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FM","link":"/"}},"bayareabites_136311":{"type":"posts","id":"bayareabites_136311","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136311","score":null,"sort":[1582073721000]},"guestAuthors":[],"slug":"the-modern-mocktail-3-distinctive-nonalcoholic-drink-recipes","title":"The Modern Mocktail: 3 Distinctive Nonalcoholic Drink Recipes","publishDate":1582073721,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Just because you're not drinking alcohol doesn't mean you have to stick to seltzer water. However you describe them—mocktails, low-ABV, zero-proof—a well-crafted nonalcoholic drink can make a night out a lot more pleasant if you're abstaining from alcohol.\u003c/p>\n\u003cp>And if you're hosting a party, having an intriguing booze-free option is often welcome—both by drinkers and nondrinkers. We offer you three options in the video below.\u003c/p>\n\u003cp>After doing a deep dive on \u003ca href=\"https://www.npr.org/2020/01/02/781673495/6-ways-to-take-a-break-from-drinking\">how to take a break from drinking\u003c/a> for dry January, \u003cem>Life Kit\u003c/em> wanted to learn more about crafting beverages that can compete with traditional cocktails in complexity and taste.\u003c/p>\n\u003cp>We caught up with Nicole Hassoun and Thy Parra of \u003ca href=\"https://www.cocktailcurations.com/about\">Cocktail Curations\u003c/a>, a startup that creates and curates craft cocktails for events, offers training in mixology and operates as a flavor lab. They shared three of their zero-proof recipes (see them listed below) that demonstrate some basic tenants of mixology.\u003c/p>\n\u003cp>Plus, they showed us how to smoke a glass! (You'll have to watch the video for that.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://youtu.be/wck-j8kGvGM\u003c/p>\n\u003chr>\n\u003ch2>\u003cstrong>Mixology Takeaways \u003c/strong>\u003c/h2>\n\u003cp>1. Complexity is key — a drink should satisfy different taste buds: salty, sweet, sour and bitter.\u003c/p>\n\u003cp>2. Shake it like you mean it — this traps air in the drink, giving it a lighter body.\u003c/p>\n\u003cp>3. Bubbles add dimension — when bubbles pop on your tongue, your brain equates that feeling with the drink being cold.\u003c/p>\n\u003cp>4. Drinking begins with aroma — before you sip, you smell. So doing things to increase a beverage's aroma (like smoking the glass) can make the drink appeal to more of your senses.\u003c/p>\n\u003cp>5. Cold drinks feel more viscous — shaking a drink with ice or serving it on the rocks can actually make the liquid feel thicker when you're drinking it.\u003c/p>\n\u003chr>\n\u003ch2>Recipes\u003c/h2>\n\u003cp>\u003cimg class=\"aligncenter wp-image-136314 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/botanicalwatercollins1_wide-eb12467674ed2a7b92a954d2123a4cd33465ff6c-1-800x450.jpg\" alt=\"How to make a nonalcoholic version of a Tom Collins.\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/botanicalwatercollins1_wide-eb12467674ed2a7b92a954d2123a4cd33465ff6c-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/botanicalwatercollins1_wide-eb12467674ed2a7b92a954d2123a4cd33465ff6c-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/botanicalwatercollins1_wide-eb12467674ed2a7b92a954d2123a4cd33465ff6c-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/botanicalwatercollins1_wide-eb12467674ed2a7b92a954d2123a4cd33465ff6c-1-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch3>\u003cstrong>Botanical Water Collins\u003c/strong>\u003c/h3>\n\u003cp>1.5 oz. botanical water*\u003c/p>\n\u003cp>1 oz. fresh lemon juice\u003c/p>\n\u003cp>1 oz. simple syrup (this can be regular simple or spiced up any way you choose!)\u003c/p>\n\u003cp>Pinch of sea salt\u003c/p>\n\u003cp>Sparkling water\u003c/p>\n\u003cp>*Botanical water: You can make a substitute for botanical water at home. Simply infuse filtered water with citrus, fresh herbs and botanicals in your fridge for at least eight hours, and then strain the solids out. This adds depth and complexity to any beverage.\u003c/p>\n\u003cp>In a shaker over ice, combine botanical water, lemon juice, simple syrup and salt. Shake until cold. Strain into a Collins glass over ice. Top with sparkling water.\u003c/p>\n\u003cp>If you want to finish off your drink with a garnish, thinly slice the fruit of your choice — pear and pineapple work well — brush the sliced fruit with simple syrup and bake on the lowest setting (usually 200 F) for 2-3 hours.\u003c/p>\n\u003chr>\n\u003ch6>\u003cimg class=\"aligncenter wp-image-136316 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/basil-fennel-tonic-water1_wide-be3020e629e9d122594f66ca700a542db97ad845-1-800x450.jpg\" alt=\"How to make basil fennel tonic water, a savory and complex tonic that works well in low-abv beverages.\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/basil-fennel-tonic-water1_wide-be3020e629e9d122594f66ca700a542db97ad845-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/basil-fennel-tonic-water1_wide-be3020e629e9d122594f66ca700a542db97ad845-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/basil-fennel-tonic-water1_wide-be3020e629e9d122594f66ca700a542db97ad845-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/basil-fennel-tonic-water1_wide-be3020e629e9d122594f66ca700a542db97ad845-1-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/h6>\n\u003ch3>\u003cstrong>Basil Fennel Tonic Water\u003c/strong>\u003c/h3>\n\u003cp>4 cups water\u003c/p>\n\u003cp>1/2 cup sugar\u003c/p>\n\u003cp>2 tsp. cinchona bark — Hassoun recommends buying organic \"cut and sifted\" cinchona bark online\u003c/p>\n\u003cp>1 tsp. citric acid\u003c/p>\n\u003cp>Pinch of salt\u003c/p>\n\u003cp>½ medium bulb fennel (chopped)\u003c/p>\n\u003cp>4-6 oz. fresh basil (leaves only)\u003c/p>\n\u003cp>Bring 4 cups of water to a boil. Add the citric acid, cinchona bark, sugar, salt and basil leaves in a pot and bring to a boil. Add the fennel and stir to combine. Continue to boil for 2 minutes and remove from heat. Allow to cool and strain using a fine mesh strainer. Store in a bottle of your choice in the fridge for up to two weeks.\u003c/p>\n\u003cp>A simple way to use this tonic:\u003c/p>\n\u003cp>Over ice, fill half of glass with tonic and top with sparkling water.\u003c/p>\n\u003chr>\n\u003ch6>\u003cimg class=\"aligncenter wp-image-136317 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/kombucha-cocktail-1_wide-439d746729002c6b20a3b472f6c5c54907081d61-1-800x450.jpg\" alt=\"How to make a kombucha-based cocktail, a refreshing and simple low-ABV beverage.\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/kombucha-cocktail-1_wide-439d746729002c6b20a3b472f6c5c54907081d61-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/kombucha-cocktail-1_wide-439d746729002c6b20a3b472f6c5c54907081d61-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/kombucha-cocktail-1_wide-439d746729002c6b20a3b472f6c5c54907081d61-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/kombucha-cocktail-1_wide-439d746729002c6b20a3b472f6c5c54907081d61-1-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/h6>\n\u003ch3>\u003cstrong>Kombucha cocktail\u003c/strong>\u003c/h3>\n\u003cp>2 oz. of your favorite kombucha (note that kombucha has trace amounts of alcohol; ginger beer makes a good substitute if you're completely avoiding alcohol.)\u003c/p>\n\u003cp>1 oz. fresh pineapple juice (or any fresh juice you want to explore. Don't hesitate to get funky.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Stir kombucha and juice together over ice and strain into your favorite glass. Garnish.\u003c/p>\n\u003chr>\n\u003cdiv class=\"fullattribution\">Copyright 2020 \u003ca href=\"//www.npr.org\">NPR\u003c/a>.\u003c/div>\n\n","blocks":[],"excerpt":"How to make three nonalcoholic cocktails that will have your guests asking for another round. Also, learn some basic tenets of what makes a delicious mixed drink (with or without alcohol).","status":"publish","parent":0,"modified":1582073721,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":34,"wordCount":664},"headData":{"title":"The Modern Mocktail: 3 Distinctive Nonalcoholic Drink Recipes | KQED","description":"How to make three nonalcoholic cocktails that will have your guests asking for another round. Also, learn some basic tenets of what makes a delicious mixed drink (with or without alcohol).","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"136311 https://ww2.kqed.org/bayareabites/?p=136311","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/02/18/the-modern-mocktail-3-distinctive-nonalcoholic-drink-recipes/","disqusTitle":"The Modern Mocktail: 3 Distinctive Nonalcoholic Drink Recipes","nprByline":"Becky Harlan, NPR's The Salt","nprImageAgency":"CJ Riculan/NPR","nprStoryId":"800949670","nprApiLink":"http://api.npr.org/query?id=800949670&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2020/01/31/800949670/the-modern-mocktail-three-distinctive-nonalcoholic-drink-recipes?ft=nprml&f=800949670","nprRetrievedStory":"1","nprPubDate":"Fri, 31 Jan 2020 12:07:00 -0500","nprStoryDate":"Fri, 31 Jan 2020 06:02:29 -0500","nprLastModifiedDate":"Fri, 31 Jan 2020 12:07:50 -0500","path":"/bayareabites/136311/the-modern-mocktail-3-distinctive-nonalcoholic-drink-recipes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Just because you're not drinking alcohol doesn't mean you have to stick to seltzer water. However you describe them—mocktails, low-ABV, zero-proof—a well-crafted nonalcoholic drink can make a night out a lot more pleasant if you're abstaining from alcohol.\u003c/p>\n\u003cp>And if you're hosting a party, having an intriguing booze-free option is often welcome—both by drinkers and nondrinkers. We offer you three options in the video below.\u003c/p>\n\u003cp>After doing a deep dive on \u003ca href=\"https://www.npr.org/2020/01/02/781673495/6-ways-to-take-a-break-from-drinking\">how to take a break from drinking\u003c/a> for dry January, \u003cem>Life Kit\u003c/em> wanted to learn more about crafting beverages that can compete with traditional cocktails in complexity and taste.\u003c/p>\n\u003cp>We caught up with Nicole Hassoun and Thy Parra of \u003ca href=\"https://www.cocktailcurations.com/about\">Cocktail Curations\u003c/a>, a startup that creates and curates craft cocktails for events, offers training in mixology and operates as a flavor lab. They shared three of their zero-proof recipes (see them listed below) that demonstrate some basic tenants of mixology.\u003c/p>\n\u003cp>Plus, they showed us how to smoke a glass! (You'll have to watch the video for 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>\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/wck-j8kGvGM'\n title='//www.youtube.com/embed/wck-j8kGvGM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003chr>\n\u003ch2>\u003cstrong>Mixology Takeaways \u003c/strong>\u003c/h2>\n\u003cp>1. Complexity is key — a drink should satisfy different taste buds: salty, sweet, sour and bitter.\u003c/p>\n\u003cp>2. Shake it like you mean it — this traps air in the drink, giving it a lighter body.\u003c/p>\n\u003cp>3. Bubbles add dimension — when bubbles pop on your tongue, your brain equates that feeling with the drink being cold.\u003c/p>\n\u003cp>4. Drinking begins with aroma — before you sip, you smell. So doing things to increase a beverage's aroma (like smoking the glass) can make the drink appeal to more of your senses.\u003c/p>\n\u003cp>5. Cold drinks feel more viscous — shaking a drink with ice or serving it on the rocks can actually make the liquid feel thicker when you're drinking it.\u003c/p>\n\u003chr>\n\u003ch2>Recipes\u003c/h2>\n\u003cp>\u003cimg class=\"aligncenter wp-image-136314 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/botanicalwatercollins1_wide-eb12467674ed2a7b92a954d2123a4cd33465ff6c-1-800x450.jpg\" alt=\"How to make a nonalcoholic version of a Tom Collins.\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/botanicalwatercollins1_wide-eb12467674ed2a7b92a954d2123a4cd33465ff6c-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/botanicalwatercollins1_wide-eb12467674ed2a7b92a954d2123a4cd33465ff6c-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/botanicalwatercollins1_wide-eb12467674ed2a7b92a954d2123a4cd33465ff6c-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/botanicalwatercollins1_wide-eb12467674ed2a7b92a954d2123a4cd33465ff6c-1-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch3>\u003cstrong>Botanical Water Collins\u003c/strong>\u003c/h3>\n\u003cp>1.5 oz. botanical water*\u003c/p>\n\u003cp>1 oz. fresh lemon juice\u003c/p>\n\u003cp>1 oz. simple syrup (this can be regular simple or spiced up any way you choose!)\u003c/p>\n\u003cp>Pinch of sea salt\u003c/p>\n\u003cp>Sparkling water\u003c/p>\n\u003cp>*Botanical water: You can make a substitute for botanical water at home. Simply infuse filtered water with citrus, fresh herbs and botanicals in your fridge for at least eight hours, and then strain the solids out. This adds depth and complexity to any beverage.\u003c/p>\n\u003cp>In a shaker over ice, combine botanical water, lemon juice, simple syrup and salt. Shake until cold. Strain into a Collins glass over ice. Top with sparkling water.\u003c/p>\n\u003cp>If you want to finish off your drink with a garnish, thinly slice the fruit of your choice — pear and pineapple work well — brush the sliced fruit with simple syrup and bake on the lowest setting (usually 200 F) for 2-3 hours.\u003c/p>\n\u003chr>\n\u003ch6>\u003cimg class=\"aligncenter wp-image-136316 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/basil-fennel-tonic-water1_wide-be3020e629e9d122594f66ca700a542db97ad845-1-800x450.jpg\" alt=\"How to make basil fennel tonic water, a savory and complex tonic that works well in low-abv beverages.\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/basil-fennel-tonic-water1_wide-be3020e629e9d122594f66ca700a542db97ad845-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/basil-fennel-tonic-water1_wide-be3020e629e9d122594f66ca700a542db97ad845-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/basil-fennel-tonic-water1_wide-be3020e629e9d122594f66ca700a542db97ad845-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/basil-fennel-tonic-water1_wide-be3020e629e9d122594f66ca700a542db97ad845-1-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/h6>\n\u003ch3>\u003cstrong>Basil Fennel Tonic Water\u003c/strong>\u003c/h3>\n\u003cp>4 cups water\u003c/p>\n\u003cp>1/2 cup sugar\u003c/p>\n\u003cp>2 tsp. cinchona bark — Hassoun recommends buying organic \"cut and sifted\" cinchona bark online\u003c/p>\n\u003cp>1 tsp. citric acid\u003c/p>\n\u003cp>Pinch of salt\u003c/p>\n\u003cp>½ medium bulb fennel (chopped)\u003c/p>\n\u003cp>4-6 oz. fresh basil (leaves only)\u003c/p>\n\u003cp>Bring 4 cups of water to a boil. Add the citric acid, cinchona bark, sugar, salt and basil leaves in a pot and bring to a boil. Add the fennel and stir to combine. Continue to boil for 2 minutes and remove from heat. Allow to cool and strain using a fine mesh strainer. Store in a bottle of your choice in the fridge for up to two weeks.\u003c/p>\n\u003cp>A simple way to use this tonic:\u003c/p>\n\u003cp>Over ice, fill half of glass with tonic and top with sparkling water.\u003c/p>\n\u003chr>\n\u003ch6>\u003cimg class=\"aligncenter wp-image-136317 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/kombucha-cocktail-1_wide-439d746729002c6b20a3b472f6c5c54907081d61-1-800x450.jpg\" alt=\"How to make a kombucha-based cocktail, a refreshing and simple low-ABV beverage.\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/kombucha-cocktail-1_wide-439d746729002c6b20a3b472f6c5c54907081d61-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/kombucha-cocktail-1_wide-439d746729002c6b20a3b472f6c5c54907081d61-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/kombucha-cocktail-1_wide-439d746729002c6b20a3b472f6c5c54907081d61-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/kombucha-cocktail-1_wide-439d746729002c6b20a3b472f6c5c54907081d61-1-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/h6>\n\u003ch3>\u003cstrong>Kombucha cocktail\u003c/strong>\u003c/h3>\n\u003cp>2 oz. of your favorite kombucha (note that kombucha has trace amounts of alcohol; ginger beer makes a good substitute if you're completely avoiding alcohol.)\u003c/p>\n\u003cp>1 oz. fresh pineapple juice (or any fresh juice you want to explore. Don't hesitate to get funky.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Stir kombucha and juice together over ice and strain into your favorite glass. Garnish.\u003c/p>\n\u003chr>\n\u003cdiv class=\"fullattribution\">Copyright 2020 \u003ca href=\"//www.npr.org\">NPR\u003c/a>.\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136311/the-modern-mocktail-3-distinctive-nonalcoholic-drink-recipes","authors":["byline_bayareabites_136311"],"categories":["bayareabites_13306","bayareabites_1844","bayareabites_10916"],"tags":["bayareabites_16534","bayareabites_89","bayareabites_9710","bayareabites_16535","bayareabites_16533","bayareabites_392","bayareabites_14738","bayareabites_10921","bayareabites_12890"],"featImg":"bayareabites_136309","label":"bayareabites"},"bayareabites_132936":{"type":"posts","id":"bayareabites_132936","meta":{"index":"posts_1591205157","site":"bayareabites","id":"132936","score":null,"sort":[1552327054000]},"guestAuthors":[],"slug":"commentary-4-ways-to-reduce-plastics-and-other-single-use-disposables-in-your-kitchen","title":"Commentary: 4 Ways To Reduce Plastics And Other Single-Use Disposables In Your Kitchen","publishDate":1552327054,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The 40 days of Lent, which began last week, are a time when many Christians around the world decide to voluntarily give up bad habits or luxuries. This year, it might be time we \u003cem>all \u003c/em>consider how to give up – or at least reduce – our \u003ca href=\"https://www.washingtonpost.com/religion/2019/03/05/latest-lent-challenge-churches-give-up-plastic/\">reliance on disposable products\u003c/a>.