u003c/a> (Bay Area Bites)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/a/forum/R201207261000\">A Cure for Food Allergies?\u003c/a> (Forum)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "'Drunken Botanist' Takes A Garden Tour Of The Liquor Cabinet",
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"content": "\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/19/174642359/drunken-botanist-takes-a-garden-tour-of-the-liquor-cabinet\">Morning Edition\u003c/a>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/03/20130319_me_18.mp3\"] \u003c/p>\n\u003cp>Post by Camila Domonoske, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/19/174642359/drunken-botanist-takes-a-garden-tour-of-the-liquor-cabinet\">The Salt at NPR Food\u003c/a> (3/19/13)\u003c/p>\n\u003cfigure id=\"attachment_58586\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/drunken-botanist.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/botanist-cherry_wide1-1024x573.jpg\" alt=\"Koehler's Medicinal Plants/Image courtesy Missouri Botanical Garden. http://www.botanicus.org\" width=\"1024\" height=\"573\" class=\"size-large wp-image-58586\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The cherry, prunus cerasus — specifically, the variety marasca — is the only plant that appears in the Manhattan cocktail in an easily recognizable form. But as author Amy Stewart explains, the maraschino garnish is far from the only horticultural element of the cocktail. See below for the rest of the ingredients in a Manhattan. Koehler's Medicinal Plants/Image courtesy Missouri Botanical Garden. http://www.botanicus.org\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/174632411/the-drunken-botanist-the-plants-that-created-the-worlds-great-drinks\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/botanist-drunken-209x290.jpg\" alt=\"The Drunken Botanist: The Plants That Created the World's Great Drinks by Amy Stewart\" width=\"209\" height=\"290\" class=\"alignleft size-medium wp-image-58587\">\u003c/a>The next time you're sipping on a glass of something boozy, consider the plants behind your beverage. Some of them might spring immediately to mind: grapes in your wineglass, rye in your whiskey bottle, juniper in your gin and tonic. But what about sorghum and coriander? Cinchona and bitter orange?\u003c/p>\n\u003cp>An incredible diversity of grains, herbs and fruits goes into the world's alcoholic drinks, which means that for the botanically minded, a trip to the liquor store is a little different than it is for the rest of us. Amy Stewart explains what it's like in her new book, \u003cem>The Drunken Botanist.\u003c/em> She once stopped by a liquor store with some fellow gardeners and got a little distracted, she writes:\u003c/p>\n\u003cblockquote>\u003cp>\n\"There wasn't a bottle in the store that we couldn't assign a genus and species to. Bourbon? \u003cem>Zea mays,\u003c/em> an overgrown grass. Absinthe?\u003cem> \u003c/em>\u003cem>Artemisia absinthium,\u003c/em> a much-misunderstood Mediterranean herb. Polish vodka? \u003cem>Solanum tuberosum \u003c/em>... Suddenly we weren't in a liquor store anymore. We were in a fantastical greenhouse, the world's most exotic botanical garden, the sort of strange and overgrown conservatory we only encounter in our dreams.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>As Stewart explains to NPR's Renee Montagne, that trip led straight to the writing of \u003cem>The Drunken Botanist.\u003c/em> \"I was talking about [how] we, as gardeners, should be more interested in this stuff. I mean, look at a bottle of gin. There's nothing in that bottle that isn't a plant. And the evening wears on, and I finally said, 'Somebody ought to write a book about this!' And all my friends said, 'Yeah, why don't you do it? You're the one who can't shut up about it!'\"\u003c/p>\n\u003cfigure id=\"attachment_58589\" class=\"wp-caption aligncenter\" style=\"max-width: 349px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/drunken-botanist1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/drunken-botanist1.jpg\" alt=\"Koehler's Medicinal Plants/Image courtesy Missouri Botanical Garden. http://www.botanicus.org\" width=\"349\" height=\"500\" class=\"size-full wp-image-58589\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Two parts whiskey ... American whiskeys are often aged in white oak barrels (Quercus alba). Koehler's Medicinal Plants/Image courtesy Missouri Botanical Garden. http://www.botanicus.org\u003c/figcaption>\u003c/figure>\n\u003cp>So she did, writing a book that makes familiar drinks seem new again. Stewart describes beer by way of the challenges of wheat fermentation, and her discussion of gin starts with how to pick juniper berries. Through this horticultural lens, a mixed drink becomes a cornucopia of plants: A Manhattan may contain just three ingredients and a garnish, but Stewart says that a single glass holds over 20 plants.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"You can start with the whiskey, which would contain barley, rye and wheat or corn. And of course it's been soaked in an oak barrel, so let's not forget that that's another plant, the oak tree, that has a huge role in cocktails,\" she explains. \"And then you add sweet vermouth, which is a wine base — so there's your grapes — and then vermouth has a lot of spices and herbs. And then you splash on some Angostura bitters, and Angostura bitters have, oddly enough, not Angostura bark, but has a lot of other roots and seeds. And the final ingredient in a Manhattan is, of course, a cherry, and so there's one more plant.\"\u003c/p>\n\u003cfigure id=\"attachment_58590\" class=\"wp-caption aligncenter\" style=\"max-width: 359px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/drunken-botanist3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/drunken-botanist3.jpg\" alt=\"Koehler's Medicinal Plants/Image courtesy Missouri Botanical Garden. http://www.botanicus.org\" width=\"359\" height=\"500\" class=\"size-full wp-image-58590\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One part sweet vermouth ... As a fortified wine, vermouth started out as Vitis Vinifera. After fermentation, the wine met a host of other botanicals as well. Koehler's Medicinal Plants/Image courtesy Missouri Botanical Garden. http://www.botanicus.org\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>The Drunken Botanist\u003c/em> is organized by ingredient, with entries for plants both common (barley is found in beer, vodka and whiskey) and unusual (violet liqueurs aren't exactly a liquor cabinet staple). But Stewart argues that some odd-sounding plants are actually surprisingly common — like sorghum, for example. It's not a familiar grain for most Americans, but elsewhere in the world it's an alcohol staple.