Michael Pollan Explains Caffeine Cravings (And Why You Don't Have To Quit)
No Need To Cut Back On Red Meat? Controversial New 'Guidelines' Lead To Outrage
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Is Grass-Fed Beef Really Better For The Planet? Here's The Science
New Mexico Chile Plant Selected to Be Grown in Space
50 Years After Apollo 11, Here's What (And How) Astronauts Are Eating
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solve","imgSizes":{"thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-688974837_custom-05a1fe7c8ce05a3a307dc7aa2af024713745dfe2-160x107.jpg","width":160,"height":107,"mimeType":"image/jpeg"},"medium":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-688974837_custom-05a1fe7c8ce05a3a307dc7aa2af024713745dfe2-800x533.jpg","width":800,"height":533,"mimeType":"image/jpeg"},"medium_large":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-688974837_custom-05a1fe7c8ce05a3a307dc7aa2af024713745dfe2-768x511.jpg","width":768,"height":511,"mimeType":"image/jpeg"},"large":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-688974837_custom-05a1fe7c8ce05a3a307dc7aa2af024713745dfe2-1020x679.jpg","width":1020,"height":679,"mimeType":"image/jpeg"},"complete_open_graph":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-688974837_custom-05a1fe7c8ce05a3a307dc7aa2af024713745dfe2-1200x799.jpg","width":1200,"height":799,"mimeType":"image/jpeg"},"post-thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-688974837_custom-05a1fe7c8ce05a3a307dc7aa2af024713745dfe2-672x372.jpg","width":672,"height":372,"mimeType":"image/jpeg"},"twentyfourteen-full-width":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-688974837_custom-05a1fe7c8ce05a3a307dc7aa2af024713745dfe2-1038x576.jpg","width":1038,"height":576,"mimeType":"image/jpeg"},"full-width":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-688974837_custom-05a1fe7c8ce05a3a307dc7aa2af024713745dfe2-1920x1278.jpg","width":1920,"height":1278,"mimeType":"image/jpeg"},"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-688974837_custom-05a1fe7c8ce05a3a307dc7aa2af024713745dfe2-e1563471731586.jpg","width":1920,"height":1278}},"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_136232":{"type":"authors","id":"byline_bayareabites_136232","meta":{"override":true},"slug":"byline_bayareabites_136232","name":"Terry Gross","isLoading":false},"byline_bayareabites_134870":{"type":"authors","id":"byline_bayareabites_134870","meta":{"override":true},"slug":"byline_bayareabites_134870","name":"Allison Aubrey, NPR Food","isLoading":false},"byline_bayareabites_134733":{"type":"authors","id":"byline_bayareabites_134733","meta":{"override":true},"slug":"byline_bayareabites_134733","name":"Erika Mahoney, NPR Food","isLoading":false},"byline_bayareabites_134473":{"type":"authors","id":"byline_bayareabites_134473","meta":{"override":true},"slug":"byline_bayareabites_134473","name":"Christopher Joyce, All Things Considered","isLoading":false},"byline_bayareabites_134403":{"type":"authors","id":"byline_bayareabites_134403","meta":{"override":true},"slug":"byline_bayareabites_134403","name":"Nancy Matsumoto, NPR 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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_136232":{"type":"posts","id":"bayareabites_136232","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136232","score":null,"sort":[1581367722000]},"guestAuthors":[],"slug":"michael-pollan-explains-caffeine-cravings-and-why-you-dont-have-to-quit","title":"Michael Pollan Explains Caffeine Cravings (And Why You Don't Have To Quit)","publishDate":1581367722,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_136052,bayareabites_133282,bayareabites_130682' label='More Stories for You']\u003c/p>\n\u003cp>After wrapping up \u003ca href=\"https://www.npr.org/books/titles/611229306/how-to-change-your-mind-what-the-new-science-of-psychedelics-teaches-us-about-co\">his book\u003c/a> about the potential therapeutic benefits of psychedelic drugs, author Michael Pollan turned his attention to a drug that's hidden \"in plain sight\" in many people's lives: caffeine.\u003c/p>\n\u003cp>\"Here's a drug we use every day. ... We never think about it as a drug or an addiction, but that's exactly what it is,\" Pollan says. \"I thought, why not explore that relationship?\"\u003c/p>\n\u003cp>Pollan's new audiobook, \u003cem>Caffeine, \u003c/em>explores the science of caffeine addiction and withdrawal — and the broader impact coffee and tea have had on the modern world. Caffeine, he says, is a powerful drug that alters the brain in surprising ways.\u003c/p>\n\u003cp>\"There are studies that show that people's both \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5107567/\">mental performance\u003c/a> and \u003ca href=\"https://pubmed.ncbi.nlm.nih.gov/19088794-caffeine-and-sports-performance/\">athletic performance\u003c/a> are improved by coffee,\" he says. \"If you have a cup of coffee after you've learned something or read a textbook chapter, you are more likely to test better on it the next day.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It was only when he quit caffeine cold turkey that Pollan fully appreciated the mental and psychological boost his morning cup of coffee had provided: \"I just couldn't focus,\" he says. \"I lost confidence. The whole book seemed like a really stupid idea. And loss of confidence is actually listed as one of the symptoms of caffeine withdrawal.\"\u003c/p>\n\u003cp>Eventually the withdrawal symptoms subsided. Pollan lasted three months without caffeine — during which time, he says, his quality of sleep improved markedly. But now his research is complete and he's returned to his daily caffeine fix.\u003c/p>\n\u003cp>\"I think the word 'addiction' has a lot of moral baggage attached to it,\" he says. \"As [Johns Hopkins researcher] Roland Griffeth told me, if you have a steady supply of something, you can afford it and it's not interfering with your life, there's nothing wrong with being addicted.\"\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Interview highlights \u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On his experience of giving up caffeine for three months\u003c/strong>\u003c/p>\n\u003cp>The thing that really struck me was that I've never had [attention deficit hyperactivity disorder]. I can focus pretty well. I felt like, oh, this is what ADHD is like. I can't keep stuff out of the peripheries. The peripheral information and sense data keeps rushing in and getting in the way. I felt like I was a horse that had taken its blinders off, and suddenly I could see too many degrees of circumference. So that was a real problem for working. I really had trouble sitting and writing and staying still.\u003c/p>\n\u003cp>After a few days, this began to lift. I think anyone who delays having their morning cup of coffee knows what I'm talking about, but there was a kind of a sense of a veil or fog that had descended between me and reality. I was just kind of muzzy-headed and that gradually lifted. But I have to say, even weeks later, I felt like there was a little mental hitch between me and reality. I felt as if this wasn't my natural language — speaking in another language, which never goes that well or that smoothly. ... I got over it eventually, and I wrote a big chunk of the piece without the influence of caffeine. ... But it was an interesting three months. I recommend it actually. I think it's a really interesting exercise.\u003c/p>\n\u003cp>\u003cstrong>On how going without caffeine improved his sleep \u003c/strong>\u003c/p>\n\u003cp>It was amazing. I was sleeping like a teenager again. I would pop off, and just sleep through the night — which I don't do that often. And I had some great sleeps. I guess that was the the big compensating benefit of giving up caffeine. ... Caffeine is the enemy of good sleep. ...\u003c/p>\n\u003cp>It's a problem in ways we don't perceive, because caffeine undermines the quality — not necessarily the quantity — but the quality of our sleep. And specifically, one very particular kind of sleep, which I'd never heard of before, called \"slow wave\" or \u003ca href=\"https://www.npr.org/sections/health-shots/2019/10/31/775068218/how-deep-sleep-may-help-the-brain-clear-alzheimers-toxins\">deep sleep\u003c/a>. This isn't REM sleep where you're having dreams, or light sleep. This is a really deep place you go for not that long a part of the night, but it's really important to your mental and physical health. It's where these slow waves start radiating from the front of your brain into the back, and they kind of harmonize all the neurons, get them on the same page. It's where you kind of take memories from short-term working memory and put them in their proper place. It's like cleaning up the desktop on your computer at the end of the day.\u003c/p>\n\u003cp>\u003ca href=\"https://www.npr.org/sections/health-shots/2017/10/16/558058812/sleep-scientist-warns-against-walking-through-life-in-an-underslept-state\">Matt Walker\u003c/a>, the psychologist who wrote \u003ca href=\"https://www.npr.org/books/titles/558061359/why-we-sleep-unlocking-the-power-of-sleep-and-dreams\">\u003cem>Why We Sleep\u003c/em>\u003c/a>, thinks that this is very important to our health to have sufficient amounts of deep sleep. As we get older, we have less of it naturally. And coffee or tea cuts into that, even if you stop drinking it, say, at noon, because caffeine has a very long half-life and quarter-life. So, for example, the caffeine you ingest at noon — a quarter of it is still circulating in your bloodstream at midnight. It's still around. And this is the subtle and, perhaps, insidious effect it's having on you.\u003c/p>\n\u003cp>\u003cstrong>On how caffeine withdrawal works \u003c/strong>\u003c/p>\n\u003cp>It's beginning when you wake up. I mean, you haven't had coffee or tea since sometime the day before. ... All those people who tell you, \"I'm not civil\" [or] \"I'm not fit for human conversation until I have a cup of coffee.\" They're beginning to go through that withdrawal. They're starting to feel a little off — that muzzy-ness is coming in. Maybe they have a headache. Maybe they're a little irritable. And then they have that cup of coffee and the pleasure they're getting from it, I learned, is not simply the lift, the euphoric lift of the drug. It's the suppression of the symptoms of withdrawal. We go through that cycle.\u003c/p>\n\u003cp>One of the things you learn when you take a caffeine fast, as I did, is that the experience of caffeine is very different to a caffeine virgin or a restored caffeine virgin, as I was, than it is to someone who's addicted. Those people [who are addicted] are getting a little bit of lift, but mostly what they're getting is the relief from these symptoms that are about to come down on them. And that feels pretty good. You're back to baseline. But when you're off for a few months, man, it's something else. It's a very powerful drug experience. And I was not prepared for it at all.\u003c/p>\n\u003cp>\u003cstrong>On how caffeine keeps us alert\u003c/strong>\u003c/p>\n\u003cp>We have a neurotransmitter called \u003ca href=\"https://pubchem.ncbi.nlm.nih.gov/compound/Adenosine\">adenosine\u003c/a>. ... Over the course of the day, levels of it rise and its job is to gradually make us tired — create what's called \u003ca href=\"https://www.npr.org/transcripts/705224359?storyId=705224359?storyId=705224359\">sleep pressure\u003c/a>. So, eventually, we turn out the lights and go to sleep, [and] there is a receptor that the adenosine fits into. And, as it turns out, caffeine fits into the same receptor — it gets there before the adenosine has a chance to. So it essentially blocks the action of that neurotransmitter — you never get the signal that you're tired.\u003c/p>\n\u003cp>[pullquote size='large' align='right' citation='Michael Pollan']'Caffeine really helps capitalism conquer the frontier of night. ... To break those circadian rhythms is a huge deal.'[/pullquote]\u003c/p>\n\u003cp>Eventually, though, the adenosine — it's not like it goes away. It keeps building up the level in your bloodstream, keeps building up, so that when the caffeine is finally metabolized and the receptors are available again. Voom! You get hit by a flood of adenosine and you get really tired.\u003c/p>\n\u003cp>And what would you do then? Well, you'd have another cup of coffee and start the cycle all over again. ... That's what keeps us awake. That's the alertness of caffeine. But it does also act on some other network, such as the dopamine network, and that's \u003ca href=\"https://www.npr.org/sections/health-shots/2017/11/23/566034172/human-brains-have-evolved-unique-feel-good-circuits\">part of what gives us the euphoria\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>On how caffeine helped capitalism \u003c/strong>\u003c/p>\n\u003cp>We have these circadian rhythms that organize and govern our lives — and they're hard to break. And I don't know that you could ever have had a night shift or even a late shift before you had caffeine. Caffeine really helps capitalism conquer the frontier of night. And that's why it was \u003ca href=\"https://www.npr.org/sections/thesalt/2015/04/07/396664685/tea-tuesdays-how-tea-sugar-reshaped-the-british-empire\">so important to the industrial revolution\u003c/a>, where you had these expensive machines you wanted to keep running all night and you moved to two and three shifts. Did people work at night before that? Not very much. That's why I do think the impact on the modern world has been profound and that this has had a huge effect on our civilization and and on ourselves. To break those circadian rhythms is a huge deal.\u003c/p>\n\u003cp>\u003cstrong>How coffee and tea historically relied on slave labor \u003c/strong>\u003c/p>\n\u003cp>There's a really ugly history behind both of them. [On] the early \u003ca href=\"https://www.npr.org/sections/parallels/2013/11/12/244563532/photos-reveal-harsh-detail-of-brazils-history-with-slavery\">coffee plantations in Brazil\u003c/a>, all the workers were slaves. But even later, when you have post-slavery Central America, these were brutal places to work. The thing about growing coffee and tea is you need a lot of labor, because the shrubs have to be pruned. I went coffee picking in Colombia and it's really hard work. It's kind of a spiky plant and it grows on such a steep hillside. You can't get your footing. ...\u003c/p>\n\u003cp>It's a very dark history. And like a lot of things, we're participating in these commodity chains and we have no idea what's behind it. I mean, who among us has seen a coffee plant or a tea plant, except in photography? But at the other end of those food chains, it has often been quite a bit of brutality. And, of course, coffee and tea drove demand for sugar, and sugar was at the very heart of the slave trade in the Caribbean.\u003c/p>\n\u003cp>\u003cstrong>On how climate change could affect coffee production \u003c/strong>\u003c/p>\n\u003cp>It's a very demanding plant, and it's very picky. It has to have exactly the right altitude, water ... all this kind of stuff, which is concerning now because coffee faces a tremendous threat from climate change. There is a narrow band of conditions that make coffee happy. And the estimates now [from] the climate scientists — and this will be alarming to the fellow addicts out there — is that 50 percent of the coffee-growing regions will not be able to support the coffee plant by 2050. So capitalism may be killing the golden goose as climate change undermines coffee production. ... We may look back and say we lived in this golden age of good coffee that lasted from 1966 to 2050 — and then it'll be downhill from there.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Sam Briger and Thea Chaloner produced and edited the audio of this interview. Bridget Bentz and Molly Seavy-Nesper adapted it for the Web.\u003c/em>\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 Fresh Air. To see more, visit \u003ca href=\"http://www.npr.org/programs/fresh-air/\">Fresh Air\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Michael+Pollan+Explains+Caffeine+Cravings+%28And+Why+You+Don%27t+Have+To+Quit%29&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n","blocks":[],"excerpt":"When Pollan decided to write about caffeine, he gave it up — cold turkey. \"I just couldn't focus,\" he says. \"I was irritable. I lost confidence.\" Caffeine reshapes the brain in surprising ways.","status":"publish","parent":0,"modified":1581368748,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":33,"wordCount":1867},"headData":{"title":"Michael Pollan Explains Caffeine Cravings (And Why You Don't Have To Quit) | KQED","description":"When Pollan decided to write about caffeine, he gave it up — cold turkey. "I just couldn't focus," he says. "I was irritable. I lost confidence." Caffeine reshapes the brain in surprising ways.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Michael Pollan Explains Caffeine Cravings (And Why You Don't Have To Quit)","datePublished":"2020-02-10T20:48:42.000Z","dateModified":"2020-02-10T21:05:48.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"136232 https://ww2.kqed.org/bayareabites/?p=136232","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/02/10/michael-pollan-explains-caffeine-cravings-and-why-you-dont-have-to-quit/","disqusTitle":"Michael Pollan Explains Caffeine Cravings (And Why You Don't Have To Quit)","nprImageCredit":"Abdulrhman Al Shidokhi","nprByline":"Terry Gross","nprImageAgency":"Getty Images","nprStoryId":"803394030","nprApiLink":"http://api.npr.org/query?id=803394030&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/health-shots/2020/02/10/803394030/michael-pollan-explains-caffeine-cravings-and-why-you-dont-have-to-quit?ft=nprml&f=803394030","nprRetrievedStory":"1","nprPubDate":"Mon, 10 Feb 2020 13:50:00 -0500","nprStoryDate":"Mon, 10 Feb 2020 12:00:00 -0500","nprLastModifiedDate":"Mon, 10 Feb 2020 12:24:01 -0500","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/fa/2020/02/20200210_fa_01.mp3?orgId=427869011&topicId=1128&d=2151&p=13&story=803394030&ft=nprml&f=803394030","nprAudioM3u":"http://api.npr.org/m3u/1804561298-2b6039.m3u?orgId=427869011&topicId=1128&d=2151&p=13&story=803394030&ft=nprml&f=803394030","path":"/bayareabites/136232/michael-pollan-explains-caffeine-cravings-and-why-you-dont-have-to-quit","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/fa/2020/02/20200210_fa_01.mp3?orgId=427869011&topicId=1128&d=2151&p=13&story=803394030&ft=nprml&f=803394030","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_136052,bayareabites_133282,bayareabites_130682","label":"More Stories for You "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After wrapping up \u003ca href=\"https://www.npr.org/books/titles/611229306/how-to-change-your-mind-what-the-new-science-of-psychedelics-teaches-us-about-co\">his book\u003c/a> about the potential therapeutic benefits of psychedelic drugs, author Michael Pollan turned his attention to a drug that's hidden \"in plain sight\" in many people's lives: caffeine.\u003c/p>\n\u003cp>\"Here's a drug we use every day. ... We never think about it as a drug or an addiction, but that's exactly what it is,\" Pollan says. \"I thought, why not explore that relationship?\"\u003c/p>\n\u003cp>Pollan's new audiobook, \u003cem>Caffeine, \u003c/em>explores the science of caffeine addiction and withdrawal — and the broader impact coffee and tea have had on the modern world. Caffeine, he says, is a powerful drug that alters the brain in surprising ways.\u003c/p>\n\u003cp>\"There are studies that show that people's both \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5107567/\">mental performance\u003c/a> and \u003ca href=\"https://pubmed.ncbi.nlm.nih.gov/19088794-caffeine-and-sports-performance/\">athletic performance\u003c/a> are improved by coffee,\" he says. \"If you have a cup of coffee after you've learned something or read a textbook chapter, you are more likely to test better on it the next day.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It was only when he quit caffeine cold turkey that Pollan fully appreciated the mental and psychological boost his morning cup of coffee had provided: \"I just couldn't focus,\" he says. \"I lost confidence. The whole book seemed like a really stupid idea. And loss of confidence is actually listed as one of the symptoms of caffeine withdrawal.\"\u003c/p>\n\u003cp>Eventually the withdrawal symptoms subsided. Pollan lasted three months without caffeine — during which time, he says, his quality of sleep improved markedly. But now his research is complete and he's returned to his daily caffeine fix.\u003c/p>\n\u003cp>\"I think the word 'addiction' has a lot of moral baggage attached to it,\" he says. \"As [Johns Hopkins researcher] Roland Griffeth told me, if you have a steady supply of something, you can afford it and it's not interfering with your life, there's nothing wrong with being addicted.\"\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Interview highlights \u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On his experience of giving up caffeine for three months\u003c/strong>\u003c/p>\n\u003cp>The thing that really struck me was that I've never had [attention deficit hyperactivity disorder]. I can focus pretty well. I felt like, oh, this is what ADHD is like. I can't keep stuff out of the peripheries. The peripheral information and sense data keeps rushing in and getting in the way. I felt like I was a horse that had taken its blinders off, and suddenly I could see too many degrees of circumference. So that was a real problem for working. I really had trouble sitting and writing and staying still.