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"content": "\u003cfigure id=\"attachment_92225\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/chipotle.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/chipotle.jpg\" alt=\" Workers prepare burritos at a Chipotle Mexican Grill in New York. The restaurant chain has stopped serving pork in about one-third of its U.S. locations. Photo: Richard Levine/Demotix/Corbis \" width=\"800\" height=\"533\" class=\"size-full wp-image-92225\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Workers prepare burritos at a Chipotle Mexican Grill in New York. The restaurant chain has stopped serving pork in about one-third of its U.S. locations. Photo: Richard Levine/Demotix/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/01/20150119_atc_chipotles_pulled_pork_highlights_debate_over_sow_welfare.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/16/377760603/chipotles-pulled-pork-highlights-debate-over-sow-welfare\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/19/15)\u003c/p>\n\u003cp>About a third of all Chipotle restaurants are not serving carnitas at the moment, because the restaurant chain has suspended one of its major pork suppliers.\u003c/p>\n\u003cp>The restaurant chain has declined to identify the supplier and the exact reasons for the suspension. In its official statements, Chipotle said only that the supplier was not in compliance with the company's \u003ca href=\"http://www.chipotle.com/en-us/fwi/animals/animals.aspx\">animal welfare standards\u003c/a>.\u003c/p>\n\u003cp>But when David Maren heard the news, he had a pretty good idea what the problem was.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Maren is the founder of \u003ca href=\"http://www.grassfedbeef.org/Beyond-Organic-Pork/\">Tendergrass Farms\u003c/a>, near Roanoke, Va. It's an online marketer of meat and organic lard from a network of farmers. The farmers raise their pigs Chipotle-style: The animals get no antibiotics or growth-promoting drugs. They aren't confined inside buildings. In fact, most of them spend their whole life on pasture.\u003c/p>\n\u003cp>Maren says it's not hard to persuade pork producers to adopt part of that package. They don't mind so much cutting out the drugs.\u003c/p>\n\u003cp>But there are two technologies that many farmers cannot imagine giving up, and these are things that Chipotle does not allow: farrowing crates and slatted-floor housing.\u003c/p>\n\u003cp>Farrowing crates are small pens, measuring about 6 feet by 2 feet, where mother pigs, or sows, are confined for a period that starts just before farrowing, or giving birth. The sows stay in the crates for about three weeks while their piglets are nursing. These pens are different from \"gestation crates,\" which confine a sow during most of her adult life.\u003c/p>\n\u003cp>\"The purpose [of farrowing crates] is to protect the baby pigs,\" says Maren. Metal walls keep sows from stepping on the piglets. This also means that the sows cannot move much or turn around.\u003c/p>\n\u003cfigure id=\"attachment_92222\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/ap090710048753_slide-6962e70a8b8da5b2c1a6bcc32b34d52696258fd1-e1421856825108.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/ap090710048753_slide-6962e70a8b8da5b2c1a6bcc32b34d52696258fd1-e1421856825108.jpg\" alt=\"A sow nurses her piglets in a farrowing crate in an Elite Pork Partnership hog confinement building in Carroll, Iowa, in 2009. Photo: Charlie Neibergall/AP\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92222\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sow nurses her piglets in a farrowing crate in an Elite Pork Partnership hog confinement building in Carroll, Iowa, in 2009. Photo: Charlie Neibergall/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Slatted floors, meanwhile, are a basic feature of most standard hog houses. They allow farmers to raise lots of pigs indoors, out of the weather, and keep them clean. Manure drops down through the slats into collection pits. Critics say it is unnatural and inhumane to keep pigs inside on a hard, bare surface.\u003c/p>\n\u003cp>An industry source has confirmed Maren's guess. These two issues were the cause of Chipotle's pork problems this past week, after it discovered the supplier was using the methods the company bans.\u003c/p>\n\u003cp>Maren is surprisingly conflicted about these rules.\u003c/p>\n\u003cp>Even though his farmers' methods meet — and actually exceed — Chipotle's standards, he says, he's not really sure that these rules make much sense for a large-scale buyer of pork.\u003c/p>\n\u003cp>Take farrowing crates, he says. Confining a sow looks inhumane, \"but the alternative is, if you put a picture right beside that of a farmer walking out of his alternative farrowing house with a five-gallon bucket full of dead baby pigs, you have to ask yourself, which is more humane?\"\u003c/p>\n\u003cp>Or consider slatted-floor housing. It's true that this is not a natural environment for pigs, but it allows farmers to handle large numbers of pigs. What Chipotle wants — pigs living in \"deeply bedded pens\" that they can dig around in — takes a lot more work, space and bedding material, such as straw.\u003c/p>\n\u003cp>\"It's all about scalability,\" Maren says. \"They can find a few hundred farmers to do that, and they have. Can they find a few thousand, or tens of thousands, to feed America? I think that's going to be challenging.\"\u003c/p>\n\u003cp>Chipotle's head of communication, Chris Arnold, says this has not been a problem so far. The current shortfall in pork was a one-time problem with a single supplier, he says. In general, he says, Chipotle has had little difficulty finding pork suppliers who are willing and able to follow its rules.\u003c/p>\n\u003cp>Arnold would not identify the offending pork producer. He says the supplier may simply not have fully understood Chipotle's requirements.\u003c/p>\n\u003cp>\"We believe that these are good people who are trying to do the right thing, and if they bring their protocols into [compliance] with our standards, we'd certainly consider having them back as part of our supply network,\" Arnold says.\u003c/p>\n\u003cp>That won't happen quickly, though. It would mean building another style of farrowing pens and new barns to house the pigs.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92225\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/chipotle.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/chipotle.jpg\" alt=\" Workers prepare burritos at a Chipotle Mexican Grill in New York. The restaurant chain has stopped serving pork in about one-third of its U.S. locations. Photo: Richard Levine/Demotix/Corbis \" width=\"800\" height=\"533\" class=\"size-full wp-image-92225\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Workers prepare burritos at a Chipotle Mexican Grill in New York. The restaurant chain has stopped serving pork in about one-third of its U.S. locations. Photo: Richard Levine/Demotix/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/01/20150119_atc_chipotles_pulled_pork_highlights_debate_over_sow_welfare.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/16/377760603/chipotles-pulled-pork-highlights-debate-over-sow-welfare\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/19/15)\u003c/p>\n\u003cp>About a third of all Chipotle restaurants are not serving carnitas at the moment, because the restaurant chain has suspended one of its major pork suppliers.\u003c/p>\n\u003cp>The restaurant chain has declined to identify the supplier and the exact reasons for the suspension. In its official statements, Chipotle said only that the supplier was not in compliance with the company's \u003ca href=\"http://www.chipotle.com/en-us/fwi/animals/animals.aspx\">animal welfare standards\u003c/a>.\u003c/p>\n\u003cp>But when David Maren heard the news, he had a pretty good idea what the problem was.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Maren is the founder of \u003ca href=\"http://www.grassfedbeef.org/Beyond-Organic-Pork/\">Tendergrass Farms\u003c/a>, near Roanoke, Va. It's an online marketer of meat and organic lard from a network of farmers. The farmers raise their pigs Chipotle-style: The animals get no antibiotics or growth-promoting drugs. They aren't confined inside buildings. In fact, most of them spend their whole life on pasture.\u003c/p>\n\u003cp>Maren says it's not hard to persuade pork producers to adopt part of that package. They don't mind so much cutting out the drugs.\u003c/p>\n\u003cp>But there are two technologies that many farmers cannot imagine giving up, and these are things that Chipotle does not allow: farrowing crates and slatted-floor housing.\u003c/p>\n\u003cp>Farrowing crates are small pens, measuring about 6 feet by 2 feet, where mother pigs, or sows, are confined for a period that starts just before farrowing, or giving birth. The sows stay in the crates for about three weeks while their piglets are nursing. These pens are different from \"gestation crates,\" which confine a sow during most of her adult life.\u003c/p>\n\u003cp>\"The purpose [of farrowing crates] is to protect the baby pigs,\" says Maren. Metal walls keep sows from stepping on the piglets. This also means that the sows cannot move much or turn around.\u003c/p>\n\u003cfigure id=\"attachment_92222\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/ap090710048753_slide-6962e70a8b8da5b2c1a6bcc32b34d52696258fd1-e1421856825108.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/ap090710048753_slide-6962e70a8b8da5b2c1a6bcc32b34d52696258fd1-e1421856825108.jpg\" alt=\"A sow nurses her piglets in a farrowing crate in an Elite Pork Partnership hog confinement building in Carroll, Iowa, in 2009. Photo: Charlie Neibergall/AP\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92222\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sow nurses her piglets in a farrowing crate in an Elite Pork Partnership hog confinement building in Carroll, Iowa, in 2009. Photo: Charlie Neibergall/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Slatted floors, meanwhile, are a basic feature of most standard hog houses. They allow farmers to raise lots of pigs indoors, out of the weather, and keep them clean. Manure drops down through the slats into collection pits. Critics say it is unnatural and inhumane to keep pigs inside on a hard, bare surface.\u003c/p>\n\u003cp>An industry source has confirmed Maren's guess. These two issues were the cause of Chipotle's pork problems this past week, after it discovered the supplier was using the methods the company bans.\u003c/p>\n\u003cp>Maren is surprisingly conflicted about these rules.\u003c/p>\n\u003cp>Even though his farmers' methods meet — and actually exceed — Chipotle's standards, he says, he's not really sure that these rules make much sense for a large-scale buyer of pork.\u003c/p>\n\u003cp>Take farrowing crates, he says. Confining a sow looks inhumane, \"but the alternative is, if you put a picture right beside that of a farmer walking out of his alternative farrowing house with a five-gallon bucket full of dead baby pigs, you have to ask yourself, which is more humane?\"\u003c/p>\n\u003cp>Or consider slatted-floor housing. It's true that this is not a natural environment for pigs, but it allows farmers to handle large numbers of pigs. What Chipotle wants — pigs living in \"deeply bedded pens\" that they can dig around in — takes a lot more work, space and bedding material, such as straw.\u003c/p>\n\u003cp>\"It's all about scalability,\" Maren says. \"They can find a few hundred farmers to do that, and they have. Can they find a few thousand, or tens of thousands, to feed America? I think that's going to be challenging.\"\u003c/p>\n\u003cp>Chipotle's head of communication, Chris Arnold, says this has not been a problem so far. 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"disqusTitle": "GMO Potatoes Have Arrived. But Will Anyone Buy Them?",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_92065\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/potatoes-3_slide-9c5df7f5282662734d8012f4f2e0a5344f7e823e-e1421195007488.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/potatoes-3_slide-9c5df7f5282662734d8012f4f2e0a5344f7e823e-e1421195007488.jpg\" alt=\"After a turn in the tumbling machine, these conventional russet Burbank potatoes are starting to show signs of bruising. New GMO potatoes called Innate russet Burbanks have been bred not to bruise as easily as these. Photo: Dan Charles/NPR\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92065\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After a turn in the tumbling machine, these conventional russet Burbank potatoes are starting to show signs of bruising. New GMO potatoes called Innate russet Burbanks have been bred not to bruise as easily as these. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/01/20150113_atc_gmo_potatoes_have_arrived_but_will_anyone_buy_them.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/13/376184710/gmo-potatoes-have-arrived-but-will-anyone-buy-them\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/13/15)\u003c/p>\n\u003cp>On the face of it, the new potato varieties called \"Innate\" seem attractive. If you peel the brown skin off their white flesh, you won't find many unsightly black spots. And when you fry them, you'll probably get a much smaller dose of a potentially harmful chemical.\u003c/p>\n\u003cp>But here's the catch: Some of the biggest potato buyers in the country, such as Frito-Lay and McDonald's, seem afraid to touch these potatoes. Others don't even want to talk about them because they are genetically modified organisms, or GMOs.\u003c/p>\n\u003cp>The potatoes aren't yet on the market (more about that later). So to get a sneak peek at them I paid a visit to Michigan State University and its top potato breeder, \u003ca href=\"http://potatobg.css.msu.edu/douches.shtml\">David Douches\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_92066\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/potatoes-4_slide-a16c15b64b829ba6b7e3c86e590181bc2bcb90ac-e1421195104540.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/potatoes-4_slide-a16c15b64b829ba6b7e3c86e590181bc2bcb90ac-290x193.jpg\" alt=\"Photo: Dan Charles/NPR\" width=\"290\" height=\"193\" class=\"size-medium wp-image-92066\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Douches is a lean and focused man, in constant motion. He's been working with potatoes for most of his adult life. It is, you might say, a committed but high-maintenance relationship.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Douches fell for the potato 32 years ago, when he was in graduate school. It seemed like \"a beautiful plant to work with,\" he says. It also feeds a lot of people. According to the \u003ca href=\"http://cipotato.org/\">International Potato Center\u003c/a>, the potato is the world's third-most-important food crop. \"I felt that when I work on something like this, it could have a large impact,\" Douches says.\u003c/p>\n\u003cp>He wants to make the potato just a little bit better. Unfortunately, the potato resists improvement.\u003c/p>\n\u003cp>The reasons lie in the genetic nature of this crop. It's very difficult, using traditional breeding, to make gradual improvements in an established potato variety. Mating it with another variety produces tremendously varied offspring, the vast majority of them inferior to the variety that you were hoping to improve. It's like trying to improve a really good poker hand by reshuffling the whole deck of cards and dealing again.\u003c/p>\n\u003cp>This is why Douches is so excited about these new potatoes: They're just like a much-loved variety, but better. To demonstrate, he and his colleague Joseph Coombs are banging some potatoes around inside an ancient, rotating wooden drum.\u003c/p>\n\u003cp>This is a bruise test. They're comparing two different varieties.\u003c/p>\n\u003cp>The first variety is russet Burbank, the most popular potato in America. It's been widely grown for more than a century. The other potatoes are almost identical to russet Burbank, but the J.R. Simplot Co. of Boise, Idaho, has inserted some extra genes into them in the laboratory. These potatoes are called \u003ca href=\"http://www.simplotplantsciences.com/\">Innate\u003c/a> russet Burbank.\u003c/p>\n\u003cfigure id=\"attachment_92067\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/potatoes-1_enl-9de2a5c3dc7cdf87ec18282003b324a8b8b66a06-e1421195156667.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/potatoes-1_enl-9de2a5c3dc7cdf87ec18282003b324a8b8b66a06-e1421195156667.jpg\" alt=\"Michigan State's researchers cooked up two batches of fries to compare bruising in traditional, non-GMO potatoes (left) and GMO potatoes (right). Photo: Dan Charles/NPR\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92067\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michigan State's researchers cooked up two batches of fries to compare bruising in traditional, non-GMO potatoes (left) and GMO potatoes (right). Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>The Simplot Co. chose the word \"innate\" because the new genes it inserted are actually modified versions of some genes that exist naturally in potatoes; they are innate to this species. But the inserted genes have a curious effect: They shut down a few of the potato's original, natural genes. Scientists call it gene silencing.\u003c/p>\n\u003cp>We're about to see the results. We peel some potatoes that went through the bruising barrel yesterday and lay them out on a table. The traditional russet Burbank potatoes are starting to show some evidence of bruising. Black spots are forming.\u003c/p>\n\u003cp>We see few bruises, by contrast, on the Innate russet Burbank potatoes.\u003c/p>\n\u003cp>There's another difference that we cannot see. If we fry these potatoes, the Innate russet Burbanks will have less than half as much of a worrisome chemical called acrylamide.\u003c/p>\n\u003cp>Lots of foods — coffee, for instance — contain acrylamide. But when lab rats eat it, they're more likely to get cancer. Studies have never shown a clear link between acrylamide consumption and cancer in humans, but the Food and Drug Administration still \u003ca href=\"http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm374855.htm\">says\u003c/a> that it's a good idea to consume less of it.\u003c/p>\n\u003cp>For both these reasons — less bruising and less acrylamide — Haven Baker, general manager of Simplot Plant Sciences, thinks that consumers should be lining up to buy these new potatoes. \"The No. 1 consumer complaint [about potatoes] is black spot bruise,\" he says. \"You have to cut it out or, if it's bad enough, throw the potato away. It's a significant waste issue.\"\u003c/p>\n\u003cp>The Simplot Co. has created Innate versions of several different varieties, including one called Atlantic that's widely used to make potato chips. The U.S. Department of Agriculture \u003ca href=\"http://www.aphis.usda.gov/brs/fedregister/BRS_20141110b.pdf\">approved\u003c/a> the new varieties in November. They are not on sale yet because Simplot is waiting for a green light from the FDA, which is \u003ca href=\"http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm352067.htm\">reviewing\u003c/a> scientific data — mostly provided by the company — on how genetic modification has altered the chemical makeup of the potato and whether any of those changes could raise safety concerns.\u003c/p>\n\u003cp>But even before they've gone on sale, some of the very biggest potato buyers seem to be backing away from them.\u003c/p>\n\u003cp>Frito-Lay, the biggest potato chip maker, and McDonald's have both issued \u003ca href=\"http://www.capitalpress.com/Business/20141113/mcdonalds-not-interested-in-gmo-potatoes\">statements\u003c/a> saying that they are not planning to use the Simplot potatoes in their products. An executive at another potato chip company told The Salt that his company does not plan to use those potatoes. He didn't even want to be quoted on the subject for fear that someone would mistakenly get the opposite impression.\u003c/p>\n\u003cp>Patty Lovera, assistant director of \u003ca href=\"http://www.foodandwaterwatch.org/\">Food and Water Watch\u003c/a>, an environmental advocacy group, says food companies should, in fact, react this way. \"When you ask consumers if they're comfortable with this technology, they are not,\" she says. Food and Water Watch has launched a \u003ca href=\"https://secure3.convio.net/fww/site/Advocacy?cmd=display&page=UserAction&id=801\">petition\u003c/a> calling on McDonald's to reject GMO potatoes.\u003c/p>\n\u003cp>There may not be anything wrong with these potatoes, Lovera says, but she does not think the government is regulating biotech crops carefully enough. \"I don't have some smoking gun to hand you [about] this danger or that danger,\" she says, \"but we don't think that the review that they've gone through can show us that they're safe.\"\u003c/p>\n\u003cp>Yet other advocates for healthy food believe the Simplot potatoes offer real advantages.\u003c/p>\n\u003cp>\"It's really strange how GMO has become a curse word,\" says Michael Jacobson, executive director of the \u003ca href=\"http://www.cspinet.org/about/index.html\">Center for Science in the Public Interest\u003c/a>. Jacobson has been among the leaders of the healthful-food movement. For the past 40 years, he has fought excess sugar, fat, salt and food additives.\u003c/p>\n\u003cp>But genetic modification? It's just another technology, he says, \"and if we could have genetically engineered crops and foods that produce safer products, and less expensive products, that's terrific!\"\u003c/p>\n\u003cp>The FDA does need to examine these new potatoes, Jacobson says. But if they do deliver less cancer risk, and result in less food wasted, he hopes that people will buy them.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "New GMO potatoes don't bruise as easily, and, when fried, they have less of a potentially harmful chemical. Yet some big chip and french fry makers won't touch them because of the stigma of GMOs.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92065\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/potatoes-3_slide-9c5df7f5282662734d8012f4f2e0a5344f7e823e-e1421195007488.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/potatoes-3_slide-9c5df7f5282662734d8012f4f2e0a5344f7e823e-e1421195007488.jpg\" alt=\"After a turn in the tumbling machine, these conventional russet Burbank potatoes are starting to show signs of bruising. New GMO potatoes called Innate russet Burbanks have been bred not to bruise as easily as these. Photo: Dan Charles/NPR\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92065\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After a turn in the tumbling machine, these conventional russet Burbank potatoes are starting to show signs of bruising. New GMO potatoes called Innate russet Burbanks have been bred not to bruise as easily as these. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/01/20150113_atc_gmo_potatoes_have_arrived_but_will_anyone_buy_them.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/13/376184710/gmo-potatoes-have-arrived-but-will-anyone-buy-them\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/13/15)\u003c/p>\n\u003cp>On the face of it, the new potato varieties called \"Innate\" seem attractive. If you peel the brown skin off their white flesh, you won't find many unsightly black spots. And when you fry them, you'll probably get a much smaller dose of a potentially harmful chemical.