\u003c/p>\n\u003cp>A year ago, I decided to create a more environmentally friendly and sustainable kitchen, focusing particularly on reducing my use of disposable products such as plastic sandwich bags, aluminum foil and paper towels. \u003c/p>\n\u003cp>[aside postID=\"bayareabites_130124\" label=\"Beer, Drinking Water And Fish: Tiny Plastic Is Everywhere\"]\u003c/p>\n\u003cp>It's worth the effort: Americans toss \u003ca href=\"https://www.ecowatch.com/22-facts-about-plastic-pollution-and-10-things-we-can-do-about-it-1881885971.html\">185 pounds of plastic per person\u003c/a> each year while also going through \u003ca href=\"https://oceanconservancy.org/blog/2012/10/12/paper-towels-whats-the-big-deal-anyway/\">13 billion pounds of paper towels\u003c/a> as a nation. Aluminum foil sounds like a \"natural\" alternative to a lot of people, but it can actually \u003ca href=\"https://curiosity.com/topics/think-saving-your-food-in-aluminum-foil-helps-the-environment-think-again-curiosity/\">take a hundred years\u003c/a> or more to biodegrade. If composting kitchen scraps or \u003ca href=\"https://wellnessmama.com/77840/used-coffee-grounds/\">reusing old coffee grounds for a body scrub\u003c/a> seems like a step too far, there are a few simple ways to reduce the environmental footprint of your kitchen without sacrificing modern conveniences. \u003ca href=\"#_msocom_2\"> \u003c/a> \u003c/p>\n\u003cp>I'm not going to sugarcoat my experience. It takes commitment and a willingness to change long-held habits. In creating my sustainable kitchen, I tried a lot of different alternative products and some plain old common sense; the result, however, has been worth the effort. I'm recycling more and relying less on single-use products. The kicker: I'm saving money too.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Want to reduce reliance on plastics in your kitchen? Here are four steps that I found can stand the test of time:\u003c/p>\n\u003cp>\u003cstrong>Invest in alternative storage.\u003c/strong> I'm not kidding when I say that I used to really love plastic storage bags, from snack-size to gallon-size zip-top bags — so this was, perhaps, the biggest challenge for me. Switching to reusable storage bags was a financial investment up front, but the cost was reasonable considering that I previously spent at least $100 annually on disposable plastic bags and wrap. My favorites: Stashers, heavy-duty reusable silicone zip-top bags that can go from the freezer to the microwave ($10 to $20 each), and Food Huggers, silicone disks that slip over the ends of cut pieces of fruits and vegetables ($12.95 for a set of five), are functional and durable (except for that avocado-shaped Hugger, which I want to love but it never really fits correctly). Fabrics coated in beeswax are handy for wrapping sandwiches or oddly shaped pieces of food and for covering bowls; variety packs from Bee's Wrap, Abeego, and Etee all run about $18, while Trader Joe's has a pack for under $10, but you can also \u003ca href=\"https://www.apartmenttherapy.com/how-to-make-your-own-reusable-food-wrap-244307\">make your own\u003c/a>. For packing lunches, consider the highly affordable Japanese \u003ca href=\"https://en.bentoandco.com/collections/bento-boxes\">bento box\u003c/a>, designed with food compartments that negate the need for disposable wraps. The proof is in the pudding: I haven't purchased any disposable plastic bags for a full year.\u003c/p>\n\u003cp>\u003cstrong>Recycle. Really recycle.\u003c/strong> Americans are estimated to \u003ca href=\"https://www.dosomething.org/us/facts/11-facts-about-recycling\">recycle just 30 percent\u003c/a> of the recyclable materials that they consume each day. Plastic and glass bottles and jars, aluminum cans and newspaper are common items that we've gotten used to throwing in the recycling bin, but milk, eggs, Tetra Pak cartons, pizza boxes and plastic deli and pet food containers are also items that \u003ca href=\"https://www.personalcreations.com/blog/how-to-recycle-anything\">may be accepted at local recycling centers\u003c/a>; check online periodically in your local jurisdiction for recycling updates. \u003ca href=\"https://www.terracycle.com/en-US/zero_waste_boxes/kitchen-separation\">TerraCycle\u003c/a> offers a pack-and-ship zero-waste box for a wide variety of non-organic kitchen items, from party supplies to silicone or mixed-material food containers. The company recommends getting together a group of friends, neighbors or co-workers to purchase and contribute to the box. (They cost from $130 to $475 and range in size from 11\" x 11\" x 20\" to 15\" x 15\" x 37\", but the largest box — split among a group or sponsored by an employer — can be the most cost-effective.) Once the filled box is returned to TerraCycle, the company will sort the waste into four categories (fabrics, metals, fibers and plastics) that are then recycled, upcycled or reused — depending on the type of material. The company also works with a wide range of manufacturers to offer free recycling of individual hard-to-recycle items, like Brita water filters and Clif Bar energy bar wrappers. \u003ca href=\"#_msocom_4\"> \u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Keep it clean and eco-friendly at the same time.\u003c/strong> I'm a clean freak and used to go through an unseemly amount of paper towels on a daily basis, but it's easy enough to take old T-shirts or towels and cut them up to use to wipe down surfaces. (If you're cleaning surfaces that have been in contact with raw meat, poultry or fish, throw those towels in the washing machine to get them really clean.) I'm also a fan of bamboo paper towels, which have the look and feel of traditional paper towels, yet are made from a highly renewable source and also break down in landfills in just 45 days. Better yet, they can be reused up to 100 times. I can attest to how sturdy they are because I bought a single roll of bamboo paper towels for $7 a full year ago and still have more than half the roll left, using a single bamboo towel to clean my countertops and stove for a few weeks until it's worn out (rinse the sheet in hot water, then wring and let air dry). When I consider that I probably spent up to $15 a month on single-use paper towels before, that roll of bamboo paper towels was a huge bargain. As for kitchen sponges, keep an eye out for those made with natural materials, because typical polyurethane sponges cannot be recycled and end up in landfills.\u003c/p>\n\u003cp>\u003cstrong>Think before you buy.\u003c/strong> In our disposable society, it's easy to purchase items that are convenient but not sustainable — and more environmentally friendly options are generally available once you know what to look for. Juice boxes that include plastic straws, dishwasher tabs individually wrapped in plastic and coffee makers that use \u003ca href=\"https://www.npr.org/sections/thesalt/2015/01/28/379395819/coffee-horror-parody-pokes-at-environmental-absurdity-of-k-cups\">K-Cups\u003c/a> are all examples of items that can create additional waste. When grocery shopping, ask yourself if you really need to use individual plastic bags in the produce section for those lemons, potatoes or apples. Consider packaging as you peruse the shelves for your favorite purchases, from cookies to pasta to frozen pizza. For instance, the plastic window on that pasta box may make it convenient for you to see what the pasta inside looks like, but the mixed-material container can be a problem for some recycling facilities. When purchasing bulk pantry or other household items online from companies like Amazon or Jet, ask to have them shipped in as few boxes as possible to cut down on the number of boxes you receive, and if you get a single small item sent in a huge box, let the company know that you'd prefer that it pay more attention to how it is packaging items for delivery. \u003c/p>\n\u003chr>\n\u003cp>\u003cem>Kristen Hartke is a food writer based in Washington, D.C.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/03/10/701684123/commentary-4-ways-to-reduce-plastics-and-other-single-use-disposables-in-your-ki\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n","blocks":[],"excerpt":"From sandwich bags to paper towels, food prep and storage is rife with products destined for the landfill. Here's how one food writer cut back on waste without sacrificing modern conveniences. ","status":"publish","parent":0,"modified":1552327054,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":1218},"headData":{"title":"Commentary: 4 Ways To Reduce Plastics And Other Single-Use Disposables In Your Kitchen | KQED","description":"From sandwich bags to paper towels, food prep and storage is rife with products destined for the landfill. Here's how one food writer cut back on waste without sacrificing modern conveniences. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"132936 https://ww2.kqed.org/bayareabites/?p=132936","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/03/11/commentary-4-ways-to-reduce-plastics-and-other-single-use-disposables-in-your-kitchen/","disqusTitle":"Commentary: 4 Ways To Reduce Plastics And Other Single-Use Disposables In Your Kitchen","nprImageCredit":"Kristen Hartke for NPR","nprByline":"Kristen Hartke, NPR Food","nprImageAgency":" ","nprStoryId":"701684123","nprApiLink":"http://api.npr.org/query?id=701684123&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2019/03/10/701684123/commentary-4-ways-to-reduce-plastics-and-other-single-use-disposables-in-your-ki?ft=nprml&f=701684123","nprRetrievedStory":"1","nprPubDate":"Sun, 10 Mar 2019 13:53:00 -0400","nprStoryDate":"Sun, 10 Mar 2019 07:00:53 -0400","nprLastModifiedDate":"Sun, 10 Mar 2019 13:53:23 -0400","path":"/bayareabites/132936/commentary-4-ways-to-reduce-plastics-and-other-single-use-disposables-in-your-kitchen","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The 40 days of Lent, which began last week, are a time when many Christians around the world decide to voluntarily give up bad habits or luxuries. This year, it might be time we \u003cem>all \u003c/em>consider how to give up – or at least reduce – our \u003ca href=\"https://www.washingtonpost.com/religion/2019/03/05/latest-lent-challenge-churches-give-up-plastic/\">reliance on disposable products\u003c/a>.\u003c/p>\n\u003cp>A year ago, I decided to create a more environmentally friendly and sustainable kitchen, focusing particularly on reducing my use of disposable products such as plastic sandwich bags, aluminum foil and paper towels. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_130124","label":"Beer, Drinking Water And Fish: Tiny Plastic Is Everywhere "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's worth the effort: Americans toss \u003ca href=\"https://www.ecowatch.com/22-facts-about-plastic-pollution-and-10-things-we-can-do-about-it-1881885971.html\">185 pounds of plastic per person\u003c/a> each year while also going through \u003ca href=\"https://oceanconservancy.org/blog/2012/10/12/paper-towels-whats-the-big-deal-anyway/\">13 billion pounds of paper towels\u003c/a> as a nation. Aluminum foil sounds like a \"natural\" alternative to a lot of people, but it can actually \u003ca href=\"https://curiosity.com/topics/think-saving-your-food-in-aluminum-foil-helps-the-environment-think-again-curiosity/\">take a hundred years\u003c/a> or more to biodegrade. If composting kitchen scraps or \u003ca href=\"https://wellnessmama.com/77840/used-coffee-grounds/\">reusing old coffee grounds for a body scrub\u003c/a> seems like a step too far, there are a few simple ways to reduce the environmental footprint of your kitchen without sacrificing modern conveniences. \u003ca href=\"#_msocom_2\"> \u003c/a> \u003c/p>\n\u003cp>I'm not going to sugarcoat my experience. It takes commitment and a willingness to change long-held habits. In creating my sustainable kitchen, I tried a lot of different alternative products and some plain old common sense; the result, however, has been worth the effort. I'm recycling more and relying less on single-use products. The kicker: I'm saving money too.\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>Want to reduce reliance on plastics in your kitchen? Here are four steps that I found can stand the test of time:\u003c/p>\n\u003cp>\u003cstrong>Invest in alternative storage.\u003c/strong> I'm not kidding when I say that I used to really love plastic storage bags, from snack-size to gallon-size zip-top bags — so this was, perhaps, the biggest challenge for me. Switching to reusable storage bags was a financial investment up front, but the cost was reasonable considering that I previously spent at least $100 annually on disposable plastic bags and wrap. My favorites: Stashers, heavy-duty reusable silicone zip-top bags that can go from the freezer to the microwave ($10 to $20 each), and Food Huggers, silicone disks that slip over the ends of cut pieces of fruits and vegetables ($12.95 for a set of five), are functional and durable (except for that avocado-shaped Hugger, which I want to love but it never really fits correctly). Fabrics coated in beeswax are handy for wrapping sandwiches or oddly shaped pieces of food and for covering bowls; variety packs from Bee's Wrap, Abeego, and Etee all run about $18, while Trader Joe's has a pack for under $10, but you can also \u003ca href=\"https://www.apartmenttherapy.com/how-to-make-your-own-reusable-food-wrap-244307\">make your own\u003c/a>. For packing lunches, consider the highly affordable Japanese \u003ca href=\"https://en.bentoandco.com/collections/bento-boxes\">bento box\u003c/a>, designed with food compartments that negate the need for disposable wraps. The proof is in the pudding: I haven't purchased any disposable plastic bags for a full year.\u003c/p>\n\u003cp>\u003cstrong>Recycle. Really recycle.\u003c/strong> Americans are estimated to \u003ca href=\"https://www.dosomething.org/us/facts/11-facts-about-recycling\">recycle just 30 percent\u003c/a> of the recyclable materials that they consume each day. Plastic and glass bottles and jars, aluminum cans and newspaper are common items that we've gotten used to throwing in the recycling bin, but milk, eggs, Tetra Pak cartons, pizza boxes and plastic deli and pet food containers are also items that \u003ca href=\"https://www.personalcreations.com/blog/how-to-recycle-anything\">may be accepted at local recycling centers\u003c/a>; check online periodically in your local jurisdiction for recycling updates. \u003ca href=\"https://www.terracycle.com/en-US/zero_waste_boxes/kitchen-separation\">TerraCycle\u003c/a> offers a pack-and-ship zero-waste box for a wide variety of non-organic kitchen items, from party supplies to silicone or mixed-material food containers. The company recommends getting together a group of friends, neighbors or co-workers to purchase and contribute to the box. (They cost from $130 to $475 and range in size from 11\" x 11\" x 20\" to 15\" x 15\" x 37\", but the largest box — split among a group or sponsored by an employer — can be the most cost-effective.) Once the filled box is returned to TerraCycle, the company will sort the waste into four categories (fabrics, metals, fibers and plastics) that are then recycled, upcycled or reused — depending on the type of material. The company also works with a wide range of manufacturers to offer free recycling of individual hard-to-recycle items, like Brita water filters and Clif Bar energy bar wrappers. \u003ca href=\"#_msocom_4\"> \u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Keep it clean and eco-friendly at the same time.\u003c/strong> I'm a clean freak and used to go through an unseemly amount of paper towels on a daily basis, but it's easy enough to take old T-shirts or towels and cut them up to use to wipe down surfaces. (If you're cleaning surfaces that have been in contact with raw meat, poultry or fish, throw those towels in the washing machine to get them really clean.) I'm also a fan of bamboo paper towels, which have the look and feel of traditional paper towels, yet are made from a highly renewable source and also break down in landfills in just 45 days. Better yet, they can be reused up to 100 times. I can attest to how sturdy they are because I bought a single roll of bamboo paper towels for $7 a full year ago and still have more than half the roll left, using a single bamboo towel to clean my countertops and stove for a few weeks until it's worn out (rinse the sheet in hot water, then wring and let air dry). When I consider that I probably spent up to $15 a month on single-use paper towels before, that roll of bamboo paper towels was a huge bargain. As for kitchen sponges, keep an eye out for those made with natural materials, because typical polyurethane sponges cannot be recycled and end up in landfills.\u003c/p>\n\u003cp>\u003cstrong>Think before you buy.\u003c/strong> In our disposable society, it's easy to purchase items that are convenient but not sustainable — and more environmentally friendly options are generally available once you know what to look for. Juice boxes that include plastic straws, dishwasher tabs individually wrapped in plastic and coffee makers that use \u003ca href=\"https://www.npr.org/sections/thesalt/2015/01/28/379395819/coffee-horror-parody-pokes-at-environmental-absurdity-of-k-cups\">K-Cups\u003c/a> are all examples of items that can create additional waste. When grocery shopping, ask yourself if you really need to use individual plastic bags in the produce section for those lemons, potatoes or apples. Consider packaging as you peruse the shelves for your favorite purchases, from cookies to pasta to frozen pizza. For instance, the plastic window on that pasta box may make it convenient for you to see what the pasta inside looks like, but the mixed-material container can be a problem for some recycling facilities. When purchasing bulk pantry or other household items online from companies like Amazon or Jet, ask to have them shipped in as few boxes as possible to cut down on the number of boxes you receive, and if you get a single small item sent in a huge box, let the company know that you'd prefer that it pay more attention to how it is packaging items for delivery. \u003c/p>\n\u003chr>\n\u003cp>\u003cem>Kristen Hartke is a food writer based in Washington, D.C.