\u003c/p>\n\u003cp>After a few days, this began to lift. I think anyone who delays having their morning cup of coffee knows what I'm talking about, but there was a kind of a sense of a veil or fog that had descended between me and reality. I was just kind of muzzy-headed and that gradually lifted. But I have to say, even weeks later, I felt like there was a little mental hitch between me and reality. I felt as if this wasn't my natural language — speaking in another language, which never goes that well or that smoothly. ... I got over it eventually, and I wrote a big chunk of the piece without the influence of caffeine. ... But it was an interesting three months. I recommend it actually. I think it's a really interesting exercise.\u003c/p>\n\u003cp>\u003cstrong>On how going without caffeine improved his sleep \u003c/strong>\u003c/p>\n\u003cp>It was amazing. I was sleeping like a teenager again. I would pop off, and just sleep through the night — which I don't do that often. And I had some great sleeps. I guess that was the the big compensating benefit of giving up caffeine. ... Caffeine is the enemy of good sleep. ...\u003c/p>\n\u003cp>It's a problem in ways we don't perceive, because caffeine undermines the quality — not necessarily the quantity — but the quality of our sleep. And specifically, one very particular kind of sleep, which I'd never heard of before, called \"slow wave\" or \u003ca href=\"https://www.npr.org/sections/health-shots/2019/10/31/775068218/how-deep-sleep-may-help-the-brain-clear-alzheimers-toxins\">deep sleep\u003c/a>. This isn't REM sleep where you're having dreams, or light sleep. This is a really deep place you go for not that long a part of the night, but it's really important to your mental and physical health. It's where these slow waves start radiating from the front of your brain into the back, and they kind of harmonize all the neurons, get them on the same page. It's where you kind of take memories from short-term working memory and put them in their proper place. It's like cleaning up the desktop on your computer at the end of the day.\u003c/p>\n\u003cp>\u003ca href=\"https://www.npr.org/sections/health-shots/2017/10/16/558058812/sleep-scientist-warns-against-walking-through-life-in-an-underslept-state\">Matt Walker\u003c/a>, the psychologist who wrote \u003ca href=\"https://www.npr.org/books/titles/558061359/why-we-sleep-unlocking-the-power-of-sleep-and-dreams\">\u003cem>Why We Sleep\u003c/em>\u003c/a>, thinks that this is very important to our health to have sufficient amounts of deep sleep. As we get older, we have less of it naturally. And coffee or tea cuts into that, even if you stop drinking it, say, at noon, because caffeine has a very long half-life and quarter-life. So, for example, the caffeine you ingest at noon — a quarter of it is still circulating in your bloodstream at midnight. It's still around. And this is the subtle and, perhaps, insidious effect it's having on you.\u003c/p>\n\u003cp>\u003cstrong>On how caffeine withdrawal works \u003c/strong>\u003c/p>\n\u003cp>It's beginning when you wake up. I mean, you haven't had coffee or tea since sometime the day before. ... All those people who tell you, \"I'm not civil\" [or] \"I'm not fit for human conversation until I have a cup of coffee.\" They're beginning to go through that withdrawal. They're starting to feel a little off — that muzzy-ness is coming in. Maybe they have a headache. Maybe they're a little irritable. And then they have that cup of coffee and the pleasure they're getting from it, I learned, is not simply the lift, the euphoric lift of the drug. It's the suppression of the symptoms of withdrawal. We go through that cycle.\u003c/p>\n\u003cp>One of the things you learn when you take a caffeine fast, as I did, is that the experience of caffeine is very different to a caffeine virgin or a restored caffeine virgin, as I was, than it is to someone who's addicted. Those people [who are addicted] are getting a little bit of lift, but mostly what they're getting is the relief from these symptoms that are about to come down on them. And that feels pretty good. You're back to baseline. But when you're off for a few months, man, it's something else. It's a very powerful drug experience. And I was not prepared for it at all.\u003c/p>\n\u003cp>\u003cstrong>On how caffeine keeps us alert\u003c/strong>\u003c/p>\n\u003cp>We have a neurotransmitter called \u003ca href=\"https://pubchem.ncbi.nlm.nih.gov/compound/Adenosine\">adenosine\u003c/a>. ... Over the course of the day, levels of it rise and its job is to gradually make us tired — create what's called \u003ca href=\"https://www.npr.org/transcripts/705224359?storyId=705224359?storyId=705224359\">sleep pressure\u003c/a>. So, eventually, we turn out the lights and go to sleep, [and] there is a receptor that the adenosine fits into. And, as it turns out, caffeine fits into the same receptor — it gets there before the adenosine has a chance to. So it essentially blocks the action of that neurotransmitter — you never get the signal that you're tired.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"'Caffeine really helps capitalism conquer the frontier of night. ... To break those circadian rhythms is a huge deal.'","name":"pullquote","attributes":{"named":{"size":"large","align":"right","citation":"Michael Pollan","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Eventually, though, the adenosine — it's not like it goes away. It keeps building up the level in your bloodstream, keeps building up, so that when the caffeine is finally metabolized and the receptors are available again. Voom! You get hit by a flood of adenosine and you get really tired.\u003c/p>\n\u003cp>And what would you do then? Well, you'd have another cup of coffee and start the cycle all over again. ... That's what keeps us awake. That's the alertness of caffeine. But it does also act on some other network, such as the dopamine network, and that's \u003ca href=\"https://www.npr.org/sections/health-shots/2017/11/23/566034172/human-brains-have-evolved-unique-feel-good-circuits\">part of what gives us the euphoria\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>On how caffeine helped capitalism \u003c/strong>\u003c/p>\n\u003cp>We have these circadian rhythms that organize and govern our lives — and they're hard to break. And I don't know that you could ever have had a night shift or even a late shift before you had caffeine. Caffeine really helps capitalism conquer the frontier of night. And that's why it was \u003ca href=\"https://www.npr.org/sections/thesalt/2015/04/07/396664685/tea-tuesdays-how-tea-sugar-reshaped-the-british-empire\">so important to the industrial revolution\u003c/a>, where you had these expensive machines you wanted to keep running all night and you moved to two and three shifts. Did people work at night before that? Not very much. That's why I do think the impact on the modern world has been profound and that this has had a huge effect on our civilization and and on ourselves. To break those circadian rhythms is a huge deal.\u003c/p>\n\u003cp>\u003cstrong>How coffee and tea historically relied on slave labor \u003c/strong>\u003c/p>\n\u003cp>There's a really ugly history behind both of them. [On] the early \u003ca href=\"https://www.npr.org/sections/parallels/2013/11/12/244563532/photos-reveal-harsh-detail-of-brazils-history-with-slavery\">coffee plantations in Brazil\u003c/a>, all the workers were slaves. But even later, when you have post-slavery Central America, these were brutal places to work. The thing about growing coffee and tea is you need a lot of labor, because the shrubs have to be pruned. I went coffee picking in Colombia and it's really hard work. It's kind of a spiky plant and it grows on such a steep hillside. You can't get your footing. ...\u003c/p>\n\u003cp>It's a very dark history. And like a lot of things, we're participating in these commodity chains and we have no idea what's behind it. I mean, who among us has seen a coffee plant or a tea plant, except in photography? But at the other end of those food chains, it has often been quite a bit of brutality. And, of course, coffee and tea drove demand for sugar, and sugar was at the very heart of the slave trade in the Caribbean.\u003c/p>\n\u003cp>\u003cstrong>On how climate change could affect coffee production \u003c/strong>\u003c/p>\n\u003cp>It's a very demanding plant, and it's very picky. It has to have exactly the right altitude, water ... all this kind of stuff, which is concerning now because coffee faces a tremendous threat from climate change. There is a narrow band of conditions that make coffee happy. And the estimates now [from] the climate scientists — and this will be alarming to the fellow addicts out there — is that 50 percent of the coffee-growing regions will not be able to support the coffee plant by 2050. So capitalism may be killing the golden goose as climate change undermines coffee production. ... We may look back and say we lived in this golden age of good coffee that lasted from 1966 to 2050 — and then it'll be downhill from there.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Sam Briger and Thea Chaloner produced and edited the audio of this interview. Bridget Bentz and Molly Seavy-Nesper adapted it for the Web.\u003c/em>\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 Fresh Air. To see more, visit \u003ca href=\"http://www.npr.org/programs/fresh-air/\">Fresh Air\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Michael+Pollan+Explains+Caffeine+Cravings+%28And+Why+You+Don%27t+Have+To+Quit%29&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136232/michael-pollan-explains-caffeine-cravings-and-why-you-dont-have-to-quit","authors":["byline_bayareabites_136232"],"tags":["bayareabites_10936","bayareabites_125","bayareabites_9710","bayareabites_11278","bayareabites_1270","bayareabites_14756","bayareabites_12148","bayareabites_185"],"featImg":"bayareabites_136235","label":"bayareabites"},"bayareabites_134870":{"type":"posts","id":"bayareabites_134870","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134870","score":null,"sort":[1569880293000]},"guestAuthors":[],"slug":"no-need-to-cut-back-on-red-meat-controversial-new-guidelines-lead-to-outrage","title":"No Need To Cut Back On Red Meat? Controversial New 'Guidelines' Lead To Outrage","publishDate":1569880293,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_133954' label='More on Processed Meats']\u003cbr>\nA new set of analyses published Monday in the \u003cem>Annals of Internal Medicine\u003c/em> challenges the widespread recommendations to cut back on red and processed meats.\u003c/p>\n\u003cp>The prominent medical journal has also published a \u003ca href=\"https://annals.org/aim/fullarticle/2752328/unprocessed-red-meat-processed-meat-consumption-dietary-guideline-recommendations-from\">new recommendation\u003c/a> from a panel of scientists, many of whom are not nutrition experts: \"The panel suggests adults continue current processed meat consumption,\" according to the guideline paper. In other words: no need to cut back.\u003c/p>\n\u003cp>Scores of nutrition experts say this conclusion contradicts a large body of evidence, from decades of observational studies, that has found that people who consume less red and processed meats, over time, have lower rates of heart disease and death from certain cancers, including colorectal cancer.\u003c/p>\n\u003cp>Recommendations from the \u003ca href=\"https://www.heart.org/en/healthy-living/healthy-eating/eat-smart/nutrition-basics/aha-diet-and-lifestyle-recommendations\">American Heart Association\u003c/a> and the \u003ca href=\"https://web.archive.org/web/20170611033849/https://www.cancer.org/latest-news/world-health-organization-says-processed-meat-causes-cancer.html\">American Cancer Society\u003c/a>, as well as the U.S. Dietary Guidelines, all call for limiting red meats and processed meats.\u003c/p>\n\u003cp>\"I am outraged and bewildered,\" says nutrition scientist Christopher Gardner, a professor of medicine at Stanford University. \"This is perplexing, given the ... clear evidence for harm associated with high red meat intake,\" says Frank Hu, the chair of the Department of Nutrition at the Harvard T.H. Chan School of Public Health.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Gardner and Hu are among a group of scientists who signed a letter to the journal's editor requesting the papers be held pending further review. Others include \u003ca href=\"https://nutrition.tufts.edu/profile/faculty/dariush-mozaffarian\">Dariush Mozaffarian\u003c/a>, the dean of the Friedman School of Nutrition at Tufts University, as well as Eric Rimm and Dr. Walter Willett, also of Harvard's T.H. Chan School of Public Health.\u003c/p>\n\u003cp>Nutrition scientists point to research, such as this study \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/25733454\">published in 2015\u003c/a>, that finds that people who have a pattern of eating that's lower in red and processed meats have a reduced risk of death from cardiovascular disease and some cancers.\u003c/p>\n\u003cp>\"There's a lot more agreement out there than people think,\" Gardner says.\u003c/p>\n\u003cp>However, the authors of the new papers published in Annals say they're not convinced by the studies that link red and processed meats to higher health risks. They conclude that the existing guidelines from leading health groups to limit red and processed meats are \"weak recommendations\" that are based on \"low-certainty evidence.\"\u003c/p>\n\u003cp>So, what explains this divide?\u003c/p>\n\u003cp>In a nutshell, the authors of the new analyses have used an alternative approach to evaluate the evidence. They've used a system known as \u003ca href=\"https://ktdrr.org/products/update/v1n5/dijkers_grade_ktupdatev1n5.pdf\">GRADE\u003c/a>, which is a process to rate the quality of scientific evidence. Using this approach, a kind of study known as a randomized controlled trial — or RCT, for short - is considered high quality evidence.\u003c/p>\n\u003cp>Nutrition scientist Frank Hu of Harvard says the problem with GRADE is that it was mainly developed for evaluating evidence from drug trials. \"It's really problematic and inappropriate to use GRADE to evaluate nutrition studies,\" Hu says. Most of nutrition science is built on another type of study, observational studies. These are conducted by tracking the eating habits of people over many years. But here's the rub: The GRADE system considers these observational studies to be low-quality.\u003c/p>\n\u003cp>Our diets, however, are not like drugs. The impact of eating a meat-centric diet is tricky to measure. Unlike a pill — which can be measured against a placebo in a short-term trial — our diets are much more complicated. What we eat today may influence our health over decades. And, teasing out an independent effect is tougher, because our diets are varied and complex.\u003c/p>\n\u003cp>If a pill leads to an improvement over a placebo, scientists can conclude that the pill is efficacious. But if you try to use this same model with diet, you can't isolate the effects of say, just meat — or just processed meat — because we eat so many different things as part of our diets. So, therefore, critics say the drug evaluation model is not a good fit.\u003c/p>\n\u003cp>So where does this leave us, the eaters who are trying to make good choices?\u003c/p>\n\u003cp>\"There may be a benefit [from] reducing your intake of red or processed meat, and people should know that,\" says Bradley Johnston, one of the authors of the new analyses.\u003c/p>\n\u003cp>On the other hand, \"there may not be a benefit at all,\" Johnston says. \"We're uncertain.\"\u003c/p>\n\u003cp>Johnston previously authored a study, also published in the \u003cem>Annals of Internal Medicine\u003c/em>, that \u003ca href=\"https://www.npr.org/sections/thesalt/2016/12/19/505867535/how-much-is-too-much-new-study-casts-doubts-on-sugar-guidelines\">challenged the quality of the evidence behind the recommendations to limit sugar\u003c/a>. That paper, published online in 2016, was funded by the International Life Sciences Institute, a nonprofit group funded by large food and beverage companies that has \u003ca href=\"https://www.nytimes.com/2019/09/16/health/ilsi-food-policy-india-brazil-china.html\">come under scrutiny\u003c/a> for its role in shaping food policy.\u003c/p>\n\u003cp>I asked Johnston what kind of study it would take to provide compelling evidence that reducing red meat consumption can reduce health risks. \"It would take a lot of money ... and it should be based on randomized trials,\" Johnston says.\u003c/p>\n\u003cp>But this is completely impractical, says Harvard's Rimm. \"Can you imagine the cost if you had to ... give patients red meat almost every day for a decade and then convince the other group ... not to eat meat for a decade?\"\u003c/p>\n\u003cp>The editor of \u003cem>Annals of Internal Medicine\u003c/em>, \u003ca href=\"https://annals.org/aim/pages/biography\">Dr. Christine Laine\u003c/a>, says she agrees it would be tough to carry out such a study. \"We're not going to be able to do a randomized controlled trial that is going to definitely answer this question,\" Laine told us.\u003c/p>\n\u003cp>But she defended the decision to publish the new analyses and recommendation, as well as the use of the GRADE evaluation system. She says the papers show that the quality of the evidence behind the current recommendations to cut down on red and process meats is not as strong as people may have been led to believe. \"We should just be transparent,\" Laine says. \"I think we should be honest with the public that we don't really know.\"\u003c/p>\n\u003cp>Stanford's Gardner says his biggest concern is \"this will do a disservice to the public.\" He says that by offering up a new guideline, the new papers may confuse people. Harvard's Hu agrees. The publication \"gives an impression of a major scientific breakthrough, but this is clearly not the case.\"\u003c/p>\n\u003cp>Hu and his colleagues says there is a consensus already: \"To improve both human health and environmental sustainability, it is important to adopt dietary patterns that are high in healthy plant-based foods and relatively low in red and processed meats.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/09/30/765722916/no-need-to-cut-back-on-red-meat-controversial-new-guidelines-lead-to-outrage\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"A prominent medical journal has published a new recommendation from a group of scientists concluding there's no need to cut back on red and processed meats. This contradicts current guidelines.","status":"publish","parent":0,"modified":1637347074,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1092},"headData":{"title":"No Need To Cut Back On Red Meat? Controversial New 'Guidelines' Lead To Outrage | KQED","description":"A prominent medical journal has published a new recommendation from a group of scientists concluding there's no need to cut back on red and processed meats. This contradicts current guidelines.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"No Need To Cut Back On Red Meat? Controversial New 'Guidelines' Lead To Outrage","datePublished":"2019-09-30T21:51:33.000Z","dateModified":"2021-11-19T18:37:54.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"134870 https://ww2.kqed.org/bayareabites/?p=134870","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/09/30/no-need-to-cut-back-on-red-meat-controversial-new-guidelines-lead-to-outrage/","disqusTitle":"No Need To Cut Back On Red Meat? Controversial New 'Guidelines' Lead To Outrage","nprByline":"Allison Aubrey, NPR Food","templateType":"standard","featuredImageType":"standard","excludeFromSiteSearch":"Include","path":"/bayareabites/134870/no-need-to-cut-back-on-red-meat-controversial-new-guidelines-lead-to-outrage","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_133954","label":"More on Processed Meats "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nA new set of analyses published Monday in the \u003cem>Annals of Internal Medicine\u003c/em> challenges the widespread recommendations to cut back on red and processed meats.\u003c/p>\n\u003cp>The prominent medical journal has also published a \u003ca href=\"https://annals.org/aim/fullarticle/2752328/unprocessed-red-meat-processed-meat-consumption-dietary-guideline-recommendations-from\">new recommendation\u003c/a> from a panel of scientists, many of whom are not nutrition experts: \"The panel suggests adults continue current processed meat consumption,\" according to the guideline paper. In other words: no need to cut back.\u003c/p>\n\u003cp>Scores of nutrition experts say this conclusion contradicts a large body of evidence, from decades of observational studies, that has found that people who consume less red and processed meats, over time, have lower rates of heart disease and death from certain cancers, including colorectal cancer.