\u003c/p>\n\u003cp>But here's the catch: Some of the biggest potato buyers in the country, such as Frito-Lay and McDonald's, seem afraid to touch these potatoes. Others don't even want to talk about them because they are genetically modified organisms, or GMOs.\u003c/p>\n\u003cp>The potatoes aren't yet on the market (more about that later). So to get a sneak peek at them I paid a visit to Michigan State University and its top potato breeder, \u003ca href=\"http://potatobg.css.msu.edu/douches.shtml\">David Douches\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_92066\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/potatoes-4_slide-a16c15b64b829ba6b7e3c86e590181bc2bcb90ac-e1421195104540.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/potatoes-4_slide-a16c15b64b829ba6b7e3c86e590181bc2bcb90ac-290x193.jpg\" alt=\"Photo: Dan Charles/NPR\" width=\"290\" height=\"193\" class=\"size-medium wp-image-92066\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Douches is a lean and focused man, in constant motion. He's been working with potatoes for most of his adult life. It is, you might say, a committed but high-maintenance relationship.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Douches fell for the potato 32 years ago, when he was in graduate school. It seemed like \"a beautiful plant to work with,\" he says. It also feeds a lot of people. According to the \u003ca href=\"http://cipotato.org/\">International Potato Center\u003c/a>, the potato is the world's third-most-important food crop. \"I felt that when I work on something like this, it could have a large impact,\" Douches says.\u003c/p>\n\u003cp>He wants to make the potato just a little bit better. Unfortunately, the potato resists improvement.\u003c/p>\n\u003cp>The reasons lie in the genetic nature of this crop. It's very difficult, using traditional breeding, to make gradual improvements in an established potato variety. Mating it with another variety produces tremendously varied offspring, the vast majority of them inferior to the variety that you were hoping to improve. It's like trying to improve a really good poker hand by reshuffling the whole deck of cards and dealing again.\u003c/p>\n\u003cp>This is why Douches is so excited about these new potatoes: They're just like a much-loved variety, but better. To demonstrate, he and his colleague Joseph Coombs are banging some potatoes around inside an ancient, rotating wooden drum.\u003c/p>\n\u003cp>This is a bruise test. They're comparing two different varieties.\u003c/p>\n\u003cp>The first variety is russet Burbank, the most popular potato in America. It's been widely grown for more than a century. The other potatoes are almost identical to russet Burbank, but the J.R. Simplot Co. of Boise, Idaho, has inserted some extra genes into them in the laboratory. These potatoes are called \u003ca href=\"http://www.simplotplantsciences.com/\">Innate\u003c/a> russet Burbank.\u003c/p>\n\u003cfigure id=\"attachment_92067\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/potatoes-1_enl-9de2a5c3dc7cdf87ec18282003b324a8b8b66a06-e1421195156667.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/potatoes-1_enl-9de2a5c3dc7cdf87ec18282003b324a8b8b66a06-e1421195156667.jpg\" alt=\"Michigan State's researchers cooked up two batches of fries to compare bruising in traditional, non-GMO potatoes (left) and GMO potatoes (right). Photo: Dan Charles/NPR\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92067\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michigan State's researchers cooked up two batches of fries to compare bruising in traditional, non-GMO potatoes (left) and GMO potatoes (right). Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>The Simplot Co. chose the word \"innate\" because the new genes it inserted are actually modified versions of some genes that exist naturally in potatoes; they are innate to this species. But the inserted genes have a curious effect: They shut down a few of the potato's original, natural genes. Scientists call it gene silencing.\u003c/p>\n\u003cp>We're about to see the results. We peel some potatoes that went through the bruising barrel yesterday and lay them out on a table. The traditional russet Burbank potatoes are starting to show some evidence of bruising. Black spots are forming.\u003c/p>\n\u003cp>We see few bruises, by contrast, on the Innate russet Burbank potatoes.\u003c/p>\n\u003cp>There's another difference that we cannot see. If we fry these potatoes, the Innate russet Burbanks will have less than half as much of a worrisome chemical called acrylamide.\u003c/p>\n\u003cp>Lots of foods — coffee, for instance — contain acrylamide. But when lab rats eat it, they're more likely to get cancer. Studies have never shown a clear link between acrylamide consumption and cancer in humans, but the Food and Drug Administration still \u003ca href=\"http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm374855.htm\">says\u003c/a> that it's a good idea to consume less of it.\u003c/p>\n\u003cp>For both these reasons — less bruising and less acrylamide — Haven Baker, general manager of Simplot Plant Sciences, thinks that consumers should be lining up to buy these new potatoes. \"The No. 1 consumer complaint [about potatoes] is black spot bruise,\" he says. \"You have to cut it out or, if it's bad enough, throw the potato away. It's a significant waste issue.\"\u003c/p>\n\u003cp>The Simplot Co. has created Innate versions of several different varieties, including one called Atlantic that's widely used to make potato chips. The U.S. Department of Agriculture \u003ca href=\"http://www.aphis.usda.gov/brs/fedregister/BRS_20141110b.pdf\">approved\u003c/a> the new varieties in November. They are not on sale yet because Simplot is waiting for a green light from the FDA, which is \u003ca href=\"http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm352067.htm\">reviewing\u003c/a> scientific data — mostly provided by the company — on how genetic modification has altered the chemical makeup of the potato and whether any of those changes could raise safety concerns.\u003c/p>\n\u003cp>But even before they've gone on sale, some of the very biggest potato buyers seem to be backing away from them.\u003c/p>\n\u003cp>Frito-Lay, the biggest potato chip maker, and McDonald's have both issued \u003ca href=\"http://www.capitalpress.com/Business/20141113/mcdonalds-not-interested-in-gmo-potatoes\">statements\u003c/a> saying that they are not planning to use the Simplot potatoes in their products. An executive at another potato chip company told The Salt that his company does not plan to use those potatoes. He didn't even want to be quoted on the subject for fear that someone would mistakenly get the opposite impression.\u003c/p>\n\u003cp>Patty Lovera, assistant director of \u003ca href=\"http://www.foodandwaterwatch.org/\">Food and Water Watch\u003c/a>, an environmental advocacy group, says food companies should, in fact, react this way. \"When you ask consumers if they're comfortable with this technology, they are not,\" she says. Food and Water Watch has launched a \u003ca href=\"https://secure3.convio.net/fww/site/Advocacy?cmd=display&page=UserAction&id=801\">petition\u003c/a> calling on McDonald's to reject GMO potatoes.\u003c/p>\n\u003cp>There may not be anything wrong with these potatoes, Lovera says, but she does not think the government is regulating biotech crops carefully enough. \"I don't have some smoking gun to hand you [about] this danger or that danger,\" she says, \"but we don't think that the review that they've gone through can show us that they're safe.\"\u003c/p>\n\u003cp>Yet other advocates for healthy food believe the Simplot potatoes offer real advantages.\u003c/p>\n\u003cp>\"It's really strange how GMO has become a curse word,\" says Michael Jacobson, executive director of the \u003ca href=\"http://www.cspinet.org/about/index.html\">Center for Science in the Public Interest\u003c/a>. Jacobson has been among the leaders of the healthful-food movement. For the past 40 years, he has fought excess sugar, fat, salt and food additives.\u003c/p>\n\u003cp>But genetic modification? It's just another technology, he says, \"and if we could have genetically engineered crops and foods that produce safer products, and less expensive products, that's terrific!\"\u003c/p>\n\u003cp>The FDA does need to examine these new potatoes, Jacobson says. But if they do deliver less cancer risk, and result in less food wasted, he hopes that people will buy them.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Hangover Helper: Tips To Prevent A Horrible Headache ",
"title": "Hangover Helper: Tips To Prevent A Horrible Headache ",
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"content": "\u003cfigure id=\"attachment_91783\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cn_hangover_sci_wide-eb5664df1582feefa7f6dcfbf6ea2fdbff7586c0-e1420057939765.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cn_hangover_sci_wide-eb5664df1582feefa7f6dcfbf6ea2fdbff7586c0-e1420057939765.jpg\" alt=\"Seeing double after toasting? Just wait for the hangover that's coming, thanks in part to those bubbles in sparkling wine. Image: Chris Nickels for NPR\" width=\"1000\" height=\"562\" class=\"size-full wp-image-91783\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Seeing double after toasting? Just wait for the hangover that's coming, thanks in part to those bubbles in sparkling wine. Image: Chris Nickels for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Listen to the Story on All Things Considered:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2014/12/20141230_atc_hangover_helper_tips_to_prevent_a_horrible_headache_.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/30/371950986/hangover-helper-tips-to-prevent-a-horrible-headache\" target=\"_blank\">The Salt at NPR Food\u003c/a> (12/30/14)\u003c/p>\n\u003cp>The first time I \u003cem>ever\u003c/em> got tipsy was during a champagne toast at a cousin's wedding reception.\u003c/p>\n\u003cp>All was good, until the room started spinning — and the sight of my cousin's bride dancing in her wedding dress was just a whirl of lace.\u003c/p>\n\u003cp>Of course, if you're an uninitiated teenager, any amount of alcohol can go straight to your head. But, decades later, bubbly wine still seems to hit me faster than, say, beer. It turns out there's a reason.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Some of the dizziness you can feel after champagne is due to both the brain getting [a little] less oxygen and also the [effects] of the alcohol at the same time,\" explains researcher \u003ca href=\"http://www.colorado.edu/ibg/people/279\">Boris Tabakoff\u003c/a> at the University of Colorado, Boulder.\u003c/p>\n\u003cp>All the bubbles in sparkling wine are carbon dioxide. The C0\u003csub>2\u003c/sub> competes with oxygen in our bloodstream, says Tabakoff, who studies the effects of alcohol on the body.\u003c/p>\n\u003cp>And according to a Princeton University \u003ca href=\"http://www.princeton.edu/uhs/healthy-living/hot-topics/alcohol/\">explainer\u003c/a> on alcohol absorption, carbon dioxide \"increases the pressure in your stomach, forcing alcohol out through the lining of your stomach into the bloodstream.\" That can speed up the rate of alcohol absorption — \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/31/258588280/does-champagne-actually-get-you-drunker\">albeit temporarily\u003c/a>.\u003c/p>\n\u003cp>So if you want to stay steady on your feet, sip that bubbly slowly. And if you want to prevent a hangover, swap your next glass of bubbly for water. Alternating between alcoholic beverages and H\u003csub>2\u003c/sub>0 can help prevent the dehydration that accompanies a night of drinking.\u003c/p>\n\u003cp>\"What happens when you first start drinking,\" Tabakoff explains, \"is that a hormone that controls your water balance, an anti-diuretic hormone, is suppressed.\" And this leaves us heading for the ladies' or men's room — which can precipitate a pounding headache in the morning.\u003c/p>\n\u003cp>But Tabakoff says dehydration is not the only reason we get a headache.\u003c/p>\n\u003cp>\"High levels of alcohol in the brain have fairly recently been shown to cause neuro-inflammation, basically, inflammation in the brain,\" he says.\u003c/p>\n\u003cp>This is why taking aspirin or other anti-inflammatory medicines, such as ibuprofen, can help us feel better.\u003c/p>\n\u003cp>Now, alcohol isn't the only headache-producing culprit in our drink glasses. Many alcoholic beverages, such as wines and beers, contain toxic byproducts of fermentation, such as aldehydes. And Tabakoff says if you drink too much, you can feel the effects.\u003c/p>\n\u003cp>\"If these compounds accumulate in the body, \" explains Tabakoff, \"they can release your stress hormones, like epinephrine and norepinephrine, and as such can alter function in a stresslike way\" — paving the way for a hangover.\u003c/p>\n\u003cp>Tabakoff says distilled spirits contain fewer of these toxic compounds than other types of booze, which explains why some people report feeling fewer hangover effects if they stick with vodka or gin.\u003c/p>\n\u003cp>Obviously, the only sure way to avoid a hangover is to not drink alcohol. But if you are going to indulge, Tabakoff says the tried-and-true advice — eat something before you drink, and while you drink, makes good sense.\u003c/p>\n\u003cp>\"Food is very good for the purpose of slowing the absorption of alcohol,\" he says.\u003c/p>\n\u003cp>Adding liquid calories to your cocktails — say, Coke, ginger ale or sugary punch as a mixer — is a good way to slow absorption, too. In fact, a study we \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/31/170748045/why-mixing-alcohol-with-diet-soda-may-make-you-drunker\">reported\u003c/a> on back in 2013 determined that a diet soda and rum will make you drunker than rum mixed with sugary Coke.\u003c/p>\n\u003cp>\u003ca href=\"http://artscience.nku.edu/departments/psychology/facstaff/ft-faculty/marczinski.html\">Cecile Marczinski\u003c/a>, a cognitive psychologist who authored that study, found that the average breath alcohol concentration was .091 (at its peak) when subjects drank alcohol mixed with a diet drink. By comparison, BrAC was .077 when the same subjects consumed the same amount of alcohol but with a sugary soda.\u003c/p>\n\u003cp>\"I was a little surprised by the findings, since the 18 percent increase in [BrAC] was a fairly large difference,\" Marczinski told us at the time. She says the difference would not likely have been as large if the subjects — who were all college age — had not been drinking on empty stomachs.\u003c/p>\n\u003cp>And here's another self-evident tip when it comes to drinking: Pace yourself.\u003c/p>\n\u003cp>\"We can get rid of most of the alcohol we drink if we [limit] drinking to one drink per hour,\" Tabakofff says. This way, \"our blood alcohol levels don't start accumulating.\"\u003c/p>\n\u003cp>One drink per hour is a rule of thumb, but that can vary depending on height or body size. Bigger people tend to be able to handle a little more alcohol, and smaller people a little less.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And remember, Tabakoff says, a single drink is less than you might think. It's 5 ounces of wine, 12 ounces of beer, or a shot of liquor.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Champagne and other booze flow freely on New Year's Eve. But if you want to wake to a new year without the side effects of alcohol, don't fret: Science offers some guidance.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91783\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cn_hangover_sci_wide-eb5664df1582feefa7f6dcfbf6ea2fdbff7586c0-e1420057939765.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cn_hangover_sci_wide-eb5664df1582feefa7f6dcfbf6ea2fdbff7586c0-e1420057939765.jpg\" alt=\"Seeing double after toasting? Just wait for the hangover that's coming, thanks in part to those bubbles in sparkling wine. Image: Chris Nickels for NPR\" width=\"1000\" height=\"562\" class=\"size-full wp-image-91783\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Seeing double after toasting? Just wait for the hangover that's coming, thanks in part to those bubbles in sparkling wine. Image: Chris Nickels for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Listen to the Story on All Things Considered:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2014/12/20141230_atc_hangover_helper_tips_to_prevent_a_horrible_headache_.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/30/371950986/hangover-helper-tips-to-prevent-a-horrible-headache\" target=\"_blank\">The Salt at NPR Food\u003c/a> (12/30/14)\u003c/p>\n\u003cp>The first time I \u003cem>ever\u003c/em> got tipsy was during a champagne toast at a cousin's wedding reception.\u003c/p>\n\u003cp>All was good, until the room started spinning — and the sight of my cousin's bride dancing in her wedding dress was just a whirl of lace.\u003c/p>\n\u003cp>Of course, if you're an uninitiated teenager, any amount of alcohol can go straight to your head. But, decades later, bubbly wine still seems to hit me faster than, say, beer. It turns out there's a reason.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Some of the dizziness you can feel after champagne is due to both the brain getting [a little] less oxygen and also the [effects] of the alcohol at the same time,\" explains researcher \u003ca href=\"http://www.colorado.edu/ibg/people/279\">Boris Tabakoff\u003c/a> at the University of Colorado, Boulder.\u003c/p>\n\u003cp>All the bubbles in sparkling wine are carbon dioxide. The C0\u003csub>2\u003c/sub> competes with oxygen in our bloodstream, says Tabakoff, who studies the effects of alcohol on the body.\u003c/p>\n\u003cp>And according to a Princeton University \u003ca href=\"http://www.princeton.edu/uhs/healthy-living/hot-topics/alcohol/\">explainer\u003c/a> on alcohol absorption, carbon dioxide \"increases the pressure in your stomach, forcing alcohol out through the lining of your stomach into the bloodstream.\" That can speed up the rate of alcohol absorption — \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/31/258588280/does-champagne-actually-get-you-drunker\">albeit temporarily\u003c/a>.\u003c/p>\n\u003cp>So if you want to stay steady on your feet, sip that bubbly slowly. And if you want to prevent a hangover, swap your next glass of bubbly for water. Alternating between alcoholic beverages and H\u003csub>2\u003c/sub>0 can help prevent the dehydration that accompanies a night of drinking.\u003c/p>\n\u003cp>\"What happens when you first start drinking,\" Tabakoff explains, \"is that a hormone that controls your water balance, an anti-diuretic hormone, is suppressed.\" And this leaves us heading for the ladies' or men's room — which can precipitate a pounding headache in the morning.\u003c/p>\n\u003cp>But Tabakoff says dehydration is not the only reason we get a headache.\u003c/p>\n\u003cp>\"High levels of alcohol in the brain have fairly recently been shown to cause neuro-inflammation, basically, inflammation in the brain,\" he says.\u003c/p>\n\u003cp>This is why taking aspirin or other anti-inflammatory medicines, such as ibuprofen, can help us feel better.\u003c/p>\n\u003cp>Now, alcohol isn't the only headache-producing culprit in our drink glasses. Many alcoholic beverages, such as wines and beers, contain toxic byproducts of fermentation, such as aldehydes. And Tabakoff says if you drink too much, you can feel the effects.\u003c/p>\n\u003cp>\"If these compounds accumulate in the body, \" explains Tabakoff, \"they can release your stress hormones, like epinephrine and norepinephrine, and as such can alter function in a stresslike way\" — paving the way for a hangover.\u003c/p>\n\u003cp>Tabakoff says distilled spirits contain fewer of these toxic compounds than other types of booze, which explains why some people report feeling fewer hangover effects if they stick with vodka or gin.\u003c/p>\n\u003cp>Obviously, the only sure way to avoid a hangover is to not drink alcohol. But if you are going to indulge, Tabakoff says the tried-and-true advice — eat something before you drink, and while you drink, makes good sense.\u003c/p>\n\u003cp>\"Food is very good for the purpose of slowing the absorption of alcohol,\" he says.\u003c/p>\n\u003cp>Adding liquid calories to your cocktails — say, Coke, ginger ale or sugary punch as a mixer — is a good way to slow absorption, too. In fact, a study we \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/31/170748045/why-mixing-alcohol-with-diet-soda-may-make-you-drunker\">reported\u003c/a> on back in 2013 determined that a diet soda and rum will make you drunker than rum mixed with sugary Coke.\u003c/p>\n\u003cp>\u003ca href=\"http://artscience.nku.edu/departments/psychology/facstaff/ft-faculty/marczinski.html\">Cecile Marczinski\u003c/a>, a cognitive psychologist who authored that study, found that the average breath alcohol concentration was .091 (at its peak) when subjects drank alcohol mixed with a diet drink. By comparison, BrAC was .077 when the same subjects consumed the same amount of alcohol but with a sugary soda.\u003c/p>\n\u003cp>\"I was a little surprised by the findings, since the 18 percent increase in [BrAC] was a fairly large difference,\" Marczinski told us at the time. She says the difference would not likely have been as large if the subjects — who were all college age — had not been drinking on empty stomachs.\u003c/p>\n\u003cp>And here's another self-evident tip when it comes to drinking: Pace yourself.\u003c/p>\n\u003cp>\"We can get rid of most of the alcohol we drink if we [limit] drinking to one drink per hour,\" Tabakofff says. This way, \"our blood alcohol levels don't start accumulating.\"\u003c/p>\n\u003cp>One drink per hour is a rule of thumb, but that can vary depending on height or body size. Bigger people tend to be able to handle a little more alcohol, and smaller people a little less.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And remember, Tabakoff says, a single drink is less than you might think. It's 5 ounces of wine, 12 ounces of beer, or a shot of liquor.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Inside The Indiana Megadairy Making Coca-Cola's New Milk",
