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"disqusTitle": "On the Trail of Durian, Southeast Asia's 'Crème Brûlée on a Tree'",
"title": "On the Trail of Durian, Southeast Asia's 'Crème Brûlée on a Tree'",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82398\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/red-graveolens-edit1_enl-29f6a7fbca7717830389f8023945803dfbb65a7b.jpg\">\u003cimg class=\"size-full wp-image-82398\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/red-graveolens-edit1_enl-29f6a7fbca7717830389f8023945803dfbb65a7b.jpg\" alt=\"The inside of the Graveolens, a variety of durian that grows in the southernmost parts of Thailand, is sticky and cheese-like. Photo: Courtesy of Lindsay Gasik\" width=\"1800\" height=\"1198\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The inside of the Graveolens, a variety of durian that grows in the southernmost parts of Thailand, is sticky and cheese-like. Photo: Courtesy of Lindsay Gasik\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/21/314529503/on-the-trail-of-durian-southeast-asias-cr-me-br-l-e-on-a-tree\" target=\"_blank\" rel=\"noopener\">The Salt at NPR Food\u003c/a> (5/21/2014)\u003c/p>\n\u003cp>What if a single taste of one fruit — in this case, the durian — changed the course of your entire life?\u003c/p>\n\u003cp>That's what happened to Lindsay Gasik and Rob Culclasure, a young couple who visited an Asian grocery store in Eugene, Ore., in 2009 in search of the football-sized fruit with thick, spiky skin. They were curious to try it after hearing that the durian's pungent smell and custard-like flesh had the power to drive people delirious with craving.\u003c/p>\n\u003cfigure id=\"attachment_82399\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/profile-pic-edit-82f3a2cec9f74cc04f66a9528c155a1a345200c3.jpg\">\u003cimg class=\"size-full wp-image-82399\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/profile-pic-edit-82f3a2cec9f74cc04f66a9528c155a1a345200c3.jpg\" alt=\"Lindsay Gasik and Rob Culclasure moved to Asia in 2012 to pursue durians. Photo: Courtesy of Lindsay Gasik\" width=\"1500\" height=\"1124\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lindsay Gasik and Rob Culclasure moved to Asia in 2012 to pursue durians. Photo: Courtesy of Lindsay Gasik\u003c/figcaption>\u003c/figure>\n\u003cp>The moment Gasik and Culclasure inhaled the fruit's gassy aroma of fermented pineapple and onion and tasted its cool, creamy, vanilla-flavored flesh, they were hopelessly hooked. Now, after years of traveling through Southeast Asia tracking down and eating durian almost daily, they have become experts on the fruit. And for other travelers who catch durian fever, Gasik has written a \u003ca href=\"http://www.yearofthedurian.com/p/our-ebooks.html#.U3zZc3JdXTo\">durian travel guide to Thailand\u003c/a>, which comes out in June.\u003c/p>\n\u003cp>Five years into their obsession, Gasik tells The Salt they're as enthralled with the durian as ever.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It's very sensual — the thorny texture, intense aroma, bizarre appearance and amazing range of flavors found in no other fruit or natural food,\" Gasik tells us by email from Bangkok. \"Durian is the only fruit in the world that I know of that combines a very high sugar content with a high fat content. It's like crème brûlée on a tree.\"\u003c/p>\n\u003cfigure id=\"attachment_82400\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/durian-tree-83ad8d1bc9d21a01cbc793a420c25f3d3c1dd58e.jpg\">\u003cimg class=\"size-full wp-image-82400\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/durian-tree-83ad8d1bc9d21a01cbc793a420c25f3d3c1dd58e.jpg\" alt=\"Durian fruit hangs from a tree. Courtesy of Lindsay Gasik\" width=\"1599\" height=\"1198\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Durian fruit hangs from a tree. Courtesy of Lindsay Gasik\u003c/figcaption>\u003c/figure>\n\u003cp>Since the couple departed for Asia in 2012 to pursue durians nearly full-time, they've eaten the fruit in 13 countries, including Malaysia, Vietnam, Myanmar and Australia. Along the way, they visited remote orchards and wild jungles and enjoyed all-you-can-eat durian feasts at roadside stands. And they documented it all on their blog, \u003ca href=\"http://www.yearofthedurian.com/p/first-durian-start-here.html#.U3Zce2FOWT0\" target=\"_blank\" rel=\"noopener\">Year of the Durian\u003c/a>.\u003c/p>\n\u003cp>Thailand, they say, is ground zero for durian diversity and abundance. More than 200 varieties are grown here, and the country's orchards produce more durians by far than any other nation.\u003c/p>\n\u003cp>Thing is, most visitors to Thailand never experience the country's traditional durian culture of roadside stands and small farms open to the public.\u003c/p>\n\u003cp>\"So few travelers venture away from the tourist-friendly beaches and neon cities that great swaths of the country are left virtually untouched by the tourism industry and its vices,\" Gasik writes in \u003cem>The Durian Tourist's Guide to Thailand\u003c/em>. \"This is where durian grows.\"\u003c/p>\n\u003cp>The guide provides everything you need to know for a durian-centric vacation, like how to harvest the fruit on organic farms, avoid durians that have been doused by pesticides and even arrange lodging in idyllic orchard guesthouses.\u003c/p>\n\u003cp>In Nakhon Nayok, durian seekers can find an organic orchard where a dedicated farmer has preserved 50 rare varieties of the fruit, while Chantaburi province may be worth a visit for the annual World Durian Festival.\u003c/p>\n\u003cp>Seasons in the tropics are unpredictable, and fruit trees can be, too. This means you can't find durians just anywhere, anytime. In central and eastern Thailand, Gasik's guidebook tells us, durians are usually available March through June; in the south, durians ripen and drop from the trees almost all year long.\u003c/p>\n\u003cfigure id=\"attachment_82401\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/longlaplae-edit_enl-9bf8b92f000fc53f7aac5c630221292efa1c2db1.jpg\">\u003cimg class=\"size-full wp-image-82401\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/longlaplae-edit_enl-9bf8b92f000fc53f7aac5c630221292efa1c2db1.jpg\" alt=\"The Longlaplae is a milder tasting durian with almost no aroma. Photo: Courtesy of Lindsay Gasik\" width=\"1200\" height=\"790\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Longlaplae is a milder tasting durian with almost no aroma. Photo: Courtesy of Lindsay Gasik\u003c/figcaption>\u003c/figure>\n\u003cp>The guide also provides some vocabulary and phraseology basics. \"\u003cem>Chun/Pom thong gan ja gin turian\u003c/em>,\" for instance, means \"I want to eat durian.\" That should help get you moving in the right direction once you've left the Bangkok airport.\u003c/p>\n\u003cp>You'll want Gasik's tips on the tact and etiquette of eating durians in Thailand, too.\u003c/p>\n\u003cp>\"[Eating durian with bare hands] is considered fairly bad manners,\" Gasik writes, so many locals use rubber gloves. If you have to go bare, don't shake hands or touch anyone until you've washed your hands.\u003c/p>\n\u003cfigure id=\"attachment_82402\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/puangmanee-inside-edit-cbb5a9dacdc8775af41bb3fe6ecc2cf30b33ddd8.jpg\">\u003cimg class=\"size-full wp-image-82402\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/puangmanee-inside-edit-cbb5a9dacdc8775af41bb3fe6ecc2cf30b33ddd8.jpg\" alt=\"According to Gasik, the Puangmanee durian's flesh has "a smooth, chocolatey sensation." Courtesy of Lindsay Gasik\" width=\"1500\" height=\"1124\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">According to Gasik, the Puangmanee durian's flesh has \"a smooth, chocolatey sensation.\" Courtesy of Lindsay Gasik\u003c/figcaption>\u003c/figure>\n\u003cp>Nor should you take a durian into a closed public space; many people – even people who've been around durian their whole life — simply cannot bear the smell.\u003c/p>\n\u003cp>For durian beginners, the Monthong, a sweet and creamy variety grown for export to countries like the U.S., is a good starting point. The Longlaplae, too, has a mild, milky flavor and virtually no aroma.\u003c/p>\n\u003cp>But there's much, much more out there for those willing to venture deeper into the durian flavor spectrum.\u003c/p>\n\u003cp>\"Thai durians come in flavors ranging from vanilla or butterscotch custard to milk chocolate, caramelized onions, or even a sulfurous egg-iness relished by those with a thing for the savory,\" Gasik writes.\u003c/p>\n\u003cp>The Puangmanee durian – found in the Chantaburi province – has yellow-orange flesh \"with a smooth, chocolatey sensation.\"\u003c/p>\n\u003cp>The Ganyao, one of the most prized durians, has \"yellow, very dry, thick and smooth [flesh], comparable to an extremely rich frosting or moist cake.\"\u003c/p>\n\u003cp>In the southernmost part of the country, there's a rare durian called the \u003ca href=\"http://www.yearofthedurian.com/2013/05/durio-graveolens.html#.U3k9P2FOWT0\" target=\"_blank\" rel=\"noopener\">Graveolens\u003c/a> with what Gasik describes as \"lipstick red flesh\" so rich, sticky and cheese-like that it can be difficult to swallow.\u003c/p>\n\u003cp>More intrepid seekers of the fruit can find wild durians \u003ca href=\"http://www.yearofthedurian.com/2013/04/durio-kinabaluensis.html#.U3bqOWFOWT0\" target=\"_blank\" rel=\"noopener\">in the jungle\u003c/a> growing from seed and without varietal names; they're referred to collectively as \u003cem>thurian ban\u003c/em>.\u003c/p>\n\u003cp>And even Gasik and Culclasure have more new durians to taste. This summer, they're hoping for a chance at \"elephant dung durian.\"\u003c/p>\n\u003cp>Elephants often eat fallen durians off the ground, Gasik explains, and sometimes the entire fruit manages to pass through the animal unbroken. The flesh of these durians supposedly goes through a further ripening process that amplifies the taste.\u003c/p>\n\u003cp>\"There's a guy in Malaysia who says he'll have some in July,\" Gasik says. \"I'm really, really excited.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It's very sensual — the thorny texture, intense aroma, bizarre appearance and amazing range of flavors found in no other fruit or natural food,\" Gasik tells us by email from Bangkok. \"Durian is the only fruit in the world that I know of that combines a very high sugar content with a high fat content. It's like crème brûlée on a tree.\"\u003c/p>\n\u003cfigure id=\"attachment_82400\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/durian-tree-83ad8d1bc9d21a01cbc793a420c25f3d3c1dd58e.jpg\">\u003cimg class=\"size-full wp-image-82400\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/durian-tree-83ad8d1bc9d21a01cbc793a420c25f3d3c1dd58e.jpg\" alt=\"Durian fruit hangs from a tree. Courtesy of Lindsay Gasik\" width=\"1599\" height=\"1198\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Durian fruit hangs from a tree. Courtesy of Lindsay Gasik\u003c/figcaption>\u003c/figure>\n\u003cp>Since the couple departed for Asia in 2012 to pursue durians nearly full-time, they've eaten the fruit in 13 countries, including Malaysia, Vietnam, Myanmar and Australia. Along the way, they visited remote orchards and wild jungles and enjoyed all-you-can-eat durian feasts at roadside stands. And they documented it all on their blog, \u003ca href=\"http://www.yearofthedurian.com/p/first-durian-start-here.html#.U3Zce2FOWT0\" target=\"_blank\" rel=\"noopener\">Year of the Durian\u003c/a>.\u003c/p>\n\u003cp>Thailand, they say, is ground zero for durian diversity and abundance. More than 200 varieties are grown here, and the country's orchards produce more durians by far than any other nation.\u003c/p>\n\u003cp>Thing is, most visitors to Thailand never experience the country's traditional durian culture of roadside stands and small farms open to the public.\u003c/p>\n\u003cp>\"So few travelers venture away from the tourist-friendly beaches and neon cities that great swaths of the country are left virtually untouched by the tourism industry and its vices,\" Gasik writes in \u003cem>The Durian Tourist's Guide to Thailand\u003c/em>. \"This is where durian grows.\"\u003c/p>\n\u003cp>The guide provides everything you need to know for a durian-centric vacation, like how to harvest the fruit on organic farms, avoid durians that have been doused by pesticides and even arrange lodging in idyllic orchard guesthouses.\u003c/p>\n\u003cp>In Nakhon Nayok, durian seekers can find an organic orchard where a dedicated farmer has preserved 50 rare varieties of the fruit, while Chantaburi province may be worth a visit for the annual World Durian Festival.\u003c/p>\n\u003cp>Seasons in the tropics are unpredictable, and fruit trees can be, too. This means you can't find durians just anywhere, anytime. In central and eastern Thailand, Gasik's guidebook tells us, durians are usually available March through June; in the south, durians ripen and drop from the trees almost all year long.\u003c/p>\n\u003cfigure id=\"attachment_82401\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/longlaplae-edit_enl-9bf8b92f000fc53f7aac5c630221292efa1c2db1.jpg\">\u003cimg class=\"size-full wp-image-82401\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/longlaplae-edit_enl-9bf8b92f000fc53f7aac5c630221292efa1c2db1.jpg\" alt=\"The Longlaplae is a milder tasting durian with almost no aroma. Photo: Courtesy of Lindsay Gasik\" width=\"1200\" height=\"790\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Longlaplae is a milder tasting durian with almost no aroma. Photo: Courtesy of Lindsay Gasik\u003c/figcaption>\u003c/figure>\n\u003cp>The guide also provides some vocabulary and phraseology basics. \"\u003cem>Chun/Pom thong gan ja gin turian\u003c/em>,\" for instance, means \"I want to eat durian.\" That should help get you moving in the right direction once you've left the Bangkok airport.\u003c/p>\n\u003cp>You'll want Gasik's tips on the tact and etiquette of eating durians in Thailand, too.\u003c/p>\n\u003cp>\"[Eating durian with bare hands] is considered fairly bad manners,\" Gasik writes, so many locals use rubber gloves. If you have to go bare, don't shake hands or touch anyone until you've washed your hands.\u003c/p>\n\u003cfigure id=\"attachment_82402\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/puangmanee-inside-edit-cbb5a9dacdc8775af41bb3fe6ecc2cf30b33ddd8.jpg\">\u003cimg class=\"size-full wp-image-82402\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/puangmanee-inside-edit-cbb5a9dacdc8775af41bb3fe6ecc2cf30b33ddd8.jpg\" alt=\"According to Gasik, the Puangmanee durian's flesh has "a smooth, chocolatey sensation." Courtesy of Lindsay Gasik\" width=\"1500\" height=\"1124\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">According to Gasik, the Puangmanee durian's flesh has \"a smooth, chocolatey sensation.\" Courtesy of Lindsay Gasik\u003c/figcaption>\u003c/figure>\n\u003cp>Nor should you take a durian into a closed public space; many people – even people who've been around durian their whole life — simply cannot bear the smell.\u003c/p>\n\u003cp>For durian beginners, the Monthong, a sweet and creamy variety grown for export to countries like the U.S., is a good starting point. The Longlaplae, too, has a mild, milky flavor and virtually no aroma.\u003c/p>\n\u003cp>But there's much, much more out there for those willing to venture deeper into the durian flavor spectrum.\u003c/p>\n\u003cp>\"Thai durians come in flavors ranging from vanilla or butterscotch custard to milk chocolate, caramelized onions, or even a sulfurous egg-iness relished by those with a thing for the savory,\" Gasik writes.\u003c/p>\n\u003cp>The Puangmanee durian – found in the Chantaburi province – has yellow-orange flesh \"with a smooth, chocolatey sensation.\"\u003c/p>\n\u003cp>The Ganyao, one of the most prized durians, has \"yellow, very dry, thick and smooth [flesh], comparable to an extremely rich frosting or moist cake.\"\u003c/p>\n\u003cp>In the southernmost part of the country, there's a rare durian called the \u003ca href=\"http://www.yearofthedurian.com/2013/05/durio-graveolens.html#.U3k9P2FOWT0\" target=\"_blank\" rel=\"noopener\">Graveolens\u003c/a> with what Gasik describes as \"lipstick red flesh\" so rich, sticky and cheese-like that it can be difficult to swallow.\u003c/p>\n\u003cp>More intrepid seekers of the fruit can find wild durians \u003ca href=\"http://www.yearofthedurian.com/2013/04/durio-kinabaluensis.html#.U3bqOWFOWT0\" target=\"_blank\" rel=\"noopener\">in the jungle\u003c/a> growing from seed and without varietal names; they're referred to collectively as \u003cem>thurian ban\u003c/em>.\u003c/p>\n\u003cp>And even Gasik and Culclasure have more new durians to taste. This summer, they're hoping for a chance at \"elephant dung durian.\"\u003c/p>\n\u003cp>Elephants often eat fallen durians off the ground, Gasik explains, and sometimes the entire fruit manages to pass through the animal unbroken. The flesh of these durians supposedly goes through a further ripening process that amplifies the taste.\u003c/p>\n\u003cp>\"There's a guy in Malaysia who says he'll have some in July,\" Gasik says. \"I'm really, really excited.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How Russia's Shared Kitchens Helped Shape Soviet Politics ",
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"content": "\u003cfigure id=\"attachment_82340\" class=\"wp-caption aligncenter\" style=\"max-width: 1777px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/anna-854becedc3a4dfe867b56f0aa8327173adbd1d16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/anna-854becedc3a4dfe867b56f0aa8327173adbd1d16.jpg\" alt=\"Anna Matveevna came to this communal apartment in St. Petersburg in 1931, when she was 8 years old. Photo: Courtesy of European University, St. Petersburg, Russia,Colgate University and Cornell University\" width=\"1777\" height=\"1331\" class=\"size-full wp-image-82340\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anna Matveevna came to this communal apartment in St. Petersburg in 1931, when she was 8 years old. Photo: Courtesy of European University, St. Petersburg, Russia,Colgate University and Cornell University\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/20/314054405/how-russias-shared-kitchens-helped-shape-soviet-politics\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/05/20140520_me_how_russias_shared_kitchens_helped_shape_soviet_politics_.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/5252035/the-kitchen-sisters\" target=\"_blank\">The Kitchen Sisters\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/20/314054405/how-russias-shared-kitchens-helped-shape-soviet-politics\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/20/2014)\u003c/p>\n\u003cp>In the decades following the 1917 Russian Revolution, most people in Moscow lived in communal apartments; seven or more families crammed together where there had been one, sharing one kitchen and one bathroom. They were crowded; stove space and food were limited. Clotheslines were strewn across the kitchen, the laundry of one family dripping into the omelet of another.\u003c/p>\n\u003cp>As the Soviet Union industrialized from the 1920s to the 1950s, and millions poured into Moscow from the countryside, one of the goals of the new government was to provide housing for the workers. It started putting people into apartments that had been occupied by the rich or by aristocrats who had been driven out by the new regime.\u003c/p>\n\u003cp>\"The communal apartment was like a microcosm of Soviet society,\" says \u003ca href=\"http://www.npr.org/books/authors/223091725/anya-von-bremzen\">Anya von Bremzen\u003c/a>, author of \u003cem>Mastering the Art of Soviet Cooking\u003c/em>. \"People from all walks of life, sometimes absolute class enemies, living next to each other. The expression was 'densed up.' The allotment was 9 square meters per person.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.stanford.edu/~gfreidin/\">Gregory (Grisha) Freidin,\u003c/a> professor of Russian literature at Stanford University, grew up in a communal apartment of 10 families about five blocks from the Kremlin in the 1940s. \"On one side of my room was the man who washed corpses at the local morgue.\u003cstrong> \u003c/strong>There were two rooms where the mother and father served in the KGB. Then there was the woman whose husband was serving a sentence for stealing bread from the bread factory where he worked.\"\u003c/p>\n\u003cfigure id=\"attachment_82341\" class=\"wp-caption aligncenter\" style=\"max-width: 1772px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/44b4_001_vert-2e6f07a51f0c4f4006a6f35b530acc83f3d01b36.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/44b4_001_vert-2e6f07a51f0c4f4006a6f35b530acc83f3d01b36.jpg\" alt=\"Laundry drying in a communal kitchen in Moscow. Photo: Courtesy of European University, St. Petersburg, Russia, Colgate University and Cornell University\" width=\"1772\" height=\"2362\" class=\"size-full wp-image-82341\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Laundry drying in a communal kitchen in Moscow. Photo: Courtesy of European University, St. Petersburg, Russia, Colgate University and Cornell University\u003c/figcaption>\u003c/figure>\n\u003cp>In Freidin's kitchen, every family had a small kitchen table that housed a few pots and pans. There were two four-burner stoves. Everyone cooked their own food — cabbage soup, borscht with beets, potatoes, buckwheat groats, boiled chicken.