\u003c/em>\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>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/03/10/701684123/commentary-4-ways-to-reduce-plastics-and-other-single-use-disposables-in-your-ki\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/132936/commentary-4-ways-to-reduce-plastics-and-other-single-use-disposables-in-your-kitchen","authors":["byline_bayareabites_132936"],"categories":["bayareabites_10028","bayareabites_10916","bayareabites_358","bayareabites_60"],"tags":["bayareabites_14742","bayareabites_10921"],"featImg":"bayareabites_132937","label":"bayareabites"},"bayareabites_120044":{"type":"posts","id":"bayareabites_120044","meta":{"index":"posts_1591205157","site":"bayareabites","id":"120044","score":null,"sort":[1503076515000]},"guestAuthors":[],"slug":"waste-of-thyme-why-do-we-have-to-buy-more-herbs-than-recipes-call-for","title":"Waste Of Thyme: Why Do We Have To Buy More Herbs Than Recipes Call For?","publishDate":1503076515,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>When was the last time you used the entire container of fresh herbs you bought at the store? Never? Me, too. Every time a recipe calls for 1-2 tablespoons of freshly chopped sprigs, I head to a supermarket and reach for a plastic container holding at least three times as much as I need. A few days later, I'm standing by the trash can observing a moment of silence before I discard a plastic coffin of wasted, withered basil.\u003c/p>\n\u003cp>I know I'm not alone; my friends have sent me all-caps text messages complaining of the same thing. And the Twitter world is full of aggravated home cooks — as well as far too many puns about \"wasted thyme.\"\u003c/p>\n\u003cp>\"I still find myself wasting food that is sold in larger quantities, particularly fresh herbs,\" says Danielle Rose, a Toronto-based food blogger whom I reached out to over Twitter.\u003c/p>\n\u003cp>So why are herbs sold in such copious amounts? I put the question to Steven Hurwitz, founder and CEO of Bay Area Herbs & Specialties, a company that gets herbs and other produce from suppliers worldwide and packages them for distribution nationally.\u003c/p>\n\u003cp>The most common herb containers Hurwitz sells to retailers\u003cstrong> \u003c/strong>are plastic \"clamshell\" containers — whose plastic top and bottom snap together like a clam's shell — with two-thirds to 1 ounce of herbs. These are the plastic coffins featured prominently in my refrigerator. Hurwitz explains the containers keep herbs fresh longer.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Basil is the most finicky,\" says Hurwitz. \"If you look at it wrong, it might turn black. It's sensitive to heat, to cold and to gases.\" (Incidentally, he says it will keep better in a cup of water at ambient temperature than in the fridge. Whoops.) The clamshell helps insulate the basil from changes in the environment during transportation or storage at the supermarket.\u003c/p>\n\u003cp>As for the size of these containers, Hurwitz says it's driven by grocery stores. \"If you gave consumers exactly what they want for the recipe, it would be such a small package,\" he explains. \"It wouldn't give the retailers the [dollars] they would want at the checkout.\"\u003c/p>\n\u003cp>But Hurwitz admits that he, too, has sighed at the amount of packaged herbs withering in his fridge. \"Even if shoppers are getting more than they need, it doesn't feel like value,\" he says. \"It feels wasteful.\"\u003c/p>\n\u003cp>And this isn't just about the stab of guilt that comes when the trash can lid thumps shut. When \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/16/414667913/landfill-of-lettuce-what-happens-to-salad-past-its-prime\">food goes to landfills\u003c/a>, it breaks down and releases methane\u003cstrong>, \u003c/strong>a powerful greenhouse gas. Tossing food also wastes the water used to produce it, according to the National Resources Defense Council: Throwing out a pound of bananas is the equivalent of \u003ca href=\"https://www.savethefood.com/\">taking a 42-minute shower\u003c/a>. An estimated 40 percent of food is never eaten in the U.S.\u003c/p>\n\u003cp>\"I don't buy cilantro anymore because I can't use a bunch of cilantro,\" says \u003ca href=\"https://www.nrdc.org/experts/dana-gunders\">Dana Gunders\u003c/a>, a senior scientist at the NRDC.\u003c/p>\n\u003cp>If produce sold in large quantities isn't cutting it, consumers should let grocery store employees know, says Kathy Means, vice president of industry relations for the Produce Marketing Association, a group representing producers, retailers and distributors of all things leafy.\u003c/p>\n\u003cp>Grocery stores, Means says, respond to consumer needs. For example, as shoppers grew busier, grocery stores introduced salad bars with produce requiring less at-home preparation. Similarly, bags of pre-washed lettuce and plastic containers of pre-cut celery began populating shelves. But now, Means says, people are also cooking less at home — perhaps only on the weekends — making it more difficult for home cooks to use up tonight's leftover produce for a different dinner tomorrow.\u003c/p>\n\u003cp>So, if customers want smaller quantities, Means suggests asking employees at grocery stores. \"Be in charge of your food,\" she says. \"Just ask, 'Is there a way I can buy two stalks of celery?'\"\u003c/p>\n\u003cp>So far, consumers may be spending more time fuming on Twitter than talking to their local grocers or showing what they want through their purchases. For example, Hurwitz says his company created a one-fourth ounce size container, roughly sized to an individual recipe's demand. But the containers have not taken off, because consumers have not bought enough of them to make it worth retailers' time.\u003c/p>\n\u003cp>That said, some produce is already moving to a forage-as-you-will model. \"We're starting to see spinach sold where you can just take as much as you want, and I think that makes a lot of sense,\" says NRDC's Gunders.\u003c/p>\n\u003cp>Hurwitz says there are some promising trends for fresh herbs as well. For example, home-delivery meal companies like Blue Apron have been demanding recipe-sized containers for herbs, and small, loosely tied sprigs are featured in some groceries. These groceries tend to be located close to distributors, minimizing the time herbs spend in transit, and usually serve sophisticated shoppers who know how to store the herbs, he says.\u003c/p>\n\u003cp>For herbs still sold in larger quantities, though, Gunders advises planning for two meals when at the store, with the second repast making use of leftovers from the first. She suggests freezing herbs, drying them, making herbed butter with them, or growing favorites in a pot at home.\u003c/p>\n\u003cp>Similar techniques have worked for foodie Rose. She whips cilantro into pesto sauce and gives herb care-packages to her family. And she tries to have some fun with the specter of the trash can.\u003c/p>\n\u003cp>\"I tend to like the challenge of using up the fresh food I have,\" Rose says. \"Some of my favorite recipes have been born thanks to an attempt at avoiding food waste.\"\u003c/p>\n\u003chr>\n\u003cp>Gnawing Questions\u003cem> is a semi-regular column answering the food mysteries puzzling NPR and their readers. Got a question you want us to explore? \u003c/em>\u003cem>\u003cstrong>Let NPR know via their \u003c/strong>\u003c/em>\u003ca href=\"https://help.npr.org/customer/portal/emails/new?i=1&s=The%20Salt\">\u003cem>\u003cstrong>contact form\u003c/strong>\u003c/em>\u003c/a>\u003cem>\u003cstrong>.\u003c/strong>\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Fresh herbs are some of the most perishable items in the produce section. And yet, shoppers must buy amounts that are bound to go wasted at home.","status":"publish","parent":0,"modified":1551907073,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":987},"headData":{"title":"Waste Of Thyme: Why Do We Have To Buy More Herbs Than Recipes Call For? | KQED","description":"Fresh herbs are some of the most perishable items in the produce section. And yet, shoppers must buy amounts that are bound to go wasted at home.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"120044 https://ww2.kqed.org/bayareabites/?p=120044","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/08/18/waste-of-thyme-why-do-we-have-to-buy-more-herbs-than-recipes-call-for/","disqusTitle":"Waste Of Thyme: Why Do We Have To Buy More Herbs Than Recipes Call For?","nprImageCredit":"Matthew Leete","nprByline":"Natalie Jacewicz, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Getty Images","nprStoryId":"537307646","nprApiLink":"http://api.npr.org/query?id=537307646&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/08/18/537307646/waste-of-thyme-why-do-we-have-to-buy-more-herbs-than-recipes-call-for?ft=nprml&f=537307646","nprRetrievedStory":"1","nprPubDate":"Fri, 18 Aug 2017 11:21:00 -0400","nprStoryDate":"Fri, 18 Aug 2017 07:00:19 -0400","nprLastModifiedDate":"Fri, 18 Aug 2017 11:21:55 -0400","path":"/bayareabites/120044/waste-of-thyme-why-do-we-have-to-buy-more-herbs-than-recipes-call-for","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When was the last time you used the entire container of fresh herbs you bought at the store? Never? Me, too. Every time a recipe calls for 1-2 tablespoons of freshly chopped sprigs, I head to a supermarket and reach for a plastic container holding at least three times as much as I need. A few days later, I'm standing by the trash can observing a moment of silence before I discard a plastic coffin of wasted, withered basil.\u003c/p>\n\u003cp>I know I'm not alone; my friends have sent me all-caps text messages complaining of the same thing. And the Twitter world is full of aggravated home cooks — as well as far too many puns about \"wasted thyme.\"\u003c/p>\n\u003cp>\"I still find myself wasting food that is sold in larger quantities, particularly fresh herbs,\" says Danielle Rose, a Toronto-based food blogger whom I reached out to over Twitter.\u003c/p>\n\u003cp>So why are herbs sold in such copious amounts? I put the question to Steven Hurwitz, founder and CEO of Bay Area Herbs & Specialties, a company that gets herbs and other produce from suppliers worldwide and packages them for distribution nationally.\u003c/p>\n\u003cp>The most common herb containers Hurwitz sells to retailers\u003cstrong> \u003c/strong>are plastic \"clamshell\" containers — whose plastic top and bottom snap together like a clam's shell — with two-thirds to 1 ounce of herbs. These are the plastic coffins featured prominently in my refrigerator. Hurwitz explains the containers keep herbs fresh longer.\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>\"Basil is the most finicky,\" says Hurwitz. \"If you look at it wrong, it might turn black. It's sensitive to heat, to cold and to gases.\" (Incidentally, he says it will keep better in a cup of water at ambient temperature than in the fridge. Whoops.) The clamshell helps insulate the basil from changes in the environment during transportation or storage at the supermarket.\u003c/p>\n\u003cp>As for the size of these containers, Hurwitz says it's driven by grocery stores. \"If you gave consumers exactly what they want for the recipe, it would be such a small package,\" he explains. \"It wouldn't give the retailers the [dollars] they would want at the checkout.\"\u003c/p>\n\u003cp>But Hurwitz admits that he, too, has sighed at the amount of packaged herbs withering in his fridge. \"Even if shoppers are getting more than they need, it doesn't feel like value,\" he says. \"It feels wasteful.\"\u003c/p>\n\u003cp>And this isn't just about the stab of guilt that comes when the trash can lid thumps shut. When \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/16/414667913/landfill-of-lettuce-what-happens-to-salad-past-its-prime\">food goes to landfills\u003c/a>, it breaks down and releases methane\u003cstrong>, \u003c/strong>a powerful greenhouse gas. Tossing food also wastes the water used to produce it, according to the National Resources Defense Council: Throwing out a pound of bananas is the equivalent of \u003ca href=\"https://www.savethefood.com/\">taking a 42-minute shower\u003c/a>. An estimated 40 percent of food is never eaten in the U.S.\u003c/p>\n\u003cp>\"I don't buy cilantro anymore because I can't use a bunch of cilantro,\" says \u003ca href=\"https://www.nrdc.org/experts/dana-gunders\">Dana Gunders\u003c/a>, a senior scientist at the NRDC.\u003c/p>\n\u003cp>If produce sold in large quantities isn't cutting it, consumers should let grocery store employees know, says Kathy Means, vice president of industry relations for the Produce Marketing Association, a group representing producers, retailers and distributors of all things leafy.\u003c/p>\n\u003cp>Grocery stores, Means says, respond to consumer needs. For example, as shoppers grew busier, grocery stores introduced salad bars with produce requiring less at-home preparation. Similarly, bags of pre-washed lettuce and plastic containers of pre-cut celery began populating shelves. But now, Means says, people are also cooking less at home — perhaps only on the weekends — making it more difficult for home cooks to use up tonight's leftover produce for a different dinner tomorrow.\u003c/p>\n\u003cp>So, if customers want smaller quantities, Means suggests asking employees at grocery stores. \"Be in charge of your food,\" she says. \"Just ask, 'Is there a way I can buy two stalks of celery?'\"\u003c/p>\n\u003cp>So far, consumers may be spending more time fuming on Twitter than talking to their local grocers or showing what they want through their purchases. For example, Hurwitz says his company created a one-fourth ounce size container, roughly sized to an individual recipe's demand. But the containers have not taken off, because consumers have not bought enough of them to make it worth retailers' time.\u003c/p>\n\u003cp>That said, some produce is already moving to a forage-as-you-will model. \"We're starting to see spinach sold where you can just take as much as you want, and I think that makes a lot of sense,\" says NRDC's Gunders.\u003c/p>\n\u003cp>Hurwitz says there are some promising trends for fresh herbs as well. For example, home-delivery meal companies like Blue Apron have been demanding recipe-sized containers for herbs, and small, loosely tied sprigs are featured in some groceries. These groceries tend to be located close to distributors, minimizing the time herbs spend in transit, and usually serve sophisticated shoppers who know how to store the herbs, he says.\u003c/p>\n\u003cp>For herbs still sold in larger quantities, though, Gunders advises planning for two meals when at the store, with the second repast making use of leftovers from the first. She suggests freezing herbs, drying them, making herbed butter with them, or growing favorites in a pot at home.\u003c/p>\n\u003cp>Similar techniques have worked for foodie Rose. She whips cilantro into pesto sauce and gives herb care-packages to her family. And she tries to have some fun with the specter of the trash can.\u003c/p>\n\u003cp>\"I tend to like the challenge of using up the fresh food I have,\" Rose says. \"Some of my favorite recipes have been born thanks to an attempt at avoiding food waste.\"\u003c/p>\n\u003chr>\n\u003cp>Gnawing Questions\u003cem> is a semi-regular column answering the food mysteries puzzling NPR and their readers. Got a question you want us to explore? \u003c/em>\u003cem>\u003cstrong>Let NPR know via their \u003c/strong>\u003c/em>\u003ca href=\"https://help.npr.org/customer/portal/emails/new?i=1&s=The%20Salt\">\u003cem>\u003cstrong>contact form\u003c/strong>\u003c/em>\u003c/a>\u003cem>\u003cstrong>.\u003c/strong>\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/120044/waste-of-thyme-why-do-we-have-to-buy-more-herbs-than-recipes-call-for","authors":["byline_bayareabites_120044"],"categories":["bayareabites_2695"],"tags":["bayareabites_15945","bayareabites_10921"],"featImg":"bayareabites_120048","label":"bayareabites"},"bayareabites_112728":{"type":"posts","id":"bayareabites_112728","meta":{"index":"posts_1591205157","site":"bayareabites","id":"112728","score":null,"sort":[1476748193000]},"guestAuthors":[],"slug":"forget-tomaytotomahto-the-real-debate-is-should-it-be-refrigerated","title":"Forget Tomayto/Tomahto: The Real Debate Is, Should It Be Refrigerated?","publishDate":1476748193,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2016/10/20161017_atc_forget_tomaytotomahto_the_real_debate_is_should_it_be_refrigerated.mp3\u003c/p>\n\u003cp>Last summer, I went on \u003cem>Morning Edition\u003c/em> to talk about the \u003ca href=\"http://www.npr.org/sections/thesalt/2016/06/03/479632322/the-search-for-tastier-supermarket-tomatoes-a-tale-in-three-acts\">quest\u003c/a> for a great-tasting tomato. And at the very end of the conversation, I confidently declared that no one should ever put tomatoes in the refrigerator. It kills the taste, I said. That's what I'd heard from scientists and tomato growers alike.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Afterwards, I heard from several friends. It seems I'd taken sides in a domestic dispute that has long divided husbands and wives. Someone on Twitter also pointed out a blog post that seemed to contradict my statement. I'll say more about that later.