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"content": "\u003cp>In Mountain View, Calif., a couple of miles down the road from Google, there's a new pizza shop. Only instead of a dozen blue-collar workers pouring marinara sauce, \u003ca href=\"https://zumepizza.com/#/\" target=\"_blank\">Zume Pizza\u003c/a> has – you guessed it! – robots and algorithms running the show.\u003c/p>\n\u003cp>Their job is to solve a familiar problem: It's game night. You order pizza for you and your buddies. It arrives later than you'd hoped, \u003cem>aaaand\u003c/em> it's cold.\u003c/p>\n\u003cp>\"Pizza is not meant to sit in a cardboard box, ever,\" Zume co-founder Julia Collins says. \"The best pizza you ever had came right out of the oven.\"\u003c/p>\n\u003cp>This is the great paradox: Pizza is a delivery food that doesn't taste as good delivered, when it's room temperature and soggy.\u003c/p>\n\u003cp>Collins and I are standing inside Zume's solution: a delivery truck which looks standard – like something from FedEx or UPS – only it has 56 mini-ovens. They're neatly stacked into two racks on wheels.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here's how it works. A customer places an order on the \u003ca href=\"https://zumepizza.com/\">app\u003c/a>. Inside the Zume factory, a team of mostly robots assemble the 14-inch pies, which get loaded par-baked – or partially baked – each into its own oven.\u003c/p>\n\u003cp>Whether the truck has five pies or 56, it needs just one human worker — to drive, slice and deliver to your doorstep.\u003c/p>\n\u003cp>\"She doesn't have to think about when to turn the ovens on, whether to turn the ovens off,\" Collins says. \"She doesn't have to think about what route to take or [whom] to go to first. All of that is driven off of our algorithm.\"\u003c/p>\n\u003cfigure id=\"attachment_112436\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/zumepizza_truckovens-86e5c4dd385fddd2a13135551f82cfc46b352d5a-400x300.jpg\" alt=\"The racks lock into place so the ovens stay still while the delivery truck is driving.\" width=\"400\" height=\"300\" class=\"size-thumbnail wp-image-112436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/zumepizza_truckovens-86e5c4dd385fddd2a13135551f82cfc46b352d5a-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/zumepizza_truckovens-86e5c4dd385fddd2a13135551f82cfc46b352d5a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/zumepizza_truckovens-86e5c4dd385fddd2a13135551f82cfc46b352d5a-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/zumepizza_truckovens-86e5c4dd385fddd2a13135551f82cfc46b352d5a-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/zumepizza_truckovens-86e5c4dd385fddd2a13135551f82cfc46b352d5a-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/zumepizza_truckovens-86e5c4dd385fddd2a13135551f82cfc46b352d5a-960x720.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">The racks lock into place so the ovens stay still while the delivery truck is driving. \u003ccite>(Zume Pizza)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Four minutes before the truck is scheduled to arrive at a doorstep, the algorithm starts the oven (or ovens) to finish cooking that order. Each pie is then ejected into a special pizza pod, which is \u003cem>not \u003c/em>cardboard. It's a sugarcane fiber, kind of like high-performance Gore-Tex, only for pizza. \"We're hacking every part of the process,\" she says.\u003c/p>\n\u003cp>The driver then parks, cuts the pies with a special blade and delivers it piping hot.\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>Pizza is a $\u003ca href=\"http://www.pmq.com/December-2015/The-2016-Pizza-Power-Report-A-state-of-the-industry-analysis/\">38 billion\u003c/a> industry in the U.S., according to the research firm CHD Expert, and many companies are trying to disrupt it. Another startup is making a delivery box that \u003ca href=\"http://www.theverge.com/2016/4/14/11429506/pizza-box-weed-pipe-marijuana\">doubles as a pipe\u003c/a>, for weed lovers everywhere. Domino's Pizza has equipped cars with ovens, to keep pies warm, and now the company is experimenting with a \u003ca href=\"http://www.businessinsider.com/dominos-pizza-self-driving-pizza-robot-delivery-car-2016-9\">self-driving car\u003c/a> (in New Zealand).\u003c/p>\n\u003cp>Zume is tackling the supply-demand mismatch. When you call a mom and pop store and they say \"we're backed up — it'll take an hour,\" you\u003cstrong> \u003c/strong>hang up and they lose your business. Because Zume is run mostly by robots, it doesn't have that problem. Off-peak or during crazy, crazy peak times, those bots are there.\u003c/p>\n\u003cp>\"No other pizza operator can actually dynamically adjust their delivery fleet to accommodate that level of demand,\" Collins says.\u003c/p>\n\u003cp>As of this week, Zume is beginning to use its patented trucks to deliver to real customers in Mountain View. County regulators in Santa Clara gave the OK after the startup explained why it didn't need three sinks and a service window (like other food trucks have).\u003c/p>\n\u003cp>The money Zume makes and saves through automation, it spends, Collins says, on locally sourced ingredients.\u003c/p>\n\u003cp>The menu changes seasonally. One pie has poblano peppers and crimini mushrooms. Another is chicken enchilada-style.\u003c/p>\n\u003cp>Collins goes through a dozen or so options and then she surprises me, by assuming what I want. Correctly.\u003c/p>\n\u003cp>\"Let's order your sweet corn pizza,\" she says.\u003c/p>\n\u003cp>I point out that I didn't tell her I wanted that, to which she laughs: \"Well, I can't give myself too much credit. I think your eyes did widen\" as she had read off the different menu options to me.\u003c/p>\n\u003cp>The sweet corn is so sweet, and enhanced by the lime zest. While I don't love the crust – it's fine, but not Brooklyn-brick-oven fine – I seem to be inhaling: three slices in five minutes. \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>In Mountain View, Calif., a couple of miles down the road from Google, there's a new pizza shop. Only instead of a dozen blue-collar workers pouring marinara sauce, \u003ca href=\"https://zumepizza.com/#/\" target=\"_blank\">Zume Pizza\u003c/a> has – you guessed it! – robots and algorithms running the show.\u003c/p>\n\u003cp>Their job is to solve a familiar problem: It's game night. You order pizza for you and your buddies. It arrives later than you'd hoped, \u003cem>aaaand\u003c/em> it's cold.\u003c/p>\n\u003cp>\"Pizza is not meant to sit in a cardboard box, ever,\" Zume co-founder Julia Collins says. \"The best pizza you ever had came right out of the oven.\"\u003c/p>\n\u003cp>This is the great paradox: Pizza is a delivery food that doesn't taste as good delivered, when it's room temperature and soggy.\u003c/p>\n\u003cp>Collins and I are standing inside Zume's solution: a delivery truck which looks standard – like something from FedEx or UPS – only it has 56 mini-ovens. They're neatly stacked into two racks on wheels.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here's how it works. A customer places an order on the \u003ca href=\"https://zumepizza.com/\">app\u003c/a>. Inside the Zume factory, a team of mostly robots assemble the 14-inch pies, which get loaded par-baked – or partially baked – each into its own oven.\u003c/p>\n\u003cp>Whether the truck has five pies or 56, it needs just one human worker — to drive, slice and deliver to your doorstep.\u003c/p>\n\u003cp>\"She doesn't have to think about when to turn the ovens on, whether to turn the ovens off,\" Collins says. \"She doesn't have to think about what route to take or [whom] to go to first. All of that is driven off of our algorithm.\"\u003c/p>\n\u003cfigure id=\"attachment_112436\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/zumepizza_truckovens-86e5c4dd385fddd2a13135551f82cfc46b352d5a-400x300.jpg\" alt=\"The racks lock into place so the ovens stay still while the delivery truck is driving.\" width=\"400\" height=\"300\" class=\"size-thumbnail wp-image-112436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/zumepizza_truckovens-86e5c4dd385fddd2a13135551f82cfc46b352d5a-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/zumepizza_truckovens-86e5c4dd385fddd2a13135551f82cfc46b352d5a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/zumepizza_truckovens-86e5c4dd385fddd2a13135551f82cfc46b352d5a-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/zumepizza_truckovens-86e5c4dd385fddd2a13135551f82cfc46b352d5a-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/zumepizza_truckovens-86e5c4dd385fddd2a13135551f82cfc46b352d5a-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/zumepizza_truckovens-86e5c4dd385fddd2a13135551f82cfc46b352d5a-960x720.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">The racks lock into place so the ovens stay still while the delivery truck is driving. \u003ccite>(Zume Pizza)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Four minutes before the truck is scheduled to arrive at a doorstep, the algorithm starts the oven (or ovens) to finish cooking that order. Each pie is then ejected into a special pizza pod, which is \u003cem>not \u003c/em>cardboard. It's a sugarcane fiber, kind of like high-performance Gore-Tex, only for pizza. \"We're hacking every part of the process,\" she says.\u003c/p>\n\u003cp>The driver then parks, cuts the pies with a special blade and delivers it piping hot.\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>Pizza is a $\u003ca href=\"http://www.pmq.com/December-2015/The-2016-Pizza-Power-Report-A-state-of-the-industry-analysis/\">38 billion\u003c/a> industry in the U.S., according to the research firm CHD Expert, and many companies are trying to disrupt it. Another startup is making a delivery box that \u003ca href=\"http://www.theverge.com/2016/4/14/11429506/pizza-box-weed-pipe-marijuana\">doubles as a pipe\u003c/a>, for weed lovers everywhere. Domino's Pizza has equipped cars with ovens, to keep pies warm, and now the company is experimenting with a \u003ca href=\"http://www.businessinsider.com/dominos-pizza-self-driving-pizza-robot-delivery-car-2016-9\">self-driving car\u003c/a> (in New Zealand).\u003c/p>\n\u003cp>Zume is tackling the supply-demand mismatch. When you call a mom and pop store and they say \"we're backed up — it'll take an hour,\" you\u003cstrong> \u003c/strong>hang up and they lose your business. Because Zume is run mostly by robots, it doesn't have that problem. Off-peak or during crazy, crazy peak times, those bots are there.\u003c/p>\n\u003cp>\"No other pizza operator can actually dynamically adjust their delivery fleet to accommodate that level of demand,\" Collins says.\u003c/p>\n\u003cp>As of this week, Zume is beginning to use its patented trucks to deliver to real customers in Mountain View. County regulators in Santa Clara gave the OK after the startup explained why it didn't need three sinks and a service window (like other food trucks have).\u003c/p>\n\u003cp>The money Zume makes and saves through automation, it spends, Collins says, on locally sourced ingredients.\u003c/p>\n\u003cp>The menu changes seasonally. One pie has poblano peppers and crimini mushrooms. Another is chicken enchilada-style.\u003c/p>\n\u003cp>Collins goes through a dozen or so options and then she surprises me, by assuming what I want. Correctly.\u003c/p>\n\u003cp>\"Let's order your sweet corn pizza,\" she says.\u003c/p>\n\u003cp>I point out that I didn't tell her I wanted that, to which she laughs: \"Well, I can't give myself too much credit. I think your eyes did widen\" as she had read off the different menu options to me.\u003c/p>\n\u003cp>The sweet corn is so sweet, and enhanced by the lime zest. While I don't love the crust – it's fine, but not Brooklyn-brick-oven fine – I seem to be inhaling: three slices in five minutes. \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>No chemical used by farmers, it seems, gets more attention than glyphosate, also known by its trade name, Roundup. That's mainly because it is a cornerstone of the shift to genetically modified crops, many of which have been modified to tolerate glyphosate. This, in turn, persuaded farmers to rely on this chemical for easy control of their weeds. (Easy, at least, until weeds evolved to become immune to glyphosate, but that's a different story.)\u003c/p>\n\u003cp>Glyphosate had been considered among the safest of herbicides. So it was a shock to many, last year, when the International Agency for Research on Cancer \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/24/394912399/a-top-weedkiiller-probably-causes-cancer-should-we-be-scared\">announced\u003c/a> that this chemical is probably carcinogenic.\u003c/p>\n\u003cp>Since that announcement, however, others have looked at the same collection of data and come to contrary conclusions. The European Food Safety Agency convened a group of experts who \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/13/455810235/european-cancer-experts-dont-agree-on-how-risky-roundup-is\">concluded\u003c/a> that glyphosate probably does not cause cancer. So did the UN's \u003ca href=\"http://www.who.int/foodsafety/jmprsummary2016.pdf?ua=1\">Food and Agriculture Organization\u003c/a>.\u003c/p>\n\u003cp>Now the Environmental Protection Agency has issued its own \u003ca href=\"http://src.bna.com/iE2\">report\u003c/a>, and it also concludes that glyphosate is not likely to cause cancer in humans. Outside scientists will review the report in October.\u003c/p>\n\u003cp>The report is part of a lengthy process by which EPA is reviewing many agricultural chemicals, and deciding whether farmers will be allowed to use them.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>European regulators, meanwhile, are locked in a political battle over whether glyphosate use will continue to be permitted on that continent. The European Commission has \u003ca href=\"http://europa.eu/rapid/press-release_MEMO-16-2012_en.htm\">authorized\u003c/a> continued sales of the chemical, but only temporarily.\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>No chemical used by farmers, it seems, gets more attention than glyphosate, also known by its trade name, Roundup. That's mainly because it is a cornerstone of the shift to genetically modified crops, many of which have been modified to tolerate glyphosate. This, in turn, persuaded farmers to rely on this chemical for easy control of their weeds. (Easy, at least, until weeds evolved to become immune to glyphosate, but that's a different story.)\u003c/p>\n\u003cp>Glyphosate had been considered among the safest of herbicides. So it was a shock to many, last year, when the International Agency for Research on Cancer \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/24/394912399/a-top-weedkiiller-probably-causes-cancer-should-we-be-scared\">announced\u003c/a> that this chemical is probably carcinogenic.\u003c/p>\n\u003cp>Since that announcement, however, others have looked at the same collection of data and come to contrary conclusions. The European Food Safety Agency convened a group of experts who \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/13/455810235/european-cancer-experts-dont-agree-on-how-risky-roundup-is\">concluded\u003c/a> that glyphosate probably does not cause cancer. So did the UN's \u003ca href=\"http://www.who.int/foodsafety/jmprsummary2016.pdf?ua=1\">Food and Agriculture Organization\u003c/a>.\u003c/p>\n\u003cp>Now the Environmental Protection Agency has issued its own \u003ca href=\"http://src.bna.com/iE2\">report\u003c/a>, and it also concludes that glyphosate is not likely to cause cancer in humans. Outside scientists will review the report in October.\u003c/p>\n\u003cp>The report is part of a lengthy process by which EPA is reviewing many agricultural chemicals, and deciding whether farmers will be allowed to use them.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Teen Creates App So Bullied Kids Never Have To Eat Alone",
