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Southerners cook okra with tomatoes, which provide plenty of acid.","imgSizes":{"thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/09/botany_enl-78cc0fa243da8371c9a588d8ebb662f20d0500ab-160x107.jpg","width":160,"height":107,"mimeType":"image/jpeg"},"medium":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/09/botany_enl-78cc0fa243da8371c9a588d8ebb662f20d0500ab-800x533.jpg","width":800,"height":533,"mimeType":"image/jpeg"},"medium_large":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/09/botany_enl-78cc0fa243da8371c9a588d8ebb662f20d0500ab-768x511.jpg","width":768,"height":511,"mimeType":"image/jpeg"},"large":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/09/botany_enl-78cc0fa243da8371c9a588d8ebb662f20d0500ab-1020x679.jpg","width":1020,"height":679,"mimeType":"image/jpeg"},"complete_open_graph":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/09/botany_enl-78cc0fa243da8371c9a588d8ebb662f20d0500ab-1200x799.jpg","width":1200,"height":799,"mimeType":"image/jpeg"},"fd-lrg":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/09/botany_enl-78cc0fa243da8371c9a588d8ebb662f20d0500ab-1920x1279.jpg","width":1920,"height":1279,"mimeType":"image/jpeg"},"fd-med":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/09/botany_enl-78cc0fa243da8371c9a588d8ebb662f20d0500ab-1180x786.jpg","width":1180,"height":786,"mimeType":"image/jpeg"},"fd-sm":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/09/botany_enl-78cc0fa243da8371c9a588d8ebb662f20d0500ab-960x639.jpg","width":960,"height":639,"mimeType":"image/jpeg"},"post-thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/09/botany_enl-78cc0fa243da8371c9a588d8ebb662f20d0500ab-672x372.jpg","width":672,"height":372,"mimeType":"image/jpeg"},"twentyfourteen-full-width":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/09/botany_enl-78cc0fa243da8371c9a588d8ebb662f20d0500ab-1038x576.jpg","width":1038,"height":576,"mimeType":"image/jpeg"},"xxsmall":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/09/botany_enl-78cc0fa243da8371c9a588d8ebb662f20d0500ab-240x160.jpg","width":240,"height":160,"mimeType":"image/jpeg"},"xsmall":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/09/botany_enl-78cc0fa243da8371c9a588d8ebb662f20d0500ab-375x250.jpg","width":375,"height":250,"mimeType":"image/jpeg"},"small":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/09/botany_enl-78cc0fa243da8371c9a588d8ebb662f20d0500ab-520x346.jpg","width":520,"height":346,"mimeType":"image/jpeg"},"xlarge":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/09/botany_enl-78cc0fa243da8371c9a588d8ebb662f20d0500ab-1180x786.jpg","width":1180,"height":786,"mimeType":"image/jpeg"},"full-width":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/09/botany_enl-78cc0fa243da8371c9a588d8ebb662f20d0500ab-1920x1279.jpg","width":1920,"height":1279,"mimeType":"image/jpeg"},"guest-author-32":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/09/botany_enl-78cc0fa243da8371c9a588d8ebb662f20d0500ab-32x32.jpg","width":32,"height":32,"mimeType":"image/jpeg"},"guest-author-50":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/09/botany_enl-78cc0fa243da8371c9a588d8ebb662f20d0500ab-50x50.jpg","width":50,"height":50,"mimeType":"image/jpeg"},"guest-author-64":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/09/botany_enl-78cc0fa243da8371c9a588d8ebb662f20d0500ab-64x64.jpg","width":64,"height":64,"mimeType":"image/jpeg"},"guest-author-96":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/09/botany_enl-78cc0fa243da8371c9a588d8ebb662f20d0500ab-96x96.jpg","width":96,"height":96,"mimeType":"image/jpeg"},"guest-author-128":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/09/botany_enl-78cc0fa243da8371c9a588d8ebb662f20d0500ab-128x128.jpg","width":128,"height":128,"mimeType":"image/jpeg"},"detail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/09/botany_enl-78cc0fa243da8371c9a588d8ebb662f20d0500ab-150x150.jpg","width":150,"height":150,"mimeType":"image/jpeg"},"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/09/botany_enl-78cc0fa243da8371c9a588d8ebb662f20d0500ab-e1536185530481.jpg","width":1920,"height":1279}},"fetchFailed":false,"isLoading":false},"bayareabites_102753":{"type":"attachments","id":"bayareabites_102753","meta":{"index":"attachments_1591205162","site":"bayareabites","id":"102753","found":true},"title":"Turmeric, on left, was used to make the yellow in the cupcakes on the right.","publishDate":1446490442,"status":"inherit","parent":102752,"modified":1446582340,"caption":"Turmeric, on left, was used to make the yellow in the cupcakes on the right.","credit":"NPR; 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Image: Courtesy of Compound Interest","credit":null,"description":null,"imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2014/06/asparagus-chemistry-ea0bbe7dfa0109695687c169b066e11b24f39d9c.png","width":857,"height":643}},"fetchFailed":false,"isLoading":false}},"audioPlayerReducer":{"postId":"stream_live"},"authorsReducer":{"byline_bayareabites_139003":{"type":"authors","id":"byline_bayareabites_139003","meta":{"override":true},"slug":"byline_bayareabites_139003","name":"Malik Francis","isLoading":false},"byline_bayareabites_130833":{"type":"authors","id":"byline_bayareabites_130833","meta":{"override":true},"slug":"byline_bayareabites_130833","name":"Ari Shapiro, All Things Considered","isLoading":false},"byline_bayareabites_130351":{"type":"authors","id":"byline_bayareabites_130351","meta":{"override":true},"slug":"byline_bayareabites_130351","name":"Allison Aubrey, Morning Edition","isLoading":false},"byline_bayareabites_130286":{"type":"authors","id":"byline_bayareabites_130286","meta":{"override":true},"slug":"byline_bayareabites_130286","name":"Jill Neimark, NPR Food","isLoading":false},"byline_bayareabites_102752":{"type":"authors","id":"byline_bayareabites_102752","meta":{"override":true},"slug":"byline_bayareabites_102752","name":"Lynne Shallcross, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","isLoading":false},"byline_bayareabites_84088":{"type":"authors","id":"byline_bayareabites_84088","meta":{"override":true},"slug":"byline_bayareabites_84088","name":"April Fulton","isLoading":false}},"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_139003":{"type":"posts","id":"bayareabites_139003","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139003","score":null,"sort":[1601650818000]},"guestAuthors":[],"slug":"the-science-and-magicof-egg-noodles","title":"The Science (and Magic) of Egg Noodles","publishDate":1601650818,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>I was a biochemist before becoming a chef. So I write this as a skeptical scientist: A bowl of pasta has an almost magical quality. Hidden in plain sight are layers of flavor, technique, thoughtfulness, science, exploration and love that reveal who we are as cooks.\u003c/p>\n\u003cp>Making fresh pasta can feel like an intimidating task. Most of us (including this pro) have experienced the awful frustration of fresh pasta gone awry. In fact, the worst night of my culinary career was punctuated by a failed pasta course ruined by a dried, cracked and unsalvageable egg pasta dough. As a result of that public failure, I realized that I had to learn more about the science of pasta\u003ca href=\"#1\">\u003csup>1\u003c/sup>\u003c/a>.\u003c/p>\n\u003cp id=\"practicing\">So, I share my knowledge and experience from a place of great humility.\u003c/p>\n\u003cfigure id=\"attachment_139018\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139018\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-13-800x607.jpg\" alt=\"Eggs and flour\" width=\"800\" height=\"607\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-13-800x607.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-13-1020x774.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-13-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-13-768x583.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-13.jpg 1080w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">There's a science behind mixing eggs and flour together to create the perfect pasta. \u003ccite>(Malik Francis)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The transformation of flour\u003ca href=\"#2\">\u003csup>2\u003c/sup>\u003c/a> and eggs into a noodle begins with the thoughtful development of gluten. What we think of gluten is a mixture of two protein groups, gliadins and glutenins. Each contribute different but complementary chemical properties to the strength of the pasta dough.\u003c/p>\n\u003cp>Gliadins provide viscosity and increased extensibility (the stretch of the dough). Glutenins gives the dough elasticity (the ability to return to its original shape after stretching).\u003c/p>\n\u003cfigure id=\"attachment_139019\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139019\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-16-800x624.jpg\" alt=\"fork whisking eggs and flour\" width=\"800\" height=\"624\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-16-800x624.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-16-1020x796.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-16-160x125.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-16-768x599.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-16.jpg 1080w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Using a fork to whisk eggs can offer some precision and keep eggs within their flour well. \u003ccite>(Malik Francis)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To fully exploit the properties of the gluten proteins and the egg’s chemistry, slowly incorporate the flour into the eggs\u003ca href=\"#3\">\u003csup>3\u003c/sup>\u003c/a>. I use a fork and pretend I am making a\u003ca href=\"https://www.youtube.com/watch?v=_Wb5Crj917I\" target=\"_blank\" rel=\"noopener noreferrer\"> French omelet\u003c/a>. After the dough takes on a “Play-Doh” appearance, knead it. The natural rhythm of folding and pushing the dough increases the probability that the gluten proteins will interact with each other and with the \u003ca href=\"https://www.scienceofcooking.com/eggs/cooking-eggs-sous-vide.html\" target=\"_blank\" rel=\"noopener noreferrer\">ovalbumin protein\u003c/a> from the egg. When exposed to the oxidative environment of ambient air, the sulfur containing cysteine amino acids in the gluten and egg ovalbumin protein form disulfide bonds with each other\u003ca href=\"#4\">\u003csup>4\u003c/sup>\u003c/a>. These interactions are the basis of the gluten network characteristic of pasta.\u003c/p>\n\u003cfigure id=\"attachment_139020\" class=\"wp-caption alignleft\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139020\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-17-800x533.jpg\" alt=\"fork mixing pasta dough\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-17-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-17-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-17-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-17-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-17.jpg 1080w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">This is what the dough will look like when all the flour has been incorporated. \u003ccite>(Malik Francis)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_139027\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139027\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-20-800x533.jpg\" alt=\"Ball of pasta dough\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-20-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-20-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-20-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-20-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-20.jpg 1080w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The dough should eventually form into a ball like this. \u003ccite>(Malik Francis)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As the dough forms a stable but slight dry looking ball, vacuum seal it in a large bag\u003ca href=\"#5\">\u003csup>5\u003c/sup>\u003c/a>. This step may seem, unnecessary especially when you consider people have crafted amazing handmade noodle for hundreds of years, but vacuum sealing enhances many of the dough’s chemical and physical characteristics. First, by decreasing the surface tension associated with air, vacuum sealing promotes even and more efficient hydration of the flour granules than kneading alone.\u003c/p>\n\u003cfigure id=\"attachment_139028\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139028\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-18-800x533.jpg\" alt=\"pasta dough ball\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-18-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-18-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-18-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-18-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-18.jpg 1080w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">When the dough looks like this, it's ready to vacuum seal. \u003ccite>(Malik Francis)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Second, the dough’s strength is increased by removing the small air bubbles trapped in the dough. Third, the oxidation of egg yolk’s \u003ca href=\"https://www.livescience.com/52487-carotenoids.html\" target=\"_blank\" rel=\"noopener noreferrer\">carotenoids\u003c/a> (lycopene, β‐carotene, lutein and vitamin A) is slowed thereby maintaining the dough’s deep golden hue for a longer period of time. And lastly, I really love the additional layers of sheen and silkiness vacuum sealing adds to the final pasta noodle.\u003c/p>\n\u003cfigure id=\"attachment_139035\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139035\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-19-800x640.jpg\" alt=\"Vaccum sealed pasta dough ball\" width=\"800\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-19-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-19-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-19-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-19-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-19.jpg 1080w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">It might seem excessive, but vacuum sealing pasta dough has its scientific and culinary benefits, says Francis. \u003ccite>(Malik Francis)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At this point the interlocked gluten and ovalbumin proteins are distributed randomly throughout dough. Rolling out the dough, folding and gradual thinning gives order and direction to the egg-fortified gluten network. If done properly, you can see and feel the rows of gluten form on a smooth silky elastic sheet of dough as it glides over your hands. The science behind an egg noodle is beautiful.\u003c/p>\n\u003cfigure id=\"attachment_139023\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139023\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-3-800x533.jpg\" alt=\"sheeting pasta dough\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-3.jpg 1080w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Malik Francis sheets his pasta dough. \u003ccite>(Malik Francis)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I make this pasta dish at the \u003ca href=\"https://www.materialsandmethodssf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Materials+Methods\u003c/a> pop-up, I start by giving a demonstration on how to make fresh pasta. The demonstration is prelude to sharing my story of how transitioned from away my research science career towards becoming a chef. This dish explores my connection\u003ca href=\"#6\">\u003csup>6 \u003c/sup>\u003c/a>with eggs and cheese\u003ca href=\"#7\">\u003csup>7\u003c/sup>\u003c/a> and is a platform to stack additional layers of depth.\u003c/p>\n\u003cfigure id=\"attachment_139021\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139021\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-23-800x533.jpg\" alt=\"bowl of pasta with cheese\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-23-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-23-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-23-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-23-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-23.jpg 1080w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A good bowl of pasta comes down to ingredients. \u003ccite>(Malik Francis)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fettuccinii\u003ca href=\"#8\">\u003csup>8 \u003c/sup>\u003c/a> hits a nice sweet spot: Thin enough to twirl, but wide enough to carry the eggy sauce along for the ride. Woven throughout the dish is smoke flavor layered in the form of smoked egg yolks\u003ca href=\"#9\">\u003csup>9\u003c/sup>\u003c/a>, slow rendered bacon\u003ca href=\"#10\">\u003csup>10\u003c/sup>,\u003c/a> and charcoal-activated Cyprus flake salt. When grated over the pasta, the egg yolks and bacon supply a subtle umami-rich smoke flavor that enhances the pasta’s egg flavor.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[aside tag=\"noodles2020\" label=\"More Noodles.\"]\u003c/p>\n\u003cp>A fruity arbequina olive oil not only prevents the fettuccini from sticking to each other, but also elevates the smoky notes with a subtle fruity heat that cuts through the richness of the egg. A custardy slow-cooked egg adorns the pasta. But it’s the salinity, texture and flavor of the charcoal-activated Cyprus sea salt that unlocks the egg’s rich beauty and unifies the whole dish. The pasta and eggs are covered in a snow of the deliciously nutty Esquirrou, a life-affirming sheep milk cheese from the French Basque region.\u003c/p>\n\u003cfigure id=\"attachment_139036\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139036\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-24-800x533.jpg\" alt=\"Bowl of pasta with a fork\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-24-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-24-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-24-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-24-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-24.jpg 1080w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Malik Francis\u003c/figcaption>\u003c/figure>\n\u003cp>This egg pasta dish evokes a playfulness. The joy of cutting into the slow cooked egg, and watching the yolk ooze out of it, is paired with the fun of tossing the pasta with runny egg and cheese until it becomes a cohesive slurp.