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"content": "\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2016/08/20160803_atc_organic_food_fights_back_against_non-gmo_rival.mp3\u003c/p>\n\u003cp>I did a little experiment the other day. I stood outside a Whole Foods Market in Washington, D.C., with two cartons of large brown eggs. One carton had the words \"Non-GMO Project Verified\" on it, with a little orange butterfly. It also said cage-free. The other carton had a different label; a green and white circle with the words \"USDA Organic.\" One other crucial difference: the organic carton cost 50 cents more.\u003c/p>\n\u003cp>I asked shoppers which carton they would buy.\u003c/p>\n\u003cp>\"They both sound good,\" says Anna Hansen, sounding indecisive. \"If it's non-GMO, great. If it's USDA organic, great. I don't know!\" Then she pointed at the non-GMO carton. \"This one's a little cheaper, I guess I'd go with this one.\"\u003c/p>\n\u003cp>Most of the shoppers I met made the same choice, and they're joined by millions of shoppers across the country. \"We've seen exponential growth since our label first launched in 2010,\" says Megan Westgate, Executive Director of the \u003ca href=\"http://www.nongmoproject.org/\">Non-GMO Project\u003c/a>, which is responsible for that label on the eggs. \"We're currently at about $16 billion in annual sales of products that have the butterfly on them. Just two years ago, we were at $7 billion.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Organic food sales are growing, too, but not as rapidly. And it's creating some soul-searching among organic companies, some of which actually launched the Non-GMO Project because they wanted to have their products tested for the presence of GMOs.\u003cstrong> \u003c/strong>The official organic rules, while they prohibit the use of genetic engineering, do not require organic food companies to test their ingredients for the presence of GMOs.\u003c/p>\n\u003cp>\"There's a concern, for sure, that consumers are getting ripped off, or that they're not getting what they think they're getting,\" says \u003ca href=\"http://us.naturespath.com/company-info/our-people/dagfalck\">Dag Falck\u003c/a>, the organic program manager at Nature's Path Organic Foods.\u003c/p>\n\u003cp>The non-GMO label has always had its critics. Some people say it's misleading because it implies that non-GMO foods are better for you. Scientists and the U.S. Food and Drug Administration have said repeatedly that this is not true.\u003c/p>\n\u003cp>Now, organic food companies are starting — cautiously — to voice concerns about the non-GMO label, too. They're worried that shoppers have become so fixated on GMOs that they don't realize how little it actually means, compared to organic.\u003c/p>\n\u003cp>\"It's a little frustrating, to be honest,\" says Jesse LaFlamme, CEO and owner of \u003ca href=\"http://peteandgerrys.com/\">Pete and Gerry's Organic Eggs\u003c/a>. \"OK, it's great that there's a non-GMO symbol on there. But do you understand that that product might have been produced with pesticides, antibiotics, and with no regard for animal welfare?\"\u003c/p>\n\u003cp>Laura Batcha, executive director of the \u003ca href=\"https://www.ota.com/\">Organic Trade Association\u003c/a>, puts it this way: \"Non-GMO is agriculture before GMOs were introduced, which is still chemical agriculture.\"\u003c/p>\n\u003cp>A good place to see what this means, in practice, is the farm near Cerro Gordo, Ill., where Allen Williams grows corn, soybeans and a variety of other crops. It's an unusual farm, because Williams grows crops three different ways: Some are organic, some are \"verified non-GMO\" and some are genetically modified.\u003c/p>\n\u003cp>But the way Williams sees it, there are basically two kinds of agriculture here: certified organic and conventional. He considers both the non-GMO and the GMO crops to be conventional, because when it comes to farming practices, both are very similar.\u003c/p>\n\u003cp>For both of those groups of crops, he uses factory-supplied fertilizers and chemical weedkillers. The only real difference is, he can use a cheaper weedkiller — glyphosate — on the genetically modified soybeans, and spray it right on top of the crops.\u003c/p>\n\u003cp>Then Williams shows me his organic farming. That's a whole different system. His organic soybeans are also non-GMO, but that's only a tiny part of what makes them organic.\u003c/p>\n\u003cp>He points out a huge pile of chicken manure, which he will use as fertilizer. To control the weeds, he doesn't spray chemicals. Instead, he brings in local high school students who walk the rows and clear out the weeds by hand.\u003c/p>\n\u003cp>A lot of farmers don't want to make the effort to grow crops this way, and as a result, there's a shortage of organic soybeans and corn, which are needed to feed organic animals. It's driven the price of organic crops sky-high. That's great for farmers like Allen Williams. He earned more than twice as much money for a bushel of his organic soybeans, compared to his non-GMO beans.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Expensive organic soybeans means expensive organic eggs.\u003c/p>\n\u003cp>Which brings us back to Hansen, the shopper who preferred the cheaper non-GMO eggs. When I tell her why the non-GMO eggs were cheaper, she changes her mind. \"Now that I know that, I'd definitely pick the USDA Organic,\" she says.\u003c/p>\n\u003cp>Organic food companies are trying to get that message out, but Falck says it's a tough fight. The big problem, he says, is that \"organic\" means \"literally hundreds of things.\" The organic rules cover everything from food additives to animal welfare to soil fertility. Consumers respond better, he says, to a message that focuses on just one thing — like a ban on GMOs.\u003c/p>\n\u003cp>\"We need to get better at talking about what organic means, and simplify that message,\" says Falck.\u003c/p>\n\u003cp>Megan Westgate, from the Non-GMO Project, says that her organization doesn't want to undermine the organic program, which she says \"covers a lot of important things that the Non-GMO project doesn't.\"\u003c/p>\n\u003cp>\"This is something that we are very sensitive to, and we talk about it a lot, how to protect that [organic] label,\" she says. \"We're trying not to step on anybody's toes. But at the same time, it's really important to test for GMOs.\" \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>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2016/08/20160803_atc_organic_food_fights_back_against_non-gmo_rival.mp3\u003c/p>\n\u003cp>I did a little experiment the other day. I stood outside a Whole Foods Market in Washington, D.C., with two cartons of large brown eggs. One carton had the words \"Non-GMO Project Verified\" on it, with a little orange butterfly. It also said cage-free. The other carton had a different label; a green and white circle with the words \"USDA Organic.\" One other crucial difference: the organic carton cost 50 cents more.\u003c/p>\n\u003cp>I asked shoppers which carton they would buy.\u003c/p>\n\u003cp>\"They both sound good,\" says Anna Hansen, sounding indecisive. \"If it's non-GMO, great. If it's USDA organic, great. I don't know!\" Then she pointed at the non-GMO carton. \"This one's a little cheaper, I guess I'd go with this one.\"\u003c/p>\n\u003cp>Most of the shoppers I met made the same choice, and they're joined by millions of shoppers across the country. \"We've seen exponential growth since our label first launched in 2010,\" says Megan Westgate, Executive Director of the \u003ca href=\"http://www.nongmoproject.org/\">Non-GMO Project\u003c/a>, which is responsible for that label on the eggs. \"We're currently at about $16 billion in annual sales of products that have the butterfly on them. Just two years ago, we were at $7 billion.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Organic food sales are growing, too, but not as rapidly. And it's creating some soul-searching among organic companies, some of which actually launched the Non-GMO Project because they wanted to have their products tested for the presence of GMOs.\u003cstrong> \u003c/strong>The official organic rules, while they prohibit the use of genetic engineering, do not require organic food companies to test their ingredients for the presence of GMOs.\u003c/p>\n\u003cp>\"There's a concern, for sure, that consumers are getting ripped off, or that they're not getting what they think they're getting,\" says \u003ca href=\"http://us.naturespath.com/company-info/our-people/dagfalck\">Dag Falck\u003c/a>, the organic program manager at Nature's Path Organic Foods.\u003c/p>\n\u003cp>The non-GMO label has always had its critics. Some people say it's misleading because it implies that non-GMO foods are better for you. Scientists and the U.S. Food and Drug Administration have said repeatedly that this is not true.\u003c/p>\n\u003cp>Now, organic food companies are starting — cautiously — to voice concerns about the non-GMO label, too. They're worried that shoppers have become so fixated on GMOs that they don't realize how little it actually means, compared to organic.\u003c/p>\n\u003cp>\"It's a little frustrating, to be honest,\" says Jesse LaFlamme, CEO and owner of \u003ca href=\"http://peteandgerrys.com/\">Pete and Gerry's Organic Eggs\u003c/a>. \"OK, it's great that there's a non-GMO symbol on there. But do you understand that that product might have been produced with pesticides, antibiotics, and with no regard for animal welfare?\"\u003c/p>\n\u003cp>Laura Batcha, executive director of the \u003ca href=\"https://www.ota.com/\">Organic Trade Association\u003c/a>, puts it this way: \"Non-GMO is agriculture before GMOs were introduced, which is still chemical agriculture.\"\u003c/p>\n\u003cp>A good place to see what this means, in practice, is the farm near Cerro Gordo, Ill., where Allen Williams grows corn, soybeans and a variety of other crops. It's an unusual farm, because Williams grows crops three different ways: Some are organic, some are \"verified non-GMO\" and some are genetically modified.\u003c/p>\n\u003cp>But the way Williams sees it, there are basically two kinds of agriculture here: certified organic and conventional. He considers both the non-GMO and the GMO crops to be conventional, because when it comes to farming practices, both are very similar.\u003c/p>\n\u003cp>For both of those groups of crops, he uses factory-supplied fertilizers and chemical weedkillers. The only real difference is, he can use a cheaper weedkiller — glyphosate — on the genetically modified soybeans, and spray it right on top of the crops.\u003c/p>\n\u003cp>Then Williams shows me his organic farming. That's a whole different system. His organic soybeans are also non-GMO, but that's only a tiny part of what makes them organic.\u003c/p>\n\u003cp>He points out a huge pile of chicken manure, which he will use as fertilizer. To control the weeds, he doesn't spray chemicals. Instead, he brings in local high school students who walk the rows and clear out the weeds by hand.\u003c/p>\n\u003cp>A lot of farmers don't want to make the effort to grow crops this way, and as a result, there's a shortage of organic soybeans and corn, which are needed to feed organic animals. It's driven the price of organic crops sky-high. That's great for farmers like Allen Williams. He earned more than twice as much money for a bushel of his organic soybeans, compared to his non-GMO beans.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Expensive organic soybeans means expensive organic eggs.\u003c/p>\n\u003cp>Which brings us back to Hansen, the shopper who preferred the cheaper non-GMO eggs. When I tell her why the non-GMO eggs were cheaper, she changes her mind. \"Now that I know that, I'd definitely pick the USDA Organic,\" she says.\u003c/p>\n\u003cp>Organic food companies are trying to get that message out, but Falck says it's a tough fight. The big problem, he says, is that \"organic\" means \"literally hundreds of things.\" The organic rules cover everything from food additives to animal welfare to soil fertility. Consumers respond better, he says, to a message that focuses on just one thing — like a ban on GMOs.\u003c/p>\n\u003cp>\"We need to get better at talking about what organic means, and simplify that message,\" says Falck.\u003c/p>\n\u003cp>Megan Westgate, from the Non-GMO Project, says that her organization doesn't want to undermine the organic program, which she says \"covers a lot of important things that the Non-GMO project doesn't.\"\u003c/p>\n\u003cp>\"This is something that we are very sensitive to, and we talk about it a lot, how to protect that [organic] label,\" she says. \"We're trying not to step on anybody's toes. But at the same time, it's really important to test for GMOs.\" \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": "Crime In The Fields: How Monsanto And Scofflaw Farmers Hurt Soybeans In Arkansas",
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"content": "\u003cp>When agricultural extension agent Tom Barber drives the country roads of eastern Arkansas this summer, his trained eye can spot the damage: soybean leaves contorted into cup-like shapes.\u003c/p>\n\u003cp>He's \u003ca href=\"http://www.arkansas-crops.com/2016/07/07/dicamba-potential-soybean/\">seeing\u003c/a> it in field after field. Similar damage is turning up in Tennessee and in the \"boot-heel\" region of Missouri. Tens of thousands of acres are affected.\u003c/p>\n\u003cp>This is no natural phenomenon of weather or disease. It's almost certainly the result of a crime. The disfigured leaves are evidence that a neighboring farmer sprayed a herbicide called \u003ca href=\"http://npic.orst.edu/factsheets/dicamba_gen.html\">dicamba\u003c/a>, probably in violation of the law.\u003c/p>\n\u003cp>Dicamba has been around for decades, and it is notorious for a couple of things: It vaporizes quickly and blows with the wind. And it's especially toxic to soybeans, even at ridiculously low concentrations.\u003c/p>\n\u003cp>Damage from drifting pesticides isn't unfamiliar to farmers. But the reason for this year's plague of dicamba damage is unprecedented. \"I've never seen anything like this before,\" says \u003ca href=\"http://personnel-directory.uaex.edu/People/uaex905809/Robert-Scott\">Bob Scott\u003c/a>, a weed specialist from the University of Arkansas. \"This is a unique situation that Monsanto created.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The story starts with Monsanto because the St. Louis-based biotech giant launched, this year, an updated version of its herbicide-tolerant soybean seeds. This new \u003ca href=\"http://www.monsanto.com/products/pages/roundup-ready-2-xtend-soybeans.aspx\">version\u003c/a>, which Monsanto calls \"Xtend,\" isn't just engineered to tolerate sprays of glyphosate, aka Roundup. It's also immune to dicamba.\u003c/p>\n\u003cp>Monsanto created dicamba-resistant soybeans (and cotton) in an effort to stay a step ahead of the weeds. The strategy of planting Roundup-resistant crops and spraying Roundup to kill weeds isn't working so well anymore, because weeds have evolved resistance to glyphosate. Adding genes for dicamba resistance, so the thinking went, would give farmers the option of spraying dicamba as well, which would clear out the weeds that survive glyphosate.\u003c/p>\n\u003cp>There was just one hitch in the plan. A very big hitch, as it turned out. The Environmental Protection Agency has not yet approved the new dicamba weedkiller that Monsanto created for farmers to spray on its new dicamba-resistant crops. That new formulation of dicamba, according to Monsanto, has been formulated so that it won't vaporize as easily, and won't be as likely to harm neighboring crops. If the EPA approves the new weedkiller, it may impose restrictions on how and when the chemical may be used.\u003c/p>\n\u003cp>But, Monsanto went ahead and started selling its dicamba-resistant soybeans before this herbicide was approved. It gave farmers a new weed-killing tool that they couldn't legally use.\u003c/p>\n\u003cp>Monsanto says it did so because these seeds weren't just resistant to dicamba; they also offered higher yields, which farmers wanted. In an email to The Salt, Phil Miller, Monsanto's vice president for global regulatory and government affairs, wrote that \"there's incredible value in the Xtend technology independent of herbicide applications: There is great demand for strong yield performance and our latest industry leading genetics.\" Monsanto says it also made it clear to farmers that they were not allowed to spray dicamba on these dicamba-resistant beans.\u003c/p>\n\u003cp>Farmers themselves, however, may have had other ideas. Robert Goodson, an agricultural extension agent in Phillips County, Ark., believes that some farmers were hoping that the EPA would approve the new dicamba weedkiller in the course of the growing season, so they'd get to spray it over their crops.\u003c/p>\n\u003cp>Or maybe some farmers secretly intended to violate the law, using regular old dicamba, even without EPA approval.\u003c/p>\n\u003cp>Farmers in this part of the country are struggling to control a weed called Palmer amaranth, also known as pigweed. Many of the weedkillers they've used in the past don't work anymore. Weed expert Bob Scott says they're desperate for new tools. \"If we didn't need this so bad, we wouldn't be having this conversation,\" he says.\u003c/p>\n\u003cp>\"Maybe in the back of their mind they thought, 'Well, I'm not going to hurt anything if I do [spray dicamba],' \" says Tom Barber. \"Some of these guys may have thought they didn't have an option, they had to use dicamba or they'd lose the crop. I don't know what they were thinking.\"\u003c/p>\n\u003cp>Whatever the original motivation for buying Xtend seed, some scofflaw farmers did try to take advantage of it by spraying dicamba on their soybean fields. Swaths of vulnerable soybeans on neighboring fields are \u003ca href=\"http://deltafarmpress.com/soybeans/dicamba-drift-incidents-have-ripple-effect?page=1\">showing\u003c/a> the damage. \"There's a tremendous amount of injury on soybean fields,\" says Barber. There also are reports of damage to vegetable crops.\u003c/p>\n\u003cp>Barber says farmers whose fields are damaged are especially angry, because they're already under economic stress because of low crop prices. \"They see their soybeans out there all cupped up and stunted, their reaction is not good,\" Barber says. \"We've seen cases of herbicide drift before. Usually the farmers work it out among themselves. But it's getting to the point now, it's made a lot of farmers upset with their neighbors. It's an unfortunate thing.\"\u003c/p>\n\u003cp>More than 100 farmers in Missouri have filed formal complaints with the state's Department of Agriculture. In Arkansas, 25 complaints have been filed. If investigators decide that a farmer has sprayed dicamba illegally, the farmer can be fined. In Arkansas, the maximum fine for a violation is $1,000, but \"our fines aren't stopping them,\" says Susie Nichols, who is in charge of pesticide regulation for Arkansas. State regulators are considering raising that to $5,000 or even more.\u003c/p>\n\u003cp>Nichols says the Arkansas Plant Board also is considering new regulations that could drastically restrict the use of dicamba, even if the EPA does approve the use of Monsanto's new and reformulated version.\u003c/p>\n\u003cp>Weed scientists from the University of Arkansas believe that the new version of dicamba also could damage nearby soybean fields. So if any farmers are permitted to use it on soybeans, other farmers may be forced to buy Monsanto's dicamba-resistant soybean varieties just to protect themselves.\u003c/p>\n\u003cp>According to Barber, that threat is adding to farmers' frustration. \"They're afraid that they're not going to be able to grow what they want to grow. They're afraid that they're going to be forced to go with that technology.\"\u003c/p>\n\u003cp>There's one final and, for farmers, unwelcome twist to this story. If they do manage to limit dicamba's collateral damage, and start to use it widely, there's new \u003ca href=\"http://www.uaex.edu/media-resources/news/january2016/01-26-2016-Ark-Pigweed-Dicamba.aspx\">evidence\u003c/a> that the chemical may quickly become ineffective.\u003c/p>\n\u003cp>\u003ca href=\"http://www.weedsummit.ca/speakers/jason-norsworthy\">Jason Norsworthy\u003c/a>, a weed expert at the University of Arkansas, wanted to see if pigweed could evolve resistance to dicamba. In a greenhouse, he sprayed pigweed plants with light doses of dicamba — not enough to kill most of the plants, but enough to give an advantage to any individual plants that might be slightly resistant to the herbicide. He recovered seeds from surviving plants and repeated the process. After just three generations, he found pigweed plants that were able to survive full-dose sprays of dicamba. Most likely, the same process would occur rather quickly in field conditions, leaving farmers once again desperate for a new solution to their pigweed problem.\u003c/p>\n\u003cp>Extension agent Robert Goodson says that in the long run, farmers in Arkansas may be forced to take a different approach to managing weeds, probably by growing different crops. Instead of soybeans, farmers may grow more sorghum, rice or other crops. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When agricultural extension agent Tom Barber drives the country roads of eastern Arkansas this summer, his trained eye can spot the damage: soybean leaves contorted into cup-like shapes.\u003c/p>\n\u003cp>He's \u003ca href=\"http://www.arkansas-crops.com/2016/07/07/dicamba-potential-soybean/\">seeing\u003c/a> it in field after field. Similar damage is turning up in Tennessee and in the \"boot-heel\" region of Missouri. Tens of thousands of acres are affected.\u003c/p>\n\u003cp>This is no natural phenomenon of weather or disease. It's almost certainly the result of a crime. The disfigured leaves are evidence that a neighboring farmer sprayed a herbicide called \u003ca href=\"http://npic.orst.edu/factsheets/dicamba_gen.html\">dicamba\u003c/a>, probably in violation of the law.\u003c/p>\n\u003cp>Dicamba has been around for decades, and it is notorious for a couple of things: It vaporizes quickly and blows with the wind. And it's especially toxic to soybeans, even at ridiculously low concentrations.