"title": "Inside The Indiana Megadairy Making Coca-Cola's New Milk",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_91546\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/dairyland-1_enl-b7101bd19b7d9893f7413fd78231894ff31b18f9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/dairyland-1_enl-b7101bd19b7d9893f7413fd78231894ff31b18f9.jpg\" alt=\"Cows rotate in the milking parlor at Fair Oaks Farms, a large-scale dairy and tourist attraction, near Rensselaer, Ind. Photo: Dan Charles/NPR \" width=\"1800\" height=\"1200\" class=\"size-full wp-image-91546\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cows rotate in the milking parlor at Fair Oaks Farms, a large-scale dairy and tourist attraction, near Rensselaer, Ind. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Listen to the Story on Morning Edition:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/12/20141225_me_inside_the_indiana_megadairy_making_coca-colas_new_milk.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/25/372664332/inside-the-indiana-megadairy-making-coca-colas-new-milk\" target=\"_blank\">The Salt at NPR Food\u003c/a> (12/25/14)\u003c/p>\n\u003cp>Coca-Cola got a lot of attention in November when it \u003ca href=\"http://www.npr.org/2014/11/26/366851927/coca-cola-wades-into-milk-business-with-fairlife\">announced\u003c/a> that it was going into the milk business. Not just any milk, mind you: nutritious, reformulated supermilk.\u003c/p>\n\u003cp>It also invited ridicule. \"It's like they got Frankenstein to lactate,\" \u003ca href=\"http://thecolbertreport.cc.com/videos/ziipwv/thought-for-food---fairlife-milk---pizza-hut-s-subconscious-menu\">scoffed\u003c/a> Stephen Colbert on his show. \"If this product doesn't work out, they can always re-introduce Milk Classic.\"\u003c/p>\n\u003cp>In fact, the idea for New Milk didn't come from Coca-Cola at all. It emerged from a huge, high-tech dairy farm in Indiana.\u003c/p>\n\u003cfigure id=\"attachment_91547\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/fairlife-1_enl-41c8de46f0b3eea1f619637b8787205bbd919e58-e1419624869530.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/fairlife-1_enl-41c8de46f0b3eea1f619637b8787205bbd919e58-e1419624869530.jpg\" alt=\"Fairlife milk, shown here on sale in Minneapolis, Minn., in April, is a partnership between Coca-Cola and Select Milk Producers, a dairy cooperative that owns Fair Oaks Farms. Photo: Courtesy of Alice Seuffert \" width=\"1000\" height=\"667\" class=\"size-full wp-image-91547\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fairlife milk, shown here on sale in Minneapolis, Minn., in April, is a partnership between Coca-Cola and Select Milk Producers, a dairy cooperative that owns Fair Oaks Farms. Photo: Courtesy of \u003ca href=\"http://diningwithalice.com/\" target=\"_blank\">Alice Seuffert\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>That dairy, called \u003ca href=\"http://fofarms.com/\">Fair Oaks Farms\u003c/a>, doubles as America's one and only dairy theme park, a bit of Americana that interrupts a monotonous stretch of Interstate 65 between Chicago and Indianapolis.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It grabs the attention of drivers with a series of tank trucks parked broadside like billboards in fields beside the highway. Painted on the tanks are cryptic messages: \"We Dairy You To Exit 200.\" Then: \"We Double Dairy You.\" The final tank truck has two huge fiberglass cows mounted on top of it.\u003c/p>\n\u003cp>The pitch may be goofy, but the farm is serious business. It's one of the biggest and most sophisticated dairies in the country, and it is home to 37,000 cows, divided among 11 different milking operations.\u003c/p>\n\u003cfigure id=\"attachment_91548\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/dairyland-2_enl-b1246a12d0f4892c1588d908bb44c125ff4cccb7-e1419624883437.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/dairyland-2_enl-b1246a12d0f4892c1588d908bb44c125ff4cccb7-e1419624883437.jpg\" alt=\"The amphitheater where visitors can watch cows give birth. Photo: Dan Charles/NPR \" width=\"1000\" height=\"667\" class=\"size-full wp-image-91548\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The amphitheater where visitors can watch cows give birth. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>The visitors center offers a cheerful picture of milk production. The most startling touch: a small amphitheater where visitors can watch, through a floor-to-ceiling glass wall, as cows give birth.\u003c/p>\n\u003cp>Then it's off to the working part of the farm aboard a small bus. The bus rolls right down the middle of a barn that's almost 500 yards long, past about 1,000 cows that are eating, standing around, and lying in stalls on beds of sand.\u003c/p>\n\u003cp>There's also a stop at the \"milking parlor,\" where visitors watch from a balcony as cows, one by one, step onto an enormous rotating turntable to be milked. Sensors identify each cow, and computers record how much milk she's producing.\u003c/p>\n\u003cp>\"Take a look! They're calm, cool and collected, exactly the way the farmers want them to be,\" says my tour guide, Terry Tracy.\u003c/p>\n\u003cp>This is the frontier of dairying. In fact, the people who run this place are so ambitious, they're ready to change milk itself.\u003c/p>\n\u003cp>Coca-Cola is now a partner in this venture, but the idea began years ago, when two of the founders of Fair Oaks, \u003ca href=\"https://www.youtube.com/watch?v=31R7V4-Cr5w\">Mike and Sue McCloskey\u003c/a>, were running a big dairy operation in New Mexico. They ran into a problem with bad water, and had to buy some expensive membranes to filter out impurities.\u003c/p>\n\u003cfigure id=\"attachment_91549\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/sue_enl-562a66e2e24af44e54e993313cc014de090eb40a-e1419624896456.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/sue_enl-562a66e2e24af44e54e993313cc014de090eb40a-290x193.jpg\" alt=\"Sue McCloskey co-founded Fair Oaks Farms with her husband, Mike. Photo: Dan Charles/NPR \" width=\"290\" height=\"193\" class=\"size-medium wp-image-91549\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sue McCloskey co-founded Fair Oaks Farms with her husband, Mike. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Sue McCloskey says they started thinking about what those filters might accomplish with milk: \"Is there something else we can do with this milk that will give it a premium value that we're not thinking about?\"\u003c/p>\n\u003cp>They realized that the filters could separate raw milk into its different parts, such as protein, lactose, minerals and water. Perhaps they could put those parts back together in different proportions, altering milk's time-honored recipe.\u003c/p>\n\u003cp>\"I remember sitting down with Mike, and we were talking about this,\" McCloskey says. \"And I told him, 'Listen, if you could make a milk for me, as a woman, where I could get all of my calcium and a bunch of my protein in one glass or serving — holy mackerel, that would be the most awesome thing!' \"\u003c/p>\n\u003cp>They did, in fact, create a kind of milk with extra protein and calcium but no lactose. The H-E-B supermarket chain in Texas sells it as \u003ca href=\"http://www.heb.com/page/healthy-primo-picks/heb-mooptopia\">Mootopia\u003c/a>. It tastes like a slightly thicker, richer version of milk.\u003c/p>\n\u003cp>Now the idea is going national, propelled by the immense marketing and logistical muscle of Coca-Cola. The beverage giant has joined forces with Fair Oaks Farms and Select Milk Producers, the cooperative that the McCloskeys founded in 1994. They created a venture called \u003ca href=\"http://fairlife.com/\">Fairlife\u003c/a> to produce a new line of milk-derived beverages. The first product, which is similar to Mootopia, will arrive in the dairy sections of supermarkets in January. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Coca-Cola got a lot of attention in November when it announced it was going into the milk business. In fact, its extra-nutritious milk product was invented by some dairy farmers in Indiana.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91546\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/dairyland-1_enl-b7101bd19b7d9893f7413fd78231894ff31b18f9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/dairyland-1_enl-b7101bd19b7d9893f7413fd78231894ff31b18f9.jpg\" alt=\"Cows rotate in the milking parlor at Fair Oaks Farms, a large-scale dairy and tourist attraction, near Rensselaer, Ind. Photo: Dan Charles/NPR \" width=\"1800\" height=\"1200\" class=\"size-full wp-image-91546\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cows rotate in the milking parlor at Fair Oaks Farms, a large-scale dairy and tourist attraction, near Rensselaer, Ind. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Listen to the Story on Morning Edition:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/12/20141225_me_inside_the_indiana_megadairy_making_coca-colas_new_milk.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/25/372664332/inside-the-indiana-megadairy-making-coca-colas-new-milk\" target=\"_blank\">The Salt at NPR Food\u003c/a> (12/25/14)\u003c/p>\n\u003cp>Coca-Cola got a lot of attention in November when it \u003ca href=\"http://www.npr.org/2014/11/26/366851927/coca-cola-wades-into-milk-business-with-fairlife\">announced\u003c/a> that it was going into the milk business. Not just any milk, mind you: nutritious, reformulated supermilk.\u003c/p>\n\u003cp>It also invited ridicule. \"It's like they got Frankenstein to lactate,\" \u003ca href=\"http://thecolbertreport.cc.com/videos/ziipwv/thought-for-food---fairlife-milk---pizza-hut-s-subconscious-menu\">scoffed\u003c/a> Stephen Colbert on his show. \"If this product doesn't work out, they can always re-introduce Milk Classic.\"\u003c/p>\n\u003cp>In fact, the idea for New Milk didn't come from Coca-Cola at all. It emerged from a huge, high-tech dairy farm in Indiana.\u003c/p>\n\u003cfigure id=\"attachment_91547\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/fairlife-1_enl-41c8de46f0b3eea1f619637b8787205bbd919e58-e1419624869530.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/fairlife-1_enl-41c8de46f0b3eea1f619637b8787205bbd919e58-e1419624869530.jpg\" alt=\"Fairlife milk, shown here on sale in Minneapolis, Minn., in April, is a partnership between Coca-Cola and Select Milk Producers, a dairy cooperative that owns Fair Oaks Farms. Photo: Courtesy of Alice Seuffert \" width=\"1000\" height=\"667\" class=\"size-full wp-image-91547\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fairlife milk, shown here on sale in Minneapolis, Minn., in April, is a partnership between Coca-Cola and Select Milk Producers, a dairy cooperative that owns Fair Oaks Farms. Photo: Courtesy of \u003ca href=\"http://diningwithalice.com/\" target=\"_blank\">Alice Seuffert\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>That dairy, called \u003ca href=\"http://fofarms.com/\">Fair Oaks Farms\u003c/a>, doubles as America's one and only dairy theme park, a bit of Americana that interrupts a monotonous stretch of Interstate 65 between Chicago and Indianapolis.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It grabs the attention of drivers with a series of tank trucks parked broadside like billboards in fields beside the highway. Painted on the tanks are cryptic messages: \"We Dairy You To Exit 200.\" Then: \"We Double Dairy You.\" The final tank truck has two huge fiberglass cows mounted on top of it.\u003c/p>\n\u003cp>The pitch may be goofy, but the farm is serious business. It's one of the biggest and most sophisticated dairies in the country, and it is home to 37,000 cows, divided among 11 different milking operations.\u003c/p>\n\u003cfigure id=\"attachment_91548\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/dairyland-2_enl-b1246a12d0f4892c1588d908bb44c125ff4cccb7-e1419624883437.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/dairyland-2_enl-b1246a12d0f4892c1588d908bb44c125ff4cccb7-e1419624883437.jpg\" alt=\"The amphitheater where visitors can watch cows give birth. Photo: Dan Charles/NPR \" width=\"1000\" height=\"667\" class=\"size-full wp-image-91548\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The amphitheater where visitors can watch cows give birth. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>The visitors center offers a cheerful picture of milk production. The most startling touch: a small amphitheater where visitors can watch, through a floor-to-ceiling glass wall, as cows give birth.\u003c/p>\n\u003cp>Then it's off to the working part of the farm aboard a small bus. The bus rolls right down the middle of a barn that's almost 500 yards long, past about 1,000 cows that are eating, standing around, and lying in stalls on beds of sand.\u003c/p>\n\u003cp>There's also a stop at the \"milking parlor,\" where visitors watch from a balcony as cows, one by one, step onto an enormous rotating turntable to be milked. Sensors identify each cow, and computers record how much milk she's producing.\u003c/p>\n\u003cp>\"Take a look! They're calm, cool and collected, exactly the way the farmers want them to be,\" says my tour guide, Terry Tracy.\u003c/p>\n\u003cp>This is the frontier of dairying. In fact, the people who run this place are so ambitious, they're ready to change milk itself.\u003c/p>\n\u003cp>Coca-Cola is now a partner in this venture, but the idea began years ago, when two of the founders of Fair Oaks, \u003ca href=\"https://www.youtube.com/watch?v=31R7V4-Cr5w\">Mike and Sue McCloskey\u003c/a>, were running a big dairy operation in New Mexico. They ran into a problem with bad water, and had to buy some expensive membranes to filter out impurities.\u003c/p>\n\u003cfigure id=\"attachment_91549\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/sue_enl-562a66e2e24af44e54e993313cc014de090eb40a-e1419624896456.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/sue_enl-562a66e2e24af44e54e993313cc014de090eb40a-290x193.jpg\" alt=\"Sue McCloskey co-founded Fair Oaks Farms with her husband, Mike. Photo: Dan Charles/NPR \" width=\"290\" height=\"193\" class=\"size-medium wp-image-91549\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sue McCloskey co-founded Fair Oaks Farms with her husband, Mike. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Sue McCloskey says they started thinking about what those filters might accomplish with milk: \"Is there something else we can do with this milk that will give it a premium value that we're not thinking about?\"\u003c/p>\n\u003cp>They realized that the filters could separate raw milk into its different parts, such as protein, lactose, minerals and water. Perhaps they could put those parts back together in different proportions, altering milk's time-honored recipe.\u003c/p>\n\u003cp>\"I remember sitting down with Mike, and we were talking about this,\" McCloskey says. \"And I told him, 'Listen, if you could make a milk for me, as a woman, where I could get all of my calcium and a bunch of my protein in one glass or serving — holy mackerel, that would be the most awesome thing!' \"\u003c/p>\n\u003cp>They did, in fact, create a kind of milk with extra protein and calcium but no lactose. The H-E-B supermarket chain in Texas sells it as \u003ca href=\"http://www.heb.com/page/healthy-primo-picks/heb-mooptopia\">Mootopia\u003c/a>. It tastes like a slightly thicker, richer version of milk.\u003c/p>\n\u003cp>Now the idea is going national, propelled by the immense marketing and logistical muscle of Coca-Cola. The beverage giant has joined forces with Fair Oaks Farms and Select Milk Producers, the cooperative that the McCloskeys founded in 1994. They created a venture called \u003ca href=\"http://fairlife.com/\">Fairlife\u003c/a> to produce a new line of milk-derived beverages. The first product, which is similar to Mootopia, will arrive in the dairy sections of supermarkets in January. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Siblings Build A Butcher Shop For 'Meat'-Loving Vegans",
"title": "Siblings Build A Butcher Shop For 'Meat'-Loving Vegans",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_90559\" class=\"wp-caption aligncenter\" style=\"max-width: 667px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/herbivorous-e850717d7aa930ac1de7846b4df0b06efd11f23c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/herbivorous-e850717d7aa930ac1de7846b4df0b06efd11f23c.jpg\" alt=\"No need to wonder what's in this bologna; The Herbivorous Butcher lists every ingredient on its website: Tofu, vital wheat gluten, tomato juice, tapioca flour, tomato paste, nutritional yeast, vegan beef bouillon, canola oil, soy sauce, agar agar, red beet powder, sugar, salt, liquid smoke, onion powder, garlic powder and celery seed. Jonathan A. Photo: Armstrong/Courtesy The Herbivorous Butcher \" width=\"667\" height=\"500\" class=\"size-full wp-image-90559\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">No need to wonder what's in this bologna; The Herbivorous Butcher lists every ingredient on its website: Tofu, vital wheat gluten, tomato juice, tapioca flour, tomato paste, nutritional yeast, vegan beef bouillon, canola oil, soy sauce, agar agar, red beet powder, sugar, salt, liquid smoke, onion powder, garlic powder and celery seed. Jonathan A. Photo: Armstrong/Courtesy The Herbivorous Butcher\u003c/figcaption>\u003c/figure>\n\u003cp>Listen to the Story on NPR's Weekend Edition Sunday:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/wesun/2014/12/20141207_wesun_siblings_build_a_butcher_shop_for_meat-loving_vegans.mp3\u003c/p>\n\u003cp>by NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/07/369069078/siblings-build-a-butcher-shop-for-meat-loving-vegans\" target=\"_blank\">The Salt at NPR Food\u003c/a> (12/7/14)\u003c/p>\n\u003cp>Take a moment to imagine platters of andouille sausage, barbecue ribs and bacon. Now think of all of those dishes without meat.\u003c/p>\n\u003cp>It might seem like a contradiction, but brother and sister Kale and Aubry Walch — yes, Kale — are opening the first vegan butcher shop next spring in Minneapolis, to be called the \u003ca href=\"http://www.theherbivorousbutcher.com/\" target=\"_blank\">Herbivorous Butcher\u003c/a>. They plan to bring their customers all of those delicious meat flavors, minus the meat.\u003c/p>\n\u003cp>Recreating the taste without the actual ingredient is a challenge worth tackling, the siblings say. \"Meat was a big part of the dinner table, growing up,\" Kale Walch says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Oftentimes, we had three or four different meats at our dinner table,\" his sister agrees. \"When I decided to go vegetarian when I was 14, I really wanted to recreate those same items. I missed them.\"\u003c/p>\n\u003cp>They experimented to replicate the textures and tastes of meat.\u003c/p>\n\u003cp>\"We use pinto beans, for example, in our sausages,\" Kale Walch says. \"That gives it a really meaty heft that's unparalleled in the meat-alternative market.\"\u003c/p>\n\u003cp>They say nutritional yeast gives a savory flavor to many of their products. They also use jackfruit, a starchy tree fruit native to Southeast Asia and the national fruit of Bangladesh, that can weigh up to 80 pounds.\u003c/p>\n\u003cfigure id=\"attachment_90560\" class=\"wp-caption alignleft\" style=\"max-width: 245px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/34155281_h8449096_custom-82de7008557356602f45b75ff49a54dfee1df970-e1418067988970.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/34155281_h8449096_custom-82de7008557356602f45b75ff49a54dfee1df970-245x290.jpg\" alt=\"The jackfruit gives foods at the Herbivorous Butcher a fibrous, meat-like texture, Kale Walch says. Photo: Maricel E. Presilla/MCT /Landov\" width=\"245\" height=\"290\" class=\"size-medium wp-image-90560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The jackfruit gives foods at the Herbivorous Butcher a fibrous, meat-like texture, Kale Walch says. Photo: Maricel E. Presilla/MCT /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\"The jackfruit can be used in steaks to give it that veiny, fibrous texture that you might be looking for sometimes,\" he says.\u003c/p>\n\u003cp>After years of developing their recipes and with the help of vegan and vegetarian friends, they began selling at the Minneapolis farmers market. Their menu includes smokey house ribs, pepperoni, deli bologna, chorizo, maple sage breakfast sausage and teriyaki jerky.\u003c/p>\n\u003cp>After selling out at the market, they were inspired to create a brick-and-mortar spot where people could come for their foods. Their \u003ca href=\"https://www.kickstarter.com/projects/1903151005/build-a-vegan-butcher-shop-with-the-herbivorous-bu\" target=\"_blank\">Kickstarter\u003c/a> campaign has already exceeded its $50,000 goal — the most successful vegan Kickstarter campaign in history, the Herbivorous website says.\u003c/p>\n\u003cp>They claim their vegan butcher shop will be the world's first.\u003c/p>\n\u003cp>\"We wanted people to go to a place to pick up their meat — vegan meat, of course — instead of going to the frozen food aisle at the grocery store,\" Aubry Walch says. \"We want to make it special for them.\"\u003c/p>\n\u003cp>They even imagine a family gathering at Thanksgiving to carve their imitation turkey, seasoned with fennel, thyme, salt and vegan chicken broth.\u003c/p>\n\u003cp>\"We, too, have suffered through countless tofurkeys on Thanksgivings, so we know the struggle is real,\" Kale Walch says.\u003c/p>\n\u003cp>But, adds his sister, \"We still love tofurkey.\" \u003c/p>\n\u003cfigure id=\"attachment_90561\" class=\"wp-caption aligncenter\" style=\"max-width: 667px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/herbivorous_ribs-0abb7fabbe902678342a448e9e04359624c5fa11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/herbivorous_ribs-0abb7fabbe902678342a448e9e04359624c5fa11.jpg\" alt=\"These Smokey House Ribs from The Herbivorous Butcher are made of wheat gluten and smoked over hickory chips. Photo: Jonathan A. Armstrong/Courtesy The Herbivorous Butcher \" width=\"667\" height=\"500\" class=\"size-full wp-image-90561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These Smokey House Ribs from The Herbivorous Butcher are made of wheat gluten and smoked over hickory chips. Photo: Jonathan A. Armstrong/Courtesy The Herbivorous Butcher\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_90559\" class=\"wp-caption aligncenter\" style=\"max-width: 667px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/herbivorous-e850717d7aa930ac1de7846b4df0b06efd11f23c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/herbivorous-e850717d7aa930ac1de7846b4df0b06efd11f23c.jpg\" alt=\"No need to wonder what's in this bologna; The Herbivorous Butcher lists every ingredient on its website: Tofu, vital wheat gluten, tomato juice, tapioca flour, tomato paste, nutritional yeast, vegan beef bouillon, canola oil, soy sauce, agar agar, red beet powder, sugar, salt, liquid smoke, onion powder, garlic powder and celery seed. Jonathan A. Photo: Armstrong/Courtesy The Herbivorous Butcher \" width=\"667\" height=\"500\" class=\"size-full wp-image-90559\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">No need to wonder what's in this bologna; The Herbivorous Butcher lists every ingredient on its website: Tofu, vital wheat gluten, tomato juice, tapioca flour, tomato paste, nutritional yeast, vegan beef bouillon, canola oil, soy sauce, agar agar, red beet powder, sugar, salt, liquid smoke, onion powder, garlic powder and celery seed. Jonathan A. Photo: Armstrong/Courtesy The Herbivorous Butcher\u003c/figcaption>\u003c/figure>\n\u003cp>Listen to the Story on NPR's Weekend Edition Sunday:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/wesun/2014/12/20141207_wesun_siblings_build_a_butcher_shop_for_meat-loving_vegans.mp3\u003c/p>\n\u003cp>by NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/07/369069078/siblings-build-a-butcher-shop-for-meat-loving-vegans\" target=\"_blank\">The Salt at NPR Food\u003c/a> (12/7/14)\u003c/p>\n\u003cp>Take a moment to imagine platters of andouille sausage, barbecue ribs and bacon. Now think of all of those dishes without meat.\u003c/p>\n\u003cp>It might seem like a contradiction, but brother and sister Kale and Aubry Walch — yes, Kale — are opening the first vegan butcher shop next spring in Minneapolis, to be called the \u003ca href=\"http://www.theherbivorousbutcher.com/\" target=\"_blank\">Herbivorous Butcher\u003c/a>. They plan to bring their customers all of those delicious meat flavors, minus the meat.