\u003c/p>\n\u003cp>Beyond the playfulness is an overarching truth: I can passionately pursue my true love of cooking while retaining my identity as a scientist. And as a skeptical scientist, even I would say \u003cem>that’s \u003c/em>a pretty sweet magic trick!\u003c/p>\n\u003chr>\n\u003ch6>\u003csup>1 \u003c/sup>There are so many “perfect” egg pasta recipes, it can be overwhelming to know where to start. Most all of them are awesome. What I want to stress is that no matter what recipe you choose, focus on developing good technique. Learning how a proper dough should feel and taste. It sounds trite, but there is no substitution for practicing.\u003c/h6>\n\u003cp> \u003c/p>\n\u003ch6 id=\"2\">\u003csup>2 \u003c/sup>You can make an awesome pasta with any of these flours durum (semolina), AP, and “00”. Durum flour has the highest protein content, and “00” has the lowest. The dough will be enriched and fortified by proteins in the eggs, so obsessing about one over the other is not time well spent. The higher protein content of semolina, does however, allows for hydration with only water.\u003c/h6>\n\u003cp> \u003c/p>\n\u003ch6 id=\"3\">>\u003csup>3 \u003c/sup>At most restaurants I have worked in, we used a stand mixer with a dough hook attachment, but at home I always employ the well method. Also I find using a scale and the metric measurements gives more consistent results and the are easier to scale or down. A decent scale is affordable, and even if it was not how much would you pay not divide a 1/8 of a tsp in half?\u003c/h6>\n\u003cp> \u003c/p>\n\u003ch6 id=\"4\">>\u003csup>4 \u003c/sup>The majority of the protein in the egg white is ovalbumin at about 54% of total egg-white\u003c/h6>\n\u003cp> \u003c/p>\n\u003ch6 id=\"5\">\u003csup>5 \u003c/sup>Almost any pasta dough can be made \u003cu>better by vacuum sealing\u003c/u>. Knead dough until it forms a stable ball then vacuum seal in a large bag. I typically let the dough rest for 4-12 hours before rolling out into sheets. 6 One of the first haute recipes I mastered during grad school was a wonderful gruyere soufflé. It was just me, a whisk, and an amazing community who lovingly ate many of my disasters. And once I started to reproducibly craft successful soufflés, I started hosting dinner parties. Those dinner parties ultimately gave me the confidence to start working in professional\u003c/h6>\n\u003cp> \u003c/p>\n\u003ch6 id=\"6\">\u003csup>6 \u003c/sup>One of the first haute recipes I mastered during grad school was a wonderful gruyere soufflé. It was just me, a whisk, and an amazing community who lovingly ate many of my disasters. And once I started to reproducibly craft successful soufflés, I started hosting dinner parties. Those dinner parties ultimately gave me the confidence to start working in professional kitchens.\u003c/h6>\n\u003cp> \u003c/p>\n\u003ch6 id=\"7\">\u003csup>7 \u003c/sup>\u003cu>Alpine cheeses\u003c/u>, like \u003cu>schallenberg\u003c/u>, \u003cu>hornbacher\u003c/u> or \u003cu>chällerhocker\u003c/u>, are some of my cherished flavors. They are wonderful on their own, and glorious in a French omelet (I was OCD about mastering those as well).\u003c/h6>\n\u003cp> \u003c/p>\n\u003ch6 id=\"8\">\u003csup>8 \u003c/sup> I am not an absolutist about the rules of governing pasta and sauce\u003c/h6>\n\u003cp> \u003c/p>\n\u003ch6 id=\"9\">\u003csup>9 \u003c/sup>Cure egg yolks (find recipes here or here) and cold smoke with cherry or pear wood smoke for 2 hours. It’s important to cold smoke as to not cook the yolks. I will say they are pretty tasty over charred asparagus.\u003c/h6>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\u003ch6 id=\"10\">\u003csup>10 \u003c/sup>Take a small slab (think like “credit card cut in half” size) from the meaty portion of smoky bacon and slow render it in the oven on low heat until it takes on a caramelized jerky appearance. Cool on a lint-free towel or over a wire rack. When finely grated, this will give you a clean, smoky, umami rich bacon flavor with eating tons of fat, but save the bacon fat anyway.\u003c/h6>\n\n","blocks":[],"excerpt":"Creating pasta from scratch can be intimidating, but understanding the science behind it can help create the perfect bowl of egg noodles any time. ","status":"publish","parent":0,"modified":1621632470,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":1561},"headData":{"title":"The Science (and Magic) of Egg Noodles | KQED","description":"Creating pasta from scratch can be intimidating, but understanding the science behind it can help create the perfect bowl of egg noodles any time. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Science (and Magic) of Egg Noodles","datePublished":"2020-10-02T15:00:18.000Z","dateModified":"2021-05-21T21:27:50.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"139003 https://ww2.kqed.org/bayareabites/?p=139003","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/10/02/the-science-and-magicof-egg-noodles/","disqusTitle":"The Science (and Magic) of Egg Noodles","source":"KQED Noodle Week","sourceUrl":"https://www.kqed.org/noodles","nprByline":"Malik Francis","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/139003/the-science-and-magicof-egg-noodles","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I was a biochemist before becoming a chef. So I write this as a skeptical scientist: A bowl of pasta has an almost magical quality. Hidden in plain sight are layers of flavor, technique, thoughtfulness, science, exploration and love that reveal who we are as cooks.\u003c/p>\n\u003cp>Making fresh pasta can feel like an intimidating task. Most of us (including this pro) have experienced the awful frustration of fresh pasta gone awry. In fact, the worst night of my culinary career was punctuated by a failed pasta course ruined by a dried, cracked and unsalvageable egg pasta dough. As a result of that public failure, I realized that I had to learn more about the science of pasta\u003ca href=\"#1\">\u003csup>1\u003c/sup>\u003c/a>.\u003c/p>\n\u003cp id=\"practicing\">So, I share my knowledge and experience from a place of great humility.\u003c/p>\n\u003cfigure id=\"attachment_139018\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139018\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-13-800x607.jpg\" alt=\"Eggs and flour\" width=\"800\" height=\"607\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-13-800x607.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-13-1020x774.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-13-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-13-768x583.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-13.jpg 1080w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">There's a science behind mixing eggs and flour together to create the perfect pasta. \u003ccite>(Malik Francis)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The transformation of flour\u003ca href=\"#2\">\u003csup>2\u003c/sup>\u003c/a> and eggs into a noodle begins with the thoughtful development of gluten. What we think of gluten is a mixture of two protein groups, gliadins and glutenins. Each contribute different but complementary chemical properties to the strength of the pasta dough.\u003c/p>\n\u003cp>Gliadins provide viscosity and increased extensibility (the stretch of the dough). Glutenins gives the dough elasticity (the ability to return to its original shape after stretching).\u003c/p>\n\u003cfigure id=\"attachment_139019\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139019\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-16-800x624.jpg\" alt=\"fork whisking eggs and flour\" width=\"800\" height=\"624\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-16-800x624.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-16-1020x796.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-16-160x125.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-16-768x599.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-16.jpg 1080w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Using a fork to whisk eggs can offer some precision and keep eggs within their flour well. \u003ccite>(Malik Francis)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To fully exploit the properties of the gluten proteins and the egg’s chemistry, slowly incorporate the flour into the eggs\u003ca href=\"#3\">\u003csup>3\u003c/sup>\u003c/a>. I use a fork and pretend I am making a\u003ca href=\"https://www.youtube.com/watch?v=_Wb5Crj917I\" target=\"_blank\" rel=\"noopener noreferrer\"> French omelet\u003c/a>. After the dough takes on a “Play-Doh” appearance, knead it. The natural rhythm of folding and pushing the dough increases the probability that the gluten proteins will interact with each other and with the \u003ca href=\"https://www.scienceofcooking.com/eggs/cooking-eggs-sous-vide.html\" target=\"_blank\" rel=\"noopener noreferrer\">ovalbumin protein\u003c/a> from the egg. When exposed to the oxidative environment of ambient air, the sulfur containing cysteine amino acids in the gluten and egg ovalbumin protein form disulfide bonds with each other\u003ca href=\"#4\">\u003csup>4\u003c/sup>\u003c/a>. These interactions are the basis of the gluten network characteristic of pasta.\u003c/p>\n\u003cfigure id=\"attachment_139020\" class=\"wp-caption alignleft\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139020\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-17-800x533.jpg\" alt=\"fork mixing pasta dough\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-17-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-17-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-17-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-17-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-17.jpg 1080w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">This is what the dough will look like when all the flour has been incorporated. \u003ccite>(Malik Francis)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_139027\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139027\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-20-800x533.jpg\" alt=\"Ball of pasta dough\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-20-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-20-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-20-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-20-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-20.jpg 1080w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The dough should eventually form into a ball like this. \u003ccite>(Malik Francis)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As the dough forms a stable but slight dry looking ball, vacuum seal it in a large bag\u003ca href=\"#5\">\u003csup>5\u003c/sup>\u003c/a>. This step may seem, unnecessary especially when you consider people have crafted amazing handmade noodle for hundreds of years, but vacuum sealing enhances many of the dough’s chemical and physical characteristics. First, by decreasing the surface tension associated with air, vacuum sealing promotes even and more efficient hydration of the flour granules than kneading alone.\u003c/p>\n\u003cfigure id=\"attachment_139028\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139028\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-18-800x533.jpg\" alt=\"pasta dough ball\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-18-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-18-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-18-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-18-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-18.jpg 1080w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">When the dough looks like this, it's ready to vacuum seal. \u003ccite>(Malik Francis)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Second, the dough’s strength is increased by removing the small air bubbles trapped in the dough. Third, the oxidation of egg yolk’s \u003ca href=\"https://www.livescience.com/52487-carotenoids.html\" target=\"_blank\" rel=\"noopener noreferrer\">carotenoids\u003c/a> (lycopene, β‐carotene, lutein and vitamin A) is slowed thereby maintaining the dough’s deep golden hue for a longer period of time. And lastly, I really love the additional layers of sheen and silkiness vacuum sealing adds to the final pasta noodle.\u003c/p>\n\u003cfigure id=\"attachment_139035\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139035\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-19-800x640.jpg\" alt=\"Vaccum sealed pasta dough ball\" width=\"800\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-19-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-19-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-19-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-19-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-19.jpg 1080w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">It might seem excessive, but vacuum sealing pasta dough has its scientific and culinary benefits, says Francis. \u003ccite>(Malik Francis)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At this point the interlocked gluten and ovalbumin proteins are distributed randomly throughout dough. Rolling out the dough, folding and gradual thinning gives order and direction to the egg-fortified gluten network. If done properly, you can see and feel the rows of gluten form on a smooth silky elastic sheet of dough as it glides over your hands. The science behind an egg noodle is beautiful.\u003c/p>\n\u003cfigure id=\"attachment_139023\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139023\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-3-800x533.jpg\" alt=\"sheeting pasta dough\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-3.jpg 1080w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Malik Francis sheets his pasta dough. \u003ccite>(Malik Francis)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I make this pasta dish at the \u003ca href=\"https://www.materialsandmethodssf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Materials+Methods\u003c/a> pop-up, I start by giving a demonstration on how to make fresh pasta. The demonstration is prelude to sharing my story of how transitioned from away my research science career towards becoming a chef. This dish explores my connection\u003ca href=\"#6\">\u003csup>6 \u003c/sup>\u003c/a>with eggs and cheese\u003ca href=\"#7\">\u003csup>7\u003c/sup>\u003c/a> and is a platform to stack additional layers of depth.\u003c/p>\n\u003cfigure id=\"attachment_139021\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139021\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-23-800x533.jpg\" alt=\"bowl of pasta with cheese\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-23-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-23-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-23-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-23-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-23.jpg 1080w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A good bowl of pasta comes down to ingredients. \u003ccite>(Malik Francis)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fettuccinii\u003ca href=\"#8\">\u003csup>8 \u003c/sup>\u003c/a> hits a nice sweet spot: Thin enough to twirl, but wide enough to carry the eggy sauce along for the ride. Woven throughout the dish is smoke flavor layered in the form of smoked egg yolks\u003ca href=\"#9\">\u003csup>9\u003c/sup>\u003c/a>, slow rendered bacon\u003ca href=\"#10\">\u003csup>10\u003c/sup>,\u003c/a> and charcoal-activated Cyprus flake salt. When grated over the pasta, the egg yolks and bacon supply a subtle umami-rich smoke flavor that enhances the pasta’s egg flavor.\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>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"noodles2020","label":"More Noodles. "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A fruity arbequina olive oil not only prevents the fettuccini from sticking to each other, but also elevates the smoky notes with a subtle fruity heat that cuts through the richness of the egg. A custardy slow-cooked egg adorns the pasta. But it’s the salinity, texture and flavor of the charcoal-activated Cyprus sea salt that unlocks the egg’s rich beauty and unifies the whole dish. The pasta and eggs are covered in a snow of the deliciously nutty Esquirrou, a life-affirming sheep milk cheese from the French Basque region.\u003c/p>\n\u003cfigure id=\"attachment_139036\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139036\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-24-800x533.jpg\" alt=\"Bowl of pasta with a fork\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-24-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-24-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-24-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-24-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Pasta-photos-24.jpg 1080w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Malik Francis\u003c/figcaption>\u003c/figure>\n\u003cp>This egg pasta dish evokes a playfulness. The joy of cutting into the slow cooked egg, and watching the yolk ooze out of it, is paired with the fun of tossing the pasta with runny egg and cheese until it becomes a cohesive slurp.\u003c/p>\n\u003cp>Beyond the playfulness is an overarching truth: I can passionately pursue my true love of cooking while retaining my identity as a scientist. And as a skeptical scientist, even I would say \u003cem>that’s \u003c/em>a pretty sweet magic trick!\u003c/p>\n\u003chr>\n\u003ch6>\u003csup>1 \u003c/sup>There are so many “perfect” egg pasta recipes, it can be overwhelming to know where to start. Most all of them are awesome. What I want to stress is that no matter what recipe you choose, focus on developing good technique. Learning how a proper dough should feel and taste. It sounds trite, but there is no substitution for practicing.