\u003c/p>\n\u003cp>Recommendations from the \u003ca href=\"https://www.heart.org/en/healthy-living/healthy-eating/eat-smart/nutrition-basics/aha-diet-and-lifestyle-recommendations\">American Heart Association\u003c/a> and the \u003ca href=\"https://web.archive.org/web/20170611033849/https://www.cancer.org/latest-news/world-health-organization-says-processed-meat-causes-cancer.html\">American Cancer Society\u003c/a>, as well as the U.S. Dietary Guidelines, all call for limiting red meats and processed meats.\u003c/p>\n\u003cp>\"I am outraged and bewildered,\" says nutrition scientist Christopher Gardner, a professor of medicine at Stanford University. \"This is perplexing, given the ... clear evidence for harm associated with high red meat intake,\" says Frank Hu, the chair of the Department of Nutrition at the Harvard T.H. Chan School of Public Health.\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>Gardner and Hu are among a group of scientists who signed a letter to the journal's editor requesting the papers be held pending further review. Others include \u003ca href=\"https://nutrition.tufts.edu/profile/faculty/dariush-mozaffarian\">Dariush Mozaffarian\u003c/a>, the dean of the Friedman School of Nutrition at Tufts University, as well as Eric Rimm and Dr. Walter Willett, also of Harvard's T.H. Chan School of Public Health.\u003c/p>\n\u003cp>Nutrition scientists point to research, such as this study \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/25733454\">published in 2015\u003c/a>, that finds that people who have a pattern of eating that's lower in red and processed meats have a reduced risk of death from cardiovascular disease and some cancers.\u003c/p>\n\u003cp>\"There's a lot more agreement out there than people think,\" Gardner says.\u003c/p>\n\u003cp>However, the authors of the new papers published in Annals say they're not convinced by the studies that link red and processed meats to higher health risks. They conclude that the existing guidelines from leading health groups to limit red and processed meats are \"weak recommendations\" that are based on \"low-certainty evidence.\"\u003c/p>\n\u003cp>So, what explains this divide?\u003c/p>\n\u003cp>In a nutshell, the authors of the new analyses have used an alternative approach to evaluate the evidence. They've used a system known as \u003ca href=\"https://ktdrr.org/products/update/v1n5/dijkers_grade_ktupdatev1n5.pdf\">GRADE\u003c/a>, which is a process to rate the quality of scientific evidence. Using this approach, a kind of study known as a randomized controlled trial — or RCT, for short - is considered high quality evidence.\u003c/p>\n\u003cp>Nutrition scientist Frank Hu of Harvard says the problem with GRADE is that it was mainly developed for evaluating evidence from drug trials. \"It's really problematic and inappropriate to use GRADE to evaluate nutrition studies,\" Hu says. Most of nutrition science is built on another type of study, observational studies. These are conducted by tracking the eating habits of people over many years. But here's the rub: The GRADE system considers these observational studies to be low-quality.\u003c/p>\n\u003cp>Our diets, however, are not like drugs. The impact of eating a meat-centric diet is tricky to measure. Unlike a pill — which can be measured against a placebo in a short-term trial — our diets are much more complicated. What we eat today may influence our health over decades. And, teasing out an independent effect is tougher, because our diets are varied and complex.\u003c/p>\n\u003cp>If a pill leads to an improvement over a placebo, scientists can conclude that the pill is efficacious. But if you try to use this same model with diet, you can't isolate the effects of say, just meat — or just processed meat — because we eat so many different things as part of our diets. So, therefore, critics say the drug evaluation model is not a good fit.\u003c/p>\n\u003cp>So where does this leave us, the eaters who are trying to make good choices?\u003c/p>\n\u003cp>\"There may be a benefit [from] reducing your intake of red or processed meat, and people should know that,\" says Bradley Johnston, one of the authors of the new analyses.\u003c/p>\n\u003cp>On the other hand, \"there may not be a benefit at all,\" Johnston says. \"We're uncertain.\"\u003c/p>\n\u003cp>Johnston previously authored a study, also published in the \u003cem>Annals of Internal Medicine\u003c/em>, that \u003ca href=\"https://www.npr.org/sections/thesalt/2016/12/19/505867535/how-much-is-too-much-new-study-casts-doubts-on-sugar-guidelines\">challenged the quality of the evidence behind the recommendations to limit sugar\u003c/a>. That paper, published online in 2016, was funded by the International Life Sciences Institute, a nonprofit group funded by large food and beverage companies that has \u003ca href=\"https://www.nytimes.com/2019/09/16/health/ilsi-food-policy-india-brazil-china.html\">come under scrutiny\u003c/a> for its role in shaping food policy.\u003c/p>\n\u003cp>I asked Johnston what kind of study it would take to provide compelling evidence that reducing red meat consumption can reduce health risks. \"It would take a lot of money ... and it should be based on randomized trials,\" Johnston says.\u003c/p>\n\u003cp>But this is completely impractical, says Harvard's Rimm. \"Can you imagine the cost if you had to ... give patients red meat almost every day for a decade and then convince the other group ... not to eat meat for a decade?\"\u003c/p>\n\u003cp>The editor of \u003cem>Annals of Internal Medicine\u003c/em>, \u003ca href=\"https://annals.org/aim/pages/biography\">Dr. Christine Laine\u003c/a>, says she agrees it would be tough to carry out such a study. \"We're not going to be able to do a randomized controlled trial that is going to definitely answer this question,\" Laine told us.\u003c/p>\n\u003cp>But she defended the decision to publish the new analyses and recommendation, as well as the use of the GRADE evaluation system. She says the papers show that the quality of the evidence behind the current recommendations to cut down on red and process meats is not as strong as people may have been led to believe. \"We should just be transparent,\" Laine says. \"I think we should be honest with the public that we don't really know.\"\u003c/p>\n\u003cp>Stanford's Gardner says his biggest concern is \"this will do a disservice to the public.\" He says that by offering up a new guideline, the new papers may confuse people. Harvard's Hu agrees. The publication \"gives an impression of a major scientific breakthrough, but this is clearly not the case.\"\u003c/p>\n\u003cp>Hu and his colleagues says there is a consensus already: \"To improve both human health and environmental sustainability, it is important to adopt dietary patterns that are high in healthy plant-based foods and relatively low in red and processed meats.\" \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>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/09/30/765722916/no-need-to-cut-back-on-red-meat-controversial-new-guidelines-lead-to-outrage\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134870/no-need-to-cut-back-on-red-meat-controversial-new-guidelines-lead-to-outrage","authors":["byline_bayareabites_134870"],"categories":["bayareabites_10028","bayareabites_1245","bayareabites_10916","bayareabites_358"],"tags":["bayareabites_1270","bayareabites_16272","bayareabites_11331","bayareabites_14756"],"featImg":"bayareabites_134873","label":"bayareabites"},"bayareabites_134733":{"type":"posts","id":"bayareabites_134733","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134733","score":null,"sort":[1568052132000]},"guestAuthors":[],"slug":"saving-californias-kelp-forest-may-depend-on-eating-purple-sea-urchins","title":"Saving California's Kelp Forest May Depend On Eating Purple Sea Urchins","publishDate":1568052132,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='science_922896,science_1927312' label='More on Sea Urchins']\u003c/p>\n\u003cp>A favorite dish for purple sea urchins living off the coast of California is kelp. Problem is, those kelp forests are shrinking dramatically and that's hurting the marine ecosystem. So a group of scientists ran an experiment to see if these sea urchins can become a top menu item themselves. \u003c/p>\n\u003cp>Just off the Monterey Peninsula, a boat sways in the ocean. Three divers get ready to jump in. They're students from \u003ca href=\"https://www.mlml.calstate.edu/\">Moss Landing Marine Laboratories\u003c/a>, a graduate school for marine scientists. The assignment, count purple sea urchins. \u003c/p>\n\u003cp>\"Catch you on the flip side,\" says Shelby Penn. \u003c/p>\n\u003cp>Their professor, Luke Gardner, waits on deck. He expects they'll find plenty of urchins. And that's not a good thing. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"What they do is they just eat everything in sight,\" Gardner says. \u003c/p>\n\u003cp>These spiny creatures are mowing down California's kelp forests. Kelp is a vital part of the ecosystem. It provides food and shelter for numerous animals, including abalone, rockfish and sea otters.\u003c/p>\n\u003cp>\u003cstrong>Urchin barrens\u003c/strong> \u003c/p>\n\u003cp>The problem began around 2014. That's when Gardner says warmer ocean temperatures began affecting the reproduction of kelp. It's also when a disease killed off sunflower sea stars, a predator of purple sea urchins. The purple sea urchin population skyrocketed.\u003c/p>\n\u003cp>\"So with the increase in purple sea urchins, what we've seen is a dramatic reduction in kelp cover, primarily in Northern California. But it's slowly creeping further south. And now we're starting to see a fair bit of it on the Central Coast,\" Gardner says. \u003c/p>\n\u003cp>Urchin barrens are areas that used to be full of kelp and are now full of urchins. One of these is below the boat. Diver Daniel Gossard takes video of it with a GoPro camera. The video shows rocks covered in spiny, ball-shaped creatures that can fit in the palm of your hand. \u003c/p>\n\u003cp>\"The kelp was nonexistent,\" Gossard said on the boat ride back. \u003c/p>\n\u003cp>The divers didn't come up empty-handed. They bring Gardner some purple urchins. \u003c/p>\n\u003cp>\"They've just got a bunch of spines, bright colors,\" says Gardner.\u003c/p>\n\u003cp>What's inside is the part we eat, the uni — a part of the sea urchin considered a delicacy in Japanese cuisine. (You might have encountered it on the menu at a sushi restaurant.) Commercial divers have been harvesting urchins in California for decades. Primarily red sea urchin, because they're bigger.\u003c/p>\n\u003cp>Gardner says we should be eating more of the purple ones.\u003c/p>\n\u003cp>\"The problem with these guys is that when you open them up... there's nothing in there,\" he says.\u003c/p>\n\u003cp>Since they've eaten up their food supply, they're basically skeletons.\u003c/p>\n\u003cp>Enter aquaculture, or the farming of aquatic organisms. \u003c/p>\n\u003cp>Gardner is also an aquaculture specialist with the \u003ca href=\"https://caseagrant.ucsd.edu/\">California Sea Grant\u003c/a>, a state and federal partnership that uses science to help coastal communities solve issues. So he had his students run a research trial on this problem. The goal was to make these urchins valuable by turning them into a delicacy. \u003c/p>\n\u003cp>Graduate student Katie Neylan helped run the experiment. She and her classmates removed 500 purple sea urchins from the ocean and transplanted them into big, blue tanks at the \u003ca href=\"https://www.mlml.calstate.edu/aquaculture/\">Moss Landing Marine Laboratories Center of Aquaculture\u003c/a>. \u003c/p>\n\u003cp>\"We came out and fed them every three to five days. We had red algae that we fed them called ogo or Gracilaria pacifica. We fed them kelp, which is just giant kelp, Macrocystis pyrifera,\" Neylan says. \u003c/p>\n\u003cp>The ones eating ogo reached market size faster, in just eight weeks. Neylan says it showed how ogo is more nutritious thank kelp. \u003c/p>\n\u003cp>\u003cstrong>The proof in the eating\u003c/strong>\u003c/p>\n\u003cp>Then, it was time for the taste test.\u003c/p>\n\u003cp>On a typical foggy day in Carmel-by-the-Sea, the class crowds into the kitchen of Michelin Star restaurant \u003ca href=\"https://auberginecarmel.com/\">Aubergine\u003c/a>. Here, Executive Chef Justin Cogley serves uni from around the world. \u003c/p>\n\u003cp>He uses tweezers to open up the purple urchins, revealing the orange uni inside.His favorite is the ogo-fed.\u003c/p>\n\u003cfigure id=\"attachment_134735\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/urchin-dish_wide-99ab7d9403f4444805169cdad824a0df3a759804-e1568051492253.jpg\" alt=\"Aubergine Executive Chef Justin Cogley prepared the uni on a fried potato with a sweet soy glaze for the class to try.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-134735\">\u003cfigcaption class=\"wp-caption-text\">Aubergine Executive Chef Justin Cogley prepared the uni on a fried potato with a sweet soy glaze for the class to try. \u003ccite>(Erika Mahoney/KAZU)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Honestly, it's rich and buttery. I think this one might be a touch [cleaner], tastes a little bit cleaner,\" Cogley says. \u003c/p>\n\u003cp>His conclusion, he'd serve it. \u003c/p>\n\u003cp>\"It's a great story and everyone's trying to do their part to save the ocean too,\" Cogley says. \u003c/p>\n\u003cp>He prepares the uni on a fried potato with a sweet soy glaze for everyone to try. \u003c/p>\n\u003cp>It's a tasty end to the project. But this could be just the beginning. A company called Urchinomics has been selling their ranched urchins in Japan. Now, they're working to secure a site in California. All in an effort to save the state's dwindling kelp forest and help the thousands of animals that depend on it. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR/KAZU. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/09/09/756929657/saving-californias-kelp-forest-may-depend-on-eating-purple-sea-urchins\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Purple sea urchins are devouring the kelp forest off California's coast. To help the forest survive, researchers are trying to make these urchins a delicacy on menus at seafood restaurants.","status":"publish","parent":0,"modified":1568052132,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":35,"wordCount":832},"headData":{"title":"Saving California's Kelp Forest May Depend On Eating Purple Sea Urchins | KQED","description":"Purple sea urchins are devouring the kelp forest off California's coast. To help the forest survive, researchers are trying to make these urchins a delicacy on menus at seafood restaurants.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Saving California's Kelp Forest May Depend On Eating Purple Sea Urchins","datePublished":"2019-09-09T18:02:12.000Z","dateModified":"2019-09-09T18:02:12.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"134733 https://ww2.kqed.org/bayareabites/?p=134733","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/09/09/saving-californias-kelp-forest-may-depend-on-eating-purple-sea-urchins/","disqusTitle":"Saving California's Kelp Forest May Depend On Eating Purple Sea Urchins","nprImageCredit":"Erika Mahoney","nprByline":"Erika Mahoney, NPR Food","nprImageAgency":"KAZU","nprStoryId":"756929657","nprApiLink":"http://api.npr.org/query?id=756929657&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2019/09/09/756929657/saving-californias-kelp-forest-may-depend-on-eating-purple-sea-urchins?ft=nprml&f=756929657","nprRetrievedStory":"1","nprPubDate":"Mon, 09 Sep 2019 12:01:00 -0400","nprStoryDate":"Mon, 09 Sep 2019 12:01:17 -0400","nprLastModifiedDate":"Mon, 09 Sep 2019 12:01:17 -0400","path":"/bayareabites/134733/saving-californias-kelp-forest-may-depend-on-eating-purple-sea-urchins","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"science_922896,science_1927312","label":"More on Sea Urchins "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A favorite dish for purple sea urchins living off the coast of California is kelp. Problem is, those kelp forests are shrinking dramatically and that's hurting the marine ecosystem. So a group of scientists ran an experiment to see if these sea urchins can become a top menu item themselves. \u003c/p>\n\u003cp>Just off the Monterey Peninsula, a boat sways in the ocean. Three divers get ready to jump in. They're students from \u003ca href=\"https://www.mlml.calstate.edu/\">Moss Landing Marine Laboratories\u003c/a>, a graduate school for marine scientists. The assignment, count purple sea urchins. \u003c/p>\n\u003cp>\"Catch you on the flip side,\" says Shelby Penn. \u003c/p>\n\u003cp>Their professor, Luke Gardner, waits on deck. He expects they'll find plenty of urchins. And that's not a good thing. \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>\"What they do is they just eat everything in sight,\" Gardner says. \u003c/p>\n\u003cp>These spiny creatures are mowing down California's kelp forests. Kelp is a vital part of the ecosystem. It provides food and shelter for numerous animals, including abalone, rockfish and sea otters.\u003c/p>\n\u003cp>\u003cstrong>Urchin barrens\u003c/strong> \u003c/p>\n\u003cp>The problem began around 2014. That's when Gardner says warmer ocean temperatures began affecting the reproduction of kelp. It's also when a disease killed off sunflower sea stars, a predator of purple sea urchins. The purple sea urchin population skyrocketed.\u003c/p>\n\u003cp>\"So with the increase in purple sea urchins, what we've seen is a dramatic reduction in kelp cover, primarily in Northern California. But it's slowly creeping further south. And now we're starting to see a fair bit of it on the Central Coast,\" Gardner says. \u003c/p>\n\u003cp>Urchin barrens are areas that used to be full of kelp and are now full of urchins. One of these is below the boat. Diver Daniel Gossard takes video of it with a GoPro camera. The video shows rocks covered in spiny, ball-shaped creatures that can fit in the palm of your hand. \u003c/p>\n\u003cp>\"The kelp was nonexistent,\" Gossard said on the boat ride back. \u003c/p>\n\u003cp>The divers didn't come up empty-handed. They bring Gardner some purple urchins. \u003c/p>\n\u003cp>\"They've just got a bunch of spines, bright colors,\" says Gardner.\u003c/p>\n\u003cp>What's inside is the part we eat, the uni — a part of the sea urchin considered a delicacy in Japanese cuisine. (You might have encountered it on the menu at a sushi restaurant.) Commercial divers have been harvesting urchins in California for decades. Primarily red sea urchin, because they're bigger.\u003c/p>\n\u003cp>Gardner says we should be eating more of the purple ones.\u003c/p>\n\u003cp>\"The problem with these guys is that when you open them up... there's nothing in there,\" he says.\u003c/p>\n\u003cp>Since they've eaten up their food supply, they're basically skeletons.\u003c/p>\n\u003cp>Enter aquaculture, or the farming of aquatic organisms. \u003c/p>\n\u003cp>Gardner is also an aquaculture specialist with the \u003ca href=\"https://caseagrant.ucsd.edu/\">California Sea Grant\u003c/a>, a state and federal partnership that uses science to help coastal communities solve issues. So he had his students run a research trial on this problem. The goal was to make these urchins valuable by turning them into a delicacy. \u003c/p>\n\u003cp>Graduate student Katie Neylan helped run the experiment. She and her classmates removed 500 purple sea urchins from the ocean and transplanted them into big, blue tanks at the \u003ca href=\"https://www.mlml.calstate.edu/aquaculture/\">Moss Landing Marine Laboratories Center of Aquaculture\u003c/a>. \u003c/p>\n\u003cp>\"We came out and fed them every three to five days. We had red algae that we fed them called ogo or Gracilaria pacifica. We fed them kelp, which is just giant kelp, Macrocystis pyrifera,\" Neylan says. \u003c/p>\n\u003cp>The ones eating ogo reached market size faster, in just eight weeks. Neylan says it showed how ogo is more nutritious thank kelp. \u003c/p>\n\u003cp>\u003cstrong>The proof in the eating\u003c/strong>\u003c/p>\n\u003cp>Then, it was time for the taste test.\u003c/p>\n\u003cp>On a typical foggy day in Carmel-by-the-Sea, the class crowds into the kitchen of Michelin Star restaurant \u003ca href=\"https://auberginecarmel.com/\">Aubergine\u003c/a>. Here, Executive Chef Justin Cogley serves uni from around the world. \u003c/p>\n\u003cp>He uses tweezers to open up the purple urchins, revealing the orange uni inside.His favorite is the ogo-fed.\u003c/p>\n\u003cfigure id=\"attachment_134735\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/urchin-dish_wide-99ab7d9403f4444805169cdad824a0df3a759804-e1568051492253.jpg\" alt=\"Aubergine Executive Chef Justin Cogley prepared the uni on a fried potato with a sweet soy glaze for the class to try.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-134735\">\u003cfigcaption class=\"wp-caption-text\">Aubergine Executive Chef Justin Cogley prepared the uni on a fried potato with a sweet soy glaze for the class to try. \u003ccite>(Erika Mahoney/KAZU)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Honestly, it's rich and buttery. I think this one might be a touch [cleaner], tastes a little bit cleaner,\" Cogley says. \u003c/p>\n\u003cp>His conclusion, he'd serve it. \u003c/p>\n\u003cp>\"It's a great story and everyone's trying to do their part to save the ocean too,\" Cogley says. \u003c/p>\n\u003cp>He prepares the uni on a fried potato with a sweet soy glaze for everyone to try. \u003c/p>\n\u003cp>It's a tasty end to the project. But this could be just the beginning. A company called Urchinomics has been selling their ranched urchins in Japan. Now, they're working to secure a site in California. All in an effort to save the state's dwindling kelp forest and help the thousands of animals that depend on it. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR/KAZU. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/09/09/756929657/saving-californias-kelp-forest-may-depend-on-eating-purple-sea-urchins\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134733/saving-californias-kelp-forest-may-depend-on-eating-purple-sea-urchins","authors":["byline_bayareabites_134733"],"categories":["bayareabites_2638","bayareabites_11028","bayareabites_10028","bayareabites_10916","bayareabites_358","bayareabites_91","bayareabites_60"],"tags":["bayareabites_836","bayareabites_14775","bayareabites_15739","bayareabites_16272","bayareabites_14756","bayareabites_16464"],"featImg":"bayareabites_134734","label":"bayareabites"},"bayareabites_134473":{"type":"posts","id":"bayareabites_134473","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134473","score":null,"sort":[1566359881000]},"guestAuthors":[],"slug":"u-s-recycling-industry-is-struggling-to-figure-out-a-future-without-china","title":"U.S. Recycling Industry Is Struggling To Figure Out A Future Without China","publishDate":1566359881,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='science_1941477,forum_2010101871721' label='More on Recycling Plastics']\u003cbr>\nThe U.S. used to send a lot of its plastic waste to China to get recycled. But last year, China put the kibosh on imports of the world's waste. The policy, called National Sword, freaked out people in the U.S. — a huge market for plastic waste had just dried up.\u003c/p>\n\u003cp>Where was it all going to go now?\u003c/p>\n\u003cp>In March, executives from big companies that make or package everything from water to toothpaste in plastic met in Washington, D.C. Recyclers and the people who collect and sort trash were there too. It was the whole chain that makes up the plastic pipeline. It was a time of reckoning.\u003c/p>\n\u003cp>John Caturano of Nestlé Waters North America, which makes bottled water, said plastic is getting a bad reputation. \"The water bottle has in some ways become the mink coat or the pack of cigarettes. It's socially not very acceptable to the young folks, and that scares me,\" he said during a panel called Life After National Sword.\u003c/p>\n\u003cp>Sunil Bagaria, who runs recycling company GDB International, took his colleagues to task. \"Forever, we have depended on shipping our scrap overseas,\" he bemoaned. \"Let's stop that.\" European countries, he added, \"are recycling 35% to 40% [of their plastic waste]. The U.S. only recycles 10%. How tragic is that?\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After a couple of days of this, a woman named Kara Pochiro from the Association of Plastic Recyclers stood up and said not to panic. \"Plastic recycling isn't dead, and it works, and it's important to protecting our environment, and it's essential to the circular economy,\" she reassured.\u003c/p>\n\u003cp>\"Circular economy\" is now a catchphrase that some say is a way out of the plastic mess. The idea is essentially this: Society needs plastic, but people need to recycle a lot more of it and use it again and again and again. That will eliminate a lot of waste and cut down on the avalanche of new plastic made every year.\u003c/p>\n\u003cp>So how does circularity actually work? A good place to find out is at a recycling company called TerraCycle in Trenton, N.J. The company's global vice president for research and development is Ernie Simpson. A cheerful man with a Jamaican accent, he works out of a small lab at TerraCycle's headquarters.\u003c/p>\n\u003cfigure id=\"attachment_134475\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/terracycle-offices_enl-48b0bd89ee7e6ef664f17834e0f408b14e2962a4-e1566359369460.jpg\" alt=\"Plastic bottles surround an employee at a workstation inside recycling company TerraCycle's headquarters in Trenton, N.J., in 2017.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-134475\">\u003cfigcaption class=\"wp-caption-text\">Plastic bottles surround an employee at a workstation inside recycling company TerraCycle's headquarters in Trenton, N.J., in 2017. \u003ccite>(David Williams/Bloomberg via Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He's also a physicist who's part of a collaboration with Procter & Gamble to turn plastic trash into new products. In his lab, Simpson has an array of very sophisticated and expensive equipment — a Fourier-transform infrared spectrometer and a calorimeter, which use light or heat, respectively, to determine the chemistry of plastic. What goes into those devices is junk.\u003c/p>\n\u003cp>Simpson holds up a clear plastic bag. Inside, he says, \"is the famous beach plastic from the ocean\": wrappers, caps, bottles. To recycle any of it, he has to know what kind of plastic each piece is made of.\u003c/p>\n\u003cp>How many kinds of plastic are there? \"Ohhhh,\" he sighs. \"Indefinite, just about. There are about 20 different categories of material, but there are blends and there are hybrids.\" Almost all possess their own characteristics, some easily recyclable, many not. Some can be melted down; others shredded mechanically or chemically broken down. They end up as pellets the size of small marbles. These go to fabricators that turn the material back into products.\u003cbr>\n[aside postID='news_11714223,news_11768467' align='left' label='More on the Recycling Industry']\u003cbr>\n\"And so that's how the famous Head & Shoulders shampoo bottle was created,\" Simpson says, referring to what P&G calls the \"world's first recyclable shampoo bottle made from beach plastic.\" That's a form of circularity — pouring old plastic into new bottles.\u003c/p>\n\u003cp>There's a catch though. \"This particular one,\" Simpson says of the beach plastic, \"is probably three times as expensive as virgin\" — virgin being brand-new plastic made straight from oil and gas out of the ground. This is one of the obstacles to circularity: It costs a lot. There's not a lot of money to be made from recycling to begin with, and it's tough for recycled plastic to compete with virgin plastic made cheap by the boom in U.S. oil and gas production. And there aren't nearly enough recyclers in the U.S. to handle the tsunami of new plastic pouring out of the petrochemical industry.\u003c/p>\n\u003cfigure id=\"attachment_134476\" class=\"wp-caption aligncenter\" style=\"max-width: 1893px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/terracycle-2_enl-791fc7ad00b2af7bc497fd6630dfe93a64d0736c.jpg\" alt=\"Material collected by TerraCycle is shredded for processing.\" width=\"1893\" height=\"1080\" class=\"size-full wp-image-134476\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/terracycle-2_enl-791fc7ad00b2af7bc497fd6630dfe93a64d0736c.jpg 1893w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/terracycle-2_enl-791fc7ad00b2af7bc497fd6630dfe93a64d0736c-160x91.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/terracycle-2_enl-791fc7ad00b2af7bc497fd6630dfe93a64d0736c-800x456.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/terracycle-2_enl-791fc7ad00b2af7bc497fd6630dfe93a64d0736c-768x438.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/terracycle-2_enl-791fc7ad00b2af7bc497fd6630dfe93a64d0736c-1020x582.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/terracycle-2_enl-791fc7ad00b2af7bc497fd6630dfe93a64d0736c-1200x685.jpg 1200w\" sizes=\"(max-width: 1893px) 100vw, 1893px\">\u003cfigcaption class=\"wp-caption-text\">Material collected by TerraCycle is shredded for processing. \u003ccite>(Courtesy of TerraCycle)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_134477\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/terracycle-3_enl-ff129b0f2f05d93c384f9625f5eb6d6d213b9a2a.jpg\" alt=\"Collected material, including plastic, is baled at TerraCycle.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-134477\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/terracycle-3_enl-ff129b0f2f05d93c384f9625f5eb6d6d213b9a2a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/terracycle-3_enl-ff129b0f2f05d93c384f9625f5eb6d6d213b9a2a-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/terracycle-3_enl-ff129b0f2f05d93c384f9625f5eb6d6d213b9a2a-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/terracycle-3_enl-ff129b0f2f05d93c384f9625f5eb6d6d213b9a2a-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/terracycle-3_enl-ff129b0f2f05d93c384f9625f5eb6d6d213b9a2a-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/terracycle-3_enl-ff129b0f2f05d93c384f9625f5eb6d6d213b9a2a-1200x675.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Collected material, including plastic, is baled at TerraCycle. \u003ccite>(Courtesy of TerraCycle)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Recycling is the underdog,\" says Keefe Harrison, CEO of the Recycling Partnership, a nonprofit that seeks to boost the industry. \"We're fighting an uphill battle to make it cost competitive from day one.\" One problem, she says, is the U.S. outsourced so much of its recycling to Asia that the domestic industry languished. And there's the fact that plastic manufacturers keep making more and more of it, and consumer brands like Procter & Gamble, Nestlé and Walmart keep wrapping more consumer goods in it.\u003c/p>\n\u003cp>Harrison explains: \"So we've got these companies producing this new packaging and new materials and new plastics in such a scientific- and business-driven way, and then [they] rely on the disjointed network that is recycling to get it back. And [recycling] is not robust.\" That's an assessment shared by others, such as global financial analysis company IHS Markit.\u003c/p>\n\u003cp>Several petrochemical companies have joined big consumer brands in pledging to make most of their plastic recyclable, reusable or compostable within the next decade or two. Their group, Alliance to End Plastic Waste, has promised to spend $1.5 billion over five years to do that.\u003c/p>\n\u003cp>But as environmental groups like Greenpeace and Break Free From Plastic point out, just because something can technically be recycled doesn't mean it will be. There has to be an industry robust enough to do it — and a profit at the end of the day. And, they say, building up recycling allows plastic producers to keep making 300 million tons of new plastic every year (half of which is for single use) and to put the burden of cleaning up the waste on someone else.\u003c/p>\n\u003cp>Pochiro, of the Association of Plastic Recyclers, says recycling does need help — from consumers, for example. \"We're trying to make consumers understand that recycling isn't just about putting your container in the bin,\" she says. \"You also need to buy recycled,\" meaning products that contain recycled plastic.\u003c/p>\n\u003cp>There's a growing market for such products, stuff like bottles, clothing, packaging or bags, for example. But it's tough to compete against cheap virgin plastic. Recycling companies need huge investments, and to get that, they have to show they have a market for their products. And for that, Pochiro says, they need commitments — voluntary or mandated by law — by consumer goods companies to buy recycled plastic.\u003c/p>\n\u003cp>\"If a recycler can't be confident enough that they have a market for at least maybe six months to a year,\" she says, \"then they aren't going to want to make that investment in their own facilities\" to make more recycled plastic.\u003c/p>\n\u003cp>But there's a disconnect underlying all this talk by the plastics industry to help recyclers and the circular economy of plastic.\u003c/p>\n\u003cp>A report from ICIS, a plastics market research company, says the petrochemical industry will likely double its plastic manufacturing capacity from 2016 to 2024. And the American Chemistry Council, which represents, among others, plastics manufacturers, says it expects industry to spend nearly $25 billion to build new plastic manufacturing capacity by 2025. (That compares with the $1.5 billion that the industry plans to spend on cleaning up plastic waste.) The World Economic Forum has issued a report on plastic that predicts a doubling of production in the next two decades.\u003c/p>\n\u003cp>One thing driving that growth is the belief that demand for petroleum-based fuels will decline — the oil and gas industry is looking to produce more plastics from petrochemicals to take up the slack.\u003c/p>\n\u003cp>So if a new circular plastics economy recycles — that is, reuses — more \u003cem>old\u003c/em> plastic, why is the petrochemical industry spending billions of dollars for a boom in \u003cem>new\u003c/em> plastic? Where is all that new plastic going to go? It seems the industry isn't too worried. The American Chemistry Council's analysis includes this statement about new plastic: \"In a virtuous cycle, as the manufacturing renaissance accelerates, demand for plastic products will be generated, reinforcing resin [raw plastic] demand.\"\u003c/p>\n\u003cp>Essentially, go ahead and make it, and people will find a way to use it. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/2019/08/20/750864036/u-s-recycling-industry-is-struggling-to-figure-out-a-future-without-china\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"China is no longer taking the world's waste. The U.S. recycling industry is overwhelmed — it can't keep up with the plastic being churned out. This doesn't bode well for our plastic waste problem.","status":"publish","parent":0,"modified":1566359881,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1497},"headData":{"title":"U.S. Recycling Industry Is Struggling To Figure Out A Future Without China | KQED","description":"China is no longer taking the world's waste. The U.S. recycling industry is overwhelmed — it can't keep up with the plastic being churned out. This doesn't bode well for our plastic waste problem.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"U.S. Recycling Industry Is Struggling To Figure Out A Future Without China","datePublished":"2019-08-21T03:58:01.000Z","dateModified":"2019-08-21T03:58:01.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"134473 https://ww2.kqed.org/bayareabites/?p=134473","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/08/20/u-s-recycling-industry-is-struggling-to-figure-out-a-future-without-china/","disqusTitle":"U.S. Recycling Industry Is Struggling To Figure Out A Future Without China","nprImageCredit":"Saul Loeb","nprByline":"Christopher Joyce, All Things Considered","nprImageAgency":"AFP/Getty Images","nprStoryId":"750864036","nprApiLink":"http://api.npr.org/query?id=750864036&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/2019/08/20/750864036/u-s-recycling-industry-is-struggling-to-figure-out-a-future-without-china?ft=nprml&f=750864036","nprRetrievedStory":"1","nprPubDate":"Tue, 20 Aug 2019 20:10:00 -0400","nprStoryDate":"Tue, 20 Aug 2019 15:27:00 -0400","nprLastModifiedDate":"Tue, 20 Aug 2019 20:14:02 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2019/08/20190820_atc_us_recycling_industry_is_struggling_to_figure_out_a_future_without_china.mp3?orgId=1&topicId=1007&aggIds=684530164&d=317&p=2&story=750864036&ft=nprml&f=750864036","nprAudioM3u":"http://api.npr.org/m3u/1752882698-5f2771.m3u?orgId=1&topicId=1007&aggIds=684530164&d=317&p=2&story=750864036&ft=nprml&f=750864036","path":"/bayareabites/134473/u-s-recycling-industry-is-struggling-to-figure-out-a-future-without-china","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2019/08/20190820_atc_us_recycling_industry_is_struggling_to_figure_out_a_future_without_china.mp3?orgId=1&topicId=1007&aggIds=684530164&d=317&p=2&story=750864036&ft=nprml&f=750864036","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"science_1941477,forum_2010101871721","label":"More on Recycling Plastics "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThe U.S. used to send a lot of its plastic waste to China to get recycled. But last year, China put the kibosh on imports of the world's waste. The policy, called National Sword, freaked out people in the U.S. — a huge market for plastic waste had just dried up.\u003c/p>\n\u003cp>Where was it all going to go now?\u003c/p>\n\u003cp>In March, executives from big companies that make or package everything from water to toothpaste in plastic met in Washington, D.C. Recyclers and the people who collect and sort trash were there too. It was the whole chain that makes up the plastic pipeline. It was a time of reckoning.\u003c/p>\n\u003cp>John Caturano of Nestlé Waters North America, which makes bottled water, said plastic is getting a bad reputation. \"The water bottle has in some ways become the mink coat or the pack of cigarettes. It's socially not very acceptable to the young folks, and that scares me,\" he said during a panel called Life After National Sword.\u003c/p>\n\u003cp>Sunil Bagaria, who runs recycling company GDB International, took his colleagues to task. \"Forever, we have depended on shipping our scrap overseas,\" he bemoaned. \"Let's stop that.\" European countries, he added, \"are recycling 35% to 40% [of their plastic waste]. The U.S. only recycles 10%. How tragic is that?\"\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>After a couple of days of this, a woman named Kara Pochiro from the Association of Plastic Recyclers stood up and said not to panic. \"Plastic recycling isn't dead, and it works, and it's important to protecting our environment, and it's essential to the circular economy,\" she reassured.\u003c/p>\n\u003cp>\"Circular economy\" is now a catchphrase that some say is a way out of the plastic mess. The idea is essentially this: Society needs plastic, but people need to recycle a lot more of it and use it again and again and again. That will eliminate a lot of waste and cut down on the avalanche of new plastic made every year.\u003c/p>\n\u003cp>So how does circularity actually work? A good place to find out is at a recycling company called TerraCycle in Trenton, N.J. The company's global vice president for research and development is Ernie Simpson. A cheerful man with a Jamaican accent, he works out of a small lab at TerraCycle's headquarters.\u003c/p>\n\u003cfigure id=\"attachment_134475\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/terracycle-offices_enl-48b0bd89ee7e6ef664f17834e0f408b14e2962a4-e1566359369460.jpg\" alt=\"Plastic bottles surround an employee at a workstation inside recycling company TerraCycle's headquarters in Trenton, N.J., in 2017.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-134475\">\u003cfigcaption class=\"wp-caption-text\">Plastic bottles surround an employee at a workstation inside recycling company TerraCycle's headquarters in Trenton, N.J., in 2017. \u003ccite>(David Williams/Bloomberg via Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He's also a physicist who's part of a collaboration with Procter & Gamble to turn plastic trash into new products. In his lab, Simpson has an array of very sophisticated and expensive equipment — a Fourier-transform infrared spectrometer and a calorimeter, which use light or heat, respectively, to determine the chemistry of plastic. What goes into those devices is junk.\u003c/p>\n\u003cp>Simpson holds up a clear plastic bag. Inside, he says, \"is the famous beach plastic from the ocean\": wrappers, caps, bottles. To recycle any of it, he has to know what kind of plastic each piece is made of.\u003c/p>\n\u003cp>How many kinds of plastic are there? \"Ohhhh,\" he sighs. \"Indefinite, just about. There are about 20 different categories of material, but there are blends and there are hybrids.\" Almost all possess their own characteristics, some easily recyclable, many not. Some can be melted down; others shredded mechanically or chemically broken down. They end up as pellets the size of small marbles. These go to fabricators that turn the material back into products.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"news_11714223,news_11768467","align":"left","label":"More on the Recycling Industry "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\"And so that's how the famous Head & Shoulders shampoo bottle was created,\" Simpson says, referring to what P&G calls the \"world's first recyclable shampoo bottle made from beach plastic.\" That's a form of circularity — pouring old plastic into new bottles.\u003c/p>\n\u003cp>There's a catch though. \"This particular one,\" Simpson says of the beach plastic, \"is probably three times as expensive as virgin\" — virgin being brand-new plastic made straight from oil and gas out of the ground. This is one of the obstacles to circularity: It costs a lot. There's not a lot of money to be made from recycling to begin with, and it's tough for recycled plastic to compete with virgin plastic made cheap by the boom in U.S. oil and gas production. And there aren't nearly enough recyclers in the U.S. to handle the tsunami of new plastic pouring out of the petrochemical industry.\u003c/p>\n\u003cfigure id=\"attachment_134476\" class=\"wp-caption aligncenter\" style=\"max-width: 1893px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/terracycle-2_enl-791fc7ad00b2af7bc497fd6630dfe93a64d0736c.jpg\" alt=\"Material collected by TerraCycle is shredded for processing.