\u003c/p>\n\u003cp>Kitchens became a source of tension and conflict. \"Five different kettles, five different pots that are all marked,\" says Edward Shenderovich, venture capital investor and Russian poet. \"When relations between the neighbors were especially fierce, you could see locks on the cabinets.\"\u003c/p>\n\u003cp>Families cooked in quick, staggered shifts. \"They cooked in the kitchen but practically never ate there,\" says \u003ca href=\"http://uk.linkedin.com/pub/masha-karp/23/308/509\">Masha Karp\u003c/a>, who was born in Moscow and worked as a Russian features editor for the BBC World Service from 1991 to 2009. \"They would go with their pots along their corridor and eat in their room.\"\u003c/p>\n\u003cp>\u003cstrong>Crowded Kitchens By Design\u003c/strong>\u003c/p>\n\u003cp>\"Communal kitchen was a war zone,\" says Alexander Genis, Russian writer and radio journalist. \"During the Stalin era [1928-1953] it was the most dangerous place to be — in the kitchen.\"\u003c/p>\n\u003cp>Shenderovich agrees: \"Communal kitchens were not places where you would bring your friends. I think that was one of the ideas for creating a communal kitchen. There would be a watchful eye of society over every communal apartment. People would report on each other. You would never know who would be reporting.\"\u003c/p>\n\u003cp>But Anya von Bremzen remembers there was camaraderie as well. \"There was always a grandmother to take care of the kids, and share a bit of \u003cem>cutletta\u003c/em> or \u003cem>salat Olivier\u003c/em>. And when they began to disband the communal apartments, the communal kitchen was an institution that many people actually began to miss.\"\u003c/p>\n\u003cp>The reason Soviet authorities considered kitchens and private apartments dangerous to the regime was because they were places people could gather to talk about politics.\u003c/p>\n\u003cp>\"The most important part of kitchen politics in early Soviet time was they would like to have houses without kitchens,\" says Genis. \"Because kitchen is something \u003cem>bourgeois\u003c/em>. Every family, as long as they have a kitchen, they have some part of their private life and private property.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.choices.edu/resources/scholars_Khrushchev.php\">Sergei Khrushchev\u003c/a>, retired Brown University professor and son of\u003cstrong> \u003c/strong>Nikita Khrushchev, the head of the Soviet Union from 1953 to 1964, explains: \"In Stalin's time, the theoretical idea of communism declared that all people have to be equal and the women have to be free from the slavery work in the kitchen. There mustn't be a kitchen in the apartment. You will go and eat in the cafeteria.\"\u003c/p>\n\u003cp>This was part of the romantic approach of the early post-revolutionary years, says Masha Karp. \"People forget what an incredible upheaval the 1917 revolution was,\" she says. \"There was a huge movement to free the country from the czarism, bring happiness to poorer classes. People thought maybe it was a good idea to relieve a housewife from her daily chores so that she could develop as a personality. She would go and play the piano, write poetry, and she would not cook and wash up. The idea to have canteens and cafeterias was a continuation of this wonderful intention.\"\u003c/p>\n\u003cp>But the cafeteria idea did not pan out. After the revolution, the civil war began and they did not build any cafeterias. Also, Anya von Bremzen tells us,\u003cstrong> \u003c/strong>the food in the canteens was terrible, and women continued to cook.\u003c/p>\n\u003cp>\"Bolsheviks were not into food. [Vladimir] Lenin was not a foodie,\" says von Bremzen. \"They saw it as fuel; they had to feed the workers. The Bolsheviks kind of wanted to eradicate privacy. And private hearth, private stove becomes very politicized.\"\u003c/p>\n\u003cp>Following the \u003ca href=\"http://www.historylearningsite.co.uk/russian_civil_war1.htm\">civil war,\u003c/a> the shortages\u003cstrong> \u003c/strong>and\u003cstrong> \u003c/strong>the famine of the 1920s devastated whatever was left of the Russian kitchen. Stalin's industrialization program included the industrialization of food. Completely new, mass-produced food appeared — foods like canned and processed soup, fish, meat and mayonnaise.\u003c/p>\n\u003cp>\"The whole of the Soviet Union, all 120 different ethnic groups were suddenly being served exactly the same stuff,\" says Grisha Freidin. \"Choices for this or that food, the tastings, took place at the politburo level. The kinds of candies that were being produced was decided in a special meeting with Stalin and [Vyacheslav] Molotov.\"\u003c/p>\n\u003cp>\u003cstrong>The Cold War And The Kitchen Debate\u003c/strong>\u003c/p>\n\u003cp>With the death of Soviet leader Joseph Stalin in 1953 and the ramping up of the Cold War, the Soviet Union's goal was to catch up and overtake the United States. In 1959, Nikita Khrushchev decided to have a cultural exchange of exhibitions with the United States, the first in history.\u003c/p>\n\u003cp>The Soviet Union's display in the New York Coliseum showcased progress: It featured sputnik satellites, and a model of an atomic ice-breaker and enormous statues of Soviet workers.\u003c/p>\n\u003cp>But the Americans' exhibit focused on lifestyle. They built a huge pavilion in Moscow's Sokolniki Park, a futuristic geodesic dome featuring\u003cstrong> \u003c/strong>American jazz, basketball, rows and rows of high-heeled shoes, abstract art, long, sleek American cars. The exhibition introduced never-before seen or tasted American products to the Soviet people.\u003c/p>\n\u003cp>For many Soviet visitors to the exhibit, Pepsi-Cola stole the show. \"Every visitor would pass the counter where Pepsi-Cola was given out in disposable paper cups,\" remembers Grisha Freidin, who was 13 years old at the time. A decade later, a historic deal was negotiated that brought Pepsi to Russia. \"Pepsi was the first American company, even before McDonald's, to get their foot in the door. Part of the deal between Pepsi-Cola and the Soviet Union was that Pepsi would be given the distribution rights for Stoli, Stolichnaya Vodka,\" says Freidin.\u003c/p>\n\u003cp>At the center of the U.S. exhibit was a \"typical American home\" with a \"typical American kitchen.\" It had gleaming white refrigerators, washing machines and all the latest electric appliances.\u003c/p>\n\u003cp>When Vice President Richard Nixon arrived to open the pavilion, it was in this model Betty Crocker kitchen that he and Nikita Khrushchev made an unscheduled stop and came head to head in what is now known as \"\u003ca href=\"http://www.c-span.org/video/?110721-1/nixonkhrushchev-kitchen-debate\">The Kitchen Debate\u003c/a>.\"\u003c/p>\n\u003cfigure id=\"attachment_82342\" class=\"wp-caption aligncenter\" style=\"max-width: 2698px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/50475727-fd1409fee35acca7748b729b71bb0b6f8b32be7e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/50475727-fd1409fee35acca7748b729b71bb0b6f8b32be7e.jpg\" alt=\"Soviet Premier Nikita Khrushchev and U.S. Vice President Richard Nixon have an impromptu and testy ideological debate in a model American kitchen in July 1959. Photo: Howard Sochurek/Time\" width=\"2698\" height=\"2024\" class=\"size-full wp-image-82342\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Soviet Premier Nikita Khrushchev and U.S. Vice President Richard Nixon have an impromptu and testy ideological debate in a model American kitchen in July 1959. Photo: Howard Sochurek/Time\u003c/figcaption>\u003c/figure>\n\u003cp>\"They go to this kitchen,\" remembers Sergei Khrushchev, \"and Nixon talks about American achievement and my father talks about Soviet achievement. They argue with each other about which system is better.\"\u003c/p>\n\u003cp>While there's only a \u003ca href=\"http://www.foia.cia.gov/sites/default/files/document_conversions/16/1959-07-24.pdf\">partial transcript\u003c/a> of the impromptu encounter, here's what the \u003cem>New York Times\u003c/em> reporter who covered the event in 1959 \u003ca href=\"http://www.nytimes.com/learning/general/onthisday/big/0724.html#article\">wrote\u003c/a>:\u003cstrong> \u003c/strong>\u003c/p>\n\u003cblockquote>\n\u003cp>\"On political problems,\" the Soviet Premier said, \"we will never agree with you. For instance, [Soviet statesman Anastas] \u003ca href=\"http://russiapedia.rt.com/prominent-russians/politics-and-society/anastas-mikoyan/\">Mikoyan\u003c/a> likes very peppery soup. I do not. But this does not mean that we do not get along.\"\u003c/p>\n\u003cp>\"You can learn from us, and we can learn from you,\" Mr. Nixon said. \"There must be a free exchange. Let the people choose the kind of house, the kind of soup, the kind of ideas that they want.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>And so, the threat of atomic warfare, economic progress and diplomacy were all examined through the lens of the kitchen. \"Nixon and Khrushchev talked about food,\" says the Russian writer Alexander Genis, \"how people live, how people eat.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82340\" class=\"wp-caption aligncenter\" style=\"max-width: 1777px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/anna-854becedc3a4dfe867b56f0aa8327173adbd1d16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/anna-854becedc3a4dfe867b56f0aa8327173adbd1d16.jpg\" alt=\"Anna Matveevna came to this communal apartment in St. Petersburg in 1931, when she was 8 years old. Photo: Courtesy of European University, St. Petersburg, Russia,Colgate University and Cornell University\" width=\"1777\" height=\"1331\" class=\"size-full wp-image-82340\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anna Matveevna came to this communal apartment in St. Petersburg in 1931, when she was 8 years old. Photo: Courtesy of European University, St. Petersburg, Russia,Colgate University and Cornell University\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/20/314054405/how-russias-shared-kitchens-helped-shape-soviet-politics\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/5252035/the-kitchen-sisters\" target=\"_blank\">The Kitchen Sisters\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/20/314054405/how-russias-shared-kitchens-helped-shape-soviet-politics\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/20/2014)\u003c/p>\n\u003cp>In the decades following the 1917 Russian Revolution, most people in Moscow lived in communal apartments; seven or more families crammed together where there had been one, sharing one kitchen and one bathroom. They were crowded; stove space and food were limited. Clotheslines were strewn across the kitchen, the laundry of one family dripping into the omelet of another.\u003c/p>\n\u003cp>As the Soviet Union industrialized from the 1920s to the 1950s, and millions poured into Moscow from the countryside, one of the goals of the new government was to provide housing for the workers. It started putting people into apartments that had been occupied by the rich or by aristocrats who had been driven out by the new regime.\u003c/p>\n\u003cp>\"The communal apartment was like a microcosm of Soviet society,\" says \u003ca href=\"http://www.npr.org/books/authors/223091725/anya-von-bremzen\">Anya von Bremzen\u003c/a>, author of \u003cem>Mastering the Art of Soviet Cooking\u003c/em>. \"People from all walks of life, sometimes absolute class enemies, living next to each other. The expression was 'densed up.' The allotment was 9 square meters per person.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.stanford.edu/~gfreidin/\">Gregory (Grisha) Freidin,\u003c/a> professor of Russian literature at Stanford University, grew up in a communal apartment of 10 families about five blocks from the Kremlin in the 1940s. \"On one side of my room was the man who washed corpses at the local morgue.\u003cstrong> \u003c/strong>There were two rooms where the mother and father served in the KGB. Then there was the woman whose husband was serving a sentence for stealing bread from the bread factory where he worked.\"\u003c/p>\n\u003cfigure id=\"attachment_82341\" class=\"wp-caption aligncenter\" style=\"max-width: 1772px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/44b4_001_vert-2e6f07a51f0c4f4006a6f35b530acc83f3d01b36.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/44b4_001_vert-2e6f07a51f0c4f4006a6f35b530acc83f3d01b36.jpg\" alt=\"Laundry drying in a communal kitchen in Moscow. Photo: Courtesy of European University, St. Petersburg, Russia, Colgate University and Cornell University\" width=\"1772\" height=\"2362\" class=\"size-full wp-image-82341\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Laundry drying in a communal kitchen in Moscow. Photo: Courtesy of European University, St. Petersburg, Russia, Colgate University and Cornell University\u003c/figcaption>\u003c/figure>\n\u003cp>In Freidin's kitchen, every family had a small kitchen table that housed a few pots and pans. There were two four-burner stoves. Everyone cooked their own food — cabbage soup, borscht with beets, potatoes, buckwheat groats, boiled chicken.\u003c/p>\n\u003cp>Kitchens became a source of tension and conflict. \"Five different kettles, five different pots that are all marked,\" says Edward Shenderovich, venture capital investor and Russian poet. \"When relations between the neighbors were especially fierce, you could see locks on the cabinets.\"\u003c/p>\n\u003cp>Families cooked in quick, staggered shifts. \"They cooked in the kitchen but practically never ate there,\" says \u003ca href=\"http://uk.linkedin.com/pub/masha-karp/23/308/509\">Masha Karp\u003c/a>, who was born in Moscow and worked as a Russian features editor for the BBC World Service from 1991 to 2009. \"They would go with their pots along their corridor and eat in their room.\"\u003c/p>\n\u003cp>\u003cstrong>Crowded Kitchens By Design\u003c/strong>\u003c/p>\n\u003cp>\"Communal kitchen was a war zone,\" says Alexander Genis, Russian writer and radio journalist. \"During the Stalin era [1928-1953] it was the most dangerous place to be — in the kitchen.\"\u003c/p>\n\u003cp>Shenderovich agrees: \"Communal kitchens were not places where you would bring your friends. I think that was one of the ideas for creating a communal kitchen. There would be a watchful eye of society over every communal apartment. People would report on each other. You would never know who would be reporting.\"\u003c/p>\n\u003cp>But Anya von Bremzen remembers there was camaraderie as well. \"There was always a grandmother to take care of the kids, and share a bit of \u003cem>cutletta\u003c/em> or \u003cem>salat Olivier\u003c/em>. And when they began to disband the communal apartments, the communal kitchen was an institution that many people actually began to miss.\"\u003c/p>\n\u003cp>The reason Soviet authorities considered kitchens and private apartments dangerous to the regime was because they were places people could gather to talk about politics.\u003c/p>\n\u003cp>\"The most important part of kitchen politics in early Soviet time was they would like to have houses without kitchens,\" says Genis. \"Because kitchen is something \u003cem>bourgeois\u003c/em>. Every family, as long as they have a kitchen, they have some part of their private life and private property.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.choices.edu/resources/scholars_Khrushchev.php\">Sergei Khrushchev\u003c/a>, retired Brown University professor and son of\u003cstrong> \u003c/strong>Nikita Khrushchev, the head of the Soviet Union from 1953 to 1964, explains: \"In Stalin's time, the theoretical idea of communism declared that all people have to be equal and the women have to be free from the slavery work in the kitchen. There mustn't be a kitchen in the apartment. You will go and eat in the cafeteria.\"\u003c/p>\n\u003cp>This was part of the romantic approach of the early post-revolutionary years, says Masha Karp. \"People forget what an incredible upheaval the 1917 revolution was,\" she says. \"There was a huge movement to free the country from the czarism, bring happiness to poorer classes. People thought maybe it was a good idea to relieve a housewife from her daily chores so that she could develop as a personality. She would go and play the piano, write poetry, and she would not cook and wash up. The idea to have canteens and cafeterias was a continuation of this wonderful intention.\"\u003c/p>\n\u003cp>But the cafeteria idea did not pan out. After the revolution, the civil war began and they did not build any cafeterias. Also, Anya von Bremzen tells us,\u003cstrong> \u003c/strong>the food in the canteens was terrible, and women continued to cook.\u003c/p>\n\u003cp>\"Bolsheviks were not into food. [Vladimir] Lenin was not a foodie,\" says von Bremzen. \"They saw it as fuel; they had to feed the workers. The Bolsheviks kind of wanted to eradicate privacy. And private hearth, private stove becomes very politicized.\"\u003c/p>\n\u003cp>Following the \u003ca href=\"http://www.historylearningsite.co.uk/russian_civil_war1.htm\">civil war,\u003c/a> the shortages\u003cstrong> \u003c/strong>and\u003cstrong> \u003c/strong>the famine of the 1920s devastated whatever was left of the Russian kitchen. Stalin's industrialization program included the industrialization of food. Completely new, mass-produced food appeared — foods like canned and processed soup, fish, meat and mayonnaise.\u003c/p>\n\u003cp>\"The whole of the Soviet Union, all 120 different ethnic groups were suddenly being served exactly the same stuff,\" says Grisha Freidin. \"Choices for this or that food, the tastings, took place at the politburo level. The kinds of candies that were being produced was decided in a special meeting with Stalin and [Vyacheslav] Molotov.\"\u003c/p>\n\u003cp>\u003cstrong>The Cold War And The Kitchen Debate\u003c/strong>\u003c/p>\n\u003cp>With the death of Soviet leader Joseph Stalin in 1953 and the ramping up of the Cold War, the Soviet Union's goal was to catch up and overtake the United States. In 1959, Nikita Khrushchev decided to have a cultural exchange of exhibitions with the United States, the first in history.\u003c/p>\n\u003cp>The Soviet Union's display in the New York Coliseum showcased progress: It featured sputnik satellites, and a model of an atomic ice-breaker and enormous statues of Soviet workers.\u003c/p>\n\u003cp>But the Americans' exhibit focused on lifestyle. They built a huge pavilion in Moscow's Sokolniki Park, a futuristic geodesic dome featuring\u003cstrong> \u003c/strong>American jazz, basketball, rows and rows of high-heeled shoes, abstract art, long, sleek American cars. The exhibition introduced never-before seen or tasted American products to the Soviet people.\u003c/p>\n\u003cp>For many Soviet visitors to the exhibit, Pepsi-Cola stole the show. \"Every visitor would pass the counter where Pepsi-Cola was given out in disposable paper cups,\" remembers Grisha Freidin, who was 13 years old at the time. A decade later, a historic deal was negotiated that brought Pepsi to Russia. \"Pepsi was the first American company, even before McDonald's, to get their foot in the door. Part of the deal between Pepsi-Cola and the Soviet Union was that Pepsi would be given the distribution rights for Stoli, Stolichnaya Vodka,\" says Freidin.\u003c/p>\n\u003cp>At the center of the U.S. exhibit was a \"typical American home\" with a \"typical American kitchen.\" It had gleaming white refrigerators, washing machines and all the latest electric appliances.\u003c/p>\n\u003cp>When Vice President Richard Nixon arrived to open the pavilion, it was in this model Betty Crocker kitchen that he and Nikita Khrushchev made an unscheduled stop and came head to head in what is now known as \"\u003ca href=\"http://www.c-span.org/video/?110721-1/nixonkhrushchev-kitchen-debate\">The Kitchen Debate\u003c/a>.\"\u003c/p>\n\u003cfigure id=\"attachment_82342\" class=\"wp-caption aligncenter\" style=\"max-width: 2698px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/50475727-fd1409fee35acca7748b729b71bb0b6f8b32be7e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/50475727-fd1409fee35acca7748b729b71bb0b6f8b32be7e.jpg\" alt=\"Soviet Premier Nikita Khrushchev and U.S. Vice President Richard Nixon have an impromptu and testy ideological debate in a model American kitchen in July 1959. Photo: Howard Sochurek/Time\" width=\"2698\" height=\"2024\" class=\"size-full wp-image-82342\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Soviet Premier Nikita Khrushchev and U.S. Vice President Richard Nixon have an impromptu and testy ideological debate in a model American kitchen in July 1959. Photo: Howard Sochurek/Time\u003c/figcaption>\u003c/figure>\n\u003cp>\"They go to this kitchen,\" remembers Sergei Khrushchev, \"and Nixon talks about American achievement and my father talks about Soviet achievement. They argue with each other about which system is better.\"\u003c/p>\n\u003cp>While there's only a \u003ca href=\"http://www.foia.cia.gov/sites/default/files/document_conversions/16/1959-07-24.pdf\">partial transcript\u003c/a> of the impromptu encounter, here's what the \u003cem>New York Times\u003c/em> reporter who covered the event in 1959 \u003ca href=\"http://www.nytimes.com/learning/general/onthisday/big/0724.html#article\">wrote\u003c/a>:\u003cstrong> \u003c/strong>\u003c/p>\n\u003cblockquote>\n\u003cp>\"On political problems,\" the Soviet Premier said, \"we will never agree with you. For instance, [Soviet statesman Anastas] \u003ca href=\"http://russiapedia.rt.com/prominent-russians/politics-and-society/anastas-mikoyan/\">Mikoyan\u003c/a> likes very peppery soup. I do not. But this does not mean that we do not get along.\"\u003c/p>\n\u003cp>\"You can learn from us, and we can learn from you,\" Mr. Nixon said. \"There must be a free exchange. Let the people choose the kind of house, the kind of soup, the kind of ideas that they want.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>And so, the threat of atomic warfare, economic progress and diplomacy were all examined through the lens of the kitchen. \"Nixon and Khrushchev talked about food,\" says the Russian writer Alexander Genis, \"how people live, how people eat.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Fresh Rhubarb Fizz Cocktail",
