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"disqusTitle": "Americans Don't Trust Scientists' Take On Food Issues",
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"content": "\u003cp>If you're curious about what people really think about some of the hottest of hot-button food controversies, the Pew Research Center has just the thing for you: a \u003ca href=\"http://www.pewinternet.org/2016/12/01/the-new-food-fights/\">survey\u003c/a> of attitudes toward genetic modification, organic food and the importance of eating healthfully.\u003c/p>\n\u003cp>The survey results are published in a 99-page report that can keep you occupied for days. But if you're pressed for time, here are some of the most interesting highlights that caught our eye.\u003c/p>\n\u003cp>\u003cstrong>1. A lot of Americans don't care what scientists think about GMOs\u003c/strong>\u003c/p>\n\u003cp>For instance, 39 percent of the survey participants believe that genetically modified foods are worse for your health than non-GM food. However, there's essentially no scientific evidence to support that belief — a conclusion confirmed most recently by a National Academy of Sciences \u003ca href=\"http://nas-sites.org/ge-crops/2016/05/16/report-in-brief/\">report\u003c/a>. Among the relatively small group who say they care about the issue of GM foods \"a great deal\" (16 percent of the public), three-quarters believe that GMOs are bad for your health.\u003c/p>\n\u003cp>At the same time, it's notable that almost half the respondents — 46 percent to be precise — say that they care about the issue of GMOs \"not too much\" or \"not at all.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Americans believe that there's no scientific consensus on GMOs. Just over 50 percent of respondents believe that \"about half or fewer\" of scientists agree that GM foods are safe to eat. Only 14 percent's beliefs match the reality — that \"almost all\" scientists agree that GM foods are safe to eat.\u003c/p>\n\u003cp>And finally, there is deep cynicism about the motives of scientists. According to the survey, Americans feel that research findings are influenced in equal measure by the following factors: the best available scientific evidence; desire to help their industries; and desire to advance their careers. In the view of the public, all of those factors are more important to scientists than concern for the public interest.\u003c/p>\n\u003cp>Scientists can take heart, though, from one other finding of the survey. People still trust them more then politicians. Sixty percent of the public still wants scientists to play a major role in government policies toward GM foods. Remarkably, only 24 percent of Americans want their elected officials to have a major role in such policies.\u003c/p>\n\u003cp>\u003cstrong>2. Food sympathies don't follow political sympathies\u003c/strong>\u003c/p>\n\u003cp>Roughly equal shares of Republicans and Democrats (39 percent versus 40 percent) feel that GMOs are worse for people's health. More Democrats than Republicans (60 percent versus 50 percent) believe that organic foods are healthier. It's significant, but not a huge difference.\u003c/p>\n\u003cp>This result is quite different from what Pew found in surveys about climate change, says Cary Funk, the Pew Research Center's associate director of research on science and society. When it comes to climate change, she says, liberal Democrats are much more likely to believe that humans are responsible. Food issues, by contrast, are not as politically polarized.\u003c/p>\n\u003cp>The survey also didn't find any major differences between men and women, or between rich and poor, when it came to views about GMOs or about the healthy qualities of organic food. The wealthy, however, were more likely actually to buy organic food regularly.\u003c/p>\n\u003cp>Finally, there's an overwhelming consensus about one point; 72 percent of Americans believe that healthy eating habits are very important in improving one's chances of a long and healthy life, and an additional 25 percent say that it's somewhat important. But most (58 percent) also say they fall short of their goals and that \"most days I probably should be eating healthier.\"\u003c/p>\n\u003cp>\u003cstrong>3. Food issues don't divide people into neat little camps\u003c/strong>\u003c/p>\n\u003cp>If you look closely at the results, you find that there aren't clearly defined groups of people who all believe the same things about various food issues.\u003c/p>\n\u003cp>For instance, 18 percent of Americans say that their \"main focus\" is eating healthy and nutritious food. And 16 percent says that they care about genetically modified foods \"a great deal.\" But these are not the same people. Only a third of the people who care most about eating healthfully also care a lot about GMOs.\u003c/p>\n\u003cp>And whether a person cares about eating healthful food or not is no predictor of whether he or she considers GMOs to be bad for health.\u003c/p>\n\u003cp>There is a much stronger connection, however, between attitudes about healthy eating and consumption of organic food. People who describe healthy eating as their \"main focus\" were almost three times as likely to eat organic food regularly, compared with people who say that healthy eating is not at all important to them.\u003c/p>\n\u003cp>Finally, support for local and organic food seems to be much more mainstream than the opposition to GMOs. Almost three-quarters of Americans said that they bought local food recently, and just over two-thirds said they had purchased organic food. By comparison, a much smaller group — 44 percent — reported that they'd recently bought food labeled \"GMO-free.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "A new survey finds strong public support for organic food, and suspicion of GMOs — regardless of whether people vote Republican or Democratic. Also, people don't trust scientists much at all.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you're curious about what people really think about some of the hottest of hot-button food controversies, the Pew Research Center has just the thing for you: a \u003ca href=\"http://www.pewinternet.org/2016/12/01/the-new-food-fights/\">survey\u003c/a> of attitudes toward genetic modification, organic food and the importance of eating healthfully.\u003c/p>\n\u003cp>The survey results are published in a 99-page report that can keep you occupied for days. But if you're pressed for time, here are some of the most interesting highlights that caught our eye.\u003c/p>\n\u003cp>\u003cstrong>1. A lot of Americans don't care what scientists think about GMOs\u003c/strong>\u003c/p>\n\u003cp>For instance, 39 percent of the survey participants believe that genetically modified foods are worse for your health than non-GM food. However, there's essentially no scientific evidence to support that belief — a conclusion confirmed most recently by a National Academy of Sciences \u003ca href=\"http://nas-sites.org/ge-crops/2016/05/16/report-in-brief/\">report\u003c/a>. Among the relatively small group who say they care about the issue of GM foods \"a great deal\" (16 percent of the public), three-quarters believe that GMOs are bad for your health.\u003c/p>\n\u003cp>At the same time, it's notable that almost half the respondents — 46 percent to be precise — say that they care about the issue of GMOs \"not too much\" or \"not at all.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Americans believe that there's no scientific consensus on GMOs. Just over 50 percent of respondents believe that \"about half or fewer\" of scientists agree that GM foods are safe to eat. Only 14 percent's beliefs match the reality — that \"almost all\" scientists agree that GM foods are safe to eat.\u003c/p>\n\u003cp>And finally, there is deep cynicism about the motives of scientists. According to the survey, Americans feel that research findings are influenced in equal measure by the following factors: the best available scientific evidence; desire to help their industries; and desire to advance their careers. In the view of the public, all of those factors are more important to scientists than concern for the public interest.\u003c/p>\n\u003cp>Scientists can take heart, though, from one other finding of the survey. People still trust them more then politicians. Sixty percent of the public still wants scientists to play a major role in government policies toward GM foods. Remarkably, only 24 percent of Americans want their elected officials to have a major role in such policies.\u003c/p>\n\u003cp>\u003cstrong>2. Food sympathies don't follow political sympathies\u003c/strong>\u003c/p>\n\u003cp>Roughly equal shares of Republicans and Democrats (39 percent versus 40 percent) feel that GMOs are worse for people's health. More Democrats than Republicans (60 percent versus 50 percent) believe that organic foods are healthier. It's significant, but not a huge difference.\u003c/p>\n\u003cp>This result is quite different from what Pew found in surveys about climate change, says Cary Funk, the Pew Research Center's associate director of research on science and society. When it comes to climate change, she says, liberal Democrats are much more likely to believe that humans are responsible. Food issues, by contrast, are not as politically polarized.\u003c/p>\n\u003cp>The survey also didn't find any major differences between men and women, or between rich and poor, when it came to views about GMOs or about the healthy qualities of organic food. The wealthy, however, were more likely actually to buy organic food regularly.\u003c/p>\n\u003cp>Finally, there's an overwhelming consensus about one point; 72 percent of Americans believe that healthy eating habits are very important in improving one's chances of a long and healthy life, and an additional 25 percent say that it's somewhat important. But most (58 percent) also say they fall short of their goals and that \"most days I probably should be eating healthier.\"\u003c/p>\n\u003cp>\u003cstrong>3. Food issues don't divide people into neat little camps\u003c/strong>\u003c/p>\n\u003cp>If you look closely at the results, you find that there aren't clearly defined groups of people who all believe the same things about various food issues.\u003c/p>\n\u003cp>For instance, 18 percent of Americans say that their \"main focus\" is eating healthy and nutritious food. And 16 percent says that they care about genetically modified foods \"a great deal.\" But these are not the same people. Only a third of the people who care most about eating healthfully also care a lot about GMOs.\u003c/p>\n\u003cp>And whether a person cares about eating healthful food or not is no predictor of whether he or she considers GMOs to be bad for health.\u003c/p>\n\u003cp>There is a much stronger connection, however, between attitudes about healthy eating and consumption of organic food. People who describe healthy eating as their \"main focus\" were almost three times as likely to eat organic food regularly, compared with people who say that healthy eating is not at all important to them.\u003c/p>\n\u003cp>Finally, support for local and organic food seems to be much more mainstream than the opposition to GMOs. Almost three-quarters of Americans said that they bought local food recently, and just over two-thirds said they had purchased organic food. By comparison, a much smaller group — 44 percent — reported that they'd recently bought food labeled \"GMO-free.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \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": "In California, Squid Is Big Business. But Good Luck Eating Local Calamari",
"title": "In California, Squid Is Big Business. But Good Luck Eating Local Calamari",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Calamari is a favorite on American dinner tables. But while the U.S. has a thriving squid industry, chances are the calamari you are eating made a 12,000-mile round trip before ending up on your dinner plate. That, or it wasn't caught in the U.S. at all.\u003c/p>\n\u003cp>More than 80 percent of U.S. squid landings are exported — most of it to China. The rare percentage of that catch that stays domestically goes to Asian fresh fish markets or is used as bait.\u003c/p>\n\u003cp>Ironically, the lion's share of the squid consumed in the United States is imported.\u003c/p>\n\u003cp>\"Squid is a labor-intensive product,\" says Emily Tripp, founder of \u003ca href=\"https://marinesciencetoday.com/\">Marine Science Today,\u003c/a> a website on the latest ocean-based research. \"It's cheaper in some situations to ship it to China to be processed and ship it back.\"\u003c/p>\n\u003cp>Tripp, who recently graduated with a masters from the Scripps Institute of Oceanography, did her thesis project on California market squid, which, during non-El Niño years, is California's most valuable fishery.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In California, squid is an economic driver of the seafood industry – it's the fifth-largest fishery in the United States by weight. Yet most of this squid is frozen and exported overseas to China to be processed and distributed to over 42 countries across the globe. It's an export market that, according to 2011 figures, is valued at $107 million. Only 1.4 percent of it, on average, makes it back to the U.S. In 2015, that figure was 0.46 percent.\u003c/p>\n\u003cp>\"It has to do with the American desire for a larger squid,\" explains Diane Pleschner-Steele, executive director of the California Wetfish Producers Association. \"A lot of squid that is shipped overseas stays overseas because they prefer it. They eat it over there. Our consumers typically prefer a larger squid, and so there's just a ton of squid imported into this country that comes in at a far lower price.\"\u003c/p>\n\u003cp>In the U.S., the squid that ends up on our dinner table is typically Patagonian squid from the Falkland Islands or Humboldt squid — a jumbo cephalopod fished predominantly in Mexico and Peru.\u003c/p>\n\u003cp>California market squid isn't usually desired because of its smaller size.\u003c/p>\n\u003cp>\"Our squid is a learning curve,\" Pleschner-Steele says. \"If you overcook it, it can taste like a rubber band. But in my opinion, if you do it right, it tastes more like abalone than any other squid. It's nutty, sweet and delicate.\"\u003c/p>\n\u003cp>The cost of labor is another, perhaps more significant, factor. Squid cleaning and processing is an extremely time-consuming practice. The eyes, cartilage, skin and guts need to be removed ahead of time, and it's cheaper to have this done overseas than domestically.\u003c/p>\n\u003cp>A round-trip freight cost to China is $0.10 per pound and labor is just $7 a day there. By contrast, California wages — with tax and health insurance — amount to $12 an hour, according to Pleschner-Steele.\u003c/p>\n\u003cp>Also, supply chains and markets are incredibly opaque. Pleschner-Steele suspects that as the Chinese middle-class economy has blossomed, a lot of the squid processing facilities are now based in Thailand.\u003c/p>\n\u003cp>Tripp says during her research, it was nearly impossible to track down where exactly the squid was being processed abroad.\u003c/p>\n\u003cp>\"The biggest challenge was trying to find out where the squid goes when it leaves to the United States,\" she says. \"No one wants to say where they partner. It's a bit of a challenge. In the United States we keep such good records of all of our fish and seafood. There's no comparable system in China. I couldn't follow the chain backwards.\"\u003c/p>\n\u003cp>Regardless, the narrative is the same: Californians aren't eating Californian squid. And if they are, it likely wasn't processed in California.\u003c/p>\n\u003cp>At Mitch's Seafood, a restaurant in San Diego committed to local fish, the owners spent three years looking for a California-based squid processor for their calamari. They eventually found a company in San Pedro called Tri-Marine.\u003c/p>\n\u003cp>\"We have to pay twice as much for it, but it's worth it so that we can say we offer California-caught and processed squid,\" owner Mitch Conniff says. \"Squid that's caught two to three miles away takes a 10,000-mile round-trip journey before I can get it back into my restaurant.\"\u003c/p>\n\u003cp>All Californian fish processors are capable of dealing with squid, Pleschner-Steele says. However, it's not a money-making operation because people aren't willing to pay for it.\u003c/p>\n\u003cp>\"It has to be on request,\" she says. \"We simply can't compete with the cost of other imported squid. \"\u003c/p>\n\u003cp>Supporting the local squid industry is much more than just helping the local economy – it's helpful from a sustainability angle as well.\u003c/p>\n\u003cp>Even with squid being sent on a round-trip journey across the world, the California market squid fishery has one of the lowest carbon footprints in the industry.\u003c/p>\n\u003cp>\"California squid fishing fleets are one of the most energy efficient in the world because [they're] so close to port,\" Pleschner-Steele says. \"Our boats can produce a ton of proteins for about six gallons of diesel fuel. ... Efficiency is key.\"\u003c/p>\n\u003cp>Further efficiency, she says, could be achieved if consumers would be keen to fork over $1.50 a pound more for California-caught and processed squid.\u003c/p>\n\u003cp>But the \"truth is that Americans aren't willing to pay for it,\" she says. \"If people were willing to pay the price, we can definitely feed the demand.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Clarissa Wei is a freelance journalist based in Los Angeles and Taipei. She writes about sustainability and food.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Calamari is a favorite on American dinner tables. But while the U.S. has a thriving squid industry, chances are the calamari you are eating made a 12,000-mile round trip before ending up on your dinner plate. That, or it wasn't caught in the U.S. at all.\u003c/p>\n\u003cp>More than 80 percent of U.S. squid landings are exported — most of it to China. The rare percentage of that catch that stays domestically goes to Asian fresh fish markets or is used as bait.\u003c/p>\n\u003cp>Ironically, the lion's share of the squid consumed in the United States is imported.\u003c/p>\n\u003cp>\"Squid is a labor-intensive product,\" says Emily Tripp, founder of \u003ca href=\"https://marinesciencetoday.com/\">Marine Science Today,\u003c/a> a website on the latest ocean-based research. \"It's cheaper in some situations to ship it to China to be processed and ship it back.\"\u003c/p>\n\u003cp>Tripp, who recently graduated with a masters from the Scripps Institute of Oceanography, did her thesis project on California market squid, which, during non-El Niño years, is California's most valuable fishery.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In California, squid is an economic driver of the seafood industry – it's the fifth-largest fishery in the United States by weight. Yet most of this squid is frozen and exported overseas to China to be processed and distributed to over 42 countries across the globe. It's an export market that, according to 2011 figures, is valued at $107 million. Only 1.4 percent of it, on average, makes it back to the U.S. In 2015, that figure was 0.46 percent.\u003c/p>\n\u003cp>\"It has to do with the American desire for a larger squid,\" explains Diane Pleschner-Steele, executive director of the California Wetfish Producers Association. \"A lot of squid that is shipped overseas stays overseas because they prefer it. They eat it over there. Our consumers typically prefer a larger squid, and so there's just a ton of squid imported into this country that comes in at a far lower price.\"\u003c/p>\n\u003cp>In the U.S., the squid that ends up on our dinner table is typically Patagonian squid from the Falkland Islands or Humboldt squid — a jumbo cephalopod fished predominantly in Mexico and Peru.\u003c/p>\n\u003cp>California market squid isn't usually desired because of its smaller size.\u003c/p>\n\u003cp>\"Our squid is a learning curve,\" Pleschner-Steele says. \"If you overcook it, it can taste like a rubber band. But in my opinion, if you do it right, it tastes more like abalone than any other squid. It's nutty, sweet and delicate.\"\u003c/p>\n\u003cp>The cost of labor is another, perhaps more significant, factor. Squid cleaning and processing is an extremely time-consuming practice. The eyes, cartilage, skin and guts need to be removed ahead of time, and it's cheaper to have this done overseas than domestically.\u003c/p>\n\u003cp>A round-trip freight cost to China is $0.10 per pound and labor is just $7 a day there. By contrast, California wages — with tax and health insurance — amount to $12 an hour, according to Pleschner-Steele.\u003c/p>\n\u003cp>Also, supply chains and markets are incredibly opaque. Pleschner-Steele suspects that as the Chinese middle-class economy has blossomed, a lot of the squid processing facilities are now based in Thailand.\u003c/p>\n\u003cp>Tripp says during her research, it was nearly impossible to track down where exactly the squid was being processed abroad.\u003c/p>\n\u003cp>\"The biggest challenge was trying to find out where the squid goes when it leaves to the United States,\" she says. \"No one wants to say where they partner. It's a bit of a challenge. In the United States we keep such good records of all of our fish and seafood. There's no comparable system in China. I couldn't follow the chain backwards.\"\u003c/p>\n\u003cp>Regardless, the narrative is the same: Californians aren't eating Californian squid. And if they are, it likely wasn't processed in California.\u003c/p>\n\u003cp>At Mitch's Seafood, a restaurant in San Diego committed to local fish, the owners spent three years looking for a California-based squid processor for their calamari. They eventually found a company in San Pedro called Tri-Marine.\u003c/p>\n\u003cp>\"We have to pay twice as much for it, but it's worth it so that we can say we offer California-caught and processed squid,\" owner Mitch Conniff says. \"Squid that's caught two to three miles away takes a 10,000-mile round-trip journey before I can get it back into my restaurant.\"\u003c/p>\n\u003cp>All Californian fish processors are capable of dealing with squid, Pleschner-Steele says. However, it's not a money-making operation because people aren't willing to pay for it.\u003c/p>\n\u003cp>\"It has to be on request,\" she says. \"We simply can't compete with the cost of other imported squid. \"\u003c/p>\n\u003cp>Supporting the local squid industry is much more than just helping the local economy – it's helpful from a sustainability angle as well.\u003c/p>\n\u003cp>Even with squid being sent on a round-trip journey across the world, the California market squid fishery has one of the lowest carbon footprints in the industry.\u003c/p>\n\u003cp>\"California squid fishing fleets are one of the most energy efficient in the world because [they're] so close to port,\" Pleschner-Steele says. \"Our boats can produce a ton of proteins for about six gallons of diesel fuel. ... Efficiency is key.\"\u003c/p>\n\u003cp>Further efficiency, she says, could be achieved if consumers would be keen to fork over $1.50 a pound more for California-caught and processed squid.\u003c/p>\n\u003cp>But the \"truth is that Americans aren't willing to pay for it,\" she says. \"If people were willing to pay the price, we can definitely feed the demand.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Clarissa Wei is a freelance journalist based in Los Angeles and Taipei. She writes about sustainability and food.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Kale Is About To Have An Identity Crisis",