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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/2016/09/20160909_atc_teen_creates_sit_with_us_app_for_bullied_kids.mp3\u003c/p>\n\u003cp>You're at a cafeteria, you've got your lunch ... and then you just don't know where to sit. You don't want to sit alone, but you also don't know who would be friendly and let you sit with them. Sixteen-year-old Natalie Hampton has been there. She's an 11th-grader from Sherman Oaks, Calif., and the creator of a new app called Sit With Us.\u003c/p>\n\u003cfigure id=\"attachment_112077\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c-400x584.jpg\" alt=\"Natalie Hampton shows off the Sit With Us app.\" width=\"400\" height=\"584\" class=\"size-thumbnail wp-image-112077\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c-400x584.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c-800x1168.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c-768x1121.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c-1180x1723.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c-960x1401.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c.jpg 1233w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Natalie Hampton shows off the Sit With Us app. \u003ccite>(Courtesy of Carolyn Hampton)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hampton spoke about the app with \u003cem>All Things Considered\u003c/em> Host Audie Cornish. A transcript of their conversation follows, edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>This is a great idea, but I understand it kind of comes from a sad place, right? I mean, essentially because you had a pretty lonely experience at lunchtime.\u003c/strong>\u003c/p>\n\u003cp>Yeah, I did. At my old school, I was completely ostracized by all of my classmates, and so I had to eat lunch alone every day. When you walk into the lunchroom and you see all the tables of everyone sitting there and you know that going up to them would only end in rejection, you feel extremely alone and extremely isolated, and your stomach drops. And you are searching for a place to eat, but you know that if you sit by yourself, there'll be so much embarrassment that comes with it because people will know and they'll see you as the girl who has nowhere to sit. So there's so many awful feelings that come along with it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>You eventually changed schools, and you did make friends in this new school. But it sounds like you couldn't shake that feeling, right, that experience.\u003c/strong>\u003c/p>\n\u003cp>Well, I felt that if I was thriving in a new school but didn't do anything about the people who feel like this every single day, then I'm just as bad as the people who watched me eat alone. I felt like, with my story, it was my job to stand up and do something about all the kids who feel like this every day. And I wanted to create something that would address bullying, but in a positive way.\u003c/p>\n\u003cp>\u003cstrong>So you get this idea for an app, and how did you want it to work?\u003c/strong>\u003c/p>\n\u003cp>The way that it works is it's a free lunch-planning app where kids can find lunch tables if they feel like they have nowhere to go. Pretty much, kids can sign up as ambassadors for a Sit With Us club and agree to post open lunches so that anyone who has the app and has nowhere to go can find a table and, hopefully, make some new friends.\u003c/p>\n\u003cp>\u003cstrong>Now, it seems like the kind of kid who would do that would be the kind of person you could walk up to and say, \"Hey, can I sit with you?\" So why have an app? Why not the low-tech version, which is just ask to sit down?\u003c/strong>\u003c/p>\n\u003cp>Because the way it was at my old school, I tried many times to reach out to someone, but I was rejected many times. And you feel like you're labeling yourself as an outcast when you ask to join a table with someone you don't know. This way, it's very private. It's through the phone. No one else has to know. And you know that you're not going to be rejected once you get to the table.\u003c/p>\n\u003cp>\u003cstrong>So your app launched [last] week. Have you had a chance to see the app in action just yet?\u003c/strong>\u003c/p>\n\u003cp>So far, the results have been very, very positive. I had my first club meeting the other day, and everyone was very excited. And people are already posting open lunches at my school. So I'm very excited that things are already kicking off with a great start. \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>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You're at a cafeteria, you've got your lunch ... and then you just don't know where to sit. You don't want to sit alone, but you also don't know who would be friendly and let you sit with them. Sixteen-year-old Natalie Hampton has been there. She's an 11th-grader from Sherman Oaks, Calif., and the creator of a new app called Sit With Us.\u003c/p>\n\u003cfigure id=\"attachment_112077\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c-400x584.jpg\" alt=\"Natalie Hampton shows off the Sit With Us app.\" width=\"400\" height=\"584\" class=\"size-thumbnail wp-image-112077\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c-400x584.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c-800x1168.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c-768x1121.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c-1180x1723.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c-960x1401.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c.jpg 1233w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Natalie Hampton shows off the Sit With Us app. \u003ccite>(Courtesy of Carolyn Hampton)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hampton spoke about the app with \u003cem>All Things Considered\u003c/em> Host Audie Cornish. A transcript of their conversation follows, edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>This is a great idea, but I understand it kind of comes from a sad place, right? I mean, essentially because you had a pretty lonely experience at lunchtime.\u003c/strong>\u003c/p>\n\u003cp>Yeah, I did. At my old school, I was completely ostracized by all of my classmates, and so I had to eat lunch alone every day. When you walk into the lunchroom and you see all the tables of everyone sitting there and you know that going up to them would only end in rejection, you feel extremely alone and extremely isolated, and your stomach drops. And you are searching for a place to eat, but you know that if you sit by yourself, there'll be so much embarrassment that comes with it because people will know and they'll see you as the girl who has nowhere to sit. So there's so many awful feelings that come along with it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>You eventually changed schools, and you did make friends in this new school. But it sounds like you couldn't shake that feeling, right, that experience.\u003c/strong>\u003c/p>\n\u003cp>Well, I felt that if I was thriving in a new school but didn't do anything about the people who feel like this every single day, then I'm just as bad as the people who watched me eat alone. I felt like, with my story, it was my job to stand up and do something about all the kids who feel like this every day. And I wanted to create something that would address bullying, but in a positive way.\u003c/p>\n\u003cp>\u003cstrong>So you get this idea for an app, and how did you want it to work?\u003c/strong>\u003c/p>\n\u003cp>The way that it works is it's a free lunch-planning app where kids can find lunch tables if they feel like they have nowhere to go. Pretty much, kids can sign up as ambassadors for a Sit With Us club and agree to post open lunches so that anyone who has the app and has nowhere to go can find a table and, hopefully, make some new friends.\u003c/p>\n\u003cp>\u003cstrong>Now, it seems like the kind of kid who would do that would be the kind of person you could walk up to and say, \"Hey, can I sit with you?\" So why have an app? Why not the low-tech version, which is just ask to sit down?\u003c/strong>\u003c/p>\n\u003cp>Because the way it was at my old school, I tried many times to reach out to someone, but I was rejected many times. And you feel like you're labeling yourself as an outcast when you ask to join a table with someone you don't know. This way, it's very private. It's through the phone. No one else has to know. And you know that you're not going to be rejected once you get to the table.\u003c/p>\n\u003cp>\u003cstrong>So your app launched [last] week. Have you had a chance to see the app in action just yet?\u003c/strong>\u003c/p>\n\u003cp>So far, the results have been very, very positive. I had my first club meeting the other day, and everyone was very excited. And people are already posting open lunches at my school. So I'm very excited that things are already kicking off with a great start. \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>Who doesn’t want the food they eat to be clean? That may have been what the people behind the \u003ca href=\"http://www.gfi.org/\">Good Food Institute\u003c/a> (GFI) were thinking earlier this week when they announced their intention to \u003ca href=\"http://qz.com/712871/the-lab-grown-food-industry-is-now-lobbying-in-washington/\">rebrand lab-grown meat\u003c/a> as “clean meat.” According to the new nonprofit group, which represents the companies behind “cultured” animal products such as beef from \u003ca href=\"http://www.memphismeats.com/\">Memphis Meats\u003c/a>, milk from \u003ca href=\"http://www.perfectdayfoods.com/\">Perfect Day\u003c/a>, and other high-tech and plant-based meat alternatives, the term is intended to evoke “clean energy.”\u003c/p>\n\u003cp>On the group’s \u003ca href=\"http://www.gfi.org/clean-meat-the-clean-energy-of-food\">blog\u003c/a>, Bruce Friedrich, GFI’s executive director and founding partner of \u003ca href=\"http://www.newcropcapital.com/\">New Crop Capital\u003c/a>, wrote:\u003c/p>\n\u003cblockquote>\u003cp>First, “clean meat is a more accurate way of describing real meat grown without animal slaughter. Second, “clean meat” is similar to “clean energy” in that it immediately communicates important aspects of the technology—both the environmental benefits and the decrease in food-borne pathogens and drug residues.\u003c/p>\u003c/blockquote>\n\u003cp>Friedrich’s language immediately problematizes the modern agriculture industry—a great deal of which is \u003ca href=\"http://civileats.com/2016/09/06/big-trouble-with-big-chicken/\">inarguably\u003c/a> \u003ca href=\"http://civileats.com/2016/06/28/north-carolinas-cafos-produce-15000-olympic-size-pools-worth-of-waste/\">flawed\u003c/a>. Alternative proteins could make up \u003ca href=\"http://civileats.com/2015/04/28/alternative-protein-could-make-up-one-third-of-the-market-by-2050/\">one-third of the market by 2050\u003c/a> and the drive to use fewer resources in the food system is important. But will calling this meat “clean” convince consumers? Or will it just make muddier an already-muddy pool of consumer messaging?\u003c/p>\n\u003cp>In addition to the clean energy comparison, the term also appears to be playing off the idea of “clean eating,” which magazines like \u003ca href=\"http://www.fitnessmagazine.com/weight-loss/plans/diets/clean-eating/\">\u003cem>Fitness\u003c/em>\u003c/a>\u003cem>, \u003c/em>\u003ca href=\"http://www.eatingwell.com/nutrition_health/nutrition_news_information/10_ways_to_eat_clean\">\u003cem>Eating Well\u003c/em>\u003c/a>\u003cem>, \u003c/em>and \u003ca href=\"http://www.cookinglight.com/eating-smart/smart-choices/clean-eating\">\u003cem>Cooking Light\u003c/em>\u003c/a> define as holistic approach to eating whole, unprocessed foods like fruits, vegetables, whole grains, and lean protein.\u003c/p>\n\u003cp>And while some “clean food” advocates point to the importance of certified organic and antibiotic-free production practices, the lifestyle choice appears, by and large, to be aimed more at people focused on losing weight and achieving optimal fitness than on changing the food system. But that might be part of the appeal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At its most simple, “clean eating” is a vague and highly subjective effort to mainstream—or sanitize—the type of diet that health and environmentally-conscious people have followed for, well, forever. It’s genius, really. You take foods once considered fringe or “crunchy,” wave a magic branding wand over them and—poof!—they’re Gwyneth Paltrow and Jessica Alba-approved. Not to mention that clean is a close cousin of tidy—a quality that we have been told can \u003ca href=\"http://www.wsj.com/articles/marie-kondo-and-the-tidying-up-trend-1424970535\">bring magic\u003c/a> to our lives.\u003c/p>\n\u003cp>In this sense, the move by GFI makes a lot of sense. But it’s not without its critics. As Nicolette Hahn Niman, a rancher and the author of \u003cem>\u003ca href=\"http://civileats.com/2014/12/01/nicolette-niman-our-beef-shouldnt-be-with-cows/\">Defending Beef\u003c/a>\u003c/em>\u003cem>,\u003c/em> sees it, the clean-dirty dichotomy doesn’t work when you’re talking about where our food comes from.\u003c/p>\n\u003cp>“If you spend even a few hours on a farm, you quickly see that it’s a beautifully messy enterprise that is all about soil—AKA dirt,” Niman wrote in a recent email. “In fact, the best farms are those that mimic nature’s intense complexity. Applying that term [clean] to lab-generated food might actually make more sense, since it comes from a (theoretically, at least) more sterile environment. But that certainly does not suggest to me that it’s healthier or better for the environment.”\u003c/p>\n\u003cp>Emily Moose, Director of Outreach for \u003ca href=\"http://agreenerworld.org/about/\">A Greener World\u003c/a>, a nonprofit that works with farms and ranches and oversees several humane meat labels including Animal Welfare Approved, begs to differ with GFI’s characterization of all meat as “dirty.”\u003c/p>\n\u003cp>“There are a lot of unknowns about laboratory-grown meat substitutes, from both a sustainability and food safety perspective,” she said. “We don’t know how much energy it will require, and how scalable—or not—it may be. While scientists beta test this new technology, proven solutions are already right in front of us: high-welfare, certified sustainable meat, dairy, and eggs are being produced every day by farmers and ranchers across the continent.”\u003c/p>\n\u003cp>Echoing Niman, Moose pointed to what she sees as the benefits of meat production done right: “Environmental regeneration, climate change mitigation, and strong rural communities. Taking food production off of the farm rejects farmers and ranchers right when we need them the most.”\u003c/p>\n\u003cp>She added that while lab-grown meat makes a lot of promises, “there’s a very real possibility that it will only benefit the patent-holder—as we have seen with GMO technology.”\u003c/p>\n\u003cp>Andy Bellatti, a dietician who often focuses on plant-based foods (and an occasional \u003ca href=\"http://civileats.com/author/abellatti/\">Civil Eats contributor\u003c/a>), feels that that lab-grown meat has a place on the growing list of options for consumers looking to eat fewer animal products. But, he added, branding and language is only one factor when it comes to turning the tide of consumer behavior. “If the idea is to get people to replace animal-based products with these—the top two factors should be affordability and taste,” he said.\u003c/p>\n\u003cp>Bellatti is also not convinced that high-tech meat alternatives deserve quite as much press as they’re getting. “Within the plant-based market there’s room for everybody—but it’s very easy when looking at the media to think that the only companies that matter are the ones that are based in a lab,” he said. “I’m not saying there’s anything wrong with [lab-based products], but I think we need to acknowledge the other companies as well—whether that’s legacy meat alternative companies or brand new companies,” which are making interesting foods with novel combinations of beans, whole grains, and vegetables outside of labs.\u003c/p>\n\u003cp>The latter are important, he added, because “When you look at the average American diet, a lot of the nutrients people fall short on—fiber, magnesium, potassium—are plentiful in plant-based foods. I know that’s not necessarily the aim of these [clean meat] companies, but from a public health perspective, we need to keep that in mind.”\u003c/p>\n\u003cp>It’s tempting to hold out for solutions to all the food system problems at once, but there’s still no silver bullet. And polarizing the debate around the value of animal agriculture may ultimately add more heat than light. Technology can play a role in bettering the food system, but it’s only one piece of a complex and challenging puzzle that will require a wide range of—squeaky clean and down and dirty—solutions.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>ABOUT THE WRITER\u003c/strong>\u003cbr>\nTwilight Greenaway is the Managing Editor of Civil Eats. Her articles about food and farming have appeared in The New York Times, NPR.org, The Guardian, TakePart, Modern Farmer, Gastronomica and on Grist, where she served as the food editor from 2011-2012. See more at \u003ca href=\"http://www.twilightgreenaway.com/\">TwilightGreenaway.com\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Who doesn’t want the food they eat to be clean? That may have been what the people behind the \u003ca href=\"http://www.gfi.org/\">Good Food Institute\u003c/a> (GFI) were thinking earlier this week when they announced their intention to \u003ca href=\"http://qz.com/712871/the-lab-grown-food-industry-is-now-lobbying-in-washington/\">rebrand lab-grown meat\u003c/a> as “clean meat.” According to the new nonprofit group, which represents the companies behind “cultured” animal products such as beef from \u003ca href=\"http://www.memphismeats.com/\">Memphis Meats\u003c/a>, milk from \u003ca href=\"http://www.perfectdayfoods.com/\">Perfect Day\u003c/a>, and other high-tech and plant-based meat alternatives, the term is intended to evoke “clean energy.”\u003c/p>\n\u003cp>On the group’s \u003ca href=\"http://www.gfi.org/clean-meat-the-clean-energy-of-food\">blog\u003c/a>, Bruce Friedrich, GFI’s executive director and founding partner of \u003ca href=\"http://www.newcropcapital.com/\">New Crop Capital\u003c/a>, wrote:\u003c/p>\n\u003cblockquote>\u003cp>First, “clean meat is a more accurate way of describing real meat grown without animal slaughter. Second, “clean meat” is similar to “clean energy” in that it immediately communicates important aspects of the technology—both the environmental benefits and the decrease in food-borne pathogens and drug residues.\u003c/p>\u003c/blockquote>\n\u003cp>Friedrich’s language immediately problematizes the modern agriculture industry—a great deal of which is \u003ca href=\"http://civileats.com/2016/09/06/big-trouble-with-big-chicken/\">inarguably\u003c/a> \u003ca href=\"http://civileats.com/2016/06/28/north-carolinas-cafos-produce-15000-olympic-size-pools-worth-of-waste/\">flawed\u003c/a>. Alternative proteins could make up \u003ca href=\"http://civileats.com/2015/04/28/alternative-protein-could-make-up-one-third-of-the-market-by-2050/\">one-third of the market by 2050\u003c/a> and the drive to use fewer resources in the food system is important. But will calling this meat “clean” convince consumers? Or will it just make muddier an already-muddy pool of consumer messaging?