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NPR's food blog, \"The Salt\"; NPR's Health News blog, \"Shots\"; NPR's Breaking News blog \"The Two-Way\"; NPR's global stories blog \"Goats and Soda,\" NPR's economy explainer \"Planet Money\"; food-related technology news from NPR's \"All Tech Considered\"; and food series \"Kitchen Window.\"","avatar":"https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g","twitter":"nprfood","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"NPR Food | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/nprfood"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_134274":{"type":"posts","id":"bayareabites_134274","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134274","score":null,"sort":[1564086544000]},"guestAuthors":[],"slug":"pabst-blue-ribbon-seeks-buzz-with-hard-coffee","title":"Pabst Blue Ribbon Seeks Buzz With Hard Coffee","publishDate":1564086544,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside tag='beer' label='More on Beer']\u003c/p>\n\u003cp>Americans are \u003ca href=\"https://www.brewersassociation.org/statistics-and-data/national-beer-stats/\">buying less beer\u003c/a> from the country's largest breweries, and that has companies looking for new ways to attract customers. \u003c/p>\n\u003cp>You can see evidence in the beer aisle, where products like spiked seltzers and hemp-infused ales are aimed at the next generation of drinkers. \u003c/p>\n\u003cp>Now, 175-year-old Pabst Blue Ribbon is trying \u003ca href=\"https://pabst-blue-ribbon.prezly.com/pabst-blue-ribbon-to-introduce-hard-coffee-july-2019\">hard coffee\u003c/a>. \u003c/p>\n\u003cp>At \u003ca href=\"https://www.jerzeesglenside.com/\">Jerzee's Sports Bar & Pizzaria\u003c/a> in Glenside, Penn., a case of PBR's hard coffee arrived and a week later, only four cans were left.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It kind of tastes like Starbucks' Frappuccino, honestly, that's what it reminds me of,\" said patron Kris Beattie. \u003c/p>\n\u003cp>There is no beer taste. That's because Pabst says its hard coffee is made with \"malt beverage,\" which is related to beer. The company uses malted barley that's fermented. The malt flavor and color is removed, leaving a neutral alcohol that Pabst combines with coffee, sugar, milk and vanilla to make hard coffee.\u003c/p>\n\u003cp>The drink is a hit with Jerzee's patron Beth Mancini, who jokes, \"I could probably take it to work and no one would know!\"\u003c/p>\n\u003cp>Smaller breweries have experimented with coffee for a while now, says Nicole Schmid, who orders craft beers for Jerzee's. She points out a beer called \u003ca href=\"https://troegs.com/beer/javahead-stout/\">Java Head Stout\u003c/a> from Tröegs Independent Brewing, which says on the label that it's \"brewed with coffee beans.\" And for nearly five years, \u003ca href=\"https://8thwonder.com/brews/rocket-fuel-vietnamese-coffee-porter\">8\u003csup>th\u003c/sup> Wonder Brewery\u003c/a> in Houston has sold what its website describes as \"Porter infused with cold brew coffee and milk sugar.\"\u003c/p>\n\u003cp>Schmid says Pabst's hard coffee is \"not a new idea, but it's PBR and everybody wants to try it.\"\u003c/p>\n\u003cp>Well, not everybody. \u003c/p>\n\u003cp>One Jerzee's patron who was nursing a bottle of Budweiser didn't want to give his name, but he declined to sample the hard coffee, saying, \"Beer should taste like beer.\"\u003c/p>\n\u003cp>But tastes are changing, and Pabst Brand Director John Newhouse says his company is trying to respond by being be nimble and diversifying the kinds of beverages it sells. \u003c/p>\n\u003cp>\"So for a while people are going to say, 'Well this isn't a beer — I'm confused.' And that's alright,\" says Newhouse. \u003c/p>\n\u003cp>As part of this effort, next month Pabst plans to \u003ca href=\"https://www.esquire.com/food-drink/a26838477/pbr-whiskey-five-seconds-interview/?utm_campaign=socialflowTWESQ&utm_medium=social-media&utm_source=twitter&src=socialflowTW\">introduce a whiskey\u003c/a>, too. \u003c/p>\n\u003cp>For now, the hard coffee is being test marketed in five states: Pennsylvania, New Jersey, Maine, Georgia and Florida. The company says sales are strong, but it hasn't yet announced plans yet to expand nationwide. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/07/25/745301946/pabst-blue-ribbon-seeks-buzz-with-hard-coffee\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Americans are buying less beer from big breweries, so companies are getting creative to attract customers. Pabst is testing what one customer describes as a \"Frappuccino\" — with an alcoholic kick.","status":"publish","parent":0,"modified":1564086544,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":435},"headData":{"title":"Pabst Blue Ribbon Seeks Buzz With Hard Coffee | KQED","description":"Americans are buying less beer from big breweries, so companies are getting creative to attract customers. Pabst is testing what one customer describes as a "Frappuccino" — with an alcoholic kick.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Pabst Blue Ribbon Seeks Buzz With Hard Coffee","datePublished":"2019-07-25T20:29:04.000Z","dateModified":"2019-07-25T20:29:04.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"134274 https://ww2.kqed.org/bayareabites/?p=134274","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/07/25/pabst-blue-ribbon-seeks-buzz-with-hard-coffee/","disqusTitle":"Pabst Blue Ribbon Seeks Buzz With Hard Coffee","nprImageCredit":"Jeff Brady","nprByline":"Jeff Brady, All Things Considered","nprImageAgency":"NPR","nprStoryId":"745301946","nprApiLink":"http://api.npr.org/query?id=745301946&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2019/07/25/745301946/pabst-blue-ribbon-seeks-buzz-with-hard-coffee?ft=nprml&f=745301946","nprRetrievedStory":"1","nprPubDate":"Thu, 25 Jul 2019 15:38:00 -0400","nprStoryDate":"Thu, 25 Jul 2019 15:00:06 -0400","nprLastModifiedDate":"Thu, 25 Jul 2019 15:38:06 -0400","path":"/bayareabites/134274/pabst-blue-ribbon-seeks-buzz-with-hard-coffee","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"beer","label":"More on Beer "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Americans are \u003ca href=\"https://www.brewersassociation.org/statistics-and-data/national-beer-stats/\">buying less beer\u003c/a> from the country's largest breweries, and that has companies looking for new ways to attract customers. \u003c/p>\n\u003cp>You can see evidence in the beer aisle, where products like spiked seltzers and hemp-infused ales are aimed at the next generation of drinkers. \u003c/p>\n\u003cp>Now, 175-year-old Pabst Blue Ribbon is trying \u003ca href=\"https://pabst-blue-ribbon.prezly.com/pabst-blue-ribbon-to-introduce-hard-coffee-july-2019\">hard coffee\u003c/a>. \u003c/p>\n\u003cp>At \u003ca href=\"https://www.jerzeesglenside.com/\">Jerzee's Sports Bar & Pizzaria\u003c/a> in Glenside, Penn., a case of PBR's hard coffee arrived and a week later, only four cans were left.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It kind of tastes like Starbucks' Frappuccino, honestly, that's what it reminds me of,\" said patron Kris Beattie. \u003c/p>\n\u003cp>There is no beer taste. That's because Pabst says its hard coffee is made with \"malt beverage,\" which is related to beer. The company uses malted barley that's fermented. The malt flavor and color is removed, leaving a neutral alcohol that Pabst combines with coffee, sugar, milk and vanilla to make hard coffee.\u003c/p>\n\u003cp>The drink is a hit with Jerzee's patron Beth Mancini, who jokes, \"I could probably take it to work and no one would know!\"\u003c/p>\n\u003cp>Smaller breweries have experimented with coffee for a while now, says Nicole Schmid, who orders craft beers for Jerzee's. She points out a beer called \u003ca href=\"https://troegs.com/beer/javahead-stout/\">Java Head Stout\u003c/a> from Tröegs Independent Brewing, which says on the label that it's \"brewed with coffee beans.\" And for nearly five years, \u003ca href=\"https://8thwonder.com/brews/rocket-fuel-vietnamese-coffee-porter\">8\u003csup>th\u003c/sup> Wonder Brewery\u003c/a> in Houston has sold what its website describes as \"Porter infused with cold brew coffee and milk sugar.\"\u003c/p>\n\u003cp>Schmid says Pabst's hard coffee is \"not a new idea, but it's PBR and everybody wants to try it.\"\u003c/p>\n\u003cp>Well, not everybody. \u003c/p>\n\u003cp>One Jerzee's patron who was nursing a bottle of Budweiser didn't want to give his name, but he declined to sample the hard coffee, saying, \"Beer should taste like beer.\"\u003c/p>\n\u003cp>But tastes are changing, and Pabst Brand Director John Newhouse says his company is trying to respond by being be nimble and diversifying the kinds of beverages it sells. \u003c/p>\n\u003cp>\"So for a while people are going to say, 'Well this isn't a beer — I'm confused.' And that's alright,\" says Newhouse. \u003c/p>\n\u003cp>As part of this effort, next month Pabst plans to \u003ca href=\"https://www.esquire.com/food-drink/a26838477/pbr-whiskey-five-seconds-interview/?utm_campaign=socialflowTWESQ&utm_medium=social-media&utm_source=twitter&src=socialflowTW\">introduce a whiskey\u003c/a>, too. \u003c/p>\n\u003cp>For now, the hard coffee is being test marketed in five states: Pennsylvania, New Jersey, Maine, Georgia and Florida. The company says sales are strong, but it hasn't yet announced plans yet to expand nationwide. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/07/25/745301946/pabst-blue-ribbon-seeks-buzz-with-hard-coffee\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134274/pabst-blue-ribbon-seeks-buzz-with-hard-coffee","authors":["byline_bayareabites_134274"],"categories":["bayareabites_301","bayareabites_13306","bayareabites_10028","bayareabites_4084","bayareabites_12555","bayareabites_10916","bayareabites_1248"],"tags":["bayareabites_8359","bayareabites_14753","bayareabites_14775","bayareabites_16272","bayareabites_14210"],"featImg":"bayareabites_134275","label":"bayareabites"},"bayareabites_134146":{"type":"posts","id":"bayareabites_134146","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134146","score":null,"sort":[1563210969000]},"guestAuthors":[],"slug":"mixing-alcohol-and-sun-beware-a-buzz-begets-a-faster-burn","title":"Mixing Alcohol And Sun? Beware, A Buzz Begets A Faster Burn","publishDate":1563210969,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Sun exposure is the leading risk factor for developing melanoma. And there's evidence that \u003ca href=\"https://onlinelibrary.wiley.com/doi/abs/10.1111/bjd.12856\">alcohol consumption is linked to an increased risk of skin cancer\u003c/a>, too.\u003cbr>\n[aside postID='bayareabites_133104' label='No Buzz, No Burn' hero='https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/seedlip_wide-ba818848bbe4eb36c24f427ff47c3e24c9989e38-e1553194545640.jpg']\u003cbr>\nPart of the explanation is that when people drink, they tend to be more lackadaisical: They're less likely to apply sunscreen and more likely to spend too much time in the sun, be it at the beach or pool. But this isn't the whole story.\u003c/p>\n\u003cp>\"The research suggests that alcohol reduces the amount of time you can spend in the sun before you get a burn,\" explains Aaron White, a senior scientific adviser\u003cstrong> \u003c/strong>with the National Institute on Alcohol Abuse and Alcoholism. \u003c/p>\n\u003cp>One line of evidence comes from a\u003ca href=\"https://www.karger.com/Article/Abstract/343908\"> small study of healthy men conducted in Germany\u003c/a>. Researchers measured how much UV light it took to burn their skin after the men consumed about three drinks. It turns out, after drinking alcohol, \"the amount of UV light it took to burn the skin was significantly less,\" White explains. \u003c/p>\n\u003cp>He says the result is surprising, \"because it tells us that alcohol increases the risk of getting a sunburn — not just because people don't tend to put on sunscreen.\"\u003c/p>\n\u003cp>It's not exactly clear why this happens. But scientists have a hunch. As part of the study, the researchers measured the concentration of carotenoids in the participants' bodies. Carotenoids are the yellow, orange, and red pigments that are produced by plants. \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3942711/\">When we consume carotenoids from fruits and vegetables, these pigments exert an antioxidant effect\u003c/a> in our bodies that may help protect against the damage done by the UV light. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the study, the men's carotenoid levels were lower after they consumed alcohol, so the researchers speculate that this decline in antioxidants may make the skin more vulnerable to the effects of the sun. Two prior studies, one from \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/19450371\">Japan \u003c/a>and another from \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/16034362\">France\u003c/a>, have also shown that people who consume alcohol regularly have lower concentrations of beta-carotene.\u003c/p>\n\u003cp>The decline in antioxidants does not fully explain why drinkers appear to be at higher risk of skin cancers. \"There are [likely] several explanations,\" says researcher Eva Negri of the University of Milan, whose research has documented that regular consumption of alcohol is linked to an increased risk of melanoma. \u003c/p>\n\u003cp>Researchers say alcohol may act on the body — and skin — in multiple ways and activate a chain of reactions that could make people more vulnerable to skin cancer. \u003c/p>\n\u003cp>This research is not new, but White says he was surprised when he stumbled upon these findings in the academic literature, because this connection between alcohol and the hastening of sunburn has not been on the radar of alcohol researchers.\u003c/p>\n\u003cp>More research is needed to fully understand this connection, but White says it's an important one. \"The added risk of sunburn with alcohol is probably one of the contributing factors to the [higher] rates of skin cancer [among] people who drink [alcohol].\"\u003c/p>\n\u003cp>Though all the participants in the German study were Caucasian, \u003ca href=\"https://www.skincancer.org/prevention/skin-cancer-and-skin-of-color\">people with darker skin can get sunburned\u003c/a> and are at risk of skin cancer from UV damage, too, so the concerns about drinking and sunburn apply to people of all skin colors.\u003c/p>\n\u003cp>And while most people have heard the message to use sunscreen — the advice to moderate alcohol consumption may help protect your skin, too. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/07/14/741063881/mixing-alcohol-and-sun-beware-a-buzz-begets-a-faster-burn\">NPR.org\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"Drinking alcohol is linked to an increased risk of skin cancer. Part of the risk may be explained by the direct effect that alcohol has on antioxidant levels in the skin, which can hasten a sunburn.","status":"publish","parent":0,"modified":1563210969,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":594},"headData":{"title":"Mixing Alcohol And Sun? Beware, A Buzz Begets A Faster Burn | KQED","description":"Drinking alcohol is linked to an increased risk of skin cancer. Part of the risk may be explained by the direct effect that alcohol has on antioxidant levels in the skin, which can hasten a sunburn.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Mixing Alcohol And Sun? Beware, A Buzz Begets A Faster Burn","datePublished":"2019-07-15T17:16:09.000Z","dateModified":"2019-07-15T17:16:09.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"134146 https://ww2.kqed.org/bayareabites/?p=134146","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/07/15/mixing-alcohol-and-sun-beware-a-buzz-begets-a-faster-burn/","disqusTitle":"Mixing Alcohol And Sun? Beware, A Buzz Begets A Faster Burn","nprImageCredit":"David P. Hall","nprByline":"Allison Aubrey, NPR Food","nprImageAgency":"Getty Images","nprStoryId":"741063881","nprApiLink":"http://api.npr.org/query?id=741063881&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2019/07/14/741063881/mixing-alcohol-and-sun-beware-a-buzz-begets-a-faster-burn?ft=nprml&f=741063881","nprRetrievedStory":"1","nprPubDate":"Mon, 15 Jul 2019 11:54:00 -0400","nprStoryDate":"Sun, 14 Jul 2019 07:00:00 -0400","nprLastModifiedDate":"Mon, 15 Jul 2019 06:30:44 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2019/07/20190715_me_mixing_alcohol_and_sun_beware_a_buzz_begets_a_faster_burn.mp3?orgId=1&topicId=1066&d=121&p=3&story=741063881&ft=nprml&f=741063881","nprAudioM3u":"http://api.npr.org/m3u/1741721754-f9724c.m3u?orgId=1&topicId=1066&d=121&p=3&story=741063881&ft=nprml&f=741063881","audioTrackLength":121,"path":"/bayareabites/134146/mixing-alcohol-and-sun-beware-a-buzz-begets-a-faster-burn","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2019/07/20190715_me_mixing_alcohol_and_sun_beware_a_buzz_begets_a_faster_burn.mp3?orgId=1&topicId=1066&d=121&p=3&story=741063881&ft=nprml&f=741063881","parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sun exposure is the leading risk factor for developing melanoma. And there's evidence that \u003ca href=\"https://onlinelibrary.wiley.com/doi/abs/10.1111/bjd.12856\">alcohol consumption is linked to an increased risk of skin cancer\u003c/a>, too.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_133104","label":"No Buzz, No Burn ","hero":"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/seedlip_wide-ba818848bbe4eb36c24f427ff47c3e24c9989e38-e1553194545640.jpg"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nPart of the explanation is that when people drink, they tend to be more lackadaisical: They're less likely to apply sunscreen and more likely to spend too much time in the sun, be it at the beach or pool. But this isn't the whole story.\u003c/p>\n\u003cp>\"The research suggests that alcohol reduces the amount of time you can spend in the sun before you get a burn,\" explains Aaron White, a senior scientific adviser\u003cstrong> \u003c/strong>with the National Institute on Alcohol Abuse and Alcoholism. \u003c/p>\n\u003cp>One line of evidence comes from a\u003ca href=\"https://www.karger.com/Article/Abstract/343908\"> small study of healthy men conducted in Germany\u003c/a>. Researchers measured how much UV light it took to burn their skin after the men consumed about three drinks. It turns out, after drinking alcohol, \"the amount of UV light it took to burn the skin was significantly less,\" White explains. \u003c/p>\n\u003cp>He says the result is surprising, \"because it tells us that alcohol increases the risk of getting a sunburn — not just because people don't tend to put on sunscreen.\"\u003c/p>\n\u003cp>It's not exactly clear why this happens. But scientists have a hunch. As part of the study, the researchers measured the concentration of carotenoids in the participants' bodies. Carotenoids are the yellow, orange, and red pigments that are produced by plants. \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3942711/\">When we consume carotenoids from fruits and vegetables, these pigments exert an antioxidant effect\u003c/a> in our bodies that may help protect against the damage done by the UV light. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the study, the men's carotenoid levels were lower after they consumed alcohol, so the researchers speculate that this decline in antioxidants may make the skin more vulnerable to the effects of the sun. Two prior studies, one from \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/19450371\">Japan \u003c/a>and another from \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/16034362\">France\u003c/a>, have also shown that people who consume alcohol regularly have lower concentrations of beta-carotene.