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"content": "\u003cp>Kale is getting a makeover, and the very essence of kaliness may hang in the balance.\u003c/p>\n\u003cp>To develop a new variety of kale tailored to American palates, horticulture professor \u003ca href=\"https://hort.cals.cornell.edu/people/phillip-griffiths\">Philip Griffiths\u003c/a> of Cornell University College of Agriculture and Life Science and graduate student \u003ca href=\"https://hort.cals.cornell.edu/people/hannah-swegarden\">Hannah Swegarden\u003c/a> are soliciting consumers' kale reflections — the good, the bad, and the ugly. The scientists face a philosophic question for the ages. Asks Swegarden:\u003c/p>\n\u003cp>\"How far can you push a consumer's concept of what kale is, before it's not kale anymore?\"\u003c/p>\n\u003cp>Kale, like many other vegetables, has been bred with agricultural practicality in mind, selected for virtues like drought- and disease-resistance. But Swegarden says those traits don't necessarily translate into a better taste and appearance, qualities that matter more to consumers. Griffiths has been working with kale for years, so he and Swegarden decided to see if they could develop strains to seduce farmers and consumers alike.\u003c/p>\n\u003cp>As the first step in their research, the scientists organized a focus group in September with 14 people who self-identified as liking and consuming kale. They sent the participants home with six different kale types varying in shape, color, texture and taste. The kaleblazers prepared each kale variety as they wished and recorded their impressions in journals. (Yes, kale journals.)\u003c/p>\n\u003cfigure id=\"attachment_113766\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/kale-2-b8a1c45daff51c13ca65b36c00915e2b3af4d9e6.jpg\" alt=\"After two weeks of keeping kale journals (really!), participants came together to discuss their feelings about kale for three hours.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-113766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/kale-2-b8a1c45daff51c13ca65b36c00915e2b3af4d9e6.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/kale-2-b8a1c45daff51c13ca65b36c00915e2b3af4d9e6-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/kale-2-b8a1c45daff51c13ca65b36c00915e2b3af4d9e6-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/kale-2-b8a1c45daff51c13ca65b36c00915e2b3af4d9e6-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/kale-2-b8a1c45daff51c13ca65b36c00915e2b3af4d9e6-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/kale-2-b8a1c45daff51c13ca65b36c00915e2b3af4d9e6-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/kale-2-b8a1c45daff51c13ca65b36c00915e2b3af4d9e6-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/kale-2-b8a1c45daff51c13ca65b36c00915e2b3af4d9e6-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/kale-2-b8a1c45daff51c13ca65b36c00915e2b3af4d9e6-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/kale-2-b8a1c45daff51c13ca65b36c00915e2b3af4d9e6-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">After two weeks of keeping kale journals (really!), participants came together to discuss their feelings about kale for three hours. \u003ccite>( Courtesy of H. Swegarden/Cornell NYSAES)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After two weeks, the participants came together to discuss their feelings about kale for three hours. \"By the time they came in, they were really knowledgeable,\" says Swegarden.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After kale-loading for days, the participants had lots of feedback. But some of their recommendations took aim at traits central to kale's identity. For example, the participants liked the idea of a softer, less fibrous leaf. \"It's difficult to do that because that's changing the plant a lot,\" says Swegarden. In addition, she says a softer plant might be more susceptible to insects.\u003c/p>\n\u003cp>Kale's iconic bitterness also came onto the chopping board. \"It was an association all the consumers made,\" says Swegarden. \"But not necessarily a positive.\"\u003c/p>\n\u003cp>Swegarden, whose perfect piece of kale is a slow-braised green leaf with a pink stem, says the initial focus group was formed to identify kale questions for further research, rather than establish a comprehensive dataset of opinions. The scientists will use the focus group feedback to create a survey, which they'll distribute to a wider population of consumers.\u003c/p>\n\u003cp>They're likely to encounter some strong opinions. \"I hate kale,\" says Aaron Gurley of Wichita, Kan. \"It tastes like garbage.\"\u003c/p>\n\u003cp>\"I'm kind of indifferent about it,\" says Zach James of New York City. \"I've made a kale smoothie before, and that was pretty good. But mostly because I put berries in it.\"\u003c/p>\n\u003cp>Kale naysayers will have to wait a while longer before a new breed of kale gets a chance to convert them. Because of the time required to grow and reproduce kale, it will likely be at least eight years before a new variety hits the shelves, says Swegarden.\u003c/p>\n\u003cp>In the meantime, there's another option for those who want a softer, less bitter leaf: romaine. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "To develop a new variety of kale tailored to American palates, plant researchers are surveying consumer attitudes on the leafy green. The takeaway so far? \"Be less like kale.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Kale is getting a makeover, and the very essence of kaliness may hang in the balance.\u003c/p>\n\u003cp>To develop a new variety of kale tailored to American palates, horticulture professor \u003ca href=\"https://hort.cals.cornell.edu/people/phillip-griffiths\">Philip Griffiths\u003c/a> of Cornell University College of Agriculture and Life Science and graduate student \u003ca href=\"https://hort.cals.cornell.edu/people/hannah-swegarden\">Hannah Swegarden\u003c/a> are soliciting consumers' kale reflections — the good, the bad, and the ugly. The scientists face a philosophic question for the ages. Asks Swegarden:\u003c/p>\n\u003cp>\"How far can you push a consumer's concept of what kale is, before it's not kale anymore?\"\u003c/p>\n\u003cp>Kale, like many other vegetables, has been bred with agricultural practicality in mind, selected for virtues like drought- and disease-resistance. But Swegarden says those traits don't necessarily translate into a better taste and appearance, qualities that matter more to consumers. Griffiths has been working with kale for years, so he and Swegarden decided to see if they could develop strains to seduce farmers and consumers alike.\u003c/p>\n\u003cp>As the first step in their research, the scientists organized a focus group in September with 14 people who self-identified as liking and consuming kale. They sent the participants home with six different kale types varying in shape, color, texture and taste. The kaleblazers prepared each kale variety as they wished and recorded their impressions in journals. (Yes, kale journals.)\u003c/p>\n\u003cfigure id=\"attachment_113766\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/kale-2-b8a1c45daff51c13ca65b36c00915e2b3af4d9e6.jpg\" alt=\"After two weeks of keeping kale journals (really!), participants came together to discuss their feelings about kale for three hours.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-113766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/kale-2-b8a1c45daff51c13ca65b36c00915e2b3af4d9e6.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/kale-2-b8a1c45daff51c13ca65b36c00915e2b3af4d9e6-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/kale-2-b8a1c45daff51c13ca65b36c00915e2b3af4d9e6-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/kale-2-b8a1c45daff51c13ca65b36c00915e2b3af4d9e6-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/kale-2-b8a1c45daff51c13ca65b36c00915e2b3af4d9e6-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/kale-2-b8a1c45daff51c13ca65b36c00915e2b3af4d9e6-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/kale-2-b8a1c45daff51c13ca65b36c00915e2b3af4d9e6-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/kale-2-b8a1c45daff51c13ca65b36c00915e2b3af4d9e6-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/kale-2-b8a1c45daff51c13ca65b36c00915e2b3af4d9e6-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/kale-2-b8a1c45daff51c13ca65b36c00915e2b3af4d9e6-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">After two weeks of keeping kale journals (really!), participants came together to discuss their feelings about kale for three hours. \u003ccite>( Courtesy of H. Swegarden/Cornell NYSAES)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After two weeks, the participants came together to discuss their feelings about kale for three hours. \"By the time they came in, they were really knowledgeable,\" says Swegarden.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After kale-loading for days, the participants had lots of feedback. But some of their recommendations took aim at traits central to kale's identity. For example, the participants liked the idea of a softer, less fibrous leaf. \"It's difficult to do that because that's changing the plant a lot,\" says Swegarden. In addition, she says a softer plant might be more susceptible to insects.\u003c/p>\n\u003cp>Kale's iconic bitterness also came onto the chopping board. \"It was an association all the consumers made,\" says Swegarden. \"But not necessarily a positive.\"\u003c/p>\n\u003cp>Swegarden, whose perfect piece of kale is a slow-braised green leaf with a pink stem, says the initial focus group was formed to identify kale questions for further research, rather than establish a comprehensive dataset of opinions. The scientists will use the focus group feedback to create a survey, which they'll distribute to a wider population of consumers.\u003c/p>\n\u003cp>They're likely to encounter some strong opinions. \"I hate kale,\" says Aaron Gurley of Wichita, Kan. \"It tastes like garbage.\"\u003c/p>\n\u003cp>\"I'm kind of indifferent about it,\" says Zach James of New York City. \"I've made a kale smoothie before, and that was pretty good. But mostly because I put berries in it.\"\u003c/p>\n\u003cp>Kale naysayers will have to wait a while longer before a new breed of kale gets a chance to convert them. Because of the time required to grow and reproduce kale, it will likely be at least eight years before a new variety hits the shelves, says Swegarden.\u003c/p>\n\u003cp>In the meantime, there's another option for those who want a softer, less bitter leaf: romaine. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \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": "Eat It, Don't Leave It: How London Became A Leader In Anti-Food Waste",
"title": "Eat It, Don't Leave It: How London Became A Leader In Anti-Food Waste",
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"content": "\u003cp>It's around 6 o'clock on a Sunday evening, and Anne-Charlotte Mornington is running around the food market in London's super-hip Camden neighborhood with a rolling suitcase and a giant tarp bag filled with empty tupperware boxes. She's going around from stall to stalll, asking for leftovers.\u003c/p>\n\u003cp>Mornington works for the food-sharing app \u003ca href=\"https://olioex.com/\">Olio\u003c/a>. \"If ever you have anything that you can't sell tomorrow but it's still edible,\" she explains to the vendors, \"I'll take it and make sure that it's eaten.\"\u003c/p>\n\u003cp>Olio wants to make it easy for busy food sellers to avoid wasting food. \"These vendors usually don't have enough surplus to donate to a charity or something, but they still end up having to throw away quite a lot at the end of the day,\" Mornington explains. \"So either I or some volunteers will come everyday to collect any scraps and put it on the app.\"\u003c/p>\n\u003cp>In fact, anybody in London with a smartphone — be it a restaurant, grocer or just a regular Joe — can upload pictures of their leftover lunches and dinners, spare ingredients or unwanted produce onto the app. Those hankering for a free meal can then peruse the offerings, message those who've got food to spare and then go collect it — for free.\u003c/p>\n\u003cp>Olio is just one of many start-ups and small enterprises working to reduce food waste in London. When researchers at Trinity College Dublin recently launched \u003ca href=\"http://sharecity.ie/research/sharecity100-database/\">a database\u003c/a> identifying more than 4,000 food-sharing and waste-reducing enterprises in 100 cities around the world, they found that London — with 198 such enterprises — had more than any other city.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We decided to focus on cities, because more than half of the world's population now lives in cities,\" explains \u003ca href=\"https://www.tcd.ie/Geography/research/gradprojects/AD.php\">Anna Davies\u003c/a>, a professor of geography and environment at Trinity who led the research. City dwellers produce more than a billion tons of solid waste annually — and about half of that is food waste. But cities are also centers of innovation, Davies says. \"So we were curious — what difference is technology making to the way we share food in cities?\"\u003c/p>\n\u003cp>Quite a lot, it turns out.\u003c/p>\n\u003cp>Over the past three years, technology has transformed the way Londoners are approaching food waste, says Laura Hopper, the CEO of Plan Zheroes, a social network that connects charities that need food with local businesses that have a surplus. \"We have so many organizations in London doing good work.\"\u003c/p>\n\u003cp>Initially, the idea for Plan Zheroes came from Lottie Henley, a nonagenarian whose experiences as a refugee during World War II motivated her to do something about food poverty in London. Back in 2011, through a city-wide program designed to encourage green entrepreneurship, Henley got some seed money and teamed up with some techie types to design Plan Zheroes.\u003c/p>\n\u003cp>Now restaurants, coffee shops and small grocers that have just a little bit extra can use the platform to find nearby homeless shelters and food banks in need. The organization also recruits a small army of volunteers who help run food between the businesses and the charities.\u003c/p>\n\u003cp>\"This isn't a large-scale thing. It\"s really about helping communities connect,\" Hopper says. \"Plan Zheroes fills a very specific niche.\"\u003c/p>\n\u003cp>Several other London-based enterprises do the same — they aim to reduce food waste in one or two small, specific ways. London-based startup \u003ca href=\"http://www.snact.co.uk/\">Snact\u003c/a> makes snacks out of produce that would otherwise be wasted, and \u003ca href=\"http://www.rejuce.co.uk/\">Rejuce\u003c/a>, turns waste from London's wholesale markets into smoothies and juices. A company called \u003ca href=\"https://rubiesintherubble.com/\">Rubies in the Rubble \u003c/a>uses surplus fruit and veg to make relishes, and another called \u003ca href=\"http://www.chicp.co.uk/\">ChicP\u003c/a> uses vegetables that are past their prime to make hummus.\u003c/p>\n\u003cp>Then there's \u003ca href=\"http://www.soleshare.net/\">Sole Share\u003c/a> — a sort of Blue Apron for seafood — which helps both consumers and fishermen avoid waste by allowing the former to specify online exactly how much they need so that the latter can deliver exactly that, no more and no less. And \u003ca href=\"http://www.dayoldeats.com/\">Day Old\u003c/a> is an online catering service that will bring boxes of day-old donuts, pastries and other baked goods straight to your office — and the proceeds all go to charities that tackle child hunger.\u003c/p>\n\u003cp>\"Of course, technology alone isn't enough to build a sustainable food-sharing community,\" says Davies from Trinity College. \"The social connections are important — but what technology can do is help people make those connections.\"\u003c/p>\n\u003cp>Back at London's Camden market, Anne-Charlotte Mornington from Olio has collected over 30 portions of food. Anna Kidd, who works as a volunteer with Olio, has joined Mornington in the task of cataloguing and photographing all the nosh: several servings of fragrant, spiced rice from an Indian food stall, Thai chicken curry, a chicken masala wrap and a bag full of hot dogs.\u003c/p>\n\u003cp>It'll all be gone within a day or two, as hungry Londoners come to collect it all. About 85,000 Londoners interested in either donating or collecting surplus food have made accounts on Olio so far.\u003c/p>\n\u003cp>\"It feels so good that we've saved all of this from going in the bin,\" says Kidd, who herself uses the app to pick up odds and ends for her pantry.\u003c/p>\n\u003cp>\"I don't think I've bought any spices since I've got the app,\" Kidd says. \"It's amazing.\" Plus, Olio has an added benefit, she says. \"You get to meet people and have conversations when you pick up the food. I've really gotten to know my area better.\"\u003c/p>\n\u003cp>\u003cem>Maanvi Singh is a writer based in London.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "In the English capital, apps and small-scale businesses abound that let restaurants and food vendors share leftovers with the public for free, and otherwise reduce the amount of edibles they toss.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's around 6 o'clock on a Sunday evening, and Anne-Charlotte Mornington is running around the food market in London's super-hip Camden neighborhood with a rolling suitcase and a giant tarp bag filled with empty tupperware boxes. She's going around from stall to stalll, asking for leftovers.\u003c/p>\n\u003cp>Mornington works for the food-sharing app \u003ca href=\"https://olioex.com/\">Olio\u003c/a>. \"If ever you have anything that you can't sell tomorrow but it's still edible,\" she explains to the vendors, \"I'll take it and make sure that it's eaten.\"\u003c/p>\n\u003cp>Olio wants to make it easy for busy food sellers to avoid wasting food. \"These vendors usually don't have enough surplus to donate to a charity or something, but they still end up having to throw away quite a lot at the end of the day,\" Mornington explains. \"So either I or some volunteers will come everyday to collect any scraps and put it on the app.\"\u003c/p>\n\u003cp>In fact, anybody in London with a smartphone — be it a restaurant, grocer or just a regular Joe — can upload pictures of their leftover lunches and dinners, spare ingredients or unwanted produce onto the app. Those hankering for a free meal can then peruse the offerings, message those who've got food to spare and then go collect it — for free.\u003c/p>\n\u003cp>Olio is just one of many start-ups and small enterprises working to reduce food waste in London. When researchers at Trinity College Dublin recently launched \u003ca href=\"http://sharecity.ie/research/sharecity100-database/\">a database\u003c/a> identifying more than 4,000 food-sharing and waste-reducing enterprises in 100 cities around the world, they found that London — with 198 such enterprises — had more than any other city.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We decided to focus on cities, because more than half of the world's population now lives in cities,\" explains \u003ca href=\"https://www.tcd.ie/Geography/research/gradprojects/AD.php\">Anna Davies\u003c/a>, a professor of geography and environment at Trinity who led the research. City dwellers produce more than a billion tons of solid waste annually — and about half of that is food waste. But cities are also centers of innovation, Davies says. \"So we were curious — what difference is technology making to the way we share food in cities?\"\u003c/p>\n\u003cp>Quite a lot, it turns out.\u003c/p>\n\u003cp>Over the past three years, technology has transformed the way Londoners are approaching food waste, says Laura Hopper, the CEO of Plan Zheroes, a social network that connects charities that need food with local businesses that have a surplus. \"We have so many organizations in London doing good work.\"\u003c/p>\n\u003cp>Initially, the idea for Plan Zheroes came from Lottie Henley, a nonagenarian whose experiences as a refugee during World War II motivated her to do something about food poverty in London. Back in 2011, through a city-wide program designed to encourage green entrepreneurship, Henley got some seed money and teamed up with some techie types to design Plan Zheroes.\u003c/p>\n\u003cp>Now restaurants, coffee shops and small grocers that have just a little bit extra can use the platform to find nearby homeless shelters and food banks in need. The organization also recruits a small army of volunteers who help run food between the businesses and the charities.\u003c/p>\n\u003cp>\"This isn't a large-scale thing. It\"s really about helping communities connect,\" Hopper says. \"Plan Zheroes fills a very specific niche.\"\u003c/p>\n\u003cp>Several other London-based enterprises do the same — they aim to reduce food waste in one or two small, specific ways. London-based startup \u003ca href=\"http://www.snact.co.uk/\">Snact\u003c/a> makes snacks out of produce that would otherwise be wasted, and \u003ca href=\"http://www.rejuce.co.uk/\">Rejuce\u003c/a>, turns waste from London's wholesale markets into smoothies and juices. A company called \u003ca href=\"https://rubiesintherubble.com/\">Rubies in the Rubble \u003c/a>uses surplus fruit and veg to make relishes, and another called \u003ca href=\"http://www.chicp.co.uk/\">ChicP\u003c/a> uses vegetables that are past their prime to make hummus.\u003c/p>\n\u003cp>Then there's \u003ca href=\"http://www.soleshare.net/\">Sole Share\u003c/a> — a sort of Blue Apron for seafood — which helps both consumers and fishermen avoid waste by allowing the former to specify online exactly how much they need so that the latter can deliver exactly that, no more and no less. And \u003ca href=\"http://www.dayoldeats.com/\">Day Old\u003c/a> is an online catering service that will bring boxes of day-old donuts, pastries and other baked goods straight to your office — and the proceeds all go to charities that tackle child hunger.\u003c/p>\n\u003cp>\"Of course, technology alone isn't enough to build a sustainable food-sharing community,\" says Davies from Trinity College. \"The social connections are important — but what technology can do is help people make those connections.\"\u003c/p>\n\u003cp>Back at London's Camden market, Anne-Charlotte Mornington from Olio has collected over 30 portions of food. Anna Kidd, who works as a volunteer with Olio, has joined Mornington in the task of cataloguing and photographing all the nosh: several servings of fragrant, spiced rice from an Indian food stall, Thai chicken curry, a chicken masala wrap and a bag full of hot dogs.\u003c/p>\n\u003cp>It'll all be gone within a day or two, as hungry Londoners come to collect it all. About 85,000 Londoners interested in either donating or collecting surplus food have made accounts on Olio so far.\u003c/p>\n\u003cp>\"It feels so good that we've saved all of this from going in the bin,\" says Kidd, who herself uses the app to pick up odds and ends for her pantry.\u003c/p>\n\u003cp>\"I don't think I've bought any spices since I've got the app,\" Kidd says. \"It's amazing.\" Plus, Olio has an added benefit, she says. \"You get to meet people and have conversations when you pick up the food. I've really gotten to know my area better.\"\u003c/p>\n\u003cp>\u003cem>Maanvi Singh is a writer based in London.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \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": "With GPS And Graph Paper, Farmers Find A-maze-ing Ways To Bring In Cash",