\" width=\"1893\" height=\"1080\" class=\"size-full wp-image-134476\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/terracycle-2_enl-791fc7ad00b2af7bc497fd6630dfe93a64d0736c.jpg 1893w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/terracycle-2_enl-791fc7ad00b2af7bc497fd6630dfe93a64d0736c-160x91.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/terracycle-2_enl-791fc7ad00b2af7bc497fd6630dfe93a64d0736c-800x456.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/terracycle-2_enl-791fc7ad00b2af7bc497fd6630dfe93a64d0736c-768x438.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/terracycle-2_enl-791fc7ad00b2af7bc497fd6630dfe93a64d0736c-1020x582.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/terracycle-2_enl-791fc7ad00b2af7bc497fd6630dfe93a64d0736c-1200x685.jpg 1200w\" sizes=\"(max-width: 1893px) 100vw, 1893px\">\u003cfigcaption class=\"wp-caption-text\">Material collected by TerraCycle is shredded for processing. \u003ccite>(Courtesy of TerraCycle)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_134477\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/terracycle-3_enl-ff129b0f2f05d93c384f9625f5eb6d6d213b9a2a.jpg\" alt=\"Collected material, including plastic, is baled at TerraCycle.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-134477\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/terracycle-3_enl-ff129b0f2f05d93c384f9625f5eb6d6d213b9a2a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/terracycle-3_enl-ff129b0f2f05d93c384f9625f5eb6d6d213b9a2a-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/terracycle-3_enl-ff129b0f2f05d93c384f9625f5eb6d6d213b9a2a-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/terracycle-3_enl-ff129b0f2f05d93c384f9625f5eb6d6d213b9a2a-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/terracycle-3_enl-ff129b0f2f05d93c384f9625f5eb6d6d213b9a2a-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/terracycle-3_enl-ff129b0f2f05d93c384f9625f5eb6d6d213b9a2a-1200x675.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Collected material, including plastic, is baled at TerraCycle. \u003ccite>(Courtesy of TerraCycle)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Recycling is the underdog,\" says Keefe Harrison, CEO of the Recycling Partnership, a nonprofit that seeks to boost the industry. \"We're fighting an uphill battle to make it cost competitive from day one.\" One problem, she says, is the U.S. outsourced so much of its recycling to Asia that the domestic industry languished. And there's the fact that plastic manufacturers keep making more and more of it, and consumer brands like Procter & Gamble, Nestlé and Walmart keep wrapping more consumer goods in it.\u003c/p>\n\u003cp>Harrison explains: \"So we've got these companies producing this new packaging and new materials and new plastics in such a scientific- and business-driven way, and then [they] rely on the disjointed network that is recycling to get it back. And [recycling] is not robust.\" That's an assessment shared by others, such as global financial analysis company IHS Markit.\u003c/p>\n\u003cp>Several petrochemical companies have joined big consumer brands in pledging to make most of their plastic recyclable, reusable or compostable within the next decade or two. Their group, Alliance to End Plastic Waste, has promised to spend $1.5 billion over five years to do that.\u003c/p>\n\u003cp>But as environmental groups like Greenpeace and Break Free From Plastic point out, just because something can technically be recycled doesn't mean it will be. There has to be an industry robust enough to do it — and a profit at the end of the day. And, they say, building up recycling allows plastic producers to keep making 300 million tons of new plastic every year (half of which is for single use) and to put the burden of cleaning up the waste on someone else.\u003c/p>\n\u003cp>Pochiro, of the Association of Plastic Recyclers, says recycling does need help — from consumers, for example. \"We're trying to make consumers understand that recycling isn't just about putting your container in the bin,\" she says. \"You also need to buy recycled,\" meaning products that contain recycled plastic.\u003c/p>\n\u003cp>There's a growing market for such products, stuff like bottles, clothing, packaging or bags, for example. But it's tough to compete against cheap virgin plastic. Recycling companies need huge investments, and to get that, they have to show they have a market for their products. And for that, Pochiro says, they need commitments — voluntary or mandated by law — by consumer goods companies to buy recycled plastic.\u003c/p>\n\u003cp>\"If a recycler can't be confident enough that they have a market for at least maybe six months to a year,\" she says, \"then they aren't going to want to make that investment in their own facilities\" to make more recycled plastic.\u003c/p>\n\u003cp>But there's a disconnect underlying all this talk by the plastics industry to help recyclers and the circular economy of plastic.\u003c/p>\n\u003cp>A report from ICIS, a plastics market research company, says the petrochemical industry will likely double its plastic manufacturing capacity from 2016 to 2024. And the American Chemistry Council, which represents, among others, plastics manufacturers, says it expects industry to spend nearly $25 billion to build new plastic manufacturing capacity by 2025. (That compares with the $1.5 billion that the industry plans to spend on cleaning up plastic waste.) The World Economic Forum has issued a report on plastic that predicts a doubling of production in the next two decades.\u003c/p>\n\u003cp>One thing driving that growth is the belief that demand for petroleum-based fuels will decline — the oil and gas industry is looking to produce more plastics from petrochemicals to take up the slack.\u003c/p>\n\u003cp>So if a new circular plastics economy recycles — that is, reuses — more \u003cem>old\u003c/em> plastic, why is the petrochemical industry spending billions of dollars for a boom in \u003cem>new\u003c/em> plastic? Where is all that new plastic going to go? It seems the industry isn't too worried. The American Chemistry Council's analysis includes this statement about new plastic: \"In a virtuous cycle, as the manufacturing renaissance accelerates, demand for plastic products will be generated, reinforcing resin [raw plastic] demand.\"\u003c/p>\n\u003cp>Essentially, go ahead and make it, and people will find a way to use it. \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>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/2019/08/20/750864036/u-s-recycling-industry-is-struggling-to-figure-out-a-future-without-china\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134473/u-s-recycling-industry-is-struggling-to-figure-out-a-future-without-china","authors":["byline_bayareabites_134473"],"categories":["bayareabites_10028","bayareabites_10916","bayareabites_2035","bayareabites_358","bayareabites_60"],"tags":["bayareabites_16430","bayareabites_16272","bayareabites_15351","bayareabites_14756"],"featImg":"bayareabites_134474","label":"bayareabites"},"bayareabites_134403":{"type":"posts","id":"bayareabites_134403","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134403","score":null,"sort":[1565710590000]},"guestAuthors":[],"slug":"is-grass-fed-beef-really-better-for-the-planet-heres-the-science","title":"Is Grass-Fed Beef Really Better For The Planet? Here's The Science","publishDate":1565710590,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postid='news_11718100,news_11719669' label='More on Beef']\u003c/p>\n\u003cp>For the environmentally minded carnivore, meat poses a culinary conundrum. Producing it requires a great deal of land and water resources, and ruminants such as cows and sheep are responsible for half of all greenhouse gas emissions associated with agriculture, according to the World Resources Institute. \u003c/p>\n\u003cp>That's why many researchers are now calling for the world to \u003ca href=\"https://www.npr.org/sections/thesalt/2019/08/08/748416223/to-slow-global-warming-u-n-warns-agriculture-must-change\">cut back on its meat consumption\u003c/a>. But some advocates say there is a way to eat meat that's better for the planet and better for the animals: grass-fed beef.\u003c/p>\n\u003cp>But is grass-fed beef really greener than feedlot-finished beef? Let's parse the science.\u003c/p>\n\u003cp>\u003cstrong>What's the difference between grass-fed and feedlot beef? \u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Feedlot calves begin their lives on pasture with the cow that produced them. They're weaned after six to nine months, then grazed a bit more on pasture. They're then \"finished\" for about 120 days on high-energy corn and other grains in a feedlot, gaining weight fast and creating that fat-marbled beef that consumers like. At about 14 to 18 months of age, they are sent to slaughter. (One downside of the feedlot system, \u003ca href=\"https://www.npr.org/sections/thesalt/2019/04/02/707406946/some-in-the-beef-industry-are-bucking-the-widespread-use-of-antibiotics-heres-ho\">as we've reported\u003c/a>, is that a diet of corn can lead to liver abscesses in cattle, which is why animals who eat it receive antibiotics as part of their feed.)\u003c/p>\n\u003cp>In a grass-fed and finished scenario, cattle spend their entire lives on grass. Since their feed is much lower in energy, they are sent to slaughter later — between 18 to 24 months of age, after a finishing period, still on grass, of 190 days. Their weight at slaughter averages about 1,200 pounds compared with about 1,350 pounds for feedlot animals.\u003c/p>\n\u003cp>\u003cstrong>What's the environmental argument for grass-fed beef? \u003c/strong>\u003c/p>\n\u003cp>The grass-fed movement is based on a large idea, one known as \u003ca href=\"https://regenerationinternational.org/why-regenerative-agriculture/\">regenerative agriculture\u003c/a> or holistic management. It holds that grazing ruminant populations are key to a healthy ecosystem.\u003c/p>\n\u003cp>Think of the hordes of bison that once roamed the prairies. Their manure returned nutrients to the soil. And because these animals grazed on grass, the land didn't have to be plowed to plant corn for feed, so deep-rooted grasses that prevent erosion flourished. Had those iconic herds still been around in the 1930s, the argument goes, they would have helped prevent the catastrophe of the Dust Bowl.\u003c/p>\n\u003cp>Fourth-generation Oregon rancher Cory Carman runs a 5,000-acre \u003ca href=\"https://carmanranch.com/\">grass-fed beef cattle operation\u003c/a>, where grazing is key to restoring ecosystem balance. \"Agricultural livestock are this incredible tool in promoting soil health,\" she says. \"The longer you can manage cattle on pasture range, the more they can contribute to ecosystem regeneration.\"\u003cbr>\n[aside postid='bayareabites_133231,bayareabites_131706' label='About Antibiotics in Beef Production' align='left']\u003cbr>\nReturning cattle and other ruminants to the land for their entire lives can result in multiple benefits, according to organizations like the \u003ca href=\"https://www.savory.global/\">Savory Institute\u003c/a>, including restoring soil microbial diversity, and making the land more resilient to flooding and drought. It can boost the nutrient content and flavor of livestock and plants. And because grasses trap atmospheric carbon dioxide, the grass-fed system can also help fight climate change. But it does require more land to produce the same amount of meat.\u003c/p>\n\u003cp>As Shauna Sadowski, head of sustainability for the natural and organic operating unit at General Mills, puts it, \"Our current model is an extractive one that has left our environment in a state of degradation — eroded soil, polluted water. We have to change the entire paradigm to use natural ecological processes to gather nutrients and build the soil.\"\u003c/p>\n\u003cp>\u003cstrong>Which type of beef has the smaller environmental footprint?\u003c/strong>\u003c/p>\n\u003cp>It's complicated. \u003c/p>\n\u003cp>To measure the environmental impact of a farming system, scientists rely on studies known as life-cycle assessments (LCAs), which take into account resources and energy use at all stages. \u003c/p>\n\u003cp>A \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/24216416\">number of past studies\u003c/a> have found lower greenhouse gas emissions associated with the feedlot system. One reason is that grass-fed cows gain weight more slowly, so they produce more methane (mostly \u003ca href=\"https://www.npr.org/sections/thesalt/2017/09/22/552698446/gassy-cows-warm-the-planet-scientists-think-they-know-how-to-squelch-those-belch\">in the form of belches\u003c/a>) over their longer lifespans. \u003c/p>\n\u003cp>\u003ca href=\"https://ourenvironment.berkeley.edu/people/paige-stanley\">Paige Stanley\u003c/a>, a researcher at the University of California, Berkeley, says many of these studies have prioritized efficiency — high-energy feed, smaller land footprint — as a way of reducing greenhouse gas emissions. The larger the animal and the shorter its life, the lower its footprint. But she adds, \"We're learning that there are other dimensions: soil health, carbon and landscape health. Separating them is doing us a disservice.\" She and other researchers are trying to figure out how to incorporate those factors into an LCA analysis.\u003c/p>\n\u003cp>Stanley co-authored a \u003ca href=\"https://www.sciencedirect.com/science/article/pii/S0308521X17310338#.WpHorNqe0qU.twitter\">recent LCA study,\u003c/a> led by Jason Rowntree of Michigan State University, that found carbon-trapping benefits of the grass-fed approach. Another recent \u003ca href=\"https://blog.whiteoakpastures.com/hubfs/WOP-LCA-Quantis-2019.pdf\">LCA study\u003c/a>, of Georgia's holistically managed\u003ca href=\"https://www.whiteoakpastures.com/meet-us/about-white-oak-pastures/\"> White Oak Pastures\u003c/a>, found that the 3,200-acre farm stored enough carbon in its grasses to offset not only all of the methane emissions from its grass-fed cattle, but also much of the farm's total emissions. (The latter study was funded by General Mills.)\u003c/p>\n\u003cp>Linus Blomqvist, director for conservation, food and agriculture for the Oakland, Calif.-based \u003ca href=\"https://thebreakthrough.org/\">Breakthrough Institute\u003c/a>, however, defends feedlot finishing, pointing out that the difference between the two systems is only the last third of the grass-fed cattle's life. Does the extra amount of pasture time sequester so much carbon that it offsets the advantage of the feedlot? \"We don't actually have very good evidence for that,\" he says.\u003cbr>\n[aside postid='bayareabites_133954,bayareabites_134201' label='More on Nutrition']\u003cbr>\n\u003ca href=\"https://animalscience.ucdavis.edu/people/faculty/alison-van-eenennaam\">Alison Van Eenennaam\u003c/a>, a specialist in animal genomics and biotechnology at the University of California, Davis, says grass-fed makes more sense in a country like Australia, which has a temperate climate, large tracts of grassland and no corn belt. But in the U.S., which does have a corn belt that suffers from cold winters, she believes grain finishing is the more efficient way to produce beef. \u003c/p>\n\u003cp>Which brings us to our next point.\u003c/p>\n\u003cp>\u003cstrong>Do you know where your grass-fed beef came from? \u003c/strong>\u003c/p>\n\u003cp>About 75% to 80% of grass-fed beef sold in the U.S. is grown abroad, from Australia, New Zealand and parts of South America, according to a 2017 \u003ca href=\"https://www.stonebarnscenter.org/wp-content/uploads/2017/10/Grassfed_Full_v2.pdf\">report\u003c/a> from the Stone Barns Center for Food and Agriculture. Those countries have the advantage of \"vast expanses of grassland, low-input beef that is not finished to a high level and is very inexpensive,\" says Rowntree — even with the cost of shipping it halfway around the world. Most of what comes from Australia is ground beef, not steaks, because the end result of their finishing process tends to be tough. \u003c/p>\n\u003cp>Many U.S. customers who want to support local food are likely unaware of the foreign origin of most grass-fed beef. By law, if meat is \"processed,\" or passes through a USDA-inspected plant (a requirement for all imported beef), it can be labeled as a product of the U.S. \u003c/p>\n\u003cp>\"But does it benefit the American farmer?\" Rowntree asks, comparing this market to the sheep industry, \"which lost out to imports from Australia and New Zealand.\"\u003c/p>\n\u003cp>The popularity of grass-fed beef is pulling U.S.-based multinational companies into the market as well, which will drive prices down further. Meat processor JBS now has a grass-fed line, Tyson is planning a Texas grass-fed program and earlier this year Perdue announced it was \u003ca href=\"https://www.bloomberg.com/news/articles/2019-05-23/most-grass-fed-beef-labeled-product-of-u-s-a-is-imported\">getting into the market\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Which system is better for animal welfare?\u003c/strong>\u003c/p>\n\u003cp>To many grass-fed advocates, this is one of the main reasons for switching to grass-fed beef. After all, cows evolved to live this way. \u003c/p>\n\u003cp>\"I've been on feedlots farms that have outstanding animal welfare, and I've been on small farms that would make you cringe,\" Rowntree says. But he adds, \"Managing cattle on pasture in a grass-finishing system to me epitomizes animal welfare.\" \u003c/p>\n\u003chr>\n\u003cp>\u003cem>Nancy Matsumoto is a journalist based in Toronto and New York City who writes about sustainability, food, sake and Japanese American culture.\u003c/em> \u003cem>You can read more of her work \u003c/em>\u003ca href=\"https://nancymatsumoto.com/\">here\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/08/13/746576239/is-grass-fed-beef-really-better-for-the-planet-heres-the-science\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"There are many elements to consider: climate, animal welfare, greenhouse gas emissions, land use. And with so many factors at play, sometimes the answer gets complicated.","status":"publish","parent":0,"modified":1565710590,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":32,"wordCount":1377},"headData":{"title":"Is Grass-Fed Beef Really Better For The Planet? Here's The Science | KQED","description":"There are many elements to consider: climate, animal welfare, greenhouse gas emissions, land use. And with so many factors at play, sometimes the answer gets complicated.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Is Grass-Fed Beef Really Better For The Planet? Here's The Science","datePublished":"2019-08-13T15:36:30.000Z","dateModified":"2019-08-13T15:36:30.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"134403 https://ww2.kqed.org/bayareabites/?p=134403","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/08/13/is-grass-fed-beef-really-better-for-the-planet-heres-the-science/","disqusTitle":"Is Grass-Fed Beef Really Better For The Planet? Here's The Science","nprImageCredit":"John Greim","nprByline":"Nancy Matsumoto, NPR Food","nprImageAgency":"LightRocket via Getty Images","nprStoryId":"746576239","nprApiLink":"http://api.npr.org/query?id=746576239&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2019/08/13/746576239/is-grass-fed-beef-really-better-for-the-planet-heres-the-science?ft=nprml&f=746576239","nprRetrievedStory":"1","nprPubDate":"Tue, 13 Aug 2019 10:40:00 -0400","nprStoryDate":"Tue, 13 Aug 2019 07:00:56 -0400","nprLastModifiedDate":"Tue, 13 Aug 2019 10:40:08 -0400","path":"/bayareabites/134403/is-grass-fed-beef-really-better-for-the-planet-heres-the-science","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"news_11718100,news_11719669","label":"More on Beef "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For the environmentally minded carnivore, meat poses a culinary conundrum. Producing it requires a great deal of land and water resources, and ruminants such as cows and sheep are responsible for half of all greenhouse gas emissions associated with agriculture, according to the World Resources Institute. \u003c/p>\n\u003cp>That's why many researchers are now calling for the world to \u003ca href=\"https://www.npr.org/sections/thesalt/2019/08/08/748416223/to-slow-global-warming-u-n-warns-agriculture-must-change\">cut back on its meat consumption\u003c/a>. But some advocates say there is a way to eat meat that's better for the planet and better for the animals: grass-fed beef.\u003c/p>\n\u003cp>But is grass-fed beef really greener than feedlot-finished beef? Let's parse the science.\u003c/p>\n\u003cp>\u003cstrong>What's the difference between grass-fed and feedlot beef? \u003c/strong>\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>Feedlot calves begin their lives on pasture with the cow that produced them. They're weaned after six to nine months, then grazed a bit more on pasture. They're then \"finished\" for about 120 days on high-energy corn and other grains in a feedlot, gaining weight fast and creating that fat-marbled beef that consumers like. At about 14 to 18 months of age, they are sent to slaughter. (One downside of the feedlot system, \u003ca href=\"https://www.npr.org/sections/thesalt/2019/04/02/707406946/some-in-the-beef-industry-are-bucking-the-widespread-use-of-antibiotics-heres-ho\">as we've reported\u003c/a>, is that a diet of corn can lead to liver abscesses in cattle, which is why animals who eat it receive antibiotics as part of their feed.)