\u003c/p>\n\u003cp>First, some new science: There's a \u003ca href=\"http://hos.ufl.edu/kleeweb/newcultivars.html\">laboratory\u003c/a> at the University of University of Florida, in Gainesville, that has been at the forefront of research on tomato taste. Scientists there have been studying the chemical makeup of great-tasting tomatoes, as well as the not-so-great tasting ones at supermarkets.\u003c/p>\n\u003cp>\"There's a lot of things wrong with tomatoes right now,\" says Denise Tieman, a Research Associate Professor there. \"We're trying to fix them, or at least figure out what's going wrong.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>These researchers studied this refrigeration question. They looked at what happened when a tomato goes into your kitchen fridge, or into the tomato industry's refrigerated trucks and storage rooms.\u003c/p>\n\u003cp>Some components of a tomato's flavor were unaffected, such as sugars and acids. But they found that after seven days of refrigeration, tomatoes had lower levels of certain chemicals that Tieman says are really important. These so-called aroma compounds easily vaporize. \"That's what gives the tomato its distinctive aroma and flavor,\" she says.\u003c/p>\n\u003cp>The researchers also gave chilled and unchilled tomatoes to dozens of people to evaluate, in blind taste tests, \"and they could definitely tell the difference,\" says Tieman. The tomatoes that weren't chilled got better ratings.\u003c/p>\n\u003cp>The scientists also figured out how chilling reduced flavor; cold temperatures actually turned off specific genes, and that, in turn cut down production of these flavor compounds.\u003c/p>\n\u003cp>Tieman speculates that someday scientists will figure out how to keep those genes turned on, even when chilled, so the tomato industry can have it both ways: They can refrigerate tomatoes to extend shelf life, without losing flavor.\u003c/p>\n\u003cp>Thankfully, chilling didn't seem to affect nutrition – the chilled tomatoes were just as nutritious as the non-refrigerated ones.\u003c/p>\n\u003cp>The new findings appear in this week's issue of the \u003cem>Proceedings of the National Academy of Sciences\u003c/em>.\u003c/p>\n\u003cp>\u003cem>As significant as the results are,\u003c/em> they probably won't end the great tomato refrigeration debate.\u003c/p>\n\u003cp>\"It's not so clear cut,\" says \u003ca href=\"http://www.seriouseats.com/user/profile/Daniel%20Gritzer\">Daniel Gritzer\u003c/a>, culinary director at \u003ca href=\"http://www.seriouseats.com/\">SeriousEats.com\u003c/a>, a food website. Two years ago, he did a series of blind taste tests with many different tomatoes, in New York and in California.\u003c/p>\n\u003cp>\"Sometimes I found that the refrigerator is, in fact, your best bet,\" says Gritzer.\u003c/p>\n\u003cp>That's especially true for a tomato that's already ripe and at peak flavor, he says. If you let that tomato sit on your counter, it'll end up tasting worse.\u003c/p>\n\u003cp>Gritzer wrote a long \u003ca href=\"http://www.seriouseats.com/2014/09/why-you-should-refrigerate-tomatoes.html\">blog post\u003c/a>, detailing his results, and got a flood of reaction. \"Some people wrote to say, 'Hey, this is what I've always found, I'm so glad you wrote this,'\" Gritzer says. \"And then, a lot of people pushed back saying, 'You're insane, you don't know what you're talking about.'\"\u003c/p>\n\u003cp>It's a \"thorny one,\" Gritzer says. People just feel very strongly about their tomatoes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"In the great household debate about refrigerating tomatoes, there's some new scientific evidence on the no-fridge side. But some taste testers are not convinced.","status":"publish","parent":0,"modified":1551907131,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":611},"headData":{"title":"Forget Tomayto/Tomahto: The Real Debate Is, Should It Be Refrigerated? | KQED","description":"In the great household debate about refrigerating tomatoes, there's some new scientific evidence on the no-fridge side. But some taste testers are not convinced.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"112728 http://ww2.kqed.org/bayareabites/?p=112728","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/10/17/forget-tomaytotomahto-the-real-debate-is-should-it-be-refrigerated/","disqusTitle":"Forget Tomayto/Tomahto: The Real Debate Is, Should It Be Refrigerated?","source":"Cook Techniques and Tips","sourceUrl":"https://ww2.kqed.org/bayareabites/category/cooking-techniques-and-tips/","nprByline":"Dan Charles, NPR Food","nprImageAgency":"Ryan Tir/Flickr","nprStoryId":"498232752","nprApiLink":"http://api.npr.org/query?id=498232752&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/10/17/498232752/forget-tomayto-tomahto-the-real-debate-is-should-it-be-refrigerated?ft=nprml&f=498232752","nprRetrievedStory":"1","nprPubDate":"Mon, 17 Oct 2016 19:19:00 -0400","nprStoryDate":"Mon, 17 Oct 2016 15:20:00 -0400","nprLastModifiedDate":"Mon, 17 Oct 2016 19:44:37 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2016/10/20161017_atc_forget_tomaytotomahto_the_real_debate_is_should_it_be_refrigerated.mp3?orgId=1&topicId=1053&d=143&p=2&story=498232752&t=progseg&e=498291986&seg=16&ft=nprml&f=498232752","nprAudioM3u":"http://api.npr.org/m3u/1498292126-e8f63f.m3u?orgId=1&topicId=1053&d=143&p=2&story=498232752&t=progseg&e=498291986&seg=16&ft=nprml&f=498232752","audioTrackLength":143,"path":"/bayareabites/112728/forget-tomaytotomahto-the-real-debate-is-should-it-be-refrigerated","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2016/10/20161017_atc_forget_tomaytotomahto_the_real_debate_is_should_it_be_refrigerated.mp3?orgId=1&topicId=1053&d=143&p=2&story=498232752&t=progseg&e=498291986&seg=16&ft=nprml&f=498232752","parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"nprOneAudioLink","attributes":{"named":{"src":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2016/10/20161017_atc_forget_tomaytotomahto_the_real_debate_is_should_it_be_refrigerated.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Last summer, I went on \u003cem>Morning Edition\u003c/em> to talk about the \u003ca href=\"http://www.npr.org/sections/thesalt/2016/06/03/479632322/the-search-for-tastier-supermarket-tomatoes-a-tale-in-three-acts\">quest\u003c/a> for a great-tasting tomato. And at the very end of the conversation, I confidently declared that no one should ever put tomatoes in the refrigerator. It kills the taste, I said. That's what I'd heard from scientists and tomato growers alike.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Afterwards, I heard from several friends. It seems I'd taken sides in a domestic dispute that has long divided husbands and wives. Someone on Twitter also pointed out a blog post that seemed to contradict my statement. I'll say more about that later.\u003c/p>\n\u003cp>First, some new science: There's a \u003ca href=\"http://hos.ufl.edu/kleeweb/newcultivars.html\">laboratory\u003c/a> at the University of University of Florida, in Gainesville, that has been at the forefront of research on tomato taste. Scientists there have been studying the chemical makeup of great-tasting tomatoes, as well as the not-so-great tasting ones at supermarkets.\u003c/p>\n\u003cp>\"There's a lot of things wrong with tomatoes right now,\" says Denise Tieman, a Research Associate Professor there. \"We're trying to fix them, or at least figure out what's going wrong.\"\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>These researchers studied this refrigeration question. They looked at what happened when a tomato goes into your kitchen fridge, or into the tomato industry's refrigerated trucks and storage rooms.\u003c/p>\n\u003cp>Some components of a tomato's flavor were unaffected, such as sugars and acids. But they found that after seven days of refrigeration, tomatoes had lower levels of certain chemicals that Tieman says are really important. These so-called aroma compounds easily vaporize. \"That's what gives the tomato its distinctive aroma and flavor,\" she says.\u003c/p>\n\u003cp>The researchers also gave chilled and unchilled tomatoes to dozens of people to evaluate, in blind taste tests, \"and they could definitely tell the difference,\" says Tieman. The tomatoes that weren't chilled got better ratings.\u003c/p>\n\u003cp>The scientists also figured out how chilling reduced flavor; cold temperatures actually turned off specific genes, and that, in turn cut down production of these flavor compounds.\u003c/p>\n\u003cp>Tieman speculates that someday scientists will figure out how to keep those genes turned on, even when chilled, so the tomato industry can have it both ways: They can refrigerate tomatoes to extend shelf life, without losing flavor.\u003c/p>\n\u003cp>Thankfully, chilling didn't seem to affect nutrition – the chilled tomatoes were just as nutritious as the non-refrigerated ones.\u003c/p>\n\u003cp>The new findings appear in this week's issue of the \u003cem>Proceedings of the National Academy of Sciences\u003c/em>.\u003c/p>\n\u003cp>\u003cem>As significant as the results are,\u003c/em> they probably won't end the great tomato refrigeration debate.\u003c/p>\n\u003cp>\"It's not so clear cut,\" says \u003ca href=\"http://www.seriouseats.com/user/profile/Daniel%20Gritzer\">Daniel Gritzer\u003c/a>, culinary director at \u003ca href=\"http://www.seriouseats.com/\">SeriousEats.com\u003c/a>, a food website. Two years ago, he did a series of blind taste tests with many different tomatoes, in New York and in California.\u003c/p>\n\u003cp>\"Sometimes I found that the refrigerator is, in fact, your best bet,\" says Gritzer.\u003c/p>\n\u003cp>That's especially true for a tomato that's already ripe and at peak flavor, he says. If you let that tomato sit on your counter, it'll end up tasting worse.\u003c/p>\n\u003cp>Gritzer wrote a long \u003ca href=\"http://www.seriouseats.com/2014/09/why-you-should-refrigerate-tomatoes.html\">blog post\u003c/a>, detailing his results, and got a flood of reaction. \"Some people wrote to say, 'Hey, this is what I've always found, I'm so glad you wrote this,'\" Gritzer says. \"And then, a lot of people pushed back saying, 'You're insane, you don't know what you're talking about.'\"\u003c/p>\n\u003cp>It's a \"thorny one,\" Gritzer says. People just feel very strongly about their tomatoes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/112728/forget-tomaytotomahto-the-real-debate-is-should-it-be-refrigerated","authors":["byline_bayareabites_112728"],"categories":["bayareabites_2695","bayareabites_358"],"tags":["bayareabites_10921"],"featImg":"bayareabites_112729","label":"source_bayareabites_112728"},"bayareabites_99283":{"type":"posts","id":"bayareabites_99283","meta":{"index":"posts_1591205157","site":"bayareabites","id":"99283","score":null,"sort":[1439328832000]},"guestAuthors":[],"slug":"the-art-of-drinking-absinthe-the-liquor-of-aesthetes","title":"The Art Of Drinking Absinthe, The Liquor Of Aesthetes","publishDate":1439328832,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_99285\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99285\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/tsb_8883_custom-7ef6949b3fd6f534467d95ef0e0397e3a248c1f4-e1439328220130.jpg\" alt=\"A sugar cube is cradled by a slotted spoon balanced on top of a glass of absinthe.\" width=\"1920\" height=\"1325\">\u003cfigcaption class=\"wp-caption-text\">A sugar cube is cradled by a slotted spoon balanced on top of a glass of absinthe. \u003ccite>(Courtesy of Southern Food and Beverage Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There's something romantic about absinthe — that naturally green liquor derived from wormwood and herbs like anise or fennel. Vincent Van Gogh and Oscar Wilde drank it. Henri de Toulouse-Lautrec and Pablo Picasso filled the glasses of cafe patrons with absinthe in their paintings. Absinthe was a drink of aesthetes.\u003c/p>\n\u003cp>Yet it was not art, but necessity that first helped popularize absinthe: It was included in the rations of \u003ca href=\"http://www.npr.org/sections/thesalt/2012/12/17/167488498/elixirs-made-to-fight-malaria-still-shine-on-the-modern-bar\" target=\"_blank\" rel=\"noopener\">French soldiers\u003c/a> who marched off to colonize Algeria in the 1840s. As Betina Wittels and Robert Hermesch write in \u003cem>Absinthe: Sip of Seduction,\u003c/em> French army doctors issued absinthe to soldiers \"for the prevention of fevers and treatment of dysentery.\"\u003c/p>\n\u003cfigure id=\"attachment_99284\" class=\"wp-caption aligncenter\" style=\"max-width: 1246px\">\u003cimg class=\"size-full wp-image-99284\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/11_custom-b7cefcaaa0baa77b964e672b429879e4ef36b628.jpg\" alt=\"Le louche refers to the transformation that happens when water is added to absinthe, turning the liquor from a deep green to a milky, iridescent shade. At left, a classic pour. At right, an absinthe glass fitted with a brouilleur, a device that holds the ice and lets water slowly drip down.\" width=\"1246\" height=\"868\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/11_custom-b7cefcaaa0baa77b964e672b429879e4ef36b628.jpg 1246w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/11_custom-b7cefcaaa0baa77b964e672b429879e4ef36b628-400x279.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/11_custom-b7cefcaaa0baa77b964e672b429879e4ef36b628-800x557.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/11_custom-b7cefcaaa0baa77b964e672b429879e4ef36b628-1180x822.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/11_custom-b7cefcaaa0baa77b964e672b429879e4ef36b628-960x669.jpg 960w\" sizes=\"(max-width: 1246px) 100vw, 1246px\">\u003cfigcaption class=\"wp-caption-text\">\u003cem>Le louche\u003c/em> refers to the transformation that happens when water is added to absinthe, turning the liquor from a deep green to a milky, iridescent shade. At left, a classic pour. At right, an absinthe glass fitted with a \u003cem>brouilleur, a\u003c/em> device that holds the ice and lets water slowly drip down. \u003ccite>(Courtesy of Scott MacDonald)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Soon, the soldiers were drinking the beverage for nonmedicinal purposes, too. Wittels and Hermesch write that it became a fashionable beverage in Algerian cafes and nightclubs, and when soldiers returned to France, they weren't ready to give the drink up. At the time, the French wine industry was collapsing owing to a vine-killing aphid called phylloxera that left wine in short supply. Absinthe was in the right place at the right time. But rather than simply substituting one alcohol for another, the French developed a ritual for drinking absinthe that gave rise to some of the greatest liquor paraphernalia — known as absinthiana — around.\u003c/p>\n\u003cfigure id=\"attachment_99293\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-99293\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/absinthe-spoons.jpg\" alt=\"An assortment of slotted absinthe spoons from the late 19th century. They were mostly used in bars and absinthe houses in Europe.\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/absinthe-spoons.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/absinthe-spoons-400x267.jpg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">An assortment of slotted absinthe spoons from the late 19th century. They were mostly used in bars and absinthe houses in Europe. \u003ccite>(Courtesy of Southern Food and Beverage Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First, absinthe is mixed with cold water. Not only does this dilute a liquor that is often bottled at about 70 percent ABV, it also produces a cloudy effect called \u003cem>le louche \u003c/em>(which can be roughly translated to \"the clouding\"). \u003cem>Le louche\u003c/em> is a spectacle for the eyes, as the absinthe transforms from a deep green to a milky, iridescent shade. It is a bit of magic in a glass.\u003c/p>\n\u003cfigure id=\"attachment_99294\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg class=\"size-full wp-image-99294\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/absinthe-drip-fountain.jpg\" alt=\"This drip fountain, on display at the Southern Food and Beverage Museum, is a replica of the one found at the Old Absinthe House in New Orleans. Drip fountains were an economical way to cool down water before adding it to absinthe, while also prolonging the spectacle of le louche.\" width=\"300\" height=\"449\">\u003cfigcaption class=\"wp-caption-text\">This drip fountain, on display at the Southern Food and Beverage Museum, is a replica of the one found at the Old Absinthe House in New Orleans. Drip fountains were an economical way to cool down water before adding it to absinthe, while also prolonging the spectacle of le louche. \u003ccite>( Courtesy of Southern Food and Beverage Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Le louche\u003c/em> is also an example of a scientifically interesting phenomenon known as the \"\u003ca href=\"http://iopscience.iop.org/1742-6596/352/1/012047\">ouzo effect\u003c/a>.\" Basically, when the water hits the absinthe, it releases the essential oils from the alcohol into the water, creating a spontaneous emulsion. So the drink becomes cloudy, and the effect sticks around a surprisingly long time.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Cold water, it seems, was considered essential to palatability: In \u003cem>Five O'Clock Absinthe,\u003c/em> the late-19th century poet Raoul Ponchon wrote that, if you have warm absinthe, \u003cem>boire du pissat d'âne ou du bouillon pointu --\u003c/em> which \u003ca href=\"http://www.museeabsinthe.com/Ponchon-French-English.pdf\">translates\u003c/a>, more or less, to \"you might as well drink donkey's urine or 'enema broth' \" instead. So cold water it was.\u003c/p>\n\u003cp>The absinthe is sweetened with a cube of sugar, placed on a slotted spoon balanced on top of the glass. Water is dripped over the sugar, so that it dissolves slowly into the refreshment below.