Confused In The Kitchen? Share A Photo, Get Some Help
'Drunken Botanist' Takes A Garden Tour Of The Liquor Cabinet
A Daily Habit Of Green Tea Or Coffee Cuts Stroke Risk
New Hampshire Cuts Red Tape To Put Nanobreweries On Tap
The Paradox And Mystery Of Our Taste For Salt
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>NPR's \u003cem>Morning Edition\u003c/em> just launched a project called \u003ca href=\"http://npr.org/cupboard\">Cook Your Cupboard\u003c/a> to help with that. It's simple: Post a photo of what has you stumped. Then get (and give!) advice in the comments.\u003c/p>\n\u003cp>Every few weeks we'll ask for something different (like freezer items, spices, surplus produce). But the first round is general: Just pick any three questionable things in your kitchen.\u003c/p>\n\u003cp>Need inspiration?\u003cem> Morning Edition\u003c/em>'s David Greene found \u003ca href=\"http://cookyourcupboard.tumblr.com/post/46936588507/i-found-some-red-and-white-popcorn-seeds-apricot\" target=\"_blank\">these weird things\u003c/a>: Red and white popcorn kernels, apricot oil from Vienna and never-opened blackberry jam. And the suggestions are already rolling in.\u003c/p>\n\u003cp>We hope you can help each other out of your kitchen conundrums. And as a bonus, every few weeks we'll also bring one participant on-air — to get expert advice from a chef. First up is \u003ca href=\"http://www.npr.org/books/authors/137914826/nigella-lawson\">Nigella Lawson\u003c/a>. We think she can make anything (even \u003ca href=\"http://cookyourcupboard.tumblr.com/post/47025894745/my-roommate-went-traipsing-around-the-world-and\">watermelon preserves\u003c/a>) sound delicious. \u003c/p>\n\u003cul>\n\u003cstrong>Related Links:\u003c/strong> \n\u003cli>\u003ca href=\"http://www.npr.org/blogs/pictureshow/2013/04/03/176035027/npr-s-handy-guide-to-not-taking-terrible-food-photographs\">NPR's Handy Guide To Not Taking Terrible Food Photographs\u003c/a> (NPR's The Picture Show)\u003c/li>\n\u003cli>\u003ca href=\"http://cookyourcupboard.tumblr.com/\">Cook Your Cupboard: Share a Photo, Get Some Feedback\u003c/a> (cookyourcupboard.tumblr.com)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "'Drunken Botanist' Takes A Garden Tour Of The Liquor Cabinet",
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"content": "\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/19/174642359/drunken-botanist-takes-a-garden-tour-of-the-liquor-cabinet\">Morning Edition\u003c/a>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/03/20130319_me_18.mp3\"] \u003c/p>\n\u003cp>Post by Camila Domonoske, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/19/174642359/drunken-botanist-takes-a-garden-tour-of-the-liquor-cabinet\">The Salt at NPR Food\u003c/a> (3/19/13)\u003c/p>\n\u003cfigure id=\"attachment_58586\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/drunken-botanist.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/botanist-cherry_wide1-1024x573.jpg\" alt=\"Koehler's Medicinal Plants/Image courtesy Missouri Botanical Garden. http://www.botanicus.org\" width=\"1024\" height=\"573\" class=\"size-large wp-image-58586\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The cherry, prunus cerasus — specifically, the variety marasca — is the only plant that appears in the Manhattan cocktail in an easily recognizable form. But as author Amy Stewart explains, the maraschino garnish is far from the only horticultural element of the cocktail. See below for the rest of the ingredients in a Manhattan. Koehler's Medicinal Plants/Image courtesy Missouri Botanical Garden. http://www.botanicus.org\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/174632411/the-drunken-botanist-the-plants-that-created-the-worlds-great-drinks\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/botanist-drunken-209x290.jpg\" alt=\"The Drunken Botanist: The Plants That Created the World's Great Drinks by Amy Stewart\" width=\"209\" height=\"290\" class=\"alignleft size-medium wp-image-58587\">\u003c/a>The next time you're sipping on a glass of something boozy, consider the plants behind your beverage. Some of them might spring immediately to mind: grapes in your wineglass, rye in your whiskey bottle, juniper in your gin and tonic. But what about sorghum and coriander? Cinchona and bitter orange?\u003c/p>\n\u003cp>An incredible diversity of grains, herbs and fruits goes into the world's alcoholic drinks, which means that for the botanically minded, a trip to the liquor store is a little different than it is for the rest of us. Amy Stewart explains what it's like in her new book, \u003cem>The Drunken Botanist.\u003c/em> She once stopped by a liquor store with some fellow gardeners and got a little distracted, she writes:\u003c/p>\n\u003cblockquote>\u003cp>\n\"There wasn't a bottle in the store that we couldn't assign a genus and species to. Bourbon? \u003cem>Zea mays,\u003c/em> an overgrown grass. Absinthe?\u003cem> \u003c/em>\u003cem>Artemisia absinthium,\u003c/em> a much-misunderstood Mediterranean herb. Polish vodka? \u003cem>Solanum tuberosum \u003c/em>... Suddenly we weren't in a liquor store anymore. We were in a fantastical greenhouse, the world's most exotic botanical garden, the sort of strange and overgrown conservatory we only encounter in our dreams.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>As Stewart explains to NPR's Renee Montagne, that trip led straight to the writing of \u003cem>The Drunken Botanist.\u003c/em> \"I was talking about [how] we, as gardeners, should be more interested in this stuff. I mean, look at a bottle of gin. There's nothing in that bottle that isn't a plant. And the evening wears on, and I finally said, 'Somebody ought to write a book about this!' And all my friends said, 'Yeah, why don't you do it? You're the one who can't shut up about it!'\"\u003c/p>\n\u003cfigure id=\"attachment_58589\" class=\"wp-caption aligncenter\" style=\"max-width: 349px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/drunken-botanist1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/drunken-botanist1.jpg\" alt=\"Koehler's Medicinal Plants/Image courtesy Missouri Botanical Garden. http://www.botanicus.org\" width=\"349\" height=\"500\" class=\"size-full wp-image-58589\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Two parts whiskey ... American whiskeys are often aged in white oak barrels (Quercus alba). Koehler's Medicinal Plants/Image courtesy Missouri Botanical Garden. http://www.botanicus.org\u003c/figcaption>\u003c/figure>\n\u003cp>So she did, writing a book that makes familiar drinks seem new again. Stewart describes beer by way of the challenges of wheat fermentation, and her discussion of gin starts with how to pick juniper berries. Through this horticultural lens, a mixed drink becomes a cornucopia of plants: A Manhattan may contain just three ingredients and a garnish, but Stewart says that a single glass holds over 20 plants.