\u003c/p>\n\u003cp>In a grass-fed and finished scenario, cattle spend their entire lives on grass. Since their feed is much lower in energy, they are sent to slaughter later — between 18 to 24 months of age, after a finishing period, still on grass, of 190 days. Their weight at slaughter averages about 1,200 pounds compared with about 1,350 pounds for feedlot animals.\u003c/p>\n\u003cp>\u003cstrong>What's the environmental argument for grass-fed beef? \u003c/strong>\u003c/p>\n\u003cp>The grass-fed movement is based on a large idea, one known as \u003ca href=\"https://regenerationinternational.org/why-regenerative-agriculture/\">regenerative agriculture\u003c/a> or holistic management. It holds that grazing ruminant populations are key to a healthy ecosystem.\u003c/p>\n\u003cp>Think of the hordes of bison that once roamed the prairies. Their manure returned nutrients to the soil. And because these animals grazed on grass, the land didn't have to be plowed to plant corn for feed, so deep-rooted grasses that prevent erosion flourished. Had those iconic herds still been around in the 1930s, the argument goes, they would have helped prevent the catastrophe of the Dust Bowl.\u003c/p>\n\u003cp>Fourth-generation Oregon rancher Cory Carman runs a 5,000-acre \u003ca href=\"https://carmanranch.com/\">grass-fed beef cattle operation\u003c/a>, where grazing is key to restoring ecosystem balance. \"Agricultural livestock are this incredible tool in promoting soil health,\" she says. \"The longer you can manage cattle on pasture range, the more they can contribute to ecosystem regeneration.\"\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_133231,bayareabites_131706","label":"About Antibiotics in Beef Production ","align":"left"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nReturning cattle and other ruminants to the land for their entire lives can result in multiple benefits, according to organizations like the \u003ca href=\"https://www.savory.global/\">Savory Institute\u003c/a>, including restoring soil microbial diversity, and making the land more resilient to flooding and drought. It can boost the nutrient content and flavor of livestock and plants. And because grasses trap atmospheric carbon dioxide, the grass-fed system can also help fight climate change. But it does require more land to produce the same amount of meat.\u003c/p>\n\u003cp>As Shauna Sadowski, head of sustainability for the natural and organic operating unit at General Mills, puts it, \"Our current model is an extractive one that has left our environment in a state of degradation — eroded soil, polluted water. We have to change the entire paradigm to use natural ecological processes to gather nutrients and build the soil.\"\u003c/p>\n\u003cp>\u003cstrong>Which type of beef has the smaller environmental footprint?\u003c/strong>\u003c/p>\n\u003cp>It's complicated. \u003c/p>\n\u003cp>To measure the environmental impact of a farming system, scientists rely on studies known as life-cycle assessments (LCAs), which take into account resources and energy use at all stages. \u003c/p>\n\u003cp>A \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/24216416\">number of past studies\u003c/a> have found lower greenhouse gas emissions associated with the feedlot system. One reason is that grass-fed cows gain weight more slowly, so they produce more methane (mostly \u003ca href=\"https://www.npr.org/sections/thesalt/2017/09/22/552698446/gassy-cows-warm-the-planet-scientists-think-they-know-how-to-squelch-those-belch\">in the form of belches\u003c/a>) over their longer lifespans. \u003c/p>\n\u003cp>\u003ca href=\"https://ourenvironment.berkeley.edu/people/paige-stanley\">Paige Stanley\u003c/a>, a researcher at the University of California, Berkeley, says many of these studies have prioritized efficiency — high-energy feed, smaller land footprint — as a way of reducing greenhouse gas emissions. The larger the animal and the shorter its life, the lower its footprint. But she adds, \"We're learning that there are other dimensions: soil health, carbon and landscape health. Separating them is doing us a disservice.\" She and other researchers are trying to figure out how to incorporate those factors into an LCA analysis.\u003c/p>\n\u003cp>Stanley co-authored a \u003ca href=\"https://www.sciencedirect.com/science/article/pii/S0308521X17310338#.WpHorNqe0qU.twitter\">recent LCA study,\u003c/a> led by Jason Rowntree of Michigan State University, that found carbon-trapping benefits of the grass-fed approach. Another recent \u003ca href=\"https://blog.whiteoakpastures.com/hubfs/WOP-LCA-Quantis-2019.pdf\">LCA study\u003c/a>, of Georgia's holistically managed\u003ca href=\"https://www.whiteoakpastures.com/meet-us/about-white-oak-pastures/\"> White Oak Pastures\u003c/a>, found that the 3,200-acre farm stored enough carbon in its grasses to offset not only all of the methane emissions from its grass-fed cattle, but also much of the farm's total emissions. (The latter study was funded by General Mills.)\u003c/p>\n\u003cp>Linus Blomqvist, director for conservation, food and agriculture for the Oakland, Calif.-based \u003ca href=\"https://thebreakthrough.org/\">Breakthrough Institute\u003c/a>, however, defends feedlot finishing, pointing out that the difference between the two systems is only the last third of the grass-fed cattle's life. Does the extra amount of pasture time sequester so much carbon that it offsets the advantage of the feedlot? \"We don't actually have very good evidence for that,\" he says.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_133954,bayareabites_134201","label":"More on Nutrition "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ca href=\"https://animalscience.ucdavis.edu/people/faculty/alison-van-eenennaam\">Alison Van Eenennaam\u003c/a>, a specialist in animal genomics and biotechnology at the University of California, Davis, says grass-fed makes more sense in a country like Australia, which has a temperate climate, large tracts of grassland and no corn belt. But in the U.S., which does have a corn belt that suffers from cold winters, she believes grain finishing is the more efficient way to produce beef. \u003c/p>\n\u003cp>Which brings us to our next point.\u003c/p>\n\u003cp>\u003cstrong>Do you know where your grass-fed beef came from? \u003c/strong>\u003c/p>\n\u003cp>About 75% to 80% of grass-fed beef sold in the U.S. is grown abroad, from Australia, New Zealand and parts of South America, according to a 2017 \u003ca href=\"https://www.stonebarnscenter.org/wp-content/uploads/2017/10/Grassfed_Full_v2.pdf\">report\u003c/a> from the Stone Barns Center for Food and Agriculture. Those countries have the advantage of \"vast expanses of grassland, low-input beef that is not finished to a high level and is very inexpensive,\" says Rowntree — even with the cost of shipping it halfway around the world. Most of what comes from Australia is ground beef, not steaks, because the end result of their finishing process tends to be tough. \u003c/p>\n\u003cp>Many U.S. customers who want to support local food are likely unaware of the foreign origin of most grass-fed beef. By law, if meat is \"processed,\" or passes through a USDA-inspected plant (a requirement for all imported beef), it can be labeled as a product of the U.S. \u003c/p>\n\u003cp>\"But does it benefit the American farmer?\" Rowntree asks, comparing this market to the sheep industry, \"which lost out to imports from Australia and New Zealand.\"\u003c/p>\n\u003cp>The popularity of grass-fed beef is pulling U.S.-based multinational companies into the market as well, which will drive prices down further. Meat processor JBS now has a grass-fed line, Tyson is planning a Texas grass-fed program and earlier this year Perdue announced it was \u003ca href=\"https://www.bloomberg.com/news/articles/2019-05-23/most-grass-fed-beef-labeled-product-of-u-s-a-is-imported\">getting into the market\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Which system is better for animal welfare?\u003c/strong>\u003c/p>\n\u003cp>To many grass-fed advocates, this is one of the main reasons for switching to grass-fed beef. After all, cows evolved to live this way. \u003c/p>\n\u003cp>\"I've been on feedlots farms that have outstanding animal welfare, and I've been on small farms that would make you cringe,\" Rowntree says. But he adds, \"Managing cattle on pasture in a grass-finishing system to me epitomizes animal welfare.\" \u003c/p>\n\u003chr>\n\u003cp>\u003cem>Nancy Matsumoto is a journalist based in Toronto and New York City who writes about sustainability, food, sake and Japanese American culture.\u003c/em> \u003cem>You can read more of her work \u003c/em>\u003ca href=\"https://nancymatsumoto.com/\">here\u003c/a>.\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>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/08/13/746576239/is-grass-fed-beef-really-better-for-the-planet-heres-the-science\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134403/is-grass-fed-beef-really-better-for-the-planet-heres-the-science","authors":["byline_bayareabites_134403"],"categories":["bayareabites_1962","bayareabites_1874","bayareabites_10028","bayareabites_10916","bayareabites_358","bayareabites_60"],"tags":["bayareabites_129","bayareabites_620","bayareabites_16272","bayareabites_14756"],"featImg":"bayareabites_134404","label":"bayareabites"},"bayareabites_134326":{"type":"posts","id":"bayareabites_134326","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134326","score":null,"sort":[1564764162000]},"guestAuthors":[],"slug":"new-mexico-chile-plant-selected-to-be-grown-in-space","title":"New Mexico Chile Plant Selected to Be Grown in Space","publishDate":1564764162,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_113252,bayareabites_92332' label='Get More Chiles']\u003cbr>\nIt’ll be one giant leap for chile-kind.\u003c/p>\n\u003cp>A hybrid version of a New Mexico chile plant has been selected to be grown in space as part of a NASA experiment.\u003c/p>\n\u003cp>The chile, from Española, New Mexico, is tentatively scheduled to be launched to the International Space Station for testing in March 2020, the Albuquerque Journal \u003ca href=\"https://www.abqjournal.com/1342933/new-mexico-chile-is-blasting-into-space-ex-nasa-testing-espantildeolahatch-hybrid-as-spacegrown-food-for-astronauts.html\">reports\u003c/a>.\u003c/p>\n\u003cp>A NASA group testing how to produce food beyond the Earth’s atmosphere and the chile plant was created with input from Jacob Torres — an Española native and NASA researcher.\u003c/p>\n\u003cp>Torres said the point of sending the chiles into space is to demonstrate how NASA’s Advanced Plant Habitat - which recreates environmental needs for plant growth like Co2, humidity and lighting - works not only for leafy greens, but for fruiting crops, as well.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Which means that if we do go on a deep space mission, or we do go to the moon or a mission to Mars, we will have to figure out a way to supplement our diets,” he said. “Understanding how to grow plants to supplement the astronaut’s diet would be essential to our mission to going to Mars. So that kind of fuels our research that we’re doing now.”\u003c/p>\n\u003cp>The “Española Improved” chile plant is a cross between a northern New Mexico seed and the popular Sandia seed from the Hatch Valley. It will be the first fruiting plant that the U.S. will grow aboard the Space Station.\u003c/p>\n\u003cp>NASA’s astronauts have previously grown greens, and a zinnia bloomed in space in 2016.\u003c/p>\n\u003cp>Matthew W. Romeyn, NASA’s lead scientist on the pepper project, said in an emailed statement that the group chose the Española-Sandia hybrid because of the shorter growth cycle, as well as its ability to thrive within the smaller confines of the Advanced Plant Habitat. The growth period may be longer in space.\u003c/p>\n\u003cp>“As a bonus, the Española Improved is one of the few chile pepper cultivars from the Hatch Valley that is also regularly consumed red, so we can leave it to the crew to decide if they would like their chile peppers green or to wait for the fruit to fully ripen to red,” Romeyn said.\u003c/p>\n\u003cp>Chiles could even boost morale, Torres said, when astronauts have something tasty and different from the pre-packaged meals.\u003c/p>\n\u003cp>“Just by having something fresh to eat, a type of crop you grew yourself, being away from home for a long time, that picks up your morale, it brings positivity and adds to the mission that you’re doing,” he said. “That’s one important aspect of the research that we’re doing.”\u003c/p>\n\u003cp>___\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Information from: Albuquerque Journal, http://www.abqjournal.com\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1565030538,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":490},"headData":{"title":"New Mexico Chile Plant Selected to Be Grown in Space | KQED","description":" It’ll be one giant leap for chile-kind. A hybrid version of a New Mexico chile plant has been selected to be grown in space as part of a NASA experiment. The chile, from Española, New Mexico, is tentatively scheduled to be launched to the International Space Station for testing in","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"New Mexico Chile Plant Selected to Be Grown in Space","datePublished":"2019-08-02T16:42:42.000Z","dateModified":"2019-08-05T18:42:18.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"134326 https://ww2.kqed.org/bayareabites/?p=134326","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/08/02/new-mexico-chile-plant-selected-to-be-grown-in-space/","disqusTitle":"New Mexico Chile Plant Selected to Be Grown in Space","nprByline":"Megan Bennett, Associated Press","path":"/bayareabites/134326/new-mexico-chile-plant-selected-to-be-grown-in-space","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_113252,bayareabites_92332","label":"Get More Chiles "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIt’ll be one giant leap for chile-kind.\u003c/p>\n\u003cp>A hybrid version of a New Mexico chile plant has been selected to be grown in space as part of a NASA experiment.\u003c/p>\n\u003cp>The chile, from Española, New Mexico, is tentatively scheduled to be launched to the International Space Station for testing in March 2020, the Albuquerque Journal \u003ca href=\"https://www.abqjournal.com/1342933/new-mexico-chile-is-blasting-into-space-ex-nasa-testing-espantildeolahatch-hybrid-as-spacegrown-food-for-astronauts.html\">reports\u003c/a>.\u003c/p>\n\u003cp>A NASA group testing how to produce food beyond the Earth’s atmosphere and the chile plant was created with input from Jacob Torres — an Española native and NASA researcher.\u003c/p>\n\u003cp>Torres said the point of sending the chiles into space is to demonstrate how NASA’s Advanced Plant Habitat - which recreates environmental needs for plant growth like Co2, humidity and lighting - works not only for leafy greens, but for fruiting crops, as well.\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>“Which means that if we do go on a deep space mission, or we do go to the moon or a mission to Mars, we will have to figure out a way to supplement our diets,” he said. “Understanding how to grow plants to supplement the astronaut’s diet would be essential to our mission to going to Mars. So that kind of fuels our research that we’re doing now.”\u003c/p>\n\u003cp>The “Española Improved” chile plant is a cross between a northern New Mexico seed and the popular Sandia seed from the Hatch Valley. It will be the first fruiting plant that the U.S. will grow aboard the Space Station.\u003c/p>\n\u003cp>NASA’s astronauts have previously grown greens, and a zinnia bloomed in space in 2016.\u003c/p>\n\u003cp>Matthew W. Romeyn, NASA’s lead scientist on the pepper project, said in an emailed statement that the group chose the Española-Sandia hybrid because of the shorter growth cycle, as well as its ability to thrive within the smaller confines of the Advanced Plant Habitat. The growth period may be longer in space.\u003c/p>\n\u003cp>“As a bonus, the Española Improved is one of the few chile pepper cultivars from the Hatch Valley that is also regularly consumed red, so we can leave it to the crew to decide if they would like their chile peppers green or to wait for the fruit to fully ripen to red,” Romeyn said.\u003c/p>\n\u003cp>Chiles could even boost morale, Torres said, when astronauts have something tasty and different from the pre-packaged meals.\u003c/p>\n\u003cp>“Just by having something fresh to eat, a type of crop you grew yourself, being away from home for a long time, that picks up your morale, it brings positivity and adds to the mission that you’re doing,” he said. “That’s one important aspect of the research that we’re doing.”\u003c/p>\n\u003cp>___\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Information from: Albuquerque Journal, http://www.abqjournal.com\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134326/new-mexico-chile-plant-selected-to-be-grown-in-space","authors":["byline_bayareabites_134326"],"categories":["bayareabites_10028","bayareabites_4084","bayareabites_358"],"tags":["bayareabites_3420","bayareabites_14775","bayareabites_16449","bayareabites_14756","bayareabites_13447"],"featImg":"bayareabites_134328","label":"bayareabites"},"bayareabites_134212":{"type":"posts","id":"bayareabites_134212","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134212","score":null,"sort":[1563821287000]},"guestAuthors":[],"slug":"50-years-after-apollo-11-heres-what-and-how-astronauts-are-eating","title":"50 Years After Apollo 11, Here's What (And How) Astronauts Are Eating","publishDate":1563821287,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside tag='apollo-11' label='More Apollo 11']\u003c/p>\n\u003cp>In 1969, \u003ca href=\"https://historycollection.jsc.nasa.gov/JSCHistoryPortal/history/oral_histories/BourlandCT/BourlandCT_4-7-06.htm\">Charles Bourland\u003c/a> flew to Houston to interview for a food scientist position at NASA's Johnson Space Center. From his hotel's lobby, he watched with millions of Americans as Apollo astronauts took their first steps on the moon.\u003c/p>\n\u003cp>It was a \"pretty impressive thing\" to witness while considering a NASA job, he remembers with a chuckle.\u003c/p>\n\u003cp>Bourland, now 82, came onboard that year; he retired in 2000. In his 31 years as a NASA food scientist, he did a lot of things to improve the quality of what astronauts eat, including adding potassium back into processed goods.\u003c/p>\n\u003cp>Being a NASA food scientist can be tricky — the team has had to address a range of challenges, from extending shelf lives by years to maximizing nutritional value and minimizing weight to keeping dishes from flying apart in microgravity.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>NPR spoke to Bourland and \u003ca href=\"http://www.ift.org/About-Us/Our-Leadership/Vickie-Kloeris.aspx\">Vickie Kloeris\u003c/a>, a food scientist and food systems manager at NASA from 1989 to 2018, about their craft and its evolution. To commemorate Apollo 11's 50th anniversary this month, here's how eating in space has evolved — from John Glenn's \u003ca href=\"https://airandspace.si.edu/exhibitions/apollo-to-the-moon/online/astronaut-life/food-in-space.cfm\">first bite of applesauce\u003c/a> to today's beloved \u003ca href=\"https://www.mashed.com/44384/untold-truth-sriracha/\">Sriracha bottles\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Then: Bread. \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Now: Specially engineered fast-food tortillas.\u003c/strong>\u003c/p>\n\u003cp>When Kloeris joined NASA's food program in the 1980s, food teams sent bread into space — but it wasn't ideal. Bread tends to crumble, and in microgravity, crumbs fly everywhere, contaminating the surrounding air and potentially jamming sensitive equipment. It also has a very short shelf life, growing moldy in just a few days.\u003c/p>\n\u003cp>But in the mid-1980s, a payload specialist from Mexico named \u003ca href=\"https://gizmodo.com/why-astronauts-eat-tortillas-in-space-explained-in-one-1680376949\">Rodolfo Neri Vela\u003c/a> went into space and requested a different type of bread product — tortillas.\u003c/p>\n\u003cp>\"Crew members saw how easy it was to take something and roll it up,\" Kloeris says. \"A lot easier to deal with than the bread and crumbs. After that it was, 'Forget the bread, let's bring up tortillas!' \"\u003c/p>\n\u003cp>This solved the crumbs problem, but not the mold problem. Tortillas back then only lasted eight to 10 days in orbit. So food scientists at the Johnson Space Center began experimenting, drawing on preservation techniques the military used for its bread products. This involved reducing the water activity (free water) in the bread and packaging it without oxygen to prevent mold. In this way, they got their tortillas to last several months. But they couldn't get them to last any longer — until they took some inspiration from the commercial food industry.