"title": "Fresh Rhubarb Fizz Cocktail",
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"content": "\u003cfigure id=\"attachment_81851\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz640x360.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz640x360.jpg\" alt=\"Fresh Rhubarb Fizz Cocktail. Photos: Wendy Goodfriend\" width=\"640\" height=\"360\" class=\"size-full wp-image-81851\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh Rhubarb Fizz Cocktail. Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Recently my husband, our daughter, and I took a fun-packed trip to Scotland and England to visit our family and friends. After spending a weekend in London we decided to take a drive to the countryside and have a decadent lunch in the very lovely but “is-this-really-real?” town of \u003ca href=\"http://en.wikipedia.org/wiki/Bray\">Bray\u003c/a>. It’s kind of almost too gorgeous to believe. \u003c/p>\n\u003cp>Some of you may know, or not, that Bray is home to Heston Blumethal’s famous restaurant \u003ca href=\"http://www.thefatduck.co.uk/\">The Fat Duck\u003c/a>. Before you get all atwitter, we did not dine there (um, our daughter is 2 years old, so that was completely out of the question). Bray is also home to The Fat Duck’ sister restaurant, \u003ca href=\"http://www.hindsheadbray.com/\">The Hinds Head\u003c/a>. Which is really more of a fancy gastropub. \u003c/p>\n\u003cfigure id=\"attachment_81844\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/hinds-head10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/hinds-head10001.jpg\" alt=\"The Hinds Head in Bray. Photo: Kim Laidlaw\" width=\"500\" class=\"size-full wp-image-81844\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Hinds Head in Bray. Photo: Kim Laidlaw\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81476\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/killer-swan700.jpg\" alt=\" Crazy Swan.\" width=\"400\" class=\"size-full wp-image-81476\">\u003cfigcaption class=\"wp-caption-text\">Crazy Swan. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And, on a side note, last but not least, Bray is home to a crazy swan (\u003ca href=\"http://en.wikipedia.org/wiki/Mute_Swan\">mute swan\u003c/a>) who chased us from the river through the town. I’m not kidding! Who knew swans could be crazy? It took us the entire rest of the trip to convince my daughter that there are also nice swans, such as the ones that live in the pond across from her Grandpa’s house in Edinburgh.\u003c/p>\n\u003cp>Anyway, back to our fancy lunch at The Hinds Head. It was gorgeous and yummy and such a treat. Some of the highlights were the handmade Scotch eggs made with quail eggs, a very upscale fish pie, and Blumenthal’s famous thrice-fried chips. But one of the best things I has was my poached rhubarb and vanilla champagne cocktail I got before lunch when we were sitting in the very atmospheric bar. \u003c/p>\n\u003cfigure id=\"attachment_81842\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-vanilla-champagne-cocktail7001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-vanilla-champagne-cocktail7001.jpg\" alt=\"Poached rhubarb and vanilla champagne cocktail at The Hinds Head. Photo: Kim Laidlaw\" width=\"500\" class=\"size-full wp-image-81842\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poached rhubarb and vanilla champagne cocktail at The Hinds Head. Photo: Kim Laidlaw\u003c/figcaption>\u003c/figure>\n\u003cp>This recipe is an ode to that lovely day and my fancy cocktail, a simplified version of orange-spiked rhubarb syrup topped up with Prosecco. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The recipe makes a little more syrup than you’ll need for 1 bottle of Prosecco (it makes about 1 1/3 cup; for 1 bottle Prosecco you need about 3/4 to 1 cup) but the syrup keeps nicely in the fridge for about a week. Use it for lots of other things: make rhubarb soda by adding it to fizzy water, drizzle it over your yogurt, or drizzle it over vanilla pound cake or angel food cake and whipped cream. If you want to use the rhubarb pulp, remove the orange zest, let it cool and then refrigerate it for up to 3 days. You can then stir a big dollop of it into plain or vanilla yogurt for a yummy rhubarb treat!\u003c/p>\n\u003cfigure id=\"attachment_81849\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-ingredients1000.jpg\" alt=\"Rhubarb Fizz Cocktail ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81849\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rhubarb Fizz Cocktail ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Rhubarb Fizz Cocktail\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 orange\u003c/li>\n\u003cli>3 cups chopped rhubarb\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>1/4 cup water\u003c/li>\n\u003cli>1 bottle Prosecco\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Remove the zest from the orange using a vegetable peeler, being sure to avoid too much of the white pith.\u003c/li>\n\u003cli>Add the rhubarb, orange zest and juice, sugar, and water to a saucepan, stir together, and bring to a boil over medium-high heat. Reduce the heat and simmer until the fruit is very soft and the liquid has become syrupy, about 20 minutes. Strain through a fine-mesh strainer set over a bowl, pressing on the solids to extract as much juice as possible. Let cool completely then refrigerate until chilled. Keep the pulp for another purpose or discard.\u003c/li>\n\u003cp> [gallery type=\"slideshow\" link=\"file\" ids=\"81859,81857,81854,81852,81847,81846,81853,81856,81858\"]\u003c/p>\n\u003cli>For each cocktail, add 2 to 3 tbsp of the syrup to a champagne glass. Top with Prosecco and make a toast to your mom!\u003c/li>\n\u003cfigure id=\"attachment_81850\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-pouring700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-pouring700.jpg\" alt=\"Top with Prosecco and make a toast to your mom! Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-81850\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Top with Prosecco and make a toast to your mom! Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n",
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"excerpt": "On a recent trip to Bray, England I sampled a stunning rhubarb champagne cocktail and was determined to re-create my own (simpler) version at home.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81851\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz640x360.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz640x360.jpg\" alt=\"Fresh Rhubarb Fizz Cocktail. Photos: Wendy Goodfriend\" width=\"640\" height=\"360\" class=\"size-full wp-image-81851\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh Rhubarb Fizz Cocktail. Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Recently my husband, our daughter, and I took a fun-packed trip to Scotland and England to visit our family and friends. After spending a weekend in London we decided to take a drive to the countryside and have a decadent lunch in the very lovely but “is-this-really-real?” town of \u003ca href=\"http://en.wikipedia.org/wiki/Bray\">Bray\u003c/a>. It’s kind of almost too gorgeous to believe. \u003c/p>\n\u003cp>Some of you may know, or not, that Bray is home to Heston Blumethal’s famous restaurant \u003ca href=\"http://www.thefatduck.co.uk/\">The Fat Duck\u003c/a>. Before you get all atwitter, we did not dine there (um, our daughter is 2 years old, so that was completely out of the question). Bray is also home to The Fat Duck’ sister restaurant, \u003ca href=\"http://www.hindsheadbray.com/\">The Hinds Head\u003c/a>. Which is really more of a fancy gastropub. \u003c/p>\n\u003cfigure id=\"attachment_81844\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/hinds-head10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/hinds-head10001.jpg\" alt=\"The Hinds Head in Bray. Photo: Kim Laidlaw\" width=\"500\" class=\"size-full wp-image-81844\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Hinds Head in Bray. Photo: Kim Laidlaw\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81476\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/killer-swan700.jpg\" alt=\" Crazy Swan.\" width=\"400\" class=\"size-full wp-image-81476\">\u003cfigcaption class=\"wp-caption-text\">Crazy Swan. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And, on a side note, last but not least, Bray is home to a crazy swan (\u003ca href=\"http://en.wikipedia.org/wiki/Mute_Swan\">mute swan\u003c/a>) who chased us from the river through the town. I’m not kidding! Who knew swans could be crazy? It took us the entire rest of the trip to convince my daughter that there are also nice swans, such as the ones that live in the pond across from her Grandpa’s house in Edinburgh.\u003c/p>\n\u003cp>Anyway, back to our fancy lunch at The Hinds Head. It was gorgeous and yummy and such a treat. Some of the highlights were the handmade Scotch eggs made with quail eggs, a very upscale fish pie, and Blumenthal’s famous thrice-fried chips. But one of the best things I has was my poached rhubarb and vanilla champagne cocktail I got before lunch when we were sitting in the very atmospheric bar. \u003c/p>\n\u003cfigure id=\"attachment_81842\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-vanilla-champagne-cocktail7001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-vanilla-champagne-cocktail7001.jpg\" alt=\"Poached rhubarb and vanilla champagne cocktail at The Hinds Head. Photo: Kim Laidlaw\" width=\"500\" class=\"size-full wp-image-81842\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poached rhubarb and vanilla champagne cocktail at The Hinds Head. Photo: Kim Laidlaw\u003c/figcaption>\u003c/figure>\n\u003cp>This recipe is an ode to that lovely day and my fancy cocktail, a simplified version of orange-spiked rhubarb syrup topped up with Prosecco. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The recipe makes a little more syrup than you’ll need for 1 bottle of Prosecco (it makes about 1 1/3 cup; for 1 bottle Prosecco you need about 3/4 to 1 cup) but the syrup keeps nicely in the fridge for about a week. Use it for lots of other things: make rhubarb soda by adding it to fizzy water, drizzle it over your yogurt, or drizzle it over vanilla pound cake or angel food cake and whipped cream. If you want to use the rhubarb pulp, remove the orange zest, let it cool and then refrigerate it for up to 3 days. You can then stir a big dollop of it into plain or vanilla yogurt for a yummy rhubarb treat!\u003c/p>\n\u003cfigure id=\"attachment_81849\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-ingredients1000.jpg\" alt=\"Rhubarb Fizz Cocktail ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81849\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rhubarb Fizz Cocktail ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Rhubarb Fizz Cocktail\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 orange\u003c/li>\n\u003cli>3 cups chopped rhubarb\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>1/4 cup water\u003c/li>\n\u003cli>1 bottle Prosecco\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Remove the zest from the orange using a vegetable peeler, being sure to avoid too much of the white pith.\u003c/li>\n\u003cli>Add the rhubarb, orange zest and juice, sugar, and water to a saucepan, stir together, and bring to a boil over medium-high heat. Reduce the heat and simmer until the fruit is very soft and the liquid has become syrupy, about 20 minutes. Strain through a fine-mesh strainer set over a bowl, pressing on the solids to extract as much juice as possible. Let cool completely then refrigerate until chilled. Keep the pulp for another purpose or discard.\u003c/li>\n\u003cp> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>For each cocktail, add 2 to 3 tbsp of the syrup to a champagne glass. Top with Prosecco and make a toast to your mom!\u003c/li>\n\u003cfigure id=\"attachment_81850\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-pouring700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-pouring700.jpg\" alt=\"Top with Prosecco and make a toast to your mom! Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-81850\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Top with Prosecco and make a toast to your mom! Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Save the Escargot! Snail-Devouring Predator Rears Its Head In France",
"title": "Save the Escargot! Snail-Devouring Predator Rears Its Head In France",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_79016\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/istock_000025546842large_wide-4e7159840f98c8ba6f203e3eb88090b91e8b9a1a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/istock_000025546842large_wide-4e7159840f98c8ba6f203e3eb88090b91e8b9a1a-1024x575.jpg\" alt=\"France's famed mollusk appetizer could be endangered by an unwelcome worm arrival, scientists worry. Photo: iStockphoto\" width=\"1024\" height=\"575\" class=\"size-large wp-image-79016\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">France's famed mollusk appetizer could be endangered by an unwelcome worm arrival, scientists worry. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Chelsea Edgar, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/11/288781606/save-the-escargot-snail-devouring-predator-rears-its-head-in-france\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/11/2014)\u003c/p>\n\u003cp>Oh, no, not the escargot!\u003c/p>\n\u003cp>A vicious little worm with an appetite for snails has made its European debut. And that has some scientists worried about the future of France's famed mollusk appetizer.\u003c/p>\n\u003cp>The New Guinea flatworm (\u003cem>Platydemus manokwari)\u003c/em> is the lone worm on the Global Invasive Species Database's list of 100 of the\u003ca href=\"http://www.issg.org/database/species/ecology.asp?si=133&fr=1&sts=sss&lang=EN\"> world's most dangerous invaders\u003c/a>. And last November, it was discovered in a greenhouse in Caen, Normandy.\u003c/p>\n\u003cp>A team of experts, led by Jean-Lou Justine of France's Museum of Natural History, confirmed the trespasser's identity with molecular gene analysis. Last week, the team published its findings on the worm in \u003ca href=\"https://peerj.com/articles/297/\">PeerJ\u003c/a>, marking the first appearance of \u003cem>P. manokwari\u003c/em>\u003cem> \u003c/em>on European soil.\u003c/p>\n\u003cfigure id=\"attachment_79015\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/pressreleasepeerj_justine-50dd72a2733ad36063c0f0e253420a04538db269.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/pressreleasepeerj_justine-50dd72a2733ad36063c0f0e253420a04538db269-1024x767.jpg\" alt=\"A specimen of Platydemus manokwari collected in a greenhouse at Caen in Normandy. You can see its white pharynx protruding from the underside, ingesting soft tissues of a specimen of the Mediterranean snail. Photo: Pierre Gros/PeerJ\" width=\"1024\" height=\"767\" class=\"size-large wp-image-79015\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A specimen of Platydemus manokwari collected in a greenhouse at Caen in Normandy. You can see its white pharynx protruding from the underside, ingesting soft tissues of a specimen of the Mediterranean snail. Photo: Pierre Gros/PeerJ\u003c/figcaption>\u003c/figure>\n\u003cp>\"All snails in Europe could be wiped out,\" Justine \u003ca href=\"%20http:/news.discovery.com/animals/endangered-species/escargot-could-follow-the-dodo-scientists-warn-140304.htm\">told\u003c/a> \u003cem>Discovery News\u003c/em>. \"It may seem ironic, but it's worth pointing out the effect that this will have on French cooking.\"\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The voracious interloper\u003cem> \u003c/em>hails from the South Pacific, where it thrives on earthworms, insects — and its preferred prey, snails. In fact, \u003cem>P. manokwari\u003c/em> is such an effective snail predator that it has been deliberately released into several countries in the Pacific to keep another invader, the giant African snail, under control. It's a strategy some researchers warn is dangerous, because \u003cem>P. manokwari\u003c/em>\u003cem> \u003c/em>will go after wanted, native snail species as well.\u003c/p>\n\u003cp>Dr. Leigh Winsor, an adjunct senior fellow at James Cook University and a member of the research team that identified the predator, believes that the flatworm hitched a ride to France on a plant shipped from the Pacific region.\u003c/p>\n\u003cp>\"We've quarantined the botanic gardens in Caen where the flatworm was found, with a prohibition on importing and exporting potted plants to and from other gardens,\" he tells The Salt.\u003c/p>\n\u003cp>The news would seem to bode ill for France's snail farmers, whose practice is already dying out. These days, 90 percent of the snails found on the menus of French restaurants actually come from Poland or Romania, according to Yves Détraigne, a French senator.\u003c/p>\n\u003cp>\"Among the 30,000 tonnes of snails consumed in our country each year, only 800 to 1,000 tonnes are produced by 250 to 300 French snail farmers, who guarantee consumers true quality in terms of taste and hygiene,\" Détraigne \u003ca href=\"http://www.telegraph.co.uk/news/worldnews/europe/france/10154406/True-French-snails-face-gastronomic-extinction-because-of-eastern-European-competition-Gallic-farmers-warn.html\">reportedly wrote\u003c/a> in a letter to the French ministry of agriculture in 2013.\u003c/p>\n\u003cp>But all may not be lost for the snail farmers of France, says \u003ca href=\"http://www2.hawaii.edu/~cowie/rob/rhcpage.htm\">Robert Cowie\u003c/a>, a research professor who studies snails and other creatures at the University of Hawaii. For one thing, he says, climate is on the farmers' side.\u003c/p>\n\u003cp>\"The New Guinea flatworm doesn't do well in temperatures below 10 degrees Celsius (50 degrees Farenheit), and even in the south of France, winter temperatures drop consistently below that,\" he tells The Salt. \"I don't see it as a major threat to France, but given the effects of global warming, the potential northward expansion of their global range is quite possible.\"\u003c/p>\n\u003cp>To date, no other \u003cem>P. manokwari\u003c/em> have been sighted in France since the first cagey worm was spotted last fall. Even so, Winsor is encouraging snail farmers throughout the country to quarantine their precious escargot. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79016\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/istock_000025546842large_wide-4e7159840f98c8ba6f203e3eb88090b91e8b9a1a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/istock_000025546842large_wide-4e7159840f98c8ba6f203e3eb88090b91e8b9a1a-1024x575.jpg\" alt=\"France's famed mollusk appetizer could be endangered by an unwelcome worm arrival, scientists worry. Photo: iStockphoto\" width=\"1024\" height=\"575\" class=\"size-large wp-image-79016\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">France's famed mollusk appetizer could be endangered by an unwelcome worm arrival, scientists worry. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Chelsea Edgar, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/11/288781606/save-the-escargot-snail-devouring-predator-rears-its-head-in-france\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/11/2014)\u003c/p>\n\u003cp>Oh, no, not the escargot!\u003c/p>\n\u003cp>A vicious little worm with an appetite for snails has made its European debut. And that has some scientists worried about the future of France's famed mollusk appetizer.\u003c/p>\n\u003cp>The New Guinea flatworm (\u003cem>Platydemus manokwari)\u003c/em> is the lone worm on the Global Invasive Species Database's list of 100 of the\u003ca href=\"http://www.issg.org/database/species/ecology.asp?si=133&fr=1&sts=sss&lang=EN\"> world's most dangerous invaders\u003c/a>. And last November, it was discovered in a greenhouse in Caen, Normandy.\u003c/p>\n\u003cp>A team of experts, led by Jean-Lou Justine of France's Museum of Natural History, confirmed the trespasser's identity with molecular gene analysis. Last week, the team published its findings on the worm in \u003ca href=\"https://peerj.com/articles/297/\">PeerJ\u003c/a>, marking the first appearance of \u003cem>P. manokwari\u003c/em>\u003cem> \u003c/em>on European soil.\u003c/p>\n\u003cfigure id=\"attachment_79015\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/pressreleasepeerj_justine-50dd72a2733ad36063c0f0e253420a04538db269.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/pressreleasepeerj_justine-50dd72a2733ad36063c0f0e253420a04538db269-1024x767.jpg\" alt=\"A specimen of Platydemus manokwari collected in a greenhouse at Caen in Normandy. You can see its white pharynx protruding from the underside, ingesting soft tissues of a specimen of the Mediterranean snail. Photo: Pierre Gros/PeerJ\" width=\"1024\" height=\"767\" class=\"size-large wp-image-79015\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A specimen of Platydemus manokwari collected in a greenhouse at Caen in Normandy. You can see its white pharynx protruding from the underside, ingesting soft tissues of a specimen of the Mediterranean snail. Photo: Pierre Gros/PeerJ\u003c/figcaption>\u003c/figure>\n\u003cp>\"All snails in Europe could be wiped out,\" Justine \u003ca href=\"%20http:/news.discovery.com/animals/endangered-species/escargot-could-follow-the-dodo-scientists-warn-140304.htm\">told\u003c/a> \u003cem>Discovery News\u003c/em>. \"It may seem ironic, but it's worth pointing out the effect that this will have on French cooking.