\u003c/p>\n\u003cp>Recreating the taste without the actual ingredient is a challenge worth tackling, the siblings say. \"Meat was a big part of the dinner table, growing up,\" Kale Walch says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Oftentimes, we had three or four different meats at our dinner table,\" his sister agrees. \"When I decided to go vegetarian when I was 14, I really wanted to recreate those same items. I missed them.\"\u003c/p>\n\u003cp>They experimented to replicate the textures and tastes of meat.\u003c/p>\n\u003cp>\"We use pinto beans, for example, in our sausages,\" Kale Walch says. \"That gives it a really meaty heft that's unparalleled in the meat-alternative market.\"\u003c/p>\n\u003cp>They say nutritional yeast gives a savory flavor to many of their products. They also use jackfruit, a starchy tree fruit native to Southeast Asia and the national fruit of Bangladesh, that can weigh up to 80 pounds.\u003c/p>\n\u003cfigure id=\"attachment_90560\" class=\"wp-caption alignleft\" style=\"max-width: 245px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/34155281_h8449096_custom-82de7008557356602f45b75ff49a54dfee1df970-e1418067988970.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/34155281_h8449096_custom-82de7008557356602f45b75ff49a54dfee1df970-245x290.jpg\" alt=\"The jackfruit gives foods at the Herbivorous Butcher a fibrous, meat-like texture, Kale Walch says. Photo: Maricel E. Presilla/MCT /Landov\" width=\"245\" height=\"290\" class=\"size-medium wp-image-90560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The jackfruit gives foods at the Herbivorous Butcher a fibrous, meat-like texture, Kale Walch says. Photo: Maricel E. Presilla/MCT /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\"The jackfruit can be used in steaks to give it that veiny, fibrous texture that you might be looking for sometimes,\" he says.\u003c/p>\n\u003cp>After years of developing their recipes and with the help of vegan and vegetarian friends, they began selling at the Minneapolis farmers market. Their menu includes smokey house ribs, pepperoni, deli bologna, chorizo, maple sage breakfast sausage and teriyaki jerky.\u003c/p>\n\u003cp>After selling out at the market, they were inspired to create a brick-and-mortar spot where people could come for their foods. Their \u003ca href=\"https://www.kickstarter.com/projects/1903151005/build-a-vegan-butcher-shop-with-the-herbivorous-bu\" target=\"_blank\">Kickstarter\u003c/a> campaign has already exceeded its $50,000 goal — the most successful vegan Kickstarter campaign in history, the Herbivorous website says.\u003c/p>\n\u003cp>They claim their vegan butcher shop will be the world's first.\u003c/p>\n\u003cp>\"We wanted people to go to a place to pick up their meat — vegan meat, of course — instead of going to the frozen food aisle at the grocery store,\" Aubry Walch says. \"We want to make it special for them.\"\u003c/p>\n\u003cp>They even imagine a family gathering at Thanksgiving to carve their imitation turkey, seasoned with fennel, thyme, salt and vegan chicken broth.\u003c/p>\n\u003cp>\"We, too, have suffered through countless tofurkeys on Thanksgivings, so we know the struggle is real,\" Kale Walch says.\u003c/p>\n\u003cp>But, adds his sister, \"We still love tofurkey.\" \u003c/p>\n\u003cfigure id=\"attachment_90561\" class=\"wp-caption aligncenter\" style=\"max-width: 667px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/herbivorous_ribs-0abb7fabbe902678342a448e9e04359624c5fa11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/herbivorous_ribs-0abb7fabbe902678342a448e9e04359624c5fa11.jpg\" alt=\"These Smokey House Ribs from The Herbivorous Butcher are made of wheat gluten and smoked over hickory chips. Photo: Jonathan A. Armstrong/Courtesy The Herbivorous Butcher \" width=\"667\" height=\"500\" class=\"size-full wp-image-90561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These Smokey House Ribs from The Herbivorous Butcher are made of wheat gluten and smoked over hickory chips. Photo: Jonathan A. Armstrong/Courtesy The Herbivorous Butcher\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Inhalable Chocolate? Ingestible Ideas From A Lab For The Senses",
"title": "Inhalable Chocolate? Ingestible Ideas From A Lab For The Senses",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_89840\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/1030thewhaf_custom-ee127bde12cbed7777319bb904fd6324132af23b-e1415584110631.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/1030thewhaf_custom-ee127bde12cbed7777319bb904fd6324132af23b-e1415584110631.jpg\" alt=\"Le Laboratoire Cambridge features a restaurant, the Cafe ArtScience. The restaurant's bar features a glass-globed drink vaporizer called Le Whaf. Photo: Andrea Shea/WBUR\" width=\"1000\" height=\"678\" class=\"size-full wp-image-89840\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Le Laboratoire Cambridge features a restaurant, the Cafe ArtScience. The restaurant's bar features a glass-globed drink vaporizer called Le Whaf. Photo: Andrea Shea/WBUR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Weekend Edition Sunday\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/wesun/2014/11/20141109_wesun_inhalable_chocolate_long-distance_smells_come_to_massachusetts.mp3\u003c/p>\n\u003cp>by Andrea Shea, \u003ca href=\"http://www.wbur.org\" target=\"_blank\">WBUR\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/11/09/362357358/inhalable-chocolate-ingestible-ideas-from-a-lab-for-the-senses\" target=\"_blank\">The Salt at NPR Food\u003c/a> (11/8/14)\u003c/p>\n\u003cp>David Edwards has been called a real-life Willy Wonka. The biomedical engineer has developed, among other things, inhalable chocolate, ice cream spheres in edible wrappers, and a device called the \"oPhone,\" which can transmit and receive odors.\u003c/p>\n\u003cp>Edwards is based at Harvard, but much of his work has been done in Paris, at a facility he calls Le Laboratoire. Now he's opened a similar \"culture lab\" closer to home: Le Laboratoire Cambridge in Cambridge, Mass.\u003c/p>\n\u003cp>\u003cstrong>Cultural Research And Development\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Many of the questions that we face today — questions of innovation, of change — are not really questions we can deal with in a classical science lab,\" Edwards says. \"And I think that's why culture labs are showing up increasingly around the world. By opening the creative process up to the public, it leads to a better understanding of how the world's changing, and why it's actually thrilling that it is.\"\u003c/p>\n\u003cp>Edwards has been inviting scientists, designers, composers, artists and chefs to collaborate on projects the public can experience as the work develops.\u003c/p>\n\u003cp>This open lab, a kind of cultural research and development effort, grew out of Edwards' earlier work: The biomedical engineer helped pioneer aerosol prescription drug delivery systems for patients with diseases like Parkinson's. After selling his company, Edwards applied the technology and the profits to chocolate delivery, calling it Le Whif.\u003c/p>\n\u003cp>\"We've done a lot around 'air food' and other kinds of nutritional experiences that are without calories, that are all-natural, that are portable. And there's no liquid and all kinds of benefits,\" he says.\u003c/p>\n\u003cp>Or, instead of nutrition, how about a buzz? After Le Whif came Le Whaf, a machine that turns liquid — quite often alcohol — into fluffy clouds of consumable gas.\u003c/p>\n\u003cp>\u003cstrong>An Incubator For Unconventional Innovation\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Boston Globe\u003c/em> technology columnist Scott Kirsner, who visited Edwards at the Laboratoire in Paris, says, \"People come in off the street and say, 'What exactly is this? Can I buy something here?' \"\u003c/p>\n\u003cp>Edwards takes great delight in explaining the concepts to visitors, Kirsner says. \"I think he kind of does have that enjoyment of — you can't really put your finger on what is he trying to do and what is the point of it, exactly.\"\u003c/p>\n\u003cp>What's the point? Well, Wikifoods, little spheres of ice cream, yogurt or cheese wrapped in edible packing, are meant to cut down on landfill waste. In the U.S., Edwards is collaborating with the dairy company Stonyfield Farms to get \"Frozen Yogurt Pearls\" onto the shelves at Whole Foods.\u003c/p>\n\u003cp>Kirsner thinks the Laboratoire fills a void in a landscape loaded with incubators trying to create the next Facebook or Twitter.\u003c/p>\n\u003cp>\"If he's creating a place where you can develop a new food product, or, you know, spawn some new nonprofit or some new cultural group, that's an interesting incubator to me,\" Kirsner says. \"Because it's not just saying, 'Let's just create new public companies that are gonna be worth billions.' It's saying, you know, 'Let's create healthier foods that maybe could be distributed without refrigeration in the developing world, and let's do cultural innovation.' And not a lot of people are saying that.\u003c/p>\n\u003cp>\u003cstrong>Where Our Senses Can Take Us\u003c/strong>\u003c/p>\n\u003cp>The lab in Cambridge is also collaborating with MIT's Dalai Lama Center and a cartilage expert to explore how sound and vibration affect our minds and bodies.\u003c/p>\n\u003cp>One piece is called \"Vocal Vibrations.\" Composer and MIT Media Lab professor Todd Machover says it invites Laboratoire visitors to sing and feel their voices vibrating through an egg-shaped \"oRb.\"\u003c/p>\n\u003cfigure id=\"attachment_89841\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/1030orbcu_custom-9c5045053bfcb0ed02e0c5e90832924938cc02c1-e1415584181349.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/1030orbcu_custom-9c5045053bfcb0ed02e0c5e90832924938cc02c1-e1415584181349.jpg\" alt=\"The "oRb" vibrates in your hands as you sing. It's one of the projects under development at Le Laboratoire, Cambridge. Photo: Andrea Shea/WBUR\" width=\"1000\" height=\"799\" class=\"size-full wp-image-89841\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The \"oRb\" vibrates in your hands as you sing. It's one of the projects under development at Le Laboratoire, Cambridge. Photo: Andrea Shea/WBUR\u003c/figcaption>\u003c/figure>\n\u003cp>\"The sense is, 'Oh my gosh, I'm holding my voice in my hands,' \" he says.\u003c/p>\n\u003cp>\"It's exciting to have a place like Le Laboratoire, where they're willing to think about where different senses can take us and what happens if you combine them,\" Machover says.\u003c/p>\n\u003cp>Which brings us to the oPhone, a little device that transmits and receives \"aroma messages.\" Chef Patrick Campbell collaborated with Edwards to concoct scents based on the dishes he's created for Le Laboratoire's restaurant. But the no-nonsense chef admits he was skeptical.\u003c/p>\n\u003cp>\"The idea of someone sending, essentially, my dish across the ocean instantaneously, and there's three people in a Parisian coffee shop smelling my cavatelli or whatever it is, is a very interesting concept,\" Campbell says.\u003c/p>\n\u003cp>Like a lot of the concepts in the Laboratoire, the oPhone is a work in progress. But Edwards hopes visitors will test it out — and even help his team of researchers come up with some more practical applications.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.wbur.org\" target=\"_blank\">WBUR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89840\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/1030thewhaf_custom-ee127bde12cbed7777319bb904fd6324132af23b-e1415584110631.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/1030thewhaf_custom-ee127bde12cbed7777319bb904fd6324132af23b-e1415584110631.jpg\" alt=\"Le Laboratoire Cambridge features a restaurant, the Cafe ArtScience. The restaurant's bar features a glass-globed drink vaporizer called Le Whaf. Photo: Andrea Shea/WBUR\" width=\"1000\" height=\"678\" class=\"size-full wp-image-89840\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Le Laboratoire Cambridge features a restaurant, the Cafe ArtScience. The restaurant's bar features a glass-globed drink vaporizer called Le Whaf. Photo: Andrea Shea/WBUR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Weekend Edition Sunday\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/wesun/2014/11/20141109_wesun_inhalable_chocolate_long-distance_smells_come_to_massachusetts.mp3\u003c/p>\n\u003cp>by Andrea Shea, \u003ca href=\"http://www.wbur.org\" target=\"_blank\">WBUR\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/11/09/362357358/inhalable-chocolate-ingestible-ideas-from-a-lab-for-the-senses\" target=\"_blank\">The Salt at NPR Food\u003c/a> (11/8/14)\u003c/p>\n\u003cp>David Edwards has been called a real-life Willy Wonka. The biomedical engineer has developed, among other things, inhalable chocolate, ice cream spheres in edible wrappers, and a device called the \"oPhone,\" which can transmit and receive odors.\u003c/p>\n\u003cp>Edwards is based at Harvard, but much of his work has been done in Paris, at a facility he calls Le Laboratoire. Now he's opened a similar \"culture lab\" closer to home: Le Laboratoire Cambridge in Cambridge, Mass.\u003c/p>\n\u003cp>\u003cstrong>Cultural Research And Development\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Many of the questions that we face today — questions of innovation, of change — are not really questions we can deal with in a classical science lab,\" Edwards says. \"And I think that's why culture labs are showing up increasingly around the world. By opening the creative process up to the public, it leads to a better understanding of how the world's changing, and why it's actually thrilling that it is.\"\u003c/p>\n\u003cp>Edwards has been inviting scientists, designers, composers, artists and chefs to collaborate on projects the public can experience as the work develops.\u003c/p>\n\u003cp>This open lab, a kind of cultural research and development effort, grew out of Edwards' earlier work: The biomedical engineer helped pioneer aerosol prescription drug delivery systems for patients with diseases like Parkinson's. After selling his company, Edwards applied the technology and the profits to chocolate delivery, calling it Le Whif.\u003c/p>\n\u003cp>\"We've done a lot around 'air food' and other kinds of nutritional experiences that are without calories, that are all-natural, that are portable. And there's no liquid and all kinds of benefits,\" he says.\u003c/p>\n\u003cp>Or, instead of nutrition, how about a buzz? After Le Whif came Le Whaf, a machine that turns liquid — quite often alcohol — into fluffy clouds of consumable gas.\u003c/p>\n\u003cp>\u003cstrong>An Incubator For Unconventional Innovation\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Boston Globe\u003c/em> technology columnist Scott Kirsner, who visited Edwards at the Laboratoire in Paris, says, \"People come in off the street and say, 'What exactly is this? Can I buy something here?' \"\u003c/p>\n\u003cp>Edwards takes great delight in explaining the concepts to visitors, Kirsner says. \"I think he kind of does have that enjoyment of — you can't really put your finger on what is he trying to do and what is the point of it, exactly.\"\u003c/p>\n\u003cp>What's the point? Well, Wikifoods, little spheres of ice cream, yogurt or cheese wrapped in edible packing, are meant to cut down on landfill waste. In the U.S., Edwards is collaborating with the dairy company Stonyfield Farms to get \"Frozen Yogurt Pearls\" onto the shelves at Whole Foods.\u003c/p>\n\u003cp>Kirsner thinks the Laboratoire fills a void in a landscape loaded with incubators trying to create the next Facebook or Twitter.\u003c/p>\n\u003cp>\"If he's creating a place where you can develop a new food product, or, you know, spawn some new nonprofit or some new cultural group, that's an interesting incubator to me,\" Kirsner says. \"Because it's not just saying, 'Let's just create new public companies that are gonna be worth billions.' It's saying, you know, 'Let's create healthier foods that maybe could be distributed without refrigeration in the developing world, and let's do cultural innovation.' And not a lot of people are saying that.\u003c/p>\n\u003cp>\u003cstrong>Where Our Senses Can Take Us\u003c/strong>\u003c/p>\n\u003cp>The lab in Cambridge is also collaborating with MIT's Dalai Lama Center and a cartilage expert to explore how sound and vibration affect our minds and bodies.\u003c/p>\n\u003cp>One piece is called \"Vocal Vibrations.\" Composer and MIT Media Lab professor Todd Machover says it invites Laboratoire visitors to sing and feel their voices vibrating through an egg-shaped \"oRb.\"\u003c/p>\n\u003cfigure id=\"attachment_89841\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/1030orbcu_custom-9c5045053bfcb0ed02e0c5e90832924938cc02c1-e1415584181349.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/1030orbcu_custom-9c5045053bfcb0ed02e0c5e90832924938cc02c1-e1415584181349.jpg\" alt=\"The "oRb" vibrates in your hands as you sing. It's one of the projects under development at Le Laboratoire, Cambridge. Photo: Andrea Shea/WBUR\" width=\"1000\" height=\"799\" class=\"size-full wp-image-89841\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The \"oRb\" vibrates in your hands as you sing. It's one of the projects under development at Le Laboratoire, Cambridge. Photo: Andrea Shea/WBUR\u003c/figcaption>\u003c/figure>\n\u003cp>\"The sense is, 'Oh my gosh, I'm holding my voice in my hands,' \" he says.\u003c/p>\n\u003cp>\"It's exciting to have a place like Le Laboratoire, where they're willing to think about where different senses can take us and what happens if you combine them,\" Machover says.\u003c/p>\n\u003cp>Which brings us to the oPhone, a little device that transmits and receives \"aroma messages.\" Chef Patrick Campbell collaborated with Edwards to concoct scents based on the dishes he's created for Le Laboratoire's restaurant. But the no-nonsense chef admits he was skeptical.\u003c/p>\n\u003cp>\"The idea of someone sending, essentially, my dish across the ocean instantaneously, and there's three people in a Parisian coffee shop smelling my cavatelli or whatever it is, is a very interesting concept,\" Campbell says.\u003c/p>\n\u003cp>Like a lot of the concepts in the Laboratoire, the oPhone is a work in progress. But Edwards hopes visitors will test it out — and even help his team of researchers come up with some more practical applications.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.wbur.org\" target=\"_blank\">WBUR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Ancient Art Of Cheese-Making Attracts Scientific Gawkers",
"title": "The Ancient Art Of Cheese-Making Attracts Scientific Gawkers",
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"content": "\u003cfigure id=\"attachment_89753\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cheese_wide-da128da18dcdcb5d36f1ef2ebb69e90dcc0557b4-e1415499356507.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cheese_wide-da128da18dcdcb5d36f1ef2ebb69e90dcc0557b4-e1415499356507.jpg\" alt=\"Many artisan cheese producers never pasteurize their milk – it's raw. The milk's natural microbial community is still in there. This microbial festival gives cheese variety and intrigues scientists. Photo: iStockphoto\" width=\"1000\" height=\"562\" class=\"size-full wp-image-89753\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Many artisan cheese producers never pasteurize their milk – it's raw. The milk's natural microbial community is still in there. This microbial festival gives cheese variety and intrigues scientists. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Weekend Edition Saturday\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/wesat/2014/11/20141108_wesat_the_ancient_art_of_cheese-making_attracts_scientific_gawkers.mp3\u003c/p>\n\u003cp>by Kerri Smith, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/15/348717428/the-ancient-art-of-cheese-making-attracts-scientific-gawkers\" target=\"_blank\">The Salt at NPR Food\u003c/a> (11/8/14)\u003c/p>\n\u003cp>From Swiss to cheddar, cheeses depend on the action of microbes for their flavor and aroma. But it's far from clear how these teams of microbes work together to ripen cheese.\u003c/p>\n\u003cp>To a cheese-maker, that's just the beauty of the art. To a scientist, it sounds like an experiment waiting to happen.\u003c/p>\n\u003cp>A handful of scientists who study cheese recently gathered to \u003ca href=\"http://www.nealsyarddairy.co.uk/scienceofartisancheese/conference.htm\">share their latest findings\u003c/a> at a farm in the English county of Somerset. They know cheese well here — after all, Somerset invented cheddar.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Somerset cheese-maker Jamie Montgomery hosted the conference. \"We've been making cheddar here for three generations,\" he says. \"My grandfather bought the estate in 1911.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.montgomerycheese.co.uk/\">Montgomery's cheese\u003c/a> is particularly microbe-rich. That sets it apart from most supermarket-bought cheese, which is made from milk that is pasteurized to kill any potentially harmful bacteria. Then a few microbes are added back in to ferment the cheese.\u003c/p>\n\u003cp>But Montgomery and many other artisan producers never pasteurize their milk – it's raw. The milk's natural microbial community is still in there. This microbial festival gives it variety and richness that commercial cheeses can't copy.\u003c/p>\n\u003cp>\"That's our defense, that's where the artisan cheese-maker is always going to have an edge,\" Montgomery says.\u003c/p>\n\u003cp>It's this complex community of microbes that intrigues the scientists and cheese-makers gathered in Somerset. For \u003ca href=\"https://sites.google.com/site/theduttonlab/\">Rachel Dutton\u003c/a>, whose lab at Harvard University studies everything from tangy stilton to creamy brie, cheese is a very cooperative subject, she says.\u003c/p>\n\u003cp>\"I wanted to find a microbial community to study that I would be able to grow the organisms in the lab, deconstruct and reconstruct these communities,\" she says.\u003c/p>\n\u003cp>Dutton's team just finished a study of more than 130 different cheese samples from around the world. Different types of cheeses have different microbial tenants – less to do with geography, and more to do with cheese-making method, like whether you wash the rind of the cheese with brine, or age it, or keep it in a moist room.\u003c/p>\n\u003cp>Whatever type you favor, Dutton says that cheese could be \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/12/chowing-down-on-meat-dairy-alters-gut-bacteria-a-lot-and-quickly/\">affecting the microbes\u003c/a> in your own body. Our guts are teeming with bacteria that help us digest food, and many of the bacteria found in fermented foods make it through the digestive tract unscathed.\u003c/p>\n\u003cp>But whether they interact much isn't clear, she says. \"What they're doing, if anything, I think is still a wide-open question.\"\u003c/p>\n\u003cp>Cheese lovers would like to think that – like other microbe-rich foods – cheese could be good for us.\u003c/p>\n\u003cp>\"There's a very good chance that consumption of them will influence the gut microbiome, and could in turn have some positive benefits,\" says microbiologist and cheesemaker \u003ca href=\"http://animalscience.uconn.edu/faculty/DennisDAmico.php\">Dennis D'Amico\u003c/a>, who traveled to the meeting from his base at the University of Connecticut.