\u003c/h6>\n\u003cp> \u003c/p>\n\u003ch6 id=\"2\">\u003csup>2 \u003c/sup>You can make an awesome pasta with any of these flours durum (semolina), AP, and “00”. Durum flour has the highest protein content, and “00” has the lowest. The dough will be enriched and fortified by proteins in the eggs, so obsessing about one over the other is not time well spent. The higher protein content of semolina, does however, allows for hydration with only water.\u003c/h6>\n\u003cp> \u003c/p>\n\u003ch6 id=\"3\">>\u003csup>3 \u003c/sup>At most restaurants I have worked in, we used a stand mixer with a dough hook attachment, but at home I always employ the well method. Also I find using a scale and the metric measurements gives more consistent results and the are easier to scale or down. A decent scale is affordable, and even if it was not how much would you pay not divide a 1/8 of a tsp in half?\u003c/h6>\n\u003cp> \u003c/p>\n\u003ch6 id=\"4\">>\u003csup>4 \u003c/sup>The majority of the protein in the egg white is ovalbumin at about 54% of total egg-white\u003c/h6>\n\u003cp> \u003c/p>\n\u003ch6 id=\"5\">\u003csup>5 \u003c/sup>Almost any pasta dough can be made \u003cu>better by vacuum sealing\u003c/u>. Knead dough until it forms a stable ball then vacuum seal in a large bag. I typically let the dough rest for 4-12 hours before rolling out into sheets. 6 One of the first haute recipes I mastered during grad school was a wonderful gruyere soufflé. It was just me, a whisk, and an amazing community who lovingly ate many of my disasters. And once I started to reproducibly craft successful soufflés, I started hosting dinner parties. Those dinner parties ultimately gave me the confidence to start working in professional\u003c/h6>\n\u003cp> \u003c/p>\n\u003ch6 id=\"6\">\u003csup>6 \u003c/sup>One of the first haute recipes I mastered during grad school was a wonderful gruyere soufflé. It was just me, a whisk, and an amazing community who lovingly ate many of my disasters. And once I started to reproducibly craft successful soufflés, I started hosting dinner parties. Those dinner parties ultimately gave me the confidence to start working in professional kitchens.\u003c/h6>\n\u003cp> \u003c/p>\n\u003ch6 id=\"7\">\u003csup>7 \u003c/sup>\u003cu>Alpine cheeses\u003c/u>, like \u003cu>schallenberg\u003c/u>, \u003cu>hornbacher\u003c/u> or \u003cu>chällerhocker\u003c/u>, are some of my cherished flavors. They are wonderful on their own, and glorious in a French omelet (I was OCD about mastering those as well).\u003c/h6>\n\u003cp> \u003c/p>\n\u003ch6 id=\"8\">\u003csup>8 \u003c/sup> I am not an absolutist about the rules of governing pasta and sauce\u003c/h6>\n\u003cp> \u003c/p>\n\u003ch6 id=\"9\">\u003csup>9 \u003c/sup>Cure egg yolks (find recipes here or here) and cold smoke with cherry or pear wood smoke for 2 hours. It’s important to cold smoke as to not cook the yolks. I will say they are pretty tasty over charred asparagus.\u003c/h6>\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> \u003c/p>\n\u003ch6 id=\"10\">\u003csup>10 \u003c/sup>Take a small slab (think like “credit card cut in half” size) from the meaty portion of smoky bacon and slow render it in the oven on low heat until it takes on a caramelized jerky appearance. Cool on a lint-free towel or over a wire rack. When finely grated, this will give you a clean, smoky, umami rich bacon flavor with eating tons of fat, but save the bacon fat anyway.\u003c/h6>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139003/the-science-and-magicof-egg-noodles","authors":["byline_bayareabites_139003"],"categories":["bayareabites_16558","bayareabites_752","bayareabites_17082"],"tags":["bayareabites_569","bayareabites_16946","bayareabites_13504","bayareabites_16945","bayareabites_377","bayareabites_16940","bayareabites_755","bayareabites_14756","bayareabites_16944"],"featImg":"bayareabites_139008","label":"source_bayareabites_139003"},"bayareabites_130833":{"type":"posts","id":"bayareabites_130833","meta":{"index":"posts_1591205157","site":"bayareabites","id":"130833","score":null,"sort":[1539286266000]},"guestAuthors":[],"slug":"how-a-19th-century-chemist-took-on-the-food-industry-with-a-grisly-experiment","title":"How A 19th Century Chemist Took On The Food Industry With A Grisly Experiment","publishDate":1539286266,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Unlabeled stimulants in soft drinks. Formaldehyde in meat and milk. Borax — the stuff used to kill ants! — used as a common food preservative. The American food industry was once a wild and dangerous place for the consumer.\u003c/p>\n\u003cp>Deborah Blum's new book, \u003cem>The Poison Squad,\u003c/em> is a true story about how Dr. Harvey Washington Wiley, named chief chemist of the U.S. Department of Agriculture in 1883, conducted a rather grisly experiment on human volunteers to help make food safer for consumers — and his work still echoes on today.\u003c/p>\n\u003cp>Wiley was an indefatigable activist for food safety regulations during a time when the food industry was organizing and adding substances to food without any oversight, using its might to put profits before people. But Wiley and his small band of chemists began methodically testing suspected harmful additives and revealing the effects of these dangerous compounds to the government and public.\u003c/p>\n\u003cp>It was a long battle, but one that did make things better. Nevertheless, we still have debates today over what is safe for us to eat.\u003c/p>\n\u003cp>NPR's Ari Shapiro talks to Blum about her new book and Wiley, a formidable pioneer of food-safety regulations.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>This interview has been edited for length and clarity, and contains some Web-only expanded answers.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>You start the book by noting that we have this conception of the food our ancestors ate as being pure and authentic, straight from the farm. What was the reality?\u003c/strong>\u003c/p>\n\u003cp>It was about the opposite of that. To be fair, there were people who lived on the farm and ate wonderful produce from their gardens, but most people were in this period of migration to the cities. This is the rise of industrialized America in the late 19th century, so most people were eating manufactured, grocery store-bought food. I was actually shocked to discover it was horrifyingly fake, fraudulent and tainted by any and all chemicals [people] felt like putting in it.\u003c/p>\n\u003cp>\u003cstrong>So what might people in 1900 have found in their milk, or their coffee, or their spices?\u003c/strong>\u003c/p>\n\u003cp>I took a close look at milk, because it's a great example of just how bad things could get. Dairymen seeking to stretch their profits would thin it with water – and not always clean water. At one point, there was a case in Indiana in which it was pond water. The family found worms wiggling in it.\u003c/p>\n\u003cp>\u003cstrong>And pond water was actually some of the safer stuff that milk was contaminated with!\u003c/strong>\u003c/p>\n\u003cp>That's exactly right, because once you had thinned the milk, you had to reconstitute it in all kinds of weird ways. People put chalk or plaster dust in it. They sometimes put in toxic dyes to make it more golden instead of grayish or bluish. And because it was prone to rot — this was before pasteurization and refrigeration — they would dump preservatives in it. The most popular one was formaldehyde, an embalming compound, which is not good for humans to ingest. You can actually go out and see newspaper headlines around the country during this period with \"embalmed milk scandals.\"\u003c/p>\n\u003cp>\u003cstrong>You tell stories of kids dying from eating candy that was contaminated with lead. Given that this was causing real suffering in consumers, what kinds of arguments were people making for leaving this unregulated?\u003c/strong>\u003c/p>\n\u003cp>It's baffling, because you are in this period where food makers are knowingly using very bad things. I gave the example of arsenic, which was a green food dye also used to make the shellac that glosses up chocolate. But lead was used to color candies, and red lead was used in cheese. If people wanted to make a beautiful, orange cheddar cheese, they just dumped a little red lead in it. This is not people who didn't know it was bad, but there were things that made it permissible. There were no labels, and so there was no public pressure. It was just a pre-regulatory Wild West of food that permitted bad actors to do what they will, and so they did. It saved them a lot of money. You get this capitalistic feedback loop of people who were trying to make a living – and wanting to make more of a living. The consumer was both the guinea pig and the victim.\u003c/p>\n\u003cfigure id=\"attachment_130836\" class=\"wp-caption alignright\" style=\"max-width: 395px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/9781594205149_custom-81e56572b9681c66ffe39c6e3013265a0ad7b8cb-s700-c85.jpg\" alt=\"The Poison Squad by Deborah Blum\" width=\"395\" height=\"600\" class=\"size-full wp-image-130836\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/9781594205149_custom-81e56572b9681c66ffe39c6e3013265a0ad7b8cb-s700-c85.jpg 395w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/9781594205149_custom-81e56572b9681c66ffe39c6e3013265a0ad7b8cb-s700-c85-160x243.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/9781594205149_custom-81e56572b9681c66ffe39c6e3013265a0ad7b8cb-s700-c85-240x365.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/9781594205149_custom-81e56572b9681c66ffe39c6e3013265a0ad7b8cb-s700-c85-375x570.jpg 375w\" sizes=\"(max-width: 395px) 100vw, 395px\">\u003cfigcaption class=\"wp-caption-text\">The Poison Squad by Deborah Blum \u003ccite>(Penguin Group USA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>So along comes a protagonist of your story: Dr. Harvey Washington Wiley, chief chemist of the U.S. Department of Agriculture. Why did he care so much about this issue?\u003c/strong>\u003c/p>\n\u003cp>I've always thought of him as kind of a holy roller kind of chemist. He was the son of an itinerant preacher and farmer in Indiana who was also a conductor on the Underground Railroad. Wiley was raised to think that what he did needed to be a higher calling. He would describe chemistry that way: Chemistry is the service of good. So this tiny group of chemists that he commanded at the USDA was it on food safety. He took up that cause.\u003c/p>\n\u003cp>\u003cstrong>Your book is called \u003cem>The Poison Squad\u003c/em>, which comes from a project that he undertook that really shows his commitment. Describe what The Poison Squad was.\u003c/strong>\u003c/p>\n\u003cp>Wiley basically goes out and recruits other people at the USDA, especially young clerks, to volunteer to dine very dangerously. The idea of The Poison Squad was that these young men would get three free meals a day, seven days a week – all of them paid for by the U.S. government. They have to agree not to have snacks or eat outside of these free meals. These are super fancy meals cooked by a professional chef. All of the ingredients are amazing. The only catch is: You have to agree that half of you at any given period in this experiment are going to be given capsules that contain suspect food additives. And these did include formaldehyde, and the cleaning product Borax, and salicylic acid, which we know from aspirin. And the amazing thing is that there were people lining up to volunteer for this experiment. And you wonder, 'Is this crazy or what?' You are testing suspected toxic compounds on human volunteers. But he felt that was the only way he could deal with this. You had this rising tide of really dangerous food additives and there were no safety regulations. 'How do I make a case that perhaps this is not a good idea? I'll just test it on people.' And so he did.\u003c/p>\n\u003cp>\u003cstrong>To no one's surprise, if you feed people formaldehyde, or arsenic or lead, they will get sick. And when you demonstrate that, why does it still remain so difficult to outlaw these substances in food? \u003c/strong>\u003c/p>\n\u003cp>The food industry had been organizing itself to fight regulation. Wiley had been advocating and working with congressmen to get some kind of basic consumer protection. And these experiments caught national attention — they were front-page news, there were songs about them — and everyone was realizing that there is a lot of bad stuff in their food. There was an immediate pushback. Suddenly, congressmen are on the side of food business or getting offered more money. The food industry organizes to create a Food Manufacturers Association. They were phenomenally effective. They did a great job trying to damage Wiley's reputation publicly and deny what he was finding, and bullied and threatened congressmen to kill regulation every time it came up.\u003c/p>\n\u003cp>\u003cstrong>Despite these long-fought fights, today there isn't formaldehyde and lead and arsenic in food the way that there was 100 years ago. Progress really was made!\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Yes, and I would be completely irresponsible if I said that food today is as dangerous as it was in the 19th century. Once the first food-safety law was passed in 1906, two years after Wiley finished his Poison Squad experiments, you see government stepping up against some of these extremely dangerous compounds. But we are still having fights about what's safe. The list of dyes that we have in food today is the exact list that Wiley approved, minus a couple that fell out when they became known to be more toxic. So we've both improved things, and not moved forward as much as Wiley would have liked or I have come to believe we should. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=How+A+19th+Century+Chemist+Took+On+The+Food+Industry+With+A+Grisly+Experiment&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n","blocks":[],"excerpt":"Deborah Blum's book, \u003cem>The Poison Squad\u003c/em>, tells how Harvey Washington Wiley and his band of chemists crusaded to remove toxins, such as arsenic and borax, from food. How? By testing them on volunteers.","status":"publish","parent":0,"modified":1539286266,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1414},"headData":{"title":"How A 19th Century Chemist Took On The Food Industry With A Grisly Experiment | KQED","description":"Deborah Blum's book, The Poison Squad, tells how Harvey Washington Wiley and his band of chemists crusaded to remove toxins, such as arsenic and borax, from food. How? By testing them on volunteers.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"How A 19th Century Chemist Took On The Food Industry With A Grisly Experiment","datePublished":"2018-10-11T19:31:06.000Z","dateModified":"2018-10-11T19:31:06.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"130833 https://ww2.kqed.org/bayareabites/?p=130833","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/10/11/how-a-19th-century-chemist-took-on-the-food-industry-with-a-grisly-experiment/","disqusTitle":"How A 19th Century Chemist Took On The Food Industry With A Grisly Experiment","nprByline":"Ari Shapiro, All Things Considered","nprStoryId":"654066794","nprApiLink":"http://api.npr.org/query?id=654066794&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/10/08/654066794/how-a-19th-century-chemist-took-on-the-food-industry-with-a-grisly-experiment?ft=nprml&f=654066794","nprRetrievedStory":"1","nprPubDate":"Wed, 10 Oct 2018 00:07:00 -0400","nprStoryDate":"Mon, 08 Oct 2018 16:21:00 -0400","nprLastModifiedDate":"Wed, 10 Oct 2018 00:07:30 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/10/20181008_atc_how_a_19th_century_chemist_took_on_the_food_industry_with_a_grisly_experiment.mp3?orgId=1&topicId=1053&d=454&p=2&story=654066794&ft=nprml&f=654066794","nprAudioM3u":"http://api.npr.org/m3u/1655635945-931ea8.m3u?orgId=1&topicId=1053&d=454&p=2&story=654066794&ft=nprml&f=654066794","audioTrackLength":455,"path":"/bayareabites/130833/how-a-19th-century-chemist-took-on-the-food-industry-with-a-grisly-experiment","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/10/20181008_atc_how_a_19th_century_chemist_took_on_the_food_industry_with_a_grisly_experiment.mp3?orgId=1&topicId=1053&d=454&p=2&story=654066794&ft=nprml&f=654066794","parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Unlabeled stimulants in soft drinks. Formaldehyde in meat and milk. Borax — the stuff used to kill ants! — used as a common food preservative. The American food industry was once a wild and dangerous place for the consumer.\u003c/p>\n\u003cp>Deborah Blum's new book, \u003cem>The Poison Squad,\u003c/em> is a true story about how Dr. Harvey Washington Wiley, named chief chemist of the U.S. Department of Agriculture in 1883, conducted a rather grisly experiment on human volunteers to help make food safer for consumers — and his work still echoes on today.\u003c/p>\n\u003cp>Wiley was an indefatigable activist for food safety regulations during a time when the food industry was organizing and adding substances to food without any oversight, using its might to put profits before people. But Wiley and his small band of chemists began methodically testing suspected harmful additives and revealing the effects of these dangerous compounds to the government and public.\u003c/p>\n\u003cp>It was a long battle, but one that did make things better. Nevertheless, we still have debates today over what is safe for us to eat.\u003c/p>\n\u003cp>NPR's Ari Shapiro talks to Blum about her new book and Wiley, a formidable pioneer of food-safety regulations.\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>\u003cem>This interview has been edited for length and clarity, and contains some Web-only expanded answers.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>You start the book by noting that we have this conception of the food our ancestors ate as being pure and authentic, straight from the farm. What was the reality?