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"You can start with the whiskey, which would contain barley, rye and wheat or corn. And of course it's been soaked in an oak barrel, so let's not forget that that's another plant, the oak tree, that has a huge role in cocktails,\" she explains. \"And then you add sweet vermouth, which is a wine base — so there's your grapes — and then vermouth has a lot of spices and herbs. And then you splash on some Angostura bitters, and Angostura bitters have, oddly enough, not Angostura bark, but has a lot of other roots and seeds. And the final ingredient in a Manhattan is, of course, a cherry, and so there's one more plant.\"\u003c/p>\n\u003cfigure id=\"attachment_58590\" class=\"wp-caption aligncenter\" style=\"max-width: 359px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/drunken-botanist3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/drunken-botanist3.jpg\" alt=\"Koehler's Medicinal Plants/Image courtesy Missouri Botanical Garden. http://www.botanicus.org\" width=\"359\" height=\"500\" class=\"size-full wp-image-58590\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One part sweet vermouth ... As a fortified wine, vermouth started out as Vitis Vinifera. After fermentation, the wine met a host of other botanicals as well. Koehler's Medicinal Plants/Image courtesy Missouri Botanical Garden. http://www.botanicus.org\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>The Drunken Botanist\u003c/em> is organized by ingredient, with entries for plants both common (barley is found in beer, vodka and whiskey) and unusual (violet liqueurs aren't exactly a liquor cabinet staple). But Stewart argues that some odd-sounding plants are actually surprisingly common — like sorghum, for example. It's not a familiar grain for most Americans, but elsewhere in the world it's an alcohol staple.\u003c/p>\n\u003cp>\"It's grown across Africa and used to make this homemade beer, this cloudy, opaque beer,\" Stewart says. \"It's also grown across Asia, and particularly in China, where it's used to make \u003cem>mao-tai\u003c/em>. ... I think that sorghum might actually be the plan that turns up in more alcohol around the world than any other, believe it or not.\"\u003c/p>\n\u003cfigure id=\"attachment_58591\" class=\"wp-caption aligncenter\" style=\"max-width: 350px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/drunken-botanist4gentia.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/drunken-botanist4gentia.jpg\" alt=\"Koehler's Medicinal Plants/ Image courtesy Missouri Botanical Garden. http://www.botanicus.org\" width=\"350\" height=\"500\" class=\"size-full wp-image-58591\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One or two dashes of Angostura bitters ... Angostura bitters do not, in fact, use Angostura bark; rather, the tincture draws its flavor from a flowering plant, Gentiana lutea. Koehler's Medicinal Plants/ Image courtesy Missouri Botanical Garden. http://www.botanicus.org\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to featuring cocktail recipes, Stewart includes growing information for many of the ingredients she describes. Some plants, like barley, are not for the faint of heart, but others are beginner-friendly: Stewart recommends that home mixologist-gardeners check out the Mexican sour gherkin cucumber.\u003c/p>\n\u003cp>\"It's not technically a cucumber, but it's very closely related,\" she explains. \"The fruits are the size of a grape and they're green with little white markings, so they actually look like miniature watermelons. And they taste great: They're sort of a little more tart than a regular cucumber, but they just look extraordinary.\"\u003c/p>\n\u003cp>And the best part, for those of us who lack Stewart's green thumb? \"The vines happen to be very prolific, so you do not have to be a very good gardener.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>As someone who has managed to underwater a cactus, I'll drink to that.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/19/174642359/drunken-botanist-takes-a-garden-tour-of-the-liquor-cabinet\">Morning Edition\u003c/a>\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Camila Domonoske, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/19/174642359/drunken-botanist-takes-a-garden-tour-of-the-liquor-cabinet\">The Salt at NPR Food\u003c/a> (3/19/13)\u003c/p>\n\u003cfigure id=\"attachment_58586\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/drunken-botanist.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/botanist-cherry_wide1-1024x573.jpg\" alt=\"Koehler's Medicinal Plants/Image courtesy Missouri Botanical Garden. http://www.botanicus.org\" width=\"1024\" height=\"573\" class=\"size-large wp-image-58586\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The cherry, prunus cerasus — specifically, the variety marasca — is the only plant that appears in the Manhattan cocktail in an easily recognizable form. But as author Amy Stewart explains, the maraschino garnish is far from the only horticultural element of the cocktail. See below for the rest of the ingredients in a Manhattan. Koehler's Medicinal Plants/Image courtesy Missouri Botanical Garden. http://www.botanicus.org\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/174632411/the-drunken-botanist-the-plants-that-created-the-worlds-great-drinks\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/botanist-drunken-209x290.jpg\" alt=\"The Drunken Botanist: The Plants That Created the World's Great Drinks by Amy Stewart\" width=\"209\" height=\"290\" class=\"alignleft size-medium wp-image-58587\">\u003c/a>The next time you're sipping on a glass of something boozy, consider the plants behind your beverage. Some of them might spring immediately to mind: grapes in your wineglass, rye in your whiskey bottle, juniper in your gin and tonic. But what about sorghum and coriander? Cinchona and bitter orange?\u003c/p>\n\u003cp>An incredible diversity of grains, herbs and fruits goes into the world's alcoholic drinks, which means that for the botanically minded, a trip to the liquor store is a little different than it is for the rest of us. Amy Stewart explains what it's like in her new book, \u003cem>The Drunken Botanist.\u003c/em> She once stopped by a liquor store with some fellow gardeners and got a little distracted, she writes:\u003c/p>\n\u003cblockquote>\u003cp>\n\"There wasn't a bottle in the store that we couldn't assign a genus and species to. Bourbon? \u003cem>Zea mays,\u003c/em> an overgrown grass. Absinthe?\u003cem> \u003c/em>\u003cem>Artemisia absinthium,\u003c/em> a much-misunderstood Mediterranean herb. Polish vodka? \u003cem>Solanum tuberosum \u003c/em>... Suddenly we weren't in a liquor store anymore. We were in a fantastical greenhouse, the world's most exotic botanical garden, the sort of strange and overgrown conservatory we only encounter in our dreams.