\u003c/p>\n\u003cp>\"It's grown across Africa and used to make this homemade beer, this cloudy, opaque beer,\" Stewart says. \"It's also grown across Asia, and particularly in China, where it's used to make \u003cem>mao-tai\u003c/em>. ... I think that sorghum might actually be the plan that turns up in more alcohol around the world than any other, believe it or not.\"\u003c/p>\n\u003cfigure id=\"attachment_58591\" class=\"wp-caption aligncenter\" style=\"max-width: 350px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/drunken-botanist4gentia.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/drunken-botanist4gentia.jpg\" alt=\"Koehler's Medicinal Plants/ Image courtesy Missouri Botanical Garden. http://www.botanicus.org\" width=\"350\" height=\"500\" class=\"size-full wp-image-58591\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One or two dashes of Angostura bitters ... Angostura bitters do not, in fact, use Angostura bark; rather, the tincture draws its flavor from a flowering plant, Gentiana lutea. Koehler's Medicinal Plants/ Image courtesy Missouri Botanical Garden. http://www.botanicus.org\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to featuring cocktail recipes, Stewart includes growing information for many of the ingredients she describes. Some plants, like barley, are not for the faint of heart, but others are beginner-friendly: Stewart recommends that home mixologist-gardeners check out the Mexican sour gherkin cucumber.\u003c/p>\n\u003cp>\"It's not technically a cucumber, but it's very closely related,\" she explains. \"The fruits are the size of a grape and they're green with little white markings, so they actually look like miniature watermelons. And they taste great: They're sort of a little more tart than a regular cucumber, but they just look extraordinary.\"\u003c/p>\n\u003cp>And the best part, for those of us who lack Stewart's green thumb? \"The vines happen to be very prolific, so you do not have to be a very good gardener.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>As someone who has managed to underwater a cactus, I'll drink to that.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/19/174642359/drunken-botanist-takes-a-garden-tour-of-the-liquor-cabinet\">Morning Edition\u003c/a>\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Camila Domonoske, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/19/174642359/drunken-botanist-takes-a-garden-tour-of-the-liquor-cabinet\">The Salt at NPR Food\u003c/a> (3/19/13)\u003c/p>\n\u003cfigure id=\"attachment_58586\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/drunken-botanist.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/botanist-cherry_wide1-1024x573.jpg\" alt=\"Koehler's Medicinal Plants/Image courtesy Missouri Botanical Garden. http://www.botanicus.org\" width=\"1024\" height=\"573\" class=\"size-large wp-image-58586\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The cherry, prunus cerasus — specifically, the variety marasca — is the only plant that appears in the Manhattan cocktail in an easily recognizable form. But as author Amy Stewart explains, the maraschino garnish is far from the only horticultural element of the cocktail. See below for the rest of the ingredients in a Manhattan. Koehler's Medicinal Plants/Image courtesy Missouri Botanical Garden. http://www.botanicus.org\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/174632411/the-drunken-botanist-the-plants-that-created-the-worlds-great-drinks\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/botanist-drunken-209x290.jpg\" alt=\"The Drunken Botanist: The Plants That Created the World's Great Drinks by Amy Stewart\" width=\"209\" height=\"290\" class=\"alignleft size-medium wp-image-58587\">\u003c/a>The next time you're sipping on a glass of something boozy, consider the plants behind your beverage. Some of them might spring immediately to mind: grapes in your wineglass, rye in your whiskey bottle, juniper in your gin and tonic. But what about sorghum and coriander? Cinchona and bitter orange?\u003c/p>\n\u003cp>An incredible diversity of grains, herbs and fruits goes into the world's alcoholic drinks, which means that for the botanically minded, a trip to the liquor store is a little different than it is for the rest of us. Amy Stewart explains what it's like in her new book, \u003cem>The Drunken Botanist.\u003c/em> She once stopped by a liquor store with some fellow gardeners and got a little distracted, she writes:\u003c/p>\n\u003cblockquote>\u003cp>\n\"There wasn't a bottle in the store that we couldn't assign a genus and species to. Bourbon? \u003cem>Zea mays,\u003c/em> an overgrown grass. Absinthe?\u003cem> \u003c/em>\u003cem>Artemisia absinthium,\u003c/em> a much-misunderstood Mediterranean herb. Polish vodka? \u003cem>Solanum tuberosum \u003c/em>... Suddenly we weren't in a liquor store anymore. We were in a fantastical greenhouse, the world's most exotic botanical garden, the sort of strange and overgrown conservatory we only encounter in our dreams.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>As Stewart explains to NPR's Renee Montagne, that trip led straight to the writing of \u003cem>The Drunken Botanist.\u003c/em> \"I was talking about [how] we, as gardeners, should be more interested in this stuff. I mean, look at a bottle of gin. There's nothing in that bottle that isn't a plant. And the evening wears on, and I finally said, 'Somebody ought to write a book about this!' And all my friends said, 'Yeah, why don't you do it? You're the one who can't shut up about it!'\"\u003c/p>\n\u003cfigure id=\"attachment_58589\" class=\"wp-caption aligncenter\" style=\"max-width: 349px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/drunken-botanist1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/drunken-botanist1.jpg\" alt=\"Koehler's Medicinal Plants/Image courtesy Missouri Botanical Garden. http://www.botanicus.org\" width=\"349\" height=\"500\" class=\"size-full wp-image-58589\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Two parts whiskey ... American whiskeys are often aged in white oak barrels (Quercus alba). Koehler's Medicinal Plants/Image courtesy Missouri Botanical Garden. http://www.botanicus.org\u003c/figcaption>\u003c/figure>\n\u003cp>So she did, writing a book that makes familiar drinks seem new again. Stewart describes beer by way of the challenges of wheat fermentation, and her discussion of gin starts with how to pick juniper berries. Through this horticultural lens, a mixed drink becomes a cornucopia of plants: A Manhattan may contain just three ingredients and a garnish, but Stewart says that a single glass holds over 20 plants.