\"\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The voracious interloper\u003cem> \u003c/em>hails from the South Pacific, where it thrives on earthworms, insects — and its preferred prey, snails. In fact, \u003cem>P. manokwari\u003c/em> is such an effective snail predator that it has been deliberately released into several countries in the Pacific to keep another invader, the giant African snail, under control. It's a strategy some researchers warn is dangerous, because \u003cem>P. manokwari\u003c/em>\u003cem> \u003c/em>will go after wanted, native snail species as well.\u003c/p>\n\u003cp>Dr. Leigh Winsor, an adjunct senior fellow at James Cook University and a member of the research team that identified the predator, believes that the flatworm hitched a ride to France on a plant shipped from the Pacific region.\u003c/p>\n\u003cp>\"We've quarantined the botanic gardens in Caen where the flatworm was found, with a prohibition on importing and exporting potted plants to and from other gardens,\" he tells The Salt.\u003c/p>\n\u003cp>The news would seem to bode ill for France's snail farmers, whose practice is already dying out. These days, 90 percent of the snails found on the menus of French restaurants actually come from Poland or Romania, according to Yves Détraigne, a French senator.\u003c/p>\n\u003cp>\"Among the 30,000 tonnes of snails consumed in our country each year, only 800 to 1,000 tonnes are produced by 250 to 300 French snail farmers, who guarantee consumers true quality in terms of taste and hygiene,\" Détraigne \u003ca href=\"http://www.telegraph.co.uk/news/worldnews/europe/france/10154406/True-French-snails-face-gastronomic-extinction-because-of-eastern-European-competition-Gallic-farmers-warn.html\">reportedly wrote\u003c/a> in a letter to the French ministry of agriculture in 2013.\u003c/p>\n\u003cp>But all may not be lost for the snail farmers of France, says \u003ca href=\"http://www2.hawaii.edu/~cowie/rob/rhcpage.htm\">Robert Cowie\u003c/a>, a research professor who studies snails and other creatures at the University of Hawaii. For one thing, he says, climate is on the farmers' side.\u003c/p>\n\u003cp>\"The New Guinea flatworm doesn't do well in temperatures below 10 degrees Celsius (50 degrees Farenheit), and even in the south of France, winter temperatures drop consistently below that,\" he tells The Salt. \"I don't see it as a major threat to France, but given the effects of global warming, the potential northward expansion of their global range is quite possible.\"\u003c/p>\n\u003cp>To date, no other \u003cem>P. manokwari\u003c/em> have been sighted in France since the first cagey worm was spotted last fall. Even so, Winsor is encouraging snail farmers throughout the country to quarantine their precious escargot. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "For a Faster-Aged Bourbon, You Need the Motion of the Ocean",
"title": "For a Faster-Aged Bourbon, You Need the Motion of the Ocean",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78997\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ocean-bottle-on-ship-with-barrels_wide-a4152f98908e8c358bc4e14d795fd1494fa226ac.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ocean-bottle-on-ship-with-barrels_wide-a4152f98908e8c358bc4e14d795fd1494fa226ac-1024x575.jpg\" alt=\"Jefferson's Ocean bourbon is aged on the high seas, a technique that takes advantage of basic physical chemistry. The bottles sell for $200 a piece. Photo: Courtesy of OCEARCH\" width=\"1024\" height=\"575\" class=\"size-large wp-image-78997\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jefferson's Ocean bourbon is aged on the high seas, a technique that takes advantage of basic physical chemistry. The bottles sell for $200 a piece. Photo: Courtesy of OCEARCH\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Amy Guttman, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/11/288780160/for-a-faster-aged-bourbon-you-need-the-motion-of-the-ocean\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/11/2014)\u003c/p>\n\u003cp>From its earliest days as America's homegrown whiskey elixir, Kentucky bourbon has been traveling on boats.\u003c/p>\n\u003cp>In fact, boats were a key reason why Kentucky became the king of bourbon. In the late 1700s, trade depended on waterways, and distillers in the state had a big advantage: the Ohio River. They'd load their barrels onto flatboats on the Ohio, which flowed into the Mississippi, taking their golden liquor as far down as New Orleans.\u003c/p>\n\u003cp>Back then, placing barrels on boats was a necessity. These days, it's become a novelty: Eighth-generation Kentucky bourbon distiller Trey Zoeller is using the motion of the ocean to produce bottles worth $200 each.\u003c/p>\n\u003cp>\"We're going back to how bourbon was initially aged,\" Zoeller tells The Salt. \"The color and flavor came from the rocking on the water. Bourbon was loaded on to ships in Kentucky, and by the time it traveled to the people buying it, the flavor improved.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bourbon is a family legacy for Zoeller. His great-great-great grandmother was among the first female distillers and his father, Chet, is a \u003ca href=\"http://www.kentuckydistilleries.net/zoeller.html\" target=\"_blank\">bourbon scholar\u003c/a>. Zoeller has been in the artisanal whiskey business since the 1990s with his \u003ca href=\"http://jeffersonsbourbon.com/\">Jefferson's Bourbon\u003c/a>. Five years ago, Zoeller was celebrating his birthday on a friend's boat off the coast of Costa Rica. As two Kentucky boys are wont to do, they were raising glasses full of bourbon. That's when Zoeller got the idea to send barrels of bourbon out to sea.\u003c/p>\n\u003cfigure id=\"attachment_78998\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ocearch-ship-9fe23013d9062967252cc1783bb76272a59f2109.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ocearch-ship-9fe23013d9062967252cc1783bb76272a59f2109-1024x768.jpg\" alt=\"This OCEARCH ship carried Zoeller's first bourbon-aged barrels for three and a half years, covering more than 10,000 nautical miles. According to Tom Collins, a chemist at UC Davis, the higher temperatures of tropical locales, and the swill of the ocean, can accelerate the whiskey aging process. Photo: Courtesy of OCEARCH\" width=\"1024\" height=\"768\" class=\"size-large wp-image-78998\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This OCEARCH ship carried Zoeller's first bourbon-aged barrels for three and a half years, covering more than 10,000 nautical miles. According to Tom Collins, a chemist at UC Davis, the higher temperatures of tropical locales, and the swill of the ocean, can accelerate the whiskey aging process. Photo: Courtesy of OCEARCH\u003c/figcaption>\u003c/figure>\n\u003cp>\"I was watching the bourbon in the bottle shift from side to side,\" he recalls, \"and I thought, if it'll do that in the bottle, it'll do that in a barrel on a ship.\"\u003c/p>\n\u003cp>Chemist Tom Collins, a researcher at the University of Davis who has \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/11/rye-bother-an-inside-the-barrel-look-at-american-whiskeys\">analyzed the flavor profiles\u003c/a> of American whiskeys, says higher temperatures like those found in tropical locales, and the swill of the ocean, can both accelerate the whiskey aging process.\u003c/p>\n\u003cp>\"The daily swing in temperature matters,\" Collins explains. \"As the liquid warms up, it expands into the wood. And then as it cools down, it contracts, which can improve extraction\" of compounds from the wood – compounds that give aged whiskey its characteristic flavor. \"These reactions are generally favored with higher temperatures.\"\u003c/p>\n\u003cp>And greater extraction, Collins says, results in more caramel-related compounds, altering the flavor and color of bourbon.\u003c/p>\n\u003cp>After his initial revelation, Zoeller sent five barrels of recently distilled bourbon out to sea with his friend Chris Fischer. A high school friend of Zoeller's, Fischer heads \u003ca href=\"http://www.ocearch.org/\" target=\"_blank\">OCEARCH\u003c/a>, an organization that tracks sharks and other endangered marine life. He kept the barrels on board his ship for three and a half years. Fischer covered more than 10,000 nautical miles, travelling south of the equator and in and out of the Panama Canal six times.\u003c/p>\n\u003cp>So what happened when Zoeller tapped those first barrels?\u003c/p>\n\u003cp>\"The experiment totally exceeded our expectations,\" he says. \"The bourbon went in clear as water and came out black. Bourbon always picks up color in the barrel, but this 4-year-old bourbon was darker than 30-year-old bourbon.\"\u003c/p>\n\u003cp>And the salt air gave the bourbon a briny taste — more similar to an Irish single malt — and coloring like dark rum, Zoeller says.\u003c/p>\n\u003cp>The unique combination fuelled a buying frenzy among bourbon enthusiasts. Some paid much as a \u003ca href=\"http://capitolbourbon.blogspot.co.uk/2013/05/thoughts-on-facebook-bourbon-exchange.html\" target=\"_blank\">thousand dollars\u003c/a> at auction for a bottle — $800 more than the original selling price.\u003c/p>\n\u003cp>Since those first barrels were shipped out, Zoeller has aged two more generations of his Jefferson's Ocean bourbon on the high seas for roughly three to four years at a time, varying their routes to more than 40 ports — as far north as Scandinavia and south to Africa's Cape of Good Hope. Each batch returns with a different flavor and color.\u003c/p>\n\u003cp>Zoeller now has nearly 200 barrels traversing the globe, with official tasters monitoring the aging process and flavor at various ports along the journey. But how does he ensure that crew members don't sneak their own samples?\u003c/p>\n\u003cp>\"We've now got it locked up with cameras monitoring the barrels,\" he says, \"but that doesn't mean they can't outsmart me!\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "The longer bourbon ages, the richer its flavor and color. Now, an artisan Kentucky distiller is speeding up nature by sending barrels on boat journeys on the high seas. How does it work? Chemistry.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78997\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ocean-bottle-on-ship-with-barrels_wide-a4152f98908e8c358bc4e14d795fd1494fa226ac.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ocean-bottle-on-ship-with-barrels_wide-a4152f98908e8c358bc4e14d795fd1494fa226ac-1024x575.jpg\" alt=\"Jefferson's Ocean bourbon is aged on the high seas, a technique that takes advantage of basic physical chemistry. The bottles sell for $200 a piece. Photo: Courtesy of OCEARCH\" width=\"1024\" height=\"575\" class=\"size-large wp-image-78997\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jefferson's Ocean bourbon is aged on the high seas, a technique that takes advantage of basic physical chemistry. The bottles sell for $200 a piece. Photo: Courtesy of OCEARCH\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Amy Guttman, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/11/288780160/for-a-faster-aged-bourbon-you-need-the-motion-of-the-ocean\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/11/2014)\u003c/p>\n\u003cp>From its earliest days as America's homegrown whiskey elixir, Kentucky bourbon has been traveling on boats.\u003c/p>\n\u003cp>In fact, boats were a key reason why Kentucky became the king of bourbon. In the late 1700s, trade depended on waterways, and distillers in the state had a big advantage: the Ohio River. They'd load their barrels onto flatboats on the Ohio, which flowed into the Mississippi, taking their golden liquor as far down as New Orleans.\u003c/p>\n\u003cp>Back then, placing barrels on boats was a necessity. These days, it's become a novelty: Eighth-generation Kentucky bourbon distiller Trey Zoeller is using the motion of the ocean to produce bottles worth $200 each.\u003c/p>\n\u003cp>\"We're going back to how bourbon was initially aged,\" Zoeller tells The Salt. \"The color and flavor came from the rocking on the water. Bourbon was loaded on to ships in Kentucky, and by the time it traveled to the people buying it, the flavor improved.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bourbon is a family legacy for Zoeller. His great-great-great grandmother was among the first female distillers and his father, Chet, is a \u003ca href=\"http://www.kentuckydistilleries.net/zoeller.html\" target=\"_blank\">bourbon scholar\u003c/a>. Zoeller has been in the artisanal whiskey business since the 1990s with his \u003ca href=\"http://jeffersonsbourbon.com/\">Jefferson's Bourbon\u003c/a>. Five years ago, Zoeller was celebrating his birthday on a friend's boat off the coast of Costa Rica. As two Kentucky boys are wont to do, they were raising glasses full of bourbon. That's when Zoeller got the idea to send barrels of bourbon out to sea.\u003c/p>\n\u003cfigure id=\"attachment_78998\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ocearch-ship-9fe23013d9062967252cc1783bb76272a59f2109.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ocearch-ship-9fe23013d9062967252cc1783bb76272a59f2109-1024x768.jpg\" alt=\"This OCEARCH ship carried Zoeller's first bourbon-aged barrels for three and a half years, covering more than 10,000 nautical miles. According to Tom Collins, a chemist at UC Davis, the higher temperatures of tropical locales, and the swill of the ocean, can accelerate the whiskey aging process. Photo: Courtesy of OCEARCH\" width=\"1024\" height=\"768\" class=\"size-large wp-image-78998\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This OCEARCH ship carried Zoeller's first bourbon-aged barrels for three and a half years, covering more than 10,000 nautical miles. According to Tom Collins, a chemist at UC Davis, the higher temperatures of tropical locales, and the swill of the ocean, can accelerate the whiskey aging process. Photo: Courtesy of OCEARCH\u003c/figcaption>\u003c/figure>\n\u003cp>\"I was watching the bourbon in the bottle shift from side to side,\" he recalls, \"and I thought, if it'll do that in the bottle, it'll do that in a barrel on a ship.\"\u003c/p>\n\u003cp>Chemist Tom Collins, a researcher at the University of Davis who has \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/11/rye-bother-an-inside-the-barrel-look-at-american-whiskeys\">analyzed the flavor profiles\u003c/a> of American whiskeys, says higher temperatures like those found in tropical locales, and the swill of the ocean, can both accelerate the whiskey aging process.\u003c/p>\n\u003cp>\"The daily swing in temperature matters,\" Collins explains. \"As the liquid warms up, it expands into the wood. And then as it cools down, it contracts, which can improve extraction\" of compounds from the wood – compounds that give aged whiskey its characteristic flavor. \"These reactions are generally favored with higher temperatures.\"\u003c/p>\n\u003cp>And greater extraction, Collins says, results in more caramel-related compounds, altering the flavor and color of bourbon.\u003c/p>\n\u003cp>After his initial revelation, Zoeller sent five barrels of recently distilled bourbon out to sea with his friend Chris Fischer. A high school friend of Zoeller's, Fischer heads \u003ca href=\"http://www.ocearch.org/\" target=\"_blank\">OCEARCH\u003c/a>, an organization that tracks sharks and other endangered marine life. He kept the barrels on board his ship for three and a half years. Fischer covered more than 10,000 nautical miles, travelling south of the equator and in and out of the Panama Canal six times.\u003c/p>\n\u003cp>So what happened when Zoeller tapped those first barrels?\u003c/p>\n\u003cp>\"The experiment totally exceeded our expectations,\" he says. \"The bourbon went in clear as water and came out black. Bourbon always picks up color in the barrel, but this 4-year-old bourbon was darker than 30-year-old bourbon.\"\u003c/p>\n\u003cp>And the salt air gave the bourbon a briny taste — more similar to an Irish single malt — and coloring like dark rum, Zoeller says.\u003c/p>\n\u003cp>The unique combination fuelled a buying frenzy among bourbon enthusiasts. Some paid much as a \u003ca href=\"http://capitolbourbon.blogspot.co.uk/2013/05/thoughts-on-facebook-bourbon-exchange.html\" target=\"_blank\">thousand dollars\u003c/a> at auction for a bottle — $800 more than the original selling price.\u003c/p>\n\u003cp>Since those first barrels were shipped out, Zoeller has aged two more generations of his Jefferson's Ocean bourbon on the high seas for roughly three to four years at a time, varying their routes to more than 40 ports — as far north as Scandinavia and south to Africa's Cape of Good Hope. Each batch returns with a different flavor and color.\u003c/p>\n\u003cp>Zoeller now has nearly 200 barrels traversing the globe, with official tasters monitoring the aging process and flavor at various ports along the journey. But how does he ensure that crew members don't sneak their own samples?\u003c/p>\n\u003cp>\"We've now got it locked up with cameras monitoring the barrels,\" he says, \"but that doesn't mean they can't outsmart me!\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "What Pepsi Can Teach Us About Soft (Drink) Power in Russia",
"title": "What Pepsi Can Teach Us About Soft (Drink) Power in Russia",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78980\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ap9109060344_wide-7d6ea895e371884e0a237aa1c95ce04d498aca9c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ap9109060344_wide-7d6ea895e371884e0a237aa1c95ce04d498aca9c-1024x575.jpg\" alt=\"Pepsi was the first American consumer product to be manufactured and sold in the former Soviet Union. In 1991, Russians could buy the soda for 20 kopeks, about 10 cents. Photo: Peter Dejong/AP\" width=\"1024\" height=\"575\" class=\"size-large wp-image-78980\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pepsi was the first American consumer product to be manufactured and sold in the former Soviet Union. In 1991, Russians could buy the soda for 20 kopeks, about 10 cents. Photo: Peter Dejong/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/130330851/sonari-glinton\" target=\"_blank\">Sonari Glinton\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/10/288570744/what-pepsi-can-teach-us-about-soft-drink-power-in-russia\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/10/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/10/288570744/what-pepsi-can-teach-us-about-soft-drink-power-in-russia\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/03/20140310_atc_how_pepsi_won_over_khrushchev_and_broke_into_the_russian_market.mp3\"] \u003c/p>\n\u003cp>The United States has threatened economic sanctions against Moscow, but America is light on financial leverage in Russia: The country represents less than 1 percent of U.S. trade, and few major U.S. companies have significant investments there.\u003c/p>\n\u003cp>But one company with a long history in Russia is Pepsi.\u003c/p>\n\u003cp>So how did the American soft drink giant get its foot in the door to build a major market in Russia?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This story of how Pepsi came to be sold widely in Russia could give us some insight into how the two counties do or don't do business with each other. The relationship dates back to the Soviet era.\u003c/p>\n\u003cp>During the Cold War, then-Vice President Richard Nixon visited Soviet Russia to meet with Premier Nikita Khrushchev, which produced some memorable moments. The two men stood in front of a microphone and sparred, with the help of interpreters, in a televised session now known as the Kitchen Debate. The 1959 debate, which \u003ca href=\"http://www.youtube.com/watch?v=D7HqOrAakco\">you can watch on YouTube\u003c/a>, is all kinds of historical, nerdy awesomeness.\u003c/p>\n\u003cp>\"You plan to outstrip us, particularly in the production of consumer goods. If this competition is to do the best for both of our peoples and for people everywhere, there must be a free exchange of ideas,\" \u003ca href=\"http://www.youtube.com/watch?v=z6RLCw1OZFw\">Nixon said as Khrushchev began to speak\u003c/a> over him. \"You never concede anything.\"\u003c/p>\n\u003cp>One thing Russia didn't have on us was brown, fizzy, sugary, delicious drinks. At that debate, Nixon and Khrushchev shared a Pepsi.\u003c/p>\n\u003cp>At the time, this shared drink gave Donald Kendall a bright idea. Kendall, who was a buddy of Nixon's, was the head of Pepsi's international operations at the time.\u003c/p>\n\u003cp>\"[Kendall] went to Russia in 1959 and struck up a good relationship with Nikita Khrushchev,\" recounts \u003ca href=\"http://www.iie.com/staff/author_bio.cfm?author_id=455\">Anders Aslund\u003c/a> with the Peterson Institute for International Economics.\u003c/p>\n\u003cp>Later, the Soviet government itself began bottling Pepsi, but it wasn't the drink we know.\u003c/p>\n\u003cp>\"Pepsi was perceived by the population as a Soviet product, and Soviet products were truly bad,\" Aslund says. \"While Pepsi was reasonably good, it was not as good as Western Pepsi.