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"bio": "\u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a> is a daily news source for critical thought about the American food system. We publish stories that shift the conversation around sustainable agriculture in an effort to build economically and socially just communities. Follow Civil Eats on Twitter \u003ca href=\"https://twitter.com/CivilEats\">@civileats\u003c/a> and on \u003ca href=\"https://www.facebook.com/pages/Civil-Eats/56766540637\">Facebook\u003c/a>.",
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"disqusTitle": "Pregnant? Here’s Why That Tuna Sandwich Might Be a Bad Choice ",
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"content": "\u003cfigure id=\"attachment_86663\" class=\"wp-caption aligncenter\" style=\"max-width: 680px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/shutterstock_64833406-e1408596968973-680x367.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/shutterstock_64833406-e1408596968973-680x367.jpg\" alt=\"Tuna Fish sandwich.\" width=\"680\" height=\"367\" class=\"size-full wp-image-86663\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tuna Fish Sandwich. Photo courtesy of Civil Eats.\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://civileats.com/author/rcernansky/\" target=\"_blank\">Rachel Cernansky\u003c/a>, \u003ca href=\"http://civileats.com/2014/08/21/pregnant-heres-why-that-tuna-sandwich-might-be-a-bad-choice/\" target=\"_blank\">Civil Eats\u003c/a> (8/21/14)\u003c/p>\n\u003cp>In June, the Food and Drug Administration (FDA) proposed \u003ca href=\"http://www.fda.gov/newsevents/newsroom/pressannouncements/ucm397929.htm\" target=\"_blank\">new dietary guidelines\u003c/a> for fish consumption. They’re very similar to the 2004 guidelines, with a few notable changes for pregnant women. The FDA kept its recommended limit of 12 ounces of fish per week for these women–but also established, for the first time, a minimum recommendation of eight ounces, saying pregnant and breastfeeding women should “eat more fish that is lower in mercury in order to gain important developmental and health benefits.”\u003c/p>\n\u003cp>While the FDA warns against the four types of fish with the highest mercury levels–swordfish, shark, king mackerel, and Gulf of Mexico tilefish (with marlin and orange roughy under consideration to be added to that list)–it issues no such caution for tuna.\u003c/p>\n\u003cp>According to a report in the October 2014 issue of \u003ca href=\"http://www.consumerreports.org/cro/magazine/2014/10/can-eating-the-wrong-fish-put-you-at-higher-risk-for-mercury-exposure/index.htm\" target=\"_blank\">Consumer Reports\u003c/a>, however, high tuna consumption may do more harm than good. Using FDA data, the group found that mercury levels in canned tuna can be quite high: “Up around .8 or .9 parts per million, which is close to the Do Not Eat list,” says Jean Halloran, director of food policy initiatives at Consumers Union, the advocacy arm of Consumer Reports.\u003c/p>\n\u003cp>For the general population, the risk from tuna is relatively low–because the body processes and excretes mercury over time, if it’s not ingested continuously at high levels. The issue for pregnant women, explains Halloran, is the potential for “spikes” in mercury consumption because there’s no way to tell which cans are higher or lower in mercury. There’s also no way to know when you’ve reached the upper limit of safe.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We recommend that for women who are actually pregnant, that they not eat any tuna for the duration of the pregnancy,” says Halloran. “Because you just never know when you’re going to get one of these high-mercury cans.”\u003c/p>\n\u003cp>And while one spike of mercury isn’t deadly for a fetus, it poses the risk of “subtle effects on neurological development,” she adds.\u003c/p>\n\u003cp>While Consumer Reports agrees with most of the other recommendations FDA has proposed, the group has some sharp criticism of the agency’s decision to remove an easy-to-understand chart illustrating the mercury content of various fish and replace it with an alphabetical list of fish that omits the quantity of mercury contained in each fish. Consumer Reports sent a \u003ca href=\"https://consumersunion.org/wp-content/uploads/2014/08/FDA_Letter_Mercury_Levels_Fish.pdf\" target=\"_blank\">letter\u003c/a> to Michael Taylor, FDA’s Deputy Commissioner for Foods, urging the agency to immediately re-post the chart.\u003c/p>\n\u003cfigure id=\"attachment_86664\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/CR-Mercury-in-Fish-GRAPHIC-1024x1024.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/CR-Mercury-in-Fish-GRAPHIC-1024x1024.jpg\" alt=\"Good Choices If You Want More Fish. Illustrations: Joe McKendry\" width=\"1024\" height=\"1024\" class=\"size-full wp-image-86664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">lllustrations: Joe McKendry\u003c/figcaption>\u003c/figure>\n\u003cp>Rather than grant interviews, the FDA would only issue statements in response to the report. The agency said: “The Consumer Reports analysis is limited in that it focuses exclusively on the mercury levels in fish without considering the known positive nutritional benefits attributed to fish.” Its explanation for removing the chart from its website was similar: “The current science no longer supported categorizing fish solely by mercury levels. The reference chart was also developed for researchers and FDA staff and never intended to be used as a guide for consumers.”\u003c/p>\n\u003cp>That leaves Halloran unsatisfied. By recommending that women of childbearing age eat 8 to 12 ounces per week of lower-mercury fish, she argues, the FDA does in fact categorize fish on the basis of mercury levels. “How can they say the science doesn’t support such categorizing, when FDA itself talks about the category?” she asks.\u003c/p>\n\u003cp>Cosumer Reports would also like the agency to tell consumers which fish they think consumers should eat. “FDA only gives a few examples of low-mercury fish in their guidance–many equally-low mercury fish are not mentioned,” says Halloran.\u003c/p>\n\u003cp>For those trying to eat low-mercury seafood, Halloran says the Consumer Reports maintains their own list of nearly 20 safe choices (see chart above), and all are approved by the Monterey Bay Aquarium’s \u003ca href=\"http://www.seafoodwatch.org/seafood-recommendations\" target=\"_blank\">Seafood Watch\u003c/a> program.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nRachel Cernansky is a Denver-based freelance journalist, primarily covering the environment, social justice, and nutrition. Her work has been published by \u003cem>The New York Times\u003c/em>, National Geographic News, Grist, \u003cem>The Christian Science Monitor\u003c/em>, 5280 (The Denver Magazine), \u003cem>Real Simple, Nutrition Business Journal, The Colorado Independent\u003c/em>, The Daily Camera, Dowser, Satya and others.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86663\" class=\"wp-caption aligncenter\" style=\"max-width: 680px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/shutterstock_64833406-e1408596968973-680x367.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/shutterstock_64833406-e1408596968973-680x367.jpg\" alt=\"Tuna Fish sandwich.\" width=\"680\" height=\"367\" class=\"size-full wp-image-86663\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tuna Fish Sandwich. Photo courtesy of Civil Eats.\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://civileats.com/author/rcernansky/\" target=\"_blank\">Rachel Cernansky\u003c/a>, \u003ca href=\"http://civileats.com/2014/08/21/pregnant-heres-why-that-tuna-sandwich-might-be-a-bad-choice/\" target=\"_blank\">Civil Eats\u003c/a> (8/21/14)\u003c/p>\n\u003cp>In June, the Food and Drug Administration (FDA) proposed \u003ca href=\"http://www.fda.gov/newsevents/newsroom/pressannouncements/ucm397929.htm\" target=\"_blank\">new dietary guidelines\u003c/a> for fish consumption. They’re very similar to the 2004 guidelines, with a few notable changes for pregnant women. The FDA kept its recommended limit of 12 ounces of fish per week for these women–but also established, for the first time, a minimum recommendation of eight ounces, saying pregnant and breastfeeding women should “eat more fish that is lower in mercury in order to gain important developmental and health benefits.”\u003c/p>\n\u003cp>While the FDA warns against the four types of fish with the highest mercury levels–swordfish, shark, king mackerel, and Gulf of Mexico tilefish (with marlin and orange roughy under consideration to be added to that list)–it issues no such caution for tuna.\u003c/p>\n\u003cp>According to a report in the October 2014 issue of \u003ca href=\"http://www.consumerreports.org/cro/magazine/2014/10/can-eating-the-wrong-fish-put-you-at-higher-risk-for-mercury-exposure/index.htm\" target=\"_blank\">Consumer Reports\u003c/a>, however, high tuna consumption may do more harm than good. Using FDA data, the group found that mercury levels in canned tuna can be quite high: “Up around .8 or .9 parts per million, which is close to the Do Not Eat list,” says Jean Halloran, director of food policy initiatives at Consumers Union, the advocacy arm of Consumer Reports.\u003c/p>\n\u003cp>For the general population, the risk from tuna is relatively low–because the body processes and excretes mercury over time, if it’s not ingested continuously at high levels. The issue for pregnant women, explains Halloran, is the potential for “spikes” in mercury consumption because there’s no way to tell which cans are higher or lower in mercury. There’s also no way to know when you’ve reached the upper limit of safe.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We recommend that for women who are actually pregnant, that they not eat any tuna for the duration of the pregnancy,” says Halloran. “Because you just never know when you’re going to get one of these high-mercury cans.”\u003c/p>\n\u003cp>And while one spike of mercury isn’t deadly for a fetus, it poses the risk of “subtle effects on neurological development,” she adds.\u003c/p>\n\u003cp>While Consumer Reports agrees with most of the other recommendations FDA has proposed, the group has some sharp criticism of the agency’s decision to remove an easy-to-understand chart illustrating the mercury content of various fish and replace it with an alphabetical list of fish that omits the quantity of mercury contained in each fish. Consumer Reports sent a \u003ca href=\"https://consumersunion.org/wp-content/uploads/2014/08/FDA_Letter_Mercury_Levels_Fish.pdf\" target=\"_blank\">letter\u003c/a> to Michael Taylor, FDA’s Deputy Commissioner for Foods, urging the agency to immediately re-post the chart.\u003c/p>\n\u003cfigure id=\"attachment_86664\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/CR-Mercury-in-Fish-GRAPHIC-1024x1024.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/CR-Mercury-in-Fish-GRAPHIC-1024x1024.jpg\" alt=\"Good Choices If You Want More Fish. Illustrations: Joe McKendry\" width=\"1024\" height=\"1024\" class=\"size-full wp-image-86664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">lllustrations: Joe McKendry\u003c/figcaption>\u003c/figure>\n\u003cp>Rather than grant interviews, the FDA would only issue statements in response to the report. The agency said: “The Consumer Reports analysis is limited in that it focuses exclusively on the mercury levels in fish without considering the known positive nutritional benefits attributed to fish.” Its explanation for removing the chart from its website was similar: “The current science no longer supported categorizing fish solely by mercury levels. The reference chart was also developed for researchers and FDA staff and never intended to be used as a guide for consumers.”\u003c/p>\n\u003cp>That leaves Halloran unsatisfied. By recommending that women of childbearing age eat 8 to 12 ounces per week of lower-mercury fish, she argues, the FDA does in fact categorize fish on the basis of mercury levels. “How can they say the science doesn’t support such categorizing, when FDA itself talks about the category?” she asks.\u003c/p>\n\u003cp>Cosumer Reports would also like the agency to tell consumers which fish they think consumers should eat. “FDA only gives a few examples of low-mercury fish in their guidance–many equally-low mercury fish are not mentioned,” says Halloran.\u003c/p>\n\u003cp>For those trying to eat low-mercury seafood, Halloran says the Consumer Reports maintains their own list of nearly 20 safe choices (see chart above), and all are approved by the Monterey Bay Aquarium’s \u003ca href=\"http://www.seafoodwatch.org/seafood-recommendations\" target=\"_blank\">Seafood Watch\u003c/a> program.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nRachel Cernansky is a Denver-based freelance journalist, primarily covering the environment, social justice, and nutrition. Her work has been published by \u003cem>The New York Times\u003c/em>, National Geographic News, Grist, \u003cem>The Christian Science Monitor\u003c/em>, 5280 (The Denver Magazine), \u003cem>Real Simple, Nutrition Business Journal, The Colorado Independent\u003c/em>, The Daily Camera, Dowser, Satya and others.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "California Drought Has Wild Salmon Competing With Almonds For Water",
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"content": "\u003cfigure id=\"attachment_86532\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chinook-salmon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chinook-salmon.jpg\" alt=\"A young Chinook salmon, called a smolt, near Vallejo, Calif., on April 24, 2014. North Coast tribes and environmentalists fear that the smolts and Chinooks may not survive this year's low river flows and warm water. Photo: Rich Pedroncelli/AP\" width=\"1120\" height=\"746\" class=\"size-full wp-image-86532\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A young Chinook salmon, called a smolt, near Vallejo, Calif., on April 24, 2014. North Coast tribes and environmentalists fear that the smolts and Chinooks may not survive this year's low river flows and warm water. Photo: Rich Pedroncelli/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/21/342167846/california-drought-has-wild-salmon-competing-with-almonds-for-water\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/21/14) \u003c/p>\n\u003cp>The ongoing \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/07/31/336937629/most-of-california-reported-to-be-in-extreme-drought\">California drought\u003c/a> has pitted wild salmon against farmers in a fight for water. While growers of almonds, one of the state's biggest and most lucrative crops, enjoy booming production and skyrocketing sales to China, the fish, it seems, might be left high and dry this summer—and maybe even dead.\u003c/p>\n\u003cp>Thousands of adult king, or Chinook, salmon are now struggling to survive in the Klamath River of northern California, where waters are running dangerously low and warm due to diversion of river flows into the Central Valley, an intensely farmed agricultural area. If more water isn't let into the Klamath River within the coming days, the salmon, which are migrating upstream toward their spawning grounds, could succumb to a disease called gill rot.\u003c/p>\n\u003cfigure id=\"attachment_86512\" class=\"wp-caption aligncenter\" style=\"max-width: 1793px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/2014deadfishgillrot-1_slide-982a4844ce702944e5b6297c871329fce650f81c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/2014deadfishgillrot-1_slide-982a4844ce702944e5b6297c871329fce650f81c.jpg\" alt=\"Gill rot in a dead fish taken from the Klamath River in California on July 23, 2014. Photo: Courtesy of Frankie Myers\" width=\"1793\" height=\"1195\" class=\"size-full wp-image-86512\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gill rot in a dead fish taken from the Klamath River in California on July 23, 2014. Photo: Courtesy of Frankie Myers\u003c/figcaption>\u003c/figure>\n\u003cp>The disease, which played a role in the 2002 Klamath \u003ca href=\"http://www.fws.gov/arcata/fisheries/reports/technical/Klamath_River_Dieoff_Mortality_Report_AFWO_01_03.pdf\">die-off\u003c/a> of tens of thousands of Chinook, flourishes in warm water and is already creeping through the salmon population. Frankie Myers, a member of the Yurok tribe, a Native American group that lives in the Klamath River basin, tells The Salt about 1,000 salmon have already died this summer in a 100-mile stretch of river. Now, the remaining fish, which cannot survive in water much warmer than 70 degrees, are clustering in dense schools around the mouths of cold tributary streams, seeking relief from the sun-warmed river.\u003c/p>\n\u003cp>Members of local tribes have pleaded with government officials to step in and help by releasing cold water from the federally managed Trinity Lake, a reservoir upstream of the salmon. This would chill the river, stop the disease in its tracks and allow the salmon to continue their spawning migration.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The problem is, most of Trinity Lake's water has been promised by government water managers to other users, including cities and industry.\u003c/p>\n\u003cp>On Tuesday, members of Klamath basin tribal groups convened in Sacramento to rally officials to save the Klamath's Chinook salmon. \"For us, salmon is life,\" Chook-Chook Hillman, a 30-year-old tribesman who was at the rally, tells The Salt. \"Without salmon, we'd might as well just pack it up as a people.\" Hillman says the regional director of the U.S. Bureau of Reclamation, which manages much of the state's water, promised in a private meeting that his agency would decide sometime Thursday whether or not to give the Klamath salmon more water.\u003c/p>\n\u003cp>The Klamath River flows into the Pacific Ocean near Oregon and is naturally separated from the interior regions of California by a coastal mountain range. But in the 1960s, the Bureau of Reclamation built an 11-mile tunnel connecting Trinity Lake to the Sacramento River basin to send Klamath-basin water to farmers in the San Joaquin Valley. Today, the arid valley is a major producer of the world's almonds, as well as other nuts and stone fruits, grapes and alfalfa.\u003c/p>\n\u003cp>But the North Coast tribal people question the fairness of a system by which crops hundreds of miles away depend on their river water at the expense of salmon.\u003c/p>\n\u003cp>\"It's not our fault they have orchards to water in the desert, and it's not the fish's fault, either,\" Hillman says. \"We shouldn't have to pay for that.\"\u003c/p>\n\u003cp>While the BOR technically \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/22/303726931/fields-and-farm-jobs-dry-up-with-californias-worsening-drought\">has not allotted any water\u003c/a> to farmers this year due to drought, producers in the valley whose supplies have been cut may still purchase water from others who didn't experience cutbacks. Others may tap into the state's shrinking groundwater reservoirs. One way or another, most fruit orchards receive the water they need each year.\u003c/p>\n\u003cp>Almonds are one of California's most important crops, with 80 percent of the crop now exported (\u003ca href=\"http://usa.chinadaily.com.cn/epaper/2013-11/30/content_17142042.htm\">mostly to China\u003c/a>), according to the California Department of Food and Agriculture. From 2004 to 2013, California's almond harvest \u003ca href=\"http://www.nass.usda.gov/Statistics_by_State/California/Publications/California_Ag_Statistics/Reports/2012cas-all.pdf\">exploded\u003c/a> from a billion to 2 billion pounds and \u003ca href=\"http://www.nass.usda.gov/Statistics_by_State/California/Publications/Fruits_and_Nuts/201406almom.pdf\">record high production\u003c/a> is forecasted for this year, in spite of ongoing drought.\u003c/p>\n\u003cfigure id=\"attachment_86511\" class=\"wp-caption aligncenter\" style=\"max-width: 1605px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/almond-orchard_slide-9ead9a5092232c7ae6aee0ff928fb15610c2f9e3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/almond-orchard_slide-9ead9a5092232c7ae6aee0ff928fb15610c2f9e3.jpg\" alt=\"A field of almond trees is reflected in an irrigation canal in Firebaugh, Calif., in the San Joaquin Valley in 2009. The Almond Board of California says that in the past two decades, the industry has reduced its water consumption by 33 percent per pound of almonds produced. Photo: Robyn Beck/AFP/Getty Images\" width=\"1605\" height=\"1070\" class=\"size-full wp-image-86511\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A field of almond trees is reflected in an irrigation canal in Firebaugh, Calif., in the San Joaquin Valley in 2009. The Almond Board of California says that in the past two decades, the industry has reduced its water consumption by 33 percent per pound of almonds produced. Photo: Robyn Beck/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Jenny Nicolau with the Almond Board of California says almond growers have learned how to use water more efficiently. In the past two decades, she notes, the almond industry has reduced its water consumption by 33 percent per pound of almonds produced. And while production has increased, the industry's water use has remained about the same for at least a decade. She says agriculture uses less than 50 percent of the state's water.\u003c/p>\n\u003cp>But \u003ca href=\"http://livingwithwaterscarcity.com/\">David Zetland\u003c/a>, a water policy analyst and author, says this is a distortion of facts. He tells The Salt that of all the state's water that is diverted from rivers and reservoirs, 80 percent ultimately lands in fields and orchards.\u003c/p>\n\u003cp>Decades ago, dams built to create reservoirs for agricultural use dented or killed most of California's salmon runs. Relatively healthy runs of Chinook salmon still spawn in the Sacramento and the Klamath rivers, though sustaining them involves a complex life-support system of hatcheries, transporting migrating fish in trucks and boats and constant monitoring of water supplies.\u003c/p>\n\u003cp>As of Aug. 20, the BOR \u003ca href=\"http://www.usbr.gov/mp/cvo/vungvari/wtr_rpt.pdf\">was pumping\u003c/a> about 2,100 cubic feet per second of water from Trinity Lake into the Sacramento River system, leaving just 430 cubic feet per second flowing into the Trinity River, a major tributary of the Klamath. Many of the salmon currently at risk are stranded below the confluence of these two rivers, which means higher releases from Trinity Lake could save them.\u003c/p>\n\u003cp>Janet Sierzputowski, a BOR spokeswoman, says the water currently being diverted from the Trinty-Klamath system is intended to benefit the Sacramento River's own salmon. After all, two of the Sacramento's four distinct salmon runs — the spring Chinook and the winter Chinook — are on the endangered species list.\u003c/p>\n\u003cp>But \u003ca href=\"http://goldengatesalmonassociation.com/about-ggsa/board-officers/\">Zeke Grader\u003c/a>, a board member of the Golden Gate Salmon Association, an environmental group, says the Bureau's claim is \"nonsense.\" He explains that, by this time of year, the Sacramento's threatened spring run and endangered winter run Chinook are already too far upstream to reap any of the benefits of the cool Trinity Lake water, which flows into the Sacramento downstream of where Grader says the fish are now spawning.\u003c/p>\n\u003cp>\"They're not [transferring Trinity water to the Sacramento] for the salmon,\" he says. \"They're doing it for the almonds.\"\u003c/p>\n\u003cp>In a statement released on Aug. 19, the Bureau of Reclamation's regional director David Murillo said conditions affecting the health of salmon in the Klamath system would be \"monitored on a real-time basis\" and, if necessary, addressed with more water released into the river.\u003c/p>\n\u003cp>But real-time may not be fast enough. That's because it takes three to four days for water to flow from Trinity Lake to the region where the salmon are currently holding, according to Craig Tucker, the Karuk tribe's natural resources advocate.\u003c/p>\n\u003cp>\"They're telling us they'll let water go once they see dead fish,\" Tucker says. \"But once an epidemic starts, it's hard to stop.\"\u003c/p>\n\u003cp>For Myers, the government's reluctance to save the salmon his tribe depends on comes as yet another blow to their embattled traditions.\u003c/p>\n\u003cp>\"Not only are they asking the Native Americans to sacrifice their culture, but we're doing it so we can sell almonds to the Chinese,\" he says.\u003c/p>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Thousands of Chinook salmon are struggling to survive in the Klamath River, where waters are running dangerously low and warm. Cold reservoir water is instead going to farms in the Central Valley.",