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"You can start with the whiskey, which would contain barley, rye and wheat or corn. And of course it's been soaked in an oak barrel, so let's not forget that that's another plant, the oak tree, that has a huge role in cocktails,\" she explains. \"And then you add sweet vermouth, which is a wine base — so there's your grapes — and then vermouth has a lot of spices and herbs. And then you splash on some Angostura bitters, and Angostura bitters have, oddly enough, not Angostura bark, but has a lot of other roots and seeds. And the final ingredient in a Manhattan is, of course, a cherry, and so there's one more plant.\"\u003c/p>\n\u003cfigure id=\"attachment_58590\" class=\"wp-caption aligncenter\" style=\"max-width: 359px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/drunken-botanist3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/drunken-botanist3.jpg\" alt=\"Koehler's Medicinal Plants/Image courtesy Missouri Botanical Garden. http://www.botanicus.org\" width=\"359\" height=\"500\" class=\"size-full wp-image-58590\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One part sweet vermouth ... As a fortified wine, vermouth started out as Vitis Vinifera. After fermentation, the wine met a host of other botanicals as well. Koehler's Medicinal Plants/Image courtesy Missouri Botanical Garden. http://www.botanicus.org\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>The Drunken Botanist\u003c/em> is organized by ingredient, with entries for plants both common (barley is found in beer, vodka and whiskey) and unusual (violet liqueurs aren't exactly a liquor cabinet staple). But Stewart argues that some odd-sounding plants are actually surprisingly common — like sorghum, for example. It's not a familiar grain for most Americans, but elsewhere in the world it's an alcohol staple.\u003c/p>\n\u003cp>\"It's grown across Africa and used to make this homemade beer, this cloudy, opaque beer,\" Stewart says. \"It's also grown across Asia, and particularly in China, where it's used to make \u003cem>mao-tai\u003c/em>. ... I think that sorghum might actually be the plan that turns up in more alcohol around the world than any other, believe it or not.\"\u003c/p>\n\u003cfigure id=\"attachment_58591\" class=\"wp-caption aligncenter\" style=\"max-width: 350px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/drunken-botanist4gentia.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/drunken-botanist4gentia.jpg\" alt=\"Koehler's Medicinal Plants/ Image courtesy Missouri Botanical Garden. http://www.botanicus.org\" width=\"350\" height=\"500\" class=\"size-full wp-image-58591\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One or two dashes of Angostura bitters ... Angostura bitters do not, in fact, use Angostura bark; rather, the tincture draws its flavor from a flowering plant, Gentiana lutea. Koehler's Medicinal Plants/ Image courtesy Missouri Botanical Garden. http://www.botanicus.org\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to featuring cocktail recipes, Stewart includes growing information for many of the ingredients she describes. Some plants, like barley, are not for the faint of heart, but others are beginner-friendly: Stewart recommends that home mixologist-gardeners check out the Mexican sour gherkin cucumber.\u003c/p>\n\u003cp>\"It's not technically a cucumber, but it's very closely related,\" she explains. \"The fruits are the size of a grape and they're green with little white markings, so they actually look like miniature watermelons. And they taste great: They're sort of a little more tart than a regular cucumber, but they just look extraordinary.\"\u003c/p>\n\u003cp>And the best part, for those of us who lack Stewart's green thumb? \"The vines happen to be very prolific, so you do not have to be a very good gardener.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>As someone who has managed to underwater a cactus, I'll drink to that.\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": "Craft Brews Slowly Chipping Away At Big Beer's Dominance",
"title": "Craft Brews Slowly Chipping Away At Big Beer's Dominance",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_58516\" class=\"wp-caption aligncenter\" style=\"max-width: 888px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/craftbeer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/craftbeer.jpg\" alt=\"Craft beers are offered for sale at Sam's Wines and Spirits in Chicago. Craft beer has about a 6 percent market share in the U.S. beer market, which is dominated by Anheuser-Busch InBev and MillerCoors. Photo: Scott Olson/Getty Images\" width=\"888\" height=\"500\" class=\"size-full wp-image-58516\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Craft beers are offered for sale at Sam's Wines and Spirits in Chicago. Craft beer has about a 6 percent market share in the U.S. beer market, which is dominated by Anheuser-Busch InBev and MillerCoors. Photo: Scott Olson/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/03/17/174571197/craft-brews-slowly-chipping-away-at-big-beers-dominance\">All Things Considered\u003c/a>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/03/20130317_atc_01.mp3\"] \u003c/p>\n\u003cp>Post by NPR Staff, \u003ca href=\"http://www.npr.org/2013/03/17/174571197/craft-brews-slowly-chipping-away-at-big-beers-dominance\">NPR Business\u003c/a> (3/17/13)\u003c/p>\n\u003cp>America loves beer.\u003c/p>\n\u003cp>In the U.S., we drink $200 billion worth of the hops-brewed libation annually. What many Americans might not know is that most domestic beer, 90 percent in fact, is dominated by just two companies: \u003ca href=\"http://www.npr.org/blogs/money/2013/02/19/172323211/beer-map-two-giant-brewers-210-brands\">Anheuser-Busch InBev and MillerCoors\u003c/a>.\u003c/p>\n\u003cp>Innovators, however, are challenging that dominance in the form of craft beer breweries. Small \"mom and pop\"-style breweries — or regional breweries — now account for about 6 percent of domestic beer sales. That may seem like a small number, but it's been growing every year since the early 1990s, while big brewer share is declining.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There are now more small breweries than there were before Prohibition, when beer was largely a regional business.\u003c/p>\n\u003cp>\u003cstrong>Why Craft Beer?\u003c/strong>\u003c/p>\n\u003cp>At Meridian Pint, a trendy D.C. bar and restaurant, you wouldn't even be able to order a Budweiser, Coors or something else from the big two.\u003c/p>\n\u003cp>Sam Fritz, a cicerone, which is like a sommelier for beer, is the beer director for Meridian Pint.\u003c/p>\n\u003cp>\"I try to have a nice mix of approachable craft beers, as well as exciting new stuff for people who have tried a lot of everyday beers,\" Fritz says.\u003c/p>\n\u003cp>Meridian Pint offers brands such as DC Brau, Flying Dog and Oxbow. Fritz says he prides himself on this kind of handpicked selection, but there are some brands he won't carry.