\u003c/p>\n\u003cp>Damage from drifting pesticides isn't unfamiliar to farmers. But the reason for this year's plague of dicamba damage is unprecedented. \"I've never seen anything like this before,\" says \u003ca href=\"http://personnel-directory.uaex.edu/People/uaex905809/Robert-Scott\">Bob Scott\u003c/a>, a weed specialist from the University of Arkansas. \"This is a unique situation that Monsanto created.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The story starts with Monsanto because the St. Louis-based biotech giant launched, this year, an updated version of its herbicide-tolerant soybean seeds. This new \u003ca href=\"http://www.monsanto.com/products/pages/roundup-ready-2-xtend-soybeans.aspx\">version\u003c/a>, which Monsanto calls \"Xtend,\" isn't just engineered to tolerate sprays of glyphosate, aka Roundup. It's also immune to dicamba.\u003c/p>\n\u003cp>Monsanto created dicamba-resistant soybeans (and cotton) in an effort to stay a step ahead of the weeds. The strategy of planting Roundup-resistant crops and spraying Roundup to kill weeds isn't working so well anymore, because weeds have evolved resistance to glyphosate. Adding genes for dicamba resistance, so the thinking went, would give farmers the option of spraying dicamba as well, which would clear out the weeds that survive glyphosate.\u003c/p>\n\u003cp>There was just one hitch in the plan. A very big hitch, as it turned out. The Environmental Protection Agency has not yet approved the new dicamba weedkiller that Monsanto created for farmers to spray on its new dicamba-resistant crops. That new formulation of dicamba, according to Monsanto, has been formulated so that it won't vaporize as easily, and won't be as likely to harm neighboring crops. If the EPA approves the new weedkiller, it may impose restrictions on how and when the chemical may be used.\u003c/p>\n\u003cp>But, Monsanto went ahead and started selling its dicamba-resistant soybeans before this herbicide was approved. It gave farmers a new weed-killing tool that they couldn't legally use.\u003c/p>\n\u003cp>Monsanto says it did so because these seeds weren't just resistant to dicamba; they also offered higher yields, which farmers wanted. In an email to The Salt, Phil Miller, Monsanto's vice president for global regulatory and government affairs, wrote that \"there's incredible value in the Xtend technology independent of herbicide applications: There is great demand for strong yield performance and our latest industry leading genetics.\" Monsanto says it also made it clear to farmers that they were not allowed to spray dicamba on these dicamba-resistant beans.\u003c/p>\n\u003cp>Farmers themselves, however, may have had other ideas. Robert Goodson, an agricultural extension agent in Phillips County, Ark., believes that some farmers were hoping that the EPA would approve the new dicamba weedkiller in the course of the growing season, so they'd get to spray it over their crops.\u003c/p>\n\u003cp>Or maybe some farmers secretly intended to violate the law, using regular old dicamba, even without EPA approval.\u003c/p>\n\u003cp>Farmers in this part of the country are struggling to control a weed called Palmer amaranth, also known as pigweed. Many of the weedkillers they've used in the past don't work anymore. Weed expert Bob Scott says they're desperate for new tools. \"If we didn't need this so bad, we wouldn't be having this conversation,\" he says.\u003c/p>\n\u003cp>\"Maybe in the back of their mind they thought, 'Well, I'm not going to hurt anything if I do [spray dicamba],' \" says Tom Barber. \"Some of these guys may have thought they didn't have an option, they had to use dicamba or they'd lose the crop. I don't know what they were thinking.\"\u003c/p>\n\u003cp>Whatever the original motivation for buying Xtend seed, some scofflaw farmers did try to take advantage of it by spraying dicamba on their soybean fields. Swaths of vulnerable soybeans on neighboring fields are \u003ca href=\"http://deltafarmpress.com/soybeans/dicamba-drift-incidents-have-ripple-effect?page=1\">showing\u003c/a> the damage. \"There's a tremendous amount of injury on soybean fields,\" says Barber. There also are reports of damage to vegetable crops.\u003c/p>\n\u003cp>Barber says farmers whose fields are damaged are especially angry, because they're already under economic stress because of low crop prices. \"They see their soybeans out there all cupped up and stunted, their reaction is not good,\" Barber says. \"We've seen cases of herbicide drift before. Usually the farmers work it out among themselves. But it's getting to the point now, it's made a lot of farmers upset with their neighbors. It's an unfortunate thing.\"\u003c/p>\n\u003cp>More than 100 farmers in Missouri have filed formal complaints with the state's Department of Agriculture. In Arkansas, 25 complaints have been filed. If investigators decide that a farmer has sprayed dicamba illegally, the farmer can be fined. In Arkansas, the maximum fine for a violation is $1,000, but \"our fines aren't stopping them,\" says Susie Nichols, who is in charge of pesticide regulation for Arkansas. State regulators are considering raising that to $5,000 or even more.\u003c/p>\n\u003cp>Nichols says the Arkansas Plant Board also is considering new regulations that could drastically restrict the use of dicamba, even if the EPA does approve the use of Monsanto's new and reformulated version.\u003c/p>\n\u003cp>Weed scientists from the University of Arkansas believe that the new version of dicamba also could damage nearby soybean fields. So if any farmers are permitted to use it on soybeans, other farmers may be forced to buy Monsanto's dicamba-resistant soybean varieties just to protect themselves.\u003c/p>\n\u003cp>According to Barber, that threat is adding to farmers' frustration. \"They're afraid that they're not going to be able to grow what they want to grow. They're afraid that they're going to be forced to go with that technology.\"\u003c/p>\n\u003cp>There's one final and, for farmers, unwelcome twist to this story. If they do manage to limit dicamba's collateral damage, and start to use it widely, there's new \u003ca href=\"http://www.uaex.edu/media-resources/news/january2016/01-26-2016-Ark-Pigweed-Dicamba.aspx\">evidence\u003c/a> that the chemical may quickly become ineffective.\u003c/p>\n\u003cp>\u003ca href=\"http://www.weedsummit.ca/speakers/jason-norsworthy\">Jason Norsworthy\u003c/a>, a weed expert at the University of Arkansas, wanted to see if pigweed could evolve resistance to dicamba. In a greenhouse, he sprayed pigweed plants with light doses of dicamba — not enough to kill most of the plants, but enough to give an advantage to any individual plants that might be slightly resistant to the herbicide. He recovered seeds from surviving plants and repeated the process. After just three generations, he found pigweed plants that were able to survive full-dose sprays of dicamba. Most likely, the same process would occur rather quickly in field conditions, leaving farmers once again desperate for a new solution to their pigweed problem.\u003c/p>\n\u003cp>Extension agent Robert Goodson says that in the long run, farmers in Arkansas may be forced to take a different approach to managing weeds, probably by growing different crops. Instead of soybeans, farmers may grow more sorghum, rice or other crops. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Salvage Supperclub: A High-End Dinner In A Dumpster To Fight Food Waste",
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"content": "\u003cp>It's a balmy Sunday night in late June in San Francisco, post-Pride parade, and I'm about to eat dinner in a pristine blue dumpster in a dead-end SOMA (South of Market) street. The event, Salvage Supperclub, seeks to draw attention to food waste and encourage home cooks to not throw out less than ideal, yet still edible stuff.\u003c/p>\n\u003cp>A glance at the menu and the evening looks promising. The hosts are gracious, the guests friendly and the organizers earnest. The dumpster is simply but tastefully decked out: glass tea lights, long wooden benches, bar towel napkins.\u003c/p>\n\u003cp>But the bottom line: A dumpster dinner better be delicious or I'm out of here.\u003c/p>\n\u003cp>On tonight's menu: Wilted basil, bruised plums, past-their-prime tomatoes, vegetable pulp, surplus squash, whole favas (we're talking even the tough outer layer), garbanzo bean water, dairy whey, sweet potato skins and overripe, peel-on bananas. These ingredients, some of the most frequently tossed food items in home kitchens, don't exactly whet the appetite as advertised.\u003c/p>\n\u003cp>But, with the exception of the banana skin — it was hard to get past the slimy texture and scent of rot, even if the peel was reimagined as a crispy doughnut — it's all finger-licking good. And not too fancy: the sort of dishes — fava, corn and lettuce soup; tomato, eggplant and squash ratatouille; mini veggie burgers with crispy potatoes — that modest home cooks might actually make. Which is chef Pesha Perslweig's intention for the meal, the brainchild of New Yorker Josh Treuhaft, an industrial designer who has thrown similar dumpster dinners in Brooklyn, N.Y., and Berkeley, Calif.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The idea behind this multi-course, veg-forward tasting menu is for eaters to see the incredible potential many of us fail to see in our food,\" says Treuhaft, whose day job is as a designer focused on sustainability. He hopes Salvage Supperclub might play a role in modifying people's behavior for the greater good.\u003c/p>\n\u003cp>\"I want to engage people and get them excited about food waste prevention, so we send less food to the landfill or compost,\" he says. \"The goal here is to broaden the scope of what is edible.\"\u003c/p>\n\u003cp>Sure, the concept sounds gimmicky: Bring together a bunch of food-obsessed Bay Area dwellers willing to pay premium San Francisco prices to get cozy at a communal table in a pop-up venue typically associated with trash. Then, invite them to chow down on grub frequently destined for the green bin. But the assembled group of 16 seem less the sort in search of the next new foodie thing and more eager to eat well \u003cem>and\u003c/em> save the world, or at least be more mindful about waste. There's a retired high school math teacher and his family, a hairdresser friend of the chef and several guests with food-related jobs.\u003c/p>\n\u003cp>The San Francisco dinners (there were two back-to-back) also serve as benefits for Food Runners. The nonprofit has rescued excess food from the city's restaurants, corporations, caterers, hotels and others for almost 30 years. Food Runners helps perfectly edible, perishable and prepared food find its way to people in need — at soup kitchens, homeless shelters, group housing and senior and low-income apartments.\u003c/p>\n\u003cp>Demand for this service has ratcheted up in recent years, as the number of homeless and hungry in San Francisco has risen significantly. At the same time, the boom in tech companies with gourmet cafeterias has coincided with a dramatic uptick in donations from millennials who want to divert excess ready-to-eat fare to charity. About two tons of donations a week come from tech firms alone, Food Runners founder Mary Risley estimates. Food Runners delivers 16 tons of food a week, enough to make 5,000 meals a day.\u003c/p>\n\u003cp>Ingredients for the supper clubs are sourced from emerging local players in the food waste movement. In the mix: Emeryville-based Imperfect Produce, whose mission is to find homes for so-called ugly fruits and vegetables through a delivery subscription box; and San Francisco startup Cerplus, an online marketplace that connects farmers' and wholesalers' surplus and secondary produce with restaurants and food businesses.\u003c/p>\n\u003cfigure id=\"attachment_111093\" class=\"wp-caption alignright\" style=\"max-width: 1500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/dumpsterdinner_enl-f4a8ec3c5db0004d85a1aa0b0ca0194f8b3759c9.jpg\" alt=\"This San Francisco dumpster was decorated with glass tea lights, long wooden benches and bar towel napkins for the Salvage Supperclub dinner.\" width=\"1500\" height=\"2000\" class=\"size-full wp-image-111093\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/dumpsterdinner_enl-f4a8ec3c5db0004d85a1aa0b0ca0194f8b3759c9.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dumpsterdinner_enl-f4a8ec3c5db0004d85a1aa0b0ca0194f8b3759c9-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dumpsterdinner_enl-f4a8ec3c5db0004d85a1aa0b0ca0194f8b3759c9-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dumpsterdinner_enl-f4a8ec3c5db0004d85a1aa0b0ca0194f8b3759c9-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dumpsterdinner_enl-f4a8ec3c5db0004d85a1aa0b0ca0194f8b3759c9-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dumpsterdinner_enl-f4a8ec3c5db0004d85a1aa0b0ca0194f8b3759c9-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dumpsterdinner_enl-f4a8ec3c5db0004d85a1aa0b0ca0194f8b3759c9-960x1280.jpg 960w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">This San Francisco dumpster was decorated with glass tea lights, long wooden benches and bar towel napkins for the Salvage Supperclub dinner. \u003ccite>(Sarah Henry for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Self-taught, private chef Perlsweig grew up with a grandfather who survived the Depression. Food waste was practically unheard of in that house. \"Once I started working on this project, I realized that there is a lot we can all do to cut down on how much we waste,\" says Perlsweig, who uses the Instagram handle the_bruisedpeach.\u003c/p>\n\u003cp>Perlsweig enjoys the challenge of reclaiming food for the supper club: Aquafaba, the viscous canned chickpea liquid most of us dump down the drain, replaces egg in a basil aioli. It also works as a whipped cream substitute on top of a banana split. There are melon seeds in cocktail concoctions; stone-fruit-pit-infused sweet syrups; fava pods soaked and steamed and used in stock.\u003c/p>\n\u003cp>At this dinner, an entrepreneurial type dubs the vegetable-pulp sliders a potential food truck hit. The wine flows, the fog moves in, diners wrap blankets around their shoulders and open packet hand warmers. There's a comfortable lull in conversation. Into the void comes a city recycling truck, which noisily pulls up right beside the dumpster. This fortuitous turn of events perks up the guests, now mostly intent on keeping warm between courses. You couldn't script this stuff if you tried.\u003c/p>\n\u003cp>Treuhaft is delighted. There's a videographer on hand to document the sight and sound of the city's garbage guys on their routine rounds picking up this city's recyclables and waste. Not captured on camera: the aroma of decomposing organic matter destined for a landfill or compost location.\u003c/p>\n\u003cp>It's a timely and pungent reminder that, in this city of excess and squalor, where many eat like kings while many others barely stave off starvation, much still goes to waste.\u003c/p>\n\u003cp>\"I hope my guests come away from my dinners with a new outlook on how they're using and not using the food in their kitchens,\" says Perlsweig, who sports rose-hued hair and obligatory industry-inspired ink. \"It makes me happy to hear that a former guest made carrot top pesto or was inspired by a dish of mine. Change is hard. If I can move the dial, however small, in the right direction, then I feel like I've done my job.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Sarah Henry is a food writer based in the San Francisco Bay Area and the author of \u003c/em>\u003ca href=\"http://www.yellowpearpress.com/book/farmsteads-of-the-california-coast/\">Farmsteads of the California Coast\u003c/a>\u003cem>. A version of this story first appeared in \u003c/em>\u003ca href=\"http://ediblesanfrancisco.ediblefeast.com/wasted\">Edible San Francisco\u003c/a>\u003cem>.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's a balmy Sunday night in late June in San Francisco, post-Pride parade, and I'm about to eat dinner in a pristine blue dumpster in a dead-end SOMA (South of Market) street. The event, Salvage Supperclub, seeks to draw attention to food waste and encourage home cooks to not throw out less than ideal, yet still edible stuff.\u003c/p>\n\u003cp>A glance at the menu and the evening looks promising. The hosts are gracious, the guests friendly and the organizers earnest. The dumpster is simply but tastefully decked out: glass tea lights, long wooden benches, bar towel napkins.\u003c/p>\n\u003cp>But the bottom line: A dumpster dinner better be delicious or I'm out of here.\u003c/p>\n\u003cp>On tonight's menu: Wilted basil, bruised plums, past-their-prime tomatoes, vegetable pulp, surplus squash, whole favas (we're talking even the tough outer layer), garbanzo bean water, dairy whey, sweet potato skins and overripe, peel-on bananas. These ingredients, some of the most frequently tossed food items in home kitchens, don't exactly whet the appetite as advertised.\u003c/p>\n\u003cp>But, with the exception of the banana skin — it was hard to get past the slimy texture and scent of rot, even if the peel was reimagined as a crispy doughnut — it's all finger-licking good. And not too fancy: the sort of dishes — fava, corn and lettuce soup; tomato, eggplant and squash ratatouille; mini veggie burgers with crispy potatoes — that modest home cooks might actually make. Which is chef Pesha Perslweig's intention for the meal, the brainchild of New Yorker Josh Treuhaft, an industrial designer who has thrown similar dumpster dinners in Brooklyn, N.Y., and Berkeley, Calif.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The idea behind this multi-course, veg-forward tasting menu is for eaters to see the incredible potential many of us fail to see in our food,\" says Treuhaft, whose day job is as a designer focused on sustainability. He hopes Salvage Supperclub might play a role in modifying people's behavior for the greater good.\u003c/p>\n\u003cp>\"I want to engage people and get them excited about food waste prevention, so we send less food to the landfill or compost,\" he says. \"The goal here is to broaden the scope of what is edible.\"\u003c/p>\n\u003cp>Sure, the concept sounds gimmicky: Bring together a bunch of food-obsessed Bay Area dwellers willing to pay premium San Francisco prices to get cozy at a communal table in a pop-up venue typically associated with trash. Then, invite them to chow down on grub frequently destined for the green bin. But the assembled group of 16 seem less the sort in search of the next new foodie thing and more eager to eat well \u003cem>and\u003c/em> save the world, or at least be more mindful about waste. There's a retired high school math teacher and his family, a hairdresser friend of the chef and several guests with food-related jobs.\u003c/p>\n\u003cp>The San Francisco dinners (there were two back-to-back) also serve as benefits for Food Runners. The nonprofit has rescued excess food from the city's restaurants, corporations, caterers, hotels and others for almost 30 years. Food Runners helps perfectly edible, perishable and prepared food find its way to people in need — at soup kitchens, homeless shelters, group housing and senior and low-income apartments.\u003c/p>\n\u003cp>Demand for this service has ratcheted up in recent years, as the number of homeless and hungry in San Francisco has risen significantly. At the same time, the boom in tech companies with gourmet cafeterias has coincided with a dramatic uptick in donations from millennials who want to divert excess ready-to-eat fare to charity. About two tons of donations a week come from tech firms alone, Food Runners founder Mary Risley estimates. Food Runners delivers 16 tons of food a week, enough to make 5,000 meals a day.\u003c/p>\n\u003cp>Ingredients for the supper clubs are sourced from emerging local players in the food waste movement. In the mix: Emeryville-based Imperfect Produce, whose mission is to find homes for so-called ugly fruits and vegetables through a delivery subscription box; and San Francisco startup Cerplus, an online marketplace that connects farmers' and wholesalers' surplus and secondary produce with restaurants and food businesses.\u003c/p>\n\u003cfigure id=\"attachment_111093\" class=\"wp-caption alignright\" style=\"max-width: 1500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/dumpsterdinner_enl-f4a8ec3c5db0004d85a1aa0b0ca0194f8b3759c9.jpg\" alt=\"This San Francisco dumpster was decorated with glass tea lights, long wooden benches and bar towel napkins for the Salvage Supperclub dinner.\" width=\"1500\" height=\"2000\" class=\"size-full wp-image-111093\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/dumpsterdinner_enl-f4a8ec3c5db0004d85a1aa0b0ca0194f8b3759c9.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dumpsterdinner_enl-f4a8ec3c5db0004d85a1aa0b0ca0194f8b3759c9-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dumpsterdinner_enl-f4a8ec3c5db0004d85a1aa0b0ca0194f8b3759c9-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dumpsterdinner_enl-f4a8ec3c5db0004d85a1aa0b0ca0194f8b3759c9-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dumpsterdinner_enl-f4a8ec3c5db0004d85a1aa0b0ca0194f8b3759c9-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dumpsterdinner_enl-f4a8ec3c5db0004d85a1aa0b0ca0194f8b3759c9-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dumpsterdinner_enl-f4a8ec3c5db0004d85a1aa0b0ca0194f8b3759c9-960x1280.jpg 960w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">This San Francisco dumpster was decorated with glass tea lights, long wooden benches and bar towel napkins for the Salvage Supperclub dinner. \u003ccite>(Sarah Henry for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Self-taught, private chef Perlsweig grew up with a grandfather who survived the Depression. Food waste was practically unheard of in that house. \"Once I started working on this project, I realized that there is a lot we can all do to cut down on how much we waste,\" says Perlsweig, who uses the Instagram handle the_bruisedpeach.\u003c/p>\n\u003cp>Perlsweig enjoys the challenge of reclaiming food for the supper club: Aquafaba, the viscous canned chickpea liquid most of us dump down the drain, replaces egg in a basil aioli. It also works as a whipped cream substitute on top of a banana split. There are melon seeds in cocktail concoctions; stone-fruit-pit-infused sweet syrups; fava pods soaked and steamed and used in stock.\u003c/p>\n\u003cp>At this dinner, an entrepreneurial type dubs the vegetable-pulp sliders a potential food truck hit. The wine flows, the fog moves in, diners wrap blankets around their shoulders and open packet hand warmers. There's a comfortable lull in conversation. Into the void comes a city recycling truck, which noisily pulls up right beside the dumpster. This fortuitous turn of events perks up the guests, now mostly intent on keeping warm between courses. You couldn't script this stuff if you tried.\u003c/p>\n\u003cp>Treuhaft is delighted. There's a videographer on hand to document the sight and sound of the city's garbage guys on their routine rounds picking up this city's recyclables and waste. Not captured on camera: the aroma of decomposing organic matter destined for a landfill or compost location.\u003c/p>\n\u003cp>It's a timely and pungent reminder that, in this city of excess and squalor, where many eat like kings while many others barely stave off starvation, much still goes to waste.\u003c/p>\n\u003cp>\"I hope my guests come away from my dinners with a new outlook on how they're using and not using the food in their kitchens,\" says Perlsweig, who sports rose-hued hair and obligatory industry-inspired ink. \"It makes me happy to hear that a former guest made carrot top pesto or was inspired by a dish of mine. Change is hard. If I can move the dial, however small, in the right direction, then I feel like I've done my job.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Sarah Henry is a food writer based in the San Francisco Bay Area and the author of \u003c/em>\u003ca href=\"http://www.yellowpearpress.com/book/farmsteads-of-the-california-coast/\">Farmsteads of the California Coast\u003c/a>\u003cem>. A version of this story first appeared in \u003c/em>\u003ca href=\"http://ediblesanfrancisco.ediblefeast.com/wasted\">Edible San Francisco\u003c/a>\u003cem>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Astrophysicist, Wine Lover, Foodie: The Neil deGrasse Tyson You Didn't Know",