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"description": "Thousands of Chinook salmon are struggling to survive in the Klamath River, where waters are running dangerously low and warm. Cold reservoir water is instead going to farms in the Central Valley.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86532\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chinook-salmon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chinook-salmon.jpg\" alt=\"A young Chinook salmon, called a smolt, near Vallejo, Calif., on April 24, 2014. North Coast tribes and environmentalists fear that the smolts and Chinooks may not survive this year's low river flows and warm water. Photo: Rich Pedroncelli/AP\" width=\"1120\" height=\"746\" class=\"size-full wp-image-86532\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A young Chinook salmon, called a smolt, near Vallejo, Calif., on April 24, 2014. North Coast tribes and environmentalists fear that the smolts and Chinooks may not survive this year's low river flows and warm water. Photo: Rich Pedroncelli/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/21/342167846/california-drought-has-wild-salmon-competing-with-almonds-for-water\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/21/14) \u003c/p>\n\u003cp>The ongoing \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/07/31/336937629/most-of-california-reported-to-be-in-extreme-drought\">California drought\u003c/a> has pitted wild salmon against farmers in a fight for water. While growers of almonds, one of the state's biggest and most lucrative crops, enjoy booming production and skyrocketing sales to China, the fish, it seems, might be left high and dry this summer—and maybe even dead.\u003c/p>\n\u003cp>Thousands of adult king, or Chinook, salmon are now struggling to survive in the Klamath River of northern California, where waters are running dangerously low and warm due to diversion of river flows into the Central Valley, an intensely farmed agricultural area. If more water isn't let into the Klamath River within the coming days, the salmon, which are migrating upstream toward their spawning grounds, could succumb to a disease called gill rot.\u003c/p>\n\u003cfigure id=\"attachment_86512\" class=\"wp-caption aligncenter\" style=\"max-width: 1793px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/2014deadfishgillrot-1_slide-982a4844ce702944e5b6297c871329fce650f81c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/2014deadfishgillrot-1_slide-982a4844ce702944e5b6297c871329fce650f81c.jpg\" alt=\"Gill rot in a dead fish taken from the Klamath River in California on July 23, 2014. Photo: Courtesy of Frankie Myers\" width=\"1793\" height=\"1195\" class=\"size-full wp-image-86512\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gill rot in a dead fish taken from the Klamath River in California on July 23, 2014. Photo: Courtesy of Frankie Myers\u003c/figcaption>\u003c/figure>\n\u003cp>The disease, which played a role in the 2002 Klamath \u003ca href=\"http://www.fws.gov/arcata/fisheries/reports/technical/Klamath_River_Dieoff_Mortality_Report_AFWO_01_03.pdf\">die-off\u003c/a> of tens of thousands of Chinook, flourishes in warm water and is already creeping through the salmon population. Frankie Myers, a member of the Yurok tribe, a Native American group that lives in the Klamath River basin, tells The Salt about 1,000 salmon have already died this summer in a 100-mile stretch of river. Now, the remaining fish, which cannot survive in water much warmer than 70 degrees, are clustering in dense schools around the mouths of cold tributary streams, seeking relief from the sun-warmed river.\u003c/p>\n\u003cp>Members of local tribes have pleaded with government officials to step in and help by releasing cold water from the federally managed Trinity Lake, a reservoir upstream of the salmon. This would chill the river, stop the disease in its tracks and allow the salmon to continue their spawning migration.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The problem is, most of Trinity Lake's water has been promised by government water managers to other users, including cities and industry.\u003c/p>\n\u003cp>On Tuesday, members of Klamath basin tribal groups convened in Sacramento to rally officials to save the Klamath's Chinook salmon. \"For us, salmon is life,\" Chook-Chook Hillman, a 30-year-old tribesman who was at the rally, tells The Salt. \"Without salmon, we'd might as well just pack it up as a people.\" Hillman says the regional director of the U.S. Bureau of Reclamation, which manages much of the state's water, promised in a private meeting that his agency would decide sometime Thursday whether or not to give the Klamath salmon more water.\u003c/p>\n\u003cp>The Klamath River flows into the Pacific Ocean near Oregon and is naturally separated from the interior regions of California by a coastal mountain range. But in the 1960s, the Bureau of Reclamation built an 11-mile tunnel connecting Trinity Lake to the Sacramento River basin to send Klamath-basin water to farmers in the San Joaquin Valley. Today, the arid valley is a major producer of the world's almonds, as well as other nuts and stone fruits, grapes and alfalfa.\u003c/p>\n\u003cp>But the North Coast tribal people question the fairness of a system by which crops hundreds of miles away depend on their river water at the expense of salmon.\u003c/p>\n\u003cp>\"It's not our fault they have orchards to water in the desert, and it's not the fish's fault, either,\" Hillman says. \"We shouldn't have to pay for that.\"\u003c/p>\n\u003cp>While the BOR technically \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/22/303726931/fields-and-farm-jobs-dry-up-with-californias-worsening-drought\">has not allotted any water\u003c/a> to farmers this year due to drought, producers in the valley whose supplies have been cut may still purchase water from others who didn't experience cutbacks. Others may tap into the state's shrinking groundwater reservoirs. One way or another, most fruit orchards receive the water they need each year.\u003c/p>\n\u003cp>Almonds are one of California's most important crops, with 80 percent of the crop now exported (\u003ca href=\"http://usa.chinadaily.com.cn/epaper/2013-11/30/content_17142042.htm\">mostly to China\u003c/a>), according to the California Department of Food and Agriculture. From 2004 to 2013, California's almond harvest \u003ca href=\"http://www.nass.usda.gov/Statistics_by_State/California/Publications/California_Ag_Statistics/Reports/2012cas-all.pdf\">exploded\u003c/a> from a billion to 2 billion pounds and \u003ca href=\"http://www.nass.usda.gov/Statistics_by_State/California/Publications/Fruits_and_Nuts/201406almom.pdf\">record high production\u003c/a> is forecasted for this year, in spite of ongoing drought.\u003c/p>\n\u003cfigure id=\"attachment_86511\" class=\"wp-caption aligncenter\" style=\"max-width: 1605px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/almond-orchard_slide-9ead9a5092232c7ae6aee0ff928fb15610c2f9e3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/almond-orchard_slide-9ead9a5092232c7ae6aee0ff928fb15610c2f9e3.jpg\" alt=\"A field of almond trees is reflected in an irrigation canal in Firebaugh, Calif., in the San Joaquin Valley in 2009. The Almond Board of California says that in the past two decades, the industry has reduced its water consumption by 33 percent per pound of almonds produced. Photo: Robyn Beck/AFP/Getty Images\" width=\"1605\" height=\"1070\" class=\"size-full wp-image-86511\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A field of almond trees is reflected in an irrigation canal in Firebaugh, Calif., in the San Joaquin Valley in 2009. The Almond Board of California says that in the past two decades, the industry has reduced its water consumption by 33 percent per pound of almonds produced. Photo: Robyn Beck/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Jenny Nicolau with the Almond Board of California says almond growers have learned how to use water more efficiently. In the past two decades, she notes, the almond industry has reduced its water consumption by 33 percent per pound of almonds produced. And while production has increased, the industry's water use has remained about the same for at least a decade. She says agriculture uses less than 50 percent of the state's water.\u003c/p>\n\u003cp>But \u003ca href=\"http://livingwithwaterscarcity.com/\">David Zetland\u003c/a>, a water policy analyst and author, says this is a distortion of facts. He tells The Salt that of all the state's water that is diverted from rivers and reservoirs, 80 percent ultimately lands in fields and orchards.\u003c/p>\n\u003cp>Decades ago, dams built to create reservoirs for agricultural use dented or killed most of California's salmon runs. Relatively healthy runs of Chinook salmon still spawn in the Sacramento and the Klamath rivers, though sustaining them involves a complex life-support system of hatcheries, transporting migrating fish in trucks and boats and constant monitoring of water supplies.\u003c/p>\n\u003cp>As of Aug. 20, the BOR \u003ca href=\"http://www.usbr.gov/mp/cvo/vungvari/wtr_rpt.pdf\">was pumping\u003c/a> about 2,100 cubic feet per second of water from Trinity Lake into the Sacramento River system, leaving just 430 cubic feet per second flowing into the Trinity River, a major tributary of the Klamath. Many of the salmon currently at risk are stranded below the confluence of these two rivers, which means higher releases from Trinity Lake could save them.\u003c/p>\n\u003cp>Janet Sierzputowski, a BOR spokeswoman, says the water currently being diverted from the Trinty-Klamath system is intended to benefit the Sacramento River's own salmon. After all, two of the Sacramento's four distinct salmon runs — the spring Chinook and the winter Chinook — are on the endangered species list.\u003c/p>\n\u003cp>But \u003ca href=\"http://goldengatesalmonassociation.com/about-ggsa/board-officers/\">Zeke Grader\u003c/a>, a board member of the Golden Gate Salmon Association, an environmental group, says the Bureau's claim is \"nonsense.\" He explains that, by this time of year, the Sacramento's threatened spring run and endangered winter run Chinook are already too far upstream to reap any of the benefits of the cool Trinity Lake water, which flows into the Sacramento downstream of where Grader says the fish are now spawning.\u003c/p>\n\u003cp>\"They're not [transferring Trinity water to the Sacramento] for the salmon,\" he says. \"They're doing it for the almonds.\"\u003c/p>\n\u003cp>In a statement released on Aug. 19, the Bureau of Reclamation's regional director David Murillo said conditions affecting the health of salmon in the Klamath system would be \"monitored on a real-time basis\" and, if necessary, addressed with more water released into the river.\u003c/p>\n\u003cp>But real-time may not be fast enough. That's because it takes three to four days for water to flow from Trinity Lake to the region where the salmon are currently holding, according to Craig Tucker, the Karuk tribe's natural resources advocate.\u003c/p>\n\u003cp>\"They're telling us they'll let water go once they see dead fish,\" Tucker says. \"But once an epidemic starts, it's hard to stop.\"\u003c/p>\n\u003cp>For Myers, the government's reluctance to save the salmon his tribe depends on comes as yet another blow to their embattled traditions.\u003c/p>\n\u003cp>\"Not only are they asking the Native Americans to sacrifice their culture, but we're doing it so we can sell almonds to the Chinese,\" he says.\u003c/p>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Organic vs. \"Organic\": How Much Does Certification Matter? ",
"title": "Organic vs. \"Organic\": How Much Does Certification Matter? ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_86378\" class=\"wp-caption aligncenter\" style=\"max-width: 680px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Pranav_Bhatt-e1408335354949-680x408.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Pranav_Bhatt-e1408335354949-680x408.jpg\" alt=\"Tomatoes Pesticides Free. Photo by Pranav Bhatt\" width=\"680\" height=\"408\" class=\"size-full wp-image-86378\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo by Pranav Bhatt\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://civileats.com/author/hwallace/\" target=\"_blank\">Hannah Wallace\u003c/a>, \u003ca href=\"http://civileats.com/2014/08/18/organic-vs-organic-how-much-does-certification-matter/\" target=\"_blank\">Civil Eats\u003c/a> (8/18/14)\u003c/p>\n\u003cp>Whenever we go to the farmers’ market together, my husband and I disagree about whether we should buy the pricey certified organic berries (my husband’s vote) or the less expensive ones grown without certification, but described by the farm as “sustainably produced.” If I look deep into a farmer’s eyes and she tells me that her fruit is “no-spray,” I’ll buy her berries, saving almost a buck a pint. (After all, the strawberries we grow in our own backyard are not certified organic, but I feel good about eating them.)\u003c/p>\n\u003cp>Lately I’ve been wondering–is my husband right, or is no-spray enough? And what about the assertion—sometimes made by conventional growers—that certified organic farms use pesticides too?\u003c/p>\n\u003ch3>Toxicity: It’s All Relative\u003c/h3>\n\u003cp>In most cases, even certified organic produce is not pesticide-free. But compared to most conventional produce, it can mean a big step in a less-toxic direction.\u003c/p>\n\u003cp>“The overarching concept is that natural pesticides are allowed and synthetics are prohibited, unless specifically allowed,” says Nate Lewis, a senior crop and livestock specialist at the \u003ca href=\"http://www.ota.com/index.html\" target=\"_blank\">Organic Trade Association\u003c/a>. Furthermore, before they can use any approved pesticides, organic farmers must prove that they have a preventative plan in place—and that the plan is failing to prevent pests.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So while most organic farmers rely on plant-based pesticides such as Pyrethrum (from chrysanthemum flowers), extracts of the Benin tree, neem oil, or an extract of the Japanese knotweed root (an effective fungicide), they can occasionally use synthetic pesticides—with strict limitations.\u003c/p>\n\u003cp>There are roughly 40 synthetic substances farmers can use under U.S. Department of Agriculture (USDA) organic standards, says Lewis. Some of these are as innocuous as newspaper, which is allowed for use as mulch or as a “feedstock” for compost, or sticky traps, which provide a physical function (trapping insects) and then are removed from the field at the end of the year.\u003c/p>\n\u003cp>Others include zinc, copper, iron, manganese, molybdenum, selenium, and cobalt—essential plant micronutrients that cannot be used as insecticides or fungicides in most cases. Instead, they’re usually used as soil amendments. (A full list of the chemicals that are allowed under USDA organic standards is available at the \u003ca href=\"http://www.omri.org/omri-lists\" target=\"_blank\">Organic Materials Review Institute\u003c/a>.)\u003c/p>\n\u003cp>About 26 of the 40 synthetic substances allowed in organic crop production are considered pesticides. But these have restrictions, too. For example, soap-based herbicides can only be used on right-of-ways and ditches, but can’t come into contact with organic food. Boric acid, which is a synthetic insecticide, can be used for pest control, but can’t come into contact with crops or soil. Similarly, ammonium carbonate can only be used as bait in insect traps.\u003c/p>\n\u003cp>This list is constantly under scrutiny and is therefore always being revised. For example, until recently, USDA organic standards made an exemption for the use of antibiotics—specifically tetracycline and streptomycin—to be sprayed on \u003ca href=\"http://civileats.com/2013/04/09/surprise-antibiotics-are-allowed-in-organic-apple-and-pear-farming/\" target=\"_blank\">organic apple and pear orchards\u003c/a> to prevent fire blight, which is highly contagious and can wipe out a whole orchard.\u003c/p>\n\u003cp>“It was only allowed at bloom time, which is the only time the orchard is susceptible, so there’s no residue on fruit,” explains Lewis. Nonetheless, the \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/nosb\" target=\"_blank\">National Organics Standards Board\u003c/a> (NOSB) let the exemptions for these antibiotics expire—starting October 2014.\u003c/p>\n\u003cp>But just because a chemical comes from a plant doesn’t make it safe. Rotenone, a toxic pesticide that’s derived from the roots of several tropical and sub-tropical plants such as the jicama, can no longer be used on crops in the U.S.—even conventionally farmed ones.\u003c/p>\n\u003cp>“Rotenone has quite the sordid past,” says Lewis. Toxic to humans—it’s classified as “mildly hazardous” \u003ca href=\"http://www.who.int/ipcs/publications/pesticides_hazard/en/\" target=\"_blank\">by the World Health Organization\u003c/a>—rotenone has been linked to Parkinson’s disease in farmworkers. The Environmental Protection Agency revoked its use as a pesticide in 2007, after the companies distributing and selling rotenone voluntarily \u003ca href=\"http://www.epa.gov/oppsrrd1/reregistration/REDs/rotenone_red.pdf\" target=\"_blank\">cancelled all food use registrations\u003c/a> for it.\u003c/p>\n\u003cp>Last year, the NOSB recommended that it be put on the \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5101282\" target=\"_blank\">prohibited list\u003c/a> by January 2016. But according to Miles McEvoy, Deputy Administrator of the National Organics Program at the USDA, the agency has more work to do before it can follow the NOSB’s recommendation. Until that happens, Rotenone can still be used on organic banana crops grown in tropical countries like Ecuador.\u003c/p>\n\u003cp>Despite these allowances, the pesticides and herbicides used on conventional farms are still significantly worse. Take \u003ca href=\"http://www.panna.org/resources/organophosphates\" target=\"_blank\">organophosphates\u003c/a>, for instance. This class of pesticide is used on conventional peaches, apples, grapes, green beans, and pears. According to Pesticide Action Network’s database, organophosphates are some of the most toxic insecticides used today. They have been shown to “adversely affect the human nervous system even at low levels of exposure” and hamper neurological development in children. The commonly used herbicides \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/19539684\" target=\"_blank\">Glyphosate\u003c/a> (Roundup) and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/19539684\" target=\"_blank\">Atrazine\u003c/a>, have also both been shown to act as endocrine disruptors, meaning they interfere with the endocrine (or hormone system) in people and many animals.\u003c/p>\n\u003ch3>Is Talking to Your Farmer Enough?\u003c/h3>\n\u003cp>Oregon farmer Don Kruger, the owner of a \u003ca href=\"http://www.krugersfarmmarket.com/\" target=\"_blank\">150-acre farm\u003c/a> on Sauvie Island and two Portland farm stands, abhors labels. “I honestly would rather talk to the customers, if I could, or have them talk to my staff,” he says.