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>As Stewart explains to NPR's Renee Montagne, that trip led straight to the writing of \u003cem>The Drunken Botanist.\u003c/em> \"I was talking about [how] we, as gardeners, should be more interested in this stuff. I mean, look at a bottle of gin. There's nothing in that bottle that isn't a plant. And the evening wears on, and I finally said, 'Somebody ought to write a book about this!' And all my friends said, 'Yeah, why don't you do it? You're the one who can't shut up about it!'\"\u003c/p>\n\u003cfigure id=\"attachment_58589\" class=\"wp-caption aligncenter\" style=\"max-width: 349px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/drunken-botanist1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/drunken-botanist1.jpg\" alt=\"Koehler's Medicinal Plants/Image courtesy Missouri Botanical Garden. http://www.botanicus.org\" width=\"349\" height=\"500\" class=\"size-full wp-image-58589\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Two parts whiskey ... American whiskeys are often aged in white oak barrels (Quercus alba). Koehler's Medicinal Plants/Image courtesy Missouri Botanical Garden. http://www.botanicus.org\u003c/figcaption>\u003c/figure>\n\u003cp>So she did, writing a book that makes familiar drinks seem new again. Stewart describes beer by way of the challenges of wheat fermentation, and her discussion of gin starts with how to pick juniper berries. Through this horticultural lens, a mixed drink becomes a cornucopia of plants: A Manhattan may contain just three ingredients and a garnish, but Stewart says that a single glass holds over 20 plants.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"You can start with the whiskey, which would contain barley, rye and wheat or corn. And of course it's been soaked in an oak barrel, so let's not forget that that's another plant, the oak tree, that has a huge role in cocktails,\" she explains. \"And then you add sweet vermouth, which is a wine base — so there's your grapes — and then vermouth has a lot of spices and herbs. And then you splash on some Angostura bitters, and Angostura bitters have, oddly enough, not Angostura bark, but has a lot of other roots and seeds. And the final ingredient in a Manhattan is, of course, a cherry, and so there's one more plant.\"\u003c/p>\n\u003cfigure id=\"attachment_58590\" class=\"wp-caption aligncenter\" style=\"max-width: 359px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/drunken-botanist3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/drunken-botanist3.jpg\" alt=\"Koehler's Medicinal Plants/Image courtesy Missouri Botanical Garden. http://www.botanicus.org\" width=\"359\" height=\"500\" class=\"size-full wp-image-58590\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One part sweet vermouth ... As a fortified wine, vermouth started out as Vitis Vinifera. After fermentation, the wine met a host of other botanicals as well. Koehler's Medicinal Plants/Image courtesy Missouri Botanical Garden. http://www.botanicus.org\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>The Drunken Botanist\u003c/em> is organized by ingredient, with entries for plants both common (barley is found in beer, vodka and whiskey) and unusual (violet liqueurs aren't exactly a liquor cabinet staple). But Stewart argues that some odd-sounding plants are actually surprisingly common — like sorghum, for example. It's not a familiar grain for most Americans, but elsewhere in the world it's an alcohol staple.\u003c/p>\n\u003cp>\"It's grown across Africa and used to make this homemade beer, this cloudy, opaque beer,\" Stewart says. \"It's also grown across Asia, and particularly in China, where it's used to make \u003cem>mao-tai\u003c/em>. ... I think that sorghum might actually be the plan that turns up in more alcohol around the world than any other, believe it or not.\"\u003c/p>\n\u003cfigure id=\"attachment_58591\" class=\"wp-caption aligncenter\" style=\"max-width: 350px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/drunken-botanist4gentia.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/drunken-botanist4gentia.jpg\" alt=\"Koehler's Medicinal Plants/ Image courtesy Missouri Botanical Garden. http://www.botanicus.org\" width=\"350\" height=\"500\" class=\"size-full wp-image-58591\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One or two dashes of Angostura bitters ... Angostura bitters do not, in fact, use Angostura bark; rather, the tincture draws its flavor from a flowering plant, Gentiana lutea. Koehler's Medicinal Plants/ Image courtesy Missouri Botanical Garden. http://www.botanicus.org\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to featuring cocktail recipes, Stewart includes growing information for many of the ingredients she describes. Some plants, like barley, are not for the faint of heart, but others are beginner-friendly: Stewart recommends that home mixologist-gardeners check out the Mexican sour gherkin cucumber.\u003c/p>\n\u003cp>\"It's not technically a cucumber, but it's very closely related,\" she explains. \"The fruits are the size of a grape and they're green with little white markings, so they actually look like miniature watermelons. And they taste great: They're sort of a little more tart than a regular cucumber, but they just look extraordinary.\"\u003c/p>\n\u003cp>And the best part, for those of us who lack Stewart's green thumb? \"The vines happen to be very prolific, so you do not have to be a very good gardener.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>As someone who has managed to underwater a cactus, I'll drink to that.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Daily Habit Of Green Tea Or Coffee Cuts Stroke Risk",
"title": "A Daily Habit Of Green Tea Or Coffee Cuts Stroke Risk",
