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"title": "Coffee Drinkers Are More Likely To Live Longer. Decaf May Do The Trick, Too",
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"content": "\u003cp>Coffee is far from a vice.\u003c/p>\n\u003cp>There's now lots of evidence pointing to its health benefits, including a possible \u003ca href=\"https://www.npr.org/sections/thesalt/2015/11/16/456191657/drink-to-your-health-study-links-daily-coffee-habit-to-longevity\">longevity boost\u003c/a> for those of us with a daily coffee habit.\u003c/p>\n\u003cp>The latest findings come from a \u003ca href=\"https://jamanetwork.com/journals/jamainternalmedicine/article-abstract/2686145\">study\u003c/a> published Monday in JAMA Internal Medicine that included about a half-million people in England, Scotland and Wales. Participants ranged in age from 38 to 73.\u003c/p>\n\u003cp>\"We found that people who drank two to three cups per day had about a 12 percent lower risk of death compared to non-coffee drinkers\" during the decade-long study, says \u003ca href=\"https://dceg.cancer.gov/fellowship-training/what-our-fellows-do/meet-current-fellows/meb-fellows\">Erikka Loftfield\u003c/a>, a research fellow at the National Cancer Institute. \u003c/p>\n\u003cp>This was true among all coffee drinkers — even those who were determined to be slow metabolizers of caffeine. (These are people who tend to be more sensitive to the effects of caffeine.) And the association held up among drinkers of decaffeinated coffee, too.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the U.S., there are similar findings linking higher consumption of coffee to a \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/28693036\">lower risk of early death\u003c/a> in African-Americans, Japanese-Americans, Latinos and white adults, both men and women. A daily coffee habit is also linked to a \u003ca href=\"http://www.npr.org/sections/thesalt/2013/03/15/174334493/a-daily-habit-of-green-tea-or-coffee-cuts-stroke-risk\">decreased risk of stroke\u003c/a> and \u003ca href=\"http://www.npr.org/sections/thesalt/2013/11/15/245250931/how-coffee-citrus-and-nuts-help-cut-the-risk-of-diabetes\">Type 2 diabetes.\u003c/a>\u003c/p>\n\u003cp>What is it about coffee that may be protective? It's not likely to be the caffeine. While studies don't prove that coffee extends life, several studies have suggested a longevity boost among drinkers of decaf as well as regular coffee. \u003c/p>\n\u003cp>So, researchers have turned their attention to the bean. \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\"The coffee bean itself is loaded with many different nutrients and phyto-chemicals,\" nutrition researcher \u003ca href=\"http://www.hsph.harvard.edu/walter-willett/\">Walter Willett\u003c/a> of the Harvard School of Public Health\u003ca href=\"https://www.npr.org/sections/thesalt/2015/11/16/456191657/drink-to-your-health-study-links-daily-coffee-habit-to-longevity\"> told us\u003c/a> in 2015. These compounds include lignans, quinides and magnesium, some of which may help reduce insulin resistance and inflammation. \"My guess is that they're working together to have some of these benefits,\" Willett said. (He's the author of a study that points to a 15 percent \u003ca href=\"http://circ.ahajournals.org/content/early/2015/11/10/CIRCULATIONAHA.115.017341?sid=5c4b9ef3-96dd-44b8-8188-0a3ca2ec8c9d\">lower risk\u003c/a> of early death among men and women who drink coffee, compared with those who do not consume it.)\u003c/p>\n\u003cp>\"Coffee, with its thousand chemicals, includes a number of polyphenol-like, antioxidant-rich compounds,\" says \u003ca href=\"https://profiles.stanford.edu/christopher-gardner\">Christopher Gardner\u003c/a>, who directs nutrition studies at the Stanford Prevention Research Center. He says there's so much evidence supporting the idea that coffee can be a healthy part of your diet, it's now included in the U.S. Dietary Guidelines. In 2015, the experts behind the guidelines \u003ca href=\"http://health.gov/dietaryguidelines/2015-scientific-report/PDFs/Scientific-Report-of-the-2015-Dietary-Guidelines-Advisory-Committee.pdf\">concluded\u003c/a> that a daily coffee habit may help protect against Type 2 diabetes and cardiovascular disease.\u003c/p>\n\u003cp>Gardner says part of the benefit of coffee may be linked to something profoundly simple: It brings people joy.\u003c/p>\n\u003cp>\"Think about when you're drinking coffee — aren't you stopping and relaxing a little bit?\" Gardner asks.\u003c/p>\n\u003cp>He says it's such a simple pleasure. \"I just love holding that hot beverage in my hand. It's the morning ritual,\" he says. He drinks at least three cups a day.\u003c/p>\n\u003cp>So, how did coffee achieve such an image makeover? It wasn't too long ago that coffee was considered a vice.\u003c/p>\n\u003cp>Gardner says the bad rap goes back to a time when people who drank coffee were also very likely to smoke cigarettes. \u003c/p>\n\u003cp>So, when earlier epidemiological studies suggested that coffee consumption was \u003ca href=\"https://www.nejm.org/doi/full/10.1056/NEJMoa1112010\">associated with health risks\u003c/a>, researchers were thrown off. It wasn't until they separated these two habit apart that a completely different picture emerged.\u003c/p>\n\u003cp>\"Smoking was the cause of the association,\" Gardner says. \"Ever since they disentangled smoking, coffee wasn't just null, it was [shown to be] beneficial.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \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>\u003cp>Coffee is far from a vice.\u003c/p>\n\u003cp>There's now lots of evidence pointing to its health benefits, including a possible \u003ca href=\"https://www.npr.org/sections/thesalt/2015/11/16/456191657/drink-to-your-health-study-links-daily-coffee-habit-to-longevity\">longevity boost\u003c/a> for those of us with a daily coffee habit.\u003c/p>\n\u003cp>The latest findings come from a \u003ca href=\"https://jamanetwork.com/journals/jamainternalmedicine/article-abstract/2686145\">study\u003c/a> published Monday in JAMA Internal Medicine that included about a half-million people in England, Scotland and Wales. Participants ranged in age from 38 to 73.\u003c/p>\n\u003cp>\"We found that people who drank two to three cups per day had about a 12 percent lower risk of death compared to non-coffee drinkers\" during the decade-long study, says \u003ca href=\"https://dceg.cancer.gov/fellowship-training/what-our-fellows-do/meet-current-fellows/meb-fellows\">Erikka Loftfield\u003c/a>, a research fellow at the National Cancer Institute. \u003c/p>\n\u003cp>This was true among all coffee drinkers — even those who were determined to be slow metabolizers of caffeine. (These are people who tend to be more sensitive to the effects of caffeine.) And the association held up among drinkers of decaffeinated coffee, too.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the U.S., there are similar findings linking higher consumption of coffee to a \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/28693036\">lower risk of early death\u003c/a> in African-Americans, Japanese-Americans, Latinos and white adults, both men and women. A daily coffee habit is also linked to a \u003ca href=\"http://www.npr.org/sections/thesalt/2013/03/15/174334493/a-daily-habit-of-green-tea-or-coffee-cuts-stroke-risk\">decreased risk of stroke\u003c/a> and \u003ca href=\"http://www.npr.org/sections/thesalt/2013/11/15/245250931/how-coffee-citrus-and-nuts-help-cut-the-risk-of-diabetes\">Type 2 diabetes.\u003c/a>\u003c/p>\n\u003cp>What is it about coffee that may be protective? It's not likely to be the caffeine. While studies don't prove that coffee extends life, several studies have suggested a longevity boost among drinkers of decaf as well as regular coffee. \u003c/p>\n\u003cp>So, researchers have turned their attention to the bean. \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\"The coffee bean itself is loaded with many different nutrients and phyto-chemicals,\" nutrition researcher \u003ca href=\"http://www.hsph.harvard.edu/walter-willett/\">Walter Willett\u003c/a> of the Harvard School of Public Health\u003ca href=\"https://www.npr.org/sections/thesalt/2015/11/16/456191657/drink-to-your-health-study-links-daily-coffee-habit-to-longevity\"> told us\u003c/a> in 2015. These compounds include lignans, quinides and magnesium, some of which may help reduce insulin resistance and inflammation. \"My guess is that they're working together to have some of these benefits,\" Willett said. (He's the author of a study that points to a 15 percent \u003ca href=\"http://circ.ahajournals.org/content/early/2015/11/10/CIRCULATIONAHA.115.017341?sid=5c4b9ef3-96dd-44b8-8188-0a3ca2ec8c9d\">lower risk\u003c/a> of early death among men and women who drink coffee, compared with those who do not consume it.)\u003c/p>\n\u003cp>\"Coffee, with its thousand chemicals, includes a number of polyphenol-like, antioxidant-rich compounds,\" says \u003ca href=\"https://profiles.stanford.edu/christopher-gardner\">Christopher Gardner\u003c/a>, who directs nutrition studies at the Stanford Prevention Research Center. He says there's so much evidence supporting the idea that coffee can be a healthy part of your diet, it's now included in the U.S. Dietary Guidelines. In 2015, the experts behind the guidelines \u003ca href=\"http://health.gov/dietaryguidelines/2015-scientific-report/PDFs/Scientific-Report-of-the-2015-Dietary-Guidelines-Advisory-Committee.pdf\">concluded\u003c/a> that a daily coffee habit may help protect against Type 2 diabetes and cardiovascular disease.\u003c/p>\n\u003cp>Gardner says part of the benefit of coffee may be linked to something profoundly simple: It brings people joy.\u003c/p>\n\u003cp>\"Think about when you're drinking coffee — aren't you stopping and relaxing a little bit?\" Gardner asks.\u003c/p>\n\u003cp>He says it's such a simple pleasure. \"I just love holding that hot beverage in my hand. It's the morning ritual,\" he says. He drinks at least three cups a day.\u003c/p>\n\u003cp>So, how did coffee achieve such an image makeover? It wasn't too long ago that coffee was considered a vice.\u003c/p>\n\u003cp>Gardner says the bad rap goes back to a time when people who drank coffee were also very likely to smoke cigarettes. \u003c/p>\n\u003cp>So, when earlier epidemiological studies suggested that coffee consumption was \u003ca href=\"https://www.nejm.org/doi/full/10.1056/NEJMoa1112010\">associated with health risks\u003c/a>, researchers were thrown off. It wasn't until they separated these two habit apart that a completely different picture emerged.\u003c/p>\n\u003cp>\"Smoking was the cause of the association,\" Gardner says. \"Ever since they disentangled smoking, coffee wasn't just null, it was [shown to be] beneficial.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Tick bites can cause all sorts of nasty afflictions. And if you're bitten by a Lone Star tick, here's one more to add to the list: a red meat allergy.\u003c/p>\n\u003cp>Laura Stirling, 51, a Realtor who lives in Severna Park, Md., was diagnosed with the allergy last year. She got a tick bite while walking on a trail with her dog, Gunner, near her home.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/06/20180625_me_red_meat_allergies_caused_by_tick_bites_are_on_the_rise.mp3\u003c/p>\n\u003cp>\"I found [the tick] 3 or 4 inches to the left of my hip bone,\" Stirling recalls. At the time, she say, she didn't think much of it. \"I just took it off and threw it away.\"\u003c/p>\n\u003cp>Then, three weeks later, after she ate an Italian-style pork sausage for dinner, she had a horrible reaction. The reaction began about six hours after her meal, which is typical of this allergy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It was the middle of the night. I woke up covered in hives,\" Stirling recalls. She woke her husband with all her itching and scratching. She felt lightheaded, and she experienced stomachaches and other gastrointestinal troubles.\u003c/p>\n\u003cp>An allergist gave her a blood test to check for an \u003ca href=\"https://acaai.org/allergies/types/food-allergies/types-food-allergy/meat-allergy\">alpha-gal\u003c/a> meat allergy. When the test came back positive, she was told to avoid all red meat, including beef, pork and lamb. (Despite a long-running campaign marketing it as \"\u003ca href=\"https://www.pork.org/about/towm/\">The Other White Meat\u003c/a>,\" pork is \u003ca href=\"https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/fresh-pork-from-farm-to-table/CT_Index\">classified \u003c/a>as a red meat.) Some people who develop the allergy can no longer tolerate dairy products.\u003c/p>\n\u003cp>Stirling was surprised when she first got the news. \"I thought it was completely crazy, because I've eaten dairy and red meat all my life,\" she says. But she quickly realized the diagnosis was spot on. Meat and dairy did trigger her symptoms.\u003c/p>\n\u003cp>\"Her story is really interesting,\" says Dr. \u003ca href=\"https://www.med.unc.edu/tarc/people/scott-p-commins-md-phd\">Scott Commins\u003c/a>, an allergist and associate professor of medicine at the University of North Carolina, Chapel Hill. He says it is a meat allergy, but about 15 to 20 percent of patients with the alpha-gal allergy also report getting symptoms from dairy, especially high-fat dairy such as ice cream.\u003c/p>\n\u003cp>About 10 years ago, Commins was among the first physicians to identify the allergy in patients with tick bites. Back then, there were just a few dozen known cases.\u003c/p>\n\u003cp>That has increased dramatically. \"We're confident the number is over 5,000 [cases], and that's in the U.S. alone,\" Commins says. There are also cases in Sweden, Germany and Australia — likely linked to other species of ticks.\u003c/p>\n\u003cp>In the U.S., the Lone Star tick has expanded its range beyond the Southeast, and there are documented cases of alpha gal meat allergies farther north — including New York, Maine and Minnesota.\u003c/p>\n\u003cp>\"The range of the tick is expanding,\" says Commins. So is awareness about the red meat allergy it can cause. \"We have a blood test, and the word is getting out.\"\u003c/p>\n\u003cp>Commins first began trying to solve the mystery of what was causing a red meat allergy in 2007, when he was at a University of Virginia allergy clinic. \"We had a growing population of people reporting these reactions [to meat],\" he recalls.\u003c/p>\n\u003cp>Early on, ticks were not on his radar. \"We thought it was a parasite,\" Commins explains. But then he and his colleagues realized that many of the patients were outdoorsy types who spent time hiking. And eventually they pieced together the tick bite connection.\u003c/p>\n\u003cp>One hint came from mapping newfound cases of the meat allergy. When he compared that with the geographic distribution of Rocky Mountain spotted fever, also caused by the Lone Star tick, he saw striking similarities. \"That map overlapped very nicely with the states where we were finding these emerging reactions to beef, pork and lamb,\" he says.\u003c/p>\n\u003cp>There's still a lot to learn about the alpha-gal allergy. Alpha gal is a sugar that animals — including cows, pigs and lamb — make in their bodies. \"As humans, we don't make this alpha gal sugar,\" Commins explains. \"We all make an immune response to it.\" So, how does a tick bite cause the allergy?\u003c/p>\n\u003cp>It's possible that ticks inject humans with alpha gal when they bite. The ticks likely get it from feeding off wild animals, such as mice or squirrels, that also carry alpha gal. Or it's possible that ticks activate the response in another way.\u003c/p>\n\u003cp>\"Whatever the tick is doing, it seems that it's a very potent awakener for our immune system to produce antibodies, \"Commins says. \"And in this case, it's antibodies to this very particular sugar in red meat.\"\u003c/p>\n\u003cp>Laura Stirling now avoids all red meat and dairy. \"As soon as I stopped, I was fine, I felt great,\" she says.\u003c/p>\n\u003cp>\"I get enough poultry and seafood in my diet,\" she says, so she's not pining for beef. And with all the nondairy options now available, she says it's not hard to avoid milk. \"But I kind of miss having, you know, a bowl of ice cream or really good cheese.\"\u003c/p>\n\u003cp>She looks forward to the day when she may be able to eat foods such as prosciutto and salami — and ice cream — again. And there's a good chance she will outgrow the allergy.\u003c/p>\n\u003cp>\"It can resolve,\" Commins says. But he adds a caveat: \"We need people to avoid additional tick bites for the allergic response to wane.\" For people who like to be outside, this can present a challenge.\u003c/p>\n\u003cp>\"I wear bug spray and I'm very cautious,\" Stirling says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \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>\u003cp>Tick bites can cause all sorts of nasty afflictions. And if you're bitten by a Lone Star tick, here's one more to add to the list: a red meat allergy.\u003c/p>\n\u003cp>Laura Stirling, 51, a Realtor who lives in Severna Park, Md., was diagnosed with the allergy last year. She got a tick bite while walking on a trail with her dog, Gunner, near her home.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I found [the tick] 3 or 4 inches to the left of my hip bone,\" Stirling recalls. At the time, she say, she didn't think much of it. \"I just took it off and threw it away.\"\u003c/p>\n\u003cp>Then, three weeks later, after she ate an Italian-style pork sausage for dinner, she had a horrible reaction. The reaction began about six hours after her meal, which is typical of this allergy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It was the middle of the night. I woke up covered in hives,\" Stirling recalls. She woke her husband with all her itching and scratching. She felt lightheaded, and she experienced stomachaches and other gastrointestinal troubles.\u003c/p>\n\u003cp>An allergist gave her a blood test to check for an \u003ca href=\"https://acaai.org/allergies/types/food-allergies/types-food-allergy/meat-allergy\">alpha-gal\u003c/a> meat allergy. When the test came back positive, she was told to avoid all red meat, including beef, pork and lamb. (Despite a long-running campaign marketing it as \"\u003ca href=\"https://www.pork.org/about/towm/\">The Other White Meat\u003c/a>,\" pork is \u003ca href=\"https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/fresh-pork-from-farm-to-table/CT_Index\">classified \u003c/a>as a red meat.) Some people who develop the allergy can no longer tolerate dairy products.\u003c/p>\n\u003cp>Stirling was surprised when she first got the news. \"I thought it was completely crazy, because I've eaten dairy and red meat all my life,\" she says. But she quickly realized the diagnosis was spot on. Meat and dairy did trigger her symptoms.\u003c/p>\n\u003cp>\"Her story is really interesting,\" says Dr. \u003ca href=\"https://www.med.unc.edu/tarc/people/scott-p-commins-md-phd\">Scott Commins\u003c/a>, an allergist and associate professor of medicine at the University of North Carolina, Chapel Hill. He says it is a meat allergy, but about 15 to 20 percent of patients with the alpha-gal allergy also report getting symptoms from dairy, especially high-fat dairy such as ice cream.\u003c/p>\n\u003cp>About 10 years ago, Commins was among the first physicians to identify the allergy in patients with tick bites. Back then, there were just a few dozen known cases.\u003c/p>\n\u003cp>That has increased dramatically. \"We're confident the number is over 5,000 [cases], and that's in the U.S. alone,\" Commins says. There are also cases in Sweden, Germany and Australia — likely linked to other species of ticks.\u003c/p>\n\u003cp>In the U.S., the Lone Star tick has expanded its range beyond the Southeast, and there are documented cases of alpha gal meat allergies farther north — including New York, Maine and Minnesota.\u003c/p>\n\u003cp>\"The range of the tick is expanding,\" says Commins. So is awareness about the red meat allergy it can cause. \"We have a blood test, and the word is getting out.\"\u003c/p>\n\u003cp>Commins first began trying to solve the mystery of what was causing a red meat allergy in 2007, when he was at a University of Virginia allergy clinic. \"We had a growing population of people reporting these reactions [to meat],\" he recalls.\u003c/p>\n\u003cp>Early on, ticks were not on his radar. \"We thought it was a parasite,\" Commins explains. But then he and his colleagues realized that many of the patients were outdoorsy types who spent time hiking. And eventually they pieced together the tick bite connection.\u003c/p>\n\u003cp>One hint came from mapping newfound cases of the meat allergy. When he compared that with the geographic distribution of Rocky Mountain spotted fever, also caused by the Lone Star tick, he saw striking similarities. \"That map overlapped very nicely with the states where we were finding these emerging reactions to beef, pork and lamb,\" he says.\u003c/p>\n\u003cp>There's still a lot to learn about the alpha-gal allergy. Alpha gal is a sugar that animals — including cows, pigs and lamb — make in their bodies. \"As humans, we don't make this alpha gal sugar,\" Commins explains. \"We all make an immune response to it.\" So, how does a tick bite cause the allergy?\u003c/p>\n\u003cp>It's possible that ticks inject humans with alpha gal when they bite. The ticks likely get it from feeding off wild animals, such as mice or squirrels, that also carry alpha gal. Or it's possible that ticks activate the response in another way.