\"\u003c/p>\n\u003cp>Good or bad, Pepsi was the only option.\u003c/p>\n\u003cp>Then the Berlin Wall fell. When the Soviet Union closed, a form of free enterprise opened. In the 1990s, there was a boom in the U.S., and American companies were looking to grow.\u003c/p>\n\u003cp>During this time, Pepsi was getting its butt kicked by Coca-Cola all over the world, says Ali Dibadj, a senior analyst with equity research firm Sanford Bernstein who studies packaged goods such as soda and chips. Dibadj says Pepsi had one key element going for it: The company knew a lot about Russia.\u003c/p>\n\u003cp>\"Pepsi had to find a place to grow that was the path of least resistance, and arguably built on the history, since 1959, and the lower penetration by The Coca-Cola Company. Russia was the closest-to-home option, and it wasn't that close to home,\" Dibadj says.\u003c/p>\n\u003cp>It worked. Russia is now Pepsi's second-largest market behind the U.S., accounting for roughly 8 percent of sales.\u003c/p>\n\u003cp>So if Pepsi could become a dominant consumer force in Russia, then why hasn't everyone followed suit?\u003c/p>\n\u003cp>Well, companies such as Ford, Nike, McDonald's, Boeing and John Deere do have investments in the country, but they don't rely on the Russian market like Pepsi does. The reason, Dibadj says, is that Russia is unpredictable, and so are its consumers.\u003c/p>\n\u003cp>\"The consumer has a history — given communism, given what they've been though — to, at the first sign of fear, shift very quickly to either different pack sizes [or] different brands. And [Russian consumers] have historically been used to lower-quality brands,\" Dibadj says.\u003c/p>\n\u003cp>At the first sign of trouble, Russian consumers go from drinking soda to tap water. Not only that, it's really hard for companies to get into Russia. With such a large country, you have to build giant distribution networks, and there's a lot of red tape.\u003c/p>\n\u003cp>\"We don't have a lot of economic leverage,\" Dibadj says. \"There's not a lot of stuff that Russians buy from us, and we don't buy that much stuff from Russia.\"\u003c/p>\n\u003cp>It's the age-old chicken and egg problem, says \u003ca href=\"http://www0.gsb.columbia.edu/faculty/akhandelwal/\">Amit Khandelwal,\u003c/a> who teaches at Columbia University's Business School. American businesses, he says, are afraid to invest in Russia because it's risky; and it might be less risky if there were more of a U.S. corporate presence there.\u003c/p>\n\u003cp>\"The U.S. won't have the potential threat of sanctions if there is no pain on both sides,\" Khandelwal says. \"There is no pain on both sides precisely because no business has found it attractive enough to substantially grow their operations in Russia.\"\u003c/p>\n\u003cp>In other words, in order for the U.S. to have more soft power in Russia, the U.S. will have to sell that country more than soft drinks. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "The soft drink giant is one of the few big U.S. firms with major investments in Russia. And the reasons why say a lot about why the U.S. has less leverage in Russia than it might like.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78980\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ap9109060344_wide-7d6ea895e371884e0a237aa1c95ce04d498aca9c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ap9109060344_wide-7d6ea895e371884e0a237aa1c95ce04d498aca9c-1024x575.jpg\" alt=\"Pepsi was the first American consumer product to be manufactured and sold in the former Soviet Union. In 1991, Russians could buy the soda for 20 kopeks, about 10 cents. Photo: Peter Dejong/AP\" width=\"1024\" height=\"575\" class=\"size-large wp-image-78980\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pepsi was the first American consumer product to be manufactured and sold in the former Soviet Union. In 1991, Russians could buy the soda for 20 kopeks, about 10 cents. Photo: Peter Dejong/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/130330851/sonari-glinton\" target=\"_blank\">Sonari Glinton\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/10/288570744/what-pepsi-can-teach-us-about-soft-drink-power-in-russia\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/10/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/10/288570744/what-pepsi-can-teach-us-about-soft-drink-power-in-russia\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>The United States has threatened economic sanctions against Moscow, but America is light on financial leverage in Russia: The country represents less than 1 percent of U.S. trade, and few major U.S. companies have significant investments there.\u003c/p>\n\u003cp>But one company with a long history in Russia is Pepsi.\u003c/p>\n\u003cp>So how did the American soft drink giant get its foot in the door to build a major market in Russia?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This story of how Pepsi came to be sold widely in Russia could give us some insight into how the two counties do or don't do business with each other. The relationship dates back to the Soviet era.\u003c/p>\n\u003cp>During the Cold War, then-Vice President Richard Nixon visited Soviet Russia to meet with Premier Nikita Khrushchev, which produced some memorable moments. The two men stood in front of a microphone and sparred, with the help of interpreters, in a televised session now known as the Kitchen Debate. The 1959 debate, which \u003ca href=\"http://www.youtube.com/watch?v=D7HqOrAakco\">you can watch on YouTube\u003c/a>, is all kinds of historical, nerdy awesomeness.\u003c/p>\n\u003cp>\"You plan to outstrip us, particularly in the production of consumer goods. If this competition is to do the best for both of our peoples and for people everywhere, there must be a free exchange of ideas,\" \u003ca href=\"http://www.youtube.com/watch?v=z6RLCw1OZFw\">Nixon said as Khrushchev began to speak\u003c/a> over him. \"You never concede anything.\"\u003c/p>\n\u003cp>One thing Russia didn't have on us was brown, fizzy, sugary, delicious drinks. At that debate, Nixon and Khrushchev shared a Pepsi.\u003c/p>\n\u003cp>At the time, this shared drink gave Donald Kendall a bright idea. Kendall, who was a buddy of Nixon's, was the head of Pepsi's international operations at the time.\u003c/p>\n\u003cp>\"[Kendall] went to Russia in 1959 and struck up a good relationship with Nikita Khrushchev,\" recounts \u003ca href=\"http://www.iie.com/staff/author_bio.cfm?author_id=455\">Anders Aslund\u003c/a> with the Peterson Institute for International Economics.\u003c/p>\n\u003cp>Later, the Soviet government itself began bottling Pepsi, but it wasn't the drink we know.\u003c/p>\n\u003cp>\"Pepsi was perceived by the population as a Soviet product, and Soviet products were truly bad,\" Aslund says. \"While Pepsi was reasonably good, it was not as good as Western Pepsi.\"\u003c/p>\n\u003cp>Good or bad, Pepsi was the only option.\u003c/p>\n\u003cp>Then the Berlin Wall fell. When the Soviet Union closed, a form of free enterprise opened. In the 1990s, there was a boom in the U.S., and American companies were looking to grow.\u003c/p>\n\u003cp>During this time, Pepsi was getting its butt kicked by Coca-Cola all over the world, says Ali Dibadj, a senior analyst with equity research firm Sanford Bernstein who studies packaged goods such as soda and chips. Dibadj says Pepsi had one key element going for it: The company knew a lot about Russia.\u003c/p>\n\u003cp>\"Pepsi had to find a place to grow that was the path of least resistance, and arguably built on the history, since 1959, and the lower penetration by The Coca-Cola Company. Russia was the closest-to-home option, and it wasn't that close to home,\" Dibadj says.\u003c/p>\n\u003cp>It worked. Russia is now Pepsi's second-largest market behind the U.S., accounting for roughly 8 percent of sales.\u003c/p>\n\u003cp>So if Pepsi could become a dominant consumer force in Russia, then why hasn't everyone followed suit?\u003c/p>\n\u003cp>Well, companies such as Ford, Nike, McDonald's, Boeing and John Deere do have investments in the country, but they don't rely on the Russian market like Pepsi does. The reason, Dibadj says, is that Russia is unpredictable, and so are its consumers.\u003c/p>\n\u003cp>\"The consumer has a history — given communism, given what they've been though — to, at the first sign of fear, shift very quickly to either different pack sizes [or] different brands. And [Russian consumers] have historically been used to lower-quality brands,\" Dibadj says.\u003c/p>\n\u003cp>At the first sign of trouble, Russian consumers go from drinking soda to tap water. Not only that, it's really hard for companies to get into Russia. With such a large country, you have to build giant distribution networks, and there's a lot of red tape.\u003c/p>\n\u003cp>\"We don't have a lot of economic leverage,\" Dibadj says. \"There's not a lot of stuff that Russians buy from us, and we don't buy that much stuff from Russia.\"\u003c/p>\n\u003cp>It's the age-old chicken and egg problem, says \u003ca href=\"http://www0.gsb.columbia.edu/faculty/akhandelwal/\">Amit Khandelwal,\u003c/a> who teaches at Columbia University's Business School. American businesses, he says, are afraid to invest in Russia because it's risky; and it might be less risky if there were more of a U.S. corporate presence there.\u003c/p>\n\u003cp>\"The U.S. won't have the potential threat of sanctions if there is no pain on both sides,\" Khandelwal says. \"There is no pain on both sides precisely because no business has found it attractive enough to substantially grow their operations in Russia.\"\u003c/p>\n\u003cp>In other words, in order for the U.S. to have more soft power in Russia, the U.S. will have to sell that country more than soft drinks. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Theme Park for Foodies? Italians Say Bologna",
"title": "A Theme Park for Foodies? Italians Say Bologna",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78954\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/4416942703_825113d166_o-copy_wide-d3ac7a14f8b5ef4178d6bcb128745f88ae544f29.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/4416942703_825113d166_o-copy_wide-d3ac7a14f8b5ef4178d6bcb128745f88ae544f29-1024x575.jpg\" alt=\"Customers dine at the original Eataly in Turin, Italy, which opened in 2007. Photo: demoshelsinki/Flickr\" width=\"1024\" height=\"575\" class=\"size-large wp-image-78954\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers dine at the original Eataly in Turin, Italy, which opened in 2007. Photo: demoshelsinki/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2101034/sylvia-poggioli\" target=\"_blank\">Sylvia Poggiolo\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/09/286939246/a-theme-park-for-foodies-italians-say-bologna\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/9/2014)\u003c/p>\n\u003cp>Italy has more \u003ca href=\"http://whc.unesco.org/en/statesparties/IT/\">UNESCO world heritage sites\u003c/a> than any other country in the world, and its art and cultural riches have drawn visitors for centuries.\u003c/p>\n\u003cp>It also prides itself on being a culinary mecca, where preparing, cooking and serving meals is a fine, even sacred, art. And now that the country is in the deepest and most protracted recession since World War II, why not cash in on its reputation as a paradise for visiting gourmets and gourmands?\u003c/p>\n\u003cp>In late February, Oscar Farinetti, who founded the Eataly chain of food emporiums, announced a new plan to help rescue economy: \"Fico Eataly World,\" a theme park devoted entirely to food and wine.\u003c/p>\n\u003cp>The project is a joint venture between Eataly and the municipality of Bologna, which is providing 86,000 square feet of land with warehouses to be transformed into food labs, grocery stores and, of course, restaurants. The price tag for the park is estimated at $55 million.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Eataly, which has over two dozen branches around the world, was founded in Turin in 2007 by Farinetti, who is CEO and owns a 60 percent share. The other 40 percent is owned by cooperatives of the COOP group of supermarkets.\u003c/p>\n\u003cp>The cooperatives have their roots in the Communist Party that was powerful in the Emilia-Romagna region that surrounds Bologna in the post-war period. The founder of the Slow Food Movement, Carlo Petrini, is also left-leaning, and another example of the ties between the left and the contemporary gastronomy movement.\u003c/p>\n\u003cp>The location for the Eataly theme park could not be more appropriate. Italy has many very different cuisines, but Bologna and Emilia-Romagna are widely, if grudgingly, recognized as the gastronomic capital of Italy.\u003c/p>\n\u003cp>The region is the home of Parmesan cheese, prosciutto di Parma, balsamic vinegar, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/27/tortellini-the-dumpling-inspired-by-venus-navel\">tortellini\u003c/a> and lasagna, among many other delicacies. Since the Middle Ages, the city was known as Bologna La Grassa, Bologna the fat – as in, affluent and epicurean.\u003c/p>\n\u003cp>Today, Bologna is also home to the world's only University of Gelato, as I \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/17/italian-gelato-university-ice-cream\">reported\u003c/a> in 2013.\u003c/p>\n\u003cp>The foreign media has referred to the planned food theme park as a \"Disneyland of Food.\"\u003c/p>\n\u003cp>But when I mentioned the \"Disneyland for foodies\" to people shopping at two well-known Roman outdoor markets, everyone grimaced in disgust.\u003c/p>\n\u003cp>\"Sounds like something for tourists,\" Simona Vitali, a middle-aged woman shopping for groceries in Piazza San Cosimato, told me. \"We Italians have no need for such a theme park.\"\u003c/p>\n\u003cp>Farinetti \u003ca href=\"http://www.lagazzettadelmezzogiorno.it/english/eataly-planning-mega-food-theme-park-no631090\">told\u003c/a> the online English language service ANSA he hopes the park will draw annually 10 million visitors who will \"play with this magical thing, Italian food.\"\u003c/p>\n\u003cp>Eataly World is scheduled to open Nov. 1, 2015. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "The Eataly food emporium plans to open a $55 million theme park in Italy, devoted to the nation's culinary pleasures. Some have dubbed it the \"Disneyland of food,\" but Italians aren't impressed.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78954\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/4416942703_825113d166_o-copy_wide-d3ac7a14f8b5ef4178d6bcb128745f88ae544f29.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/4416942703_825113d166_o-copy_wide-d3ac7a14f8b5ef4178d6bcb128745f88ae544f29-1024x575.jpg\" alt=\"Customers dine at the original Eataly in Turin, Italy, which opened in 2007. Photo: demoshelsinki/Flickr\" width=\"1024\" height=\"575\" class=\"size-large wp-image-78954\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers dine at the original Eataly in Turin, Italy, which opened in 2007. Photo: demoshelsinki/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2101034/sylvia-poggioli\" target=\"_blank\">Sylvia Poggiolo\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/09/286939246/a-theme-park-for-foodies-italians-say-bologna\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/9/2014)\u003c/p>\n\u003cp>Italy has more \u003ca href=\"http://whc.unesco.org/en/statesparties/IT/\">UNESCO world heritage sites\u003c/a> than any other country in the world, and its art and cultural riches have drawn visitors for centuries.\u003c/p>\n\u003cp>It also prides itself on being a culinary mecca, where preparing, cooking and serving meals is a fine, even sacred, art. And now that the country is in the deepest and most protracted recession since World War II, why not cash in on its reputation as a paradise for visiting gourmets and gourmands?\u003c/p>\n\u003cp>In late February, Oscar Farinetti, who founded the Eataly chain of food emporiums, announced a new plan to help rescue economy: \"Fico Eataly World,\" a theme park devoted entirely to food and wine.\u003c/p>\n\u003cp>The project is a joint venture between Eataly and the municipality of Bologna, which is providing 86,000 square feet of land with warehouses to be transformed into food labs, grocery stores and, of course, restaurants. The price tag for the park is estimated at $55 million.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Eataly, which has over two dozen branches around the world, was founded in Turin in 2007 by Farinetti, who is CEO and owns a 60 percent share. The other 40 percent is owned by cooperatives of the COOP group of supermarkets.\u003c/p>\n\u003cp>The cooperatives have their roots in the Communist Party that was powerful in the Emilia-Romagna region that surrounds Bologna in the post-war period. The founder of the Slow Food Movement, Carlo Petrini, is also left-leaning, and another example of the ties between the left and the contemporary gastronomy movement.\u003c/p>\n\u003cp>The location for the Eataly theme park could not be more appropriate. Italy has many very different cuisines, but Bologna and Emilia-Romagna are widely, if grudgingly, recognized as the gastronomic capital of Italy.\u003c/p>\n\u003cp>The region is the home of Parmesan cheese, prosciutto di Parma, balsamic vinegar, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/27/tortellini-the-dumpling-inspired-by-venus-navel\">tortellini\u003c/a> and lasagna, among many other delicacies. Since the Middle Ages, the city was known as Bologna La Grassa, Bologna the fat – as in, affluent and epicurean.\u003c/p>\n\u003cp>Today, Bologna is also home to the world's only University of Gelato, as I \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/17/italian-gelato-university-ice-cream\">reported\u003c/a> in 2013.\u003c/p>\n\u003cp>The foreign media has referred to the planned food theme park as a \"Disneyland of Food.\"\u003c/p>\n\u003cp>But when I mentioned the \"Disneyland for foodies\" to people shopping at two well-known Roman outdoor markets, everyone grimaced in disgust.\u003c/p>\n\u003cp>\"Sounds like something for tourists,\" Simona Vitali, a middle-aged woman shopping for groceries in Piazza San Cosimato, told me. \"We Italians have no need for such a theme park.\"\u003c/p>\n\u003cp>Farinetti \u003ca href=\"http://www.lagazzettadelmezzogiorno.it/english/eataly-planning-mega-food-theme-park-no631090\">told\u003c/a> the online English language service ANSA he hopes the park will draw annually 10 million visitors who will \"play with this magical thing, Italian food.\"\u003c/p>\n\u003cp>Eataly World is scheduled to open Nov. 1, 2015. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How Yosemite Keeps Its Bears' Paws Off Campers' Hamburgers",