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"content": "\u003cfigure id=\"attachment_58477\" class=\"wp-caption aligncenter\" style=\"max-width: 667px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/drinkinggreentea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/drinkinggreentea.jpg\" alt=\"Japanese women drink green tea during an outdoor tea ceremony in Kobe, Japan. Making the brew a daily habit may be protective against stroke. Photo: Buddhika Weerasinghe/Getty Images\" width=\"667\" height=\"500\" class=\"size-full wp-image-58477\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Japanese women drink green tea during an outdoor tea ceremony in Kobe, Japan. Making the brew a daily habit may be protective against stroke. Photo: Buddhika Weerasinghe/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/15/174334493/a-daily-habit-of-green-tea-or-coffee-cuts-stroke-risk\">Morning Edition\u003c/a>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/03/20130315_me_19.mp3\"] \u003c/p>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/15/174334493/a-daily-habit-of-green-tea-or-coffee-cuts-stroke-risk\">The Salt at NPR Food\u003c/a> (3/15/13)\u003c/p>\n\u003cp>Whether it's green tea that warms you up, or coffee that gives you that morning lift, a new study finds \u003cem>both\u003c/em> can help cut the risk of suffering a stroke.\u003c/p>\n\u003cp>The \u003ca href=\"http://stroke.ahajournals.org/\">study\u003c/a>, published in the American Heart Association journal \u003cem>Stroke\u003c/em>, included 82,369 men and women in Japan.\u003c/p>\n\u003cp>Researchers found that the more green tea a person drank, the more it reduced the risk of suffering a stroke.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It's almost a 20 percent lower risk of stroke in the green tea drinkers\" who drank four cups a day, compared with those who rarely drank green tea, explains Dr. Ralph Sacco of the University of Miami. (He's the past president of the American Heart Association, and we asked him to review the study for us.)\u003c/p>\n\u003cp>And with coffee, researchers found just one cup per day was also associated with about a 20 percent decreased risk of stroke during a 13-year follow-up period.\u003c/p>\n\u003cp>\"I was still feeling rather surprised\" about the findings, Dr. \u003ca href=\"http://www.labome.org/expert/japan/national/kokubo/yoshihiro-kokubo-178549.html\">Yoshihiro Kokubo\u003c/a>, the study's lead author, tells The Salt in an email. Kokubo is a researcher at the Department of Preventive Cardiology, National Cerebra and Cardiovascular Center in Osaka, Japan.\u003c/p>\n\u003cp>Kokubo says that green tea contains compounds known as catechins, which help regulate blood pressure and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/19516176\">help improve blood flow\u003c/a>. The compounds also seem to promote an anti-inflammatory effect. Kokubo says coffee, which contains caffeine and compounds known as quinides, likely influences our health through different mechanisms.\u003c/p>\n\u003cp>It's not just the Japanese who seem to benefit from drinking coffee and green tea. Over the past few years, researchers in the U.S. have documented similar reductions in heart disease risk among Americans.\u003c/p>\n\u003cp>\"The accumulating evidence from a variety of studies is suggesting that green tea and coffee may be protective,\" says Sacco.\u003c/p>\n\u003cp>And, in addition, recent \u003ca href=\"http://www.hsph.harvard.edu/nutritionsource/coffee/\">studies\u003c/a> have linked a regular coffee habit to a range of benefits — from a reduced risk of Type 2 diabetes to a protective effect against Parkinson's disease.\u003c/p>\n\u003cp>It's interesting to note how much the thinking about caffeine and coffee has changed.\u003c/p>\n\u003cp>In the 1980s, surveys found that many Americans were trying to avoid it; caffeine was thought to be harmful, even at moderate doses.\u003c/p>\n\u003cp>One reason? \u003ca href=\"http://www.hsph.harvard.edu/meir-stampfer/\">Meir Stampfer\u003c/a> of the Harvard School of Public Health says back then, coffee drinkers also tended to be heavy smokers. And in early studies, it was very tough to disentangle the two habits.\u003c/p>\n\u003cp>\"So it made coffee look bad in terms of health outcomes,\" says Stampfer.\u003c/p>\n\u003cp>But as newer studies began to separate out the effects of coffee and tea, a new picture emerged suggesting benefits, not risks.\u003c/p>\n\u003cp>Researchers say there's still a lot to learn here — they haven't nailed down all the mechanisms by which coffee and tea influence our health. Nor have they ruled out that it may be other lifestyle habits among coffee and tea drinkers that's leading to the reduced risk of disease.\u003c/p>\n\u003cp>And experts say when it comes to preventing strokes and heart attacks, no food or drink is a magic bullet. It's our overall patterns of eating and exercise that are important.\u003c/p>\n\u003cp>\"It's a whole lifestyle approach, and we need to remember that,\" says Sacco.\u003c/p>\n\u003cp>So if you are already in the habit of drinking coffee or green tea, this study is one more bit of evidence that you can go ahead and enjoy it. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It's almost a 20 percent lower risk of stroke in the green tea drinkers\" who drank four cups a day, compared with those who rarely drank green tea, explains Dr. Ralph Sacco of the University of Miami. (He's the past president of the American Heart Association, and we asked him to review the study for us.)\u003c/p>\n\u003cp>And with coffee, researchers found just one cup per day was also associated with about a 20 percent decreased risk of stroke during a 13-year follow-up period.\u003c/p>\n\u003cp>\"I was still feeling rather surprised\" about the findings, Dr. \u003ca href=\"http://www.labome.org/expert/japan/national/kokubo/yoshihiro-kokubo-178549.html\">Yoshihiro Kokubo\u003c/a>, the study's lead author, tells The Salt in an email. Kokubo is a researcher at the Department of Preventive Cardiology, National Cerebra and Cardiovascular Center in Osaka, Japan.\u003c/p>\n\u003cp>Kokubo says that green tea contains compounds known as catechins, which help regulate blood pressure and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/19516176\">help improve blood flow\u003c/a>. The compounds also seem to promote an anti-inflammatory effect. Kokubo says coffee, which contains caffeine and compounds known as quinides, likely influences our health through different mechanisms.\u003c/p>\n\u003cp>It's not just the Japanese who seem to benefit from drinking coffee and green tea. Over the past few years, researchers in the U.S. have documented similar reductions in heart disease risk among Americans.\u003c/p>\n\u003cp>\"The accumulating evidence from a variety of studies is suggesting that green tea and coffee may be protective,\" says Sacco.\u003c/p>\n\u003cp>And, in addition, recent \u003ca href=\"http://www.hsph.harvard.edu/nutritionsource/coffee/\">studies\u003c/a> have linked a regular coffee habit to a range of benefits — from a reduced risk of Type 2 diabetes to a protective effect against Parkinson's disease.\u003c/p>\n\u003cp>It's interesting to note how much the thinking about caffeine and coffee has changed.\u003c/p>\n\u003cp>In the 1980s, surveys found that many Americans were trying to avoid it; caffeine was thought to be harmful, even at moderate doses.\u003c/p>\n\u003cp>One reason? \u003ca href=\"http://www.hsph.harvard.edu/meir-stampfer/\">Meir Stampfer\u003c/a> of the Harvard School of Public Health says back then, coffee drinkers also tended to be heavy smokers. And in early studies, it was very tough to disentangle the two habits.