\u003c/strong>\u003c/p>\n\u003cp>It was about the opposite of that. To be fair, there were people who lived on the farm and ate wonderful produce from their gardens, but most people were in this period of migration to the cities. This is the rise of industrialized America in the late 19th century, so most people were eating manufactured, grocery store-bought food. I was actually shocked to discover it was horrifyingly fake, fraudulent and tainted by any and all chemicals [people] felt like putting in it.\u003c/p>\n\u003cp>\u003cstrong>So what might people in 1900 have found in their milk, or their coffee, or their spices?\u003c/strong>\u003c/p>\n\u003cp>I took a close look at milk, because it's a great example of just how bad things could get. Dairymen seeking to stretch their profits would thin it with water – and not always clean water. At one point, there was a case in Indiana in which it was pond water. The family found worms wiggling in it.\u003c/p>\n\u003cp>\u003cstrong>And pond water was actually some of the safer stuff that milk was contaminated with!\u003c/strong>\u003c/p>\n\u003cp>That's exactly right, because once you had thinned the milk, you had to reconstitute it in all kinds of weird ways. People put chalk or plaster dust in it. They sometimes put in toxic dyes to make it more golden instead of grayish or bluish. And because it was prone to rot — this was before pasteurization and refrigeration — they would dump preservatives in it. The most popular one was formaldehyde, an embalming compound, which is not good for humans to ingest. You can actually go out and see newspaper headlines around the country during this period with \"embalmed milk scandals.\"\u003c/p>\n\u003cp>\u003cstrong>You tell stories of kids dying from eating candy that was contaminated with lead. Given that this was causing real suffering in consumers, what kinds of arguments were people making for leaving this unregulated?\u003c/strong>\u003c/p>\n\u003cp>It's baffling, because you are in this period where food makers are knowingly using very bad things. I gave the example of arsenic, which was a green food dye also used to make the shellac that glosses up chocolate. But lead was used to color candies, and red lead was used in cheese. If people wanted to make a beautiful, orange cheddar cheese, they just dumped a little red lead in it. This is not people who didn't know it was bad, but there were things that made it permissible. There were no labels, and so there was no public pressure. It was just a pre-regulatory Wild West of food that permitted bad actors to do what they will, and so they did. It saved them a lot of money. You get this capitalistic feedback loop of people who were trying to make a living – and wanting to make more of a living. The consumer was both the guinea pig and the victim.\u003c/p>\n\u003cfigure id=\"attachment_130836\" class=\"wp-caption alignright\" style=\"max-width: 395px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/9781594205149_custom-81e56572b9681c66ffe39c6e3013265a0ad7b8cb-s700-c85.jpg\" alt=\"The Poison Squad by Deborah Blum\" width=\"395\" height=\"600\" class=\"size-full wp-image-130836\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/9781594205149_custom-81e56572b9681c66ffe39c6e3013265a0ad7b8cb-s700-c85.jpg 395w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/9781594205149_custom-81e56572b9681c66ffe39c6e3013265a0ad7b8cb-s700-c85-160x243.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/9781594205149_custom-81e56572b9681c66ffe39c6e3013265a0ad7b8cb-s700-c85-240x365.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/9781594205149_custom-81e56572b9681c66ffe39c6e3013265a0ad7b8cb-s700-c85-375x570.jpg 375w\" sizes=\"(max-width: 395px) 100vw, 395px\">\u003cfigcaption class=\"wp-caption-text\">The Poison Squad by Deborah Blum \u003ccite>(Penguin Group USA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>So along comes a protagonist of your story: Dr. Harvey Washington Wiley, chief chemist of the U.S. Department of Agriculture. Why did he care so much about this issue?\u003c/strong>\u003c/p>\n\u003cp>I've always thought of him as kind of a holy roller kind of chemist. He was the son of an itinerant preacher and farmer in Indiana who was also a conductor on the Underground Railroad. Wiley was raised to think that what he did needed to be a higher calling. He would describe chemistry that way: Chemistry is the service of good. So this tiny group of chemists that he commanded at the USDA was it on food safety. He took up that cause.\u003c/p>\n\u003cp>\u003cstrong>Your book is called \u003cem>The Poison Squad\u003c/em>, which comes from a project that he undertook that really shows his commitment. Describe what The Poison Squad was.\u003c/strong>\u003c/p>\n\u003cp>Wiley basically goes out and recruits other people at the USDA, especially young clerks, to volunteer to dine very dangerously. The idea of The Poison Squad was that these young men would get three free meals a day, seven days a week – all of them paid for by the U.S. government. They have to agree not to have snacks or eat outside of these free meals. These are super fancy meals cooked by a professional chef. All of the ingredients are amazing. The only catch is: You have to agree that half of you at any given period in this experiment are going to be given capsules that contain suspect food additives. And these did include formaldehyde, and the cleaning product Borax, and salicylic acid, which we know from aspirin. And the amazing thing is that there were people lining up to volunteer for this experiment. And you wonder, 'Is this crazy or what?' You are testing suspected toxic compounds on human volunteers. But he felt that was the only way he could deal with this. You had this rising tide of really dangerous food additives and there were no safety regulations. 'How do I make a case that perhaps this is not a good idea? I'll just test it on people.' And so he did.\u003c/p>\n\u003cp>\u003cstrong>To no one's surprise, if you feed people formaldehyde, or arsenic or lead, they will get sick. And when you demonstrate that, why does it still remain so difficult to outlaw these substances in food? \u003c/strong>\u003c/p>\n\u003cp>The food industry had been organizing itself to fight regulation. Wiley had been advocating and working with congressmen to get some kind of basic consumer protection. And these experiments caught national attention — they were front-page news, there were songs about them — and everyone was realizing that there is a lot of bad stuff in their food. There was an immediate pushback. Suddenly, congressmen are on the side of food business or getting offered more money. The food industry organizes to create a Food Manufacturers Association. They were phenomenally effective. They did a great job trying to damage Wiley's reputation publicly and deny what he was finding, and bullied and threatened congressmen to kill regulation every time it came up.\u003c/p>\n\u003cp>\u003cstrong>Despite these long-fought fights, today there isn't formaldehyde and lead and arsenic in food the way that there was 100 years ago. Progress really was made!\u003c/strong>\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>Yes, and I would be completely irresponsible if I said that food today is as dangerous as it was in the 19th century. Once the first food-safety law was passed in 1906, two years after Wiley finished his Poison Squad experiments, you see government stepping up against some of these extremely dangerous compounds. But we are still having fights about what's safe. The list of dyes that we have in food today is the exact list that Wiley approved, minus a couple that fell out when they became known to be more toxic. So we've both improved things, and not moved forward as much as Wiley would have liked or I have come to believe we should. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=How+A+19th+Century+Chemist+Took+On+The+Food+Industry+With+A+Grisly+Experiment&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/130833/how-a-19th-century-chemist-took-on-the-food-industry-with-a-grisly-experiment","authors":["byline_bayareabites_130833"],"categories":["bayareabites_11028","bayareabites_2090","bayareabites_10028","bayareabites_1245","bayareabites_10916","bayareabites_358"],"tags":["bayareabites_1608","bayareabites_13504"],"featImg":"bayareabites_130835","label":"bayareabites"},"bayareabites_130351":{"type":"posts","id":"bayareabites_130351","meta":{"index":"posts_1591205157","site":"bayareabites","id":"130351","score":null,"sort":[1536608438000]},"guestAuthors":[],"slug":"food-safety-scares-are-up-in-2018-heres-why-you-shouldnt-freak-out","title":"Food Safety Scares Are Up In 2018. Here's Why You Shouldn't Freak Out","publishDate":1536608438,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/09/20180910_me_food_safety_scares_are_up_in_2018_heres_why_you_shouldnt_freak_out.mp3\u003c/p>\n\u003cp>Matt Arteaga, 51, is one of about \u003ca href=\"https://www.cdc.gov/parasites/cyclosporiasis/outbreaks/2018/b-071318/index.html\">500 people who got sick this summer in an outbreak linked to McDonald's salads\u003c/a>. The cause was a parasite, cyclospora.\u003c/p>\n\u003cp>Arteaga fell ill on a Thursday afternoon in June. He was in his office in Danville, Ill., when he says the symptoms came on quickly. \"The chills, and body aches, severe cramping, sharp pain in my stomach,\" Arteaga recalls. \u003c/p>\n\u003cp> After a test revealed he was infected with cyclospora, his case was reported to the Illinois Department of Public Health. At about the same time, there was \"an uptick in reports of cyclospora that were being submitted to us,\" the director of the department, Dr. \u003ca href=\"http://www.dph.illinois.gov/about-ipdh\">Nirav Shah\u003c/a>, told us.\u003c/p>\n\u003cp>To figure out what the source of the cyclospora might be, health department investigators asked Arteaga — and others who'd gotten sick — to make a list of every food they'd eaten before they fell ill. Arteaga says he used bank records to jog his memory.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I pay with my debit card all the time. [I] just went through every restaurant [transaction] in the two weeks prior to getting sick,\" he recalls. \"I had a salad at McDonald's three times.\"\u003c/p>\n\u003cp>When many of the others sickened by cyclospora also reported they'd eaten salads at the chain, Shah says his department took action. They notified the Food and Drug Administration, the Centers for Disease Control and Prevention, and other public health agencies in nearby states.\u003c/p>\n\u003cp>\"We got on the phone with McDonald's and advised them of what we recommended, and made sure we notified the public immediately,\" Shah says.\u003c/p>\n\u003cp>McDonald's \u003ca href=\"http://news.mcdonalds.com/media-statements/our-food-details/statement-on-salads-illness\">halted sales of salads at about 3,000 locations\u003c/a> until it could switch to a different lettuce supplier. An FDA analysis \u003ca href=\"https://www.cdc.gov/parasites/cyclosporiasis/outbreaks/2018/b-071318/index.html\">confirmed the presence of cyclospora\u003c/a> in an unused package of lettuce that had been distributed to to the chain.\u003c/p>\n\u003cp>So, is this a success story? An example of quick coordination and detective work by public health agencies to identify and halt an outbreak before it grew bigger? Or, is it evidence of the risks that exist in the food supply?\u003c/p>\n\u003cp>It's both.\u003c/p>\n\u003cp>Twenty years ago, this outbreak may have been hidden. \"It's unlikely we would have detected this outbreak, because \u003ca href=\"https://www.biofiredx.com/wp-content/uploads/2016/03/PRESS_RELEASE-BioFire___s_FilmArray___Gastrointestinal_Panel_Receives_FDA_Clearance_05052014.pdf\">the test that doctors use to diagnose cyclospora\u003c/a> wasn't even approved by the FDA until May of 2014,\" Shah told us.\u003c/p>\n\u003cp>Back then, Arteaga and others may have chalked up their sicknesses to a stomach bug and moved on. Earlier tests for cyclospora were more complicated and less reliable. And testing for cyclospora wasn't automatic — a clinician had to suspect the parasite and specifically request testing for it. What's more, older testing methods required visual inspection of a stool sample, and sometimes multiple stool specimens, to find the parasite.\u003c/p>\n\u003cp>Today, the tests yield quick results — within an hour or two — and can detect many common pathogens at once.\u003c/p>\n\u003cp>\"Technology has been a game changer for foodborne outbreaks,\" Shah says.\u003c/p>\n\u003cp>So, perhaps not surprisingly, diagnoses of cyclospora are up. In Illinois, there were 47 cases in 2017, compared with just two cases in 2012.\u003c/p>\n\u003cp> \"We're now in a situation where people know, if I go to my doctor I can get tested, I can get a diagnosis,\" Shah says. And when these foodborne illnesses are reported to health authorities, \"we can actually link up what's going on.\"\u003c/p>\n\u003cp>In addition to better testing for pathogens, detection of outbreaks has improved, too. \"We've seen a great advance in the methodologies that we use for detecting foodborne outbreaks,\" says \u003ca href=\"https://foodscience.psu.edu/directory/egd100\">Edward Dudley\u003c/a>, an associate professor of food science at Penn State.\u003c/p>\n\u003cp>He points to the use of a technique known as whole genome sequencing to help detect a l\u003ca href=\"https://www.cdc.gov/listeria/outbreaks/ice-cream-03-15/index.html\">isteria outbreak linked to Blue Bell \u003c/a>brand ice cream.\u003c/p>\n\u003cp>\"There were only 10 individuals that were ever linked to the outbreak. The first one became ill in 2010 and the last one [became ill] in 2015,\" explains Dudley.\u003c/p>\n\u003cp>So, how did scientists figure out these 10 cases were all connected to Blue Bell's ice cream products? After all, there were hundreds of other cases of listeria sicknesses from other foods during that time period.\u003c/p>\n\u003cp>Whole genome sequencing allows scientists to produce high-resolution DNA fingerprints of the organisms under investigation.\u003c/p>\n\u003cp>\"The advantage of whole genome sequencing is that it gives us a lot more information when we're trying to tell whether an organism we isolate from a food is the same exact [organism] that we isolate from the individuals who became ill,\" says Dudley. In outbreaks, scientists are looking for a direct match.\u003c/p>\n\u003cp>Older technology gives only a few dozen data points, Dudley says. \"Whereas whole genome sequencing is giving us 4 to 5 million pieces of data\" to make the match.\u003c/p>\n\u003ch3>With Improved Detection Comes Perception of More Risk\u003c/h3>\n\u003cp>So, this takes us back to a key question. Since we tend to hear more about foodborne illness outbreaks, there's a perception that the risk has gone up. But, is our food supply any more or less safe than it used to be? All the experts I spoke with had similar answers.\u003c/p>\n\u003cp>\"There's really no evidence that our food supply is more unsafe than it has been in the past,\" Dudley told us.\u003c/p>\n\u003cp>This view is echoed by Nirav Shah. \"Our food system today is probably the safest it's ever been in history of the United States,\" he told us.\u003c/p>\n\u003cp> FDA Commissioner Scott Gottlieb has weighed in as well. In a statement last June he wrote, \"\u003ca href=\"https://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm612187.htm\">We believe food is safer than perhaps ever before\u003c/a>.\" He went on: \"What's happening is that our ability to identify outbreaks has dramatically improved due to new information technologies and laboratory techniques.\"\u003c/p>\n\u003cp>So, though it may seem like a paradox, even as the CDC investigates lots of multi-state outbreaks, by many accounts our food supply is no less safe.\u003c/p>\n\u003cp>Another thing that adds to the perception of risk: We hear about recalls — even when they're not linked to illness. Take for example, the recent Goldfish cracker recall. In this case there were no sicknesses linked to the cracker. However, the manufacturer of an ingredient used in some varieties of Goldfish found salmonella in its facility. So, Pepperidge Farm, out of an abundance of caution, \u003ca href=\"https://www.pepperidgefarm.com/goldfishupdate/\">voluntarily recalled four varieties of \u003cem>Goldfish \u003c/em>crackers\u003c/a>.\u003c/p>\n\u003cp>Another example: Kraft Heinz \u003ca href=\"https://www.fda.gov/Safety/Recalls/ucm614642.htm\">recalled\u003c/a> its Taco Bell brand of queso from stores because of a risk of botulism. No illnesses were linked to the product, but jars showed signs of separation, which could create the conditions for the bacteria that causes botulism to grow.\u003c/p>\n\u003cp>When you look at the overall number of people getting sick from foodborne illness in the U.S., it's relatively stable. From year to year, the numbers vary some, but \"the overall picture is that we're not seeing a large increase in the number of people getting sick,\" says \u003ca href=\"https://www.cdc.gov/ncezid/dfwed/orpb/index.html\">Matt Wise\u003c/a> of the CDC's outbreak response and prevention branch.\u003c/p>\n\u003cp>At the same time, there seems to be an increase in outbreaks this year.\u003c/p>\n\u003cp>\"You can't question that this year's been a, sort of, bumper year. We've had a lot of outbreaks that have been detected and investigated,\" says Wise. \"So, we'll have to wait and see whether this becomes a new normal, or whether this just happened to be a blip on the radar.\"\u003c/p>\n\u003cp>And, of course, there's still plenty of room for improvement when it comes to food safety. The CDC estimates that about \u003ca href=\"https://www.cdc.gov/foodborneburden/index.html\">1 in 6 people get a foodborne illnesses each year\u003c/a>. That equates to millions of sicknesses.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In the meantime, Matt Arteaga says the cyclospora infection took its toll. His GI distress lasted for weeks. He has hired a lawyer who is \u003ca href=\"https://www.spiroslaw.com/tag/mcdonalds-cyclospora/\">considering legal action\u003c/a>. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Food+Safety+Scares+Are+Up+In+2018.+Here%27s+Why+You+Shouldn%27t+Freak+Out&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n","blocks":[],"excerpt":"From Romaine lettuce to McDonald's salads, Goldfish crackers and Taco Bell queso, we hear more about food recalls and outbreaks. But many experts say our food supply is as safe as ever.","status":"publish","parent":0,"modified":1536609579,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":37,"wordCount":1332},"headData":{"title":"Food Safety Scares Are Up In 2018. Here's Why You Shouldn't Freak Out | KQED","description":"From Romaine lettuce to McDonald's salads, Goldfish crackers and Taco Bell queso, we hear more about food recalls and outbreaks. But many experts say our food supply is as safe as ever.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Food Safety Scares Are Up In 2018. Here's Why You Shouldn't Freak Out","datePublished":"2018-09-10T19:40:38.000Z","dateModified":"2018-09-10T19:59:39.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"130351 https://ww2.kqed.org/bayareabites/?p=130351","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/09/10/food-safety-scares-are-up-in-2018-heres-why-you-shouldnt-freak-out/","disqusTitle":"Food Safety Scares Are Up In 2018. Here's Why You Shouldn't Freak Out","nprByline":"Allison Aubrey, Morning Edition","nprImageAgency":"Daniel Fishel for NPR","nprStoryId":"645562083","nprApiLink":"http://api.npr.org/query?id=645562083&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/09/10/645562083/food-safety-scares-are-up-in-2018-heres-why-you-shouldnt-freak-out?ft=nprml&f=645562083","nprRetrievedStory":"1","nprPubDate":"Mon, 10 Sep 2018 11:19:00 -0400","nprStoryDate":"Mon, 10 Sep 2018 05:03:00 -0400","nprLastModifiedDate":"Mon, 10 Sep 2018 11:19:44 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/09/20180910_me_food_safety_scares_are_up_in_2018_heres_why_you_shouldnt_freak_out.mp3?orgId=1&topicId=1066&d=402&p=3&story=645562083&ft=nprml&f=645562083","nprAudioM3u":"http://api.npr.org/m3u/1646213949-12a9e3.m3u?orgId=1&topicId=1066&d=402&p=3&story=645562083&ft=nprml&f=645562083","audioTrackLength":402,"path":"/bayareabites/130351/food-safety-scares-are-up-in-2018-heres-why-you-shouldnt-freak-out","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/09/20180910_me_food_safety_scares_are_up_in_2018_heres_why_you_shouldnt_freak_out.mp3?orgId=1&topicId=1066&d=402&p=3&story=645562083&ft=nprml&f=645562083","parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"nprOneAudioLink","attributes":{"named":{"src":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/09/20180910_me_food_safety_scares_are_up_in_2018_heres_why_you_shouldnt_freak_out.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Matt Arteaga, 51, is one of about \u003ca href=\"https://www.cdc.gov/parasites/cyclosporiasis/outbreaks/2018/b-071318/index.html\">500 people who got sick this summer in an outbreak linked to McDonald's salads\u003c/a>. The cause was a parasite, cyclospora.\u003c/p>\n\u003cp>Arteaga fell ill on a Thursday afternoon in June. He was in his office in Danville, Ill., when he says the symptoms came on quickly. \"The chills, and body aches, severe cramping, sharp pain in my stomach,\" Arteaga recalls. \u003c/p>\n\u003cp> After a test revealed he was infected with cyclospora, his case was reported to the Illinois Department of Public Health. At about the same time, there was \"an uptick in reports of cyclospora that were being submitted to us,\" the director of the department, Dr. \u003ca href=\"http://www.dph.illinois.gov/about-ipdh\">Nirav Shah\u003c/a>, told us.\u003c/p>\n\u003cp>To figure out what the source of the cyclospora might be, health department investigators asked Arteaga — and others who'd gotten sick — to make a list of every food they'd eaten before they fell ill. Arteaga says he used bank records to jog his memory.\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>\"I pay with my debit card all the time. [I] just went through every restaurant [transaction] in the two weeks prior to getting sick,\" he recalls. \"I had a salad at McDonald's three times.\"\u003c/p>\n\u003cp>When many of the others sickened by cyclospora also reported they'd eaten salads at the chain, Shah says his department took action. They notified the Food and Drug Administration, the Centers for Disease Control and Prevention, and other public health agencies in nearby states.\u003c/p>\n\u003cp>\"We got on the phone with McDonald's and advised them of what we recommended, and made sure we notified the public immediately,\" Shah says.\u003c/p>\n\u003cp>McDonald's \u003ca href=\"http://news.mcdonalds.com/media-statements/our-food-details/statement-on-salads-illness\">halted sales of salads at about 3,000 locations\u003c/a> until it could switch to a different lettuce supplier. An FDA analysis \u003ca href=\"https://www.cdc.gov/parasites/cyclosporiasis/outbreaks/2018/b-071318/index.html\">confirmed the presence of cyclospora\u003c/a> in an unused package of lettuce that had been distributed to to the chain.\u003c/p>\n\u003cp>So, is this a success story? An example of quick coordination and detective work by public health agencies to identify and halt an outbreak before it grew bigger? Or, is it evidence of the risks that exist in the food supply?\u003c/p>\n\u003cp>It's both.\u003c/p>\n\u003cp>Twenty years ago, this outbreak may have been hidden. \"It's unlikely we would have detected this outbreak, because \u003ca href=\"https://www.biofiredx.com/wp-content/uploads/2016/03/PRESS_RELEASE-BioFire___s_FilmArray___Gastrointestinal_Panel_Receives_FDA_Clearance_05052014.pdf\">the test that doctors use to diagnose cyclospora\u003c/a> wasn't even approved by the FDA until May of 2014,\" Shah told us.\u003c/p>\n\u003cp>Back then, Arteaga and others may have chalked up their sicknesses to a stomach bug and moved on. Earlier tests for cyclospora were more complicated and less reliable. And testing for cyclospora wasn't automatic — a clinician had to suspect the parasite and specifically request testing for it. What's more, older testing methods required visual inspection of a stool sample, and sometimes multiple stool specimens, to find the parasite.\u003c/p>\n\u003cp>Today, the tests yield quick results — within an hour or two — and can detect many common pathogens at once.\u003c/p>\n\u003cp>\"Technology has been a game changer for foodborne outbreaks,\" Shah says.\u003c/p>\n\u003cp>So, perhaps not surprisingly, diagnoses of cyclospora are up. In Illinois, there were 47 cases in 2017, compared with just two cases in 2012.\u003c/p>\n\u003cp> \"We're now in a situation where people know, if I go to my doctor I can get tested, I can get a diagnosis,\" Shah says. And when these foodborne illnesses are reported to health authorities, \"we can actually link up what's going on.\"\u003c/p>\n\u003cp>In addition to better testing for pathogens, detection of outbreaks has improved, too. \"We've seen a great advance in the methodologies that we use for detecting foodborne outbreaks,\" says \u003ca href=\"https://foodscience.psu.edu/directory/egd100\">Edward Dudley\u003c/a>, an associate professor of food science at Penn State.\u003c/p>\n\u003cp>He points to the use of a technique known as whole genome sequencing to help detect a l\u003ca href=\"https://www.cdc.gov/listeria/outbreaks/ice-cream-03-15/index.html\">isteria outbreak linked to Blue Bell \u003c/a>brand ice cream.\u003c/p>\n\u003cp>\"There were only 10 individuals that were ever linked to the outbreak. The first one became ill in 2010 and the last one [became ill] in 2015,\" explains Dudley.\u003c/p>\n\u003cp>So, how did scientists figure out these 10 cases were all connected to Blue Bell's ice cream products? After all, there were hundreds of other cases of listeria sicknesses from other foods during that time period.\u003c/p>\n\u003cp>Whole genome sequencing allows scientists to produce high-resolution DNA fingerprints of the organisms under investigation.\u003c/p>\n\u003cp>\"The advantage of whole genome sequencing is that it gives us a lot more information when we're trying to tell whether an organism we isolate from a food is the same exact [organism] that we isolate from the individuals who became ill,\" says Dudley. In outbreaks, scientists are looking for a direct match.\u003c/p>\n\u003cp>Older technology gives only a few dozen data points, Dudley says. \"Whereas whole genome sequencing is giving us 4 to 5 million pieces of data\" to make the match.\u003c/p>\n\u003ch3>With Improved Detection Comes Perception of More Risk\u003c/h3>\n\u003cp>So, this takes us back to a key question. Since we tend to hear more about foodborne illness outbreaks, there's a perception that the risk has gone up. But, is our food supply any more or less safe than it used to be? All the experts I spoke with had similar answers.\u003c/p>\n\u003cp>\"There's really no evidence that our food supply is more unsafe than it has been in the past,\" Dudley told us.\u003c/p>\n\u003cp>This view is echoed by Nirav Shah. \"Our food system today is probably the safest it's ever been in history of the United States,\" he told us.\u003c/p>\n\u003cp> FDA Commissioner Scott Gottlieb has weighed in as well. In a statement last June he wrote, \"\u003ca href=\"https://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm612187.htm\">We believe food is safer than perhaps ever before\u003c/a>.\" He went on: \"What's happening is that our ability to identify outbreaks has dramatically improved due to new information technologies and laboratory techniques.\"\u003c/p>\n\u003cp>So, though it may seem like a paradox, even as the CDC investigates lots of multi-state outbreaks, by many accounts our food supply is no less safe.\u003c/p>\n\u003cp>Another thing that adds to the perception of risk: We hear about recalls — even when they're not linked to illness. Take for example, the recent Goldfish cracker recall. In this case there were no sicknesses linked to the cracker. However, the manufacturer of an ingredient used in some varieties of Goldfish found salmonella in its facility. So, Pepperidge Farm, out of an abundance of caution, \u003ca href=\"https://www.pepperidgefarm.com/goldfishupdate/\">voluntarily recalled four varieties of \u003cem>Goldfish \u003c/em>crackers\u003c/a>.\u003c/p>\n\u003cp>Another example: Kraft Heinz \u003ca href=\"https://www.fda.gov/Safety/Recalls/ucm614642.htm\">recalled\u003c/a> its Taco Bell brand of queso from stores because of a risk of botulism. No illnesses were linked to the product, but jars showed signs of separation, which could create the conditions for the bacteria that causes botulism to grow.\u003c/p>\n\u003cp>When you look at the overall number of people getting sick from foodborne illness in the U.S., it's relatively stable. From year to year, the numbers vary some, but \"the overall picture is that we're not seeing a large increase in the number of people getting sick,\" says \u003ca href=\"https://www.cdc.gov/ncezid/dfwed/orpb/index.html\">Matt Wise\u003c/a> of the CDC's outbreak response and prevention branch.\u003c/p>\n\u003cp>At the same time, there seems to be an increase in outbreaks this year.\u003c/p>\n\u003cp>\"You can't question that this year's been a, sort of, bumper year. We've had a lot of outbreaks that have been detected and investigated,\" says Wise. \"So, we'll have to wait and see whether this becomes a new normal, or whether this just happened to be a blip on the radar.\"\u003c/p>\n\u003cp>And, of course, there's still plenty of room for improvement when it comes to food safety. The CDC estimates that about \u003ca href=\"https://www.cdc.gov/foodborneburden/index.html\">1 in 6 people get a foodborne illnesses each year\u003c/a>. That equates to millions of sicknesses.\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>In the meantime, Matt Arteaga says the cyclospora infection took its toll. His GI distress lasted for weeks. He has hired a lawyer who is \u003ca href=\"https://www.spiroslaw.com/tag/mcdonalds-cyclospora/\">considering legal action\u003c/a>. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Food+Safety+Scares+Are+Up+In+2018.+Here%27s+Why+You+Shouldn%27t+Freak+Out&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/130351/food-safety-scares-are-up-in-2018-heres-why-you-shouldnt-freak-out","authors":["byline_bayareabites_130351"],"categories":["bayareabites_10028","bayareabites_4084","bayareabites_1245","bayareabites_10916","bayareabites_358"],"tags":["bayareabites_13504"],"featImg":"bayareabites_130352","label":"bayareabites"},"bayareabites_130286":{"type":"posts","id":"bayareabites_130286","meta":{"index":"posts_1591205157","site":"bayareabites","id":"130286","score":null,"sort":[1536185837000]},"guestAuthors":[],"slug":"leave-it-to-botanists-to-turn-cooking-into-a-science-lesson","title":"Leave It To Botanists To Turn Cooking Into A Science Lesson","publishDate":1536185837,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Have you ever wondered why kiwi fruits are green instead of red? Why okra is slimy but cooking it with tomatoes cuts the goo factor? Or how artichokes became giant balls of thick, spiny leaves endlessly furled over a small, soft heart? If so, you're not alone.\u003c/p>\n\u003cp>In 2012 two botanists, \u003ca href=\"https://web.stanford.edu/~kap1/profile.htm\">Katherine Preston\u003c/a> of Stanford University and Jeanne Osnas of the \u003ca href=\"http://accs.uaa.alaska.edu/\">Alaska Center for Conservation Science\u003c/a>, started a blog called \u003ca href=\"https://botanistinthekitchen.blog/\">The Botanist in the Kitchen\u003c/a> to answer exactly those kinds of questions.\u003c/p>\n\u003cp>You might think that botanists spend most of their time exploring fields, forests, parks, farms or wilderness areas, working to identify, study and protect the rich bounty of the plant world. In contrast, the kitchen, that warm hub of domesticity, might not seem like an obvious place for a botany lesson. But it offers many opportunities for culinary and botanical exploration. Imagine a botanist exploring the intricacies of plant science while preparing peach mint jam, fried okra with mole sauce, or almond cake. That's exactly what this blog does.\u003c/p>\n\u003cp>How did they get started? Osnas took one of Preston's botany courses at Stanford, where she taught her students in part by having them study fruits. The two realized that one great way to teach people about the subject was through the plants they love to eat. Botanical information in books, they found, was often full of dense science and technical lingo that was too difficult for the lay reader.\u003c/p>\n\u003cp>\"We're a good writing pair,\" explains Preston, \"because I'm really interested in morphology and anatomy.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"And I,\" says Osnas, \"am deeply interested in evolutionary relationships, how evolution creates the same flavors and tastes again and again.\"\u003c/p>\n\u003cp>Why, for instance, does nature love lemon so much? In a \u003ca href=\"https://botanistinthekitchen.blog/2013/09/02/evolution-of-lemon-flavor/\">post on the evolution of lemon flavor\u003c/a>, Osnas notes that nature produces lemons (the fruit) along with lemon balm, lemon verbena, lemon basil, lemon thyme, lemon mint, lemon myrtle, lemongrass, and more. Lemon flavor derives from just a few essential oils: citral, linalool, limonene, geraniol, and citronellal. These oils have evolved multiple times on different branches of the evolutionary tree.\u003c/p>\n\u003cp>The essential oils of all these plants contain lemony \"terpenoids,\" compounds that protect them from pests. \"When you rub a verbena or mint-family leaf between your fingers,\" says Osnas, \"you rupture the hair-like growths, called glandular trichomes, and release some of the most fragrant substances this planet has to offer. They may be repellent to bugs, but hardly to us.\"\u003c/p>\n\u003cp>To make a sweet syrup out of these lemony plants, Osnas first massages the fresh leaves with sugar for a few minutes to release the essential oil. She then adds boiling water, strains the liquid, brings it to a boil again and lets the syrup cool. Adding vodka extends its shelf life. \"I add it to club soda, and drizzle it over ice cream or an almond cake,\" Osnas says.\u003c/p>\n\u003cp>What about artichokes? They're one of the strangest-looking vegetables around. You'll understand them far better, says Preston, once you realize they actually belong to the sunflower family, which itself contains more than 20,000 species. All those spiny \"leaves\" closing over the interior, like fronds hiding a secret? They are hiding a head that, if you let it keep growing, will sprout hundreds of florets. The spiny leaves (called bracts) open and a spray of purple tubular florets fan out. \"Each of those tubes is a tiny flower,\" explains Preston, \"and in principle could make one single seed, just like a seed you get from sunflowers.\" Why so many flowers instead of just one? Pollinators are more attracted to a cluster, which from a distance looks like a single huge flower.\u003c/p>\n\u003cp>As for recipes, Preston says, \"although artichokes are notoriously ill-suited to wine, many experts recommend pairing them with an acidic dry white. I like to sip on \u003ca href=\"http://www.navarrowine.com/\">Navarro gewürztraminer\u003c/a> because of its distinct citrus notes.\"\u003c/p>\n\u003cp>Another plant and culinary riddle: \u003ca href=\"https://botanistinthekitchen.blog/2018/06/12/kiwifruit-2-why-are-they-green/\">Why are kiwis green when ripe?\u003c/a> Fruits are like the leaves of a tree — green until they shut off their chlorophyll, at which point they turn brilliant hues of red, orange, purple, blue to entice predators to eat them and poop out their seeds.\u003c/p>\n\u003cfigure id=\"attachment_130288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/botany2_enl-6cac3f0a0b4c86a1559934136c3327e5568badce-e1536185609290.jpg\" alt=\"Another plant and culinary riddle: Why are kiwis green when ripe?