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"content": "\u003cfigure id=\"attachment_78904\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/tmbear_wide-b714a8184addcd24debce68a62d6ad5907181935.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/tmbear_wide-b714a8184addcd24debce68a62d6ad5907181935.jpg\" alt=\"Not as cute as Yogi's pic-a-nic thievery: Food left out at a campsite in Yosemite National Park is likely to attract bears like this one, seen scavenging at Tuolumne Meadows Campground in 2008. Photo: Courtesy of Erica Crawford\" width=\"1674\" height=\"940\" class=\"size-full wp-image-78904\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Not as cute as Yogi's pic-a-nic thievery: Food left out at a campsite in Yosemite National Park is likely to attract bears like this one, seen scavenging at Tuolumne Meadows Campground in 2008. Photo: Courtesy of Erica Crawford\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/06/285793709/how-yosemite-keeps-its-bears-paws-off-campers-hamburgers\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/6/2014)\u003c/p>\n\u003cp>One of the great joys of camping out in a national park is chowing down by the fire. But campers aren't the only ones drawn to burgers and s'mores roasting over an open flame, beneath a mass of twinkling stars.\u003c/p>\n\u003cp>Those rich aromas can also prove irresistible to the local critters. From bears to foxes to coyotes, biologists have documented wildlife getting irrevocably hooked on our food and food waste. And for good reason: Our food is way more calorie-rich — and thus, better for making babies — than the standard black bear fare of insects and leaves.\u003c/p>\n\u003cp>As the number of visitors to national parks has grown over time, the animal residents have gotten increasingly crafty about getting their paws and hooves on our food. And we're talking antics far more aggressive than Yogi Bear sneaking away with a pic-a-nic basket.\u003c/p>\n\u003cp>Wild ponies of Assateague Island National Seashore are known to \u003ca href=\"http://www.npr.org/2011/08/10/139261706/assateagues-wild-horses-get-too-close-to-company\">use their teeth\u003c/a> to unzip tents to pilfer for chips and hot dogs. The black bears of Yosemite have ripped the doors off of cars for a taste of hamburger meat within.\u003c/p>\n\u003cfigure id=\"attachment_78903\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/jack-hopkins-collecting-hair_sq-518e722616ae8e0db167f656bbd749946e96eecb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/jack-hopkins-collecting-hair_sq-518e722616ae8e0db167f656bbd749946e96eecb.jpg\" alt=\"Researcher Jack Hopkins used barbed-wire snares to collect hair samples from bears in Yosemite. Analysis of isotope ratios in hair samples showed how much of the bears' diets came from human food. Photo: Courtesy of Jack Hopkins\" width=\"1536\" height=\"1536\" class=\"size-full wp-image-78903\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Researcher Jack Hopkins used barbed-wire snares to collect hair samples from bears in Yosemite. Analysis of isotope ratios in hair samples showed how much of the bears' diets came from human food. Photo: Courtesy of Jack Hopkins\u003c/figcaption>\u003c/figure>\n\u003cp>This kind of behavior is both a nuisance and a recipe for conflict. According to one 2013 \u003ca href=\"http://www.bioone.org/doi/abs/10.2192/URSUS-D-12-00018.1?journalCode=ursu\">study\u003c/a>, black bears in Yosemite caused $3.7 million in property damage, injured 50 people and were involved with more than 12,000 reported food-related incidents in the last two decades. And biologists say that the greediest animals, who stop at nothing to get our food, are also the most likely to be killed by us.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So how can we keep animals out of our picnic baskets? The National Park Service \u003ca href=\"http://www.nps.gov/grca/naturescience/wildlife_alert.htm\">has come up\u003c/a> with all kinds of strategies to try – from installing animal-proof trash bins to educating visitors to lock up their food in special canisters. Visit Yosemite and you'll get a personal lecture from a ranger on how to store your food to keep from tempting the black bears who lurk near campsites.\u003c/p>\n\u003cp>According to a \u003ca href=\"http://www.esajournals.org/doi/abs/10.1890/130276\">study\u003c/a> in the March issue of the journal\u003cem> \u003c/em>\u003cem>Frontiers in Ecology and the Environment\u003c/em>, these kinds of measures seem to be paying off (in Yosemite, at least). Researchers at the University of California, Santa Cruz wanted to find out whether the proportion of human food in the diet of the black bears there had declined since the park received a big grant to manage the food issue in 1999.\u003c/p>\n\u003cp>To find out, they gathered samples of bear hair and bone dating back to 1915 and measured the chemical isotopes in them. If you've read \u003cem>The Omnivore's Dilemma\u003c/em> or seen the documentary \u003cem>King Corn,\u003c/em> you might remember that human hair samples reveal a lot about our diet today – namely, that we eat a lot of corn. Corn has a heavy carbon and nitrogen isotopic signature, and it goes into sodas, pastries, and even our meat, since it's a big part of what livestock are fed.\u003c/p>\n\u003cp>Here's the really fascinating thing we learned from Jack Hopkins, lead author of the paper. (He did the Yosemite bear research while he was an ecology Ph.D. student at Montana State and a research fellow at UC-Santa Cruz.)\u003c/p>\n\u003cp>\"A bear that eats like us is going to look like us\" in an isotopic analysis, he says. In other words, the corn shows up in the hair of bears who've learned to love and steal human food.\u003c/p>\n\u003cp>The good news, though, is that Hopkins and his co-author, \u003ca href=\"http://www.es.ucsc.edu/~pkoch/\">Paul Koch\u003c/a>, a professor of earth sciences at UC Santa Cruz, found that the human foods in Yosemite bears' diets had decreased by about 63 percent between 1999 and 2007. In other words, teaching park visitors to lock down their food has succeeded at keeping our snacks out of bears' bellies, they conclude.\u003c/p>\n\u003cp>Still, Hopkins says, even if Yosemite can get 99 percent of its visitors to comply with the policy, with 4 million visitors a year, there will always be several who forget or don't pay heed.\u003c/p>\n\u003cp>\"The bears are still there, just waiting for someone to be careless,\" he says. \"There are still a lot of problems.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78904\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/tmbear_wide-b714a8184addcd24debce68a62d6ad5907181935.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/tmbear_wide-b714a8184addcd24debce68a62d6ad5907181935.jpg\" alt=\"Not as cute as Yogi's pic-a-nic thievery: Food left out at a campsite in Yosemite National Park is likely to attract bears like this one, seen scavenging at Tuolumne Meadows Campground in 2008. Photo: Courtesy of Erica Crawford\" width=\"1674\" height=\"940\" class=\"size-full wp-image-78904\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Not as cute as Yogi's pic-a-nic thievery: Food left out at a campsite in Yosemite National Park is likely to attract bears like this one, seen scavenging at Tuolumne Meadows Campground in 2008. Photo: Courtesy of Erica Crawford\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/06/285793709/how-yosemite-keeps-its-bears-paws-off-campers-hamburgers\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/6/2014)\u003c/p>\n\u003cp>One of the great joys of camping out in a national park is chowing down by the fire. But campers aren't the only ones drawn to burgers and s'mores roasting over an open flame, beneath a mass of twinkling stars.\u003c/p>\n\u003cp>Those rich aromas can also prove irresistible to the local critters. From bears to foxes to coyotes, biologists have documented wildlife getting irrevocably hooked on our food and food waste. And for good reason: Our food is way more calorie-rich — and thus, better for making babies — than the standard black bear fare of insects and leaves.\u003c/p>\n\u003cp>As the number of visitors to national parks has grown over time, the animal residents have gotten increasingly crafty about getting their paws and hooves on our food. And we're talking antics far more aggressive than Yogi Bear sneaking away with a pic-a-nic basket.\u003c/p>\n\u003cp>Wild ponies of Assateague Island National Seashore are known to \u003ca href=\"http://www.npr.org/2011/08/10/139261706/assateagues-wild-horses-get-too-close-to-company\">use their teeth\u003c/a> to unzip tents to pilfer for chips and hot dogs. The black bears of Yosemite have ripped the doors off of cars for a taste of hamburger meat within.\u003c/p>\n\u003cfigure id=\"attachment_78903\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/jack-hopkins-collecting-hair_sq-518e722616ae8e0db167f656bbd749946e96eecb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/jack-hopkins-collecting-hair_sq-518e722616ae8e0db167f656bbd749946e96eecb.jpg\" alt=\"Researcher Jack Hopkins used barbed-wire snares to collect hair samples from bears in Yosemite. Analysis of isotope ratios in hair samples showed how much of the bears' diets came from human food. Photo: Courtesy of Jack Hopkins\" width=\"1536\" height=\"1536\" class=\"size-full wp-image-78903\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Researcher Jack Hopkins used barbed-wire snares to collect hair samples from bears in Yosemite. Analysis of isotope ratios in hair samples showed how much of the bears' diets came from human food. Photo: Courtesy of Jack Hopkins\u003c/figcaption>\u003c/figure>\n\u003cp>This kind of behavior is both a nuisance and a recipe for conflict. According to one 2013 \u003ca href=\"http://www.bioone.org/doi/abs/10.2192/URSUS-D-12-00018.1?journalCode=ursu\">study\u003c/a>, black bears in Yosemite caused $3.7 million in property damage, injured 50 people and were involved with more than 12,000 reported food-related incidents in the last two decades. And biologists say that the greediest animals, who stop at nothing to get our food, are also the most likely to be killed by us.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So how can we keep animals out of our picnic baskets? The National Park Service \u003ca href=\"http://www.nps.gov/grca/naturescience/wildlife_alert.htm\">has come up\u003c/a> with all kinds of strategies to try – from installing animal-proof trash bins to educating visitors to lock up their food in special canisters. Visit Yosemite and you'll get a personal lecture from a ranger on how to store your food to keep from tempting the black bears who lurk near campsites.\u003c/p>\n\u003cp>According to a \u003ca href=\"http://www.esajournals.org/doi/abs/10.1890/130276\">study\u003c/a> in the March issue of the journal\u003cem> \u003c/em>\u003cem>Frontiers in Ecology and the Environment\u003c/em>, these kinds of measures seem to be paying off (in Yosemite, at least). Researchers at the University of California, Santa Cruz wanted to find out whether the proportion of human food in the diet of the black bears there had declined since the park received a big grant to manage the food issue in 1999.\u003c/p>\n\u003cp>To find out, they gathered samples of bear hair and bone dating back to 1915 and measured the chemical isotopes in them. If you've read \u003cem>The Omnivore's Dilemma\u003c/em> or seen the documentary \u003cem>King Corn,\u003c/em> you might remember that human hair samples reveal a lot about our diet today – namely, that we eat a lot of corn. Corn has a heavy carbon and nitrogen isotopic signature, and it goes into sodas, pastries, and even our meat, since it's a big part of what livestock are fed.\u003c/p>\n\u003cp>Here's the really fascinating thing we learned from Jack Hopkins, lead author of the paper. (He did the Yosemite bear research while he was an ecology Ph.D. student at Montana State and a research fellow at UC-Santa Cruz.)\u003c/p>\n\u003cp>\"A bear that eats like us is going to look like us\" in an isotopic analysis, he says. In other words, the corn shows up in the hair of bears who've learned to love and steal human food.\u003c/p>\n\u003cp>The good news, though, is that Hopkins and his co-author, \u003ca href=\"http://www.es.ucsc.edu/~pkoch/\">Paul Koch\u003c/a>, a professor of earth sciences at UC Santa Cruz, found that the human foods in Yosemite bears' diets had decreased by about 63 percent between 1999 and 2007. In other words, teaching park visitors to lock down their food has succeeded at keeping our snacks out of bears' bellies, they conclude.\u003c/p>\n\u003cp>Still, Hopkins says, even if Yosemite can get 99 percent of its visitors to comply with the policy, with 4 million visitors a year, there will always be several who forget or don't pay heed.\u003c/p>\n\u003cp>\"The bears are still there, just waiting for someone to be careless,\" he says. \"There are still a lot of problems.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Drink Vodka, Eat Pickles, Repeat: Mastering the Zakuski Spread",
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"content": "\u003cfigure id=\"attachment_78316\" class=\"wp-caption aligncenter\" style=\"max-width: 1678px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/zakuskitable_custom-cb2b5d9e736c4a74eba520f5fb67de0fcc940ded.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/zakuskitable_custom-cb2b5d9e736c4a74eba520f5fb67de0fcc940ded.jpg\" alt=\"Zakuski tables, like Slava and Luba Frumkin's, are known for their largesse. This spread includes smoked salmon and halibut, pickled green tomatoes, salted mackerel, Herring Under a Fur Coat and Georgian eggplant rolls. Photo: Deena Prichep/NPR\" width=\"1678\" height=\"938\" class=\"size-full wp-image-78316\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zakuski tables, like Slava and Luba Frumkin's, are known for their largesse. This spread includes smoked salmon and halibut, pickled green tomatoes, salted mackerel, Herring Under a Fur Coat and Georgian eggplant rolls. Photo: Deena Prichep/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Deena Prichep, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/14/277043707/drink-vodka-eat-pickles-repeat-mastering-the-zakuski-spread\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/15/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/14/277043707/drink-vodka-eat-pickles-repeat-mastering-the-zakuski-spread\">Weekend Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/wesat/2014/02/20140215_wesat_drink_vodka_eat_pickles_repeat_mastering_the_zakuski_spread.mp3\"] \u003c/p>\n\u003cp>As you gather with friends to watch the Olympics this weekend, why not prepare what they might serve in Sochi? Try, say, herring instead of chips.\u003c/p>\n\u003cp>But if you're really presenting food the Russian way, you'll need to make more than one snack. And get your libations in order.\u003c/p>\n\u003cp>\u003cem>Zakuski\u003c/em> are often described as Russia's answer to tapas — a little bite to have with your drink.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>They can be as simple as salted herring, or as rich as blini and caviar. Traditionally, when you welcome guests in from the cold (whether from the Moscow streets, or from the hundreds of miles it takes to travel to a country estate), you give them a warming shot of vodka. And to protect your stomach and palate from the harsh vodka, you quickly follow it with a bite of \u003cem>zakuski\u003c/em>.\u003c/p>\n\u003cp>\"You do not exhale, and you immediately eat something to kind of stun the taste,\" explains \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/17/223053778/kitchen-time-machine-a-culinary-romp-through-soviet-history\">Anya von Bremzen\u003c/a>, author of \u003cem>Mastering the Art of Soviet Cooking\u003c/em>. \"A shot of vodka, a little pickle, a little herring canapé.\"\u003c/p>\n\u003cp>And the dishes on the \u003cem>zakuski\u003c/em> table don't just provide a delicious snack. In a sense, they tell the story of Russia. There are pickles of all sorts — green tomatoes, apples, mushrooms, cabbage — a nod to the food preservation that kept produce available during the long Russian winters.\u003c/p>\n\u003cp>The \u003cem>zakuski\u003c/em> table also expanded during the Soviet Era — as new republics entered the Soviet Union, new flavors arose. There was the bright cuisine of the more temperate Caucasus — full of walnut sauce and fresh herbs for those with enough connections to secure them — and the Baltics, from which canned sprats are now a fixture on many \u003cem>zakuski\u003c/em> tables.\u003c/p>\n\u003cp>The Soviet Era was also the era of mayonnaise, which brought several mayo-blanketed salads to the \u003cem>zakuski\u003c/em> table, as the state promoted this new industrial product — salads like the appealingly named \"\u003ca href=\"http://russiapedia.rt.com/of-russian-origin/herring-under-fur-coat/\">Herring Under a Fur Coat\u003c/a>,\" or \u003ca href=\"http://www.wnyc.org/story/recipe-1970s-salat-olivier-russian-potato-salad-pickles/\">Salat Olivier\u003c/a>. Von Bremzen is quick to point out that the tangy Russian-brand mayonnaise, Provensal, is much tastier than its American brethren. There were also canned foods, including cans of hard-to-get items.\u003c/p>\n\u003cp>Laying out \u003cem>zakuski\u003c/em> wasn't just about food. In a sense, it showed who you were, von Bremzen notes — especially during Soviet times.\u003c/p>\n\u003cp>\"We had no housing to speak of, we had no cars to speak of, we all wore the same clothes,\" she says. \"So the way you could actually show status, power, hospitality — a whole host of emotions — was through food. Through making this lavish \u003cem>zakuski\u003c/em> table.\"\u003c/p>\n\u003cp>And lavish is definitely the right word. Go to a Russian party, and you will be treated to \u003cem>zakuski\u003c/em> after \u003cem>zakuski\u003c/em>, fit onto a groaning table with Tetris-like precision. At a recent evening outside of Portland, Ore., Bonnie Morales struggled to fit the \u003cem>zakuski\u003c/em> onto her parents' table.\u003c/p>\n\u003cp>\"Every single time, it's like we're not going to fit all this on here,\" Morales says with a laugh. \"It's kind of embarrassing if there's tablecloth visible.\"\u003c/p>\n\u003cp>The assortment of dishes is standard for a \u003cem>zakuski\u003c/em> party, but staggering for an untrained audience. Blini with butter and caviar; Salat Olivier; pickled green tomatoes, plums and apples; smoked salmon, halibut and black cod; salted mackerel; brown bread toasts with egg and smoked sprats; salted mushrooms; Herring Under a Fur Coat; fish in tomato sauce; Georgian eggplant rolls; and canapé with sprats.\u003c/p>\n\u003cp>And that's not counting the hot \u003cem>zakuski\u003c/em>: \u003cem>piroshki\u003c/em> stuffed with cabbage and golden raisins and pickled mustard seeds; blintzes filled with mushrooms; and \u003cem>pelmeni\u003c/em> filled with farmer cheese.\u003c/p>\n\u003cp>Although these \u003cem>zakuski\u003c/em> are all delicious, they're almost just an excuse to fill your glass — which is an excuse to make toasts.\u003c/p>\n\u003cp>Slava Frumkin, Morales' father, serves as the toastmaster, or \u003cem>tamada. \u003c/em>With his poetic prompting, others also raise their glasses, lifting toasts to family, to the table, to visiting family and new friends — all with a few bites of \u003cem>zakuski\u003c/em> in between.\u003c/p>\n\u003cp>And, as the accordion comes out, Frumkin raises a final glass to \u003ca href=\"http://kachkapdx.com/\">Kachka\u003c/a> — the \u003cem>zakuski\u003c/em> restaurant his daughter and son-in-law are preparing to open in Portland. They hope it will bring the family \u003cem>zakuski\u003c/em> tradition to a whole new American table. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "\u003cem>Zakuski \u003c/em>are like Russian tapas. More than a delicious snack, these dishes also tell the story of Russia. From \"Herring Under a Fur Coat\" to pickled everything, \u003cem>zakuski \u003c/em>teach us about harsh winters and state-sponsored products in the Soviet era.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>They can be as simple as salted herring, or as rich as blini and caviar. Traditionally, when you welcome guests in from the cold (whether from the Moscow streets, or from the hundreds of miles it takes to travel to a country estate), you give them a warming shot of vodka. And to protect your stomach and palate from the harsh vodka, you quickly follow it with a bite of \u003cem>zakuski\u003c/em>.\u003c/p>\n\u003cp>\"You do not exhale, and you immediately eat something to kind of stun the taste,\" explains \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/17/223053778/kitchen-time-machine-a-culinary-romp-through-soviet-history\">Anya von Bremzen\u003c/a>, author of \u003cem>Mastering the Art of Soviet Cooking\u003c/em>. \"A shot of vodka, a little pickle, a little herring canapé.\"\u003c/p>\n\u003cp>And the dishes on the \u003cem>zakuski\u003c/em> table don't just provide a delicious snack. In a sense, they tell the story of Russia. There are pickles of all sorts — green tomatoes, apples, mushrooms, cabbage — a nod to the food preservation that kept produce available during the long Russian winters.\u003c/p>\n\u003cp>The \u003cem>zakuski\u003c/em> table also expanded during the Soviet Era — as new republics entered the Soviet Union, new flavors arose. There was the bright cuisine of the more temperate Caucasus — full of walnut sauce and fresh herbs for those with enough connections to secure them — and the Baltics, from which canned sprats are now a fixture on many \u003cem>zakuski\u003c/em> tables.\u003c/p>\n\u003cp>The Soviet Era was also the era of mayonnaise, which brought several mayo-blanketed salads to the \u003cem>zakuski\u003c/em> table, as the state promoted this new industrial product — salads like the appealingly named \"\u003ca href=\"http://russiapedia.rt.com/of-russian-origin/herring-under-fur-coat/\">Herring Under a Fur Coat\u003c/a>,\" or \u003ca href=\"http://www.wnyc.org/story/recipe-1970s-salat-olivier-russian-potato-salad-pickles/\">Salat Olivier\u003c/a>. Von Bremzen is quick to point out that the tangy Russian-brand mayonnaise, Provensal, is much tastier than its American brethren. There were also canned foods, including cans of hard-to-get items.\u003c/p>\n\u003cp>Laying out \u003cem>zakuski\u003c/em> wasn't just about food. In a sense, it showed who you were, von Bremzen notes — especially during Soviet times.\u003c/p>\n\u003cp>\"We had no housing to speak of, we had no cars to speak of, we all wore the same clothes,\" she says. \"So the way you could actually show status, power, hospitality — a whole host of emotions — was through food. Through making this lavish \u003cem>zakuski\u003c/em> table.\"\u003c/p>\n\u003cp>And lavish is definitely the right word. Go to a Russian party, and you will be treated to \u003cem>zakuski\u003c/em> after \u003cem>zakuski\u003c/em>, fit onto a groaning table with Tetris-like precision. At a recent evening outside of Portland, Ore., Bonnie Morales struggled to fit the \u003cem>zakuski\u003c/em> onto her parents' table.\u003c/p>\n\u003cp>\"Every single time, it's like we're not going to fit all this on here,\" Morales says with a laugh. \"It's kind of embarrassing if there's tablecloth visible.\"\u003c/p>\n\u003cp>The assortment of dishes is standard for a \u003cem>zakuski\u003c/em> party, but staggering for an untrained audience. Blini with butter and caviar; Salat Olivier; pickled green tomatoes, plums and apples; smoked salmon, halibut and black cod; salted mackerel; brown bread toasts with egg and smoked sprats; salted mushrooms; Herring Under a Fur Coat; fish in tomato sauce; Georgian eggplant rolls; and canapé with sprats.\u003c/p>\n\u003cp>And that's not counting the hot \u003cem>zakuski\u003c/em>: \u003cem>piroshki\u003c/em> stuffed with cabbage and golden raisins and pickled mustard seeds; blintzes filled with mushrooms; and \u003cem>pelmeni\u003c/em> filled with farmer cheese.\u003c/p>\n\u003cp>Although these \u003cem>zakuski\u003c/em> are all delicious, they're almost just an excuse to fill your glass — which is an excuse to make toasts.\u003c/p>\n\u003cp>Slava Frumkin, Morales' father, serves as the toastmaster, or \u003cem>tamada. \u003c/em>With his poetic prompting, others also raise their glasses, lifting toasts to family, to the table, to visiting family and new friends — all with a few bites of \u003cem>zakuski\u003c/em> in between.