\u003c/p>\n\u003cp>\"So it made coffee look bad in terms of health outcomes,\" says Stampfer.\u003c/p>\n\u003cp>But as newer studies began to separate out the effects of coffee and tea, a new picture emerged suggesting benefits, not risks.\u003c/p>\n\u003cp>Researchers say there's still a lot to learn here — they haven't nailed down all the mechanisms by which coffee and tea influence our health. Nor have they ruled out that it may be other lifestyle habits among coffee and tea drinkers that's leading to the reduced risk of disease.\u003c/p>\n\u003cp>And experts say when it comes to preventing strokes and heart attacks, no food or drink is a magic bullet. It's our overall patterns of eating and exercise that are important.\u003c/p>\n\u003cp>\"It's a whole lifestyle approach, and we need to remember that,\" says Sacco.\u003c/p>\n\u003cp>So if you are already in the habit of drinking coffee or green tea, this study is one more bit of evidence that you can go ahead and enjoy it. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "New Hampshire Cuts Red Tape To Put Nanobreweries On Tap ",
"title": "New Hampshire Cuts Red Tape To Put Nanobreweries On Tap ",
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"content": "\u003cp>Listen to the Story on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/06/170479311/new-hampshire-cuts-red-tape-to-put-nanobreweries-on-tap\">Morning Edition:\u003c/a>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/01/20130130_atc_15.mp3\"] \u003c/p>\n\u003cfigure id=\"attachment_56106\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/beer-nicole_carrier.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/beer-nicole_carrier.jpg\" alt=\"Throwback Brewery co-owner Nicole Carrier and assistant brewer Chris Naro pour beer for customers at their North Hampton, N.H., taproom. Photo: Emily Corwin/NHPR\" width=\"624\" height=\"467\" class=\"size-full wp-image-56106\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Throwback Brewery co-owner Nicole Carrier and assistant brewer Chris Naro pour beer for customers at their North Hampton, N.H., taproom. Photo: Emily Corwin/NHPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Emily Corwin, from \u003ca href=\"http://www.nhpr.org/\">NHPR\u003c/a> on The Salt at NPR Food (2/6/13)\u003c/p>\n\u003cp>As beer drinkers demand increasingly obscure beers with ingredients like jalapenos or rhubarb, smaller and smaller breweries are stepping up to the plate. New Hampshire is one state helping these brewery startups get off the ground, with new laws that make it easier for small-scale breweries to obtain licenses and distribute their craft beers.\u003c/p>\n\u003cp>Among those benefiting: Nicole Carrier and her partner, Annette Lee, of North Hampton, N.H. A year and half ago, they were just enthusiastic home brewers. Now, they spend much of their time rinsing equipment and mixing ingredients at their brewery, \u003ca href=\"http://throwbackbrewery.com/\">Throwback\u003c/a>. As in, a throwback to the days when communities were smaller, and all food was local food.\u003c/p>\n\u003cp>Carrier still works for IBM, while Lee left her job as an engineer to start the brewery. With two full-time employees, Carrier and Lee produce 360 gallons of beer a week. That's about what bigger craft breweries \u003cem>throw away.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Annette is an engineer by her background, and we call it a 'Frankenbrewery' because we've found different pieces and she sort of engineered them together,\" Carrier says.\u003c/p>\n\u003cp>About 100 of these so-called \u003ca href=\"http://hessbrewing.blogspot.com/2009/11/nanobreweries-in-usa.html\">nanobreweries\u003c/a> have sprouted up across the country. But in many places, starting one can involve a lot of red tape, thanks in part to Prohibition-era liquor laws. New Hampshire is the first state to try to change that.\u003c/p>\n\u003cp>Despite pushback from \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/22/166493220/the-bitter-tale-of-the-budweiser-family\">big beverage manufacturers like Anheuser-Busch\u003c/a>, the state has begun lowering the barrier to entry for people like Carrier and Lee. Today, seven nanobreweries are open in New Hampshire.\u003c/p>\n\u003cp>These tiny breweries are proliferating, but they may be hard to sustain.\u003c/p>\n\u003cp>\"The thing about nanobreweries that's always a challenge is they run out of products,\" says Tom Brock Jr., who buys beer for an upscale national grocery franchise and stocks Throwback at his New Hampshire stores. He finds small breweries unreliable and worries the novelty that makes them trendy may ultimately make them unsustainable.\u003c/p>\n\u003cp>\"A lot of folks will look at nanobreweries, and they're like, 'Well, I had all their lineup, and I'm going to go on to something new,' \" Brock says.\u003c/p>\n\u003cp>If they're going stick around, he says, good nanobreweries may not stay \"nano\" for long.\u003c/p>\n\u003cp>And it's true that Carrier and Lee at Throwback will be moving to a bigger facility soon. But selling as much beer as possible to as many people as possible? That's just not their style. Carrier and Lee buy most of their ingredients within a 200-mile radius of coastal New Hampshire, and they want to limit their sales to within that radius, too.\u003c/p>\n\u003cp>\"So if a lot of people around here are that thirsty, we'll get past a nanobrewery, but no, you won't find us in California, or even New York,\" Carrier says.\u003c/p>\n\u003cp>Throwback Brewery is in a warehouse park, far from any downtown. That doesn't stop five or six people from coming in to try a Chipotle Porter or Fennel Flower Stout on a Tuesday evening.\u003c/p>\n\u003cp> \"It is really neat to be able to support the local farmers and keep business in New Hampshire, or local, within a couple states here,\" says customer John Straw, who buys a glass of beer and a jug to go every week.\u003c/p>\n\u003cp>Carrier says that while the \u003ca href=\"http://www.pbs.org/now/shows/344/locavore.html\">locavore\u003c/a> mission is probably good for business, she hopes the beer will speak for itself.\u003c/p>\n\u003cp>And next on the docket for Carrier and Lee? Opening a \"Beer and Breakfast\" on their farm across the street.\u003c/p>\n\u003cp>\u003ca href=\"http://stateimpact.npr.org/new-hampshire/author/ecorwin/\">Emily Corwin\u003c/a>\u003cem> is a reporter for \u003c/em>\u003ca href=\"http://stateimpact.npr.org/new-hampshire/\">StateImpact New Hampshire\u003c/a>.\u003cem> StateImpact is a collaboration between NPR and member stations examining the effect of state policy on people's lives.