\u003c/p>\n\u003cp>Why create a special spoon for this purpose? Forks could also work, but in the 1800s, sugar didn't come in cubes but in lumpy rocks, which would have been difficult to balance on tines. So the French created special spoons that could cradle the sugar while allowing the sweetened water to drip down into the glass.\u003c/p>\n\u003cfigure id=\"attachment_99288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99288\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/tsb_8866_enl-1bf31e4513ba7299ecac076cdb7deb1cfa0b6011-e1439328232702.jpg\" alt=\"Bottles of absinthe line the bar at a display dedicated to the drink at the Southern Food and Beverage Museum in New Orleans.\" width=\"1920\" height=\"1284\">\u003cfigcaption class=\"wp-caption-text\">Bottles of absinthe line the bar at a display dedicated to the drink at the Southern Food and Beverage Museum in New Orleans. \u003ccite>( Courtesy of Southern Food and Beverage Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Drip fountains were created for two reasons. First, they allowed people to economically cool the water used to dilute the strong liquor. A small amount of ice — which was still an expensive luxury in the mid-1800s — could be used to chill a large quantity of water. Second, the fountains allowed patrons to draw out the ritual of \u003cem>le louche\u003c/em>. Sure, you could simply pour the water in all at once and be done with it. But where is the magic in that? No, drinking absinthe was meant to be an indulgence for the senses — no wonder artists flocked to the beverage. Absinthiana collector Scott MacDonald, author of \u003ca href=\"http://www.absintheantiques.net/Absinthe_Antiques/Home.html\" target=\"_blank\" rel=\"noopener\">Absinthe Antiques\u003c/a>, refers to the process as \"Western civilization's tea ceremony.\"\u003c/p>\n\u003cp>Lots of people were drinking absinthe in the latter half of the 19th century, but the way they drank it — and the utensils they used — quickly became a marker of social class. While cafes might carry slotted spoons with a simple design, some wealthy families would order a full set of specially engraved spoons from the silversmith. Like most of us, these wealthy absinthe drinkers weren't immune to trends: MacDonald says that in the 1880s, spoons made out of a new material called aluminum were actually more costly than those made from pure silver.\u003c/p>\n\u003cp>The French brought their love of absinthe with them to New Orleans, which explains why the city's \u003ca href=\"http://sofabinstitute.org/southern-food-and-beverage\" target=\"_blank\" rel=\"noopener\">Southern Food and Beverage Museum\u003c/a> has a large exhibit devoted to the drink. Museum President Liz Williams says that only the upper classes could afford a bottle of absinthe on their own — but that didn't make absinthe any less of the people's drink. Instead of happy hour, the time between 5-7 every evening was known as \"the green hour\" in France. People gathered in cafes, visiting and unwinding over glasses of absinthe.\u003c/p>\n\u003cp>And MacDonald explains that despite absinthe's reputation as an artist's beverage, it was the common person's beverage first. \"Artists enjoyed it because it brought people together,\" explains MacDonald. \"They enjoyed the culture of it.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Absinthe was a favorite of artists like Picasso and Van Gogh. Perhaps that explains why a complex ritual rose around drinking it, spawning some of the most beautiful alcohol paraphernalia around.","status":"publish","parent":0,"modified":1552420060,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":1047},"headData":{"title":"The Art Of Drinking Absinthe, The Liquor Of Aesthetes | KQED","description":"Absinthe was a favorite of artists like Picasso and Van Gogh. Perhaps that explains why a complex ritual rose around drinking it, spawning some of the most beautiful alcohol paraphernalia around.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"99283 http://ww2.kqed.org/bayareabites/?p=99283","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/08/11/the-art-of-drinking-absinthe-the-liquor-of-aesthetes/","disqusTitle":"The Art Of Drinking Absinthe, The Liquor Of Aesthetes","nprByline":"Tove Danovich, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"430376985","nprApiLink":"http://api.npr.org/query?id=430376985&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/08/10/430376985/the-art-of-drinking-absinthe-the-liquor-of-aesthetes?ft=nprml&f=430376985","nprRetrievedStory":"1","nprPubDate":"Mon, 10 Aug 2015 17:02:00 -0400","nprStoryDate":"Mon, 10 Aug 2015 13:24:00 -0400","nprLastModifiedDate":"Mon, 10 Aug 2015 17:02:13 -0400","path":"/bayareabites/99283/the-art-of-drinking-absinthe-the-liquor-of-aesthetes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_99285\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99285\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/tsb_8883_custom-7ef6949b3fd6f534467d95ef0e0397e3a248c1f4-e1439328220130.jpg\" alt=\"A sugar cube is cradled by a slotted spoon balanced on top of a glass of absinthe.\" width=\"1920\" height=\"1325\">\u003cfigcaption class=\"wp-caption-text\">A sugar cube is cradled by a slotted spoon balanced on top of a glass of absinthe. \u003ccite>(Courtesy of Southern Food and Beverage Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There's something romantic about absinthe — that naturally green liquor derived from wormwood and herbs like anise or fennel. Vincent Van Gogh and Oscar Wilde drank it. Henri de Toulouse-Lautrec and Pablo Picasso filled the glasses of cafe patrons with absinthe in their paintings. Absinthe was a drink of aesthetes.\u003c/p>\n\u003cp>Yet it was not art, but necessity that first helped popularize absinthe: It was included in the rations of \u003ca href=\"http://www.npr.org/sections/thesalt/2012/12/17/167488498/elixirs-made-to-fight-malaria-still-shine-on-the-modern-bar\" target=\"_blank\" rel=\"noopener\">French soldiers\u003c/a> who marched off to colonize Algeria in the 1840s. As Betina Wittels and Robert Hermesch write in \u003cem>Absinthe: Sip of Seduction,\u003c/em> French army doctors issued absinthe to soldiers \"for the prevention of fevers and treatment of dysentery.\"\u003c/p>\n\u003cfigure id=\"attachment_99284\" class=\"wp-caption aligncenter\" style=\"max-width: 1246px\">\u003cimg class=\"size-full wp-image-99284\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/11_custom-b7cefcaaa0baa77b964e672b429879e4ef36b628.jpg\" alt=\"Le louche refers to the transformation that happens when water is added to absinthe, turning the liquor from a deep green to a milky, iridescent shade. At left, a classic pour. At right, an absinthe glass fitted with a brouilleur, a device that holds the ice and lets water slowly drip down.\" width=\"1246\" height=\"868\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/11_custom-b7cefcaaa0baa77b964e672b429879e4ef36b628.jpg 1246w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/11_custom-b7cefcaaa0baa77b964e672b429879e4ef36b628-400x279.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/11_custom-b7cefcaaa0baa77b964e672b429879e4ef36b628-800x557.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/11_custom-b7cefcaaa0baa77b964e672b429879e4ef36b628-1180x822.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/11_custom-b7cefcaaa0baa77b964e672b429879e4ef36b628-960x669.jpg 960w\" sizes=\"(max-width: 1246px) 100vw, 1246px\">\u003cfigcaption class=\"wp-caption-text\">\u003cem>Le louche\u003c/em> refers to the transformation that happens when water is added to absinthe, turning the liquor from a deep green to a milky, iridescent shade. At left, a classic pour. At right, an absinthe glass fitted with a \u003cem>brouilleur, a\u003c/em> device that holds the ice and lets water slowly drip down. \u003ccite>(Courtesy of Scott MacDonald)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Soon, the soldiers were drinking the beverage for nonmedicinal purposes, too. Wittels and Hermesch write that it became a fashionable beverage in Algerian cafes and nightclubs, and when soldiers returned to France, they weren't ready to give the drink up. At the time, the French wine industry was collapsing owing to a vine-killing aphid called phylloxera that left wine in short supply. Absinthe was in the right place at the right time. But rather than simply substituting one alcohol for another, the French developed a ritual for drinking absinthe that gave rise to some of the greatest liquor paraphernalia — known as absinthiana — around.\u003c/p>\n\u003cfigure id=\"attachment_99293\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-99293\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/absinthe-spoons.jpg\" alt=\"An assortment of slotted absinthe spoons from the late 19th century. They were mostly used in bars and absinthe houses in Europe.\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/absinthe-spoons.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/absinthe-spoons-400x267.jpg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">An assortment of slotted absinthe spoons from the late 19th century. They were mostly used in bars and absinthe houses in Europe. \u003ccite>(Courtesy of Southern Food and Beverage Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First, absinthe is mixed with cold water. Not only does this dilute a liquor that is often bottled at about 70 percent ABV, it also produces a cloudy effect called \u003cem>le louche \u003c/em>(which can be roughly translated to \"the clouding\"). \u003cem>Le louche\u003c/em> is a spectacle for the eyes, as the absinthe transforms from a deep green to a milky, iridescent shade. It is a bit of magic in a glass.\u003c/p>\n\u003cfigure id=\"attachment_99294\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg class=\"size-full wp-image-99294\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/absinthe-drip-fountain.jpg\" alt=\"This drip fountain, on display at the Southern Food and Beverage Museum, is a replica of the one found at the Old Absinthe House in New Orleans. Drip fountains were an economical way to cool down water before adding it to absinthe, while also prolonging the spectacle of le louche.\" width=\"300\" height=\"449\">\u003cfigcaption class=\"wp-caption-text\">This drip fountain, on display at the Southern Food and Beverage Museum, is a replica of the one found at the Old Absinthe House in New Orleans. Drip fountains were an economical way to cool down water before adding it to absinthe, while also prolonging the spectacle of le louche. \u003ccite>( Courtesy of Southern Food and Beverage Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Le louche\u003c/em> is also an example of a scientifically interesting phenomenon known as the \"\u003ca href=\"http://iopscience.iop.org/1742-6596/352/1/012047\">ouzo effect\u003c/a>.\" Basically, when the water hits the absinthe, it releases the essential oils from the alcohol into the water, creating a spontaneous emulsion. So the drink becomes cloudy, and the effect sticks around a surprisingly long time.\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>Cold water, it seems, was considered essential to palatability: In \u003cem>Five O'Clock Absinthe,\u003c/em> the late-19th century poet Raoul Ponchon wrote that, if you have warm absinthe, \u003cem>boire du pissat d'âne ou du bouillon pointu --\u003c/em> which \u003ca href=\"http://www.museeabsinthe.com/Ponchon-French-English.pdf\">translates\u003c/a>, more or less, to \"you might as well drink donkey's urine or 'enema broth' \" instead. So cold water it was.\u003c/p>\n\u003cp>The absinthe is sweetened with a cube of sugar, placed on a slotted spoon balanced on top of the glass. Water is dripped over the sugar, so that it dissolves slowly into the refreshment below.\u003c/p>\n\u003cp>Why create a special spoon for this purpose? Forks could also work, but in the 1800s, sugar didn't come in cubes but in lumpy rocks, which would have been difficult to balance on tines. So the French created special spoons that could cradle the sugar while allowing the sweetened water to drip down into the glass.\u003c/p>\n\u003cfigure id=\"attachment_99288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99288\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/tsb_8866_enl-1bf31e4513ba7299ecac076cdb7deb1cfa0b6011-e1439328232702.jpg\" alt=\"Bottles of absinthe line the bar at a display dedicated to the drink at the Southern Food and Beverage Museum in New Orleans.\" width=\"1920\" height=\"1284\">\u003cfigcaption class=\"wp-caption-text\">Bottles of absinthe line the bar at a display dedicated to the drink at the Southern Food and Beverage Museum in New Orleans. \u003ccite>( Courtesy of Southern Food and Beverage Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Drip fountains were created for two reasons. First, they allowed people to economically cool the water used to dilute the strong liquor. A small amount of ice — which was still an expensive luxury in the mid-1800s — could be used to chill a large quantity of water. Second, the fountains allowed patrons to draw out the ritual of \u003cem>le louche\u003c/em>. Sure, you could simply pour the water in all at once and be done with it. But where is the magic in that? No, drinking absinthe was meant to be an indulgence for the senses — no wonder artists flocked to the beverage. Absinthiana collector Scott MacDonald, author of \u003ca href=\"http://www.absintheantiques.net/Absinthe_Antiques/Home.html\" target=\"_blank\" rel=\"noopener\">Absinthe Antiques\u003c/a>, refers to the process as \"Western civilization's tea ceremony.\"\u003c/p>\n\u003cp>Lots of people were drinking absinthe in the latter half of the 19th century, but the way they drank it — and the utensils they used — quickly became a marker of social class. While cafes might carry slotted spoons with a simple design, some wealthy families would order a full set of specially engraved spoons from the silversmith. Like most of us, these wealthy absinthe drinkers weren't immune to trends: MacDonald says that in the 1880s, spoons made out of a new material called aluminum were actually more costly than those made from pure silver.\u003c/p>\n\u003cp>The French brought their love of absinthe with them to New Orleans, which explains why the city's \u003ca href=\"http://sofabinstitute.org/southern-food-and-beverage\" target=\"_blank\" rel=\"noopener\">Southern Food and Beverage Museum\u003c/a> has a large exhibit devoted to the drink. Museum President Liz Williams says that only the upper classes could afford a bottle of absinthe on their own — but that didn't make absinthe any less of the people's drink. Instead of happy hour, the time between 5-7 every evening was known as \"the green hour\" in France. People gathered in cafes, visiting and unwinding over glasses of absinthe.\u003c/p>\n\u003cp>And MacDonald explains that despite absinthe's reputation as an artist's beverage, it was the common person's beverage first. \"Artists enjoyed it because it brought people together,\" explains MacDonald. \"They enjoyed the culture of 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>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/99283/the-art-of-drinking-absinthe-the-liquor-of-aesthetes","authors":["byline_bayareabites_99283"],"categories":["bayareabites_1244"],"tags":["bayareabites_103","bayareabites_89","bayareabites_16272","bayareabites_10921"],"featImg":"bayareabites_99284","label":"bayareabites"},"bayareabites_94170":{"type":"posts","id":"bayareabites_94170","meta":{"index":"posts_1591205157","site":"bayareabites","id":"94170","score":null,"sort":[1426813163000]},"guestAuthors":[],"slug":"cramped-chicken-cages-are-going-away-what-comes-next","title":"Cramped Chicken Cages Are Going Away. What Comes Next?","publishDate":1426813163,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_94171\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/img_5767_custom-4e3e5748ff97e2e0e516d721c0af9175ab72b880-e1426812959854.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/img_5767_custom-4e3e5748ff97e2e0e516d721c0af9175ab72b880-e1426812959854.jpg\" alt=\"Free-range houses allow chickens to move around freely, but operating costs were 23 percent higher than for traditional cages, according to a new study. Photo: Dan Charles/NPR\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-94171\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/img_5767_custom-4e3e5748ff97e2e0e516d721c0af9175ab72b880-e1426812959854.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/img_5767_custom-4e3e5748ff97e2e0e516d721c0af9175ab72b880-e1426812959854-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/img_5767_custom-4e3e5748ff97e2e0e516d721c0af9175ab72b880-e1426812959854-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/img_5767_custom-4e3e5748ff97e2e0e516d721c0af9175ab72b880-e1426812959854-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/img_5767_custom-4e3e5748ff97e2e0e516d721c0af9175ab72b880-e1426812959854-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/img_5767_custom-4e3e5748ff97e2e0e516d721c0af9175ab72b880-e1426812959854-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/img_5767_custom-4e3e5748ff97e2e0e516d721c0af9175ab72b880-e1426812959854-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Free-range houses allow chickens to move around freely, but operating costs were 23 percent higher than for traditional cages, according to a new study. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/19/393848921/cramped-chicken-cages-are-going-away-what-comes-next\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/19/15)\u003c/p>\n\u003cp>For the past two years, at an undisclosed location in the Upper Midwest, a large commercial egg farm has been probed with every tool of modern science. Researchers have collected data on feed consumed, eggs produced, rates of chicken death and injury, levels of dust in the air, microbial contamination and dollars spent. Graduate students have been assigned to watch hours of video of the hens in an effort to rate the animals' well-being.