\u003c/p>\n\u003cp>In addition to the clean energy comparison, the term also appears to be playing off the idea of “clean eating,” which magazines like \u003ca href=\"http://www.fitnessmagazine.com/weight-loss/plans/diets/clean-eating/\">\u003cem>Fitness\u003c/em>\u003c/a>\u003cem>, \u003c/em>\u003ca href=\"http://www.eatingwell.com/nutrition_health/nutrition_news_information/10_ways_to_eat_clean\">\u003cem>Eating Well\u003c/em>\u003c/a>\u003cem>, \u003c/em>and \u003ca href=\"http://www.cookinglight.com/eating-smart/smart-choices/clean-eating\">\u003cem>Cooking Light\u003c/em>\u003c/a> define as holistic approach to eating whole, unprocessed foods like fruits, vegetables, whole grains, and lean protein.\u003c/p>\n\u003cp>And while some “clean food” advocates point to the importance of certified organic and antibiotic-free production practices, the lifestyle choice appears, by and large, to be aimed more at people focused on losing weight and achieving optimal fitness than on changing the food system. But that might be part of the appeal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At its most simple, “clean eating” is a vague and highly subjective effort to mainstream—or sanitize—the type of diet that health and environmentally-conscious people have followed for, well, forever. It’s genius, really. You take foods once considered fringe or “crunchy,” wave a magic branding wand over them and—poof!—they’re Gwyneth Paltrow and Jessica Alba-approved. Not to mention that clean is a close cousin of tidy—a quality that we have been told can \u003ca href=\"http://www.wsj.com/articles/marie-kondo-and-the-tidying-up-trend-1424970535\">bring magic\u003c/a> to our lives.\u003c/p>\n\u003cp>In this sense, the move by GFI makes a lot of sense. But it’s not without its critics. As Nicolette Hahn Niman, a rancher and the author of \u003cem>\u003ca href=\"http://civileats.com/2014/12/01/nicolette-niman-our-beef-shouldnt-be-with-cows/\">Defending Beef\u003c/a>\u003c/em>\u003cem>,\u003c/em> sees it, the clean-dirty dichotomy doesn’t work when you’re talking about where our food comes from.\u003c/p>\n\u003cp>“If you spend even a few hours on a farm, you quickly see that it’s a beautifully messy enterprise that is all about soil—AKA dirt,” Niman wrote in a recent email. “In fact, the best farms are those that mimic nature’s intense complexity. Applying that term [clean] to lab-generated food might actually make more sense, since it comes from a (theoretically, at least) more sterile environment. But that certainly does not suggest to me that it’s healthier or better for the environment.”\u003c/p>\n\u003cp>Emily Moose, Director of Outreach for \u003ca href=\"http://agreenerworld.org/about/\">A Greener World\u003c/a>, a nonprofit that works with farms and ranches and oversees several humane meat labels including Animal Welfare Approved, begs to differ with GFI’s characterization of all meat as “dirty.”\u003c/p>\n\u003cp>“There are a lot of unknowns about laboratory-grown meat substitutes, from both a sustainability and food safety perspective,” she said. “We don’t know how much energy it will require, and how scalable—or not—it may be. While scientists beta test this new technology, proven solutions are already right in front of us: high-welfare, certified sustainable meat, dairy, and eggs are being produced every day by farmers and ranchers across the continent.”\u003c/p>\n\u003cp>Echoing Niman, Moose pointed to what she sees as the benefits of meat production done right: “Environmental regeneration, climate change mitigation, and strong rural communities. Taking food production off of the farm rejects farmers and ranchers right when we need them the most.”\u003c/p>\n\u003cp>She added that while lab-grown meat makes a lot of promises, “there’s a very real possibility that it will only benefit the patent-holder—as we have seen with GMO technology.”\u003c/p>\n\u003cp>Andy Bellatti, a dietician who often focuses on plant-based foods (and an occasional \u003ca href=\"http://civileats.com/author/abellatti/\">Civil Eats contributor\u003c/a>), feels that that lab-grown meat has a place on the growing list of options for consumers looking to eat fewer animal products. But, he added, branding and language is only one factor when it comes to turning the tide of consumer behavior. “If the idea is to get people to replace animal-based products with these—the top two factors should be affordability and taste,” he said.\u003c/p>\n\u003cp>Bellatti is also not convinced that high-tech meat alternatives deserve quite as much press as they’re getting. “Within the plant-based market there’s room for everybody—but it’s very easy when looking at the media to think that the only companies that matter are the ones that are based in a lab,” he said. “I’m not saying there’s anything wrong with [lab-based products], but I think we need to acknowledge the other companies as well—whether that’s legacy meat alternative companies or brand new companies,” which are making interesting foods with novel combinations of beans, whole grains, and vegetables outside of labs.\u003c/p>\n\u003cp>The latter are important, he added, because “When you look at the average American diet, a lot of the nutrients people fall short on—fiber, magnesium, potassium—are plentiful in plant-based foods. I know that’s not necessarily the aim of these [clean meat] companies, but from a public health perspective, we need to keep that in mind.”\u003c/p>\n\u003cp>It’s tempting to hold out for solutions to all the food system problems at once, but there’s still no silver bullet. And polarizing the debate around the value of animal agriculture may ultimately add more heat than light. Technology can play a role in bettering the food system, but it’s only one piece of a complex and challenging puzzle that will require a wide range of—squeaky clean and down and dirty—solutions.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>ABOUT THE WRITER\u003c/strong>\u003cbr>\nTwilight Greenaway is the Managing Editor of Civil Eats. Her articles about food and farming have appeared in The New York Times, NPR.org, The Guardian, TakePart, Modern Farmer, Gastronomica and on Grist, where she served as the food editor from 2011-2012. See more at \u003ca href=\"http://www.twilightgreenaway.com/\">TwilightGreenaway.com\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Sugar shocked.\u003c/p>\n\u003cp>That describes the reaction of many Americans this week following \u003ca href=\"http://www.npr.org/sections/thetwo-way/2016/09/13/493739074/50-years-ago-sugar-industry-quietly-paid-scientists-to-point-blame-at-fat\">revelations\u003c/a> that, 50 years ago, the sugar industry paid Harvard scientists for research that shifted the focus away from sugar's role in heart disease — and put the spotlight squarely on dietary fat.\u003c/p>\n\u003cp>What might surprise consumers is just how many present-day nutrition studies are still funded by the food industry.\u003c/p>\n\u003cp>Nutrition scholar \u003ca href=\"http://www.foodpolitics.com/about/\">Marion Nestle\u003c/a> of New York University spent a year informally tracking industry-funded studies on food. \"Roughly 90% of nearly 170 studies favored the sponsor's interest,\" Nestle tells us via email. Other, \u003ca href=\"http://journals.plos.org/plosmedicine/article?id=10.1371/journal.pmed.1001578\">systematic reviews\u003c/a> support her conclusions.\u003c/p>\n\u003cp>For instance, studies funded by Welch Foods — the brand behind Welch's 100% Grape Juice — found that drinking Concord grape juice daily may boost brain function. Another, funded by Quaker Oats, concluded, as a \u003cem>Daily Mail\u003c/em> \u003ca href=\"http://www.dailymail.co.uk/health/article-2655016/Want-lose-weight-Choose-porridge-cereal-Hot-oatmeal-breakfast-keeps-fuller-longer-staves-hunger-pangs.html\">story put it\u003c/a>, that \"hot oatmeal breakfast keeps you full for longer.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While these examples might induce chuckles, the past year has seen several exposes that have raised serious concerns about the extent of industry's influence on food and nutrition research outcomes.\u003c/p>\n\u003cp>Last year, \u003cem>The New York Times\u003c/em> \u003ca href=\"http://well.blogs.nytimes.com/2015/08/09/coca-cola-funds-scientists-who-shift-blame-for-obesity-away-from-bad-diets/?_r=0\">revealed\u003c/a> how Coca-Cola was funding high-profile scientists and organizations promoting a message that, in the battle against weight gain, people should pay more attention to exercise and less to what they eat and drink. In the aftermath of that investigation, Coca-Cola \u003ca href=\"http://transparency.coca-colacompany.com/\">released data\u003c/a> detailing its funding of several medical institutions and associations between 2010 and 2015, from the Academy of Family Physicians to the American Academy of Pediatrics. All told, Coca-Cola says it gave $132.8 million toward scientific research and partnerships.\u003c/p>\n\u003cp>And earlier this summer, the Associated Press \u003ca href=\"http://www.nola.com/dining/index.ssf/2016/06/candy_scientific_research_lsu.html\">released an investigation\u003c/a> that looked at research funded by the \u003ca href=\"http://www.candyusa.com/\">National Confectioners Association\u003c/a>, a trade group whose members include the makers of Tootsie Rolls, Hershey's kisses and Snickers bars. One study the group funded \u003ca href=\"http://www.foodandnutritionresearch.net/index.php/fnr/article/view/5794\">concluded that\u003c/a> kids who eat candy tend to weigh less than those who don't. In an email to her co-author, the AP reported, one of the scientists behind that study wrote that the finding was \"thin and clearly padded.\" Nonetheless, the paper was published in a journal called \u003cem>Food & Nutrition Research.\u003c/em>\u003c/p>\n\u003cp>\"It's definitely a problem that so much research in nutrition and health is funded by industry,\" says \u003ca href=\"https://cspinet.org/biography/bonnie-liebman\">Bonnie Liebman\u003c/a>, director of nutrition at the Center for Science in the Public Interest, a nonprofit advocacy group. \"When the food industry pays for research, it often gets what it pays for.\" And what it pays for is often a pro-industry finding.\u003c/p>\n\u003cp>\u003ca href=\"http://www.michaelmossbooks.com/\">Michael Moss\u003c/a> is an investigative journalist who focuses on the food industry and author of the expose \u003cem>Salt, Sugar, Fat: How The Food Giants Hooked Us\u003c/em>. He says a lot of times, food firms are funding research that they know is going to go their way — a finding they can tout on their packaging to sway consumers to buy their products. The problem is, the findings that get published may be incomplete, highlighting positive outcomes while leaving out negative ones. And then, there are studies that are simply poorly designed.\u003c/p>\n\u003cp>As a researcher, notes Moss, one can tweak the experimental design \"in subtle ways that can lead to a desired conclusion — whether you're taking money from industry or you yourself have a passion or conclusion you want\" to see, he says. \"There's just a lot of bad research out there.\"\u003c/p>\n\u003cp>And yet, as we've \u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/28/410313446/why-a-journalist-scammed-the-media-into-spreading-bad-chocolate-science\">reported before\u003c/a>, this junk nutrition science frequently gets touted in press releases written to drum up interest, then picked up and disseminated by journalists who lack the wherewithal to spot the bad research methodology. In May 2015, science journalist John Bohannon highlighted exactly \u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/28/410313446/why-a-journalist-scammed-the-media-into-spreading-bad-chocolate-science\">how this process plays out\u003c/a>: He conducted a real — but really poorly designed — study that concluded eating chocolate can help you lose weight, then watched as media outlets ran with the study.\u003c/p>\n\u003cp>While Bohannon's study was a deliberate hoax designed to expose the flaws in nutrition science journalism, similarly bad studies get reported on all the time. As \u003ca href=\"http://www.healthnewsreview.org/about-us/reviewers/gary-schwitzer/\">Gary Schwitzer\u003c/a> of \u003ca href=\"http://www.healthnewsreview.org/\">Health News Review\u003c/a>, a watchdog group for the media's coverage of health, told us last year, the problem is extensive. \"We have examples of journalists reporting on a study that was never done,\" he told us in 2015. \"We have news releases from medical journals, academic institutions and industry that mislead journalists, who then mislead the public.\"\u003c/p>\n\u003cp>Given this environment, where bad science on what to eat or drink is pervasive, what's a consumer to do?\u003c/p>\n\u003cp>Be skeptical when reading about the latest finding in nutrition science, says Moss.\u003c/p>\n\u003cp>Ignore the latest study that pops up on your news feed, adds Liebman. \"Rely on health experts who've reviewed all the evidence,\" she says. She points to the official government Dietary Guidelines, which are based on reviews of dozens or hundreds of studies. \"Experts are able to sift through the evidence and separate the good from bad,\" she says.\u003c/p>\n\u003cp>And that expert advice remains pretty simple, says Nestle. \"We know what healthy diets are — lots of vegetables, not too much junk food, balanced calories. Everything else is really difficult to do experimentally.\"\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>Sugar shocked.\u003c/p>\n\u003cp>That describes the reaction of many Americans this week following \u003ca href=\"http://www.npr.org/sections/thetwo-way/2016/09/13/493739074/50-years-ago-sugar-industry-quietly-paid-scientists-to-point-blame-at-fat\">revelations\u003c/a> that, 50 years ago, the sugar industry paid Harvard scientists for research that shifted the focus away from sugar's role in heart disease — and put the spotlight squarely on dietary fat.\u003c/p>\n\u003cp>What might surprise consumers is just how many present-day nutrition studies are still funded by the food industry.\u003c/p>\n\u003cp>Nutrition scholar \u003ca href=\"http://www.foodpolitics.com/about/\">Marion Nestle\u003c/a> of New York University spent a year informally tracking industry-funded studies on food. \"Roughly 90% of nearly 170 studies favored the sponsor's interest,\" Nestle tells us via email. Other, \u003ca href=\"http://journals.plos.org/plosmedicine/article?id=10.1371/journal.pmed.1001578\">systematic reviews\u003c/a> support her conclusions.\u003c/p>\n\u003cp>For instance, studies funded by Welch Foods — the brand behind Welch's 100% Grape Juice — found that drinking Concord grape juice daily may boost brain function. Another, funded by Quaker Oats, concluded, as a \u003cem>Daily Mail\u003c/em> \u003ca href=\"http://www.dailymail.co.uk/health/article-2655016/Want-lose-weight-Choose-porridge-cereal-Hot-oatmeal-breakfast-keeps-fuller-longer-staves-hunger-pangs.html\">story put it\u003c/a>, that \"hot oatmeal breakfast keeps you full for longer.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While these examples might induce chuckles, the past year has seen several exposes that have raised serious concerns about the extent of industry's influence on food and nutrition research outcomes.\u003c/p>\n\u003cp>Last year, \u003cem>The New York Times\u003c/em> \u003ca href=\"http://well.blogs.nytimes.com/2015/08/09/coca-cola-funds-scientists-who-shift-blame-for-obesity-away-from-bad-diets/?_r=0\">revealed\u003c/a> how Coca-Cola was funding high-profile scientists and organizations promoting a message that, in the battle against weight gain, people should pay more attention to exercise and less to what they eat and drink. In the aftermath of that investigation, Coca-Cola \u003ca href=\"http://transparency.coca-colacompany.com/\">released data\u003c/a> detailing its funding of several medical institutions and associations between 2010 and 2015, from the Academy of Family Physicians to the American Academy of Pediatrics. All told, Coca-Cola says it gave $132.8 million toward scientific research and partnerships.\u003c/p>\n\u003cp>And earlier this summer, the Associated Press \u003ca href=\"http://www.nola.com/dining/index.ssf/2016/06/candy_scientific_research_lsu.html\">released an investigation\u003c/a> that looked at research funded by the \u003ca href=\"http://www.candyusa.com/\">National Confectioners Association\u003c/a>, a trade group whose members include the makers of Tootsie Rolls, Hershey's kisses and Snickers bars. One study the group funded \u003ca href=\"http://www.foodandnutritionresearch.net/index.php/fnr/article/view/5794\">concluded that\u003c/a> kids who eat candy tend to weigh less than those who don't. In an email to her co-author, the AP reported, one of the scientists behind that study wrote that the finding was \"thin and clearly padded.\" Nonetheless, the paper was published in a journal called \u003cem>Food & Nutrition Research.\u003c/em>\u003c/p>\n\u003cp>\"It's definitely a problem that so much research in nutrition and health is funded by industry,\" says \u003ca href=\"https://cspinet.org/biography/bonnie-liebman\">Bonnie Liebman\u003c/a>, director of nutrition at the Center for Science in the Public Interest, a nonprofit advocacy group. \"When the food industry pays for research, it often gets what it pays for.\" And what it pays for is often a pro-industry finding.\u003c/p>\n\u003cp>\u003ca href=\"http://www.michaelmossbooks.com/\">Michael Moss\u003c/a> is an investigative journalist who focuses on the food industry and author of the expose \u003cem>Salt, Sugar, Fat: How The Food Giants Hooked Us\u003c/em>. He says a lot of times, food firms are funding research that they know is going to go their way — a finding they can tout on their packaging to sway consumers to buy their products. The problem is, the findings that get published may be incomplete, highlighting positive outcomes while leaving out negative ones. And then, there are studies that are simply poorly designed.