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"content": "\u003cp>You probably know Neil deGrasse Tyson as an astrophysicist with a seemingly endless stream of science fun facts at his command. You might not be aware that he is also a great oenophile and lover of food.\u003c/p>\n\u003cp>Some 16 years ago, before I was a journalist and illustrator, I worked with Neil at the American Museum of Natural History. He would sometimes carry around a small canvas tote bag. As I recall, the bag would contain one of two things: either a weighty, mango-sized meteorite to show to guests of the museum, or a bottle of wine to gift to a colleague.\u003c/p>\n\u003cp>It was pretty symbolic of his twin passions – the heavens, and wine. (By extension, that includes cuisine.) I recently talked with NdGT about how these all collide in the kitchen.\u003c/p>\n\u003cp>\u003cstrong>On how general, broad knowledge of scientific concepts is useful in the kitchen ...\u003c/strong>\u003c/p>\n\u003cp>-The lower-than-32-degrees freezing point of liquids that contain alcohol, like wine, allows you to chill a bottle of white wine to sub-freezing temperatures without it freezing, before you bring it a dinner party. The wine warms up during the travel time to just the right temperature in time for dinner.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>-When emptying water from a narrow-necked bottle after cleaning it, the water will exit the bottle about twice as fast if you swirl it, tornado style. Swirling water creates a path in its center for air to replace the water that's leaving the bottle. Without it, the water from an inverted bottle must glug its way out, taking turns with pulses of air that move in to replace the water that has left the bottle.\u003c/p>\n\u003cp>-If you take a pint of rock-solid ice cream from the freezer and put it in the refrigerator, the temperature difference between the ice cream and the surrounding air will be much less than if you put it on the counter. This slows down the rate at which the ice cream gets warmer, allowing the entire pint to change temperature at a uniform rate. After an hour or so, the ice cream is at a perfect temperature throughout. Whereas, had the pint been left on the counter, the edges get melty first while the center stays solid.\u003c/p>\n\u003cp>\u003cstrong>On what aliens on other planets might eat ...\u003c/strong>\u003c/p>\n\u003cp>Except for salt, everything we eat that has nutritional value was once alive, or was secreted by something that was alive. On the face of it, that's quite barbaric — we all kill living organisms for our nourishment.\u003c/p>\n\u003cp>The ultimate source of all that energy is the Sun. Maybe aliens bypass the middle-man and get their energy directly from their host star, via photosynthesis, or some other method we have yet to divine. In that way, they don't have to kill anything to survive. What would we look like to them?\u003c/p>\n\u003cfigure id=\"attachment_110932\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/neiltyson1_enl-76a9efd19824359e96da56c0bf2bb3e7a344fad1.jpg\" alt=\"Neil Degrasse Tyson Food Guide\" width=\"2000\" height=\"1499\" class=\"size-full wp-image-110932\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/neiltyson1_enl-76a9efd19824359e96da56c0bf2bb3e7a344fad1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/neiltyson1_enl-76a9efd19824359e96da56c0bf2bb3e7a344fad1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/neiltyson1_enl-76a9efd19824359e96da56c0bf2bb3e7a344fad1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/neiltyson1_enl-76a9efd19824359e96da56c0bf2bb3e7a344fad1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/neiltyson1_enl-76a9efd19824359e96da56c0bf2bb3e7a344fad1-1440x1079.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/neiltyson1_enl-76a9efd19824359e96da56c0bf2bb3e7a344fad1-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/neiltyson1_enl-76a9efd19824359e96da56c0bf2bb3e7a344fad1-960x720.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Neil Degrasse Tyson Food Guide \u003ccite>(Beth Lebwohl)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>On how he would entertain\u003c/strong>\u003cstrong> Isaac Newton, Albert Einstein and Carl Sagan \u003c/strong>\u003cstrong>if they were all having dinner together ...\u003c/strong>\u003c/p>\n\u003cp>I would cook dinner for them myself and serve my finest wines across many courses of food, sampling many different dishes that will include pasta, rice, corn, fish, fowl, lamb, beef, and pork, followed by fruit and a cheese platter. Newton will ask if I am king of my country. And I will reply that farming and food distribution has come a long way since his day. So that now, average people — even people who would be his servants — can eat like royalty.\u003c/p>\n\u003cp>We'd have to catch Newton up on all the scientific and technological advances in society that his discoveries spawned. \"Why are there no horses pulling those metal carriages?Why is there no flame in the lighting fixture?\" \"How do you fit all those music-playing instruments in that tiny hand-held device?\" In Newton's day the concepts of atoms, energy, electricity and motors were not yet developed. After[wards], I tell him we also fly hundreds of people at a time through the air at 500 miles per hour and at 30,000 feet altitude, a hundred thousand times per day. I then say we've travelled to the moon nine times. Right around then, his head explodes. (You can see this might take several dinners.)\u003c/p>\n\u003cp>As for Einstein, I'd just tell him that everything he predicted came true.\u003c/p>\n\u003cp>As for Sagan, I'd alert him that we've continued his legacy by creating a follow-on \u003cem>Cosmos\u003c/em> in 2014 to his original [\u003cem>Cosmos show\u003c/em>] in 1980. From all I know of his character, he'd be delighted to learn of this.\u003c/p>\n\u003cp>\u003cstrong>On how his passion for wine complements his passion for astrophysics ...\u003c/strong>\u003c/p>\n\u003cp>I'm a sucker for cosmically conceived wine names and labels. A wine that immediately comes to mind is Astralis, a Shiraz by the Aussie winemaker Clarendon Hills. The black label boldly displays the Southern Cross [constellation]. Another wine is Luce, a \"Super Tuscan\" wine from Italy, born of the collaboration between American winemaking legend Robert Mondavi, and Italian winemaker Vittorio Frescobaldi. Their bottle does not use a paper label. Instead, they've etched in color — a stylized image of the Sun in the glass bottle itself. (Of course, \u003cem>luce \u003c/em>in Italian means light.) These two wines are not cheap, but they look good on a table, and the wine is pretty good, too.\u003c/p>\n\u003cp>\u003cstrong>On his most cherished quotation about cuisine ...\u003c/strong>\u003c/p>\n\u003cp>It is: \"The sun, with all those planets revolving around it and dependent on it, can still ripen a bunch of grapes as if it had nothing else in the universe to do.\" -Galileo Galilei\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>You probably know Neil deGrasse Tyson as an astrophysicist with a seemingly endless stream of science fun facts at his command. You might not be aware that he is also a great oenophile and lover of food.\u003c/p>\n\u003cp>Some 16 years ago, before I was a journalist and illustrator, I worked with Neil at the American Museum of Natural History. He would sometimes carry around a small canvas tote bag. As I recall, the bag would contain one of two things: either a weighty, mango-sized meteorite to show to guests of the museum, or a bottle of wine to gift to a colleague.\u003c/p>\n\u003cp>It was pretty symbolic of his twin passions – the heavens, and wine. (By extension, that includes cuisine.) I recently talked with NdGT about how these all collide in the kitchen.\u003c/p>\n\u003cp>\u003cstrong>On how general, broad knowledge of scientific concepts is useful in the kitchen ...\u003c/strong>\u003c/p>\n\u003cp>-The lower-than-32-degrees freezing point of liquids that contain alcohol, like wine, allows you to chill a bottle of white wine to sub-freezing temperatures without it freezing, before you bring it a dinner party. The wine warms up during the travel time to just the right temperature in time for dinner.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>-When emptying water from a narrow-necked bottle after cleaning it, the water will exit the bottle about twice as fast if you swirl it, tornado style. Swirling water creates a path in its center for air to replace the water that's leaving the bottle. Without it, the water from an inverted bottle must glug its way out, taking turns with pulses of air that move in to replace the water that has left the bottle.\u003c/p>\n\u003cp>-If you take a pint of rock-solid ice cream from the freezer and put it in the refrigerator, the temperature difference between the ice cream and the surrounding air will be much less than if you put it on the counter. This slows down the rate at which the ice cream gets warmer, allowing the entire pint to change temperature at a uniform rate. After an hour or so, the ice cream is at a perfect temperature throughout. Whereas, had the pint been left on the counter, the edges get melty first while the center stays solid.\u003c/p>\n\u003cp>\u003cstrong>On what aliens on other planets might eat ...\u003c/strong>\u003c/p>\n\u003cp>Except for salt, everything we eat that has nutritional value was once alive, or was secreted by something that was alive. On the face of it, that's quite barbaric — we all kill living organisms for our nourishment.\u003c/p>\n\u003cp>The ultimate source of all that energy is the Sun. Maybe aliens bypass the middle-man and get their energy directly from their host star, via photosynthesis, or some other method we have yet to divine. In that way, they don't have to kill anything to survive. What would we look like to them?\u003c/p>\n\u003cfigure id=\"attachment_110932\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/neiltyson1_enl-76a9efd19824359e96da56c0bf2bb3e7a344fad1.jpg\" alt=\"Neil Degrasse Tyson Food Guide\" width=\"2000\" height=\"1499\" class=\"size-full wp-image-110932\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/neiltyson1_enl-76a9efd19824359e96da56c0bf2bb3e7a344fad1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/neiltyson1_enl-76a9efd19824359e96da56c0bf2bb3e7a344fad1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/neiltyson1_enl-76a9efd19824359e96da56c0bf2bb3e7a344fad1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/neiltyson1_enl-76a9efd19824359e96da56c0bf2bb3e7a344fad1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/neiltyson1_enl-76a9efd19824359e96da56c0bf2bb3e7a344fad1-1440x1079.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/neiltyson1_enl-76a9efd19824359e96da56c0bf2bb3e7a344fad1-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/neiltyson1_enl-76a9efd19824359e96da56c0bf2bb3e7a344fad1-960x720.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Neil Degrasse Tyson Food Guide \u003ccite>(Beth Lebwohl)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>On how he would entertain\u003c/strong>\u003cstrong> Isaac Newton, Albert Einstein and Carl Sagan \u003c/strong>\u003cstrong>if they were all having dinner together ...\u003c/strong>\u003c/p>\n\u003cp>I would cook dinner for them myself and serve my finest wines across many courses of food, sampling many different dishes that will include pasta, rice, corn, fish, fowl, lamb, beef, and pork, followed by fruit and a cheese platter. Newton will ask if I am king of my country. And I will reply that farming and food distribution has come a long way since his day. So that now, average people — even people who would be his servants — can eat like royalty.\u003c/p>\n\u003cp>We'd have to catch Newton up on all the scientific and technological advances in society that his discoveries spawned. \"Why are there no horses pulling those metal carriages?Why is there no flame in the lighting fixture?\" \"How do you fit all those music-playing instruments in that tiny hand-held device?\" In Newton's day the concepts of atoms, energy, electricity and motors were not yet developed. After[wards], I tell him we also fly hundreds of people at a time through the air at 500 miles per hour and at 30,000 feet altitude, a hundred thousand times per day. I then say we've travelled to the moon nine times. Right around then, his head explodes. (You can see this might take several dinners.)\u003c/p>\n\u003cp>As for Einstein, I'd just tell him that everything he predicted came true.\u003c/p>\n\u003cp>As for Sagan, I'd alert him that we've continued his legacy by creating a follow-on \u003cem>Cosmos\u003c/em> in 2014 to his original [\u003cem>Cosmos show\u003c/em>] in 1980. From all I know of his character, he'd be delighted to learn of this.\u003c/p>\n\u003cp>\u003cstrong>On how his passion for wine complements his passion for astrophysics ...\u003c/strong>\u003c/p>\n\u003cp>I'm a sucker for cosmically conceived wine names and labels. A wine that immediately comes to mind is Astralis, a Shiraz by the Aussie winemaker Clarendon Hills. The black label boldly displays the Southern Cross [constellation]. Another wine is Luce, a \"Super Tuscan\" wine from Italy, born of the collaboration between American winemaking legend Robert Mondavi, and Italian winemaker Vittorio Frescobaldi. Their bottle does not use a paper label. Instead, they've etched in color — a stylized image of the Sun in the glass bottle itself. (Of course, \u003cem>luce \u003c/em>in Italian means light.) These two wines are not cheap, but they look good on a table, and the wine is pretty good, too.\u003c/p>\n\u003cp>\u003cstrong>On his most cherished quotation about cuisine ...\u003c/strong>\u003c/p>\n\u003cp>It is: \"The sun, with all those planets revolving around it and dependent on it, can still ripen a bunch of grapes as if it had nothing else in the universe to do.\" -Galileo Galilei\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": "Senate Passes A GMO Labeling Bill That The Food Industry Likes",
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"content": "\u003cp>After months of bargaining and backroom arguments, the Senate has voted in favor of a new national standard for labeling food that contains ingredients from genetically modified crops. The essence of the deal: Companies will have to \u003cem>disclose\u003c/em> their GMO ingredients, but they won't have to put that information right on the label.\u003c/p>\n\u003cp>Many food companies are fiercely opposed to such GMO labels because they believe consumers will perceive them — incorrectly — as a warning that those products are nutritionally inferior or even unsafe to eat.\u003c/p>\n\u003cp>If this bill becomes law, companies will be allowed instead to disclose their GMO ingredients through a QR code on the package. That's the kind of square bar code that you've seen on airline boarding passes. Consumers could scan that code with their smartphones to retrieve the information. Small companies could just print a phone number or a web address where consumers could find out whether a particular product contains GMOs.\u003c/p>\n\u003cp>Many advocates of GMO labeling attacked the bill. Wenonah Hauter, executive director of Food and Water Watch, released a statement calling it \"a slap in the face for all of the activists\" who have worked to pass mandatory GMO labels. Senators from Vermont opposed the bill because it strikes down Vermont's own law that required GMO labels right on the package.\u003c/p>\n\u003cp>But the Senate proposal won support from the Organic Trade Association, which represents major organic food companies and has long supported labeling of GMOs. On June 27, the leaders of the OTA sent a long and occasionally anguished-sounding \u003ca href=\"https://www.ota.com/GMO-labeling-letter-from-leadership\">message\u003c/a> to the OTA membership, explaining why they supported the Senate bill. They argued that Congress was inevitably going to pass some sort of bill to preempt Vermont's labeling law, and that this proposal contained key advantages for the organic industry.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Senate bill, for instance, says that any organic product can automatically be labeled \"non-GMO.\" Currently, some organic manufacturers pay substantial fees to organizations such as The Non-GMO Project in order to get their products certified as non-GMO.\u003c/p>\n\u003cp>The OTA letter also revealed deep concern in the organic industry about the rise of conventional, but non-GMO, food products, such as eggs or milk. These products are typically much cheaper to produce than organic products. The OTA letter called such non-GMO claims \"bogus, misleading and meaningless.\"\u003c/p>\n\u003cp>The Senate bill has not yet been considered in the House. \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>After months of bargaining and backroom arguments, the Senate has voted in favor of a new national standard for labeling food that contains ingredients from genetically modified crops. The essence of the deal: Companies will have to \u003cem>disclose\u003c/em> their GMO ingredients, but they won't have to put that information right on the label.\u003c/p>\n\u003cp>Many food companies are fiercely opposed to such GMO labels because they believe consumers will perceive them — incorrectly — as a warning that those products are nutritionally inferior or even unsafe to eat.\u003c/p>\n\u003cp>If this bill becomes law, companies will be allowed instead to disclose their GMO ingredients through a QR code on the package. That's the kind of square bar code that you've seen on airline boarding passes. Consumers could scan that code with their smartphones to retrieve the information. Small companies could just print a phone number or a web address where consumers could find out whether a particular product contains GMOs.\u003c/p>\n\u003cp>Many advocates of GMO labeling attacked the bill. Wenonah Hauter, executive director of Food and Water Watch, released a statement calling it \"a slap in the face for all of the activists\" who have worked to pass mandatory GMO labels. Senators from Vermont opposed the bill because it strikes down Vermont's own law that required GMO labels right on the package.\u003c/p>\n\u003cp>But the Senate proposal won support from the Organic Trade Association, which represents major organic food companies and has long supported labeling of GMOs. On June 27, the leaders of the OTA sent a long and occasionally anguished-sounding \u003ca href=\"https://www.ota.com/GMO-labeling-letter-from-leadership\">message\u003c/a> to the OTA membership, explaining why they supported the Senate bill. They argued that Congress was inevitably going to pass some sort of bill to preempt Vermont's labeling law, and that this proposal contained key advantages for the organic industry.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Senate bill, for instance, says that any organic product can automatically be labeled \"non-GMO.\" Currently, some organic manufacturers pay substantial fees to organizations such as The Non-GMO Project in order to get their products certified as non-GMO.\u003c/p>\n\u003cp>The OTA letter also revealed deep concern in the organic industry about the rise of conventional, but non-GMO, food products, such as eggs or milk. These products are typically much cheaper to produce than organic products. The OTA letter called such non-GMO claims \"bogus, misleading and meaningless.\"\u003c/p>\n\u003cp>The Senate bill has not yet been considered in the House. \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": "Should Pacific Bluefin Tuna Be Listed As An Endangered Species?",
"title": "Should Pacific Bluefin Tuna Be Listed As An Endangered Species?",