\" width=\"1920\" height=\"1492\" class=\"size-full wp-image-130288\">\u003cfigcaption class=\"wp-caption-text\">Another plant and culinary riddle: Why are kiwis green when ripe? \u003ccite>(Mary Mathis/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But kiwis, avocados and honeydew melons stay green. Wouldn't that keep predators away, since green usually signals a fruit is not yet ripe? Preston and Osnas have a possible answer, at least where kiwis are concerned: In Chinese the fruits are called \u003cem>mihoutao\u003c/em>, or \"monkey peach,\" for the monkeys that are their primary predators. Monkeys often eat fruit that is green, brown or yellowish-orange. Perhaps kiwis didn't have to turn red or purple, so they didn't bother. (That doesn't quite explain green grapes and honeydew melons, however.)\u003c/p>\n\u003cp>One of the most common questions the botanists get: Why is okra slimy? \"The slime is a mucilage\" – a gummy secretion \"that helps the plant store water in the hot places it likes to grow,\" explains Preston.\u003c/p>\n\u003cp>Okra slime changes when its pH changes. To make okra less slimy, says Preston, cook it with an acid, which changes the properties of the molecules in the mucilage, and renders it far less viscous. Southerners cook okra with tomatoes, which provide plenty of acid. Some people, however, prefer okra in its slimier form.\u003c/p>\n\u003cp>\"There are African recipes that add a base like baking soda, instead of an acid. The okra stew will be even more slimy,\" says Preston.\u003c/p>\n\u003cp>Preston's favorite recipe? \"Brown the okra a little, then put in tomatoes, cinnamon and cayenne to play up the muskiness of okra. Cook until the tomatoes are completely reduced and most of the slime is gone.\" Or, roll them in batter, which, like baking soda, is a base, and deep fry them fast and at high heat. \"That has a tendency to maintain the slime,\" she says, \"so you bite into this crispy outside and get this juicy, slimy inside. People like the contrast.\"\u003c/p>\n\u003cp>Preston and Osnas always come back to one simple and encompassing insight: All things sweet and savory, creamy and crunchy, florid and brilliant and juicy and sour, all the culinary delights of the plant world come from the relationship of plants to their predators, pollinators and caretakers. Without those relationships, they'd probably all just taste like chlorophyll.\u003c/p>\n\u003cp>\"Many of the flavors we love come from compounds meant to protect a plant from rotting or being devoured too soon,\" explains Preston. For instance, she notes, the heat of cayenne and mustards and radishes deters bugs. Antioxidants that help keep us healthy originated as plant defenses.\u003c/p>\n\u003cp>\"In the end,\" says Preston, \"the ways plants taste and behave in our kitchens are inextricable from the whole of evolutionary history.\"\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Jill Neimark is an Atlanta-based writer whose work has been featured in \u003c/em>Discover, Scientific American, Science, Nautilus, Aeon, Psychology Today\u003cem> \u003cem>and\u003c/em> \u003c/em>The New York Times. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Leave+It+To+Botanists+To+Turn+Cooking+Into+A+Science+Lesson&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n","blocks":[],"excerpt":"Why do artichokes look so strange? What makes okra so slimy – and how can science help you turn that attribute into a taste sensation? Two botanists take plant science into the kitchen.","status":"publish","parent":0,"modified":1536185837,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1183},"headData":{"title":"Leave It To Botanists To Turn Cooking Into A Science Lesson | KQED","description":"Why do artichokes look so strange? What makes okra so slimy – and how can science help you turn that attribute into a taste sensation? Two botanists take plant science into the kitchen.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Leave It To Botanists To Turn Cooking Into A Science Lesson","datePublished":"2018-09-05T22:17:17.000Z","dateModified":"2018-09-05T22:17:17.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"130286 https://ww2.kqed.org/bayareabites/?p=130286","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/09/05/leave-it-to-botanists-to-turn-cooking-into-a-science-lesson/","disqusTitle":"Leave It To Botanists To Turn Cooking Into A Science Lesson","nprByline":"Jill Neimark, NPR Food","nprImageAgency":"Mary Mathis/NPR","nprStoryId":"641615142","nprApiLink":"http://api.npr.org/query?id=641615142&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/09/05/641615142/leave-it-to-botanists-to-turn-cooking-into-a-science-lesson?ft=nprml&f=641615142","nprRetrievedStory":"1","nprPubDate":"Wed, 05 Sep 2018 16:59:00 -0400","nprStoryDate":"Wed, 05 Sep 2018 08:02:00 -0400","nprLastModifiedDate":"Wed, 05 Sep 2018 16:59:06 -0400","path":"/bayareabites/130286/leave-it-to-botanists-to-turn-cooking-into-a-science-lesson","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Have you ever wondered why kiwi fruits are green instead of red? Why okra is slimy but cooking it with tomatoes cuts the goo factor? Or how artichokes became giant balls of thick, spiny leaves endlessly furled over a small, soft heart? If so, you're not alone.\u003c/p>\n\u003cp>In 2012 two botanists, \u003ca href=\"https://web.stanford.edu/~kap1/profile.htm\">Katherine Preston\u003c/a> of Stanford University and Jeanne Osnas of the \u003ca href=\"http://accs.uaa.alaska.edu/\">Alaska Center for Conservation Science\u003c/a>, started a blog called \u003ca href=\"https://botanistinthekitchen.blog/\">The Botanist in the Kitchen\u003c/a> to answer exactly those kinds of questions.\u003c/p>\n\u003cp>You might think that botanists spend most of their time exploring fields, forests, parks, farms or wilderness areas, working to identify, study and protect the rich bounty of the plant world. In contrast, the kitchen, that warm hub of domesticity, might not seem like an obvious place for a botany lesson. But it offers many opportunities for culinary and botanical exploration. Imagine a botanist exploring the intricacies of plant science while preparing peach mint jam, fried okra with mole sauce, or almond cake. That's exactly what this blog does.\u003c/p>\n\u003cp>How did they get started? Osnas took one of Preston's botany courses at Stanford, where she taught her students in part by having them study fruits. The two realized that one great way to teach people about the subject was through the plants they love to eat. Botanical information in books, they found, was often full of dense science and technical lingo that was too difficult for the lay reader.\u003c/p>\n\u003cp>\"We're a good writing pair,\" explains Preston, \"because I'm really interested in morphology and anatomy.\"\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>\"And I,\" says Osnas, \"am deeply interested in evolutionary relationships, how evolution creates the same flavors and tastes again and again.\"\u003c/p>\n\u003cp>Why, for instance, does nature love lemon so much? In a \u003ca href=\"https://botanistinthekitchen.blog/2013/09/02/evolution-of-lemon-flavor/\">post on the evolution of lemon flavor\u003c/a>, Osnas notes that nature produces lemons (the fruit) along with lemon balm, lemon verbena, lemon basil, lemon thyme, lemon mint, lemon myrtle, lemongrass, and more. Lemon flavor derives from just a few essential oils: citral, linalool, limonene, geraniol, and citronellal. These oils have evolved multiple times on different branches of the evolutionary tree.\u003c/p>\n\u003cp>The essential oils of all these plants contain lemony \"terpenoids,\" compounds that protect them from pests. \"When you rub a verbena or mint-family leaf between your fingers,\" says Osnas, \"you rupture the hair-like growths, called glandular trichomes, and release some of the most fragrant substances this planet has to offer. They may be repellent to bugs, but hardly to us.\"\u003c/p>\n\u003cp>To make a sweet syrup out of these lemony plants, Osnas first massages the fresh leaves with sugar for a few minutes to release the essential oil. She then adds boiling water, strains the liquid, brings it to a boil again and lets the syrup cool. Adding vodka extends its shelf life. \"I add it to club soda, and drizzle it over ice cream or an almond cake,\" Osnas says.\u003c/p>\n\u003cp>What about artichokes? They're one of the strangest-looking vegetables around. You'll understand them far better, says Preston, once you realize they actually belong to the sunflower family, which itself contains more than 20,000 species. All those spiny \"leaves\" closing over the interior, like fronds hiding a secret? They are hiding a head that, if you let it keep growing, will sprout hundreds of florets. The spiny leaves (called bracts) open and a spray of purple tubular florets fan out. \"Each of those tubes is a tiny flower,\" explains Preston, \"and in principle could make one single seed, just like a seed you get from sunflowers.\" Why so many flowers instead of just one? Pollinators are more attracted to a cluster, which from a distance looks like a single huge flower.\u003c/p>\n\u003cp>As for recipes, Preston says, \"although artichokes are notoriously ill-suited to wine, many experts recommend pairing them with an acidic dry white. I like to sip on \u003ca href=\"http://www.navarrowine.com/\">Navarro gewürztraminer\u003c/a> because of its distinct citrus notes.\"\u003c/p>\n\u003cp>Another plant and culinary riddle: \u003ca href=\"https://botanistinthekitchen.blog/2018/06/12/kiwifruit-2-why-are-they-green/\">Why are kiwis green when ripe?\u003c/a> Fruits are like the leaves of a tree — green until they shut off their chlorophyll, at which point they turn brilliant hues of red, orange, purple, blue to entice predators to eat them and poop out their seeds.\u003c/p>\n\u003cfigure id=\"attachment_130288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/botany2_enl-6cac3f0a0b4c86a1559934136c3327e5568badce-e1536185609290.jpg\" alt=\"Another plant and culinary riddle: Why are kiwis green when ripe?\" width=\"1920\" height=\"1492\" class=\"size-full wp-image-130288\">\u003cfigcaption class=\"wp-caption-text\">Another plant and culinary riddle: Why are kiwis green when ripe? \u003ccite>(Mary Mathis/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But kiwis, avocados and honeydew melons stay green. Wouldn't that keep predators away, since green usually signals a fruit is not yet ripe? Preston and Osnas have a possible answer, at least where kiwis are concerned: In Chinese the fruits are called \u003cem>mihoutao\u003c/em>, or \"monkey peach,\" for the monkeys that are their primary predators. Monkeys often eat fruit that is green, brown or yellowish-orange. Perhaps kiwis didn't have to turn red or purple, so they didn't bother. (That doesn't quite explain green grapes and honeydew melons, however.)\u003c/p>\n\u003cp>One of the most common questions the botanists get: Why is okra slimy? \"The slime is a mucilage\" – a gummy secretion \"that helps the plant store water in the hot places it likes to grow,\" explains Preston.\u003c/p>\n\u003cp>Okra slime changes when its pH changes. To make okra less slimy, says Preston, cook it with an acid, which changes the properties of the molecules in the mucilage, and renders it far less viscous. Southerners cook okra with tomatoes, which provide plenty of acid. Some people, however, prefer okra in its slimier form.\u003c/p>\n\u003cp>\"There are African recipes that add a base like baking soda, instead of an acid. The okra stew will be even more slimy,\" says Preston.\u003c/p>\n\u003cp>Preston's favorite recipe? \"Brown the okra a little, then put in tomatoes, cinnamon and cayenne to play up the muskiness of okra. Cook until the tomatoes are completely reduced and most of the slime is gone.\" Or, roll them in batter, which, like baking soda, is a base, and deep fry them fast and at high heat. \"That has a tendency to maintain the slime,\" she says, \"so you bite into this crispy outside and get this juicy, slimy inside. People like the contrast.\"\u003c/p>\n\u003cp>Preston and Osnas always come back to one simple and encompassing insight: All things sweet and savory, creamy and crunchy, florid and brilliant and juicy and sour, all the culinary delights of the plant world come from the relationship of plants to their predators, pollinators and caretakers. Without those relationships, they'd probably all just taste like chlorophyll.\u003c/p>\n\u003cp>\"Many of the flavors we love come from compounds meant to protect a plant from rotting or being devoured too soon,\" explains Preston. For instance, she notes, the heat of cayenne and mustards and radishes deters bugs. Antioxidants that help keep us healthy originated as plant defenses.\u003c/p>\n\u003cp>\"In the end,\" says Preston, \"the ways plants taste and behave in our kitchens are inextricable from the whole of evolutionary history.\"\u003c/p>\n\u003chr>\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>Jill Neimark is an Atlanta-based writer whose work has been featured in \u003c/em>Discover, Scientific American, Science, Nautilus, Aeon, Psychology Today\u003cem> \u003cem>and\u003c/em> \u003c/em>The New York Times. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Leave+It+To+Botanists+To+Turn+Cooking+Into+A+Science+Lesson&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/130286/leave-it-to-botanists-to-turn-cooking-into-a-science-lesson","authors":["byline_bayareabites_130286"],"categories":["bayareabites_11028","bayareabites_10028","bayareabites_10916","bayareabites_358"],"tags":["bayareabites_16227","bayareabites_13504"],"featImg":"bayareabites_130287","label":"bayareabites"},"bayareabites_102752":{"type":"posts","id":"bayareabites_102752","meta":{"index":"posts_1591205157","site":"bayareabites","id":"102752","score":null,"sort":[1446584462000]},"guestAuthors":[],"slug":"move-over-yellow-6-more-natural-colors-from-plants-are-coming","title":"Move Over, Yellow 6. More Natural Colors From Plants Are Coming","publishDate":1446584462,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Not long ago, I tried a new kind of Doritos tinted a shade of orange that I'll wager does not exist in the vegetable world. These JACKED Ranch Dipped Hot Wings Flavored chips were so intensely tinted that after four chips, I had to stop eating them. My mind simply wouldn't accept them as food.\u003c/p>\n\u003cp>What was behind that exceedingly bold hue of orange? Red 40, Blue 1, Yellow 6, Red 40 Lake, Yellow 6 Lake and Yellow 5 Lake, according to the \u003ca href=\"http://www.fritolay.com/snacks/product-page/doritos/doritos-jacked-ranch-dipped-hot-wings-flavored-tortilla-chips\">label\u003c/a>.\u003c/p>\n\u003cp>Artificial colors like these are widely used in packaged food and considered \u003ca href=\"http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm048951.htm\">safe\u003c/a> by the Food and Drug Administration.\u003c/p>\n\u003cp>Yet an increasing number of food companies are moving away from synthetic colorings and toward plant-based ones, according to \u003ca href=\"http://www.foodfocus.on.ca/who.html\">Carol Culhane\u003c/a>, president of International Food Focus Limited, a Toronto-based firm that helps American and Canadian food manufacturers comply with food regulations.\u003c/p>\n\u003cp>Culhane says demand for natural colorings – which can be derived from a variety of fruits and vegetables – took off after a 2007 \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17825405/\">study\u003c/a> in the Lancet linking artificial colors with hyperactivity in children.\u003c/p>\n\u003cfigure id=\"attachment_102754\" class=\"wp-caption alignnone\" style=\"max-width: 2631px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/colormaker_multicolorcake_custom-0f43c13aa9ce448e87364e4a2777c155cb948740.jpg\" alt=\"This multi-colored cake's icing is made from red cabbage juice, turmeric, annatto, beet juice, and caramel color.\" width=\"2631\" height=\"3000\" class=\"size-full wp-image-102754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/colormaker_multicolorcake_custom-0f43c13aa9ce448e87364e4a2777c155cb948740.jpg 2631w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/colormaker_multicolorcake_custom-0f43c13aa9ce448e87364e4a2777c155cb948740-400x456.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/colormaker_multicolorcake_custom-0f43c13aa9ce448e87364e4a2777c155cb948740-800x912.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/colormaker_multicolorcake_custom-0f43c13aa9ce448e87364e4a2777c155cb948740-1440x1642.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/colormaker_multicolorcake_custom-0f43c13aa9ce448e87364e4a2777c155cb948740-1180x1345.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/colormaker_multicolorcake_custom-0f43c13aa9ce448e87364e4a2777c155cb948740-960x1095.jpg 960w\" sizes=\"(max-width: 2631px) 100vw, 2631px\">\u003cfigcaption class=\"wp-caption-text\">This multi-colored cake's icing is made from red cabbage juice, turmeric, annatto, beet juice, and caramel color. \u003ccite>(Courtesy of colorMaker Inc.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Culhane cautions that the 2007 study's findings were preliminary and were not necessarily statistically significant. Nonetheless, she says, \"the food industry wanted to take a precautionary stand\" and many companies began working to replace artificial colorings with natural colorings in everything from cereal to soft drinks to powdered cheese.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>They include Kraft, which announced in April that its classic macaroni and cheese will debut in 2016 \u003ca href=\"http://www.kraftmacandcheese.com/FAQs\">without synthetic colors\u003c/a>, and Panera Bread, which \u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/06/404626500/panera-is-the-latest-to-drop-artificial-ingredients-from-its-food\">pledged\u003c/a> to ditch artificial colorings and other additives by the end of 2016. \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/22/416486286/sans-artificial-general-mills-scrambles-to-reformulate-lucky-charms\">General Mills\u003c/a> is taking artificial colors and flavors out of its cereals by the end of 2016, and \u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/19/387319835/chocolate-makeover-nestle-dumps-artificial-colorings\">Nestle\u003c/a> made the same announcement about its chocolate candy products, with a deadline at the end of this year.