\u003c/p>\n\u003cp>As a researcher, notes Moss, one can tweak the experimental design \"in subtle ways that can lead to a desired conclusion — whether you're taking money from industry or you yourself have a passion or conclusion you want\" to see, he says. \"There's just a lot of bad research out there.\"\u003c/p>\n\u003cp>And yet, as we've \u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/28/410313446/why-a-journalist-scammed-the-media-into-spreading-bad-chocolate-science\">reported before\u003c/a>, this junk nutrition science frequently gets touted in press releases written to drum up interest, then picked up and disseminated by journalists who lack the wherewithal to spot the bad research methodology. In May 2015, science journalist John Bohannon highlighted exactly \u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/28/410313446/why-a-journalist-scammed-the-media-into-spreading-bad-chocolate-science\">how this process plays out\u003c/a>: He conducted a real — but really poorly designed — study that concluded eating chocolate can help you lose weight, then watched as media outlets ran with the study.\u003c/p>\n\u003cp>While Bohannon's study was a deliberate hoax designed to expose the flaws in nutrition science journalism, similarly bad studies get reported on all the time. As \u003ca href=\"http://www.healthnewsreview.org/about-us/reviewers/gary-schwitzer/\">Gary Schwitzer\u003c/a> of \u003ca href=\"http://www.healthnewsreview.org/\">Health News Review\u003c/a>, a watchdog group for the media's coverage of health, told us last year, the problem is extensive. \"We have examples of journalists reporting on a study that was never done,\" he told us in 2015. \"We have news releases from medical journals, academic institutions and industry that mislead journalists, who then mislead the public.\"\u003c/p>\n\u003cp>Given this environment, where bad science on what to eat or drink is pervasive, what's a consumer to do?\u003c/p>\n\u003cp>Be skeptical when reading about the latest finding in nutrition science, says Moss.\u003c/p>\n\u003cp>Ignore the latest study that pops up on your news feed, adds Liebman. \"Rely on health experts who've reviewed all the evidence,\" she says. She points to the official government Dietary Guidelines, which are based on reviews of dozens or hundreds of studies. \"Experts are able to sift through the evidence and separate the good from bad,\" she says.\u003c/p>\n\u003cp>And that expert advice remains pretty simple, says Nestle. \"We know what healthy diets are — lots of vegetables, not too much junk food, balanced calories. Everything else is really difficult to do experimentally.\"\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": "Can A Vegan Diet Give You All You Need? German Nutritionists Say 'Nein'",
"title": "Can A Vegan Diet Give You All You Need? German Nutritionists Say 'Nein'",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/me/2016/09/20160912_me_can_a_vegan_diet_give_you_all_you_need_german_nutritionists_say_nein.mp3\u003c/p>\n\u003cp>For some, there's a a \u003ca href=\"http://www.nytimes.com/2015/09/30/dining/vegan-diet-lifestyle-recipes.html?_r=1\" target=\"_blank\">glam factor\u003c/a> attached to the vegan lifestyle. And these days, there seems to be a growing chorus singing the praises of the environmental and health benefits of a \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/19/387517506/nutrition-panel-egg-with-coffee-is-a-ok-but-skip-the-side-of-bacon\" target=\"_blank\">plant-centric diet. \u003c/a>\u003c/p>\n\u003cp>Perhaps nowhere is the embrace of a vegetarian diet more on display than in Berlin, Germany, dubbed a global \u003ca href=\"https://www.happycow.net/vegtopics/travel/top-vegan-friendly-cities\" target=\"_blank\">vegan mecca\u003c/a> for its growing array of restaurants (think: vegan kebabs, pizza and ice cream) as well as vegan street festivals — and even a \u003ca href=\"http://www.ndtv.com/world-news/berlin-goes-vegan-with-butcher-shops-singles-night-1444605\">vegan butcher\u003c/a>. One pro-vegan group estimates about 80,000 people in Berlin are following a vegan diet.\u003c/p>\n\u003cp>If you listen to my story, you'll hear Berlin resident Moza Kabbar, who says there's a huge boom in enthusiasm for veganism in the city.\u003c/p>\n\u003cp>But not everyone in Germany is on board. In a new paper, the German Nutrition Society says a vegan diet can't provide everything your body needs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"With a pure plant-based diet, it is difficult or impossible to attain an adequate supply of some nutrients,\" states the German Nutrition Society's \u003ca href=\"https://www.ernaehrungs-umschau.de/fileadmin/Ernaehrungs-Umschau/pdfs/pdf_2016/04_16/EU04_2016_Special_DGE_eng_final.pdf\" target=\"_blank\">new position\u003c/a> on the vegan diet. \"The most critical nutrient is B-12,\" which is found in eggs and meat. The group says if you follow a vegan diet, you should take supplements to protect against deficiencies.\u003c/p>\n\u003cp>According to the German nutritionists, other \"potentially critical nutrients\" that may be a challenge to get in a vegan diet include omega-3s — found in fatty fish — as well as minerals such as calcium, iron, iodine, zinc and selenium. So the group recommends that vegans get advice from a nutrition counselor and be \"regularly checked by a physician.\" In addition, the society recommends against a vegan diet for pregnant women, women who are breast-feeding, children and adolescents.\u003c/p>\n\u003cp>Advocates for veganism say the new position from German nutritionists goes too far.\u003c/p>\n\u003cp>\"With a little planning and knowledge, rest assured, you can get everything you need from a vegan diet for great health ... at any age,\" Jimmy Pierson, a spokesperson for the Vegan Society, based in England, told us by phone.\u003c/p>\n\u003cp>Pierson acknowledges the point that it's harder to get some nutrients, such as omega 3s, from a vegan diet. But he points out that there are plant-based alternatives.\u003c/p>\n\u003cp>\"Omega-3 is found in flaxseed, so I make sure I consume quite a bit of flaxseed every week,\" Pierson says. He says omega-3 supplements are another option. He also acknowledges that other supplements can be beneficial, too.\u003c/p>\n\u003cp>But he pushes back against the idea that you can't get enough calcium or iron while following a vegan diet. He says it's a matter of eating a wide array of plant-based foods, including beans, seeds, greens and nuts, as well as fruits and vegetables.\u003c/p>\n\u003cp>So, can you get everything you need from a vegan diet? I wondered what nutrition experts in the U.S. think.\u003c/p>\n\u003cp>\"It is possible to get the nutrients you need,\" says \u003ca href=\"http://www.eatrightpro.org/resource/media/meet-our-spokespeople/spokespeople/lisa-cimperman-ms-rd-ld\">Lisa Cimperman\u003c/a>. She's a registered dietitian in Cleveland, Ohio, and a spokesperson for the Academy of Nutrition and Dietetics.\u003c/p>\n\u003cp>But she says if vegans are not careful, they can — as the new German position paper points out — miss out, especially when it comes to vitamin B-12.\u003c/p>\n\u003cp>\"B-12 only comes from animal products,\" says Cimperman. \"It's necessary for proper red blood cell formation, as well as normal neurological function.\"\u003c/p>\n\u003cp>Many foods — including some breakfast cereals, as well as some nondairy creamers and milks — are fortified with B-12. So it's possible to get all the nutrition you need this way, if you eat enough of these fortified foods regularly.\u003c/p>\n\u003cp>But to make sure you're covering all your bases, \"I would recommend [taking] a standard multivitamin,\" Cimperman says. It's a good insurance policy for vegans.\u003c/p>\n\u003cp>As for putting kids on vegan diets, the American Academy of Pediatrics says children can be well-nourished on all kinds of vegetarian diets, \"but nutritional balance is very difficult to achieve if dairy products and eggs are completely eliminated,\" the \u003ca href=\"https://www.healthychildren.org/English/ages-stages/gradeschool/nutrition/Pages/Vegetartian-Diet-for-Children.aspx\">position states\u003c/a>. The academy recommends that if your child is following a vegetarian diet, \"you need to guard against nutritional deficiencies.\"\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>For some, there's a a \u003ca href=\"http://www.nytimes.com/2015/09/30/dining/vegan-diet-lifestyle-recipes.html?_r=1\" target=\"_blank\">glam factor\u003c/a> attached to the vegan lifestyle. And these days, there seems to be a growing chorus singing the praises of the environmental and health benefits of a \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/19/387517506/nutrition-panel-egg-with-coffee-is-a-ok-but-skip-the-side-of-bacon\" target=\"_blank\">plant-centric diet. \u003c/a>\u003c/p>\n\u003cp>Perhaps nowhere is the embrace of a vegetarian diet more on display than in Berlin, Germany, dubbed a global \u003ca href=\"https://www.happycow.net/vegtopics/travel/top-vegan-friendly-cities\" target=\"_blank\">vegan mecca\u003c/a> for its growing array of restaurants (think: vegan kebabs, pizza and ice cream) as well as vegan street festivals — and even a \u003ca href=\"http://www.ndtv.com/world-news/berlin-goes-vegan-with-butcher-shops-singles-night-1444605\">vegan butcher\u003c/a>. One pro-vegan group estimates about 80,000 people in Berlin are following a vegan diet.\u003c/p>\n\u003cp>If you listen to my story, you'll hear Berlin resident Moza Kabbar, who says there's a huge boom in enthusiasm for veganism in the city.\u003c/p>\n\u003cp>But not everyone in Germany is on board. In a new paper, the German Nutrition Society says a vegan diet can't provide everything your body needs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"With a pure plant-based diet, it is difficult or impossible to attain an adequate supply of some nutrients,\" states the German Nutrition Society's \u003ca href=\"https://www.ernaehrungs-umschau.de/fileadmin/Ernaehrungs-Umschau/pdfs/pdf_2016/04_16/EU04_2016_Special_DGE_eng_final.pdf\" target=\"_blank\">new position\u003c/a> on the vegan diet. \"The most critical nutrient is B-12,\" which is found in eggs and meat. The group says if you follow a vegan diet, you should take supplements to protect against deficiencies.\u003c/p>\n\u003cp>According to the German nutritionists, other \"potentially critical nutrients\" that may be a challenge to get in a vegan diet include omega-3s — found in fatty fish — as well as minerals such as calcium, iron, iodine, zinc and selenium. So the group recommends that vegans get advice from a nutrition counselor and be \"regularly checked by a physician.\" In addition, the society recommends against a vegan diet for pregnant women, women who are breast-feeding, children and adolescents.\u003c/p>\n\u003cp>Advocates for veganism say the new position from German nutritionists goes too far.\u003c/p>\n\u003cp>\"With a little planning and knowledge, rest assured, you can get everything you need from a vegan diet for great health ... at any age,\" Jimmy Pierson, a spokesperson for the Vegan Society, based in England, told us by phone.\u003c/p>\n\u003cp>Pierson acknowledges the point that it's harder to get some nutrients, such as omega 3s, from a vegan diet. But he points out that there are plant-based alternatives.\u003c/p>\n\u003cp>\"Omega-3 is found in flaxseed, so I make sure I consume quite a bit of flaxseed every week,\" Pierson says. He says omega-3 supplements are another option. He also acknowledges that other supplements can be beneficial, too.\u003c/p>\n\u003cp>But he pushes back against the idea that you can't get enough calcium or iron while following a vegan diet. He says it's a matter of eating a wide array of plant-based foods, including beans, seeds, greens and nuts, as well as fruits and vegetables.\u003c/p>\n\u003cp>So, can you get everything you need from a vegan diet? I wondered what nutrition experts in the U.S. think.\u003c/p>\n\u003cp>\"It is possible to get the nutrients you need,\" says \u003ca href=\"http://www.eatrightpro.org/resource/media/meet-our-spokespeople/spokespeople/lisa-cimperman-ms-rd-ld\">Lisa Cimperman\u003c/a>. She's a registered dietitian in Cleveland, Ohio, and a spokesperson for the Academy of Nutrition and Dietetics.\u003c/p>\n\u003cp>But she says if vegans are not careful, they can — as the new German position paper points out — miss out, especially when it comes to vitamin B-12.\u003c/p>\n\u003cp>\"B-12 only comes from animal products,\" says Cimperman. \"It's necessary for proper red blood cell formation, as well as normal neurological function.\"\u003c/p>\n\u003cp>Many foods — including some breakfast cereals, as well as some nondairy creamers and milks — are fortified with B-12. So it's possible to get all the nutrition you need this way, if you eat enough of these fortified foods regularly.\u003c/p>\n\u003cp>But to make sure you're covering all your bases, \"I would recommend [taking] a standard multivitamin,\" Cimperman says. It's a good insurance policy for vegans.\u003c/p>\n\u003cp>As for putting kids on vegan diets, the American Academy of Pediatrics says children can be well-nourished on all kinds of vegetarian diets, \"but nutritional balance is very difficult to achieve if dairy products and eggs are completely eliminated,\" the \u003ca href=\"https://www.healthychildren.org/English/ages-stages/gradeschool/nutrition/Pages/Vegetartian-Diet-for-Children.aspx\">position states\u003c/a>. The academy recommends that if your child is following a vegetarian diet, \"you need to guard against nutritional deficiencies.\"\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>Like so many brilliant innovations, the idea seems obvious in hindsight. Just combine college, coffee, and chemical engineering. \u003cem>Of course!\u003c/em>\u003c/p>\n\u003cp>But no one, apparently, hit upon this magic formula until a few years ago, when \u003ca href=\"http://faculty.engineering.ucdavis.edu/ristenpart/\">William Ristenpart\u003c/a> and \u003ca href=\"http://faculty.engineering.ucdavis.edu/kuhl/\">Tonya Kuhl\u003c/a>, two engineering professors at the University of California, Davis, started discussing ways to give young undergraduates a hands-on introduction to their new discipline. Engineering programs are creating such experiences in order to fight attrition; too many of these so-called STEM (science, technology, engineering and mathematics) students have been dropping out after a steady diet of mathematics in the first years of college.\u003c/p>\n\u003cp>Kuhl \"had the idea of taking apart a Mr. Coffee coffeemaker\" to study how the designers solved the small-scale engineering challenge of brewing coffee,\" says Ristenpart. As they talked, it dawned on Ristenpart that every aspect of coffee-making matched a major topic in the chemical engineering curriculum, from the chemical reactions of roasting, to mass transfer (when hot water extracts oils and flavor compounds from coffee grounds), and fluid dynamics, which control the flow of hot water and steam.\u003c/p>\n\u003cp>Together, Ristenpart and Kuhl turned the coffee problem into a seminar for first-year engineering students. The first year, in 2012, they had 18 students. The next term, 300 students signed up. Today, the course, called Design of Coffee, is the most popular elective \u003ca href=\"http://research.engineering.ucdavis.edu/rrg/wp-content/uploads/sites/81/2015/09/ECM1_spring2016_syllabus.pdf\">class\u003c/a> at the entire university. It fills the largest lecture hall on campus. Last year, the course was offered each term, and more than 1,500 students took it. Most of them weren't even engineering students.\u003c/p>\n\u003cp>\"We have an army of teaching assistants,\" Ristenpart says. \"Every graduate student wants to work with this class.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the coffee lab, teams of students start with identical unroasted coffee beans and compete to produce the best-tasting product. Ristenpart says they end up with \"wildly different\" version of coffee. Last term's winner blew away the competition with an \"aeropress\" method, similar to a French press, that produced coffee with a smell that reminded people of blueberries.\u003c/p>\n\u003cp>Ristenpart and Kuhl's idea, in fact, keeps on growing. The\u003ca href=\"http://www.scaa.org/\"> Specialty Coffee Association of America\u003c/a> heard about it and encouraged the two professors to create not just a class, but an entire center devoted to research on coffee.\u003c/p>\n\u003cp>Ristenpart says there's a gaping void of academic research on coffee-making. Scientists might study what happens in the green coffee beans when they are fermented, immediately after harvest, or ways to \"maximize the transfer of flavor molecules that you want\" into your cup during the brewing process, while leaving those bitter-tasting molecules behind.\u003c/p>\n\u003cp>Ristenpart is now director of the UC Davis Coffee Center, which is starting to take over a newly vacant, 6,000-square-foot building on the UC Davis campus. It's not far from the Robert Mondavi Institute for Wine and Food Science, a world leader in research on grapes and wine, which Ristenpart sees as a model for his work. \"There's nothing like it for coffee,\" he says.\u003c/p>\n\u003cp>At this point, though, the \u003ca href=\"https://coffeecenter.ucdavis.edu/\">Coffee Center\u003c/a> is little more than a building that's filled only with Ristenpart's dreams, while the Mondavi Institute is a bustling enterprise with dozens of full-time faculty and staff. Part of Ristenpart's job will be raising money to turn his dreams for the Coffee Center into reality.