\u003c/p>\n\u003cp>Those gains could include boosting metabolism, or stopping \"bad\" bugs from taking hold. But there's no evidence for this yet, because the microbes in our guts and in our foods are so complex that it's hard to work out how they affect each other.\u003c/p>\n\u003cp>Farm owner Jamie Montgomery is delighted that his cheese will be keeping scientists busy for a while yet. \"They're all saying that in cheese, they're probably only scratching the surface. And I love that.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89753\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cheese_wide-da128da18dcdcb5d36f1ef2ebb69e90dcc0557b4-e1415499356507.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cheese_wide-da128da18dcdcb5d36f1ef2ebb69e90dcc0557b4-e1415499356507.jpg\" alt=\"Many artisan cheese producers never pasteurize their milk – it's raw. The milk's natural microbial community is still in there. This microbial festival gives cheese variety and intrigues scientists. Photo: iStockphoto\" width=\"1000\" height=\"562\" class=\"size-full wp-image-89753\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Many artisan cheese producers never pasteurize their milk – it's raw. The milk's natural microbial community is still in there. This microbial festival gives cheese variety and intrigues scientists. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Weekend Edition Saturday\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/wesat/2014/11/20141108_wesat_the_ancient_art_of_cheese-making_attracts_scientific_gawkers.mp3\u003c/p>\n\u003cp>by Kerri Smith, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/15/348717428/the-ancient-art-of-cheese-making-attracts-scientific-gawkers\" target=\"_blank\">The Salt at NPR Food\u003c/a> (11/8/14)\u003c/p>\n\u003cp>From Swiss to cheddar, cheeses depend on the action of microbes for their flavor and aroma. But it's far from clear how these teams of microbes work together to ripen cheese.\u003c/p>\n\u003cp>To a cheese-maker, that's just the beauty of the art. To a scientist, it sounds like an experiment waiting to happen.\u003c/p>\n\u003cp>A handful of scientists who study cheese recently gathered to \u003ca href=\"http://www.nealsyarddairy.co.uk/scienceofartisancheese/conference.htm\">share their latest findings\u003c/a> at a farm in the English county of Somerset. They know cheese well here — after all, Somerset invented cheddar.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Somerset cheese-maker Jamie Montgomery hosted the conference. \"We've been making cheddar here for three generations,\" he says. \"My grandfather bought the estate in 1911.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.montgomerycheese.co.uk/\">Montgomery's cheese\u003c/a> is particularly microbe-rich. That sets it apart from most supermarket-bought cheese, which is made from milk that is pasteurized to kill any potentially harmful bacteria. Then a few microbes are added back in to ferment the cheese.\u003c/p>\n\u003cp>But Montgomery and many other artisan producers never pasteurize their milk – it's raw. The milk's natural microbial community is still in there. This microbial festival gives it variety and richness that commercial cheeses can't copy.\u003c/p>\n\u003cp>\"That's our defense, that's where the artisan cheese-maker is always going to have an edge,\" Montgomery says.\u003c/p>\n\u003cp>It's this complex community of microbes that intrigues the scientists and cheese-makers gathered in Somerset. For \u003ca href=\"https://sites.google.com/site/theduttonlab/\">Rachel Dutton\u003c/a>, whose lab at Harvard University studies everything from tangy stilton to creamy brie, cheese is a very cooperative subject, she says.\u003c/p>\n\u003cp>\"I wanted to find a microbial community to study that I would be able to grow the organisms in the lab, deconstruct and reconstruct these communities,\" she says.\u003c/p>\n\u003cp>Dutton's team just finished a study of more than 130 different cheese samples from around the world. Different types of cheeses have different microbial tenants – less to do with geography, and more to do with cheese-making method, like whether you wash the rind of the cheese with brine, or age it, or keep it in a moist room.\u003c/p>\n\u003cp>Whatever type you favor, Dutton says that cheese could be \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/12/chowing-down-on-meat-dairy-alters-gut-bacteria-a-lot-and-quickly/\">affecting the microbes\u003c/a> in your own body. Our guts are teeming with bacteria that help us digest food, and many of the bacteria found in fermented foods make it through the digestive tract unscathed.\u003c/p>\n\u003cp>But whether they interact much isn't clear, she says. \"What they're doing, if anything, I think is still a wide-open question.\"\u003c/p>\n\u003cp>Cheese lovers would like to think that – like other microbe-rich foods – cheese could be good for us.\u003c/p>\n\u003cp>\"There's a very good chance that consumption of them will influence the gut microbiome, and could in turn have some positive benefits,\" says microbiologist and cheesemaker \u003ca href=\"http://animalscience.uconn.edu/faculty/DennisDAmico.php\">Dennis D'Amico\u003c/a>, who traveled to the meeting from his base at the University of Connecticut.\u003c/p>\n\u003cp>Those gains could include boosting metabolism, or stopping \"bad\" bugs from taking hold. But there's no evidence for this yet, because the microbes in our guts and in our foods are so complex that it's hard to work out how they affect each other.\u003c/p>\n\u003cp>Farm owner Jamie Montgomery is delighted that his cheese will be keeping scientists busy for a while yet. \"They're all saying that in cheese, they're probably only scratching the surface. And I love that.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "'Test Kitchen': How To Buy The Safest Meat And Make The Juiciest Steaks",
"title": "'Test Kitchen': How To Buy The Safest Meat And Make The Juiciest Steaks",
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"content": "\u003cfigure id=\"attachment_89252\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sfs_pansearedsteakbw_0011_1-photog-carltremblay_wide-693100e37cc28c969606fe4fceb90299bdff75f0-e1414101459604.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sfs_pansearedsteakbw_0011_1-photog-carltremblay_wide-693100e37cc28c969606fe4fceb90299bdff75f0-e1414101459604.jpg\" alt=\"America's Test Kitchen recommends cooking meat, like this pan-seared steak, at a moderate temperature to seal in the juices. Photo: Carl Tremblay/Courtesy of America's Test Kitchen\" width=\"1000\" height=\"563\" class=\"size-full wp-image-89252\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">America's Test Kitchen recommends cooking meat, like this pan-seared steak, at a moderate temperature to seal in the juices. Photo: Carl Tremblay/Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>Listen to Fresh Air (10/23/14)\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/fa/2014/10/20141023_fa_01.mp3\u003c/p>\n\u003cp>When shopping for meat, sometimes the options can be dizzying — what's the difference between an organic, free-range or air-chilled chicken? \u003cem>The Cook's Illustrated Meat Book \u003c/em>offers insights.\u003c/p>\n\u003cp>It's about how to shop for, store, season and cook meat and poultry — and how to prevent contaminating your kitchen with bacteria from the raw meat.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/meatbook.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/meatbook.jpg\" alt=\"Cook's Illustrated Meat Book\" width=\"300\" class=\"alignleft size-full wp-image-89259\">\u003c/a>\" 'Free range' can be a bit of a misnomer,\" Bridget Lancaster, executive food editor of the Test Kitchen, tells \u003cem>Fresh Air\u003c/em>'s Terry Gross. \"When you see 'free range' or even 'pasture raised,' that doesn't necessarily mean that the hens and chickens are out roaming free and having a party outside. ... Unless you visit the chicken farm, you almost don't know how the chickens are being raised.\"\u003c/p>\n\u003cp>So she and Jack Bishop, editorial director of America's Test Kitchen, who edited the cookbook, suggest consumers look for the organic label.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The two editors also talk about whether you can defrost meat in a hurry, how to make the juiciest steak and why you shouldn't pack your burgers too tight.\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On buying \"natural\" vs. \"organic\" meat \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Jack Bishop:\u003c/strong> The thing you really want to look for is the USDA organic seal. A lot of other terms may be on the label, including the term \"natural,\" but those aren't regulated by the government. So you really want to look for that organic seal, which indicates that you're getting a product [with] no hormones, no antibiotics, no pesticides in the feed. The farming practices are better.\u003c/p>\n\u003cp>\"Natural\" just means no additives. And if you're buying a piece of meat and they haven't added anything to the piece of meat, it doesn't really say anything about the way the animal was raised, which is I think what most people are concerned about. In most cases that doesn't really mean very much when you're shopping for chicken or beef or pork.\u003c/p>\n\u003cp>\u003cstrong>On purchasing \"water-chilled\" vs. \"air-chilled\" \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Bishop:\u003c/strong> I think that whether [the meat] is water-chilled or air-chilled is a much bigger difference [than free-range vs. pasture-raised]. After the chicken has been plucked, in the processing they need to chill the bird and they can either do it by putting it in very cold water, or putting it in a very cold refrigerated area.\u003c/p>\n\u003cfigure id=\"attachment_89254\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sfs_extra-crunchy_fried_chicken-photog-carltremblay-2f238e2521ba6ae485888cceec0305752a728641-e1414113863752.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sfs_extra-crunchy_fried_chicken-photog-carltremblay-2f238e2521ba6ae485888cceec0305752a728641-e1414113863752.jpg\" alt=\"Air-chilled chicken retains flavor and costs less than a water-chilled bird, says Jack Bishop, editorial director of America's Test Kitchen. Photo: Courtesy of America's Test Kitchen\" width=\"300\" class=\"size-full wp-image-89254\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Air-chilled chicken retains flavor and costs less than a water-chilled bird, says Jack Bishop, editorial director of America's Test Kitchen. Photo: Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>If they do it in the water, the bird picks up a lot of water weight — 5 to 10 percent additional water weight. And so in addition to paying for a lot of water, which doesn't seem like a very good deal, that water washes out the flavor and [the meat] is very bland.\u003c/p>\n\u003cp>So one of the things that we recommend in the Test Kitchen is that you look for an \"air-chilled\" bird. ... If you read the label carefully, you can see those words on there.\u003c/p>\n\u003cp>\u003cstrong>On the myth that searing seals in the juices \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Bridget Lancaster:\u003c/strong> I think people think it's true because when you're searing meat, you're kind of tightening the exterior so ... [they think] that it's trapping that juice inside. But actually the opposite is happening.\u003c/p>\n\u003cp>Any time you introduce meat or poultry to really high heat, whether it's a very hot oven or right on the stovetop, that contraction of the meat fibers [is] squeezing out liquid. So the higher the heat, the faster this happens. ... If you sear something over high heat, you'll have a much drier piece of meat or poultry than if you cook it at a more moderate temperature.\u003c/p>\n\u003cp>\u003cstrong>On defrosting meat in a hurry \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Bishop:\u003c/strong> This only applies to small pieces of meat, so a chicken breast or an individual steak — it does not apply to a roast or a whole bird. But if you want to put it (still in its zipper-lock bag) in hot tap water, put it in a bowl and fill it with hot tap water. We found that actually works — it only takes 30 minutes, so there's not enough time for the bacteria to start growing as opposed to if you just throw it out on the counter and it has been eight hours sitting on the counter defrosting.\u003c/p>\n\u003cp>In about 30 minutes, if you're talking about a 6- or 8- or even 10-ounce piece of meat, it's going to be thawed enough that you can go ahead and cook it. ... It's [a] much better way than if you do it in the microwave.\u003c/p>\n\u003cp>\u003cstrong>On letting meat rest after cooking\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lancaster:\u003c/strong> For steaks, you usually want to rest them for the bare minimum 10 minutes, 20 minutes even, if you have the time. You want to tent the steaks with a piece of foil to keep them nice and warm but the resting is actually the final step of cooking. When you take meat out of an oven or off the stovetop, it still is cooking. It has a lot of residual heat still in the meat, so by letting it rest, you're allowing those meat fibers to relax. Any of the meat juices that have been pushed toward the exterior of the meat are now absorbed into the steaks in this case, and again, you'll have a much easier time slicing it with those juices staying in the meat instead of flooding your carving board.\u003c/p>\n\u003cp>\u003cstrong>On why you shouldn't pack your burgers too tight \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lancaster:\u003c/strong> Every time you touch, grind, move, look at ground meat, it starts to release a protein that's really, really sticky called myosin. ... Basically, when you grind beef, you're damaging the meat fibers — so the more you damage it or touch it or pack it, the more of that sticky protein is going to be formed. And the sticky protein sometimes might not be a bad thing — for instance, [for] something like meatloaf, where you want a bit more cohesion. But for a burger, where you're going to bite into it, you want it to almost just hang together. ...\u003c/p>\n\u003cp>We kind of bundle the meat into mounds and then very gently pack the meat into patties. By \"pack,\" I really mean it's ... hands-off — it's like you're cradling a newborn baby, almost. You have to be very, very gentle with it. The best part of that is the surface of the burger itself is not completely smooth — it's got all these crags and crevices in it. So when you go to cook it, you're going to have a really nice crust that forms on the sides of the beef.\u003c/p>\n\u003cp>\u003cstrong>On buttermilk mashed potatoes \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Bishop:\u003c/strong> You actually don't boil the potatoes and then drain them and then add the dairy. You cook the potatoes right in the buttermilk. You're doing this in a covered pot; you're kind of braising the potatoes in the flavoring agent. You add a little baking soda to them to help break them down — and then when you've got the potato cubes nicely cooked, you mash them right in the pot. At this point you add some butter to them, but there's no last-minute draining the potatoes in a colander in the sink. ... It's a one-pot operation. It's really simple.\u003c/p>\n\u003chr>\n\u003ch3>\u003c/h3>\n\u003ch3>Tips For The Best Old-Fashioned Burgers\u003c/h3>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/carl-tremblay-pubburger_custom-bb09fbaad11f516932edec17a4628a23ac8e72c3-e1414113988669.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/carl-tremblay-pubburger_custom-bb09fbaad11f516932edec17a4628a23ac8e72c3-e1414113988669.jpg\" alt=\"To make the best (and safest) burger, America's Test Kitchen recommends grinding the meat at home and packing it loosely.\" width=\"300\" class=\"alignleft size-full wp-image-89253\">\u003c/a>*Start with grinding larger cuts of beef instead of buying pre-ground beef. Pre-ground beef is usually ground too fine, and overgrinding creates a tougher patty (the sticky protein myosin is released each time the beef is damaged).\u003c/p>\n\u003cp>*Grinding beef at home is safer. Pre-ground beef can contain the DNA from hundreds of different animals, which raises the risk of contamination.\u003c/p>\n\u003cp>*A combination of beef short ribs and sirloin steak tips are ground for flavor (steak tips) and richness (short ribs).\u003c/p>\n\u003cp>*Par-freeze 1-inch chunks of beef for 15-25 minutes, then grind in batches in a food processor — no meat grinder necessary.\u003c/p>\n\u003cp>*Pack the patties loosely. This creates a more tender burger and allows the fat in the meat to bubble to the surface and drip back down into the meat. The result is a juicier burger with a hearty crust.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>The Cook's Illustrated Meat Book.\u003cem> Excerpted by permission of America's Test Kitchen.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>How To Make Oven-Fried Bacon\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>*\u003c/strong>Use a rimmed baking sheet to hold and cook several strips of bacon at a time (instead of three to four in a skillet).\u003c/p>\n\u003cp>*Cook in 400-degree oven until medium well done (9 to 10 minutes) or crisp (11 to 12 minutes.)\u003c/p>\n\u003cp>*Bacon does not need to be turned or flipped during cooking.\u003c/p>\n\u003cp>*Bacon is more evenly cooked, and stays flat in the pan — unlike skillet-cooked bacon, which curls and spatters.\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>The Cook's Illustrated Meat Book.\u003cem> Excerpted by permission of America's Test Kitchen.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Buttermilk Mashed Potatoes\u003c/h3>\n\u003cfigure id=\"attachment_89255\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sfs_buttermilk_mashed_potatoes-4_custom-0c7a37d975cf11cad82fe0dd534d2ba55d55e6f6-e1414114131112.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sfs_buttermilk_mashed_potatoes-4_custom-0c7a37d975cf11cad82fe0dd534d2ba55d55e6f6-e1414114131112.jpg\" alt=\"Buttermilk mashed potatoes. Photo: Courtesy of America's Test Kitchen\" width=\"300\" class=\"size-full wp-image-89255\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Buttermilk mashed potatoes. Photo: Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>Ideally, buttermilk mashed potatoes should be simultaneously tart and rich, like a baked potato drenched in butter and dolloped with sour cream. But when I simply stirred buttermilk instead of the usual cream into boiled and mashed Yukon gold potatoes (their naturally creamy texture lends itself to a mash), the buttermilk flavor never showed up. The obvious fix — more buttermilk — turned the mash into soup. For other recipes, the test kitchen has had success cooking potatoes in cream rather than boiling them in water. The potatoes drink up the cream, and you can imagine how fabulous that tastes. I tried the same method with buttermilk.\u003c/p>\n\u003cp>Following our recipe ratios, I peeled and cubed 2 pounds of potatoes and cooked them with butter, salt, and 1 1/2 cups of buttermilk. But when I uncovered the pot 25 minutes later, I discovered things had gone drastically wrong. The buttermilk had separated, the potato cubes hadn't softened, and the mash was so sour, tasters wondered if I'd checked the date on the buttermilk carton. Happily, the separated buttermilk turned out to be a nonissue — once I mashed the potatoes, the problem disappeared. Buttermilk is acidic, and I knew acid slows cooking. I figured that's why the potatoes weren't cooking all the way through.\u003c/p>\n\u003cp>To balance the buttermilk, I added a pinch of baking soda — an old test kitchen trick; now, the potatoes cooked through expediently. At the same time, I gradually cut the buttermilk back, landing at 1 cup thinned with 6 tablespoons of water. This kept the sourness in check, but now that the buttermilk was simmering for a half-hour, its flavor dulled. The next time I made the mash, I held back 1/4 cup of the buttermilk and folded it in at the end.\u003c/p>\n\u003cp>(Serves 4)\u003c/p>\n\u003cp>Don't be alarmed if the buttermilk looks separated. Once you mash in the potatoes, the puree comes together.\u003c/p>\n\u003cp>2 pounds Yukon gold potatoes, peeled, quartered and cut into 1/2-inch pieces\u003c/p>\n\u003cp>6 tablespoons unsalted butter, cut into pieces\u003c/p>\n\u003cp>1 cup buttermilk\u003c/p>\n\u003cp>6 tablespoons water\u003c/p>\n\u003cp>1/8 teaspoon baking soda\u003c/p>\n\u003cp>Salt and pepper\u003c/p>\n\u003cp>1. Add potatoes, 2 tablespoons butter, 3/4 cup buttermilk, water, baking soda, and 1/2 teaspoon salt to a Dutch oven and stir to combine. Bring to boil, cover, and reduce heat to low. Simmer, stirring occasionally, until potatoes are nearly tender, 20 to 25 minutes. Remove lid and cook over medium heat until liquid has nearly evaporated, about 3 minutes.\u003c/p>\n\u003cp>2. Off heat, add remaining butter to pot and mash with potato masher until smooth. Using rubber spatula, fold in remaining buttermilk until absorbed and potatoes are creamy. Season with salt and pepper. Serve.\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>The Cook's Illustrated Meat Book.\u003cem> Excerpted by permission of America's Test Kitchen.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89252\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sfs_pansearedsteakbw_0011_1-photog-carltremblay_wide-693100e37cc28c969606fe4fceb90299bdff75f0-e1414101459604.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sfs_pansearedsteakbw_0011_1-photog-carltremblay_wide-693100e37cc28c969606fe4fceb90299bdff75f0-e1414101459604.jpg\" alt=\"America's Test Kitchen recommends cooking meat, like this pan-seared steak, at a moderate temperature to seal in the juices. Photo: Carl Tremblay/Courtesy of America's Test Kitchen\" width=\"1000\" height=\"563\" class=\"size-full wp-image-89252\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">America's Test Kitchen recommends cooking meat, like this pan-seared steak, at a moderate temperature to seal in the juices. Photo: Carl Tremblay/Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>Listen to Fresh Air (10/23/14)\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/fa/2014/10/20141023_fa_01.mp3\u003c/p>\n\u003cp>When shopping for meat, sometimes the options can be dizzying — what's the difference between an organic, free-range or air-chilled chicken? \u003cem>The Cook's Illustrated Meat Book \u003c/em>offers insights.\u003c/p>\n\u003cp>It's about how to shop for, store, season and cook meat and poultry — and how to prevent contaminating your kitchen with bacteria from the raw meat.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/meatbook.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/meatbook.jpg\" alt=\"Cook's Illustrated Meat Book\" width=\"300\" class=\"alignleft size-full wp-image-89259\">\u003c/a>\" 'Free range' can be a bit of a misnomer,\" Bridget Lancaster, executive food editor of the Test Kitchen, tells \u003cem>Fresh Air\u003c/em>'s Terry Gross. \"When you see 'free range' or even 'pasture raised,' that doesn't necessarily mean that the hens and chickens are out roaming free and having a party outside. ... Unless you visit the chicken farm, you almost don't know how the chickens are being raised.