\u003c/p>\n\u003cp>It was all intended to give farmers — and, perhaps, consumers — a clearer picture of different ways to house the chickens that lay our eggs. Three different types of chicken houses exist on this farm: traditional wire cages; \"enriched\" cages that offer more space, perches and nesting boxes; and cage-free houses in which chickens get to move around freely.\u003c/p>\n\u003cp>An industry consortium called the Coalition for a Sustainable Egg Supply funded \u003ca href=\"http://www2.sustainableeggcoalition.org/final-results\">this study\u003c/a>, mainly because chicken housing is now controversial. California \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/29/373802858/how-californias-new-rules-are-scrambling-the-egg-industry\">has banned\u003c/a> eggs from chickens that don't have enough space to turn around or flap their wings. Other states are considering similar laws.\u003c/p>\n\u003cp>The egg industry is meanwhile looking for alternatives that won't be declared illegal. This study is a close look at a couple of those alternatives.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The conventional cage system is not going to be the system of the future,\" says \u003ca href=\"http://www.ans.msu.edu/people/dr_janice_swanson\">Janice Swanson\u003c/a>, a professor of animal behavior and welfare at Michigan State University and co-director of the chicken housing study.\u003c/p>\n\u003cp>The transition away from cages, in fact, is already underway. \"Very few conventional cage systems are being installed\" on egg farms these days, says \u003ca href=\"http://animalscience.ucdavis.edu/faculty/mench/\">Joy Mench\u003c/a>, a professor of animal science at the University of California, Davis, the study's other co-director.\u003c/p>\n\u003cp>\u003ca href=\"http://www.calmainefoods.com/company/about-us.aspx\">Cal-Maine Foods\u003c/a>, for instance, the largest producer of shell eggs in the U.S., is no longer building new chicken houses with traditional cages, says Matt Arrowsmith, the company's vice president for purchasing. Traditional cages still account for 90 percent of the company's production, but when those houses wear out, they will be replaced with either cage-free houses or enriched cages, sometimes called colony cages.\u003c/p>\n\u003cfigure id=\"attachment_94172\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ap100818112508_custom-95148d8274c3dcca8d26ebb855ff3d163cad8b53-e1426812920890.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ap100818112508_custom-95148d8274c3dcca8d26ebb855ff3d163cad8b53-e1426812920890.jpg\" alt=\"Chickens at the JS West farm in Atwater, Calif., stand in an enriched, or colony, cage system that gives them a darkened area for nesting, in 2011. Photo: Jill Benson/AP\" width=\"1920\" height=\"1238\" class=\"size-full wp-image-94172\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100818112508_custom-95148d8274c3dcca8d26ebb855ff3d163cad8b53-e1426812920890.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100818112508_custom-95148d8274c3dcca8d26ebb855ff3d163cad8b53-e1426812920890-400x258.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100818112508_custom-95148d8274c3dcca8d26ebb855ff3d163cad8b53-e1426812920890-800x516.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100818112508_custom-95148d8274c3dcca8d26ebb855ff3d163cad8b53-e1426812920890-1440x929.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100818112508_custom-95148d8274c3dcca8d26ebb855ff3d163cad8b53-e1426812920890-1180x761.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100818112508_custom-95148d8274c3dcca8d26ebb855ff3d163cad8b53-e1426812920890-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100818112508_custom-95148d8274c3dcca8d26ebb855ff3d163cad8b53-e1426812920890-320x206.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chickens at the JS West farm in Atwater, Calif., stand in an enriched, or colony, cage system that gives them a darkened area for nesting, in 2011. Photo: Jill Benson/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Swanson and Mench began presenting \u003ca href=\"http://www2.sustainableeggcoalition.org/final-results\">results\u003c/a> from their study this week to egg producers, processors and marketers. \"Our goal is to identify the trade-offs between the three systems for them to consider as they're making decisions about what systems to install,\" Swanson says. Scientific reports also are appearing in the journal \u003ca href=\"http://ps.oxfordjournals.org/content/94/3/473.full\">Poultry Science\u003c/a>.\u003c/p>\n\u003cp>According to this experiment, some trade-offs are clear. Cage-free houses allow chickens a wider range of natural behavior. Their bones also were stronger, as a result of being able to move about freely.\u003c/p>\n\u003cp>On the other hand, in part because of that freedom, \"there's more potential for injury,\" Swanson says. This is one reason more chickens died in the cage-free house — more than 10 percent, compared with about 4 percent in the cages. Most died from disease, but some also died because of injury or from being hen-pecked.\u003c/p>\n\u003cp>Air in the cage-free house was full of dust, but \"it didn't seem to have any effect on the hens,\" says Mench.\u003c/p>\n\u003cp>From the perspective of \u003ca href=\"http://ps.oxfordjournals.org/content/94/3/552.full.pdf+html\">economic efficiency\u003c/a>, though, cages were a clear winner. Chickens in both traditional and enriched cages produced more eggs and produced them more efficiently, compared with cage-free houses. Operating costs of the cage-free house were 23 percent higher than for traditional cages, and even more when the capital cost of building the house was included. Cage-free production was expensive in part because the farmer had to pay more for young hens, or pullets, that had been raised in a cage-free environment.\u003c/p>\n\u003cp>On the other hand, egg producers also are responding to consumer demand, and \"there is a growing demand for cage-free,\" says Arrowsmith of Cal-Maine Foods. Most consumers, though, still buy the cheapest eggs on the shelf, Arrowsmith says, and that will keep keep most chickens in some sort of cage for a long time to come.\u003c/p>\n\u003cp>Cal-Maine Foods is hedging its bets, producing eggs that carry a variety of \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/23/370377902/farm-fresh-natural-eggs-not-always-what-they-re-cracked-up-to-be\">labels\u003c/a>, depending on how they are housed and fed: cage-free, omega-3 or vegetarian. \"The more diverse products that you can put on the shelf, the more likely it is that a consumer will want one of them,\" Arrowsmith says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The results are in from a long-running study of three different ways to house egg-laying chickens. It found that more hens survive in cages, and cages are cheaper. But consumers prefer cage-free eggs.","status":"publish","parent":0,"modified":1426813163,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":806},"headData":{"title":"Cramped Chicken Cages Are Going Away. What Comes Next? | KQED","description":"The results are in from a long-running study of three different ways to house egg-laying chickens. It found that more hens survive in cages, and cages are cheaper. But consumers prefer cage-free eggs.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"94170 http://blogs.kqed.org/bayareabites/?p=94170","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/03/19/cramped-chicken-cages-are-going-away-what-comes-next/","disqusTitle":"Cramped Chicken Cages Are Going Away. What Comes Next?","nprByline":"Dan Charles","nprStoryId":"393848921","nprApiLink":"http://api.npr.org/query?id=393848921&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2015/03/19/393848921/cramped-chicken-cages-are-going-away-what-comes-next?ft=nprml&f=393848921","nprRetrievedStory":"1","nprPubDate":"Thu, 19 Mar 2015 15:57:00 -0400","nprStoryDate":"Thu, 19 Mar 2015 11:31:00 -0400","nprLastModifiedDate":"Thu, 19 Mar 2015 15:57:05 -0400","path":"/bayareabites/94170/cramped-chicken-cages-are-going-away-what-comes-next","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_94171\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/img_5767_custom-4e3e5748ff97e2e0e516d721c0af9175ab72b880-e1426812959854.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/img_5767_custom-4e3e5748ff97e2e0e516d721c0af9175ab72b880-e1426812959854.jpg\" alt=\"Free-range houses allow chickens to move around freely, but operating costs were 23 percent higher than for traditional cages, according to a new study. Photo: Dan Charles/NPR\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-94171\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/img_5767_custom-4e3e5748ff97e2e0e516d721c0af9175ab72b880-e1426812959854.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/img_5767_custom-4e3e5748ff97e2e0e516d721c0af9175ab72b880-e1426812959854-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/img_5767_custom-4e3e5748ff97e2e0e516d721c0af9175ab72b880-e1426812959854-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/img_5767_custom-4e3e5748ff97e2e0e516d721c0af9175ab72b880-e1426812959854-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/img_5767_custom-4e3e5748ff97e2e0e516d721c0af9175ab72b880-e1426812959854-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/img_5767_custom-4e3e5748ff97e2e0e516d721c0af9175ab72b880-e1426812959854-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/img_5767_custom-4e3e5748ff97e2e0e516d721c0af9175ab72b880-e1426812959854-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Free-range houses allow chickens to move around freely, but operating costs were 23 percent higher than for traditional cages, according to a new study. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/19/393848921/cramped-chicken-cages-are-going-away-what-comes-next\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/19/15)\u003c/p>\n\u003cp>For the past two years, at an undisclosed location in the Upper Midwest, a large commercial egg farm has been probed with every tool of modern science. Researchers have collected data on feed consumed, eggs produced, rates of chicken death and injury, levels of dust in the air, microbial contamination and dollars spent. Graduate students have been assigned to watch hours of video of the hens in an effort to rate the animals' well-being.\u003c/p>\n\u003cp>It was all intended to give farmers — and, perhaps, consumers — a clearer picture of different ways to house the chickens that lay our eggs. Three different types of chicken houses exist on this farm: traditional wire cages; \"enriched\" cages that offer more space, perches and nesting boxes; and cage-free houses in which chickens get to move around freely.\u003c/p>\n\u003cp>An industry consortium called the Coalition for a Sustainable Egg Supply funded \u003ca href=\"http://www2.sustainableeggcoalition.org/final-results\">this study\u003c/a>, mainly because chicken housing is now controversial. California \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/29/373802858/how-californias-new-rules-are-scrambling-the-egg-industry\">has banned\u003c/a> eggs from chickens that don't have enough space to turn around or flap their wings. Other states are considering similar laws.\u003c/p>\n\u003cp>The egg industry is meanwhile looking for alternatives that won't be declared illegal. This study is a close look at a couple of those alternatives.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The conventional cage system is not going to be the system of the future,\" says \u003ca href=\"http://www.ans.msu.edu/people/dr_janice_swanson\">Janice Swanson\u003c/a>, a professor of animal behavior and welfare at Michigan State University and co-director of the chicken housing study.\u003c/p>\n\u003cp>The transition away from cages, in fact, is already underway. \"Very few conventional cage systems are being installed\" on egg farms these days, says \u003ca href=\"http://animalscience.ucdavis.edu/faculty/mench/\">Joy Mench\u003c/a>, a professor of animal science at the University of California, Davis, the study's other co-director.\u003c/p>\n\u003cp>\u003ca href=\"http://www.calmainefoods.com/company/about-us.aspx\">Cal-Maine Foods\u003c/a>, for instance, the largest producer of shell eggs in the U.S., is no longer building new chicken houses with traditional cages, says Matt Arrowsmith, the company's vice president for purchasing. Traditional cages still account for 90 percent of the company's production, but when those houses wear out, they will be replaced with either cage-free houses or enriched cages, sometimes called colony cages.\u003c/p>\n\u003cfigure id=\"attachment_94172\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ap100818112508_custom-95148d8274c3dcca8d26ebb855ff3d163cad8b53-e1426812920890.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ap100818112508_custom-95148d8274c3dcca8d26ebb855ff3d163cad8b53-e1426812920890.jpg\" alt=\"Chickens at the JS West farm in Atwater, Calif., stand in an enriched, or colony, cage system that gives them a darkened area for nesting, in 2011. Photo: Jill Benson/AP\" width=\"1920\" height=\"1238\" class=\"size-full wp-image-94172\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100818112508_custom-95148d8274c3dcca8d26ebb855ff3d163cad8b53-e1426812920890.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100818112508_custom-95148d8274c3dcca8d26ebb855ff3d163cad8b53-e1426812920890-400x258.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100818112508_custom-95148d8274c3dcca8d26ebb855ff3d163cad8b53-e1426812920890-800x516.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100818112508_custom-95148d8274c3dcca8d26ebb855ff3d163cad8b53-e1426812920890-1440x929.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100818112508_custom-95148d8274c3dcca8d26ebb855ff3d163cad8b53-e1426812920890-1180x761.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100818112508_custom-95148d8274c3dcca8d26ebb855ff3d163cad8b53-e1426812920890-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100818112508_custom-95148d8274c3dcca8d26ebb855ff3d163cad8b53-e1426812920890-320x206.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chickens at the JS West farm in Atwater, Calif., stand in an enriched, or colony, cage system that gives them a darkened area for nesting, in 2011. Photo: Jill Benson/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Swanson and Mench began presenting \u003ca href=\"http://www2.sustainableeggcoalition.org/final-results\">results\u003c/a> from their study this week to egg producers, processors and marketers. \"Our goal is to identify the trade-offs between the three systems for them to consider as they're making decisions about what systems to install,\" Swanson says. Scientific reports also are appearing in the journal \u003ca href=\"http://ps.oxfordjournals.org/content/94/3/473.full\">Poultry Science\u003c/a>.\u003c/p>\n\u003cp>According to this experiment, some trade-offs are clear. Cage-free houses allow chickens a wider range of natural behavior. Their bones also were stronger, as a result of being able to move about freely.\u003c/p>\n\u003cp>On the other hand, in part because of that freedom, \"there's more potential for injury,\" Swanson says. This is one reason more chickens died in the cage-free house — more than 10 percent, compared with about 4 percent in the cages. Most died from disease, but some also died because of injury or from being hen-pecked.\u003c/p>\n\u003cp>Air in the cage-free house was full of dust, but \"it didn't seem to have any effect on the hens,\" says Mench.\u003c/p>\n\u003cp>From the perspective of \u003ca href=\"http://ps.oxfordjournals.org/content/94/3/552.full.pdf+html\">economic efficiency\u003c/a>, though, cages were a clear winner. Chickens in both traditional and enriched cages produced more eggs and produced them more efficiently, compared with cage-free houses. Operating costs of the cage-free house were 23 percent higher than for traditional cages, and even more when the capital cost of building the house was included. Cage-free production was expensive in part because the farmer had to pay more for young hens, or pullets, that had been raised in a cage-free environment.\u003c/p>\n\u003cp>On the other hand, egg producers also are responding to consumer demand, and \"there is a growing demand for cage-free,\" says Arrowsmith of Cal-Maine Foods. Most consumers, though, still buy the cheapest eggs on the shelf, Arrowsmith says, and that will keep keep most chickens in some sort of cage for a long time to come.