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"content": "\u003cp>Environmentalists are demanding that one of the most prized fishes on the planet be listed as an endangered species.\u003c/p>\n\u003cp>Last week, about a dozen environmental groups — including Greenpeace, the Center for Biological Diversity, Defenders of Wildlife and Earthjustice — formally petitioned the U.S. National Marine Fisheries Service to consider listing the Pacific bluefin tuna as endangered under the Endangered Species Act. That status mandates the highest levels of protection from harm.\u003c/p>\n\u003cp>Other endangered species include the California condor and the Florida panther. Some scientists and activists feel the chances of getting the fish listed are slim. However, many also feel the action is long overdue.\u003c/p>\n\u003cp>The Pacific bluefin tuna, a species distinct from the overfished Atlantic bluefin, has been depleted to less than 3 percent of its estimated unfished levels, according to numerous researchers.\u003c/p>\n\u003cp>This, scientists and environmentalists argue, is an ecological emergency.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The stock is down over 97 percent from pre-fishing levels, so there is no doubt the species needs to have some protections put in place,\" Duke University research scientist \u003ca href=\"https://nicholas.duke.edu/people/faculty/boustany\" target=\"_blank\">Andre Boustany\u003c/a> tells The Salt via email.\u003c/p>\n\u003cp>One of the problems with current fishing patterns, says Catherine Kilduff, a staff attorney with the Center for Biological Diversity, is that most – possibly more than 98 percent, she says – of the Pacific bluefin that are caught and processed are immature juveniles that have never reproduced.\u003c/p>\n\u003cp>\"So the baby fish never grow up to be moms and dads, and the adult fish eventually die,\" Kilduff says. \"We feel this is a recipe for extinction.\"\u003c/p>\n\u003cp>The international fishery essentially manages itself, setting its own quotas each year, and critics say too many tuna are taken. Boustany, for one, says the fishery managers' population recovery goals are much too modest: By 2024, he says, \"the current management measures are only aiming to rebuild the stock to\" around 6 percent of what it would be if the Pacific bluefin wasn't fished.\u003c/p>\n\u003cp>And \"almost all of the conservation measures that have been put in place to meet this low target are voluntary,\" writes Boustany. \"There is a reasonable probability that this target will not be met.\"\u003c/p>\n\u003cp>The process of considering the petition and eventually listing the Pacific bluefin could take about two years, says Kilduff.\u003c/p>\n\u003cp>She says an endangered status would make it illegal to catch and kill Pacific bluefin in American waters, which extend 200 nautical miles from shore. Kilduff says it would also forbid Americans from possessing the fish even when outside of the United States, and prohibit the sale or trade of Pacific bluefin within the United States. For instance, most of the Pacific bluefin captured by Mexico, and then fattened in open-ocean pens before being slaughtered, is sent to Tokyo via United States ports, according to Boustany. An endangered listing would ban this activity.\u003c/p>\n\u003cp>Bluefin tuna travel great distances across the ocean, through waters governed by many different nations – including Japan, where the bluefin's fatty pink flesh is highly prized as sashimi. The migratory nature of the bluefin has made sustainable fishery management a challenge, since it requires the close cooperation of numerous national governments.\u003c/p>\n\u003cp>It's also part of the reason why protection under the Endangered Species Act would have limited effects on the fishery and the species' population. Of the 37 million pounds of Pacific bluefin caught by fishermen in 2014, American fishermen caught just 2 percent, according to data provided by Michael Milstein, a public affairs officer with NOAA Fisheries. (Japan took about half and Mexico almost 30 percent.)\u003c/p>\n\u003cp>Likewise, a relatively small amount of Pacific bluefin is consumed in the United States. According to \u003ca href=\"http://www.st.nmfs.noaa.gov/pls/webpls/trade_prdct.data_in?qtype=IMP&qmnth=12&qyear=2015&qprod_name=TUNA+BLUEFIN&qoutput=TABLE\" target=\"_blank\">federal catch data\u003c/a>, the United States imported only about 3 percent of 2014's landings of Pacific bluefin tuna.\u003c/p>\n\u003cp>The United States' small role in the bluefin industry is why some conservationists feel listing the Pacific bluefin as endangered would be largely symbolic.\u003c/p>\n\u003cp>\"It would affect fishing for Pacific bluefin in U.S. waters and would also stop imports of Pacific bluefin into the States, and that would send a major signal to the global market\" that current fishing trends are not sustainable, says restaurateur and seafood sustainability consultant Casson Trenor, whose San Francisco sushi restaurant group \u003ca href=\"http://www.tatakisushibar.com/\" target=\"_blank\">Tataki\u003c/a> has \u003ca href=\"http://www.npr.org/sections/thesalt/2015/01/07/375366742/why-some-chefs-just-cant-quit-serving-bluefin-tuna\" target=\"_blank\">vowed never to serve bluefin tuna\u003c/a>.\u003c/p>\n\u003cp>While Pacific bluefin \u003ca href=\"https://swfsc.noaa.gov/news.aspx?ParentMenuId=287&id=21883&cmsMode=Preview&langtype=1033\" target=\"_blank\">stock assessments\u003c/a> show a slight population jump – from 2 percent to 2.6 percent of its unfished size – from 2012 to 2014, Boustany is skeptical that the rough modeling system used to make these estimates is actually capable of detecting such subtle changes. He tells The Salt he believes that, since the species has been in almost nonstop decline for decades, the Pacific bluefin's numbers are possibly still dropping.\u003c/p>\n\u003cp>The \u003ca href=\"https://www.wcpfc.int/\" target=\"_blank\">Western and Central Pacific Fisheries Commission\u003c/a> and the \u003ca href=\"https://www.iattc.org/HomeENG.htm\" target=\"_blank\">Inter-American Tropical Tuna Commission\u003c/a> are the two organizations that manage the bulk of the Pacific bluefin catch.\u003c/p>\n\u003cp>The IATTC, which is convening in southern California this week to consider the next year's fishing regulations, said no one was available to comment for this story. The WCPFC, based in Micronesia, did not reply to multiple emails.\u003c/p>\n\u003cp>Buzz Brizendine, captain of the San Diego-based recreational fishing boat \u003ca href=\"http://www.fishermanslanding.com/pages/Prowler.php\">The Prowler\u003c/a>, says he thinks listing Pacific bluefin, and thereby banning fishing for the species, would be unfair and relatively ineffective.\u003c/p>\n\u003cp>\"Recreational fishermen have already had their daily bag limit on Pacific bluefin reduced from 10 to 2 fish,\" says Brizendine, who takes customers fishing for bluefin in the summer months. \"We've already made a significant contribution to reducing the catch.\"\u003c/p>\n\u003cp>Brizendine sits on the Pacific Fishery Management Council, the advisory panel that makes recommendations to the U.S. government on how to manage many species. He says efforts to reduce mortality of Pacific bluefin must be focused on the western Pacific – the waters near Asia – where more than three-fourths of the catch is taken.\u003c/p>\n\u003cp>Some depleted but commercially valued fishes, like several strains of Chinook salmon and a handful of rockfish species, have been afforded strict protections by the federal government. Kilduff notes that her organization petitioned the U.S. fisheries service in 2014 to add the Pacific bluefin to its list of species that can't be fished under regulations.\u003c/p>\n\u003cp>\"They denied that petition [two weeks ago],\" she says. \"So, we've tried to get them to take action before, and they haven't.\"\u003c/p>\n\u003cp>That, says tuna researcher and author \u003ca href=\"http://safinacenter.org/\" target=\"_blank\">Carl Safina\u003c/a>, is simply because Pacific bluefin are so valuable. He signed the petition but thinks the odds of getting the Pacific bluefin listed are slim. \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": "Environmental groups have asked the U.S. to give the prized fish protection under the Endangered Species Act. Some scientists and activists say the chances are slim but the action is long overdue.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Environmentalists are demanding that one of the most prized fishes on the planet be listed as an endangered species.\u003c/p>\n\u003cp>Last week, about a dozen environmental groups — including Greenpeace, the Center for Biological Diversity, Defenders of Wildlife and Earthjustice — formally petitioned the U.S. National Marine Fisheries Service to consider listing the Pacific bluefin tuna as endangered under the Endangered Species Act. That status mandates the highest levels of protection from harm.\u003c/p>\n\u003cp>Other endangered species include the California condor and the Florida panther. Some scientists and activists feel the chances of getting the fish listed are slim. However, many also feel the action is long overdue.\u003c/p>\n\u003cp>The Pacific bluefin tuna, a species distinct from the overfished Atlantic bluefin, has been depleted to less than 3 percent of its estimated unfished levels, according to numerous researchers.\u003c/p>\n\u003cp>This, scientists and environmentalists argue, is an ecological emergency.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The stock is down over 97 percent from pre-fishing levels, so there is no doubt the species needs to have some protections put in place,\" Duke University research scientist \u003ca href=\"https://nicholas.duke.edu/people/faculty/boustany\" target=\"_blank\">Andre Boustany\u003c/a> tells The Salt via email.\u003c/p>\n\u003cp>One of the problems with current fishing patterns, says Catherine Kilduff, a staff attorney with the Center for Biological Diversity, is that most – possibly more than 98 percent, she says – of the Pacific bluefin that are caught and processed are immature juveniles that have never reproduced.\u003c/p>\n\u003cp>\"So the baby fish never grow up to be moms and dads, and the adult fish eventually die,\" Kilduff says. \"We feel this is a recipe for extinction.\"\u003c/p>\n\u003cp>The international fishery essentially manages itself, setting its own quotas each year, and critics say too many tuna are taken. Boustany, for one, says the fishery managers' population recovery goals are much too modest: By 2024, he says, \"the current management measures are only aiming to rebuild the stock to\" around 6 percent of what it would be if the Pacific bluefin wasn't fished.\u003c/p>\n\u003cp>And \"almost all of the conservation measures that have been put in place to meet this low target are voluntary,\" writes Boustany. \"There is a reasonable probability that this target will not be met.\"\u003c/p>\n\u003cp>The process of considering the petition and eventually listing the Pacific bluefin could take about two years, says Kilduff.\u003c/p>\n\u003cp>She says an endangered status would make it illegal to catch and kill Pacific bluefin in American waters, which extend 200 nautical miles from shore. Kilduff says it would also forbid Americans from possessing the fish even when outside of the United States, and prohibit the sale or trade of Pacific bluefin within the United States. For instance, most of the Pacific bluefin captured by Mexico, and then fattened in open-ocean pens before being slaughtered, is sent to Tokyo via United States ports, according to Boustany. An endangered listing would ban this activity.\u003c/p>\n\u003cp>Bluefin tuna travel great distances across the ocean, through waters governed by many different nations – including Japan, where the bluefin's fatty pink flesh is highly prized as sashimi. The migratory nature of the bluefin has made sustainable fishery management a challenge, since it requires the close cooperation of numerous national governments.\u003c/p>\n\u003cp>It's also part of the reason why protection under the Endangered Species Act would have limited effects on the fishery and the species' population. Of the 37 million pounds of Pacific bluefin caught by fishermen in 2014, American fishermen caught just 2 percent, according to data provided by Michael Milstein, a public affairs officer with NOAA Fisheries. (Japan took about half and Mexico almost 30 percent.)\u003c/p>\n\u003cp>Likewise, a relatively small amount of Pacific bluefin is consumed in the United States. According to \u003ca href=\"http://www.st.nmfs.noaa.gov/pls/webpls/trade_prdct.data_in?qtype=IMP&qmnth=12&qyear=2015&qprod_name=TUNA+BLUEFIN&qoutput=TABLE\" target=\"_blank\">federal catch data\u003c/a>, the United States imported only about 3 percent of 2014's landings of Pacific bluefin tuna.\u003c/p>\n\u003cp>The United States' small role in the bluefin industry is why some conservationists feel listing the Pacific bluefin as endangered would be largely symbolic.\u003c/p>\n\u003cp>\"It would affect fishing for Pacific bluefin in U.S. waters and would also stop imports of Pacific bluefin into the States, and that would send a major signal to the global market\" that current fishing trends are not sustainable, says restaurateur and seafood sustainability consultant Casson Trenor, whose San Francisco sushi restaurant group \u003ca href=\"http://www.tatakisushibar.com/\" target=\"_blank\">Tataki\u003c/a> has \u003ca href=\"http://www.npr.org/sections/thesalt/2015/01/07/375366742/why-some-chefs-just-cant-quit-serving-bluefin-tuna\" target=\"_blank\">vowed never to serve bluefin tuna\u003c/a>.\u003c/p>\n\u003cp>While Pacific bluefin \u003ca href=\"https://swfsc.noaa.gov/news.aspx?ParentMenuId=287&id=21883&cmsMode=Preview&langtype=1033\" target=\"_blank\">stock assessments\u003c/a> show a slight population jump – from 2 percent to 2.6 percent of its unfished size – from 2012 to 2014, Boustany is skeptical that the rough modeling system used to make these estimates is actually capable of detecting such subtle changes. He tells The Salt he believes that, since the species has been in almost nonstop decline for decades, the Pacific bluefin's numbers are possibly still dropping.\u003c/p>\n\u003cp>The \u003ca href=\"https://www.wcpfc.int/\" target=\"_blank\">Western and Central Pacific Fisheries Commission\u003c/a> and the \u003ca href=\"https://www.iattc.org/HomeENG.htm\" target=\"_blank\">Inter-American Tropical Tuna Commission\u003c/a> are the two organizations that manage the bulk of the Pacific bluefin catch.\u003c/p>\n\u003cp>The IATTC, which is convening in southern California this week to consider the next year's fishing regulations, said no one was available to comment for this story. The WCPFC, based in Micronesia, did not reply to multiple emails.\u003c/p>\n\u003cp>Buzz Brizendine, captain of the San Diego-based recreational fishing boat \u003ca href=\"http://www.fishermanslanding.com/pages/Prowler.php\">The Prowler\u003c/a>, says he thinks listing Pacific bluefin, and thereby banning fishing for the species, would be unfair and relatively ineffective.\u003c/p>\n\u003cp>\"Recreational fishermen have already had their daily bag limit on Pacific bluefin reduced from 10 to 2 fish,\" says Brizendine, who takes customers fishing for bluefin in the summer months. \"We've already made a significant contribution to reducing the catch.\"\u003c/p>\n\u003cp>Brizendine sits on the Pacific Fishery Management Council, the advisory panel that makes recommendations to the U.S. government on how to manage many species. He says efforts to reduce mortality of Pacific bluefin must be focused on the western Pacific – the waters near Asia – where more than three-fourths of the catch is taken.\u003c/p>\n\u003cp>Some depleted but commercially valued fishes, like several strains of Chinook salmon and a handful of rockfish species, have been afforded strict protections by the federal government. Kilduff notes that her organization petitioned the U.S. fisheries service in 2014 to add the Pacific bluefin to its list of species that can't be fished under regulations.\u003c/p>\n\u003cp>\"They denied that petition [two weeks ago],\" she says. \"So, we've tried to get them to take action before, and they haven't.\"\u003c/p>\n\u003cp>That, says tuna researcher and author \u003ca href=\"http://safinacenter.org/\" target=\"_blank\">Carl Safina\u003c/a>, is simply because Pacific bluefin are so valuable. He signed the petition but thinks the odds of getting the Pacific bluefin listed are slim. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Fermentation Fervor: Here's How Chefs Boost Flavor And Health",
"title": "Fermentation Fervor: Here's How Chefs Boost Flavor And Health",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2016/06/20160624_me_fermentation_fervor_heres_how_chefs_boost_flavor_and_health.mp3\u003c/p>\n\u003cp>There's an explosion of interest in friendly bacteria.\u003c/p>\n\u003cp>Beneficial microorganisms, as we've \u003ca href=\"http://www.npr.org/sections/thesalt/2012/07/09/156381323/confusion-at-the-yogurt-aisle-time-for-probiotics-101\">reported,\u003c/a> can help us digest food, make vitamins, and protect us against harmful pathogens.\u003c/p>\n\u003cp>As this idea gains traction, so too does the popularity of fermented foods such as yogurt, sauerkraut and kimchi.\u003c/p>\n\u003cp>Though the science is tricky, researchers are learning more about how this ancient technique for preserving food may also help promote good health.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For instance, the bacteria in yogurt have been shown to \u003ca href=\"http://www.npr.org/sections/thesalt/2015/07/14/422623067/prozac-in-the-yogurt-aisle-can-good-bacteria-chill-us-out\">aid digestion,\u003c/a> and making cabbage into sauerkraut by fermenting it \"increases glucosinolate compounds believed to fight cancer,\" \u003ca href=\"http://www.nutritionletter.tufts.edu/issues/10_2/current-articles/Discover-the-Digestive-Benefits-of-Fermented-Foods_1383-1.html\">explains\u003c/a> a Tufts University Health & Nutrition publication.\u003c/p>\n\u003cp>So, what's next in fermentation? Chefs and do-it-yourself enthusiasts are using microorganisms to coax new, complex flavors out of foods.\u003c/p>\n\u003cp>\"Cooks around the world have begun to discover (or, more accurately, to \u003cem>rediscover\u003c/em>) the possibilities of using fermentation processes in the kitchen,\" writes \u003ca href=\"http://www.madfeed.co/about/\">Arielle Johnson\u003c/a>, a flavor chemist, in an article titled \"Artisanal Food Microbiology\" \u003ca href=\"http://www.nature.com/articles/nmicrobiol201639\">published\u003c/a> in \u003cem>Nature Microbiology \u003c/em>this spring.\u003c/p>\n\u003cp>Johnson works for \u003ca href=\"http://www.madfeed.co/about/\">MAD\u003c/a>, a nonprofit food organization based in Copenhagen that was founded by Rene Redzepi, the chef-patron of the acclaimed restaurant Noma.\u003c/p>\n\u003cp>Fermentation, she explains, is loosely defined as the transformation of food by microorganisms.\"When you ferment something, you create flavour,\" Johnson writes.\u003c/p>\n\u003cp>From soy sauces to vinegars, breads, cheeses, and, of course, wines and beers, \"fermentation processes are key to elaborate well-known delicacies,\" Johnson says.\u003c/p>\n\u003cfigure id=\"attachment_110338\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/img_4352_edited_enl-50ad62780db660f20f78a5d4131c8569571aa023-400x584.jpg\" alt=\"Chef Rob Weland fermented ramps to make a ramp kimchi, which was featured on his menu this spring at Garrison restaurant in Washington, D.C.\" width=\"400\" height=\"584\" class=\"size-thumbnail wp-image-110338\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/img_4352_edited_enl-50ad62780db660f20f78a5d4131c8569571aa023-400x584.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/img_4352_edited_enl-50ad62780db660f20f78a5d4131c8569571aa023-800x1168.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/img_4352_edited_enl-50ad62780db660f20f78a5d4131c8569571aa023-768x1121.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/img_4352_edited_enl-50ad62780db660f20f78a5d4131c8569571aa023-1180x1723.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/img_4352_edited_enl-50ad62780db660f20f78a5d4131c8569571aa023-960x1401.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/img_4352_edited_enl-50ad62780db660f20f78a5d4131c8569571aa023.jpg 1370w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Chef Rob Weland fermented ramps to make a ramp kimchi, which was featured on his menu this spring at Garrison restaurant in Washington, D.C.\u003c/figcaption>\u003c/figure>\n\u003cp>Food is biologically transformed by the bacteria and other microorganisms that live in or on it. \"In general, a pool of larger-molecular-weight, and usually less flavor-active molecules .... are transformed into a more diverse group of tastier, smaller molecules, such as amino acids, organic acids, esters ... and aromatic compounds,\" Johnson explains.\u003c/p>\n\u003cp>As more chefs experiment with microorganisms \"to transform ingredients and create new flavors,\" fermentation has gone from preservation technique to culinary tool — one that's \"every bit as essential as a paring knife or frying pan,\" Johnson argues.\u003c/p>\n\u003cp>In addition to the innovations at Noma in Copenhagen, Johnson points to kitchens around the world, such as Sean Brock's restaurant\u003ca href=\"http://huskrestaurant.com/\"> Husk\u003c/a> in Charleston, S.C.,\u003ca href=\"https://momofuku.com/\"> Momofuku\u003c/a> in New York, and \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a> in San Francisco, that are experimenting with these techniques.\u003c/p>\n\u003cp>I visited the kitchen of chef Rob Weland at \u003ca href=\"http://www.garrisondc.com/\">Garrison\u003c/a> restaurant in Washington, D.C. He's caught the fermentation experimentation bug, too.\u003c/p>\n\u003cp>During the spring, he fermented ramps to make a ramp kimchi and made an exquisite black garlic aioli.\u003c/p>\n\u003cp>If you listen to the audio of my conversation with David Greene on \u003cem>Morning Edition\u003c/em>, you'll hear Weland describe how he transformed a simple bulb of garlic into something extraordinary. (Hint: The garlic cooks at low heat in a humid environment for six to eight weeks.) \"What comes out, [the] flavors, works wonders,\" Weland told us.\u003c/p>\n\u003cp>During this aging a number of chemical processes transform this humble ingredient. For instance, the garlic picks up caramel notes during browning. Hints of dried fruit come out. Also, natural microbes on the garlic bulb can ferment, creating more distinct flavors.\u003c/p>\n\u003cfigure id=\"attachment_110339\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/blackgarlic1_enl-f6f2186c92d97b7dedba2c0f5d53db716fd4136c.jpg\" alt=\"Black garlic: A number of chemical processes transform this humble ingredient during aging. For instance, the garlic picks up caramel notes during browning. Hints of dried fruit come out. And natural microbes on the garlic bulb can ferment, creating more distinct flavors.