\u003c/p>\n\u003cp>The decline in antioxidants does not fully explain why drinkers appear to be at higher risk of skin cancers. \"There are [likely] several explanations,\" says researcher Eva Negri of the University of Milan, whose research has documented that regular consumption of alcohol is linked to an increased risk of melanoma. \u003c/p>\n\u003cp>Researchers say alcohol may act on the body — and skin — in multiple ways and activate a chain of reactions that could make people more vulnerable to skin cancer. \u003c/p>\n\u003cp>This research is not new, but White says he was surprised when he stumbled upon these findings in the academic literature, because this connection between alcohol and the hastening of sunburn has not been on the radar of alcohol researchers.\u003c/p>\n\u003cp>More research is needed to fully understand this connection, but White says it's an important one. \"The added risk of sunburn with alcohol is probably one of the contributing factors to the [higher] rates of skin cancer [among] people who drink [alcohol].\"\u003c/p>\n\u003cp>Though all the participants in the German study were Caucasian, \u003ca href=\"https://www.skincancer.org/prevention/skin-cancer-and-skin-of-color\">people with darker skin can get sunburned\u003c/a> and are at risk of skin cancer from UV damage, too, so the concerns about drinking and sunburn apply to people of all skin colors.\u003c/p>\n\u003cp>And while most people have heard the message to use sunscreen — the advice to moderate alcohol consumption may help protect your skin, too. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/07/14/741063881/mixing-alcohol-and-sun-beware-a-buzz-begets-a-faster-burn\">NPR.org\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134146/mixing-alcohol-and-sun-beware-a-buzz-begets-a-faster-burn","authors":["byline_bayareabites_134146"],"categories":["bayareabites_13306","bayareabites_11028","bayareabites_10028","bayareabites_1245","bayareabites_10916","bayareabites_358"],"tags":["bayareabites_8359","bayareabites_1270","bayareabites_16272"],"featImg":"bayareabites_134147","label":"bayareabites"},"bayareabites_129098":{"type":"posts","id":"bayareabites_129098","meta":{"index":"posts_1591205157","site":"bayareabites","id":"129098","score":null,"sort":[1529506056000]},"guestAuthors":[],"slug":"drinking-alcohol-can-raise-cancer-risk-how-much-is-too-much","title":"Drinking Alcohol Can Raise Cancer Risk. How Much Is Too Much?","publishDate":1529506056,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>A little bit of alcohol has been shown to be protective of heart health. But how does drinking influence cancer risk?\u003c/p>\n\u003cp>A new study finds that light drinkers have the lowest combined risk of developing cancer and dying prematurely — even lower than people who don't drink at all. But here's the rub: In this study, \"light\" drinking is defined as one to five drinks per week.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/06/20180619_atc_drinking_alcohol_can_raise_cancer_risk_how_much_is_too_much.mp3\u003c/p>\n\u003cp>\"It seems to reassure light drinkers,\" says study co-author \u003ca href=\"https://pure.qub.ac.uk/portal/en/persons/andrew-kunzmann(ded9b936-b41a-479c-aea9-1237615a8f73).html\">Andrew Kunzmann\u003c/a>, a researcher at Queen's University Belfast.\u003c/p>\n\u003cp>Researchers studied about 100,000 adults who lived in cities across the U.S., including Birmingham, Ala.; Boulder, Colo.; Los Angeles; and Pittsburgh. The participants were in their mid-50s to early 70s when the study began, and they each completed a survey about their alcohol consumption. Researchers tracked their health for about nine years, and they found that the more a person drank, the higher their risk of getting cancer and dying.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We definitely think [the findings] give a bigger picture of what's going on,\" Kunzmann says. For this study, he collaborated with researchers at the National Cancer Institute in the U.S. The \u003ca href=\"http://journals.plos.org/plosmedicine/article?id=10.1371/journal.pmed.1002585\">study is published\u003c/a> in the scientific journal \u003cem>PLOS Medicine.\u003c/em>\u003c/p>\n\u003cp>The study adds to the evidence that cancer risk may rise when people drink more than one drink per day, but the increase is modest. Moderate drinkers in the study had about a 10 percent increased risk of getting cancer.\u003c/p>\n\u003cp>Not surprisingly, the study finds that heavy drinkers are most at risk. For instance, men who drank three or more drinks per day were three to four times more likely to develop cancer of the esophagus and liver cancer. Other alcohol-related cancers include colorectal cancer and breast cancer in women.\u003c/p>\n\u003cp>\"This study reinforces [the evidence] that people who drink a lot have higher rates of cancer and higher rates of dying from those cancers,\" says \u003ca href=\"https://www.uwhealth.org/findadoctor/profile/noelle-k-loconte-md/6732\">Noelle LoConte\u003c/a>, an oncologist and associate professor at the University of Wisconsin. She was not involved in the study, but NPR asked her to review the evidence.\u003c/p>\n\u003cp>The study comes at a time when the American Society of Clinical Oncology, a group of cancer doctors, is trying to spread awareness about the risks of excessive alcohol consumption. LoConte is the lead author of the group's \u003ca href=\"http://ascopubs.org/doi/abs/10.1200/JCO.2017.76.1155\">recent statement\u003c/a> calling for policies aimed at reducing alcohol consumption.\u003c/p>\n\u003cp>\"We're not proponents of complete abstinence. There probably is an amount of drinking that's OK,\" LoConte says. \"But from a cancer-prevention standpoint, drinking the least amount of alcohol possible would be the best strategy.\"\u003c/p>\n\u003cp>Many studies have pointed to the risks of excessive drinking, yet \"we do not think that most Americans are aware of the link between alcohol and cancer,\" LoConte says.\u003c/p>\n\u003cp>Most people know that too much sun exposure increases the risk of skin cancer and that smoking increases the risk of lung cancer. But a survey done by ASCO last year found that 7 in 10 adults did not recognize drinking alcohol as a risk factor for cancer.\u003c/p>\n\u003cp>When it comes to the lifestyle factors and habits that people can control — or change — to reduce their risk of disease, alcohol is pretty high up on the list. \"Alcohol is estimated to be the third-largest modifiable risk factor for cancer,\" says \u003ca href=\"https://www.cancer.org/research/acs-researchers/susan-gapstur-bio.html\">Susan Gapstur\u003c/a>, an epidemiologist with the American Cancer Society.\u003c/p>\n\u003cp>About 19 percent of cancers are linked to smoking, 8 percent are linked to obesity or excess body weight — and about 5 percent are linked to alcohol.\u003c/p>\n\u003cp>Alcohol is also estimated to be the third-largest contributor to overall cancer deaths in both men and women, Gapstur says. \"Strikingly, alcohol is estimated to account for 39,060 breast cancers [in the U.S.] per year in women,\" she says.\u003c/p>\n\u003cp>One step toward cutting back is to be more aware — and more realistic — about how much you drink. \"The first thing we need to talk about is: What is a drink?\" says LoConte.\u003c/p>\n\u003cp>A drink is a single shot of liquor, 5 ounces of wine or 12 ounces of beer. It's easy to consume more than you realize. Some mixed drinks contain multiple shots of liquor, and some craft beers have higher concentrations of alcohol.\u003c/p>\n\u003cp>Current guidelines recommend that women consume no more than one drink per day, and men consume no more than two drinks per day.\u003c/p>\n\u003cp>But LoConte says this may turn out to be too much. \"I think this study, as I reviewed it, looked like a safer amount would be one drink a day for everybody, regardless of gender,\" LoConte says.\u003c/p>\n\u003cp>At least that's what the study suggests. More research is underway. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"A study finds light drinkers have the lowest combined risk of getting cancer and dying prematurely — lower than nondrinkers. Alcohol is estimated to be the third-largest contributor to cancer deaths.","status":"publish","parent":0,"modified":1529506056,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":801},"headData":{"title":"Drinking Alcohol Can Raise Cancer Risk. How Much Is Too Much? | KQED","description":"A study finds light drinkers have the lowest combined risk of getting cancer and dying prematurely — lower than nondrinkers. Alcohol is estimated to be the third-largest contributor to cancer deaths.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Drinking Alcohol Can Raise Cancer Risk. How Much Is Too Much?","datePublished":"2018-06-20T14:47:36.000Z","dateModified":"2018-06-20T14:47:36.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"129098 https://ww2.kqed.org/bayareabites/?p=129098","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/06/20/drinking-alcohol-can-raise-cancer-risk-how-much-is-too-much/","disqusTitle":"Drinking Alcohol Can Raise Cancer Risk. How Much Is Too Much?","nprByline":"Allison Aubrey, NPR Food","nprImageAgency":"Westend61/Getty Images","nprStoryId":"621547571","nprApiLink":"http://api.npr.org/query?id=621547571&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/06/19/621547571/drinking-alcohol-can-raise-cancer-risk-how-much-is-too-much?ft=nprml&f=621547571","nprRetrievedStory":"1","nprPubDate":"Tue, 19 Jun 2018 21:37:00 -0400","nprStoryDate":"Tue, 19 Jun 2018 17:01:00 -0400","nprLastModifiedDate":"Wed, 20 Jun 2018 05:46:25 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/06/20180619_atc_drinking_alcohol_can_raise_cancer_risk_how_much_is_too_much.mp3?orgId=1&topicId=1024&d=221&p=2&story=621547571&ft=nprml&f=621547571","nprAudioM3u":"http://api.npr.org/m3u/1621579138-0613bc.m3u?orgId=1&topicId=1024&d=221&p=2&story=621547571&ft=nprml&f=621547571","path":"/bayareabites/129098/drinking-alcohol-can-raise-cancer-risk-how-much-is-too-much","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/06/20180619_atc_drinking_alcohol_can_raise_cancer_risk_how_much_is_too_much.mp3?orgId=1&topicId=1024&d=221&p=2&story=621547571&ft=nprml&f=621547571","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>A little bit of alcohol has been shown to be protective of heart health. But how does drinking influence cancer risk?\u003c/p>\n\u003cp>A new study finds that light drinkers have the lowest combined risk of developing cancer and dying prematurely — even lower than people who don't drink at all. But here's the rub: In this study, \"light\" drinking is defined as one to five drinks per week.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"nprOneAudioLink","attributes":{"named":{"src":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/06/20180619_atc_drinking_alcohol_can_raise_cancer_risk_how_much_is_too_much.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It seems to reassure light drinkers,\" says study co-author \u003ca href=\"https://pure.qub.ac.uk/portal/en/persons/andrew-kunzmann(ded9b936-b41a-479c-aea9-1237615a8f73).html\">Andrew Kunzmann\u003c/a>, a researcher at Queen's University Belfast.\u003c/p>\n\u003cp>Researchers studied about 100,000 adults who lived in cities across the U.S., including Birmingham, Ala.; Boulder, Colo.; Los Angeles; and Pittsburgh. The participants were in their mid-50s to early 70s when the study began, and they each completed a survey about their alcohol consumption. Researchers tracked their health for about nine years, and they found that the more a person drank, the higher their risk of getting cancer and dying.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We definitely think [the findings] give a bigger picture of what's going on,\" Kunzmann says. For this study, he collaborated with researchers at the National Cancer Institute in the U.S. The \u003ca href=\"http://journals.plos.org/plosmedicine/article?id=10.1371/journal.pmed.1002585\">study is published\u003c/a> in the scientific journal \u003cem>PLOS Medicine.\u003c/em>\u003c/p>\n\u003cp>The study adds to the evidence that cancer risk may rise when people drink more than one drink per day, but the increase is modest. Moderate drinkers in the study had about a 10 percent increased risk of getting cancer.\u003c/p>\n\u003cp>Not surprisingly, the study finds that heavy drinkers are most at risk. For instance, men who drank three or more drinks per day were three to four times more likely to develop cancer of the esophagus and liver cancer. Other alcohol-related cancers include colorectal cancer and breast cancer in women.\u003c/p>\n\u003cp>\"This study reinforces [the evidence] that people who drink a lot have higher rates of cancer and higher rates of dying from those cancers,\" says \u003ca href=\"https://www.uwhealth.org/findadoctor/profile/noelle-k-loconte-md/6732\">Noelle LoConte\u003c/a>, an oncologist and associate professor at the University of Wisconsin. She was not involved in the study, but NPR asked her to review the evidence.\u003c/p>\n\u003cp>The study comes at a time when the American Society of Clinical Oncology, a group of cancer doctors, is trying to spread awareness about the risks of excessive alcohol consumption. LoConte is the lead author of the group's \u003ca href=\"http://ascopubs.org/doi/abs/10.1200/JCO.2017.76.1155\">recent statement\u003c/a> calling for policies aimed at reducing alcohol consumption.\u003c/p>\n\u003cp>\"We're not proponents of complete abstinence. There probably is an amount of drinking that's OK,\" LoConte says. \"But from a cancer-prevention standpoint, drinking the least amount of alcohol possible would be the best strategy.\"\u003c/p>\n\u003cp>Many studies have pointed to the risks of excessive drinking, yet \"we do not think that most Americans are aware of the link between alcohol and cancer,\" LoConte says.\u003c/p>\n\u003cp>Most people know that too much sun exposure increases the risk of skin cancer and that smoking increases the risk of lung cancer. But a survey done by ASCO last year found that 7 in 10 adults did not recognize drinking alcohol as a risk factor for cancer.\u003c/p>\n\u003cp>When it comes to the lifestyle factors and habits that people can control — or change — to reduce their risk of disease, alcohol is pretty high up on the list. \"Alcohol is estimated to be the third-largest modifiable risk factor for cancer,\" says \u003ca href=\"https://www.cancer.org/research/acs-researchers/susan-gapstur-bio.html\">Susan Gapstur\u003c/a>, an epidemiologist with the American Cancer Society.\u003c/p>\n\u003cp>About 19 percent of cancers are linked to smoking, 8 percent are linked to obesity or excess body weight — and about 5 percent are linked to alcohol.\u003c/p>\n\u003cp>Alcohol is also estimated to be the third-largest contributor to overall cancer deaths in both men and women, Gapstur says. \"Strikingly, alcohol is estimated to account for 39,060 breast cancers [in the U.S.] per year in women,\" she says.\u003c/p>\n\u003cp>One step toward cutting back is to be more aware — and more realistic — about how much you drink. \"The first thing we need to talk about is: What is a drink?\" says LoConte.\u003c/p>\n\u003cp>A drink is a single shot of liquor, 5 ounces of wine or 12 ounces of beer. It's easy to consume more than you realize. Some mixed drinks contain multiple shots of liquor, and some craft beers have higher concentrations of alcohol.\u003c/p>\n\u003cp>Current guidelines recommend that women consume no more than one drink per day, and men consume no more than two drinks per day.\u003c/p>\n\u003cp>But LoConte says this may turn out to be too much. \"I think this study, as I reviewed it, looked like a safer amount would be one drink a day for everybody, regardless of gender,\" LoConte says.\u003c/p>\n\u003cp>At least that's what the study suggests. More research is underway. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/129098/drinking-alcohol-can-raise-cancer-risk-how-much-is-too-much","authors":["byline_bayareabites_129098"],"categories":["bayareabites_301","bayareabites_13306","bayareabites_1332","bayareabites_1244","bayareabites_11028","bayareabites_10028","bayareabites_1245","bayareabites_358","bayareabites_119"],"tags":["bayareabites_8359","bayareabites_635"],"featImg":"bayareabites_129099","label":"bayareabites"},"bayareabites_115816":{"type":"posts","id":"bayareabites_115816","meta":{"index":"posts_1591205157","site":"bayareabites","id":"115816","score":null,"sort":[1489090713000]},"guestAuthors":[],"slug":"looking-into-the-horse-milk-story-that-the-dalai-lama-told-john-oliver","title":"Looking Into The Horse Milk Story That The Dalai Lama Told John Oliver","publishDate":1489090713,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Like so many countries from the former Soviet bloc, Mongolia faced a terrible economic upheaval at the end of the Soviet Union. In the first few years, inflation went up over 250 percent; employment went down.\u003c/p>\n\u003cp>And people started drinking much more heavily. \"Alcoholism was devastating during the economic hardships of the '90s,\" writes Jargalsaikhan Mendee, a political scientist and former Mongolian defense attaché to the United States, in an email to Goats and Soda.\u003c/p>\n\u003cfigure id=\"attachment_115817\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/screen-shot-2017-03-09-at-12.13.19-pm-50-c8efe3b163a97e1f1653deebfe26934d8ec7cb1c-1020x765.jpg\" alt=\"The Dalai Lama has a conversation with John Oliver — and fermented horse milk comes up.\" width=\"640\" height=\"480\" class=\"size-large wp-image-115817\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/screen-shot-2017-03-09-at-12.13.19-pm-50-c8efe3b163a97e1f1653deebfe26934d8ec7cb1c-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/screen-shot-2017-03-09-at-12.13.19-pm-50-c8efe3b163a97e1f1653deebfe26934d8ec7cb1c-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/screen-shot-2017-03-09-at-12.13.19-pm-50-c8efe3b163a97e1f1653deebfe26934d8ec7cb1c-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/screen-shot-2017-03-09-at-12.13.19-pm-50-c8efe3b163a97e1f1653deebfe26934d8ec7cb1c-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/screen-shot-2017-03-09-at-12.13.19-pm-50-c8efe3b163a97e1f1653deebfe26934d8ec7cb1c-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/screen-shot-2017-03-09-at-12.13.19-pm-50-c8efe3b163a97e1f1653deebfe26934d8ec7cb1c-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/screen-shot-2017-03-09-at-12.13.19-pm-50-c8efe3b163a97e1f1653deebfe26934d8ec7cb1c-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/screen-shot-2017-03-09-at-12.13.19-pm-50-c8efe3b163a97e1f1653deebfe26934d8ec7cb1c-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/screen-shot-2017-03-09-at-12.13.19-pm-50-c8efe3b163a97e1f1653deebfe26934d8ec7cb1c-520x390.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/screen-shot-2017-03-09-at-12.13.19-pm-50-c8efe3b163a97e1f1653deebfe26934d8ec7cb1c.jpg 1451w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">The Dalai Lama has a conversation with John Oliver — and fermented horse milk comes up.\u003c/figcaption>\u003c/figure>\n\u003cp>The Dalai Lama says he made a difference. In an interview last Sunday with news comedian John Oliver, the Tibetan spiritual leader said, \"I suggested [to the Mongolians] drink much less vodka. Instead of that, drink horse milk.