\u003c/p>\n\u003cp>Cal-Maine Foods is hedging its bets, producing eggs that carry a variety of \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/23/370377902/farm-fresh-natural-eggs-not-always-what-they-re-cracked-up-to-be\">labels\u003c/a>, depending on how they are housed and fed: cage-free, omega-3 or vegetarian. \"The more diverse products that you can put on the shelf, the more likely it is that a consumer will want one of them,\" Arrowsmith says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/94170/cramped-chicken-cages-are-going-away-what-comes-next","authors":["byline_bayareabites_94170"],"categories":["bayareabites_4084","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_9887","bayareabites_99","bayareabites_11915","bayareabites_11914","bayareabites_8249","bayareabites_11270","bayareabites_33","bayareabites_10921"],"featImg":"bayareabites_94171","label":"bayareabites"},"bayareabites_94091":{"type":"posts","id":"bayareabites_94091","meta":{"index":"posts_1591205157","site":"bayareabites","id":"94091","score":null,"sort":[1426705644000]},"guestAuthors":[],"slug":"do-tv-cooking-shows-make-us-fat","title":"Do TV Cooking Shows Make Us Fat?","publishDate":1426705644,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_94092\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968.jpg\" alt=\"Celebrity chef Giada De Laurentiis during a guest appearance on ABC's The Chew last fall. She can cook rich foods and keep her trim figure, but new research suggests that's a difficult feat for amateur cooks watching along at home. Photo: Lou Rocco/ABC/Getty Images\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-94092\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Celebrity chef Giada De Laurentiis during a guest appearance on ABC's The Chew last fall. She can cook rich foods and keep her trim figure, but new research suggests that's a difficult feat for amateur cooks watching along at home. Photo: Lou Rocco/ABC/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/03/20150318_me_do_tv_cooking_shows_make_us_fat.mp3\u003c/p>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/18/393385977/do-tv-cooking-shows-make-us-fat\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/18/15)\u003c/p>\n\u003cp>If you've ever watched \u003ca href=\"http://www.giadadelaurentiis.com/\">Giada de Laurentiis\u003c/a> make \u003ca href=\"http://www.foodnetwork.com/shows/giada-at-home/videos/gh400/chocolate-heaven.0190139.html\">gooey chocolate-hazelnut spread\u003c/a> or a rich \u003ca href=\"http://blog.foodnetwork.com/fn-dish/2015/02/giada-de-laurentiis-proves-you-can-have-pasta-for-breakfast/\">carbonara \u003c/a>pasta dish, you may have wondered: How can she cook like this and maintain her slim figure?\u003c/p>\n\u003cp>Well, sorry to say, but a new study \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0195666315000902\">published\u003c/a> in the journal\u003cem> \u003c/em>\u003cem>Appetite\u003c/em> suggests that many of of us home cooks who watch cooking shows can't pull this off.\u003c/p>\n\u003cp>\"Our main finding is that it seems that if you watch food television and then actually cook the recipes that you see, you're at risk for having a higher BMI [body mass index],\" says study author \u003ca href=\"http://www.uvm.edu/nfs/?Page=pope.php&SM=peoplesubmenu.html\">Lizzy Pope\u003c/a>, who's a researcher in nutrition and food science at the University of Vermont.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pope, along with colleagues at Cornell University, surveyed about 500 women in their 20s and 30s. The researchers asked a range of questions about the women's cooking habits. And they documented the women's weight and height to calculate their BMIs.\u003c/p>\n\u003cp>\"In terms of weight, those who watched cooking shows and cooked frequently from scratch had a mean weight of 164 lbs,\" according to the paper. By comparison, women who watched the shows but didn't cook much from scratch weighed, on average, about 153 pounds.\u003c/p>\n\u003cp>That's an 11-pound difference between the \"doers\" (the women watching and cooking) compared with the \"viewers\" (the women who watched but didn't cook).\u003c/p>\n\u003cp>\"Being a doer,\" Pope says, \"may put you at risk for packing on extra pounds.\"\u003c/p>\n\u003cp>This is not the first study to suggest that home cooking can potentially be bad for our waistlines — and perhaps our health.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/09/376098496/is-cook-at-home-always-good-health-advice\">reported\u003c/a>, a study published in the journal \u003cem>Preventive Medicine\u003c/em> found that the more time middle-aged women spent cooking at home, the more likely they were to develop symptoms of metabolic syndrome, which increases the risk of heart disease and diabetes.\u003c/p>\n\u003cp>And these findings challenge the going belief — put forth by advocates such at \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a> — that home cooking, compared to eating out or buying prepared foods, is best.\u003c/p>\n\u003cp>But Pope says she doesn't want to turn people off to cooking: \"As a dietitian, I want to encourage everyone to [cook at home] as often as possible.\"\u003c/p>\n\u003cp>But she says you've got to be mindful of how and what you cook. And you may not find inspiration for healthy cooking by watching TV cooking shows.\u003c/p>\n\u003cp>\"If you're just watching \u003ca href=\"http://www.foodnetwork.com/shows/the-pioneer-woman.html\">Pioneer Woman\u003c/a>, or \u003ca href=\"http://www.foodnetwork.com/shows/giada-at-home.html\">Giada at Home\u003c/a>, or \u003ca href=\"http://www.barefootcontessa.com/\">Barefoot Contessa\u003c/a> — which are great shows that I sometimes watch to relax — they're not necessarily portraying healthy recipes,\" Pope says.\u003c/p>\n\u003cp>Take, for instance, de Laurentiis' chocolate hazelnut pie, which is loaded with butter.\u003c/p>\n\u003cp>\"Butter in your kitchen is still butter,\" Pope says. \"And it has the same calories as if you ate it in a restaurant meal.\"\u003c/p>\n\u003cp>And, please, we're not trying to pick on de Laurentiis. She's been asked about her rich recipes and her own eating habits. In one i\u003ca href=\"http://pagesix.com/2014/11/20/skinny-giada-spits-out-everything-she-cooks/\">nterview\u003c/a>, she said it's the No. 1 question from fans of her show.\u003c/p>\n\u003cp>\"And the answer is,\" de Laurentiis is quoted as saying, \"I eat a little bit of everything and not a lot of anything. Everything in moderation.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Women who cooked the meals they saw prepared on television weighed more, on average, than those who simply watched, a study shows. The findings challenge the notion that home cooking is always best.","status":"publish","parent":0,"modified":1426705741,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":622},"headData":{"title":"Do TV Cooking Shows Make Us Fat? | KQED","description":"Women who cooked the meals they saw prepared on television weighed more, on average, than those who simply watched, a study shows. The findings challenge the notion that home cooking is always best.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"94091 http://blogs.kqed.org/bayareabites/?p=94091","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/03/18/do-tv-cooking-shows-make-us-fat/","disqusTitle":"Do TV Cooking Shows Make Us Fat?","nprByline":"Allison Aubrey","nprStoryId":"393385977","nprApiLink":"http://api.npr.org/query?id=393385977&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2015/03/18/393385977/do-tv-cooking-shows-make-us-fat?ft=nprml&f=393385977","nprRetrievedStory":"1","nprPubDate":"Wed, 18 Mar 2015 13:37:00 -0400","nprStoryDate":"Wed, 18 Mar 2015 03:12:00 -0400","nprLastModifiedDate":"Wed, 18 Mar 2015 13:39:58 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/03/20150318_me_do_tv_cooking_shows_make_us_fat.mp3?orgId=1&topicId=1134&e=393385977&d=129&ft=nprml&f=393385977","nprAudioM3u":"http://api.npr.org/m3u/1393748192-f210bd.m3u?orgId=1&topicId=1134&e=393385977&d=129&ft=nprml&f=393385977","path":"/bayareabites/94091/do-tv-cooking-shows-make-us-fat","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/03/20150318_me_do_tv_cooking_shows_make_us_fat.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_94092\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968.jpg\" alt=\"Celebrity chef Giada De Laurentiis during a guest appearance on ABC's The Chew last fall. She can cook rich foods and keep her trim figure, but new research suggests that's a difficult feat for amateur cooks watching along at home. Photo: Lou Rocco/ABC/Getty Images\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-94092\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Celebrity chef Giada De Laurentiis during a guest appearance on ABC's The Chew last fall. She can cook rich foods and keep her trim figure, but new research suggests that's a difficult feat for amateur cooks watching along at home. Photo: Lou Rocco/ABC/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/03/20150318_me_do_tv_cooking_shows_make_us_fat.mp3\u003c/p>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/18/393385977/do-tv-cooking-shows-make-us-fat\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/18/15)\u003c/p>\n\u003cp>If you've ever watched \u003ca href=\"http://www.giadadelaurentiis.com/\">Giada de Laurentiis\u003c/a> make \u003ca href=\"http://www.foodnetwork.com/shows/giada-at-home/videos/gh400/chocolate-heaven.0190139.html\">gooey chocolate-hazelnut spread\u003c/a> or a rich \u003ca href=\"http://blog.foodnetwork.com/fn-dish/2015/02/giada-de-laurentiis-proves-you-can-have-pasta-for-breakfast/\">carbonara \u003c/a>pasta dish, you may have wondered: How can she cook like this and maintain her slim figure?\u003c/p>\n\u003cp>Well, sorry to say, but a new study \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0195666315000902\">published\u003c/a> in the journal\u003cem> \u003c/em>\u003cem>Appetite\u003c/em> suggests that many of of us home cooks who watch cooking shows can't pull this off.\u003c/p>\n\u003cp>\"Our main finding is that it seems that if you watch food television and then actually cook the recipes that you see, you're at risk for having a higher BMI [body mass index],\" says study author \u003ca href=\"http://www.uvm.edu/nfs/?Page=pope.php&SM=peoplesubmenu.html\">Lizzy Pope\u003c/a>, who's a researcher in nutrition and food science at the University of Vermont.\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>Pope, along with colleagues at Cornell University, surveyed about 500 women in their 20s and 30s. The researchers asked a range of questions about the women's cooking habits. And they documented the women's weight and height to calculate their BMIs.\u003c/p>\n\u003cp>\"In terms of weight, those who watched cooking shows and cooked frequently from scratch had a mean weight of 164 lbs,\" according to the paper. By comparison, women who watched the shows but didn't cook much from scratch weighed, on average, about 153 pounds.\u003c/p>\n\u003cp>That's an 11-pound difference between the \"doers\" (the women watching and cooking) compared with the \"viewers\" (the women who watched but didn't cook).\u003c/p>\n\u003cp>\"Being a doer,\" Pope says, \"may put you at risk for packing on extra pounds.\"\u003c/p>\n\u003cp>This is not the first study to suggest that home cooking can potentially be bad for our waistlines — and perhaps our health.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/09/376098496/is-cook-at-home-always-good-health-advice\">reported\u003c/a>, a study published in the journal \u003cem>Preventive Medicine\u003c/em> found that the more time middle-aged women spent cooking at home, the more likely they were to develop symptoms of metabolic syndrome, which increases the risk of heart disease and diabetes.\u003c/p>\n\u003cp>And these findings challenge the going belief — put forth by advocates such at \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a> — that home cooking, compared to eating out or buying prepared foods, is best.\u003c/p>\n\u003cp>But Pope says she doesn't want to turn people off to cooking: \"As a dietitian, I want to encourage everyone to [cook at home] as often as possible.\"\u003c/p>\n\u003cp>But she says you've got to be mindful of how and what you cook. And you may not find inspiration for healthy cooking by watching TV cooking shows.\u003c/p>\n\u003cp>\"If you're just watching \u003ca href=\"http://www.foodnetwork.com/shows/the-pioneer-woman.html\">Pioneer Woman\u003c/a>, or \u003ca href=\"http://www.foodnetwork.com/shows/giada-at-home.html\">Giada at Home\u003c/a>, or \u003ca href=\"http://www.barefootcontessa.com/\">Barefoot Contessa\u003c/a> — which are great shows that I sometimes watch to relax — they're not necessarily portraying healthy recipes,\" Pope says.\u003c/p>\n\u003cp>Take, for instance, de Laurentiis' chocolate hazelnut pie, which is loaded with butter.\u003c/p>\n\u003cp>\"Butter in your kitchen is still butter,\" Pope says. \"And it has the same calories as if you ate it in a restaurant meal.\"\u003c/p>\n\u003cp>And, please, we're not trying to pick on de Laurentiis. She's been asked about her rich recipes and her own eating habits. In one i\u003ca href=\"http://pagesix.com/2014/11/20/skinny-giada-spits-out-everything-she-cooks/\">nterview\u003c/a>, she said it's the No. 1 question from fans of her show.\u003c/p>\n\u003cp>\"And the answer is,\" de Laurentiis is quoted as saying, \"I eat a little bit of everything and not a lot of anything. Everything in moderation.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/94091/do-tv-cooking-shows-make-us-fat","authors":["byline_bayareabites_94091"],"categories":["bayareabites_1245","bayareabites_10916","bayareabites_34","bayareabites_358","bayareabites_1593"],"tags":["bayareabites_10655","bayareabites_663","bayareabites_11518","bayareabites_2613","bayareabites_12139","bayareabites_11318","bayareabites_10921"],"featImg":"bayareabites_94092","label":"bayareabites"},"bayareabites_93722":{"type":"posts","id":"bayareabites_93722","meta":{"index":"posts_1591205157","site":"bayareabites","id":"93722","score":null,"sort":[1425847260000]},"guestAuthors":[],"slug":"fda-tests-turn-up-dairy-farmers-breaking-the-law-on-antibiotics","title":"FDA Tests Turn Up Dairy Farmers Breaking The Law On Antibiotics","publishDate":1425847260,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_93723\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871.jpg\" alt=\"FDA tests have turned up residues suggesting a few dairy farmers are illegally using antibiotics. Photo: iStockphoto\" width=\"1920\" height=\"1276\" class=\"size-full wp-image-93723\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871-1440x957.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">FDA tests have turned up residues suggesting a few dairy farmers are illegally using antibiotics. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/08/391248045/fda-tests-turn-up-dairy-farmers-breaking-the-law-on-antibiotics\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/8/15)\u003c/p>\n\u003cp>When it comes to the current controversy over antibiotic use on farm animals, milk is in a special category.\u003c/p>\n\u003cp>Lactating cows, unlike hogs, cattle or chickens that are raised for their meat, don't receive antibiotics unless they are actually sick. That's because drug residues immediately appear in the cow's milk — a violation of food safety rules.\u003c/p>\n\u003cp>Milk shipments are tested for six of the most widely used antibiotics, and any truckload that tests positive is rejected. So when cows are treated, farmers discard their milk for several days until the residues disappear.\u003c/p>\n\u003cp>Yet a new \u003ca href=\"http://www.fda.gov/downloads/AnimalVeterinary/GuidanceComplianceEnforcement/ComplianceEnforcement/UCM435759.pdf\">report\u003c/a> from the Food and Drug Administration reveals that a few farmers are slipping through a hole in this enforcement net. These farmers are using antibiotics that the routine tests don't try to detect, because the drugs aren't supposed to be used on dairy cows at all.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The FDA looked for 31 different drugs in samples of milk from almost 2,000 dairy farms. About half of the farms — the \"targeted\" group — had come under suspicion for sending cows to slaughter that turned out to have drug residues in their meat. The other farms were a random sample of all milk producers.\u003c/p>\n\u003cp>Just over 1 percent of the samples from the \"targeted\" group, and 0.4 percent of the randomly collected samples, contained drug residues. An antibiotic called Florfenicol was the most common drug detected, but 11 other drugs also turned up. Perhaps most disturbing: None of the drugs that the FDA detected are approved for use in lactating dairy cows.\u003c/p>\n\u003cp>Because the survey was carried out for research purposes, the samples were collected anonymously, and the FDA cannot send investigators to the farms to find out what happened.\u003c/p>\n\u003cp>\u003ca href=\"http://www.vet.k-state.edu/education/clinical-sciences/faculty-staff/faculty/apley/\">Mike Apley\u003c/a>, a researcher at Kansas State University's College of Veterinary Medicine, says that it is \"totally illegal\" for dairy farmers to use two of the drugs that the FDA detected: Ciproflaxacin and Sulfamethazine.\u003c/p>\n\u003cp>In the case of other drugs, he says, the situation is more complicated. It's illegal for farmers to use those drugs on their own, but veterinarians are allowed to authorize their use in dairy cows under certain strict conditions. Veterinarians also are supposed to ensure that no residues enter the food supply. For whatever reason, that veterinary safeguard didn't work in these cases.\u003c/p>\n\u003cp>Dr. William Flynn, deputy director for science policy in the FDA's Center for Veterinary Medicine, chose to focus on the fact that the violations were uncommon. \"These are encouraging findings,\" Flynn tells The Salt. The low number of violations indicates that \"things are working well.\"\u003c/p>\n\u003cp>Flynn says the FDA is working on plans to stop illegal drug use by dairy farmers. This could include testing all milk for a larger number of antibiotics.\u003c/p>\n\u003cp>\u003ca href=\"http://vetmed.tamu.edu/vtpb/directorydetail?userid=346\">Morgan Scott\u003c/a>, a veterinary epidemiologist at Texas A&M University, noted that a small number of farmers, through their reckless use of drugs, may end up imposing substantial costs on all other dairy farmers.