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-110339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/blackgarlic1_enl-f6f2186c92d97b7dedba2c0f5d53db716fd4136c.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/blackgarlic1_enl-f6f2186c92d97b7dedba2c0f5d53db716fd4136c-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/blackgarlic1_enl-f6f2186c92d97b7dedba2c0f5d53db716fd4136c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/blackgarlic1_enl-f6f2186c92d97b7dedba2c0f5d53db716fd4136c-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/blackgarlic1_enl-f6f2186c92d97b7dedba2c0f5d53db716fd4136c-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/blackgarlic1_enl-f6f2186c92d97b7dedba2c0f5d53db716fd4136c-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/blackgarlic1_enl-f6f2186c92d97b7dedba2c0f5d53db716fd4136c-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Black garlic: A number of chemical processes transform this humble ingredient during aging. For instance, the garlic picks up caramel notes during browning. Hints of dried fruit come out. And natural microbes on the garlic bulb can ferment, creating more distinct flavors. \u003ccite>(Morgan McCloy/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I'm a huge fan of black garlic,\" chef Dan Barber of Blue Hill told me. \"We serve it with vegetables mostly.\" Barber says he's made his own, but he also imports black garlic from Japan, where they're marketed under the name Fruit Garlic of Japan. It's \"insanely good,\" Barber says.\u003c/p>\n\u003cp>So, as chefs catch the bug, academics are elevating fermentation to a higher level, too. For instance, there's now a fermentation \u003ca href=\"https://www4.uwm.edu/secu/faculty/standing/apcc/agendas/15-16/upload/3-Certificate-in-Culture-and-Science-of-Fermentation.pdf\">certificate program\u003c/a> at the University of Wisconsin-Milwaukee.\u003c/p>\n\u003cp>And, at the Culinary Institute of American in Hyde Park, N.Y., there's a new focus on the fermented product that has perhaps the widest appeal in our culture: beer. The school now offers an elective course, the art and science of brewing, taught in the newly built\u003ca href=\"http://www.ciachef.edu/student-brewed-beer-available/\"> brewery\u003c/a> on campus.\u003c/p>\n\u003cp>Students are taught the basics of brewing, with a focus on science. \"I would say the most exciting development has been the ready use of wild yeast and bacteria in beer fermentation,\" says Hutch Kugeman, head brewer at the CIA.\u003c/p>\n\u003cp>Using wild yeast and bacteria \"allows a range of really interesting flavors in beers, from the tart lemon of lactobacillus to the funky barnyard aromas of brettanomyces,\" Kugeman says.\u003c/p>\n\u003cp>So it seems from chefs to brewers, foodies are turning to microorganisms to amp up flavor.\u003c/p>\n\u003cp>If you'd like to try this at home, check out D-I-Y sites or a fermentation festival. Sandor Katz, a fermenting enthusiast and author of \u003ca href=\"http://www.wildfermentation.com/the-art-of-fermentation-is-now-available/cover_artferment/\">The Art of Fermentation\u003c/a>, keeps fellow enthusiasts \u003ca href=\"http://www.wildfermentation.com/\">in the loop\u003c/a>. \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 Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2016/06/20160624_me_fermentation_fervor_heres_how_chefs_boost_flavor_and_health.mp3\u003c/p>\n\u003cp>There's an explosion of interest in friendly bacteria.\u003c/p>\n\u003cp>Beneficial microorganisms, as we've \u003ca href=\"http://www.npr.org/sections/thesalt/2012/07/09/156381323/confusion-at-the-yogurt-aisle-time-for-probiotics-101\">reported,\u003c/a> can help us digest food, make vitamins, and protect us against harmful pathogens.\u003c/p>\n\u003cp>As this idea gains traction, so too does the popularity of fermented foods such as yogurt, sauerkraut and kimchi.\u003c/p>\n\u003cp>Though the science is tricky, researchers are learning more about how this ancient technique for preserving food may also help promote good health.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For instance, the bacteria in yogurt have been shown to \u003ca href=\"http://www.npr.org/sections/thesalt/2015/07/14/422623067/prozac-in-the-yogurt-aisle-can-good-bacteria-chill-us-out\">aid digestion,\u003c/a> and making cabbage into sauerkraut by fermenting it \"increases glucosinolate compounds believed to fight cancer,\" \u003ca href=\"http://www.nutritionletter.tufts.edu/issues/10_2/current-articles/Discover-the-Digestive-Benefits-of-Fermented-Foods_1383-1.html\">explains\u003c/a> a Tufts University Health & Nutrition publication.\u003c/p>\n\u003cp>So, what's next in fermentation? Chefs and do-it-yourself enthusiasts are using microorganisms to coax new, complex flavors out of foods.\u003c/p>\n\u003cp>\"Cooks around the world have begun to discover (or, more accurately, to \u003cem>rediscover\u003c/em>) the possibilities of using fermentation processes in the kitchen,\" writes \u003ca href=\"http://www.madfeed.co/about/\">Arielle Johnson\u003c/a>, a flavor chemist, in an article titled \"Artisanal Food Microbiology\" \u003ca href=\"http://www.nature.com/articles/nmicrobiol201639\">published\u003c/a> in \u003cem>Nature Microbiology \u003c/em>this spring.\u003c/p>\n\u003cp>Johnson works for \u003ca href=\"http://www.madfeed.co/about/\">MAD\u003c/a>, a nonprofit food organization based in Copenhagen that was founded by Rene Redzepi, the chef-patron of the acclaimed restaurant Noma.\u003c/p>\n\u003cp>Fermentation, she explains, is loosely defined as the transformation of food by microorganisms.\"When you ferment something, you create flavour,\" Johnson writes.\u003c/p>\n\u003cp>From soy sauces to vinegars, breads, cheeses, and, of course, wines and beers, \"fermentation processes are key to elaborate well-known delicacies,\" Johnson says.\u003c/p>\n\u003cfigure id=\"attachment_110338\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/img_4352_edited_enl-50ad62780db660f20f78a5d4131c8569571aa023-400x584.jpg\" alt=\"Chef Rob Weland fermented ramps to make a ramp kimchi, which was featured on his menu this spring at Garrison restaurant in Washington, D.C.\" width=\"400\" height=\"584\" class=\"size-thumbnail wp-image-110338\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/img_4352_edited_enl-50ad62780db660f20f78a5d4131c8569571aa023-400x584.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/img_4352_edited_enl-50ad62780db660f20f78a5d4131c8569571aa023-800x1168.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/img_4352_edited_enl-50ad62780db660f20f78a5d4131c8569571aa023-768x1121.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/img_4352_edited_enl-50ad62780db660f20f78a5d4131c8569571aa023-1180x1723.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/img_4352_edited_enl-50ad62780db660f20f78a5d4131c8569571aa023-960x1401.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/img_4352_edited_enl-50ad62780db660f20f78a5d4131c8569571aa023.jpg 1370w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Chef Rob Weland fermented ramps to make a ramp kimchi, which was featured on his menu this spring at Garrison restaurant in Washington, D.C.\u003c/figcaption>\u003c/figure>\n\u003cp>Food is biologically transformed by the bacteria and other microorganisms that live in or on it. \"In general, a pool of larger-molecular-weight, and usually less flavor-active molecules .... are transformed into a more diverse group of tastier, smaller molecules, such as amino acids, organic acids, esters ... and aromatic compounds,\" Johnson explains.\u003c/p>\n\u003cp>As more chefs experiment with microorganisms \"to transform ingredients and create new flavors,\" fermentation has gone from preservation technique to culinary tool — one that's \"every bit as essential as a paring knife or frying pan,\" Johnson argues.\u003c/p>\n\u003cp>In addition to the innovations at Noma in Copenhagen, Johnson points to kitchens around the world, such as Sean Brock's restaurant\u003ca href=\"http://huskrestaurant.com/\"> Husk\u003c/a> in Charleston, S.C.,\u003ca href=\"https://momofuku.com/\"> Momofuku\u003c/a> in New York, and \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a> in San Francisco, that are experimenting with these techniques.\u003c/p>\n\u003cp>I visited the kitchen of chef Rob Weland at \u003ca href=\"http://www.garrisondc.com/\">Garrison\u003c/a> restaurant in Washington, D.C. He's caught the fermentation experimentation bug, too.\u003c/p>\n\u003cp>During the spring, he fermented ramps to make a ramp kimchi and made an exquisite black garlic aioli.\u003c/p>\n\u003cp>If you listen to the audio of my conversation with David Greene on \u003cem>Morning Edition\u003c/em>, you'll hear Weland describe how he transformed a simple bulb of garlic into something extraordinary. (Hint: The garlic cooks at low heat in a humid environment for six to eight weeks.) \"What comes out, [the] flavors, works wonders,\" Weland told us.\u003c/p>\n\u003cp>During this aging a number of chemical processes transform this humble ingredient. For instance, the garlic picks up caramel notes during browning. Hints of dried fruit come out. Also, natural microbes on the garlic bulb can ferment, creating more distinct flavors.\u003c/p>\n\u003cfigure id=\"attachment_110339\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/blackgarlic1_enl-f6f2186c92d97b7dedba2c0f5d53db716fd4136c.jpg\" alt=\"Black garlic: A number of chemical processes transform this humble ingredient during aging. For instance, the garlic picks up caramel notes during browning. Hints of dried fruit come out. And natural microbes on the garlic bulb can ferment, creating more distinct flavors.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-110339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/blackgarlic1_enl-f6f2186c92d97b7dedba2c0f5d53db716fd4136c.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/blackgarlic1_enl-f6f2186c92d97b7dedba2c0f5d53db716fd4136c-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/blackgarlic1_enl-f6f2186c92d97b7dedba2c0f5d53db716fd4136c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/blackgarlic1_enl-f6f2186c92d97b7dedba2c0f5d53db716fd4136c-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/blackgarlic1_enl-f6f2186c92d97b7dedba2c0f5d53db716fd4136c-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/blackgarlic1_enl-f6f2186c92d97b7dedba2c0f5d53db716fd4136c-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/blackgarlic1_enl-f6f2186c92d97b7dedba2c0f5d53db716fd4136c-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Black garlic: A number of chemical processes transform this humble ingredient during aging. For instance, the garlic picks up caramel notes during browning. Hints of dried fruit come out. And natural microbes on the garlic bulb can ferment, creating more distinct flavors. \u003ccite>(Morgan McCloy/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I'm a huge fan of black garlic,\" chef Dan Barber of Blue Hill told me. \"We serve it with vegetables mostly.\" Barber says he's made his own, but he also imports black garlic from Japan, where they're marketed under the name Fruit Garlic of Japan. It's \"insanely good,\" Barber says.\u003c/p>\n\u003cp>So, as chefs catch the bug, academics are elevating fermentation to a higher level, too. For instance, there's now a fermentation \u003ca href=\"https://www4.uwm.edu/secu/faculty/standing/apcc/agendas/15-16/upload/3-Certificate-in-Culture-and-Science-of-Fermentation.pdf\">certificate program\u003c/a> at the University of Wisconsin-Milwaukee.\u003c/p>\n\u003cp>And, at the Culinary Institute of American in Hyde Park, N.Y., there's a new focus on the fermented product that has perhaps the widest appeal in our culture: beer. The school now offers an elective course, the art and science of brewing, taught in the newly built\u003ca href=\"http://www.ciachef.edu/student-brewed-beer-available/\"> brewery\u003c/a> on campus.\u003c/p>\n\u003cp>Students are taught the basics of brewing, with a focus on science. \"I would say the most exciting development has been the ready use of wild yeast and bacteria in beer fermentation,\" says Hutch Kugeman, head brewer at the CIA.\u003c/p>\n\u003cp>Using wild yeast and bacteria \"allows a range of really interesting flavors in beers, from the tart lemon of lactobacillus to the funky barnyard aromas of brettanomyces,\" Kugeman says.\u003c/p>\n\u003cp>So it seems from chefs to brewers, foodies are turning to microorganisms to amp up flavor.\u003c/p>\n\u003cp>If you'd like to try this at home, check out D-I-Y sites or a fermentation festival. Sandor Katz, a fermenting enthusiast and author of \u003ca href=\"http://www.wildfermentation.com/the-art-of-fermentation-is-now-available/cover_artferment/\">The Art of Fermentation\u003c/a>, keeps fellow enthusiasts \u003ca href=\"http://www.wildfermentation.com/\">in the loop\u003c/a>. \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": "The Science Of Why Onions Make Us Cry",
"title": "The Science Of Why Onions Make Us Cry",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Why do onions make us cry?\u003c/p>\n\u003cp>Many a poet has pondered. Is it because their beautiful, multilayered complexity moves us to weep? Are we mourning the majestic bulb as we cut it up and consume it?\u003c/p>\n\u003cp>Or are these tears induced by the tragic tedium of chopping, chopping, chopping?\u003c/p>\n\u003cp>Yes, yes. All of the above.\u003c/p>\n\u003cfigure id=\"attachment_110232\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/gettyimages-168837393_vert-9aac96ec70878f0eacfa494a4e805d0bafba0abd-400x533.jpg\" alt=\"The onion is multilayered in its complexity — literally and metaphorically.\" width=\"400\" height=\"533\" class=\"size-thumbnail wp-image-110232\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/gettyimages-168837393_vert-9aac96ec70878f0eacfa494a4e805d0bafba0abd-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/gettyimages-168837393_vert-9aac96ec70878f0eacfa494a4e805d0bafba0abd-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/gettyimages-168837393_vert-9aac96ec70878f0eacfa494a4e805d0bafba0abd-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/gettyimages-168837393_vert-9aac96ec70878f0eacfa494a4e805d0bafba0abd-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/gettyimages-168837393_vert-9aac96ec70878f0eacfa494a4e805d0bafba0abd-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/gettyimages-168837393_vert-9aac96ec70878f0eacfa494a4e805d0bafba0abd-960x1280.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">The onion is multilayered in its complexity — literally and metaphorically. \u003ccite>(Robert Daly/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But also, it's because of a chemical irritant called \u003cem>syn-propanethial-S-oxide,\u003c/em> says chemist \u003ca href=\"http://www.albany.edu/chemistry/eblock.shtml\">Eric Block\u003c/a>, who has written the \u003ca href=\"https://www.amazon.com/Garlic-Other-Alliums-Lore-Science/dp/1849731802\">authoritative book\u003c/a> on onions — and other \u003ca href=\"http://www.britannica.com/plant/allium-plant\">alliums\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"See, the onion is a perennial bulb that lives in the ground with lots of critters who are looking for a snack,\" says Block. \"So it has evolved a chemical defense system.\"\u003c/p>\n\u003cp>That is to say, onions want to make us cry — so we'll stop trying to eat them (not that most of us are deterred).\u003c/p>\n\u003cp>\"The way the onion bulb is designed, then, is ingenious,\" Block says. Within each onion cell, there's a little glob — a sealed vacuole — filled with enzymes, he explains. When you bite or cut into an onion, these enzyme-filled blobs break open, releasing their contents, which then mix with other chemicals inside the onion cells. \"And then,\" Block says, \"a whole cascade of chemical processes happen within an instant.\"\u003c/p>\n\u003cp>A bunch of \u003cem>syn-propanethial-S-oxide \u003c/em>molecules form as a result of all those chemical reactions — and because these guys are really tiny, and light, they float up into the air. \"And then they find their way to the eye of the person that's cutting the onion,\" Block says.\u003c/p>\n\u003cp>For a visual of what the complete process looks like, check out this video by the American Chemical Society.\u003c/p>\n\u003cp>https://youtu.be/RaZpPwmWZ7Q\u003c/p>\n\u003cp>The whole thing, Block says, \"really is quite beautiful from a scientific viewpoint.\"\u003c/p>\n\u003cp>Beauty, in this case, being literally in the eyes of the beholder, burning the eyeballs. Block has some suggestions for those of us who are less enamored with the onion's hostile chemistry.\u003c/p>\n\u003cp>The best strategy to avoid tearing up, Block says, is to chop onions in a well-ventilated area, near a fan. \"If you just cut the onion in a stream of air blowing away from your face,\" he says, \"then you'll pull the molecules away and they won't get to your eyes.\"\u003c/p>\n\u003cp>Refrigerating the onions for a few minutes before chopping can help as well, he notes, since the volatile compounds that cause eye irritation \"are less volatile when they're cold.\" Molecules of any sort tend to move faster when the're hot and slower when they're cool — so by chilling the onion, you're ensuring that the irritating chemicals don't rush up to your face all at once.\u003c/p>\n\u003cp>\"There are some ridiculous suggestions that have been made — like wear goggles,\" Block says. \"That doesn't really work.\" Really tight goggles may stop the chemical from getting directly to your eyeballs, but they won't prevent it from seeping up through your mouth and nose. \"Plus,\" Block points out, \"goggles just look silly.\"\u003c/p>\n\u003cp>Of course, it's virtually impossible to avoid watery eyes entirely when you're cooking with onions, Block says. Ultimately, these recalcitrant chemicals in onions are what give it its unique flavor. \"Besides,\" he says, tongue in cheek, \"sometimes pain is pleasure.\"\u003c/p>\n\u003cp>Or, as the great poet \u003ca href=\"http://famouspoetsandpoems.com/poets/pablo_neruda/poems/15730\">Pablo Neruda has mused\u003c/a>, \"Onion, luminous flask ... You make us cry without hurting us.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Sure, their beautiful, multilayered complexity has moved poets to weep. But the real answer is more practical: A bulb's gotta keep the baddies away. We get the lowdown from a chemist.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Why do onions make us cry?\u003c/p>\n\u003cp>Many a poet has pondered. Is it because their beautiful, multilayered complexity moves us to weep? Are we mourning the majestic bulb as we cut it up and consume it?\u003c/p>\n\u003cp>Or are these tears induced by the tragic tedium of chopping, chopping, chopping?\u003c/p>\n\u003cp>Yes, yes. All of the above.\u003c/p>\n\u003cfigure id=\"attachment_110232\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/gettyimages-168837393_vert-9aac96ec70878f0eacfa494a4e805d0bafba0abd-400x533.jpg\" alt=\"The onion is multilayered in its complexity — literally and metaphorically.\" width=\"400\" height=\"533\" class=\"size-thumbnail wp-image-110232\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/gettyimages-168837393_vert-9aac96ec70878f0eacfa494a4e805d0bafba0abd-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/gettyimages-168837393_vert-9aac96ec70878f0eacfa494a4e805d0bafba0abd-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/gettyimages-168837393_vert-9aac96ec70878f0eacfa494a4e805d0bafba0abd-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/gettyimages-168837393_vert-9aac96ec70878f0eacfa494a4e805d0bafba0abd-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/gettyimages-168837393_vert-9aac96ec70878f0eacfa494a4e805d0bafba0abd-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/gettyimages-168837393_vert-9aac96ec70878f0eacfa494a4e805d0bafba0abd-960x1280.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">The onion is multilayered in its complexity — literally and metaphorically. \u003ccite>(Robert Daly/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But also, it's because of a chemical irritant called \u003cem>syn-propanethial-S-oxide,\u003c/em> says chemist \u003ca href=\"http://www.albany.edu/chemistry/eblock.shtml\">Eric Block\u003c/a>, who has written the \u003ca href=\"https://www.amazon.com/Garlic-Other-Alliums-Lore-Science/dp/1849731802\">authoritative book\u003c/a> on onions — and other \u003ca href=\"http://www.britannica.com/plant/allium-plant\">alliums\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"See, the onion is a perennial bulb that lives in the ground with lots of critters who are looking for a snack,\" says Block. \"So it has evolved a chemical defense system.\"\u003c/p>\n\u003cp>That is to say, onions want to make us cry — so we'll stop trying to eat them (not that most of us are deterred).\u003c/p>\n\u003cp>\"The way the onion bulb is designed, then, is ingenious,\" Block says. Within each onion cell, there's a little glob — a sealed vacuole — filled with enzymes, he explains. When you bite or cut into an onion, these enzyme-filled blobs break open, releasing their contents, which then mix with other chemicals inside the onion cells. \"And then,\" Block says, \"a whole cascade of chemical processes happen within an instant.\"\u003c/p>\n\u003cp>A bunch of \u003cem>syn-propanethial-S-oxide \u003c/em>molecules form as a result of all those chemical reactions — and because these guys are really tiny, and light, they float up into the air. \"And then they find their way to the eye of the person that's cutting the onion,\" Block says.\u003c/p>\n\u003cp>For a visual of what the complete process looks like, check out this video by the American Chemical Society.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/RaZpPwmWZ7Q'\n title='//www.youtube.com/embed/RaZpPwmWZ7Q'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>The whole thing, Block says, \"really is quite beautiful from a scientific viewpoint.\"\u003c/p>\n\u003cp>Beauty, in this case, being literally in the eyes of the beholder, burning the eyeballs. Block has some suggestions for those of us who are less enamored with the onion's hostile chemistry.\u003c/p>\n\u003cp>The best strategy to avoid tearing up, Block says, is to chop onions in a well-ventilated area, near a fan. \"If you just cut the onion in a stream of air blowing away from your face,\" he says, \"then you'll pull the molecules away and they won't get to your eyes.\"\u003c/p>\n\u003cp>Refrigerating the onions for a few minutes before chopping can help as well, he notes, since the volatile compounds that cause eye irritation \"are less volatile when they're cold.\" Molecules of any sort tend to move faster when the're hot and slower when they're cool — so by chilling the onion, you're ensuring that the irritating chemicals don't rush up to your face all at once.\u003c/p>\n\u003cp>\"There are some ridiculous suggestions that have been made — like wear goggles,\" Block says. \"That doesn't really work.\" Really tight goggles may stop the chemical from getting directly to your eyeballs, but they won't prevent it from seeping up through your mouth and nose. \"Plus,\" Block points out, \"goggles just look silly.\"\u003c/p>\n\u003cp>Of course, it's virtually impossible to avoid watery eyes entirely when you're cooking with onions, Block says. Ultimately, these recalcitrant chemicals in onions are what give it its unique flavor. \"Besides,\" he says, tongue in cheek, \"sometimes pain is pleasure.\"\u003c/p>\n\u003cp>Or, as the great poet \u003ca href=\"http://famouspoetsandpoems.com/poets/pablo_neruda/poems/15730\">Pablo Neruda has mused\u003c/a>, \"Onion, luminous flask ... You make us cry without hurting us.\" \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": "Demystifying Terroir: Maybe Its The Microbes Making Magic In Your Wine",