\"\u003c/p>\n\u003cp>\"You tried to wean them off vodka by giving them horse milk?\" Oliver replied, incredulously.\u003c/p>\n\u003cp>\"Oh yes. Then they follow,\" the Dalai Lama said. \"Since then I think majority of Mongolians no longer any drink.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Dalai Lama was actually encouraging people to drink more airag, a fermented brew made from mare's milk, Mendee says. It's a popular traditional beverage that has roots in Central Asian nomadic horse culture going back thousands of years and has an alcohol content similar to hard cider. The idea is that by consuming something less intoxicating than vodka, which is commonly drunk, people might be better off. Vodka often contains 30 or 40 percent alcohol whereas airag is around 5 to 10 percent alcohol by volume.\u003c/p>\n\u003cfigure id=\"attachment_115818\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/gettyimages-548822191-50_custom-a336395170e94cf6c219fae27854373d02d0936a.jpg\" alt=\"Milking a mare in Mongolia.\" width=\"2000\" height=\"1349\" class=\"size-full wp-image-115818\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-548822191-50_custom-a336395170e94cf6c219fae27854373d02d0936a.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-548822191-50_custom-a336395170e94cf6c219fae27854373d02d0936a-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-548822191-50_custom-a336395170e94cf6c219fae27854373d02d0936a-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-548822191-50_custom-a336395170e94cf6c219fae27854373d02d0936a-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-548822191-50_custom-a336395170e94cf6c219fae27854373d02d0936a-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-548822191-50_custom-a336395170e94cf6c219fae27854373d02d0936a-1180x796.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-548822191-50_custom-a336395170e94cf6c219fae27854373d02d0936a-960x648.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-548822191-50_custom-a336395170e94cf6c219fae27854373d02d0936a-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-548822191-50_custom-a336395170e94cf6c219fae27854373d02d0936a-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-548822191-50_custom-a336395170e94cf6c219fae27854373d02d0936a-520x351.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Milking a mare in Mongolia. \u003ccite>(H. Christoph/ullstein bild via Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's not clear when the Dalai Lama first encouraged Mongolians to lay off hard spirits. Some sources suggest it was in 2011, while others believe it was during his fourth visit to the country in 1995.\u003c/p>\n\u003cp>He hasn't been the only person promoting this message. The current president, Tsakhiagiin Elbegdorj, began making a similar request of his countrymen in 2011, sometime after the Dalai Lama's fourth visit to Mongolia. Ever since then the president has been urging people to toast with milk — the non-alcoholic variety pulled from goats, cows or sheep– and asking officials not to serve alcohol at government events. The president's office did not respond to a request for comment.\u003c/p>\n\u003cp>\"Those were really good public health initiatives. When the Dalai Lama came up with that slogan for us, 'Drink less vodka. Drink more mare's milk,' that hit people a lot!\" says Dr. Tsogtbataar Byambaa, the director of the National Center for Public Health in Mongolia. \"A significant percentage of Mongolians are Buddhists. So many people here worship Dalai Lama.\" And Elbegdorj even received an \u003ca href=\"http://www.wpro.who.int/mongolia/mediacentre/rd_recognition/en/\">award from the World Health Organization in 2012\u003c/a> for his efforts to reduce alcoholism.\u003c/p>\n\u003cfigure id=\"attachment_115823\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/gettyimages-526987692-50_custom-dbafa55a694cf0a06e12a397020c65f8aff1759b-s1400-c85.jpg\" alt=\"American Supreme Court justice William O. Douglas drinks fermented horse milk with herders in a yurt during his visit to Mongolia in 1961.\" width=\"1400\" height=\"953\" class=\"size-full wp-image-115823\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-526987692-50_custom-dbafa55a694cf0a06e12a397020c65f8aff1759b-s1400-c85.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-526987692-50_custom-dbafa55a694cf0a06e12a397020c65f8aff1759b-s1400-c85-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-526987692-50_custom-dbafa55a694cf0a06e12a397020c65f8aff1759b-s1400-c85-800x545.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-526987692-50_custom-dbafa55a694cf0a06e12a397020c65f8aff1759b-s1400-c85-768x523.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-526987692-50_custom-dbafa55a694cf0a06e12a397020c65f8aff1759b-s1400-c85-1020x694.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-526987692-50_custom-dbafa55a694cf0a06e12a397020c65f8aff1759b-s1400-c85-1180x803.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-526987692-50_custom-dbafa55a694cf0a06e12a397020c65f8aff1759b-s1400-c85-960x653.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-526987692-50_custom-dbafa55a694cf0a06e12a397020c65f8aff1759b-s1400-c85-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-526987692-50_custom-dbafa55a694cf0a06e12a397020c65f8aff1759b-s1400-c85-375x255.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-526987692-50_custom-dbafa55a694cf0a06e12a397020c65f8aff1759b-s1400-c85-520x354.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">American Supreme Court justice William O. Douglas drinks fermented horse milk with herders in a yurt during his visit to Mongolia in 1961. \u003ccite>(Dean Conger/Corbis via Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As the Dalai Lama claimed on \u003cem>Last Week Tonight\u003c/em>, it does seem to be the case that most Mongolians don't drink regularly. Only about 36 percent of Mongolians have had an alcoholic drink in the last month based on a WHO survey from 2013, Byambaa says.\u003c/p>\n\u003cp>It was basically the same in 2009, though. Even before Elbegdorj asked people to consider taking it a little easy on the bottle, only \u003ca href=\"http://www.who.int/chp/steps/mongolia/en/\">38 percent of Mongolians\u003c/a> reported drinking in the past month. That's low compared to the U.S., where 56 percent of people drink on a monthly basis (and about 27 percent report binge drinking in the past month).\u003c/p>\n\u003cp>There is some indication that things changed in Mongolia between 2005 and 2009, however. The oldest WHO alcohol data on Mongolia is from a 2005 report, which put the percentage of drinkers at about 60 percent of the population. So the WHO data indicates that there really are fewer Mongolians who drink today than over a decade ago.\u003c/p>\n\u003cp>But \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=112485545\">alcohol misuse\u003c/a> is still a significant \u003ca href=\"http://www.who.int/substance_abuse/publications/global_alcohol_report/profiles/mng.pdf\">public health hurdle\u003c/a> for the country, Byambaa says. \"There's a mean number of standard drinks consumed per drinking occasion, he says. \"That's 9 for us. Think about that number for a second.\"\u003c/p>\n\u003cp>The WHO surveys suggest that many Mongolians who do drink are binging on a staggering amount of booze, Byambaa says. That volume hasn't changed much since 2009 either. \"[The mean number of drinks per occasion] was 8.8 drinks in 2009. That one went up a little bit,\" Byambaa says. \"It's very alarming.\"\u003c/p>\n\u003cp>Did the Dalai Lama and Elbegdorj's call to \"drink milk, not vodka\" have any effect on Mongolian drinking habits? Byambaa demurs to the question. \"I can't quantify the effect of that,\" he says. \"Anecdotally? Well, I can't say anecdotally.\"\u003c/p>\n\u003cp>He added with a chuckle: \"Well, who am I to judge Dalai Lama?\"\u003c/p>\n\u003cp>Mendee is a little more forthright on the issue. \"I don't think that Dalai Lama and Elbegdorj changed it,\" he says. After the country's hard transition from communism to a market economy, Mongolia has enjoyed steady economic growth since the mid-1990s. Mendee thinks that economic improvement may have done more for alcohol misuse than public health campaigns from dignitaries. Beer and wine are getting more popular nowadays, Mendee adds.\u003c/p>\n\u003cp>As to whether or not people have begun drinking more fermented mare's milk since His Holiness endorsed it, Byambaa says that airag has always been popular. \"Yeah, I don't know. It looks like milk. It's sour,\" he says. \"I like it. It's my favorite.\"\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"The spiritual leader says he brought down Mongolia's rate of alcoholism by encouraging a switch from vodka to horse milk.","status":"publish","parent":0,"modified":1489090713,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":937},"headData":{"title":"Looking Into The Horse Milk Story That The Dalai Lama Told John Oliver | KQED","description":"The spiritual leader says he brought down Mongolia's rate of alcoholism by encouraging a switch from vodka to horse milk.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Looking Into The Horse Milk Story That The Dalai Lama Told John Oliver","datePublished":"2017-03-09T20:18:33.000Z","dateModified":"2017-03-09T20:18:33.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"115816 https://ww2.kqed.org/bayareabites/?p=115816","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/03/09/looking-into-the-horse-milk-story-that-the-dalai-lama-told-john-oliver/","disqusTitle":"Looking Into The Horse Milk Story That The Dalai Lama Told John Oliver","videoEmbed":"https://youtu.be/bLY45o6rHm0","nprByline":"Angus Chen, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Goats and Soda\u003c/a>","nprImageAgency":"Screenshot by NPR/HBO","nprStoryId":"519226175","nprApiLink":"http://api.npr.org/query?id=519226175&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/goatsandsoda/2017/03/09/519226175/looking-into-the-horse-milk-story-that-the-dalai-lama-told-john-oliver?ft=nprml&f=519226175","nprRetrievedStory":"1","nprPubDate":"Thu, 09 Mar 2017 13:01:00 -0500","nprStoryDate":"Thu, 09 Mar 2017 12:34:00 -0500","nprLastModifiedDate":"Thu, 09 Mar 2017 13:01:39 -0500","path":"/bayareabites/115816/looking-into-the-horse-milk-story-that-the-dalai-lama-told-john-oliver","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Like so many countries from the former Soviet bloc, Mongolia faced a terrible economic upheaval at the end of the Soviet Union. In the first few years, inflation went up over 250 percent; employment went down.\u003c/p>\n\u003cp>And people started drinking much more heavily. \"Alcoholism was devastating during the economic hardships of the '90s,\" writes Jargalsaikhan Mendee, a political scientist and former Mongolian defense attaché to the United States, in an email to Goats and Soda.\u003c/p>\n\u003cfigure id=\"attachment_115817\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/screen-shot-2017-03-09-at-12.13.19-pm-50-c8efe3b163a97e1f1653deebfe26934d8ec7cb1c-1020x765.jpg\" alt=\"The Dalai Lama has a conversation with John Oliver — and fermented horse milk comes up.\" width=\"640\" height=\"480\" class=\"size-large wp-image-115817\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/screen-shot-2017-03-09-at-12.13.19-pm-50-c8efe3b163a97e1f1653deebfe26934d8ec7cb1c-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/screen-shot-2017-03-09-at-12.13.19-pm-50-c8efe3b163a97e1f1653deebfe26934d8ec7cb1c-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/screen-shot-2017-03-09-at-12.13.19-pm-50-c8efe3b163a97e1f1653deebfe26934d8ec7cb1c-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/screen-shot-2017-03-09-at-12.13.19-pm-50-c8efe3b163a97e1f1653deebfe26934d8ec7cb1c-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/screen-shot-2017-03-09-at-12.13.19-pm-50-c8efe3b163a97e1f1653deebfe26934d8ec7cb1c-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/screen-shot-2017-03-09-at-12.13.19-pm-50-c8efe3b163a97e1f1653deebfe26934d8ec7cb1c-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/screen-shot-2017-03-09-at-12.13.19-pm-50-c8efe3b163a97e1f1653deebfe26934d8ec7cb1c-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/screen-shot-2017-03-09-at-12.13.19-pm-50-c8efe3b163a97e1f1653deebfe26934d8ec7cb1c-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/screen-shot-2017-03-09-at-12.13.19-pm-50-c8efe3b163a97e1f1653deebfe26934d8ec7cb1c-520x390.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/screen-shot-2017-03-09-at-12.13.19-pm-50-c8efe3b163a97e1f1653deebfe26934d8ec7cb1c.jpg 1451w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">The Dalai Lama has a conversation with John Oliver — and fermented horse milk comes up.\u003c/figcaption>\u003c/figure>\n\u003cp>The Dalai Lama says he made a difference. In an interview last Sunday with news comedian John Oliver, the Tibetan spiritual leader said, \"I suggested [to the Mongolians] drink much less vodka. Instead of that, drink horse milk.\"\u003c/p>\n\u003cp>\"You tried to wean them off vodka by giving them horse milk?\" Oliver replied, incredulously.\u003c/p>\n\u003cp>\"Oh yes. Then they follow,\" the Dalai Lama said. \"Since then I think majority of Mongolians no longer any drink.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Dalai Lama was actually encouraging people to drink more airag, a fermented brew made from mare's milk, Mendee says. It's a popular traditional beverage that has roots in Central Asian nomadic horse culture going back thousands of years and has an alcohol content similar to hard cider. The idea is that by consuming something less intoxicating than vodka, which is commonly drunk, people might be better off. Vodka often contains 30 or 40 percent alcohol whereas airag is around 5 to 10 percent alcohol by volume.\u003c/p>\n\u003cfigure id=\"attachment_115818\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/gettyimages-548822191-50_custom-a336395170e94cf6c219fae27854373d02d0936a.jpg\" alt=\"Milking a mare in Mongolia.\" width=\"2000\" height=\"1349\" class=\"size-full wp-image-115818\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-548822191-50_custom-a336395170e94cf6c219fae27854373d02d0936a.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-548822191-50_custom-a336395170e94cf6c219fae27854373d02d0936a-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-548822191-50_custom-a336395170e94cf6c219fae27854373d02d0936a-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-548822191-50_custom-a336395170e94cf6c219fae27854373d02d0936a-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-548822191-50_custom-a336395170e94cf6c219fae27854373d02d0936a-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-548822191-50_custom-a336395170e94cf6c219fae27854373d02d0936a-1180x796.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-548822191-50_custom-a336395170e94cf6c219fae27854373d02d0936a-960x648.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-548822191-50_custom-a336395170e94cf6c219fae27854373d02d0936a-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-548822191-50_custom-a336395170e94cf6c219fae27854373d02d0936a-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-548822191-50_custom-a336395170e94cf6c219fae27854373d02d0936a-520x351.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Milking a mare in Mongolia. \u003ccite>(H. Christoph/ullstein bild via Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's not clear when the Dalai Lama first encouraged Mongolians to lay off hard spirits. Some sources suggest it was in 2011, while others believe it was during his fourth visit to the country in 1995.\u003c/p>\n\u003cp>He hasn't been the only person promoting this message. The current president, Tsakhiagiin Elbegdorj, began making a similar request of his countrymen in 2011, sometime after the Dalai Lama's fourth visit to Mongolia. Ever since then the president has been urging people to toast with milk — the non-alcoholic variety pulled from goats, cows or sheep– and asking officials not to serve alcohol at government events. The president's office did not respond to a request for comment.\u003c/p>\n\u003cp>\"Those were really good public health initiatives. When the Dalai Lama came up with that slogan for us, 'Drink less vodka. Drink more mare's milk,' that hit people a lot!\" says Dr. Tsogtbataar Byambaa, the director of the National Center for Public Health in Mongolia. \"A significant percentage of Mongolians are Buddhists. So many people here worship Dalai Lama.\" And Elbegdorj even received an \u003ca href=\"http://www.wpro.who.int/mongolia/mediacentre/rd_recognition/en/\">award from the World Health Organization in 2012\u003c/a> for his efforts to reduce alcoholism.\u003c/p>\n\u003cfigure id=\"attachment_115823\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/gettyimages-526987692-50_custom-dbafa55a694cf0a06e12a397020c65f8aff1759b-s1400-c85.jpg\" alt=\"American Supreme Court justice William O. Douglas drinks fermented horse milk with herders in a yurt during his visit to Mongolia in 1961.\" width=\"1400\" height=\"953\" class=\"size-full wp-image-115823\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-526987692-50_custom-dbafa55a694cf0a06e12a397020c65f8aff1759b-s1400-c85.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-526987692-50_custom-dbafa55a694cf0a06e12a397020c65f8aff1759b-s1400-c85-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-526987692-50_custom-dbafa55a694cf0a06e12a397020c65f8aff1759b-s1400-c85-800x545.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-526987692-50_custom-dbafa55a694cf0a06e12a397020c65f8aff1759b-s1400-c85-768x523.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-526987692-50_custom-dbafa55a694cf0a06e12a397020c65f8aff1759b-s1400-c85-1020x694.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-526987692-50_custom-dbafa55a694cf0a06e12a397020c65f8aff1759b-s1400-c85-1180x803.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-526987692-50_custom-dbafa55a694cf0a06e12a397020c65f8aff1759b-s1400-c85-960x653.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-526987692-50_custom-dbafa55a694cf0a06e12a397020c65f8aff1759b-s1400-c85-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-526987692-50_custom-dbafa55a694cf0a06e12a397020c65f8aff1759b-s1400-c85-375x255.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-526987692-50_custom-dbafa55a694cf0a06e12a397020c65f8aff1759b-s1400-c85-520x354.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">American Supreme Court justice William O. Douglas drinks fermented horse milk with herders in a yurt during his visit to Mongolia in 1961. \u003ccite>(Dean Conger/Corbis via Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As the Dalai Lama claimed on \u003cem>Last Week Tonight\u003c/em>, it does seem to be the case that most Mongolians don't drink regularly. Only about 36 percent of Mongolians have had an alcoholic drink in the last month based on a WHO survey from 2013, Byambaa says.\u003c/p>\n\u003cp>It was basically the same in 2009, though. Even before Elbegdorj asked people to consider taking it a little easy on the bottle, only \u003ca href=\"http://www.who.int/chp/steps/mongolia/en/\">38 percent of Mongolians\u003c/a> reported drinking in the past month. That's low compared to the U.S., where 56 percent of people drink on a monthly basis (and about 27 percent report binge drinking in the past month).