\u003c/p>\n\u003cp>\"Whatever the tick is doing, it seems that it's a very potent awakener for our immune system to produce antibodies, \"Commins says. \"And in this case, it's antibodies to this very particular sugar in red meat.\"\u003c/p>\n\u003cp>Laura Stirling now avoids all red meat and dairy. \"As soon as I stopped, I was fine, I felt great,\" she says.\u003c/p>\n\u003cp>\"I get enough poultry and seafood in my diet,\" she says, so she's not pining for beef. And with all the nondairy options now available, she says it's not hard to avoid milk. \"But I kind of miss having, you know, a bowl of ice cream or really good cheese.\"\u003c/p>\n\u003cp>She looks forward to the day when she may be able to eat foods such as prosciutto and salami — and ice cream — again. And there's a good chance she will outgrow the allergy.\u003c/p>\n\u003cp>\"It can resolve,\" Commins says. But he adds a caveat: \"We need people to avoid additional tick bites for the allergic response to wane.\" For people who like to be outside, this can present a challenge.\u003c/p>\n\u003cp>\"I wear bug spray and I'm very cautious,\" Stirling says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>A little bit of alcohol has been shown to be protective of heart health. But how does drinking influence cancer risk?\u003c/p>\n\u003cp>A new study finds that light drinkers have the lowest combined risk of developing cancer and dying prematurely — even lower than people who don't drink at all. But here's the rub: In this study, \"light\" drinking is defined as one to five drinks per week.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/06/20180619_atc_drinking_alcohol_can_raise_cancer_risk_how_much_is_too_much.mp3\u003c/p>\n\u003cp>\"It seems to reassure light drinkers,\" says study co-author \u003ca href=\"https://pure.qub.ac.uk/portal/en/persons/andrew-kunzmann(ded9b936-b41a-479c-aea9-1237615a8f73).html\">Andrew Kunzmann\u003c/a>, a researcher at Queen's University Belfast.\u003c/p>\n\u003cp>Researchers studied about 100,000 adults who lived in cities across the U.S., including Birmingham, Ala.; Boulder, Colo.; Los Angeles; and Pittsburgh. The participants were in their mid-50s to early 70s when the study began, and they each completed a survey about their alcohol consumption. Researchers tracked their health for about nine years, and they found that the more a person drank, the higher their risk of getting cancer and dying.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We definitely think [the findings] give a bigger picture of what's going on,\" Kunzmann says. For this study, he collaborated with researchers at the National Cancer Institute in the U.S. The \u003ca href=\"http://journals.plos.org/plosmedicine/article?id=10.1371/journal.pmed.1002585\">study is published\u003c/a> in the scientific journal \u003cem>PLOS Medicine.\u003c/em>\u003c/p>\n\u003cp>The study adds to the evidence that cancer risk may rise when people drink more than one drink per day, but the increase is modest. Moderate drinkers in the study had about a 10 percent increased risk of getting cancer.\u003c/p>\n\u003cp>Not surprisingly, the study finds that heavy drinkers are most at risk. For instance, men who drank three or more drinks per day were three to four times more likely to develop cancer of the esophagus and liver cancer. Other alcohol-related cancers include colorectal cancer and breast cancer in women.\u003c/p>\n\u003cp>\"This study reinforces [the evidence] that people who drink a lot have higher rates of cancer and higher rates of dying from those cancers,\" says \u003ca href=\"https://www.uwhealth.org/findadoctor/profile/noelle-k-loconte-md/6732\">Noelle LoConte\u003c/a>, an oncologist and associate professor at the University of Wisconsin. She was not involved in the study, but NPR asked her to review the evidence.\u003c/p>\n\u003cp>The study comes at a time when the American Society of Clinical Oncology, a group of cancer doctors, is trying to spread awareness about the risks of excessive alcohol consumption. LoConte is the lead author of the group's \u003ca href=\"http://ascopubs.org/doi/abs/10.1200/JCO.2017.76.1155\">recent statement\u003c/a> calling for policies aimed at reducing alcohol consumption.\u003c/p>\n\u003cp>\"We're not proponents of complete abstinence. There probably is an amount of drinking that's OK,\" LoConte says. \"But from a cancer-prevention standpoint, drinking the least amount of alcohol possible would be the best strategy.\"\u003c/p>\n\u003cp>Many studies have pointed to the risks of excessive drinking, yet \"we do not think that most Americans are aware of the link between alcohol and cancer,\" LoConte says.\u003c/p>\n\u003cp>Most people know that too much sun exposure increases the risk of skin cancer and that smoking increases the risk of lung cancer. But a survey done by ASCO last year found that 7 in 10 adults did not recognize drinking alcohol as a risk factor for cancer.\u003c/p>\n\u003cp>When it comes to the lifestyle factors and habits that people can control — or change — to reduce their risk of disease, alcohol is pretty high up on the list. \"Alcohol is estimated to be the third-largest modifiable risk factor for cancer,\" says \u003ca href=\"https://www.cancer.org/research/acs-researchers/susan-gapstur-bio.html\">Susan Gapstur\u003c/a>, an epidemiologist with the American Cancer Society.\u003c/p>\n\u003cp>About 19 percent of cancers are linked to smoking, 8 percent are linked to obesity or excess body weight — and about 5 percent are linked to alcohol.\u003c/p>\n\u003cp>Alcohol is also estimated to be the third-largest contributor to overall cancer deaths in both men and women, Gapstur says. \"Strikingly, alcohol is estimated to account for 39,060 breast cancers [in the U.S.] per year in women,\" she says.\u003c/p>\n\u003cp>One step toward cutting back is to be more aware — and more realistic — about how much you drink. \"The first thing we need to talk about is: What is a drink?\" says LoConte.\u003c/p>\n\u003cp>A drink is a single shot of liquor, 5 ounces of wine or 12 ounces of beer. It's easy to consume more than you realize. Some mixed drinks contain multiple shots of liquor, and some craft beers have higher concentrations of alcohol.\u003c/p>\n\u003cp>Current guidelines recommend that women consume no more than one drink per day, and men consume no more than two drinks per day.\u003c/p>\n\u003cp>But LoConte says this may turn out to be too much. \"I think this study, as I reviewed it, looked like a safer amount would be one drink a day for everybody, regardless of gender,\" LoConte says.\u003c/p>\n\u003cp>At least that's what the study suggests. More research is underway. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \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>\u003c/p>\n\u003cp>\"It seems to reassure light drinkers,\" says study co-author \u003ca href=\"https://pure.qub.ac.uk/portal/en/persons/andrew-kunzmann(ded9b936-b41a-479c-aea9-1237615a8f73).html\">Andrew Kunzmann\u003c/a>, a researcher at Queen's University Belfast.\u003c/p>\n\u003cp>Researchers studied about 100,000 adults who lived in cities across the U.S., including Birmingham, Ala.; Boulder, Colo.; Los Angeles; and Pittsburgh. The participants were in their mid-50s to early 70s when the study began, and they each completed a survey about their alcohol consumption. Researchers tracked their health for about nine years, and they found that the more a person drank, the higher their risk of getting cancer and dying.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We definitely think [the findings] give a bigger picture of what's going on,\" Kunzmann says. For this study, he collaborated with researchers at the National Cancer Institute in the U.S. The \u003ca href=\"http://journals.plos.org/plosmedicine/article?id=10.1371/journal.pmed.1002585\">study is published\u003c/a> in the scientific journal \u003cem>PLOS Medicine.\u003c/em>\u003c/p>\n\u003cp>The study adds to the evidence that cancer risk may rise when people drink more than one drink per day, but the increase is modest. Moderate drinkers in the study had about a 10 percent increased risk of getting cancer.\u003c/p>\n\u003cp>Not surprisingly, the study finds that heavy drinkers are most at risk. For instance, men who drank three or more drinks per day were three to four times more likely to develop cancer of the esophagus and liver cancer. Other alcohol-related cancers include colorectal cancer and breast cancer in women.\u003c/p>\n\u003cp>\"This study reinforces [the evidence] that people who drink a lot have higher rates of cancer and higher rates of dying from those cancers,\" says \u003ca href=\"https://www.uwhealth.org/findadoctor/profile/noelle-k-loconte-md/6732\">Noelle LoConte\u003c/a>, an oncologist and associate professor at the University of Wisconsin. She was not involved in the study, but NPR asked her to review the evidence.\u003c/p>\n\u003cp>The study comes at a time when the American Society of Clinical Oncology, a group of cancer doctors, is trying to spread awareness about the risks of excessive alcohol consumption. LoConte is the lead author of the group's \u003ca href=\"http://ascopubs.org/doi/abs/10.1200/JCO.2017.76.1155\">recent statement\u003c/a> calling for policies aimed at reducing alcohol consumption.\u003c/p>\n\u003cp>\"We're not proponents of complete abstinence. There probably is an amount of drinking that's OK,\" LoConte says. \"But from a cancer-prevention standpoint, drinking the least amount of alcohol possible would be the best strategy.\"\u003c/p>\n\u003cp>Many studies have pointed to the risks of excessive drinking, yet \"we do not think that most Americans are aware of the link between alcohol and cancer,\" LoConte says.\u003c/p>\n\u003cp>Most people know that too much sun exposure increases the risk of skin cancer and that smoking increases the risk of lung cancer. But a survey done by ASCO last year found that 7 in 10 adults did not recognize drinking alcohol as a risk factor for cancer.\u003c/p>\n\u003cp>When it comes to the lifestyle factors and habits that people can control — or change — to reduce their risk of disease, alcohol is pretty high up on the list. \"Alcohol is estimated to be the third-largest modifiable risk factor for cancer,\" says \u003ca href=\"https://www.cancer.org/research/acs-researchers/susan-gapstur-bio.html\">Susan Gapstur\u003c/a>, an epidemiologist with the American Cancer Society.\u003c/p>\n\u003cp>About 19 percent of cancers are linked to smoking, 8 percent are linked to obesity or excess body weight — and about 5 percent are linked to alcohol.\u003c/p>\n\u003cp>Alcohol is also estimated to be the third-largest contributor to overall cancer deaths in both men and women, Gapstur says. \"Strikingly, alcohol is estimated to account for 39,060 breast cancers [in the U.S.] per year in women,\" she says.\u003c/p>\n\u003cp>One step toward cutting back is to be more aware — and more realistic — about how much you drink. \"The first thing we need to talk about is: What is a drink?\" says LoConte.\u003c/p>\n\u003cp>A drink is a single shot of liquor, 5 ounces of wine or 12 ounces of beer. It's easy to consume more than you realize. Some mixed drinks contain multiple shots of liquor, and some craft beers have higher concentrations of alcohol.\u003c/p>\n\u003cp>Current guidelines recommend that women consume no more than one drink per day, and men consume no more than two drinks per day.\u003c/p>\n\u003cp>But LoConte says this may turn out to be too much. \"I think this study, as I reviewed it, looked like a safer amount would be one drink a day for everybody, regardless of gender,\" LoConte says.\u003c/p>\n\u003cp>At least that's what the study suggests. More research is underway. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "As Carbon Dioxide Levels Rise, Major Crops Are Losing Nutrients",
"title": "As Carbon Dioxide Levels Rise, Major Crops Are Losing Nutrients",
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"content": "\u003cp>Plants need carbon dioxide to live, but its effects on them are complicated.\u003c/p>\n\u003cp>As the level of carbon dioxide in the air continues to rise because of human activity, scientists are trying to pin down how the plants we eat are being affected.\u003c/p>\n\u003cp>Mounting evidence suggests that many key plants lose nutritional value at higher CO\u003csub>2\u003c/sub> levels, and scientists are running experiments all over the world to try to tease out the effects.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/06/20180619_me_as_carbon_dioxide_levels_rise_major_crops_are_losing_nutrients.mp3\u003c/p>\n\u003cp>Rows of controlled chambers that look kind of like industrial refrigerators are testing how plants react to different levels of CO\u003csub>2\u003c/sub> at the U.S. Department of Agriculture's Adaptive Cropping Systems Laboratory outside of Washington, D.C.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On a recent afternoon, \u003ca href=\"https://www.ars.usda.gov/northeast-area/beltsville-md-barc/beltsville-agricultural-research-center/adaptive-cropping-systems-laboratory/people/lewis-ziska/\">Lewis Ziska\u003c/a>, who's a plant physiologist with the U.S. Department of Agriculture, demonstrates an experiment there with a crop important to many of us — coffee.\u003c/p>\n\u003cp>The chamber is really bright to mimic the sun. A few neat rows of green coffee plants are growing. The air that they're absorbing has about the same amount of CO\u003csub>2\u003c/sub> as in the preindustrial age, about 250 years ago.\u003c/p>\n\u003cp>Across the hall, we can see a possible glimpse of the plant's future. Here, there's a chamber with plants growing at CO\u003csub>2\u003c/sub> levels projected for the end of this century.\u003c/p>\n\u003cp>\"Some of the varieties, you ought to see that they're bigger,\" says Ziska. They've all been growing for the same amount of time, but the high CO\u003csub>2\u003c/sub> coffee plants are larger. The extra CO\u003csub>2\u003c/sub> seems to be making them grow faster.\u003c/p>\n\u003cp>Scientists have noticed that in many kinds of plants, higher CO\u003csub>2\u003c/sub> produces bigger crops. That sounds like a good thing.\u003c/p>\n\u003cp>But there's a problem. Bigger doesn't necessarily mean better. And while they're still testing what this means for coffee's quality, scientists have seen that other crops have lost some of their nutritional value under higher CO\u003csub>2\u003c/sub> conditions.\u003c/p>\n\u003cp>One example is rice, a primary food source for more than 2 billion people.\u003c/p>\n\u003cp>Ziska recently teamed up with an international group of scientists to study whether high CO\u003csub>2\u003c/sub> had an effect on the rice's nutrition. \"Was it changing not just how the plant grew, but the quality of the plant?\" he asked.\u003c/p>\n\u003cp>They tested how 18 different kinds of rice responded to CO\u003csub>2\u003c/sub> levels that are projected by the end of the century, based on conservative estimates, Ziska says.\u003c/p>\n\u003cp>The technique they used, called free-air CO\u003csub>2\u003c/sub> enrichment, allowed them to grow the rice and add CO\u003csub>2\u003c/sub> to the air immediately surrounding the plants using a big hoop in the middle of a field, Ziska explains. They did this over multiple years in facilities in Japan and China.\u003c/p>\n\u003cp>And the effect was clear: Higher CO\u003csub>2\u003c/sub> reduced multiple key measures of rice's nutritional value. Across the different types of rice, they observed average decreases of 10 percent in protein, 8 percent in iron and 5 percent in zinc. Four important B vitamins decreased between 13 and 30 percent. The research was recently \u003ca href=\"http://advances.sciencemag.org/content/4/5/eaaq1012\">published in Science Advances\u003c/a>.\u003c/p>\n\u003cp>Higher carbon dioxide is not just affecting rice. There's evidence that the scope of this is much bigger. Harvard's \u003ca href=\"http://environment.harvard.edu/about/faculty/samuel-myers\">Sam Myers\u003c/a>, who studies the impact of climate change on nutrition, has tested CO\u003csub>2\u003c/sub>'s impact on the protein, iron and zinc of \u003ca href=\"https://www.npr.org/sections/thesalt/2014/05/08/310473928/less-nutritious-grains-may-be-in-our-future\">a number of staple crops\u003c/a> using the same free-air CO\u003csub>2\u003c/sub> enrichment technique.\u003c/p>\n\u003cp>\"Most of the food crops that we consume showed these nutrient reductions,\" Myers says.\u003c/p>\n\u003cp>The effects varied somewhat — he says wheat showed declines in protein, iron and zinc, and soybeans and field peas showed declines in iron and zinc. Maize and sorghum were less affected.\u003c/p>\n\u003cp>These studies are enough to raise concerns about the impact on human health, he says.\u003c/p>\n\u003cp>\"Under what circumstances would this be a big problem?\" Most likely, he says, it would be in situations where someone is \"living relatively near a threshold of nutrient insufficiencies, so you're just barely getting enough of that particular nutrient.\" And secondly, it would more harmful when that person gets a meaningful amount of a nutrient from the crop that's losing nutritional value.\u003c/p>\n\u003cp>\"There's quite high global vulnerability to these effects, and we're likely to see really significant health impacts from these nutrient changes,\" he adds.\u003c/p>\n\u003cp>At the same time, the exact health effects of this are still unclear, says \u003ca href=\"https://www.ars.usda.gov/people-locations/person/?person-id=50648\">Naomi Fukagawa\u003c/a>, the director of the USDA's Beltsville Human Nutrition Research Center, who was part of the team researching rice. She says it's hard to know how a person's health will be affected by changes to the nutritional quality of a specific food in a mixed diet. \"We don't quite have all the answers yet,\" she says.\u003c/p>\n\u003cp>But if this is indeed found to negatively impact people's health, she says, \"what we need to then know, is what else do we have that's part of their diet that's culturally sensitive that can make up for those differences?\"\u003c/p>\n\u003cp>Scientists also don't understand what it is about higher CO\u003csub>2\u003c/sub> that causes plants to become less nutritious, Ziska says, though they have some theories.\u003c/p>\n\u003cp>\"We don't have one simple explanation as to what might be happening,\" he says. One possibility is that it could be a simple dilution effect – \"as the plants grow more, they become carbon-rich but nutrient-poor.\"\u003c/p>\n\u003cp>However, Myers notes that if this were the cause, all of the nutrients would be decreasing at approximately the same rate. And that's not necessarily the case. For example, with the recent rice study, most of the minerals and vitamins tested went down, but vitamin E went up.\u003c/p>\n\u003cp>Another theory, Ziska says, is that the rising carbon dioxide levels change how water moves through the plant, which could also affect some of the nutrients.\u003c/p>\n\u003cp>\"There's a lot about this that we don't understand yet,\" he says. \"And the need to understand this in terms of the potential implications for food quality, and of course for human health, are imperative.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "As the level of carbon dioxide in the air rises because of human activity, scientists are trying to pin down how plants are affected. There's evidence that it's changing many important plants we eat.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Plants need carbon dioxide to live, but its effects on them are complicated.\u003c/p>\n\u003cp>As the level of carbon dioxide in the air continues to rise because of human activity, scientists are trying to pin down how the plants we eat are being affected.\u003c/p>\n\u003cp>Mounting evidence suggests that many key plants lose nutritional value at higher CO\u003csub>2\u003c/sub> levels, and scientists are running experiments all over the world to try to tease out the effects.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Rows of controlled chambers that look kind of like industrial refrigerators are testing how plants react to different levels of CO\u003csub>2\u003c/sub> at the U.S. Department of Agriculture's Adaptive Cropping Systems Laboratory outside of Washington, D.C.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On a recent afternoon, \u003ca href=\"https://www.ars.usda.gov/northeast-area/beltsville-md-barc/beltsville-agricultural-research-center/adaptive-cropping-systems-laboratory/people/lewis-ziska/\">Lewis Ziska\u003c/a>, who's a plant physiologist with the U.S. Department of Agriculture, demonstrates an experiment there with a crop important to many of us — coffee.\u003c/p>\n\u003cp>The chamber is really bright to mimic the sun. A few neat rows of green coffee plants are growing. The air that they're absorbing has about the same amount of CO\u003csub>2\u003c/sub> as in the preindustrial age, about 250 years ago.\u003c/p>\n\u003cp>Across the hall, we can see a possible glimpse of the plant's future. Here, there's a chamber with plants growing at CO\u003csub>2\u003c/sub> levels projected for the end of this century.\u003c/p>\n\u003cp>\"Some of the varieties, you ought to see that they're bigger,\" says Ziska. They've all been growing for the same amount of time, but the high CO\u003csub>2\u003c/sub> coffee plants are larger. The extra CO\u003csub>2\u003c/sub> seems to be making them grow faster.