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.nhpr.org/\">New Hampshire Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Listen to the Story on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/06/170479311/new-hampshire-cuts-red-tape-to-put-nanobreweries-on-tap\">Morning Edition:\u003c/a>\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_56106\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/beer-nicole_carrier.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/beer-nicole_carrier.jpg\" alt=\"Throwback Brewery co-owner Nicole Carrier and assistant brewer Chris Naro pour beer for customers at their North Hampton, N.H., taproom. Photo: Emily Corwin/NHPR\" width=\"624\" height=\"467\" class=\"size-full wp-image-56106\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Throwback Brewery co-owner Nicole Carrier and assistant brewer Chris Naro pour beer for customers at their North Hampton, N.H., taproom. Photo: Emily Corwin/NHPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Emily Corwin, from \u003ca href=\"http://www.nhpr.org/\">NHPR\u003c/a> on The Salt at NPR Food (2/6/13)\u003c/p>\n\u003cp>As beer drinkers demand increasingly obscure beers with ingredients like jalapenos or rhubarb, smaller and smaller breweries are stepping up to the plate. New Hampshire is one state helping these brewery startups get off the ground, with new laws that make it easier for small-scale breweries to obtain licenses and distribute their craft beers.\u003c/p>\n\u003cp>Among those benefiting: Nicole Carrier and her partner, Annette Lee, of North Hampton, N.H. A year and half ago, they were just enthusiastic home brewers. Now, they spend much of their time rinsing equipment and mixing ingredients at their brewery, \u003ca href=\"http://throwbackbrewery.com/\">Throwback\u003c/a>. As in, a throwback to the days when communities were smaller, and all food was local food.\u003c/p>\n\u003cp>Carrier still works for IBM, while Lee left her job as an engineer to start the brewery. With two full-time employees, Carrier and Lee produce 360 gallons of beer a week. That's about what bigger craft breweries \u003cem>throw away.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Annette is an engineer by her background, and we call it a 'Frankenbrewery' because we've found different pieces and she sort of engineered them together,\" Carrier says.\u003c/p>\n\u003cp>About 100 of these so-called \u003ca href=\"http://hessbrewing.blogspot.com/2009/11/nanobreweries-in-usa.html\">nanobreweries\u003c/a> have sprouted up across the country. But in many places, starting one can involve a lot of red tape, thanks in part to Prohibition-era liquor laws. New Hampshire is the first state to try to change that.\u003c/p>\n\u003cp>Despite pushback from \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/22/166493220/the-bitter-tale-of-the-budweiser-family\">big beverage manufacturers like Anheuser-Busch\u003c/a>, the state has begun lowering the barrier to entry for people like Carrier and Lee. Today, seven nanobreweries are open in New Hampshire.\u003c/p>\n\u003cp>These tiny breweries are proliferating, but they may be hard to sustain.\u003c/p>\n\u003cp>\"The thing about nanobreweries that's always a challenge is they run out of products,\" says Tom Brock Jr., who buys beer for an upscale national grocery franchise and stocks Throwback at his New Hampshire stores. He finds small breweries unreliable and worries the novelty that makes them trendy may ultimately make them unsustainable.\u003c/p>\n\u003cp>\"A lot of folks will look at nanobreweries, and they're like, 'Well, I had all their lineup, and I'm going to go on to something new,' \" Brock says.\u003c/p>\n\u003cp>If they're going stick around, he says, good nanobreweries may not stay \"nano\" for long.\u003c/p>\n\u003cp>And it's true that Carrier and Lee at Throwback will be moving to a bigger facility soon. But selling as much beer as possible to as many people as possible? That's just not their style. Carrier and Lee buy most of their ingredients within a 200-mile radius of coastal New Hampshire, and they want to limit their sales to within that radius, too.\u003c/p>\n\u003cp>\"So if a lot of people around here are that thirsty, we'll get past a nanobrewery, but no, you won't find us in California, or even New York,\" Carrier says.\u003c/p>\n\u003cp>Throwback Brewery is in a warehouse park, far from any downtown. That doesn't stop five or six people from coming in to try a Chipotle Porter or Fennel Flower Stout on a Tuesday evening.\u003c/p>\n\u003cp> \"It is really neat to be able to support the local farmers and keep business in New Hampshire, or local, within a couple states here,\" says customer John Straw, who buys a glass of beer and a jug to go every week.\u003c/p>\n\u003cp>Carrier says that while the \u003ca href=\"http://www.pbs.org/now/shows/344/locavore.html\">locavore\u003c/a> mission is probably good for business, she hopes the beer will speak for itself.\u003c/p>\n\u003cp>And next on the docket for Carrier and Lee? Opening a \"Beer and Breakfast\" on their farm across the street.\u003c/p>\n\u003cp>\u003ca href=\"http://stateimpact.npr.org/new-hampshire/author/ecorwin/\">Emily Corwin\u003c/a>\u003cem> is a reporter for \u003c/em>\u003ca href=\"http://stateimpact.npr.org/new-hampshire/\">StateImpact New Hampshire\u003c/a>.\u003cem> StateImpact is a collaboration between NPR and member stations examining the effect of state policy on people's lives.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.nhpr.org/\">New Hampshire Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Paradox And Mystery Of Our Taste For Salt",
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"content": "\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/20/167619010/the-paradox-and-mystery-of-our-taste-for-salt\">The Salt at NPR\u003c/a>\u003cbr>\n\u003cstrong>Listen to the story from NPR's Morning Edition (12/20/12):\u003c/strong>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2012/12/20121220_me_03.mp3\"] \u003c/p>\n\u003cfigure id=\"attachment_53138\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/bali-sea-salt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/bali-sea-salt.jpg\" alt=\"Bali sea salt and a spoonful of Hawaiian red alae salt. Photo: Jim Noelker/AP\" title=\"Bali sea salt and a spoonful of Hawaiian red alae salt. Photo: Jim Noelker/AP\" width=\"560\" class=\"size-full wp-image-53138\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bali sea salt and a spoonful of Hawaiian red alae salt. Photo: Jim Noelker/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Salt is one of those dangerously tasty substances. We add the magical crystals of sodium chloride to almost everything that we cook or bake, and according to many \u003ca href=\"http://www.cdc.gov/salt/\">public health experts\u003c/a>, we add too much.\u003c/p>\n\u003cp>They want us to cut back, to lower our risk of heart attacks or strokes.\u003c/p>\n\u003cp>Yet when you really start looking for ways to do this, you run into a paradox and a scientific puzzle.