"title": "With GPS And Graph Paper, Farmers Find A-maze-ing Ways To Bring In Cash",
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"content": "\u003cp>In the small town of Sunderland, Mass., is a 300-year-old, family-run plot of land that fuses fine art and farming.\u003c/p>\n\u003cp>Mike Wissemann's 8-acre \u003ca href=\"http://mikesmaze.com/\">cornfield maze\u003c/a> is a feat of ingenuity, with carefully planned and executed stalk-formed replicas of notables such as the \u003cem>Mona Lisa,\u003c/em> Albert Einstein and Salvador Dalí.\u003c/p>\n\u003cp>But how do those pictures come to life? Maybe you remember Skill-o-Gram puzzles, in which the clues are squares that have labels like A-4 or F-5, each one holding part of the design. When those parts are copied into a blank grid, they create a whole picture.\u003c/p>\n\u003cp>Corn is also planted on a grid. By breaking the field into squares on paper or computer, each one holding a piece of the picture, and scaling up, you've got a blueprint. But in a cornfield, the picture is pixelated, so it's kind of like creating a giant halftone photo, using the density of the corn to make the image darker or lighter.\u003c/p>\n\u003cfigure id=\"attachment_113166\" class=\"wp-caption aligncenter\" style=\"max-width: 973px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/mikesmazedarwin1_wide-52c7d311e797998cf6a7d956682b25d2e7ca0fa9.jpg\" alt=\"Charles Darwin and his evolutionary finches were the theme of Mike's Maze in 2009.\" width=\"973\" height=\"547\" class=\"size-full wp-image-113166\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikesmazedarwin1_wide-52c7d311e797998cf6a7d956682b25d2e7ca0fa9.jpg 973w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikesmazedarwin1_wide-52c7d311e797998cf6a7d956682b25d2e7ca0fa9-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikesmazedarwin1_wide-52c7d311e797998cf6a7d956682b25d2e7ca0fa9-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikesmazedarwin1_wide-52c7d311e797998cf6a7d956682b25d2e7ca0fa9-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikesmazedarwin1_wide-52c7d311e797998cf6a7d956682b25d2e7ca0fa9-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikesmazedarwin1_wide-52c7d311e797998cf6a7d956682b25d2e7ca0fa9-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikesmazedarwin1_wide-52c7d311e797998cf6a7d956682b25d2e7ca0fa9-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikesmazedarwin1_wide-52c7d311e797998cf6a7d956682b25d2e7ca0fa9-520x292.jpg 520w\" sizes=\"(max-width: 973px) 100vw, 973px\">\u003cfigcaption class=\"wp-caption-text\">Charles Darwin and his evolutionary finches were the theme of Mike's Maze in 2009. \u003ccite>(Courtesy of Warner Farm)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the past 17 years, Wissemann's family and landscape artist Will Sillin have used arithmetic as well as the tools and technology available to them. In 2000, that was graph paper and an ATV equipped with a GPS that was not very accurate. But now, a GPS-equipped mower can zoom in on a single stalk within an inch. Add in a drone and you've got yourself an elaborate maze.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Wissemann's daughter-in-law, Jess, has designed the maze for the past two years. She studied art history in college and likes to use that background when she creates her designs in Adobe Illustrator. She sends that design, scaled to the Wissemanns' cornfield, to Rob Stouffer, who owns \"\u003ca href=\"http://precisionmazes.com/\">Precision Mazes\u003c/a>,\" based in Missouri. Stouffer cuts mazes all over America.\u003c/p>\n\u003cp>\"He plots it in his tractor's GPS system. The design is overlaid on his screen. So as he moves through the field, the cutters can track where he is,\" says Jess. \"It doesn't actually guide him, though. He still has to navigate to make sure he's really precise.\"\u003c/p>\n\u003cp>The tractor has reduced the time it takes to cut a maze from a month to a single day. But even new, high-tech equipment has its limits, the biggest one being that the mower can cut no narrower than 5 feet.\u003c/p>\n\u003cp>\"If I want to do any really detailed areas, I have to keep in mind that I'm the one that's going to have to go out there and cut down the stalks by hand,\" says Jess.\u003c/p>\n\u003cfigure id=\"attachment_113167\" class=\"wp-caption aligncenter\" style=\"max-width: 801px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/mikeseinstein2_wide-8b5119656f9d1d76b7475a1b0bd03da9d082b84c.jpg\" alt=\"Mike's Maze from 2005 was an homage to Albert Einstein and his spiral galaxy.\" width=\"801\" height=\"450\" class=\"size-full wp-image-113167\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikeseinstein2_wide-8b5119656f9d1d76b7475a1b0bd03da9d082b84c.jpg 801w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikeseinstein2_wide-8b5119656f9d1d76b7475a1b0bd03da9d082b84c-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikeseinstein2_wide-8b5119656f9d1d76b7475a1b0bd03da9d082b84c-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikeseinstein2_wide-8b5119656f9d1d76b7475a1b0bd03da9d082b84c-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikeseinstein2_wide-8b5119656f9d1d76b7475a1b0bd03da9d082b84c-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikeseinstein2_wide-8b5119656f9d1d76b7475a1b0bd03da9d082b84c-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikeseinstein2_wide-8b5119656f9d1d76b7475a1b0bd03da9d082b84c-520x292.jpg 520w\" sizes=\"(max-width: 801px) 100vw, 801px\">\u003cfigcaption class=\"wp-caption-text\">Mike's Maze from 2005 was an homage to Albert Einstein and his spiral galaxy. \u003ccite>(Courtesy of Warner Farm)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Which she does. She grabs hold of a stalk and starts shaking. A drone sends that video to her on the ground in real time, so she can zero in on which stalks need cutting to form the most accurate picture. This technique allows her to use special fonts or to home in on the pupil of an eye.\u003c/p>\n\u003cp>Even one stalk can make a difference. \"The mazes that have lettering in them, if you take out a stalk, there's going to be a gap,\" Jess says. \"So I go stalk by stalk: Is this the right one to pull out?\"\u003c/p>\n\u003cp>The Wissemanns use non-GMO seed corn, which is used to feed animals. When the field is harvested in November, the family also uses the crop to feed the corn furnace that heats the farm's greenhouse.\u003c/p>\n\u003cp>During harvest, the maze gets chewed up by the combine, which separates the ears of corn from the stalks.\u003c/p>\n\u003cp>Isn't it painful to watch such a masterpiece get razed? \"I don't worry about it too much,\" says Jess. \"If I were worried, I wouldn't want anyone to walk through it, because we have more than 25,000 people every year, and they are really the ones that destroy it.\"\u003c/p>\n\u003cp>But they sure have fun when they do. The maze supplies about a third of the farm's income.\u003c/p>\n\u003cfigure id=\"attachment_113169\" class=\"wp-caption aligncenter\" style=\"max-width: 2397px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b.jpg\" alt=\"Inspired by cute images on the Internet, Angie Treinen designed a maze full of unicorns, kittens, narwhals and rainbows.\" width=\"2397\" height=\"1798\" class=\"size-full wp-image-113169\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b.jpg 2397w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b-520x390.jpg 520w\" sizes=\"(max-width: 2397px) 100vw, 2397px\">\u003cfigcaption class=\"wp-caption-text\">Inspired by cute images on the Internet, Angie Treinen designed a maze full of unicorns, kittens, narwhals and rainbows. \u003ccite>(Courtesy of Treinen Farm)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We farm 150 acres, and the maze is only 8 acres. So the return per acre of the maze is pretty phenomenal,\" Jess says. \"It's been a crucial way to diversify our farm.\"\u003c/p>\n\u003cp>This year's maze is called \"\u003ca href=\"http://mikesmaze.com/about-mikes/2016-maze-see-america/\">See America\u003c/a>\" and commemorates the 100th anniversary of the National Park Service. The image shows water and steam bursting from Yellowstone's Old Faithful geyser and morphing into the face of Teddy Roosevelt, who created five national parks. The design is based on \u003ca href=\"http://www.npr.org/2014/05/26/314941202/from-yellowstone-to-grand-canyon-wpa-posters-celebrate-national-parks\">Works Progress Administration posters\u003c/a> from the 1930s and '40s.\u003c/p>\n\u003cp>At \u003ca href=\"http://treinenfarm.com/\">Treinen farm\u003c/a> in Lodi, Wis., the maze's theme and method are much different. Designer Angie Treinen was inspired this year by all of the cute things she found on the Internet: ninja kittens, cupcakes with faces, unicorns, narwhals and rainbows. Her style is based on the Japanese art style known as \"Kawaii,\" which means \"cute.\"\u003c/p>\n\u003cp>Treinen's is a century-old, family-run farm. About 15 of the farm's 200 acres are devoted to the corn maze. Here, maze cutting is still designed and executed the old-fashioned way, by using a lot of graph paper and elbow grease.\u003c/p>\n\u003cp>The Treinens do not use GPS or a professional maze cutter.\u003c/p>\n\u003cfigure id=\"attachment_113170\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/treinenvitruvian2_wide-07d10537b734c2a52dbbd9c2e0ec37d7786c24fc.jpg\" alt=\"Treinen Farm brought Leonardo Da Vinci's Vitruvian Man to life in its 2012 corn maze.\" width=\"1024\" height=\"576\" class=\"size-full wp-image-113170\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenvitruvian2_wide-07d10537b734c2a52dbbd9c2e0ec37d7786c24fc.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenvitruvian2_wide-07d10537b734c2a52dbbd9c2e0ec37d7786c24fc-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenvitruvian2_wide-07d10537b734c2a52dbbd9c2e0ec37d7786c24fc-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenvitruvian2_wide-07d10537b734c2a52dbbd9c2e0ec37d7786c24fc-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenvitruvian2_wide-07d10537b734c2a52dbbd9c2e0ec37d7786c24fc-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenvitruvian2_wide-07d10537b734c2a52dbbd9c2e0ec37d7786c24fc-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenvitruvian2_wide-07d10537b734c2a52dbbd9c2e0ec37d7786c24fc-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenvitruvian2_wide-07d10537b734c2a52dbbd9c2e0ec37d7786c24fc-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenvitruvian2_wide-07d10537b734c2a52dbbd9c2e0ec37d7786c24fc-520x293.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Treinen Farm brought Leonardo Da Vinci's Vitruvian Man to life in its 2012 corn maze. \u003ccite>( Courtesy of Treinen Farm)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We're always afraid that if we made the jump to using GPS technology, that our complex designs would not be as accurate as we wanted them to be,\" says Treinen. \"And like many small businesses, we can only afford to do everything ourselves,\" she adds.\u003c/p>\n\u003cp>The Treinens enlist the help of family and hire kids from the local high school to carve about 5 miles of trails into the corn. The process takes about three days, usually during the hottest part of June.\u003c/p>\n\u003cp>Treinen's husband, Alan, plants the corn in rows about 30 inches apart in both directions to make a grid. \"I put a grid overlay on the design that corresponds to the field,\" says Treinen, who creates her images on the computer. \"Each square on my plan is 15 feet in the field.\"\u003c/p>\n\u003cp>The cutting crew then stakes the field. \"Once it's ready, you can count the stakes and flags and rows, and find where you are in the field relative to the design on the page at any point. It's really just counting: I'm this many rows in and I'm this many feet in ... so I must be at this point,\" Treinen says.\u003c/p>\n\u003cp>The maze can be cut as soon as the corn plants are visible, even if they're only 3 inches high. Corn grows fast in June, and by the time it's knee-high, the leaves have spread out so much that the rows are covered. When the corn is short, the cutters are able to look across the field like a surveyor.\u003c/p>\n\u003cp>\"They're literally marking with spray paint on the dirt or the corn plant,\" Treinen says. \"They're not even cutting the actual stalks of the corn; they're marking a trail. We till that corn out. Then the maze just grows up.\"\u003c/p>\n\u003cp>The maze-cutting in Lodi has become a tradition in the community.\u003c/p>\n\u003cfigure id=\"attachment_113172\" class=\"wp-caption aligncenter\" style=\"max-width: 928px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/treinenkrakken3_wide-79e5649775c225c71b154e96b12aef80e3104fa6.jpg\" alt=\"Treinen Farm's 2013 Kraken maze was full of lots of "tenterrific" places to get lost.\" width=\"928\" height=\"522\" class=\"size-full wp-image-113172\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenkrakken3_wide-79e5649775c225c71b154e96b12aef80e3104fa6.jpg 928w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenkrakken3_wide-79e5649775c225c71b154e96b12aef80e3104fa6-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenkrakken3_wide-79e5649775c225c71b154e96b12aef80e3104fa6-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenkrakken3_wide-79e5649775c225c71b154e96b12aef80e3104fa6-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenkrakken3_wide-79e5649775c225c71b154e96b12aef80e3104fa6-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenkrakken3_wide-79e5649775c225c71b154e96b12aef80e3104fa6-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenkrakken3_wide-79e5649775c225c71b154e96b12aef80e3104fa6-520x293.jpg 520w\" sizes=\"(max-width: 928px) 100vw, 928px\">\u003cfigcaption class=\"wp-caption-text\">Treinen Farm's 2013 Kraken maze was full of lots of \"tenterrific\" places to get lost. \u003ccite>(Courtesy of Treinen Farm)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"This year, the maze was cut mostly by teenagers, and some kids as young as 12 or 13. The lead cutter is a little bit older; it's his responsibility to make sure each trail is where it needs to be. I'm amazed at how good a job these really young people do,\" Treinen says.\u003c/p>\n\u003cp>Unlike the Wissemanns, the Treinens use genetically modified corn. \"It reduces the amount of pesticides that we would need to spray to keep the corn healthy,\" Treinen says. \"And we need corn that is not going to fall down. We're using a variety of corn that has really good stalk strength and standing power, and that comes from the genes that it has in it.\" The Treinens also like the corn to stay green for as long as possible, because they feel the bushiness contributes to a good maze.\u003c/p>\n\u003cp>In November, they harvest the corn and sell it to local farmers or on the commodities market.\u003c/p>\n\u003cp>The Treinens' farm makes 90 percent of its income from agro-tourism: the maze, the pumpkin patch and hayrides. It is a working farm, but a small one that grows just corn, soybeans and hay.\u003c/p>\n\u003cp>\"The land we have is not nearly enough to support a family on if we were just growing crops,\" Treinen says. \"Agro-tourism has allowed us to keep the farm viable.\"\u003c/p>\n\u003cp>Mazes, first called labyrinths, date back \u003ca href=\"http://www.campsilos.org/mod3/students/mazes.shtml\">4,000 years\u003c/a> and were used for rituals and processions instead of entertainment. Throughout the centuries, mazes began to appear in gardens of castles and wealthy estates. They evolved into a game in which people would try to find their way into the center and back out again.\u003c/p>\n\u003cp>It was only a matter of time before someone thought of adapting that idea to a cornfield. That person was \u003ca href=\"http://www.cherrycrestfarm.com/The-Amazing-Fun-Time-Blog/Interview-With-Don-Frantz/\">Don Frantz\u003c/a>. On a cross-country flight, he looked down over the farms of the Midwest and saw crops planted in perfect, amazing contoured lines. What would it take to transfer the concept of an English garden maze into something uniquely American, using a field of corn?\u003c/p>\n\u003cp>In 1993, Frantz launched the first modern corn maze, designed just for fun: the dinosaur-shape \"\u003ca href=\"http://americanmaze.com/\">Amazing Maize Maze\u003c/a>,\" in Annville, Pa. His concept was successful.\u003c/p>\n\u003cp>And while technology continues to transform the art of maze-cutting, the idea itself remains firmly planted: Wandering through a corn maze has become one of America's favorite autumn rituals. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Using technology and math, farmers are creating elaborate corn maze designs, from replicas of fine art to Internet kitties. Labyrinths help make ends meet — they yield more cash per acre than crops.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In the small town of Sunderland, Mass., is a 300-year-old, family-run plot of land that fuses fine art and farming.\u003c/p>\n\u003cp>Mike Wissemann's 8-acre \u003ca href=\"http://mikesmaze.com/\">cornfield maze\u003c/a> is a feat of ingenuity, with carefully planned and executed stalk-formed replicas of notables such as the \u003cem>Mona Lisa,\u003c/em> Albert Einstein and Salvador Dalí.\u003c/p>\n\u003cp>But how do those pictures come to life? Maybe you remember Skill-o-Gram puzzles, in which the clues are squares that have labels like A-4 or F-5, each one holding part of the design. When those parts are copied into a blank grid, they create a whole picture.\u003c/p>\n\u003cp>Corn is also planted on a grid. By breaking the field into squares on paper or computer, each one holding a piece of the picture, and scaling up, you've got a blueprint. But in a cornfield, the picture is pixelated, so it's kind of like creating a giant halftone photo, using the density of the corn to make the image darker or lighter.\u003c/p>\n\u003cfigure id=\"attachment_113166\" class=\"wp-caption aligncenter\" style=\"max-width: 973px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/mikesmazedarwin1_wide-52c7d311e797998cf6a7d956682b25d2e7ca0fa9.jpg\" alt=\"Charles Darwin and his evolutionary finches were the theme of Mike's Maze in 2009.\" width=\"973\" height=\"547\" class=\"size-full wp-image-113166\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikesmazedarwin1_wide-52c7d311e797998cf6a7d956682b25d2e7ca0fa9.jpg 973w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikesmazedarwin1_wide-52c7d311e797998cf6a7d956682b25d2e7ca0fa9-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikesmazedarwin1_wide-52c7d311e797998cf6a7d956682b25d2e7ca0fa9-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikesmazedarwin1_wide-52c7d311e797998cf6a7d956682b25d2e7ca0fa9-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikesmazedarwin1_wide-52c7d311e797998cf6a7d956682b25d2e7ca0fa9-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikesmazedarwin1_wide-52c7d311e797998cf6a7d956682b25d2e7ca0fa9-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikesmazedarwin1_wide-52c7d311e797998cf6a7d956682b25d2e7ca0fa9-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikesmazedarwin1_wide-52c7d311e797998cf6a7d956682b25d2e7ca0fa9-520x292.jpg 520w\" sizes=\"(max-width: 973px) 100vw, 973px\">\u003cfigcaption class=\"wp-caption-text\">Charles Darwin and his evolutionary finches were the theme of Mike's Maze in 2009. \u003ccite>(Courtesy of Warner Farm)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the past 17 years, Wissemann's family and landscape artist Will Sillin have used arithmetic as well as the tools and technology available to them. In 2000, that was graph paper and an ATV equipped with a GPS that was not very accurate. But now, a GPS-equipped mower can zoom in on a single stalk within an inch. Add in a drone and you've got yourself an elaborate maze.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Wissemann's daughter-in-law, Jess, has designed the maze for the past two years. She studied art history in college and likes to use that background when she creates her designs in Adobe Illustrator. She sends that design, scaled to the Wissemanns' cornfield, to Rob Stouffer, who owns \"\u003ca href=\"http://precisionmazes.com/\">Precision Mazes\u003c/a>,\" based in Missouri. Stouffer cuts mazes all over America.\u003c/p>\n\u003cp>\"He plots it in his tractor's GPS system. The design is overlaid on his screen. So as he moves through the field, the cutters can track where he is,\" says Jess. \"It doesn't actually guide him, though. He still has to navigate to make sure he's really precise.