\u003c/p>\n\u003cp>Scientists have noticed that in many kinds of plants, higher CO\u003csub>2\u003c/sub> produces bigger crops. That sounds like a good thing.\u003c/p>\n\u003cp>But there's a problem. Bigger doesn't necessarily mean better. And while they're still testing what this means for coffee's quality, scientists have seen that other crops have lost some of their nutritional value under higher CO\u003csub>2\u003c/sub> conditions.\u003c/p>\n\u003cp>One example is rice, a primary food source for more than 2 billion people.\u003c/p>\n\u003cp>Ziska recently teamed up with an international group of scientists to study whether high CO\u003csub>2\u003c/sub> had an effect on the rice's nutrition. \"Was it changing not just how the plant grew, but the quality of the plant?\" he asked.\u003c/p>\n\u003cp>They tested how 18 different kinds of rice responded to CO\u003csub>2\u003c/sub> levels that are projected by the end of the century, based on conservative estimates, Ziska says.\u003c/p>\n\u003cp>The technique they used, called free-air CO\u003csub>2\u003c/sub> enrichment, allowed them to grow the rice and add CO\u003csub>2\u003c/sub> to the air immediately surrounding the plants using a big hoop in the middle of a field, Ziska explains. They did this over multiple years in facilities in Japan and China.\u003c/p>\n\u003cp>And the effect was clear: Higher CO\u003csub>2\u003c/sub> reduced multiple key measures of rice's nutritional value. Across the different types of rice, they observed average decreases of 10 percent in protein, 8 percent in iron and 5 percent in zinc. Four important B vitamins decreased between 13 and 30 percent. The research was recently \u003ca href=\"http://advances.sciencemag.org/content/4/5/eaaq1012\">published in Science Advances\u003c/a>.\u003c/p>\n\u003cp>Higher carbon dioxide is not just affecting rice. There's evidence that the scope of this is much bigger. Harvard's \u003ca href=\"http://environment.harvard.edu/about/faculty/samuel-myers\">Sam Myers\u003c/a>, who studies the impact of climate change on nutrition, has tested CO\u003csub>2\u003c/sub>'s impact on the protein, iron and zinc of \u003ca href=\"https://www.npr.org/sections/thesalt/2014/05/08/310473928/less-nutritious-grains-may-be-in-our-future\">a number of staple crops\u003c/a> using the same free-air CO\u003csub>2\u003c/sub> enrichment technique.\u003c/p>\n\u003cp>\"Most of the food crops that we consume showed these nutrient reductions,\" Myers says.\u003c/p>\n\u003cp>The effects varied somewhat — he says wheat showed declines in protein, iron and zinc, and soybeans and field peas showed declines in iron and zinc. Maize and sorghum were less affected.\u003c/p>\n\u003cp>These studies are enough to raise concerns about the impact on human health, he says.\u003c/p>\n\u003cp>\"Under what circumstances would this be a big problem?\" Most likely, he says, it would be in situations where someone is \"living relatively near a threshold of nutrient insufficiencies, so you're just barely getting enough of that particular nutrient.\" And secondly, it would more harmful when that person gets a meaningful amount of a nutrient from the crop that's losing nutritional value.\u003c/p>\n\u003cp>\"There's quite high global vulnerability to these effects, and we're likely to see really significant health impacts from these nutrient changes,\" he adds.\u003c/p>\n\u003cp>At the same time, the exact health effects of this are still unclear, says \u003ca href=\"https://www.ars.usda.gov/people-locations/person/?person-id=50648\">Naomi Fukagawa\u003c/a>, the director of the USDA's Beltsville Human Nutrition Research Center, who was part of the team researching rice. She says it's hard to know how a person's health will be affected by changes to the nutritional quality of a specific food in a mixed diet. \"We don't quite have all the answers yet,\" she says.\u003c/p>\n\u003cp>But if this is indeed found to negatively impact people's health, she says, \"what we need to then know, is what else do we have that's part of their diet that's culturally sensitive that can make up for those differences?\"\u003c/p>\n\u003cp>Scientists also don't understand what it is about higher CO\u003csub>2\u003c/sub> that causes plants to become less nutritious, Ziska says, though they have some theories.\u003c/p>\n\u003cp>\"We don't have one simple explanation as to what might be happening,\" he says. One possibility is that it could be a simple dilution effect – \"as the plants grow more, they become carbon-rich but nutrient-poor.\"\u003c/p>\n\u003cp>However, Myers notes that if this were the cause, all of the nutrients would be decreasing at approximately the same rate. And that's not necessarily the case. For example, with the recent rice study, most of the minerals and vitamins tested went down, but vitamin E went up.\u003c/p>\n\u003cp>Another theory, Ziska says, is that the rising carbon dioxide levels change how water moves through the plant, which could also affect some of the nutrients.\u003c/p>\n\u003cp>\"There's a lot about this that we don't understand yet,\" he says. \"And the need to understand this in terms of the potential implications for food quality, and of course for human health, are imperative.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "To Rinse Or Not To Rinse: How Washing Some Foods Can Help You Avoid Illness",
"title": "To Rinse Or Not To Rinse: How Washing Some Foods Can Help You Avoid Illness",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>This spring, millions of Americans worried that salad was no longer safe to eat: The U.S. was hit by the largest E. coli outbreak in a decade, with 172 people in 32 states sickened by contaminated romaine lettuce. Eighty-nine of those individuals were hospitalized, and at least five died.\u003c/p>\n\u003cp>Would rinsing lettuce have prevented the outbreak? Likely not, because the E. coli organism that caused the outbreak is so hardy that only a few bacteria are necessary to cause illness. And E. coli can survive in frozen or refrigerated temperatures. It is only destroyed through cooking or pasteurization, according to Colorado State University.\u003c/p>\n\u003cp>Rinsing does help prevent other illnesses associated with food. But it can sometimes cause more problems by splashing bacteria onto sinks and countertops. As summer and outdoor eating events beckon, here are some tips on what foods to rinse, how to rinse, and why.\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Rinse your rice.\u003c/strong> Rice is grown in flooded paddy fields, and naturally takes up arsenic in the water and soil. According to plant and soil scientist Andrew Meharg, author of the book \u003ca href=\"https://www.amazon.com/Arsenic-Rice-Andrew-Meharg-ebook/dp/B00A27DM4C\">Arsenic & Rice\u003c/a>, soaking rice overnight, then rinsing thoroughly, reduces arsenic \u003ca href=\"https://www.huffingtonpost.ca/2017/03/20/arsenic-rice_n_15490252.html\">by up to half\u003c/a>. If you wish to flush out another 30 percent of the remaining arsenic, cook the rice \u003ca href=\"https://www.nature.com/news/simple-cooking-methods-flush-arsenic-out-of-rice-1.18034\">in five parts water to one part rice\u003c/a>. In addition, rinsing rice helps remove some of the starch that can cause it to get gummy when cooking. Keep in mind that \u003ca href=\"https://www.fda.gov/Food/FoodborneIllnessContaminants/Metals/ucm319948.htm\">rinsing\u003c/a> rice may reduce the levels of folate, iron, niacin and thiamin, by 50 to 70 percent, according to the Food and Drug Administration, and that the largest risk for arsenic exposure from rice is for those who eat it several times a day.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>\u003cstrong>Rinse beans and grains\u003c/strong>, especially if you suffer from celiac disease. Rinsing grains removes debris and dirt. Rinsing is especially important for those suffering from celiac disease. Recent studies, which NPR \u003ca href=\"https://www.npr.org/sections/thesalt/2018/04/03/598990638/when-going-gluten-free-is-not-enough-new-tests-detect-hidden-exposure\">reported on last April\u003c/a>, suggest that accidental gluten exposure, even among celiacs following a gluten-free diet, is more common than thought. One way to be \"glutened\" is through inadvertent cross contamination of a gluten-free food. Grains and beans may be grown near wheat, barley, or rye; they may also be rotated with those gluten-containing crops; or they may become contaminated during processing, transport and packaging. In fact, it's even legal for some beans to contain stray grains: The Grain Inspection, Packers & Stockyards Administration allows lentils to contain a \u003ca href=\"https://www.glutenfreewatchdog.org/news/more-foreign-grain-found-in-edison-grainery-lentils/\">percentage of foreign grains\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>\u003cstrong>Wash your produce thoroughly.\u003c/strong> Back in 2005, dietitian Sandria Goodwin and her colleagues at Tennessee State University examined different home washing methods for produce. They found that soaking apples, tomatoes and lettuce in water and then rinsing thoroughly under running water significantly reduced the amount of microorganisms present. However, Goodwin tells NPR that, \"Nothing makes produce completely harmless except sterilization (which changes quality characteristics), so if people want to consume raw foods, there is always a risk.\" Case in point: the E. coli outbreak we mentioned above.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>\u003cstrong>Don't rinse your chicken.\u003c/strong> As NPR reported \u003ca href=\"https://www.npr.org/sections/thesalt/2013/08/27/213578553/julia-child-was-wrong-don-t-wash-your-raw-chicken-folks\">five years ago\u003c/a>, rinsing raw chicken before cooking it is a \"\u003ca href=\"https://www.npr.org/sections/thesalt/2013/08/31/216948010/dont-panic-your-questions-on-not-washing-raw-chickens\">bad idea\u003c/a>, because it raises the risk of spreading dangerous bacteria found on raw poultry all over your kitchen\" Back then, the advice provoked a \"small #chickensh*tstorm,\" since chicken washing was so common — even Julia Child recommended it, saying she thought it was safer. The advice not to rinse your chicken still holds today, according to Cleveland Clinic dietitian \u003ca href=\"https://health.clevelandclinic.org/should-i-rinse-that-first-8-food-prep-dos-and-donts/\">Laura Jeffers\u003c/a>, who writes in a list of food prep do's and don't's: \"Any bacteria will be killed during the cooking process.\" Cooking the bird to an internal temperature of 165 degrees is sufficient. Similar rules apply for all raw meat and for eggs: Don't wash, but do cook \u003ca href=\"https://www.usda.gov/media/.../cooking-meat-check-new-recommended-temperatures\">to the appropriate temperature\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>\u003cstrong>Other useful advice:\u003c/strong> Clean your counter tops, cutting boards and utensils with hot soapy water before peeling or cutting produce. Wash your own hands with warm, soapy water for at least 20 seconds before preparing food. Use a vegetable brush to scrub produce with a hard rind or firm skin, such as potatoes, carrots, melons and apples. Make sure your washing water is at least 10 degrees colder than your produce, to inhibit bacteria further. Patting dry with paper towels helps reduce bacterial load. Chemical washes, bleaches or detergents are not recommended by the FDA, as produce may absorb them.\u003c/li>\n\u003c/ul>\n\u003cp>While our food supply is among the safest in the world, bad things sometimes happen. Most healthy people will completely recover from a foodborne illness within a short period of time. \u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Rinsing foods doesn't always prevent foodborne illness and can sometimes make the risks worse. Here's what the science says about which foods you should run water over and why.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This spring, millions of Americans worried that salad was no longer safe to eat: The U.S. was hit by the largest E. coli outbreak in a decade, with 172 people in 32 states sickened by contaminated romaine lettuce. Eighty-nine of those individuals were hospitalized, and at least five died.\u003c/p>\n\u003cp>Would rinsing lettuce have prevented the outbreak? Likely not, because the E. coli organism that caused the outbreak is so hardy that only a few bacteria are necessary to cause illness. And E. coli can survive in frozen or refrigerated temperatures. It is only destroyed through cooking or pasteurization, according to Colorado State University.\u003c/p>\n\u003cp>Rinsing does help prevent other illnesses associated with food. But it can sometimes cause more problems by splashing bacteria onto sinks and countertops. As summer and outdoor eating events beckon, here are some tips on what foods to rinse, how to rinse, and why.\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Rinse your rice.\u003c/strong> Rice is grown in flooded paddy fields, and naturally takes up arsenic in the water and soil. According to plant and soil scientist Andrew Meharg, author of the book \u003ca href=\"https://www.amazon.com/Arsenic-Rice-Andrew-Meharg-ebook/dp/B00A27DM4C\">Arsenic & Rice\u003c/a>, soaking rice overnight, then rinsing thoroughly, reduces arsenic \u003ca href=\"https://www.huffingtonpost.ca/2017/03/20/arsenic-rice_n_15490252.html\">by up to half\u003c/a>. If you wish to flush out another 30 percent of the remaining arsenic, cook the rice \u003ca href=\"https://www.nature.com/news/simple-cooking-methods-flush-arsenic-out-of-rice-1.18034\">in five parts water to one part rice\u003c/a>. In addition, rinsing rice helps remove some of the starch that can cause it to get gummy when cooking. Keep in mind that \u003ca href=\"https://www.fda.gov/Food/FoodborneIllnessContaminants/Metals/ucm319948.htm\">rinsing\u003c/a> rice may reduce the levels of folate, iron, niacin and thiamin, by 50 to 70 percent, according to the Food and Drug Administration, and that the largest risk for arsenic exposure from rice is for those who eat it several times a day.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>\u003cstrong>Rinse beans and grains\u003c/strong>, especially if you suffer from celiac disease. Rinsing grains removes debris and dirt. Rinsing is especially important for those suffering from celiac disease. Recent studies, which NPR \u003ca href=\"https://www.npr.org/sections/thesalt/2018/04/03/598990638/when-going-gluten-free-is-not-enough-new-tests-detect-hidden-exposure\">reported on last April\u003c/a>, suggest that accidental gluten exposure, even among celiacs following a gluten-free diet, is more common than thought. One way to be \"glutened\" is through inadvertent cross contamination of a gluten-free food. Grains and beans may be grown near wheat, barley, or rye; they may also be rotated with those gluten-containing crops; or they may become contaminated during processing, transport and packaging. In fact, it's even legal for some beans to contain stray grains: The Grain Inspection, Packers & Stockyards Administration allows lentils to contain a \u003ca href=\"https://www.glutenfreewatchdog.org/news/more-foreign-grain-found-in-edison-grainery-lentils/\">percentage of foreign grains\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>\u003cstrong>Wash your produce thoroughly.\u003c/strong> Back in 2005, dietitian Sandria Goodwin and her colleagues at Tennessee State University examined different home washing methods for produce. They found that soaking apples, tomatoes and lettuce in water and then rinsing thoroughly under running water significantly reduced the amount of microorganisms present. However, Goodwin tells NPR that, \"Nothing makes produce completely harmless except sterilization (which changes quality characteristics), so if people want to consume raw foods, there is always a risk.\" Case in point: the E. coli outbreak we mentioned above.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>\u003cstrong>Don't rinse your chicken.\u003c/strong> As NPR reported \u003ca href=\"https://www.npr.org/sections/thesalt/2013/08/27/213578553/julia-child-was-wrong-don-t-wash-your-raw-chicken-folks\">five years ago\u003c/a>, rinsing raw chicken before cooking it is a \"\u003ca href=\"https://www.npr.org/sections/thesalt/2013/08/31/216948010/dont-panic-your-questions-on-not-washing-raw-chickens\">bad idea\u003c/a>, because it raises the risk of spreading dangerous bacteria found on raw poultry all over your kitchen\" Back then, the advice provoked a \"small #chickensh*tstorm,\" since chicken washing was so common — even Julia Child recommended it, saying she thought it was safer. The advice not to rinse your chicken still holds today, according to Cleveland Clinic dietitian \u003ca href=\"https://health.clevelandclinic.org/should-i-rinse-that-first-8-food-prep-dos-and-donts/\">Laura Jeffers\u003c/a>, who writes in a list of food prep do's and don't's: \"Any bacteria will be killed during the cooking process.\" Cooking the bird to an internal temperature of 165 degrees is sufficient. Similar rules apply for all raw meat and for eggs: Don't wash, but do cook \u003ca href=\"https://www.usda.gov/media/.../cooking-meat-check-new-recommended-temperatures\">to the appropriate temperature\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>\u003cstrong>Other useful advice:\u003c/strong> Clean your counter tops, cutting boards and utensils with hot soapy water before peeling or cutting produce. Wash your own hands with warm, soapy water for at least 20 seconds before preparing food. Use a vegetable brush to scrub produce with a hard rind or firm skin, such as potatoes, carrots, melons and apples. Make sure your washing water is at least 10 degrees colder than your produce, to inhibit bacteria further. Patting dry with paper towels helps reduce bacterial load. Chemical washes, bleaches or detergents are not recommended by the FDA, as produce may absorb them.\u003c/li>\n\u003c/ul>\n\u003cp>While our food supply is among the safest in the world, bad things sometimes happen. Most healthy people will completely recover from a foodborne illness within a short period of time. \u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Hunger can trigger cruel words from kind people.\u003c/p>\n\u003cp>A starved dog lover might fantasize about punting the neighbor's Chihuahua that just will not shut up. A puckish but otherwise nice person might snap at a friend, \"Bring me the freaking cheesesteak before I flip this TABLE!\"\u003c/p>\n\u003cp>They are, in a word, \"hangry,\" or irrationally irritable, upset or angry because of hunger. But how hunger turns into hangriness is a mystery, says \u003ca href=\"https://jkmaccormack.com/about/\">Jennifer MacCormack\u003c/a>, a doctoral candidate at the University of North Carolina, Chapel Hill in psychology and neuroscience, who wanted to understand the phenomenon. \"The mechanism isn't clear on how [hunger] affects your emotions or the exact emotional processes,\" she says.\u003c/p>\n\u003cp>To find out, she designed some provocative experiments to rile up hungry people.\u003c/p>\n\u003cp>In one of them, MacCormack had 118 undergraduates fast for five hours or more and 118 others eat a meal before coming to her lab. \"Psych 101 students, bless their heart,\" she says. \"They didn't know this was a study about feeling hangry.\" Unfortunately for them, MacCormack concocted an experiment to annoy them and to see how they responded.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>First, she had half the people in both groups write an essay about emotions to direct their attention to how they were feeling. The other half wrote an essay about a neutral, unemotional day. \"We wanted to see if [self-awareness] halts creating this hangry emotions and behaviors,\" MacCormack says. Next, she had all of them go through a long, arduous computer exercise. \"I designed this fake task with colored circles. The colors are really glaring and bright and hard to look at, and it's a hard task with a hundred trials,\" she says.\u003c/p>\n\u003cp>Just as the participant was about to finish the assignment, the program would simulate a crash. \"The blue screen of death would show up,\" MacCormack says. The researcher would then go into the room and begin blaming the person for the computer crash. \"Oh, what buttons did you press? You must have caused the crash,\" MacCormack says. \"Then we let them stew for two minutes. Nobody blew up at me, but some people looked nervous and upset. A lot of eye rolls. People crossed their arms.\"\u003c/p>\n\u003cp>After a couple of minutes, MacCormack would have the students fill out an emotion questionnaire, designed to look like a research satisfaction survey, and then let them go. All the students were made a little upset by the experiment, but only the hungry students who hadn't written about their emotions were especially angry.\u003c/p>\n\u003cp>\"They thought the experimenter was more judgmental,\" MacCormack says. \"They said they felt significantly more hate than other people.\"\u003c/p>\n\u003cp>In another experiment, MacCormack had people look at positive, negative or neutral pictures, such as a cute kitten, a snarling dog or a rock. When hungry or sated people looked at positive or neutral pictures, they didn't feel any strong emotional shift in any direction. But when hungry people looked at negative images, they reacted much more strongly than those who had eaten recently.\u003c/p>\n\u003cp>The \u003ca href=\"http://psycnet.apa.org/doiLanding?doi=10.1037%2Femo0000422\">results were published\u003c/a> in the journal \u003cem>Emotion\u003c/em>.