\u003c/p>\n\u003cp>In the 14 years he’s owned his farm, he’s never sprayed a pesticide directly on any food crop. Yet, he says, “I have no interest in being straight-up organic. It gives me a little wiggle room to do things I might need to do.\u003c/p>\n\u003cp>Kruger uses a conventional fungicide on his raspberries. “The Tulameen is the best tasting raspberry—it’s fabulous. But the problem is, it’s prone to root rot,” he says. “I could grow another, inferior grade raspberry, but I don’t want to.” He sprays the plant just as it’s starting to leaf—before it blossoms or fruits.\u003c/p>\n\u003cp>He also uses an herbicide called \u003ca href=\"http://impactherbicide.com/faqs.html\" target=\"_blank\">Impact\u003c/a> (a broad spectrum herbicide with topramezone as the active ingredient) on his corn. It kills the weeds—grass, pig weed, thistle, etc.—that would otherwise hinder the corn’s growth. “Otherwise you have to hand hoe it, and it’s really tough to do,” Kruger says. He sprays when the plant is two inches high and that’s it. “There’s no chance it’s on the corn,” he says.\u003c/p>\n\u003cp>Kruger believes he is offering a more affordable option, a middle-ground for folks who want local food that’s not conventional, but don’t mind that it’s not certified organic either. He is known in Portland for having the most affordable produce around and he prides himself on that.\u003c/p>\n\u003cp>But not everyone has the time for a 10 minute long conversation with their farmer about his growing practices and the nuances of what and when they spray. Furthermore, there are a lot of unregulated terms—like “no-spray” and “sustainably grown”—that get tossed around. And not everyone is as forthright about their practices as Kruger.\u003c/p>\n\u003cp>David Lively, vice president of sales and marketing at \u003ca href=\"http://organicgrown.com/\" target=\"_blank\">Organically Grown Company\u003c/a>, the largest organic produce wholesaler in the Northwest, says farmers markets aren’t always as transparent as many customers believe. “There have been instances where growers selling produce at farmers’ markets have been busted for selling conventional as organic and product they bought off the market as their own.” Lively thinks—and many others in the organic movement agree—that organic certification offers the consumer extra assurance.\u003c/p>\n\u003ch3>Other Reasons to Go Organic\u003c/h3>\n\u003cp>At the end of the day, organic agriculture is about much more than reducing pesticide use. To grow food organically, farmers must build their soil, using techniques like composting, cover crops, and crop rotations rather than fossil fuel-intensive synthetic fertilizer. Doing so is a lot more work. But on an environmental level, that matters.\u003c/p>\n\u003cp>Excess nitrogen from fertilizer not only ends up in the atmosphere as nitrous oxide (where it’s a \u003ca href=\"http://epa.gov/climatechange/ghgemissions/gases/n2o.html\" target=\"_blank\">very potent greenhouse gas\u003c/a>), it also ends up in our waterways and aquifers, where it causes everything from \u003ca href=\"http://www.nytimes.com/2012/11/14/us/tainted-water-in-california-farmworker-communities.html?pagewanted=all&_r=1&\" target=\"_blank\">nitrate poisoning in drinking water\u003c/a>, to \u003ca href=\"http://civileats.com/2014/08/05/what-toledos-water-crisis-reveals-about-industrial-farming/\" target=\"_blank\">toxic algae\u003c/a>, to the \u003ca href=\"http://www.cnn.com/2014/08/05/tech/gulf-of-mexico-dead-zone/\" target=\"_blank\">dead zone in the Gulf of Mexico\u003c/a>. Organic farms must also agree not to use genetically engineered seeds.\u003c/p>\n\u003cp>It’s true that organic certification requires a time commitment on the part of the grower. In addition to a 12-page application, as well as regular audits, organic farmers must \u003ca href=\"http://organic.about.com/od/cropsfarming/tp/Record-Keeping-Tips-For-An-Organic-Farming-Business.htm\" target=\"_blank\">document a great deal of what they do\u003c/a>. The cost to farmers is also a factor, but it doesn’t have to be prohibitive. The USDA has a cost-share program that reimburses farmers 75 percent of the cost of certification, up to $750 per type of farming. Connie Carr, the certification director at \u003ca href=\"http://tilth.org/\" target=\"_blank\">Oregon Tilth\u003c/a>, which inspects and certifies food producers for the USDA, says farmers take advantage of it.\u003c/p>\n\u003cp>“So if your certification costs $1,000”—the upper end of what a small farmer would pay per year—“you’ll get $750 back,” says Carr. Fortunately for farmers, this funding was renewed in the 2014 farm bill.\u003c/p>\n\u003cp>To help streamline the paperwork, which Carr says is no more arduous than applying for a loan or for college, the National Organic Program at the USDA introduced a “\u003ca href=\"http://blogs.usda.gov/2013/04/19/organic-101-sound-and-sensible-approach-to-organic-certification/\" target=\"_blank\">Sound & Sensible\u003c/a>” initiative in 2013, which \u003ca href=\"http://blogs.usda.gov/2013/04/19/organic-101-sound-and-sensible-approach-to-organic-certification/\" target=\"_blank\">works with farmers to remove barriers to certification\u003c/a>. Now, re-applying for certification each year is much easier (a farmer only has to submit changes) and some certifiers have launched online applications.\u003c/p>\n\u003cp>Will these changes lead to more certified organic farmers? It’s too soon to say. But one thing is clear: Consumer demand for organic food continues to grow. Organic food in the U.S. has been growing by an average of 13 percent per year over the past decade and \u003ca href=\"http://www.organicnewsroom.com/2014/05/american_appetite_for_organic.html\" target=\"_blank\">reached $35 billion\u003c/a> last year. Most farmers who take the plunge and go organic will have no problem selling their crops—and they’ll be able to charge a premium for them, too. And why shouldn’t they? Hoeing weeds by hand, cover-cropping, and keeping meticulous records is hard work. Maybe next time I’ll spring for those certified organic berries.\u003c/p>\n\u003cp>\u003cem>Curious about other sustainable farming labels? Stay tuned for a 2nd installment on alternative certification programs.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nHannah Wallace writes about food politics, integrative medicine, and travel for a wide variety of publications including Vogue, The New York Times, Spirit, and Portland Monthly. Her articles and book reviews have also appeared in O: the Oprah Magazine, Travel + Leisure, Mother Jones, and the Los Angeles Times. She is the \u003ca href=\"http://www.hannahmwallace.typepad.com/hannahs_clips/business/\" target=\"_blank\">food and agriculture columnist\u003c/a> at Oregon Business Magazine. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86378\" class=\"wp-caption aligncenter\" style=\"max-width: 680px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Pranav_Bhatt-e1408335354949-680x408.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Pranav_Bhatt-e1408335354949-680x408.jpg\" alt=\"Tomatoes Pesticides Free. Photo by Pranav Bhatt\" width=\"680\" height=\"408\" class=\"size-full wp-image-86378\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo by Pranav Bhatt\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://civileats.com/author/hwallace/\" target=\"_blank\">Hannah Wallace\u003c/a>, \u003ca href=\"http://civileats.com/2014/08/18/organic-vs-organic-how-much-does-certification-matter/\" target=\"_blank\">Civil Eats\u003c/a> (8/18/14)\u003c/p>\n\u003cp>Whenever we go to the farmers’ market together, my husband and I disagree about whether we should buy the pricey certified organic berries (my husband’s vote) or the less expensive ones grown without certification, but described by the farm as “sustainably produced.” If I look deep into a farmer’s eyes and she tells me that her fruit is “no-spray,” I’ll buy her berries, saving almost a buck a pint. (After all, the strawberries we grow in our own backyard are not certified organic, but I feel good about eating them.)\u003c/p>\n\u003cp>Lately I’ve been wondering–is my husband right, or is no-spray enough? And what about the assertion—sometimes made by conventional growers—that certified organic farms use pesticides too?\u003c/p>\n\u003ch3>Toxicity: It’s All Relative\u003c/h3>\n\u003cp>In most cases, even certified organic produce is not pesticide-free. But compared to most conventional produce, it can mean a big step in a less-toxic direction.\u003c/p>\n\u003cp>“The overarching concept is that natural pesticides are allowed and synthetics are prohibited, unless specifically allowed,” says Nate Lewis, a senior crop and livestock specialist at the \u003ca href=\"http://www.ota.com/index.html\" target=\"_blank\">Organic Trade Association\u003c/a>. Furthermore, before they can use any approved pesticides, organic farmers must prove that they have a preventative plan in place—and that the plan is failing to prevent pests.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So while most organic farmers rely on plant-based pesticides such as Pyrethrum (from chrysanthemum flowers), extracts of the Benin tree, neem oil, or an extract of the Japanese knotweed root (an effective fungicide), they can occasionally use synthetic pesticides—with strict limitations.\u003c/p>\n\u003cp>There are roughly 40 synthetic substances farmers can use under U.S. Department of Agriculture (USDA) organic standards, says Lewis. Some of these are as innocuous as newspaper, which is allowed for use as mulch or as a “feedstock” for compost, or sticky traps, which provide a physical function (trapping insects) and then are removed from the field at the end of the year.\u003c/p>\n\u003cp>Others include zinc, copper, iron, manganese, molybdenum, selenium, and cobalt—essential plant micronutrients that cannot be used as insecticides or fungicides in most cases. Instead, they’re usually used as soil amendments. (A full list of the chemicals that are allowed under USDA organic standards is available at the \u003ca href=\"http://www.omri.org/omri-lists\" target=\"_blank\">Organic Materials Review Institute\u003c/a>.)\u003c/p>\n\u003cp>About 26 of the 40 synthetic substances allowed in organic crop production are considered pesticides. But these have restrictions, too. For example, soap-based herbicides can only be used on right-of-ways and ditches, but can’t come into contact with organic food. Boric acid, which is a synthetic insecticide, can be used for pest control, but can’t come into contact with crops or soil. Similarly, ammonium carbonate can only be used as bait in insect traps.\u003c/p>\n\u003cp>This list is constantly under scrutiny and is therefore always being revised. For example, until recently, USDA organic standards made an exemption for the use of antibiotics—specifically tetracycline and streptomycin—to be sprayed on \u003ca href=\"http://civileats.com/2013/04/09/surprise-antibiotics-are-allowed-in-organic-apple-and-pear-farming/\" target=\"_blank\">organic apple and pear orchards\u003c/a> to prevent fire blight, which is highly contagious and can wipe out a whole orchard.\u003c/p>\n\u003cp>“It was only allowed at bloom time, which is the only time the orchard is susceptible, so there’s no residue on fruit,” explains Lewis. Nonetheless, the \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/nosb\" target=\"_blank\">National Organics Standards Board\u003c/a> (NOSB) let the exemptions for these antibiotics expire—starting October 2014.\u003c/p>\n\u003cp>But just because a chemical comes from a plant doesn’t make it safe. Rotenone, a toxic pesticide that’s derived from the roots of several tropical and sub-tropical plants such as the jicama, can no longer be used on crops in the U.S.—even conventionally farmed ones.\u003c/p>\n\u003cp>“Rotenone has quite the sordid past,” says Lewis. Toxic to humans—it’s classified as “mildly hazardous” \u003ca href=\"http://www.who.int/ipcs/publications/pesticides_hazard/en/\" target=\"_blank\">by the World Health Organization\u003c/a>—rotenone has been linked to Parkinson’s disease in farmworkers. The Environmental Protection Agency revoked its use as a pesticide in 2007, after the companies distributing and selling rotenone voluntarily \u003ca href=\"http://www.epa.gov/oppsrrd1/reregistration/REDs/rotenone_red.pdf\" target=\"_blank\">cancelled all food use registrations\u003c/a> for it.\u003c/p>\n\u003cp>Last year, the NOSB recommended that it be put on the \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5101282\" target=\"_blank\">prohibited list\u003c/a> by January 2016. But according to Miles McEvoy, Deputy Administrator of the National Organics Program at the USDA, the agency has more work to do before it can follow the NOSB’s recommendation. Until that happens, Rotenone can still be used on organic banana crops grown in tropical countries like Ecuador.\u003c/p>\n\u003cp>Despite these allowances, the pesticides and herbicides used on conventional farms are still significantly worse. Take \u003ca href=\"http://www.panna.org/resources/organophosphates\" target=\"_blank\">organophosphates\u003c/a>, for instance. This class of pesticide is used on conventional peaches, apples, grapes, green beans, and pears. According to Pesticide Action Network’s database, organophosphates are some of the most toxic insecticides used today. They have been shown to “adversely affect the human nervous system even at low levels of exposure” and hamper neurological development in children. The commonly used herbicides \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/19539684\" target=\"_blank\">Glyphosate\u003c/a> (Roundup) and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/19539684\" target=\"_blank\">Atrazine\u003c/a>, have also both been shown to act as endocrine disruptors, meaning they interfere with the endocrine (or hormone system) in people and many animals.\u003c/p>\n\u003ch3>Is Talking to Your Farmer Enough?\u003c/h3>\n\u003cp>Oregon farmer Don Kruger, the owner of a \u003ca href=\"http://www.krugersfarmmarket.com/\" target=\"_blank\">150-acre farm\u003c/a> on Sauvie Island and two Portland farm stands, abhors labels. “I honestly would rather talk to the customers, if I could, or have them talk to my staff,” he says.\u003c/p>\n\u003cp>In the 14 years he’s owned his farm, he’s never sprayed a pesticide directly on any food crop. Yet, he says, “I have no interest in being straight-up organic. It gives me a little wiggle room to do things I might need to do.\u003c/p>\n\u003cp>Kruger uses a conventional fungicide on his raspberries. “The Tulameen is the best tasting raspberry—it’s fabulous. But the problem is, it’s prone to root rot,” he says. “I could grow another, inferior grade raspberry, but I don’t want to.” He sprays the plant just as it’s starting to leaf—before it blossoms or fruits.\u003c/p>\n\u003cp>He also uses an herbicide called \u003ca href=\"http://impactherbicide.com/faqs.html\" target=\"_blank\">Impact\u003c/a> (a broad spectrum herbicide with topramezone as the active ingredient) on his corn. It kills the weeds—grass, pig weed, thistle, etc.—that would otherwise hinder the corn’s growth. “Otherwise you have to hand hoe it, and it’s really tough to do,” Kruger says. He sprays when the plant is two inches high and that’s it. “There’s no chance it’s on the corn,” he says.\u003c/p>\n\u003cp>Kruger believes he is offering a more affordable option, a middle-ground for folks who want local food that’s not conventional, but don’t mind that it’s not certified organic either. He is known in Portland for having the most affordable produce around and he prides himself on that.\u003c/p>\n\u003cp>But not everyone has the time for a 10 minute long conversation with their farmer about his growing practices and the nuances of what and when they spray. Furthermore, there are a lot of unregulated terms—like “no-spray” and “sustainably grown”—that get tossed around. And not everyone is as forthright about their practices as Kruger.\u003c/p>\n\u003cp>David Lively, vice president of sales and marketing at \u003ca href=\"http://organicgrown.com/\" target=\"_blank\">Organically Grown Company\u003c/a>, the largest organic produce wholesaler in the Northwest, says farmers markets aren’t always as transparent as many customers believe. “There have been instances where growers selling produce at farmers’ markets have been busted for selling conventional as organic and product they bought off the market as their own.” Lively thinks—and many others in the organic movement agree—that organic certification offers the consumer extra assurance.\u003c/p>\n\u003ch3>Other Reasons to Go Organic\u003c/h3>\n\u003cp>At the end of the day, organic agriculture is about much more than reducing pesticide use. To grow food organically, farmers must build their soil, using techniques like composting, cover crops, and crop rotations rather than fossil fuel-intensive synthetic fertilizer. Doing so is a lot more work. But on an environmental level, that matters.\u003c/p>\n\u003cp>Excess nitrogen from fertilizer not only ends up in the atmosphere as nitrous oxide (where it’s a \u003ca href=\"http://epa.gov/climatechange/ghgemissions/gases/n2o.html\" target=\"_blank\">very potent greenhouse gas\u003c/a>), it also ends up in our waterways and aquifers, where it causes everything from \u003ca href=\"http://www.nytimes.com/2012/11/14/us/tainted-water-in-california-farmworker-communities.html?pagewanted=all&_r=1&\" target=\"_blank\">nitrate poisoning in drinking water\u003c/a>, to \u003ca href=\"http://civileats.com/2014/08/05/what-toledos-water-crisis-reveals-about-industrial-farming/\" target=\"_blank\">toxic algae\u003c/a>, to the \u003ca href=\"http://www.cnn.com/2014/08/05/tech/gulf-of-mexico-dead-zone/\" target=\"_blank\">dead zone in the Gulf of Mexico\u003c/a>. Organic farms must also agree not to use genetically engineered seeds.\u003c/p>\n\u003cp>It’s true that organic certification requires a time commitment on the part of the grower. In addition to a 12-page application, as well as regular audits, organic farmers must \u003ca href=\"http://organic.about.com/od/cropsfarming/tp/Record-Keeping-Tips-For-An-Organic-Farming-Business.htm\" target=\"_blank\">document a great deal of what they do\u003c/a>. The cost to farmers is also a factor, but it doesn’t have to be prohibitive. The USDA has a cost-share program that reimburses farmers 75 percent of the cost of certification, up to $750 per type of farming. Connie Carr, the certification director at \u003ca href=\"http://tilth.org/\" target=\"_blank\">Oregon Tilth\u003c/a>, which inspects and certifies food producers for the USDA, says farmers take advantage of it.\u003c/p>\n\u003cp>“So if your certification costs $1,000”—the upper end of what a small farmer would pay per year—“you’ll get $750 back,” says Carr. Fortunately for farmers, this funding was renewed in the 2014 farm bill.\u003c/p>\n\u003cp>To help streamline the paperwork, which Carr says is no more arduous than applying for a loan or for college, the National Organic Program at the USDA introduced a “\u003ca href=\"http://blogs.usda.gov/2013/04/19/organic-101-sound-and-sensible-approach-to-organic-certification/\" target=\"_blank\">Sound & Sensible\u003c/a>” initiative in 2013, which \u003ca href=\"http://blogs.usda.gov/2013/04/19/organic-101-sound-and-sensible-approach-to-organic-certification/\" target=\"_blank\">works with farmers to remove barriers to certification\u003c/a>. Now, re-applying for certification each year is much easier (a farmer only has to submit changes) and some certifiers have launched online applications.\u003c/p>\n\u003cp>Will these changes lead to more certified organic farmers? It’s too soon to say. But one thing is clear: Consumer demand for organic food continues to grow. Organic food in the U.S. has been growing by an average of 13 percent per year over the past decade and \u003ca href=\"http://www.organicnewsroom.com/2014/05/american_appetite_for_organic.html\" target=\"_blank\">reached $35 billion\u003c/a> last year. Most farmers who take the plunge and go organic will have no problem selling their crops—and they’ll be able to charge a premium for them, too. And why shouldn’t they? Hoeing weeds by hand, cover-cropping, and keeping meticulous records is hard work. Maybe next time I’ll spring for those certified organic berries.\u003c/p>\n\u003cp>\u003cem>Curious about other sustainable farming labels? Stay tuned for a 2nd installment on alternative certification programs.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nHannah Wallace writes about food politics, integrative medicine, and travel for a wide variety of publications including Vogue, The New York Times, Spirit, and Portland Monthly. Her articles and book reviews have also appeared in O: the Oprah Magazine, Travel + Leisure, Mother Jones, and the Los Angeles Times. She is the \u003ca href=\"http://www.hannahmwallace.typepad.com/hannahs_clips/business/\" target=\"_blank\">food and agriculture columnist\u003c/a> at Oregon Business Magazine. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_86127\" class=\"wp-caption aligncenter\" style=\"max-width: 1760px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/raw-milk-cheese_slide-cfb1725f4df60f387f4954d16c9079dea24a7780.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/raw-milk-cheese_slide-cfb1725f4df60f387f4954d16c9079dea24a7780.jpg\" alt=\"A French cheesemaker sets up wheels of Reblochon, a semi-soft cheese made from raw cow's milk, for maturing in a farm in the French Alps. Anglophone cheesemakers say translating a French government cheese manual will help them make safer raw milk cheese. Photo: Jean-Pierre Clatot/AFP/Getty Images \" width=\"1760\" height=\"1173\" class=\"size-full wp-image-86127\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A French cheesemaker sets up wheels of Reblochon, a semi-soft cheese made from raw cow's milk, for maturing in a farm in the French Alps. Anglophone cheesemakers say translating a French government cheese manual will help them make safer raw milk cheese. Photo: Jean-Pierre Clatot/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/12/339858426/unlocking-frances-secrets-to-safer-raw-milk-cheese\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/12/14)\u003c/p>\n\u003cp>In the English-speaking world, our approach to making cheese for most of the last 60 years has been like a Texas gunslinger's: kill bacteria, ask questions later. If it's not pasteurized, it's dangerous, the thinking goes.