\"\u003c/p>\n\u003cp>The tractor has reduced the time it takes to cut a maze from a month to a single day. But even new, high-tech equipment has its limits, the biggest one being that the mower can cut no narrower than 5 feet.\u003c/p>\n\u003cp>\"If I want to do any really detailed areas, I have to keep in mind that I'm the one that's going to have to go out there and cut down the stalks by hand,\" says Jess.\u003c/p>\n\u003cfigure id=\"attachment_113167\" class=\"wp-caption aligncenter\" style=\"max-width: 801px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/mikeseinstein2_wide-8b5119656f9d1d76b7475a1b0bd03da9d082b84c.jpg\" alt=\"Mike's Maze from 2005 was an homage to Albert Einstein and his spiral galaxy.\" width=\"801\" height=\"450\" class=\"size-full wp-image-113167\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikeseinstein2_wide-8b5119656f9d1d76b7475a1b0bd03da9d082b84c.jpg 801w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikeseinstein2_wide-8b5119656f9d1d76b7475a1b0bd03da9d082b84c-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikeseinstein2_wide-8b5119656f9d1d76b7475a1b0bd03da9d082b84c-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikeseinstein2_wide-8b5119656f9d1d76b7475a1b0bd03da9d082b84c-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikeseinstein2_wide-8b5119656f9d1d76b7475a1b0bd03da9d082b84c-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikeseinstein2_wide-8b5119656f9d1d76b7475a1b0bd03da9d082b84c-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikeseinstein2_wide-8b5119656f9d1d76b7475a1b0bd03da9d082b84c-520x292.jpg 520w\" sizes=\"(max-width: 801px) 100vw, 801px\">\u003cfigcaption class=\"wp-caption-text\">Mike's Maze from 2005 was an homage to Albert Einstein and his spiral galaxy. \u003ccite>(Courtesy of Warner Farm)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Which she does. She grabs hold of a stalk and starts shaking. A drone sends that video to her on the ground in real time, so she can zero in on which stalks need cutting to form the most accurate picture. This technique allows her to use special fonts or to home in on the pupil of an eye.\u003c/p>\n\u003cp>Even one stalk can make a difference. \"The mazes that have lettering in them, if you take out a stalk, there's going to be a gap,\" Jess says. \"So I go stalk by stalk: Is this the right one to pull out?\"\u003c/p>\n\u003cp>The Wissemanns use non-GMO seed corn, which is used to feed animals. When the field is harvested in November, the family also uses the crop to feed the corn furnace that heats the farm's greenhouse.\u003c/p>\n\u003cp>During harvest, the maze gets chewed up by the combine, which separates the ears of corn from the stalks.\u003c/p>\n\u003cp>Isn't it painful to watch such a masterpiece get razed? \"I don't worry about it too much,\" says Jess. \"If I were worried, I wouldn't want anyone to walk through it, because we have more than 25,000 people every year, and they are really the ones that destroy it.\"\u003c/p>\n\u003cp>But they sure have fun when they do. The maze supplies about a third of the farm's income.\u003c/p>\n\u003cfigure id=\"attachment_113169\" class=\"wp-caption aligncenter\" style=\"max-width: 2397px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b.jpg\" alt=\"Inspired by cute images on the Internet, Angie Treinen designed a maze full of unicorns, kittens, narwhals and rainbows.\" width=\"2397\" height=\"1798\" class=\"size-full wp-image-113169\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b.jpg 2397w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b-520x390.jpg 520w\" sizes=\"(max-width: 2397px) 100vw, 2397px\">\u003cfigcaption class=\"wp-caption-text\">Inspired by cute images on the Internet, Angie Treinen designed a maze full of unicorns, kittens, narwhals and rainbows. \u003ccite>(Courtesy of Treinen Farm)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We farm 150 acres, and the maze is only 8 acres. So the return per acre of the maze is pretty phenomenal,\" Jess says. \"It's been a crucial way to diversify our farm.\"\u003c/p>\n\u003cp>This year's maze is called \"\u003ca href=\"http://mikesmaze.com/about-mikes/2016-maze-see-america/\">See America\u003c/a>\" and commemorates the 100th anniversary of the National Park Service. The image shows water and steam bursting from Yellowstone's Old Faithful geyser and morphing into the face of Teddy Roosevelt, who created five national parks. The design is based on \u003ca href=\"http://www.npr.org/2014/05/26/314941202/from-yellowstone-to-grand-canyon-wpa-posters-celebrate-national-parks\">Works Progress Administration posters\u003c/a> from the 1930s and '40s.\u003c/p>\n\u003cp>At \u003ca href=\"http://treinenfarm.com/\">Treinen farm\u003c/a> in Lodi, Wis., the maze's theme and method are much different. Designer Angie Treinen was inspired this year by all of the cute things she found on the Internet: ninja kittens, cupcakes with faces, unicorns, narwhals and rainbows. Her style is based on the Japanese art style known as \"Kawaii,\" which means \"cute.\"\u003c/p>\n\u003cp>Treinen's is a century-old, family-run farm. About 15 of the farm's 200 acres are devoted to the corn maze. Here, maze cutting is still designed and executed the old-fashioned way, by using a lot of graph paper and elbow grease.\u003c/p>\n\u003cp>The Treinens do not use GPS or a professional maze cutter.\u003c/p>\n\u003cfigure id=\"attachment_113170\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/treinenvitruvian2_wide-07d10537b734c2a52dbbd9c2e0ec37d7786c24fc.jpg\" alt=\"Treinen Farm brought Leonardo Da Vinci's Vitruvian Man to life in its 2012 corn maze.\" width=\"1024\" height=\"576\" class=\"size-full wp-image-113170\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenvitruvian2_wide-07d10537b734c2a52dbbd9c2e0ec37d7786c24fc.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenvitruvian2_wide-07d10537b734c2a52dbbd9c2e0ec37d7786c24fc-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenvitruvian2_wide-07d10537b734c2a52dbbd9c2e0ec37d7786c24fc-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenvitruvian2_wide-07d10537b734c2a52dbbd9c2e0ec37d7786c24fc-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenvitruvian2_wide-07d10537b734c2a52dbbd9c2e0ec37d7786c24fc-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenvitruvian2_wide-07d10537b734c2a52dbbd9c2e0ec37d7786c24fc-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenvitruvian2_wide-07d10537b734c2a52dbbd9c2e0ec37d7786c24fc-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenvitruvian2_wide-07d10537b734c2a52dbbd9c2e0ec37d7786c24fc-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenvitruvian2_wide-07d10537b734c2a52dbbd9c2e0ec37d7786c24fc-520x293.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Treinen Farm brought Leonardo Da Vinci's Vitruvian Man to life in its 2012 corn maze. \u003ccite>( Courtesy of Treinen Farm)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We're always afraid that if we made the jump to using GPS technology, that our complex designs would not be as accurate as we wanted them to be,\" says Treinen. \"And like many small businesses, we can only afford to do everything ourselves,\" she adds.\u003c/p>\n\u003cp>The Treinens enlist the help of family and hire kids from the local high school to carve about 5 miles of trails into the corn. The process takes about three days, usually during the hottest part of June.\u003c/p>\n\u003cp>Treinen's husband, Alan, plants the corn in rows about 30 inches apart in both directions to make a grid. \"I put a grid overlay on the design that corresponds to the field,\" says Treinen, who creates her images on the computer. \"Each square on my plan is 15 feet in the field.\"\u003c/p>\n\u003cp>The cutting crew then stakes the field. \"Once it's ready, you can count the stakes and flags and rows, and find where you are in the field relative to the design on the page at any point. It's really just counting: I'm this many rows in and I'm this many feet in ... so I must be at this point,\" Treinen says.\u003c/p>\n\u003cp>The maze can be cut as soon as the corn plants are visible, even if they're only 3 inches high. Corn grows fast in June, and by the time it's knee-high, the leaves have spread out so much that the rows are covered. When the corn is short, the cutters are able to look across the field like a surveyor.\u003c/p>\n\u003cp>\"They're literally marking with spray paint on the dirt or the corn plant,\" Treinen says. \"They're not even cutting the actual stalks of the corn; they're marking a trail. We till that corn out. Then the maze just grows up.\"\u003c/p>\n\u003cp>The maze-cutting in Lodi has become a tradition in the community.\u003c/p>\n\u003cfigure id=\"attachment_113172\" class=\"wp-caption aligncenter\" style=\"max-width: 928px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/treinenkrakken3_wide-79e5649775c225c71b154e96b12aef80e3104fa6.jpg\" alt=\"Treinen Farm's 2013 Kraken maze was full of lots of "tenterrific" places to get lost.\" width=\"928\" height=\"522\" class=\"size-full wp-image-113172\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenkrakken3_wide-79e5649775c225c71b154e96b12aef80e3104fa6.jpg 928w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenkrakken3_wide-79e5649775c225c71b154e96b12aef80e3104fa6-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenkrakken3_wide-79e5649775c225c71b154e96b12aef80e3104fa6-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenkrakken3_wide-79e5649775c225c71b154e96b12aef80e3104fa6-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenkrakken3_wide-79e5649775c225c71b154e96b12aef80e3104fa6-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenkrakken3_wide-79e5649775c225c71b154e96b12aef80e3104fa6-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenkrakken3_wide-79e5649775c225c71b154e96b12aef80e3104fa6-520x293.jpg 520w\" sizes=\"(max-width: 928px) 100vw, 928px\">\u003cfigcaption class=\"wp-caption-text\">Treinen Farm's 2013 Kraken maze was full of lots of \"tenterrific\" places to get lost. \u003ccite>(Courtesy of Treinen Farm)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"This year, the maze was cut mostly by teenagers, and some kids as young as 12 or 13. The lead cutter is a little bit older; it's his responsibility to make sure each trail is where it needs to be. I'm amazed at how good a job these really young people do,\" Treinen says.\u003c/p>\n\u003cp>Unlike the Wissemanns, the Treinens use genetically modified corn. \"It reduces the amount of pesticides that we would need to spray to keep the corn healthy,\" Treinen says. \"And we need corn that is not going to fall down. We're using a variety of corn that has really good stalk strength and standing power, and that comes from the genes that it has in it.\" The Treinens also like the corn to stay green for as long as possible, because they feel the bushiness contributes to a good maze.\u003c/p>\n\u003cp>In November, they harvest the corn and sell it to local farmers or on the commodities market.\u003c/p>\n\u003cp>The Treinens' farm makes 90 percent of its income from agro-tourism: the maze, the pumpkin patch and hayrides. It is a working farm, but a small one that grows just corn, soybeans and hay.\u003c/p>\n\u003cp>\"The land we have is not nearly enough to support a family on if we were just growing crops,\" Treinen says. \"Agro-tourism has allowed us to keep the farm viable.\"\u003c/p>\n\u003cp>Mazes, first called labyrinths, date back \u003ca href=\"http://www.campsilos.org/mod3/students/mazes.shtml\">4,000 years\u003c/a> and were used for rituals and processions instead of entertainment. Throughout the centuries, mazes began to appear in gardens of castles and wealthy estates. They evolved into a game in which people would try to find their way into the center and back out again.\u003c/p>\n\u003cp>It was only a matter of time before someone thought of adapting that idea to a cornfield. That person was \u003ca href=\"http://www.cherrycrestfarm.com/The-Amazing-Fun-Time-Blog/Interview-With-Don-Frantz/\">Don Frantz\u003c/a>. On a cross-country flight, he looked down over the farms of the Midwest and saw crops planted in perfect, amazing contoured lines. What would it take to transfer the concept of an English garden maze into something uniquely American, using a field of corn?\u003c/p>\n\u003cp>In 1993, Frantz launched the first modern corn maze, designed just for fun: the dinosaur-shape \"\u003ca href=\"http://americanmaze.com/\">Amazing Maize Maze\u003c/a>,\" in Annville, Pa. His concept was successful.\u003c/p>\n\u003cp>And while technology continues to transform the art of maze-cutting, the idea itself remains firmly planted: Wandering through a corn maze has become one of America's favorite autumn rituals. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Hey, Looks Like Americans Are Finally Eating More Fish",
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"content": "\u003cp>San Diego native Megan Olbur didn't grow up eating much seafood beyond tuna sandwiches, fish sticks or the occasional salmon dinners her parents made. But in 2015, when Olbur became pregnant with a daughter of her own, she heeded the advice of her physician and deliberately began adding more seafood to her diet as a way to boost brain development and to ensure the health of her growing baby.\u003c/p>\n\u003cp>It turns out, she wasn't alone in upping her fish fare.\u003c/p>\n\u003cp>According to the annual\u003ca href=\"http://www.st.nmfs.noaa.gov/commercial-fisheries/fus/fus15/index\"> Fisheries of the United States Report\u003c/a> released by NOAA last week, Americans increased their seafood consumption to 15.5 pounds of fish and shellfish per person in 2015, up nearly a pound from the previous year, making it the biggest leap in seafood consumption in 20 years.\u003c/p>\n\u003cp>\"It's terrific news,\" says Tom Brenna, professor of human nutrition at Cornell University and a member of the 2015 Dietary Guideline Committee. \"We're moving in the right direction.\"\u003c/p>\n\u003cp>It's a rare nutritional pat-on-the-back for Americans, who routinely get chastised over their diets, but the good news comes with some caveats.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The bump in seafood consumption may mean that we're enjoying four additional seafood meals a year, but we're still only eating about 4.77 ounces of seafood a week. That's better than where we were just a few years ago, but nowhere close to the 8 ounces of seafood per week most of us should be eating according to the most current \u003ca href=\"https://health.gov/dietaryguidelines/2015/guidelines/\">Dietary Guidelines\u003c/a>. (For women who are pregnant, may become pregnant or are breastfeeding, the recommendation is to consume at least 8 ounces and up to 12 ounces of a variety of seafood per week, from choices lower in methylmercury.)\u003c/p>\n\u003cp>And we're still not doing a very good job of getting a variety of seafood into our diets. According to the National Fisheries Institute, shrimp, salmon and tuna continue to dominate the top of their \u003ca href=\"http://www.aboutseafood.com/video_blog/2015-top-ten-list/\">most-consumed seafood list\u003c/a>, just as those tasty species have for the past decade. But even a small uptick in seafood consumption is seen as a boon to public health and is a step in the right direction toward reduced risks of cardiovascular disease and improving the neurodevelopment of children.\u003c/p>\n\u003cp>\"Any fish is better than none, and any fish is better than fried, empty-calorie junk food,\" says Joe Hibbeln, a researcher with the National Institutes of Health who has studied the effects of fish and omega-3 fatty acids in reducing depression, suicide and violence. Hibbeln says the nutritional value of seafood is so important to health, he'd like to see it served more frequently in the school lunch program.\u003c/p>\n\u003cp>NOAA doesn't break out individual species or products in its latest report, but Michael Liddel, a statistician with the agency, notes that one-third of the increase in consumption came from canned seafood products, particularly canned salmon. That increase may stem from \u003ca href=\"http://www.fns.usda.gov/tefap/emergency-food-assistance-program-tefap\">The Emergency Food Assistance Program\u003c/a> at the USDA, which purchased more than $40 million in surplus canned Alaskan salmon in \u003ca href=\"http://juneauempire.com/local/2014-09-03/usda-buy-13m-alaska-salmon\">2014\u003c/a> and\u003ca href=\"http://www.alaskapublic.org/2015/08/10/government-to-buy-30m-of-canned-sockeye/\"> 2015\u003c/a> and distributed it to food banks across the country.\u003c/p>\n\u003cp>While the 15.5 pounds of seafood is worth noting, and makes the U.S. the second-largest consumer of seafood after China (and ahead of Japan), it's still an amount that's dwarfed by our national appetite for chicken and beef. Janet M. Riley, senior vice president at the North American Meat Institute, says Americans ate approximately 59.2 pounds of chicken and 51.7 pounds of beef in 2014 — each more than double our seafood intake.\u003c/p>\n\u003cp>It's worth noting that, while NOAA's consumption figures are considered reliable, they're calculated using what's called a \"disappearance\" model. Broadly, that means they add domestic landings and seafood imports together, while subtracting out exports to determine domestic consumption. That's very different than the way the Centers for Disease Control and Prevention looks at consumption through its National Health and Nutrition Examination Survey (NHANES). There, interviews are used to determine what Americans are actually eating, and differences in data may appear. (NHANES data is what the Dietary Guidelines Committee relies on.) But according to CDC officials, analyzed NHANES data from 2015 is not yet available, so we can't compare the numbers with the NOAA finding. Still, Brenna thinks the NOAA figures are a strong sign that consumption is up.\u003c/p>\n\u003cp>So what's holding Americans back from reaching the magic number of 8 to 12 ounces of seafood a week?\u003c/p>\n\u003cp>Gavin Gibbons, spokesperson for the National Fisheries Institute, cites \"years of confusing messages over what's sustainable and healthy.\" He has a point. As recently as 2014, the EPA and FDA were \u003ca href=\"https://www.theguardian.com/sustainable-business/2014/jun/14/pregnant-women-should-eat-more-seafood-usda-epa\">tweaking warnings\u003c/a> on mercury and seafood consumption for pregnant and nursing women issued a decade earlier — advice that many Americans outside that demographic had taken to heart, limiting their own seafood consumption.\u003c/p>\n\u003cp>Industry and government advice over seafood consumption, mercury warnings and health benefits may have improved in recent years, but for new moms like Olbur, the message of what's both safe and healthy for her family is still fairly muddled.\u003c/p>\n\u003cp>\"It's so confusing. When we're pregnant, we're told to eat more fish, but to avoid having too much mercury, and don't eat raw fish like sushi. At some point, you stick your fingers in your ears and just do what you already know,\" she says. \"Nutrition is a confusing topic for everyone.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.leschin-hoar.com/\">Clare Leschin-Hoar\u003c/a>\u003cem> is a journalist based in San Diego who covers food policy and sustainability issues.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Americans are often chastised for what we eat. Now we're getting a pat on the back. A new report finds seafood consumption is up by nearly a pound from the previous year, the biggest leap in 20 years.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>San Diego native Megan Olbur didn't grow up eating much seafood beyond tuna sandwiches, fish sticks or the occasional salmon dinners her parents made. But in 2015, when Olbur became pregnant with a daughter of her own, she heeded the advice of her physician and deliberately began adding more seafood to her diet as a way to boost brain development and to ensure the health of her growing baby.\u003c/p>\n\u003cp>It turns out, she wasn't alone in upping her fish fare.\u003c/p>\n\u003cp>According to the annual\u003ca href=\"http://www.st.nmfs.noaa.gov/commercial-fisheries/fus/fus15/index\"> Fisheries of the United States Report\u003c/a> released by NOAA last week, Americans increased their seafood consumption to 15.5 pounds of fish and shellfish per person in 2015, up nearly a pound from the previous year, making it the biggest leap in seafood consumption in 20 years.\u003c/p>\n\u003cp>\"It's terrific news,\" says Tom Brenna, professor of human nutrition at Cornell University and a member of the 2015 Dietary Guideline Committee. \"We're moving in the right direction.\"\u003c/p>\n\u003cp>It's a rare nutritional pat-on-the-back for Americans, who routinely get chastised over their diets, but the good news comes with some caveats.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The bump in seafood consumption may mean that we're enjoying four additional seafood meals a year, but we're still only eating about 4.77 ounces of seafood a week. That's better than where we were just a few years ago, but nowhere close to the 8 ounces of seafood per week most of us should be eating according to the most current \u003ca href=\"https://health.gov/dietaryguidelines/2015/guidelines/\">Dietary Guidelines\u003c/a>. (For women who are pregnant, may become pregnant or are breastfeeding, the recommendation is to consume at least 8 ounces and up to 12 ounces of a variety of seafood per week, from choices lower in methylmercury.)\u003c/p>\n\u003cp>And we're still not doing a very good job of getting a variety of seafood into our diets. According to the National Fisheries Institute, shrimp, salmon and tuna continue to dominate the top of their \u003ca href=\"http://www.aboutseafood.com/video_blog/2015-top-ten-list/\">most-consumed seafood list\u003c/a>, just as those tasty species have for the past decade. But even a small uptick in seafood consumption is seen as a boon to public health and is a step in the right direction toward reduced risks of cardiovascular disease and improving the neurodevelopment of children.\u003c/p>\n\u003cp>\"Any fish is better than none, and any fish is better than fried, empty-calorie junk food,\" says Joe Hibbeln, a researcher with the National Institutes of Health who has studied the effects of fish and omega-3 fatty acids in reducing depression, suicide and violence. Hibbeln says the nutritional value of seafood is so important to health, he'd like to see it served more frequently in the school lunch program.