\u003c/p>\n\u003cp>But making food colors from plants is often more expensive than making in them in a lab. That's because when you're dealing with plants, Culhane says, you have to deal with a lot more fluctuations, thanks to Mother Nature. For example, she says, in a factory, companies can make as much of a synthetic color as needed at any given time the exact same way, and keep the price consistent. But pigments in real vegetables can vary from field to field, region to region and year to year.\u003c/p>\n\u003cp>Now that the string of announcements from Big Food is ratcheting up demand for colorings from plants even higher, companies are looking for new ways to derive bold hues from everything from grapes to carrots to beets.\u003c/p>\n\u003cp>In the October issue of \u003ca href=\"http://www.ift.org/Food-Technology/Past-Issues/2015/October/Columns/Ingredients.aspx?page=viewall\">Food Technology\u003c/a>, Karen Nachay of the Institute of Food Technologists rounded up some of the new fruit- and vegetable-derived coloring options on the market. The Salt reached out to three of those companies toget the lowdown on how they do it.\u003c/p>\n\u003cp>\u003ca href=\"http://colormaker.com/\">colorMaker\u003c/a> of Anaheim, Calif., uses a wide variety of fruits and vegetables to make a full spectrum of natural colorings – from purple carrots and red cabbage to beets and grapes. Stephen Lauro, the general manager of colorMaker, says the company gets its fruits and vegetables in juice form from growers from all over the world: grapes and beets from the U.S., red cabbage from China, purple carrots from Eastern Europe, turmeric from India and more. The custom natural color blends can be found in kid cereals, ice cream, candy and stuffed pasta.\u003c/p>\n\u003cfigure id=\"attachment_102755\" class=\"wp-caption alignnone\" style=\"max-width: 3000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/kalsec_chips-and-cheesedip_custom-be4f6a357724f19680cf43101f341147f6e15112.jpg\" alt=\"Cheese dip is one type of food that Kalsec's natural colors derived from carrots might go into.\" width=\"3000\" height=\"2217\" class=\"size-full wp-image-102755\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/kalsec_chips-and-cheesedip_custom-be4f6a357724f19680cf43101f341147f6e15112.jpg 3000w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/kalsec_chips-and-cheesedip_custom-be4f6a357724f19680cf43101f341147f6e15112-400x296.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/kalsec_chips-and-cheesedip_custom-be4f6a357724f19680cf43101f341147f6e15112-800x591.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/kalsec_chips-and-cheesedip_custom-be4f6a357724f19680cf43101f341147f6e15112-1440x1064.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/kalsec_chips-and-cheesedip_custom-be4f6a357724f19680cf43101f341147f6e15112-1180x872.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/kalsec_chips-and-cheesedip_custom-be4f6a357724f19680cf43101f341147f6e15112-960x709.jpg 960w\" sizes=\"(max-width: 3000px) 100vw, 3000px\">\u003cfigcaption class=\"wp-caption-text\">Cheese dip is one type of food that Kalsec's natural colors derived from carrots might go into. \u003ccite>(Courtesy of Kalsec)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the past few years, Lauro says more food companies have come to colorMaker asking for more natural-looking colors – not just replicas of the artificial version that look artificial (like those JACKED Doritos). \"[They] don't want a red color that looks like red 40,\" says Lauro. \"That was a major shift,\" spurred by consumers.\u003c/p>\n\u003cp>\u003ca href=\"http://kalsec.com/\">Kalsec\u003c/a> has been making natural colors for more than 50 years and is one of the world's largest extractors of color from carrots. The Kalamazoo, Mich., company contracts with growers across the U.S. to produce them. \"We have a certain variety and a certain seed mixture that works the best for us in terms of getting the best yield and the best color that we can,\" Gary Augustine, Kalsec's executive director of market development, tells The Salt. Augustine compares the process used to extract the concentrated color from the carrots to the process used to make coffee from grinds in a coffee maker.\u003c/p>\n\u003cp>Because natural colors are not as stable as artificial colors, Kalsec applies its patented Durabrite technology to its naturally sourced colors, making them more stable against light, heat, oxygen and trace metals. The yellow or orange natural coloring that comes from the carrots might be used in products like margarine or snack chips. \"Consumers are looking for more naturally sourced ingredients,\" Augustine says. \"They want what we would call 'cleaner' labels.\"\u003c/p>\n\u003cfigure id=\"attachment_102756\" class=\"wp-caption alignnone\" style=\"max-width: 1198px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turmeric2_wide-9aeb1e1bca2e2fe8d4f997a438111aa4a5858254.jpg\" alt=\"San Joaquin Valley Concentrates sells a natural color made from Rubired grapes used to tint things like fruit smoothies.\" width=\"1198\" height=\"674\" class=\"size-full wp-image-102756\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turmeric2_wide-9aeb1e1bca2e2fe8d4f997a438111aa4a5858254.jpg 1198w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turmeric2_wide-9aeb1e1bca2e2fe8d4f997a438111aa4a5858254-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turmeric2_wide-9aeb1e1bca2e2fe8d4f997a438111aa4a5858254-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turmeric2_wide-9aeb1e1bca2e2fe8d4f997a438111aa4a5858254-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turmeric2_wide-9aeb1e1bca2e2fe8d4f997a438111aa4a5858254-960x540.jpg 960w\" sizes=\"(max-width: 1198px) 100vw, 1198px\">\u003cfigcaption class=\"wp-caption-text\">San Joaquin Valley Concentrates sells a natural color made from Rubired grapes used to tint things like fruit smoothies. \u003ccite>(Courtesy of San Joaquin Valley Concentrates)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.sjvconc.com/\">San Joaquin Valley Concentrates\u003c/a>, a subsidiary of E. & J. Gallo Winery, creates natural shades of red, pink and purple from Rubired grapes, purple carrots and purple sweet potatoes in Fresno, Calif. The colors come in crystal and liquid forms.\u003cstrong> \u003c/strong>SJVC also sells anthocyanins — the blue, purple or red pigments –\u003cstrong>\u003c/strong> in those fruits and vegetables that give them their gorgeous red, pink and purple shades,\u003cstrong> \u003c/strong>according to Tracy Takeda, a product development technologist for the company, in an email. (Anthocyanins are also \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22129334\">antioxidants\u003c/a>, with a variety of healthful properties.)\u003c/p>\n\u003cp>Takeda says the Rubired grape is only grown in the San Joaquin Valley of California, and is a favorite because it's more stable than other fruit colors. You might see its reddish hue in things like beverages, candy or frozen fruit bars. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"From purple carrots and cabbage to grapes, the food industry is finding new ways to derive natural colors from plants. It's happening just as consumers are pushing Big Food to ditch artificial colors.","status":"publish","parent":0,"modified":1446584462,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1017},"headData":{"title":"Move Over, Yellow 6. More Natural Colors From Plants Are Coming | KQED","description":"From purple carrots and cabbage to grapes, the food industry is finding new ways to derive natural colors from plants. It's happening just as consumers are pushing Big Food to ditch artificial colors.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Move Over, Yellow 6. More Natural Colors From Plants Are Coming","datePublished":"2015-11-03T21:01:02.000Z","dateModified":"2015-11-03T21:01:02.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"102752 http://ww2.kqed.org/bayareabites/?p=102752","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/11/03/move-over-yellow-6-more-natural-colors-from-plants-are-coming/","disqusTitle":"Move Over, Yellow 6. More Natural Colors From Plants Are Coming","nprByline":"Lynne Shallcross, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"452561192","nprApiLink":"http://api.npr.org/query?id=452561192&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/11/02/452561192/move-over-yellow-6-more-natural-colors-from-plants-are-coming?ft=nprml&f=452561192","nprRetrievedStory":"1","nprPubDate":"Mon, 02 Nov 2015 13:22:00 -0500","nprStoryDate":"Mon, 02 Nov 2015 13:19:00 -0500","nprLastModifiedDate":"Mon, 02 Nov 2015 13:22:20 -0500","path":"/bayareabites/102752/move-over-yellow-6-more-natural-colors-from-plants-are-coming","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Not long ago, I tried a new kind of Doritos tinted a shade of orange that I'll wager does not exist in the vegetable world. These JACKED Ranch Dipped Hot Wings Flavored chips were so intensely tinted that after four chips, I had to stop eating them. My mind simply wouldn't accept them as food.\u003c/p>\n\u003cp>What was behind that exceedingly bold hue of orange? Red 40, Blue 1, Yellow 6, Red 40 Lake, Yellow 6 Lake and Yellow 5 Lake, according to the \u003ca href=\"http://www.fritolay.com/snacks/product-page/doritos/doritos-jacked-ranch-dipped-hot-wings-flavored-tortilla-chips\">label\u003c/a>.\u003c/p>\n\u003cp>Artificial colors like these are widely used in packaged food and considered \u003ca href=\"http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm048951.htm\">safe\u003c/a> by the Food and Drug Administration.\u003c/p>\n\u003cp>Yet an increasing number of food companies are moving away from synthetic colorings and toward plant-based ones, according to \u003ca href=\"http://www.foodfocus.on.ca/who.html\">Carol Culhane\u003c/a>, president of International Food Focus Limited, a Toronto-based firm that helps American and Canadian food manufacturers comply with food regulations.\u003c/p>\n\u003cp>Culhane says demand for natural colorings – which can be derived from a variety of fruits and vegetables – took off after a 2007 \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17825405/\">study\u003c/a> in the Lancet linking artificial colors with hyperactivity in children.\u003c/p>\n\u003cfigure id=\"attachment_102754\" class=\"wp-caption alignnone\" style=\"max-width: 2631px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/colormaker_multicolorcake_custom-0f43c13aa9ce448e87364e4a2777c155cb948740.jpg\" alt=\"This multi-colored cake's icing is made from red cabbage juice, turmeric, annatto, beet juice, and caramel color.\" width=\"2631\" height=\"3000\" class=\"size-full wp-image-102754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/colormaker_multicolorcake_custom-0f43c13aa9ce448e87364e4a2777c155cb948740.jpg 2631w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/colormaker_multicolorcake_custom-0f43c13aa9ce448e87364e4a2777c155cb948740-400x456.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/colormaker_multicolorcake_custom-0f43c13aa9ce448e87364e4a2777c155cb948740-800x912.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/colormaker_multicolorcake_custom-0f43c13aa9ce448e87364e4a2777c155cb948740-1440x1642.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/colormaker_multicolorcake_custom-0f43c13aa9ce448e87364e4a2777c155cb948740-1180x1345.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/colormaker_multicolorcake_custom-0f43c13aa9ce448e87364e4a2777c155cb948740-960x1095.jpg 960w\" sizes=\"(max-width: 2631px) 100vw, 2631px\">\u003cfigcaption class=\"wp-caption-text\">This multi-colored cake's icing is made from red cabbage juice, turmeric, annatto, beet juice, and caramel color. \u003ccite>(Courtesy of colorMaker Inc.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Culhane cautions that the 2007 study's findings were preliminary and were not necessarily statistically significant. Nonetheless, she says, \"the food industry wanted to take a precautionary stand\" and many companies began working to replace artificial colorings with natural colorings in everything from cereal to soft drinks to powdered cheese.\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>They include Kraft, which announced in April that its classic macaroni and cheese will debut in 2016 \u003ca href=\"http://www.kraftmacandcheese.com/FAQs\">without synthetic colors\u003c/a>, and Panera Bread, which \u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/06/404626500/panera-is-the-latest-to-drop-artificial-ingredients-from-its-food\">pledged\u003c/a> to ditch artificial colorings and other additives by the end of 2016. \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/22/416486286/sans-artificial-general-mills-scrambles-to-reformulate-lucky-charms\">General Mills\u003c/a> is taking artificial colors and flavors out of its cereals by the end of 2016, and \u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/19/387319835/chocolate-makeover-nestle-dumps-artificial-colorings\">Nestle\u003c/a> made the same announcement about its chocolate candy products, with a deadline at the end of this year.\u003c/p>\n\u003cp>But making food colors from plants is often more expensive than making in them in a lab. That's because when you're dealing with plants, Culhane says, you have to deal with a lot more fluctuations, thanks to Mother Nature. For example, she says, in a factory, companies can make as much of a synthetic color as needed at any given time the exact same way, and keep the price consistent. But pigments in real vegetables can vary from field to field, region to region and year to year.\u003c/p>\n\u003cp>Now that the string of announcements from Big Food is ratcheting up demand for colorings from plants even higher, companies are looking for new ways to derive bold hues from everything from grapes to carrots to beets.\u003c/p>\n\u003cp>In the October issue of \u003ca href=\"http://www.ift.org/Food-Technology/Past-Issues/2015/October/Columns/Ingredients.aspx?page=viewall\">Food Technology\u003c/a>, Karen Nachay of the Institute of Food Technologists rounded up some of the new fruit- and vegetable-derived coloring options on the market. The Salt reached out to three of those companies toget the lowdown on how they do it.\u003c/p>\n\u003cp>\u003ca href=\"http://colormaker.com/\">colorMaker\u003c/a> of Anaheim, Calif., uses a wide variety of fruits and vegetables to make a full spectrum of natural colorings – from purple carrots and red cabbage to beets and grapes. Stephen Lauro, the general manager of colorMaker, says the company gets its fruits and vegetables in juice form from growers from all over the world: grapes and beets from the U.S., red cabbage from China, purple carrots from Eastern Europe, turmeric from India and more. The custom natural color blends can be found in kid cereals, ice cream, candy and stuffed pasta.\u003c/p>\n\u003cfigure id=\"attachment_102755\" class=\"wp-caption alignnone\" style=\"max-width: 3000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/kalsec_chips-and-cheesedip_custom-be4f6a357724f19680cf43101f341147f6e15112.jpg\" alt=\"Cheese dip is one type of food that Kalsec's natural colors derived from carrots might go into.\" width=\"3000\" height=\"2217\" class=\"size-full wp-image-102755\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/kalsec_chips-and-cheesedip_custom-be4f6a357724f19680cf43101f341147f6e15112.jpg 3000w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/kalsec_chips-and-cheesedip_custom-be4f6a357724f19680cf43101f341147f6e15112-400x296.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/kalsec_chips-and-cheesedip_custom-be4f6a357724f19680cf43101f341147f6e15112-800x591.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/kalsec_chips-and-cheesedip_custom-be4f6a357724f19680cf43101f341147f6e15112-1440x1064.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/kalsec_chips-and-cheesedip_custom-be4f6a357724f19680cf43101f341147f6e15112-1180x872.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/kalsec_chips-and-cheesedip_custom-be4f6a357724f19680cf43101f341147f6e15112-960x709.jpg 960w\" sizes=\"(max-width: 3000px) 100vw, 3000px\">\u003cfigcaption class=\"wp-caption-text\">Cheese dip is one type of food that Kalsec's natural colors derived from carrots might go into. \u003ccite>(Courtesy of Kalsec)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the past few years, Lauro says more food companies have come to colorMaker asking for more natural-looking colors – not just replicas of the artificial version that look artificial (like those JACKED Doritos). \"[They] don't want a red color that looks like red 40,\" says Lauro. \"That was a major shift,\" spurred by consumers.\u003c/p>\n\u003cp>\u003ca href=\"http://kalsec.com/\">Kalsec\u003c/a> has been making natural colors for more than 50 years and is one of the world's largest extractors of color from carrots. The Kalamazoo, Mich., company contracts with growers across the U.S. to produce them. \"We have a certain variety and a certain seed mixture that works the best for us in terms of getting the best yield and the best color that we can,\" Gary Augustine, Kalsec's executive director of market development, tells The Salt. Augustine compares the process used to extract the concentrated color from the carrots to the process used to make coffee from grinds in a coffee maker.\u003c/p>\n\u003cp>Because natural colors are not as stable as artificial colors, Kalsec applies its patented Durabrite technology to its naturally sourced colors, making them more stable against light, heat, oxygen and trace metals. The yellow or orange natural coloring that comes from the carrots might be used in products like margarine or snack chips. \"Consumers are looking for more naturally sourced ingredients,\" Augustine says. \"They want what we would call 'cleaner' labels.