\u003c/p>\n\u003cp>But in France, raw milk cheese is a very big deal, long considered safe and revered for its flavor. The country cultivates its 350-plus cheeses — many of which are made with raw milk — like children, claiming that the bacteria in the raw milk impart unique characteristics – grassy, metallic, buttery and so on.\u003c/p>\n\u003cp>In recent years, America, England and Australia have discovered the pleasures of making their own farmhouse cheeses with raw milk, but it seems the French still have some secrets.\u003c/p>\n\u003cp>In fact, French scientists seem to have figured out the Holy Grail of raw milk cheese: how to make it safer. And a lot of how they do it comes down to how to use good bacteria to battle the bad ones.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Learning those French secrets could help cheesemakers in the Anglophone world make safer and more delicious cheese, says \u003ca href=\"http://www.nealsyarddairy.co.uk/staff/bronwenp.html\">Bronwen Percival\u003c/a>, a cheese buyer with Neal's Yard Dairy in London. So she's spearheading a Kickstarter \u003ca href=\"https://www.kickstarter.com/projects/1032957974/raw-milk-microbiology-for-cheesemakers\">effort\u003c/a> to raise about $20,000 to translate a technical French government manual on cheese microbiology into English.\u003c/p>\n\u003cp>\"Over the past five to ten years, we've been more interested in what makes cheese tick,\" says Percival. Like how it grows, how it changes — the technical stuff. But understanding cheese microbiology is \"not the kind of thing you can just look up on the Internet,\" she says.\u003c/p>\n\u003cp>Understanding cheese microbiology is important because \"every organism could potentially have different contributions to the flavor,\" says \u003ca href=\"http://sysbio.harvard.edu/csb/research/dutton.html\">Rachel Dutton\u003c/a>, who studies the microbial ecosystems of cheese at Harvard. She recently published a \u003ca href=\"http://www.cell.com/cell/abstract/S0092-8674%2814%2900745-4\">paper\u003c/a> in the journal \u003cem>Cell \u003c/em>that traces 24 widely distributed and reproducible types of bacteria and fungi on 137 cheeses made in 10 countries by traditional methods.\u003c/p>\n\u003cp>\"We're just starting to get a better picture of how much diversity there is,\" she says. And translating the French manual would help spread the word.\u003cstrong>\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>Understanding the microbial communities of raw milk is only the beginning. Percival and others in the tight-knit Anglophone artisan cheese community want to learn to harness the good microbes to block the bad microbes, like listeria and \u003cem>E. coli\u003c/em>, that make people sick.\u003c/p>\n\u003cp>\"Instead of having a war of annihilation on microbes, we should be working with them,\" Percival says.\u003c/p>\n\u003cp>She first heard of the concept at an artisan cheese conference in England two years ago. A French scientist brought over the book and discussed how protecting the biodiversity of raw milk microbes could actually make the cheese safer. \"Her presentation was pretty electrifying,\" Percival says.\u003c/p>\n\u003cp>Of course cultivating bacteria in raw milk goes against all that British and American governments have been pushing on the dairy safety front for years. Pasteurization (ironically developed by a \u003ca href=\"http://www.biography.com/people/louis-pasteur-9434402\">French scientist\u003c/a>) kills bad bacteria, but it also kills off some of the good bacteria that account for flavor. To encourage safety, the U.S. Food and Drug Administration requires all cheese sold into interstate commerce to be made from pasteurized milk or to be aged for 60 days if made from raw milk.\u003c/p>\n\u003cp>But following a regulatory flap over bacteria growing on the \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/12/321239442/has-the-fda-brought-on-a-cheese-apocalypse-probably-not\">wooden boards\u003c/a> cheese has traditionally aged on, Dutton, Percival and others say there's a renewed U.S. government interest in opening a dialogue about how microbial colonies in cheese function. \"I felt like it was a positive shift in the discussion,\" Dutton says.\u003c/p>\n\u003cp>The bottom line for cheesemakers is that the information in the French manual will add to that discussion. \"The cheese community is like, OK, we want access to the best practices ... and it really just hasn't been available,\" Dutton says. We want the translation \"so we don't have to reinvent the wheel.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86127\" class=\"wp-caption aligncenter\" style=\"max-width: 1760px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/raw-milk-cheese_slide-cfb1725f4df60f387f4954d16c9079dea24a7780.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/raw-milk-cheese_slide-cfb1725f4df60f387f4954d16c9079dea24a7780.jpg\" alt=\"A French cheesemaker sets up wheels of Reblochon, a semi-soft cheese made from raw cow's milk, for maturing in a farm in the French Alps. Anglophone cheesemakers say translating a French government cheese manual will help them make safer raw milk cheese. Photo: Jean-Pierre Clatot/AFP/Getty Images \" width=\"1760\" height=\"1173\" class=\"size-full wp-image-86127\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A French cheesemaker sets up wheels of Reblochon, a semi-soft cheese made from raw cow's milk, for maturing in a farm in the French Alps. Anglophone cheesemakers say translating a French government cheese manual will help them make safer raw milk cheese. Photo: Jean-Pierre Clatot/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/12/339858426/unlocking-frances-secrets-to-safer-raw-milk-cheese\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/12/14)\u003c/p>\n\u003cp>In the English-speaking world, our approach to making cheese for most of the last 60 years has been like a Texas gunslinger's: kill bacteria, ask questions later. If it's not pasteurized, it's dangerous, the thinking goes.\u003c/p>\n\u003cp>But in France, raw milk cheese is a very big deal, long considered safe and revered for its flavor. The country cultivates its 350-plus cheeses — many of which are made with raw milk — like children, claiming that the bacteria in the raw milk impart unique characteristics – grassy, metallic, buttery and so on.\u003c/p>\n\u003cp>In recent years, America, England and Australia have discovered the pleasures of making their own farmhouse cheeses with raw milk, but it seems the French still have some secrets.\u003c/p>\n\u003cp>In fact, French scientists seem to have figured out the Holy Grail of raw milk cheese: how to make it safer. And a lot of how they do it comes down to how to use good bacteria to battle the bad ones.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Learning those French secrets could help cheesemakers in the Anglophone world make safer and more delicious cheese, says \u003ca href=\"http://www.nealsyarddairy.co.uk/staff/bronwenp.html\">Bronwen Percival\u003c/a>, a cheese buyer with Neal's Yard Dairy in London. So she's spearheading a Kickstarter \u003ca href=\"https://www.kickstarter.com/projects/1032957974/raw-milk-microbiology-for-cheesemakers\">effort\u003c/a> to raise about $20,000 to translate a technical French government manual on cheese microbiology into English.\u003c/p>\n\u003cp>\"Over the past five to ten years, we've been more interested in what makes cheese tick,\" says Percival. Like how it grows, how it changes — the technical stuff. But understanding cheese microbiology is \"not the kind of thing you can just look up on the Internet,\" she says.\u003c/p>\n\u003cp>Understanding cheese microbiology is important because \"every organism could potentially have different contributions to the flavor,\" says \u003ca href=\"http://sysbio.harvard.edu/csb/research/dutton.html\">Rachel Dutton\u003c/a>, who studies the microbial ecosystems of cheese at Harvard. She recently published a \u003ca href=\"http://www.cell.com/cell/abstract/S0092-8674%2814%2900745-4\">paper\u003c/a> in the journal \u003cem>Cell \u003c/em>that traces 24 widely distributed and reproducible types of bacteria and fungi on 137 cheeses made in 10 countries by traditional methods.\u003c/p>\n\u003cp>\"We're just starting to get a better picture of how much diversity there is,\" she says. And translating the French manual would help spread the word.\u003cstrong>\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>Understanding the microbial communities of raw milk is only the beginning. Percival and others in the tight-knit Anglophone artisan cheese community want to learn to harness the good microbes to block the bad microbes, like listeria and \u003cem>E. coli\u003c/em>, that make people sick.\u003c/p>\n\u003cp>\"Instead of having a war of annihilation on microbes, we should be working with them,\" Percival says.\u003c/p>\n\u003cp>She first heard of the concept at an artisan cheese conference in England two years ago. A French scientist brought over the book and discussed how protecting the biodiversity of raw milk microbes could actually make the cheese safer. \"Her presentation was pretty electrifying,\" Percival says.\u003c/p>\n\u003cp>Of course cultivating bacteria in raw milk goes against all that British and American governments have been pushing on the dairy safety front for years. Pasteurization (ironically developed by a \u003ca href=\"http://www.biography.com/people/louis-pasteur-9434402\">French scientist\u003c/a>) kills bad bacteria, but it also kills off some of the good bacteria that account for flavor. To encourage safety, the U.S. Food and Drug Administration requires all cheese sold into interstate commerce to be made from pasteurized milk or to be aged for 60 days if made from raw milk.\u003c/p>\n\u003cp>But following a regulatory flap over bacteria growing on the \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/12/321239442/has-the-fda-brought-on-a-cheese-apocalypse-probably-not\">wooden boards\u003c/a> cheese has traditionally aged on, Dutton, Percival and others say there's a renewed U.S. government interest in opening a dialogue about how microbial colonies in cheese function. \"I felt like it was a positive shift in the discussion,\" Dutton says.\u003c/p>\n\u003cp>The bottom line for cheesemakers is that the information in the French manual will add to that discussion. \"The cheese community is like, OK, we want access to the best practices ... and it really just hasn't been available,\" Dutton says. We want the translation \"so we don't have to reinvent the wheel.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sweet Revenge: Dr. Robert Lustig Explains How to Cut Sugar, Lose Weight and Turn the Tables On Processed Foods",
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"content": "\u003cfigure id=\"attachment_85320\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/no-sugar-lustig1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/no-sugar-lustig1000a.jpg\" alt=\"Dr. Robert Lustig gave a lecture at KQED titled: Sweet Revenge: Turning the Tables on Processed Food. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Robert Lustig gave a lecture at KQED titled: Sweet Revenge: Turning the Tables on Processed Food. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Before the New York Times asked if \u003ca href=\"http://www.nytimes.com/2011/04/17/magazine/mag-17Sugar-t.html?pagewanted=all&_r=0\" target=\"_blank\">sugar was toxic\u003c/a>, before Michael Bloomberg \u003ca href=\"http://en.wikipedia.org/wiki/New_York_City_soft_drink_size_limit\" target=\"_blank\">tried to ban\u003c/a> large sodas in New York City, before people starting calling sugar “\u003ca href=\"http://www.bloomberg.com/video/-fed-up-is-sugar-the-new-tobacco-OJp4SJCORu2GNkCA~9PDvw.html\" target=\"_blank\">the new tobacco\u003c/a>,” UCSF endocrinologist Robert Lustig stood in front of a crowd of UCSF extension students and told them that the increase in obesity over the last 30 years is the result of one thing: \u003cstrong>increased amounts of sugar in our diet\u003c/strong>. \u003ca href=\"https://www.youtube.com/watch?v=dBnniua6-oM\" target=\"_blank\">Lustig’s lecture\u003c/a>—a combination of righteous anger and dry science—went on to become a surprise viral hit: since it debuted on YouTube in 2009, it’s been viewed almost five million times.\u003c/p>\n\u003cp>That lecture was just the beginning of Lustig’s campaign to prove that sugar is the cause of the rise of obesity and other dangerous diseases. He wrote a New York Times bestseller, 2012’s \u003ca href=\"http://www.amazon.com/Fat-Chance-Beating-Against-Processed/dp/0142180432/ref=sr_1_1?ie=UTF8&qid=1406681873&sr=8-1&keywords=fat+chance\" target=\"_blank\">\u003cem>Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease\u003c/em>\u003c/a>, and came out with a companion cookbook \u003ca href=\"http://www.amazon.com/The-Fat-Chance-Cookbook-Recipes/dp/1594632944/ref=sr_1_2?ie=UTF8&qid=1406681873&sr=8-2&keywords=fat+chance\" target=\"_blank\">\u003cem>The Fat Chance Cookbook: More Than 100 Recipes Ready in Under 30 Minutes to Help You Lose the Sugar and the Weight\u003c/em>\u003c/a>, in December of 2013. Recently, he spoke at KQED for a special presentation (airing in October) called “\u003cstrong>Sweet Revenge: Turning the Tables on Processed Food\u003c/strong>.”\u003c/p>\n\u003cp>Lustig’s popularity can partially be attributed to his message that obesity is the result of a broken food system—not laziness or gluttony. For many people, who’ve been told for years that if they simply had more willpower, they’d be guaranteed thinness and good health, his message is a relief.\u003c/p>\n\u003cp>One of those people is Cindy Gershen. When Lustig met Gershen, the owner of \u003ca href=\"http://sunrisebistrocatering.com/\" target=\"_blank\">Walnut Creek’s Sunrise Bistro\u003c/a>, she was 100 pounds overweight. After meeting Lustig and following his eating advice, she lost the weight and started teaching a nutrition class at Concord’s Mt. Diablo High School, where many of her students have undergone similar weight loss transformations. In 2007, she created the \u003ca href=\"http://www.wellnesscitychallenge.org/about/\" target=\"_blank\">Wellness City Challenge\u003c/a>, a healthy living advocacy group that encouraged restaurants to remove trans fats and citizens to exercise.\u003c/p>\n\u003cfigure id=\"attachment_85330\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cindy-gershen-robert-lustig1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cindy-gershen-robert-lustig1000.jpg\" alt=\"Cindy Gershen and Dr. Robert Lustig co-wrote The Fat Chance Cookbook. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85330\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cindy Gershen and Dr. Robert Lustig co-wrote The Fat Chance Cookbook. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Gershen, who developed the recipes for last year’s Fat Chance cookbook, described Lustig’s message as a revelation: “I tried every kind of dieting. They said decrease your calories; increase your exercise; you’re lazy; you’re stressed out. And then I met Dr. Lustig. He said it was none of those things. It was all the sugar and it was a lack of fiber. I changed my food to the things that he told me to do. I’ve lost 100 pounds; I’ve restored my vitality, my health, and I’m happy.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Lustig instead attributes the rise in obesity (increasing one percent every year) and other related health problems to the rise of sugary processed foods. His catchphrase—repeated throughout his lecture and his books— is that \u003cstrong>a calorie is not a calorie\u003c/strong>. Our body processes different types of fats and carbs in radically different ways. Take fat. There are good fats, like the omega-3 fatty acids (found in wild fish and flax,) and bad fats, like omega-6 fatty acid found in corn-fed beef. Omega-3s reduce inflammation and repair membranes, whereas omega-6s cause inflammation and increases risk of health problems like arthritis and cancer.\u003c/p>\n\u003cfigure id=\"attachment_85314\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-much1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-much1000.jpg\" alt=\"We Get Too Much...Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85314\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We Get Too Much...Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The same goes for carbs. There are good carbs, like lactose, the sugar found in milk, or fiber-heavy foods like vegetables and whole grains. But the worst carb of all, says Lustig, is sugar. It’s omnipresent in our food supply (77% of the foods in the America food supply include added sugar), and plays a huge role in metabolic syndrome, which leads to diseases like diabetes: Lustig cited a study that showed while eating an extra 150 calories per day did not increase diabetes prevalence worldwide, if those calories came from soda, diabetes prevalence went up 11-fold for the same number of calories.\u003c/p>\n\u003cfigure id=\"attachment_85315\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-little1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-little1000.jpg\" alt=\"We Get Too Little...Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85315\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We Get Too Little...Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The negative effects sugar has on our bodies are staggering: sugar alters our hormones so we don’t register hunger the way we normally would, making us eat more; it spikes our dopamine, making us requiring us to eat more sugar for the same effect; and it affects our liver in the same way that alcohol does. We consume an astounding 18 bags of sugar per year, and half of that is added sugar, hidden away in our ketchup and potato chips under names like brown rice syrup and fruit puree (last year, Lustig wrote an ebook called \u003ca href=\"http://www.amazon.com/Sugar-Has-56-Names-Shoppers-ebook/dp/B00E8OLID2/ref=la_B00ABNHXOW_1_3?s=books&ie=UTF8&qid=1406682134&sr=1-3\" target=\"_blank\">Sugar Has 56 Names: A Shopper's Guide\u003c/a>). And even if we tried to cut down on sugar, food companies have every incentive to keep us from doing just that: sugar is a cheap preservative that extends food’s shelf life and keeps prices low.\u003c/p>\n\u003cp>Listening to Lustig’s lecture, it’s easy to feel powerless, or think back guiltily to the honey in your tea or the granola you ate with your yogurt this morning (“Granola,” Lustig said sternly, “is a dessert.”). Yet, there are things we can do to fix what Lustig calls our “toxic food environment.”\u003c/p>\n\u003cfigure id=\"attachment_85312\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-toxic-cleanup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-toxic-cleanup1000.jpg\" alt=\"Dr. Robert Lustig's Toxic Clean-Up Tips. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85312\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Robert Lustig's Toxic Clean-Up Tips. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The most valuable change, he says, is shifting your diet to one low in sugar and high in fiber. You don’t need to skip every birthday cake or break room muffin, but toss the soda and juice (which is just as bad as soda, according to Lustig) and start eating more vegetables and whole grains. Lustig cited the famous \u003ca href=\"http://www.nytimes.com/2007/01/28/magazine/28nutritionism.t.html?pagewanted=all\" target=\"_blank\">Michael Pollan maxim\u003c/a> to “Eat food, not too much, mostly plants” but told the audience to focus on the first part of the sentence—focusing on eating real food, he said, the kind your grandmother would recognize, is the most efficient way to better health.\u003c/p>\n\u003cp>Lustig, a former college actor, has a flair for the dramatic. At the beginning of his lecture at KQED, he promised to “change your whole thinking about obesity, diets, and what really causes many of our most dangerous diseases.” It’s a bold claim, especially when we’re awash in diets all claiming to be the healthiest choice, with the high fat Paleo crowd competing against the low fat diet advocates (A debate which Lustig is ambivalent on: they’re both healthy, he said, but he has no preference for any particular diet as long as it’s high fiber, low sugar and free of processed foods.)\u003c/p>\n\u003cp>Yet, even if you’re one of the millions who watched Lustig’s original lecture, or you’ve read one of the countless articles about cutting your sugar intake, there’s still much to be gained from reading Lustig’s books, or watching his KQED lecture when it airs in October. Lustig has the ability to distill complex biological processes into simple explanations, the case studies from his work illuminate the misconceptions we have about obesity (it’s hard to argue that obesity is a personal choice when confronted with an obese six month old), and perhaps most importantly, the ability to inspire hope about an issue that often seems impossible to fix.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>It’s easy to watch a YouTube video and resolve to drink less juice. It’s not as easy to get large swathes of people to stop buying soda, to reform school lunch menus or make unprocessed food more accessible to lower income populations. Yet watching Lustig talk about the injustices in our food system, his Brooklyn accent growing thicker the faster and more passionately he speaks, gives you hope. Our government may not care that they’re drowning us in sugar. The companies that sell us our food certainly don’t. But Lustig does, and he’s not going to stop talking until people listen.