\u003c/p>\n\u003cp>And, as the accordion comes out, Frumkin raises a final glass to \u003ca href=\"http://kachkapdx.com/\">Kachka\u003c/a> — the \u003cem>zakuski\u003c/em> restaurant his daughter and son-in-law are preparing to open in Portland. They hope it will bring the family \u003cem>zakuski\u003c/em> tradition to a whole new American table. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Get in the Sochi Spirit Like an Olympian",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78277\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://www.flickr.com/photos/lendog64/7767639536/\">\u003cimg class=\"size-full wp-image-78277\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/7767639536_1fdf0ec91e_b.jpg\" alt=\"Get in the spirit of the Olympics with five ring-themes snacks. (LenDog64/Flickr)\" width=\"1024\" height=\"683\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Get in the spirit of the Olympics with five ring-themes snacks. (LenDog64/Flickr)\u003c/figcaption>\u003c/figure>\n\u003cp>You might not ever be an Olympian, but why not get in the spirit by eating like one?\u003c/p>\n\u003cp>Elite athletes eat a lot and they eat well -- while they're training and competing. Some will carbo-load and stock up on 5,000 calories a day, while others stick to simply salad to stay lean, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/13/how-many-calories-do-winter-olympians-strive-for-it-depends/\" target=\"_blank\">according to NPR\u003c/a>. What Olympians eat is a huge point of fascination for us normal people.\u003c/p>\n\u003cp>At Sochi, the athlete village has to meet those demands, providing meals for the athletes, while the media center typically serves another 14,000 journalists.\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/shaunwalker7/status/430957338007457792/photo/1\" target=\"_blank\">Shaun Walker\u003c/a>, the Moscow correspondent, tweeted a picture of the cafeteria food:\u003c/p>\n\u003cfigure id=\"attachment_78285\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/BfsRalwIUAAJ45o.jpg\">\u003cimg class=\"size-full wp-image-78285\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/BfsRalwIUAAJ45o.jpg\" alt=\"Food at the media center. (Shaun Walker/Twitter)\" width=\"600\" height=\"450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food at the media center. (Shaun Walker/Twitter)\u003c/figcaption>\u003c/figure>\n\u003cp>Plenty of other journalists have tweeted pictures of breakfast in Russia -- which is very different from what Americans might expect. It involves a whole lot of fish and meat.\u003c/p>\n\u003cfigure id=\"attachment_78286\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/BfxebJlCQAANJvG.jpg\">\u003cimg class=\"size-full wp-image-78286\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/BfxebJlCQAANJvG.jpg\" alt=\"The breakfast buffet at journalists' hotel. (Jaye Watson/Twitter)\" width=\"600\" height=\"450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The breakfast buffet at journalists' hotel. (Jaye Watson/Twitter)\u003c/figcaption>\u003c/figure>\n\u003cp>Feeding all those athletes and coaches is an overwhelming logistical challenge. Some athletes have been raving about the food, but others can find the unfamiliarity overwhelming, particularly during the biggest event of their career. Snowboarding slopestyle champ Jamie Anderson, from South Lake Tahoe, said on NBC that the food the night before her finals didn't look great. So, she simply had a protein shake instead. When \u003ca href=\"http://www.ctvnews.ca/sochi/yogurt-spat-throws-off-breakfast-routines-of-u-s-athletes-at-sochi-olympics-1.1674909\" target=\"_blank\">a shipment of 5,000 cups of Chobani yogurt was held at customs\u003c/a> it left some athletes eating rice pudding for breakfast instead. (Oatmeal was already missing from the cafeteria.) The cafeteria -- also known as a great place to meet other athletes and mingle -- typically serves variations on local food, as well as favorites from around the world and, always, McDonald's.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.themoscowtimes.com/blogs/493304/post/olympic-food/494160.html\" target=\"_blank\">\u003cem>The Moscow Times\u003c/em>\u003c/a>, though, noted that many of the local foods in Sochi are actually being pushed out by a prevalence of pizza and hot dogs around the Olympic area. While the number of restaurants in Sochi has sky-rocketed since the announcement of the games, there's actually been a shortage of things like oysters and cha-cha (a grape-flavored vodka that's a specialty of the region).\u003c/p>\n\u003cp>Problems with ensuring that athletes get exactly what they need -- if that means gluten-free or carb-heavy -- prompted the U.S. Ski team to hire its own chef after the Turin games. \u003ca href=\"http://www.nytimes.com/2014/02/09/sports/olympics/us-ski-teams-can-now-order-in.html\" target=\"_blank\">According to \u003cem>The New York Times\u003c/em>\u003c/a>, multiple Olympic medalist Julia Mancuso was forced to rummage in her car the night before her gold medal run in 2006 and ended up eating granola bars. Now, the ski team's chef has to battle other team chefs for ingredients. Making nutritious, tasty and familiar meals for high-performing athletes is no easy task. There's another kind of Olympics going on in the grocery stores between the team cooks.\u003c/p>\n\u003cp>But, make no mistake: after the competition is over, \u003ca href=\"http://espn.go.com/olympics/summer/2012/story/_/id/8133052/athletes-spill-details-dirty-secrets-olympic-village-espn-magazine\" target=\"_blank\">the Olympians celebrate like, well, Olympians\u003c/a>.\u003c/p>\n\u003cp>The Canadians have become the talk of the town with their beer fridge. The catch? It only opens by using your Canadian passport. Set up as a marketing gimmick by \u003ca href=\"http://www.molsoncoors.com/en/About%20Us/Our%20Markets/Molson%20Coors%20Canada.aspx\" target=\"_blank\">Molson Coors Canada\u003c/a> at Canada House (each country typically has a house to host sponsors, celebrate victories and attract tourists), athletes and visitors need only to swipe their Canadian passport in the machine. Similar fridges were set up last summer across Europe at places like northern France and the White Cliffs of Dover.\u003c/p>\n\u003cp>A video promoting the fridge shows someone desperately yelling, \"Is there anybody Canadian?\"\u003cbr>\n[youtube //www.youtube.com/watch?v=8gper3YkzMg]\u003cbr>\nEverybody else will have to make do with Coke. U.S. speedskater Brian Hansen tweeted: \"Put this key chain in any coke machine in the #olympicvillage and you get a free coke.\"\u003c/p>\n\u003cfigure id=\"attachment_78273\" class=\"wp-caption aligncenter\" style=\"max-width: 163px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/BfaA6oYIYAAa0he.jpg\">\u003cimg class=\"size-medium wp-image-78273\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/BfaA6oYIYAAa0he-163x290.jpg\" alt=\"This key opens any Coca-Cola machine in the Olympic Village. (Brian Hansen/Twitter)\" width=\"163\" height=\"290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This key opens any Coca-Cola machine in the Olympic Village. (Brian Hansen/Twitter)\u003c/figcaption>\u003c/figure>\n\u003cp>And, plenty of athletes are taking advantage of the brand new temporary McDonalds as soon as they're done with their competitions. Shaun White might not have been happy about how his Olympics turned out, but that didn't stop him from chowing down, \u003ca href=\"https://twitter.com/shaun_white/status/430453826458763264/photo/1\" target=\"_blank\">according to his Twitter\u003c/a>.\u003c/p>\n\u003cp>So, if you want to get in the Olympic spirit, maybe \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/14/when-not-in-sochi-order-the-khatchapuri-and-eat-like-you-are/\" target=\"_blank\">try some borscht or khatchapuri\u003c/a>. Or, just eat a whole bunch of hamburgers and fries.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Or, if you're particularly artistic and motivated, there's more than \u003ca href=\"http://www.squidoo.com/olympic-theme-food\" target=\"_blank\">a few ideas out there for creating five ring themed cupcakes, bagels, pancakes, cookies or even torch ice cream pops\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_78290\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://www.flickr.com/photos/clevercupcakes/2509498406/sizes/o/\">\u003cimg class=\"size-full wp-image-78290\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2509498406_101d549839_o.jpg\" alt=\"An Olympic-themed cupcake. (CleverCupcakes/Flickr)\" width=\"600\" height=\"452\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An Olympic-themed cupcake. (CleverCupcakes/Flickr)\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Athletes in Sochi are eating Russian-inspired foods at the cafeteria, but scrounging for snacks from home. And, they're celebrating with free beer, Coke and Olympic-themed treats.",
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"description": "Athletes in Sochi are eating Russian-inspired foods at the cafeteria, but scrounging for snacks from home. And, they're celebrating with free beer, Coke and Olympic-themed treats.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78277\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://www.flickr.com/photos/lendog64/7767639536/\">\u003cimg class=\"size-full wp-image-78277\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/7767639536_1fdf0ec91e_b.jpg\" alt=\"Get in the spirit of the Olympics with five ring-themes snacks. (LenDog64/Flickr)\" width=\"1024\" height=\"683\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Get in the spirit of the Olympics with five ring-themes snacks. (LenDog64/Flickr)\u003c/figcaption>\u003c/figure>\n\u003cp>You might not ever be an Olympian, but why not get in the spirit by eating like one?\u003c/p>\n\u003cp>Elite athletes eat a lot and they eat well -- while they're training and competing. Some will carbo-load and stock up on 5,000 calories a day, while others stick to simply salad to stay lean, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/13/how-many-calories-do-winter-olympians-strive-for-it-depends/\" target=\"_blank\">according to NPR\u003c/a>. What Olympians eat is a huge point of fascination for us normal people.\u003c/p>\n\u003cp>At Sochi, the athlete village has to meet those demands, providing meals for the athletes, while the media center typically serves another 14,000 journalists.\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/shaunwalker7/status/430957338007457792/photo/1\" target=\"_blank\">Shaun Walker\u003c/a>, the Moscow correspondent, tweeted a picture of the cafeteria food:\u003c/p>\n\u003cfigure id=\"attachment_78285\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/BfsRalwIUAAJ45o.jpg\">\u003cimg class=\"size-full wp-image-78285\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/BfsRalwIUAAJ45o.jpg\" alt=\"Food at the media center. (Shaun Walker/Twitter)\" width=\"600\" height=\"450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food at the media center. (Shaun Walker/Twitter)\u003c/figcaption>\u003c/figure>\n\u003cp>Plenty of other journalists have tweeted pictures of breakfast in Russia -- which is very different from what Americans might expect. It involves a whole lot of fish and meat.\u003c/p>\n\u003cfigure id=\"attachment_78286\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/BfxebJlCQAANJvG.jpg\">\u003cimg class=\"size-full wp-image-78286\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/BfxebJlCQAANJvG.jpg\" alt=\"The breakfast buffet at journalists' hotel. (Jaye Watson/Twitter)\" width=\"600\" height=\"450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The breakfast buffet at journalists' hotel. (Jaye Watson/Twitter)\u003c/figcaption>\u003c/figure>\n\u003cp>Feeding all those athletes and coaches is an overwhelming logistical challenge. Some athletes have been raving about the food, but others can find the unfamiliarity overwhelming, particularly during the biggest event of their career. Snowboarding slopestyle champ Jamie Anderson, from South Lake Tahoe, said on NBC that the food the night before her finals didn't look great. So, she simply had a protein shake instead. When \u003ca href=\"http://www.ctvnews.ca/sochi/yogurt-spat-throws-off-breakfast-routines-of-u-s-athletes-at-sochi-olympics-1.1674909\" target=\"_blank\">a shipment of 5,000 cups of Chobani yogurt was held at customs\u003c/a> it left some athletes eating rice pudding for breakfast instead. (Oatmeal was already missing from the cafeteria.) The cafeteria -- also known as a great place to meet other athletes and mingle -- typically serves variations on local food, as well as favorites from around the world and, always, McDonald's.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.themoscowtimes.com/blogs/493304/post/olympic-food/494160.html\" target=\"_blank\">\u003cem>The Moscow Times\u003c/em>\u003c/a>, though, noted that many of the local foods in Sochi are actually being pushed out by a prevalence of pizza and hot dogs around the Olympic area. While the number of restaurants in Sochi has sky-rocketed since the announcement of the games, there's actually been a shortage of things like oysters and cha-cha (a grape-flavored vodka that's a specialty of the region).\u003c/p>\n\u003cp>Problems with ensuring that athletes get exactly what they need -- if that means gluten-free or carb-heavy -- prompted the U.S. Ski team to hire its own chef after the Turin games. \u003ca href=\"http://www.nytimes.com/2014/02/09/sports/olympics/us-ski-teams-can-now-order-in.html\" target=\"_blank\">According to \u003cem>The New York Times\u003c/em>\u003c/a>, multiple Olympic medalist Julia Mancuso was forced to rummage in her car the night before her gold medal run in 2006 and ended up eating granola bars. Now, the ski team's chef has to battle other team chefs for ingredients. Making nutritious, tasty and familiar meals for high-performing athletes is no easy task. There's another kind of Olympics going on in the grocery stores between the team cooks.\u003c/p>\n\u003cp>But, make no mistake: after the competition is over, \u003ca href=\"http://espn.go.com/olympics/summer/2012/story/_/id/8133052/athletes-spill-details-dirty-secrets-olympic-village-espn-magazine\" target=\"_blank\">the Olympians celebrate like, well, Olympians\u003c/a>.\u003c/p>\n\u003cp>The Canadians have become the talk of the town with their beer fridge. The catch? It only opens by using your Canadian passport. Set up as a marketing gimmick by \u003ca href=\"http://www.molsoncoors.com/en/About%20Us/Our%20Markets/Molson%20Coors%20Canada.aspx\" target=\"_blank\">Molson Coors Canada\u003c/a> at Canada House (each country typically has a house to host sponsors, celebrate victories and attract tourists), athletes and visitors need only to swipe their Canadian passport in the machine. Similar fridges were set up last summer across Europe at places like northern France and the White Cliffs of Dover.\u003c/p>\n\u003cp>A video promoting the fridge shows someone desperately yelling, \"Is there anybody Canadian?\"\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/8gper3YkzMg'\n title='//www.youtube.com/embed/8gper3YkzMg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cbr>\nEverybody else will have to make do with Coke. U.S. speedskater Brian Hansen tweeted: \"Put this key chain in any coke machine in the #olympicvillage and you get a free coke.\"\u003c/p>\n\u003cfigure id=\"attachment_78273\" class=\"wp-caption aligncenter\" style=\"max-width: 163px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/BfaA6oYIYAAa0he.jpg\">\u003cimg class=\"size-medium wp-image-78273\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/BfaA6oYIYAAa0he-163x290.jpg\" alt=\"This key opens any Coca-Cola machine in the Olympic Village. (Brian Hansen/Twitter)\" width=\"163\" height=\"290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This key opens any Coca-Cola machine in the Olympic Village. (Brian Hansen/Twitter)\u003c/figcaption>\u003c/figure>\n\u003cp>And, plenty of athletes are taking advantage of the brand new temporary McDonalds as soon as they're done with their competitions. Shaun White might not have been happy about how his Olympics turned out, but that didn't stop him from chowing down, \u003ca href=\"https://twitter.com/shaun_white/status/430453826458763264/photo/1\" target=\"_blank\">according to his Twitter\u003c/a>.\u003c/p>\n\u003cp>So, if you want to get in the Olympic spirit, maybe \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/14/when-not-in-sochi-order-the-khatchapuri-and-eat-like-you-are/\" target=\"_blank\">try some borscht or khatchapuri\u003c/a>. Or, just eat a whole bunch of hamburgers and fries.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Or, if you're particularly artistic and motivated, there's more than \u003ca href=\"http://www.squidoo.com/olympic-theme-food\" target=\"_blank\">a few ideas out there for creating five ring themed cupcakes, bagels, pancakes, cookies or even torch ice cream pops\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_78290\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://www.flickr.com/photos/clevercupcakes/2509498406/sizes/o/\">\u003cimg class=\"size-full wp-image-78290\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2509498406_101d549839_o.jpg\" alt=\"An Olympic-themed cupcake. (CleverCupcakes/Flickr)\" width=\"600\" height=\"452\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An Olympic-themed cupcake. (CleverCupcakes/Flickr)\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"title": "When Not in Sochi, Order the Khatchapuri and Eat Like You Are",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78252\" class=\"wp-caption alignleft\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sochifood_01-82a2114be68b37403f60d9431540bf2c3c8a2ddb-e1392421761610.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sochifood_01-82a2114be68b37403f60d9431540bf2c3c8a2ddb-1024x682.jpg\" alt=\"Traditional foods in Sochi may be Russian, Ukrainian, Georgian or from the surrounding Krasnodar region. This table is set at Mari Vanna restaurant in Washington, D.C. (Meg Vogel/NPR)\" width=\"1024\" height=\"682\" class=\"size-large wp-image-78252\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Traditional foods in Sochi may be Russian, Ukrainian, Georgian or from the surrounding Krasnodar region. This table is set at Mari Vanna restaurant in Washington, D.C. (Meg Vogel/NPR)\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nancy Schute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/14/276987381/when-not-in-sochi-order-the-khatchapuri-and-eat-like-you-are\" target=\"_blank\">The Salt at NPR Food \u003c/a>(2/14/2014)\u003c/p>\n\u003cp>We've got more snow here in Washington, D.C., than they have in Sochi, and it's colder. But still it's hard not to dream about being at the Winter Olympics, especially since reports from athletes and spectators say that the food in Sochi is beyond delicious.\u003c/p>\n\u003cp>There's \u003cem>khatchapuri\u003c/em>, a pizza-like Georgian cheese pie that would be perfect for nibbling while walking aside the Black Sea. And \u003cem>solyanka\u003c/em>, a salty-spicy-sour Russian soup that would warm us up after a chilly morning watching triple toe loops. Some kabobs, of course, either the pork chunks known as \u003cem>shashlik\u003c/em> or ground lamb like a Turkish \u003cem>kofta\u003c/em>.\u003c/p>\n\u003cp>Just talking about Sochi food was enough to make Team Salt seriously hungry, so we trekked over to \u003ca href=\"http://www.marivanna.ru/\">Mari Vanna\u003c/a>, a Russian restaurant in downtown D.C., that's a hangout for NHL hockey star and Olympic player \u003ca href=\"http://www.npr.org/2013/10/01/228068494/hockeys-ovechkin-helps-move-olympic-torch-from-olympia?start=15&share=email\">Alex Ovechkin\u003c/a>.\u003c/p>\n\u003cp>Fortunately, the chef had been thinking Sochi, too. He made sure that \u003cem>khatchapuri\u003c/em> and \u003cem>solyanka \u003c/em>were on the menu. And that was just the start.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There was \u003cem>vinagret\u003c/em>, a beet and potato salad, and Olivier salad with potatoes, peas and ham. Both are traditional for parties in Russian homes. Blini plain, with smoked salmon and sour cream, and stuffed with mushrooms. Beef Stroganoff with kasha. Kabobs. And borscht, ruby red from beets, rich with meat and sour cream.\u003c/p>\n\u003cp>Don't forget the \u003cem>rassolnik\u003c/em>, a home-style Russian mushroom soup made tangy with chopped dill pickles. Chicken cutlets. Black bread. And fermented cabbage, lighter and much fresher than sauerkraut. \u003cem>Pelmeni\u003c/em>, little meat dumplings with more sour cream, and maybe a dash of that spicy Caucasian pepper sauce adjika. Dear reader, we ate it all.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"78253,78254,78257,78256,78255,78259\"]\u003c/p>\n\u003cp>So is this Russian food or Ukrainian? Georgian or Greek? Central Asian? The answer is yes.\u003c/p>\n\u003cp>Sochi lies along ancient trade routes from Europe to Asia; cultures have been mingling here for centuries. During the Soviet era, when few were allowed to leave the boundaries of the USSR, a ticket to Sochi was a coveted perk. Think Miami, with comrades. (That's why they call it the \"Russian Riviera.\") And a big part of the perk was feasting on foods from nearby Georgia, Armenia or Azerbaijan, like that Georgian cheese bread.