\u003c/p>\n\u003cp>NOAA doesn't break out individual species or products in its latest report, but Michael Liddel, a statistician with the agency, notes that one-third of the increase in consumption came from canned seafood products, particularly canned salmon. That increase may stem from \u003ca href=\"http://www.fns.usda.gov/tefap/emergency-food-assistance-program-tefap\">The Emergency Food Assistance Program\u003c/a> at the USDA, which purchased more than $40 million in surplus canned Alaskan salmon in \u003ca href=\"http://juneauempire.com/local/2014-09-03/usda-buy-13m-alaska-salmon\">2014\u003c/a> and\u003ca href=\"http://www.alaskapublic.org/2015/08/10/government-to-buy-30m-of-canned-sockeye/\"> 2015\u003c/a> and distributed it to food banks across the country.\u003c/p>\n\u003cp>While the 15.5 pounds of seafood is worth noting, and makes the U.S. the second-largest consumer of seafood after China (and ahead of Japan), it's still an amount that's dwarfed by our national appetite for chicken and beef. Janet M. Riley, senior vice president at the North American Meat Institute, says Americans ate approximately 59.2 pounds of chicken and 51.7 pounds of beef in 2014 — each more than double our seafood intake.\u003c/p>\n\u003cp>It's worth noting that, while NOAA's consumption figures are considered reliable, they're calculated using what's called a \"disappearance\" model. Broadly, that means they add domestic landings and seafood imports together, while subtracting out exports to determine domestic consumption. That's very different than the way the Centers for Disease Control and Prevention looks at consumption through its National Health and Nutrition Examination Survey (NHANES). There, interviews are used to determine what Americans are actually eating, and differences in data may appear. (NHANES data is what the Dietary Guidelines Committee relies on.) But according to CDC officials, analyzed NHANES data from 2015 is not yet available, so we can't compare the numbers with the NOAA finding. Still, Brenna thinks the NOAA figures are a strong sign that consumption is up.\u003c/p>\n\u003cp>So what's holding Americans back from reaching the magic number of 8 to 12 ounces of seafood a week?\u003c/p>\n\u003cp>Gavin Gibbons, spokesperson for the National Fisheries Institute, cites \"years of confusing messages over what's sustainable and healthy.\" He has a point. As recently as 2014, the EPA and FDA were \u003ca href=\"https://www.theguardian.com/sustainable-business/2014/jun/14/pregnant-women-should-eat-more-seafood-usda-epa\">tweaking warnings\u003c/a> on mercury and seafood consumption for pregnant and nursing women issued a decade earlier — advice that many Americans outside that demographic had taken to heart, limiting their own seafood consumption.\u003c/p>\n\u003cp>Industry and government advice over seafood consumption, mercury warnings and health benefits may have improved in recent years, but for new moms like Olbur, the message of what's both safe and healthy for her family is still fairly muddled.\u003c/p>\n\u003cp>\"It's so confusing. When we're pregnant, we're told to eat more fish, but to avoid having too much mercury, and don't eat raw fish like sushi. At some point, you stick your fingers in your ears and just do what you already know,\" she says. \"Nutrition is a confusing topic for everyone.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.leschin-hoar.com/\">Clare Leschin-Hoar\u003c/a>\u003cem> is a journalist based in San Diego who covers food policy and sustainability issues.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \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": "Technology May Rescue Male Baby Chicks From The Grinder",
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"content": "\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2016/10/20161028_atc_technology_may_rescue_male_baby_chicks_from_the_grinder.mp3\u003c/p>\n\u003cp>Matt O'Hayer thought he was in the idyllic part of the egg business. He's CEO of \u003ca href=\"http://vitalfarms.com/\">Vital Farms\u003c/a>, based in Austin, Texas, which markets eggs from hens that run around outdoors, on grassy pastures, at about a hundred different farms.\u003c/p>\n\u003cp>\"I thought that there's nothing more beautiful than eggs, where you have sort of a symbiotic relationship; you take care of the hen and she gives you this little gift every day,\" says O'Hayer.\u003c/p>\n\u003cp>Until a few years ago, he never thought about where those hens come from, or what happened to their male siblings.\u003c/p>\n\u003cp>Then he ran into a couple of people from the animal rights group PETA.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I told them what I was doing for a living, and they said, 'Oh, that's horrific,' \" O'Hayer recalls. \"And I said, 'Why's that?' And they said, 'Because of what happens to the male chicks!'\"\u003c/p>\n\u003cp>That's when O'Hayer learned about something that happens at the hatcheries that supply his farmers with hens.\u003c/p>\n\u003cp>Those hatcheries incubate fertile eggs from breeding flocks, in order to raise more egg-laying hens. Their breed of chicken is only used to lay eggs, not for meat.\u003c/p>\n\u003cp>\"It's bred to lay eggs, and not to gain weight,\" O'Hayer says. \"They're lean, mean, egg-laying machines.\" So all they want are the female chicks. \"The male has no value.\"\u003c/p>\n\u003cp>But there's no way, right now, to screen the fertilized eggs to see which embryos are male or female. Instead, teams of workers inspect each chick immediately after it hatches. They keep the females. But the males — brace yourself — get killed instantly in a machine that grinds them up. In the U.S., about 300 million male chicks from egg-laying breeds are killed each year.\u003c/p>\n\u003cp>O'Hayer was horrified. He started looking for a way to end this. And he wasn't alone.\u003c/p>\n\u003cp>\"It's been an issue that the international egg industry has been dealing with and trying to find commercially available and economically feasible solutions for years,\" says Chad Gregory, president of the \u003ca href=\"http://www.unitedegg.org/\">United Egg Producers\u003c/a>, which represents most egg producers in the U.S.\u003c/p>\n\u003cp>The industry has been under pressure from animal welfare groups, but there's also a profit motive. Incubating, hatching and then destroying male chicks wastes money. Last summer, the UEP \u003ca href=\"http://uepcertified.com/united-egg-producers-statement-eliminating-male-chick-culling/\">announced\u003c/a> that it would try to end the practice of killing male chicks \"by 2020 or as soon as it is commercially available and economically feasible.\"\u003c/p>\n\u003cp>O'Hayer now believes that he has the \u003ca href=\"http://www.businesswire.com/news/home/20161027005567/en/Vital-Farms-Takes-Major-Step-Industry-Wide-Practice\">answer\u003c/a>.\u003c/p>\n\u003cp>Vital Farms teamed up with an Israeli company called \u003ca href=\"http://tera.group/\">Novatrans\u003c/a> and found a way to analyze the chemical makeup of gases that leak from the pores of an egg and determine the sex of the embryo inside. \"We are able to trap the gas and read whether it's male, female, or infertile, and do it in a matter of seconds, rather than minutes,\" says O'Hayer.\u003c/p>\n\u003cp>O'Hayer says it's possible to make that determination two days after the egg is laid, before it enters the incubation chamber. At that point, it's still possible to sell the eggs containing male embryos as regular edible eggs. It normally takes 21 days of incubation for an egg to develop into a chick that breaks out of its shell.\u003c/p>\n\u003cp>The Vital Farms-Novatrans partnership expects to have a commercial version of this invention up and running within a year.\u003c/p>\n\u003cp>By that time, though, it may have competition.\u003c/p>\n\u003cp>In Canada, \u003ca href=\"https://www.getcracking.ca/members/home\">Egg Farmers of Ontario\u003c/a> has been funding \u003ca href=\"http://www.cbc.ca/news/technology/male-chick-culling-technology-1.3647228\">research\u003c/a> by Michael Ngadi, a scientist at McGill University, who's developing a way to determine the sex of embryos by shining light through them. Harry Pelissero, general manager of Egg Farmers of Ontario, told The Salt that the technique could be commercially available within two years. Meanwhile, German researchers are working on yet another approach.\u003c/p>\n\u003cp>\u003ca href=\"http://thehumaneleague.com/news/staff_bios/\">David Coman-Hidy\u003c/a>, executive director of the \u003ca href=\"http://www.thehumaneleague.com/our-story/\">Humane League\u003c/a>, an animal-welfare advocacy group, says there has been a wave of technical innovation aimed at this problem, just within the past year. Last summer, he says, he hoped to get the egg industry to promise to stop killing male chicks by the year 2020. But \"now that we've seen these new folks trying to get these contracts as soon as possible, I think we may see this change happen even sooner.\"\u003c/p>\n\u003cp>According to Chad Gregory, from the United Egg Producers, there's huge demand within the egg industry for a way to solve this problem, and the first company to create a solution could earn a lot of money. \"Over time, worldwide, it could be worth billions of dollars,\" he says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The egg industry may soon eliminate a wasteful — and to some, horrifying — practice: slaughtering male chicks. New technology can identify male embryos in eggs before they enter incubation chambers.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Matt O'Hayer thought he was in the idyllic part of the egg business. He's CEO of \u003ca href=\"http://vitalfarms.com/\">Vital Farms\u003c/a>, based in Austin, Texas, which markets eggs from hens that run around outdoors, on grassy pastures, at about a hundred different farms.\u003c/p>\n\u003cp>\"I thought that there's nothing more beautiful than eggs, where you have sort of a symbiotic relationship; you take care of the hen and she gives you this little gift every day,\" says O'Hayer.\u003c/p>\n\u003cp>Until a few years ago, he never thought about where those hens come from, or what happened to their male siblings.\u003c/p>\n\u003cp>Then he ran into a couple of people from the animal rights group PETA.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I told them what I was doing for a living, and they said, 'Oh, that's horrific,' \" O'Hayer recalls. \"And I said, 'Why's that?' And they said, 'Because of what happens to the male chicks!'\"\u003c/p>\n\u003cp>That's when O'Hayer learned about something that happens at the hatcheries that supply his farmers with hens.\u003c/p>\n\u003cp>Those hatcheries incubate fertile eggs from breeding flocks, in order to raise more egg-laying hens. Their breed of chicken is only used to lay eggs, not for meat.\u003c/p>\n\u003cp>\"It's bred to lay eggs, and not to gain weight,\" O'Hayer says. \"They're lean, mean, egg-laying machines.\" So all they want are the female chicks. \"The male has no value.\"\u003c/p>\n\u003cp>But there's no way, right now, to screen the fertilized eggs to see which embryos are male or female. Instead, teams of workers inspect each chick immediately after it hatches. They keep the females. But the males — brace yourself — get killed instantly in a machine that grinds them up. In the U.S., about 300 million male chicks from egg-laying breeds are killed each year.\u003c/p>\n\u003cp>O'Hayer was horrified. He started looking for a way to end this. And he wasn't alone.\u003c/p>\n\u003cp>\"It's been an issue that the international egg industry has been dealing with and trying to find commercially available and economically feasible solutions for years,\" says Chad Gregory, president of the \u003ca href=\"http://www.unitedegg.org/\">United Egg Producers\u003c/a>, which represents most egg producers in the U.S.\u003c/p>\n\u003cp>The industry has been under pressure from animal welfare groups, but there's also a profit motive. Incubating, hatching and then destroying male chicks wastes money. Last summer, the UEP \u003ca href=\"http://uepcertified.com/united-egg-producers-statement-eliminating-male-chick-culling/\">announced\u003c/a> that it would try to end the practice of killing male chicks \"by 2020 or as soon as it is commercially available and economically feasible.\"\u003c/p>\n\u003cp>O'Hayer now believes that he has the \u003ca href=\"http://www.businesswire.com/news/home/20161027005567/en/Vital-Farms-Takes-Major-Step-Industry-Wide-Practice\">answer\u003c/a>.\u003c/p>\n\u003cp>Vital Farms teamed up with an Israeli company called \u003ca href=\"http://tera.group/\">Novatrans\u003c/a> and found a way to analyze the chemical makeup of gases that leak from the pores of an egg and determine the sex of the embryo inside. \"We are able to trap the gas and read whether it's male, female, or infertile, and do it in a matter of seconds, rather than minutes,\" says O'Hayer.\u003c/p>\n\u003cp>O'Hayer says it's possible to make that determination two days after the egg is laid, before it enters the incubation chamber. At that point, it's still possible to sell the eggs containing male embryos as regular edible eggs. It normally takes 21 days of incubation for an egg to develop into a chick that breaks out of its shell.\u003c/p>\n\u003cp>The Vital Farms-Novatrans partnership expects to have a commercial version of this invention up and running within a year.\u003c/p>\n\u003cp>By that time, though, it may have competition.\u003c/p>\n\u003cp>In Canada, \u003ca href=\"https://www.getcracking.ca/members/home\">Egg Farmers of Ontario\u003c/a> has been funding \u003ca href=\"http://www.cbc.ca/news/technology/male-chick-culling-technology-1.3647228\">research\u003c/a> by Michael Ngadi, a scientist at McGill University, who's developing a way to determine the sex of embryos by shining light through them. Harry Pelissero, general manager of Egg Farmers of Ontario, told The Salt that the technique could be commercially available within two years. Meanwhile, German researchers are working on yet another approach.\u003c/p>\n\u003cp>\u003ca href=\"http://thehumaneleague.com/news/staff_bios/\">David Coman-Hidy\u003c/a>, executive director of the \u003ca href=\"http://www.thehumaneleague.com/our-story/\">Humane League\u003c/a>, an animal-welfare advocacy group, says there has been a wave of technical innovation aimed at this problem, just within the past year. Last summer, he says, he hoped to get the egg industry to promise to stop killing male chicks by the year 2020. But \"now that we've seen these new folks trying to get these contracts as soon as possible, I think we may see this change happen even sooner.\"\u003c/p>\n\u003cp>According to Chad Gregory, from the United Egg Producers, there's huge demand within the egg industry for a way to solve this problem, and the first company to create a solution could earn a lot of money. \"Over time, worldwide, it could be worth billions of dollars,\" he says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \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": "Discovering The Science Secrets Of Sourdough (You Can Help)",
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"content": "\u003cp>Those first bubbles were almost a revelation. A couple of days before, I had mixed together flour and water into a paste. But now pockets of gas percolated through that seemingly inert glob. It was breathing. It was alive.\u003c/p>\n\u003cp>This gloppy mess, exuding a whiff of vinegar, was my nascent sourdough starter. When mature, it would be a pungent brew of yeasts and bacteria, a complex ecosystem that would hopefully yield delicious loaves of sourdough bread.\u003c/p>\n\u003cp>As the microbes eat the sugars in the flour, they exhale carbon dioxide, producing the bubbles that turn a flat, dense loaf into something light and fluffy. A starter breathes life into bread. If the loaf is the body, the starter is the soul.\u003c/p>\n\u003cp>Within is something magical and mysterious. Passed down through generations, starters carry tradition, history and nostalgia. People give them names like Lazarus and \u003ca href=\"http://www.bonappetit.com/restaurants-travel/article/sourdough-starter-names\" target=\"_blank\">Clint Yeastwood\u003c/a>. They deliver layers of flavors and aromas, the products of countless microorganisms — some whose identities and activities remain undiscovered.\u003c/p>\n\u003cfigure id=\"attachment_113107\" class=\"wp-caption aligncenter\" style=\"max-width: 1965px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/sourdough-starter-1_enl-ef91472195d58542e15114efac1bbe3c8ef26abf.jpg\" alt=\"Sourdough starter that is 2 days old.\" width=\"1965\" height=\"1332\" class=\"size-full wp-image-113107\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-starter-1_enl-ef91472195d58542e15114efac1bbe3c8ef26abf.jpg 1965w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-starter-1_enl-ef91472195d58542e15114efac1bbe3c8ef26abf-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-starter-1_enl-ef91472195d58542e15114efac1bbe3c8ef26abf-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-starter-1_enl-ef91472195d58542e15114efac1bbe3c8ef26abf-768x521.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-starter-1_enl-ef91472195d58542e15114efac1bbe3c8ef26abf-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-starter-1_enl-ef91472195d58542e15114efac1bbe3c8ef26abf-1180x800.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-starter-1_enl-ef91472195d58542e15114efac1bbe3c8ef26abf-960x651.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-starter-1_enl-ef91472195d58542e15114efac1bbe3c8ef26abf-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-starter-1_enl-ef91472195d58542e15114efac1bbe3c8ef26abf-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-starter-1_enl-ef91472195d58542e15114efac1bbe3c8ef26abf-520x352.jpg 520w\" sizes=\"(max-width: 1965px) 100vw, 1965px\">\u003cfigcaption class=\"wp-caption-text\">Sourdough starter that is 2 days old. \u003ccite>(Jim Champion/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I made my starter last January, I unknowingly joined a \u003ca href=\"http://www.nytimes.com/2016/03/23/dining/sourdough-starter-bread-baking.html?_r=0\" target=\"_blank\">growing trend\u003c/a>. More home bakers are now eating and baking sourdough, popularized by professionals like Chad Robertson of \u003ca href=\"http://www.sfchronicle.com/restaurants/article/Tartine-Bread-turns-into-an-American-culinary-7395755.php\" target=\"_blank\">Tartine\u003c/a> in San Francisco. (He and others have also been \u003ca href=\"http://www.nytimes.com/2015/11/01/magazine/bread-is-broken.html?_r=0\" target=\"_blank\">experimenting\u003c/a> with new types of grains, \u003ca href=\"http://www.npr.org/sections/thesalt/2016/08/24/490120509/bread-grains-the-last-frontier-in-the-locavore-movement\" target=\"_blank\">milling their own\u003c/a> heirloom and ancient varieties for flavor and nutrition.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>According to sourdough lovers, its advantages are three-fold. The bread lasts longer, thanks to microbes that produce acids and antibiotic compounds, preventing spoilage. Evidence also suggests sourdough is better for digestion. And, most importantly, it tastes better.\u003c/p>\n\u003cp>But there's nothing new about sourdough. It has been around for millennia, since the first bakers — perhaps in the Middle East — noticed that, after a couple of days, their gruel of grains and water started to bubble. Nearly all leavened bread in the world came from sourdough: from the French baguette to the Chinese \u003cem>mantou\u003c/em>, from East African injera to the famous San Francisco sourdough, developed at \u003ca href=\"https://www.boudinbakery.com/meetboudin/\" target=\"_blank\">Boudin bakery\u003c/a> in 1849. Sourdough doesn't have to be sour, and the term simply refers to any bread made from wild yeasts and bacteria.\u003c/p>\n\u003cp>Today's store-bought bread relies on commercial yeast, a single species called \u003cem>Saccharomyces cerevisiae\u003c/em>. Food scientists first isolated and developed it in the 19th century for its consistency and fast-rising times. But not taste.\u003c/p>\n\u003cp>Sourdough starters, though, vary widely. You can make and maintain one with only wheat flour and water. Others use ingredients like rye flour, milk, grapes or potatoes.\u003c/p>\n\u003cp>While packaged, commercial yeast can sit in your cupboard for a couple of years, a sourdough starter is more like a pet or a high-maintenance houseplant. You have to feed it regularly, or, if you're away, check it into a \u003ca href=\"http://www.npr.org/sections/thesalt/2016/03/28/472147407/love-your-sourdough-starter-in-stockholm-you-can-hire-a-sitter-for-it\" target=\"_blank\">sourdough hotel\u003c/a>. Properly maintained, a starter can live indefinitely, and some have purportedly persisted for centuries.\u003c/p>\n\u003cfigure id=\"attachment_113108\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/starter-1_enl-7d0397c77778e4e7ea4529897c2cb40c7b3351df-1020x1124.jpg\" alt=\"The author's starter showing the bubbles starting to form. Woo first mixed it up on Jan. 20, 2016, and has maintained it since. In this photo, the starter was close to its peak.\" width=\"640\" height=\"705\" class=\"size-large wp-image-113108\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/starter-1_enl-7d0397c77778e4e7ea4529897c2cb40c7b3351df-1020x1124.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/starter-1_enl-7d0397c77778e4e7ea4529897c2cb40c7b3351df-160x176.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/starter-1_enl-7d0397c77778e4e7ea4529897c2cb40c7b3351df-800x882.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/starter-1_enl-7d0397c77778e4e7ea4529897c2cb40c7b3351df-768x847.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/starter-1_enl-7d0397c77778e4e7ea4529897c2cb40c7b3351df-1180x1301.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/starter-1_enl-7d0397c77778e4e7ea4529897c2cb40c7b3351df-960x1058.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/starter-1_enl-7d0397c77778e4e7ea4529897c2cb40c7b3351df-240x265.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/starter-1_enl-7d0397c77778e4e7ea4529897c2cb40c7b3351df-375x413.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/starter-1_enl-7d0397c77778e4e7ea4529897c2cb40c7b3351df-520x573.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/starter-1_enl-7d0397c77778e4e7ea4529897c2cb40c7b3351df.jpg 1495w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">The author's starter showing the bubbles starting to form. Woo first mixed it up on Jan. 20, 2016, and has maintained it since. In this photo, the starter was close to its peak. \u003ccite>(Marcus Woo for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Rachel Poulsen's family, a sourdough starter — fed with flour and evaporated milk — was important enough to serve as a wedding gift, passed down two generations starting from her great-grandfather, Leo V. Jolley Sr. He first got the starter from a sheep camp in Provo, Utah, which likely got it from Mormon settlers in the late 1800s. Her mom made sourdough pancakes every Sunday. \"I almost feel like I'm addicted to sourdough,\" says Poulsen, who now lives in East Palo Alto, Calif. \"I can keep eating them; I crave them.