\u003c/p>\n\u003cp>There is some indication that things changed in Mongolia between 2005 and 2009, however. The oldest WHO alcohol data on Mongolia is from a 2005 report, which put the percentage of drinkers at about 60 percent of the population. So the WHO data indicates that there really are fewer Mongolians who drink today than over a decade ago.\u003c/p>\n\u003cp>But \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=112485545\">alcohol misuse\u003c/a> is still a significant \u003ca href=\"http://www.who.int/substance_abuse/publications/global_alcohol_report/profiles/mng.pdf\">public health hurdle\u003c/a> for the country, Byambaa says. \"There's a mean number of standard drinks consumed per drinking occasion, he says. \"That's 9 for us. Think about that number for a second.\"\u003c/p>\n\u003cp>The WHO surveys suggest that many Mongolians who do drink are binging on a staggering amount of booze, Byambaa says. That volume hasn't changed much since 2009 either. \"[The mean number of drinks per occasion] was 8.8 drinks in 2009. That one went up a little bit,\" Byambaa says. \"It's very alarming.\"\u003c/p>\n\u003cp>Did the Dalai Lama and Elbegdorj's call to \"drink milk, not vodka\" have any effect on Mongolian drinking habits? Byambaa demurs to the question. \"I can't quantify the effect of that,\" he says. \"Anecdotally? Well, I can't say anecdotally.\"\u003c/p>\n\u003cp>He added with a chuckle: \"Well, who am I to judge Dalai Lama?\"\u003c/p>\n\u003cp>Mendee is a little more forthright on the issue. \"I don't think that Dalai Lama and Elbegdorj changed it,\" he says. After the country's hard transition from communism to a market economy, Mongolia has enjoyed steady economic growth since the mid-1990s. Mendee thinks that economic improvement may have done more for alcohol misuse than public health campaigns from dignitaries. Beer and wine are getting more popular nowadays, Mendee adds.\u003c/p>\n\u003cp>As to whether or not people have begun drinking more fermented mare's milk since His Holiness endorsed it, Byambaa says that airag has always been popular. \"Yeah, I don't know. It looks like milk. It's sour,\" he says. \"I like it. It's my favorite.\"\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/115816/looking-into-the-horse-milk-story-that-the-dalai-lama-told-john-oliver","authors":["byline_bayareabites_115816"],"categories":["bayareabites_11028","bayareabites_2090","bayareabites_10028","bayareabites_1245"],"tags":["bayareabites_8359","bayareabites_11015","bayareabites_15777","bayareabites_15778"],"featImg":"bayareabites_115817","label":"bayareabites"},"bayareabites_104670":{"type":"posts","id":"bayareabites_104670","meta":{"index":"posts_1591205157","site":"bayareabites","id":"104670","score":null,"sort":[1449870954000]},"guestAuthors":[],"slug":"to-go-green-bars-try-to-reuse-their-booze","title":"To Go Green, Bars Try To Reuse Their Booze","publishDate":1449870954,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>You probably don't waste a whole lot of wine or booze in your own home. But bars and restaurants throw out alcohol all the time.\u003c/p>\n\u003cp>The booze, wine and beer left behind in customers' drinks have to be discarded per food safety law, of course.\u003c/p>\n\u003cp>But what about the wine bottles designated for serving by the glass? Those dregs often go right down the drain.\u003c/p>\n\u003cp>Just as the restaurant industry has been waking up to its significant contribution to the \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/16/440825159/its-time-to-get-serious-about-reducing-food-waste-feds-say\">food waste problem\u003c/a> — and coming up with creative solutions — bartenders are realizing they can also turn some of their waste into something useful. It's just one dimension of the new \u003ca href=\"http://www.foodandwine.com/blogs/5-ways-chefs-wage-war-against-waste\">sustainability movement\u003c/a> in the drinking industry that's seeking ways to reduce water use, packaging waste and energy.\u003c/p>\n\u003cp>Ryan McIlwraith is a chef who co-owns Comstock Saloon in San Francisco. He's also preparing to open a Spanish-themed restaurant called Bellota with partner Jonny Raglin.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For his new venture, McIlwraith has been investing in used wine barrels and ceramic\u003cstrong> \u003c/strong>vinegar crocks with plans to turn leftover alcohol into vinegar. The process involves inoculating wine, beer or other alcoholic drinks with bacteria called acetobacter. They convert the alcohol into acetic acid — what gives vinegar that punchy kick. Eventually he hopes to supply most of his restaurant's needs with a homemade product.\u003c/p>\n\u003cfigure id=\"attachment_104676\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemons-400x601.jpg\" alt=\"Making craft cocktails can generate heaps of fruit rinds, spent flavorings and spices. Some can be repurposed for mixers or condiments like marmalade.\" width=\"400\" height=\"601\" class=\"size-thumbnail wp-image-104676\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemons-400x601.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemons-800x1201.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemons-768x1153.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemons-1180x1772.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemons-960x1441.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemons.jpg 1400w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Making craft cocktails can generate heaps of fruit rinds, spent flavorings and spices. Some can be repurposed for mixers or condiments like marmalade. \u003ccite>(Chiot's Run/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are plenty of other ways to use old wine and cider in Spanish cooking, he says. Both can be used for marinading beef, braising pork, preserving seafood and pickling some vegetables. Raglin says he likes to make vermouth by simmering white wine that has been opened for too long with herbs and caramel and fortifying with brandy.\u003c/p>\n\u003cp>\"A lot of this will be a learning process for us, but there are a lot of ideas to play with for how to use up our alcohol without throwing it away,\" McIlwraith says.\u003c/p>\n\u003cp>San Francisco seems to be emerging as a hub for sustainability innovation at bars. \u003ca href=\"http://www.theperennialsf.com/\">The Perennial\u003c/a> is a restaurant and bar slated to open there in January that's partnering with the nonprofit \u003ca href=\"http://www.zerofoodprint.org/\">ZeroFoodprint\u003c/a> to lower its greenhouse gas emissions and use as little water and generate as little waste as possible. According to beverage director Jennifer Colliau, one of the biggest problems in the liquor industry are laws that prohibit the use of bottles larger than 1.75 liters and prohibit distilleries from reusing bottles that have been used before. So, more bottles are used, and often they are thrown in the trash. \u003c/p>\n\u003cp> \"Buying spirits in kegs would be an easy system that has been working for years in other industries,\" she says. (Kegs are one reason bars usually have very little leftover beer — they get tapped until they're empty.)\u003c/p>\n\u003cp> To use less water than standard bars, Colliau says The Perennial will chill cocktails in the fridge instead of shaking them in ice and discarding the ice. She says unused fresh citrus juices will be used to make sherbet. (A lot of bars typically throw out the juice they don't use.)\u003c/p>\n\u003cp>Drinking establishments elsewhere in the country are also trying to curb their waste both to cut their costs and to lower their environmental impact. The \u003ca href=\"http://www.damnfinedrinks.com/\">Sportsman's Club\u003c/a> in Chicago combines leftover aperitifs, liqueurs and spirits into amaro liqueur.\u003c/p>\n\u003cp>At \u003ca href=\"http://www.stlouisarch.hyatt.com/en/hotel/dining/REDBar.html\">RED Bar\u003c/a>, at the St. Louis Hyatt Regency hotel, leftover wine is blended and steeped with fruit, then served as sangria, according to a \u003ca href=\"http://www.foodfanatics.com/business/getting-rid-of-liquor-at-bars\">US Foods blog post\u003c/a>. (Most sangria is made with fresh bottles of wine.)\u003c/p>\n\u003cp>Concern about waste is driving other forms of innovation in the drinks industry, according to Chad Arnholt, co-founder of the \u003ca href=\"http://tinroofdrinkcommunity.com/\">Tin Roof Drink Community\u003c/a>, a San Francisco-based sustainability consulting firm for bars that's working with The Perennial, among other establishments. \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Making craft cocktails can generate heaps of fruit rinds, spent flavorings and spices, according to Arnholt, who also tends bar at San Francisco's Comstock Saloon. They can be composted, or sometimes repurposed for making bitters. That's also true for other cocktail ingredients like gum syrup, sour mix and fruit-flavored syrups.\u003c/p>\n\u003cp>Such homemade products are primarily creative pursuits, Arnholt says. However, bypassing commercial suppliers and the packaging waste and transport miles associated with them is an added environmental benefit, he says.\u003c/p>\n\u003cp>Arnholt says he's also seeing better communication between restaurants' bars and kitchens. Whereas the bar may once have juiced a fruit — say, a melon — and discarded the pulp, chefs are increasingly making use of such edible byproducts, he says, turning them into sorbets and other desserts.\u003c/p>\n\u003cp>For example, at \u003ca href=\"http://www.trenchermen.com/\">Trenchermen\u003c/a>, in Chicago, citrus rinds from both kitchen and bar are turned into marmalade, chef Patrick Sheerin tells The Salt by email.\u003c/p>\n\u003cp>Arnholt notes that several nights ago at Comstock, as he was finishing a bartending shift, the restaurant's chef brought him a jar containing brine from pickled pears.\u003c/p>\n\u003cp>\"He said, 'Hey, maybe you can make me a cocktail with this,' \" Arnholt says. \"I said, 'Why not?' I mean, you're saving money, you're reusing ingredients and it's good.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Bartenders are finding novel ways to reuse leftover wine and spent ingredients from cocktail-making. It's just one part of a nascent movement toward sustainability in the industry.","status":"publish","parent":0,"modified":1449870954,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":901},"headData":{"title":"To Go Green, Bars Try To Reuse Their Booze | KQED","description":"Bartenders are finding novel ways to reuse leftover wine and spent ingredients from cocktail-making. It's just one part of a nascent movement toward sustainability in the industry.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"To Go Green, Bars Try To Reuse Their Booze","datePublished":"2015-12-11T21:55:54.000Z","dateModified":"2015-12-11T21:55:54.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"104670 http://ww2.kqed.org/bayareabites/?p=104670","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/12/11/to-go-green-bars-try-to-reuse-their-booze/","disqusTitle":"To Go Green, Bars Try To Reuse Their Booze","source":"Sustainability, Food Waste","sourceUrl":"https://ww2.kqed.org/bayareabites/category/sustainability/","nprByline":"Alastair Bland, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Bastien Deceuninck/Flickr","nprStoryId":"459211509","nprApiLink":"http://api.npr.org/query?id=459211509&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/12/11/459211509/to-go-green-bars-try-to-reuse-their-booze?ft=nprml&f=459211509","nprRetrievedStory":"1","nprPubDate":"Fri, 11 Dec 2015 14:57:00 -0500","nprStoryDate":"Fri, 11 Dec 2015 14:24:00 -0500","nprLastModifiedDate":"Fri, 11 Dec 2015 14:57:47 -0500","path":"/bayareabites/104670/to-go-green-bars-try-to-reuse-their-booze","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>You probably don't waste a whole lot of wine or booze in your own home. But bars and restaurants throw out alcohol all the time.\u003c/p>\n\u003cp>The booze, wine and beer left behind in customers' drinks have to be discarded per food safety law, of course.\u003c/p>\n\u003cp>But what about the wine bottles designated for serving by the glass? Those dregs often go right down the drain.\u003c/p>\n\u003cp>Just as the restaurant industry has been waking up to its significant contribution to the \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/16/440825159/its-time-to-get-serious-about-reducing-food-waste-feds-say\">food waste problem\u003c/a> — and coming up with creative solutions — bartenders are realizing they can also turn some of their waste into something useful. It's just one dimension of the new \u003ca href=\"http://www.foodandwine.com/blogs/5-ways-chefs-wage-war-against-waste\">sustainability movement\u003c/a> in the drinking industry that's seeking ways to reduce water use, packaging waste and energy.\u003c/p>\n\u003cp>Ryan McIlwraith is a chef who co-owns Comstock Saloon in San Francisco. He's also preparing to open a Spanish-themed restaurant called Bellota with partner Jonny Raglin.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For his new venture, McIlwraith has been investing in used wine barrels and ceramic\u003cstrong> \u003c/strong>vinegar crocks with plans to turn leftover alcohol into vinegar. The process involves inoculating wine, beer or other alcoholic drinks with bacteria called acetobacter. They convert the alcohol into acetic acid — what gives vinegar that punchy kick. Eventually he hopes to supply most of his restaurant's needs with a homemade product.\u003c/p>\n\u003cfigure id=\"attachment_104676\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemons-400x601.jpg\" alt=\"Making craft cocktails can generate heaps of fruit rinds, spent flavorings and spices. Some can be repurposed for mixers or condiments like marmalade.\" width=\"400\" height=\"601\" class=\"size-thumbnail wp-image-104676\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemons-400x601.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemons-800x1201.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemons-768x1153.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemons-1180x1772.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemons-960x1441.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemons.jpg 1400w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Making craft cocktails can generate heaps of fruit rinds, spent flavorings and spices. Some can be repurposed for mixers or condiments like marmalade. \u003ccite>(Chiot's Run/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are plenty of other ways to use old wine and cider in Spanish cooking, he says. Both can be used for marinading beef, braising pork, preserving seafood and pickling some vegetables. Raglin says he likes to make vermouth by simmering white wine that has been opened for too long with herbs and caramel and fortifying with brandy.\u003c/p>\n\u003cp>\"A lot of this will be a learning process for us, but there are a lot of ideas to play with for how to use up our alcohol without throwing it away,\" McIlwraith says.\u003c/p>\n\u003cp>San Francisco seems to be emerging as a hub for sustainability innovation at bars. \u003ca href=\"http://www.theperennialsf.com/\">The Perennial\u003c/a> is a restaurant and bar slated to open there in January that's partnering with the nonprofit \u003ca href=\"http://www.zerofoodprint.org/\">ZeroFoodprint\u003c/a> to lower its greenhouse gas emissions and use as little water and generate as little waste as possible. According to beverage director Jennifer Colliau, one of the biggest problems in the liquor industry are laws that prohibit the use of bottles larger than 1.75 liters and prohibit distilleries from reusing bottles that have been used before. So, more bottles are used, and often they are thrown in the trash. \u003c/p>\n\u003cp> \"Buying spirits in kegs would be an easy system that has been working for years in other industries,\" she says. (Kegs are one reason bars usually have very little leftover beer — they get tapped until they're empty.)\u003c/p>\n\u003cp> To use less water than standard bars, Colliau says The Perennial will chill cocktails in the fridge instead of shaking them in ice and discarding the ice. She says unused fresh citrus juices will be used to make sherbet. (A lot of bars typically throw out the juice they don't use.)\u003c/p>\n\u003cp>Drinking establishments elsewhere in the country are also trying to curb their waste both to cut their costs and to lower their environmental impact. The \u003ca href=\"http://www.damnfinedrinks.com/\">Sportsman's Club\u003c/a> in Chicago combines leftover aperitifs, liqueurs and spirits into amaro liqueur.\u003c/p>\n\u003cp>At \u003ca href=\"http://www.stlouisarch.hyatt.com/en/hotel/dining/REDBar.html\">RED Bar\u003c/a>, at the St. Louis Hyatt Regency hotel, leftover wine is blended and steeped with fruit, then served as sangria, according to a \u003ca href=\"http://www.foodfanatics.com/business/getting-rid-of-liquor-at-bars\">US Foods blog post\u003c/a>. (Most sangria is made with fresh bottles of wine.)\u003c/p>\n\u003cp>Concern about waste is driving other forms of innovation in the drinks industry, according to Chad Arnholt, co-founder of the \u003ca href=\"http://tinroofdrinkcommunity.com/\">Tin Roof Drink Community\u003c/a>, a San Francisco-based sustainability consulting firm for bars that's working with The Perennial, among other establishments. \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Making craft cocktails can generate heaps of fruit rinds, spent flavorings and spices, according to Arnholt, who also tends bar at San Francisco's Comstock Saloon. They can be composted, or sometimes repurposed for making bitters. That's also true for other cocktail ingredients like gum syrup, sour mix and fruit-flavored syrups.\u003c/p>\n\u003cp>Such homemade products are primarily creative pursuits, Arnholt says. However, bypassing commercial suppliers and the packaging waste and transport miles associated with them is an added environmental benefit, he says.\u003c/p>\n\u003cp>Arnholt says he's also seeing better communication between restaurants' bars and kitchens. Whereas the bar may once have juiced a fruit — say, a melon — and discarded the pulp, chefs are increasingly making use of such edible byproducts, he says, turning them into sorbets and other desserts.\u003c/p>\n\u003cp>For example, at \u003ca href=\"http://www.trenchermen.com/\">Trenchermen\u003c/a>, in Chicago, citrus rinds from both kitchen and bar are turned into marmalade, chef Patrick Sheerin tells The Salt by email.\u003c/p>\n\u003cp>Arnholt notes that several nights ago at Comstock, as he was finishing a bartending shift, the restaurant's chef brought him a jar containing brine from pickled pears.\u003c/p>\n\u003cp>\"He said, 'Hey, maybe you can make me a cocktail with this,' \" Arnholt says. \"I said, 'Why not?' I mean, you're saving money, you're reusing ingredients and it's good.