\u003c/p>\n\u003cp>In the 1990s, Taco Bell began marketing a new soft taco-making kit. The tortillas in this kit, they advertised, had a shelf life of nine months.\u003c/p>\n\u003cp>As soon as the food scientists saw this claim, \"We knew that [the Taco Bell product] had to be a low water-activity tortilla,\" Kloeris says. \"We tested it, and sure enough,\" the tortillas actually lasted even longer, often over a year. NASA started buying Taco Bell tortillas and repackaging them for their astronauts.\u003c/p>\n\u003cp>Nowadays, NASA buys the same tortillas, but prepackaged, from the military, a source for many NASA food items.\u003c/p>\n\u003cp>\u003cstrong>Then: Fewer options.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Now: A more robust menu.\u003c/strong>\u003c/p>\n\u003cp>During the Apollo era, astronauts had a fairly limited menu. They had fewer than 70 items to choose from, including drinks, condiments and entrees, according to \u003ca href=\"https://docs.google.com/document/d/1rxoBG8aLlsV1_BW2KoN3QodmFwr2-OGOW_F0pYzMUdU/edit?usp=sharing\">a menu that Bourland\u003c/a> provided to NPR. Nowadays, astronauts select their choices from a core menu of more than 200 items, including entrees like beef steak, lasagna and tuna casserole, which they heat up in a small machine. Astronauts also have a limited number of \"preference containers\" for foods off the core menu. For instance, astronauts who love certain packaged items, like a type of cereal, can request them for their flight. Space travelers from Japan or Europe, whom NASA also feeds, can bring dishes from their home countries.\u003c/p>\n\u003cp>In order to make it onto the space station as part of the core menu or as a preference item, food must meet \"microbiological and shelf-life requirements,\" Kloeris says. In other words, no raw chicken, eggs or any other food likely to spoil quickly.\u003c/p>\n\u003cfigure id=\"attachment_134214\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/gettyimages-1136124866_custom-c5f28d35a29b6c5dd5e0650c75b693628eab49be.jpg\" alt=\"Vacuum-sealed space food — including a beef steak, spinach, a cookie, and an orange grapefruit drink — was on display inside the NASA lunar habitat, designed by Lockheed Martin, during the 35th Space Symposium in Colorado Springs, Colo., in April.\" width=\"1024\" height=\"683\" class=\"size-full wp-image-134214\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-1136124866_custom-c5f28d35a29b6c5dd5e0650c75b693628eab49be.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-1136124866_custom-c5f28d35a29b6c5dd5e0650c75b693628eab49be-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-1136124866_custom-c5f28d35a29b6c5dd5e0650c75b693628eab49be-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-1136124866_custom-c5f28d35a29b6c5dd5e0650c75b693628eab49be-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-1136124866_custom-c5f28d35a29b6c5dd5e0650c75b693628eab49be-1020x680.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Vacuum-sealed space food — including a beef steak, spinach, a cookie, and an orange grapefruit drink — was on display inside the NASA lunar habitat, designed by Lockheed Martin, during the 35th Space Symposium in Colorado Springs, Colo., in April. \u003ccite>(Jason Connolly/AFP/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Then: Zero frozen food.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Now: Occasional ice cream bites.\u003c/strong>\u003c/p>\n\u003cp>The International Space Station lacks dedicated freezer space for food (the freezers are all reserved for medical/scientific samples). Still, NASA food scientists and providers have found a way to send astronauts the occasional cold treat.\u003c/p>\n\u003cp>That's thanks to the SpaceX cargo shuttle, which brings supplies up to the space station periodically and sends medical samples back to Earth. The shuttle's freezer is empty when it goes up, so \"we'll get to send 'em, like, Dove bites [or other] frozen ice cream treats,\" Kloeris says. But once crew members receive the ice cream, they must eat it fairly quickly so they can load the freezer with the medical samples for the trip back to Earth.\u003c/p>\n\u003cp>Note: Those freeze-dried ice cream bars you see in galactic packaging at space-related gift shops? Those aren't actually eaten in space, according to Kloeris. The treat \"certainly meets the shelf life and microbiological requirements, but it doesn't taste like real ice cream, and it's very crumbly,\" she says. Although, she says, Apollo-era astronauts ate freeze-dried ice cream at least once in cube form.\u003c/p>\n\u003cp>\u003cstrong>Then: Cubes and \"spoon bowl packages.\"\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Now: Pouches, trays and Velcro. \u003c/strong>\u003c/p>\n\u003cp>The earliest space food tasted pretty terrible. According to \u003ca href=\"https://spaceflight.nasa.gov/shuttle/reference/factsheets/food.html\">NASA's own website\u003c/a>, \"Astronauts had to endure bite-sized cubes, freeze-dried powders, and semi-liquids stuffed in aluminum tubes.\" Astronauts ate very little on these early flights, partly because the food wasn't very appetizing, but also because they wanted to avoid going to the restroom at all costs (they didn't have zero-gravity toilets \u003ca href=\"https://www.businessinsider.com/how-nasa-astronauts-pee-and-poop-in-space-2018-8\">until\u003c/a> the 1970s).\u003c/p>\n\u003cp>Taste and texture improved during the Apollo era, but astronauts still didn't have as much variety, and nearly everything was freeze-dried and needed to be rehydrated. The Apollo era did see the development of a spoon-bowl package, which allowed astronauts to eat with a spoon instead of out of a squeeze tube — provided the food was liquidy enough. \"Surface tension will keep the food in [a bowl] if it's wet,\" Bourland says. Eating with utensils in space comes with a steep learning curve, though, because in microgravity, \"as much food is on the bottom of the spoon as gets on the top.\"\u003c/p>\n\u003cp>Today, astronauts eat most of their meals directly from their pouches, Kloeris says, even foods like steak. They stick pouches to tables using Velcro.\u003c/p>\n\u003cp>A lot of food is still freeze-dried and dehydrated, but nowadays, many meals are also thermostabilized (processed using heat and pressure) or irradiated, a process that reduces microorganisms and insects on food by exposing it to ionizing radiation.\u003c/p>\n\u003cp>https://youtu.be/Z2szk-NuKWg\u003c/p>\n\u003cp>\u003cstrong>Never: Sprite, alcohol and perishables. \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Always: Tang, shrimp cocktail.\u003c/strong>\u003c/p>\n\u003cp>Astronauts must go without many popular foods and beverages on the International Space Station, including soda — the carbonation goes wacky in space and could wreak havoc on the digestive system; perishable items, because food poisoning would be pretty terrible in space; and alcohol, because it could damage water recovery equipment and impair astronauts' judgment.\u003c/p>\n\u003cp>And some have been staples since the early missions. Tang, a beverage \u003ca href=\"https://www.foodandwine.com/lifestyle/how-nasa-made-tang-cool\">nearly synonymous with\u003c/a> spaceflight, remains popular among astronauts today. What you won't hear about as often — shrimp cocktail. \"Shrimp cocktail has almost forever been [one of] their favorite foods,\" Bourland says (and Kloeris agrees).\u003c/p>\n\u003cp>This is for a couple of reasons. Shrimp freeze-dries well, and it tastes essentially the same as normal shrimp. Plus, it's a bit spicy, which astronauts appreciate, Kloeris says. She theorizes that this is because in the absence of gravity, heat doesn't always rise and thus the odors don't waft into astronauts' nostrils in the same way. Others have noted that astronauts experience nasal congestion in microgravity, \u003ca href=\"https://www.mashed.com/44384/untold-truth-sriracha/\">dulling their sense of smell and taste\u003c/a>. \"A lot of astronauts tell me that their taste buds feel duller [in space],\" Kloeris says. Spicy foods thus deliver a much-needed kick. Sriracha hot sauce is popular as well: See if you can spot a bottle \u003ca href=\"https://www.youtube.com/watch?v=Z2szk-NuKWg\">in this video\u003c/a> of an astronaut making a tortilla peanut butter and jelly \"space taco.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/07/21/743549993/50-years-after-apollo-11-heres-what-and-how-astronauts-are-eating\">NPR.org\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"Ever since astronaut John Glenn's first bite of applesauce in 1962, eating in space has been a challenge. NPR talks to former NASA food scientists to see how cosmic cuisine has evolved over the years.","status":"publish","parent":0,"modified":1563821287,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":38,"wordCount":1451},"headData":{"title":"50 Years After Apollo 11, Here's What (And How) Astronauts Are Eating | KQED","description":"Ever since astronaut John Glenn's first bite of applesauce in 1962, eating in space has been a challenge. NPR talks to former NASA food scientists to see how cosmic cuisine has evolved over the years.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"50 Years After Apollo 11, Here's What (And How) Astronauts Are Eating","datePublished":"2019-07-22T18:48:07.000Z","dateModified":"2019-07-22T18:48:07.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"134212 https://ww2.kqed.org/bayareabites/?p=134212","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/07/22/50-years-after-apollo-11-heres-what-and-how-astronauts-are-eating/","disqusTitle":"50 Years After Apollo 11, Here's What (And How) Astronauts Are Eating","nprImageCredit":"Bettmann","nprByline":"Susie Neilson, NPR Food","nprImageAgency":"Bettmann Archive","nprStoryId":"743549993","nprApiLink":"http://api.npr.org/query?id=743549993&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2019/07/21/743549993/50-years-after-apollo-11-heres-what-and-how-astronauts-are-eating?ft=nprml&f=743549993","nprRetrievedStory":"1","nprPubDate":"Sun, 21 Jul 2019 07:00:00 -0400","nprStoryDate":"Sun, 21 Jul 2019 07:00:28 -0400","nprLastModifiedDate":"Sun, 21 Jul 2019 07:00:28 -0400","path":"/bayareabites/134212/50-years-after-apollo-11-heres-what-and-how-astronauts-are-eating","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"apollo-11","label":"More Apollo 11 "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In 1969, \u003ca href=\"https://historycollection.jsc.nasa.gov/JSCHistoryPortal/history/oral_histories/BourlandCT/BourlandCT_4-7-06.htm\">Charles Bourland\u003c/a> flew to Houston to interview for a food scientist position at NASA's Johnson Space Center. From his hotel's lobby, he watched with millions of Americans as Apollo astronauts took their first steps on the moon.\u003c/p>\n\u003cp>It was a \"pretty impressive thing\" to witness while considering a NASA job, he remembers with a chuckle.\u003c/p>\n\u003cp>Bourland, now 82, came onboard that year; he retired in 2000. In his 31 years as a NASA food scientist, he did a lot of things to improve the quality of what astronauts eat, including adding potassium back into processed goods.\u003c/p>\n\u003cp>Being a NASA food scientist can be tricky — the team has had to address a range of challenges, from extending shelf lives by years to maximizing nutritional value and minimizing weight to keeping dishes from flying apart in microgravity.\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>NPR spoke to Bourland and \u003ca href=\"http://www.ift.org/About-Us/Our-Leadership/Vickie-Kloeris.aspx\">Vickie Kloeris\u003c/a>, a food scientist and food systems manager at NASA from 1989 to 2018, about their craft and its evolution. To commemorate Apollo 11's 50th anniversary this month, here's how eating in space has evolved — from John Glenn's \u003ca href=\"https://airandspace.si.edu/exhibitions/apollo-to-the-moon/online/astronaut-life/food-in-space.cfm\">first bite of applesauce\u003c/a> to today's beloved \u003ca href=\"https://www.mashed.com/44384/untold-truth-sriracha/\">Sriracha bottles\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Then: Bread. \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Now: Specially engineered fast-food tortillas.\u003c/strong>\u003c/p>\n\u003cp>When Kloeris joined NASA's food program in the 1980s, food teams sent bread into space — but it wasn't ideal. Bread tends to crumble, and in microgravity, crumbs fly everywhere, contaminating the surrounding air and potentially jamming sensitive equipment. It also has a very short shelf life, growing moldy in just a few days.\u003c/p>\n\u003cp>But in the mid-1980s, a payload specialist from Mexico named \u003ca href=\"https://gizmodo.com/why-astronauts-eat-tortillas-in-space-explained-in-one-1680376949\">Rodolfo Neri Vela\u003c/a> went into space and requested a different type of bread product — tortillas.\u003c/p>\n\u003cp>\"Crew members saw how easy it was to take something and roll it up,\" Kloeris says. \"A lot easier to deal with than the bread and crumbs. After that it was, 'Forget the bread, let's bring up tortillas!' \"\u003c/p>\n\u003cp>This solved the crumbs problem, but not the mold problem. Tortillas back then only lasted eight to 10 days in orbit. So food scientists at the Johnson Space Center began experimenting, drawing on preservation techniques the military used for its bread products. This involved reducing the water activity (free water) in the bread and packaging it without oxygen to prevent mold. In this way, they got their tortillas to last several months. But they couldn't get them to last any longer — until they took some inspiration from the commercial food industry.\u003c/p>\n\u003cp>In the 1990s, Taco Bell began marketing a new soft taco-making kit. The tortillas in this kit, they advertised, had a shelf life of nine months.\u003c/p>\n\u003cp>As soon as the food scientists saw this claim, \"We knew that [the Taco Bell product] had to be a low water-activity tortilla,\" Kloeris says. \"We tested it, and sure enough,\" the tortillas actually lasted even longer, often over a year. NASA started buying Taco Bell tortillas and repackaging them for their astronauts.\u003c/p>\n\u003cp>Nowadays, NASA buys the same tortillas, but prepackaged, from the military, a source for many NASA food items.\u003c/p>\n\u003cp>\u003cstrong>Then: Fewer options.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Now: A more robust menu.\u003c/strong>\u003c/p>\n\u003cp>During the Apollo era, astronauts had a fairly limited menu. They had fewer than 70 items to choose from, including drinks, condiments and entrees, according to \u003ca href=\"https://docs.google.com/document/d/1rxoBG8aLlsV1_BW2KoN3QodmFwr2-OGOW_F0pYzMUdU/edit?usp=sharing\">a menu that Bourland\u003c/a> provided to NPR. Nowadays, astronauts select their choices from a core menu of more than 200 items, including entrees like beef steak, lasagna and tuna casserole, which they heat up in a small machine. Astronauts also have a limited number of \"preference containers\" for foods off the core menu. For instance, astronauts who love certain packaged items, like a type of cereal, can request them for their flight. Space travelers from Japan or Europe, whom NASA also feeds, can bring dishes from their home countries.\u003c/p>\n\u003cp>In order to make it onto the space station as part of the core menu or as a preference item, food must meet \"microbiological and shelf-life requirements,\" Kloeris says. In other words, no raw chicken, eggs or any other food likely to spoil quickly.\u003c/p>\n\u003cfigure id=\"attachment_134214\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/gettyimages-1136124866_custom-c5f28d35a29b6c5dd5e0650c75b693628eab49be.jpg\" alt=\"Vacuum-sealed space food — including a beef steak, spinach, a cookie, and an orange grapefruit drink — was on display inside the NASA lunar habitat, designed by Lockheed Martin, during the 35th Space Symposium in Colorado Springs, Colo., in April.\" width=\"1024\" height=\"683\" class=\"size-full wp-image-134214\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-1136124866_custom-c5f28d35a29b6c5dd5e0650c75b693628eab49be.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-1136124866_custom-c5f28d35a29b6c5dd5e0650c75b693628eab49be-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-1136124866_custom-c5f28d35a29b6c5dd5e0650c75b693628eab49be-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-1136124866_custom-c5f28d35a29b6c5dd5e0650c75b693628eab49be-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-1136124866_custom-c5f28d35a29b6c5dd5e0650c75b693628eab49be-1020x680.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Vacuum-sealed space food — including a beef steak, spinach, a cookie, and an orange grapefruit drink — was on display inside the NASA lunar habitat, designed by Lockheed Martin, during the 35th Space Symposium in Colorado Springs, Colo., in April. \u003ccite>(Jason Connolly/AFP/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Then: Zero frozen food.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Now: Occasional ice cream bites.\u003c/strong>\u003c/p>\n\u003cp>The International Space Station lacks dedicated freezer space for food (the freezers are all reserved for medical/scientific samples). Still, NASA food scientists and providers have found a way to send astronauts the occasional cold treat.\u003c/p>\n\u003cp>That's thanks to the SpaceX cargo shuttle, which brings supplies up to the space station periodically and sends medical samples back to Earth. The shuttle's freezer is empty when it goes up, so \"we'll get to send 'em, like, Dove bites [or other] frozen ice cream treats,\" Kloeris says. But once crew members receive the ice cream, they must eat it fairly quickly so they can load the freezer with the medical samples for the trip back to Earth.\u003c/p>\n\u003cp>Note: Those freeze-dried ice cream bars you see in galactic packaging at space-related gift shops? Those aren't actually eaten in space, according to Kloeris. The treat \"certainly meets the shelf life and microbiological requirements, but it doesn't taste like real ice cream, and it's very crumbly,\" she says. Although, she says, Apollo-era astronauts ate freeze-dried ice cream at least once in cube form.\u003c/p>\n\u003cp>\u003cstrong>Then: Cubes and \"spoon bowl packages.\"\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Now: Pouches, trays and Velcro. \u003c/strong>\u003c/p>\n\u003cp>The earliest space food tasted pretty terrible. According to \u003ca href=\"https://spaceflight.nasa.gov/shuttle/reference/factsheets/food.html\">NASA's own website\u003c/a>, \"Astronauts had to endure bite-sized cubes, freeze-dried powders, and semi-liquids stuffed in aluminum tubes.\" Astronauts ate very little on these early flights, partly because the food wasn't very appetizing, but also because they wanted to avoid going to the restroom at all costs (they didn't have zero-gravity toilets \u003ca href=\"https://www.businessinsider.com/how-nasa-astronauts-pee-and-poop-in-space-2018-8\">until\u003c/a> the 1970s).\u003c/p>\n\u003cp>Taste and texture improved during the Apollo era, but astronauts still didn't have as much variety, and nearly everything was freeze-dried and needed to be rehydrated. The Apollo era did see the development of a spoon-bowl package, which allowed astronauts to eat with a spoon instead of out of a squeeze tube — provided the food was liquidy enough. \"Surface tension will keep the food in [a bowl] if it's wet,\" Bourland says. Eating with utensils in space comes with a steep learning curve, though, because in microgravity, \"as much food is on the bottom of the spoon as gets on the top.\"\u003c/p>\n\u003cp>Today, astronauts eat most of their meals directly from their pouches, Kloeris says, even foods like steak. They stick pouches to tables using Velcro.\u003c/p>\n\u003cp>A lot of food is still freeze-dried and dehydrated, but nowadays, many meals are also thermostabilized (processed using heat and pressure) or irradiated, a process that reduces microorganisms and insects on food by exposing it to ionizing radiation.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Z2szk-NuKWg'\n title='//www.youtube.com/embed/Z2szk-NuKWg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>Never: Sprite, alcohol and perishables. \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Always: Tang, shrimp cocktail.\u003c/strong>\u003c/p>\n\u003cp>Astronauts must go without many popular foods and beverages on the International Space Station, including soda — the carbonation goes wacky in space and could wreak havoc on the digestive system; perishable items, because food poisoning would be pretty terrible in space; and alcohol, because it could damage water recovery equipment and impair astronauts' judgment.\u003c/p>\n\u003cp>And some have been staples since the early missions. Tang, a beverage \u003ca href=\"https://www.foodandwine.com/lifestyle/how-nasa-made-tang-cool\">nearly synonymous with\u003c/a> spaceflight, remains popular among astronauts today. What you won't hear about as often — shrimp cocktail. \"Shrimp cocktail has almost forever been [one of] their favorite foods,\" Bourland says (and Kloeris agrees).