\u003c/p>\n\u003cblockquote>\n\u003ch3>Lustig’s Dos and Don’ts\u003c/h3>\n\u003cul>\u003cstrong>Do:\u003c/strong>\n\u003cli>Shop the edges of the store, not aisles for real food\u003c/li>\n\u003cli>Eat more omega-3 fatty acids, found in wild fish and flax\u003c/li>\n\u003cli>Eat fruit as dessert, and if you’re craving cookies or cake, make your own\u003c/li>\n\u003cli>Increase consumption of micronutrients, the vitamins and minerals found in fruits and vegetables\u003c/li>\n\u003cli>Up your fiber intake. Fiber protects your liver from sugar, says Lustig, and keeps you from overeating.\u003c/li>\n\u003cli>Eat more whole grains like farro, quinoa, steel-cut oats, hulled barley or brown rice\u003c/li>\n\u003c/ul>\n\u003cul>\u003cstrong>Don’t:\u003c/strong>\n\u003cli>Drink your calories. Avoid soda, sports drinks and juice\u003c/li>\n\u003cli>Shop hungry—it leads to poor food choices\u003c/li>\n\u003cli>Eat anything with “partially hydrogenated” in the ingredient list. That means it contains trans fat, which our bodies can’t metabolize and ends up lining our arteries.\u003c/li>\n\u003cli>Buy anything that has sugar as one of the first three ingredients\u003c/li>\n\u003cli>Eat corn fed beef or farmed fish. Corn oil contains omega 6 fatty acids, which lead to inflammation\u003c/li>\n\u003cli>Buy processed food. “If it comes with a label,” says Lustig, “think of it as a warning label.”\u003c/li>\n\u003c/ul>\n\u003c/blockquote>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85320\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/no-sugar-lustig1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/no-sugar-lustig1000a.jpg\" alt=\"Dr. Robert Lustig gave a lecture at KQED titled: Sweet Revenge: Turning the Tables on Processed Food. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Robert Lustig gave a lecture at KQED titled: Sweet Revenge: Turning the Tables on Processed Food. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Before the New York Times asked if \u003ca href=\"http://www.nytimes.com/2011/04/17/magazine/mag-17Sugar-t.html?pagewanted=all&_r=0\" target=\"_blank\">sugar was toxic\u003c/a>, before Michael Bloomberg \u003ca href=\"http://en.wikipedia.org/wiki/New_York_City_soft_drink_size_limit\" target=\"_blank\">tried to ban\u003c/a> large sodas in New York City, before people starting calling sugar “\u003ca href=\"http://www.bloomberg.com/video/-fed-up-is-sugar-the-new-tobacco-OJp4SJCORu2GNkCA~9PDvw.html\" target=\"_blank\">the new tobacco\u003c/a>,” UCSF endocrinologist Robert Lustig stood in front of a crowd of UCSF extension students and told them that the increase in obesity over the last 30 years is the result of one thing: \u003cstrong>increased amounts of sugar in our diet\u003c/strong>. \u003ca href=\"https://www.youtube.com/watch?v=dBnniua6-oM\" target=\"_blank\">Lustig’s lecture\u003c/a>—a combination of righteous anger and dry science—went on to become a surprise viral hit: since it debuted on YouTube in 2009, it’s been viewed almost five million times.\u003c/p>\n\u003cp>That lecture was just the beginning of Lustig’s campaign to prove that sugar is the cause of the rise of obesity and other dangerous diseases. He wrote a New York Times bestseller, 2012’s \u003ca href=\"http://www.amazon.com/Fat-Chance-Beating-Against-Processed/dp/0142180432/ref=sr_1_1?ie=UTF8&qid=1406681873&sr=8-1&keywords=fat+chance\" target=\"_blank\">\u003cem>Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease\u003c/em>\u003c/a>, and came out with a companion cookbook \u003ca href=\"http://www.amazon.com/The-Fat-Chance-Cookbook-Recipes/dp/1594632944/ref=sr_1_2?ie=UTF8&qid=1406681873&sr=8-2&keywords=fat+chance\" target=\"_blank\">\u003cem>The Fat Chance Cookbook: More Than 100 Recipes Ready in Under 30 Minutes to Help You Lose the Sugar and the Weight\u003c/em>\u003c/a>, in December of 2013. Recently, he spoke at KQED for a special presentation (airing in October) called “\u003cstrong>Sweet Revenge: Turning the Tables on Processed Food\u003c/strong>.”\u003c/p>\n\u003cp>Lustig’s popularity can partially be attributed to his message that obesity is the result of a broken food system—not laziness or gluttony. For many people, who’ve been told for years that if they simply had more willpower, they’d be guaranteed thinness and good health, his message is a relief.\u003c/p>\n\u003cp>One of those people is Cindy Gershen. When Lustig met Gershen, the owner of \u003ca href=\"http://sunrisebistrocatering.com/\" target=\"_blank\">Walnut Creek’s Sunrise Bistro\u003c/a>, she was 100 pounds overweight. After meeting Lustig and following his eating advice, she lost the weight and started teaching a nutrition class at Concord’s Mt. Diablo High School, where many of her students have undergone similar weight loss transformations. In 2007, she created the \u003ca href=\"http://www.wellnesscitychallenge.org/about/\" target=\"_blank\">Wellness City Challenge\u003c/a>, a healthy living advocacy group that encouraged restaurants to remove trans fats and citizens to exercise.\u003c/p>\n\u003cfigure id=\"attachment_85330\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cindy-gershen-robert-lustig1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cindy-gershen-robert-lustig1000.jpg\" alt=\"Cindy Gershen and Dr. Robert Lustig co-wrote The Fat Chance Cookbook. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85330\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cindy Gershen and Dr. Robert Lustig co-wrote The Fat Chance Cookbook. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Gershen, who developed the recipes for last year’s Fat Chance cookbook, described Lustig’s message as a revelation: “I tried every kind of dieting. They said decrease your calories; increase your exercise; you’re lazy; you’re stressed out. And then I met Dr. Lustig. He said it was none of those things. It was all the sugar and it was a lack of fiber. I changed my food to the things that he told me to do. I’ve lost 100 pounds; I’ve restored my vitality, my health, and I’m happy.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lustig instead attributes the rise in obesity (increasing one percent every year) and other related health problems to the rise of sugary processed foods. His catchphrase—repeated throughout his lecture and his books— is that \u003cstrong>a calorie is not a calorie\u003c/strong>. Our body processes different types of fats and carbs in radically different ways. Take fat. There are good fats, like the omega-3 fatty acids (found in wild fish and flax,) and bad fats, like omega-6 fatty acid found in corn-fed beef. Omega-3s reduce inflammation and repair membranes, whereas omega-6s cause inflammation and increases risk of health problems like arthritis and cancer.\u003c/p>\n\u003cfigure id=\"attachment_85314\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-much1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-much1000.jpg\" alt=\"We Get Too Much...Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85314\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We Get Too Much...Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The same goes for carbs. There are good carbs, like lactose, the sugar found in milk, or fiber-heavy foods like vegetables and whole grains. But the worst carb of all, says Lustig, is sugar. It’s omnipresent in our food supply (77% of the foods in the America food supply include added sugar), and plays a huge role in metabolic syndrome, which leads to diseases like diabetes: Lustig cited a study that showed while eating an extra 150 calories per day did not increase diabetes prevalence worldwide, if those calories came from soda, diabetes prevalence went up 11-fold for the same number of calories.\u003c/p>\n\u003cfigure id=\"attachment_85315\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-little1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-little1000.jpg\" alt=\"We Get Too Little...Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85315\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We Get Too Little...Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The negative effects sugar has on our bodies are staggering: sugar alters our hormones so we don’t register hunger the way we normally would, making us eat more; it spikes our dopamine, making us requiring us to eat more sugar for the same effect; and it affects our liver in the same way that alcohol does. We consume an astounding 18 bags of sugar per year, and half of that is added sugar, hidden away in our ketchup and potato chips under names like brown rice syrup and fruit puree (last year, Lustig wrote an ebook called \u003ca href=\"http://www.amazon.com/Sugar-Has-56-Names-Shoppers-ebook/dp/B00E8OLID2/ref=la_B00ABNHXOW_1_3?s=books&ie=UTF8&qid=1406682134&sr=1-3\" target=\"_blank\">Sugar Has 56 Names: A Shopper's Guide\u003c/a>). And even if we tried to cut down on sugar, food companies have every incentive to keep us from doing just that: sugar is a cheap preservative that extends food’s shelf life and keeps prices low.\u003c/p>\n\u003cp>Listening to Lustig’s lecture, it’s easy to feel powerless, or think back guiltily to the honey in your tea or the granola you ate with your yogurt this morning (“Granola,” Lustig said sternly, “is a dessert.”). Yet, there are things we can do to fix what Lustig calls our “toxic food environment.”\u003c/p>\n\u003cfigure id=\"attachment_85312\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-toxic-cleanup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-toxic-cleanup1000.jpg\" alt=\"Dr. Robert Lustig's Toxic Clean-Up Tips. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85312\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Robert Lustig's Toxic Clean-Up Tips. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The most valuable change, he says, is shifting your diet to one low in sugar and high in fiber. You don’t need to skip every birthday cake or break room muffin, but toss the soda and juice (which is just as bad as soda, according to Lustig) and start eating more vegetables and whole grains. Lustig cited the famous \u003ca href=\"http://www.nytimes.com/2007/01/28/magazine/28nutritionism.t.html?pagewanted=all\" target=\"_blank\">Michael Pollan maxim\u003c/a> to “Eat food, not too much, mostly plants” but told the audience to focus on the first part of the sentence—focusing on eating real food, he said, the kind your grandmother would recognize, is the most efficient way to better health.\u003c/p>\n\u003cp>Lustig, a former college actor, has a flair for the dramatic. At the beginning of his lecture at KQED, he promised to “change your whole thinking about obesity, diets, and what really causes many of our most dangerous diseases.” It’s a bold claim, especially when we’re awash in diets all claiming to be the healthiest choice, with the high fat Paleo crowd competing against the low fat diet advocates (A debate which Lustig is ambivalent on: they’re both healthy, he said, but he has no preference for any particular diet as long as it’s high fiber, low sugar and free of processed foods.)\u003c/p>\n\u003cp>Yet, even if you’re one of the millions who watched Lustig’s original lecture, or you’ve read one of the countless articles about cutting your sugar intake, there’s still much to be gained from reading Lustig’s books, or watching his KQED lecture when it airs in October. Lustig has the ability to distill complex biological processes into simple explanations, the case studies from his work illuminate the misconceptions we have about obesity (it’s hard to argue that obesity is a personal choice when confronted with an obese six month old), and perhaps most importantly, the ability to inspire hope about an issue that often seems impossible to fix.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It’s easy to watch a YouTube video and resolve to drink less juice. It’s not as easy to get large swathes of people to stop buying soda, to reform school lunch menus or make unprocessed food more accessible to lower income populations. Yet watching Lustig talk about the injustices in our food system, his Brooklyn accent growing thicker the faster and more passionately he speaks, gives you hope. Our government may not care that they’re drowning us in sugar. The companies that sell us our food certainly don’t. But Lustig does, and he’s not going to stop talking until people listen.\u003c/p>\n\u003cblockquote>\n\u003ch3>Lustig’s Dos and Don’ts\u003c/h3>\n\u003cul>\u003cstrong>Do:\u003c/strong>\n\u003cli>Shop the edges of the store, not aisles for real food\u003c/li>\n\u003cli>Eat more omega-3 fatty acids, found in wild fish and flax\u003c/li>\n\u003cli>Eat fruit as dessert, and if you’re craving cookies or cake, make your own\u003c/li>\n\u003cli>Increase consumption of micronutrients, the vitamins and minerals found in fruits and vegetables\u003c/li>\n\u003cli>Up your fiber intake. Fiber protects your liver from sugar, says Lustig, and keeps you from overeating.\u003c/li>\n\u003cli>Eat more whole grains like farro, quinoa, steel-cut oats, hulled barley or brown rice\u003c/li>\n\u003c/ul>\n\u003cul>\u003cstrong>Don’t:\u003c/strong>\n\u003cli>Drink your calories. Avoid soda, sports drinks and juice\u003c/li>\n\u003cli>Shop hungry—it leads to poor food choices\u003c/li>\n\u003cli>Eat anything with “partially hydrogenated” in the ingredient list. That means it contains trans fat, which our bodies can’t metabolize and ends up lining our arteries.\u003c/li>\n\u003cli>Buy anything that has sugar as one of the first three ingredients\u003c/li>\n\u003cli>Eat corn fed beef or farmed fish. Corn oil contains omega 6 fatty acids, which lead to inflammation\u003c/li>\n\u003cli>Buy processed food. “If it comes with a label,” says Lustig, “think of it as a warning label.”\u003c/li>\n\u003c/ul>\n\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "When China Spurns GMO Corn Imports, American Farmers Lose Billions",
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"content": "\u003cfigure id=\"attachment_85463\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/china-corn_slide-37951b7619deca7318f37011c78f99f79705aa0e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/china-corn_slide-37951b7619deca7318f37011c78f99f79705aa0e.jpg\" alt=\"A corn purchaser writes on his account in northwest China in 2012. In November 2013, officials began rejecting imports of U.S. corn when they detected traces of a new gene not yet approved in China. Photo: Peng Zhaozhi/Xinhua/Landov\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-85463\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A corn purchaser writes on his account in northwest China in 2012. In November 2013, officials began rejecting imports of U.S. corn when they detected traces of a new gene not yet approved in China. Photo: Peng Zhaozhi/Xinhua/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/31/336833095/when-china-spurns-gmo-corn-imports-american-farmers-lose-billions\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/31/14)\u003c/p>\n\u003cp>For a while there, China was the American farmer's best friend. The world's most populous nation had so many pigs and chickens to feed, it became one of the \u003ca href=\"http://www.ers.usda.gov/amber-waves/2014-april/china-in-the-next-decade-rising-meat-demand-and-growing-imports-of-feed.aspx#.U9qutONdV8E\">top importers\u003c/a> of U.S. corn and soybeans almost overnight.\u003c/p>\n\u003cp>China also developed a big appetite for another corn-derived animal feed called \"dried distillers grains with solubles,\" or \u003ca href=\"http://www.grains.org/buyingselling/ddgs\">DDGS\u003c/a>, a byproduct of ethanol production. China's appetites for the stuff drove up global grain prices and filled Midwestern pockets with cash.\u003c/p>\n\u003cp>This year, though, the lovely relationship has gone sour, all because of biotechnology.\u003c/p>\n\u003cp>A couple of years ago, American farmers began planting a \u003ca href=\"http://www.isaaa.org/gmapprovaldatabase/event/default.asp?EventID=130\">new type\u003c/a> of genetically engineered corn invented by the seed company \u003ca href=\"http://www.syngenta.com/global/corporate/en/Pages/home.aspx\">Syngenta\u003c/a>. This GMO contains a new version of a gene that protects the corn plant from certain insects. Problem is, this new gene isn't yet approved in China, and Chinese officials didn't appreciate it when traces of the new, as-yet-unapproved GMOs started showing up in boatloads of American grain.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The crackdown began in November 2013. China began rejecting shiploads of corn when officials detected traces of the new gene. By February of this year, U.S. exports of corn to China had practically ceased.\u003c/p>\n\u003cp>At the time, some American grain exporters said that there was little to worry about. The Chinese move, they said, probably was intended to slow down imports temporarily in order to make sure that China's farmers got a decent price for their own corn harvest. As evidence, they pointed to the fact that China continued to accept imports of DDGS, which also contain traces of the unapproved gene. The U.S. sent $1.6 billion worth of DDGS to China last year.\u003c/p>\n\u003cp>Well, last week, China expanded the ban to DDGS, shocking many traders. The price of DDGS plunged.\u003c/p>\n\u003cp>According to the \u003ca href=\"http://www.ngfa.org/\">National Grain and Feed Association\u003c/a>, the Chinese ban on corn and corn products may end up costing American farmers, ethanol producers and traders a total of about $3 billion.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ngfa.org/about-ngfa/organization/ngfa-team/#mfisher\">Max Fisher\u003c/a>, director of Economics for the NGFA, who came up with that estimate, says the ban actually is hurting the Chinese, too. \"They replaced [the U.S. corn] with more expensive grains,\" he says, such as barley from Australia. But one group of American farmers is benefiting: China is importing lots more \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/31/231509864/heat-drought-draw-farmers-back-to-sorghum-the-camel-of-crops\">sorghum\u003c/a>.\u003c/p>\n\u003cp>In an interesting twist, American farm groups seem unsure whom to blame. Some are angry at China. Others point their finger at Syngenta.\u003c/p>\n\u003cp>A few days ago, the \u003ca href=\"http://www.grains.org/\">U.S. Grains Council\u003c/a> wrote a \u003ca href=\"http://www.grains.org/news/20140727/letter-secretary-vilsack\">letter\u003c/a> to Secretary of Agriculture Tom Vilsack, urging his \"immediate, direct, and personal intervention\" with Chinese officials \"to halt this current regulatory sabotage of the DDGS trade with China.\"\u003c/p>\n\u003cp>The NGFA and the \u003ca href=\"http://naega.org/\">North American Export Grain Association\u003c/a>, on the other hand, have \u003ca href=\"http://www.ngfa.org/2014/01/24/ngfa-naega-issue-joint-statement-urging-syngenta-to-suspend-commercialization-of-agrisure-viptera-and-duracade-biotech-corn/\">called\u003c/a> on Syngenta to stop selling the offending corn varieties until those varieties can be sold in major export markets.\u003c/p>\n\u003cp>\"They're being a bad actor here,\" says Max Fisher of NGFA, referring to Syngenta. \"They're making $40 million\" selling the new corn varieties, \"but it's costing U.S. farmers $1 billion.\"\u003c/p>\n\u003cp>Syngenta, for its part, \u003ca href=\"http://www.syngenta-us.com/images/CornTraitCommunicationJan302014.pdf\">rejects\u003c/a> any blame for the debacle. \"We want to get technology into the hands of farmers as soon as possible,\" said the company's CEO, David Morgan, in a \u003ca href=\"http://www.syngenta-us.com/Viptera_Exports/\">video\u003c/a> released on Syngenta's website. \"We can't expect growers to wait indefinitely for access to technologies, based on what foreign governments decide to do.\" According to Morgan, China has failed to make a timely decision on the new gene, which goes by the name MIR 162.\u003c/p>\n\u003cp>Even if China approved MIR 162, however, the ban might remain. That's because Syngenta began selling yet another new new type of GMO corn this year, which also is not yet approved in China.\u003c/p>\n\u003cp>Syngenta has asked farmers to take that corn to specific grain processors, who will keep it from getting into export shipments. But Fisher thinks the new gene is likely to show up in exports. \"Farmers are going to be farmers,\" he says, and sell their grain through the usual channels. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85463\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/china-corn_slide-37951b7619deca7318f37011c78f99f79705aa0e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/china-corn_slide-37951b7619deca7318f37011c78f99f79705aa0e.jpg\" alt=\"A corn purchaser writes on his account in northwest China in 2012. In November 2013, officials began rejecting imports of U.S. corn when they detected traces of a new gene not yet approved in China. Photo: Peng Zhaozhi/Xinhua/Landov\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-85463\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A corn purchaser writes on his account in northwest China in 2012. In November 2013, officials began rejecting imports of U.S. corn when they detected traces of a new gene not yet approved in China. Photo: Peng Zhaozhi/Xinhua/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/31/336833095/when-china-spurns-gmo-corn-imports-american-farmers-lose-billions\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/31/14)\u003c/p>\n\u003cp>For a while there, China was the American farmer's best friend. The world's most populous nation had so many pigs and chickens to feed, it became one of the \u003ca href=\"http://www.ers.usda.gov/amber-waves/2014-april/china-in-the-next-decade-rising-meat-demand-and-growing-imports-of-feed.aspx#.U9qutONdV8E\">top importers\u003c/a> of U.S. corn and soybeans almost overnight.