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/104670/to-go-green-bars-try-to-reuse-their-booze","authors":["byline_bayareabites_104670"],"categories":["bayareabites_1244","bayareabites_60","bayareabites_119"],"tags":["bayareabites_8359","bayareabites_836","bayareabites_8932","bayareabites_3707","bayareabites_14742","bayareabites_14748"],"featImg":"bayareabites_104671","label":"source_bayareabites_104670"},"bayareabites_102868":{"type":"posts","id":"bayareabites_102868","meta":{"index":"posts_1591205157","site":"bayareabites","id":"102868","score":null,"sort":[1447772440000]},"guestAuthors":[],"slug":"five-delicious-craft-ciders-from-the-bay-area","title":"Five Delicious Craft Ciders from the Bay Area","publishDate":1447772440,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>‘Tis the season for fancy ciders. Seriously. Craft ciders are now as popular as Malbec used to be a few years ago. I couldn’t be any happier. I love a good cider. I have Celiac Disease, so I particularly love cider because if gluten-free beer isn’t around, it’s nice to still be able to have a glass of a beer-like drink with my friends. (I know cider isn’t beer and doesn’t taste like beer. I just mean as far as alcohol content, mass and presentation they’re similar; it makes sense in my head.) I avoid ciders filled with added sugars or concentrates, so here's five of my favorite Northern California ciders that aren’t too sweet and don’t have extra junk in them.\u003c/p>\n\u003cfigure id=\"attachment_102873\" class=\"wp-caption alignleft\" style=\"max-width: 400px\">\u003cimg class=\"size-thumbnail wp-image-102873\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/troy1-e1446511504341-400x491.jpg\" alt=\"Troy Cider is a sulfite-free cider with organic heirloom apples.\" width=\"400\" height=\"391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/troy1-e1446511504341-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/troy1-e1446511504341-64x64.jpg 64w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Troy Cider is a sulfite-free cider with organic heirloom apples. \u003ccite>(Shuka Kalantari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are not enough words to describe how delicious \u003cstrong>\u003ca href=\"http://www.troycider.com/\" target=\"_blank\">Troy Cider\u003c/a>\u003c/strong> is. It is my favorite cider in the world. No, they’re not paying me to say that. I have to pay the $9.99 per bottle just like you. Troy doesn’t come cheap, but it’s worth it. This unfermented cider is aged for nine months in neutral oak barrels. It’s a super dry and tart blend of heirloom apple and pineapple quince. The 2014 variety is nine percent alcohol and the 2013 bottle is 7.7 percent. They are both sulfite-free, organic and amazing. The 2013 variety is becoming harder to find. I pray the 2015 variety will be as good as the last two batches. Or maybe I pray it won’t. Because they’re so good that I can’t stop buying them. Troy Cider was started by a guy named Troy Carter in Sonoma County. You can watch \u003ca href=\"http://www.troycider.com/\" target=\"_blank\">a video of him\u003c/a> and his flowing blonde locks. Mark McTavish & Darek Trowbridge of \u003ca href=\"http://www.halfpintciders.com/\" target=\"_blank\">Half Pint Ciders\u003c/a> in Los Angeles got a taste of the cider and bought the company from Carter. It’s distributed in L.A. but produced in the Bay Area. So it’s ours.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.troycider.com/\" target=\"_blank\">Troy Cider\u003c/a>\u003c/strong>\u003cbr>\nSonoma, CA\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/craftcider\" target=\"_blank\">Craft Cider\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/HalfPintCiders/\" target=\"_blank\">@HalfPintCiders\u003c/a>\u003cbr>\nPrice: $9.99 per bottle\u003cbr>\nWhere to Find: \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a>, \u003ca href=\"http://www.wholefoodsmarket.com/\" target=\"_blank\">Whole Foods Market\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_102894\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg class=\"size-thumbnail wp-image-102894\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/devoto1-400x627.jpg\" alt=\"Jolie Devoto started Devoto Orchard’s Estate Cider on her parent’s heirloom apple farm in Sebastopol.\" width=\"300\" height=\"527\">\u003cfigcaption class=\"wp-caption-text\">Jolie Devoto started Devoto Orchard’s Estate Cider on her parent’s heirloom apple farm in Sebastopol. \u003ccite>(Shuka Kalantari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The story of \u003cstrong>\u003ca href=\"http://www.devotocider.com\" target=\"_blank\">Devoto Orchard’s Estate Cider\u003c/a>\u003c/strong> begins in 1976. A young couple leave Berkeley to start growing 55 varieties of heirloom apples on a farm in Sebastopol. They end up growing over 6,500 apple trees. Fast forward to 2012 and the couple’s daughter Jolie Devoto decides to start a craft cider company with her husband Hunter. Today Devoto Orchard’s Estate Cider comes in a bottle and in three varieties. The award-winning\u003cbr>\n\"1976\" is a semi-dry cider made with the heirloom ciders from their own farm. (And my personal favorite.) “It's the motherlode blend that we produce every year to pay homage to my parents,” Jolie Devoto tells me. “It will be different every year, but that's ok, as cider is an agricultural product and the apple blends will be different. We're currently sipping on the 2013 vintage, which is gorgeous right now -- super lush, full bodied, with notes of pear, ripe fruit, and lots of layers.” Then there’s the \"Cidre Noir,\" made with Arkansas Black, Black Twig and Black Jonathan apples. Jolie recommends pairing these with \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/03/cheese-pioneers-an-interview-with-cowgirl-creamery-about-their-first-book-cowgirl-creamery-cooks/\" target=\"_blank\">Cowgirl Creamery’s \"Mt. Tam\" cheese\u003c/a> (from Point Reyes) and \u003ca href=\"http://www.gypsycheese.com/\" target=\"_blank\">Gypsy Cheese’s \"Gypsy Rose\" cheese\u003c/a> (from Valley Ford). The \"Gravenstein\" is - you guessed it - made with Gravenstein apples. It’s the driest of the bunch. It touts having the aroma of “ginger, licorice, and crisp green apple.” I didn’t taste all that but my palate was really happy with the experience nonetheless. All three ciders are excellent.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.devotocider.com\" target=\"_blank\">Devoto Orchard’s Estate Cider\u003c/a>\u003c/strong>\u003cbr>\nSebastopol, CA\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Devoto-Orchards-165062223540704\" target=\"_blank\">Devote Orchards\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/devoto_orchards\" target=\"_blank\">@devoto_orchards\u003c/a>\u003cbr>\nPrice: $12.99 per bottle\u003cbr>\nWhere to Find: \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a>, \u003ca href=\"http://www.wholefoodsmarket.com/\" target=\"_blank\">Whole Foods Market\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_102870\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102870\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/goldenstate2.jpg\" alt=\"Co-founder Jolie Devoto says she always wanted craft cider in a can, so she produced one.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/goldenstate2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/goldenstate2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/goldenstate2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/goldenstate2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/goldenstate2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/goldenstate2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Co-founder Jolie Devoto says she always wanted craft cider in a can, so she produced one. \u003ccite>(Shuka Kalantari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The story of \u003cstrong>\u003ca href=\"http://www.drinkgoldenstate.com\" target=\"_blank\">Golden State Cider\u003c/a>\u003c/strong> begins in 1976. A young couple leave Berkeley to start growing...sound familiar? Yup. Another product from the group at Devoto Orchards, but this time it's in a can. Soon after Jolie Devoto and her husband Hunter started Devoto Orchard’s Estate Ciders, their demand was larger than their supply. So they began searching the West Coast for more apples in California, Oregon and Washington states. In 2014, Golden State Cider was born. Jolie Devoto tells me this year they’ve produced just shy of 100,000 gallons at their cidery in Graton (10 miles north of their Sebastopol orchard) for their Golden State Cider, which comes in a four pack of cans. “Hunter and I had wanted to put cider in cans for years,” says Devoto. “We were able to produce a business model where that worked. [And] cans are very portable. We are big hikers and surfers, so the package made sense.” Golden State touts being 100 percent cold pressed apples with no added water, sugar or concentrates.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.drinkgoldenstate.com\" target=\"_blank\">Golden State Cider\u003c/a>\u003c/strong> (owned by Devoto Orchards)\u003cbr>\nSebastopol, CA\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Golden-State-Cider-658871930825947/\" target=\"_blank\">Golden State Cider\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DrinkGoldenSt8\" target=\"_blank\">@DrinkGoldenSt8\u003c/a>\u003cbr>\nPrice: $11.99 per 4-pack\u003cbr>\nWhere to Find: \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a>, \u003ca href=\"http://www.wholefoodsmarket.com/\" target=\"_blank\">Whole Foods Market\u003c/a>, \u003ca href=\"http://www.traderjoes.com/\" target=\"_blank\">Trader Joe’s\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_102881\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg class=\"size-thumbnail wp-image-102881\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/nana1-1-400x807.jpg\" alt=\"Nana Mae's Wild Side Early Harvest Gravenstein Cider is produced with heirloom Gravenstein apples from Sonoma County.\" width=\"400\" height=\"707\">\u003cfigcaption class=\"wp-caption-text\">Nana Mae's Wild Side Early Harvest Gravenstein Cider is produced with heirloom Gravenstein apples from Sonoma County. \u003ccite>(Shuka Kalantari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sonoma County apple man Paul Kolling of \u003cstrong>\u003ca href=\"http://www.nanamae.com/\" target=\"_blank\">Nana Mae's Wild Side Cider\u003c/a>\u003c/strong> created its Early Harvest Gravenstein Cider in 2013. Kolling, who sells Gravenstein heirloom apples, apple cider vinegar, applesauce and more, partnered with \u003ca href=\"http://specificgravitycider.com/ciders/\" target=\"_blank\">Specific Gravity Cider Company\u003c/a> to make the craft cider. Nana Mae’s Wild Side has a clean apple flavor and an earthy bite after each sip. The brewing company recommends you have it with salmon or chicken and grilled vegetables. I tend to have all my ciders with dry salami and sliced cucumbers, but I just really like dry salami and sliced cucumbers -- so you may want to listen to the pros. The cider is a limited edition from their 2013 harvest; it was a Silver Medal Winner at the California Cider Competition.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.nanamae.com/\" target=\"_blank\">Nana Mae's Wild Side Cider\u003c/a>\u003c/strong>\u003cbr>\nHealdsburg, CA\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Nana-Maes-Organics/270948868455\" target=\"_blank\">Nana Mae's Organics \u003c/a>\u003cbr>\nPrice: $12.99 per bottle\u003cbr>\nWhere to Find: \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a>, \u003ca href=\"http://www.wholefoodsmarket.com/\" target=\"_blank\">Whole Foods Market\u003c/a>, \u003ca href=\"http://www.traderjoes.com/\" target=\"_blank\">Trader Joe’s\u003c/a>\u003c/p>\n\u003cp>Father and son David and Robert Cordtz started \u003cstrong>\u003ca href=\"http://sonomacider.com/\" target=\"_blank\">Sonoma Cider\u003c/a>\u003c/strong> in 2013. “As the first commercial cidermaker in California back in the 1990s, I have had a keen interest in the category ever since,” says David Cordtz. “When I saw the category sales finally starting to rise in 2012 after years of single digit growth, I knew that the consumer in the U.S. was finally ready for craft cider.”\u003c/p>\n\u003cfigure id=\"attachment_102872\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg class=\"size-thumbnail wp-image-102872\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/sonoma1-400x533.jpg\" alt=\"The Hatchet is pure apples, The Pitchfork has pears infused in them and The Anvil is a strong bourbon essence.\" width=\"300\" height=\"433\">\u003cfigcaption class=\"wp-caption-text\">The Hatchet is pure apples, The Pitchfork has pears infused in them and The Anvil is a strong bourbon essence. \u003ccite>(Shuka Kalantari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The Hatchet\" is my personal favorite of the varieties of ciders they offer. It's 100 percent organic apples and not much more. It has a crisp, dry tart flavor and is a bit on the sweeter side. \"The Anvil\" is made with the same organic apples but has a strong bourbon flavor. “We remove the alcohol from the bourbon and add it back to the apple cider base,” says Cordtz. \"The Pitchfork\" cider includes pears. Occasionally father and son create of crazy mixtures of limited edition ciders, like \"The Crowbar,\" a blend of organic apples, habanero peppers and limes. Their \"\u003ca href=\"http://sonomacider.com/ciders/dry-zider/\" target=\"_blank\">Reserve Dry Zider\u003c/a>\" is aged for seven months in American oak barrels that were formerly used for Zinfandel wine. I haven’t gotten my hands on that one yet, but David says the \"Dry Zider\" is his favorite.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://sonomacider.com/\" target=\"_blank\">Sonoma Cider\u003c/a>\u003c/strong>\u003cbr>\nHealdsburg, CA\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SonomaCider\" target=\"_blank\">Sonoma Cider\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SonomaCider\" target=\"_blank\">@SonomaCider \u003c/a>\u003cbr>\nPrice: $8.99 per 4-pack\u003cbr>\nWhere to Find: \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a>, \u003ca href=\"http://www.wholefoodsmarket.com/\" target=\"_blank\">Whole Foods Market\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"These Northern California ciders aren’t too cloyingly sweet and don’t have extra additives in them.","status":"publish","parent":0,"modified":1448603999,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":1388},"headData":{"title":"Five Delicious Craft Ciders from the Bay Area | KQED","description":"These Northern California ciders aren’t too cloyingly sweet and don’t have extra additives in them.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Five Delicious Craft Ciders from the Bay Area","datePublished":"2015-11-17T15:00:40.000Z","dateModified":"2015-11-27T05:59:59.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"102868 http://ww2.kqed.org/bayareabites/?p=102868","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/11/17/five-delicious-craft-ciders-from-the-bay-area/","disqusTitle":"Five Delicious Craft Ciders from the Bay Area","path":"/bayareabites/102868/five-delicious-craft-ciders-from-the-bay-area","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>‘Tis the season for fancy ciders. Seriously. Craft ciders are now as popular as Malbec used to be a few years ago. I couldn’t be any happier. I love a good cider. I have Celiac Disease, so I particularly love cider because if gluten-free beer isn’t around, it’s nice to still be able to have a glass of a beer-like drink with my friends. (I know cider isn’t beer and doesn’t taste like beer. I just mean as far as alcohol content, mass and presentation they’re similar; it makes sense in my head.) I avoid ciders filled with added sugars or concentrates, so here's five of my favorite Northern California ciders that aren’t too sweet and don’t have extra junk in them.\u003c/p>\n\u003cfigure id=\"attachment_102873\" class=\"wp-caption alignleft\" style=\"max-width: 400px\">\u003cimg class=\"size-thumbnail wp-image-102873\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/troy1-e1446511504341-400x491.jpg\" alt=\"Troy Cider is a sulfite-free cider with organic heirloom apples.\" width=\"400\" height=\"391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/troy1-e1446511504341-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/troy1-e1446511504341-64x64.jpg 64w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Troy Cider is a sulfite-free cider with organic heirloom apples. \u003ccite>(Shuka Kalantari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are not enough words to describe how delicious \u003cstrong>\u003ca href=\"http://www.troycider.com/\" target=\"_blank\">Troy Cider\u003c/a>\u003c/strong> is. It is my favorite cider in the world. No, they’re not paying me to say that. I have to pay the $9.99 per bottle just like you. Troy doesn’t come cheap, but it’s worth it. This unfermented cider is aged for nine months in neutral oak barrels. It’s a super dry and tart blend of heirloom apple and pineapple quince. The 2014 variety is nine percent alcohol and the 2013 bottle is 7.7 percent. They are both sulfite-free, organic and amazing. The 2013 variety is becoming harder to find. I pray the 2015 variety will be as good as the last two batches. Or maybe I pray it won’t. Because they’re so good that I can’t stop buying them. Troy Cider was started by a guy named Troy Carter in Sonoma County. You can watch \u003ca href=\"http://www.troycider.com/\" target=\"_blank\">a video of him\u003c/a> and his flowing blonde locks. Mark McTavish & Darek Trowbridge of \u003ca href=\"http://www.halfpintciders.com/\" target=\"_blank\">Half Pint Ciders\u003c/a> in Los Angeles got a taste of the cider and bought the company from Carter. It’s distributed in L.A. but produced in the Bay Area. So it’s ours.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.troycider.com/\" target=\"_blank\">Troy Cider\u003c/a>\u003c/strong>\u003cbr>\nSonoma, CA\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/craftcider\" target=\"_blank\">Craft Cider\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/HalfPintCiders/\" target=\"_blank\">@HalfPintCiders\u003c/a>\u003cbr>\nPrice: $9.99 per bottle\u003cbr>\nWhere to Find: \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a>, \u003ca href=\"http://www.wholefoodsmarket.com/\" target=\"_blank\">Whole Foods Market\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_102894\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg class=\"size-thumbnail wp-image-102894\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/devoto1-400x627.jpg\" alt=\"Jolie Devoto started Devoto Orchard’s Estate Cider on her parent’s heirloom apple farm in Sebastopol.\" width=\"300\" height=\"527\">\u003cfigcaption class=\"wp-caption-text\">Jolie Devoto started Devoto Orchard’s Estate Cider on her parent’s heirloom apple farm in Sebastopol. \u003ccite>(Shuka Kalantari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The story of \u003cstrong>\u003ca href=\"http://www.devotocider.com\" target=\"_blank\">Devoto Orchard’s Estate Cider\u003c/a>\u003c/strong> begins in 1976. A young couple leave Berkeley to start growing 55 varieties of heirloom apples on a farm in Sebastopol. They end up growing over 6,500 apple trees. Fast forward to 2012 and the couple’s daughter Jolie Devoto decides to start a craft cider company with her husband Hunter. Today Devoto Orchard’s Estate Cider comes in a bottle and in three varieties. The award-winning\u003cbr>\n\"1976\" is a semi-dry cider made with the heirloom ciders from their own farm. (And my personal favorite.) “It's the motherlode blend that we produce every year to pay homage to my parents,” Jolie Devoto tells me. “It will be different every year, but that's ok, as cider is an agricultural product and the apple blends will be different. We're currently sipping on the 2013 vintage, which is gorgeous right now -- super lush, full bodied, with notes of pear, ripe fruit, and lots of layers.” Then there’s the \"Cidre Noir,\" made with Arkansas Black, Black Twig and Black Jonathan apples. Jolie recommends pairing these with \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/03/cheese-pioneers-an-interview-with-cowgirl-creamery-about-their-first-book-cowgirl-creamery-cooks/\" target=\"_blank\">Cowgirl Creamery’s \"Mt. Tam\" cheese\u003c/a> (from Point Reyes) and \u003ca href=\"http://www.gypsycheese.com/\" target=\"_blank\">Gypsy Cheese’s \"Gypsy Rose\" cheese\u003c/a> (from Valley Ford). The \"Gravenstein\" is - you guessed it - made with Gravenstein apples. It’s the driest of the bunch. It touts having the aroma of “ginger, licorice, and crisp green apple.” I didn’t taste all that but my palate was really happy with the experience nonetheless. All three ciders are excellent.