\u003c/p>\n\u003cp>The findings suggest two things, says \u003ca href=\"http://www.psychology.ucr.edu/faculty/davis/index.html\">Elizabeth Davis\u003c/a>, a psychologist at the University of California, Riverside, who didn't work on the experiments. First, hunger alone isn't enough to make someone hangry. \"It's context,\" she says. Hungry people need to be in some negative situation or subject to negative stimuli before they start feeling hangry.\u003c/p>\n\u003cp>Second, it seems people are less likely to become hangry if they are aware of their emotions. Hunger makes us slightly unhappy to begin with, but we might not always realize that our mood is shifting, Davis says. So, when we're beset by some woe – like a mean graduate researcher – those negative feelings get directed toward that trigger instead and result in an overreaction. Hunger \"signals to us that something is wrong — that it's time to eat,\" Davis says. But as humans, we may misattribute that aversive feeling to something external before we look into what our body is telling us.\"\u003c/p>\n\u003cp>But if you are aware that you're feeling a little stressed because you're hungry, it's easier to separate those feelings from how something else is making you feel, MacCormack says. \"It becomes more like, 'maybe that person isn't a terrible person. Maybe I'm just hungry.' \"\u003c/p>\n\u003cp>That insight means there are ways for hangry people to cool themselves off a bit. \"Just being a bit more aware is helpful,\" MacCormack says. But the best remedy is probably just to fix the source of the issue first. \"If I do notice I'm getting hangry, I just go and eat something. It has helped to buffer some marital conflicts and stuff,\" she says.\u003c/p>\n\u003cp>The same principle might apply to other physical states, too, Davis says. \"One of the neat things about this paper is this idea that [feelings regulating the body like hunger] are physiology that may be more closely tied to our emotional experiences than we thought,\" she says. So, any other internal signals like feeling cold or hot or pain may have their own versions of hangry.\u003c/p>\n\u003cp>\u003cem>Angus Chen is a journalist in New York. He's on Twitter: \u003c/em>\u003ca href=\"http://www.twitter.com/@angrchen\">@angrchen\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \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>\u003cp>Hunger can trigger cruel words from kind people.\u003c/p>\n\u003cp>A starved dog lover might fantasize about punting the neighbor's Chihuahua that just will not shut up. A puckish but otherwise nice person might snap at a friend, \"Bring me the freaking cheesesteak before I flip this TABLE!\"\u003c/p>\n\u003cp>They are, in a word, \"hangry,\" or irrationally irritable, upset or angry because of hunger. But how hunger turns into hangriness is a mystery, says \u003ca href=\"https://jkmaccormack.com/about/\">Jennifer MacCormack\u003c/a>, a doctoral candidate at the University of North Carolina, Chapel Hill in psychology and neuroscience, who wanted to understand the phenomenon. \"The mechanism isn't clear on how [hunger] affects your emotions or the exact emotional processes,\" she says.\u003c/p>\n\u003cp>To find out, she designed some provocative experiments to rile up hungry people.\u003c/p>\n\u003cp>In one of them, MacCormack had 118 undergraduates fast for five hours or more and 118 others eat a meal before coming to her lab. \"Psych 101 students, bless their heart,\" she says. \"They didn't know this was a study about feeling hangry.\" Unfortunately for them, MacCormack concocted an experiment to annoy them and to see how they responded.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>First, she had half the people in both groups write an essay about emotions to direct their attention to how they were feeling. The other half wrote an essay about a neutral, unemotional day. \"We wanted to see if [self-awareness] halts creating this hangry emotions and behaviors,\" MacCormack says. Next, she had all of them go through a long, arduous computer exercise. \"I designed this fake task with colored circles. The colors are really glaring and bright and hard to look at, and it's a hard task with a hundred trials,\" she says.\u003c/p>\n\u003cp>Just as the participant was about to finish the assignment, the program would simulate a crash. \"The blue screen of death would show up,\" MacCormack says. The researcher would then go into the room and begin blaming the person for the computer crash. \"Oh, what buttons did you press? You must have caused the crash,\" MacCormack says. \"Then we let them stew for two minutes. Nobody blew up at me, but some people looked nervous and upset. A lot of eye rolls. People crossed their arms.\"\u003c/p>\n\u003cp>After a couple of minutes, MacCormack would have the students fill out an emotion questionnaire, designed to look like a research satisfaction survey, and then let them go. All the students were made a little upset by the experiment, but only the hungry students who hadn't written about their emotions were especially angry.\u003c/p>\n\u003cp>\"They thought the experimenter was more judgmental,\" MacCormack says. \"They said they felt significantly more hate than other people.\"\u003c/p>\n\u003cp>In another experiment, MacCormack had people look at positive, negative or neutral pictures, such as a cute kitten, a snarling dog or a rock. When hungry or sated people looked at positive or neutral pictures, they didn't feel any strong emotional shift in any direction. But when hungry people looked at negative images, they reacted much more strongly than those who had eaten recently.\u003c/p>\n\u003cp>The \u003ca href=\"http://psycnet.apa.org/doiLanding?doi=10.1037%2Femo0000422\">results were published\u003c/a> in the journal \u003cem>Emotion\u003c/em>.\u003c/p>\n\u003cp>The findings suggest two things, says \u003ca href=\"http://www.psychology.ucr.edu/faculty/davis/index.html\">Elizabeth Davis\u003c/a>, a psychologist at the University of California, Riverside, who didn't work on the experiments. First, hunger alone isn't enough to make someone hangry. \"It's context,\" she says. Hungry people need to be in some negative situation or subject to negative stimuli before they start feeling hangry.\u003c/p>\n\u003cp>Second, it seems people are less likely to become hangry if they are aware of their emotions. Hunger makes us slightly unhappy to begin with, but we might not always realize that our mood is shifting, Davis says. So, when we're beset by some woe – like a mean graduate researcher – those negative feelings get directed toward that trigger instead and result in an overreaction. Hunger \"signals to us that something is wrong — that it's time to eat,\" Davis says. But as humans, we may misattribute that aversive feeling to something external before we look into what our body is telling us.\"\u003c/p>\n\u003cp>But if you are aware that you're feeling a little stressed because you're hungry, it's easier to separate those feelings from how something else is making you feel, MacCormack says. \"It becomes more like, 'maybe that person isn't a terrible person. Maybe I'm just hungry.' \"\u003c/p>\n\u003cp>That insight means there are ways for hangry people to cool themselves off a bit. \"Just being a bit more aware is helpful,\" MacCormack says. But the best remedy is probably just to fix the source of the issue first. \"If I do notice I'm getting hangry, I just go and eat something. It has helped to buffer some marital conflicts and stuff,\" she says.\u003c/p>\n\u003cp>The same principle might apply to other physical states, too, Davis says. \"One of the neat things about this paper is this idea that [feelings regulating the body like hunger] are physiology that may be more closely tied to our emotional experiences than we thought,\" she says. So, any other internal signals like feeling cold or hot or pain may have their own versions of hangry.\u003c/p>\n\u003cp>\u003cem>Angus Chen is a journalist in New York. He's on Twitter: \u003c/em>\u003ca href=\"http://www.twitter.com/@angrchen\">@angrchen\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Anthony Bourdain, Chef And Television Host, Has Died At 61",
"title": "Anthony Bourdain, Chef And Television Host, Has Died At 61",
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"content": "\u003cp>\u003cstrong>Updated at 12:28 p.m. ET\u003c/strong>\u003c/p>\n\u003cp>Chef and television host Anthony Bourdain was found dead in a hotel room in France, his employer CNN said in \u003ca href=\"https://www.cnn.com/2018/06/08/us/anthony-bourdain-obit/index.html?utm_content=2018-06-08T11%3A21%3A43&utm_term=image&utm_source=twCNN&utm_medium=social\">a statement\u003c/a> Friday morning. He was 61. The network and a French official said the cause of death was suicide.\u003c/p>\n\u003cp>\"It is with extraordinary sadness we can confirm the death of our friend and colleague, Anthony Bourdain,\" the network said. \"His love of great adventure, new friends, fine food and drink, and the remarkable stories of the world made him a unique storyteller. His talents never ceased to amaze us and we will miss him very much. Our thoughts and prayers are with his daughter and family at this incredibly difficult time.\"\u003c/p>\n\u003cp>The network said that Bourdain was in France working on an episode of his show \u003cem>Parts Unknown\u003c/em> and that he was found by French chef and friend Eric Ripert. CNN's Brian Stelter \u003ca href=\"https://twitter.com/NewDay/status/1005047736507469825\">said\u003c/a> Bourdain had hanged himself in his hotel room.\u003c/p>\n\u003cp>A French prosecutor confirmed that Bourdain was found in the Chambard luxury hotel in the town of Kaysersberg. \"At this stage, we have no reason to suspect foul play,\" Christian de Rocquigny du Fayel was quoted as saying by \u003cem>The New York Times\u003c/em>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bourdain's death comes just days after fashion designer \u003ca href=\"https://www.npr.org/sections/thetwo-way/2018/06/05/617145848/fashion-designer-kate-spade-found-dead-in-apparent-suicide\">Kate Spade was found dead\u003c/a> of an apparent suicide at age 55.\u003c/p>\n\u003cp>Formerly the chef at Les Halles in New York City, Bourdain broke into national fame with his book \u003cem>Kitchen Confidential\u003c/em>. He landed on the Food Network with \u003cem>A Cook's Tour\u003c/em>, then gained a broader audience as star of Travel Channel's \u003cem>Anthony Bourdain: No Reservations\u003c/em>. He moved to CNN in 2013, where Season 11 of his show premiered last month.\u003c/p>\n\u003cfigure id=\"attachment_128839\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85.jpg\" alt=\"Chefs Masa Takayama (left), Eric Ripert and Anthony Bourdain during a screening of Anthony Bourdain: Parts Unknown in 2016 in New York City.\" width=\"1600\" height=\"1065\" class=\"size-full wp-image-128839\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85-1200x799.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85-520x346.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Chefs Masa Takayama (left), Eric Ripert and Anthony Bourdain during a screening of Anthony Bourdain: Parts Unknown in 2016 in New York City. \u003ccite>(Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Peabody Award judges \u003ca href=\"http://www.peabodyawards.com/award-profile/anthony-bourdain-parts-unknown-cnn\">honored\u003c/a> Bourdain's \u003cem>Parts Unknown\u003c/em> in 2013 for \"expanding our palates and horizons in equal measure.\"\u003c/p>\n\u003cp>Bourdain also was active in social causes, particularly in highlighting the role of immigrant workers in restaurant kitchens. For years, he was vocal about how immigrants are the backbone of the industry but that their contributions are marginalized and ignored.\u003c/p>\n\u003cp>\"The bald fact is that the entire restaurant industry in America would close down overnight, would never recover, if current immigration laws were enforced quickly and thoroughly across the board,\" Bourdain told \u003ca href=\"http://www.houstonpress.com/2007-12-20/restaurants/illegal-immigrants-in-the-restaurant-industry/\">the Houston Press\u003c/a> in 2007.\u003c/p>\n\u003cp>In 1999, he \u003ca href=\"https://www.newyorker.com/magazine/1999/04/19/dont-eat-before-reading-this\">wrote an essay\u003c/a> in \u003cem>The New Yorker \u003c/em>titled, \"Don't Eat Before Reading This\" in which he revealed dirty secrets of the restaurant business. It was professional cooking's unsavoriness that attracted him, said Bourdain, who dropped out of college in the early 1970s and transferred to The Culinary Institute of America.\u003c/p>\n\u003cp>\"I wanted it all: the cuts and burns on hands and wrists, the ghoulish kitchen humor, the free food, the pilfered booze, the camaraderie that flourished within rigid order and nerve-shattering chaos,\" he wrote. \"I love the sheer weirdness of the kitchen life: the dreamers, the crackpots, the refugees, and the sociopaths with whom I continue to work; the ever-present smells of roasting bones, searing fish, and simmering liquids; the noise and clatter, the hiss and spray, the flames, the smoke, and the steam.\"\u003c/p>\n\u003cp>Bourdain \u003ca href=\"https://www.newyorker.com/magazine/2017/02/13/anthony-bourdains-moveable-feast\">was open\u003c/a> about having kicked addictions to heroin and cocaine. He was twice married and divorced, and had a daughter, Ariane. Recently, he had shared \u003ca href=\"https://www.instagram.com/p/BjQNT3MHbjk/?taken-by=anthonybourdain\">photos\u003c/a> together with his girlfriend, actress and filmmaker Asia Argento.\u003c/p>\n\u003cp>\"He was my love, my rock, my protector. I am beyond devastated,\" Argento said in a \u003ca href=\"https://twitter.com/AsiaArgento/status/1005116310366269440\">tweet\u003c/a>.\u003c/p>\n\u003cp>Bourdain's death comes as a shock to many people who admired both the man and the life he lived. \"Here is the thing,\" \u003ca href=\"https://twitter.com/JohnBerman/status/1005065698459168771\">wrote\u003c/a> CNN anchor John Berman, \"just one of the things that makes this so hard and confusing. Everyone wanted to be Anthony Bourdain. I did. We all did.\"\u003c/p>\n\u003cp>\"I'm happiest experiencing food in the most purely emotional way,\" Bourdain \u003ca href=\"https://www.npr.org/sections/thesalt/2016/10/27/499308031/in-appetites-bourdain-pleases-the-toughest-food-critic-his-9-year-old\">told\u003c/a> NPR's \u003cem>Fresh Air\u003c/em> in 2016. \"When it's, like, street food or a one-chef, one-dish operation, or somebody who's just really, really good at one or two or three things that they've been doing for a very long time, that's very reflective of their ethnicity or their culture or their nationality — those are the things that just make me happy.\"\u003c/p>\n\u003cp>\"Journalists drop into a situation, ask a question, and people sort of tighten up,\" Bourdain said. \"Whereas if you sit down with people and just say, 'Hey what makes you happy? What do you like to eat?' They'll tell you extraordinary things, many of which have nothing to do with food.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>If you or someone you know may be considering suicide, contact the \u003c/em>\u003ca href=\"http://suicidepreventionlifeline.org/\">\u003cem>National Suicide Prevention Lifeline\u003c/em>\u003c/a>\u003cem> at 1-800-273-8255 (En Español: 1-888-628-9454; Deaf and Hard of Hearing: 1-800-799-4889) or the \u003c/em>\u003ca href=\"http://www.crisistextline.org/\">\u003cem>Crisis Text Line\u003c/em>\u003c/a>\u003cem> by texting 741741.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>NPR food editor Maria Godoy contributed to this report.\u003c/em> \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Anthony+Bourdain%2C+Chef+And+Television+Host%2C+Has+Died+At+61&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Updated at 12:28 p.m. ET\u003c/strong>\u003c/p>\n\u003cp>Chef and television host Anthony Bourdain was found dead in a hotel room in France, his employer CNN said in \u003ca href=\"https://www.cnn.com/2018/06/08/us/anthony-bourdain-obit/index.html?utm_content=2018-06-08T11%3A21%3A43&utm_term=image&utm_source=twCNN&utm_medium=social\">a statement\u003c/a> Friday morning. He was 61. The network and a French official said the cause of death was suicide.\u003c/p>\n\u003cp>\"It is with extraordinary sadness we can confirm the death of our friend and colleague, Anthony Bourdain,\" the network said. \"His love of great adventure, new friends, fine food and drink, and the remarkable stories of the world made him a unique storyteller. His talents never ceased to amaze us and we will miss him very much. Our thoughts and prayers are with his daughter and family at this incredibly difficult time.\"\u003c/p>\n\u003cp>The network said that Bourdain was in France working on an episode of his show \u003cem>Parts Unknown\u003c/em> and that he was found by French chef and friend Eric Ripert. CNN's Brian Stelter \u003ca href=\"https://twitter.com/NewDay/status/1005047736507469825\">said\u003c/a> Bourdain had hanged himself in his hotel room.\u003c/p>\n\u003cp>A French prosecutor confirmed that Bourdain was found in the Chambard luxury hotel in the town of Kaysersberg. \"At this stage, we have no reason to suspect foul play,\" Christian de Rocquigny du Fayel was quoted as saying by \u003cem>The New York Times\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bourdain's death comes just days after fashion designer \u003ca href=\"https://www.npr.org/sections/thetwo-way/2018/06/05/617145848/fashion-designer-kate-spade-found-dead-in-apparent-suicide\">Kate Spade was found dead\u003c/a> of an apparent suicide at age 55.\u003c/p>\n\u003cp>Formerly the chef at Les Halles in New York City, Bourdain broke into national fame with his book \u003cem>Kitchen Confidential\u003c/em>. He landed on the Food Network with \u003cem>A Cook's Tour\u003c/em>, then gained a broader audience as star of Travel Channel's \u003cem>Anthony Bourdain: No Reservations\u003c/em>. He moved to CNN in 2013, where Season 11 of his show premiered last month.\u003c/p>\n\u003cfigure id=\"attachment_128839\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85.jpg\" alt=\"Chefs Masa Takayama (left), Eric Ripert and Anthony Bourdain during a screening of Anthony Bourdain: Parts Unknown in 2016 in New York City.\" width=\"1600\" height=\"1065\" class=\"size-full wp-image-128839\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85-1200x799.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85-520x346.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Chefs Masa Takayama (left), Eric Ripert and Anthony Bourdain during a screening of Anthony Bourdain: Parts Unknown in 2016 in New York City. \u003ccite>(Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Peabody Award judges \u003ca href=\"http://www.peabodyawards.com/award-profile/anthony-bourdain-parts-unknown-cnn\">honored\u003c/a> Bourdain's \u003cem>Parts Unknown\u003c/em> in 2013 for \"expanding our palates and horizons in equal measure.\"\u003c/p>\n\u003cp>Bourdain also was active in social causes, particularly in highlighting the role of immigrant workers in restaurant kitchens. For years, he was vocal about how immigrants are the backbone of the industry but that their contributions are marginalized and ignored.\u003c/p>\n\u003cp>\"The bald fact is that the entire restaurant industry in America would close down overnight, would never recover, if current immigration laws were enforced quickly and thoroughly across the board,\" Bourdain told \u003ca href=\"http://www.houstonpress.com/2007-12-20/restaurants/illegal-immigrants-in-the-restaurant-industry/\">the Houston Press\u003c/a> in 2007.\u003c/p>\n\u003cp>In 1999, he \u003ca href=\"https://www.newyorker.com/magazine/1999/04/19/dont-eat-before-reading-this\">wrote an essay\u003c/a> in \u003cem>The New Yorker \u003c/em>titled, \"Don't Eat Before Reading This\" in which he revealed dirty secrets of the restaurant business. It was professional cooking's unsavoriness that attracted him, said Bourdain, who dropped out of college in the early 1970s and transferred to The Culinary Institute of America.\u003c/p>\n\u003cp>\"I wanted it all: the cuts and burns on hands and wrists, the ghoulish kitchen humor, the free food, the pilfered booze, the camaraderie that flourished within rigid order and nerve-shattering chaos,\" he wrote. \"I love the sheer weirdness of the kitchen life: the dreamers, the crackpots, the refugees, and the sociopaths with whom I continue to work; the ever-present smells of roasting bones, searing fish, and simmering liquids; the noise and clatter, the hiss and spray, the flames, the smoke, and the steam.\"\u003c/p>\n\u003cp>Bourdain \u003ca href=\"https://www.newyorker.com/magazine/2017/02/13/anthony-bourdains-moveable-feast\">was open\u003c/a> about having kicked addictions to heroin and cocaine. He was twice married and divorced, and had a daughter, Ariane. Recently, he had shared \u003ca href=\"https://www.instagram.com/p/BjQNT3MHbjk/?taken-by=anthonybourdain\">photos\u003c/a> together with his girlfriend, actress and filmmaker Asia Argento.\u003c/p>\n\u003cp>\"He was my love, my rock, my protector. I am beyond devastated,\" Argento said in a \u003ca href=\"https://twitter.com/AsiaArgento/status/1005116310366269440\">tweet\u003c/a>.