\u003c/p>\n\u003cp>China also developed a big appetite for another corn-derived animal feed called \"dried distillers grains with solubles,\" or \u003ca href=\"http://www.grains.org/buyingselling/ddgs\">DDGS\u003c/a>, a byproduct of ethanol production. China's appetites for the stuff drove up global grain prices and filled Midwestern pockets with cash.\u003c/p>\n\u003cp>This year, though, the lovely relationship has gone sour, all because of biotechnology.\u003c/p>\n\u003cp>A couple of years ago, American farmers began planting a \u003ca href=\"http://www.isaaa.org/gmapprovaldatabase/event/default.asp?EventID=130\">new type\u003c/a> of genetically engineered corn invented by the seed company \u003ca href=\"http://www.syngenta.com/global/corporate/en/Pages/home.aspx\">Syngenta\u003c/a>. This GMO contains a new version of a gene that protects the corn plant from certain insects. Problem is, this new gene isn't yet approved in China, and Chinese officials didn't appreciate it when traces of the new, as-yet-unapproved GMOs started showing up in boatloads of American grain.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The crackdown began in November 2013. China began rejecting shiploads of corn when officials detected traces of the new gene. By February of this year, U.S. exports of corn to China had practically ceased.\u003c/p>\n\u003cp>At the time, some American grain exporters said that there was little to worry about. The Chinese move, they said, probably was intended to slow down imports temporarily in order to make sure that China's farmers got a decent price for their own corn harvest. As evidence, they pointed to the fact that China continued to accept imports of DDGS, which also contain traces of the unapproved gene. The U.S. sent $1.6 billion worth of DDGS to China last year.\u003c/p>\n\u003cp>Well, last week, China expanded the ban to DDGS, shocking many traders. The price of DDGS plunged.\u003c/p>\n\u003cp>According to the \u003ca href=\"http://www.ngfa.org/\">National Grain and Feed Association\u003c/a>, the Chinese ban on corn and corn products may end up costing American farmers, ethanol producers and traders a total of about $3 billion.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ngfa.org/about-ngfa/organization/ngfa-team/#mfisher\">Max Fisher\u003c/a>, director of Economics for the NGFA, who came up with that estimate, says the ban actually is hurting the Chinese, too. \"They replaced [the U.S. corn] with more expensive grains,\" he says, such as barley from Australia. But one group of American farmers is benefiting: China is importing lots more \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/31/231509864/heat-drought-draw-farmers-back-to-sorghum-the-camel-of-crops\">sorghum\u003c/a>.\u003c/p>\n\u003cp>In an interesting twist, American farm groups seem unsure whom to blame. Some are angry at China. Others point their finger at Syngenta.\u003c/p>\n\u003cp>A few days ago, the \u003ca href=\"http://www.grains.org/\">U.S. Grains Council\u003c/a> wrote a \u003ca href=\"http://www.grains.org/news/20140727/letter-secretary-vilsack\">letter\u003c/a> to Secretary of Agriculture Tom Vilsack, urging his \"immediate, direct, and personal intervention\" with Chinese officials \"to halt this current regulatory sabotage of the DDGS trade with China.\"\u003c/p>\n\u003cp>The NGFA and the \u003ca href=\"http://naega.org/\">North American Export Grain Association\u003c/a>, on the other hand, have \u003ca href=\"http://www.ngfa.org/2014/01/24/ngfa-naega-issue-joint-statement-urging-syngenta-to-suspend-commercialization-of-agrisure-viptera-and-duracade-biotech-corn/\">called\u003c/a> on Syngenta to stop selling the offending corn varieties until those varieties can be sold in major export markets.\u003c/p>\n\u003cp>\"They're being a bad actor here,\" says Max Fisher of NGFA, referring to Syngenta. \"They're making $40 million\" selling the new corn varieties, \"but it's costing U.S. farmers $1 billion.\"\u003c/p>\n\u003cp>Syngenta, for its part, \u003ca href=\"http://www.syngenta-us.com/images/CornTraitCommunicationJan302014.pdf\">rejects\u003c/a> any blame for the debacle. \"We want to get technology into the hands of farmers as soon as possible,\" said the company's CEO, David Morgan, in a \u003ca href=\"http://www.syngenta-us.com/Viptera_Exports/\">video\u003c/a> released on Syngenta's website. \"We can't expect growers to wait indefinitely for access to technologies, based on what foreign governments decide to do.\" According to Morgan, China has failed to make a timely decision on the new gene, which goes by the name MIR 162.\u003c/p>\n\u003cp>Even if China approved MIR 162, however, the ban might remain. That's because Syngenta began selling yet another new new type of GMO corn this year, which also is not yet approved in China.\u003c/p>\n\u003cp>Syngenta has asked farmers to take that corn to specific grain processors, who will keep it from getting into export shipments. But Fisher thinks the new gene is likely to show up in exports. \"Farmers are going to be farmers,\" he says, and sell their grain through the usual channels. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_85340\" class=\"wp-caption aligncenter\" style=\"max-width: 2791px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/tunatanks_wide-617dba4e0d254ac55e1e82039b54a962ec7aed2b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/tunatanks_wide-617dba4e0d254ac55e1e82039b54a962ec7aed2b.jpg\" alt=\"Yonathan Zohar, Jorge Gomezjurado and Odi Zmora check on bluefin tuna larvae in tanks at the University of Maryland Baltimore County's Institute of Marine and Environmental Technology. Photo: Courtesy of Yonathan Zohar\" width=\"2791\" height=\"1570\" class=\"size-full wp-image-85340\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yonathan Zohar, Jorge Gomezjurado and Odi Zmora check on bluefin tuna larvae in tanks at the University of Maryland Baltimore County's Institute of Marine and Environmental Technology. Photo: Courtesy of Yonathan Zohar\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/30/336339179/farming-the-bluefin-tuna-tiger-of-the-ocean-is-not-without-a-price\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/07/20140730_me_farming_the_bluefin_tuna_tiger_of_the_ocean_is_not_without_a_price.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/30/336339179/farming-the-bluefin-tuna-tiger-of-the-ocean-is-not-without-a-price\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/30/14)\u003c/p>\n\u003cp>In a windowless laboratory in downtown Baltimore, some tiny, translucent fish larvae are swimming about in glass-walled tanks.\u003c/p>\n\u003cp>They are infant bluefin tuna. Scientists in this laboratory are trying to grasp what they call the holy grail of aquaculture: raising this powerful fish, so prized by sushi lovers, entirely in captivity. But the effort is fraught with challenges.\u003c/p>\n\u003cp>When I visited, I couldn't see the larvae at first. They look incredibly fragile and helpless, just drifting in the tanks' water currents. But they're already gobbling up microscopic marine animals, which in turn are living on algae.\u003c/p>\n\u003cfigure id=\"attachment_85341\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/larvae-with-prey-infront-a30a1898564436011a182499495aa9ebfa31f9c2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/larvae-with-prey-infront-a30a1898564436011a182499495aa9ebfa31f9c2-290x217.jpg\" alt=\"Larvae with prey. Photo: Courtesy of Yonathon Zohar\" width=\"290\" height=\"217\" class=\"size-medium wp-image-85341\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Larvae with prey. Photo: Courtesy of Yonathon Zohar\u003c/figcaption>\u003c/figure>\n\u003cp>\"It's amazing. We cannot stop looking at them! We are here around the clock and we are looking at them, because it is so beautiful,\" says \u003ca href=\"http://www.umbc.edu/imet/people/zohar.html\">Yonathan Zohar\u003c/a>, the scientist in charge of this project.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It's beautiful to Zohar because it's so rare. Scientists are trying to raise bluefin tuna completely in captivity in only a few places around the world. Laboratories in \u003ca href=\"http://www.nytimes.com/2013/11/11/business/energy-environment/japans-delicate-search-for-a-way-to-breed-tuna-on-an-industrial-scale.html?pagewanted=all&_r=0\">Japan\u003c/a> have led the effort. This experiment, at the University of Maryland Baltimore County's \u003ca href=\"http://marinebiotechnology.umbc.edu/\">Institute of Marine and Environmental Technology\u003c/a>, is the first successful attempt in North America. It's also the first in the world to do it with Atlantic bluefin tuna.\u003c/p>\n\u003cp>Scientists still have a long way to go to succeed. Most of the larvae have died, but hundreds have now survived for 10 days, \"and we are counting every day,\" says Zohar. \"We want to be at 25 to 30 days. This is the bottleneck. The bottleneck is the first three to four weeks.\"\u003c/p>\n\u003cp>If they make it that far, they'll be juvenile fish and much more sturdy. Then, they'll mainly need lots to eat.\u003c/p>\n\u003cp>Fully grown, the bluefin tuna is a tiger of the ocean: powerful and voracious, its flesh in high demand for sushi all around the world.\u003c/p>\n\u003cp>Journalist \u003ca href=\"http://paulgreenberg.org/\">Paul Greenberg\u003c/a> wrote about bluefin tuna in his book \u003cem>Four Fish\u003c/em>. If you're an angler, he says, catching one is an experience you don't forget.\u003c/p>\n\u003cp>\"When they come onboard, it's like raw energy coming onto the boat. Their tail will [beat] like an outboard motor, just blazing with power and energy,\" he says.\u003c/p>\n\u003cp>The fish can grow to 1,000 pounds. They can swim up to 45 miles per hour and cross entire oceans.\u003c/p>\n\u003cfigure id=\"attachment_85342\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/day-12-with-teeth-f9b9294d12941b2dcb72bd41b2739c1b857fd248.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/day-12-with-teeth-f9b9294d12941b2dcb72bd41b2739c1b857fd248-290x217.jpg\" alt=\"A 12-day-old larvae that has developed teeth. Photo: Courtesy of Yonathan Zohar\" width=\"290\" height=\"217\" class=\"size-medium wp-image-85342\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A 12-day-old larvae that has developed teeth. Photo: Courtesy of Yonathan Zohar\u003c/figcaption>\u003c/figure>\n\u003cp>They're also valuable. Demand for tuna has grown, especially in Japan, where people sometimes pay \u003ca href=\"http://www.businessinsider.com/bluefin-tuna-sells-for-record-breaking-18-million-2013-1\">fantastic prices\u003c/a> for the fish.\u003c/p>\n\u003cp>That demand has led to overfishing, and wild populations of tuna now are declining.\u003c/p>\n\u003cp>That's why scientists like Zohar are trying to invent a new way to supply the world's demand. They're trying to invent bluefin tuna farming.\u003c/p>\n\u003cp>\"The vision is to have huge tanks, land-based, in a facility like what you see here, having bluefin tuna that are spawning year-round, on demand, producing millions of eggs,\" he says.\u003c/p>\n\u003cp>Those eggs would hatch and grow into a plentiful supply of tuna.\u003c/p>\n\u003cp>That brings us back to these precious larvae. Before there can be aquaculture, large quantities of these larvae have to survive. Here in the laboratory, the scientists are tinkering with lots of things — the lights above the tanks, the concentration of algae and water currents — to keep the fragile larvae from sinking toward the bottom of the tank.\u003c/p>\n\u003cp>\"They tend to go down,\" explains Zohar. \"They have a heavy head. They go head down and tail up. If they hit their head on the bottom they are gone. They are not going to survive.\"\u003c/p>\n\u003cp>Enough are surviving, at the moment, that Zohar thinks they're getting close to overcoming this obstacle, too.\u003c/p>\n\u003cp>But that still leaves a final hurdle. The scientists will need to figure out how to satisfy the tuna's amazing appetite without causing even more damage to the environment.\u003c/p>\n\u003cp>A tuna's natural diet consists of other fish. Lots of other fish. Right now, there are tuna \"ranches\" that capture young tuna in the ocean and then fatten them up in big net-pens. According to Greenberg, those ranches feed their tuna about 15 pounds of fish such as sardines or mackerel for each additional pound of tuna that can be sold to consumers. That kind of tuna production is environmentally costly.\u003c/p>\n\u003cp>Zohar thinks that it will be possible to reduce this ratio or even create tuna feed that doesn't rely heavily on other fish as an ingredient.\u003c/p>\n\u003cp>But Greenberg says the basic fact that they eat so much makes him wonder whether tuna farming is really the right way to go. It increases the population of a predator species that demands lots of food itself.\u003c/p>\n\u003cp>\"Why would you domesticate a tiger when you could domesticate a cow,\" he asks — or, even better, a chicken, which converts just 2 pounds of vegetarian feed into a pound of meat.\u003c/p>\n\u003cp>If farmed tuna really can reduce the demand for tuna caught in the wild, it would be worth doing. But it might do more good, he says, to eat a little lower on the marine food chain. We could eat more mussels or sardines. It would let more tuna roam free. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85340\" class=\"wp-caption aligncenter\" style=\"max-width: 2791px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/tunatanks_wide-617dba4e0d254ac55e1e82039b54a962ec7aed2b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/tunatanks_wide-617dba4e0d254ac55e1e82039b54a962ec7aed2b.jpg\" alt=\"Yonathan Zohar, Jorge Gomezjurado and Odi Zmora check on bluefin tuna larvae in tanks at the University of Maryland Baltimore County's Institute of Marine and Environmental Technology. Photo: Courtesy of Yonathan Zohar\" width=\"2791\" height=\"1570\" class=\"size-full wp-image-85340\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yonathan Zohar, Jorge Gomezjurado and Odi Zmora check on bluefin tuna larvae in tanks at the University of Maryland Baltimore County's Institute of Marine and Environmental Technology. Photo: Courtesy of Yonathan Zohar\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/30/336339179/farming-the-bluefin-tuna-tiger-of-the-ocean-is-not-without-a-price\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/30/336339179/farming-the-bluefin-tuna-tiger-of-the-ocean-is-not-without-a-price\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/30/14)\u003c/p>\n\u003cp>In a windowless laboratory in downtown Baltimore, some tiny, translucent fish larvae are swimming about in glass-walled tanks.\u003c/p>\n\u003cp>They are infant bluefin tuna. Scientists in this laboratory are trying to grasp what they call the holy grail of aquaculture: raising this powerful fish, so prized by sushi lovers, entirely in captivity. But the effort is fraught with challenges.\u003c/p>\n\u003cp>When I visited, I couldn't see the larvae at first. They look incredibly fragile and helpless, just drifting in the tanks' water currents. But they're already gobbling up microscopic marine animals, which in turn are living on algae.\u003c/p>\n\u003cfigure id=\"attachment_85341\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/larvae-with-prey-infront-a30a1898564436011a182499495aa9ebfa31f9c2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/larvae-with-prey-infront-a30a1898564436011a182499495aa9ebfa31f9c2-290x217.jpg\" alt=\"Larvae with prey. Photo: Courtesy of Yonathon Zohar\" width=\"290\" height=\"217\" class=\"size-medium wp-image-85341\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Larvae with prey. Photo: Courtesy of Yonathon Zohar\u003c/figcaption>\u003c/figure>\n\u003cp>\"It's amazing. We cannot stop looking at them! We are here around the clock and we are looking at them, because it is so beautiful,\" says \u003ca href=\"http://www.umbc.edu/imet/people/zohar.html\">Yonathan Zohar\u003c/a>, the scientist in charge of this project.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's beautiful to Zohar because it's so rare. Scientists are trying to raise bluefin tuna completely in captivity in only a few places around the world. Laboratories in \u003ca href=\"http://www.nytimes.com/2013/11/11/business/energy-environment/japans-delicate-search-for-a-way-to-breed-tuna-on-an-industrial-scale.html?pagewanted=all&_r=0\">Japan\u003c/a> have led the effort. This experiment, at the University of Maryland Baltimore County's \u003ca href=\"http://marinebiotechnology.umbc.edu/\">Institute of Marine and Environmental Technology\u003c/a>, is the first successful attempt in North America. It's also the first in the world to do it with Atlantic bluefin tuna.\u003c/p>\n\u003cp>Scientists still have a long way to go to succeed. Most of the larvae have died, but hundreds have now survived for 10 days, \"and we are counting every day,\" says Zohar. \"We want to be at 25 to 30 days. This is the bottleneck. The bottleneck is the first three to four weeks.\"\u003c/p>\n\u003cp>If they make it that far, they'll be juvenile fish and much more sturdy. Then, they'll mainly need lots to eat.\u003c/p>\n\u003cp>Fully grown, the bluefin tuna is a tiger of the ocean: powerful and voracious, its flesh in high demand for sushi all around the world.\u003c/p>\n\u003cp>Journalist \u003ca href=\"http://paulgreenberg.org/\">Paul Greenberg\u003c/a> wrote about bluefin tuna in his book \u003cem>Four Fish\u003c/em>. If you're an angler, he says, catching one is an experience you don't forget.\u003c/p>\n\u003cp>\"When they come onboard, it's like raw energy coming onto the boat. Their tail will [beat] like an outboard motor, just blazing with power and energy,\" he says.\u003c/p>\n\u003cp>The fish can grow to 1,000 pounds. They can swim up to 45 miles per hour and cross entire oceans.\u003c/p>\n\u003cfigure id=\"attachment_85342\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/day-12-with-teeth-f9b9294d12941b2dcb72bd41b2739c1b857fd248.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/day-12-with-teeth-f9b9294d12941b2dcb72bd41b2739c1b857fd248-290x217.jpg\" alt=\"A 12-day-old larvae that has developed teeth. Photo: Courtesy of Yonathan Zohar\" width=\"290\" height=\"217\" class=\"size-medium wp-image-85342\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A 12-day-old larvae that has developed teeth. Photo: Courtesy of Yonathan Zohar\u003c/figcaption>\u003c/figure>\n\u003cp>They're also valuable. Demand for tuna has grown, especially in Japan, where people sometimes pay \u003ca href=\"http://www.businessinsider.com/bluefin-tuna-sells-for-record-breaking-18-million-2013-1\">fantastic prices\u003c/a> for the fish.\u003c/p>\n\u003cp>That demand has led to overfishing, and wild populations of tuna now are declining.\u003c/p>\n\u003cp>That's why scientists like Zohar are trying to invent a new way to supply the world's demand. They're trying to invent bluefin tuna farming.\u003c/p>\n\u003cp>\"The vision is to have huge tanks, land-based, in a facility like what you see here, having bluefin tuna that are spawning year-round, on demand, producing millions of eggs,\" he says.\u003c/p>\n\u003cp>Those eggs would hatch and grow into a plentiful supply of tuna.\u003c/p>\n\u003cp>That brings us back to these precious larvae. Before there can be aquaculture, large quantities of these larvae have to survive. Here in the laboratory, the scientists are tinkering with lots of things — the lights above the tanks, the concentration of algae and water currents — to keep the fragile larvae from sinking toward the bottom of the tank.\u003c/p>\n\u003cp>\"They tend to go down,\" explains Zohar. \"They have a heavy head. They go head down and tail up. If they hit their head on the bottom they are gone. They are not going to survive.\"\u003c/p>\n\u003cp>Enough are surviving, at the moment, that Zohar thinks they're getting close to overcoming this obstacle, too.\u003c/p>\n\u003cp>But that still leaves a final hurdle. The scientists will need to figure out how to satisfy the tuna's amazing appetite without causing even more damage to the environment.\u003c/p>\n\u003cp>A tuna's natural diet consists of other fish. Lots of other fish. Right now, there are tuna \"ranches\" that capture young tuna in the ocean and then fatten them up in big net-pens. According to Greenberg, those ranches feed their tuna about 15 pounds of fish such as sardines or mackerel for each additional pound of tuna that can be sold to consumers. That kind of tuna production is environmentally costly.\u003c/p>\n\u003cp>Zohar thinks that it will be possible to reduce this ratio or even create tuna feed that doesn't rely heavily on other fish as an ingredient.\u003c/p>\n\u003cp>But Greenberg says the basic fact that they eat so much makes him wonder whether tuna farming is really the right way to go. It increases the population of a predator species that demands lots of food itself.\u003c/p>\n\u003cp>\"Why would you domesticate a tiger when you could domesticate a cow,\" he asks — or, even better, a chicken, which converts just 2 pounds of vegetarian feed into a pound of meat.\u003c/p>\n\u003cp>If farmed tuna really can reduce the demand for tuna caught in the wild, it would be worth doing. But it might do more good, he says, to eat a little lower on the marine food chain. We could eat more mussels or sardines. It would let more tuna roam free. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_84090\" class=\"wp-caption aligncenter\" style=\"max-width: 863px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chemistry-of-a-grapefruit-9e5b165de9800ebb1c123031513c9ef1563d3165.