\u003c/p>\n\u003cp>The first grant was \u003ca href=\"https://coffeecenter.ucdavis.edu/peets-coffee-pledges-250000-to-advance-coffee-research/\">announced\u003c/a> this week. Peet's Coffee is donating $250,000 to help renovate the building and build a pilot coffee roastery.\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>Like so many brilliant innovations, the idea seems obvious in hindsight. Just combine college, coffee, and chemical engineering. \u003cem>Of course!\u003c/em>\u003c/p>\n\u003cp>But no one, apparently, hit upon this magic formula until a few years ago, when \u003ca href=\"http://faculty.engineering.ucdavis.edu/ristenpart/\">William Ristenpart\u003c/a> and \u003ca href=\"http://faculty.engineering.ucdavis.edu/kuhl/\">Tonya Kuhl\u003c/a>, two engineering professors at the University of California, Davis, started discussing ways to give young undergraduates a hands-on introduction to their new discipline. Engineering programs are creating such experiences in order to fight attrition; too many of these so-called STEM (science, technology, engineering and mathematics) students have been dropping out after a steady diet of mathematics in the first years of college.\u003c/p>\n\u003cp>Kuhl \"had the idea of taking apart a Mr. Coffee coffeemaker\" to study how the designers solved the small-scale engineering challenge of brewing coffee,\" says Ristenpart. As they talked, it dawned on Ristenpart that every aspect of coffee-making matched a major topic in the chemical engineering curriculum, from the chemical reactions of roasting, to mass transfer (when hot water extracts oils and flavor compounds from coffee grounds), and fluid dynamics, which control the flow of hot water and steam.\u003c/p>\n\u003cp>Together, Ristenpart and Kuhl turned the coffee problem into a seminar for first-year engineering students. The first year, in 2012, they had 18 students. The next term, 300 students signed up. Today, the course, called Design of Coffee, is the most popular elective \u003ca href=\"http://research.engineering.ucdavis.edu/rrg/wp-content/uploads/sites/81/2015/09/ECM1_spring2016_syllabus.pdf\">class\u003c/a> at the entire university. It fills the largest lecture hall on campus. Last year, the course was offered each term, and more than 1,500 students took it. Most of them weren't even engineering students.\u003c/p>\n\u003cp>\"We have an army of teaching assistants,\" Ristenpart says. \"Every graduate student wants to work with this class.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the coffee lab, teams of students start with identical unroasted coffee beans and compete to produce the best-tasting product. Ristenpart says they end up with \"wildly different\" version of coffee. Last term's winner blew away the competition with an \"aeropress\" method, similar to a French press, that produced coffee with a smell that reminded people of blueberries.\u003c/p>\n\u003cp>Ristenpart and Kuhl's idea, in fact, keeps on growing. The\u003ca href=\"http://www.scaa.org/\"> Specialty Coffee Association of America\u003c/a> heard about it and encouraged the two professors to create not just a class, but an entire center devoted to research on coffee.\u003c/p>\n\u003cp>Ristenpart says there's a gaping void of academic research on coffee-making. Scientists might study what happens in the green coffee beans when they are fermented, immediately after harvest, or ways to \"maximize the transfer of flavor molecules that you want\" into your cup during the brewing process, while leaving those bitter-tasting molecules behind.\u003c/p>\n\u003cp>Ristenpart is now director of the UC Davis Coffee Center, which is starting to take over a newly vacant, 6,000-square-foot building on the UC Davis campus. It's not far from the Robert Mondavi Institute for Wine and Food Science, a world leader in research on grapes and wine, which Ristenpart sees as a model for his work. \"There's nothing like it for coffee,\" he says.\u003c/p>\n\u003cp>At this point, though, the \u003ca href=\"https://coffeecenter.ucdavis.edu/\">Coffee Center\u003c/a> is little more than a building that's filled only with Ristenpart's dreams, while the Mondavi Institute is a bustling enterprise with dozens of full-time faculty and staff. Part of Ristenpart's job will be raising money to turn his dreams for the Coffee Center into reality.\u003c/p>\n\u003cp>The first grant was \u003ca href=\"https://coffeecenter.ucdavis.edu/peets-coffee-pledges-250000-to-advance-coffee-research/\">announced\u003c/a> this week. Peet's Coffee is donating $250,000 to help renovate the building and build a pilot coffee roastery.\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 Water In Short Supply, One California Farmer Grows Feed Indoors",
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"content": "\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/me/2016/08/20160831_me_with_water_in_short_supply_california_ranchers_grow_their_feed_indoors.mp3\u003c/p>\n\u003cp>The extended drought in California has farmers looking for ways to use less water. Among them: growing feed indoors using hydroponics. The new diet is making some Central Valley sheep very happy.\u003c/p>\n\u003cp>On Golden Valley Farm an hour north of Fresno, Mario Daccarett's employees milk 500 sheep every day, in rounds of 12. This creamy milk eventually is turned into cheese and sold at places like Whole Foods.\u003c/p>\n\u003cp>\"They tell me that our Golden Ewe cheese is the best for grilled cheese sandwich ever,\" Daccarett says. (I bought some and it was really tasty.)\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>He says he gets about 800 pounds of milk a year from each ewe. To make that much milk it takes a lot of feed – like oats and hay. And to cut the cost of all that feed, Daccarett says he has a secret ingredient that enriches his cheese while at the same time saves a lot of water. That ingredient? Sprouted barley grown indoors.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We plant every day and we harvest every day, and it takes six days to complete the cycle,\" Daccarett adds.\u003c/p>\n\u003cp>He feeds his sheep one part oats and hay and one part sprouted barley. Growing barley as feed isn't anything new, but Daccarett sprouts barley seeds inside shipping containers using hydroponic technology and indoor grow lights. He's using just 2 percent of the water it would take to grow the crop outside.\u003c/p>\n\u003cp>\"I think that's a big advantage if you don't have a lot of land,\" says Daccarett. You can produce a tremendous amount of feed in a very, very small area. With a very little amount of water.\"\u003c/p>\n\u003cp>Inside each 10 by 20 foot shipping container are five horizontal rows of shallow black trays. Daccarett's nephew Jose Quiñonez says the growing process is quite simple. \"We just get the tray, just dump the barley, and spread it really good.\"\u003c/p>\n\u003cfigure id=\"attachment_111773\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/2351849-drought-indoor-growing-photo-2_enl-dfd16bcc09f1139fd47de7aa9a3e9bc93a15c43c.jpg\" alt=\"Jose Quiñonez says 2,400 pounds of sprouts are fed daily to about 1,100 sheep.\" width=\"800\" height=\"599\" class=\"size-full wp-image-111773\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/2351849-drought-indoor-growing-photo-2_enl-dfd16bcc09f1139fd47de7aa9a3e9bc93a15c43c.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2351849-drought-indoor-growing-photo-2_enl-dfd16bcc09f1139fd47de7aa9a3e9bc93a15c43c-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2351849-drought-indoor-growing-photo-2_enl-dfd16bcc09f1139fd47de7aa9a3e9bc93a15c43c-768x575.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Jose Quiñonez says 2,400 pounds of sprouts are fed daily to about 1,100 sheep. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After he fills each tray he pushes the row forward until the container is full and closes the door.\u003c/p>\n\u003cp>\"That's it ... wait seven days and it will be ready to feed,\" says Quiñonez.\u003c/p>\n\u003cp>Every hour, sprinklers mist the seeds for 20 seconds. That amount of water is just enough to start germination. In a matter of days these sprouts will stand 6 inches tall and be ready for the sheep to eat. The farm produces 2,400 pounds of sprouts every day.\u003c/p>\n\u003cp>But not everyone thinks growing indoors is worth it.\u003c/p>\n\u003cp>\"The margins are pretty slim,\" says University of California, Davis agronomy professor Daniel Putnam. He says the cost doesn't pencil out.\u003c/p>\n\u003cp>\"If you really apply a little bit of economics to it and animal nutrition to it, it doesn't appear quite as promising as one might think,\" says Putnam.\u003c/p>\n\u003cp>Putnam says these hydroponic containers are expensive, about $100,000 each. But for sheep rancher Mario Daccarett, it's working. He says his first two containers paid for themselves in just over a year.\u003c/p>\n\u003cp>\"The more pressure we have from water limitations or the more pressure to become more efficient ourselves and more sustainable — you're going to see more people doing it,\" he explains.\u003c/p>\n\u003cp>And when Quiñonez feeds the sprouts to the sheep, they come running.\u003c/p>\n\u003cp>\"They go crazy when they see it,\" he says. \"They really like it.\"\u003c/p>\n\u003cp>And just like sheep love the sprouts, Daccarett says he loves the financial savings from using this not so-widely-used farming practice. He hopes to buy three more shipping containers to grow even more sprouts in the coming year.\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>The extended drought in California has farmers looking for ways to use less water. Among them: growing feed indoors using hydroponics. The new diet is making some Central Valley sheep very happy.\u003c/p>\n\u003cp>On Golden Valley Farm an hour north of Fresno, Mario Daccarett's employees milk 500 sheep every day, in rounds of 12. This creamy milk eventually is turned into cheese and sold at places like Whole Foods.\u003c/p>\n\u003cp>\"They tell me that our Golden Ewe cheese is the best for grilled cheese sandwich ever,\" Daccarett says. (I bought some and it was really tasty.)\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>He says he gets about 800 pounds of milk a year from each ewe. To make that much milk it takes a lot of feed – like oats and hay. And to cut the cost of all that feed, Daccarett says he has a secret ingredient that enriches his cheese while at the same time saves a lot of water. That ingredient? Sprouted barley grown indoors.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We plant every day and we harvest every day, and it takes six days to complete the cycle,\" Daccarett adds.\u003c/p>\n\u003cp>He feeds his sheep one part oats and hay and one part sprouted barley. Growing barley as feed isn't anything new, but Daccarett sprouts barley seeds inside shipping containers using hydroponic technology and indoor grow lights. He's using just 2 percent of the water it would take to grow the crop outside.\u003c/p>\n\u003cp>\"I think that's a big advantage if you don't have a lot of land,\" says Daccarett. You can produce a tremendous amount of feed in a very, very small area. With a very little amount of water.\"\u003c/p>\n\u003cp>Inside each 10 by 20 foot shipping container are five horizontal rows of shallow black trays. Daccarett's nephew Jose Quiñonez says the growing process is quite simple. \"We just get the tray, just dump the barley, and spread it really good.\"\u003c/p>\n\u003cfigure id=\"attachment_111773\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/2351849-drought-indoor-growing-photo-2_enl-dfd16bcc09f1139fd47de7aa9a3e9bc93a15c43c.jpg\" alt=\"Jose Quiñonez says 2,400 pounds of sprouts are fed daily to about 1,100 sheep.\" width=\"800\" height=\"599\" class=\"size-full wp-image-111773\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/2351849-drought-indoor-growing-photo-2_enl-dfd16bcc09f1139fd47de7aa9a3e9bc93a15c43c.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2351849-drought-indoor-growing-photo-2_enl-dfd16bcc09f1139fd47de7aa9a3e9bc93a15c43c-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2351849-drought-indoor-growing-photo-2_enl-dfd16bcc09f1139fd47de7aa9a3e9bc93a15c43c-768x575.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Jose Quiñonez says 2,400 pounds of sprouts are fed daily to about 1,100 sheep. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After he fills each tray he pushes the row forward until the container is full and closes the door.\u003c/p>\n\u003cp>\"That's it ... wait seven days and it will be ready to feed,\" says Quiñonez.\u003c/p>\n\u003cp>Every hour, sprinklers mist the seeds for 20 seconds. That amount of water is just enough to start germination. In a matter of days these sprouts will stand 6 inches tall and be ready for the sheep to eat. The farm produces 2,400 pounds of sprouts every day.\u003c/p>\n\u003cp>But not everyone thinks growing indoors is worth it.\u003c/p>\n\u003cp>\"The margins are pretty slim,\" says University of California, Davis agronomy professor Daniel Putnam. He says the cost doesn't pencil out.\u003c/p>\n\u003cp>\"If you really apply a little bit of economics to it and animal nutrition to it, it doesn't appear quite as promising as one might think,\" says Putnam.\u003c/p>\n\u003cp>Putnam says these hydroponic containers are expensive, about $100,000 each. But for sheep rancher Mario Daccarett, it's working. He says his first two containers paid for themselves in just over a year.\u003c/p>\n\u003cp>\"The more pressure we have from water limitations or the more pressure to become more efficient ourselves and more sustainable — you're going to see more people doing it,\" he explains.\u003c/p>\n\u003cp>And when Quiñonez feeds the sprouts to the sheep, they come running.\u003c/p>\n\u003cp>\"They go crazy when they see it,\" he says. \"They really like it.\"\u003c/p>\n\u003cp>And just like sheep love the sprouts, Daccarett says he loves the financial savings from using this not so-widely-used farming practice. He hopes to buy three more shipping containers to grow even more sprouts in the coming year.\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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"slug": "a-chocolate-pill-scientists-to-test-whether-cocoa-extract-boosts-health",
"title": "A Chocolate Pill? Scientists To Test Whether Cocoa Extract Boosts Health",
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"headTitle": "A Chocolate Pill? Scientists To Test Whether Cocoa Extract Boosts Health | KQED",
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"content": "\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/me/2016/08/20160829_me_a_chocolate_pill_scientists_to_test_whether_cocoa_extract_boosts_health.mp3\u003c/p>\n\u003cp>You’ve likely heard that dark chocolate is good for you.\u003c/p>\n\u003cp>Last year, researchers \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/19/415527652/chocolate-chocolate-its-good-for-your-heart-study-finds\">linked\u003c/a> a regular chocolate habit to a reduced risk of heart disease.\u003c/p>\n\u003cp>And, as we’ve \u003ca href=\"http://www.npr.org/sections/thesalt/2014/07/02/327775106/how-dark-chocolate-not-milk-chocolate-may-help-blood-flow\">reported\u003c/a>, compounds found in cocoa known as flavanols or polyphenols have been shown to improve vascular health by increasing blood flow.\u003c/p>\n\u003cp>Researchers say some of these compounds can help the body form nitric oxide, a compound that causes blood vessels to dilate.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“What we’ve seen is that intake of dark chocolate is associated with a greater ability of blood vessels to dilate when they should,” Dr. \u003ca href=\"http://www.davidkatzmd.com/research.asp\">David Katz\u003c/a>, director of the Yale University Prevention Research Center, told me. And this may be a defense against cardiovascular disease.\u003c/p>\n\u003cp>The knock against chocolate — at least the candy bars that Americans seem to love — is that it’s often loaded with milk fat and sugar, which we’re told to \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/04/390726878/dump-the-lumps-the-world-health-organization-says-eat-less-sugar\">eat less of\u003c/a>.\u003c/p>\n\u003cp>And the calorie count of chocolate can give dieters guilt. It should probably come as no big surprise that a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=chocolate+candy+consumption+3+-year+weight+gain\">study \u003c/a>of older women found that eating chocolate was associated with weight gain. In the three-year study, the more chocolate candy the women ate, the more they were likely to gain.\u003c/p>\n\u003cp>So, is there a way to get the potential health boost of cocoa without all the calories? Maybe.\u003c/p>\n\u003cp>Researchers are \u003ca href=\"https://www.whi.org/Stories/COcoa%20Supplement%20and%20Multivitamin%20Outcomes%20Study%20(COSMOS)%20Trial.aspx\">recruiting\u003c/a> volunteers to participate in a four-year study trial of cocoa extract. They’re looking for men aged 60 and older and women aged 65 and older.\u003c/p>\n\u003cp>Half of the participants will take the cocoa extract capsules — which, alas, won’t taste like chocolate. The capsules will contain about as much extract as you’d get from eating about 1,000 calories of dark chocolate.\u003c/p>\n\u003cp>The other half of the participants will take a placebo. None of the participants in the study will know whether they’re being given the real thing or the dummy pill.