\"\u003c/p>\n\u003cp>Carina Westling of Brighton, U.K., got her rye starter 25 years ago in Sweden from a friend. Her friend's family had taken it with them when they fled Estonia in World War II, the starter being vigorous enough to have eaten through its bag during the journey. Before then, the starter had been in the family for perhaps more than 150 years. \"It's not my tradition, but I've been honored to carry a part of that tradition forward,\" Westling says.\u003c/p>\n\u003cp>The family starter was one of the few things Liz Terhune packed in her car when she moved across country to Las Vegas. \"It's a family heirloom to me,\" she says. \"It's more important to me than things.\" Her great-aunt, who got the starter in the 1950s from a crab fisherman in Alaska, used to make sourdough pancakes for her and her sister during the summer. The starter likely originates from at least the late 1800s, Terhune says.\u003c/p>\n\u003cp>If you want a starter with a unique pedigree, you can buy it from places like \u003ca href=\"http://www.sourdo.com/our-sourdough-cultures-2/\" target=\"_blank\">Sourdough International\u003c/a>, which has collected starters from bakers around the world, from Saudi Arabia to New Zealand. Each one, the company says, features its own distinct flavor.\u003c/p>\n\u003cp>Some say a starter's microbial community changes — and so does its flavor— once you bring it to a different environment. \"There's no reason for people to go chasing special pedigrees,\" says Sandor Katz, author of the \u003ca href=\"http://www.wildfermentation.com/the-art-of-fermentation/\" target=\"_blank\">Art of Fermentation\u003c/a>. \"It's going to be all about what you feed it and the technique of how often you're feeding it.\"\u003c/p>\n\u003cp>The truth is, no one knows for sure, says \u003ca href=\"http://robdunnlab.com/\" target=\"_blank\">Rob Dunn\u003c/a>, a biologist at North Carolina State University. Lab experiments have revealed the basic biochemistry of sourdough, but no one has yet explored the diversity found in the real world.\u003c/p>\n\u003cp>\"What food scientists have mainly been about is the average story, but not understanding the variation — even though what eating is about is the beauty of that variation,\" Dunn says. \"We know enough to ask really good questions, but we don't know enough to know the answers.\"\u003c/p>\n\u003cp>That is why Dunn is starting the \u003ca href=\"http://robdunnlab.com/projects/sourdough/\" target=\"_blank\">Sourdough Project\u003c/a>. He and other researchers are soliciting home bakers to submit their starters for analysis. By sequencing the starters' DNA, the researchers can assemble a census of sourdough biodiversity and analyze variations in pH levels, enzyme production and other aspects of its biochemistry.\u003c/p>\n\u003cp>How does it affect the starter if you feed it milk instead of water? How does the feeding schedule influence the microbes? Do geography and climate matter? Or, whether the baker is a man or woman? Women, Dunn tells me, tend to have more bacteria called lactobacilli on their bodies.\u003c/p>\n\u003cfigure id=\"attachment_113105\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/flour-starter_enl-902a807a3ea5ce686706116349bf7f7939f6d9b5.jpg\" alt=\"Flour and water on the left; just starter on the right.\" width=\"2000\" height=\"1328\" class=\"size-full wp-image-113105\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/flour-starter_enl-902a807a3ea5ce686706116349bf7f7939f6d9b5.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/flour-starter_enl-902a807a3ea5ce686706116349bf7f7939f6d9b5-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/flour-starter_enl-902a807a3ea5ce686706116349bf7f7939f6d9b5-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/flour-starter_enl-902a807a3ea5ce686706116349bf7f7939f6d9b5-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/flour-starter_enl-902a807a3ea5ce686706116349bf7f7939f6d9b5-1020x677.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/flour-starter_enl-902a807a3ea5ce686706116349bf7f7939f6d9b5-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/flour-starter_enl-902a807a3ea5ce686706116349bf7f7939f6d9b5-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/flour-starter_enl-902a807a3ea5ce686706116349bf7f7939f6d9b5-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/flour-starter_enl-902a807a3ea5ce686706116349bf7f7939f6d9b5-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/flour-starter_enl-902a807a3ea5ce686706116349bf7f7939f6d9b5-520x345.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Flour and water on the left; just starter on the right. \u003ccite>(Courtesy of Lea Shell/Sourdough Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To see how individual differences manifest themselves in bread, the researchers plan a big bake-off next summer. They will get 20 bakers together, sequence their DNA (as well as the microbes on their bodies), and have them make starters and bake bread, then compare the results. The goal is to see whether different people with different genetics and different microbes on their bodies have any effect on the starters.\u003c/p>\n\u003cp>Ultimately, Dunn says, the researchers want to identify which microorganisms make the best-tasting loaf. Ideally, they'll bake thousands of loaves with different starters and enlist chefs and bakers to judge.\u003c/p>\n\u003cp>\"If we know what's in [a starter], we can predict what abilities it might have, what flavors it might have,\" he says. \"For me, that's kind of a fun one, because all that flavor stuff is super magical and not very quantitative, and yet it's measurable.\"\u003c/p>\n\u003cp>It will still be months before answers start to trickle in. First, the researchers need samples to study. I'll submit my starter, and if you want to help as well, visit their \u003ca href=\"http://robdunnlab.com/projects/sourdough/\" target=\"_blank\">page\u003c/a>.\u003c/p>\n\u003cp>Meanwhile, I still get a kick out of seeing those bubbles. Replenishing fresh flour and water turns my starter back into a bland mush. But a few hours later, the bubbles return, the mass puffs up in volume, the aromas waft, and the starter springs back to life. It really is like magic, only better. It's biochemistry.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Marcus Woo is a freelance science journalist based in the San Francisco Bay Area who has written for\u003c/em> Wired, BBC Earth and Future, Smithsonian, New Scientist, Slate \u003cem>and\u003c/em> Discover, \u003cem>among others.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \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>\u003cp>Those first bubbles were almost a revelation. A couple of days before, I had mixed together flour and water into a paste. But now pockets of gas percolated through that seemingly inert glob. It was breathing. It was alive.\u003c/p>\n\u003cp>This gloppy mess, exuding a whiff of vinegar, was my nascent sourdough starter. When mature, it would be a pungent brew of yeasts and bacteria, a complex ecosystem that would hopefully yield delicious loaves of sourdough bread.\u003c/p>\n\u003cp>As the microbes eat the sugars in the flour, they exhale carbon dioxide, producing the bubbles that turn a flat, dense loaf into something light and fluffy. A starter breathes life into bread. If the loaf is the body, the starter is the soul.\u003c/p>\n\u003cp>Within is something magical and mysterious. Passed down through generations, starters carry tradition, history and nostalgia. People give them names like Lazarus and \u003ca href=\"http://www.bonappetit.com/restaurants-travel/article/sourdough-starter-names\" target=\"_blank\">Clint Yeastwood\u003c/a>. They deliver layers of flavors and aromas, the products of countless microorganisms — some whose identities and activities remain undiscovered.\u003c/p>\n\u003cfigure id=\"attachment_113107\" class=\"wp-caption aligncenter\" style=\"max-width: 1965px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/sourdough-starter-1_enl-ef91472195d58542e15114efac1bbe3c8ef26abf.jpg\" alt=\"Sourdough starter that is 2 days old.\" width=\"1965\" height=\"1332\" class=\"size-full wp-image-113107\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-starter-1_enl-ef91472195d58542e15114efac1bbe3c8ef26abf.jpg 1965w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-starter-1_enl-ef91472195d58542e15114efac1bbe3c8ef26abf-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-starter-1_enl-ef91472195d58542e15114efac1bbe3c8ef26abf-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-starter-1_enl-ef91472195d58542e15114efac1bbe3c8ef26abf-768x521.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-starter-1_enl-ef91472195d58542e15114efac1bbe3c8ef26abf-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-starter-1_enl-ef91472195d58542e15114efac1bbe3c8ef26abf-1180x800.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-starter-1_enl-ef91472195d58542e15114efac1bbe3c8ef26abf-960x651.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-starter-1_enl-ef91472195d58542e15114efac1bbe3c8ef26abf-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-starter-1_enl-ef91472195d58542e15114efac1bbe3c8ef26abf-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/sourdough-starter-1_enl-ef91472195d58542e15114efac1bbe3c8ef26abf-520x352.jpg 520w\" sizes=\"(max-width: 1965px) 100vw, 1965px\">\u003cfigcaption class=\"wp-caption-text\">Sourdough starter that is 2 days old. \u003ccite>(Jim Champion/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I made my starter last January, I unknowingly joined a \u003ca href=\"http://www.nytimes.com/2016/03/23/dining/sourdough-starter-bread-baking.html?_r=0\" target=\"_blank\">growing trend\u003c/a>. More home bakers are now eating and baking sourdough, popularized by professionals like Chad Robertson of \u003ca href=\"http://www.sfchronicle.com/restaurants/article/Tartine-Bread-turns-into-an-American-culinary-7395755.php\" target=\"_blank\">Tartine\u003c/a> in San Francisco. (He and others have also been \u003ca href=\"http://www.nytimes.com/2015/11/01/magazine/bread-is-broken.html?_r=0\" target=\"_blank\">experimenting\u003c/a> with new types of grains, \u003ca href=\"http://www.npr.org/sections/thesalt/2016/08/24/490120509/bread-grains-the-last-frontier-in-the-locavore-movement\" target=\"_blank\">milling their own\u003c/a> heirloom and ancient varieties for flavor and nutrition.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>According to sourdough lovers, its advantages are three-fold. The bread lasts longer, thanks to microbes that produce acids and antibiotic compounds, preventing spoilage. Evidence also suggests sourdough is better for digestion. And, most importantly, it tastes better.\u003c/p>\n\u003cp>But there's nothing new about sourdough. It has been around for millennia, since the first bakers — perhaps in the Middle East — noticed that, after a couple of days, their gruel of grains and water started to bubble. Nearly all leavened bread in the world came from sourdough: from the French baguette to the Chinese \u003cem>mantou\u003c/em>, from East African injera to the famous San Francisco sourdough, developed at \u003ca href=\"https://www.boudinbakery.com/meetboudin/\" target=\"_blank\">Boudin bakery\u003c/a> in 1849. Sourdough doesn't have to be sour, and the term simply refers to any bread made from wild yeasts and bacteria.\u003c/p>\n\u003cp>Today's store-bought bread relies on commercial yeast, a single species called \u003cem>Saccharomyces cerevisiae\u003c/em>. Food scientists first isolated and developed it in the 19th century for its consistency and fast-rising times. But not taste.\u003c/p>\n\u003cp>Sourdough starters, though, vary widely. You can make and maintain one with only wheat flour and water. Others use ingredients like rye flour, milk, grapes or potatoes.\u003c/p>\n\u003cp>While packaged, commercial yeast can sit in your cupboard for a couple of years, a sourdough starter is more like a pet or a high-maintenance houseplant. You have to feed it regularly, or, if you're away, check it into a \u003ca href=\"http://www.npr.org/sections/thesalt/2016/03/28/472147407/love-your-sourdough-starter-in-stockholm-you-can-hire-a-sitter-for-it\" target=\"_blank\">sourdough hotel\u003c/a>. Properly maintained, a starter can live indefinitely, and some have purportedly persisted for centuries.\u003c/p>\n\u003cfigure id=\"attachment_113108\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/starter-1_enl-7d0397c77778e4e7ea4529897c2cb40c7b3351df-1020x1124.jpg\" alt=\"The author's starter showing the bubbles starting to form. Woo first mixed it up on Jan. 20, 2016, and has maintained it since. In this photo, the starter was close to its peak.\" width=\"640\" height=\"705\" class=\"size-large wp-image-113108\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/starter-1_enl-7d0397c77778e4e7ea4529897c2cb40c7b3351df-1020x1124.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/starter-1_enl-7d0397c77778e4e7ea4529897c2cb40c7b3351df-160x176.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/starter-1_enl-7d0397c77778e4e7ea4529897c2cb40c7b3351df-800x882.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/starter-1_enl-7d0397c77778e4e7ea4529897c2cb40c7b3351df-768x847.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/starter-1_enl-7d0397c77778e4e7ea4529897c2cb40c7b3351df-1180x1301.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/starter-1_enl-7d0397c77778e4e7ea4529897c2cb40c7b3351df-960x1058.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/starter-1_enl-7d0397c77778e4e7ea4529897c2cb40c7b3351df-240x265.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/starter-1_enl-7d0397c77778e4e7ea4529897c2cb40c7b3351df-375x413.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/starter-1_enl-7d0397c77778e4e7ea4529897c2cb40c7b3351df-520x573.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/starter-1_enl-7d0397c77778e4e7ea4529897c2cb40c7b3351df.jpg 1495w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">The author's starter showing the bubbles starting to form. Woo first mixed it up on Jan. 20, 2016, and has maintained it since. In this photo, the starter was close to its peak. \u003ccite>(Marcus Woo for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Rachel Poulsen's family, a sourdough starter — fed with flour and evaporated milk — was important enough to serve as a wedding gift, passed down two generations starting from her great-grandfather, Leo V. Jolley Sr. He first got the starter from a sheep camp in Provo, Utah, which likely got it from Mormon settlers in the late 1800s. Her mom made sourdough pancakes every Sunday. \"I almost feel like I'm addicted to sourdough,\" says Poulsen, who now lives in East Palo Alto, Calif. \"I can keep eating them; I crave them.\"\u003c/p>\n\u003cp>Carina Westling of Brighton, U.K., got her rye starter 25 years ago in Sweden from a friend. Her friend's family had taken it with them when they fled Estonia in World War II, the starter being vigorous enough to have eaten through its bag during the journey. Before then, the starter had been in the family for perhaps more than 150 years. \"It's not my tradition, but I've been honored to carry a part of that tradition forward,\" Westling says.\u003c/p>\n\u003cp>The family starter was one of the few things Liz Terhune packed in her car when she moved across country to Las Vegas. \"It's a family heirloom to me,\" she says. \"It's more important to me than things.\" Her great-aunt, who got the starter in the 1950s from a crab fisherman in Alaska, used to make sourdough pancakes for her and her sister during the summer. The starter likely originates from at least the late 1800s, Terhune says.\u003c/p>\n\u003cp>If you want a starter with a unique pedigree, you can buy it from places like \u003ca href=\"http://www.sourdo.com/our-sourdough-cultures-2/\" target=\"_blank\">Sourdough International\u003c/a>, which has collected starters from bakers around the world, from Saudi Arabia to New Zealand. Each one, the company says, features its own distinct flavor.\u003c/p>\n\u003cp>Some say a starter's microbial community changes — and so does its flavor— once you bring it to a different environment. \"There's no reason for people to go chasing special pedigrees,\" says Sandor Katz, author of the \u003ca href=\"http://www.wildfermentation.com/the-art-of-fermentation/\" target=\"_blank\">Art of Fermentation\u003c/a>. \"It's going to be all about what you feed it and the technique of how often you're feeding it.\"\u003c/p>\n\u003cp>The truth is, no one knows for sure, says \u003ca href=\"http://robdunnlab.com/\" target=\"_blank\">Rob Dunn\u003c/a>, a biologist at North Carolina State University. Lab experiments have revealed the basic biochemistry of sourdough, but no one has yet explored the diversity found in the real world.\u003c/p>\n\u003cp>\"What food scientists have mainly been about is the average story, but not understanding the variation — even though what eating is about is the beauty of that variation,\" Dunn says. \"We know enough to ask really good questions, but we don't know enough to know the answers.\"\u003c/p>\n\u003cp>That is why Dunn is starting the \u003ca href=\"http://robdunnlab.com/projects/sourdough/\" target=\"_blank\">Sourdough Project\u003c/a>. He and other researchers are soliciting home bakers to submit their starters for analysis. By sequencing the starters' DNA, the researchers can assemble a census of sourdough biodiversity and analyze variations in pH levels, enzyme production and other aspects of its biochemistry.\u003c/p>\n\u003cp>How does it affect the starter if you feed it milk instead of water? How does the feeding schedule influence the microbes? Do geography and climate matter? Or, whether the baker is a man or woman? Women, Dunn tells me, tend to have more bacteria called lactobacilli on their bodies.\u003c/p>\n\u003cfigure id=\"attachment_113105\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/flour-starter_enl-902a807a3ea5ce686706116349bf7f7939f6d9b5.jpg\" alt=\"Flour and water on the left; just starter on the right.\" width=\"2000\" height=\"1328\" class=\"size-full wp-image-113105\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/flour-starter_enl-902a807a3ea5ce686706116349bf7f7939f6d9b5.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/flour-starter_enl-902a807a3ea5ce686706116349bf7f7939f6d9b5-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/flour-starter_enl-902a807a3ea5ce686706116349bf7f7939f6d9b5-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/flour-starter_enl-902a807a3ea5ce686706116349bf7f7939f6d9b5-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/flour-starter_enl-902a807a3ea5ce686706116349bf7f7939f6d9b5-1020x677.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/flour-starter_enl-902a807a3ea5ce686706116349bf7f7939f6d9b5-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/flour-starter_enl-902a807a3ea5ce686706116349bf7f7939f6d9b5-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/flour-starter_enl-902a807a3ea5ce686706116349bf7f7939f6d9b5-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/flour-starter_enl-902a807a3ea5ce686706116349bf7f7939f6d9b5-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/flour-starter_enl-902a807a3ea5ce686706116349bf7f7939f6d9b5-520x345.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Flour and water on the left; just starter on the right. \u003ccite>(Courtesy of Lea Shell/Sourdough Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To see how individual differences manifest themselves in bread, the researchers plan a big bake-off next summer. They will get 20 bakers together, sequence their DNA (as well as the microbes on their bodies), and have them make starters and bake bread, then compare the results. The goal is to see whether different people with different genetics and different microbes on their bodies have any effect on the starters.\u003c/p>\n\u003cp>Ultimately, Dunn says, the researchers want to identify which microorganisms make the best-tasting loaf. Ideally, they'll bake thousands of loaves with different starters and enlist chefs and bakers to judge.\u003c/p>\n\u003cp>\"If we know what's in [a starter], we can predict what abilities it might have, what flavors it might have,\" he says. \"For me, that's kind of a fun one, because all that flavor stuff is super magical and not very quantitative, and yet it's measurable.\"\u003c/p>\n\u003cp>It will still be months before answers start to trickle in. First, the researchers need samples to study. I'll submit my starter, and if you want to help as well, visit their \u003ca href=\"http://robdunnlab.com/projects/sourdough/\" target=\"_blank\">page\u003c/a>.\u003c/p>\n\u003cp>Meanwhile, I still get a kick out of seeing those bubbles. Replenishing fresh flour and water turns my starter back into a bland mush. But a few hours later, the bubbles return, the mass puffs up in volume, the aromas waft, and the starter springs back to life. It really is like magic, only better. It's biochemistry.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Marcus Woo is a freelance science journalist based in the San Francisco Bay Area who has written for\u003c/em> Wired, BBC Earth and Future, Smithsonian, New Scientist, Slate \u003cem>and\u003c/em> Discover, \u003cem>among others.\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 2016 \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": "After A Long Day Of Fighting Climate Change, This Grain Is Ready For A Beer",