\u003c/p>\n\u003cp>This is for a couple of reasons. Shrimp freeze-dries well, and it tastes essentially the same as normal shrimp. Plus, it's a bit spicy, which astronauts appreciate, Kloeris says. She theorizes that this is because in the absence of gravity, heat doesn't always rise and thus the odors don't waft into astronauts' nostrils in the same way. Others have noted that astronauts experience nasal congestion in microgravity, \u003ca href=\"https://www.mashed.com/44384/untold-truth-sriracha/\">dulling their sense of smell and taste\u003c/a>. \"A lot of astronauts tell me that their taste buds feel duller [in space],\" Kloeris says. Spicy foods thus deliver a much-needed kick. Sriracha hot sauce is popular as well: See if you can spot a bottle \u003ca href=\"https://www.youtube.com/watch?v=Z2szk-NuKWg\">in this video\u003c/a> of an astronaut making a tortilla peanut butter and jelly \"space taco.\"\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>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/07/21/743549993/50-years-after-apollo-11-heres-what-and-how-astronauts-are-eating\">NPR.org\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134212/50-years-after-apollo-11-heres-what-and-how-astronauts-are-eating","authors":["byline_bayareabites_134212"],"categories":["bayareabites_11028","bayareabites_2090","bayareabites_10028","bayareabites_1245","bayareabites_10916","bayareabites_358"],"tags":["bayareabites_16441","bayareabites_12233","bayareabites_14756"],"featImg":"bayareabites_134213","label":"bayareabites"},"bayareabites_134201":{"type":"posts","id":"bayareabites_134201","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134201","score":null,"sort":[1563471837000]},"guestAuthors":[],"slug":"if-we-all-ate-enough-fruits-and-vegetables-thered-be-big-shortages","title":"If We All Ate Enough Fruits And Vegetables, There'd Be Big Shortages","publishDate":1563471837,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_133954,science_1922099,bayareabites_133521' label='More Food Science News']\u003c/p>\n\u003cp>If everyone around the globe began to eat the recommended amounts of fruits and vegetables, there wouldn't be enough to go around. That's the conclusion of a \u003ca href=\"http://www.thelancet.com/journals/lanplh/article/PIIS2542-5196(19)30095-6/fulltext\">new study published in The Lancet Planetary Health\u003c/a>. \u003c/p>\n\u003cp>Currently, only about 55% of people around the globe live in countries with adequate availability of fruits and vegetables – enough to meet the \u003ca href=\"https://www.who.int/dietphysicalactivity/fruit/en/\">World Health Organization's minimum target of 400 grams per person, per day\u003c/a>. \u003c/p>\n\u003cp>With economic growth, presumably, production will expand. But the researchers project that by 2050, an estimated 1.5 billion more people will live in places with insufficient supply – unless challenges such as food waste and improved productivity are solved.\u003c/p>\n\u003cp>The report comes at a time when poor diets are a leading cause of premature death. In fact, a recent study found\u003ca href=\"https://www.npr.org/sections/thesalt/2019/04/03/709507504/bad-diets-are-responsible-for-more-deaths-than-smoking-global-study-finds\">diets are now responsible for more deaths than smoking\u003c/a> around the globe. And it's become increasingly clear that current dietary patterns are detrimental to the environment, too. Recent studies, including the \u003ca href=\"https://www.npr.org/sections/thesalt/2019/01/27/688765872/this-diet-is-better-for-the-planet-but-is-it-better-for-you-too\">EAT-Lancet study\u003c/a> and the \u003ca href=\"https://globalnutritionreport.org/\">Global Nutrition Report\u003c/a>, have pointed to the need for a radical shift in the food system aimed at nudging people toward more nutritious and sustainable diets.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Current diets are detrimental to both human and planetary health and shifting towards more balanced, predominantly plant-based diets is seen as crucial to improving both,\" write the authors of the new \u003cem>Lancet Planetary Health\u003c/em> study. \u003c/p>\n\u003cp>Currently, the global supply of calories is more than enough to meet consumption. But many people eat poor-quality diets \"characterized by cheap calories, highly processed foods and overconsumption,\" the study concludes. These factors promote obesity – so we now live in a world where many people are simultaneously overweight and malnourished. The challenge is to promote a food system that moves \"its focus from quantity toward dietary quality and health,\" The authors conclude. The study authors include researchers from the \u003ca href=\"http://www.ifpri.org/\">International Food Policy Research Institute\u003c/a> in Washington, D.C., and the \u003ca href=\"https://www.csiro.au/\">Commonwealth Scientific and Industrial Research Organisation\u003c/a> in Australia.\u003c/p>\n\u003cp>The authors argue that several actions are needed to meet the challenges: increased investments in fruit and vegetable production; increased efforts to educate people about the importance of healthy diets; and – given that about one-third of food produced globally is wasted – new technologies and practices to reduce food waste.\u003c/p>\n\u003cp>The predictions for fruit and vegetable shortfalls are based on modeling. The researchers draw on food production data, but there is uncertainty in their estimates, given factors such as a lack of data on global waste. \u003c/p>\n\u003cp>Nonetheless, they forecast that several countries will make gains in the availability of produce — such as India and Morocco. But Mexico and several countries in Central and South America, sub-Saharan Africa, Asia and the Pacific region will likely fail to have adequate supplies.\u003c/p>\n\u003cp>Another \u003ca href=\"http://www.sustainablefoodfuture.org/executive-summary-synthesis\">new report released Tuesday\u003c/a>, from the World Resources Institute, focuses on ways to reform the food system to improve the health of the planet. It's a deep-dive that's been years in the making by a group of widely respected, science-based analysts. \u003c/p>\n\u003cp>They argue that we need to close three key gaps in order to feed the projected 9.8 billion people that will inhabit the planet by 2050: the food gap, the land gap and the greenhouse gas gap.\u003c/p>\n\u003cp>Consider this: The difference between the amount of food produced in 2010 and the amount we need by 2050 is an estimated \u003cem>7,400 trillion calories\u003c/em>, according to the report. Yes, the number is so big that it's hard to imagine it. But the bottom line is, we need to get more calories from the world's current cropland.\u003c/p>\n\u003cp>One way to do this is through improvements in breeding and technological advancements. The report spells out other fixes, too, including reducing the use of biofuels that divert edible crops to produce energy and reducing food waste. (The group \u003ca href=\"http://www.refed.com/\">ReFED\u003c/a> has laid out these cost-effective strategies to cut food waste). \u003c/p>\n\u003cp>Yet another proposed fix: Nudge people toward a more plant-centered diet. Currently, agriculture uses nearly half of the globe's vegetated land – and at least 30 percent of all cropland is used to grow feed for animals. The resource intensiveness of meat production is a leading cause of deforestation. If current trends continue, the WRI report estimates that we'd need an extra 593 million hectares – an area that is almost twice the size of India — to feed the population in 2050.\u003c/p>\n\u003cp>Currently, agriculture and the land-use changes associated with producing food — such as plowing and clearing vegetation — generate an estimated 25 percent of annual greenhouse gas emissions, according to WRI. If today's consumption trends continue, but agricultural productivity does not increase (beyond 2010 levels), the report concludes that we would have to clear most of the globe's remaining forests to feed the world. And we'd exceed the greenhouse gas emission targets set by the Paris Agreement, which call for holding global warming below 2 degrees Celsius above pre-industrial temperatures.\u003c/p>\n\u003cp>Ruminant livestock (including cattle, sheep and goats) use an estimated two-thirds of all the land dedicated to agriculture and contribute about half of the greenhouse gas emissions linked to agriculture. Demand for meat is growing as more people, in more countries, can afford it. But the report concludes that cutting back on ruminant meat consumption could have a significant impact. \u003c/p>\n\u003cp>The WRI estimates that if people in the U.S. and other heavy meat-eating countries reduced their consumption of beef (and other meat from ruminants) to \u003ca href=\"https://www.wri.org/blog/2019/04/6-pressing-questions-about-beef-and-climate-change-answered\">about 1.5 burgers per person\u003c/a>, per week, it would \"nearly eliminate the need for additional agricultural expansion (and associated deforestation), even in a world with 10 billion people.\" (The Better Buying Lab, an arm of WRI that focuses on getting people to eat more sustainably, has come up with some \u003ca href=\"https://www.npr.org/sections/thesalt/2019/02/10/692114918/how-to-get-meat-eaters-to-eat-more-plant-based-foods-make-their-mouths-water\">clever research-backed marketing ideas\u003c/a> to get people to make the plant-centric switch.)\u003c/p>\n\u003cp>The WRI's new findings are similar to recommendation made earlier this year by the EAT- Lancet study. A meat industry-funded group has responded to calls for cuts in meat consumption with its own analysis that concludes limiting meat and dairy consumption would have negative consequences. In this \u003ca href=\"https://resources.animalagalliance.org/ClimateFoodFacts/\"> analysis\u003c/a>, the Animal Agriculture Alliance concludes that meat and dairy provide \"unmatched nutrition for healthy bodies, brains and bones.\" The analysis also concludes that \"U.S. farmers and ranchers continue to make huge strides in conserving natural resources and protecting the environment.\"\u003c/p>\n\u003cp>As the population continues to grow, the conversations around how to change the food system to promote good health and environmental sustainability will go on. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/07/17/742670701/if-we-all-ate-enough-fruits-and-vegetables-thered-be-big-shortages\">NPR.org\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"Two new studies urge revamping the food system to feed the growing population and protect the planet.","status":"publish","parent":0,"modified":1563471837,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1135},"headData":{"title":"If We All Ate Enough Fruits And Vegetables, There'd Be Big Shortages | KQED","description":"Two new studies urge revamping the food system to feed the growing population and protect the planet.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"If We All Ate Enough Fruits And Vegetables, There'd Be Big Shortages","datePublished":"2019-07-18T17:43:57.000Z","dateModified":"2019-07-18T17:43:57.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"134201 https://ww2.kqed.org/bayareabites/?p=134201","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/07/18/if-we-all-ate-enough-fruits-and-vegetables-thered-be-big-shortages/","disqusTitle":"If We All Ate Enough Fruits And Vegetables, There'd Be Big Shortages","nprImageCredit":"Wanwisa Hernandez","nprByline":"Allison Aubrey, NPR Food","nprImageAgency":"EyeEm/Getty Images","nprStoryId":"742670701","nprApiLink":"http://api.npr.org/query?id=742670701&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2019/07/17/742670701/if-we-all-ate-enough-fruits-and-vegetables-thered-be-big-shortages?ft=nprml&f=742670701","nprRetrievedStory":"1","nprPubDate":"Thu, 18 Jul 2019 07:54:00 -0400","nprStoryDate":"Wed, 17 Jul 2019 18:30:59 -0400","nprLastModifiedDate":"Thu, 18 Jul 2019 07:54:21 -0400","path":"/bayareabites/134201/if-we-all-ate-enough-fruits-and-vegetables-thered-be-big-shortages","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_133954,science_1922099,bayareabites_133521","label":"More Food Science News "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If everyone around the globe began to eat the recommended amounts of fruits and vegetables, there wouldn't be enough to go around. That's the conclusion of a \u003ca href=\"http://www.thelancet.com/journals/lanplh/article/PIIS2542-5196(19)30095-6/fulltext\">new study published in The Lancet Planetary Health\u003c/a>. \u003c/p>\n\u003cp>Currently, only about 55% of people around the globe live in countries with adequate availability of fruits and vegetables – enough to meet the \u003ca href=\"https://www.who.int/dietphysicalactivity/fruit/en/\">World Health Organization's minimum target of 400 grams per person, per day\u003c/a>. \u003c/p>\n\u003cp>With economic growth, presumably, production will expand. But the researchers project that by 2050, an estimated 1.5 billion more people will live in places with insufficient supply – unless challenges such as food waste and improved productivity are solved.\u003c/p>\n\u003cp>The report comes at a time when poor diets are a leading cause of premature death. In fact, a recent study found\u003ca href=\"https://www.npr.org/sections/thesalt/2019/04/03/709507504/bad-diets-are-responsible-for-more-deaths-than-smoking-global-study-finds\">diets are now responsible for more deaths than smoking\u003c/a> around the globe. And it's become increasingly clear that current dietary patterns are detrimental to the environment, too. Recent studies, including the \u003ca href=\"https://www.npr.org/sections/thesalt/2019/01/27/688765872/this-diet-is-better-for-the-planet-but-is-it-better-for-you-too\">EAT-Lancet study\u003c/a> and the \u003ca href=\"https://globalnutritionreport.org/\">Global Nutrition Report\u003c/a>, have pointed to the need for a radical shift in the food system aimed at nudging people toward more nutritious and sustainable diets.\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>\"Current diets are detrimental to both human and planetary health and shifting towards more balanced, predominantly plant-based diets is seen as crucial to improving both,\" write the authors of the new \u003cem>Lancet Planetary Health\u003c/em> study. \u003c/p>\n\u003cp>Currently, the global supply of calories is more than enough to meet consumption. But many people eat poor-quality diets \"characterized by cheap calories, highly processed foods and overconsumption,\" the study concludes. These factors promote obesity – so we now live in a world where many people are simultaneously overweight and malnourished. The challenge is to promote a food system that moves \"its focus from quantity toward dietary quality and health,\" The authors conclude. The study authors include researchers from the \u003ca href=\"http://www.ifpri.org/\">International Food Policy Research Institute\u003c/a> in Washington, D.C., and the \u003ca href=\"https://www.csiro.au/\">Commonwealth Scientific and Industrial Research Organisation\u003c/a> in Australia.\u003c/p>\n\u003cp>The authors argue that several actions are needed to meet the challenges: increased investments in fruit and vegetable production; increased efforts to educate people about the importance of healthy diets; and – given that about one-third of food produced globally is wasted – new technologies and practices to reduce food waste.\u003c/p>\n\u003cp>The predictions for fruit and vegetable shortfalls are based on modeling. The researchers draw on food production data, but there is uncertainty in their estimates, given factors such as a lack of data on global waste. \u003c/p>\n\u003cp>Nonetheless, they forecast that several countries will make gains in the availability of produce — such as India and Morocco. But Mexico and several countries in Central and South America, sub-Saharan Africa, Asia and the Pacific region will likely fail to have adequate supplies.\u003c/p>\n\u003cp>Another \u003ca href=\"http://www.sustainablefoodfuture.org/executive-summary-synthesis\">new report released Tuesday\u003c/a>, from the World Resources Institute, focuses on ways to reform the food system to improve the health of the planet. It's a deep-dive that's been years in the making by a group of widely respected, science-based analysts. \u003c/p>\n\u003cp>They argue that we need to close three key gaps in order to feed the projected 9.8 billion people that will inhabit the planet by 2050: the food gap, the land gap and the greenhouse gas gap.\u003c/p>\n\u003cp>Consider this: The difference between the amount of food produced in 2010 and the amount we need by 2050 is an estimated \u003cem>7,400 trillion calories\u003c/em>, according to the report. Yes, the number is so big that it's hard to imagine it. But the bottom line is, we need to get more calories from the world's current cropland.\u003c/p>\n\u003cp>One way to do this is through improvements in breeding and technological advancements. The report spells out other fixes, too, including reducing the use of biofuels that divert edible crops to produce energy and reducing food waste. (The group \u003ca href=\"http://www.refed.com/\">ReFED\u003c/a> has laid out these cost-effective strategies to cut food waste). \u003c/p>\n\u003cp>Yet another proposed fix: Nudge people toward a more plant-centered diet. Currently, agriculture uses nearly half of the globe's vegetated land – and at least 30 percent of all cropland is used to grow feed for animals. The resource intensiveness of meat production is a leading cause of deforestation. If current trends continue, the WRI report estimates that we'd need an extra 593 million hectares – an area that is almost twice the size of India — to feed the population in 2050.\u003c/p>\n\u003cp>Currently, agriculture and the land-use changes associated with producing food — such as plowing and clearing vegetation — generate an estimated 25 percent of annual greenhouse gas emissions, according to WRI. If today's consumption trends continue, but agricultural productivity does not increase (beyond 2010 levels), the report concludes that we would have to clear most of the globe's remaining forests to feed the world. And we'd exceed the greenhouse gas emission targets set by the Paris Agreement, which call for holding global warming below 2 degrees Celsius above pre-industrial temperatures.\u003c/p>\n\u003cp>Ruminant livestock (including cattle, sheep and goats) use an estimated two-thirds of all the land dedicated to agriculture and contribute about half of the greenhouse gas emissions linked to agriculture. Demand for meat is growing as more people, in more countries, can afford it. But the report concludes that cutting back on ruminant meat consumption could have a significant impact. \u003c/p>\n\u003cp>The WRI estimates that if people in the U.S. and other heavy meat-eating countries reduced their consumption of beef (and other meat from ruminants) to \u003ca href=\"https://www.wri.org/blog/2019/04/6-pressing-questions-about-beef-and-climate-change-answered\">about 1.5 burgers per person\u003c/a>, per week, it would \"nearly eliminate the need for additional agricultural expansion (and associated deforestation), even in a world with 10 billion people.\" (The Better Buying Lab, an arm of WRI that focuses on getting people to eat more sustainably, has come up with some \u003ca href=\"https://www.npr.org/sections/thesalt/2019/02/10/692114918/how-to-get-meat-eaters-to-eat-more-plant-based-foods-make-their-mouths-water\">clever research-backed marketing ideas\u003c/a> to get people to make the plant-centric switch.)\u003c/p>\n\u003cp>The WRI's new findings are similar to recommendation made earlier this year by the EAT- Lancet study. A meat industry-funded group has responded to calls for cuts in meat consumption with its own analysis that concludes limiting meat and dairy consumption would have negative consequences. In this \u003ca href=\"https://resources.animalagalliance.org/ClimateFoodFacts/\"> analysis\u003c/a>, the Animal Agriculture Alliance concludes that meat and dairy provide \"unmatched nutrition for healthy bodies, brains and bones.\" The analysis also concludes that \"U.S. farmers and ranchers continue to make huge strides in conserving natural resources and protecting the environment.\"\u003c/p>\n\u003cp>As the population continues to grow, the conversations around how to change the food system to promote good health and environmental sustainability will go on. \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>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/07/17/742670701/if-we-all-ate-enough-fruits-and-vegetables-thered-be-big-shortages\">NPR.org\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134201/if-we-all-ate-enough-fruits-and-vegetables-thered-be-big-shortages","authors":["byline_bayareabites_134201"],"categories":["bayareabites_1874","bayareabites_11028","bayareabites_10028","bayareabites_2554","bayareabites_1245","bayareabites_10916","bayareabites_358","bayareabites_60","bayareabites_1873"],"tags":["bayareabites_16272","bayareabites_449","bayareabites_14756","bayareabites_108"],"featImg":"bayareabites_134202","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. 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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. 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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. 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