\u003c/p>\n\u003cp>“We’ll be rigorously testing whether the cocoa flavanols do reduce risk of heart attacks, strokes, cognitive decline and many other conditions over time,” says Dr. \u003ca href=\"https://www.hsph.harvard.edu/joann-manson/\">JoAnn Manson\u003c/a>, chief of the division of preventive medicine at Brigham and Women’s Hospital in Boston.\u003c/p>\n\u003cp>Funding and other support for the study is being provided by Mars Inc. and Pfizer Inc. If the results are positive, we may see candy makers expand from the candy aisle to the supplement aisle.\u003c/p>\n\u003cp>Not everyone is jazzed about the idea of turning chocolate into a nutritional supplement. “One of the beautiful things about chocolate is that it’s a source of great pleasure,” Katz told me.\u003c/p>\n\u003cp>He enjoys dark-chocolate recipes that are free of added sugar and creme. On the day we spoke, Katz was savoring a vegan creme au chocolat \u003ca href=\"http://cuisinicity.com/baked-chocolate-custard/\">recipe\u003c/a> made with dates. (Disclosure: Cuisinicity is his wife’s recipe site). “It’s delicious,” he gushed as he nibbled away at it.\u003c/p>\n\u003cp>But Katz doesn’t poo-poo the cocoa extract study. “If there’s a combination of compounds unique to chocolate that confer a health benefit, there may be some advantage in extracting those and thinking of [them] as something that could be taken as a supplement,” Katz says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Chocolate lovers may agree cocoa is the food of the gods, but how strong is the evidence that it boosts heart health? Researchers are recruiting for a new study aimed at answering this question.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You’ve likely heard that dark chocolate is good for you.\u003c/p>\n\u003cp>Last year, researchers \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/19/415527652/chocolate-chocolate-its-good-for-your-heart-study-finds\">linked\u003c/a> a regular chocolate habit to a reduced risk of heart disease.\u003c/p>\n\u003cp>And, as we’ve \u003ca href=\"http://www.npr.org/sections/thesalt/2014/07/02/327775106/how-dark-chocolate-not-milk-chocolate-may-help-blood-flow\">reported\u003c/a>, compounds found in cocoa known as flavanols or polyphenols have been shown to improve vascular health by increasing blood flow.\u003c/p>\n\u003cp>Researchers say some of these compounds can help the body form nitric oxide, a compound that causes blood vessels to dilate.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“What we’ve seen is that intake of dark chocolate is associated with a greater ability of blood vessels to dilate when they should,” Dr. \u003ca href=\"http://www.davidkatzmd.com/research.asp\">David Katz\u003c/a>, director of the Yale University Prevention Research Center, told me. And this may be a defense against cardiovascular disease.\u003c/p>\n\u003cp>The knock against chocolate — at least the candy bars that Americans seem to love — is that it’s often loaded with milk fat and sugar, which we’re told to \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/04/390726878/dump-the-lumps-the-world-health-organization-says-eat-less-sugar\">eat less of\u003c/a>.\u003c/p>\n\u003cp>And the calorie count of chocolate can give dieters guilt. It should probably come as no big surprise that a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=chocolate+candy+consumption+3+-year+weight+gain\">study \u003c/a>of older women found that eating chocolate was associated with weight gain. In the three-year study, the more chocolate candy the women ate, the more they were likely to gain.\u003c/p>\n\u003cp>So, is there a way to get the potential health boost of cocoa without all the calories? Maybe.\u003c/p>\n\u003cp>Researchers are \u003ca href=\"https://www.whi.org/Stories/COcoa%20Supplement%20and%20Multivitamin%20Outcomes%20Study%20(COSMOS)%20Trial.aspx\">recruiting\u003c/a> volunteers to participate in a four-year study trial of cocoa extract. They’re looking for men aged 60 and older and women aged 65 and older.\u003c/p>\n\u003cp>Half of the participants will take the cocoa extract capsules — which, alas, won’t taste like chocolate. The capsules will contain about as much extract as you’d get from eating about 1,000 calories of dark chocolate.\u003c/p>\n\u003cp>The other half of the participants will take a placebo. None of the participants in the study will know whether they’re being given the real thing or the dummy pill.\u003c/p>\n\u003cp>“We’ll be rigorously testing whether the cocoa flavanols do reduce risk of heart attacks, strokes, cognitive decline and many other conditions over time,” says Dr. \u003ca href=\"https://www.hsph.harvard.edu/joann-manson/\">JoAnn Manson\u003c/a>, chief of the division of preventive medicine at Brigham and Women’s Hospital in Boston.\u003c/p>\n\u003cp>Funding and other support for the study is being provided by Mars Inc. and Pfizer Inc. If the results are positive, we may see candy makers expand from the candy aisle to the supplement aisle.\u003c/p>\n\u003cp>Not everyone is jazzed about the idea of turning chocolate into a nutritional supplement. “One of the beautiful things about chocolate is that it’s a source of great pleasure,” Katz told me.\u003c/p>\n\u003cp>He enjoys dark-chocolate recipes that are free of added sugar and creme. On the day we spoke, Katz was savoring a vegan creme au chocolat \u003ca href=\"http://cuisinicity.com/baked-chocolate-custard/\">recipe\u003c/a> made with dates. (Disclosure: Cuisinicity is his wife’s recipe site). “It’s delicious,” he gushed as he nibbled away at it.\u003c/p>\n\u003cp>But Katz doesn’t poo-poo the cocoa extract study. “If there’s a combination of compounds unique to chocolate that confer a health benefit, there may be some advantage in extracting those and thinking of [them] as something that could be taken as a supplement,” Katz says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Japan's Centuries-Old Tradition Of Making Soba Noodles",
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"content": "\u003cp>Listen to the story on All Things Considered:\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2016/08/20160828_atc_japans_centuries-old_tradition_of_making_soba_noodles.mp3\u003c/p>\n\u003cp>Here in Japan, the buckwheat noodles known as soba are a staple. Nowhere more so than in the mountains of the southern island of \u003ca href=\"https://www.google.com/search?q=shikoku&tbm=isch&imgil=AT8TwHQ7fToa_M%253A%253BNuDMrxsCnyJ_bM%253Bhttp%25253A%25252F%25252Fwww.tourismshikoku.org%25252Fdiscover%25252F&source=iu&pf=m&fir=AT8TwHQ7fToa_M%253A%252CNuDMrxsCnyJ_bM%252C_&usg=__qFMDY31aztZiFo0wyP6U_u0MmZM%3D&biw=1184&bih=582&ved=0ahUKEwjh0vG91djOAhUI6x4KHR3qBj0QyjcIOA&ei=Gtm8V-HdHYjWe53Um-gD#imgrc=AT8TwHQ7fToa_M%3A\">Shikoku\u003c/a>. The soil there is poor. Buckwheat is one of the few crops that will grow. So the region has been known for its soba for centuries.\u003c/p>\n\u003cp>Reiko Tsuzuki, 70, has been carrying on the tradition of soba-making for more than four decades. She runs a small restaurant — \u003ca href=\"http://www.iyajiman.com/index.html\">Tsuzuki Soba House\u003c/a> — in a little village in the remote mountains.\u003c/p>\n\u003cp>She runs the place by herself: preparing and serving the food and pouring endless cups of tea from an enormous brass kettle. As if that weren't enough, she also serenades her guests with a traditional song.\u003c/p>\n\u003cp>It's a song sung by women as they grind the buckwheat for soba by hand. Roughly translated, it goes, \"Don't be mean to your daughter-in-law,\" the one who would traditionally be stuck with this tedious job, because \"someday your daughter will marry and become a daughter-in-law herself.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The place where Tsuzuki makes soba is in a building next door to the restaurant. It's a bright, airy kitchen, where modern stainless steel tables share space with traditional straw tatami mats. And it's large enough for Tsuzuki to teach her technique to students — ordinary people who want to be able to make soba at home. She's determined to preserve and pass on soba-making and other Iya Valley traditions.\u003c/p>\n\u003cfigure id=\"attachment_111725\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/soba1_enl-c645a36e8a61f6ee696ad507b08095c853d7d56c.jpg\" alt=\"Soba noodles served at Tsuzuki Soba House.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-111725\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/soba1_enl-c645a36e8a61f6ee696ad507b08095c853d7d56c.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/soba1_enl-c645a36e8a61f6ee696ad507b08095c853d7d56c-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/soba1_enl-c645a36e8a61f6ee696ad507b08095c853d7d56c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/soba1_enl-c645a36e8a61f6ee696ad507b08095c853d7d56c-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/soba1_enl-c645a36e8a61f6ee696ad507b08095c853d7d56c-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/soba1_enl-c645a36e8a61f6ee696ad507b08095c853d7d56c-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/soba1_enl-c645a36e8a61f6ee696ad507b08095c853d7d56c-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Soba noodles served at Tsuzuki Soba House. \u003ccite>(Ina Jaffe/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tsuzuki demonstrates the process. First, she kneels on the tatami mats before an old-fashioned stone grinder. She's a tiny woman, not even 5 feet tall, but she can turn the grinding stone with one hand while brushing in buckwheat kernels with the other. The rhythm is hypnotic. But it's so much effort for so little flour. That's why, these days, Tsuzuki uses mostly machine-ground buckwheat. But she always adds a little of the hand-ground stuff. She says it just tastes better.\u003c/p>\n\u003cp>The buckwheat flour goes into a bowl. Then she adds some water. And that's it, the entire recipe for soba, at least the way Tsuzuki makes it.\u003c/p>\n\u003cp>She kneads the dough into a ball and then rolls it out until it's paper thin. She gently folds it into layers, then takes a knife and slices it into delicate strands.\u003c/p>\n\u003cp>She used to make thicker noodles, she says, but it's not the fashion anymore. She has to change with the times, in order to keep the old traditions alive. \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>Here in Japan, the buckwheat noodles known as soba are a staple. Nowhere more so than in the mountains of the southern island of \u003ca href=\"https://www.google.com/search?q=shikoku&tbm=isch&imgil=AT8TwHQ7fToa_M%253A%253BNuDMrxsCnyJ_bM%253Bhttp%25253A%25252F%25252Fwww.tourismshikoku.org%25252Fdiscover%25252F&source=iu&pf=m&fir=AT8TwHQ7fToa_M%253A%252CNuDMrxsCnyJ_bM%252C_&usg=__qFMDY31aztZiFo0wyP6U_u0MmZM%3D&biw=1184&bih=582&ved=0ahUKEwjh0vG91djOAhUI6x4KHR3qBj0QyjcIOA&ei=Gtm8V-HdHYjWe53Um-gD#imgrc=AT8TwHQ7fToa_M%3A\">Shikoku\u003c/a>. The soil there is poor. Buckwheat is one of the few crops that will grow. So the region has been known for its soba for centuries.\u003c/p>\n\u003cp>Reiko Tsuzuki, 70, has been carrying on the tradition of soba-making for more than four decades. She runs a small restaurant — \u003ca href=\"http://www.iyajiman.com/index.html\">Tsuzuki Soba House\u003c/a> — in a little village in the remote mountains.\u003c/p>\n\u003cp>She runs the place by herself: preparing and serving the food and pouring endless cups of tea from an enormous brass kettle. As if that weren't enough, she also serenades her guests with a traditional song.\u003c/p>\n\u003cp>It's a song sung by women as they grind the buckwheat for soba by hand. Roughly translated, it goes, \"Don't be mean to your daughter-in-law,\" the one who would traditionally be stuck with this tedious job, because \"someday your daughter will marry and become a daughter-in-law herself.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The place where Tsuzuki makes soba is in a building next door to the restaurant. It's a bright, airy kitchen, where modern stainless steel tables share space with traditional straw tatami mats. And it's large enough for Tsuzuki to teach her technique to students — ordinary people who want to be able to make soba at home. She's determined to preserve and pass on soba-making and other Iya Valley traditions.\u003c/p>\n\u003cfigure id=\"attachment_111725\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/soba1_enl-c645a36e8a61f6ee696ad507b08095c853d7d56c.jpg\" alt=\"Soba noodles served at Tsuzuki Soba House.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-111725\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/soba1_enl-c645a36e8a61f6ee696ad507b08095c853d7d56c.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/soba1_enl-c645a36e8a61f6ee696ad507b08095c853d7d56c-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/soba1_enl-c645a36e8a61f6ee696ad507b08095c853d7d56c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/soba1_enl-c645a36e8a61f6ee696ad507b08095c853d7d56c-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/soba1_enl-c645a36e8a61f6ee696ad507b08095c853d7d56c-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/soba1_enl-c645a36e8a61f6ee696ad507b08095c853d7d56c-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/soba1_enl-c645a36e8a61f6ee696ad507b08095c853d7d56c-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Soba noodles served at Tsuzuki Soba House. \u003ccite>(Ina Jaffe/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tsuzuki demonstrates the process. First, she kneels on the tatami mats before an old-fashioned stone grinder. She's a tiny woman, not even 5 feet tall, but she can turn the grinding stone with one hand while brushing in buckwheat kernels with the other. The rhythm is hypnotic. But it's so much effort for so little flour. That's why, these days, Tsuzuki uses mostly machine-ground buckwheat. But she always adds a little of the hand-ground stuff. She says it just tastes better.\u003c/p>\n\u003cp>The buckwheat flour goes into a bowl. Then she adds some water. And that's it, the entire recipe for soba, at least the way Tsuzuki makes it.\u003c/p>\n\u003cp>She kneads the dough into a ball and then rolls it out until it's paper thin. She gently folds it into layers, then takes a knife and slices it into delicate strands.\u003c/p>\n\u003cp>She used to make thicker noodles, she says, but it's not the fashion anymore. She has to change with the times, in order to keep the old traditions alive. \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": "Fishing And Foraging: How To Catch Your Seafood, Ethically",
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"content": "\u003cp>Now, you can love your seafood and eat it, too. But first, you'll have to catch it. Fisherman Kirk Lombard's new book, \u003cem>\u003ca href=\"https://heydaybooks.com/book/the-sea-foragers-guide-to-the-northern-california-coast/\">The Sea Forager's Guide to the Northern California Coast\u003c/a>,\u003c/em> teaches the art, science, ethics and wisdom of fishing for your next meal in the ocean. Through wit, poetry and anecdotes, Lombard makes the case that the sincerest stewards of wild sea creatures are often those who intend to have them for dinner.\u003c/p>\n\u003cfigure id=\"attachment_111416\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/seaforagercover_enl-1c2778777314bc15bbd4b544292b1dc51f0a9cbf-s1200-400x283.jpg\" alt=\"The cover of <em>The Sea Forager's Guide to the Northern California Coast.</em>\" width=\"400\" height=\"283\" class=\"size-thumbnail wp-image-111416\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/seaforagercover_enl-1c2778777314bc15bbd4b544292b1dc51f0a9cbf-s1200-400x283.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/seaforagercover_enl-1c2778777314bc15bbd4b544292b1dc51f0a9cbf-s1200-800x567.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/seaforagercover_enl-1c2778777314bc15bbd4b544292b1dc51f0a9cbf-s1200-768x544.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/seaforagercover_enl-1c2778777314bc15bbd4b544292b1dc51f0a9cbf-s1200-1180x836.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/seaforagercover_enl-1c2778777314bc15bbd4b544292b1dc51f0a9cbf-s1200-960x680.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/seaforagercover_enl-1c2778777314bc15bbd4b544292b1dc51f0a9cbf-s1200.jpg 1200w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">The cover of \u003cem>The Sea Forager's Guide to the Northern California Coast.\u003c/em> \u003ccite>(Leighton Kelly/Courtesy of Heyday)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lombard has been a San Francisco Bay Area commercial fisherman for years, and he has helped create small but profitable niche markets for relatively less popular things like surf smelt, monkeyface eels, seaweed and fresh Pacific herring. Lombard runs the well-known \u003ca href=\"http://www.seaforager.com/\">Sea Forager tours\u003c/a>. He takes small groups of customers on forays to the seashore, where he teaches them how to fish and forage, while encouraging them to harvest in moderation, follow state fishing regulations, and generally respect intertidal sea creatures and their habitats.\u003c/p>\n\u003cp>\u003cem>The Sea Forager's Guide\u003c/em>, coming out this month, boils much of Lombard's tour guide philosophy down into a compact paperback. In its pages, which include beautiful black-and-white illustrations by Leighton Kelly, Lombard asks foragers and fishermen to be observant \"citizens\" of the intertidal food web, not just greedy \"consumers.\" He promotes the take of creatures that are low on the food chain and thus naturally abundant, like anchovies, seaweed and clams. Lombard suggests avoiding areas heavily impacted by others and taking only mature fish that have had a chance to breed.\u003c/p>\n\u003cp>Lombard bestows particular love on the Pacific herring, which spawn in West Coast estuaries each winter by the millions. These events, Lombard writes, are spectacular shows of abundance, thousands of crying birds, feasting marine mammals and joyful fishermen.