\"\u003c/p>\n\u003cp>So she and Jack Bishop, editorial director of America's Test Kitchen, who edited the cookbook, suggest consumers look for the organic label.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The two editors also talk about whether you can defrost meat in a hurry, how to make the juiciest steak and why you shouldn't pack your burgers too tight.\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On buying \"natural\" vs. \"organic\" meat \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Jack Bishop:\u003c/strong> The thing you really want to look for is the USDA organic seal. A lot of other terms may be on the label, including the term \"natural,\" but those aren't regulated by the government. So you really want to look for that organic seal, which indicates that you're getting a product [with] no hormones, no antibiotics, no pesticides in the feed. The farming practices are better.\u003c/p>\n\u003cp>\"Natural\" just means no additives. And if you're buying a piece of meat and they haven't added anything to the piece of meat, it doesn't really say anything about the way the animal was raised, which is I think what most people are concerned about. In most cases that doesn't really mean very much when you're shopping for chicken or beef or pork.\u003c/p>\n\u003cp>\u003cstrong>On purchasing \"water-chilled\" vs. \"air-chilled\" \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Bishop:\u003c/strong> I think that whether [the meat] is water-chilled or air-chilled is a much bigger difference [than free-range vs. pasture-raised]. After the chicken has been plucked, in the processing they need to chill the bird and they can either do it by putting it in very cold water, or putting it in a very cold refrigerated area.\u003c/p>\n\u003cfigure id=\"attachment_89254\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sfs_extra-crunchy_fried_chicken-photog-carltremblay-2f238e2521ba6ae485888cceec0305752a728641-e1414113863752.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sfs_extra-crunchy_fried_chicken-photog-carltremblay-2f238e2521ba6ae485888cceec0305752a728641-e1414113863752.jpg\" alt=\"Air-chilled chicken retains flavor and costs less than a water-chilled bird, says Jack Bishop, editorial director of America's Test Kitchen. Photo: Courtesy of America's Test Kitchen\" width=\"300\" class=\"size-full wp-image-89254\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Air-chilled chicken retains flavor and costs less than a water-chilled bird, says Jack Bishop, editorial director of America's Test Kitchen. Photo: Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>If they do it in the water, the bird picks up a lot of water weight — 5 to 10 percent additional water weight. And so in addition to paying for a lot of water, which doesn't seem like a very good deal, that water washes out the flavor and [the meat] is very bland.\u003c/p>\n\u003cp>So one of the things that we recommend in the Test Kitchen is that you look for an \"air-chilled\" bird. ... If you read the label carefully, you can see those words on there.\u003c/p>\n\u003cp>\u003cstrong>On the myth that searing seals in the juices \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Bridget Lancaster:\u003c/strong> I think people think it's true because when you're searing meat, you're kind of tightening the exterior so ... [they think] that it's trapping that juice inside. But actually the opposite is happening.\u003c/p>\n\u003cp>Any time you introduce meat or poultry to really high heat, whether it's a very hot oven or right on the stovetop, that contraction of the meat fibers [is] squeezing out liquid. So the higher the heat, the faster this happens. ... If you sear something over high heat, you'll have a much drier piece of meat or poultry than if you cook it at a more moderate temperature.\u003c/p>\n\u003cp>\u003cstrong>On defrosting meat in a hurry \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Bishop:\u003c/strong> This only applies to small pieces of meat, so a chicken breast or an individual steak — it does not apply to a roast or a whole bird. But if you want to put it (still in its zipper-lock bag) in hot tap water, put it in a bowl and fill it with hot tap water. We found that actually works — it only takes 30 minutes, so there's not enough time for the bacteria to start growing as opposed to if you just throw it out on the counter and it has been eight hours sitting on the counter defrosting.\u003c/p>\n\u003cp>In about 30 minutes, if you're talking about a 6- or 8- or even 10-ounce piece of meat, it's going to be thawed enough that you can go ahead and cook it. ... It's [a] much better way than if you do it in the microwave.\u003c/p>\n\u003cp>\u003cstrong>On letting meat rest after cooking\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lancaster:\u003c/strong> For steaks, you usually want to rest them for the bare minimum 10 minutes, 20 minutes even, if you have the time. You want to tent the steaks with a piece of foil to keep them nice and warm but the resting is actually the final step of cooking. When you take meat out of an oven or off the stovetop, it still is cooking. It has a lot of residual heat still in the meat, so by letting it rest, you're allowing those meat fibers to relax. Any of the meat juices that have been pushed toward the exterior of the meat are now absorbed into the steaks in this case, and again, you'll have a much easier time slicing it with those juices staying in the meat instead of flooding your carving board.\u003c/p>\n\u003cp>\u003cstrong>On why you shouldn't pack your burgers too tight \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lancaster:\u003c/strong> Every time you touch, grind, move, look at ground meat, it starts to release a protein that's really, really sticky called myosin. ... Basically, when you grind beef, you're damaging the meat fibers — so the more you damage it or touch it or pack it, the more of that sticky protein is going to be formed. And the sticky protein sometimes might not be a bad thing — for instance, [for] something like meatloaf, where you want a bit more cohesion. But for a burger, where you're going to bite into it, you want it to almost just hang together. ...\u003c/p>\n\u003cp>We kind of bundle the meat into mounds and then very gently pack the meat into patties. By \"pack,\" I really mean it's ... hands-off — it's like you're cradling a newborn baby, almost. You have to be very, very gentle with it. The best part of that is the surface of the burger itself is not completely smooth — it's got all these crags and crevices in it. So when you go to cook it, you're going to have a really nice crust that forms on the sides of the beef.\u003c/p>\n\u003cp>\u003cstrong>On buttermilk mashed potatoes \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Bishop:\u003c/strong> You actually don't boil the potatoes and then drain them and then add the dairy. You cook the potatoes right in the buttermilk. You're doing this in a covered pot; you're kind of braising the potatoes in the flavoring agent. You add a little baking soda to them to help break them down — and then when you've got the potato cubes nicely cooked, you mash them right in the pot. At this point you add some butter to them, but there's no last-minute draining the potatoes in a colander in the sink. ... It's a one-pot operation. It's really simple.\u003c/p>\n\u003chr>\n\u003ch3>\u003c/h3>\n\u003ch3>Tips For The Best Old-Fashioned Burgers\u003c/h3>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/carl-tremblay-pubburger_custom-bb09fbaad11f516932edec17a4628a23ac8e72c3-e1414113988669.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/carl-tremblay-pubburger_custom-bb09fbaad11f516932edec17a4628a23ac8e72c3-e1414113988669.jpg\" alt=\"To make the best (and safest) burger, America's Test Kitchen recommends grinding the meat at home and packing it loosely.\" width=\"300\" class=\"alignleft size-full wp-image-89253\">\u003c/a>*Start with grinding larger cuts of beef instead of buying pre-ground beef. Pre-ground beef is usually ground too fine, and overgrinding creates a tougher patty (the sticky protein myosin is released each time the beef is damaged).\u003c/p>\n\u003cp>*Grinding beef at home is safer. Pre-ground beef can contain the DNA from hundreds of different animals, which raises the risk of contamination.\u003c/p>\n\u003cp>*A combination of beef short ribs and sirloin steak tips are ground for flavor (steak tips) and richness (short ribs).\u003c/p>\n\u003cp>*Par-freeze 1-inch chunks of beef for 15-25 minutes, then grind in batches in a food processor — no meat grinder necessary.\u003c/p>\n\u003cp>*Pack the patties loosely. This creates a more tender burger and allows the fat in the meat to bubble to the surface and drip back down into the meat. The result is a juicier burger with a hearty crust.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>The Cook's Illustrated Meat Book.\u003cem> Excerpted by permission of America's Test Kitchen.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>How To Make Oven-Fried Bacon\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>*\u003c/strong>Use a rimmed baking sheet to hold and cook several strips of bacon at a time (instead of three to four in a skillet).\u003c/p>\n\u003cp>*Cook in 400-degree oven until medium well done (9 to 10 minutes) or crisp (11 to 12 minutes.)\u003c/p>\n\u003cp>*Bacon does not need to be turned or flipped during cooking.\u003c/p>\n\u003cp>*Bacon is more evenly cooked, and stays flat in the pan — unlike skillet-cooked bacon, which curls and spatters.\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>The Cook's Illustrated Meat Book.\u003cem> Excerpted by permission of America's Test Kitchen.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Buttermilk Mashed Potatoes\u003c/h3>\n\u003cfigure id=\"attachment_89255\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sfs_buttermilk_mashed_potatoes-4_custom-0c7a37d975cf11cad82fe0dd534d2ba55d55e6f6-e1414114131112.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sfs_buttermilk_mashed_potatoes-4_custom-0c7a37d975cf11cad82fe0dd534d2ba55d55e6f6-e1414114131112.jpg\" alt=\"Buttermilk mashed potatoes. Photo: Courtesy of America's Test Kitchen\" width=\"300\" class=\"size-full wp-image-89255\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Buttermilk mashed potatoes. Photo: Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>Ideally, buttermilk mashed potatoes should be simultaneously tart and rich, like a baked potato drenched in butter and dolloped with sour cream. But when I simply stirred buttermilk instead of the usual cream into boiled and mashed Yukon gold potatoes (their naturally creamy texture lends itself to a mash), the buttermilk flavor never showed up. The obvious fix — more buttermilk — turned the mash into soup. For other recipes, the test kitchen has had success cooking potatoes in cream rather than boiling them in water. The potatoes drink up the cream, and you can imagine how fabulous that tastes. I tried the same method with buttermilk.\u003c/p>\n\u003cp>Following our recipe ratios, I peeled and cubed 2 pounds of potatoes and cooked them with butter, salt, and 1 1/2 cups of buttermilk. But when I uncovered the pot 25 minutes later, I discovered things had gone drastically wrong. The buttermilk had separated, the potato cubes hadn't softened, and the mash was so sour, tasters wondered if I'd checked the date on the buttermilk carton. Happily, the separated buttermilk turned out to be a nonissue — once I mashed the potatoes, the problem disappeared. Buttermilk is acidic, and I knew acid slows cooking. I figured that's why the potatoes weren't cooking all the way through.\u003c/p>\n\u003cp>To balance the buttermilk, I added a pinch of baking soda — an old test kitchen trick; now, the potatoes cooked through expediently. At the same time, I gradually cut the buttermilk back, landing at 1 cup thinned with 6 tablespoons of water. This kept the sourness in check, but now that the buttermilk was simmering for a half-hour, its flavor dulled. The next time I made the mash, I held back 1/4 cup of the buttermilk and folded it in at the end.\u003c/p>\n\u003cp>(Serves 4)\u003c/p>\n\u003cp>Don't be alarmed if the buttermilk looks separated. Once you mash in the potatoes, the puree comes together.\u003c/p>\n\u003cp>2 pounds Yukon gold potatoes, peeled, quartered and cut into 1/2-inch pieces\u003c/p>\n\u003cp>6 tablespoons unsalted butter, cut into pieces\u003c/p>\n\u003cp>1 cup buttermilk\u003c/p>\n\u003cp>6 tablespoons water\u003c/p>\n\u003cp>1/8 teaspoon baking soda\u003c/p>\n\u003cp>Salt and pepper\u003c/p>\n\u003cp>1. Add potatoes, 2 tablespoons butter, 3/4 cup buttermilk, water, baking soda, and 1/2 teaspoon salt to a Dutch oven and stir to combine. Bring to boil, cover, and reduce heat to low. Simmer, stirring occasionally, until potatoes are nearly tender, 20 to 25 minutes. Remove lid and cook over medium heat until liquid has nearly evaporated, about 3 minutes.\u003c/p>\n\u003cp>2. Off heat, add remaining butter to pot and mash with potato masher until smooth. Using rubber spatula, fold in remaining buttermilk until absorbed and potatoes are creamy. Season with salt and pepper. Serve.\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>The Cook's Illustrated Meat Book.\u003cem> Excerpted by permission of America's Test Kitchen.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Banned Drugs Still Turning Up In Weight-Loss Supplements",
"title": "Banned Drugs Still Turning Up In Weight-Loss Supplements",
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"content": "\u003cfigure id=\"attachment_89179\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bee-pollen-c47eebae2521d6d2f773a2ac336eb87a463638b6-e1414000602780.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bee-pollen-c47eebae2521d6d2f773a2ac336eb87a463638b6-e1414000602780.jpg\" alt='Even versions of Zi Xiu Tang Bee Pollen labeled \"genuine\" and \"anti-counterfeit\" have been found to contain the drug sibutramine, which was supposed to come off the U.S. market in 2010 for safety reasons. Photo: Food and Drug Administration' width=\"1000\" height=\"750\" class=\"size-full wp-image-89179\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Even versions of Zi Xiu Tang Bee Pollen labeled \"genuine\" and \"anti-counterfeit\" have been found to contain the drug sibutramine, which was supposed to come off the U.S. market in 2010 for safety reasons. Photo: Food and Drug Administration\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on Morning Edition:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/10/20141022_me_banned_drugs_still_turning_up_in_weight_loss_supplements.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/health/2014/10/22/357831203/banned-drugs-still-turning-up-in-weight-loss-supplements\" target=\"_blank\">Shots at NPR Health\u003c/a> (10/22/14)\u003c/p>\n\u003cp>Americans spend about $4 billion a year on weight-loss supplements. And the Food and Drug Administration spends a lot of effort policing distributors who market fraudulent products that are tainted with unsafe, banned drugs.\u003c/p>\n\u003cp>But a study published Tuesday finds that buyers should beware: Just because the FDA recalls a product because it contains dangerous substances, doesn't mean the product disappears from the market.\u003c/p>\n\u003cp>Researchers from the Cambridge Health Alliance, a health care network affiliated with Harvard University, got a list of 274 dietary supplements that the FDA recalled between 2009 and 2012.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then, they analyzed 27 products (including supplements marketed for weight loss, sexual enhancement and sports performance enhancement) that were still being sold months after being recalled. They found that two-thirds of the products still contained banned ingredients.\u003c/p>\n\u003cp>\"I was so disheartened to see that manufacturers would have the chutzpah to sell the exact same product\" even after it had been recalled, says Harvard's \u003ca href=\"http://www.challiance.org/Main/PhysicianLocator/Cohen_Pieter_MD_7.aspx\">Dr. Pieter Cohen\u003c/a>, a Cambridge Health Alliance researcher and internist. His findings are published in the current issue of \u003cem>JAMA,\u003c/em> the Journal of the American Medical Association.\u003c/p>\n\u003cp>Consider, for example, a weight-loss product called Zi Xiu Tang Bee Pollen Capsule.\u003c/p>\n\u003cp>The FDA took action to recall the product in October 2012. But when Cohen and his colleagues purchased the product in July 2013, it still contained sibutramine — the banned drug that led to its recall in 2012.\u003c/p>\n\u003cp>Sibutramine, once marketed as the diet drug Meridia, was \u003ca href=\"http://www.npr.org/blogs/health/2010/10/08/130430170/abbott-pulls-plug-on-meridia-diet-drug\">pulled from the market\u003c/a> in 2010 after research linked it to an increased risk of heart attack and stroke. (Six of the 27 recalled products analyzed in the \u003cem>JAMA\u003c/em> study contained sibutramine.)\u003c/p>\n\u003cp>And, despite \u003ca href=\"http://www.fda.gov/safety/medwatch/safetyinformation/safetyalertsforhumanmedicalproducts/ucm392202.htm\">warnings\u003c/a> by the FDA, Zi Xiu Tang Bee Pollen is still \u003ca href=\"http://zixiutangofficial.com/\">marketed\u003c/a> on the Internet.\u003c/p>\n\u003cp>It's possible that the manufacturer has changed the formulation since the \u003cem>JAMA\u003c/em> study testing was conducted, but we were unable to reach the distributor for comment. Our email was returned as undeliverable.\u003c/p>\n\u003cp>\"People selling these products should be enforced against to the fullest extent of the law,\" says \u003ca href=\"http://www.nutraingredients-usa.com/Regulation/Fabricant-leaves-FDA-replaces-Shaw-as-head-of-NPA\">Daniel Fabricant\u003c/a>, CEO of the Natural Product Association, a nonprofit trade association that represents supplement makers and other companies.\u003c/p>\n\u003cp>Fabricant points out that products adulterated with drugs are not considered to be supplements, so he chafed at the use of the term \"dietary supplements\" to describe the products analyzed in the \u003cem>JAMA\u003c/em> study.\u003c/p>\n\u003cp>\"The products analyzed in this study aren't supplements,\" Fabricant told NPR. \"People selling these products online don't represent the industry.\"\u003c/p>\n\u003cp>In a written statement, the FDA told NPR that the agency has pursued civil and criminal enforcement against people who illegally market these products, but it's tough to crack down.\u003c/p>\n\u003cp>\"The supply chain for these products is extremely fragmented,\" an FDA spokesperson said in an email. \"One product manufactured by an unknown company overseas may be sold by dozens of different distributors in the United States.\"\u003c/p>\n\u003cp>In the case of the Zi Xiu Tang Bee Pollen capsules, for example, even if one distributor is detected and shut down, many more may still be selling the product.\u003c/p>\n\u003cp>And it can be tough for consumers to know which products might pose dangers.\u003c/p>\n\u003cp>Given the uncertainty, \u003ca href=\"http://clinicalpharmacy.ucsf.edu/faculty/bio.asp?bioid=%7BE6FB98E8-1170-4B8C-A5A1-622F3343B78A%7D\">Candy Tsourounis\u003c/a>, a professor of clinical pharmacy at the University of California, San Francisco, says her advice is to steer clear of all weight-loss supplements.\u003c/p>\n\u003cp>\"I think what's most striking about [the findings of the study] is that these supplements pose a significant health risk,\" Tsourounis says.\u003c/p>\n\u003cp>And even when weight loss products don't contain banned substances, she says, they're unlikely to help.\u003c/p>\n\u003cp>\"None of these supplements,\" Tsourounis says, \"has been adequately tested to demonstrate that it will work\" to help sustain weight loss over time. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Just because the Food and Drug Administration recalls a supplement because it contains dangerous substances, doesn't mean the product disappears from the market.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89179\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bee-pollen-c47eebae2521d6d2f773a2ac336eb87a463638b6-e1414000602780.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bee-pollen-c47eebae2521d6d2f773a2ac336eb87a463638b6-e1414000602780.jpg\" alt='Even versions of Zi Xiu Tang Bee Pollen labeled \"genuine\" and \"anti-counterfeit\" have been found to contain the drug sibutramine, which was supposed to come off the U.S. market in 2010 for safety reasons. Photo: Food and Drug Administration' width=\"1000\" height=\"750\" class=\"size-full wp-image-89179\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Even versions of Zi Xiu Tang Bee Pollen labeled \"genuine\" and \"anti-counterfeit\" have been found to contain the drug sibutramine, which was supposed to come off the U.S. market in 2010 for safety reasons. Photo: Food and Drug Administration\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on Morning Edition:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/10/20141022_me_banned_drugs_still_turning_up_in_weight_loss_supplements.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/health/2014/10/22/357831203/banned-drugs-still-turning-up-in-weight-loss-supplements\" target=\"_blank\">Shots at NPR Health\u003c/a> (10/22/14)\u003c/p>\n\u003cp>Americans spend about $4 billion a year on weight-loss supplements. And the Food and Drug Administration spends a lot of effort policing distributors who market fraudulent products that are tainted with unsafe, banned drugs.\u003c/p>\n\u003cp>But a study published Tuesday finds that buyers should beware: Just because the FDA recalls a product because it contains dangerous substances, doesn't mean the product disappears from the market.\u003c/p>\n\u003cp>Researchers from the Cambridge Health Alliance, a health care network affiliated with Harvard University, got a list of 274 dietary supplements that the FDA recalled between 2009 and 2012.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then, they analyzed 27 products (including supplements marketed for weight loss, sexual enhancement and sports performance enhancement) that were still being sold months after being recalled. They found that two-thirds of the products still contained banned ingredients.\u003c/p>\n\u003cp>\"I was so disheartened to see that manufacturers would have the chutzpah to sell the exact same product\" even after it had been recalled, says Harvard's \u003ca href=\"http://www.challiance.org/Main/PhysicianLocator/Cohen_Pieter_MD_7.aspx\">Dr. Pieter Cohen\u003c/a>, a Cambridge Health Alliance researcher and internist. His findings are published in the current issue of \u003cem>JAMA,\u003c/em> the Journal of the American Medical Association.\u003c/p>\n\u003cp>Consider, for example, a weight-loss product called Zi Xiu Tang Bee Pollen Capsule.\u003c/p>\n\u003cp>The FDA took action to recall the product in October 2012. But when Cohen and his colleagues purchased the product in July 2013, it still contained sibutramine — the banned drug that led to its recall in 2012.\u003c/p>\n\u003cp>Sibutramine, once marketed as the diet drug Meridia, was \u003ca href=\"http://www.npr.org/blogs/health/2010/10/08/130430170/abbott-pulls-plug-on-meridia-diet-drug\">pulled from the market\u003c/a> in 2010 after research linked it to an increased risk of heart attack and stroke. (Six of the 27 recalled products analyzed in the \u003cem>JAMA\u003c/em> study contained sibutramine.)\u003c/p>\n\u003cp>And, despite \u003ca href=\"http://www.fda.gov/safety/medwatch/safetyinformation/safetyalertsforhumanmedicalproducts/ucm392202.htm\">warnings\u003c/a> by the FDA, Zi Xiu Tang Bee Pollen is still \u003ca href=\"http://zixiutangofficial.com/\">marketed\u003c/a> on the Internet.\u003c/p>\n\u003cp>It's possible that the manufacturer has changed the formulation since the \u003cem>JAMA\u003c/em> study testing was conducted, but we were unable to reach the distributor for comment. Our email was returned as undeliverable.\u003c/p>\n\u003cp>\"People selling these products should be enforced against to the fullest extent of the law,\" says \u003ca href=\"http://www.nutraingredients-usa.com/Regulation/Fabricant-leaves-FDA-replaces-Shaw-as-head-of-NPA\">Daniel Fabricant\u003c/a>, CEO of the Natural Product Association, a nonprofit trade association that represents supplement makers and other companies.\u003c/p>\n\u003cp>Fabricant points out that products adulterated with drugs are not considered to be supplements, so he chafed at the use of the term \"dietary supplements\" to describe the products analyzed in the \u003cem>JAMA\u003c/em> study.\u003c/p>\n\u003cp>\"The products analyzed in this study aren't supplements,\" Fabricant told NPR. \"People selling these products online don't represent the industry.\"\u003c/p>\n\u003cp>In a written statement, the FDA told NPR that the agency has pursued civil and criminal enforcement against people who illegally market these products, but it's tough to crack down.\u003c/p>\n\u003cp>\"The supply chain for these products is extremely fragmented,\" an FDA spokesperson said in an email. \"One product manufactured by an unknown company overseas may be sold by dozens of different distributors in the United States.\"\u003c/p>\n\u003cp>In the case of the Zi Xiu Tang Bee Pollen capsules, for example, even if one distributor is detected and shut down, many more may still be selling the product.\u003c/p>\n\u003cp>And it can be tough for consumers to know which products might pose dangers.\u003c/p>\n\u003cp>Given the uncertainty, \u003ca href=\"http://clinicalpharmacy.ucsf.edu/faculty/bio.asp?bioid=%7BE6FB98E8-1170-4B8C-A5A1-622F3343B78A%7D\">Candy Tsourounis\u003c/a>, a professor of clinical pharmacy at the University of California, San Francisco, says her advice is to steer clear of all weight-loss supplements.\u003c/p>\n\u003cp>\"I think what's most striking about [the findings of the study] is that these supplements pose a significant health risk,\" Tsourounis says.\u003c/p>\n\u003cp>And even when weight loss products don't contain banned substances, she says, they're unlikely to help.\u003c/p>\n\u003cp>\"None of these supplements,\" Tsourounis says, \"has been adequately tested to demonstrate that it will work\" to help sustain weight loss over time. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "From Kale To Pale Ale, A Love of Bitter May Be In Your Genes",