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.devotocider.com\" target=\"_blank\">Devoto Orchard’s Estate Cider\u003c/a>\u003c/strong>\u003cbr>\nSebastopol, CA\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Devoto-Orchards-165062223540704\" target=\"_blank\">Devote Orchards\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/devoto_orchards\" target=\"_blank\">@devoto_orchards\u003c/a>\u003cbr>\nPrice: $12.99 per bottle\u003cbr>\nWhere to Find: \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a>, \u003ca href=\"http://www.wholefoodsmarket.com/\" target=\"_blank\">Whole Foods Market\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_102870\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102870\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/goldenstate2.jpg\" alt=\"Co-founder Jolie Devoto says she always wanted craft cider in a can, so she produced one.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/goldenstate2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/goldenstate2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/goldenstate2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/goldenstate2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/goldenstate2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/goldenstate2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Co-founder Jolie Devoto says she always wanted craft cider in a can, so she produced one. \u003ccite>(Shuka Kalantari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The story of \u003cstrong>\u003ca href=\"http://www.drinkgoldenstate.com\" target=\"_blank\">Golden State Cider\u003c/a>\u003c/strong> begins in 1976. A young couple leave Berkeley to start growing...sound familiar? Yup. Another product from the group at Devoto Orchards, but this time it's in a can. Soon after Jolie Devoto and her husband Hunter started Devoto Orchard’s Estate Ciders, their demand was larger than their supply. So they began searching the West Coast for more apples in California, Oregon and Washington states. In 2014, Golden State Cider was born. Jolie Devoto tells me this year they’ve produced just shy of 100,000 gallons at their cidery in Graton (10 miles north of their Sebastopol orchard) for their Golden State Cider, which comes in a four pack of cans. “Hunter and I had wanted to put cider in cans for years,” says Devoto. “We were able to produce a business model where that worked. [And] cans are very portable. We are big hikers and surfers, so the package made sense.” Golden State touts being 100 percent cold pressed apples with no added water, sugar or concentrates.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.drinkgoldenstate.com\" target=\"_blank\">Golden State Cider\u003c/a>\u003c/strong> (owned by Devoto Orchards)\u003cbr>\nSebastopol, CA\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Golden-State-Cider-658871930825947/\" target=\"_blank\">Golden State Cider\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DrinkGoldenSt8\" target=\"_blank\">@DrinkGoldenSt8\u003c/a>\u003cbr>\nPrice: $11.99 per 4-pack\u003cbr>\nWhere to Find: \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a>, \u003ca href=\"http://www.wholefoodsmarket.com/\" target=\"_blank\">Whole Foods Market\u003c/a>, \u003ca href=\"http://www.traderjoes.com/\" target=\"_blank\">Trader Joe’s\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_102881\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg class=\"size-thumbnail wp-image-102881\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/nana1-1-400x807.jpg\" alt=\"Nana Mae's Wild Side Early Harvest Gravenstein Cider is produced with heirloom Gravenstein apples from Sonoma County.\" width=\"400\" height=\"707\">\u003cfigcaption class=\"wp-caption-text\">Nana Mae's Wild Side Early Harvest Gravenstein Cider is produced with heirloom Gravenstein apples from Sonoma County. \u003ccite>(Shuka Kalantari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sonoma County apple man Paul Kolling of \u003cstrong>\u003ca href=\"http://www.nanamae.com/\" target=\"_blank\">Nana Mae's Wild Side Cider\u003c/a>\u003c/strong> created its Early Harvest Gravenstein Cider in 2013. Kolling, who sells Gravenstein heirloom apples, apple cider vinegar, applesauce and more, partnered with \u003ca href=\"http://specificgravitycider.com/ciders/\" target=\"_blank\">Specific Gravity Cider Company\u003c/a> to make the craft cider. Nana Mae’s Wild Side has a clean apple flavor and an earthy bite after each sip. The brewing company recommends you have it with salmon or chicken and grilled vegetables. I tend to have all my ciders with dry salami and sliced cucumbers, but I just really like dry salami and sliced cucumbers -- so you may want to listen to the pros. The cider is a limited edition from their 2013 harvest; it was a Silver Medal Winner at the California Cider Competition.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.nanamae.com/\" target=\"_blank\">Nana Mae's Wild Side Cider\u003c/a>\u003c/strong>\u003cbr>\nHealdsburg, CA\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Nana-Maes-Organics/270948868455\" target=\"_blank\">Nana Mae's Organics \u003c/a>\u003cbr>\nPrice: $12.99 per bottle\u003cbr>\nWhere to Find: \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a>, \u003ca href=\"http://www.wholefoodsmarket.com/\" target=\"_blank\">Whole Foods Market\u003c/a>, \u003ca href=\"http://www.traderjoes.com/\" target=\"_blank\">Trader Joe’s\u003c/a>\u003c/p>\n\u003cp>Father and son David and Robert Cordtz started \u003cstrong>\u003ca href=\"http://sonomacider.com/\" target=\"_blank\">Sonoma Cider\u003c/a>\u003c/strong> in 2013. “As the first commercial cidermaker in California back in the 1990s, I have had a keen interest in the category ever since,” says David Cordtz. “When I saw the category sales finally starting to rise in 2012 after years of single digit growth, I knew that the consumer in the U.S. was finally ready for craft cider.”\u003c/p>\n\u003cfigure id=\"attachment_102872\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg class=\"size-thumbnail wp-image-102872\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/sonoma1-400x533.jpg\" alt=\"The Hatchet is pure apples, The Pitchfork has pears infused in them and The Anvil is a strong bourbon essence.\" width=\"300\" height=\"433\">\u003cfigcaption class=\"wp-caption-text\">The Hatchet is pure apples, The Pitchfork has pears infused in them and The Anvil is a strong bourbon essence. \u003ccite>(Shuka Kalantari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The Hatchet\" is my personal favorite of the varieties of ciders they offer. It's 100 percent organic apples and not much more. It has a crisp, dry tart flavor and is a bit on the sweeter side. \"The Anvil\" is made with the same organic apples but has a strong bourbon flavor. “We remove the alcohol from the bourbon and add it back to the apple cider base,” says Cordtz. \"The Pitchfork\" cider includes pears. Occasionally father and son create of crazy mixtures of limited edition ciders, like \"The Crowbar,\" a blend of organic apples, habanero peppers and limes. Their \"\u003ca href=\"http://sonomacider.com/ciders/dry-zider/\" target=\"_blank\">Reserve Dry Zider\u003c/a>\" is aged for seven months in American oak barrels that were formerly used for Zinfandel wine. I haven’t gotten my hands on that one yet, but David says the \"Dry Zider\" is his favorite.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://sonomacider.com/\" target=\"_blank\">Sonoma Cider\u003c/a>\u003c/strong>\u003cbr>\nHealdsburg, CA\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SonomaCider\" target=\"_blank\">Sonoma Cider\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SonomaCider\" target=\"_blank\">@SonomaCider \u003c/a>\u003cbr>\nPrice: $8.99 per 4-pack\u003cbr>\nWhere to Find: \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a>, \u003ca href=\"http://www.wholefoodsmarket.com/\" target=\"_blank\">Whole Foods Market\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/102868/five-delicious-craft-ciders-from-the-bay-area","authors":["46"],"categories":["bayareabites_109","bayareabites_13306","bayareabites_1332","bayareabites_13746"],"tags":["bayareabites_8359","bayareabites_14760","bayareabites_15025","bayareabites_15026","bayareabites_15027","bayareabites_15028","bayareabites_15024"],"featImg":"bayareabites_102895","label":"bayareabites"},"bayareabites_90426":{"type":"posts","id":"bayareabites_90426","meta":{"index":"posts_1591205157","site":"bayareabites","id":"90426","score":null,"sort":[1417628878000]},"guestAuthors":[],"slug":"our-ability-to-digest-alcohol-may-have-been-key-to-our-survival","title":"Our Ability To Digest Alcohol May Have Been Key To Our Survival","publishDate":1417628878,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_90427\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rottenfruit_enl-43d3a5e98d8e96b604f752658a679f089485e14c-e1417628674499.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rottenfruit_enl-43d3a5e98d8e96b604f752658a679f089485e14c-e1417628674499.jpg\" alt=\"Rotten, fermented fruit has some nutritional value, and may have looked pretty good to our hungry ancient ancestors. Evolving the ability to metabolize the alcohol in fermented fruit may have helped us adapt to a changing climate 10 million years ago, research suggests. Photo: iStockphoto \" width=\"1000\" height=\"662\" class=\"size-full wp-image-90427\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rotten, fermented fruit has some nutritional value, and may have looked pretty good to our hungry ancient ancestors. Evolving the ability to metabolize the alcohol in fermented fruit may have helped us adapt to a changing climate 10 million years ago, research suggests. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/348764033/eliza-barclay\" target=\"_blank\">Eliza Barclay\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/03/368044880/our-ability-to-digest-alcohol-may-have-been-key-to-our-survival\" target=\"_blank\">The Salt at NPR Food\u003c/a> (12/3/14)\u003c/p>\n\u003cp>As we're sipping away on a glass of stout or Merlot, we probably take for granted our ability to digest the alcohol in the drink. Alcohol, or dietary ethanol (as scientists like to call it), is technically a toxin — imbibing too much can lead to a \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/18/341360729/seeking-proof-for-why-we-feel-terrible-after-too-many-drinks\">hangover\u003c/a> and even poisoning, of course.\u003c/p>\n\u003cp>But thanks to enzymes in our gut, and particularly one called ADH4, we can make use of the calories in alcohol. And, according to a new scientific \u003ca href=\"http://www.pnas.org/content/early/2014/11/26/1404167111\">paper\u003c/a>, we gained that ability a very long time ago, at a critical moment in our evolution.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfcollege.edu/naturalsciences/?section=biology_faculty\">Matthew Carrigan\u003c/a> is an evolutionary biologist at Santa Fe College in Gainsville, Fla., and lead author on the paper. He discovered that the ADH4 enzyme started showing up in the ancestor we share with chimps and gorillas 10 million years ago, around the time when these ancestors started eating fallen, fermented fruit off the forest floor. The findings appear in the latest \u003cem>Proceedings of the National Academy of Sciences.\u003c/em>\u003c/p>\n\u003cp>That was a long time before we \u003ca href=\"http://www.penn.museum/research/research-asian-section/783-the-earliest-alcoholic-beverage-in-the-world.html\">started making alcohol ourselves\u003c/a> around 7,000 BC. And the timing was important, says Carrigan, because 10 million years ago, the climate was changing rapidly, and the East African forest ecosystem where our ancestors were roaming was replaced with more fragmented forests and grassland ecosystems. The change meant our tree-loving ancestors were probably spending more time on the ground.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Down there on all fours, ancestors had access to fruit that had fallen from the trees and was fermenting — so it had a buzzy kick. And that's when that ADH4 enzyme seemed to really come in handy.\u003c/p>\n\u003cp>\"The emergence of ADH4 in our ancestors wasn't slow and gradual; it was a rather abrupt shift of a large magnitude,\" Carrigan tells The Salt.\u003c/p>\n\u003cp>To figure out when the enzyme might have become a regular in our gut, Carrigan used \u003ca href=\"http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0041175\">paleogenetics\u003c/a>, an experimental approach in which gene sequences from contemporary species are used to estimate how proteins, and in this case enzymes, evolved over time.\u003c/p>\n\u003cp>This ability to eat fermented fruit — not just ripe fruit — and use the alcohol for energy, as well as the sugars, vitamins and proteins in that fruit might have helped us survive the changing climate, Carrigan says. But he says, it also elucidates another dimension of our long relationship with alcohol.\u003c/p>\n\u003cp>\"There are hypotheses that the reason humans consume ethanol is because of our recent transition to farming, and how we learned how to ferment, grains or fruit, maybe because we wanted to escape consciousness,\" he says. \"But my study shows that maybe it has its roots in our ancient history as fruitivores.\"\u003c/p>\n\u003cp>The findings have intriguing implications for research into the evolutionary origins of alcoholism, Carrigan says. We humans have only been fermenting alcohol for 9,000 years, but his research shows we've actually been drinking it for millions of years. So when and why did our relationship to booze become problematic? That's a mystery that remains to be solved. \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","blocks":[],"excerpt":"Our primate ancestors were consuming alcohol 10 million years ago in the form of fermented fruit, researchers have discovered. The finding suggests our relationship with alcohol is ancient.","status":"publish","parent":0,"modified":1417628878,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":566},"headData":{"title":"Our Ability To Digest Alcohol May Have Been Key To Our Survival | KQED","description":"Our primate ancestors were consuming alcohol 10 million years ago in the form of fermented fruit, researchers have discovered. The finding suggests our relationship with alcohol is ancient.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Our Ability To Digest Alcohol May Have Been Key To Our Survival","datePublished":"2014-12-03T17:47:58.000Z","dateModified":"2014-12-03T17:47:58.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"90426 http://blogs.kqed.org/bayareabites/?p=90426","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/12/03/our-ability-to-digest-alcohol-may-have-been-key-to-our-survival/","disqusTitle":"Our Ability To Digest Alcohol May Have Been Key To Our Survival","nprByline":"Eliza Barclay","nprStoryId":"368044880","nprApiLink":"http://api.npr.org/query?id=368044880&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/12/03/368044880/our-ability-to-digest-alcohol-may-have-been-key-to-our-survival?ft=3&f=368044880","nprRetrievedStory":"1","nprPubDate":"Wed, 03 Dec 2014 12:37:00 -0500","nprStoryDate":"Wed, 03 Dec 2014 12:19:00 -0500","nprLastModifiedDate":"Wed, 03 Dec 2014 12:37:47 -0500","path":"/bayareabites/90426/our-ability-to-digest-alcohol-may-have-been-key-to-our-survival","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_90427\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rottenfruit_enl-43d3a5e98d8e96b604f752658a679f089485e14c-e1417628674499.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rottenfruit_enl-43d3a5e98d8e96b604f752658a679f089485e14c-e1417628674499.jpg\" alt=\"Rotten, fermented fruit has some nutritional value, and may have looked pretty good to our hungry ancient ancestors. Evolving the ability to metabolize the alcohol in fermented fruit may have helped us adapt to a changing climate 10 million years ago, research suggests. Photo: iStockphoto \" width=\"1000\" height=\"662\" class=\"size-full wp-image-90427\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rotten, fermented fruit has some nutritional value, and may have looked pretty good to our hungry ancient ancestors. Evolving the ability to metabolize the alcohol in fermented fruit may have helped us adapt to a changing climate 10 million years ago, research suggests. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/348764033/eliza-barclay\" target=\"_blank\">Eliza Barclay\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/03/368044880/our-ability-to-digest-alcohol-may-have-been-key-to-our-survival\" target=\"_blank\">The Salt at NPR Food\u003c/a> (12/3/14)\u003c/p>\n\u003cp>As we're sipping away on a glass of stout or Merlot, we probably take for granted our ability to digest the alcohol in the drink. Alcohol, or dietary ethanol (as scientists like to call it), is technically a toxin — imbibing too much can lead to a \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/18/341360729/seeking-proof-for-why-we-feel-terrible-after-too-many-drinks\">hangover\u003c/a> and even poisoning, of course.\u003c/p>\n\u003cp>But thanks to enzymes in our gut, and particularly one called ADH4, we can make use of the calories in alcohol. And, according to a new scientific \u003ca href=\"http://www.pnas.org/content/early/2014/11/26/1404167111\">paper\u003c/a>, we gained that ability a very long time ago, at a critical moment in our evolution.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfcollege.edu/naturalsciences/?section=biology_faculty\">Matthew Carrigan\u003c/a> is an evolutionary biologist at Santa Fe College in Gainsville, Fla., and lead author on the paper. He discovered that the ADH4 enzyme started showing up in the ancestor we share with chimps and gorillas 10 million years ago, around the time when these ancestors started eating fallen, fermented fruit off the forest floor. The findings appear in the latest \u003cem>Proceedings of the National Academy of Sciences.\u003c/em>\u003c/p>\n\u003cp>That was a long time before we \u003ca href=\"http://www.penn.museum/research/research-asian-section/783-the-earliest-alcoholic-beverage-in-the-world.html\">started making alcohol ourselves\u003c/a> around 7,000 BC. And the timing was important, says Carrigan, because 10 million years ago, the climate was changing rapidly, and the East African forest ecosystem where our ancestors were roaming was replaced with more fragmented forests and grassland ecosystems. The change meant our tree-loving ancestors were probably spending more time on the ground.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Down there on all fours, ancestors had access to fruit that had fallen from the trees and was fermenting — so it had a buzzy kick. And that's when that ADH4 enzyme seemed to really come in handy.