\u003c/p>\n\u003cfigure id=\"attachment_111412\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/2_herring_small_enl-aec5cc64ae8ffb481e6507a5a36ce3478d6910ec.jpg\" alt=\"The Pacific herring. Lombard advises using cast nets to catch this fish during its spawning season in the winter.\" width=\"2000\" height=\"1147\" class=\"size-full wp-image-111412\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_herring_small_enl-aec5cc64ae8ffb481e6507a5a36ce3478d6910ec.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_herring_small_enl-aec5cc64ae8ffb481e6507a5a36ce3478d6910ec-400x229.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_herring_small_enl-aec5cc64ae8ffb481e6507a5a36ce3478d6910ec-800x459.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_herring_small_enl-aec5cc64ae8ffb481e6507a5a36ce3478d6910ec-768x440.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_herring_small_enl-aec5cc64ae8ffb481e6507a5a36ce3478d6910ec-1440x826.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_herring_small_enl-aec5cc64ae8ffb481e6507a5a36ce3478d6910ec-1180x677.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_herring_small_enl-aec5cc64ae8ffb481e6507a5a36ce3478d6910ec-960x551.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Pacific herring. Lombard advises using cast nets to catch this fish during its spawning season in the winter. \u003ccite>(Leighton Kelly/Courtesy of Heyday)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"[T]here are few natural events that occur inside an urban estuary that are as deeply awesome and life affirming as a herring spawn,\" Lombard writes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>During the spawning season, herring can easily be caught from shore or from piers with cast nets. They are also delicious and healthy, and Lombard offers instructions on pickling or smoking the catch.\u003c/p>\n\u003cp>Pacific herring populations have diminished in recent years, likely due in part to commercial fishermen. Recreational fishermen, who may fill buckets and small coolers, have a smaller impact, although Lombard admits some cast netters take too many herring.\u003c/p>\n\u003cp>\"These are not ideal citizens of the intertidal zone,\" he writes.\u003c/p>\n\u003cp>One of the book's highlights is a short and poignant creation allegory about one of the Northern Hemisphere's most iconic families of fishes.\u003c/p>\n\u003cp>\"I, Poseidon ... will now design a perfect fish, a fish to nourish and make human beings happy,\" the story begins. Poseidon, the Greek god of the sea, describes a glistening silver fish that will \"be so beautiful, many people will go insane over it, dedicate their lives to it, pray to it, make their livings off it, subsist off it, and follow it to remote areas of the globe.\" Poseidon waves his three-pronged spear, creates the envisioned fish, and weeps at the beautiful thing he has made. \"Now,\" the god declares, \"all you humans have to do \u003cem>is not screw it up\u003c/em>.\"\u003c/p>\n\u003cp>The fish is the salmon, and the tragedy is that humans have, of course, screwed it up. Badly. As Lombard writes, people have so severely transformed the West Coast rivers where Chinook salmon spawn — largely by building dams that blocked their migrations — that the fish are barely able to reproduce anymore. So, Lombard explains, fish hatcheries, which raise baby salmon in tanks and release them as smolts in the wild, artificially sustain California's Chinook through a laborious life-support system.\u003c/p>\n\u003cfigure id=\"attachment_111413\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/2_chinook_-salmon_1_small_enl-178c7c5c64598e1f9a6925cdd3f68b54131b6272.jpg\" alt=\"Fish hatcheries maintain Chinook salmon populations by raising baby salmon in tanks, then releasing them in the wild.\" width=\"2000\" height=\"928\" class=\"size-full wp-image-111413\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_chinook_-salmon_1_small_enl-178c7c5c64598e1f9a6925cdd3f68b54131b6272.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_chinook_-salmon_1_small_enl-178c7c5c64598e1f9a6925cdd3f68b54131b6272-400x186.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_chinook_-salmon_1_small_enl-178c7c5c64598e1f9a6925cdd3f68b54131b6272-800x371.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_chinook_-salmon_1_small_enl-178c7c5c64598e1f9a6925cdd3f68b54131b6272-768x356.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_chinook_-salmon_1_small_enl-178c7c5c64598e1f9a6925cdd3f68b54131b6272-1440x668.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_chinook_-salmon_1_small_enl-178c7c5c64598e1f9a6925cdd3f68b54131b6272-1180x548.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_chinook_-salmon_1_small_enl-178c7c5c64598e1f9a6925cdd3f68b54131b6272-960x445.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Fish hatcheries maintain Chinook salmon populations by raising baby salmon in tanks, then releasing them in the wild. \u003ccite>(Leighton Kelly/Courtesy of Heyday)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you feel reluctant to fish for such a beleaguered species, Lombard says you shouldn't. The state's salmon hatcheries are intended specifically to support fishing. So, it \"would be absurd for you not to\" try to catch a Chinook salmon, he writes.\u003c/p>\n\u003cp>As for cooking a salmon, Lombard encourages using the entire animal — fillets, the fatty collars behind the gill plates, the meaty carcasses, and the heads for soup broth. Since habitat loss, not overfishing, is considered the greatest threat to salmon abundance, your meal should be guilt-free, Lombard explains.\u003c/p>\n\u003cp>Lombard also discusses several species of sharks, but with a hint about the health risks of eating sharks and a not-so-subtle guilt trip about doing so.\u003c/p>\n\u003cp>\"If you have no compunction about eating creatures that are extremely high in methyl mercury and other toxins, the shark family is for you,\" he writes. \"If you are similarly unconcerned about the ethics of targeting top-of-the-food-chain apex species, again, you may want to consider these fish.\" Lombard describes the urine-like taste of poorly handled shark meat before reluctantly offering a few tips on catching and eating them.\u003c/p>\n\u003cp>Lombard tells The Salt in an interview that he had qualms about writing his book — in particular prompting a stampede of newbies to the seashore where they might overwhelm ocean resources, especially easy pickings like mussels.\u003c/p>\n\u003cp>\"If the book was to sell 8 million copies, I'd panic,\" he says.\u003c/p>\n\u003cp>So, Lombard says he did not name specific fishing locations so that it wouldn't be too easy for readers to go out and catch dinner.\u003c/p>\n\u003cp>What \u003cem>The Sea Forager's Guide\u003c/em> is intended to do, he says, is help put people back in touch with the natural world — even if they spend more time fishing than actually catching. \"It's not just a how-to-kill-fish book,\" 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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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Now, you can love your seafood and eat it, too. But first, you'll have to catch it. Fisherman Kirk Lombard's new book, \u003cem>\u003ca href=\"https://heydaybooks.com/book/the-sea-foragers-guide-to-the-northern-california-coast/\">The Sea Forager's Guide to the Northern California Coast\u003c/a>,\u003c/em> teaches the art, science, ethics and wisdom of fishing for your next meal in the ocean. Through wit, poetry and anecdotes, Lombard makes the case that the sincerest stewards of wild sea creatures are often those who intend to have them for dinner.\u003c/p>\n\u003cfigure id=\"attachment_111416\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/seaforagercover_enl-1c2778777314bc15bbd4b544292b1dc51f0a9cbf-s1200-400x283.jpg\" alt=\"The cover of <em>The Sea Forager's Guide to the Northern California Coast.</em>\" width=\"400\" height=\"283\" class=\"size-thumbnail wp-image-111416\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/seaforagercover_enl-1c2778777314bc15bbd4b544292b1dc51f0a9cbf-s1200-400x283.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/seaforagercover_enl-1c2778777314bc15bbd4b544292b1dc51f0a9cbf-s1200-800x567.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/seaforagercover_enl-1c2778777314bc15bbd4b544292b1dc51f0a9cbf-s1200-768x544.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/seaforagercover_enl-1c2778777314bc15bbd4b544292b1dc51f0a9cbf-s1200-1180x836.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/seaforagercover_enl-1c2778777314bc15bbd4b544292b1dc51f0a9cbf-s1200-960x680.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/seaforagercover_enl-1c2778777314bc15bbd4b544292b1dc51f0a9cbf-s1200.jpg 1200w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">The cover of \u003cem>The Sea Forager's Guide to the Northern California Coast.\u003c/em> \u003ccite>(Leighton Kelly/Courtesy of Heyday)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lombard has been a San Francisco Bay Area commercial fisherman for years, and he has helped create small but profitable niche markets for relatively less popular things like surf smelt, monkeyface eels, seaweed and fresh Pacific herring. Lombard runs the well-known \u003ca href=\"http://www.seaforager.com/\">Sea Forager tours\u003c/a>. He takes small groups of customers on forays to the seashore, where he teaches them how to fish and forage, while encouraging them to harvest in moderation, follow state fishing regulations, and generally respect intertidal sea creatures and their habitats.\u003c/p>\n\u003cp>\u003cem>The Sea Forager's Guide\u003c/em>, coming out this month, boils much of Lombard's tour guide philosophy down into a compact paperback. In its pages, which include beautiful black-and-white illustrations by Leighton Kelly, Lombard asks foragers and fishermen to be observant \"citizens\" of the intertidal food web, not just greedy \"consumers.\" He promotes the take of creatures that are low on the food chain and thus naturally abundant, like anchovies, seaweed and clams. Lombard suggests avoiding areas heavily impacted by others and taking only mature fish that have had a chance to breed.\u003c/p>\n\u003cp>Lombard bestows particular love on the Pacific herring, which spawn in West Coast estuaries each winter by the millions. These events, Lombard writes, are spectacular shows of abundance, thousands of crying birds, feasting marine mammals and joyful fishermen.\u003c/p>\n\u003cfigure id=\"attachment_111412\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/2_herring_small_enl-aec5cc64ae8ffb481e6507a5a36ce3478d6910ec.jpg\" alt=\"The Pacific herring. Lombard advises using cast nets to catch this fish during its spawning season in the winter.\" width=\"2000\" height=\"1147\" class=\"size-full wp-image-111412\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_herring_small_enl-aec5cc64ae8ffb481e6507a5a36ce3478d6910ec.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_herring_small_enl-aec5cc64ae8ffb481e6507a5a36ce3478d6910ec-400x229.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_herring_small_enl-aec5cc64ae8ffb481e6507a5a36ce3478d6910ec-800x459.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_herring_small_enl-aec5cc64ae8ffb481e6507a5a36ce3478d6910ec-768x440.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_herring_small_enl-aec5cc64ae8ffb481e6507a5a36ce3478d6910ec-1440x826.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_herring_small_enl-aec5cc64ae8ffb481e6507a5a36ce3478d6910ec-1180x677.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_herring_small_enl-aec5cc64ae8ffb481e6507a5a36ce3478d6910ec-960x551.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Pacific herring. Lombard advises using cast nets to catch this fish during its spawning season in the winter. \u003ccite>(Leighton Kelly/Courtesy of Heyday)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"[T]here are few natural events that occur inside an urban estuary that are as deeply awesome and life affirming as a herring spawn,\" Lombard writes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>During the spawning season, herring can easily be caught from shore or from piers with cast nets. They are also delicious and healthy, and Lombard offers instructions on pickling or smoking the catch.\u003c/p>\n\u003cp>Pacific herring populations have diminished in recent years, likely due in part to commercial fishermen. Recreational fishermen, who may fill buckets and small coolers, have a smaller impact, although Lombard admits some cast netters take too many herring.\u003c/p>\n\u003cp>\"These are not ideal citizens of the intertidal zone,\" he writes.\u003c/p>\n\u003cp>One of the book's highlights is a short and poignant creation allegory about one of the Northern Hemisphere's most iconic families of fishes.\u003c/p>\n\u003cp>\"I, Poseidon ... will now design a perfect fish, a fish to nourish and make human beings happy,\" the story begins. Poseidon, the Greek god of the sea, describes a glistening silver fish that will \"be so beautiful, many people will go insane over it, dedicate their lives to it, pray to it, make their livings off it, subsist off it, and follow it to remote areas of the globe.\" Poseidon waves his three-pronged spear, creates the envisioned fish, and weeps at the beautiful thing he has made. \"Now,\" the god declares, \"all you humans have to do \u003cem>is not screw it up\u003c/em>.\"\u003c/p>\n\u003cp>The fish is the salmon, and the tragedy is that humans have, of course, screwed it up. Badly. As Lombard writes, people have so severely transformed the West Coast rivers where Chinook salmon spawn — largely by building dams that blocked their migrations — that the fish are barely able to reproduce anymore. So, Lombard explains, fish hatcheries, which raise baby salmon in tanks and release them as smolts in the wild, artificially sustain California's Chinook through a laborious life-support system.\u003c/p>\n\u003cfigure id=\"attachment_111413\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/2_chinook_-salmon_1_small_enl-178c7c5c64598e1f9a6925cdd3f68b54131b6272.jpg\" alt=\"Fish hatcheries maintain Chinook salmon populations by raising baby salmon in tanks, then releasing them in the wild.\" width=\"2000\" height=\"928\" class=\"size-full wp-image-111413\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_chinook_-salmon_1_small_enl-178c7c5c64598e1f9a6925cdd3f68b54131b6272.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_chinook_-salmon_1_small_enl-178c7c5c64598e1f9a6925cdd3f68b54131b6272-400x186.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_chinook_-salmon_1_small_enl-178c7c5c64598e1f9a6925cdd3f68b54131b6272-800x371.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_chinook_-salmon_1_small_enl-178c7c5c64598e1f9a6925cdd3f68b54131b6272-768x356.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_chinook_-salmon_1_small_enl-178c7c5c64598e1f9a6925cdd3f68b54131b6272-1440x668.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_chinook_-salmon_1_small_enl-178c7c5c64598e1f9a6925cdd3f68b54131b6272-1180x548.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2_chinook_-salmon_1_small_enl-178c7c5c64598e1f9a6925cdd3f68b54131b6272-960x445.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Fish hatcheries maintain Chinook salmon populations by raising baby salmon in tanks, then releasing them in the wild. \u003ccite>(Leighton Kelly/Courtesy of Heyday)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you feel reluctant to fish for such a beleaguered species, Lombard says you shouldn't. The state's salmon hatcheries are intended specifically to support fishing. So, it \"would be absurd for you not to\" try to catch a Chinook salmon, he writes.\u003c/p>\n\u003cp>As for cooking a salmon, Lombard encourages using the entire animal — fillets, the fatty collars behind the gill plates, the meaty carcasses, and the heads for soup broth. Since habitat loss, not overfishing, is considered the greatest threat to salmon abundance, your meal should be guilt-free, Lombard explains.\u003c/p>\n\u003cp>Lombard also discusses several species of sharks, but with a hint about the health risks of eating sharks and a not-so-subtle guilt trip about doing so.\u003c/p>\n\u003cp>\"If you have no compunction about eating creatures that are extremely high in methyl mercury and other toxins, the shark family is for you,\" he writes. \"If you are similarly unconcerned about the ethics of targeting top-of-the-food-chain apex species, again, you may want to consider these fish.\" Lombard describes the urine-like taste of poorly handled shark meat before reluctantly offering a few tips on catching and eating them.\u003c/p>\n\u003cp>Lombard tells The Salt in an interview that he had qualms about writing his book — in particular prompting a stampede of newbies to the seashore where they might overwhelm ocean resources, especially easy pickings like mussels.\u003c/p>\n\u003cp>\"If the book was to sell 8 million copies, I'd panic,\" he says.\u003c/p>\n\u003cp>So, Lombard says he did not name specific fishing locations so that it wouldn't be too easy for readers to go out and catch dinner.\u003c/p>\n\u003cp>What \u003cem>The Sea Forager's Guide\u003c/em> is intended to do, he says, is help put people back in touch with the natural world — even if they spend more time fishing than actually catching. \"It's not just a how-to-kill-fish book,\" 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": "When Food Firms Cut The Salt, What Do They Put In Instead?",