"title": "After A Long Day Of Fighting Climate Change, This Grain Is Ready For A Beer",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>If you want to feel virtuous the next time you chug a brewski, consider the Long Root Ale. This new beer, mildly fragrant and with a rye-like spiciness, is the first to use Kernza, a kind of wheat that could make agriculture more sustainable, especially in the face of climate change.\u003c/p>\n\u003cp>What makes Kernza environmentally friendly is its biology. It's a perennial plant, meaning it grows year-round, season after season. So, farmers who produce it don't need to plow up their land and replant the crop every year, as they do with annuals like corn, wheat, barley and most other staple crops. Plowing causes soil erosion and also lets carbon in the ground escape into the atmosphere — a major source of global warming. Kernza's long roots, which may plunge 10 to 20 feet underground, holds the soil together and at the same time allows the plant to find its own water rather than depend entirely on irrigation.\u003c/p>\n\u003cp>These valuable attributes are why the grain has been the subject of intense study and breeding at \u003ca href=\"https://landinstitute.org/\">The Land Institute\u003c/a>, a non-profit, agricultural research organization based in Kansas.\u003c/p>\n\u003cfigure id=\"attachment_112990\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/img_2201-1-70_sq-92fd55b48ee007c2bd8a757cd51607d0b06520fe-s400-c85.jpg\" alt=\"Long Root Ale is a new beer made by Hopworks Urban Brewery, in Portland, Oregon, and Patagonia Provisions, a subsidiary of the Patagonia outdoors brand. It is the fist commercially available product to use Kernza.\" width=\"400\" height=\"400\" class=\"size-full wp-image-112990\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/img_2201-1-70_sq-92fd55b48ee007c2bd8a757cd51607d0b06520fe-s400-c85.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/img_2201-1-70_sq-92fd55b48ee007c2bd8a757cd51607d0b06520fe-s400-c85-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/img_2201-1-70_sq-92fd55b48ee007c2bd8a757cd51607d0b06520fe-s400-c85-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/img_2201-1-70_sq-92fd55b48ee007c2bd8a757cd51607d0b06520fe-s400-c85-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/img_2201-1-70_sq-92fd55b48ee007c2bd8a757cd51607d0b06520fe-s400-c85-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/img_2201-1-70_sq-92fd55b48ee007c2bd8a757cd51607d0b06520fe-s400-c85-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/img_2201-1-70_sq-92fd55b48ee007c2bd8a757cd51607d0b06520fe-s400-c85-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/img_2201-1-70_sq-92fd55b48ee007c2bd8a757cd51607d0b06520fe-s400-c85-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/img_2201-1-70_sq-92fd55b48ee007c2bd8a757cd51607d0b06520fe-s400-c85-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/img_2201-1-70_sq-92fd55b48ee007c2bd8a757cd51607d0b06520fe-s400-c85-150x150.jpg 150w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Long Root Ale is a new beer made by Hopworks Urban Brewery, in Portland, Oregon, and Patagonia Provisions, a subsidiary of the Patagonia outdoors brand. It is the fist commercially available product to use Kernza. \u003ccite>(Alastair Bland for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kernza is the trademark name for a kind of wheat believed to have originated in central Asia, in the region between what are now Turkey, Pakistan and Russia. The plant is short and grassy, and produces an edible nutritious kernel, much like wheat or barley.\u003c/p>\n\u003cp>Lee DeHaan, a plant geneticist with The Land Institute who has studied Kernza since 2003, says the crop has been grown for decades in the United States as a feed supply for livestock.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>However, there is little evidence, if any, that the plant was ever eaten by people. That isn't because the grain isn't edible, says DeHaan. Rather, it's simply because perennials haven't been cultivated for food as much as annuals like rice, wheat and lentils. He explains that \"the process of harvesting and replanting an annual crop\" makes it easier to select for and breed newer, preferred varieties. Early farmers saw these improvements appear rapidly in the annual crops they were working with — and perennial grains, like the ancestral Kernza, were largely left behind by the agricultural revolution.\u003c/p>\n\u003cp>Now, scientists aware of the ecological benefits of perennials are trying to bring Kernza up to speed with mainstream agriculture. DeHaan and others at The Land Institute, which registered the grain's new name in 2011, have been selectively breeding the plant for more than a decade to boost yields and seed size and to increase its resistance to diseases. While there is still room to improve — Kernza could use a larger kernel, for example — some people in the food and beverage industry are already interested in using the grain.\u003c/p>\n\u003cp>Long Root Ale is one of the first products to introduce the grain into the American diet.\u003c/p>\n\u003cp>The idea behind the new beer — which is a collaboration between Patagonia Provisions, The Land Institute, Hopworks Urban Brewery and the University of Minnesota — is to promote Kernza as a food of the future. The beer is available at Whole Foods stores on the West Coast.\u003c/p>\n\u003cp>\"Beer is a far-reaching product, and the idea here is to just highlight a better path forward,\" says Birgit Cameron, senior director of \u003ca href=\"http://www.patagoniaprovisions.com/\">Patagonia Provisions\u003c/a>, a subsidiary of the Patagonia outdoors brand. Patagonia Provisions approached Hopworks with the idea of making a Kernza beer in 2015. \"We recognized the incredible attributes this crop could bring to agriculture. It's delicious, it's nutritious and it acts as a sponge to carbon.\"\u003c/p>\n\u003cp>While all plants soak up carbon from the air, most conventional farming systems result in net carbon emissions. That's because of all the carbon released from plowing every season. Tilling also causes soil to deteriorate and wash away, leaving cropland less productive over the years while contaminating rivers and causing pollution and harmful algae blooms in the ocean.\u003c/p>\n\u003cp>Replacing annual crops with perennial crops could be a huge step forward in developing a more sustainable agriculture system, DeHaan says.\u003c/p>\n\u003cp>For now though, Kernza is an experimental crop, at best. DeHaan says only about 250 acres are growing in the United States, mostly on small private farms. By comparison, U.S. farmers harvested \u003ca href=\"https://www.nass.usda.gov/Statistics_by_Subject/result.php?8EA2B6C1-39DE-33EA-ABC7-A3D1A1081EE0§or=CROPS&group=FIELD%20CROPS&comm=WHEAT\">47 million acres of wheat\u003c/a> and\u003ca href=\"https://www.nass.usda.gov/Statistics_by_Subject/result.php?4D20A7D8-9B12-3A93-9314-FFFF75857CB1§or=CROPS&group=FIELD%20CROPS&comm=BARLEY\"> 3.1 million acres of barley\u003c/a> in 2015.\u003c/p>\n\u003cfigure id=\"attachment_112983\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/kernza-grain-1-3.25.16-70-dfe2364ce69cebecc0065ccbf5b39ca583873a7b-1020x765.jpg\" alt=\"Kernza grain is too small to be milled on equipment designed for wheat. Large-scale use of the grain in the future will probably require equipment better suited to its size.\" width=\"640\" height=\"480\" class=\"size-large wp-image-112983\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/kernza-grain-1-3.25.16-70-dfe2364ce69cebecc0065ccbf5b39ca583873a7b-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/kernza-grain-1-3.25.16-70-dfe2364ce69cebecc0065ccbf5b39ca583873a7b-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/kernza-grain-1-3.25.16-70-dfe2364ce69cebecc0065ccbf5b39ca583873a7b-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/kernza-grain-1-3.25.16-70-dfe2364ce69cebecc0065ccbf5b39ca583873a7b-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/kernza-grain-1-3.25.16-70-dfe2364ce69cebecc0065ccbf5b39ca583873a7b-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/kernza-grain-1-3.25.16-70-dfe2364ce69cebecc0065ccbf5b39ca583873a7b-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/kernza-grain-1-3.25.16-70-dfe2364ce69cebecc0065ccbf5b39ca583873a7b-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/kernza-grain-1-3.25.16-70-dfe2364ce69cebecc0065ccbf5b39ca583873a7b-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/kernza-grain-1-3.25.16-70-dfe2364ce69cebecc0065ccbf5b39ca583873a7b-520x390.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Kernza grain is too small to be milled on equipment designed for wheat. Large-scale use of the grain in the future will probably require equipment better suited to its size. \u003ccite>(Scott Seirer/Courtesy The Land Institute)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"But if we can get a large buyer that's able to absorb large quantities, that will allow more farmers to enter into production,\" he says.\u003c/p>\n\u003cp>Ideally, DeHaan says, Kernza would be planted in diverse croplands mimicking a wild prairie. The benefits would follow: healthier, more stable soils rich in carbon, wildlife habitat and fewer fertilizers.\u003c/p>\n\u003cp>But there are challenges to scaling up. For one, Kernza doesn't yield huge crops. Another problem is that its kernels are too small to be milled on equipment designed for wheat. The small kernel size also means that brewers cannot use conventional equipment to malt the grain — the first step in converting its starches into sugar, an essential part of making beer.\u003c/p>\n\u003cp>DeHaan says it may take decades more of research and breeding trials to create a Kernza variety profitable for farmers to grow and process instead of other mainstream annual grains.\u003c/p>\n\u003cp>But, some bakers, chefs and distillers are already demanding a cut of the Kernza crop.\u003c/p>\n\u003cp>\"We have people lined up saying, 'If you grow it, we'll buy it,'\" DeHaan says.\u003c/p>\n\u003cp>Dumpling and Strand, a noodle making house in Minneapolis, recently made Kernza fettuccine. The Perennial, a restaurant in San Francisco, has made bread with house-milled Kernza. Ventura Spirits Company has made a whiskey with the grain, according to Henry Tarmy, cofounder of the southern California distillery.\u003c/p>\n\u003cp>Brooklyn baker Zachary Golper, owner of the bakery Bien Cuit, has made a 75-percent Kernza flour bread. He says Kernza tastes great — of sweet corn and barley — mainly because of the grain's relatively high ratio of bran to starchy endosperm. Other grains are mainly starch, which equals greater flour yields but thinner flavor.\u003c/p>\n\u003cp>\"If you're a baker, a brewer or a distiller, this is a great thing,\" he says. \"But if you're a farmer, it means smaller yields.\"\u003c/p>\n\u003cp>He thinks it's a bit too soon for mainstream Kernza production.\u003c/p>\n\u003cp>\"I worry that if we generate too much hype too early, the seeds that we proliferate to meet the demand will not be the seeds we're looking for,\" Golper says.\u003c/p>\n\u003cp>But Christian Ettinger, the brewer at Hopworks Urban Brewery who made the Long Root Ale, is looking far ahead. For his beer, he replaced 15 percent of the usual barley additions in the beer's recipe with Kernza, and he has tentative plans to make a 50-50 Kernza-barley beer in 2017.\u003c/p>\n\u003cp>\"It will be a huge victory to replace some of the annual grains in the beer industry with perennials,\" Ettinger says.\u003c/p>\n\u003cp>He says he's excited to be taking part in a possible agricultural revolution that could slow or help stop climate change — but he knows the shift will take time.\u003c/p>\n\u003cp>\"Kernza is not a household word yet,\" Ettinger says. \"But it will be.\"\u003c/p>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Kernza is a kind of grassy wheat that traps more carbon in the soil than crops like wheat and rice. Now, a West Coast brewery is using the grain in its new beer called Long Root Ale.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you want to feel virtuous the next time you chug a brewski, consider the Long Root Ale. This new beer, mildly fragrant and with a rye-like spiciness, is the first to use Kernza, a kind of wheat that could make agriculture more sustainable, especially in the face of climate change.\u003c/p>\n\u003cp>What makes Kernza environmentally friendly is its biology. It's a perennial plant, meaning it grows year-round, season after season. So, farmers who produce it don't need to plow up their land and replant the crop every year, as they do with annuals like corn, wheat, barley and most other staple crops. Plowing causes soil erosion and also lets carbon in the ground escape into the atmosphere — a major source of global warming. Kernza's long roots, which may plunge 10 to 20 feet underground, holds the soil together and at the same time allows the plant to find its own water rather than depend entirely on irrigation.\u003c/p>\n\u003cp>These valuable attributes are why the grain has been the subject of intense study and breeding at \u003ca href=\"https://landinstitute.org/\">The Land Institute\u003c/a>, a non-profit, agricultural research organization based in Kansas.\u003c/p>\n\u003cfigure id=\"attachment_112990\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/img_2201-1-70_sq-92fd55b48ee007c2bd8a757cd51607d0b06520fe-s400-c85.jpg\" alt=\"Long Root Ale is a new beer made by Hopworks Urban Brewery, in Portland, Oregon, and Patagonia Provisions, a subsidiary of the Patagonia outdoors brand. It is the fist commercially available product to use Kernza.\" width=\"400\" height=\"400\" class=\"size-full wp-image-112990\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/img_2201-1-70_sq-92fd55b48ee007c2bd8a757cd51607d0b06520fe-s400-c85.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/img_2201-1-70_sq-92fd55b48ee007c2bd8a757cd51607d0b06520fe-s400-c85-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/img_2201-1-70_sq-92fd55b48ee007c2bd8a757cd51607d0b06520fe-s400-c85-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/img_2201-1-70_sq-92fd55b48ee007c2bd8a757cd51607d0b06520fe-s400-c85-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/img_2201-1-70_sq-92fd55b48ee007c2bd8a757cd51607d0b06520fe-s400-c85-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/img_2201-1-70_sq-92fd55b48ee007c2bd8a757cd51607d0b06520fe-s400-c85-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/img_2201-1-70_sq-92fd55b48ee007c2bd8a757cd51607d0b06520fe-s400-c85-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/img_2201-1-70_sq-92fd55b48ee007c2bd8a757cd51607d0b06520fe-s400-c85-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/img_2201-1-70_sq-92fd55b48ee007c2bd8a757cd51607d0b06520fe-s400-c85-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/img_2201-1-70_sq-92fd55b48ee007c2bd8a757cd51607d0b06520fe-s400-c85-150x150.jpg 150w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Long Root Ale is a new beer made by Hopworks Urban Brewery, in Portland, Oregon, and Patagonia Provisions, a subsidiary of the Patagonia outdoors brand. It is the fist commercially available product to use Kernza. \u003ccite>(Alastair Bland for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kernza is the trademark name for a kind of wheat believed to have originated in central Asia, in the region between what are now Turkey, Pakistan and Russia. The plant is short and grassy, and produces an edible nutritious kernel, much like wheat or barley.\u003c/p>\n\u003cp>Lee DeHaan, a plant geneticist with The Land Institute who has studied Kernza since 2003, says the crop has been grown for decades in the United States as a feed supply for livestock.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>However, there is little evidence, if any, that the plant was ever eaten by people. That isn't because the grain isn't edible, says DeHaan. Rather, it's simply because perennials haven't been cultivated for food as much as annuals like rice, wheat and lentils. He explains that \"the process of harvesting and replanting an annual crop\" makes it easier to select for and breed newer, preferred varieties. Early farmers saw these improvements appear rapidly in the annual crops they were working with — and perennial grains, like the ancestral Kernza, were largely left behind by the agricultural revolution.\u003c/p>\n\u003cp>Now, scientists aware of the ecological benefits of perennials are trying to bring Kernza up to speed with mainstream agriculture. DeHaan and others at The Land Institute, which registered the grain's new name in 2011, have been selectively breeding the plant for more than a decade to boost yields and seed size and to increase its resistance to diseases. While there is still room to improve — Kernza could use a larger kernel, for example — some people in the food and beverage industry are already interested in using the grain.\u003c/p>\n\u003cp>Long Root Ale is one of the first products to introduce the grain into the American diet.\u003c/p>\n\u003cp>The idea behind the new beer — which is a collaboration between Patagonia Provisions, The Land Institute, Hopworks Urban Brewery and the University of Minnesota — is to promote Kernza as a food of the future. The beer is available at Whole Foods stores on the West Coast.\u003c/p>\n\u003cp>\"Beer is a far-reaching product, and the idea here is to just highlight a better path forward,\" says Birgit Cameron, senior director of \u003ca href=\"http://www.patagoniaprovisions.com/\">Patagonia Provisions\u003c/a>, a subsidiary of the Patagonia outdoors brand. Patagonia Provisions approached Hopworks with the idea of making a Kernza beer in 2015. \"We recognized the incredible attributes this crop could bring to agriculture. It's delicious, it's nutritious and it acts as a sponge to carbon.\"\u003c/p>\n\u003cp>While all plants soak up carbon from the air, most conventional farming systems result in net carbon emissions. That's because of all the carbon released from plowing every season. Tilling also causes soil to deteriorate and wash away, leaving cropland less productive over the years while contaminating rivers and causing pollution and harmful algae blooms in the ocean.\u003c/p>\n\u003cp>Replacing annual crops with perennial crops could be a huge step forward in developing a more sustainable agriculture system, DeHaan says.\u003c/p>\n\u003cp>For now though, Kernza is an experimental crop, at best. DeHaan says only about 250 acres are growing in the United States, mostly on small private farms. By comparison, U.S. farmers harvested \u003ca href=\"https://www.nass.usda.gov/Statistics_by_Subject/result.php?8EA2B6C1-39DE-33EA-ABC7-A3D1A1081EE0§or=CROPS&group=FIELD%20CROPS&comm=WHEAT\">47 million acres of wheat\u003c/a> and\u003ca href=\"https://www.nass.usda.gov/Statistics_by_Subject/result.php?4D20A7D8-9B12-3A93-9314-FFFF75857CB1§or=CROPS&group=FIELD%20CROPS&comm=BARLEY\"> 3.1 million acres of barley\u003c/a> in 2015.\u003c/p>\n\u003cfigure id=\"attachment_112983\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/kernza-grain-1-3.25.16-70-dfe2364ce69cebecc0065ccbf5b39ca583873a7b-1020x765.jpg\" alt=\"Kernza grain is too small to be milled on equipment designed for wheat. Large-scale use of the grain in the future will probably require equipment better suited to its size.\" width=\"640\" height=\"480\" class=\"size-large wp-image-112983\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/kernza-grain-1-3.25.16-70-dfe2364ce69cebecc0065ccbf5b39ca583873a7b-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/kernza-grain-1-3.25.16-70-dfe2364ce69cebecc0065ccbf5b39ca583873a7b-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/kernza-grain-1-3.25.16-70-dfe2364ce69cebecc0065ccbf5b39ca583873a7b-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/kernza-grain-1-3.25.16-70-dfe2364ce69cebecc0065ccbf5b39ca583873a7b-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/kernza-grain-1-3.25.16-70-dfe2364ce69cebecc0065ccbf5b39ca583873a7b-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/kernza-grain-1-3.25.16-70-dfe2364ce69cebecc0065ccbf5b39ca583873a7b-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/kernza-grain-1-3.25.16-70-dfe2364ce69cebecc0065ccbf5b39ca583873a7b-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/kernza-grain-1-3.25.16-70-dfe2364ce69cebecc0065ccbf5b39ca583873a7b-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/kernza-grain-1-3.25.16-70-dfe2364ce69cebecc0065ccbf5b39ca583873a7b-520x390.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Kernza grain is too small to be milled on equipment designed for wheat. Large-scale use of the grain in the future will probably require equipment better suited to its size. \u003ccite>(Scott Seirer/Courtesy The Land Institute)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"But if we can get a large buyer that's able to absorb large quantities, that will allow more farmers to enter into production,\" he says.\u003c/p>\n\u003cp>Ideally, DeHaan says, Kernza would be planted in diverse croplands mimicking a wild prairie. The benefits would follow: healthier, more stable soils rich in carbon, wildlife habitat and fewer fertilizers.\u003c/p>\n\u003cp>But there are challenges to scaling up. For one, Kernza doesn't yield huge crops. Another problem is that its kernels are too small to be milled on equipment designed for wheat. The small kernel size also means that brewers cannot use conventional equipment to malt the grain — the first step in converting its starches into sugar, an essential part of making beer.\u003c/p>\n\u003cp>DeHaan says it may take decades more of research and breeding trials to create a Kernza variety profitable for farmers to grow and process instead of other mainstream annual grains.\u003c/p>\n\u003cp>But, some bakers, chefs and distillers are already demanding a cut of the Kernza crop.\u003c/p>\n\u003cp>\"We have people lined up saying, 'If you grow it, we'll buy it,'\" DeHaan says.\u003c/p>\n\u003cp>Dumpling and Strand, a noodle making house in Minneapolis, recently made Kernza fettuccine. The Perennial, a restaurant in San Francisco, has made bread with house-milled Kernza. Ventura Spirits Company has made a whiskey with the grain, according to Henry Tarmy, cofounder of the southern California distillery.\u003c/p>\n\u003cp>Brooklyn baker Zachary Golper, owner of the bakery Bien Cuit, has made a 75-percent Kernza flour bread. He says Kernza tastes great — of sweet corn and barley — mainly because of the grain's relatively high ratio of bran to starchy endosperm. Other grains are mainly starch, which equals greater flour yields but thinner flavor.\u003c/p>\n\u003cp>\"If you're a baker, a brewer or a distiller, this is a great thing,\" he says. \"But if you're a farmer, it means smaller yields.\"\u003c/p>\n\u003cp>He thinks it's a bit too soon for mainstream Kernza production.\u003c/p>\n\u003cp>\"I worry that if we generate too much hype too early, the seeds that we proliferate to meet the demand will not be the seeds we're looking for,\" Golper says.\u003c/p>\n\u003cp>But Christian Ettinger, the brewer at Hopworks Urban Brewery who made the Long Root Ale, is looking far ahead. For his beer, he replaced 15 percent of the usual barley additions in the beer's recipe with Kernza, and he has tentative plans to make a 50-50 Kernza-barley beer in 2017.\u003c/p>\n\u003cp>\"It will be a huge victory to replace some of the annual grains in the beer industry with perennials,\" Ettinger says.\u003c/p>\n\u003cp>He says he's excited to be taking part in a possible agricultural revolution that could slow or help stop climate change — but he knows the shift will take time.\u003c/p>\n\u003cp>\"Kernza is not a household word yet,\" Ettinger says. \"But it will be.\"\u003c/p>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\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 2016 \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": "Forget Tomayto/Tomahto: The Real Debate Is, Should It Be Refrigerated?",