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chemistry-of-a-grapefruit-9e5b165de9800ebb1c123031513c9ef1563d3165.png\" alt=\"Chemistry of a grapefruit. Image: Courtesy of Compound Interest\" width=\"863\" height=\"647\" class=\"size-full wp-image-84090\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chemistry of a grapefruit. Image: Courtesy of \u003ca href=\"http://www.compoundchem.com/2014/03/07/why-does-grapefruit-interact-with-drugs-the-chemistry-of-a-grapefruit/\">Compound Interest\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/27/324871833/chemistry-teacher-s-extra-curricular-activity-about-to-pay-off\">The Salt at NPR Food\u003c/a> (6/27/14)\u003c/p>\n\u003cp>Not every chemistry teacher needs go the way of \u003cem>Breaking Bad's\u003c/em> Walter White and make methamphetamine if they're looking for a compelling side gig.\u003c/p>\n\u003cp>Andy Brunning, a high school chemistry teacher in the UK, makes beautiful infographics on everyday chemistry on his blog, called \u003ca href=\"http://www.compoundchem.com/\">Compound Interest\u003c/a>. Thanks in part to the American Chemical Society, which has turned several of his posts into videos, his clever visuals have been going viral.\u003c/p>\n\u003cfigure id=\"attachment_84089\" class=\"wp-caption aligncenter\" style=\"max-width: 857px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/asparagus-chemistry-ea0bbe7dfa0109695687c169b066e11b24f39d9c.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/asparagus-chemistry-ea0bbe7dfa0109695687c169b066e11b24f39d9c.png\" alt=\"The chemistry of asparagus. Image: Courtesy of Compound Interest\" width=\"857\" height=\"643\" class=\"size-full wp-image-84089\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The chemistry of asparagus. Image: Courtesy of \u003ca href=\"http://www.compoundchem.com/2014/03/07/why-does-grapefruit-interact-with-drugs-the-chemistry-of-a-grapefruit/\">Compound Interest\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Unsurprisingly, his most popular posts are generally about food and drink. They answer such vexing question as: Why does asparagus make your pee smell? What makes grapefruit interact with prescription drugs?\u003c/p>\n\u003cp>(We've written up his take on the smell of \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/29/316346426/you-can-thank-150-different-compounds-for-the-sweet-smell-of-bacon\">cooking bacon\u003c/a> and why garlic make your \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/21/323999613/science-of-stink-blame-sulfur-compounds-for-your-garlic-breath\">breath stink\u003c/a>. We admit we've been crushing on him a little.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now Brunning plans to \u003ca href=\"http://www.booktrade.info/index.php/showarticle/54292\">publish\u003c/a> a book of infographics focusing on \"the weird quirks and effects of certain foods, and the chemistry behind them,\" he tells The Salt. \"I'm hoping the book will be visually engaging and fun to dip in and out of, even for people with just a passing interest in chemistry.\"\u003c/p>\n\u003cfigure id=\"attachment_84091\" class=\"wp-caption aligncenter\" style=\"max-width: 866px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/the-chemistry-of-chocolate-62a52f4376570a44469e9ff8b185f9f3634cd25e.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/the-chemistry-of-chocolate-62a52f4376570a44469e9ff8b185f9f3634cd25e.png\" alt=\"The chemistry of chocolate. Image: Courtesy of Compound Interest\" width=\"866\" height=\"649\" class=\"size-full wp-image-84091\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The chemistry of chocolate. Image: Courtesy of \u003ca href=\"http://www.compoundchem.com/2014/03/07/why-does-grapefruit-interact-with-drugs-the-chemistry-of-a-grapefruit/\">Compound Interest\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Visuals can be the way to engage a broader audience with an otherwise intimidating subject like \u003ca href=\"http://www.npr.org/blogs/health/2012/01/10/144977971/to-understand-health-overhaul-try-a-comic-book\">health reform\u003c/a>, or in Brunning's case, the periodic table.\u003c/p>\n\u003cp>\"The blog was born out of some posters I made to brighten up my classroom and to get my students interested in the different elements in the periodic table,\" ,\" he says. \"From those, I branched out into making posters on other areas of chemistry, and originally started the site as a way to make them available to other chemistry teachers.\"\u003c/p>\n\u003cp>Now the blog is attracting a wider audience, thanks the American Chemical Society \u003ca href=\"http://www.youtube.com/user/ACSReactions\">videos\u003c/a>.\u003c/p>\n\u003cp>To work, visuals have to be clear, and Brunning's style is to make them simple enough for a high schooler but compelling enough for a chemist.\u003c/p>\n\u003cp>It seems his efforts may pay off even more. Brunning signed a book deal with Orion to publish his food chemistry visuals book next year.\u003c/p>\n\u003cp>As for the inevitable \u003cem>Breaking Bad\u003c/em> ribbing he gets, Brunning says: \"It's great that [the TV series has] given a bit of exposure to chemistry, even if it does seem to have left everyone with the impression that chemists all go home and cook meth in their spare time.\" \u003c/p>\n\u003cfigure id=\"attachment_84100\" class=\"wp-caption aligncenter\" style=\"max-width: 1754px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/FoodChem.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/FoodChem.png\" alt=\"The Chemistry of various foods. Image: Courtesy of Compound Interest\" width=\"1754\" height=\"1240\" class=\"size-full wp-image-84100\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Chemistry of various foods. Image: Courtesy of \u003ca href=\"http://www.compoundchem.com/2014/03/07/why-does-grapefruit-interact-with-drugs-the-chemistry-of-a-grapefruit/\">Compound Interest\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84090\" class=\"wp-caption aligncenter\" style=\"max-width: 863px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chemistry-of-a-grapefruit-9e5b165de9800ebb1c123031513c9ef1563d3165.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chemistry-of-a-grapefruit-9e5b165de9800ebb1c123031513c9ef1563d3165.png\" alt=\"Chemistry of a grapefruit. Image: Courtesy of Compound Interest\" width=\"863\" height=\"647\" class=\"size-full wp-image-84090\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chemistry of a grapefruit. Image: Courtesy of \u003ca href=\"http://www.compoundchem.com/2014/03/07/why-does-grapefruit-interact-with-drugs-the-chemistry-of-a-grapefruit/\">Compound Interest\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/27/324871833/chemistry-teacher-s-extra-curricular-activity-about-to-pay-off\">The Salt at NPR Food\u003c/a> (6/27/14)\u003c/p>\n\u003cp>Not every chemistry teacher needs go the way of \u003cem>Breaking Bad's\u003c/em> Walter White and make methamphetamine if they're looking for a compelling side gig.\u003c/p>\n\u003cp>Andy Brunning, a high school chemistry teacher in the UK, makes beautiful infographics on everyday chemistry on his blog, called \u003ca href=\"http://www.compoundchem.com/\">Compound Interest\u003c/a>. Thanks in part to the American Chemical Society, which has turned several of his posts into videos, his clever visuals have been going viral.\u003c/p>\n\u003cfigure id=\"attachment_84089\" class=\"wp-caption aligncenter\" style=\"max-width: 857px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/asparagus-chemistry-ea0bbe7dfa0109695687c169b066e11b24f39d9c.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/asparagus-chemistry-ea0bbe7dfa0109695687c169b066e11b24f39d9c.png\" alt=\"The chemistry of asparagus. Image: Courtesy of Compound Interest\" width=\"857\" height=\"643\" class=\"size-full wp-image-84089\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The chemistry of asparagus. Image: Courtesy of \u003ca href=\"http://www.compoundchem.com/2014/03/07/why-does-grapefruit-interact-with-drugs-the-chemistry-of-a-grapefruit/\">Compound Interest\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Unsurprisingly, his most popular posts are generally about food and drink. They answer such vexing question as: Why does asparagus make your pee smell? What makes grapefruit interact with prescription drugs?\u003c/p>\n\u003cp>(We've written up his take on the smell of \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/29/316346426/you-can-thank-150-different-compounds-for-the-sweet-smell-of-bacon\">cooking bacon\u003c/a> and why garlic make your \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/21/323999613/science-of-stink-blame-sulfur-compounds-for-your-garlic-breath\">breath stink\u003c/a>. We admit we've been crushing on him a little.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now Brunning plans to \u003ca href=\"http://www.booktrade.info/index.php/showarticle/54292\">publish\u003c/a> a book of infographics focusing on \"the weird quirks and effects of certain foods, and the chemistry behind them,\" he tells The Salt. \"I'm hoping the book will be visually engaging and fun to dip in and out of, even for people with just a passing interest in chemistry.\"\u003c/p>\n\u003cfigure id=\"attachment_84091\" class=\"wp-caption aligncenter\" style=\"max-width: 866px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/the-chemistry-of-chocolate-62a52f4376570a44469e9ff8b185f9f3634cd25e.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/the-chemistry-of-chocolate-62a52f4376570a44469e9ff8b185f9f3634cd25e.png\" alt=\"The chemistry of chocolate. Image: Courtesy of Compound Interest\" width=\"866\" height=\"649\" class=\"size-full wp-image-84091\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The chemistry of chocolate. Image: Courtesy of \u003ca href=\"http://www.compoundchem.com/2014/03/07/why-does-grapefruit-interact-with-drugs-the-chemistry-of-a-grapefruit/\">Compound Interest\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Visuals can be the way to engage a broader audience with an otherwise intimidating subject like \u003ca href=\"http://www.npr.org/blogs/health/2012/01/10/144977971/to-understand-health-overhaul-try-a-comic-book\">health reform\u003c/a>, or in Brunning's case, the periodic table.\u003c/p>\n\u003cp>\"The blog was born out of some posters I made to brighten up my classroom and to get my students interested in the different elements in the periodic table,\" ,\" he says. \"From those, I branched out into making posters on other areas of chemistry, and originally started the site as a way to make them available to other chemistry teachers.\"\u003c/p>\n\u003cp>Now the blog is attracting a wider audience, thanks the American Chemical Society \u003ca href=\"http://www.youtube.com/user/ACSReactions\">videos\u003c/a>.\u003c/p>\n\u003cp>To work, visuals have to be clear, and Brunning's style is to make them simple enough for a high schooler but compelling enough for a chemist.\u003c/p>\n\u003cp>It seems his efforts may pay off even more. Brunning signed a book deal with Orion to publish his food chemistry visuals book next year.\u003c/p>\n\u003cp>As for the inevitable \u003cem>Breaking Bad\u003c/em> ribbing he gets, Brunning says: \"It's great that [the TV series has] given a bit of exposure to chemistry, even if it does seem to have left everyone with the impression that chemists all go home and cook meth in their spare time.\" \u003c/p>\n\u003cfigure id=\"attachment_84100\" class=\"wp-caption aligncenter\" style=\"max-width: 1754px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/FoodChem.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/FoodChem.png\" alt=\"The Chemistry of various foods. Image: Courtesy of Compound Interest\" width=\"1754\" height=\"1240\" class=\"size-full wp-image-84100\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Chemistry of various foods. Image: Courtesy of \u003ca href=\"http://www.compoundchem.com/2014/03/07/why-does-grapefruit-interact-with-drugs-the-chemistry-of-a-grapefruit/\">Compound Interest\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Kandinsky On A Plate: Art-Inspired Salad Just Tastes Better",
"title": "Kandinsky On A Plate: Art-Inspired Salad Just Tastes Better",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_83942\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/kandinsky-3x4-f14de3c982cd48e1e8b93127cf31fd59c64e9e30.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/kandinsky-3x4-f14de3c982cd48e1e8b93127cf31fd59c64e9e30.jpg\" alt=\"Kandinsky's "Painting no. 201," on the left, was the inspiration for the salad on the right, which was used to test diners' appreciation of the dish. Photo: Museum of Modern Art; Crossmodal Research Laboratory\" width=\"1200\" height=\"899\" class=\"size-full wp-image-83942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kandinsky's \"Painting no. 201,\" on the left, was the inspiration for the salad on the right, which was used to test diners' appreciation of the dish. Photo: Museum of Modern Art; Crossmodal Research Laboratory\u003c/figcaption>\u003c/figure>\n\u003cp>by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/25/325189711/kandinsky-on-a-plate-art-inspired-salad-just-tastes-better\">The Salt at NPR Food\u003c/a> (6/25/14)\u003c/p>\n\u003cp>We eat first with our eyes. When strawberries are \u003ca href=\"http://www.npr.org/blogs/health/2011/04/16/135415751/harnessing-the-senses-to-trick-the-palate-and-improve-health\">perfectly red\u003c/a>, they seem to taste sweeter. When \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/16/tasting-with-our-eyes-why-bright-blue-chicken-looks-so-strange/\">chicken is painted blue\u003c/a>, it's disturbing. The \u003ca href=\"http://www.gutenberg.org/files/29728/29728-h/29728-h.htm\">ancient Romans\u003c/a> understood that, and certainly today's top chefs exploit it when they plate their food.\u003c/p>\n\u003cp>Some plating practices are ethnic, others trendy. A Japanese dish would not appeal if a large chunk of meat was set on top of a heap of starch in the center of the plate, as is common practice with French food. And then there are chef-y flourishes like towering vertical stacks, swirly sauces and the fried sprigs of rosemary sticking out of a sandwich.\u003c/p>\n\u003cp>So how far should chefs and stylists really go to win over diners? Perhaps even further.\u003c/p>\n\u003cp>Recently, some experimental psychologists at the University of Oxford decided to see what impact a plate of salad arranged like an abstract painting would have on 60 diners' perception of the food.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One group of diners was offered a salad arranged like \u003ca href=\"http://www.wassilykandinsky.net/\">Wassily Kandinsky\u003c/a>'s \"Painting number 201.\" Another group was given a salad featuring broccoli sprouts, Portobello mushroom slices and snow peas lined up in neat rows. The last group was offered a typical pile of salad arranged in the middle of a plate. Each salad had identical ingredients, dressing and condiments.\u003c/p>\n\u003cp>The Kandinsky salad was rated the best — by an 18 percent margin over the other two presentations. Most importantly for restaurateurs, diners were willing to pay twice as much – both before and after eating it. (See the breakdowns in ratings in this \u003ca href=\"http://www.flavourjournal.com/content/3/1/7/figure/F3\">bar graph\u003c/a>.)\u003c/p>\n\u003cfigure id=\"attachment_83948\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/salad-art.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/salad-art.jpg\" alt=\"The components of the salad used in the Oxford study (left), and the pile of salad given to the third group of participants. Photo: Crossmodal Research Laboratory\" width=\"1120\" height=\"839\" class=\"size-full wp-image-83948\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The components of the salad used in the Oxford study (left), and the pile of salad given to the third group of participants. Photo: Crossmodal Research Laboratory\u003c/figcaption>\u003c/figure>\n\u003cp>Charles Michel, who is the chef in residence at the Oxford Crossmodal Research Lab and the lead author of the study, tells The Salt he chose Kandinsky's work for \"the specific association of colors and movement.\" His chef's mind saw a salad, particularly the mushroom shape in the top left corner, and the experiment took shape.\u003c/p>\n\u003cp>\"It's not so much about food copying a work of art in particular, but rather using artistic inspiration, or simply having an artistic sensitivity when plating food — as most chefs actually do,\" he says.\u003c/p>\n\u003cp>The diners were not told that the Kandinsky-esque salad was designed to look like a painting. Still, the study shows that \"diners intuitively attribute an artistic value to the food, find it more complex and like it more\" when presented this way, the study's authors, Michel and his co-authors write in the paper.\u003c/p>\n\u003cp>Why the diners thought the painting-like plates were more appealing is trickier to parse out. They may have identified appealing patterns of color and shape, or, the artistic plate may have \"implicitly suggested a connotation of higher value (or effort) through the visual display, value that might have helped to deliver a more pleasurable eating experience,\" the study says.\u003c/p>\n\u003cp>The \"Taste of Kandinsky\" study was \u003ca href=\"http://www.flavourjournal.com/content/3/1/7\">published\u003c/a> this month in the journal \u003cem>Flavour\u003c/em>.\u003c/p>\n\u003cp>\"I hope certain cooks can get inspired by this, and openly connect culinary creation to a more artistic act,\" Michel says.\u003c/p>\n\u003cp>So all you wanna-be chefs and food stylists, try imitating some art for your next food photo shoot. Tweet us your pictures to \u003ca href=\"https://twitter.com/NPRFood\">@NPRFood\u003c/a>. Don't forget to tell us what painting you're modeling and use the hashtag #NPRfineartfood. We'll post a roundup of the best next week. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83942\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/kandinsky-3x4-f14de3c982cd48e1e8b93127cf31fd59c64e9e30.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/kandinsky-3x4-f14de3c982cd48e1e8b93127cf31fd59c64e9e30.jpg\" alt=\"Kandinsky's "Painting no. 201," on the left, was the inspiration for the salad on the right, which was used to test diners' appreciation of the dish. Photo: Museum of Modern Art; Crossmodal Research Laboratory\" width=\"1200\" height=\"899\" class=\"size-full wp-image-83942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kandinsky's \"Painting no. 201,\" on the left, was the inspiration for the salad on the right, which was used to test diners' appreciation of the dish. Photo: Museum of Modern Art; Crossmodal Research Laboratory\u003c/figcaption>\u003c/figure>\n\u003cp>by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/25/325189711/kandinsky-on-a-plate-art-inspired-salad-just-tastes-better\">The Salt at NPR Food\u003c/a> (6/25/14)\u003c/p>\n\u003cp>We eat first with our eyes. When strawberries are \u003ca href=\"http://www.npr.org/blogs/health/2011/04/16/135415751/harnessing-the-senses-to-trick-the-palate-and-improve-health\">perfectly red\u003c/a>, they seem to taste sweeter. When \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/16/tasting-with-our-eyes-why-bright-blue-chicken-looks-so-strange/\">chicken is painted blue\u003c/a>, it's disturbing. The \u003ca href=\"http://www.gutenberg.org/files/29728/29728-h/29728-h.htm\">ancient Romans\u003c/a> understood that, and certainly today's top chefs exploit it when they plate their food.\u003c/p>\n\u003cp>Some plating practices are ethnic, others trendy. A Japanese dish would not appeal if a large chunk of meat was set on top of a heap of starch in the center of the plate, as is common practice with French food. And then there are chef-y flourishes like towering vertical stacks, swirly sauces and the fried sprigs of rosemary sticking out of a sandwich.\u003c/p>\n\u003cp>So how far should chefs and stylists really go to win over diners? Perhaps even further.\u003c/p>\n\u003cp>Recently, some experimental psychologists at the University of Oxford decided to see what impact a plate of salad arranged like an abstract painting would have on 60 diners' perception of the food.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One group of diners was offered a salad arranged like \u003ca href=\"http://www.wassilykandinsky.net/\">Wassily Kandinsky\u003c/a>'s \"Painting number 201.\" Another group was given a salad featuring broccoli sprouts, Portobello mushroom slices and snow peas lined up in neat rows. The last group was offered a typical pile of salad arranged in the middle of a plate. Each salad had identical ingredients, dressing and condiments.\u003c/p>\n\u003cp>The Kandinsky salad was rated the best — by an 18 percent margin over the other two presentations. Most importantly for restaurateurs, diners were willing to pay twice as much – both before and after eating it. (See the breakdowns in ratings in this \u003ca href=\"http://www.flavourjournal.com/content/3/1/7/figure/F3\">bar graph\u003c/a>.)\u003c/p>\n\u003cfigure id=\"attachment_83948\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/salad-art.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/salad-art.jpg\" alt=\"The components of the salad used in the Oxford study (left), and the pile of salad given to the third group of participants. Photo: Crossmodal Research Laboratory\" width=\"1120\" height=\"839\" class=\"size-full wp-image-83948\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The components of the salad used in the Oxford study (left), and the pile of salad given to the third group of participants. Photo: Crossmodal Research Laboratory\u003c/figcaption>\u003c/figure>\n\u003cp>Charles Michel, who is the chef in residence at the Oxford Crossmodal Research Lab and the lead author of the study, tells The Salt he chose Kandinsky's work for \"the specific association of colors and movement.\" His chef's mind saw a salad, particularly the mushroom shape in the top left corner, and the experiment took shape.\u003c/p>\n\u003cp>\"It's not so much about food copying a work of art in particular, but rather using artistic inspiration, or simply having an artistic sensitivity when plating food — as most chefs actually do,\" he says.\u003c/p>\n\u003cp>The diners were not told that the Kandinsky-esque salad was designed to look like a painting. Still, the study shows that \"diners intuitively attribute an artistic value to the food, find it more complex and like it more\" when presented this way, the study's authors, Michel and his co-authors write in the paper.\u003c/p>\n\u003cp>Why the diners thought the painting-like plates were more appealing is trickier to parse out. They may have identified appealing patterns of color and shape, or, the artistic plate may have \"implicitly suggested a connotation of higher value (or effort) through the visual display, value that might have helped to deliver a more pleasurable eating experience,\" the study says.\u003c/p>\n\u003cp>The \"Taste of Kandinsky\" study was \u003ca href=\"http://www.flavourjournal.com/content/3/1/7\">published\u003c/a> this month in the journal \u003cem>Flavour\u003c/em>.\u003c/p>\n\u003cp>\"I hope certain cooks can get inspired by this, and openly connect culinary creation to a more artistic act,\" Michel says.\u003c/p>\n\u003cp>So all you wanna-be chefs and food stylists, try imitating some art for your next food photo shoot. Tweet us your pictures to \u003ca href=\"https://twitter.com/NPRFood\">@NPRFood\u003c/a>. Don't forget to tell us what painting you're modeling and use the hashtag #NPRfineartfood. We'll post a roundup of the best next week. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Red Fish, Blue Fish: Where The Fish Flesh Rainbow Comes From",