\u003c/p>\n\u003cp>Bourdain's death comes as a shock to many people who admired both the man and the life he lived. \"Here is the thing,\" \u003ca href=\"https://twitter.com/JohnBerman/status/1005065698459168771\">wrote\u003c/a> CNN anchor John Berman, \"just one of the things that makes this so hard and confusing. Everyone wanted to be Anthony Bourdain. I did. We all did.\"\u003c/p>\n\u003cp>\"I'm happiest experiencing food in the most purely emotional way,\" Bourdain \u003ca href=\"https://www.npr.org/sections/thesalt/2016/10/27/499308031/in-appetites-bourdain-pleases-the-toughest-food-critic-his-9-year-old\">told\u003c/a> NPR's \u003cem>Fresh Air\u003c/em> in 2016. \"When it's, like, street food or a one-chef, one-dish operation, or somebody who's just really, really good at one or two or three things that they've been doing for a very long time, that's very reflective of their ethnicity or their culture or their nationality — those are the things that just make me happy.\"\u003c/p>\n\u003cp>\"Journalists drop into a situation, ask a question, and people sort of tighten up,\" Bourdain said. \"Whereas if you sit down with people and just say, 'Hey what makes you happy? What do you like to eat?' They'll tell you extraordinary things, many of which have nothing to do with food.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>If you or someone you know may be considering suicide, contact the \u003c/em>\u003ca href=\"http://suicidepreventionlifeline.org/\">\u003cem>National Suicide Prevention Lifeline\u003c/em>\u003c/a>\u003cem> at 1-800-273-8255 (En Español: 1-888-628-9454; Deaf and Hard of Hearing: 1-800-799-4889) or the \u003c/em>\u003ca href=\"http://www.crisistextline.org/\">\u003cem>Crisis Text Line\u003c/em>\u003c/a>\u003cem> by texting 741741.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>NPR food editor Maria Godoy contributed to this report.\u003c/em> \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Anthony+Bourdain%2C+Chef+And+Television+Host%2C+Has+Died+At+61&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Anthony Bourdain's \u003ca href=\"https://twitter.com/bourdain?lang=en\">Twitter profile\u003c/a> just says, \"Enthusiast.\"\u003c/p>\n\u003cp>The chef, food writer, \u003cem>Parts Unknown \u003c/em>host, \u003cem>Top Chef \u003c/em>judge — the enthusiast — \u003ca href=\"https://www.npr.org/2018/06/08/618185381/anthony-bourdain-has-died-at-61-cnn-says\">has died\u003c/a> from an apparent suicide. He was 61.\u003c/p>\n\u003cp>Many of us were introduced to Bourdain through his book about the restaurant world, \u003ca href=\"https://www.npr.org/books/titles/138035265/kitchen-confidential-adventures-in-the-culinary-underbelly\">\u003cem>Kitchen Confidential\u003c/em>\u003c/a>. Here, he wrote about the intensity, the tempers, the swearing, the drugs — he built much of the image we now have of restaurant kitchens as dens of iniquity that somehow produce something divine. But his own kitchens ceased to be his focus long ago. Unlike a lot of other people who might be called \"celebrity chefs,\" Bourdain didn't primarily care about the food he made, but the food he ate.\u003c/p>\n\u003cp>He was, particularly on his TV shows, infinitely curious, literally hungry for everything. He loved restaurants that would look like nothing special to people accustomed to fuss. He believed passionately in street food sold from stalls around the world, not because he fetishized authenticity as a status marker, but as a chance to learn about a place through how it feeds its people. And he believed that you learn the most from the people who make food that other people actually want to eat day in and day out, not just on special occasions. What is more personal than what people put in their bellies? What is more profound than what they share with each other, what they spear with a fork and move to a plate? What — truly, \u003cem>what — \u003c/em>tells us more about ourselves than the things we choose to, day after day, slide down our gullets?\u003c/p>\n\u003cp>So Bourdain didn't focus on standing in a sterile kitchen telling you how to make your own guacamole or how to produce a passable pho at home. He had a food show on the Travel Channel. Then he had one on CNN. Both homes, then unusual for food television, made all the sense in the world. He was open about the fact that he mostly had a TV show so he could travel all over the world and meet people and eat. If he seemed to be profoundly driven about anything, it was not building the most restaurants. It was understanding more of the world each year than he had the year before. And he never suggested pity for the people he visited, no matter what their circumstances. He wasn't there to suggest that a place, even one where the people were accustomed to being seen through the lens of their struggles, needed the touch of your benevolent hand as much as that it deserved your respect.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As for CNN, is there anything more profoundly connected to the news than our increasingly tenuous grasp on our ability to coexist? Is there anything more crucial than a counterweight that shows you a place — how many amazing things it has that you have never tried, how many amazing people it has whom you have never met — and asks you to see it as round instead of flat?\u003c/p>\n\u003cp>Bourdain should not be confused, though, with some dulcet-toned host-bot, constantly awash in wonder. He could also be hilariously cutting, particularly when he became a judge on \u003cem>Top Chef\u003c/em> — one of the best, in fact. He was creative and funny, once saying a particularly problematic lobster had the texture of \"doll head.\" Let's be honest: That doesn't even really mean anything. But it's still perfect. You have never tasted a doll head, and yet you somehow know what waxy, unsettling, inanimate plasticity he was going for.\u003c/p>\n\u003cp>\"Enthusiast.\" Yes, exactly. In the way that enthusiasm is best understood not as bland and undiscerning rah-rah pump of the fist, but as undiluted appetite. To see more, do more, talk more, learn more, eat more, walk more, set foot on more acres of ground, float on more stretches of water.\u003c/p>\n\u003cp>Anthony Bourdain, like Roger Ebert before him, had simply grown into one of my guides. Not a moral guide like Jiminy Cricket — he would have been the first to recommend against seeing him that way — but a guide to being, as to paraphrase John Muir, in the world rather than just on it.\u003c/p>\n\u003cp>Bourdain began his career as \u003ca href=\"https://www.newyorker.com/magazine/1999/04/19/dont-eat-before-reading-this\">a commentator in \u003cem>The New Yorker\u003c/em>\u003c/a>\u003cem> \u003c/em>explaining that restaurant kitchens were bloody and merciless, chefs were judgmental and vain, everyone was on drugs, and you should not kid yourself about it. It looked, at that time, like his legacy would be rock-star-like, maybe even (ugh) bad-boy-like, ascending to a throne of faux-daring that was all about shock. He was a wonderful writer, evocative and specific and fearless, and if he had wanted to write about restaurant underbellies forever, he could have been that guy.\u003c/p>\n\u003cp>This turned out to be not the case at all. He will be remembered for his curiosity — and curiosity is hopeful. To be an enthusiast is to believe that you will duck around the next corner and find a place where you've never had anything like the bowl of noodles they're going to make for you. To be an explorer, always, without hesitation, is the opposite of cynicism. It's the opposite of surrender to all the blood and innards and, to quote one of his book titles, the nasty bits. To wander is to believe in the expansive worth of the world you live in, and to have faith that you have not run out of people to meet or places to visit.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I will miss this deceptively optimistic outlook, among other things. Bourdain may have had a snarl, a cutting tongue and closets full of demons he was often fairly open about. But he treated the world as if he had not given up on it. He treated it as if, at any moment, it might open itself wider, reveal a crack into which he hadn't ever slipped, with pen and paper, with a flashlight and a fork. And he might be able to help other people understand what was inside. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Remembering+Anthony+Bourdain%2C+Explorer+And+Enthusiast&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Anthony Bourdain's \u003ca href=\"https://twitter.com/bourdain?lang=en\">Twitter profile\u003c/a> just says, \"Enthusiast.\"\u003c/p>\n\u003cp>The chef, food writer, \u003cem>Parts Unknown \u003c/em>host, \u003cem>Top Chef \u003c/em>judge — the enthusiast — \u003ca href=\"https://www.npr.org/2018/06/08/618185381/anthony-bourdain-has-died-at-61-cnn-says\">has died\u003c/a> from an apparent suicide. He was 61.\u003c/p>\n\u003cp>Many of us were introduced to Bourdain through his book about the restaurant world, \u003ca href=\"https://www.npr.org/books/titles/138035265/kitchen-confidential-adventures-in-the-culinary-underbelly\">\u003cem>Kitchen Confidential\u003c/em>\u003c/a>. Here, he wrote about the intensity, the tempers, the swearing, the drugs — he built much of the image we now have of restaurant kitchens as dens of iniquity that somehow produce something divine. But his own kitchens ceased to be his focus long ago. Unlike a lot of other people who might be called \"celebrity chefs,\" Bourdain didn't primarily care about the food he made, but the food he ate.\u003c/p>\n\u003cp>He was, particularly on his TV shows, infinitely curious, literally hungry for everything. He loved restaurants that would look like nothing special to people accustomed to fuss. He believed passionately in street food sold from stalls around the world, not because he fetishized authenticity as a status marker, but as a chance to learn about a place through how it feeds its people. And he believed that you learn the most from the people who make food that other people actually want to eat day in and day out, not just on special occasions. What is more personal than what people put in their bellies? What is more profound than what they share with each other, what they spear with a fork and move to a plate? What — truly, \u003cem>what — \u003c/em>tells us more about ourselves than the things we choose to, day after day, slide down our gullets?\u003c/p>\n\u003cp>So Bourdain didn't focus on standing in a sterile kitchen telling you how to make your own guacamole or how to produce a passable pho at home. He had a food show on the Travel Channel. Then he had one on CNN. Both homes, then unusual for food television, made all the sense in the world. He was open about the fact that he mostly had a TV show so he could travel all over the world and meet people and eat. If he seemed to be profoundly driven about anything, it was not building the most restaurants. It was understanding more of the world each year than he had the year before. And he never suggested pity for the people he visited, no matter what their circumstances. He wasn't there to suggest that a place, even one where the people were accustomed to being seen through the lens of their struggles, needed the touch of your benevolent hand as much as that it deserved your respect.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As for CNN, is there anything more profoundly connected to the news than our increasingly tenuous grasp on our ability to coexist? Is there anything more crucial than a counterweight that shows you a place — how many amazing things it has that you have never tried, how many amazing people it has whom you have never met — and asks you to see it as round instead of flat?\u003c/p>\n\u003cp>Bourdain should not be confused, though, with some dulcet-toned host-bot, constantly awash in wonder. He could also be hilariously cutting, particularly when he became a judge on \u003cem>Top Chef\u003c/em> — one of the best, in fact. He was creative and funny, once saying a particularly problematic lobster had the texture of \"doll head.\" Let's be honest: That doesn't even really mean anything. But it's still perfect. You have never tasted a doll head, and yet you somehow know what waxy, unsettling, inanimate plasticity he was going for.\u003c/p>\n\u003cp>\"Enthusiast.\" Yes, exactly. In the way that enthusiasm is best understood not as bland and undiscerning rah-rah pump of the fist, but as undiluted appetite. To see more, do more, talk more, learn more, eat more, walk more, set foot on more acres of ground, float on more stretches of water.\u003c/p>\n\u003cp>Anthony Bourdain, like Roger Ebert before him, had simply grown into one of my guides. Not a moral guide like Jiminy Cricket — he would have been the first to recommend against seeing him that way — but a guide to being, as to paraphrase John Muir, in the world rather than just on it.\u003c/p>\n\u003cp>Bourdain began his career as \u003ca href=\"https://www.newyorker.com/magazine/1999/04/19/dont-eat-before-reading-this\">a commentator in \u003cem>The New Yorker\u003c/em>\u003c/a>\u003cem> \u003c/em>explaining that restaurant kitchens were bloody and merciless, chefs were judgmental and vain, everyone was on drugs, and you should not kid yourself about it. It looked, at that time, like his legacy would be rock-star-like, maybe even (ugh) bad-boy-like, ascending to a throne of faux-daring that was all about shock. He was a wonderful writer, evocative and specific and fearless, and if he had wanted to write about restaurant underbellies forever, he could have been that guy.\u003c/p>\n\u003cp>This turned out to be not the case at all. He will be remembered for his curiosity — and curiosity is hopeful. To be an enthusiast is to believe that you will duck around the next corner and find a place where you've never had anything like the bowl of noodles they're going to make for you. To be an explorer, always, without hesitation, is the opposite of cynicism. It's the opposite of surrender to all the blood and innards and, to quote one of his book titles, the nasty bits. To wander is to believe in the expansive worth of the world you live in, and to have faith that you have not run out of people to meet or places to visit.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I will miss this deceptively optimistic outlook, among other things. Bourdain may have had a snarl, a cutting tongue and closets full of demons he was often fairly open about. But he treated the world as if he had not given up on it. He treated it as if, at any moment, it might open itself wider, reveal a crack into which he hadn't ever slipped, with pen and paper, with a flashlight and a fork. And he might be able to help other people understand what was inside. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Remembering+Anthony+Bourdain%2C+Explorer+And+Enthusiast&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "When Anthony Bourdain Had Breakfast With Ofeibea Quist-Arcton",
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"content": "\u003cp>\u003cstrong>Editor's Note:\u003c/strong> \u003cem>In 2016, Anthony Bourdain visited Senegal and spoke with NPR's Africa correspondent Ofeibea Quist-Arcton. Their meal and conversation were filmed for his travel-food show \u003c/em>\u003ca href=\"http://www.cnn.com/videos/travel/2016/05/11/anthony-bourdain-parts-unknown-senegal-travel-minute-orig.cnn/video/playlists/bourdain/\">\u003cem>Parts Unknown\u003c/em>\u003c/a>\u003cem> on CNN. With the news of Bourdain's death, we wanted to revisit our interview with Quist-Arcton about that day.\u003c/em>\u003c/p>\n\u003cp>Anthony Bourdain and Ofeibea Quist-Arcton had breakfast at Marche Kermel — a popular market in the heart of Dakar selling fruits, vegetables, herbs, seafood and meat.\u003c/p>\n\u003cp>He was clearly impressed with the food, Quist-Arcton recalls: \"He loved the Senegalese fruit juices and the \u003cem>lakh\u003c/em> we ate. But he seemed even more interested in eating and drinking in the history, the culture, the people, everything about Senegal — and especially its harmony and tolerance.\"\u003c/p>\n\u003cp>He described the country as \"enchanting.\" And he noted that Senegal has managed to avoid the coups, civil wars and dictatorships that have blighted many of its neighbors. And that even though Senegal is a majority Muslim nation, its people elected a Catholic as its first president after independence from France in 1960. He said Senegal is one of those places that \"leads you to believe maybe there is hope in the world.\"\u003c/p>\n\u003cp>\"I liked his curiosity, his openness, his passion, his compassion, his interest and his intellect,\" says Quist-Arcton. \"He seemed to love people — and good food.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We asked her about the meal — and her impressions of Bourdain.\u003c/p>\n\u003cp>\u003cstrong>Did Bourdain seem like an international TV star?\u003c/strong>\u003c/p>\n\u003cp>Anthony Bourdain has traveled all over the world, but he didn't visibly wear that jet-setting \"globe-trotter\" hat. There was a modesty there, and a will to learn. Right from the minute he sat down and we started chatting, you could feel that.\u003c/p>\n\u003cp>\u003cstrong>He does seem very intense.\u003c/strong>\u003c/p>\n\u003cp>I didn't meet him for very long. An hour or two. He is pretty intense, I guess, but positively intense. When he flashed that smile, he seemed just like anyone else you might know. And he was a jolly good listener.\u003c/p>\n\u003cp>I got the impression that he's passionate about people and that shines through the intensity. He wants to learn everything about a country he's exploring! I have the impression that he's fascinated by people and by food and by culture. And politics! He feels like food gets to the heart of a culture. He did say he's traveled around Africa and the world, but he's never been to a country quite like Senegal. I can quite understand why he's captivated. I am too!\u003c/p>\n\u003cp>\u003cstrong>One of the foods you ate with him was lakh — what is that?\u003c/strong>\u003c/p>\n\u003cp>It's a breakfast or even an evening dish. It's like a yogurt with millet and a bit of vanilla essence and orange essence. This one had raisins. It's eaten especially during ceremonies — marriages, naming ceremonies, baptisms, christenings, funerals. It's delicious, creamy and rich, so it's like a meal!\u003c/p>\n\u003cp>\u003cstrong>There were some bottles of liquid on the outdoor table where you and Bourdain ate — are those the fruit juices that Bourdain sampled?\u003c/strong>\u003c/p>\n\u003cp>The Senegalese make juice from just about every fruit you find — the baobab [bouye], the tamarind [tamarin], red sorrel [bissap], mango, pineapple, ditakh. Their juices are totally delicious. We had ginger (the Senegalese call it by the English name, pronounced jinjehrrr) baobab and bissap that morning.\u003c/p>\n\u003cp>\u003cstrong>Any other impressions of Bourdain you can share?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Monsieur Bourdain has a lot of tattoos on his arms. Yes, quite a few. You don't see much of that in Africa. We have henna skin decorating and painting here, and I meant to suggest to him to get a lovely abstract henna decoration, but his arms were already pretty covered in tattoos. Oh yes — and his eyes lit up when he talked about his daughter. That immediately endeared him to me. He loves to cook for her. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=When+Anthony+Bourdain+Had+Breakfast+With+Ofeibea+Quist-Arcton&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"excerpt": "The chef and television host has died at age 61. NPR's West Africa correspondent Ofeibea Quist-Arcton remembers her meal with him in the open-air market of Senegal, filmed for his TV show.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Editor's Note:\u003c/strong> \u003cem>In 2016, Anthony Bourdain visited Senegal and spoke with NPR's Africa correspondent Ofeibea Quist-Arcton. Their meal and conversation were filmed for his travel-food show \u003c/em>\u003ca href=\"http://www.cnn.com/videos/travel/2016/05/11/anthony-bourdain-parts-unknown-senegal-travel-minute-orig.cnn/video/playlists/bourdain/\">\u003cem>Parts Unknown\u003c/em>\u003c/a>\u003cem> on CNN. With the news of Bourdain's death, we wanted to revisit our interview with Quist-Arcton about that day.\u003c/em>\u003c/p>\n\u003cp>Anthony Bourdain and Ofeibea Quist-Arcton had breakfast at Marche Kermel — a popular market in the heart of Dakar selling fruits, vegetables, herbs, seafood and meat.\u003c/p>\n\u003cp>He was clearly impressed with the food, Quist-Arcton recalls: \"He loved the Senegalese fruit juices and the \u003cem>lakh\u003c/em> we ate. But he seemed even more interested in eating and drinking in the history, the culture, the people, everything about Senegal — and especially its harmony and tolerance.\"\u003c/p>\n\u003cp>He described the country as \"enchanting.\" And he noted that Senegal has managed to avoid the coups, civil wars and dictatorships that have blighted many of its neighbors. And that even though Senegal is a majority Muslim nation, its people elected a Catholic as its first president after independence from France in 1960. He said Senegal is one of those places that \"leads you to believe maybe there is hope in the world.\"\u003c/p>\n\u003cp>\"I liked his curiosity, his openness, his passion, his compassion, his interest and his intellect,\" says Quist-Arcton. \"He seemed to love people — and good food.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We asked her about the meal — and her impressions of Bourdain.\u003c/p>\n\u003cp>\u003cstrong>Did Bourdain seem like an international TV star?\u003c/strong>\u003c/p>\n\u003cp>Anthony Bourdain has traveled all over the world, but he didn't visibly wear that jet-setting \"globe-trotter\" hat. There was a modesty there, and a will to learn. Right from the minute he sat down and we started chatting, you could feel that.\u003c/p>\n\u003cp>\u003cstrong>He does seem very intense.\u003c/strong>\u003c/p>\n\u003cp>I didn't meet him for very long. An hour or two. He is pretty intense, I guess, but positively intense. When he flashed that smile, he seemed just like anyone else you might know. And he was a jolly good listener.\u003c/p>\n\u003cp>I got the impression that he's passionate about people and that shines through the intensity. He wants to learn everything about a country he's exploring! I have the impression that he's fascinated by people and by food and by culture. And politics! He feels like food gets to the heart of a culture. He did say he's traveled around Africa and the world, but he's never been to a country quite like Senegal. I can quite understand why he's captivated. I am too!\u003c/p>\n\u003cp>\u003cstrong>One of the foods you ate with him was lakh — what is that?\u003c/strong>\u003c/p>\n\u003cp>It's a breakfast or even an evening dish. It's like a yogurt with millet and a bit of vanilla essence and orange essence. This one had raisins. It's eaten especially during ceremonies — marriages, naming ceremonies, baptisms, christenings, funerals. It's delicious, creamy and rich, so it's like a meal!\u003c/p>\n\u003cp>\u003cstrong>There were some bottles of liquid on the outdoor table where you and Bourdain ate — are those the fruit juices that Bourdain sampled?\u003c/strong>\u003c/p>\n\u003cp>The Senegalese make juice from just about every fruit you find — the baobab [bouye], the tamarind [tamarin], red sorrel [bissap], mango, pineapple, ditakh. Their juices are totally delicious. We had ginger (the Senegalese call it by the English name, pronounced jinjehrrr) baobab and bissap that morning.\u003c/p>\n\u003cp>\u003cstrong>Any other impressions of Bourdain you can share?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Monsieur Bourdain has a lot of tattoos on his arms. Yes, quite a few. You don't see much of that in Africa. We have henna skin decorating and painting here, and I meant to suggest to him to get a lovely abstract henna decoration, but his arms were already pretty covered in tattoos. Oh yes — and his eyes lit up when he talked about his daughter. That immediately endeared him to me. He loves to cook for her. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=When+Anthony+Bourdain+Had+Breakfast+With+Ofeibea+Quist-Arcton&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Growing California Rice and Almonds Against the Grain",