\"\u003c/p>\n\u003cfigure id=\"attachment_102756\" class=\"wp-caption alignnone\" style=\"max-width: 1198px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turmeric2_wide-9aeb1e1bca2e2fe8d4f997a438111aa4a5858254.jpg\" alt=\"San Joaquin Valley Concentrates sells a natural color made from Rubired grapes used to tint things like fruit smoothies.\" width=\"1198\" height=\"674\" class=\"size-full wp-image-102756\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turmeric2_wide-9aeb1e1bca2e2fe8d4f997a438111aa4a5858254.jpg 1198w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turmeric2_wide-9aeb1e1bca2e2fe8d4f997a438111aa4a5858254-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turmeric2_wide-9aeb1e1bca2e2fe8d4f997a438111aa4a5858254-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turmeric2_wide-9aeb1e1bca2e2fe8d4f997a438111aa4a5858254-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turmeric2_wide-9aeb1e1bca2e2fe8d4f997a438111aa4a5858254-960x540.jpg 960w\" sizes=\"(max-width: 1198px) 100vw, 1198px\">\u003cfigcaption class=\"wp-caption-text\">San Joaquin Valley Concentrates sells a natural color made from Rubired grapes used to tint things like fruit smoothies. \u003ccite>(Courtesy of San Joaquin Valley Concentrates)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.sjvconc.com/\">San Joaquin Valley Concentrates\u003c/a>, a subsidiary of E. & J. Gallo Winery, creates natural shades of red, pink and purple from Rubired grapes, purple carrots and purple sweet potatoes in Fresno, Calif. The colors come in crystal and liquid forms.\u003cstrong> \u003c/strong>SJVC also sells anthocyanins — the blue, purple or red pigments –\u003cstrong>\u003c/strong> in those fruits and vegetables that give them their gorgeous red, pink and purple shades,\u003cstrong> \u003c/strong>according to Tracy Takeda, a product development technologist for the company, in an email. (Anthocyanins are also \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22129334\">antioxidants\u003c/a>, with a variety of healthful properties.)\u003c/p>\n\u003cp>Takeda says the Rubired grape is only grown in the San Joaquin Valley of California, and is a favorite because it's more stable than other fruit colors. You might see its reddish hue in things like beverages, candy or frozen fruit bars. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/102752/move-over-yellow-6-more-natural-colors-from-plants-are-coming","authors":["byline_bayareabites_102752"],"categories":["bayareabites_10028","bayareabites_4084","bayareabites_10916","bayareabites_358"],"tags":["bayareabites_14428","bayareabites_15036","bayareabites_15038","bayareabites_12644","bayareabites_13504","bayareabites_11274","bayareabites_15037","bayareabites_11282"],"featImg":"bayareabites_102753","label":"bayareabites"},"bayareabites_84088":{"type":"posts","id":"bayareabites_84088","meta":{"index":"posts_1591205157","site":"bayareabites","id":"84088","score":null,"sort":[1403884024000]},"guestAuthors":[],"slug":"chemist-with-visual-flair-answers-burning-food-science-questions","title":"Chemist With Visual Flair Answers Burning Food Science Questions","publishDate":1403884024,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_84090\" class=\"wp-caption aligncenter\" style=\"max-width: 863px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chemistry-of-a-grapefruit-9e5b165de9800ebb1c123031513c9ef1563d3165.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chemistry-of-a-grapefruit-9e5b165de9800ebb1c123031513c9ef1563d3165.png\" alt=\"Chemistry of a grapefruit. Image: Courtesy of Compound Interest\" width=\"863\" height=\"647\" class=\"size-full wp-image-84090\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chemistry of a grapefruit. Image: Courtesy of \u003ca href=\"http://www.compoundchem.com/2014/03/07/why-does-grapefruit-interact-with-drugs-the-chemistry-of-a-grapefruit/\">Compound Interest\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/27/324871833/chemistry-teacher-s-extra-curricular-activity-about-to-pay-off\">The Salt at NPR Food\u003c/a> (6/27/14)\u003c/p>\n\u003cp>Not every chemistry teacher needs go the way of \u003cem>Breaking Bad's\u003c/em> Walter White and make methamphetamine if they're looking for a compelling side gig.\u003c/p>\n\u003cp>Andy Brunning, a high school chemistry teacher in the UK, makes beautiful infographics on everyday chemistry on his blog, called \u003ca href=\"http://www.compoundchem.com/\">Compound Interest\u003c/a>. Thanks in part to the American Chemical Society, which has turned several of his posts into videos, his clever visuals have been going viral.\u003c/p>\n\u003cfigure id=\"attachment_84089\" class=\"wp-caption aligncenter\" style=\"max-width: 857px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/asparagus-chemistry-ea0bbe7dfa0109695687c169b066e11b24f39d9c.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/asparagus-chemistry-ea0bbe7dfa0109695687c169b066e11b24f39d9c.png\" alt=\"The chemistry of asparagus. Image: Courtesy of Compound Interest\" width=\"857\" height=\"643\" class=\"size-full wp-image-84089\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The chemistry of asparagus. Image: Courtesy of \u003ca href=\"http://www.compoundchem.com/2014/03/07/why-does-grapefruit-interact-with-drugs-the-chemistry-of-a-grapefruit/\">Compound Interest\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Unsurprisingly, his most popular posts are generally about food and drink. They answer such vexing question as: Why does asparagus make your pee smell? What makes grapefruit interact with prescription drugs?\u003c/p>\n\u003cp>(We've written up his take on the smell of \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/29/316346426/you-can-thank-150-different-compounds-for-the-sweet-smell-of-bacon\">cooking bacon\u003c/a> and why garlic make your \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/21/323999613/science-of-stink-blame-sulfur-compounds-for-your-garlic-breath\">breath stink\u003c/a>. We admit we've been crushing on him a little.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now Brunning plans to \u003ca href=\"http://www.booktrade.info/index.php/showarticle/54292\">publish\u003c/a> a book of infographics focusing on \"the weird quirks and effects of certain foods, and the chemistry behind them,\" he tells The Salt. \"I'm hoping the book will be visually engaging and fun to dip in and out of, even for people with just a passing interest in chemistry.\"\u003c/p>\n\u003cfigure id=\"attachment_84091\" class=\"wp-caption aligncenter\" style=\"max-width: 866px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/the-chemistry-of-chocolate-62a52f4376570a44469e9ff8b185f9f3634cd25e.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/the-chemistry-of-chocolate-62a52f4376570a44469e9ff8b185f9f3634cd25e.png\" alt=\"The chemistry of chocolate. Image: Courtesy of Compound Interest\" width=\"866\" height=\"649\" class=\"size-full wp-image-84091\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The chemistry of chocolate. Image: Courtesy of \u003ca href=\"http://www.compoundchem.com/2014/03/07/why-does-grapefruit-interact-with-drugs-the-chemistry-of-a-grapefruit/\">Compound Interest\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Visuals can be the way to engage a broader audience with an otherwise intimidating subject like \u003ca href=\"http://www.npr.org/blogs/health/2012/01/10/144977971/to-understand-health-overhaul-try-a-comic-book\">health reform\u003c/a>, or in Brunning's case, the periodic table.\u003c/p>\n\u003cp>\"The blog was born out of some posters I made to brighten up my classroom and to get my students interested in the different elements in the periodic table,\" ,\" he says. \"From those, I branched out into making posters on other areas of chemistry, and originally started the site as a way to make them available to other chemistry teachers.\"\u003c/p>\n\u003cp>Now the blog is attracting a wider audience, thanks the American Chemical Society \u003ca href=\"http://www.youtube.com/user/ACSReactions\">videos\u003c/a>.\u003c/p>\n\u003cp>To work, visuals have to be clear, and Brunning's style is to make them simple enough for a high schooler but compelling enough for a chemist.\u003c/p>\n\u003cp>It seems his efforts may pay off even more. Brunning signed a book deal with Orion to publish his food chemistry visuals book next year.\u003c/p>\n\u003cp>As for the inevitable \u003cem>Breaking Bad\u003c/em> ribbing he gets, Brunning says: \"It's great that [the TV series has] given a bit of exposure to chemistry, even if it does seem to have left everyone with the impression that chemists all go home and cook meth in their spare time.\" \u003c/p>\n\u003cfigure id=\"attachment_84100\" class=\"wp-caption aligncenter\" style=\"max-width: 1754px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/FoodChem.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/FoodChem.png\" alt=\"The Chemistry of various foods. Image: Courtesy of Compound Interest\" width=\"1754\" height=\"1240\" class=\"size-full wp-image-84100\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Chemistry of various foods. Image: Courtesy of \u003ca href=\"http://www.compoundchem.com/2014/03/07/why-does-grapefruit-interact-with-drugs-the-chemistry-of-a-grapefruit/\">Compound Interest\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"A high school chemistry teacher in the UK started honing his visual talents by making posters for students. Now his infographics about food science and chemistry basics are a hit on the web.","status":"publish","parent":0,"modified":1403884024,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":442},"headData":{"title":"Chemist With Visual Flair Answers Burning Food Science Questions | KQED","description":"A high school chemistry teacher in the UK started honing his visual talents by making posters for students. Now his infographics about food science and chemistry basics are a hit on the web.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Chemist With Visual Flair Answers Burning Food Science Questions","datePublished":"2014-06-27T15:47:04.000Z","dateModified":"2014-06-27T15:47:04.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"84088 http://blogs.kqed.org/bayareabites/?p=84088","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/06/27/chemist-with-visual-flair-answers-burning-food-science-questions/","disqusTitle":"Chemist With Visual Flair Answers Burning Food Science Questions","nprByline":"April Fulton","nprStoryId":"324871833","nprApiLink":"http://api.npr.org/query?id=324871833&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/06/27/324871833/chemistry-teacher-s-extra-curricular-activity-about-to-pay-off?ft=3&f=324871833","nprRetrievedStory":"1","nprPubDate":"Fri, 27 Jun 2014 10:38:00 -0400","nprStoryDate":"Fri, 27 Jun 2014 10:37:00 -0400","nprLastModifiedDate":"Fri, 27 Jun 2014 10:38:23 -0400","path":"/bayareabites/84088/chemist-with-visual-flair-answers-burning-food-science-questions","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84090\" class=\"wp-caption aligncenter\" style=\"max-width: 863px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chemistry-of-a-grapefruit-9e5b165de9800ebb1c123031513c9ef1563d3165.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chemistry-of-a-grapefruit-9e5b165de9800ebb1c123031513c9ef1563d3165.png\" alt=\"Chemistry of a grapefruit. Image: Courtesy of Compound Interest\" width=\"863\" height=\"647\" class=\"size-full wp-image-84090\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chemistry of a grapefruit. Image: Courtesy of \u003ca href=\"http://www.compoundchem.com/2014/03/07/why-does-grapefruit-interact-with-drugs-the-chemistry-of-a-grapefruit/\">Compound Interest\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/27/324871833/chemistry-teacher-s-extra-curricular-activity-about-to-pay-off\">The Salt at NPR Food\u003c/a> (6/27/14)\u003c/p>\n\u003cp>Not every chemistry teacher needs go the way of \u003cem>Breaking Bad's\u003c/em> Walter White and make methamphetamine if they're looking for a compelling side gig.\u003c/p>\n\u003cp>Andy Brunning, a high school chemistry teacher in the UK, makes beautiful infographics on everyday chemistry on his blog, called \u003ca href=\"http://www.compoundchem.com/\">Compound Interest\u003c/a>. Thanks in part to the American Chemical Society, which has turned several of his posts into videos, his clever visuals have been going viral.\u003c/p>\n\u003cfigure id=\"attachment_84089\" class=\"wp-caption aligncenter\" style=\"max-width: 857px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/asparagus-chemistry-ea0bbe7dfa0109695687c169b066e11b24f39d9c.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/asparagus-chemistry-ea0bbe7dfa0109695687c169b066e11b24f39d9c.png\" alt=\"The chemistry of asparagus. Image: Courtesy of Compound Interest\" width=\"857\" height=\"643\" class=\"size-full wp-image-84089\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The chemistry of asparagus. Image: Courtesy of \u003ca href=\"http://www.compoundchem.com/2014/03/07/why-does-grapefruit-interact-with-drugs-the-chemistry-of-a-grapefruit/\">Compound Interest\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Unsurprisingly, his most popular posts are generally about food and drink. They answer such vexing question as: Why does asparagus make your pee smell? What makes grapefruit interact with prescription drugs?\u003c/p>\n\u003cp>(We've written up his take on the smell of \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/29/316346426/you-can-thank-150-different-compounds-for-the-sweet-smell-of-bacon\">cooking bacon\u003c/a> and why garlic make your \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/21/323999613/science-of-stink-blame-sulfur-compounds-for-your-garlic-breath\">breath stink\u003c/a>. We admit we've been crushing on him a little.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","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>Now Brunning plans to \u003ca href=\"http://www.booktrade.info/index.php/showarticle/54292\">publish\u003c/a> a book of infographics focusing on \"the weird quirks and effects of certain foods, and the chemistry behind them,\" he tells The Salt. \"I'm hoping the book will be visually engaging and fun to dip in and out of, even for people with just a passing interest in chemistry.\"\u003c/p>\n\u003cfigure id=\"attachment_84091\" class=\"wp-caption aligncenter\" style=\"max-width: 866px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/the-chemistry-of-chocolate-62a52f4376570a44469e9ff8b185f9f3634cd25e.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/the-chemistry-of-chocolate-62a52f4376570a44469e9ff8b185f9f3634cd25e.png\" alt=\"The chemistry of chocolate. Image: Courtesy of Compound Interest\" width=\"866\" height=\"649\" class=\"size-full wp-image-84091\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The chemistry of chocolate. Image: Courtesy of \u003ca href=\"http://www.compoundchem.com/2014/03/07/why-does-grapefruit-interact-with-drugs-the-chemistry-of-a-grapefruit/\">Compound Interest\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Visuals can be the way to engage a broader audience with an otherwise intimidating subject like \u003ca href=\"http://www.npr.org/blogs/health/2012/01/10/144977971/to-understand-health-overhaul-try-a-comic-book\">health reform\u003c/a>, or in Brunning's case, the periodic table.\u003c/p>\n\u003cp>\"The blog was born out of some posters I made to brighten up my classroom and to get my students interested in the different elements in the periodic table,\" ,\" he says. \"From those, I branched out into making posters on other areas of chemistry, and originally started the site as a way to make them available to other chemistry teachers.\"\u003c/p>\n\u003cp>Now the blog is attracting a wider audience, thanks the American Chemical Society \u003ca href=\"http://www.youtube.com/user/ACSReactions\">videos\u003c/a>.\u003c/p>\n\u003cp>To work, visuals have to be clear, and Brunning's style is to make them simple enough for a high schooler but compelling enough for a chemist.\u003c/p>\n\u003cp>It seems his efforts may pay off even more. Brunning signed a book deal with Orion to publish his food chemistry visuals book next year.\u003c/p>\n\u003cp>As for the inevitable \u003cem>Breaking Bad\u003c/em> ribbing he gets, Brunning says: \"It's great that [the TV series has] given a bit of exposure to chemistry, even if it does seem to have left everyone with the impression that chemists all go home and cook meth in their spare time.\" \u003c/p>\n\u003cfigure id=\"attachment_84100\" class=\"wp-caption aligncenter\" style=\"max-width: 1754px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/FoodChem.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/FoodChem.png\" alt=\"The Chemistry of various foods. Image: Courtesy of Compound Interest\" width=\"1754\" height=\"1240\" class=\"size-full wp-image-84100\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Chemistry of various foods. Image: Courtesy of \u003ca href=\"http://www.compoundchem.com/2014/03/07/why-does-grapefruit-interact-with-drugs-the-chemistry-of-a-grapefruit/\">Compound Interest\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/84088/chemist-with-visual-flair-answers-burning-food-science-questions","authors":["byline_bayareabites_84088"],"categories":["bayareabites_2407","bayareabites_10916","bayareabites_358"],"tags":["bayareabites_13038","bayareabites_13504","bayareabites_11292","bayareabites_10921"],"featImg":"bayareabites_84089","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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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. 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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. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. 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