\u003c/p>\n\u003cp>\"I do not carry any beer that come under the Miller or Coors or Bud labels,\" he says.\u003c/p>\n\u003cp>That's just fine with his customers, like Landon Rordam, who says he's not looking for those big names but instead tries to find \"what haven't I tried before.\"\u003c/p>\n\u003cp>\u003cstrong>Big Beer Vs. Craft Beer\u003c/strong>\u003c/p>\n\u003cp>Consolidation of the big brewers also worries the Justice Department, which recently blocked an attempt by Anheuser-Busch InBev to buy the 50 percent of Grupo Modelo it does not already own. The Mexican beer maker, the world's third-largest, owns Corona, Negra Modelo and other brands.\u003c/p>\n\u003cp>Journalist Elizabeth Flock, who reported on the \u003ca href=\"http://www.usnews.com/news/articles/2013/02/08/hopslam-how-big-beer-is-trying-to-stop-a-craft-beer-revolution\">blocked merger and the beer market\u003c/a> for \u003cem>U.S. News and World Report,\u003c/em> says the Justice Department said that AB-InBev, by buying Grupo Modelo, would effectively eliminate its competition.\u003c/p>\n\u003cp>The problem for craft brewers, Flock tells Jacki Lyden, host of weekends on \u003cem>All Things Considered,\u003c/em> is that those sorts of mergers make the fight against big beer companies even more difficult.\u003c/p>\n\u003cp>\"Everyone wants to be on grocery store shelves at eye level,\" Flock says. \"Craft brewers say big beer is increasingly pushing them out of those prime spots.\"\u003c/p>\n\u003cp>There's also the issue, Flock says, of what the Brewer's Association calls \"crafty\" beers — beers owned by big beer companies disguised as small craft beer. A common example is Blue Moon, a Belgian-style beer.\u003c/p>\n\u003cp>\"A lot of people think that [Blue Moon] is a craft beer, but is in fact owned by MillerCoors,\" she says.\u003c/p>\n\u003cp>Craft brewers argue, Flock says, that this limits consumer choice. For instance, if a bar stocks the top brands from a big brewer along with these \"crafty\" beers, consumers are essentially only buying from a single company.\u003c/p>\n\u003cp>Not everyone agrees. Benj Steinman, an editor for \u003cem>Beer Marketer's Insights\u003c/em>, a trade publication, says these so-called \"crafty beers\" might be helping the craft beer market.\u003c/p>\n\u003cp>\"What Anheuser-Busch and Coors have\u003cstrong> \u003c/strong>done through Shock Top and Blue Moon is opened up a greater number of consumers to the universe of craft beers and their innovation, flavor and variety,\" says Steinman, a 30-year veteran of the beer business. \"They're sort of gateway beers.\"\u003c/p>\n\u003cp>In other words, they are more accessible craft beers that might get you started wanting to taste other, more complex beers with notes of dark cherry or sassafras molasses.\u003c/p>\n\u003cp>Julia Herz, the craft beer program director for the Brewer's Association, says big beer should print its names on the bottles.\u003c/p>\n\u003cp>\"What we've called for is a transparency of parent company ownership, and to put that on the beer label so the beer-lover has a chance to know who's behind those brands,\" she says.\u003c/p>\n\u003cp>Herz says branding matters to many beer drinkers, especially those who care about the brands they consume and who owns those companies.\u003c/p>\n\u003cp>\"A lot of millennials are associating themselves with what they consume, and what they hold in their hand,\" she says.\u003c/p>\n\u003cp>\u003cstrong>The Question Of Cost\u003c/strong>\u003c/p>\n\u003cp>Craft beers are, without question, more expensive, which might make it harder for them to compete against the bigger brands.\u003c/p>\n\u003cp>\"This is a very middle-class beverage; [a] working class beverage,\" says Chris Thorne, a spokesman for the Beer Institute, the largest beer industry trade group. \"So what a lot of people are looking for is what's affordable.\"\u003c/p>\n\u003cp>Thorne says fierce competition is nothing new in the beer business: It's been that way since the days of Fred Miller, Freddy Heineken, Adolph Coors and August Busch.\u003c/p>\n\u003cp>\"These are names that are rooted in our heritage, in the beer-drinking culture in the U.S., and they never got a break,\" Thorne says. \"They competed with each other.\"\u003c/p>\n\u003cp>Back at Meridian Pint, beer director Fritz shows off his 24 beer taps, all pouring high-end craft brews. He really doesn't want to lose that market share to beers pretending to be microbrews.\u003c/p>\n\u003cp>\"It certainly is more expensive, but for what we're trying to do, we're trying to offer the highest-quality products that we can,\" he says, \"and that means buying from producers that use good ingredients and are innovative producers.\"\u003c/p>\n\u003cp>In the bar, customer Rordam says even if he's sampled some upscale micro brews at $6, $7 or $8 a pint, those prices might eventually force him to go back down the ladder.\u003c/p>\n\u003cp>\"After I've had like three or four microbrews, I'll think 'wow that was $25 [or] $30, I should probably get a Bud Light now because this is getting ridiculous,'\" he says. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003cbr>\n\u003cstrong>\u003cbr>\nRelated Post from NPR's Planet Money:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.npr.org/blogs/money/2013/02/19/172323211/beer-map-two-giant-brewers-210-brands\">Beer Map: Two Giant Brewers, 210 Brands\u003c/a>\u003c/p>\n\n",
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"excerpt": "Beer is a $200 billion a year business in the U.S., but most of that money goes to the two companies, Anheuser-Busch InBev and MillerCoors. But smaller \"craft\" breweries are challenging that dominance, and it's a battle that's being waged on grocery store shelves and the taps at your local pub.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_58516\" class=\"wp-caption aligncenter\" style=\"max-width: 888px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/craftbeer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/craftbeer.jpg\" alt=\"Craft beers are offered for sale at Sam's Wines and Spirits in Chicago. Craft beer has about a 6 percent market share in the U.S. beer market, which is dominated by Anheuser-Busch InBev and MillerCoors. Photo: Scott Olson/Getty Images\" width=\"888\" height=\"500\" class=\"size-full wp-image-58516\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Craft beers are offered for sale at Sam's Wines and Spirits in Chicago. Craft beer has about a 6 percent market share in the U.S. beer market, which is dominated by Anheuser-Busch InBev and MillerCoors. Photo: Scott Olson/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/03/17/174571197/craft-brews-slowly-chipping-away-at-big-beers-dominance\">All Things Considered\u003c/a>\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by NPR Staff, \u003ca href=\"http://www.npr.org/2013/03/17/174571197/craft-brews-slowly-chipping-away-at-big-beers-dominance\">NPR Business\u003c/a> (3/17/13)\u003c/p>\n\u003cp>America loves beer.