"title": "Growing California Rice and Almonds Against the Grain",
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"content": "\u003cp>\u003cem>These two crops are often treated like commodities in the state, but Greg Massa and Raquel Krach have prioritized a high-functioning ecosystem on their farm while selling direct to customers.\u003c/em>\u003c/p>\n\u003cp>In his now-weathered, century-old diary, Manuel Fonseca penned an entry in Portuguese about the many challenges he faced as a new immigrant trying to grow rice in California’s Sacramento Valley. Fonseca planted his first crop in 1916 and found himself wrestling with an alarming number of weeds in the paddies.\u003c/p>\n\u003cp>Despite the challenges, the farm survived, and three generations and a century later, his great-grandson Greg Massa is still growing rice, along with his wife Raquel Krach. Although Greg’s father, Manuel Massa Jr., opted to use herbicides, Greg has chosen to farm organically, meaning he’s facing the same weeds as his great-grandfather, which are difficult to remove once he floods his fields with nourishing waters.\u003c/p>\n\u003cp>“We farm organically because we think spraying poison on food and on our environment is wrong,” Massa says. But being an organic rice farm has been anything but easy, requiring Massa and Krach to employ an arsenal of farming techniques: crop rotation, cover crops, field preparation, timely planting, and deep water followed by drought stress to restrain weeds.\u003c/p>\n\u003cp>“Rice is difficult to grow organically with modern varieties that were bred for high inputs of nitrogen and herbicides to kill weeds,” Massa explains. “Sometimes it works, sometimes it doesn’t. We’ve tried using goats, mowing, and spraying vinegar with limited success.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Set on 200 verdant acres in Hamilton City, \u003ca href=\"http://massaorganics.com/\">Massa Organics\u003c/a> farms rice, almonds, sheep, and pigs. Sandwiched between two majestic national forests, the Mendocino and the Plumas, with the Sacramento River at its feet, Massa Organics is 15 miles from the university town of Chico.\u003c/p>\n\u003cfigure id=\"attachment_128779\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/180525-massa-organics-fields-1.jpg\" alt=\"Massa Organics’ rice fields after a winter rain.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-128779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Massa Organics’ rice fields after a winter rain. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.instagram.com/massaorganics/\">Massa Organics\u003c/a>.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though rice, which Massa sells to restaurants in town, is its primary selling staple, the farm also sells its grass-fed ground lamb at the Chico farmers’ market and raw nonpareil almonds, jars of almond butter, lamb, and pork to farmers’ markets in the Bay Area.\u003c/p>\n\u003cp>In a rice industry dominated by larger producers like \u003ca href=\"http://www.lundberg.com/\">Lundberg\u003c/a> (which does its own \u003ca href=\"http://www.lundberg.com/about/\">conservation work\u003c/a>), Massa Organics is the rare independent brand selling directly to its customers through markets, CSAs, and small retail stores using social media as a marketing tool. Rarer still is the Massa approach to farming as a means of ecological work. The couple views each crop as part of a \u003ca href=\"http://massaorganics.com/how-we-grow/\">fully functioning ecosystem\u003c/a>—the rice as part of a pond ecosystem and the almonds part of a woodland ecosystem—that relies on biodiversity and natural relationships for crop health.\u003c/p>\n\u003ch4>\u003cstrong>An Ecological Approach to Farming\u003c/strong>\u003c/h4>\n\u003cp>Massa and Krach both have Masters’ degrees in ecology and moved to the farm in 1997 with hopes of re-thinking his family’s approach to conventional commodity farming. Though they could have entered academia, the pair was inspired by Krach’s agroecology research on Costa Rican tropical tree plantations growing right next to rainforests without harming them.\u003c/p>\n\u003cp>“I was doing my research on this actual plantation and thought, ‘This is kind of weird that I’m doing this in a research-based situation when we have a real farm,’” Krach says. Hoping to engage in applied ecology that made an immediate difference, she convinced Massa they could convert his family farm into a living experiment.\u003c/p>\n\u003cp>“We chose organic farming as a means of doing conservation work because our methods promote biodiversity by mimicking natural ecosystems,” Massa says.\u003c/p>\n\u003cfigure id=\"attachment_128780\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/180525-massa-organics-geese-field.jpg\" alt=\"Snow geese spend a winter morning on the farm in this photo from a drone flying over Massa’s fields.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-128780\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Snow geese spend a winter morning on the farm in this photo from a drone flying over Massa’s fields. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.instagram.com/massaorganics/\">Massa Organics\u003c/a>.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like Massa’s ancestors, he and Krach chose to farm medium-grain \u003ca href=\"https://healthyliving.azcentral.com/nutrition-of-calrose-rice-12230450.html\">Calrose rice\u003c/a>, a versatile variety bred specifically to flourish in California. The result is a sweet, nutty brown rice high in fiber and taste that Charles Phan, executive chef at the renowned San Francisco restaurant \u003ca href=\"http://www.slanteddoor.com/\">The Slanted Door\u003c/a>, serves and swears by. But its taste isn’t the only reason that Massa and Krach chose Calrose over jasmine and basmati varieties.\u003c/p>\n\u003cp>“Small farmers in Thailand sell a little jasmine rice, and they’re reliant on that for their income,” Massa said. “Many generations of Thai farmers worked to select jasmine rice to make it what it is. We decided early on we were not going to grow jasmine or basmati because it felt too much like stealing their genetic heritage.”\u003c/p>\n\u003cp>Soon after taking over, Massa and Krach began to transition the land to organic, eventually diversifying the operation, adding almonds, wheat, and several heritage breeds of animals to the mix. By 2002, the rice operation was certified, and the rest followed over the course of the next eight years. Today, their whole operation is certified organic.\u003c/p>\n\u003ch4>\u003cstrong>Creating a Natural Woodland Environment\u003c/strong>\u003c/h4>\n\u003cp>Integrating heritage animal breeds—Dorper sheep, Gloucestershire Old Spots pigs, and Berkshire pigs—has been an important way to improve the farm’s ecological footprint as well.\u003c/p>\n\u003cfigure id=\"attachment_128781\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/180525-massa-organics-piglets-1.jpg\" alt=\"Some of Massa Organics’ piglets.\" width=\"1200\" height=\"1133\" class=\"size-full wp-image-128781\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-160x151.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-800x755.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-768x725.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-1020x963.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-1180x1114.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-960x906.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-240x227.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-375x354.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-520x491.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Some of Massa Organics’ piglets. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.instagram.com/massaorganics/\">Massa Organics\u003c/a>.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Krach and Massa have pioneered a natural grazing pattern for their sheep, converting their 30-acre almond orchard into a natural woodland. Every morning, and sometimes in the afternoons, Massa and Krach move an electric fence to cover a different 6,000- to 8,000-square foot area, guiding 100 Dorper sheep and lambs to a new patch of orchard.\u003c/p>\n\u003cp>Mimicking the ancient patterns of pack herbivores like pronghorn antelope, the sheep graze happily on perennials and other grasses. In the process, the herd replicates a natural woodland ecosystem—one that consists of mature trees, understory plants, large mammals, small mammals, birds, and insects all living in symbiosis that serve the crops well.\u003c/p>\n\u003cp>The woodland environment \u003ca href=\"https://civileats.com/2010/05/26/beeline-to-extinction/\">attracts beneficial insects\u003c/a> that protect against pests, and the grazing animals naturally remove weeds, fertilize the almond trees with their waste, and create a richer soil for insects and thus a richer food source for birds.\u003c/p>\n\u003cp>Massa and Krach pasture their 120 pigs as well. In addition to creating natural fertilizer, Krach says the pigs provide a plowing function for the farmers, digging up stubborn weeds, and are mostly fed rice, wheat, safflower, and hay that is grown on the farm. “They’re part of the cycle,” she says. “If they tear up the ground, we can just plow it and move them out.”\u003c/p>\n\u003cp>Agriculture is intricately connected to the larger web of life for the pair. “Everything we do with the animals is totally counter to mass production,” Krach says. “Letting them live like they should is the only way we can imagine.”\u003c/p>\n\u003cp>Spring is a lively time for Krach, as she manages their animal operations. Most of the 45 ewes are pregnant this time of year and hungrily mow down the tall grasses by at least a foot over three or four hours in the field. Krach finds it hard to go inside when she’s standing in three-foot grass watching her ewes and 11 lambs, the babies frolicking in a beautiful pink sunset.\u003c/p>\n\u003cfigure id=\"attachment_128782\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1.jpg\" alt=\"Sheep before an approaching storm.\" width=\"1200\" height=\"1036\" class=\"size-full wp-image-128782\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-160x138.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-800x691.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-768x663.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-1020x881.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-1180x1019.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-960x829.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-240x207.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-375x324.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-520x449.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Sheep before an approaching storm. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.instagram.com/massaorganics/\">Massa Organics\u003c/a>.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s pretty idyllic,” Krach says. “It’s hard work, but raising the sheep is fun, and it’s lambing time, so I can’t get enough of them.”\u003c/p>\n\u003cp>Soon, the lambs will go to the farmers’ market to be sold. Krach sees letting the animals go as part of the cycle and hopes to educate omnivores about where their meat comes from. “We hope we can teach people and they can learn about [how we raise animals] by knowing our farm or buying our products,” she says.\u003c/p>\n\u003ch4>\u003cstrong>Water Limitations and an Ecological Lifestyle\u003c/strong>\u003c/h4>\n\u003cp>Almonds, like meat, have often \u003ca href=\"https://www.motherjones.com/environment/2016/09/california-stil-drought-and-almonds-are-still-sucking-lots-water/\">gotten a bad rap\u003c/a> as a water-thirsty crop in drought-ridden California. But as an almond farmer, Massa sees much of that response as scapegoating.\u003c/p>\n\u003cp>“Yes, it takes some water to grow [almonds], but if you look at what you get out of these nuts, [it’s worth it],” he says. “They’re really full of health benefits—they can \u003ca href=\"https://www.healthline.com/health/diabetes/almonds\">regulate your blood sugar\u003c/a> and hold your hunger at bay for several hours. I’d challenge you to find another crop that could do that.”\u003c/p>\n\u003cp>Greg says rice used to have a similarly bad rap. “In terms of water used per serving, rice can be pretty good. Lots of crops use a lot of water, and in most of California, you can’t dry-farm everything.”\u003c/p>\n\u003cfigure id=\"attachment_128777\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/180525-massa-organics-compost-1.jpg\" alt=\"150 tons of compost to be spread on the Massa almond orchards.\" width=\"1200\" height=\"1199\" class=\"size-full wp-image-128777\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-800x799.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-768x767.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-1020x1019.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-1180x1179.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-960x959.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-150x150.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">150 tons of compost to be spread on the Massa almond orchards. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.instagram.com/massaorganics/\">Massa Organics\u003c/a>.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With two water-intensive crops, Massa Organics is fortunately situated just a few hundred yards from the Sacramento River near its intersection with Stony Creek. Half the land is in an irrigation district with water rights from the river, and the other half of their water comes from what Greg called “very good groundwater,” with minimal sinking of the ground.\u003c/p>\n\u003cp>Massa and Krach’s dedication to ecology and conservation—a view of the bigger picture that goes far beyond profits—has also inspired innovation. They live in a well-insulated, energy-efficient \u003ca href=\"http://massaorganics.com/the-house-that-rice-built\">rice straw-bale farmhouse\u003c/a>, use solar panels to provide approximately 90 percent of the farm’s energy, and use biodiesel made from vegetable oil they recycle from local restaurants to power most of the farm’s vehicles.\u003c/p>\n\u003cp>“Our background in ecology directs everything we do on the land,” Massa says. “We’re always looking to stack enterprises, integrate processes, grow new things, and grow them better.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article was originally published on\u003c/em> \u003ca href=\"https://civileats.com/2018/05/29/growing-california-rice-and-almonds-against-the-grain/\">\u003cem>Civil Eats\u003c/em>\u003c/a>.\u003c/p>\n\n",
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"excerpt": "These two crops are often treated like commodities in the state, but Greg Massa and Raquel Krach have prioritized a high-functioning ecosystem on their farm while selling direct to customers.\r\n\r\n",
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"description": "These two crops are often treated like commodities in the state, but Greg Massa and Raquel Krach have prioritized a high-functioning ecosystem on their farm while selling direct to customers.\r\n\r\n",
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"nprByline": "\u003ca href=\"https://civileats.com/author/dkim/\">Dakota Kim\u003c/a>, \u003ca href=\"https://civileats.com/2018/05/29/growing-california-rice-and-almonds-against-the-grain/\">Civil Eats\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>These two crops are often treated like commodities in the state, but Greg Massa and Raquel Krach have prioritized a high-functioning ecosystem on their farm while selling direct to customers.\u003c/em>\u003c/p>\n\u003cp>In his now-weathered, century-old diary, Manuel Fonseca penned an entry in Portuguese about the many challenges he faced as a new immigrant trying to grow rice in California’s Sacramento Valley. Fonseca planted his first crop in 1916 and found himself wrestling with an alarming number of weeds in the paddies.\u003c/p>\n\u003cp>Despite the challenges, the farm survived, and three generations and a century later, his great-grandson Greg Massa is still growing rice, along with his wife Raquel Krach. Although Greg’s father, Manuel Massa Jr., opted to use herbicides, Greg has chosen to farm organically, meaning he’s facing the same weeds as his great-grandfather, which are difficult to remove once he floods his fields with nourishing waters.\u003c/p>\n\u003cp>“We farm organically because we think spraying poison on food and on our environment is wrong,” Massa says. But being an organic rice farm has been anything but easy, requiring Massa and Krach to employ an arsenal of farming techniques: crop rotation, cover crops, field preparation, timely planting, and deep water followed by drought stress to restrain weeds.\u003c/p>\n\u003cp>“Rice is difficult to grow organically with modern varieties that were bred for high inputs of nitrogen and herbicides to kill weeds,” Massa explains. “Sometimes it works, sometimes it doesn’t. We’ve tried using goats, mowing, and spraying vinegar with limited success.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Set on 200 verdant acres in Hamilton City, \u003ca href=\"http://massaorganics.com/\">Massa Organics\u003c/a> farms rice, almonds, sheep, and pigs. Sandwiched between two majestic national forests, the Mendocino and the Plumas, with the Sacramento River at its feet, Massa Organics is 15 miles from the university town of Chico.\u003c/p>\n\u003cfigure id=\"attachment_128779\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/180525-massa-organics-fields-1.jpg\" alt=\"Massa Organics’ rice fields after a winter rain.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-128779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Massa Organics’ rice fields after a winter rain. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.instagram.com/massaorganics/\">Massa Organics\u003c/a>.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though rice, which Massa sells to restaurants in town, is its primary selling staple, the farm also sells its grass-fed ground lamb at the Chico farmers’ market and raw nonpareil almonds, jars of almond butter, lamb, and pork to farmers’ markets in the Bay Area.\u003c/p>\n\u003cp>In a rice industry dominated by larger producers like \u003ca href=\"http://www.lundberg.com/\">Lundberg\u003c/a> (which does its own \u003ca href=\"http://www.lundberg.com/about/\">conservation work\u003c/a>), Massa Organics is the rare independent brand selling directly to its customers through markets, CSAs, and small retail stores using social media as a marketing tool. Rarer still is the Massa approach to farming as a means of ecological work. The couple views each crop as part of a \u003ca href=\"http://massaorganics.com/how-we-grow/\">fully functioning ecosystem\u003c/a>—the rice as part of a pond ecosystem and the almonds part of a woodland ecosystem—that relies on biodiversity and natural relationships for crop health.