"title": "When Food Firms Cut The Salt, What Do They Put In Instead?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Hans Lienesch, also known as the Ramen Rater, made a career out of reviewing instant noodles, starting in 2002. The 41-year-old used to eat two packs a day, every day — but afterwards, he got sweaty, stressed out, and felt his heart rate go up. His doctor told him he was close to having high blood pressure, so, after a thousand reviews, he decided to cut back to just one pack of instant noodles a day.\u003c/p>\n\u003cp>As a professional consumer of salt and seasoning, he had tried a low-sodium instant noodle before: It was so bland, he put it on his bottom 10 list for the year. Recently, a salt company invited Lienesch to do \u003ca href=\"http://www.theramenrater.com/2016/07/11/lowering-sodium-without-compromising-taste-visit-nutek-food-science/\">blind taste tests\u003c/a> for a potassium chloride salt that's meant to replace sodium chloride as salt. He tried chicken strips, pizza and pepperoni — one version made with regular salt, and another version made with the potassium chloride replacement.\u003c/p>\n\u003cp>Aside from a slight millisecond delay for the flavors to sink in, the food made with the salt substitute tasted virtually identical to that made with regular salt, Lienesch says.\u003c/p>\n\u003cp>\"Not only is it knocking out a whole bunch of sodium and replacing it with potassium ... it's making the food more savory,\" he says. \"That just sold me right there.\"\u003c/p>\n\u003cp>Lienesch says he recommended the potassium chloride salt to all the instant noodle companies he is in contact with. Most Americans get too little potassium as well, so he wondered, why isn't everyone using this?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Reducing sodium, in fact, is something that instant noodle manufacturers have been unable to accomplish. That's because even though low-sodium noodles are better for our health, they don't taste as good — and consumers can tell, says Norio Sakurai, deputy chief executive of the World Instant Noodles Association.\u003c/p>\n\u003cp>Reducing sodium in food has become a priority for the rest of the food industry, too. This June, the Food and Drug Administration released a draft of \u003ca href=\"http://www.npr.org/sections/thesalt/2016/06/01/480309272/fda-guidelines-target-the-sodium-hiding-in-our-diets\">sodium-reduction targets\u003c/a> for dozens of foods, aiming to reduce Americans' average salt consumption over the next decade from 3,400 mg a day to 2,300 mg a day.\u003c/p>\n\u003cp>Cargill, one of the largest beef processors in North America and supplier of beef for McDonald's, \u003ca href=\"https://cargillsaltinperspective.com/approaches-to-sodium-reduction-in-meat-products/)\">already offers\u003c/a> potassium chloride salt products. Researchers at Unilever (which owns brands like Hellmann's, Knorr and Ben and Jerry's) published a \u003ca href=\"http://www.mdpi.com/2072-6643/8/4/235/html\">journal article\u003c/a> this April concluding that potassium chloride is a \"valuable, safe replacer\" for sodium chloride (aka, table salt), and they expect more food products to do so.\u003c/p>\n\u003cp>Janice Johnson, a \u003ca href=\"https://cargillsaltinperspective.com/saltinconfectionaryproducts/\">food scientist\u003c/a> at Cargill, says food manufacturers have been asking them about how to lower sodium. She says it's been a challenge because salt does many things, like enhance flavor, make meat succulent and preserve food.\u003c/p>\n\u003cp>\"It does these many things that no single ingredient can do completely. The next closest is potassium chloride,\" Johnson says.\u003c/p>\n\u003cp>She says the meat industry has been most interested in using potassium chloride, because it currently uses sodium chloride for preserving meat and keeping it tender and juicy, and potassium chloride does that well, too. Johnson says potassium chloride is already used in some consumer products like processed meat. She says she took a look at new consumer food products recently and saw well over a thousand using potassium chloride.\u003c/p>\n\u003cp>It's a little harder for something like soup, which relies on salt for flavor. One problem with potassium chloride is a slightly bitter taste.\u003c/p>\n\u003cp>There could certainly be health benefits to eating less sodium and more potassium.\u003c/p>\n\u003cp>\u003ca href=\"http://health.gov/dietaryguidelines/committee/bio-Anderson.asp\">Cheryl Anderson\u003c/a> is an associate professor of family medicine and public health at the University of California San Diego School of Medicine and a member of the Department of Health and Human Services' 2015 Dietary Guidelines Committee. She points to an influential \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/16762939\">2006 study\u003c/a> of more than 1,900 elderly men in a Taiwanese veteran's retirement home: It found that eating potassium-enriched salt made the men more likely to survive cardiovascular disease, and they racked up lower medical bills. A \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/23558164\">2013 review\u003c/a> of randomized trials and studies found that eating more potassium reduces blood pressure in people with hypertension and lowers the risk of stroke.\u003c/p>\n\u003cp>However, extra potassium isn't good for everyone — Anderson cautions it can be dangerous for people with chronic kidney disease. She says the best strategy for sodium reduction is to \"gradually and in short order, reduce the amount of sodium in the food supply, as opposed to substituting the amount of sodium in the food supply.\" Using a substitute like potassium chloride means Americans will continue to develop a taste for salty food, she argues.\u003c/p>\n\u003cp>Despite how much salt many Americans eat every day, \u003ca href=\"http://www.monell.org/faculty/people/beauchamp\">Gary Beauchamp\u003c/a>, emeritus director and president of the Monell Chemical Senses Center, says we can gradually get used to having less salt. \u003ca href=\"http://annals.org/article.aspx?articleid=696576\">Research he conducted\u003c/a> in the 1980s found as much, and the findings have been replicated many times, he says.\u003ca href=\"http://annals.org/article.aspx?articleid=696576\">\u003c/a>\u003c/p>\n\u003cp>\"When people are forced to go on low-sodium diets experimentally, initially they found this diet very unpleasant,\" Beauchamp says. \"But after several months, they adapted to it. Then, when given salt levels in food that they used to think were just perfect, they found it too salty.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.ciachef.edu/chris-loss/\">Chris Loss\u003c/a>, director of research and development at the Culinary Institute of America, agrees that we can unlearn our taste for salt. He says using potassium chloride as a partial substitute is one tool we have, but there's a lot more we can do with cooking techniques, ingredients and psychology.\u003c/p>\n\u003cp>\"There are no flavor molecules in food,\" he says. \"Flavor is in your head, flavor is a perception.\"\u003c/p>\n\u003cp>For instance, he says his research shows that if you sprinkle a little salt on top of some mashed potatoes, the first thing you taste is salt. Then the rest of the mashed potatoes will seem very salty, even if there's actually less salt overall. He says that's what chefs exploit when they finish a dish with salt.\u003c/p>\n\u003cp>Loss says the other question is what we want: something that's identical in flavor to the salty food we like, just with less sodium? Or something that's just as tasty, even if the flavor is a little different?\u003c/p>\n\u003cp>Several years ago, Loss did \u003ca href=\"http://menuscience.ciachef.edu/content/chef-shirley-cheng-uses-expertise-sichuan-flavor-principles-reduce-salt-popular-menu-items)\">a study \u003c/a>with a Chinese chef in which they made some regular French fries, and some other fries with 33 percent less salt, but seasoned with Sichuan peppercorns and chili peppers. The 17 culinary students in the study could tell the other fries were less salty, but liked them just as much anyway, saying they were \"savory\" and had \"more depth.\"\u003c/p>\n\u003cp>He says he is encouraged by efforts to reduce sodium. He says if previous quests to remove fat and carbohydrates from food have taught us anything, it's that we can't just focus on taking out one vilified ingredient.\u003c/p>\n\u003cp>\"Everyone wants that salt substitute, but it's never that simple,\" Loss says. \"It's never a one-for-one substitute.\" \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": "Too much salty goodness isn't great for health. Food companies looking to cut the sodium while keeping the flavor have a promising candidate: potassium chloride. But it's far from perfect.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Hans Lienesch, also known as the Ramen Rater, made a career out of reviewing instant noodles, starting in 2002. The 41-year-old used to eat two packs a day, every day — but afterwards, he got sweaty, stressed out, and felt his heart rate go up. His doctor told him he was close to having high blood pressure, so, after a thousand reviews, he decided to cut back to just one pack of instant noodles a day.\u003c/p>\n\u003cp>As a professional consumer of salt and seasoning, he had tried a low-sodium instant noodle before: It was so bland, he put it on his bottom 10 list for the year. Recently, a salt company invited Lienesch to do \u003ca href=\"http://www.theramenrater.com/2016/07/11/lowering-sodium-without-compromising-taste-visit-nutek-food-science/\">blind taste tests\u003c/a> for a potassium chloride salt that's meant to replace sodium chloride as salt. He tried chicken strips, pizza and pepperoni — one version made with regular salt, and another version made with the potassium chloride replacement.\u003c/p>\n\u003cp>Aside from a slight millisecond delay for the flavors to sink in, the food made with the salt substitute tasted virtually identical to that made with regular salt, Lienesch says.\u003c/p>\n\u003cp>\"Not only is it knocking out a whole bunch of sodium and replacing it with potassium ... it's making the food more savory,\" he says. \"That just sold me right there.\"\u003c/p>\n\u003cp>Lienesch says he recommended the potassium chloride salt to all the instant noodle companies he is in contact with. Most Americans get too little potassium as well, so he wondered, why isn't everyone using this?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Reducing sodium, in fact, is something that instant noodle manufacturers have been unable to accomplish. That's because even though low-sodium noodles are better for our health, they don't taste as good — and consumers can tell, says Norio Sakurai, deputy chief executive of the World Instant Noodles Association.\u003c/p>\n\u003cp>Reducing sodium in food has become a priority for the rest of the food industry, too. This June, the Food and Drug Administration released a draft of \u003ca href=\"http://www.npr.org/sections/thesalt/2016/06/01/480309272/fda-guidelines-target-the-sodium-hiding-in-our-diets\">sodium-reduction targets\u003c/a> for dozens of foods, aiming to reduce Americans' average salt consumption over the next decade from 3,400 mg a day to 2,300 mg a day.\u003c/p>\n\u003cp>Cargill, one of the largest beef processors in North America and supplier of beef for McDonald's, \u003ca href=\"https://cargillsaltinperspective.com/approaches-to-sodium-reduction-in-meat-products/)\">already offers\u003c/a> potassium chloride salt products. Researchers at Unilever (which owns brands like Hellmann's, Knorr and Ben and Jerry's) published a \u003ca href=\"http://www.mdpi.com/2072-6643/8/4/235/html\">journal article\u003c/a> this April concluding that potassium chloride is a \"valuable, safe replacer\" for sodium chloride (aka, table salt), and they expect more food products to do so.\u003c/p>\n\u003cp>Janice Johnson, a \u003ca href=\"https://cargillsaltinperspective.com/saltinconfectionaryproducts/\">food scientist\u003c/a> at Cargill, says food manufacturers have been asking them about how to lower sodium. She says it's been a challenge because salt does many things, like enhance flavor, make meat succulent and preserve food.\u003c/p>\n\u003cp>\"It does these many things that no single ingredient can do completely. The next closest is potassium chloride,\" Johnson says.\u003c/p>\n\u003cp>She says the meat industry has been most interested in using potassium chloride, because it currently uses sodium chloride for preserving meat and keeping it tender and juicy, and potassium chloride does that well, too. Johnson says potassium chloride is already used in some consumer products like processed meat. She says she took a look at new consumer food products recently and saw well over a thousand using potassium chloride.\u003c/p>\n\u003cp>It's a little harder for something like soup, which relies on salt for flavor. One problem with potassium chloride is a slightly bitter taste.\u003c/p>\n\u003cp>There could certainly be health benefits to eating less sodium and more potassium.\u003c/p>\n\u003cp>\u003ca href=\"http://health.gov/dietaryguidelines/committee/bio-Anderson.asp\">Cheryl Anderson\u003c/a> is an associate professor of family medicine and public health at the University of California San Diego School of Medicine and a member of the Department of Health and Human Services' 2015 Dietary Guidelines Committee. She points to an influential \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/16762939\">2006 study\u003c/a> of more than 1,900 elderly men in a Taiwanese veteran's retirement home: It found that eating potassium-enriched salt made the men more likely to survive cardiovascular disease, and they racked up lower medical bills. A \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/23558164\">2013 review\u003c/a> of randomized trials and studies found that eating more potassium reduces blood pressure in people with hypertension and lowers the risk of stroke.\u003c/p>\n\u003cp>However, extra potassium isn't good for everyone — Anderson cautions it can be dangerous for people with chronic kidney disease. She says the best strategy for sodium reduction is to \"gradually and in short order, reduce the amount of sodium in the food supply, as opposed to substituting the amount of sodium in the food supply.\" Using a substitute like potassium chloride means Americans will continue to develop a taste for salty food, she argues.\u003c/p>\n\u003cp>Despite how much salt many Americans eat every day, \u003ca href=\"http://www.monell.org/faculty/people/beauchamp\">Gary Beauchamp\u003c/a>, emeritus director and president of the Monell Chemical Senses Center, says we can gradually get used to having less salt. \u003ca href=\"http://annals.org/article.aspx?articleid=696576\">Research he conducted\u003c/a> in the 1980s found as much, and the findings have been replicated many times, he says.\u003ca href=\"http://annals.org/article.aspx?articleid=696576\">\u003c/a>\u003c/p>\n\u003cp>\"When people are forced to go on low-sodium diets experimentally, initially they found this diet very unpleasant,\" Beauchamp says. \"But after several months, they adapted to it. Then, when given salt levels in food that they used to think were just perfect, they found it too salty.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.ciachef.edu/chris-loss/\">Chris Loss\u003c/a>, director of research and development at the Culinary Institute of America, agrees that we can unlearn our taste for salt. He says using potassium chloride as a partial substitute is one tool we have, but there's a lot more we can do with cooking techniques, ingredients and psychology.\u003c/p>\n\u003cp>\"There are no flavor molecules in food,\" he says. \"Flavor is in your head, flavor is a perception.\"\u003c/p>\n\u003cp>For instance, he says his research shows that if you sprinkle a little salt on top of some mashed potatoes, the first thing you taste is salt. Then the rest of the mashed potatoes will seem very salty, even if there's actually less salt overall. He says that's what chefs exploit when they finish a dish with salt.\u003c/p>\n\u003cp>Loss says the other question is what we want: something that's identical in flavor to the salty food we like, just with less sodium? Or something that's just as tasty, even if the flavor is a little different?\u003c/p>\n\u003cp>Several years ago, Loss did \u003ca href=\"http://menuscience.ciachef.edu/content/chef-shirley-cheng-uses-expertise-sichuan-flavor-principles-reduce-salt-popular-menu-items)\">a study \u003c/a>with a Chinese chef in which they made some regular French fries, and some other fries with 33 percent less salt, but seasoned with Sichuan peppercorns and chili peppers. The 17 culinary students in the study could tell the other fries were less salty, but liked them just as much anyway, saying they were \"savory\" and had \"more depth.\"\u003c/p>\n\u003cp>He says he is encouraged by efforts to reduce sodium. He says if previous quests to remove fat and carbohydrates from food have taught us anything, it's that we can't just focus on taking out one vilified ingredient.\u003c/p>\n\u003cp>\"Everyone wants that salt substitute, but it's never that simple,\" Loss says. \"It's never a one-for-one substitute.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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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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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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},
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"title": "Rightnowish",
"tagline": "Art is where you find it",
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"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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