\u003c/p>\n\u003cp>In the U.S., we drink $200 billion worth of the hops-brewed libation annually. What many Americans might not know is that most domestic beer, 90 percent in fact, is dominated by just two companies: \u003ca href=\"http://www.npr.org/blogs/money/2013/02/19/172323211/beer-map-two-giant-brewers-210-brands\">Anheuser-Busch InBev and MillerCoors\u003c/a>.\u003c/p>\n\u003cp>Innovators, however, are challenging that dominance in the form of craft beer breweries. Small \"mom and pop\"-style breweries — or regional breweries — now account for about 6 percent of domestic beer sales. That may seem like a small number, but it's been growing every year since the early 1990s, while big brewer share is declining.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are now more small breweries than there were before Prohibition, when beer was largely a regional business.\u003c/p>\n\u003cp>\u003cstrong>Why Craft Beer?\u003c/strong>\u003c/p>\n\u003cp>At Meridian Pint, a trendy D.C. bar and restaurant, you wouldn't even be able to order a Budweiser, Coors or something else from the big two.\u003c/p>\n\u003cp>Sam Fritz, a cicerone, which is like a sommelier for beer, is the beer director for Meridian Pint.\u003c/p>\n\u003cp>\"I try to have a nice mix of approachable craft beers, as well as exciting new stuff for people who have tried a lot of everyday beers,\" Fritz says.\u003c/p>\n\u003cp>Meridian Pint offers brands such as DC Brau, Flying Dog and Oxbow. Fritz says he prides himself on this kind of handpicked selection, but there are some brands he won't carry.\u003c/p>\n\u003cp>\"I do not carry any beer that come under the Miller or Coors or Bud labels,\" he says.\u003c/p>\n\u003cp>That's just fine with his customers, like Landon Rordam, who says he's not looking for those big names but instead tries to find \"what haven't I tried before.\"\u003c/p>\n\u003cp>\u003cstrong>Big Beer Vs. Craft Beer\u003c/strong>\u003c/p>\n\u003cp>Consolidation of the big brewers also worries the Justice Department, which recently blocked an attempt by Anheuser-Busch InBev to buy the 50 percent of Grupo Modelo it does not already own. The Mexican beer maker, the world's third-largest, owns Corona, Negra Modelo and other brands.\u003c/p>\n\u003cp>Journalist Elizabeth Flock, who reported on the \u003ca href=\"http://www.usnews.com/news/articles/2013/02/08/hopslam-how-big-beer-is-trying-to-stop-a-craft-beer-revolution\">blocked merger and the beer market\u003c/a> for \u003cem>U.S. News and World Report,\u003c/em> says the Justice Department said that AB-InBev, by buying Grupo Modelo, would effectively eliminate its competition.\u003c/p>\n\u003cp>The problem for craft brewers, Flock tells Jacki Lyden, host of weekends on \u003cem>All Things Considered,\u003c/em> is that those sorts of mergers make the fight against big beer companies even more difficult.\u003c/p>\n\u003cp>\"Everyone wants to be on grocery store shelves at eye level,\" Flock says. \"Craft brewers say big beer is increasingly pushing them out of those prime spots.\"\u003c/p>\n\u003cp>There's also the issue, Flock says, of what the Brewer's Association calls \"crafty\" beers — beers owned by big beer companies disguised as small craft beer. A common example is Blue Moon, a Belgian-style beer.\u003c/p>\n\u003cp>\"A lot of people think that [Blue Moon] is a craft beer, but is in fact owned by MillerCoors,\" she says.\u003c/p>\n\u003cp>Craft brewers argue, Flock says, that this limits consumer choice. For instance, if a bar stocks the top brands from a big brewer along with these \"crafty\" beers, consumers are essentially only buying from a single company.\u003c/p>\n\u003cp>Not everyone agrees. Benj Steinman, an editor for \u003cem>Beer Marketer's Insights\u003c/em>, a trade publication, says these so-called \"crafty beers\" might be helping the craft beer market.\u003c/p>\n\u003cp>\"What Anheuser-Busch and Coors have\u003cstrong> \u003c/strong>done through Shock Top and Blue Moon is opened up a greater number of consumers to the universe of craft beers and their innovation, flavor and variety,\" says Steinman, a 30-year veteran of the beer business. \"They're sort of gateway beers.\"\u003c/p>\n\u003cp>In other words, they are more accessible craft beers that might get you started wanting to taste other, more complex beers with notes of dark cherry or sassafras molasses.\u003c/p>\n\u003cp>Julia Herz, the craft beer program director for the Brewer's Association, says big beer should print its names on the bottles.\u003c/p>\n\u003cp>\"What we've called for is a transparency of parent company ownership, and to put that on the beer label so the beer-lover has a chance to know who's behind those brands,\" she says.\u003c/p>\n\u003cp>Herz says branding matters to many beer drinkers, especially those who care about the brands they consume and who owns those companies.\u003c/p>\n\u003cp>\"A lot of millennials are associating themselves with what they consume, and what they hold in their hand,\" she says.\u003c/p>\n\u003cp>\u003cstrong>The Question Of Cost\u003c/strong>\u003c/p>\n\u003cp>Craft beers are, without question, more expensive, which might make it harder for them to compete against the bigger brands.\u003c/p>\n\u003cp>\"This is a very middle-class beverage; [a] working class beverage,\" says Chris Thorne, a spokesman for the Beer Institute, the largest beer industry trade group. \"So what a lot of people are looking for is what's affordable.\"\u003c/p>\n\u003cp>Thorne says fierce competition is nothing new in the beer business: It's been that way since the days of Fred Miller, Freddy Heineken, Adolph Coors and August Busch.\u003c/p>\n\u003cp>\"These are names that are rooted in our heritage, in the beer-drinking culture in the U.S., and they never got a break,\" Thorne says. \"They competed with each other.\"\u003c/p>\n\u003cp>Back at Meridian Pint, beer director Fritz shows off his 24 beer taps, all pouring high-end craft brews. He really doesn't want to lose that market share to beers pretending to be microbrews.\u003c/p>\n\u003cp>\"It certainly is more expensive, but for what we're trying to do, we're trying to offer the highest-quality products that we can,\" he says, \"and that means buying from producers that use good ingredients and are innovative producers.\"\u003c/p>\n\u003cp>In the bar, customer Rordam says even if he's sampled some upscale micro brews at $6, $7 or $8 a pint, those prices might eventually force him to go back down the ladder.\u003c/p>\n\u003cp>\"After I've had like three or four microbrews, I'll think 'wow that was $25 [or] $30, I should probably get a Bud Light now because this is getting ridiculous,'\" he says. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003cbr>\n\u003cstrong>\u003cbr>\nRelated Post from NPR's Planet Money:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.npr.org/blogs/money/2013/02/19/172323211/beer-map-two-giant-brewers-210-brands\">Beer Map: Two Giant Brewers, 210 Brands\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Daily Habit Of Green Tea Or Coffee Cuts Stroke Risk",