\u003c/p>\n\u003cp>First, the paradox. Too much salt may kill us, but our bodies need some of it to survive.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"If you don't keep up your sodium level in your body, you will die,\" explains \u003ca href=\"http://www.monell.org/faculty/people/breslin\">Paul Breslin\u003c/a>, a researcher at the \u003ca href=\"http://www.monell.org/\">Monell Center\u003c/a>, a research institute in downtown Philadelphia devoted to the senses of taste and smell. (Breslin also teaches at Rutgers University.)\u003c/p>\n\u003cp>At the same time, Breslin continues, \"there's no question that people who have high salt intakes are at risk for a heart attack and stroke and death, and that lowering their salt intake will save lives. In \u003ca href=\"http://www.salute.gov.it/imgs/C_17_newsAree_1092_listaFile_itemName_1_file.pdf\">Finland\u003c/a>, when they lowered the salt intake, stroke and heart attack rates went way down, and mortality went way down.\"\u003c/p>\n\u003cp>There are \u003ca href=\"http://www.nytimes.com/2009/02/06/opinion/06alderman.html\">skeptics\u003c/a> who discount the relevance of the Finnish example. The average person in Finland, at that time, was eating a lot more salt than Americans typically do. The anti-salt campaign brought that level down to around the global average. The skeptics say, for most of us, that average level of salt consumption may be just fine.\u003c/p>\n\u003cp>But both the \u003ca href=\"http://www.who.int/dietphysicalactivity/reducingsalt/en/index.html\">World Health Organization\u003c/a> and the U.S. Centers for Disease Control and Prevention are calling on people around the world to cut salt consumption even more. The average American, they say, should cut their intake of salt by a third.\u003c/p>\n\u003cp>This won't be easy, because people like salt. It makes many foods taste better.\u003c/p>\n\u003cp>This is where we get to salt's mystery. Scientists aren't exactly sure how much of our taste for salt is nature, and how much is nurture.\u003c/p>\n\u003cp>On the one hand, Breslin says, a massive international \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1834069/\">study\u003c/a> of salt consumption around the world, conducted in the 1980s, suggests maybe we're born with it. \"All across the planet, with a few exceptions, most people consume more or less the same amount of sodium,\" Breslin says.\u003c/p>\n\u003cp>The exception is people who can't easily get salt, such as isolated tribes in Amazonia. Everywhere else — from small villages in China to Chicago, people consume similar amounts — much more than our bodies need.\u003c/p>\n\u003cp>If humanity's taste for salt preference really is so universal, Breslin says, it's going to be really hard for any government to convince people to use less of it.\u003c/p>\n\u003cp>On the other hand, there's also some evidence that our preferences do shift, based on what's around us.\u003c/p>\n\u003cp>\u003ca href=\"http://www.monell.org/faculty/people/beauchamp\">Gary Beauchamp\u003c/a>, director of the Monell Center, says the first evidence for this came from stories told by doctors who ordered patients with high blood pressure to switch to a low-sodium diet. Their patients reported that \"it was awful at first, but after a while, it wasn't so bad,\" Beauchamp says. Their taste sensors seemed to adapt, a little bit the way our eyes adapt to a dark room.\u003c/p>\n\u003cp>In fact, Beauchamp says, after they did that for a while, \"when they went back to their normal food, it was too salty.\"\u003c/p>\n\u003cp>Beauchamp decided to carry out a more carefully monitored \u003ca href=\"http://ajcn.nutrition.org/content/36/6/1134.short\">experiment\u003c/a> to study this. He put people on a controlled, low-sodium diet, and they did adapt. \"In about four to eight weeks, the amount of salt that they found optimal in soup or crackers declined by 40 or 50 percent.\"\u003c/p>\n\u003cp>It seems to show that we can get used to foods with less salt in it. So we could be healthier, and still enjoy our food just as much.\u003c/p>\n\u003cp>The problem is, there's no easy way to make this happen. Consumers aren't captives who can be forced to adapt.\u003c/p>\n\u003cp>Most of the salt that we eat comes via food that somebody else makes for us, such as bread, sandwich meat and salad dressing, and the companies that make those products aren't going to cut salt from them if they think it will drive consumers away.\u003c/p>\n\u003cp>\"We'll always make sure these products taste good,\" says Todd Abraham, senior vice president for research and nutrition at \u003ca href=\"http://www.mondelezinternational.com/home/index.aspx\">Mondelez International\u003c/a>, which makes Ritz crackers, Wheat Thins and Oreos. \"If we produce products that are low-salt and consumers don't buy them, we haven't helped the American diet at all, because they'll go to a different product that has higher levels of salt.\"\u003c/p>\n\u003cp>A couple of years ago, a committee of scientists from the National Academy of Sciences' Institute of Medicine \u003ca href=\"http://www.iom.edu/~/media/Files/Report%20Files/2010/Strategies-to-Reduce-Sodium-Intake-in-the-United-States/Strategies%20to%20Reduce%20Sodium%20Intake%202010%20%20Report%20Brief.pdf\">called\u003c/a> on the government to help solve this problem with regulations.\u003c/p>\n\u003cp>Regulations, they pointed out, could force all the food companies to bring down salt levels in unison. There would be no high-salt alternatives, and consumers would eventually adapt to the new taste.\u003c/p>\n\u003cp>Food industry executives like Abraham don't like that idea. They say that such regulations are impractical. They also argue that regulations aren't necessary, because big food companies now are acting on their own. They are reducing salt levels, slowly and silently, in many processed foods. They're hoping that consumers won't even notice.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2012 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/20/167619010/the-paradox-and-mystery-of-our-taste-for-salt\">The Salt at NPR\u003c/a>\u003cbr>\n\u003cstrong>Listen to the story from NPR's Morning Edition (12/20/12):\u003c/strong>\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_53138\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/bali-sea-salt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/bali-sea-salt.jpg\" alt=\"Bali sea salt and a spoonful of Hawaiian red alae salt. Photo: Jim Noelker/AP\" title=\"Bali sea salt and a spoonful of Hawaiian red alae salt. Photo: Jim Noelker/AP\" width=\"560\" class=\"size-full wp-image-53138\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bali sea salt and a spoonful of Hawaiian red alae salt. Photo: Jim Noelker/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Salt is one of those dangerously tasty substances. We add the magical crystals of sodium chloride to almost everything that we cook or bake, and according to many \u003ca href=\"http://www.cdc.gov/salt/\">public health experts\u003c/a>, we add too much.