"title": "Demystifying Terroir: Maybe Its The Microbes Making Magic In Your Wine",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>A wine's \u003cem>terroir\u003c/em> is what makes it special, says Greg Allen. He's a California winemaker who has studied and worked in the industry for 20 years.\u003c/p>\n\u003cp>\"There's a rush of emotion when I think of terroir,\" he says. A wine's terroir may recall the slope of the hill where lush grapes grow — and maybe the angle of sunlight that warmed those grapes on that hill, or the way water moves through the soil that nourished them.\u003c/p>\n\u003cp>But when Allen thinks of terroir, he also think about microbes — about bacteria and fungi.\u003c/p>\n\u003cp>See, for centuries now, vintners and wine enthusiasts alike have puzzled over what gives wines their unique flavor profiles, which come from grapes grown in a specific geographic location.\u003c/p>\n\u003cp>Scientists and winemakers like Allen are now recognizing that part of what makes a wine-growing region special may be its resident microbes. A \u003ca href=\"http://mbio.asm.org/content/7/3/e00631-16\">study\u003c/a> published Tuesday in the journal \u003cem>mBio\u003c/em> found that the collection of bacteria and fungi, or \"microbiome,\" on pressed grapes can help predict the flavor profile of a finished wine.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We know that humans can detect something in wine that allows us to separate it out by region,\" says David Mills, a microbiologist at the University of California, Davis and the study's senior researcher. \"What that something is, is something that we can apply science to figure out.\"\u003c/p>\n\u003cp>Mills and his research team already knew from \u003ca href=\"http://www.pnas.org/content/111/1/E139.full\">previous research\u003c/a> that the microbes on grapes vary across broad growing regions. Cabernet sauvignon grapes grown in Sonoma, Calif., for example, carry different microbes than the same grapes grown about 150 miles south on the Central Coast.\u003c/p>\n\u003cp>The scientists also knew from other research that metabolites — the chemical compounds that shape the flavor and texture of wines — vary regionally.\u003c/p>\n\u003cp>What they did not know was whether microbes and metabolites differ at the finer scale of neighboring vineyards, and whether a grape's microbial community had any connection to the flavor metabolites in the finished wine.\u003c/p>\n\u003cp>To figure it out, Mills and his U.C. Davis colleagues teamed up with \u003ca href=\"http://farniente.com\">Far Niente\u003c/a> and \u003ca href=\"http://nickelandnickel.com\">Nickel & Nickel\u003c/a> wineries in Oakville, Calif., to study chardonnay and cabernet sauvignon grapes from across Napa and Sonoma counties.\u003c/p>\n\u003cp>Allen, a former graduate student of Mills and a winemaker for another winery in the Far Niente and Nickel & Nickel family, led efforts to collect more than 700 samples of wine in progress during the 2011 season.\u003c/p>\n\u003cp>The team then identified the groups of bacteria and fungi in each sample by sequencing the microbial DNA. They also used a chemical analysis to identify collections of flavor metabolites in the final products.\u003c/p>\n\u003cfigure id=\"attachment_110089\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/n-nbarrelcellar_enl-034ba56b6f90f50a2babdd9bbfd0a4ccedf6a2c0.jpg\" alt=\"The barrel cellar at Nickel & Nickel winery, Napa Valley, Calif. Some of the wine samples for the study were selected from the barrels in the cellar.\" width=\"2000\" height=\"1422\" class=\"size-full wp-image-110089\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/n-nbarrelcellar_enl-034ba56b6f90f50a2babdd9bbfd0a4ccedf6a2c0.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/n-nbarrelcellar_enl-034ba56b6f90f50a2babdd9bbfd0a4ccedf6a2c0-400x284.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/n-nbarrelcellar_enl-034ba56b6f90f50a2babdd9bbfd0a4ccedf6a2c0-800x569.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/n-nbarrelcellar_enl-034ba56b6f90f50a2babdd9bbfd0a4ccedf6a2c0-768x546.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/n-nbarrelcellar_enl-034ba56b6f90f50a2babdd9bbfd0a4ccedf6a2c0-1440x1024.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/n-nbarrelcellar_enl-034ba56b6f90f50a2babdd9bbfd0a4ccedf6a2c0-1180x839.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/n-nbarrelcellar_enl-034ba56b6f90f50a2babdd9bbfd0a4ccedf6a2c0-960x683.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The barrel cellar at Nickel & Nickel winery, Napa Valley, Calif. Some of the wine samples for the study were selected from the barrels in the cellar. \u003ccite>(Courtesy of Nickel & Nickel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They discovered that neighboring vineyards often harbor unique collections of microbes, as well as unique groups of flavor metabolites in the finished wines. They also found that they could use the microbial community of the pressed grapes to predict which collections of flavor metabolites would end up in the finished wine.\u003c/p>\n\u003cp>The scientists now want to know whether the microbes directly impact flavor metabolites or whether the two are merely correlated.\u003c/p>\n\u003cp>Either way, a winemaker in the future could test the microbiome of grapes to determine whether a particular growing site will produce desirable metabolites in the wine, or to identify possible microbial issues early in the fermentation process.\u003c/p>\n\u003cfigure id=\"attachment_110090\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/barboursvillegrapes_enl-27997d161c5eb5d662c91a279c8f121fb8ad1dee.jpg\" alt=\"Grapes are gathered and sorted by hand for processing at Barboursville Vineyards in Virginia.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-110090\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/barboursvillegrapes_enl-27997d161c5eb5d662c91a279c8f121fb8ad1dee.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/barboursvillegrapes_enl-27997d161c5eb5d662c91a279c8f121fb8ad1dee-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/barboursvillegrapes_enl-27997d161c5eb5d662c91a279c8f121fb8ad1dee-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/barboursvillegrapes_enl-27997d161c5eb5d662c91a279c8f121fb8ad1dee-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/barboursvillegrapes_enl-27997d161c5eb5d662c91a279c8f121fb8ad1dee-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/barboursvillegrapes_enl-27997d161c5eb5d662c91a279c8f121fb8ad1dee-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/barboursvillegrapes_enl-27997d161c5eb5d662c91a279c8f121fb8ad1dee-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Grapes are gathered and sorted by hand for processing at Barboursville Vineyards in Virginia. \u003ccite>(April Greer/The Washington Post/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I think this is a really cool study,\" says \u003ca href=\"https://foodscience.cals.cornell.edu/people/anna-mansfield\">Anna Katharine Mansfield\u003c/a>, a wine scientist at Cornell University. \"Measuring as much as you can measure, even in a wine you are happy with, gives you a baseline and a way to guess what went wrong if the flavor changes,\" she says. \"Wine is an art and a science. But if the art can be informed by the science, then we have a broader palette to paint with.\"\u003c/p>\n\u003cp>Daniele Tessaro, a vintner at Barboursville Vineyards in Virginia, agrees. But he says it is unlikely that he'll be analyzing microbiomes any time soon. \"You always have to decide whether testing something is worth your time and money,\" he says.\u003c/p>\n\u003cp>Does demystifying terroir with science detract at all from the romantic qualities of a good wine? Greg Allen doesn't think so: \"I'll have a little extra satisfaction in my next glass of wine knowing that the microbes that contributed to the final product were unique to a specific vineyard.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Part of what makes a wine-growing region special may be its microbes. A study finds that the collection of bacteria and fungi on pressed grapes can help predict the flavor profile of a finished wine.",
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"description": "Part of what makes a wine-growing region special may be its microbes. A study finds that the collection of bacteria and fungi on pressed grapes can help predict the flavor profile of a finished wine.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A wine's \u003cem>terroir\u003c/em> is what makes it special, says Greg Allen. He's a California winemaker who has studied and worked in the industry for 20 years.\u003c/p>\n\u003cp>\"There's a rush of emotion when I think of terroir,\" he says. A wine's terroir may recall the slope of the hill where lush grapes grow — and maybe the angle of sunlight that warmed those grapes on that hill, or the way water moves through the soil that nourished them.\u003c/p>\n\u003cp>But when Allen thinks of terroir, he also think about microbes — about bacteria and fungi.\u003c/p>\n\u003cp>See, for centuries now, vintners and wine enthusiasts alike have puzzled over what gives wines their unique flavor profiles, which come from grapes grown in a specific geographic location.\u003c/p>\n\u003cp>Scientists and winemakers like Allen are now recognizing that part of what makes a wine-growing region special may be its resident microbes. A \u003ca href=\"http://mbio.asm.org/content/7/3/e00631-16\">study\u003c/a> published Tuesday in the journal \u003cem>mBio\u003c/em> found that the collection of bacteria and fungi, or \"microbiome,\" on pressed grapes can help predict the flavor profile of a finished wine.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We know that humans can detect something in wine that allows us to separate it out by region,\" says David Mills, a microbiologist at the University of California, Davis and the study's senior researcher. \"What that something is, is something that we can apply science to figure out.\"\u003c/p>\n\u003cp>Mills and his research team already knew from \u003ca href=\"http://www.pnas.org/content/111/1/E139.full\">previous research\u003c/a> that the microbes on grapes vary across broad growing regions. Cabernet sauvignon grapes grown in Sonoma, Calif., for example, carry different microbes than the same grapes grown about 150 miles south on the Central Coast.\u003c/p>\n\u003cp>The scientists also knew from other research that metabolites — the chemical compounds that shape the flavor and texture of wines — vary regionally.\u003c/p>\n\u003cp>What they did not know was whether microbes and metabolites differ at the finer scale of neighboring vineyards, and whether a grape's microbial community had any connection to the flavor metabolites in the finished wine.\u003c/p>\n\u003cp>To figure it out, Mills and his U.C. Davis colleagues teamed up with \u003ca href=\"http://farniente.com\">Far Niente\u003c/a> and \u003ca href=\"http://nickelandnickel.com\">Nickel & Nickel\u003c/a> wineries in Oakville, Calif., to study chardonnay and cabernet sauvignon grapes from across Napa and Sonoma counties.\u003c/p>\n\u003cp>Allen, a former graduate student of Mills and a winemaker for another winery in the Far Niente and Nickel & Nickel family, led efforts to collect more than 700 samples of wine in progress during the 2011 season.\u003c/p>\n\u003cp>The team then identified the groups of bacteria and fungi in each sample by sequencing the microbial DNA. They also used a chemical analysis to identify collections of flavor metabolites in the final products.\u003c/p>\n\u003cfigure id=\"attachment_110089\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/n-nbarrelcellar_enl-034ba56b6f90f50a2babdd9bbfd0a4ccedf6a2c0.jpg\" alt=\"The barrel cellar at Nickel & Nickel winery, Napa Valley, Calif. Some of the wine samples for the study were selected from the barrels in the cellar.\" width=\"2000\" height=\"1422\" class=\"size-full wp-image-110089\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/n-nbarrelcellar_enl-034ba56b6f90f50a2babdd9bbfd0a4ccedf6a2c0.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/n-nbarrelcellar_enl-034ba56b6f90f50a2babdd9bbfd0a4ccedf6a2c0-400x284.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/n-nbarrelcellar_enl-034ba56b6f90f50a2babdd9bbfd0a4ccedf6a2c0-800x569.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/n-nbarrelcellar_enl-034ba56b6f90f50a2babdd9bbfd0a4ccedf6a2c0-768x546.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/n-nbarrelcellar_enl-034ba56b6f90f50a2babdd9bbfd0a4ccedf6a2c0-1440x1024.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/n-nbarrelcellar_enl-034ba56b6f90f50a2babdd9bbfd0a4ccedf6a2c0-1180x839.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/n-nbarrelcellar_enl-034ba56b6f90f50a2babdd9bbfd0a4ccedf6a2c0-960x683.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The barrel cellar at Nickel & Nickel winery, Napa Valley, Calif. Some of the wine samples for the study were selected from the barrels in the cellar. \u003ccite>(Courtesy of Nickel & Nickel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They discovered that neighboring vineyards often harbor unique collections of microbes, as well as unique groups of flavor metabolites in the finished wines. They also found that they could use the microbial community of the pressed grapes to predict which collections of flavor metabolites would end up in the finished wine.\u003c/p>\n\u003cp>The scientists now want to know whether the microbes directly impact flavor metabolites or whether the two are merely correlated.\u003c/p>\n\u003cp>Either way, a winemaker in the future could test the microbiome of grapes to determine whether a particular growing site will produce desirable metabolites in the wine, or to identify possible microbial issues early in the fermentation process.\u003c/p>\n\u003cfigure id=\"attachment_110090\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/barboursvillegrapes_enl-27997d161c5eb5d662c91a279c8f121fb8ad1dee.jpg\" alt=\"Grapes are gathered and sorted by hand for processing at Barboursville Vineyards in Virginia.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-110090\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/barboursvillegrapes_enl-27997d161c5eb5d662c91a279c8f121fb8ad1dee.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/barboursvillegrapes_enl-27997d161c5eb5d662c91a279c8f121fb8ad1dee-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/barboursvillegrapes_enl-27997d161c5eb5d662c91a279c8f121fb8ad1dee-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/barboursvillegrapes_enl-27997d161c5eb5d662c91a279c8f121fb8ad1dee-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/barboursvillegrapes_enl-27997d161c5eb5d662c91a279c8f121fb8ad1dee-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/barboursvillegrapes_enl-27997d161c5eb5d662c91a279c8f121fb8ad1dee-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/barboursvillegrapes_enl-27997d161c5eb5d662c91a279c8f121fb8ad1dee-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Grapes are gathered and sorted by hand for processing at Barboursville Vineyards in Virginia. \u003ccite>(April Greer/The Washington Post/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I think this is a really cool study,\" says \u003ca href=\"https://foodscience.cals.cornell.edu/people/anna-mansfield\">Anna Katharine Mansfield\u003c/a>, a wine scientist at Cornell University. \"Measuring as much as you can measure, even in a wine you are happy with, gives you a baseline and a way to guess what went wrong if the flavor changes,\" she says. \"Wine is an art and a science. But if the art can be informed by the science, then we have a broader palette to paint with.\"\u003c/p>\n\u003cp>Daniele Tessaro, a vintner at Barboursville Vineyards in Virginia, agrees. But he says it is unlikely that he'll be analyzing microbiomes any time soon. \"You always have to decide whether testing something is worth your time and money,\" he says.\u003c/p>\n\u003cp>Does demystifying terroir with science detract at all from the romantic qualities of a good wine? Greg Allen doesn't think so: \"I'll have a little extra satisfaction in my next glass of wine knowing that the microbes that contributed to the final product were unique to a specific vineyard.\" \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": "A Map Of Where Your Food Originated May Surprise You",
"title": "A Map Of Where Your Food Originated May Surprise You",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_110016\" class=\"wp-caption aligncenter\" style=\"max-width: 1665px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/southasiaproduce_enl-1cd2d50de93b85cecf7961f0ea1398d68a3d1d45.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/southasiaproduce_enl-1cd2d50de93b85cecf7961f0ea1398d68a3d1d45.jpg\" alt=\"A new study reveals the full extent of globalization in our food supply. The researchers put together a series of interactives that visualize the results. Here's a screen grab, which shows crops that originate in South Asia.\" width=\"1665\" height=\"767\" class=\"size-full wp-image-110016\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/southasiaproduce_enl-1cd2d50de93b85cecf7961f0ea1398d68a3d1d45.jpg 1665w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/southasiaproduce_enl-1cd2d50de93b85cecf7961f0ea1398d68a3d1d45-400x184.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/southasiaproduce_enl-1cd2d50de93b85cecf7961f0ea1398d68a3d1d45-800x369.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/southasiaproduce_enl-1cd2d50de93b85cecf7961f0ea1398d68a3d1d45-768x354.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/southasiaproduce_enl-1cd2d50de93b85cecf7961f0ea1398d68a3d1d45-1440x663.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/southasiaproduce_enl-1cd2d50de93b85cecf7961f0ea1398d68a3d1d45-1180x544.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/southasiaproduce_enl-1cd2d50de93b85cecf7961f0ea1398d68a3d1d45-960x442.jpg 960w\" sizes=\"(max-width: 1665px) 100vw, 1665px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A new study reveals the full extent of globalization in our food supply. The researchers put together a series of interactives that visualize the results. Here's a screen grab, which shows crops that originate in South Asia. \u003ccite>(Screenshot from CIAT)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some people may be dimly aware that Thailand's chilies and Italy's tomatoes — despite being central to their respective local cuisines – originated in South America. Now, for the first time, a new \u003ca href=\"http://rspb.royalsocietypublishing.org/content/283/1832/20160792\">study\u003c/a> reveals the full extent of globalization in our food supply. More than two-thirds of the crops that underpin national diets originally came from somewhere else — often far away. And that trend has accelerated over the past 50 years.\u003c/p>\n\u003cp>Colin Khoury, a plant scientist at the International Center for Tropical Agriculture (known by its Spanish acronym CIAT) and the U.S. Department of Agriculture, is the study's lead researcher. Khoury tells The Salt that \"the numbers affirm what we have long known — that our entire food system is completely global.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/03/285335070/in-the-new-globalized-diet-wheat-soy-and-palm-oil-rule\">Previous work\u003c/a> by the same authors had shown that national diets have adopted new crops and become more and more globally alike in recent decades. The new study shows that those crops are mainly foreign.\u003c/p>\n\u003cp>The idea that crop plants have centers of origin, where they were originally domesticated, goes back to the 1920s and the great Russian plant explorer Nikolai Vavilov. He reasoned that the region where a crop had been domesticated would be marked by the greatest diversity of that crop, because farmers there would have been selecting different types for the longest time. Diversity, along with the presence of that crop's wild relatives, marked the center of origin.\u003c/p>\n\u003cp>The Fertile Crescent, with its profusion of wild grasses related to wheat and barley, is the primary center of diversity for those cereals. Thai chilies come originally from Central America and tropical South America, while Italian tomatoes come from the Andes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Khoury and his colleagues extended Vavilov's methods to look for the origins of 151 different crops across 23 geographical regions. They then examined national statistics for diet and food production in 177 countries, covering 98.5 percent of the world's population.\u003c/p>\n\u003cp>\"For each country, we could work out which crops contributed to calories, protein, fats and total weight of food — and whether they originated in that country's region or were foreign,\" Khoury says.\u003c/p>\n\u003cfigure id=\"attachment_110017\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/f1.large_enl-126a11fa919aebf0d12f2bf7e7b0e80e2f5f6d61.