\u003c/p>\n\u003cp>\"Sochi food isn't just Russian food,\" says Alexander Lokhin, a Moscow native who is brand chef for Mari Vanni. \"It's what people who go on vacation like to eat.\"\u003c/p>\n\u003cp>But those Soviet vacations could stretch for weeks, and at some point people may have craved a taste of home. That helps explain the \u003cem>solyanka\u003c/em>, which is traditional Russian fare. \"It's a really good winter soup,\" Lokhin says. He loads up his version with smoked ham and lamb, cabbage and tomatoes. Green and black olives and lemon slices give it the essential tang, and hint at sunshine and seashore, even in the depths of winter.\u003c/p>\n\u003cp>\"If you can't come to Sochi,\" Lohkin says, \"Come to us.\"\u003c/p>\n\u003cp>We're glad we did. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "Athletes and spectators are giving the food in Sochi rave reviews. But what are they eating, exactly? It's a mashup of Soviet-era Russian faves, punctuated with foods of the Caucasus that have long been special treats for people visiting the Russian Riviera.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78252\" class=\"wp-caption alignleft\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sochifood_01-82a2114be68b37403f60d9431540bf2c3c8a2ddb-e1392421761610.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sochifood_01-82a2114be68b37403f60d9431540bf2c3c8a2ddb-1024x682.jpg\" alt=\"Traditional foods in Sochi may be Russian, Ukrainian, Georgian or from the surrounding Krasnodar region. This table is set at Mari Vanna restaurant in Washington, D.C. (Meg Vogel/NPR)\" width=\"1024\" height=\"682\" class=\"size-large wp-image-78252\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Traditional foods in Sochi may be Russian, Ukrainian, Georgian or from the surrounding Krasnodar region. This table is set at Mari Vanna restaurant in Washington, D.C. (Meg Vogel/NPR)\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nancy Schute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/14/276987381/when-not-in-sochi-order-the-khatchapuri-and-eat-like-you-are\" target=\"_blank\">The Salt at NPR Food \u003c/a>(2/14/2014)\u003c/p>\n\u003cp>We've got more snow here in Washington, D.C., than they have in Sochi, and it's colder. But still it's hard not to dream about being at the Winter Olympics, especially since reports from athletes and spectators say that the food in Sochi is beyond delicious.\u003c/p>\n\u003cp>There's \u003cem>khatchapuri\u003c/em>, a pizza-like Georgian cheese pie that would be perfect for nibbling while walking aside the Black Sea. And \u003cem>solyanka\u003c/em>, a salty-spicy-sour Russian soup that would warm us up after a chilly morning watching triple toe loops. Some kabobs, of course, either the pork chunks known as \u003cem>shashlik\u003c/em> or ground lamb like a Turkish \u003cem>kofta\u003c/em>.\u003c/p>\n\u003cp>Just talking about Sochi food was enough to make Team Salt seriously hungry, so we trekked over to \u003ca href=\"http://www.marivanna.ru/\">Mari Vanna\u003c/a>, a Russian restaurant in downtown D.C., that's a hangout for NHL hockey star and Olympic player \u003ca href=\"http://www.npr.org/2013/10/01/228068494/hockeys-ovechkin-helps-move-olympic-torch-from-olympia?start=15&share=email\">Alex Ovechkin\u003c/a>.\u003c/p>\n\u003cp>Fortunately, the chef had been thinking Sochi, too. He made sure that \u003cem>khatchapuri\u003c/em> and \u003cem>solyanka \u003c/em>were on the menu. And that was just the start.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There was \u003cem>vinagret\u003c/em>, a beet and potato salad, and Olivier salad with potatoes, peas and ham. Both are traditional for parties in Russian homes. Blini plain, with smoked salmon and sour cream, and stuffed with mushrooms. Beef Stroganoff with kasha. Kabobs. And borscht, ruby red from beets, rich with meat and sour cream.\u003c/p>\n\u003cp>Don't forget the \u003cem>rassolnik\u003c/em>, a home-style Russian mushroom soup made tangy with chopped dill pickles. Chicken cutlets. Black bread. And fermented cabbage, lighter and much fresher than sauerkraut. \u003cem>Pelmeni\u003c/em>, little meat dumplings with more sour cream, and maybe a dash of that spicy Caucasian pepper sauce adjika. Dear reader, we ate it all.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So is this Russian food or Ukrainian? Georgian or Greek? Central Asian? The answer is yes.\u003c/p>\n\u003cp>Sochi lies along ancient trade routes from Europe to Asia; cultures have been mingling here for centuries. During the Soviet era, when few were allowed to leave the boundaries of the USSR, a ticket to Sochi was a coveted perk. Think Miami, with comrades. (That's why they call it the \"Russian Riviera.\") And a big part of the perk was feasting on foods from nearby Georgia, Armenia or Azerbaijan, like that Georgian cheese bread.\u003c/p>\n\u003cp>\"Sochi food isn't just Russian food,\" says Alexander Lokhin, a Moscow native who is brand chef for Mari Vanni. \"It's what people who go on vacation like to eat.\"\u003c/p>\n\u003cp>But those Soviet vacations could stretch for weeks, and at some point people may have craved a taste of home. That helps explain the \u003cem>solyanka\u003c/em>, which is traditional Russian fare. \"It's a really good winter soup,\" Lokhin says. He loads up his version with smoked ham and lamb, cabbage and tomatoes. Green and black olives and lemon slices give it the essential tang, and hint at sunshine and seashore, even in the depths of winter.\u003c/p>\n\u003cp>\"If you can't come to Sochi,\" Lohkin says, \"Come to us.\"\u003c/p>\n\u003cp>We're glad we did. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sexually Transmitted Food Poisoning? A Fish Toxin Could Be To Blame",
"title": "Sexually Transmitted Food Poisoning? A Fish Toxin Could Be To Blame",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78239\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/istock_000009589335medium-f2bdbaa68c3c0ec1585e4c25cb18d3a0ce51ffcf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/istock_000009589335medium-f2bdbaa68c3c0ec1585e4c25cb18d3a0ce51ffcf-1024x768.jpg\" alt=\"Beware of the big guys: Red snappers from tropical waters sometimes accumulate high levels of the neurotoxin ciguatera. Go for the smaller fish to avoid it. (Kamel Adjenef/iStockphoto)\" width=\"1024\" height=\"768\" class=\"size-large wp-image-78239\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beware of the big guys: Red snappers from tropical waters sometimes accumulate high levels of the neurotoxin ciguatera. Go for the smaller fish to avoid it. (Kamel Adjenef/iStockphoto)\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/14/276453719/sexually-transmitted-food-poisoning-a-fish-toxin-could-be-to-blame\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/14/2014)\u003c/p>\n\u003cp>Twenty five years ago, two pals went out for a seafood dinner while vacationing in the Bahamas. What could be better than some fresh grouper steaks and a night on the town without the wives?\u003c/p>\n\u003cp>Um, plenty.\u003c/p>\n\u003cp>A few hours after dinner, the men started having stomach pains and diarrhea. Their legs began to tingle and burn. And their sense of temperature went haywire: Ice felt hot while fire felt cool.\u003c/p>\n\u003cfigure id=\"attachment_78240\" class=\"wp-caption alignleft\" style=\"max-width: 187px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/md-06-00456f1_enl-c25a1fa0d8cd623826c56de3adbe07b865a4583e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/md-06-00456f1_enl-c25a1fa0d8cd623826c56de3adbe07b865a4583e-187x290.jpg\" alt=\"Four most wanted: A poster from Florida's Department of Health warns about the dangers of ciguatera in some tropical fish. (W.B. Stephan MPH, Health Educator, FPIC-M/Marine Drugs)\" width=\"187\" height=\"290\" class=\"size-medium wp-image-78240\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Four most wanted: A poster from Florida's Department of Health warns about the dangers of ciguatera in some tropical fish. (W.B. Stephan MPH, Health Educator, FPIC-M/Marine Drugs)\u003c/figcaption>\u003c/figure>\n\u003cp>All the while, their wives were completely fine — until they had sex with their hubbies.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The men had ingested a potent fish toxin, a team of doctors \u003ca href=\"http://informahealthcare.com/doi/abs/10.3109/15563658909038583\">wrote\u003c/a> at the time in the journal \u003cem>Clinical Toxicology\u003c/em>. And they had passed the poison along to their wives through their sperm, the doctors hypothesized. For several weeks, the women had terrible pain and burning in their pelvis.\u003c/p>\n\u003cp>With fish \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/14/148605158/fish-and-spices-top-list-of-imported-foods-that-make-us-sick\">now imported\u003c/a> to U.S. from all over the world, the toxin has since appeared outside its endemic tropical regions — in Vermont, North Carolina and \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6204a1.htm\">New York\u003c/a>. Some researchers are now worrying that \u003ca href=\"http://www.plosntds.org/article/info%3Adoi%2F10.1371%2Fjournal.pntd.0001416\">warming seas\u003c/a> could make the poison even more common.\u003c/p>\n\u003cp>The toxin, called \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2579736/\">ciguatera\u003c/a>, is one of the most potent poisons on Earth. The molecule pokes little holes in nerves, triggering crazy symptoms: reversal of how you experience temperature, vertigo and the sensation that your teeth are falling out.\u003c/p>\n\u003cp>\"Patients find the symptoms of ciguatera so strange,\" says neuropsychologist \u003ca href=\"http://www.melissafriedman.com/AboutMe.en.html\">Melissa Friedman\u003c/a>, who treats patients for the toxin at Mount Sinai Medical Center in Miami. \"I have heard people say they wake up and step on a cold floor and have a burning or uncomfortable sensation.\"\u003c/p>\n\u003cp>And then there's \u003ca href=\"http://www.mayoclinic.org/diseases-conditions/painful-intercourse/basics/definition/con-20033293\">dyspareunia\u003c/a>, otherwise known as painful sex.\u003c/p>\n\u003cp>This symptom isn't as common as others, because \"it's information people don't normally volunteer to their doctors,\" Friedman tells The Salt.\u003c/p>\n\u003cp>But since the two men in the Bahamas first reported a link between dyspareunia and ciguatera in 1989, a few others have also had the unfortunate symptom. For instance, six of nine people who got the fish poisoning from eating \u003ca href=\"http://www.flmnh.ufl.edu/fish/Gallery/Descript/GreaterAmberjack/GreaterAmberjack.html\">amberjack\u003c/a> in North Carolina in 2007 complained of painful intercourse, the Centers for Disease Control and Prevention \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/mm5811a3.htm\">reported\u003c/a>. (The Bahamas cases, so far, have been the only ones in which sexual transmission was suspected.)\u003c/p>\n\u003cp>The toxin can also cause hallucinations or \"giddiness,\" Friedman says, if the fish came from the Pacific or Indian Oceans.\u003c/p>\n\u003cp>Although ciguatera is new to most people, poisonings are fairly common in \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2579736/table/t1-md-06-00456/\">tropical and subtropical regions\u003c/a>, Friedman says. \"In South Florida, ciguatera is considered endemic. It's not foreign to our emergency rooms here.\" (The CDC says it gets reports of about 30 cases of of poisoning by marine toxins, including ciguatera, each year in the U.S.)\u003c/p>\n\u003cp>Ciguatera is produced by a single-celled \u003ca href=\"http://botany.si.edu/references/dinoflag/Taxa/Gtoxicus.htm\">protozoan\u003c/a> that sticks to algae on tropical reefs. It then moves up the food chain and eventually accumulates in large, predator fish, such as red snapper, grouper, amberjack and barracuda — species that also happen to be quite tasty.\u003c/p>\n\u003cp>There's no cure for the poisoning, and treatments only offer minimum relief. Just a few bites from an infected filet, and you may be stuck with the strange neurological problems — and a restrained sex life — for a few weeks, Friedman says.\u003c/p>\n\u003cp>So what can you do avoid this nasty toxin?\u003c/p>\n\u003cp>Don't order the red snapper or grouper in tropical places \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2579736/table/t1-md-06-00456/\">where outbreaks have occurred\u003c/a>, she recommends. \"You can't detect the toxin by smell or sight. So you really don't know when you're eating it.\"\u003c/p>\n\u003cp>Plus, you can't cook, clean or freeze the toxin away from the fish. \"That's what so frustrating about the illness,\" she says. \"It doesn't occur because of improper cooking, storing or fish handling.\"\u003c/p>\n\u003cp>And when you do eat fin fish that hang around coral reefs, Friedman says, go for the smaller ones, less than about 6 pounds. Or eat a limited portion.\u003c/p>\n\u003cp>\"If you think you have ciguatera fish poisoning, try to save a piece of the fish,\" she adds. \"Then you can send it into the Food and Drug Administration for testing.\"\u003c/p>\n\u003cp>At least then you might have a better chance of finding out if your dinner is to blame for an unwelcome interruption of your sex life.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "Tropical fish, like red snapper and grouper, can accumulate one of the most poisonous toxins on Earth, known as ciguatera. A few bites of an infected filet can trigger strange neurological effects: painful intercourse, reversal of how you feel temperature and the sensation of your teeth falling out. And doctors say there's a chance it spreads through sex.",
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"title": "Sexually Transmitted Food Poisoning? A Fish Toxin Could Be To Blame | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78239\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/istock_000009589335medium-f2bdbaa68c3c0ec1585e4c25cb18d3a0ce51ffcf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/istock_000009589335medium-f2bdbaa68c3c0ec1585e4c25cb18d3a0ce51ffcf-1024x768.jpg\" alt=\"Beware of the big guys: Red snappers from tropical waters sometimes accumulate high levels of the neurotoxin ciguatera. Go for the smaller fish to avoid it. (Kamel Adjenef/iStockphoto)\" width=\"1024\" height=\"768\" class=\"size-large wp-image-78239\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beware of the big guys: Red snappers from tropical waters sometimes accumulate high levels of the neurotoxin ciguatera. Go for the smaller fish to avoid it. (Kamel Adjenef/iStockphoto)\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/14/276453719/sexually-transmitted-food-poisoning-a-fish-toxin-could-be-to-blame\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/14/2014)\u003c/p>\n\u003cp>Twenty five years ago, two pals went out for a seafood dinner while vacationing in the Bahamas. What could be better than some fresh grouper steaks and a night on the town without the wives?\u003c/p>\n\u003cp>Um, plenty.\u003c/p>\n\u003cp>A few hours after dinner, the men started having stomach pains and diarrhea. Their legs began to tingle and burn. And their sense of temperature went haywire: Ice felt hot while fire felt cool.\u003c/p>\n\u003cfigure id=\"attachment_78240\" class=\"wp-caption alignleft\" style=\"max-width: 187px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/md-06-00456f1_enl-c25a1fa0d8cd623826c56de3adbe07b865a4583e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/md-06-00456f1_enl-c25a1fa0d8cd623826c56de3adbe07b865a4583e-187x290.jpg\" alt=\"Four most wanted: A poster from Florida's Department of Health warns about the dangers of ciguatera in some tropical fish. (W.B. Stephan MPH, Health Educator, FPIC-M/Marine Drugs)\" width=\"187\" height=\"290\" class=\"size-medium wp-image-78240\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Four most wanted: A poster from Florida's Department of Health warns about the dangers of ciguatera in some tropical fish. (W.B. Stephan MPH, Health Educator, FPIC-M/Marine Drugs)\u003c/figcaption>\u003c/figure>\n\u003cp>All the while, their wives were completely fine — until they had sex with their hubbies.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The men had ingested a potent fish toxin, a team of doctors \u003ca href=\"http://informahealthcare.com/doi/abs/10.3109/15563658909038583\">wrote\u003c/a> at the time in the journal \u003cem>Clinical Toxicology\u003c/em>. And they had passed the poison along to their wives through their sperm, the doctors hypothesized. For several weeks, the women had terrible pain and burning in their pelvis.\u003c/p>\n\u003cp>With fish \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/14/148605158/fish-and-spices-top-list-of-imported-foods-that-make-us-sick\">now imported\u003c/a> to U.S. from all over the world, the toxin has since appeared outside its endemic tropical regions — in Vermont, North Carolina and \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6204a1.htm\">New York\u003c/a>. Some researchers are now worrying that \u003ca href=\"http://www.plosntds.org/article/info%3Adoi%2F10.1371%2Fjournal.pntd.0001416\">warming seas\u003c/a> could make the poison even more common.\u003c/p>\n\u003cp>The toxin, called \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2579736/\">ciguatera\u003c/a>, is one of the most potent poisons on Earth. The molecule pokes little holes in nerves, triggering crazy symptoms: reversal of how you experience temperature, vertigo and the sensation that your teeth are falling out.\u003c/p>\n\u003cp>\"Patients find the symptoms of ciguatera so strange,\" says neuropsychologist \u003ca href=\"http://www.melissafriedman.com/AboutMe.en.html\">Melissa Friedman\u003c/a>, who treats patients for the toxin at Mount Sinai Medical Center in Miami. \"I have heard people say they wake up and step on a cold floor and have a burning or uncomfortable sensation.\"\u003c/p>\n\u003cp>And then there's \u003ca href=\"http://www.mayoclinic.org/diseases-conditions/painful-intercourse/basics/definition/con-20033293\">dyspareunia\u003c/a>, otherwise known as painful sex.\u003c/p>\n\u003cp>This symptom isn't as common as others, because \"it's information people don't normally volunteer to their doctors,\" Friedman tells The Salt.\u003c/p>\n\u003cp>But since the two men in the Bahamas first reported a link between dyspareunia and ciguatera in 1989, a few others have also had the unfortunate symptom. For instance, six of nine people who got the fish poisoning from eating \u003ca href=\"http://www.flmnh.ufl.edu/fish/Gallery/Descript/GreaterAmberjack/GreaterAmberjack.html\">amberjack\u003c/a> in North Carolina in 2007 complained of painful intercourse, the Centers for Disease Control and Prevention \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/mm5811a3.htm\">reported\u003c/a>. (The Bahamas cases, so far, have been the only ones in which sexual transmission was suspected.)\u003c/p>\n\u003cp>The toxin can also cause hallucinations or \"giddiness,\" Friedman says, if the fish came from the Pacific or Indian Oceans.\u003c/p>\n\u003cp>Although ciguatera is new to most people, poisonings are fairly common in \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2579736/table/t1-md-06-00456/\">tropical and subtropical regions\u003c/a>, Friedman says. \"In South Florida, ciguatera is considered endemic. It's not foreign to our emergency rooms here.\" (The CDC says it gets reports of about 30 cases of of poisoning by marine toxins, including ciguatera, each year in the U.S.)\u003c/p>\n\u003cp>Ciguatera is produced by a single-celled \u003ca href=\"http://botany.si.edu/references/dinoflag/Taxa/Gtoxicus.htm\">protozoan\u003c/a> that sticks to algae on tropical reefs. It then moves up the food chain and eventually accumulates in large, predator fish, such as red snapper, grouper, amberjack and barracuda — species that also happen to be quite tasty.\u003c/p>\n\u003cp>There's no cure for the poisoning, and treatments only offer minimum relief. Just a few bites from an infected filet, and you may be stuck with the strange neurological problems — and a restrained sex life — for a few weeks, Friedman says.\u003c/p>\n\u003cp>So what can you do avoid this nasty toxin?\u003c/p>\n\u003cp>Don't order the red snapper or grouper in tropical places \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2579736/table/t1-md-06-00456/\">where outbreaks have occurred\u003c/a>, she recommends. \"You can't detect the toxin by smell or sight. So you really don't know when you're eating it.\"\u003c/p>\n\u003cp>Plus, you can't cook, clean or freeze the toxin away from the fish. \"That's what so frustrating about the illness,\" she says. \"It doesn't occur because of improper cooking, storing or fish handling.\"\u003c/p>\n\u003cp>And when you do eat fin fish that hang around coral reefs, Friedman says, go for the smaller ones, less than about 6 pounds. Or eat a limited portion.\u003c/p>\n\u003cp>\"If you think you have ciguatera fish poisoning, try to save a piece of the fish,\" she adds. \"Then you can send it into the Food and Drug Administration for testing.\"\u003c/p>\n\u003cp>At least then you might have a better chance of finding out if your dinner is to blame for an unwelcome interruption of your sex life.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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"link": "/radio/program/reveal",
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"rss": "http://feeds.revealradio.org/revealpodcast"
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
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