"title": "A Daily Habit Of Green Tea Or Coffee Cuts Stroke Risk",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_58477\" class=\"wp-caption aligncenter\" style=\"max-width: 667px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/drinkinggreentea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/drinkinggreentea.jpg\" alt=\"Japanese women drink green tea during an outdoor tea ceremony in Kobe, Japan. Making the brew a daily habit may be protective against stroke. Photo: Buddhika Weerasinghe/Getty Images\" width=\"667\" height=\"500\" class=\"size-full wp-image-58477\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Japanese women drink green tea during an outdoor tea ceremony in Kobe, Japan. Making the brew a daily habit may be protective against stroke. Photo: Buddhika Weerasinghe/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/15/174334493/a-daily-habit-of-green-tea-or-coffee-cuts-stroke-risk\">Morning Edition\u003c/a>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/03/20130315_me_19.mp3\"] \u003c/p>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/15/174334493/a-daily-habit-of-green-tea-or-coffee-cuts-stroke-risk\">The Salt at NPR Food\u003c/a> (3/15/13)\u003c/p>\n\u003cp>Whether it's green tea that warms you up, or coffee that gives you that morning lift, a new study finds \u003cem>both\u003c/em> can help cut the risk of suffering a stroke.\u003c/p>\n\u003cp>The \u003ca href=\"http://stroke.ahajournals.org/\">study\u003c/a>, published in the American Heart Association journal \u003cem>Stroke\u003c/em>, included 82,369 men and women in Japan.\u003c/p>\n\u003cp>Researchers found that the more green tea a person drank, the more it reduced the risk of suffering a stroke.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It's almost a 20 percent lower risk of stroke in the green tea drinkers\" who drank four cups a day, compared with those who rarely drank green tea, explains Dr. Ralph Sacco of the University of Miami. (He's the past president of the American Heart Association, and we asked him to review the study for us.)\u003c/p>\n\u003cp>And with coffee, researchers found just one cup per day was also associated with about a 20 percent decreased risk of stroke during a 13-year follow-up period.\u003c/p>\n\u003cp>\"I was still feeling rather surprised\" about the findings, Dr. \u003ca href=\"http://www.labome.org/expert/japan/national/kokubo/yoshihiro-kokubo-178549.html\">Yoshihiro Kokubo\u003c/a>, the study's lead author, tells The Salt in an email. Kokubo is a researcher at the Department of Preventive Cardiology, National Cerebra and Cardiovascular Center in Osaka, Japan.\u003c/p>\n\u003cp>Kokubo says that green tea contains compounds known as catechins, which help regulate blood pressure and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/19516176\">help improve blood flow\u003c/a>. The compounds also seem to promote an anti-inflammatory effect. Kokubo says coffee, which contains caffeine and compounds known as quinides, likely influences our health through different mechanisms.\u003c/p>\n\u003cp>It's not just the Japanese who seem to benefit from drinking coffee and green tea. Over the past few years, researchers in the U.S. have documented similar reductions in heart disease risk among Americans.\u003c/p>\n\u003cp>\"The accumulating evidence from a variety of studies is suggesting that green tea and coffee may be protective,\" says Sacco.\u003c/p>\n\u003cp>And, in addition, recent \u003ca href=\"http://www.hsph.harvard.edu/nutritionsource/coffee/\">studies\u003c/a> have linked a regular coffee habit to a range of benefits — from a reduced risk of Type 2 diabetes to a protective effect against Parkinson's disease.\u003c/p>\n\u003cp>It's interesting to note how much the thinking about caffeine and coffee has changed.\u003c/p>\n\u003cp>In the 1980s, surveys found that many Americans were trying to avoid it; caffeine was thought to be harmful, even at moderate doses.\u003c/p>\n\u003cp>One reason? \u003ca href=\"http://www.hsph.harvard.edu/meir-stampfer/\">Meir Stampfer\u003c/a> of the Harvard School of Public Health says back then, coffee drinkers also tended to be heavy smokers. And in early studies, it was very tough to disentangle the two habits.\u003c/p>\n\u003cp>\"So it made coffee look bad in terms of health outcomes,\" says Stampfer.\u003c/p>\n\u003cp>But as newer studies began to separate out the effects of coffee and tea, a new picture emerged suggesting benefits, not risks.\u003c/p>\n\u003cp>Researchers say there's still a lot to learn here — they haven't nailed down all the mechanisms by which coffee and tea influence our health. Nor have they ruled out that it may be other lifestyle habits among coffee and tea drinkers that's leading to the reduced risk of disease.\u003c/p>\n\u003cp>And experts say when it comes to preventing strokes and heart attacks, no food or drink is a magic bullet. It's our overall patterns of eating and exercise that are important.\u003c/p>\n\u003cp>\"It's a whole lifestyle approach, and we need to remember that,\" says Sacco.\u003c/p>\n\u003cp>So if you are already in the habit of drinking coffee or green tea, this study is one more bit of evidence that you can go ahead and enjoy it. \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": "Drinking four cups of green tea or one cup of coffee per day were each associated with about a 20 percent lower risk of stroke. That's according to a study of more than 82,000 men and women in Japan.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_58477\" class=\"wp-caption aligncenter\" style=\"max-width: 667px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/drinkinggreentea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/drinkinggreentea.jpg\" alt=\"Japanese women drink green tea during an outdoor tea ceremony in Kobe, Japan. Making the brew a daily habit may be protective against stroke. Photo: Buddhika Weerasinghe/Getty Images\" width=\"667\" height=\"500\" class=\"size-full wp-image-58477\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Japanese women drink green tea during an outdoor tea ceremony in Kobe, Japan. Making the brew a daily habit may be protective against stroke. Photo: Buddhika Weerasinghe/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/15/174334493/a-daily-habit-of-green-tea-or-coffee-cuts-stroke-risk\">Morning Edition\u003c/a>\u003cbr>\n \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/2013/03/15/174334493/a-daily-habit-of-green-tea-or-coffee-cuts-stroke-risk\">The Salt at NPR Food\u003c/a> (3/15/13)\u003c/p>\n\u003cp>Whether it's green tea that warms you up, or coffee that gives you that morning lift, a new study finds \u003cem>both\u003c/em> can help cut the risk of suffering a stroke.