Dining Alone? It can be Not As Poor As You Consider

Weekend Edition Sunday host Rachel Martin talks with Dan Pashman, host of the podcast, The Sporkful, about the positive aspects of dining alone and techniques to make the experience enjoyable.

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British Outrage Grows As Horsemeat Pops Up In Far more Meals

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Frozen- meals corporation Findus recalled its beef lasagne meals earlier this week since they consist of horsemeat.

Frozen- food firm Findus recalled its beef lasagne meals earlier this week since they include horsemeat.

They like riding them. They like racing them. They bet on them, hunt on them and patrol the streets on them.

But to most who live in the land of the Beefeater, the idea of eating a horse in peacetime is as commonly repugnant as grilling 1 the queen's corgis and gobbling it up with ketchup and fries.

The British are not happy, then, with the expanding bundle of proof that after deriding the French for their penchant for "la viande chevaline" for so prolonged some of the beef goods on the shelves of their very own supermarkets as soon as had manes and hooves.

Scientists for the kingdom's multitude of foods merchants will commit the up coming few days poring above piles of beef- based meals burgers, meatballs, lasagnas and much more to locate out no matter whether the contents of these items contain something equine.

Britain's foods safety watchdog, the Food Standards Agency (FSA), has ordered retailers to carry out these tests. The FSA is demanding outcomes by the finish of upcoming week it is stressing that this is "a incredibly significant concern."

Numerous Britons look to agree. Radio call -in displays are staying swamped by outraged callers ( like some fairly smug vegetarians). Tabloid papers are trumpeting indignation, mingled with grim jokes about the whereabouts of Shergar, a legendary racehorse owned by the Aga Khan, that was stolen by masked gunmen in Ireland 30 years ago and never ever witnessed yet again.

More Than 'Traces'

This situation has been simmering away for several weeks. It surfaced final month when Ireland's security inspectors identified horse and pig DNA in some beef burgers. At initially, these residues were described mostly as small "traces," however exams in one particular burger marketed by Tesco, the U.K.'s most significant retailer, found virtually a third of it was horse.

Given that then, a full -scale scandal has been unleashed. Merchants are now engaged in major harm management big quantities of food are being destroyed, and inquiries are underneath way to locate the source of the horse.

The newest and most damaging growth came Thursday, when the FSA uncovered the outcome of exams on some samples of prepared -meal "beef" lasagna, sold broadly in British supermarkets.

Eleven out of 18 meals advertised as beef were essentially in between 60 % and 100 percent horsemeat. The product, manufactured in France and offered by the frozen food giant Findus, has been hauled off the shelves.

The FSA says it believes the offending goods people burgers from Tesco and the lasagna from Findus are linked to suppliers in Ireland and France. It says the proof points to " either gross negligence or deliberate contamination in the foods chain." It has mobilized the cops in Britain and elsewhere in Europe.

What's So Wrong With Horsemeat?

Officials say there is no evidence so far of a foods safety risk and that it is quite unlikely that these solutions will make everyone sick. But there are concerns that "bute," a painkilling drug at times offered to horses, might creep into the human food chain.

Definitely, no a single desires that. All the similar, for an outsider, it is a small challenging to understand why several of the British are really so upset.

Does a nation that blithely munches its way through a mountain of well being -wrecking quickly foods and snacks (and which has so a lot of dismal restaurants ), actually have the correct to throw a snitty match about some horses straying into their processed meals ?

Following all, the British ate horse in the course of the planet wars, when meals was rationed. They also export horsemeat, like former race and display horses, for other nations to eat. Brits are fairly happy to devour some relatively weird dishes comprising other animals, which includes tripe (cow and pig abdomen ) and black pudding (a form of sausage made by cooking blood).

The British tend to contemplate the French to be the world's most enthusiastic horse-eaters include this to their ancient record of mild grudges against their Gallic neighbors. However Germans, Belgians, Italians, Austrians, Icelanders, Kazaks, Mongolians, Japanese, Chinese, Koreans and Indonesians (who eat horse satay) are also partial to a nice bit of horsemeat. Can they, also, be incorrect ?

Porkies On Porkies

But there is far more to this. This is not just about a common taboo (shared with quite a few Americans) about the thought of eating 1 of our more beneficial, clever and surely noble- looking pals from the Animal Kingdom.

This is, of course, about lying.

The British public's been the victim of some Olympian fibbing in recent times Brits look to be losing patience with it. Don't forget those executives insisting that cellphone -hacking at the News of the Planet was the get the job done of a single or two rogue individuals ?

This week the headlines had been dominated by a former Cabinet minister who, after quite a few years of denials, lastly confessed to producing his wife take the rap for a driving offence that he committed. "Liar!" the papers raged. He now faces a prison sentence.

In Britain these days, the unveiling of mendacity seems to arouse far more media outrage and louder demands for apologies than it utilized to. Most Britons refer to lies as "porkies." ( It is rhyming slang: pork pies = lies.)