\u003c/p>\n\u003cp>\"That, to me, is tragic, that some farmers don't think that keeping the reputation of the industry intact is a priority,\" he says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Random tests of milk reveal that a few farmers are treating dairy cows with antibiotics that aren't supposed to be used on them. The FDA is now considering tighter controls to prevent such practices.","status":"publish","parent":0,"modified":1425847260,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":557},"headData":{"title":"FDA Tests Turn Up Dairy Farmers Breaking The Law On Antibiotics | KQED","description":"Random tests of milk reveal that a few farmers are treating dairy cows with antibiotics that aren't supposed to be used on them. The FDA is now considering tighter controls to prevent such practices.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"93722 http://blogs.kqed.org/bayareabites/?p=93722","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/03/08/fda-tests-turn-up-dairy-farmers-breaking-the-law-on-antibiotics/","disqusTitle":"FDA Tests Turn Up Dairy Farmers Breaking The Law On Antibiotics","nprByline":"Dan Charles","nprStoryId":"391248045","nprApiLink":"http://api.npr.org/query?id=391248045&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2015/03/08/391248045/fda-tests-turn-up-dairy-farmers-breaking-the-law-on-antibiotics?ft=nprml&f=391248045","nprRetrievedStory":"1","nprPubDate":"Sun, 08 Mar 2015 15:02:00 -0400","nprStoryDate":"Sun, 08 Mar 2015 15:02:00 -0400","nprLastModifiedDate":"Sun, 08 Mar 2015 15:02:52 -0400","path":"/bayareabites/93722/fda-tests-turn-up-dairy-farmers-breaking-the-law-on-antibiotics","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93723\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871.jpg\" alt=\"FDA tests have turned up residues suggesting a few dairy farmers are illegally using antibiotics. Photo: iStockphoto\" width=\"1920\" height=\"1276\" class=\"size-full wp-image-93723\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871-1440x957.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">FDA tests have turned up residues suggesting a few dairy farmers are illegally using antibiotics. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/08/391248045/fda-tests-turn-up-dairy-farmers-breaking-the-law-on-antibiotics\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/8/15)\u003c/p>\n\u003cp>When it comes to the current controversy over antibiotic use on farm animals, milk is in a special category.\u003c/p>\n\u003cp>Lactating cows, unlike hogs, cattle or chickens that are raised for their meat, don't receive antibiotics unless they are actually sick. That's because drug residues immediately appear in the cow's milk — a violation of food safety rules.\u003c/p>\n\u003cp>Milk shipments are tested for six of the most widely used antibiotics, and any truckload that tests positive is rejected. So when cows are treated, farmers discard their milk for several days until the residues disappear.\u003c/p>\n\u003cp>Yet a new \u003ca href=\"http://www.fda.gov/downloads/AnimalVeterinary/GuidanceComplianceEnforcement/ComplianceEnforcement/UCM435759.pdf\">report\u003c/a> from the Food and Drug Administration reveals that a few farmers are slipping through a hole in this enforcement net. These farmers are using antibiotics that the routine tests don't try to detect, because the drugs aren't supposed to be used on dairy cows at all.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The FDA looked for 31 different drugs in samples of milk from almost 2,000 dairy farms. About half of the farms — the \"targeted\" group — had come under suspicion for sending cows to slaughter that turned out to have drug residues in their meat. The other farms were a random sample of all milk producers.\u003c/p>\n\u003cp>Just over 1 percent of the samples from the \"targeted\" group, and 0.4 percent of the randomly collected samples, contained drug residues. An antibiotic called Florfenicol was the most common drug detected, but 11 other drugs also turned up. Perhaps most disturbing: None of the drugs that the FDA detected are approved for use in lactating dairy cows.\u003c/p>\n\u003cp>Because the survey was carried out for research purposes, the samples were collected anonymously, and the FDA cannot send investigators to the farms to find out what happened.\u003c/p>\n\u003cp>\u003ca href=\"http://www.vet.k-state.edu/education/clinical-sciences/faculty-staff/faculty/apley/\">Mike Apley\u003c/a>, a researcher at Kansas State University's College of Veterinary Medicine, says that it is \"totally illegal\" for dairy farmers to use two of the drugs that the FDA detected: Ciproflaxacin and Sulfamethazine.\u003c/p>\n\u003cp>In the case of other drugs, he says, the situation is more complicated. It's illegal for farmers to use those drugs on their own, but veterinarians are allowed to authorize their use in dairy cows under certain strict conditions. Veterinarians also are supposed to ensure that no residues enter the food supply. For whatever reason, that veterinary safeguard didn't work in these cases.\u003c/p>\n\u003cp>Dr. William Flynn, deputy director for science policy in the FDA's Center for Veterinary Medicine, chose to focus on the fact that the violations were uncommon. \"These are encouraging findings,\" Flynn tells The Salt. The low number of violations indicates that \"things are working well.\"\u003c/p>\n\u003cp>Flynn says the FDA is working on plans to stop illegal drug use by dairy farmers. This could include testing all milk for a larger number of antibiotics.\u003c/p>\n\u003cp>\u003ca href=\"http://vetmed.tamu.edu/vtpb/directorydetail?userid=346\">Morgan Scott\u003c/a>, a veterinary epidemiologist at Texas A&M University, noted that a small number of farmers, through their reckless use of drugs, may end up imposing substantial costs on all other dairy farmers.\u003c/p>\n\u003cp>\"That, to me, is tragic, that some farmers don't think that keeping the reputation of the industry intact is a priority,\" he says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/93722/fda-tests-turn-up-dairy-farmers-breaking-the-law-on-antibiotics","authors":["byline_bayareabites_93722"],"categories":["bayareabites_1874","bayareabites_10028","bayareabites_1245","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_11521","bayareabites_9541","bayareabites_10480","bayareabites_11270","bayareabites_2608","bayareabites_10921"],"featImg":"bayareabites_93723","label":"bayareabites"},"bayareabites_93712":{"type":"posts","id":"bayareabites_93712","meta":{"index":"posts_1591205157","site":"bayareabites","id":"93712","score":null,"sort":[1425684044000]},"guestAuthors":[],"slug":"google-thinks-were-clueless-about-cocktails-and-it-wants-to-help","title":"Google Thinks We're Clueless About Cocktails, And It Wants To Help","publishDate":1425684044,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_93713\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360.jpg\" alt=\"The White Russian (from left), Margarita, Bloody Mary and Moscow Mule are some of the most searched cocktails of 2015. Photo: iStockphoto\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-93713\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360-320x180.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The White Russian (from left), Margarita, Bloody Mary and Moscow Mule are some of the most searched cocktails of 2015. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/348764033/eliza-barclay\" target=\"_blank\">Eliza Barclay\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/06/391021583/google-thinks-were-clueless-about-cocktails-and-it-wants-to-help\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/6/15)\u003c/p>\n\u003cp>One of the advantages of being the world's largest search engine is that you learn a lot about what people don't know or can't remember.\u003c/p>\n\u003cp>It turns out the world is daunted by cocktails and has sought help enough times from Google that the company decided to get in on the mixology instruction game itself.\u003c/p>\n\u003ctable align=\"right\">\n\u003ctr>\n\u003ctd>\n\u003col>\n\u003cstrong>Most Searched For Cocktails On Google In 2015\u003c/strong>\n\u003cli>Moscow Mule\u003c/li>\n\u003cli>Margarita\u003c/li>\n\u003cli>Bloody Mary\u003c/li>\n\u003cli>Hot Toddy\u003c/li>\n\u003cli>White Russian\u003c/li>\n\u003cli>Manhattan\u003c/li>\n\u003cli>Mojito\u003c/li>\n\u003cli>Whiskey Sour\u003c/li>\n\u003cli>Sangria\u003c/li>\n\u003cli>Piña Colada\u003c/li>\n\u003c/ol>\n\u003c/td>\n\u003c/tr>\n\u003c/table>\n\u003cp>On Thursday, the tech giant launched a feature that provides step-by-step instructions for how to prepare a desired cocktail and a list of ingredients. (It also suggests garnish and drinkware.)\u003c/p>\n\u003cp>Google spokeswoman Krisztina Radosavljevic-Szilagyi tells The Salt the tool could also be used to help you \"feel like a pro when you're ordering [drinks] out on the town.\" Not sure if a White Russian contains cream or milk? Ask Google, and you'll get a quick blurb about the drink — and a photo.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The cocktail tool — what Radosavljevic-Szilagyi calls \"functionality for foodies\" — comes about a year and a half after Google launched a nutrition comparison tool, \u003ca href=\"https://plus.google.com/+google/posts/GWhv8Lbooso\">which The Salt covered\u003c/a> last year. It makes it easy to compare the calories, sugar content and nutrients of your favorite foods.\u003c/p>\n\u003cp>The cocktail feature works on a desktop browser, but Radosavljevic-Szilagyi says \"it's most useful in the Google app on mobile: You're more likely to pull your phone out when you're trying to make sure the cocktail you're about to order actually has what you thought it has in it.\" She recommends using the app's microphone feature to make such inquiries as \"How do I make an Old Fashioned?\" (That was my first inquiry, since it's my favorite drink.)\u003c/p>\n\u003cp>As for why the Moscow Mule is the most searched for drink so far this year, we haven't got a clue. If you do, let us know in the comments. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"The world has been Googling up a storm on how to make cocktails like the Moscow Mule, Mojito and Whiskey Sour, according to the tech giant. So it created a new feature to bring you that info faster.","status":"publish","parent":0,"modified":1425684044,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":374},"headData":{"title":"Google Thinks We're Clueless About Cocktails, And It Wants To Help | KQED","description":"The world has been Googling up a storm on how to make cocktails like the Moscow Mule, Mojito and Whiskey Sour, according to the tech giant. So it created a new feature to bring you that info faster.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"93712 http://blogs.kqed.org/bayareabites/?p=93712","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/03/06/google-thinks-were-clueless-about-cocktails-and-it-wants-to-help/","disqusTitle":"Google Thinks We're Clueless About Cocktails, And It Wants To Help","nprByline":"Eliza Barclay","nprStoryId":"391021583","nprApiLink":"http://api.npr.org/query?id=391021583&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2015/03/06/391021583/google-thinks-were-clueless-about-cocktails-and-it-wants-to-help?ft=nprml&f=391021583","nprRetrievedStory":"1","nprPubDate":"Fri, 06 Mar 2015 15:05:00 -0500","nprStoryDate":"Fri, 06 Mar 2015 12:49:00 -0500","nprLastModifiedDate":"Fri, 06 Mar 2015 15:05:05 -0500","path":"/bayareabites/93712/google-thinks-were-clueless-about-cocktails-and-it-wants-to-help","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93713\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360.jpg\" alt=\"The White Russian (from left), Margarita, Bloody Mary and Moscow Mule are some of the most searched cocktails of 2015. Photo: iStockphoto\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-93713\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360-320x180.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The White Russian (from left), Margarita, Bloody Mary and Moscow Mule are some of the most searched cocktails of 2015. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/348764033/eliza-barclay\" target=\"_blank\">Eliza Barclay\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/06/391021583/google-thinks-were-clueless-about-cocktails-and-it-wants-to-help\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/6/15)\u003c/p>\n\u003cp>One of the advantages of being the world's largest search engine is that you learn a lot about what people don't know or can't remember.\u003c/p>\n\u003cp>It turns out the world is daunted by cocktails and has sought help enough times from Google that the company decided to get in on the mixology instruction game itself.\u003c/p>\n\u003ctable align=\"right\">\n\u003ctr>\n\u003ctd>\n\u003col>\n\u003cstrong>Most Searched For Cocktails On Google In 2015\u003c/strong>\n\u003cli>Moscow Mule\u003c/li>\n\u003cli>Margarita\u003c/li>\n\u003cli>Bloody Mary\u003c/li>\n\u003cli>Hot Toddy\u003c/li>\n\u003cli>White Russian\u003c/li>\n\u003cli>Manhattan\u003c/li>\n\u003cli>Mojito\u003c/li>\n\u003cli>Whiskey Sour\u003c/li>\n\u003cli>Sangria\u003c/li>\n\u003cli>Piña Colada\u003c/li>\n\u003c/ol>\n\u003c/td>\n\u003c/tr>\n\u003c/table>\n\u003cp>On Thursday, the tech giant launched a feature that provides step-by-step instructions for how to prepare a desired cocktail and a list of ingredients. (It also suggests garnish and drinkware.)\u003c/p>\n\u003cp>Google spokeswoman Krisztina Radosavljevic-Szilagyi tells The Salt the tool could also be used to help you \"feel like a pro when you're ordering [drinks] out on the town.\" Not sure if a White Russian contains cream or milk? Ask Google, and you'll get a quick blurb about the drink — and a photo.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The cocktail tool — what Radosavljevic-Szilagyi calls \"functionality for foodies\" — comes about a year and a half after Google launched a nutrition comparison tool, \u003ca href=\"https://plus.google.com/+google/posts/GWhv8Lbooso\">which The Salt covered\u003c/a> last year. It makes it easy to compare the calories, sugar content and nutrients of your favorite foods.\u003c/p>\n\u003cp>The cocktail feature works on a desktop browser, but Radosavljevic-Szilagyi says \"it's most useful in the Google app on mobile: You're more likely to pull your phone out when you're trying to make sure the cocktail you're about to order actually has what you thought it has in it.\" She recommends using the app's microphone feature to make such inquiries as \"How do I make an Old Fashioned?\" (That was my first inquiry, since it's my favorite drink.)\u003c/p>\n\u003cp>As for why the Moscow Mule is the most searched for drink so far this year, we haven't got a clue. If you do, let us know in the comments. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/93712/google-thinks-were-clueless-about-cocktails-and-it-wants-to-help","authors":["byline_bayareabites_93712"],"categories":["bayareabites_13306","bayareabites_1244","bayareabites_4084","bayareabites_10916"],"tags":["bayareabites_89","bayareabites_1997","bayareabites_10921"],"featImg":"bayareabites_93713","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us","airtime":"SUN 2pm-3pm, MON 12am-1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png","officialWebsiteLink":"https://www.wnycstudios.org/shows/otm","meta":{"site":"news","source":"wnyc"},"link":"/radio/program/on-the-media","subscribe":{"apple":"https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2","tuneIn":"https://tunein.com/radio/On-the-Media-p69/","rss":"http://feeds.wnyc.org/onthemedia"}},"our-body-politic":{"id":"our-body-politic","title":"Our Body Politic","info":"Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.","airtime":"SAT 6pm-7pm, SUN 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://our-body-politic.simplecast.com/","meta":{"site":"news","source":"kcrw"},"link":"/radio/program/our-body-politic","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw","spotify":"https://open.spotify.com/show/4ApAiLT1kV153TttWAmqmc","rss":"https://feeds.simplecast.com/_xaPhs1s","tuneIn":"https://tunein.com/podcasts/News--Politics-Podcasts/Our-Body-Politic-p1369211/"}},"pbs-newshour":{"id":"pbs-newshour","title":"PBS NewsHour","info":"Analysis, background reports and updates from the PBS NewsHour putting today's news in context.","airtime":"MON-FRI 3pm-4pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pbs.org/newshour/","meta":{"site":"news","source":"pbs"},"link":"/radio/program/pbs-newshour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2","tuneIn":"https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/","rss":"https://www.pbs.org/newshour/feeds/rss/podcasts/show"}},"perspectives":{"id":"perspectives","title":"Perspectives","tagline":"KQED's series of of daily listener commentaries since 1991","info":"KQED's series of of daily listener commentaries since 1991.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Perspectives-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/perspectives/","meta":{"site":"radio","source":"kqed","order":"15"},"link":"/perspectives","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/id73801135","npr":"https://www.npr.org/podcasts/432309616/perspectives","rss":"https://ww2.kqed.org/perspectives/category/perspectives/feed/","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"}},"planet-money":{"id":"planet-money","title":"Planet Money","info":"The economy explained. 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The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.","airtime":"SAT 4pm-5pm","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png","officialWebsiteLink":"https://www.revealnews.org/episodes/","meta":{"site":"news","source":"npr"},"link":"/radio/program/reveal","subscribe":{"apple":"https://itunes.apple.com/us/podcast/reveal/id886009669","tuneIn":"https://tunein.com/radio/Reveal-p679597/","rss":"http://feeds.revealradio.org/revealpodcast"}},"says-you":{"id":"says-you","title":"Says You!","info":"Public radio's game show of bluff and bluster, words and whimsy. 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