\u003c/p>\n\u003ch4>\u003cstrong>An Ecological Approach to Farming\u003c/strong>\u003c/h4>\n\u003cp>Massa and Krach both have Masters’ degrees in ecology and moved to the farm in 1997 with hopes of re-thinking his family’s approach to conventional commodity farming. Though they could have entered academia, the pair was inspired by Krach’s agroecology research on Costa Rican tropical tree plantations growing right next to rainforests without harming them.\u003c/p>\n\u003cp>“I was doing my research on this actual plantation and thought, ‘This is kind of weird that I’m doing this in a research-based situation when we have a real farm,’” Krach says. Hoping to engage in applied ecology that made an immediate difference, she convinced Massa they could convert his family farm into a living experiment.\u003c/p>\n\u003cp>“We chose organic farming as a means of doing conservation work because our methods promote biodiversity by mimicking natural ecosystems,” Massa says.\u003c/p>\n\u003cfigure id=\"attachment_128780\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/180525-massa-organics-geese-field.jpg\" alt=\"Snow geese spend a winter morning on the farm in this photo from a drone flying over Massa’s fields.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-128780\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Snow geese spend a winter morning on the farm in this photo from a drone flying over Massa’s fields. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.instagram.com/massaorganics/\">Massa Organics\u003c/a>.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like Massa’s ancestors, he and Krach chose to farm medium-grain \u003ca href=\"https://healthyliving.azcentral.com/nutrition-of-calrose-rice-12230450.html\">Calrose rice\u003c/a>, a versatile variety bred specifically to flourish in California. The result is a sweet, nutty brown rice high in fiber and taste that Charles Phan, executive chef at the renowned San Francisco restaurant \u003ca href=\"http://www.slanteddoor.com/\">The Slanted Door\u003c/a>, serves and swears by. But its taste isn’t the only reason that Massa and Krach chose Calrose over jasmine and basmati varieties.\u003c/p>\n\u003cp>“Small farmers in Thailand sell a little jasmine rice, and they’re reliant on that for their income,” Massa said. “Many generations of Thai farmers worked to select jasmine rice to make it what it is. We decided early on we were not going to grow jasmine or basmati because it felt too much like stealing their genetic heritage.”\u003c/p>\n\u003cp>Soon after taking over, Massa and Krach began to transition the land to organic, eventually diversifying the operation, adding almonds, wheat, and several heritage breeds of animals to the mix. By 2002, the rice operation was certified, and the rest followed over the course of the next eight years. Today, their whole operation is certified organic.\u003c/p>\n\u003ch4>\u003cstrong>Creating a Natural Woodland Environment\u003c/strong>\u003c/h4>\n\u003cp>Integrating heritage animal breeds—Dorper sheep, Gloucestershire Old Spots pigs, and Berkshire pigs—has been an important way to improve the farm’s ecological footprint as well.\u003c/p>\n\u003cfigure id=\"attachment_128781\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/180525-massa-organics-piglets-1.jpg\" alt=\"Some of Massa Organics’ piglets.\" width=\"1200\" height=\"1133\" class=\"size-full wp-image-128781\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-160x151.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-800x755.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-768x725.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-1020x963.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-1180x1114.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-960x906.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-240x227.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-375x354.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-520x491.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Some of Massa Organics’ piglets. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.instagram.com/massaorganics/\">Massa Organics\u003c/a>.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Krach and Massa have pioneered a natural grazing pattern for their sheep, converting their 30-acre almond orchard into a natural woodland. Every morning, and sometimes in the afternoons, Massa and Krach move an electric fence to cover a different 6,000- to 8,000-square foot area, guiding 100 Dorper sheep and lambs to a new patch of orchard.\u003c/p>\n\u003cp>Mimicking the ancient patterns of pack herbivores like pronghorn antelope, the sheep graze happily on perennials and other grasses. In the process, the herd replicates a natural woodland ecosystem—one that consists of mature trees, understory plants, large mammals, small mammals, birds, and insects all living in symbiosis that serve the crops well.\u003c/p>\n\u003cp>The woodland environment \u003ca href=\"https://civileats.com/2010/05/26/beeline-to-extinction/\">attracts beneficial insects\u003c/a> that protect against pests, and the grazing animals naturally remove weeds, fertilize the almond trees with their waste, and create a richer soil for insects and thus a richer food source for birds.\u003c/p>\n\u003cp>Massa and Krach pasture their 120 pigs as well. In addition to creating natural fertilizer, Krach says the pigs provide a plowing function for the farmers, digging up stubborn weeds, and are mostly fed rice, wheat, safflower, and hay that is grown on the farm. “They’re part of the cycle,” she says. “If they tear up the ground, we can just plow it and move them out.”\u003c/p>\n\u003cp>Agriculture is intricately connected to the larger web of life for the pair. “Everything we do with the animals is totally counter to mass production,” Krach says. “Letting them live like they should is the only way we can imagine.”\u003c/p>\n\u003cp>Spring is a lively time for Krach, as she manages their animal operations. Most of the 45 ewes are pregnant this time of year and hungrily mow down the tall grasses by at least a foot over three or four hours in the field. Krach finds it hard to go inside when she’s standing in three-foot grass watching her ewes and 11 lambs, the babies frolicking in a beautiful pink sunset.\u003c/p>\n\u003cfigure id=\"attachment_128782\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1.jpg\" alt=\"Sheep before an approaching storm.\" width=\"1200\" height=\"1036\" class=\"size-full wp-image-128782\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-160x138.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-800x691.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-768x663.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-1020x881.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-1180x1019.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-960x829.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-240x207.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-375x324.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-520x449.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Sheep before an approaching storm. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.instagram.com/massaorganics/\">Massa Organics\u003c/a>.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s pretty idyllic,” Krach says. “It’s hard work, but raising the sheep is fun, and it’s lambing time, so I can’t get enough of them.”\u003c/p>\n\u003cp>Soon, the lambs will go to the farmers’ market to be sold. Krach sees letting the animals go as part of the cycle and hopes to educate omnivores about where their meat comes from. “We hope we can teach people and they can learn about [how we raise animals] by knowing our farm or buying our products,” she says.\u003c/p>\n\u003ch4>\u003cstrong>Water Limitations and an Ecological Lifestyle\u003c/strong>\u003c/h4>\n\u003cp>Almonds, like meat, have often \u003ca href=\"https://www.motherjones.com/environment/2016/09/california-stil-drought-and-almonds-are-still-sucking-lots-water/\">gotten a bad rap\u003c/a> as a water-thirsty crop in drought-ridden California. But as an almond farmer, Massa sees much of that response as scapegoating.\u003c/p>\n\u003cp>“Yes, it takes some water to grow [almonds], but if you look at what you get out of these nuts, [it’s worth it],” he says. “They’re really full of health benefits—they can \u003ca href=\"https://www.healthline.com/health/diabetes/almonds\">regulate your blood sugar\u003c/a> and hold your hunger at bay for several hours. I’d challenge you to find another crop that could do that.”\u003c/p>\n\u003cp>Greg says rice used to have a similarly bad rap. “In terms of water used per serving, rice can be pretty good. Lots of crops use a lot of water, and in most of California, you can’t dry-farm everything.”\u003c/p>\n\u003cfigure id=\"attachment_128777\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/180525-massa-organics-compost-1.jpg\" alt=\"150 tons of compost to be spread on the Massa almond orchards.\" width=\"1200\" height=\"1199\" class=\"size-full wp-image-128777\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-800x799.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-768x767.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-1020x1019.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-1180x1179.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-960x959.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-150x150.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">150 tons of compost to be spread on the Massa almond orchards. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.instagram.com/massaorganics/\">Massa Organics\u003c/a>.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With two water-intensive crops, Massa Organics is fortunately situated just a few hundred yards from the Sacramento River near its intersection with Stony Creek. Half the land is in an irrigation district with water rights from the river, and the other half of their water comes from what Greg called “very good groundwater,” with minimal sinking of the ground.\u003c/p>\n\u003cp>Massa and Krach’s dedication to ecology and conservation—a view of the bigger picture that goes far beyond profits—has also inspired innovation. They live in a well-insulated, energy-efficient \u003ca href=\"http://massaorganics.com/the-house-that-rice-built\">rice straw-bale farmhouse\u003c/a>, use solar panels to provide approximately 90 percent of the farm’s energy, and use biodiesel made from vegetable oil they recycle from local restaurants to power most of the farm’s vehicles.\u003c/p>\n\u003cp>“Our background in ecology directs everything we do on the land,” Massa says. “We’re always looking to stack enterprises, integrate processes, grow new things, and grow them better.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This article was originally published on\u003c/em> \u003ca href=\"https://civileats.com/2018/05/29/growing-california-rice-and-almonds-against-the-grain/\">\u003cem>Civil Eats\u003c/em>\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Puerto Rico's Push For Food Independence Intertwined With Statehood Debate",
"title": "Puerto Rico's Push For Food Independence Intertwined With Statehood Debate",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Hurricane Maria has \u003ca href=\"https://www.youtube.com/watch?time_continue=11&v=TynxHmVaH8g\">reignited a small movement\u003c/a> in Puerto Rico aimed at strengthening the local food system so the island can survive and thrive without dependence on the mainland U.S.\u003c/p>\n\u003cp>Before the hurricane struck in September 2017, Puerto Rico imported about 85 percent of its food. And to make matters worse, Maria wiped out 80 percent of crops on the island, according to \u003ca href=\"https://www.nytimes.com/2017/09/24/us/puerto-rico-hurricane-maria-agriculture-.html\" target=\"_blank\">The New York Times\u003c/a>.\u003c/p>\n\u003cp>Local food supporters acted quickly, cleaning debris, helping to replant farms and spreading their belief that a self-sufficient Puerto Rico would be more resilient to future challenges.\u003c/p>\n\u003cfigure id=\"attachment_128682\" class=\"wp-caption aligncenter\" style=\"max-width: 1989px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/img_4808_wide-25d6c6cc9d49a32989b24e129ba6ddadf308964a.jpg\" alt=\"Nine days after the Hurricane Maria struck, Emilú De León and other volunteers opened a kitchen to serve meals to the people of Caguas. The first day, they fed 600, De León says.\" width=\"1989\" height=\"1119\" class=\"size-full wp-image-128682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_4808_wide-25d6c6cc9d49a32989b24e129ba6ddadf308964a.jpg 1989w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_4808_wide-25d6c6cc9d49a32989b24e129ba6ddadf308964a-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_4808_wide-25d6c6cc9d49a32989b24e129ba6ddadf308964a-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_4808_wide-25d6c6cc9d49a32989b24e129ba6ddadf308964a-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_4808_wide-25d6c6cc9d49a32989b24e129ba6ddadf308964a-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_4808_wide-25d6c6cc9d49a32989b24e129ba6ddadf308964a-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_4808_wide-25d6c6cc9d49a32989b24e129ba6ddadf308964a-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_4808_wide-25d6c6cc9d49a32989b24e129ba6ddadf308964a-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_4808_wide-25d6c6cc9d49a32989b24e129ba6ddadf308964a-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_4808_wide-25d6c6cc9d49a32989b24e129ba6ddadf308964a-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_4808_wide-25d6c6cc9d49a32989b24e129ba6ddadf308964a-520x293.jpg 520w\" sizes=\"(max-width: 1989px) 100vw, 1989px\">\u003cfigcaption class=\"wp-caption-text\">Nine days after the Hurricane Maria struck, Emilú De León and other volunteers opened a kitchen to serve meals to the people of Caguas. The first day, they fed 600, De León says. \u003ccite>(Jenna Miller/Cronkite Borderlands Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's not a new idea. In 2015, Myrna Comas Pagan, Puerto Rico's former agriculture secretary, told officials with \u003ca href=\"https://nifa.usda.gov/announcement/puerto-rico%E2%80%99s-secretary-agriculture-visits-nifa-addresses-food-security-issues\" target=\"_blank\">the U.S. Department of Agriculture\u003c/a>, \"Our island depends on food imports — that's a point of vulnerability. We have a critical situation.\"\u003c/p>\n\u003cp>The government has funded various efforts, including promoting farmers markets, agrotourism and adding local produce to school lunches.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>However, the idea of becoming more food independent parallels an issue Puerto Rico has grappled with for decades: Should it remain a U.S. commonwealth? Should it become the 51st state? Should it seek independence?\u003c/p>\n\u003cp>Some say Hurricane Maria has shifted the debate by exposing a toxic relationship with the U.S. government, one they view as colonization.\u003c/p>\n\u003cp>\"Maria just let us see that the crisis is just there,\" said Emilú De León, a member of Comedores Sociales in Puerto Rico, a food distribution initiative. \"It's the government that can't do anything, that can't respond. It's the colonialism, the hunger, it's everything.\"\u003c/p>\n\u003cp>Others are thankful for federal aid and say the situation after the hurricane would have been much worse without help from the Federal Emergency Management Agency and other organizations from the mainland.\u003c/p>\n\u003cp>\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/img_5466_wide-585984446eee83c0658fd34531bd1db51163311a.jpg\" alt='At Botijas Secondary School No. 1, students work with hoes to ready new beds for planting while chanting in Spanish, \"Up and down, we prepare the earth.\"' width=\"2000\" height=\"1125\" class=\"aligncenter size-full wp-image-128683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5466_wide-585984446eee83c0658fd34531bd1db51163311a.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5466_wide-585984446eee83c0658fd34531bd1db51163311a-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5466_wide-585984446eee83c0658fd34531bd1db51163311a-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5466_wide-585984446eee83c0658fd34531bd1db51163311a-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5466_wide-585984446eee83c0658fd34531bd1db51163311a-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5466_wide-585984446eee83c0658fd34531bd1db51163311a-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5466_wide-585984446eee83c0658fd34531bd1db51163311a-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5466_wide-585984446eee83c0658fd34531bd1db51163311a-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5466_wide-585984446eee83c0658fd34531bd1db51163311a-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5466_wide-585984446eee83c0658fd34531bd1db51163311a-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5466_wide-585984446eee83c0658fd34531bd1db51163311a-520x293.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\"With all the problems, the U.S. government approved $49 billion in aid, not just for Puerto Rico, but for all the territories,\" said Emilio Pantojas, an economist at the University of Puerto Rico. \"Who is going to provide that kind of aid in the international community?\"\u003c/p>\n\u003cp>Puerto Rico, a U.S. commonwealth less than 1,000 miles southeast of Miami, has always had a complicated relationship with Washington, D.C. Residents have U.S. citizenship and access to some federal aid programs, but they can't vote in presidential elections and don't have voting representation in Congress.\u003c/p>\n\u003cp>Lawyer and political analyst Leo Aldridge said the relationship polarizes the Puerto Rican community and has been amplified by the impacts of storm and the federal response.\u003c/p>\n\u003cp>Organizers of the Puerto Rican food movement say the hurricane has made the public aware of the shortcomings of the mainland U.S. government and more receptive to the need to produce healthy food locally.\u003c/p>\n\u003cfigure id=\"attachment_128684\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/img_5163_wide-92d9034bca5921716eee0db52e9ab73bde12056d.jpg\" alt=\"Six months after Hurricane Maria, electric lines still hang haphazardly along the streets of the small town of Botijas, about an hour inland from San Juan. Down the road, Dalma Cartagena teaches elementary school children how to compost, plant and harvest crops.\" width=\"2000\" height=\"1125\" class=\"size-full wp-image-128684\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5163_wide-92d9034bca5921716eee0db52e9ab73bde12056d.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5163_wide-92d9034bca5921716eee0db52e9ab73bde12056d-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5163_wide-92d9034bca5921716eee0db52e9ab73bde12056d-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5163_wide-92d9034bca5921716eee0db52e9ab73bde12056d-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5163_wide-92d9034bca5921716eee0db52e9ab73bde12056d-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5163_wide-92d9034bca5921716eee0db52e9ab73bde12056d-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5163_wide-92d9034bca5921716eee0db52e9ab73bde12056d-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5163_wide-92d9034bca5921716eee0db52e9ab73bde12056d-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5163_wide-92d9034bca5921716eee0db52e9ab73bde12056d-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5163_wide-92d9034bca5921716eee0db52e9ab73bde12056d-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5163_wide-92d9034bca5921716eee0db52e9ab73bde12056d-520x293.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Six months after Hurricane Maria, electric lines still hang haphazardly along the streets of the small town of Botijas, about an hour inland from San Juan. Down the road, Dalma Cartagena teaches elementary school children how to compost, plant and harvest crops. \u003ccite>(Jenna Miller/Cronkite Borderlands Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Cronkite Borderlands Project is a multimedia reporting program in which students cover human rights, immigration and border issues in the U.S. and abroad in both English and Spanish. This story is also part of a new collaboration, Elemental: Covering Sustainability, which focuses on sustainability in the West and involves KJZZ, KPCC, Cronkite News, Arizona PBS, Rocky Mountain PBS and Southern California PBS.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Before Hurricane Maria hit in September, the island imported most of its food. The storm sparked a movement to rely on local crops, and highlighted a complicated relationship with the U.S. government.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Hurricane Maria has \u003ca href=\"https://www.youtube.com/watch?time_continue=11&v=TynxHmVaH8g\">reignited a small movement\u003c/a> in Puerto Rico aimed at strengthening the local food system so the island can survive and thrive without dependence on the mainland U.S.