\u003c/p>\n\u003cp>The \u003ca href=\"http://stroke.ahajournals.org/\">study\u003c/a>, published in the American Heart Association journal \u003cem>Stroke\u003c/em>, included 82,369 men and women in Japan.\u003c/p>\n\u003cp>Researchers found that the more green tea a person drank, the more it reduced the risk of suffering a stroke.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It's almost a 20 percent lower risk of stroke in the green tea drinkers\" who drank four cups a day, compared with those who rarely drank green tea, explains Dr. Ralph Sacco of the University of Miami. (He's the past president of the American Heart Association, and we asked him to review the study for us.)\u003c/p>\n\u003cp>And with coffee, researchers found just one cup per day was also associated with about a 20 percent decreased risk of stroke during a 13-year follow-up period.\u003c/p>\n\u003cp>\"I was still feeling rather surprised\" about the findings, Dr. \u003ca href=\"http://www.labome.org/expert/japan/national/kokubo/yoshihiro-kokubo-178549.html\">Yoshihiro Kokubo\u003c/a>, the study's lead author, tells The Salt in an email. Kokubo is a researcher at the Department of Preventive Cardiology, National Cerebra and Cardiovascular Center in Osaka, Japan.\u003c/p>\n\u003cp>Kokubo says that green tea contains compounds known as catechins, which help regulate blood pressure and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/19516176\">help improve blood flow\u003c/a>. The compounds also seem to promote an anti-inflammatory effect. Kokubo says coffee, which contains caffeine and compounds known as quinides, likely influences our health through different mechanisms.\u003c/p>\n\u003cp>It's not just the Japanese who seem to benefit from drinking coffee and green tea. Over the past few years, researchers in the U.S. have documented similar reductions in heart disease risk among Americans.\u003c/p>\n\u003cp>\"The accumulating evidence from a variety of studies is suggesting that green tea and coffee may be protective,\" says Sacco.\u003c/p>\n\u003cp>And, in addition, recent \u003ca href=\"http://www.hsph.harvard.edu/nutritionsource/coffee/\">studies\u003c/a> have linked a regular coffee habit to a range of benefits — from a reduced risk of Type 2 diabetes to a protective effect against Parkinson's disease.\u003c/p>\n\u003cp>It's interesting to note how much the thinking about caffeine and coffee has changed.\u003c/p>\n\u003cp>In the 1980s, surveys found that many Americans were trying to avoid it; caffeine was thought to be harmful, even at moderate doses.\u003c/p>\n\u003cp>One reason? \u003ca href=\"http://www.hsph.harvard.edu/meir-stampfer/\">Meir Stampfer\u003c/a> of the Harvard School of Public Health says back then, coffee drinkers also tended to be heavy smokers. And in early studies, it was very tough to disentangle the two habits.\u003c/p>\n\u003cp>\"So it made coffee look bad in terms of health outcomes,\" says Stampfer.\u003c/p>\n\u003cp>But as newer studies began to separate out the effects of coffee and tea, a new picture emerged suggesting benefits, not risks.\u003c/p>\n\u003cp>Researchers say there's still a lot to learn here — they haven't nailed down all the mechanisms by which coffee and tea influence our health. Nor have they ruled out that it may be other lifestyle habits among coffee and tea drinkers that's leading to the reduced risk of disease.\u003c/p>\n\u003cp>And experts say when it comes to preventing strokes and heart attacks, no food or drink is a magic bullet. It's our overall patterns of eating and exercise that are important.\u003c/p>\n\u003cp>\"It's a whole lifestyle approach, and we need to remember that,\" says Sacco.\u003c/p>\n\u003cp>So if you are already in the habit of drinking coffee or green tea, this study is one more bit of evidence that you can go ahead and enjoy it. \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": "Shanghai's Dead Pigs: Search For Answers Turns Up Denials",
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"content": "\u003cfigure id=\"attachment_58459\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pigs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pigs.jpg\" alt=\"Villagers gather dead pigs in Jiaxing, in eastern China's Zhejiang province, on Wednesday. The number of dead pigs found in Shanghai's main river had doubled in two days to nearly 6,000, the government said. Photo: AFP/AFP/Getty Images\" width=\"1120\" height=\"838\" class=\"size-full wp-image-58459\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Villagers gather dead pigs in Jiaxing, in eastern China's Zhejiang province, on Wednesday. The number of dead pigs found in Shanghai's main river had doubled in two days to nearly 6,000, the government said. Photo: AFP/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/14/174302750/shanghais-dead-pigs-search-for-answers-turns-up-denials\">All Things Considered\u003c/a>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/03/20130314_atc_14.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/4569077/frank-langfitt\">Frank Langfitt\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/14/174302750/shanghais-dead-pigs-search-for-answers-turns-up-denials\">The Salt at NPR Food\u003c/a> (3/14/13)\u003c/p>\n\u003cp>More than a week has passed since thousands of dead pigs were first discovered floating in a river in Shanghai, but authorities have yet to explain fully where the pigs came from or why they died.\u003c/p>\n\u003cp>Fourteen of the pigs had tags in their ears identifying them as coming from Jiaxing city, in neighboring Zhejiang province. Getting to the bottom of the pig story, though, is tough. A visit to Zhulin village, where most everyone raises pigs, was greeted by serial denials.\u003c/p>\n\u003cp>\"They say there are more pigs than humans in our village,\" said a man named Ye, whose family raises pigs in a concrete building next to their house. \"Some families have more than 1,000 pigs. But not many pigs died recently, no, really not.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ye's father chimed in.\u003c/p>\n\u003cp>\"Here people would be fined if they threw pigs into rivers,\" he said, as a light rain fell over the lush, green barley fields that surround the village of mostly ochre-colored, two-story homes. \"There are government people collecting dead pigs.