\u003c/p>\n\u003cp>They want us to cut back, to lower our risk of heart attacks or strokes.\u003c/p>\n\u003cp>Yet when you really start looking for ways to do this, you run into a paradox and a scientific puzzle.\u003c/p>\n\u003cp>First, the paradox. Too much salt may kill us, but our bodies need some of it to survive.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"If you don't keep up your sodium level in your body, you will die,\" explains \u003ca href=\"http://www.monell.org/faculty/people/breslin\">Paul Breslin\u003c/a>, a researcher at the \u003ca href=\"http://www.monell.org/\">Monell Center\u003c/a>, a research institute in downtown Philadelphia devoted to the senses of taste and smell. (Breslin also teaches at Rutgers University.)\u003c/p>\n\u003cp>At the same time, Breslin continues, \"there's no question that people who have high salt intakes are at risk for a heart attack and stroke and death, and that lowering their salt intake will save lives. In \u003ca href=\"http://www.salute.gov.it/imgs/C_17_newsAree_1092_listaFile_itemName_1_file.pdf\">Finland\u003c/a>, when they lowered the salt intake, stroke and heart attack rates went way down, and mortality went way down.\"\u003c/p>\n\u003cp>There are \u003ca href=\"http://www.nytimes.com/2009/02/06/opinion/06alderman.html\">skeptics\u003c/a> who discount the relevance of the Finnish example. The average person in Finland, at that time, was eating a lot more salt than Americans typically do. The anti-salt campaign brought that level down to around the global average. The skeptics say, for most of us, that average level of salt consumption may be just fine.\u003c/p>\n\u003cp>But both the \u003ca href=\"http://www.who.int/dietphysicalactivity/reducingsalt/en/index.html\">World Health Organization\u003c/a> and the U.S. Centers for Disease Control and Prevention are calling on people around the world to cut salt consumption even more. The average American, they say, should cut their intake of salt by a third.\u003c/p>\n\u003cp>This won't be easy, because people like salt. It makes many foods taste better.\u003c/p>\n\u003cp>This is where we get to salt's mystery. Scientists aren't exactly sure how much of our taste for salt is nature, and how much is nurture.\u003c/p>\n\u003cp>On the one hand, Breslin says, a massive international \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1834069/\">study\u003c/a> of salt consumption around the world, conducted in the 1980s, suggests maybe we're born with it. \"All across the planet, with a few exceptions, most people consume more or less the same amount of sodium,\" Breslin says.\u003c/p>\n\u003cp>The exception is people who can't easily get salt, such as isolated tribes in Amazonia. Everywhere else — from small villages in China to Chicago, people consume similar amounts — much more than our bodies need.\u003c/p>\n\u003cp>If humanity's taste for salt preference really is so universal, Breslin says, it's going to be really hard for any government to convince people to use less of it.\u003c/p>\n\u003cp>On the other hand, there's also some evidence that our preferences do shift, based on what's around us.\u003c/p>\n\u003cp>\u003ca href=\"http://www.monell.org/faculty/people/beauchamp\">Gary Beauchamp\u003c/a>, director of the Monell Center, says the first evidence for this came from stories told by doctors who ordered patients with high blood pressure to switch to a low-sodium diet. Their patients reported that \"it was awful at first, but after a while, it wasn't so bad,\" Beauchamp says. Their taste sensors seemed to adapt, a little bit the way our eyes adapt to a dark room.\u003c/p>\n\u003cp>In fact, Beauchamp says, after they did that for a while, \"when they went back to their normal food, it was too salty.\"\u003c/p>\n\u003cp>Beauchamp decided to carry out a more carefully monitored \u003ca href=\"http://ajcn.nutrition.org/content/36/6/1134.short\">experiment\u003c/a> to study this. He put people on a controlled, low-sodium diet, and they did adapt. \"In about four to eight weeks, the amount of salt that they found optimal in soup or crackers declined by 40 or 50 percent.\"\u003c/p>\n\u003cp>It seems to show that we can get used to foods with less salt in it. So we could be healthier, and still enjoy our food just as much.\u003c/p>\n\u003cp>The problem is, there's no easy way to make this happen. Consumers aren't captives who can be forced to adapt.\u003c/p>\n\u003cp>Most of the salt that we eat comes via food that somebody else makes for us, such as bread, sandwich meat and salad dressing, and the companies that make those products aren't going to cut salt from them if they think it will drive consumers away.\u003c/p>\n\u003cp>\"We'll always make sure these products taste good,\" says Todd Abraham, senior vice president for research and nutrition at \u003ca href=\"http://www.mondelezinternational.com/home/index.aspx\">Mondelez International\u003c/a>, which makes Ritz crackers, Wheat Thins and Oreos. \"If we produce products that are low-salt and consumers don't buy them, we haven't helped the American diet at all, because they'll go to a different product that has higher levels of salt.\"\u003c/p>\n\u003cp>A couple of years ago, a committee of scientists from the National Academy of Sciences' Institute of Medicine \u003ca href=\"http://www.iom.edu/~/media/Files/Report%20Files/2010/Strategies-to-Reduce-Sodium-Intake-in-the-United-States/Strategies%20to%20Reduce%20Sodium%20Intake%202010%20%20Report%20Brief.pdf\">called\u003c/a> on the government to help solve this problem with regulations.\u003c/p>\n\u003cp>Regulations, they pointed out, could force all the food companies to bring down salt levels in unison. There would be no high-salt alternatives, and consumers would eventually adapt to the new taste.\u003c/p>\n\u003cp>Food industry executives like Abraham don't like that idea. They say that such regulations are impractical. They also argue that regulations aren't necessary, because big food companies now are acting on their own. They are reducing salt levels, slowly and silently, in many processed foods. They're hoping that consumers won't even notice.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2012 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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"reveal": {
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"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.",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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