\u003c/p>\n\u003cp>\"The emergence of ADH4 in our ancestors wasn't slow and gradual; it was a rather abrupt shift of a large magnitude,\" Carrigan tells The Salt.\u003c/p>\n\u003cp>To figure out when the enzyme might have become a regular in our gut, Carrigan used \u003ca href=\"http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0041175\">paleogenetics\u003c/a>, an experimental approach in which gene sequences from contemporary species are used to estimate how proteins, and in this case enzymes, evolved over time.\u003c/p>\n\u003cp>This ability to eat fermented fruit — not just ripe fruit — and use the alcohol for energy, as well as the sugars, vitamins and proteins in that fruit might have helped us survive the changing climate, Carrigan says. But he says, it also elucidates another dimension of our long relationship with alcohol.\u003c/p>\n\u003cp>\"There are hypotheses that the reason humans consume ethanol is because of our recent transition to farming, and how we learned how to ferment, grains or fruit, maybe because we wanted to escape consciousness,\" he says. \"But my study shows that maybe it has its roots in our ancient history as fruitivores.\"\u003c/p>\n\u003cp>The findings have intriguing implications for research into the evolutionary origins of alcoholism, Carrigan says. We humans have only been fermenting alcohol for 9,000 years, but his research shows we've actually been drinking it for millions of years. So when and why did our relationship to booze become problematic? That's a mystery that remains to be solved. \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>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/90426/our-ability-to-digest-alcohol-may-have-been-key-to-our-survival","authors":["byline_bayareabites_90426"],"categories":["bayareabites_301","bayareabites_13306","bayareabites_1244","bayareabites_2090","bayareabites_1245","bayareabites_10916"],"tags":["bayareabites_8359","bayareabites_11566","bayareabites_13959","bayareabites_10921"],"featImg":"bayareabites_90427","label":"bayareabites"},"bayareabites_86332":{"type":"posts","id":"bayareabites_86332","meta":{"index":"posts_1591205157","site":"bayareabites","id":"86332","score":null,"sort":[1408463191000]},"guestAuthors":[],"slug":"seeking-proof-for-why-we-feel-terrible-after-too-many-drinks","title":"Seeking Proof For Why We Feel Terrible After Too Many Drinks","publishDate":1408463191,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/18/341360729/seeking-proof-for-why-we-feel-terrible-after-too-many-drinks\" target=\"_blank\">Fresh Air\u003c/a>:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/fa/2014/08/20140818_fa_02.mp3\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/341360832/proof-the-science-of-booze\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/proof-cover.jpg\" alt=\"Proof: The Science of Booze\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-86338\">\u003c/a>It can be nice to relax with a glass of wine, a beer or a shot of whiskey. But one drink too many, and you may be paying the price.\u003c/p>\n\u003cp>To understand why drinking can make us feel so good and so bad, you have to know a little about science, says journalist Adam Rogers, author of \u003cem>Proof: The Science of Booze\u003c/em>.\u003c/p>\n\u003cp>As Rogers notes, researchers have only just begun to explore the mystery of the hangover and share a common language around it.\u003c/p>\n\u003cp>\"Hangovers have different symptoms for different people,\" Rogers tells \u003cem>Fresh Air\u003c/em>'s Terry Gross. \"Some people wear their hangovers in their guts and some people have horrible headaches, but we still see all of those things as a hangover.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Rogers talks about the myths of hangovers — and how hangovers can be an inflammatory response, like the flu.\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_86334\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/adam-rogers-c-celine-mikahala-grouard_custom-c56c4c5ee2900f9079fc5760588a210229cdf6f2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/adam-rogers-c-celine-mikahala-grouard_custom-c56c4c5ee2900f9079fc5760588a210229cdf6f2.jpg\" alt=\"Adam Rogers is the articles editor at Wired and formerly covered science and technology for Newsweek. Photo: Celine Mikahala Grouard\" width=\"500\" class=\"size-full wp-image-86334\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Adam Rogers is the articles editor at Wired and formerly covered science and technology for Newsweek. Photo: Celine Mikahala Grouard\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On the myths of hangovers \u003c/strong>\u003c/p>\n\u003cp>The famous one is probably dehydration. Everyone will tell you, \"Oh, it's because alcohol dehydrates you and that's what's causing the hangover.\"... [So you're told to] alternate [between water and alcohol], or have a big glass of water before you go to bed, and some of that comes from the fact that you do get dehydrated. But, in fact, the dehydration does not seem to be what's causing the hangover. You can fix the dehydration — and you're still hung over.\u003c/p>\n\u003cp>[Also,] it's probably not the case that it's blood sugar that's causing the hangover. When you drink, your blood sugar levels are affected. But by the time you're hung over, your blood sugar levels are back to normal.\u003c/p>\n\u003cp>There's that thing about mixing your drinks — drinking beer and then drinking wine, right? Again, no, you can do the study where you can have somebody drinking the same drink and getting to the same blood alcohol level and somebody drinking different drinks and getting to the same blood alcohol and they both get the same hangover, they both report the same symptoms.\u003c/p>\n\u003cp>\u003cstrong>On measuring and studying hangovers \u003c/strong>\u003c/p>\n\u003cp>It wasn't until very recently that the researchers who studied hangovers even had a shared kind of language or vocabulary to even talk about them. They didn't even have a surveyed instrument that they could use to give people to have a reliable account of whether your hangover was worse than mine or different from mine.\u003c/p>\n\u003cp>\u003cstrong>On a hangover being an inflammatory response \u003c/strong>\u003c/p>\n\u003cp>[Scientists] finally have a survey instrument that they can give somebody and assess, \"You have a Level 9 hangover, and you have a Level 7 hangover,\" and they finally started to see that overlap with both migraine and also an inflammatory response, so the kind of thing you would have if you had the flu — where you feel achy and you feel slow and your brain doesn't work as fast and [you have] general malaise. Looking at that, they can go, \"K, let's see if in fact this is an inflammation.\"\u003c/p>\n\u003cp>If you look at people with hangovers, the same markers in the blood that you would see with an inflammatory response, things like cytokines, for example — which are molecule[s] that the immune [system] uses to talk to itself — actually do seem elevated, and even better, you can induce what looks like a hangover by giving somebody those same molecules. ... That's good news because if you say, \"Well, it's an inflammatory response,\" then maybe I can go with anti-inflammatory drugs, and we have those. \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","blocks":[],"excerpt":"Author Adam Rogers says there are lots of myths about what causes hangovers. His new book, \u003cem>Proof: The Science of Booze,\u003c/em> explores these and other scientific mysteries of alcohol's effect on the body.\u003cem>\u003c/em>","status":"publish","parent":0,"modified":1408463224,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":641},"headData":{"title":"Seeking Proof For Why We Feel Terrible After Too Many Drinks | KQED","description":"Author Adam Rogers says there are lots of myths about what causes hangovers. His new book, Proof: The Science of Booze, explores these and other scientific mysteries of alcohol's effect on the body.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Seeking Proof For Why We Feel Terrible After Too Many Drinks","datePublished":"2014-08-19T15:46:31.000Z","dateModified":"2014-08-19T15:47:04.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"86332 http://blogs.kqed.org/bayareabites/?p=86332","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/08/19/seeking-proof-for-why-we-feel-terrible-after-too-many-drinks/","disqusTitle":"Seeking Proof For Why We Feel Terrible After Too Many Drinks","nprStoryId":"341360729","nprApiLink":"http://api.npr.org/query?id=341360729&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/08/18/341360729/seeking-proof-for-why-we-feel-terrible-after-too-many-drinks?ft=3&f=341360729","nprRetrievedStory":"1","nprPubDate":"Mon, 18 Aug 2014 17:04:00 -0400","nprStoryDate":"Mon, 18 Aug 2014 15:35:00 -0400","nprLastModifiedDate":"Mon, 18 Aug 2014 17:04:25 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/fa/2014/08/20140818_fa_02.mp3?orgId=1&topicId=1033&ft=3&f=341360729","nprAudioM3u":"http://api.npr.org/m3u/1341407638-1a0f1a.m3u?orgId=1&topicId=1033&ft=3&f=341360729","path":"/bayareabites/86332/seeking-proof-for-why-we-feel-terrible-after-too-many-drinks","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/fa/2014/08/20140818_fa_02.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/18/341360729/seeking-proof-for-why-we-feel-terrible-after-too-many-drinks\" target=\"_blank\">Fresh Air\u003c/a>:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/fa/2014/08/20140818_fa_02.mp3\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/341360832/proof-the-science-of-booze\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/proof-cover.jpg\" alt=\"Proof: The Science of Booze\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-86338\">\u003c/a>It can be nice to relax with a glass of wine, a beer or a shot of whiskey. But one drink too many, and you may be paying the price.\u003c/p>\n\u003cp>To understand why drinking can make us feel so good and so bad, you have to know a little about science, says journalist Adam Rogers, author of \u003cem>Proof: The Science of Booze\u003c/em>.\u003c/p>\n\u003cp>As Rogers notes, researchers have only just begun to explore the mystery of the hangover and share a common language around it.\u003c/p>\n\u003cp>\"Hangovers have different symptoms for different people,\" Rogers tells \u003cem>Fresh Air\u003c/em>'s Terry Gross. \"Some people wear their hangovers in their guts and some people have horrible headaches, but we still see all of those things as a hangover.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Rogers talks about the myths of hangovers — and how hangovers can be an inflammatory response, like the flu.\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_86334\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/adam-rogers-c-celine-mikahala-grouard_custom-c56c4c5ee2900f9079fc5760588a210229cdf6f2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/adam-rogers-c-celine-mikahala-grouard_custom-c56c4c5ee2900f9079fc5760588a210229cdf6f2.jpg\" alt=\"Adam Rogers is the articles editor at Wired and formerly covered science and technology for Newsweek. Photo: Celine Mikahala Grouard\" width=\"500\" class=\"size-full wp-image-86334\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Adam Rogers is the articles editor at Wired and formerly covered science and technology for Newsweek. Photo: Celine Mikahala Grouard\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On the myths of hangovers \u003c/strong>\u003c/p>\n\u003cp>The famous one is probably dehydration. Everyone will tell you, \"Oh, it's because alcohol dehydrates you and that's what's causing the hangover.\"... [So you're told to] alternate [between water and alcohol], or have a big glass of water before you go to bed, and some of that comes from the fact that you do get dehydrated. But, in fact, the dehydration does not seem to be what's causing the hangover. You can fix the dehydration — and you're still hung over.\u003c/p>\n\u003cp>[Also,] it's probably not the case that it's blood sugar that's causing the hangover. When you drink, your blood sugar levels are affected. But by the time you're hung over, your blood sugar levels are back to normal.\u003c/p>\n\u003cp>There's that thing about mixing your drinks — drinking beer and then drinking wine, right? Again, no, you can do the study where you can have somebody drinking the same drink and getting to the same blood alcohol level and somebody drinking different drinks and getting to the same blood alcohol and they both get the same hangover, they both report the same symptoms.\u003c/p>\n\u003cp>\u003cstrong>On measuring and studying hangovers \u003c/strong>\u003c/p>\n\u003cp>It wasn't until very recently that the researchers who studied hangovers even had a shared kind of language or vocabulary to even talk about them. They didn't even have a surveyed instrument that they could use to give people to have a reliable account of whether your hangover was worse than mine or different from mine.\u003c/p>\n\u003cp>\u003cstrong>On a hangover being an inflammatory response \u003c/strong>\u003c/p>\n\u003cp>[Scientists] finally have a survey instrument that they can give somebody and assess, \"You have a Level 9 hangover, and you have a Level 7 hangover,\" and they finally started to see that overlap with both migraine and also an inflammatory response, so the kind of thing you would have if you had the flu — where you feel achy and you feel slow and your brain doesn't work as fast and [you have] general malaise. Looking at that, they can go, \"K, let's see if in fact this is an inflammation.\"\u003c/p>\n\u003cp>If you look at people with hangovers, the same markers in the blood that you would see with an inflammatory response, things like cytokines, for example — which are molecule[s] that the immune [system] uses to talk to itself — actually do seem elevated, and even better, you can induce what looks like a hangover by giving somebody those same molecules. ... That's good news because if you say, \"Well, it's an inflammatory response,\" then maybe I can go with anti-inflammatory drugs, and we have those. \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>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/86332/seeking-proof-for-why-we-feel-terrible-after-too-many-drinks","authors":["5403"],"categories":["bayareabites_301","bayareabites_13306","bayareabites_2254","bayareabites_1244","bayareabites_1245","bayareabites_10916","bayareabites_34","bayareabites_119"],"tags":["bayareabites_13710","bayareabites_8359","bayareabites_11278","bayareabites_2688"],"featImg":"bayareabites_86333","label":"bayareabites"},"bayareabites_85256":{"type":"posts","id":"bayareabites_85256","meta":{"index":"posts_1591205157","site":"bayareabites","id":"85256","score":null,"sort":[1406559573000]},"guestAuthors":[],"slug":"key-chain-blood-alcohol-testing-may-make-quantified-drinking-easy","title":"Key Chain Blood-Alcohol Testing May Make Quantified Drinking Easy","publishDate":1406559573,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_85257\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/breathalyzer-1b_slide-18cce543d7af2e51b48f9fb6e7d735aa9bf0905f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/breathalyzer-1b_slide-18cce543d7af2e51b48f9fb6e7d735aa9bf0905f.jpg\" alt=\"The BACTrack Vio keychain breathalyzer and app on the iPhone at NPR headquarters in Washington, D.C. A public health researcher says tools like this could help people make better decisions about alcohol use. Photo: Meredith Rizzo/NPR\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-85257\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The BACTrack Vio keychain breathalyzer and app on the iPhone at NPR headquarters in Washington, D.C. A public health researcher says tools like this could help people make better decisions about alcohol use. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/25/335317601/keychain-breathalyzers-may-make-quantified-drinking-easy\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/25/14)\u003c/p>\n\u003cp>While testing whether a \u003ca href=\"http://seamus.npr.org/blogs/thesalt/2014/07/02/327854051/alcohol-test-can-you-control-your-intoxication-by-eating-yeast\">dash of yeast\u003c/a> could keep you from getting drunk, we discovered that it's pretty entertaining — and revealing — to track your blood alcohol while drinking.\u003c/p>\n\u003cp>Using a device to test blood-alcohol levels, we watched the alcohol in our bodies soar as we drank two beers on empty stomachs. And we noticed there's a place on the curve — about 0.04 or 0.05 BAC — when the buzz is the sweetest.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2013/03/12/174058272/self-tracking-apps-to-help-you-quantify-yourself\">quantified self\u003c/a> movement has turned monitoring steps, sleep and other activities with technology into a self-improvement pastime. Could the next frontier be alcohol consumption?\u003c/p>\n\u003cp>It turns out that the industry that makes blood-alcohol testing devices has been trying to turn us into quantified drinkers for years. And new products on the market are making monitoring even easier by linking it to your smartphone.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One company, BACtrack, has just released a key chain alcohol test about the size of a lighter for $50.\u003c/p>\n\u003cp>BACtrack claims its newest product, the \u003ca href=\"http://www.bactrack.com/products/bactrack-vio-smartphone-keychain-breathalyzer\">Vio\u003c/a>, will be a \"game changer\" for people who want to drink more responsibly. Technology like this, which can help people find out if they're around or over 0.08 BAC, the limit for driving, might even help make a dent in drunk driving rates and the \u003ca href=\"http://responsibility.org/sites/default/files/files/TCC-AIDF_2012.pdf\">10,000 related deaths\u003c/a> every year, the company's president and CEO \u003ca href=\"http://www.bactrack.com/pages/about-us\">Keith Nothacker\u003c/a> tells us.\u003c/p>\n\u003cp>\"Previously there was a stigma with alcohol testing, and we've been fighting that stigma,\" says Nothacker, who started the company in 2001 as a college senior, and is now based in San Francisco. \"We want people to talk about their BAC and not be embarrassed.\"\u003c/p>\n\u003cp>The BACtrack app that goes with the Vio takes a reading of your BAC after you blow into the device. But it also allows you to text your friends your BAC. \"So someone can say, 'I am two drinks in, I'm not meeting you there, here's my BAC,' \" Nothacker says.\u003c/p>\n\u003cp>Other companies have also begun marketing smartphone blood-alcohol tests to quantified self enthusiasts — any any drinker who wants to be better informed. For example, there's the \u003ca href=\"https://www.breathometer.com/help/faq\">Breathometer\u003c/a>, a device that plugs into the audio jack of the smartphone and connects with an app. It's also about $50.\u003c/p>\n\u003cp>Nothacker might be right that more testing devices in the hands of consumers — rather than just law enforcement — could help bring down consumption of alcohol. But the reading you get will be, at best, a ballpark figure of your actual BAC.\u003c/p>\n\u003cp>None of the smartphone devices are as precise or accurate as what the police will use to test your BAC if they pull you over under suspicion of intoxication. According to Nothacker, those devices can compensate for more variables, such as altitude.