\u003c/p>\n\u003cp>Before the hurricane struck in September 2017, Puerto Rico imported about 85 percent of its food. And to make matters worse, Maria wiped out 80 percent of crops on the island, according to \u003ca href=\"https://www.nytimes.com/2017/09/24/us/puerto-rico-hurricane-maria-agriculture-.html\" target=\"_blank\">The New York Times\u003c/a>.\u003c/p>\n\u003cp>Local food supporters acted quickly, cleaning debris, helping to replant farms and spreading their belief that a self-sufficient Puerto Rico would be more resilient to future challenges.\u003c/p>\n\u003cfigure id=\"attachment_128682\" class=\"wp-caption aligncenter\" style=\"max-width: 1989px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/img_4808_wide-25d6c6cc9d49a32989b24e129ba6ddadf308964a.jpg\" alt=\"Nine days after the Hurricane Maria struck, Emilú De León and other volunteers opened a kitchen to serve meals to the people of Caguas. The first day, they fed 600, De León says.\" width=\"1989\" height=\"1119\" class=\"size-full wp-image-128682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_4808_wide-25d6c6cc9d49a32989b24e129ba6ddadf308964a.jpg 1989w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_4808_wide-25d6c6cc9d49a32989b24e129ba6ddadf308964a-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_4808_wide-25d6c6cc9d49a32989b24e129ba6ddadf308964a-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_4808_wide-25d6c6cc9d49a32989b24e129ba6ddadf308964a-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_4808_wide-25d6c6cc9d49a32989b24e129ba6ddadf308964a-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_4808_wide-25d6c6cc9d49a32989b24e129ba6ddadf308964a-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_4808_wide-25d6c6cc9d49a32989b24e129ba6ddadf308964a-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_4808_wide-25d6c6cc9d49a32989b24e129ba6ddadf308964a-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_4808_wide-25d6c6cc9d49a32989b24e129ba6ddadf308964a-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_4808_wide-25d6c6cc9d49a32989b24e129ba6ddadf308964a-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_4808_wide-25d6c6cc9d49a32989b24e129ba6ddadf308964a-520x293.jpg 520w\" sizes=\"(max-width: 1989px) 100vw, 1989px\">\u003cfigcaption class=\"wp-caption-text\">Nine days after the Hurricane Maria struck, Emilú De León and other volunteers opened a kitchen to serve meals to the people of Caguas. The first day, they fed 600, De León says. \u003ccite>(Jenna Miller/Cronkite Borderlands Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's not a new idea. In 2015, Myrna Comas Pagan, Puerto Rico's former agriculture secretary, told officials with \u003ca href=\"https://nifa.usda.gov/announcement/puerto-rico%E2%80%99s-secretary-agriculture-visits-nifa-addresses-food-security-issues\" target=\"_blank\">the U.S. Department of Agriculture\u003c/a>, \"Our island depends on food imports — that's a point of vulnerability. We have a critical situation.\"\u003c/p>\n\u003cp>The government has funded various efforts, including promoting farmers markets, agrotourism and adding local produce to school lunches.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>However, the idea of becoming more food independent parallels an issue Puerto Rico has grappled with for decades: Should it remain a U.S. commonwealth? Should it become the 51st state? Should it seek independence?\u003c/p>\n\u003cp>Some say Hurricane Maria has shifted the debate by exposing a toxic relationship with the U.S. government, one they view as colonization.\u003c/p>\n\u003cp>\"Maria just let us see that the crisis is just there,\" said Emilú De León, a member of Comedores Sociales in Puerto Rico, a food distribution initiative. \"It's the government that can't do anything, that can't respond. It's the colonialism, the hunger, it's everything.\"\u003c/p>\n\u003cp>Others are thankful for federal aid and say the situation after the hurricane would have been much worse without help from the Federal Emergency Management Agency and other organizations from the mainland.\u003c/p>\n\u003cp>\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/img_5466_wide-585984446eee83c0658fd34531bd1db51163311a.jpg\" alt='At Botijas Secondary School No. 1, students work with hoes to ready new beds for planting while chanting in Spanish, \"Up and down, we prepare the earth.\"' width=\"2000\" height=\"1125\" class=\"aligncenter size-full wp-image-128683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5466_wide-585984446eee83c0658fd34531bd1db51163311a.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5466_wide-585984446eee83c0658fd34531bd1db51163311a-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5466_wide-585984446eee83c0658fd34531bd1db51163311a-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5466_wide-585984446eee83c0658fd34531bd1db51163311a-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5466_wide-585984446eee83c0658fd34531bd1db51163311a-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5466_wide-585984446eee83c0658fd34531bd1db51163311a-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5466_wide-585984446eee83c0658fd34531bd1db51163311a-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5466_wide-585984446eee83c0658fd34531bd1db51163311a-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5466_wide-585984446eee83c0658fd34531bd1db51163311a-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5466_wide-585984446eee83c0658fd34531bd1db51163311a-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5466_wide-585984446eee83c0658fd34531bd1db51163311a-520x293.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\"With all the problems, the U.S. government approved $49 billion in aid, not just for Puerto Rico, but for all the territories,\" said Emilio Pantojas, an economist at the University of Puerto Rico. \"Who is going to provide that kind of aid in the international community?\"\u003c/p>\n\u003cp>Puerto Rico, a U.S. commonwealth less than 1,000 miles southeast of Miami, has always had a complicated relationship with Washington, D.C. Residents have U.S. citizenship and access to some federal aid programs, but they can't vote in presidential elections and don't have voting representation in Congress.\u003c/p>\n\u003cp>Lawyer and political analyst Leo Aldridge said the relationship polarizes the Puerto Rican community and has been amplified by the impacts of storm and the federal response.\u003c/p>\n\u003cp>Organizers of the Puerto Rican food movement say the hurricane has made the public aware of the shortcomings of the mainland U.S. government and more receptive to the need to produce healthy food locally.\u003c/p>\n\u003cfigure id=\"attachment_128684\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/img_5163_wide-92d9034bca5921716eee0db52e9ab73bde12056d.jpg\" alt=\"Six months after Hurricane Maria, electric lines still hang haphazardly along the streets of the small town of Botijas, about an hour inland from San Juan. Down the road, Dalma Cartagena teaches elementary school children how to compost, plant and harvest crops.\" width=\"2000\" height=\"1125\" class=\"size-full wp-image-128684\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5163_wide-92d9034bca5921716eee0db52e9ab73bde12056d.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5163_wide-92d9034bca5921716eee0db52e9ab73bde12056d-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5163_wide-92d9034bca5921716eee0db52e9ab73bde12056d-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5163_wide-92d9034bca5921716eee0db52e9ab73bde12056d-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5163_wide-92d9034bca5921716eee0db52e9ab73bde12056d-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5163_wide-92d9034bca5921716eee0db52e9ab73bde12056d-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5163_wide-92d9034bca5921716eee0db52e9ab73bde12056d-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5163_wide-92d9034bca5921716eee0db52e9ab73bde12056d-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5163_wide-92d9034bca5921716eee0db52e9ab73bde12056d-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5163_wide-92d9034bca5921716eee0db52e9ab73bde12056d-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5163_wide-92d9034bca5921716eee0db52e9ab73bde12056d-520x293.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Six months after Hurricane Maria, electric lines still hang haphazardly along the streets of the small town of Botijas, about an hour inland from San Juan. Down the road, Dalma Cartagena teaches elementary school children how to compost, plant and harvest crops. \u003ccite>(Jenna Miller/Cronkite Borderlands Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Cronkite Borderlands Project is a multimedia reporting program in which students cover human rights, immigration and border issues in the U.S. and abroad in both English and Spanish. This story is also part of a new collaboration, Elemental: Covering Sustainability, which focuses on sustainability in the West and involves KJZZ, KPCC, Cronkite News, Arizona PBS, Rocky Mountain PBS and Southern California PBS.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "VIDEO: Hunting For Morels, The Most Delectable Mushroom Of The Forest",
"title": "VIDEO: Hunting For Morels, The Most Delectable Mushroom Of The Forest",
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"content": "\u003cp>\u003ca href=\"https://www.npr.org/sections/thesalt/2017/10/13/557158017/video-harvesting-a-wild-lunch-with-a-master-forager\">Nick Spero\u003c/a> has a big secret.\u003c/p>\n\u003cp>It has to do with where to find one of the most sought-after mushrooms of the fungi world: the morel.\u003c/p>\n\u003cp>Spero, who is a biologist, is also an expert forager. He has been doing it for more than 50 years. Springtime is a highlight, because that's when morels are in season. He thinks morels are the most delicious wild mushroom out there. And since a lot of other mushroom foragers tend to agree, they don't like to readily disclose their favorite picking grounds to others.\u003c/p>\n\u003cp>It took only a little bit of pleading to get Spero to tell me where to meet him to hunt together for morels; unfortunately, all I can relay to you is that it was somewhere in Maryland, a hair north of Baltimore City.\u003c/p>\n\u003cfigure id=\"attachment_128675\" class=\"wp-caption aligncenter\" style=\"max-width: 1598px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20.png\" alt=\"A true hollow and symmetrical morel cut in half compared to false morels, which are not hollow or symmetrical when cut in half.\" width=\"1598\" height=\"1199\" class=\"size-full wp-image-128675\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20.png 1598w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20-800x600.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20-768x576.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20-1020x765.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20-1200x900.png 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20-1180x885.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20-960x720.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20-375x281.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20-520x390.png 520w\" sizes=\"(max-width: 1598px) 100vw, 1598px\">\u003cfigcaption class=\"wp-caption-text\">A true hollow and symmetrical morel cut in half compared to false morels, which are not hollow or symmetrical when cut in half. \u003ccite>(Maia Stern/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Spero learned to hunt from neighbors of his father's farm in central Pennsylvania. \"During morel season, people would park on one side of the mountain and pick on the other,\" he says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The morel season doesn't last long, so it helps to know tips and tricks on where to look within a certain habitat.\u003c/p>\n\u003cp>\"When oak leaves are the size of a squirrel's ear, morels are up,\" and it's time to go hunting, he says as we walk through a forested area. \"Morels have a mycorrhizal relationship, which means they grow in association with trees. So if you know which trees they grow in association with, you're a big jump ahead.\"\u003c/p>\n\u003cp>Spero says he has found morels growing near tulip trees, elm trees, ash trees, black locust, spicebush and more. But would-be foragers shouldn't dawdle: He says once the flowers on these trees have opened, morel season is essentially over.\u003c/p>\n\u003cfigure id=\"attachment_128676\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/driedmorels_custom-136fb7fb0c1e53460775fc048f00de8f3a7ef09e.jpg\" alt=\"Nick Spero keeps this stash of dried morels, which he picked last season.\" width=\"1000\" height=\"1187\" class=\"size-full wp-image-128676\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/driedmorels_custom-136fb7fb0c1e53460775fc048f00de8f3a7ef09e.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/driedmorels_custom-136fb7fb0c1e53460775fc048f00de8f3a7ef09e-160x190.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/driedmorels_custom-136fb7fb0c1e53460775fc048f00de8f3a7ef09e-800x950.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/driedmorels_custom-136fb7fb0c1e53460775fc048f00de8f3a7ef09e-768x912.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/driedmorels_custom-136fb7fb0c1e53460775fc048f00de8f3a7ef09e-960x1140.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/driedmorels_custom-136fb7fb0c1e53460775fc048f00de8f3a7ef09e-240x285.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/driedmorels_custom-136fb7fb0c1e53460775fc048f00de8f3a7ef09e-375x445.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/driedmorels_custom-136fb7fb0c1e53460775fc048f00de8f3a7ef09e-520x617.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Nick Spero keeps this stash of dried morels, which he picked last season. \u003ccite>(Maia Stern/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Spero says most field guides warn about the false morel — a somewhat similar-looking mushroom that can often be misidentified as a morel. However, all morels are hollow and symmetrical when you cut them in half. False morels, on the other hand, are asymmetrical and not hollow when sliced open.\u003c/p>\n\u003cp>Throughout our walk, Spero references mycologist David Arora's popular mushroom field guide, \u003ca href=\"http://www.davidarora.com/publications.html\">Mushrooms Demystified\u003c/a>; later, he shows me his very well-loved copy. Arora mentions the various habitats and places morels may grow in and adds \"and anywhere else they want to.\" They really can be a tricky mushroom to locate. Spero's eyes dart back and forth while he surveys the ground in front of and beside him when he goes out hunting.\u003c/p>\n\u003cp>\u003ca href=\"https://www.youtube.com/watch?v=usztq2uS4l0\">Watch the video above\u003c/a> to learn some of Spero's tips for finding morels. He prefers frying them up in a pan with olive oil, but a few tablespoons of butter with some water, salt and pepper will do the trick as well. They really are delicious — if you can find some for yourself. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The elusive morel is one of the most sought-after wild mushrooms. Expert foragers typically don't like to disclose their favorite picking grounds to others. We got one to share his tips.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.npr.org/sections/thesalt/2017/10/13/557158017/video-harvesting-a-wild-lunch-with-a-master-forager\">Nick Spero\u003c/a> has a big secret.\u003c/p>\n\u003cp>It has to do with where to find one of the most sought-after mushrooms of the fungi world: the morel.\u003c/p>\n\u003cp>Spero, who is a biologist, is also an expert forager. He has been doing it for more than 50 years. Springtime is a highlight, because that's when morels are in season. He thinks morels are the most delicious wild mushroom out there. And since a lot of other mushroom foragers tend to agree, they don't like to readily disclose their favorite picking grounds to others.\u003c/p>\n\u003cp>It took only a little bit of pleading to get Spero to tell me where to meet him to hunt together for morels; unfortunately, all I can relay to you is that it was somewhere in Maryland, a hair north of Baltimore City.\u003c/p>\n\u003cfigure id=\"attachment_128675\" class=\"wp-caption aligncenter\" style=\"max-width: 1598px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20.png\" alt=\"A true hollow and symmetrical morel cut in half compared to false morels, which are not hollow or symmetrical when cut in half.\" width=\"1598\" height=\"1199\" class=\"size-full wp-image-128675\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20.png 1598w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20-800x600.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20-768x576.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20-1020x765.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20-1200x900.png 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20-1180x885.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20-960x720.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20-375x281.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20-520x390.png 520w\" sizes=\"(max-width: 1598px) 100vw, 1598px\">\u003cfigcaption class=\"wp-caption-text\">A true hollow and symmetrical morel cut in half compared to false morels, which are not hollow or symmetrical when cut in half. \u003ccite>(Maia Stern/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Spero learned to hunt from neighbors of his father's farm in central Pennsylvania. \"During morel season, people would park on one side of the mountain and pick on the other,\" he says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The morel season doesn't last long, so it helps to know tips and tricks on where to look within a certain habitat.\u003c/p>\n\u003cp>\"When oak leaves are the size of a squirrel's ear, morels are up,\" and it's time to go hunting, he says as we walk through a forested area. \"Morels have a mycorrhizal relationship, which means they grow in association with trees. So if you know which trees they grow in association with, you're a big jump ahead.\"\u003c/p>\n\u003cp>Spero says he has found morels growing near tulip trees, elm trees, ash trees, black locust, spicebush and more. But would-be foragers shouldn't dawdle: He says once the flowers on these trees have opened, morel season is essentially over.\u003c/p>\n\u003cfigure id=\"attachment_128676\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/driedmorels_custom-136fb7fb0c1e53460775fc048f00de8f3a7ef09e.jpg\" alt=\"Nick Spero keeps this stash of dried morels, which he picked last season.\" width=\"1000\" height=\"1187\" class=\"size-full wp-image-128676\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/driedmorels_custom-136fb7fb0c1e53460775fc048f00de8f3a7ef09e.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/driedmorels_custom-136fb7fb0c1e53460775fc048f00de8f3a7ef09e-160x190.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/driedmorels_custom-136fb7fb0c1e53460775fc048f00de8f3a7ef09e-800x950.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/driedmorels_custom-136fb7fb0c1e53460775fc048f00de8f3a7ef09e-768x912.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/driedmorels_custom-136fb7fb0c1e53460775fc048f00de8f3a7ef09e-960x1140.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/driedmorels_custom-136fb7fb0c1e53460775fc048f00de8f3a7ef09e-240x285.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/driedmorels_custom-136fb7fb0c1e53460775fc048f00de8f3a7ef09e-375x445.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/driedmorels_custom-136fb7fb0c1e53460775fc048f00de8f3a7ef09e-520x617.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Nick Spero keeps this stash of dried morels, which he picked last season. \u003ccite>(Maia Stern/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Spero says most field guides warn about the false morel — a somewhat similar-looking mushroom that can often be misidentified as a morel. However, all morels are hollow and symmetrical when you cut them in half. False morels, on the other hand, are asymmetrical and not hollow when sliced open.\u003c/p>\n\u003cp>Throughout our walk, Spero references mycologist David Arora's popular mushroom field guide, \u003ca href=\"http://www.davidarora.com/publications.html\">Mushrooms Demystified\u003c/a>; later, he shows me his very well-loved copy. Arora mentions the various habitats and places morels may grow in and adds \"and anywhere else they want to.\" They really can be a tricky mushroom to locate. Spero's eyes dart back and forth while he surveys the ground in front of and beside him when he goes out hunting.\u003c/p>\n\u003cp>\u003ca href=\"https://www.youtube.com/watch?v=usztq2uS4l0\">Watch the video above\u003c/a> to learn some of Spero's tips for finding morels. He prefers frying them up in a pan with olive oil, but a few tablespoons of butter with some water, salt and pepper will do the trick as well. They really are delicious — if you can find some for yourself. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"meta": {
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
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"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"here-and-now": {
"id": "here-and-now",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"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?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"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",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
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