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"content": "\u003cfigure id=\"attachment_88268\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/kalebeer1_wide-479752f345d4d6a5eba632bb6dbae18b7eb14d89-e1412180649859.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/kalebeer1_wide-479752f345d4d6a5eba632bb6dbae18b7eb14d89-e1412180649859.jpg\" alt=\"The roots of your hankering for hoppy beers and cruciferous vegetables may be genetic. Photo: Claire Eggers/NPR\" width=\"1000\" height=\"563\" class=\"size-full wp-image-88268\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The roots of your hankering for hoppy beers and cruciferous vegetables may be genetic. Photo: Claire Eggers/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on Morning Edition:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/10/20141001_me_from_kale_to_pale_ale_a_love_of_bitter_may_be_in_your_genes.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/01/352771618/from-kale-to-pale-ale-a-love-of-bitter-may-be-in-your-genes\" target=\"_blank\">The Salt at NPR Food\u003c/a> (10/1/14)\u003c/p>\n\u003cp>The word bitter can make some of us wince. In conversation, we talk of \"a bitter pill to swallow\" or \"bittersweet\" memories.\u003c/p>\n\u003cp>But if you're puzzled by the bad emotional rap on bitter — perhaps you even \u003cem>like\u003c/em> the taste of bitter greens or bitter beer — it may say something about your genes.\u003c/p>\n\u003cp>Scientists have been studying a particular taste receptor gene to understand why some of us may be more predisposed to liking bitter foods and hoppy beers. And a new\u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/25257701\"> study\u003c/a> sheds new light on the bitter gene connection.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"What we're really looking at is that people differ in how intense bitterness might be to them,\" says researcher \u003ca href=\"http://foodscience.psu.edu/directory/jeh40\">John Hayes\u003c/a>, a food scientist at Penn State.\u003c/p>\n\u003cp>Several years back, Hayes and researcher \u003ca href=\"http://www.alliedhealth.uconn.edu/facultyAndStaff/ValerieDuffy.php\">Valerie Duffy\u003c/a> of the University of Connecticut set out to do an experiment.\u003c/p>\n\u003cp>They already knew that some people (about a quarter of the population) have a version of one taste receptor gene, known as TAS2R38, that makes them more sensitive to the perception of bitter.\u003c/p>\n\u003cp>\"The idea of how bitter you taste something is [tied to] how strongly the bitter [compounds] in food bind with a receptor,\" explains Duffy. Then, the receptor sends a signal to the brain that says, \"Oh, this is bitter.\"\u003c/p>\n\u003cp>Duffy says she herself must not have a version of the gene that enables bitter compounds to bind tightly. She describes herself as a \"nontaster.\" So when she eat greens or Brussels sprouts, she experiences them as sweet.\u003c/p>\n\u003cp>\"To me, they're naturally sweet,\" Duffy says. And she enjoys them.\u003c/p>\n\u003cp>Compare this with people who have a version of the receptor gene that makes them very sensitive to bitter. For these individuals, the strong perception of bitterness overwhelms the natural sweetness in greens.\u003c/p>\n\u003cp>Duffy's hunch was that this may lead them to avoid greens. So she decided to test the theory.\u003c/p>\n\u003cp>\"We recruited young adults and asked them to come into the lab and did taste tests with them,\" Duffy explains.\u003c/p>\n\u003cp>They sampled asparagus, Brussels sprouts and kale, and Duffy's team assessed their sensitivities. The young adult volunteers were also tested for the gene, and they filled out questionnaires and kept food diaries to document what they were eating.\u003c/p>\n\u003cp>\"We found that individuals who are least sensitive to these bitter compounds consumed \u003cem>significantly\u003c/em> more vegetables\" compared with those who are most sensitive, Duffy says.\u003c/p>\n\u003cp>In fact, over the course of a year, the difference was about 200 more servings of vegetables.\u003c/p>\n\u003cp>Duffy's study was not the first to find this association. Another \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17596267\">study\u003c/a>, conducted in 2007 at the Centre for Cancer Epidemiology and Prevention in Turin, Italy, with about 600 volunteers, pointed to the same link between the bitter gene and the consumption of vegetables.\u003c/p>\n\u003cp>Duffy says what surprised her about her \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21157576\">findings\u003c/a> is that the people who were sensitive to bitter ate fewer of all kinds of vegetables, not just bitter, cruciferous ones.\u003c/p>\n\u003cp>\"What we think [is that] if somebody finds some vegetables too bitter, they sort of generalize to all green vegetables,\" Duffy explains.\u003c/p>\n\u003cp>The same study also found a connection with papillae, those little dots on your tongue that we've \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=127914467\">reported\u003c/a> on in the past. People with more papillae reported eating more vegetables, compared with those with fewer papillae.\u003c/p>\n\u003cp>This suggests that there are multiple factors, both biological and environmental, influencing our food and beverage choices, including — as Duffy is quick to point out — how our parents raise us.\u003c/p>\n\u003cp>People can learn to like vegetables, Duffy says, even if they carry the version of the taste receptor gene that makes them more sensitive to bitter. A big piece of the puzzle is figuring out ways to make them taste good.\u003c/p>\n\u003cp>For instance, \"roasting brings out the sweetness,\" she says. Adding salt is also an effective way to cut the intensity of bitter. A \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Masking+Vegetable+Bitterness+to+Improve+Duffy+and+Hayes\">study\u003c/a> she published previously demonstrates that it's possible to mask the bitterness in vegetables with salt and sweeteners to make them more palatable.\u003c/p>\n\u003cp>So, does an aversion to bitter tend to be lifelong? Not necessarily.\u003c/p>\n\u003cp>Duffy points to studies that suggest there are changes over a lifetime. For instance, she says, we know that during pregnancy, many women become more sensitive to bitter.\u003c/p>\n\u003cp>And then, in older age, as smell and taste perceptions begin to fade, the taste of bitter foods can seem much less intense.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88268\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/kalebeer1_wide-479752f345d4d6a5eba632bb6dbae18b7eb14d89-e1412180649859.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/kalebeer1_wide-479752f345d4d6a5eba632bb6dbae18b7eb14d89-e1412180649859.jpg\" alt=\"The roots of your hankering for hoppy beers and cruciferous vegetables may be genetic. Photo: Claire Eggers/NPR\" width=\"1000\" height=\"563\" class=\"size-full wp-image-88268\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The roots of your hankering for hoppy beers and cruciferous vegetables may be genetic. Photo: Claire Eggers/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on Morning Edition:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/10/20141001_me_from_kale_to_pale_ale_a_love_of_bitter_may_be_in_your_genes.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/01/352771618/from-kale-to-pale-ale-a-love-of-bitter-may-be-in-your-genes\" target=\"_blank\">The Salt at NPR Food\u003c/a> (10/1/14)\u003c/p>\n\u003cp>The word bitter can make some of us wince. In conversation, we talk of \"a bitter pill to swallow\" or \"bittersweet\" memories.\u003c/p>\n\u003cp>But if you're puzzled by the bad emotional rap on bitter — perhaps you even \u003cem>like\u003c/em> the taste of bitter greens or bitter beer — it may say something about your genes.\u003c/p>\n\u003cp>Scientists have been studying a particular taste receptor gene to understand why some of us may be more predisposed to liking bitter foods and hoppy beers. And a new\u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/25257701\"> study\u003c/a> sheds new light on the bitter gene connection.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"What we're really looking at is that people differ in how intense bitterness might be to them,\" says researcher \u003ca href=\"http://foodscience.psu.edu/directory/jeh40\">John Hayes\u003c/a>, a food scientist at Penn State.\u003c/p>\n\u003cp>Several years back, Hayes and researcher \u003ca href=\"http://www.alliedhealth.uconn.edu/facultyAndStaff/ValerieDuffy.php\">Valerie Duffy\u003c/a> of the University of Connecticut set out to do an experiment.\u003c/p>\n\u003cp>They already knew that some people (about a quarter of the population) have a version of one taste receptor gene, known as TAS2R38, that makes them more sensitive to the perception of bitter.\u003c/p>\n\u003cp>\"The idea of how bitter you taste something is [tied to] how strongly the bitter [compounds] in food bind with a receptor,\" explains Duffy. Then, the receptor sends a signal to the brain that says, \"Oh, this is bitter.\"\u003c/p>\n\u003cp>Duffy says she herself must not have a version of the gene that enables bitter compounds to bind tightly. She describes herself as a \"nontaster.\" So when she eat greens or Brussels sprouts, she experiences them as sweet.\u003c/p>\n\u003cp>\"To me, they're naturally sweet,\" Duffy says. And she enjoys them.\u003c/p>\n\u003cp>Compare this with people who have a version of the receptor gene that makes them very sensitive to bitter. For these individuals, the strong perception of bitterness overwhelms the natural sweetness in greens.\u003c/p>\n\u003cp>Duffy's hunch was that this may lead them to avoid greens. So she decided to test the theory.\u003c/p>\n\u003cp>\"We recruited young adults and asked them to come into the lab and did taste tests with them,\" Duffy explains.\u003c/p>\n\u003cp>They sampled asparagus, Brussels sprouts and kale, and Duffy's team assessed their sensitivities. The young adult volunteers were also tested for the gene, and they filled out questionnaires and kept food diaries to document what they were eating.\u003c/p>\n\u003cp>\"We found that individuals who are least sensitive to these bitter compounds consumed \u003cem>significantly\u003c/em> more vegetables\" compared with those who are most sensitive, Duffy says.\u003c/p>\n\u003cp>In fact, over the course of a year, the difference was about 200 more servings of vegetables.\u003c/p>\n\u003cp>Duffy's study was not the first to find this association. Another \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17596267\">study\u003c/a>, conducted in 2007 at the Centre for Cancer Epidemiology and Prevention in Turin, Italy, with about 600 volunteers, pointed to the same link between the bitter gene and the consumption of vegetables.\u003c/p>\n\u003cp>Duffy says what surprised her about her \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21157576\">findings\u003c/a> is that the people who were sensitive to bitter ate fewer of all kinds of vegetables, not just bitter, cruciferous ones.\u003c/p>\n\u003cp>\"What we think [is that] if somebody finds some vegetables too bitter, they sort of generalize to all green vegetables,\" Duffy explains.\u003c/p>\n\u003cp>The same study also found a connection with papillae, those little dots on your tongue that we've \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=127914467\">reported\u003c/a> on in the past. People with more papillae reported eating more vegetables, compared with those with fewer papillae.\u003c/p>\n\u003cp>This suggests that there are multiple factors, both biological and environmental, influencing our food and beverage choices, including — as Duffy is quick to point out — how our parents raise us.\u003c/p>\n\u003cp>People can learn to like vegetables, Duffy says, even if they carry the version of the taste receptor gene that makes them more sensitive to bitter. A big piece of the puzzle is figuring out ways to make them taste good.\u003c/p>\n\u003cp>For instance, \"roasting brings out the sweetness,\" she says. Adding salt is also an effective way to cut the intensity of bitter. A \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Masking+Vegetable+Bitterness+to+Improve+Duffy+and+Hayes\">study\u003c/a> she published previously demonstrates that it's possible to mask the bitterness in vegetables with salt and sweeteners to make them more palatable.\u003c/p>\n\u003cp>So, does an aversion to bitter tend to be lifelong? Not necessarily.\u003c/p>\n\u003cp>Duffy points to studies that suggest there are changes over a lifetime. For instance, she says, we know that during pregnancy, many women become more sensitive to bitter.\u003c/p>\n\u003cp>And then, in older age, as smell and taste perceptions begin to fade, the taste of bitter foods can seem much less intense.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "European Activists Say They Don't Want Any U.S. 'Chlorine Chicken'",
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"content": "\u003cfigure id=\"attachment_88221\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/chickens-europe-e1412093628761.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/chickens-europe-e1412093628761.jpg\" alt=\"A poultry processing plant in France. Europe banned treating chicken carcasses with chlorine in the 1990s out of fear that it could cause cancer. Photo: Christophe Di Pascale/Corbis\" width=\"1000\" height=\"562\" class=\"size-full wp-image-88221\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A poultry processing plant in France. Europe banned treating chicken carcasses with chlorine in the 1990s out of fear that it could cause cancer. Photo: Christophe Di Pascale/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on Morning Edition:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/09/20140930_me_european_activists_say_they_dont_want_any_us_chlorine_chicken.mp3\u003c/p>\n\u003cp>by Susanna Capelouto, \u003ca href=\"http://www.gpb.org/\" target=\"_blank\">Georgia Public Broadcasting\u003c/a> at \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/30/351774240/european-activists-say-they-dont-want-any-u-s-chlorine-chicken\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/30/14)\u003c/p>\n\u003cp>Mute Schimpf doesn't want to eat American chicken. That's because most U.S. poultry is chilled in antimicrobial baths that can include chlorine to keep salmonella and other bacteria in check. In Europe, chlorine treatment was banned in the 1990s out of fear that it could cause cancer.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\"In Europe there is definitely a disgust about chlorinated chicken,\" says Schimpf, a food activist with Friends of the Earth Europe, an environmental group.\u003c/p>\n\u003cp>The chlorine vs. no chlorine debate has come up a lot recently in the context of a massive trans-Atlantic trade agreement. This week, negotiators from Europe and the U.S. are meeting in Washington for a seventh round of talks aimed at creating the Transatlantic Trade and Investment Partnership, or TTIP.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The agreement would create the world's biggest free-trade zone and touch everything from banking to agriculture. But there's a lot of opposition to TTIP in Europe, where some fear it would degrade their food standards. And activists have found the perfect symbol for their fight in chlorinated American chicken.\u003c/p>\n\u003cp>On the German equivalent of \u003cem>The Daily Show\u003c/em>, called the \u003cem>\u003ca href=\"http://heuteshow.zdf.de/\">Heute Show\u003c/a>,\u003c/em> American poultry has become a running joke. In one \u003ca href=\"https://www.youtube.com/watch?v=smRF8R7Ug6s\">skit\u003c/a>, a reporter is in the White House kitchen eating a chicken nugget.\u003c/p>\n\u003cp>\"You can't be mad at someone who makes such a tasty chlorinated chicken,\" he quips. \"Mmm, it has a slight aroma of kiddy pool.\"\u003c/p>\n\u003cp>But the chlorine isn't really a public health concern, says \u003ca href=\"http://www.poultry.uga.edu/personnel/russell.htm\">Scott Russell\u003c/a>, a professor of poultry processing at the University of Georgia. \"Most of these concerns about chemical use and those kinds of things are blown up in the media to become a problem that really doesn't exist,\" he says.\u003c/p>\n\u003cp>American processors use about a cap full of chlorine per gallon, or 50 parts per million, in a water tank that chills the chicken carcasses. That chlorine, he explains, is used to disinfect the poultry. He says it gets washed off and poses no health threat to consumers.\u003c/p>\n\u003cp>But the EU takes a different approach — it operates on the precautionary principle, a kind of abundance of caution when it comes to any substance that enters your body.\u003c/p>\n\u003cp>\"In Europe, their efforts to control foodborne illness is all in the live bird. For example, the grandparent stock, the breeder stock that makes the egg of the chicken we eat eventually — all of those flocks of chicken are tested regularly for salmonella,\" Russell says. If any of these chickens test positive, farmers have to get rid of the entire flock.\u003c/p>\n\u003cp>With this method, Europeans have reduced salmonella in their chicken to just 2 percent, Russell says, but the process took 20 years.\u003c/p>\n\u003cp>Europeans have pushed for some of the toughest food-safety standards in the world. They want to eat fresh chicken that's air-chilled rather than dumped in chlorinated water tanks, says \u003ca href=\"http://www.avec-poultry.eu/structure\">Cees Vermeeren\u003c/a>, who manages the European Association of Poultry Processors and Poultry Trade.\u003c/p>\n\u003cp>\"The main principle of the European food policy is a farm-to-fork approach, and you may say that is fundamentally different from what's happening outside Europe in many places,\" Vermeeren says.\u003c/p>\n\u003cp>That strict food policy makes poultry production more expensive. A \u003ca href=\"http://www.avec-poultry.eu/communications-position-papers\">study \u003c/a>by Wageningen University in the Netherlands found it takes about a dollar in Europe to produce a pound of chicken, compared with less than 80 cents in America.\u003c/p>\n\u003cp>Over 120 countries accept the U.S. processing method, says \u003ca href=\"http://www.usapeec.org/contact/\">James Sumner\u003c/a>, the president of the U.S.A. Poultry and Egg Export Council. It's cheaper, he says, and Europe doesn't want U.S. competition. \"If the truth were to be known, that's the real reason they don't want is there, and chlorine is a convenient excuse,\" he says.\u003c/p>\n\u003cp>For activists like Mute Schimpf who are trying to sway the public to reject a big treaty that's full of legal jargon and complicated regulations, the chicken argument works. \"Very often the chlorinated chicken is used as a symbol of what European citizens and consumers don't want to have as an outcome from the trade talks,\" she says.\u003c/p>\n\u003cp>Besides changes in chicken production, activists are also fighting the possibility of hormone-treated beef and genetically engineered crops entering the European market if TTIP succeeds.\u003c/p>\n\u003cp>Though the talks between the U.S. and the EU are held in secret, any agreement needs approval from the European parliament, which is elected by a public that worries a lot about its food supply. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.gpb.org/\" target=\"_blank\">Georgia Public Broadcasting\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88221\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/chickens-europe-e1412093628761.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/chickens-europe-e1412093628761.jpg\" alt=\"A poultry processing plant in France. Europe banned treating chicken carcasses with chlorine in the 1990s out of fear that it could cause cancer. Photo: Christophe Di Pascale/Corbis\" width=\"1000\" height=\"562\" class=\"size-full wp-image-88221\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A poultry processing plant in France. Europe banned treating chicken carcasses with chlorine in the 1990s out of fear that it could cause cancer. Photo: Christophe Di Pascale/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on Morning Edition:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/09/20140930_me_european_activists_say_they_dont_want_any_us_chlorine_chicken.mp3\u003c/p>\n\u003cp>by Susanna Capelouto, \u003ca href=\"http://www.gpb.org/\" target=\"_blank\">Georgia Public Broadcasting\u003c/a> at \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/30/351774240/european-activists-say-they-dont-want-any-u-s-chlorine-chicken\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/30/14)\u003c/p>\n\u003cp>Mute Schimpf doesn't want to eat American chicken. That's because most U.S. poultry is chilled in antimicrobial baths that can include chlorine to keep salmonella and other bacteria in check. In Europe, chlorine treatment was banned in the 1990s out of fear that it could cause cancer.