"title": "Red Fish, Blue Fish: Where The Fish Flesh Rainbow Comes From",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_83626\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/fish-promo-3x4-2-fccdc94e817c49d56221db5bf9e1a713b529c869.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/fish-promo-3x4-2-fccdc94e817c49d56221db5bf9e1a713b529c869.jpg\" alt=\"Chang/iStockphoto; Debbi Smirnoff/iStockphoto; Yellowfin tuna; Chinook salmon; lingcod; Pacific halibut. Photos via TeachAGirlToFish; Andrea Pokrzywinski/Flickr \" width=\"1200\" height=\"899\" class=\"size-full wp-image-83626\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chang/iStockphoto; Debbi Smirnoff/iStockphoto; Yellowfin tuna; Chinook salmon; lingcod; Pacific halibut. Photos via TeachAGirlToFish; Andrea Pokrzywinski/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/17/322920045/red-fish-blue-fish-where-the-fish-flesh-rainbow-comes-from\">The Salt at NPR Food\u003c/a> (6/17/14)\u003c/p>\n\u003cp>From red to white to orange to blue, fish flesh can land almost anywhere on the color spectrum.\u003c/p>\n\u003cp>What's behind this huge variation? A lot of things — from genetics to bile pigments. And parsing the rainbow can tell us something about where a fish came from, its swimming routine and what it ate.\u003c/p>\n\u003cfigure id=\"attachment_83627\" class=\"wp-caption aligncenter\" style=\"max-width: 2500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/yellowfin-tuna-diptych_enl-cf7368579c0c442654a61cab5cd6468615b7ce1b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/yellowfin-tuna-diptych_enl-cf7368579c0c442654a61cab5cd6468615b7ce1b.jpg\" alt=\"A yellowfin tuna caught in the Gulf of Mexico; a yellowfin tuna steak. Photos: NOAA/Flickr;Chang/iStockphoto\" width=\"2500\" height=\"833\" class=\"size-full wp-image-83627\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A yellowfin tuna caught in the Gulf of Mexico; a yellowfin tuna steak. Photos: NOAA/Flickr;Chang/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Red Yellowfin tuna\u003c/strong>: A classic of the sashimi counter, the yellowfin tuna is also the Michael Phelps of the fish world. And its athletic prowess has a lot to do with its ruby red flesh.\u003c/p>\n\u003cp>\u003ca href=\"http://vertebrates.si.edu/fishes/fishes_staff_pages/colletteb.cfm\">Bruce Collette\u003c/a>, a zoologist with the National Marine Fisheries Service, tells The Salt that the endurance swimmer tunas need lots of oxygen to feed their muscles. The molecule called myoglobin that carries oxygen through the bloodstream and into the flesh also acts as a muscle pigment, turning the flesh of most tunas, and other open-ocean fishes like mako sharks and swordfish, pinkish red.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It's true of land animals, too — if they're walking around a lot, they'll have more myoglobin and their meat will be darker,\" Collette says. But as Michaeleen Doucleff \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/23/312539745/sushis-secret-why-we-get-hooked-on-raw-fish\" target=\"_blank\">has reported\u003c/a>, more muscle activity also makes meat tougher. That's why the lazy belly muscle of the tuna, known as \u003ca href=\"http://otoro.com/\" target=\"_blank\">otoro\u003c/a>, is exceptionally soft.\u003c/p>\n\u003cfigure id=\"attachment_83628\" class=\"wp-caption aligncenter\" style=\"max-width: 3600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/pacific-halibut-2_enl-640273e55ad3cd7231e2b20f2359fd5b1c5c32b4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/pacific-halibut-2_enl-640273e55ad3cd7231e2b20f2359fd5b1c5c32b4.jpg\" alt=\"Pacific Halibut from Cook's Inlet, Alaska; Pacific halibut fillet from Seldovia, Alaska. Photos: JLikes2Fish/Wikipedia; Andrea Pokrzywinski/Flickr\" width=\"3600\" height=\"1200\" class=\"size-full wp-image-83628\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pacific Halibut from Cook's Inlet, Alaska; Pacific halibut fillet from Seldovia, Alaska. Photos: JLikes2Fish/Wikipedia; Andrea Pokrzywinski/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>The pigmented flesh in tuna occurs throughout the body but is concentrated in a head-to-tail strip of brownish flesh along each side — strong-tasting meat that's often discarded.\u003c/p>\n\u003cp>But take heed: Some sneaky seafood hawkers artificially enhance the color of tuna meat by exposing it to carbon monoxide gas. This method restores meat that has faded to an over-the-hill brown back to a fresh, luscious red. The practice is illegal in some nations, such \u003ca href=\"http://www.ava.gov.sg/NR/rdonlyres/8C5898DD-68C4-40A5-91A8-BD80B0D499D7/12756/CarbonMonoxideTreatedTuna.pdf\" target=\"_blank\">as Singapore\u003c/a>, but not in the U.S. So be wary of any tuna cut that seems just a tad too cherry-red to be real — it could be less fresh than advertised.\u003c/p>\n\u003cp>\u003cstrong>Off-White Pacific Halibut\u003c/strong>: While dark red muscle is associated with long-distance swimming, the off-white, almost colorless flesh of most fishes signals a life of languid swimming and idleness.\u003c/p>\n\u003cp>The thickly muscled Pacific halibut has coveted flanks of choice white meat, which come in handy for short bursts of activity. But it spends much of its time either slowly moving or at rest on the seafloor — the opposite of a tuna.\u003c/p>\n\u003cp>When halibut meat is raw, it isn't actually white but rather glossy and translucent. But cooking the flesh causes proteins in the meat to \u003ca href=\"https://www.exploratorium.edu/cooking/icooks/article.html\" target=\"_blank\">coagulate\u003c/a>, creating that dense, snow-white color and firm texture we see in so-called \"white meat fish.\" A similar \u003ca href=\"http://www.exploratorium.edu/cooking/meat/INT-what-is-meat.html\" target=\"_blank\">process\u003c/a> occurs in all types of meats from both land and sea. And it's why tuna flesh turns grayish when cooked, why salmon goes soft pink and why beef becomes brown.\u003c/p>\n\u003cfigure id=\"attachment_83629\" class=\"wp-caption aligncenter\" style=\"max-width: 863px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chinook-salmon-diptych_enl-e971cf9668b882237ce8471493544704fea4d8c7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chinook-salmon-diptych_enl-e971cf9668b882237ce8471493544704fea4d8c7.jpg\" alt=\"A Chinook salmon, location unknown; a Chinook salmon fillet. Photos: Emma Forsberg/Flickr; Debbi Smirnoff/iStockphoto\" width=\"863\" height=\"288\" class=\"size-full wp-image-83629\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Chinook salmon, location unknown; a Chinook salmon fillet. Photos: Emma Forsberg/Flickr; Debbi Smirnoff/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Orange Chinook salmon\u003c/strong>: Salmon flesh owes its brilliant pink-orange hue to a unique combination of genetics and diet. \u003ca href=\"http://www.lovelab.id.ucsb.edu/\" target=\"_blank\">Milton Love\u003c/a>, a biologist with the University of California at Santa Barbara and author of \u003cem>Certainly More Than You Want to Know About the Fishes of the Pacific Coast\u003c/em>, says that when salmon eat krill, a major part of their diet, pigments called carotenoids in the crustaceans turn the fish's flesh orange.\u003c/p>\n\u003cp>Why doesn't this happen to all krill-eating fish? Love explains that salmon contain a \"color gene\" that allows the carotenoids to show through in their muscle tissue.\u003c/p>\n\u003cp>However, among Chinook, or king, salmon, some individuals lack the color gene, and as a result, the occasional Chinook has grayish-white meat. Called \"ivory kings,\" such salmon can reportedly draw a higher price than red-fleshed salmon at retail markets. However, Tom Worthington, co-owner of the Monterey Fish Market in San Francisco, sometimes has to drop the price a tad to move his ivory king fillets. \"That red color of salmon is so attractive to consumers,\" he says. \"Ivory salmon can be a really tough sell.\"\u003c/p>\n\u003cfigure id=\"attachment_83630\" class=\"wp-caption aligncenter\" style=\"max-width: 2500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lingcod_enl-02d4ea3e854275088326ba9310ebe87da6766de5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lingcod_enl-02d4ea3e854275088326ba9310ebe87da6766de5.jpg\" alt=\"A lingcod, location unknown; blue lingcod fillets. Photos: Ed Bierman/Flickr\" width=\"2500\" height=\"833\" class=\"size-full wp-image-83630\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A lingcod, location unknown; blue lingcod fillets. Photos: Ed Bierman/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Blue Lingcod\u003c/strong>: Though usually white-hued like halibut or cod, lingcod, a West Coast bottom-dwelling species, occasionally looks as though it's been marinated overnight in a tray of Blue No. 2 food dye.\u003c/p>\n\u003cp>Love writes in his book that a bile pigment called biliverdin seems to be responsible for turning the blood serum of these fish their stunning color — but how this pigment gets into the tissues and flesh of the fish, or why only some lingcod turn this striking shade, is a mystery to biologists.\u003c/p>\n\u003cp>Lingcod — which are a member of the greenling family — aren't the only West Coast species to turn up with blue-green meat. Its cousins, the rock greenling and the kelp greenling, are sometimes tinted turquoise, as is an unrelated sculpin called the cabezon, which shares the same habitat.\u003c/p>\n\u003cp>Worthington says the rare turquoise individuals taste the same as their white brethren. And during cooking, the blue color vanishes entirely. Those lucky enough to encounter a blue fillet at the fish counter may drawn to it for its aesthetic appeal; Worthington says turquoise lingcod fillets always sell faster than their white counterparts.\u003c/p>\n\u003cp>Are there any fish we've left out? Let us know if you have other brilliantly hued suggestions for the fish rainbow.\u003c/p>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83626\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/fish-promo-3x4-2-fccdc94e817c49d56221db5bf9e1a713b529c869.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/fish-promo-3x4-2-fccdc94e817c49d56221db5bf9e1a713b529c869.jpg\" alt=\"Chang/iStockphoto; Debbi Smirnoff/iStockphoto; Yellowfin tuna; Chinook salmon; lingcod; Pacific halibut. Photos via TeachAGirlToFish; Andrea Pokrzywinski/Flickr \" width=\"1200\" height=\"899\" class=\"size-full wp-image-83626\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chang/iStockphoto; Debbi Smirnoff/iStockphoto; Yellowfin tuna; Chinook salmon; lingcod; Pacific halibut. Photos via TeachAGirlToFish; Andrea Pokrzywinski/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/17/322920045/red-fish-blue-fish-where-the-fish-flesh-rainbow-comes-from\">The Salt at NPR Food\u003c/a> (6/17/14)\u003c/p>\n\u003cp>From red to white to orange to blue, fish flesh can land almost anywhere on the color spectrum.\u003c/p>\n\u003cp>What's behind this huge variation? A lot of things — from genetics to bile pigments. And parsing the rainbow can tell us something about where a fish came from, its swimming routine and what it ate.\u003c/p>\n\u003cfigure id=\"attachment_83627\" class=\"wp-caption aligncenter\" style=\"max-width: 2500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/yellowfin-tuna-diptych_enl-cf7368579c0c442654a61cab5cd6468615b7ce1b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/yellowfin-tuna-diptych_enl-cf7368579c0c442654a61cab5cd6468615b7ce1b.jpg\" alt=\"A yellowfin tuna caught in the Gulf of Mexico; a yellowfin tuna steak. Photos: NOAA/Flickr;Chang/iStockphoto\" width=\"2500\" height=\"833\" class=\"size-full wp-image-83627\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A yellowfin tuna caught in the Gulf of Mexico; a yellowfin tuna steak. Photos: NOAA/Flickr;Chang/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Red Yellowfin tuna\u003c/strong>: A classic of the sashimi counter, the yellowfin tuna is also the Michael Phelps of the fish world. And its athletic prowess has a lot to do with its ruby red flesh.\u003c/p>\n\u003cp>\u003ca href=\"http://vertebrates.si.edu/fishes/fishes_staff_pages/colletteb.cfm\">Bruce Collette\u003c/a>, a zoologist with the National Marine Fisheries Service, tells The Salt that the endurance swimmer tunas need lots of oxygen to feed their muscles. The molecule called myoglobin that carries oxygen through the bloodstream and into the flesh also acts as a muscle pigment, turning the flesh of most tunas, and other open-ocean fishes like mako sharks and swordfish, pinkish red.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It's true of land animals, too — if they're walking around a lot, they'll have more myoglobin and their meat will be darker,\" Collette says. But as Michaeleen Doucleff \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/23/312539745/sushis-secret-why-we-get-hooked-on-raw-fish\" target=\"_blank\">has reported\u003c/a>, more muscle activity also makes meat tougher. That's why the lazy belly muscle of the tuna, known as \u003ca href=\"http://otoro.com/\" target=\"_blank\">otoro\u003c/a>, is exceptionally soft.\u003c/p>\n\u003cfigure id=\"attachment_83628\" class=\"wp-caption aligncenter\" style=\"max-width: 3600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/pacific-halibut-2_enl-640273e55ad3cd7231e2b20f2359fd5b1c5c32b4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/pacific-halibut-2_enl-640273e55ad3cd7231e2b20f2359fd5b1c5c32b4.jpg\" alt=\"Pacific Halibut from Cook's Inlet, Alaska; Pacific halibut fillet from Seldovia, Alaska. Photos: JLikes2Fish/Wikipedia; Andrea Pokrzywinski/Flickr\" width=\"3600\" height=\"1200\" class=\"size-full wp-image-83628\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pacific Halibut from Cook's Inlet, Alaska; Pacific halibut fillet from Seldovia, Alaska. Photos: JLikes2Fish/Wikipedia; Andrea Pokrzywinski/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>The pigmented flesh in tuna occurs throughout the body but is concentrated in a head-to-tail strip of brownish flesh along each side — strong-tasting meat that's often discarded.\u003c/p>\n\u003cp>But take heed: Some sneaky seafood hawkers artificially enhance the color of tuna meat by exposing it to carbon monoxide gas. This method restores meat that has faded to an over-the-hill brown back to a fresh, luscious red. The practice is illegal in some nations, such \u003ca href=\"http://www.ava.gov.sg/NR/rdonlyres/8C5898DD-68C4-40A5-91A8-BD80B0D499D7/12756/CarbonMonoxideTreatedTuna.pdf\" target=\"_blank\">as Singapore\u003c/a>, but not in the U.S. So be wary of any tuna cut that seems just a tad too cherry-red to be real — it could be less fresh than advertised.\u003c/p>\n\u003cp>\u003cstrong>Off-White Pacific Halibut\u003c/strong>: While dark red muscle is associated with long-distance swimming, the off-white, almost colorless flesh of most fishes signals a life of languid swimming and idleness.\u003c/p>\n\u003cp>The thickly muscled Pacific halibut has coveted flanks of choice white meat, which come in handy for short bursts of activity. But it spends much of its time either slowly moving or at rest on the seafloor — the opposite of a tuna.\u003c/p>\n\u003cp>When halibut meat is raw, it isn't actually white but rather glossy and translucent. But cooking the flesh causes proteins in the meat to \u003ca href=\"https://www.exploratorium.edu/cooking/icooks/article.html\" target=\"_blank\">coagulate\u003c/a>, creating that dense, snow-white color and firm texture we see in so-called \"white meat fish.\" A similar \u003ca href=\"http://www.exploratorium.edu/cooking/meat/INT-what-is-meat.html\" target=\"_blank\">process\u003c/a> occurs in all types of meats from both land and sea. And it's why tuna flesh turns grayish when cooked, why salmon goes soft pink and why beef becomes brown.\u003c/p>\n\u003cfigure id=\"attachment_83629\" class=\"wp-caption aligncenter\" style=\"max-width: 863px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chinook-salmon-diptych_enl-e971cf9668b882237ce8471493544704fea4d8c7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chinook-salmon-diptych_enl-e971cf9668b882237ce8471493544704fea4d8c7.jpg\" alt=\"A Chinook salmon, location unknown; a Chinook salmon fillet. Photos: Emma Forsberg/Flickr; Debbi Smirnoff/iStockphoto\" width=\"863\" height=\"288\" class=\"size-full wp-image-83629\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Chinook salmon, location unknown; a Chinook salmon fillet. Photos: Emma Forsberg/Flickr; Debbi Smirnoff/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Orange Chinook salmon\u003c/strong>: Salmon flesh owes its brilliant pink-orange hue to a unique combination of genetics and diet. \u003ca href=\"http://www.lovelab.id.ucsb.edu/\" target=\"_blank\">Milton Love\u003c/a>, a biologist with the University of California at Santa Barbara and author of \u003cem>Certainly More Than You Want to Know About the Fishes of the Pacific Coast\u003c/em>, says that when salmon eat krill, a major part of their diet, pigments called carotenoids in the crustaceans turn the fish's flesh orange.\u003c/p>\n\u003cp>Why doesn't this happen to all krill-eating fish? Love explains that salmon contain a \"color gene\" that allows the carotenoids to show through in their muscle tissue.\u003c/p>\n\u003cp>However, among Chinook, or king, salmon, some individuals lack the color gene, and as a result, the occasional Chinook has grayish-white meat. Called \"ivory kings,\" such salmon can reportedly draw a higher price than red-fleshed salmon at retail markets. However, Tom Worthington, co-owner of the Monterey Fish Market in San Francisco, sometimes has to drop the price a tad to move his ivory king fillets. \"That red color of salmon is so attractive to consumers,\" he says. \"Ivory salmon can be a really tough sell.\"\u003c/p>\n\u003cfigure id=\"attachment_83630\" class=\"wp-caption aligncenter\" style=\"max-width: 2500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lingcod_enl-02d4ea3e854275088326ba9310ebe87da6766de5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lingcod_enl-02d4ea3e854275088326ba9310ebe87da6766de5.jpg\" alt=\"A lingcod, location unknown; blue lingcod fillets. Photos: Ed Bierman/Flickr\" width=\"2500\" height=\"833\" class=\"size-full wp-image-83630\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A lingcod, location unknown; blue lingcod fillets. Photos: Ed Bierman/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Blue Lingcod\u003c/strong>: Though usually white-hued like halibut or cod, lingcod, a West Coast bottom-dwelling species, occasionally looks as though it's been marinated overnight in a tray of Blue No. 2 food dye.\u003c/p>\n\u003cp>Love writes in his book that a bile pigment called biliverdin seems to be responsible for turning the blood serum of these fish their stunning color — but how this pigment gets into the tissues and flesh of the fish, or why only some lingcod turn this striking shade, is a mystery to biologists.\u003c/p>\n\u003cp>Lingcod — which are a member of the greenling family — aren't the only West Coast species to turn up with blue-green meat. Its cousins, the rock greenling and the kelp greenling, are sometimes tinted turquoise, as is an unrelated sculpin called the cabezon, which shares the same habitat.\u003c/p>\n\u003cp>Worthington says the rare turquoise individuals taste the same as their white brethren. And during cooking, the blue color vanishes entirely. Those lucky enough to encounter a blue fillet at the fish counter may drawn to it for its aesthetic appeal; Worthington says turquoise lingcod fillets always sell faster than their white counterparts.\u003c/p>\n\u003cp>Are there any fish we've left out? Let us know if you have other brilliantly hued suggestions for the fish rainbow.\u003c/p>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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},
"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"onourwatch": {
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"tagline": "Deeply-reported investigative journalism",
"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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"on-the-media": {
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"pbs-newshour": {
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},
"perspectives": {
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"order": 14
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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