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/f1.large_enl-126a11fa919aebf0d12f2bf7e7b0e80e2f5f6d61.jpg\" alt=\"The great Russian plant explorer Nikolai Vavilov reasoned that crops originated in the region of the world where they, and their wild relatives, show up in greatest diversity. This map plots the center of origin and primary region of diversity for 151 different crops. (Some crops, like wheat, have more than one primary region of diversity.)\" width=\"1280\" height=\"839\" class=\"size-full wp-image-110017\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/f1.large_enl-126a11fa919aebf0d12f2bf7e7b0e80e2f5f6d61.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/f1.large_enl-126a11fa919aebf0d12f2bf7e7b0e80e2f5f6d61-400x262.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/f1.large_enl-126a11fa919aebf0d12f2bf7e7b0e80e2f5f6d61-800x524.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/f1.large_enl-126a11fa919aebf0d12f2bf7e7b0e80e2f5f6d61-768x503.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/f1.large_enl-126a11fa919aebf0d12f2bf7e7b0e80e2f5f6d61-1180x773.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/f1.large_enl-126a11fa919aebf0d12f2bf7e7b0e80e2f5f6d61-960x629.jpg 960w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The great Russian plant explorer Nikolai Vavilov reasoned that crops originated in the region of the world where they, and their wild relatives, show up in greatest diversity. This map plots the center of origin and primary region of diversity for 151 different crops. (Some crops, like wheat, have more than one primary region of diversity.) \u003ccite>(The Royal Society)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Separately, the researchers looked at what farmers were growing in each country and whether those crops were foreign in origin.\u003c/p>\n\u003cp>Globally, foreign crops made up 69 percent of country food supplies and farm production.\u003c/p>\n\u003cp>\"Now we know just how much national diets and agricultural systems everywhere depend on crops that originated in other parts of the world,\" Khoury says.\u003c/p>\n\u003cp>In the United States, diet depends on crops from the Mediterranean and West Asia, like wheat, barley, chickpea, almonds and others. Meanwhile, the U.S. farm economy is centered on soybeans from East Asia and maize from Mexico and Central America, as well as wheat and other crops from the Mediterranean. The U.S. is itself the origin of sunflowers, which countries from Argentina to China grow and consume.\u003c/p>\n\u003cp>Paul Gepts, a plant breeder and professor at the University of California, Davis, who was not involved in the study, called the findings very important.\u003c/p>\n\u003cp>\"Professionals are aware of global interdependence, but this is not something most people have thought about,\" he says.\u003c/p>\n\u003cp>CIAT researchers have produced \u003ca href=\"http://blog.ciat.cgiar.org/origin-of-crops/\">an interactive graphic\u003c/a> that allows you to explore the results — Gepts says this could really help people understand where their food comes from. \"It shows up on the screen very nicely,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_110018\" class=\"wp-caption alignright\" style=\"max-width: 419px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/tropicalsouthamerica_enl-2eaa86a0b8df2277245644a5927e27a108fa4678.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/tropicalsouthamerica_enl-2eaa86a0b8df2277245644a5927e27a108fa4678.jpg\" alt=\"This screenshot of an interactive graphic shows that, on average, crops that originated in tropical South America contribute 821.6 calories daily to West African diets.\" width=\"419\" height=\"532\" class=\"size-full wp-image-110018\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/tropicalsouthamerica_enl-2eaa86a0b8df2277245644a5927e27a108fa4678.jpg 419w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tropicalsouthamerica_enl-2eaa86a0b8df2277245644a5927e27a108fa4678-400x508.jpg 400w\" sizes=\"(max-width: 419px) 100vw, 419px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This screenshot of an interactive graphic shows that, on average, crops that originated in tropical South America contribute 821.6 calories daily to West African diets. \u003ccite>(Screenshot from CIAT)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Regions far from centers of agricultural biodiversity — such as North America, northern Europe and Australia — are most dependent on foreign crops. By the same token, countries in regions of diversity that are still growing and eating their traditional staples — for example, South Asia and West Africa — were least dependent on foreign crops. But even countries like Bangladesh and Niger depend on foreign crops for one-fifth of the food they eat and grow. Tomatoes, chilies and onions (from West and Central Asia), for example, are important in both countries.\u003c/p>\n\u003cp>Furthermore, over the past 50 years, the world's dietary dependence on foreign crops has increased from around 63 percent to the current 69 percent. Khoury says this was \"a bit of a surprise.\"\u003c/p>\n\u003cp>\"Cultures adopt foreign crops very quickly after coming into contact with them,\" he says, pointing out that potatoes were being grown in Europe just 16 years after being discovered in the Andes. \"We've been connected globally for ages, and yet there's still change going on.\"\u003c/p>\n\u003cp>Crops grown for fats and oils have seen the greatest change: Brazil now grows soybeans from East Asia, and Malaysia and Indonesia grow oil palm from West Africa.\u003c/p>\n\u003cp>Global interdependence also extends to the future of crops — for example, to combat the threats of climate change and new pests and diseases. The genes needed to face those challenges are most likely to be found in the primary regions of diversity, but will be needed wherever those crops are grown.\u003c/p>\n\u003cp>That is a crucial point for Cary Fowler, former executive secretary of the Global Crop Diversity Trust and an author of the paper. He says the study presents scientifically rigorous evidence for interdependence within the global food system.\u003c/p>\n\u003cp>\"That means we need to start behaving as if we are interdependent,\" Fowler said in an interview.\u003c/p>\n\u003cp>The International Treaty on Plant Genetic Resources for Food and Agriculture is supposed to ensure that countries can get hold of the plant diversity they need to develop new varieties so they can withstand future challenges. But most countries, Fowler says, are not providing the \"facilitated access\" promised by the treaty.\u003c/p>\n\u003cp>The problem is usually political, as countries ignore the shared access offered by the seed treaty (which about 120 countries have adopted) in an effort to keep any potential benefits to themselves.\u003c/p>\n\u003cp>For example, during the International Year of Quinoa in 2013, researchers \u003ca href=\"http://journal.frontiersin.org/article/10.3389/fpls.2016.00850/full\">attempted to compare\u003c/a> as many different varieties of the Andean grain as they could, to see which might be best in different environments. Of more than 3,000 different known varieties, the researchers could obtain only 21, and none of those came directly from genebanks in the countries of origin.\u003c/p>\n\u003cp>Other researchers who conducted a \u003ca href=\"http://link.springer.com/article/10.1007/s10722-013-0029-6\">deliberate test\u003c/a> of the treaty\u003cstrong> \u003c/strong>genteelly concluded that, \"after nearly 10 years, 'facilitated access' is not straightforward.\"\u003c/p>\n\u003cp>Fowler says that this kind of attitude undermines the good intentions expressed in the treaty: \"It's time for the International Treaty to be observed and enforced.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003ca href=\"http://www.jeremycherfas.net/about/\">Jeremy Cherfas\u003c/a> is a biologist and science journalist based in Rome.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "A new study reveals the full extent of globalization in our food supply. More than two-thirds of the crops that underpin national diets originally came from somewhere else — often far away.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_110016\" class=\"wp-caption aligncenter\" style=\"max-width: 1665px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/southasiaproduce_enl-1cd2d50de93b85cecf7961f0ea1398d68a3d1d45.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/southasiaproduce_enl-1cd2d50de93b85cecf7961f0ea1398d68a3d1d45.jpg\" alt=\"A new study reveals the full extent of globalization in our food supply. The researchers put together a series of interactives that visualize the results. Here's a screen grab, which shows crops that originate in South Asia.\" width=\"1665\" height=\"767\" class=\"size-full wp-image-110016\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/southasiaproduce_enl-1cd2d50de93b85cecf7961f0ea1398d68a3d1d45.jpg 1665w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/southasiaproduce_enl-1cd2d50de93b85cecf7961f0ea1398d68a3d1d45-400x184.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/southasiaproduce_enl-1cd2d50de93b85cecf7961f0ea1398d68a3d1d45-800x369.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/southasiaproduce_enl-1cd2d50de93b85cecf7961f0ea1398d68a3d1d45-768x354.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/southasiaproduce_enl-1cd2d50de93b85cecf7961f0ea1398d68a3d1d45-1440x663.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/southasiaproduce_enl-1cd2d50de93b85cecf7961f0ea1398d68a3d1d45-1180x544.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/southasiaproduce_enl-1cd2d50de93b85cecf7961f0ea1398d68a3d1d45-960x442.jpg 960w\" sizes=\"(max-width: 1665px) 100vw, 1665px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A new study reveals the full extent of globalization in our food supply. The researchers put together a series of interactives that visualize the results. Here's a screen grab, which shows crops that originate in South Asia. \u003ccite>(Screenshot from CIAT)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some people may be dimly aware that Thailand's chilies and Italy's tomatoes — despite being central to their respective local cuisines – originated in South America. Now, for the first time, a new \u003ca href=\"http://rspb.royalsocietypublishing.org/content/283/1832/20160792\">study\u003c/a> reveals the full extent of globalization in our food supply. More than two-thirds of the crops that underpin national diets originally came from somewhere else — often far away. And that trend has accelerated over the past 50 years.\u003c/p>\n\u003cp>Colin Khoury, a plant scientist at the International Center for Tropical Agriculture (known by its Spanish acronym CIAT) and the U.S. Department of Agriculture, is the study's lead researcher. Khoury tells The Salt that \"the numbers affirm what we have long known — that our entire food system is completely global.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/03/285335070/in-the-new-globalized-diet-wheat-soy-and-palm-oil-rule\">Previous work\u003c/a> by the same authors had shown that national diets have adopted new crops and become more and more globally alike in recent decades. The new study shows that those crops are mainly foreign.\u003c/p>\n\u003cp>The idea that crop plants have centers of origin, where they were originally domesticated, goes back to the 1920s and the great Russian plant explorer Nikolai Vavilov. He reasoned that the region where a crop had been domesticated would be marked by the greatest diversity of that crop, because farmers there would have been selecting different types for the longest time. Diversity, along with the presence of that crop's wild relatives, marked the center of origin.\u003c/p>\n\u003cp>The Fertile Crescent, with its profusion of wild grasses related to wheat and barley, is the primary center of diversity for those cereals. Thai chilies come originally from Central America and tropical South America, while Italian tomatoes come from the Andes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Khoury and his colleagues extended Vavilov's methods to look for the origins of 151 different crops across 23 geographical regions. They then examined national statistics for diet and food production in 177 countries, covering 98.5 percent of the world's population.\u003c/p>\n\u003cp>\"For each country, we could work out which crops contributed to calories, protein, fats and total weight of food — and whether they originated in that country's region or were foreign,\" Khoury says.\u003c/p>\n\u003cfigure id=\"attachment_110017\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/f1.large_enl-126a11fa919aebf0d12f2bf7e7b0e80e2f5f6d61.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/f1.large_enl-126a11fa919aebf0d12f2bf7e7b0e80e2f5f6d61.jpg\" alt=\"The great Russian plant explorer Nikolai Vavilov reasoned that crops originated in the region of the world where they, and their wild relatives, show up in greatest diversity. This map plots the center of origin and primary region of diversity for 151 different crops. (Some crops, like wheat, have more than one primary region of diversity.)\" width=\"1280\" height=\"839\" class=\"size-full wp-image-110017\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/f1.large_enl-126a11fa919aebf0d12f2bf7e7b0e80e2f5f6d61.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/f1.large_enl-126a11fa919aebf0d12f2bf7e7b0e80e2f5f6d61-400x262.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/f1.large_enl-126a11fa919aebf0d12f2bf7e7b0e80e2f5f6d61-800x524.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/f1.large_enl-126a11fa919aebf0d12f2bf7e7b0e80e2f5f6d61-768x503.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/f1.large_enl-126a11fa919aebf0d12f2bf7e7b0e80e2f5f6d61-1180x773.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/f1.large_enl-126a11fa919aebf0d12f2bf7e7b0e80e2f5f6d61-960x629.jpg 960w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The great Russian plant explorer Nikolai Vavilov reasoned that crops originated in the region of the world where they, and their wild relatives, show up in greatest diversity. This map plots the center of origin and primary region of diversity for 151 different crops. (Some crops, like wheat, have more than one primary region of diversity.) \u003ccite>(The Royal Society)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Separately, the researchers looked at what farmers were growing in each country and whether those crops were foreign in origin.\u003c/p>\n\u003cp>Globally, foreign crops made up 69 percent of country food supplies and farm production.\u003c/p>\n\u003cp>\"Now we know just how much national diets and agricultural systems everywhere depend on crops that originated in other parts of the world,\" Khoury says.\u003c/p>\n\u003cp>In the United States, diet depends on crops from the Mediterranean and West Asia, like wheat, barley, chickpea, almonds and others. Meanwhile, the U.S. farm economy is centered on soybeans from East Asia and maize from Mexico and Central America, as well as wheat and other crops from the Mediterranean. The U.S. is itself the origin of sunflowers, which countries from Argentina to China grow and consume.\u003c/p>\n\u003cp>Paul Gepts, a plant breeder and professor at the University of California, Davis, who was not involved in the study, called the findings very important.\u003c/p>\n\u003cp>\"Professionals are aware of global interdependence, but this is not something most people have thought about,\" he says.\u003c/p>\n\u003cp>CIAT researchers have produced \u003ca href=\"http://blog.ciat.cgiar.org/origin-of-crops/\">an interactive graphic\u003c/a> that allows you to explore the results — Gepts says this could really help people understand where their food comes from. \"It shows up on the screen very nicely,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_110018\" class=\"wp-caption alignright\" style=\"max-width: 419px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/tropicalsouthamerica_enl-2eaa86a0b8df2277245644a5927e27a108fa4678.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/tropicalsouthamerica_enl-2eaa86a0b8df2277245644a5927e27a108fa4678.jpg\" alt=\"This screenshot of an interactive graphic shows that, on average, crops that originated in tropical South America contribute 821.6 calories daily to West African diets.\" width=\"419\" height=\"532\" class=\"size-full wp-image-110018\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/tropicalsouthamerica_enl-2eaa86a0b8df2277245644a5927e27a108fa4678.jpg 419w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tropicalsouthamerica_enl-2eaa86a0b8df2277245644a5927e27a108fa4678-400x508.jpg 400w\" sizes=\"(max-width: 419px) 100vw, 419px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This screenshot of an interactive graphic shows that, on average, crops that originated in tropical South America contribute 821.6 calories daily to West African diets. \u003ccite>(Screenshot from CIAT)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Regions far from centers of agricultural biodiversity — such as North America, northern Europe and Australia — are most dependent on foreign crops. By the same token, countries in regions of diversity that are still growing and eating their traditional staples — for example, South Asia and West Africa — were least dependent on foreign crops. But even countries like Bangladesh and Niger depend on foreign crops for one-fifth of the food they eat and grow. Tomatoes, chilies and onions (from West and Central Asia), for example, are important in both countries.\u003c/p>\n\u003cp>Furthermore, over the past 50 years, the world's dietary dependence on foreign crops has increased from around 63 percent to the current 69 percent. Khoury says this was \"a bit of a surprise.\"\u003c/p>\n\u003cp>\"Cultures adopt foreign crops very quickly after coming into contact with them,\" he says, pointing out that potatoes were being grown in Europe just 16 years after being discovered in the Andes. \"We've been connected globally for ages, and yet there's still change going on.\"\u003c/p>\n\u003cp>Crops grown for fats and oils have seen the greatest change: Brazil now grows soybeans from East Asia, and Malaysia and Indonesia grow oil palm from West Africa.\u003c/p>\n\u003cp>Global interdependence also extends to the future of crops — for example, to combat the threats of climate change and new pests and diseases. The genes needed to face those challenges are most likely to be found in the primary regions of diversity, but will be needed wherever those crops are grown.\u003c/p>\n\u003cp>That is a crucial point for Cary Fowler, former executive secretary of the Global Crop Diversity Trust and an author of the paper. He says the study presents scientifically rigorous evidence for interdependence within the global food system.\u003c/p>\n\u003cp>\"That means we need to start behaving as if we are interdependent,\" Fowler said in an interview.\u003c/p>\n\u003cp>The International Treaty on Plant Genetic Resources for Food and Agriculture is supposed to ensure that countries can get hold of the plant diversity they need to develop new varieties so they can withstand future challenges. But most countries, Fowler says, are not providing the \"facilitated access\" promised by the treaty.\u003c/p>\n\u003cp>The problem is usually political, as countries ignore the shared access offered by the seed treaty (which about 120 countries have adopted) in an effort to keep any potential benefits to themselves.\u003c/p>\n\u003cp>For example, during the International Year of Quinoa in 2013, researchers \u003ca href=\"http://journal.frontiersin.org/article/10.3389/fpls.2016.00850/full\">attempted to compare\u003c/a> as many different varieties of the Andean grain as they could, to see which might be best in different environments. Of more than 3,000 different known varieties, the researchers could obtain only 21, and none of those came directly from genebanks in the countries of origin.\u003c/p>\n\u003cp>Other researchers who conducted a \u003ca href=\"http://link.springer.com/article/10.1007/s10722-013-0029-6\">deliberate test\u003c/a> of the treaty\u003cstrong> \u003c/strong>genteelly concluded that, \"after nearly 10 years, 'facilitated access' is not straightforward.\"\u003c/p>\n\u003cp>Fowler says that this kind of attitude undermines the good intentions expressed in the treaty: \"It's time for the International Treaty to be observed and enforced.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003ca href=\"http://www.jeremycherfas.net/about/\">Jeremy Cherfas\u003c/a> is a biologist and science journalist based in Rome.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Celery, the mild-mannered straight man of the vegetable world, packs a puny six calories per stalk and — in my opinion — about as much flavor as a desk lamp. Yet despite its limitations, the fibrous plant has featured in Mediterranean and East Asian civilizations for thousands of years.\u003c/p>\n\u003cp>The paradox puzzled me enough that I called a bunch of specialists at the intersection of botany and anthropology to pick their brains. They shared their best guesses about how celery sneaked into our diets.\u003c/p>\n\u003cp>\"Celery is odd, right?\" says botanist \u003ca href=\"http://www.oeb.harvard.edu/faculty/faculty_oeb/davis-oeb.html\">Charles Davis\u003c/a> of Harvard University. \"Another thing that's always baffled me about umbellifers [the family to which celery belongs] is that most species are wickedly poisonous.\" Socrates famously died by consuming water hemlock, a member of that family.\u003c/p>\n\u003cp>Wild celery is native to the Mediterranean area, according to Davis, though archaeological remains from Switzerland have suggested that humans were transporting celery seeds as early as 4,000 B.C. Another variety of celery called \"smallage\" was present in China as early as the 5th century. Strong aroma may have boosted the appeal of the varieties in the Mediterranean and Asia.\u003c/p>\n\u003cp>But celery enthusiasts of yore were probably not munching it for taste, according to \u003ca href=\"http://www.plantsciences.ucdavis.edu/quiros/quiros.htm\">Carlos Quiros\u003c/a>, a plant geneticist emeritus from the University of California, Davis. He says that people in Egypt, Rome and China used the wild plant medicinally for a slew of ailments, but \"usually for hangovers or as aphrodisiacs.