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\"In Europe there is definitely a disgust about chlorinated chicken,\" says Schimpf, a food activist with Friends of the Earth Europe, an environmental group.\u003c/p>\n\u003cp>The chlorine vs. no chlorine debate has come up a lot recently in the context of a massive trans-Atlantic trade agreement. This week, negotiators from Europe and the U.S. are meeting in Washington for a seventh round of talks aimed at creating the Transatlantic Trade and Investment Partnership, or TTIP.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The agreement would create the world's biggest free-trade zone and touch everything from banking to agriculture. But there's a lot of opposition to TTIP in Europe, where some fear it would degrade their food standards. And activists have found the perfect symbol for their fight in chlorinated American chicken.\u003c/p>\n\u003cp>On the German equivalent of \u003cem>The Daily Show\u003c/em>, called the \u003cem>\u003ca href=\"http://heuteshow.zdf.de/\">Heute Show\u003c/a>,\u003c/em> American poultry has become a running joke. In one \u003ca href=\"https://www.youtube.com/watch?v=smRF8R7Ug6s\">skit\u003c/a>, a reporter is in the White House kitchen eating a chicken nugget.\u003c/p>\n\u003cp>\"You can't be mad at someone who makes such a tasty chlorinated chicken,\" he quips. \"Mmm, it has a slight aroma of kiddy pool.\"\u003c/p>\n\u003cp>But the chlorine isn't really a public health concern, says \u003ca href=\"http://www.poultry.uga.edu/personnel/russell.htm\">Scott Russell\u003c/a>, a professor of poultry processing at the University of Georgia. \"Most of these concerns about chemical use and those kinds of things are blown up in the media to become a problem that really doesn't exist,\" he says.\u003c/p>\n\u003cp>American processors use about a cap full of chlorine per gallon, or 50 parts per million, in a water tank that chills the chicken carcasses. That chlorine, he explains, is used to disinfect the poultry. He says it gets washed off and poses no health threat to consumers.\u003c/p>\n\u003cp>But the EU takes a different approach — it operates on the precautionary principle, a kind of abundance of caution when it comes to any substance that enters your body.\u003c/p>\n\u003cp>\"In Europe, their efforts to control foodborne illness is all in the live bird. For example, the grandparent stock, the breeder stock that makes the egg of the chicken we eat eventually — all of those flocks of chicken are tested regularly for salmonella,\" Russell says. If any of these chickens test positive, farmers have to get rid of the entire flock.\u003c/p>\n\u003cp>With this method, Europeans have reduced salmonella in their chicken to just 2 percent, Russell says, but the process took 20 years.\u003c/p>\n\u003cp>Europeans have pushed for some of the toughest food-safety standards in the world. They want to eat fresh chicken that's air-chilled rather than dumped in chlorinated water tanks, says \u003ca href=\"http://www.avec-poultry.eu/structure\">Cees Vermeeren\u003c/a>, who manages the European Association of Poultry Processors and Poultry Trade.\u003c/p>\n\u003cp>\"The main principle of the European food policy is a farm-to-fork approach, and you may say that is fundamentally different from what's happening outside Europe in many places,\" Vermeeren says.\u003c/p>\n\u003cp>That strict food policy makes poultry production more expensive. A \u003ca href=\"http://www.avec-poultry.eu/communications-position-papers\">study \u003c/a>by Wageningen University in the Netherlands found it takes about a dollar in Europe to produce a pound of chicken, compared with less than 80 cents in America.\u003c/p>\n\u003cp>Over 120 countries accept the U.S. processing method, says \u003ca href=\"http://www.usapeec.org/contact/\">James Sumner\u003c/a>, the president of the U.S.A. Poultry and Egg Export Council. It's cheaper, he says, and Europe doesn't want U.S. competition. \"If the truth were to be known, that's the real reason they don't want is there, and chlorine is a convenient excuse,\" he says.\u003c/p>\n\u003cp>For activists like Mute Schimpf who are trying to sway the public to reject a big treaty that's full of legal jargon and complicated regulations, the chicken argument works. \"Very often the chlorinated chicken is used as a symbol of what European citizens and consumers don't want to have as an outcome from the trade talks,\" she says.\u003c/p>\n\u003cp>Besides changes in chicken production, activists are also fighting the possibility of hormone-treated beef and genetically engineered crops entering the European market if TTIP succeeds.\u003c/p>\n\u003cp>Though the talks between the U.S. and the EU are held in secret, any agreement needs approval from the European parliament, which is elected by a public that worries a lot about its food supply. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.gpb.org/\" target=\"_blank\">Georgia Public Broadcasting\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_87768\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/cardoon_wide-5602050fc61af6e6fab237412d8b9694db9a575a-e1411079464620.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/cardoon_wide-5602050fc61af6e6fab237412d8b9694db9a575a-e1411079464620.jpg\" alt='The cardoon is like \"celery on steroids,\" says McLaglan. Photo: Aya Brackett/Ten Speed Press' width=\"1000\" height=\"562\" class=\"size-full wp-image-87768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The cardoon is like \"celery on steroids,\" says McLaglan. Photo: Aya Brackett/Ten Speed Press\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on Morning Edition:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/09/20140918_me_from_coffee_to_chicory_to_beer_bitter_flavor_can_be_addictive.mp3\u003c/p>\n\u003cp>by NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/18/349277608/from-coffee-to-chicory-to-beer-bitter-flavor-can-be-addictive?utm_medium=RSS&utm_campaign=food\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/18/14)\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/349276219/bitter-a-taste-of-the-worlds-most-dangerous-flavor-with-recipes\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/bitter-book.jpg\" alt=\"Bitter A Taste of the World's Most Dangerous Flavor, With Recipes by Jennifer McLagan\" width=\"300\" height=\"381\" class=\"alignleft size-full wp-image-87776\">\u003c/a>Food writer Jennifer McLagan has spent the past few years trying to win home cooks over to the ingredients they fear. She's written a cookbook on fat, one on bones and one titled \u003ca href=\"http://www.amazon.com/Odd-Bits-Cook-Rest-Animal/dp/158008334X\">\u003cem>Odd Bits: How to Cook the Rest of the Animal\u003c/em>.\u003c/a>\u003c/p>\n\u003cp>Now, at a time when \"arugula eater\" is nearly a political slur, McLagan is back with a book of quirky history and culture, sprinkled with recipes aimed at rehabilitating the image of bitter greens. And it's not just greens — McLagan's recipes highlight everything from grapefruit to beer and chocolate.\u003c/p>\n\u003cp>The book is called \u003ca href=\"http://www.amazon.com/Bitter-Worlds-Dangerous-Flavor-Recipes/dp/160774516X\">Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes\u003c/a>\u003cem>. \u003c/em>And McLagan makes the case for why bitter is the most interesting flavor.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We're all programmed genetically to react negatively to bitter,\" McLagan tells \u003cem>Morning Edition\u003c/em> host Audie Cornish. \"Bitterness can indicate a poison or something that's toxic.\" (This is the prevailing sentiment, although \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/12/244789655/why-can-we-taste-bitter-flavors-turns-out-it-s-still-a-mystery\">one recent study\u003c/a> raises questions about that assumption.)\u003c/p>\n\u003cp>As we grow older, we start to acquire a taste for it, she notes. \"Your first sip of coffee — it's so bitter,'\" she says. But most people get used to that taste. And it helps that coffee perks us up. \"It stimulates the nervous system,\" McLagan says. \"So you're prepared to, like, deal with the bitterness for the benefits.\"\u003c/p>\n\u003cp>Bitterness has its own benefits, of course. \"It balances things that are rich,\" McLagan explains. That's why her book features dishes like Pork Chops in Coffee Black Currant Sauce. \"The bitterness of the coffee balances out the fat,\" McLagan says.\u003c/p>\n\u003cp>In addition to coffee, the book features common ingredients like walnuts, beer and orange rind. It also includes lots of vegetables you've probably never heard of. There's cardoon, for example, a vegetable McLagan describes as \"celery on steroids.\" The flavor is bitter, similar in some ways to artichoke. \"It's an old vegetable and I'm trying to rehabilitate it single-handedly,\" McLagan says.\u003c/p>\n\u003cp>Other intriguing ingredients include methi leaves (fenugreek) and \u003ca href=\"https://www.flickr.com/photos/ulteriorepicure/4009778645/in/photolist-aeZKxr-8BtfYf-8S4Gy7-adys1t-hn6T6t-oQUsVm-5gfjD6-8S1Bcc-77p6Z9-qHhM3-77kauz-csPCJC-4RXMLK-cESKTW-8TVTLJ-6Mj5BF-fZYvMd-ajYg2p-5ZHA5o-76hi3y-9nbjvA-8S1B9R-5qaUs6-8S4GF5-ojdjVA-aekQNA-8S1ARc-41Stx-8S4Gau-8S4GAU-8S1B4p-qHhW2-8S1ACB-8S4FZJ-e99iqb-bb368z-8S1ABn-aFnNWN-4qZsn4-jERTjD-dfHBzZ-a8xBZG-6Siojg-39Kqr7-athj3Q-6Ss57j-fNJ9Fd-4aWVX1-4LsRgM-9LeN4Y\">bitter melon\u003c/a>, dandelion greens and chicory. These veggies are most popular in places like India, East Asia and Italy, McLagan says.\u003c/p>\n\u003cp>All of the dishes in the book are bitter in different ways. One of McLagan's recipes is for toast soup — soup made from charred toast. \"People say to me: 'Well, that's not bitter.' \"\u003c/p>\n\u003cp>The burnt parts of toast add bitter flavor, McLagan says. That way, when you spread jam on top, \"you're balancing the sweetness of the jam with the bitterness of the toast.\"\u003c/p>\n\u003cp>That's why in Europe, and especially in France, people like their pies and tarts to have slightly browned edges, she adds. The bitter, caramelized parts pair well with the sweet, tart filling. \"Things don't have to be immediately bitter, but if there's a little bit of underlying bitterness in them, they taste more interesting and complex,\" she says.\u003c/p>\n\u003cp>Still, not everyone will agree on what tastes bitter, McLagan says. Different people have different sensitivities to the flavor. \"Bitter is probably the most interesting taste because we probably agree on it the least.\"\u003c/p>\n\u003cp>She says she hopes her book will open up a dialogue about the flavor of bitter, and inspire readers to introduce more bitter flavor into their diets. Ultimately, she says, \"a lot of these bitter-flavored vegetables are very good for you.\"\u003c/p>\n\u003cp>Here's an example of the unusual recipes in the book. We know. You're thinking, \"Turnip Ice Cream?\"\u003c/p>\n\u003cp>\"It's good to surprise your taste buds every so often,\" McLagan says.\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_87769\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/turnip_custom-346f0796bd86ddaf01e50b74cf79a6aa585730fc-e1411079631390.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/turnip_custom-346f0796bd86ddaf01e50b74cf79a6aa585730fc-e1411079631390.jpg\" alt=\"The bitter turnip takes a star turn in dessert. Photo: Aya Brackett/Ten Speed Press\" width=\"500\" class=\"size-full wp-image-87769\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bitter turnip takes a star turn in dessert. Photo: Aya Brackett/Ten Speed Press\u003c/figcaption>\u003c/figure>\n\u003ch3>Turnip Ice Cream\u003c/h3>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>8 3⁄4 ounces / 250 g turnips, about 3 medium\u003c/li>\n\u003cli>1 cup / 250 ml whole milk\u003c/li>\n\u003cli>1 cup / 250 ml whipping (35 percent fat) cream\u003c/li>\n\u003cli>A blade of mace, or a good pinch of freshly ground nutmeg\u003c/li>\n\u003cli>3 egg yolks 1⁄3 cup plus 2 teaspoons /2 1⁄2 ounces / 75 g sugar\u003c/li>\n\u003cli>A pinch of fine sea salt\u003c/li>\n\u003cli>1 tablespoon vodka\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Peel and coarsely grate the turnips, then place them in a medium saucepan and add the milk, cream, and mace. Bring to a boil over medium heat, remove from the heat, cover, and let stand for 15 minutes. Taste the mixture: it should taste of turnip; if not, let stand another 10 minutes. Strain the mixture into a large measuring cup, pressing down on the turnip to extract all the liquid.\u003c/li>\n\u003cli>Whisk the egg yolks with the sugar and salt in a large bowl until the mixture is light and thick and the sugar is dissolved. Whisk the strained milk and cream mixture into the egg yolks, then pour into a clean saucepan. Cook over medium heat, stirring, until the mixture thickens and coats the back of a spoon. Strain into a bowl and cool quickly by placing it in a larger bowl or sink filled with cold water and ice. Stir the mixture often. When it is cool, cover and refrigerate overnight. Also, place a container for the ice cream in the freezer to get cold.\u003c/li>\n\u003cli>The next day, remove the ice cream mixture from the refrigerator, stir in the vodka, and then churn in an ice cream machine following the manufacturer's instructions. Transfer to the cold container and freeze until ready to serve.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "If you don't think you like bitter foods, try them again. Jennifer McLagan, the author of \u003cem>Bitter: A Taste of the World's Most Dangerous Flavor,\u003c/em> is on a mission to change hearts and minds.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87768\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/cardoon_wide-5602050fc61af6e6fab237412d8b9694db9a575a-e1411079464620.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/cardoon_wide-5602050fc61af6e6fab237412d8b9694db9a575a-e1411079464620.jpg\" alt='The cardoon is like \"celery on steroids,\" says McLaglan. Photo: Aya Brackett/Ten Speed Press' width=\"1000\" height=\"562\" class=\"size-full wp-image-87768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The cardoon is like \"celery on steroids,\" says McLaglan. Photo: Aya Brackett/Ten Speed Press\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on Morning Edition:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/09/20140918_me_from_coffee_to_chicory_to_beer_bitter_flavor_can_be_addictive.mp3\u003c/p>\n\u003cp>by NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/18/349277608/from-coffee-to-chicory-to-beer-bitter-flavor-can-be-addictive?utm_medium=RSS&utm_campaign=food\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/18/14)\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/349276219/bitter-a-taste-of-the-worlds-most-dangerous-flavor-with-recipes\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/bitter-book.jpg\" alt=\"Bitter A Taste of the World's Most Dangerous Flavor, With Recipes by Jennifer McLagan\" width=\"300\" height=\"381\" class=\"alignleft size-full wp-image-87776\">\u003c/a>Food writer Jennifer McLagan has spent the past few years trying to win home cooks over to the ingredients they fear. She's written a cookbook on fat, one on bones and one titled \u003ca href=\"http://www.amazon.com/Odd-Bits-Cook-Rest-Animal/dp/158008334X\">\u003cem>Odd Bits: How to Cook the Rest of the Animal\u003c/em>.\u003c/a>\u003c/p>\n\u003cp>Now, at a time when \"arugula eater\" is nearly a political slur, McLagan is back with a book of quirky history and culture, sprinkled with recipes aimed at rehabilitating the image of bitter greens. And it's not just greens — McLagan's recipes highlight everything from grapefruit to beer and chocolate.\u003c/p>\n\u003cp>The book is called \u003ca href=\"http://www.amazon.com/Bitter-Worlds-Dangerous-Flavor-Recipes/dp/160774516X\">Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes\u003c/a>\u003cem>. \u003c/em>And McLagan makes the case for why bitter is the most interesting flavor.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We're all programmed genetically to react negatively to bitter,\" McLagan tells \u003cem>Morning Edition\u003c/em> host Audie Cornish. \"Bitterness can indicate a poison or something that's toxic.\" (This is the prevailing sentiment, although \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/12/244789655/why-can-we-taste-bitter-flavors-turns-out-it-s-still-a-mystery\">one recent study\u003c/a> raises questions about that assumption.)\u003c/p>\n\u003cp>As we grow older, we start to acquire a taste for it, she notes. \"Your first sip of coffee — it's so bitter,'\" she says. But most people get used to that taste. And it helps that coffee perks us up. \"It stimulates the nervous system,\" McLagan says. \"So you're prepared to, like, deal with the bitterness for the benefits.\"\u003c/p>\n\u003cp>Bitterness has its own benefits, of course. \"It balances things that are rich,\" McLagan explains. That's why her book features dishes like Pork Chops in Coffee Black Currant Sauce. \"The bitterness of the coffee balances out the fat,\" McLagan says.\u003c/p>\n\u003cp>In addition to coffee, the book features common ingredients like walnuts, beer and orange rind. It also includes lots of vegetables you've probably never heard of. There's cardoon, for example, a vegetable McLagan describes as \"celery on steroids.\" The flavor is bitter, similar in some ways to artichoke. \"It's an old vegetable and I'm trying to rehabilitate it single-handedly,\" McLagan says.\u003c/p>\n\u003cp>Other intriguing ingredients include methi leaves (fenugreek) and \u003ca href=\"https://www.flickr.com/photos/ulteriorepicure/4009778645/in/photolist-aeZKxr-8BtfYf-8S4Gy7-adys1t-hn6T6t-oQUsVm-5gfjD6-8S1Bcc-77p6Z9-qHhM3-77kauz-csPCJC-4RXMLK-cESKTW-8TVTLJ-6Mj5BF-fZYvMd-ajYg2p-5ZHA5o-76hi3y-9nbjvA-8S1B9R-5qaUs6-8S4GF5-ojdjVA-aekQNA-8S1ARc-41Stx-8S4Gau-8S4GAU-8S1B4p-qHhW2-8S1ACB-8S4FZJ-e99iqb-bb368z-8S1ABn-aFnNWN-4qZsn4-jERTjD-dfHBzZ-a8xBZG-6Siojg-39Kqr7-athj3Q-6Ss57j-fNJ9Fd-4aWVX1-4LsRgM-9LeN4Y\">bitter melon\u003c/a>, dandelion greens and chicory. These veggies are most popular in places like India, East Asia and Italy, McLagan says.\u003c/p>\n\u003cp>All of the dishes in the book are bitter in different ways. One of McLagan's recipes is for toast soup — soup made from charred toast. \"People say to me: 'Well, that's not bitter.' \"\u003c/p>\n\u003cp>The burnt parts of toast add bitter flavor, McLagan says. That way, when you spread jam on top, \"you're balancing the sweetness of the jam with the bitterness of the toast.\"\u003c/p>\n\u003cp>That's why in Europe, and especially in France, people like their pies and tarts to have slightly browned edges, she adds. The bitter, caramelized parts pair well with the sweet, tart filling. \"Things don't have to be immediately bitter, but if there's a little bit of underlying bitterness in them, they taste more interesting and complex,\" she says.\u003c/p>\n\u003cp>Still, not everyone will agree on what tastes bitter, McLagan says. Different people have different sensitivities to the flavor. \"Bitter is probably the most interesting taste because we probably agree on it the least.\"\u003c/p>\n\u003cp>She says she hopes her book will open up a dialogue about the flavor of bitter, and inspire readers to introduce more bitter flavor into their diets. Ultimately, she says, \"a lot of these bitter-flavored vegetables are very good for you.\"\u003c/p>\n\u003cp>Here's an example of the unusual recipes in the book. We know. You're thinking, \"Turnip Ice Cream?\"\u003c/p>\n\u003cp>\"It's good to surprise your taste buds every so often,\" McLagan says.\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_87769\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/turnip_custom-346f0796bd86ddaf01e50b74cf79a6aa585730fc-e1411079631390.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/turnip_custom-346f0796bd86ddaf01e50b74cf79a6aa585730fc-e1411079631390.jpg\" alt=\"The bitter turnip takes a star turn in dessert. Photo: Aya Brackett/Ten Speed Press\" width=\"500\" class=\"size-full wp-image-87769\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bitter turnip takes a star turn in dessert. Photo: Aya Brackett/Ten Speed Press\u003c/figcaption>\u003c/figure>\n\u003ch3>Turnip Ice Cream\u003c/h3>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>8 3⁄4 ounces / 250 g turnips, about 3 medium\u003c/li>\n\u003cli>1 cup / 250 ml whole milk\u003c/li>\n\u003cli>1 cup / 250 ml whipping (35 percent fat) cream\u003c/li>\n\u003cli>A blade of mace, or a good pinch of freshly ground nutmeg\u003c/li>\n\u003cli>3 egg yolks 1⁄3 cup plus 2 teaspoons /2 1⁄2 ounces / 75 g sugar\u003c/li>\n\u003cli>A pinch of fine sea salt\u003c/li>\n\u003cli>1 tablespoon vodka\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Peel and coarsely grate the turnips, then place them in a medium saucepan and add the milk, cream, and mace. Bring to a boil over medium heat, remove from the heat, cover, and let stand for 15 minutes. Taste the mixture: it should taste of turnip; if not, let stand another 10 minutes. Strain the mixture into a large measuring cup, pressing down on the turnip to extract all the liquid.\u003c/li>\n\u003cli>Whisk the egg yolks with the sugar and salt in a large bowl until the mixture is light and thick and the sugar is dissolved. Whisk the strained milk and cream mixture into the egg yolks, then pour into a clean saucepan. Cook over medium heat, stirring, until the mixture thickens and coats the back of a spoon. Strain into a bowl and cool quickly by placing it in a larger bowl or sink filled with cold water and ice. Stir the mixture often. When it is cool, cover and refrigerate overnight. Also, place a container for the ice cream in the freezer to get cold.\u003c/li>\n\u003cli>The next day, remove the ice cream mixture from the refrigerator, stir in the vodka, and then churn in an ice cream machine following the manufacturer's instructions. Transfer to the cold container and freeze until ready to serve.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
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},
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"id": "baycurious",
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
},
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"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"source": "kqed",
"order": 9
},
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"source": "WNYC"
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"link": "/radio/program/freakonomics-radio",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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"how-i-built-this": {
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"jerrybrown": {
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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},
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"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
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