\u003c/p>\n\u003cp>But one interesting feature of both the Vio and the Breathometer tells you how long it will take to reach 0.0 BAC from wherever you are over 0. \"So if you're drinking late, you'll see that you won't sober up until the next day in a lot of cases,\" Nothacker says.\u003c/p>\n\u003cp>But these companies are clear in their marketing materials about one thing: Don't use this tool to decide whether you should \"operate a motor vehicle or equipment.\" And it's never safe to drink any amount of alcohol and drive, partly because there's a huge variation in how alcohol impairs individuals, even at very low BAC.\u003c/p>\n\u003cp>So if these devices can't help you decide definitively if you're too drunk to drive, why would you use it?\u003c/p>\n\u003cp>One public health researcher, who's familiar with the technology, says he thinks these new tools could help people make better decisions.\u003c/p>\n\u003cp>\"The key chain Breathalyzer allows people to find out how much they've had to drink objectively. And they can get a pretty good sense of whether it's a good idea to drive,\" \u003ca href=\"https://www.uwpsychiatry.org/ResultsDetail.aspx?EmployeeID=741002171\">Michael McDonell\u003c/a>, an associate professor in the department of psychiatry and behavioral sciences at the University of Washington, tells The Salt. \"In study after study, we see that just objectively tracking your use of [a substance] will reduce your use.\"\u003c/p>\n\u003cp>And while a super accurate blood-alcohol test is essential if you're using it to decide whether to send someone to jail,\u003cstrong> \u003c/strong>knowing your BAC is 0.041 versus 0.047 is less important for a personal tool, says McDonell.\u003c/p>\n\u003cp>\"If the outcome is to help a person stop using or reduce their use of alcohol, accuracy is less important,\" he says. \"And those expensive devices are never going to get out there to everybody.\"\u003c/p>\n\u003cp>McDonell is planning to use the Vio in a study of incentive-based alcohol addiction treatment. He'll give patients the device. They'll measure their BAC and then send it to him through the app. If they blow a 0, they get a reward of some kind.\u003c/p>\n\u003cp>\"It should allow us to deliver alcohol treatment in people's home, without having them come into the clinic. And that's big because we know most people don't come in,\" he says. The clinic is often too far or too time-consuming or they fear the stigma of being there, he says.\u003c/p>\n\u003cp>Our anecdotal playtime with the Vio certainly made us more aware of the degree of our intoxication. Soon, we were able to more accurately guess our BAC, which the Vio asks you to do before every measurement.\u003c/p>\n\u003cp>We also became more aware of just how much the amount of food in your stomach influences the rate at which you absorb alcohol — the more food you eat, and the slower you drink while eating, the slower your BAC will rise. That rate, though, differs person to person. Check out \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/10/327854051/alcohol-test-does-eating-yeast-keep-you-from-getting-drunk\">the graphs\u003c/a> from our yeast experiment: The variation between three people of about the same age and weight is pretty significant.\u003c/p>\n\u003cp>But these tools are far from perfect. It turns out that it's a bit awkward to operate both blood-alcohol testing device and a smartphone app in a noisy bar with drunk people around you. And if you're lending the tool to a friend who's never used it before, it can be hard to tell if he's blowing hard enough into the device — the likely cause of several faulty readings of 0.0 one of our friends got with the Vio.\u003c/p>\n\u003cp>The Vio is also a bit fussy. We got a lot of error messages. And the company recommends you use it at least once a month to keep it moist and in working order. The texting feature is also a bit clunky, and there's some mixed messages with the marketing of the device. If BACtrack is trying to discourage people from going overboard with alcohol, why encourage them to post pictures of their drunk selves on the Internet through the app?\u003c/p>\n\u003cp>And while BACtrack says to wait at least 20 minutes after eating, drinking or smoking before blowing into the device, that can be inconvenient if you're already intoxicated and need a quick reading. And Nothacker notes it can take up to an hour for alcohol to be absorbed, so your BAC could continue to rise for 40 minutes after a reading.\u003c/p>\n\u003cp>All in all, though, a key chain blood-alcohol reader is a handy tool to have around. And we can easily imagine a future where people sign their texts and emails with their BAC: \"This email was composed at BAC .06.\"\u003c/p>\n\u003cp>Maybe we should even try that here at The Salt: Over and out, with a BAC of 0.0. \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","blocks":[],"excerpt":"Some of us now monitor our steps, sleep and calorie intake with wristbands and apps. So why not track blood-alcohol levels? We explore the next frontier in the self-measurement movement.","status":"publish","parent":0,"modified":1441393456,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":31,"wordCount":1321},"headData":{"title":"Key Chain Blood-Alcohol Testing May Make Quantified Drinking Easy | KQED","description":"Some of us now monitor our steps, sleep and calorie intake with wristbands and apps. So why not track blood-alcohol levels? We explore the next frontier in the self-measurement movement.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Key Chain Blood-Alcohol Testing May Make Quantified Drinking Easy","datePublished":"2014-07-28T14:59:33.000Z","dateModified":"2015-09-04T19:04:16.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"85256 http://blogs.kqed.org/bayareabites/?p=85256","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/07/28/key-chain-blood-alcohol-testing-may-make-quantified-drinking-easy/","disqusTitle":"Key Chain Blood-Alcohol Testing May Make Quantified Drinking Easy","nprByline":"Eliza Barclay","nprStoryId":"335317601","nprApiLink":"http://api.npr.org/query?id=335317601&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/07/25/335317601/keychain-breathalyzers-may-make-quantified-drinking-easy?ft=3&f=335317601","nprRetrievedStory":"1","nprPubDate":"Fri, 25 Jul 2014 19:36:00 -0400","nprStoryDate":"Fri, 25 Jul 2014 16:44:00 -0400","nprLastModifiedDate":"Fri, 25 Jul 2014 19:36:37 -0400","path":"/bayareabites/85256/key-chain-blood-alcohol-testing-may-make-quantified-drinking-easy","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85257\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/breathalyzer-1b_slide-18cce543d7af2e51b48f9fb6e7d735aa9bf0905f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/breathalyzer-1b_slide-18cce543d7af2e51b48f9fb6e7d735aa9bf0905f.jpg\" alt=\"The BACTrack Vio keychain breathalyzer and app on the iPhone at NPR headquarters in Washington, D.C. A public health researcher says tools like this could help people make better decisions about alcohol use. Photo: Meredith Rizzo/NPR\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-85257\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The BACTrack Vio keychain breathalyzer and app on the iPhone at NPR headquarters in Washington, D.C. A public health researcher says tools like this could help people make better decisions about alcohol use. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/25/335317601/keychain-breathalyzers-may-make-quantified-drinking-easy\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/25/14)\u003c/p>\n\u003cp>While testing whether a \u003ca href=\"http://seamus.npr.org/blogs/thesalt/2014/07/02/327854051/alcohol-test-can-you-control-your-intoxication-by-eating-yeast\">dash of yeast\u003c/a> could keep you from getting drunk, we discovered that it's pretty entertaining — and revealing — to track your blood alcohol while drinking.\u003c/p>\n\u003cp>Using a device to test blood-alcohol levels, we watched the alcohol in our bodies soar as we drank two beers on empty stomachs. And we noticed there's a place on the curve — about 0.04 or 0.05 BAC — when the buzz is the sweetest.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2013/03/12/174058272/self-tracking-apps-to-help-you-quantify-yourself\">quantified self\u003c/a> movement has turned monitoring steps, sleep and other activities with technology into a self-improvement pastime. Could the next frontier be alcohol consumption?\u003c/p>\n\u003cp>It turns out that the industry that makes blood-alcohol testing devices has been trying to turn us into quantified drinkers for years. And new products on the market are making monitoring even easier by linking it to your smartphone.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One company, BACtrack, has just released a key chain alcohol test about the size of a lighter for $50.\u003c/p>\n\u003cp>BACtrack claims its newest product, the \u003ca href=\"http://www.bactrack.com/products/bactrack-vio-smartphone-keychain-breathalyzer\">Vio\u003c/a>, will be a \"game changer\" for people who want to drink more responsibly. Technology like this, which can help people find out if they're around or over 0.08 BAC, the limit for driving, might even help make a dent in drunk driving rates and the \u003ca href=\"http://responsibility.org/sites/default/files/files/TCC-AIDF_2012.pdf\">10,000 related deaths\u003c/a> every year, the company's president and CEO \u003ca href=\"http://www.bactrack.com/pages/about-us\">Keith Nothacker\u003c/a> tells us.\u003c/p>\n\u003cp>\"Previously there was a stigma with alcohol testing, and we've been fighting that stigma,\" says Nothacker, who started the company in 2001 as a college senior, and is now based in San Francisco. \"We want people to talk about their BAC and not be embarrassed.\"\u003c/p>\n\u003cp>The BACtrack app that goes with the Vio takes a reading of your BAC after you blow into the device. But it also allows you to text your friends your BAC. \"So someone can say, 'I am two drinks in, I'm not meeting you there, here's my BAC,' \" Nothacker says.\u003c/p>\n\u003cp>Other companies have also begun marketing smartphone blood-alcohol tests to quantified self enthusiasts — any any drinker who wants to be better informed. For example, there's the \u003ca href=\"https://www.breathometer.com/help/faq\">Breathometer\u003c/a>, a device that plugs into the audio jack of the smartphone and connects with an app. It's also about $50.\u003c/p>\n\u003cp>Nothacker might be right that more testing devices in the hands of consumers — rather than just law enforcement — could help bring down consumption of alcohol. But the reading you get will be, at best, a ballpark figure of your actual BAC.\u003c/p>\n\u003cp>None of the smartphone devices are as precise or accurate as what the police will use to test your BAC if they pull you over under suspicion of intoxication. According to Nothacker, those devices can compensate for more variables, such as altitude.\u003c/p>\n\u003cp>But one interesting feature of both the Vio and the Breathometer tells you how long it will take to reach 0.0 BAC from wherever you are over 0. \"So if you're drinking late, you'll see that you won't sober up until the next day in a lot of cases,\" Nothacker says.\u003c/p>\n\u003cp>But these companies are clear in their marketing materials about one thing: Don't use this tool to decide whether you should \"operate a motor vehicle or equipment.\" And it's never safe to drink any amount of alcohol and drive, partly because there's a huge variation in how alcohol impairs individuals, even at very low BAC.\u003c/p>\n\u003cp>So if these devices can't help you decide definitively if you're too drunk to drive, why would you use it?\u003c/p>\n\u003cp>One public health researcher, who's familiar with the technology, says he thinks these new tools could help people make better decisions.\u003c/p>\n\u003cp>\"The key chain Breathalyzer allows people to find out how much they've had to drink objectively. And they can get a pretty good sense of whether it's a good idea to drive,\" \u003ca href=\"https://www.uwpsychiatry.org/ResultsDetail.aspx?EmployeeID=741002171\">Michael McDonell\u003c/a>, an associate professor in the department of psychiatry and behavioral sciences at the University of Washington, tells The Salt. \"In study after study, we see that just objectively tracking your use of [a substance] will reduce your use.\"\u003c/p>\n\u003cp>And while a super accurate blood-alcohol test is essential if you're using it to decide whether to send someone to jail,\u003cstrong> \u003c/strong>knowing your BAC is 0.041 versus 0.047 is less important for a personal tool, says McDonell.\u003c/p>\n\u003cp>\"If the outcome is to help a person stop using or reduce their use of alcohol, accuracy is less important,\" he says. \"And those expensive devices are never going to get out there to everybody.\"\u003c/p>\n\u003cp>McDonell is planning to use the Vio in a study of incentive-based alcohol addiction treatment. He'll give patients the device. They'll measure their BAC and then send it to him through the app. If they blow a 0, they get a reward of some kind.\u003c/p>\n\u003cp>\"It should allow us to deliver alcohol treatment in people's home, without having them come into the clinic. And that's big because we know most people don't come in,\" he says. The clinic is often too far or too time-consuming or they fear the stigma of being there, he says.\u003c/p>\n\u003cp>Our anecdotal playtime with the Vio certainly made us more aware of the degree of our intoxication. Soon, we were able to more accurately guess our BAC, which the Vio asks you to do before every measurement.\u003c/p>\n\u003cp>We also became more aware of just how much the amount of food in your stomach influences the rate at which you absorb alcohol — the more food you eat, and the slower you drink while eating, the slower your BAC will rise. That rate, though, differs person to person. Check out \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/10/327854051/alcohol-test-does-eating-yeast-keep-you-from-getting-drunk\">the graphs\u003c/a> from our yeast experiment: The variation between three people of about the same age and weight is pretty significant.\u003c/p>\n\u003cp>But these tools are far from perfect. It turns out that it's a bit awkward to operate both blood-alcohol testing device and a smartphone app in a noisy bar with drunk people around you. And if you're lending the tool to a friend who's never used it before, it can be hard to tell if he's blowing hard enough into the device — the likely cause of several faulty readings of 0.0 one of our friends got with the Vio.\u003c/p>\n\u003cp>The Vio is also a bit fussy. We got a lot of error messages. And the company recommends you use it at least once a month to keep it moist and in working order. The texting feature is also a bit clunky, and there's some mixed messages with the marketing of the device. If BACtrack is trying to discourage people from going overboard with alcohol, why encourage them to post pictures of their drunk selves on the Internet through the app?\u003c/p>\n\u003cp>And while BACtrack says to wait at least 20 minutes after eating, drinking or smoking before blowing into the device, that can be inconvenient if you're already intoxicated and need a quick reading. And Nothacker notes it can take up to an hour for alcohol to be absorbed, so your BAC could continue to rise for 40 minutes after a reading.\u003c/p>\n\u003cp>All in all, though, a key chain blood-alcohol reader is a handy tool to have around. And we can easily imagine a future where people sign their texts and emails with their BAC: \"This email was composed at BAC .06.\"\u003c/p>\n\u003cp>Maybe we should even try that here at The Salt: Over and out, with a BAC of 0.0. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/85256/key-chain-blood-alcohol-testing-may-make-quantified-drinking-easy","authors":["byline_bayareabites_85256"],"categories":["bayareabites_301","bayareabites_13306","bayareabites_1332","bayareabites_1244","bayareabites_4084","bayareabites_1245","bayareabites_10916","bayareabites_2035","bayareabites_119"],"tags":["bayareabites_8359","bayareabites_11015","bayareabites_13625","bayareabites_13624","bayareabites_8276","bayareabites_13623","bayareabites_10921"],"featImg":"bayareabites_85257","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. 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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. 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For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us","airtime":"SUN 2pm-3pm, MON 12am-1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png","officialWebsiteLink":"https://www.wnycstudios.org/shows/otm","meta":{"site":"news","source":"wnyc"},"link":"/radio/program/on-the-media","subscribe":{"apple":"https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2","tuneIn":"https://tunein.com/radio/On-the-Media-p69/","rss":"http://feeds.wnyc.org/onthemedia"}},"our-body-politic":{"id":"our-body-politic","title":"Our Body Politic","info":"Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.","airtime":"SAT 6pm-7pm, SUN 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://our-body-politic.simplecast.com/","meta":{"site":"news","source":"kcrw"},"link":"/radio/program/our-body-politic","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw","spotify":"https://open.spotify.com/show/4ApAiLT1kV153TttWAmqmc","rss":"https://feeds.simplecast.com/_xaPhs1s","tuneIn":"https://tunein.com/podcasts/News--Politics-Podcasts/Our-Body-Politic-p1369211/"}},"pbs-newshour":{"id":"pbs-newshour","title":"PBS NewsHour","info":"Analysis, background reports and updates from the PBS NewsHour putting today's news in context.","airtime":"MON-FRI 3pm-4pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pbs.org/newshour/","meta":{"site":"news","source":"pbs"},"link":"/radio/program/pbs-newshour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2","tuneIn":"https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/","rss":"https://www.pbs.org/newshour/feeds/rss/podcasts/show"}},"perspectives":{"id":"perspectives","title":"Perspectives","tagline":"KQED's series of of daily listener commentaries since 1991","info":"KQED's series of of daily listener commentaries since 1991.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Perspectives-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/perspectives/","meta":{"site":"radio","source":"kqed","order":"15"},"link":"/perspectives","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/id73801135","npr":"https://www.npr.org/podcasts/432309616/perspectives","rss":"https://ww2.kqed.org/perspectives/category/perspectives/feed/","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"}},"planet-money":{"id":"planet-money","title":"Planet Money","info":"The economy explained. 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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","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png","officialWebsiteLink":"https://www.revealnews.org/episodes/","meta":{"site":"news","source":"npr"},"link":"/radio/program/reveal","subscribe":{"apple":"https://itunes.apple.com/us/podcast/reveal/id886009669","tuneIn":"https://tunein.com/radio/Reveal-p679597/","rss":"http://feeds.revealradio.org/revealpodcast"}},"says-you":{"id":"says-you","title":"Says You!","info":"Public radio's game show of bluff and bluster, words and whimsy. 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