"title": "Forget Tomayto/Tomahto: The Real Debate Is, Should It Be Refrigerated?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2016/10/20161017_atc_forget_tomaytotomahto_the_real_debate_is_should_it_be_refrigerated.mp3\u003c/p>\n\u003cp>Last summer, I went on \u003cem>Morning Edition\u003c/em> to talk about the \u003ca href=\"http://www.npr.org/sections/thesalt/2016/06/03/479632322/the-search-for-tastier-supermarket-tomatoes-a-tale-in-three-acts\">quest\u003c/a> for a great-tasting tomato. And at the very end of the conversation, I confidently declared that no one should ever put tomatoes in the refrigerator. It kills the taste, I said. That's what I'd heard from scientists and tomato growers alike.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Afterwards, I heard from several friends. It seems I'd taken sides in a domestic dispute that has long divided husbands and wives. Someone on Twitter also pointed out a blog post that seemed to contradict my statement. I'll say more about that later.\u003c/p>\n\u003cp>First, some new science: There's a \u003ca href=\"http://hos.ufl.edu/kleeweb/newcultivars.html\">laboratory\u003c/a> at the University of University of Florida, in Gainesville, that has been at the forefront of research on tomato taste. Scientists there have been studying the chemical makeup of great-tasting tomatoes, as well as the not-so-great tasting ones at supermarkets.\u003c/p>\n\u003cp>\"There's a lot of things wrong with tomatoes right now,\" says Denise Tieman, a Research Associate Professor there. \"We're trying to fix them, or at least figure out what's going wrong.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>These researchers studied this refrigeration question. They looked at what happened when a tomato goes into your kitchen fridge, or into the tomato industry's refrigerated trucks and storage rooms.\u003c/p>\n\u003cp>Some components of a tomato's flavor were unaffected, such as sugars and acids. But they found that after seven days of refrigeration, tomatoes had lower levels of certain chemicals that Tieman says are really important. These so-called aroma compounds easily vaporize. \"That's what gives the tomato its distinctive aroma and flavor,\" she says.\u003c/p>\n\u003cp>The researchers also gave chilled and unchilled tomatoes to dozens of people to evaluate, in blind taste tests, \"and they could definitely tell the difference,\" says Tieman. The tomatoes that weren't chilled got better ratings.\u003c/p>\n\u003cp>The scientists also figured out how chilling reduced flavor; cold temperatures actually turned off specific genes, and that, in turn cut down production of these flavor compounds.\u003c/p>\n\u003cp>Tieman speculates that someday scientists will figure out how to keep those genes turned on, even when chilled, so the tomato industry can have it both ways: They can refrigerate tomatoes to extend shelf life, without losing flavor.\u003c/p>\n\u003cp>Thankfully, chilling didn't seem to affect nutrition – the chilled tomatoes were just as nutritious as the non-refrigerated ones.\u003c/p>\n\u003cp>The new findings appear in this week's issue of the \u003cem>Proceedings of the National Academy of Sciences\u003c/em>.\u003c/p>\n\u003cp>\u003cem>As significant as the results are,\u003c/em> they probably won't end the great tomato refrigeration debate.\u003c/p>\n\u003cp>\"It's not so clear cut,\" says \u003ca href=\"http://www.seriouseats.com/user/profile/Daniel%20Gritzer\">Daniel Gritzer\u003c/a>, culinary director at \u003ca href=\"http://www.seriouseats.com/\">SeriousEats.com\u003c/a>, a food website. Two years ago, he did a series of blind taste tests with many different tomatoes, in New York and in California.\u003c/p>\n\u003cp>\"Sometimes I found that the refrigerator is, in fact, your best bet,\" says Gritzer.\u003c/p>\n\u003cp>That's especially true for a tomato that's already ripe and at peak flavor, he says. If you let that tomato sit on your counter, it'll end up tasting worse.\u003c/p>\n\u003cp>Gritzer wrote a long \u003ca href=\"http://www.seriouseats.com/2014/09/why-you-should-refrigerate-tomatoes.html\">blog post\u003c/a>, detailing his results, and got a flood of reaction. \"Some people wrote to say, 'Hey, this is what I've always found, I'm so glad you wrote this,'\" Gritzer says. \"And then, a lot of people pushed back saying, 'You're insane, you don't know what you're talking about.'\"\u003c/p>\n\u003cp>It's a \"thorny one,\" Gritzer says. People just feel very strongly about their tomatoes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \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>\u003c/p>\n\u003cp>Last summer, I went on \u003cem>Morning Edition\u003c/em> to talk about the \u003ca href=\"http://www.npr.org/sections/thesalt/2016/06/03/479632322/the-search-for-tastier-supermarket-tomatoes-a-tale-in-three-acts\">quest\u003c/a> for a great-tasting tomato. And at the very end of the conversation, I confidently declared that no one should ever put tomatoes in the refrigerator. It kills the taste, I said. That's what I'd heard from scientists and tomato growers alike.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Afterwards, I heard from several friends. It seems I'd taken sides in a domestic dispute that has long divided husbands and wives. Someone on Twitter also pointed out a blog post that seemed to contradict my statement. I'll say more about that later.\u003c/p>\n\u003cp>First, some new science: There's a \u003ca href=\"http://hos.ufl.edu/kleeweb/newcultivars.html\">laboratory\u003c/a> at the University of University of Florida, in Gainesville, that has been at the forefront of research on tomato taste. Scientists there have been studying the chemical makeup of great-tasting tomatoes, as well as the not-so-great tasting ones at supermarkets.\u003c/p>\n\u003cp>\"There's a lot of things wrong with tomatoes right now,\" says Denise Tieman, a Research Associate Professor there. \"We're trying to fix them, or at least figure out what's going wrong.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>These researchers studied this refrigeration question. They looked at what happened when a tomato goes into your kitchen fridge, or into the tomato industry's refrigerated trucks and storage rooms.\u003c/p>\n\u003cp>Some components of a tomato's flavor were unaffected, such as sugars and acids. But they found that after seven days of refrigeration, tomatoes had lower levels of certain chemicals that Tieman says are really important. These so-called aroma compounds easily vaporize. \"That's what gives the tomato its distinctive aroma and flavor,\" she says.\u003c/p>\n\u003cp>The researchers also gave chilled and unchilled tomatoes to dozens of people to evaluate, in blind taste tests, \"and they could definitely tell the difference,\" says Tieman. The tomatoes that weren't chilled got better ratings.\u003c/p>\n\u003cp>The scientists also figured out how chilling reduced flavor; cold temperatures actually turned off specific genes, and that, in turn cut down production of these flavor compounds.\u003c/p>\n\u003cp>Tieman speculates that someday scientists will figure out how to keep those genes turned on, even when chilled, so the tomato industry can have it both ways: They can refrigerate tomatoes to extend shelf life, without losing flavor.\u003c/p>\n\u003cp>Thankfully, chilling didn't seem to affect nutrition – the chilled tomatoes were just as nutritious as the non-refrigerated ones.\u003c/p>\n\u003cp>The new findings appear in this week's issue of the \u003cem>Proceedings of the National Academy of Sciences\u003c/em>.\u003c/p>\n\u003cp>\u003cem>As significant as the results are,\u003c/em> they probably won't end the great tomato refrigeration debate.\u003c/p>\n\u003cp>\"It's not so clear cut,\" says \u003ca href=\"http://www.seriouseats.com/user/profile/Daniel%20Gritzer\">Daniel Gritzer\u003c/a>, culinary director at \u003ca href=\"http://www.seriouseats.com/\">SeriousEats.com\u003c/a>, a food website. Two years ago, he did a series of blind taste tests with many different tomatoes, in New York and in California.\u003c/p>\n\u003cp>\"Sometimes I found that the refrigerator is, in fact, your best bet,\" says Gritzer.\u003c/p>\n\u003cp>That's especially true for a tomato that's already ripe and at peak flavor, he says. If you let that tomato sit on your counter, it'll end up tasting worse.\u003c/p>\n\u003cp>Gritzer wrote a long \u003ca href=\"http://www.seriouseats.com/2014/09/why-you-should-refrigerate-tomatoes.html\">blog post\u003c/a>, detailing his results, and got a flood of reaction. \"Some people wrote to say, 'Hey, this is what I've always found, I'm so glad you wrote this,'\" Gritzer says. \"And then, a lot of people pushed back saying, 'You're insane, you don't know what you're talking about.'\"\u003c/p>\n\u003cp>It's a \"thorny one,\" Gritzer says. People just feel very strongly about their tomatoes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \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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"content": "\u003cp>The World Health Organization has already urged us to \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/04/390726878/dump-the-lumps-the-world-health-organization-says-eat-less-sugar\">cut back\u003c/a> on sugar, limiting added sugars to no more than 10 percent of our daily calories.\u003c/p>\n\u003cp>So, how might policymakers get people to follow this advice? In a new \u003ca href=\"http://apps.who.int/iris/bitstream/10665/250131/1/9789241511247-eng.pdf?ua=1\">report\u003c/a>, the WHO is urging governments around the world to \u003ca href=\"http://apps.who.int/iris/bitstream/10665/250131/1/9789241511247-eng.pdf?ua=1\">tax soda and other sugary drinks\u003c/a>.\u003c/p>\n\u003cp>In its report, the World Health Organization points to systematic reviews of policies aimed at improving diet and preventing lifestyle diseases, such as obesity and diabetes. \"The evidence was strongest and most consistent for the effectiveness of sugar-sweetened beverage taxes in the range of 20-50% in reducing consumption,\" the WHO's meta-review concludes.\u003c/p>\n\u003cp>Dr. Douglas Bettcher, director of the WHO's Department for the Prevention of Noncommunicable Diseases, says that \"consumption of free sugars, including products like sugary drinks, is a major factor in the global increase of people suffering from obesity and diabetes.\"\u003c/p>\n\u003cp>\"If governments tax products like sugary drinks, they can reduce suffering and save lives. They can also cut healthcare costs and increase revenues to invest in health services,\" Bettcher was quoted as saying in a WHO \u003ca href=\"http://www.who.int/mediacentre/news/releases/2016/curtail-sugary-drinks/en/\">release \u003c/a>on the report.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The International Council of Beverages Associations, which represents soda companies and other beverage-makers around the globe, says it's disappointed with the new WHO report. \"We strongly disagree with the committee's recommendation to tax beverages, as it is an unproven idea that has not been shown to improve public health based on global experiences to date,\" an ICBA \u003ca href=\"http://www.icba-net.org/news-events/news/details/18/\">release\u003c/a> concludes.\u003c/p>\n\u003cp>As we've reported, Philadelphia \u003ca href=\"http://www.npr.org/sections/thesalt/2016/06/09/481390378/taxing-sugar-5-things-to-know-about-phillys-proposed-soda-tax\">passed a tax on sweetened beverages\u003c/a> earlier this year. And researchers \u003ca href=\"http://www.bmj.com/content/352/bmj.h6704\">documented\u003c/a> a decline in sales of sugary drinks in Mexico after a tax was passed in 2014.\u003c/p>\n\u003cp>Similar measures are on the ballot this year in San Francisco and Oakland, Calif., as well as in \u003ca href=\"http://kdvr.com/2016/09/07/boulder-residents-to-vote-on-proposed-sugary-drink-tax/\">Boulder, Colo.\u003c/a>\u003c/p>\n\u003cp>Last year, as we \u003ca href=\"http://www.npr.org/sections/thesalt/2016/06/17/482531399/as-more-cities-eye-soda-tax-industry-vows-to-fight-new-tax-in-philadelphia\">reported\u003c/a>, researchers at George Washington University and the Harvard School of Public Health published a 10-year estimate of the health impacts of a 1-cent-per-ounce tax on sugary drinks in Philadelphia.\u003c/p>\n\u003cp>\"We'd expect over 12,000 cases of obesity prevented by the end of the 10-year period, as well as $65 million in health care cost savings over the 10-year period,\" \u003ca href=\"http://publichealth.gwu.edu/departments/prevention-and-community-health/michael-long\">Michael Long\u003c/a>, a researcher at GW, told us earlier this year. \"The evidence is clear,\" Long told us. \"When prices go up, people buy less of things.\"\u003c/p>\n\u003cp>In the months leading up to the vote in Philadelphia, the American Beverage Association \u003ca href=\"http://www.npr.org/sections/thesalt/2016/06/15/482070736/can-the-soda-industry-s-4-million-ad-blitz-fend-off-a-sugary-drink-tax\">spent more than $4.2 million\u003c/a> in media buys to turn public opinion against the tax. The ABA is currently \u003ca href=\"http://nooaklandgrocerytax.com/faq.aspx\">supporting a campaign\u003c/a> to defeat the initiatives in California.\u003c/p>\n\u003cp>The findings of a \u003ca href=\"http://www.ajpmonline.org/article/S0749-3797(16)30331-2/fulltext\">new study\u003c/a> published in the\u003cem> American Journal of Preventive Medicine\u003c/em> show that the largest players in the soda industry, the Coca-Cola Co. and PepsiCo, spent millions of dollars between 2011 and 2015 lobbying against 29 different public health bills that aimed to either improve nutrition or reduce soda consumption. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \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>\u003cp>The World Health Organization has already urged us to \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/04/390726878/dump-the-lumps-the-world-health-organization-says-eat-less-sugar\">cut back\u003c/a> on sugar, limiting added sugars to no more than 10 percent of our daily calories.\u003c/p>\n\u003cp>So, how might policymakers get people to follow this advice? In a new \u003ca href=\"http://apps.who.int/iris/bitstream/10665/250131/1/9789241511247-eng.pdf?ua=1\">report\u003c/a>, the WHO is urging governments around the world to \u003ca href=\"http://apps.who.int/iris/bitstream/10665/250131/1/9789241511247-eng.pdf?ua=1\">tax soda and other sugary drinks\u003c/a>.\u003c/p>\n\u003cp>In its report, the World Health Organization points to systematic reviews of policies aimed at improving diet and preventing lifestyle diseases, such as obesity and diabetes. \"The evidence was strongest and most consistent for the effectiveness of sugar-sweetened beverage taxes in the range of 20-50% in reducing consumption,\" the WHO's meta-review concludes.\u003c/p>\n\u003cp>Dr. Douglas Bettcher, director of the WHO's Department for the Prevention of Noncommunicable Diseases, says that \"consumption of free sugars, including products like sugary drinks, is a major factor in the global increase of people suffering from obesity and diabetes.\"\u003c/p>\n\u003cp>\"If governments tax products like sugary drinks, they can reduce suffering and save lives. They can also cut healthcare costs and increase revenues to invest in health services,\" Bettcher was quoted as saying in a WHO \u003ca href=\"http://www.who.int/mediacentre/news/releases/2016/curtail-sugary-drinks/en/\">release \u003c/a>on the report.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The International Council of Beverages Associations, which represents soda companies and other beverage-makers around the globe, says it's disappointed with the new WHO report. \"We strongly disagree with the committee's recommendation to tax beverages, as it is an unproven idea that has not been shown to improve public health based on global experiences to date,\" an ICBA \u003ca href=\"http://www.icba-net.org/news-events/news/details/18/\">release\u003c/a> concludes.\u003c/p>\n\u003cp>As we've reported, Philadelphia \u003ca href=\"http://www.npr.org/sections/thesalt/2016/06/09/481390378/taxing-sugar-5-things-to-know-about-phillys-proposed-soda-tax\">passed a tax on sweetened beverages\u003c/a> earlier this year. And researchers \u003ca href=\"http://www.bmj.com/content/352/bmj.h6704\">documented\u003c/a> a decline in sales of sugary drinks in Mexico after a tax was passed in 2014.\u003c/p>\n\u003cp>Similar measures are on the ballot this year in San Francisco and Oakland, Calif., as well as in \u003ca href=\"http://kdvr.com/2016/09/07/boulder-residents-to-vote-on-proposed-sugary-drink-tax/\">Boulder, Colo.\u003c/a>\u003c/p>\n\u003cp>Last year, as we \u003ca href=\"http://www.npr.org/sections/thesalt/2016/06/17/482531399/as-more-cities-eye-soda-tax-industry-vows-to-fight-new-tax-in-philadelphia\">reported\u003c/a>, researchers at George Washington University and the Harvard School of Public Health published a 10-year estimate of the health impacts of a 1-cent-per-ounce tax on sugary drinks in Philadelphia.\u003c/p>\n\u003cp>\"We'd expect over 12,000 cases of obesity prevented by the end of the 10-year period, as well as $65 million in health care cost savings over the 10-year period,\" \u003ca href=\"http://publichealth.gwu.edu/departments/prevention-and-community-health/michael-long\">Michael Long\u003c/a>, a researcher at GW, told us earlier this year. \"The evidence is clear,\" Long told us. \"When prices go up, people buy less of things.\"\u003c/p>\n\u003cp>In the months leading up to the vote in Philadelphia, the American Beverage Association \u003ca href=\"http://www.npr.org/sections/thesalt/2016/06/15/482070736/can-the-soda-industry-s-4-million-ad-blitz-fend-off-a-sugary-drink-tax\">spent more than $4.2 million\u003c/a> in media buys to turn public opinion against the tax. The ABA is currently \u003ca href=\"http://nooaklandgrocerytax.com/faq.aspx\">supporting a campaign\u003c/a> to defeat the initiatives in California.\u003c/p>\n\u003cp>The findings of a \u003ca href=\"http://www.ajpmonline.org/article/S0749-3797(16)30331-2/fulltext\">new study\u003c/a> published in the\u003cem> American Journal of Preventive Medicine\u003c/em> show that the largest players in the soda industry, the Coca-Cola Co. and PepsiCo, spent millions of dollars between 2011 and 2015 lobbying against 29 different public health bills that aimed to either improve nutrition or reduce soda consumption. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \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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"content": "\u003cp>You don't need us to tell you that backyard chickens have become an urban (and suburban) obsession.\u003c/p>\n\u003cp>But here's what you may not know: The Centers for Disease Control and Prevention has \u003ca href=\"http://www.cdc.gov/salmonella/live-poultry-05-16/index.html/\">documented\u003c/a> a record high number of salmonella infections linked to these domestic flocks.\u003c/p>\n\u003cp>\"This year saw the largest number of illnesses linked to contact with backyard poultry ever recorded,\" the CDC writes in an investigation update.\u003c/p>\n\u003cp>So far this year, 895 people from 48 states have gotten sick, and 209 people have been hospitalized. In Mississippi, a salmonella infection linked to backyard poultry was determined to be the cause of death of one person.\u003c/p>\n\u003cp>It's no surprise that chickens can harbor bacteria that can make us sick. \"It's common for chickens, ducks and other poultry to carry \u003cem>Salmonella\u003c/em>, a type of germ that naturally lives in the intestines,\" \u003ca href=\"http://www.cdc.gov/features/salmonellapoultry/\">explains\u003c/a> the CDC.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A few years back,\u003ca href=\"http://www.npr.org/sections/thesalt/2013/03/24/175057536/backyard-chickens-cute-trendy-spreaders-of-salmonella\"> we reported\u003c/a> on a 2012 salmonella outbreak that sickened 195 people, most of whom had been in contact with live chickens. In that outbreak, many of those sickened had purchased chickens from a mail-order hatchery in Ohio.\u003c/p>\n\u003cp>So, the best defense against an infection? Wash your hands after any contact with a chicken or \"anything in the area where they live and roam,\" urges the CDC.\u003c/p>\n\u003cp>This year, about 30 percent of the documented infections were in small children, 5 years or younger. The CDC says children are \"much more likely to get sick from contact with chicken and other live poultry,\" so the recommendation is that children under 5 shouldn't handle or touch the birds. Some backyard chickens enthusiasts have \u003ca href=\"http://blog.mypetchicken.com/2015/07/17/salmonella-the-cdc-and-handling-pet-chickens/\">pushed back\u003c/a> against this advice.\u003c/p>\n\u003cp>So what else can you do to protect yourself? Don't kiss your chickens! As my colleague Jason Beaubien \u003ca href=\"http://www.npr.org/sections/goatsandsoda/2015/07/16/423204177/chicken-owners-brood-over-cdc-advice-not-to-kiss-cuddle-birds\">reported\u003c/a> this summer, it's easy to start thinking of your backyard chickens as family pets. But you may be better off creating some personal boundaries. \"We do not recommend snuggling or kissing the birds, \" the CDC's Megin Nichols told Beaubien.\u003c/p>\n\u003cp>I understand the appeal of backyard chickens, especially given the gift they keep giving with fresh-laid eggs. And baby chicks — with their bright yellow fluff — are adorable. Earlier this spring, we brought a few home from a local farm on a temporary loan, and my daughter — who named them Rosie and Sweet Pea — bonded with them immediately.\u003c/p>\n\u003cp>We did wash hands, thoroughly, after every play session, and no one got sick. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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"link": "/radio/program/reveal",
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"rss": "http://feeds.revealradio.org/revealpodcast"
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
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