\" (Lonely hearts beware: There's no medical proof that celery helps with either.) The Greeks and Romans favored wild celery's leaves to weave victory crowns for athletes, Quiros says, as did the Egyptians. In fact, archaeologists discovered a celery wreath in Tutankhamun's tomb.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Based on my conversations, it seems as though culinary celery cultivation probably began in the 1600s in Italy or France. Horticulturalist \u003ca href=\"http://hortsciences.tamu.edu/people/faculty-2/joe-masabni/\">Joe Masabni\u003c/a>, of Texas A&M University's extension school, speculates that Mediterranean flavors assisted celery's big break.\u003c/p>\n\u003cp>\"You saute anything with olive oil, and it tastes good,\" says Masabni, who thinks celery also might have served as a filler food, to \"beef up\" meals, as it were. \"In the old days, you take chicken and it feeds one person. But you take a chicken and add it to soup with lots of vegetables, and you can feed a whole family.\" Davis thinks that during this period, Europeans began selecting for crunchy, succulent stems, while the Chinese cultivated a leafier variety, which today features in soups and sautes as \"Chinese celery.\"\u003c/p>\n\u003cp>There's \u003ca href=\"http://www.kpl.gov/local-history/business/celery.aspx\">some debate\u003c/a> about which individual first grew celery in the United States, but we know cultivation began in Michigan in the late 1800s. The crop grew well in the state's mild summers, and Dutch immigrants in the area seized the opportunity to farm the vegetable for a celery-curious American market. Today the average American consumes six pounds of celery per year, UC Davis' Quiros says.\u003c/p>\n\u003cp>Though detractors criticize the watery stalks for culinary blandness, celery does have some devotees.\u003c/p>\n\u003cp>\"I love celery. It's awesome,\" says Robin Willis, a librarian in Frederick, Md. \"I'm a big fan of foods that crunch, so celery is right up there. And you can dip it in stuff.\" She also calls celery the unsung hero of soups, infusing subtle — but critical — flavor.\u003c/p>\n\u003cp>But like the Mona Lisa or the Hanging Gardens of Babylon, celery's flavor seems to defy description. When pressed to describe celery in musical terms, general manager of the \u003ca href=\"http://www.michigancelery.com/\">Michigan Celery Promotion Cooperative\u003c/a>, Gary Wruble, compared the vegetable to classic rock. \"I don't know why,\" he says. \"It's my favorite genre.\"\u003c/p>\n\u003cp>\"I'm actually a pretty big fan of celery,\" says ethnobotanist \u003ca href=\"https://ib.berkeley.edu/people/faculty/carlsont\">Thomas Carlson\u003c/a> of the University of California, Berkeley. He sings the praises of the vegetable's fibers, which he says aid digestion. He also tried to win me over to celery seed. \"In the past two weeks,\" says Carlson, \"I've had it in several meals, and it was quite tasty.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cbr>\nCopyright 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>Celery, the mild-mannered straight man of the vegetable world, packs a puny six calories per stalk and — in my opinion — about as much flavor as a desk lamp. Yet despite its limitations, the fibrous plant has featured in Mediterranean and East Asian civilizations for thousands of years.\u003c/p>\n\u003cp>The paradox puzzled me enough that I called a bunch of specialists at the intersection of botany and anthropology to pick their brains. They shared their best guesses about how celery sneaked into our diets.\u003c/p>\n\u003cp>\"Celery is odd, right?\" says botanist \u003ca href=\"http://www.oeb.harvard.edu/faculty/faculty_oeb/davis-oeb.html\">Charles Davis\u003c/a> of Harvard University. \"Another thing that's always baffled me about umbellifers [the family to which celery belongs] is that most species are wickedly poisonous.\" Socrates famously died by consuming water hemlock, a member of that family.\u003c/p>\n\u003cp>Wild celery is native to the Mediterranean area, according to Davis, though archaeological remains from Switzerland have suggested that humans were transporting celery seeds as early as 4,000 B.C. Another variety of celery called \"smallage\" was present in China as early as the 5th century. Strong aroma may have boosted the appeal of the varieties in the Mediterranean and Asia.\u003c/p>\n\u003cp>But celery enthusiasts of yore were probably not munching it for taste, according to \u003ca href=\"http://www.plantsciences.ucdavis.edu/quiros/quiros.htm\">Carlos Quiros\u003c/a>, a plant geneticist emeritus from the University of California, Davis. He says that people in Egypt, Rome and China used the wild plant medicinally for a slew of ailments, but \"usually for hangovers or as aphrodisiacs.\" (Lonely hearts beware: There's no medical proof that celery helps with either.) The Greeks and Romans favored wild celery's leaves to weave victory crowns for athletes, Quiros says, as did the Egyptians. In fact, archaeologists discovered a celery wreath in Tutankhamun's tomb.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Based on my conversations, it seems as though culinary celery cultivation probably began in the 1600s in Italy or France. Horticulturalist \u003ca href=\"http://hortsciences.tamu.edu/people/faculty-2/joe-masabni/\">Joe Masabni\u003c/a>, of Texas A&M University's extension school, speculates that Mediterranean flavors assisted celery's big break.\u003c/p>\n\u003cp>\"You saute anything with olive oil, and it tastes good,\" says Masabni, who thinks celery also might have served as a filler food, to \"beef up\" meals, as it were. \"In the old days, you take chicken and it feeds one person. But you take a chicken and add it to soup with lots of vegetables, and you can feed a whole family.\" Davis thinks that during this period, Europeans began selecting for crunchy, succulent stems, while the Chinese cultivated a leafier variety, which today features in soups and sautes as \"Chinese celery.\"\u003c/p>\n\u003cp>There's \u003ca href=\"http://www.kpl.gov/local-history/business/celery.aspx\">some debate\u003c/a> about which individual first grew celery in the United States, but we know cultivation began in Michigan in the late 1800s. The crop grew well in the state's mild summers, and Dutch immigrants in the area seized the opportunity to farm the vegetable for a celery-curious American market. Today the average American consumes six pounds of celery per year, UC Davis' Quiros says.\u003c/p>\n\u003cp>Though detractors criticize the watery stalks for culinary blandness, celery does have some devotees.\u003c/p>\n\u003cp>\"I love celery. It's awesome,\" says Robin Willis, a librarian in Frederick, Md. \"I'm a big fan of foods that crunch, so celery is right up there. And you can dip it in stuff.\" She also calls celery the unsung hero of soups, infusing subtle — but critical — flavor.\u003c/p>\n\u003cp>But like the Mona Lisa or the Hanging Gardens of Babylon, celery's flavor seems to defy description. When pressed to describe celery in musical terms, general manager of the \u003ca href=\"http://www.michigancelery.com/\">Michigan Celery Promotion Cooperative\u003c/a>, Gary Wruble, compared the vegetable to classic rock. \"I don't know why,\" he says. \"It's my favorite genre.\"\u003c/p>\n\u003cp>\"I'm actually a pretty big fan of celery,\" says ethnobotanist \u003ca href=\"https://ib.berkeley.edu/people/faculty/carlsont\">Thomas Carlson\u003c/a> of the University of California, Berkeley. He sings the praises of the vegetable's fibers, which he says aid digestion. He also tried to win me over to celery seed. \"In the past two weeks,\" says Carlson, \"I've had it in several meals, and it was quite tasty.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cbr>\nCopyright 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>When \u003ca href=\"http://www.sandraaamodt.com/\">Sandra Aamodt\u003c/a> talks about dieting, people listen ... or, they stick their fingers in their ears and go la, la, la. Aamodt's neuroscientific take on why diets backfire is that divisive.\u003c/p>\n\u003cp>Aamodt is a neuroscientist, book author and former editor of a leading brain research journal. She's also become a prominent evangelist of the message that traditional diets just don't work and often leave the dieter worse off than before. And she's an enthusiastic proponent of mindful eating.\u003c/p>\n\u003cp>\"I define it as eating with attention and joy, without judgment,\" Aamodt said in an interview. \"That includes attention to hunger and fullness, to the experience of eating and to its effects on our bodies.\"\u003c/p>\n\u003cp>Even if you've never heard of her, you likely will soon. Her new book, \u003cem>Why Diets Make Us Fat\u003c/em>, is bound to change the weight-loss conversation, if not dismantle \u003cem>Biggest Loser\u003c/em>-sized dreams. I am a therapist specializing in eating issues, and among my clients, Aamodt has already shifted the focus from weight loss to self-care.\u003c/p>\n\u003cfigure id=\"attachment_109928\" class=\"wp-caption alignright\" style=\"max-width: 398px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/9781591847694_custom-a8765aed9ab85811ceb28b78fe5c00b734524171-s400-c85.jpg\" alt=\"Why Diets Make Us Fat: The Unintended Consequences of Our Obsession With Weight Loss. by Sandra, Ph.D. Aamodt\" width=\"398\" height=\"600\" class=\"size-full wp-image-109928\">\u003cfigcaption class=\"wp-caption-text\">Why Diets Make Us Fat:\u003cbr>The Unintended Consequences of Our Obsession With Weight Loss.\u003cbr>by Sandra, Ph.D. Aamodt\u003c/figcaption>\u003c/figure>\n\u003cp>Most clients are reluctant to accept her central argument: That our body weight tends to settle at \"set points\" — that 10-15-pound range the brain maintains despite repeated efforts to lower it. However, once they see how the set-point theory reflects their dieting experience, they realize that although they don't have the final say on their weight (their brain does), they do have real influence – through exercise and other health-affirming activities — over their health and well-being.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Of course, there are already dozens of titles out there that expound on the virtues of elevating eating to a meditative practice. No surprise, Aamodt covers much the same ground — but she writes far more on the scientific reasons why eating and weight have become such a sizable problem, and a lot less on specific strategies for rectifying it.\u003c/p>\n\u003cp>For example, dieting leads to weight gain, she explains, because it's stressful. Stress hormones act on fat cells to increase abdominal fat. What's more, weight anxiety and dieting predict later binge eating and weight gain.\u003c/p>\n\u003cp>Before she was a neuroscientist, Aamodt was a young girl who just wanted to be thin. So, like many teenage girls who hate their bodies for falling short of cultural beauty ideals, she started cutting calories — and ended up trapped in a vicious cycle of yo-yo dieting bordering on disordered eating.\u003c/p>\n\u003cp>Fast-forward through three decades of starving and binging. Finally in 2010, she made a New Year's resolution to break the cycle.\u003c/p>\n\u003cp>\"As I started to look into the research showing that almost all dieting is yo-yo dieting in practice, I realized that my story was typical, a result of my brain working as it should to protect me from starvation,\" she says.\u003c/p>\n\u003cp>So she adopted mindful eating, lost 10 pounds without dieting, and, in 2013, stepped onto the TED conference stage to share her story. More than 3.5 million viewers have since watched Aamodt's cautionary \u003ca href=\"https://www.ted.com/talks/sandra_aamodt_why_dieting_doesn_t_usually_work/transcript?language=en\">TED talk\u003c/a>.\u003c/p>\n\u003cp>https://youtu.be/jn0Ygp7pMbA\u003c/p>\n\u003cp>According to Aamodt, set points vary from person to person, but generally go up much more easily than they come down. It's possible to diet down below the defended range, even for years, but it's nearly impossible to maintain a significant weight loss. That's because the brain is hard-wired for survival and never regards the lower weight as the new normal. It's set on pushing the weight back up as soon as possible.\u003c/p>\n\u003cp>To be sure, set-point theory is nothing new; it's been around since 1982. But Aamodt's neuroscientific view of set points has brought them back to the dinner table.\u003c/p>\n\u003cp>In her new book, Aamodt expands on her 12-minute TED talk to make a more in-depth case for ditching diets, embracing mindful eating and other behaviors that effectively improve and extend our lives. The brain's weight-regulation system will maintain a stable, healthy weight for most people, she argues, if it's allowed to do its job without interference from dieting and other short-sighted slimming strategies. Her best recommendation: Stop focusing on weight and start concentrating on regular exercise, good food choices and stress reduction instead.\u003c/p>\n\u003cp>\"Until I resolved to stop dieting,\" she writes, \"I hadn't realized how much routine stress I was feeling during every meal, how badly the belief that I needed to be slender was damaging my self-image, or how much mental energy I was wasting on trying to control my eating. All in all, I consider leaving dieting behind to be one of the best decisions I've ever made.\"\u003c/p>\n\u003cp>While Aamodt stresses that mindful eating won't necessarily lead to weight loss, it will lead to a lot less wasted energy, she says. \"Try mindful eating for the benefits you can count on, such as developing a good relationship with food.\"\u003c/p>\n\u003cp>That relationship starts early – which is why she hopes parents will be among the readers of her new book. \"My strongest hope is that parents will read the book and realize that expressing anxiety about children's bodies is not going to make them thinner,\" she says. \"Instead, it's likely to lead to weight gain and increase the risk of eating disorders.\"\u003c/p>\n\u003cp>Learning to be mindful can be tricky for lifelong dieters. \"Early on,\" she says, \"I had trouble figuring out whether I was hungry. ... I also had trouble detecting fullness before I'd overeaten.\" She says it took her about six months to get the hang of it. And, as she tuned into her body, she discovered something surprising about her own tastes.\u003c/p>\n\u003cp>\"I discovered that I didn't like some of the foods I'd been using to cheat on my diet, like donuts or Doritos,\" she says. \"But I still love other treats, like ice cream and strawberry shortcake.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Jean Fain is a Harvard Medical School-affiliated psychotherapist and author of \u003c/em>The Self-Compassion Diet. \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>When \u003ca href=\"http://www.sandraaamodt.com/\">Sandra Aamodt\u003c/a> talks about dieting, people listen ... or, they stick their fingers in their ears and go la, la, la. Aamodt's neuroscientific take on why diets backfire is that divisive.\u003c/p>\n\u003cp>Aamodt is a neuroscientist, book author and former editor of a leading brain research journal. She's also become a prominent evangelist of the message that traditional diets just don't work and often leave the dieter worse off than before. And she's an enthusiastic proponent of mindful eating.\u003c/p>\n\u003cp>\"I define it as eating with attention and joy, without judgment,\" Aamodt said in an interview. \"That includes attention to hunger and fullness, to the experience of eating and to its effects on our bodies.\"\u003c/p>\n\u003cp>Even if you've never heard of her, you likely will soon. Her new book, \u003cem>Why Diets Make Us Fat\u003c/em>, is bound to change the weight-loss conversation, if not dismantle \u003cem>Biggest Loser\u003c/em>-sized dreams. I am a therapist specializing in eating issues, and among my clients, Aamodt has already shifted the focus from weight loss to self-care.\u003c/p>\n\u003cfigure id=\"attachment_109928\" class=\"wp-caption alignright\" style=\"max-width: 398px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/9781591847694_custom-a8765aed9ab85811ceb28b78fe5c00b734524171-s400-c85.jpg\" alt=\"Why Diets Make Us Fat: The Unintended Consequences of Our Obsession With Weight Loss. by Sandra, Ph.D. Aamodt\" width=\"398\" height=\"600\" class=\"size-full wp-image-109928\">\u003cfigcaption class=\"wp-caption-text\">Why Diets Make Us Fat:\u003cbr>The Unintended Consequences of Our Obsession With Weight Loss.\u003cbr>by Sandra, Ph.D. Aamodt\u003c/figcaption>\u003c/figure>\n\u003cp>Most clients are reluctant to accept her central argument: That our body weight tends to settle at \"set points\" — that 10-15-pound range the brain maintains despite repeated efforts to lower it. However, once they see how the set-point theory reflects their dieting experience, they realize that although they don't have the final say on their weight (their brain does), they do have real influence – through exercise and other health-affirming activities — over their health and well-being.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Of course, there are already dozens of titles out there that expound on the virtues of elevating eating to a meditative practice. No surprise, Aamodt covers much the same ground — but she writes far more on the scientific reasons why eating and weight have become such a sizable problem, and a lot less on specific strategies for rectifying it.\u003c/p>\n\u003cp>For example, dieting leads to weight gain, she explains, because it's stressful. Stress hormones act on fat cells to increase abdominal fat. What's more, weight anxiety and dieting predict later binge eating and weight gain.\u003c/p>\n\u003cp>Before she was a neuroscientist, Aamodt was a young girl who just wanted to be thin. So, like many teenage girls who hate their bodies for falling short of cultural beauty ideals, she started cutting calories — and ended up trapped in a vicious cycle of yo-yo dieting bordering on disordered eating.\u003c/p>\n\u003cp>Fast-forward through three decades of starving and binging. Finally in 2010, she made a New Year's resolution to break the cycle.\u003c/p>\n\u003cp>\"As I started to look into the research showing that almost all dieting is yo-yo dieting in practice, I realized that my story was typical, a result of my brain working as it should to protect me from starvation,\" she says.\u003c/p>\n\u003cp>So she adopted mindful eating, lost 10 pounds without dieting, and, in 2013, stepped onto the TED conference stage to share her story. More than 3.5 million viewers have since watched Aamodt's cautionary \u003ca href=\"https://www.ted.com/talks/sandra_aamodt_why_dieting_doesn_t_usually_work/transcript?language=en\">TED talk\u003c/a>.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/jn0Ygp7pMbA'\n title='//www.youtube.com/embed/jn0Ygp7pMbA'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>According to Aamodt, set points vary from person to person, but generally go up much more easily than they come down. It's possible to diet down below the defended range, even for years, but it's nearly impossible to maintain a significant weight loss. That's because the brain is hard-wired for survival and never regards the lower weight as the new normal. It's set on pushing the weight back up as soon as possible.\u003c/p>\n\u003cp>To be sure, set-point theory is nothing new; it's been around since 1982. But Aamodt's neuroscientific view of set points has brought them back to the dinner table.\u003c/p>\n\u003cp>In her new book, Aamodt expands on her 12-minute TED talk to make a more in-depth case for ditching diets, embracing mindful eating and other behaviors that effectively improve and extend our lives. The brain's weight-regulation system will maintain a stable, healthy weight for most people, she argues, if it's allowed to do its job without interference from dieting and other short-sighted slimming strategies. Her best recommendation: Stop focusing on weight and start concentrating on regular exercise, good food choices and stress reduction instead.\u003c/p>\n\u003cp>\"Until I resolved to stop dieting,\" she writes, \"I hadn't realized how much routine stress I was feeling during every meal, how badly the belief that I needed to be slender was damaging my self-image, or how much mental energy I was wasting on trying to control my eating. All in all, I consider leaving dieting behind to be one of the best decisions I've ever made.\"\u003c/p>\n\u003cp>While Aamodt stresses that mindful eating won't necessarily lead to weight loss, it will lead to a lot less wasted energy, she says. \"Try mindful eating for the benefits you can count on, such as developing a good relationship with food.\"\u003c/p>\n\u003cp>That relationship starts early – which is why she hopes parents will be among the readers of her new book. \"My strongest hope is that parents will read the book and realize that expressing anxiety about children's bodies is not going to make them thinner,\" she says. \"Instead, it's likely to lead to weight gain and increase the risk of eating disorders.\"\u003c/p>\n\u003cp>Learning to be mindful can be tricky for lifelong dieters. \"Early on,\" she says, \"I had trouble figuring out whether I was hungry. ... I also had trouble detecting fullness before I'd overeaten.\" She says it took her about six months to get the hang of it. And, as she tuned into her body, she discovered something surprising about her own tastes.\u003c/p>\n\u003cp>\"I discovered that I didn't like some of the foods I'd been using to cheat on my diet, like donuts or Doritos,\" she says. \"But I still love other treats, like ice cream and strawberry shortcake.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Jean Fain is a Harvard Medical School-affiliated psychotherapist and author of \u003c/em>The Self-Compassion Diet. \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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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"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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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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},
"rightnowish": {
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"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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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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