\"\u003c/p>\n\u003cp>But earlier this week, a Zhulin village official, Wang Xianjun, told a local newspaper that 18,000 pigs had died here in January and February. A Zhejiang official attributed a spate of pig deaths in the province to cold weather. Also this week, the Shanghai municipal government said \u003ca href=\"http://www.nytimes.com/2013/03/13/world/asia/china-dead-pigs-in-river-near-6000.html?_r=0\">nearly 6,000\u003c/a> dead pigs had been pulled from the Huangpu River.\u003c/p>\n\u003cp>When NPR called a village office asking for Wang — the Zhulin official – workers there said he didn't exist. When I traveled two hours from Shanghai to Zhulin and actually went to the local government office, workers there said Wang was away at a meeting and they declined to supply his cellphone number.\u003c/p>\n\u003cp>Hong Kong's \u003cem>South China Morning Pos\u003c/em>t \u003ca href=\"http://www.scmp.com/news/china/article/1190127/pig-carcasses-river-result-weather-and-illnesses-not-epidemic-officials\">quoted Zhejiang villagers\u003c/a> saying farmers dumped pigs in the river because there were too many for government disposal areas. In addition, villagers said some farmers may have dumped pigs because of a crackdown on selling diseased pigs for human consumption.\u003c/p>\n\u003cp>Pork is the \u003ca href=\"http://www.earth-policy.org/plan_b_updates/2012/update102\">most popular\u003c/a> meat in China. Half the world's pigs live there, as The Salt has previously \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/11/171690001/pig-manure-reveals-more-reason-to-worry-about-antibiotics\">reported\u003c/a>. China's state media \u003ca href=\"http://usa.chinadaily.com.cn/epaper/2013-03/14/content_16308582.htm\">reported\u003c/a> this week that 46 people have been jailed in Zhejiang for selling diseased pigs. Last year, police in the province confiscated about 11 tons of meat from sick pigs, according to the state-run \u003cem>China Daily\u003c/em>.\u003c/p>\n\u003cp>Back downstream in Shanghai, a hyper-modern metropolis of 23 million, some people are confused and incredulous.\u003c/p>\n\u003cp>\"We really hope an inspection body or government can come out to tell us how exactly these pigs died,\" said a woman named Wang, 27, who works in the media business here. \"You can't just say the pigs died of cold weather. That's a pretty laughable statement.\"\u003c/p>\n\u003cp>Shanghai officials say one water sample from the river contained porcine circovirus, which cannot be passed on to humans. Government officials also insist the drinking water supply, which draws in part from the river, remains safe.\u003c/p>\n\u003cp>Wang is dubious.\u003c/p>\n\u003cp>\"People in Shanghai think it's better not to eat pork, because they worry diseased pigs would end up on their dinner tables,\" says Wang. \"People say the water we use to brush our teeth is pork broth.\"\u003c/p>\n\u003cp>\u003cem>Frank Langfitt is NPR's Shanghai correspondent.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ye's father chimed in.\u003c/p>\n\u003cp>\"Here people would be fined if they threw pigs into rivers,\" he said, as a light rain fell over the lush, green barley fields that surround the village of mostly ochre-colored, two-story homes. \"There are government people collecting dead pigs.\"\u003c/p>\n\u003cp>But earlier this week, a Zhulin village official, Wang Xianjun, told a local newspaper that 18,000 pigs had died here in January and February. A Zhejiang official attributed a spate of pig deaths in the province to cold weather. Also this week, the Shanghai municipal government said \u003ca href=\"http://www.nytimes.com/2013/03/13/world/asia/china-dead-pigs-in-river-near-6000.html?_r=0\">nearly 6,000\u003c/a> dead pigs had been pulled from the Huangpu River.\u003c/p>\n\u003cp>When NPR called a village office asking for Wang — the Zhulin official – workers there said he didn't exist. When I traveled two hours from Shanghai to Zhulin and actually went to the local government office, workers there said Wang was away at a meeting and they declined to supply his cellphone number.\u003c/p>\n\u003cp>Hong Kong's \u003cem>South China Morning Pos\u003c/em>t \u003ca href=\"http://www.scmp.com/news/china/article/1190127/pig-carcasses-river-result-weather-and-illnesses-not-epidemic-officials\">quoted Zhejiang villagers\u003c/a> saying farmers dumped pigs in the river because there were too many for government disposal areas. In addition, villagers said some farmers may have dumped pigs because of a crackdown on selling diseased pigs for human consumption.\u003c/p>\n\u003cp>Pork is the \u003ca href=\"http://www.earth-policy.org/plan_b_updates/2012/update102\">most popular\u003c/a> meat in China. Half the world's pigs live there, as The Salt has previously \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/11/171690001/pig-manure-reveals-more-reason-to-worry-about-antibiotics\">reported\u003c/a>. China's state media \u003ca href=\"http://usa.chinadaily.com.cn/epaper/2013-03/14/content_16308582.htm\">reported\u003c/a> this week that 46 people have been jailed in Zhejiang for selling diseased pigs. Last year, police in the province confiscated about 11 tons of meat from sick pigs, according to the state-run \u003cem>China Daily\u003c/em>.\u003c/p>\n\u003cp>Back downstream in Shanghai, a hyper-modern metropolis of 23 million, some people are confused and incredulous.\u003c/p>\n\u003cp>\"We really hope an inspection body or government can come out to tell us how exactly these pigs died,\" said a woman named Wang, 27, who works in the media business here. \"You can't just say the pigs died of cold weather. That's a pretty laughable statement.\"\u003c/p>\n\u003cp>Shanghai officials say one water sample from the river contained porcine circovirus, which cannot be passed on to humans. Government officials also insist the drinking water supply, which draws in part from the river, remains safe.\u003c/p>\n\u003cp>Wang is dubious.\u003c/p>\n\u003cp>\"People in Shanghai think it's better not to eat pork, because they worry diseased pigs would end up on their dinner tables,\" says Wang. \"People say the water we use to brush our teeth is pork broth.\"\u003c/p>\n\u003cp>\u003cem>Frank Langfitt is NPR's Shanghai correspondent.\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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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"soldout": {
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"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
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"tagline": "True-life supernatural stories",
"info": "",
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