The signs are that, like the racehorse Shergar, the porkies advised by the food business about the beef on the shelves of Britain will not be forgotten for a very long time.

Philip Reeves is a European correspondent for NPR, based in London.

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What To Do With All That Snow? Cook It

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For a "Cooking With Snow" class taught by means of Knowledge Commons DC, instructor Willie Shubert made baobing, a shaved ice dessert from China.

For a "Cooking With Snow" class taught by means of Expertise Commons DC, instructor Willie Shubert manufactured baobing, a shaved ice dessert from China.

Two feet of snow can be a key inconvenience. We feel for you, good friends in the Northeast. To assist you perform by way of that critical snow surplus, we shuffled through our virtual recipe box for snow cuisine.

It really is like getting provided lemons and generating lemonade, even though you absolutely will not want to be executing something with lemon-colored snow you come across outdoors.

Cultures close to the planet have created dishes created with shaved ice, for which snow is an effortless substitute. There is the traditional snow cone, Hawaiian shave ice, Guatemalan granizada covered in condensed milk and fruit, or Thai Nam Kang Sai, which has the ice on top, to name a couple of.

For a "Cooking With Snow" class that Willie Shubert taught by Knowledge Commons DC in January, he picked one snowy dish he remembered from his time living in China: baobing. "You get this enormous sum of ice and cover it with whatever you want," he says, this kind of as syrup, red beans, tapioca pearls or fruit. " It's an erupted volcano of sweetness."

Snow can also be employed in recipes the place it becomes invisible, a secret shock. There is the basic snow cream, and snow pancakes manufactured with a handful of the white stuff. In his class, Shubert also produced a Korean cold soba soup, with chicken and beef broth, black rice vinegar, Asian pears and cucumbers. Cold soup is most likely a lot more of a summertime dish, though.

"Cooking is truly about transforming flavor and texture, color and form," Schubert says. "You can do a good deal of the same transformation with cold."

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In the Expertise Commons DC class, participants created candies by playing with flavored syrups on dry ice.

In the Knowledge Commons DC class, participants made candies by enjoying with flavored syrups on dry ice.

Inspired by a New England maple syrup traditional, sugar on snow, he brought to class many syrups of various flavors sweet maple, sour cherry, spicy mango as properly as vodka and sizzling sauce. He then set up a trough of supercold dry ice and carved depressions with a wood burner to hold his concoctions.

"When you pour [the syrups] onto dry ice, they commence to transform," Shubert says. A short keep on the ice produces one thing with the texture of caramel longer, it can be like challenging candy.

Shubert, a self-professed "salad evangelist," typically teaches lessons on salad- generating, making use of the kind to experiment with flavors and mixtures. The hardened syrups and alcoholic lollipops created in his snow class were "an extension of that taste alchemy," he says.

In places wherever there is no snow, like this winter in Washington, D.C., or if you just need to have a fantastic get together trick, Shubert suggests substituting this setup: dry ice sitting atop a bed of shaved ice. It's effortless to make if you have nevertheless got your Snoopy Sno-Cone Machine.

But we have to admit, there is nothing really like genuine snow.

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When The Microbes Are Satisfied , The Brewer Is Happy

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Yeast impacts a number of facets of beer including the foam, or head, that kinds on the of the glass. If fermentation is as well vigorous, too a lot of of the foam-stabilizing proteins may possibly be misplaced.

Yeast affects various elements of beer like the foam, or head, that varieties on the of the glass. If fermentation is too vigorous, too a lot of of the foam-stabilizing proteins could be lost.

Yeast can be rather demanding minor buggers, in spite of getting unicellular microscopic organisms. Brewers know they have to appease them to get the beer they want.

" It really is yeast-strain dependent, it can be natural environment, it is temperature, oxygen levels," says Matt Brophy, brewmaster of Flying Canine Brewery in Frederick, Md. " There is a whole lot of variables that you need to have a large degree of management above."

Yeast creates hundreds of chemical compounds that can impact the beer's greatest flavor, appearance and stability. Above the centuries, humans have domesticated yeast strains with the finest traits for brewing, so that the ones brewers use these days are much additional powerful than wild yeast. It is kind of like going with a pedigreed Finest In Demonstrate at Westminster, rather than a coyote.

"We deal with cultured yeast extremely distinct strains that give us flavor profiles that we desire in our beers," Brophy says.

The Salt

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The Salt

Increase A Toast To Building Better Beer Bubbles Through Chemistry

Then they have to pamper the yeast with the right situations.

It gets fed wort, a sugary liquid created by steeping, roasting, and mashing barley or other grains. The wort is cooled to just the right temperature, and stirred to oxygenate it so that the yeast can develop and reproduce.

After all individuals demands have been met, the yeast starts converting basic sugars to alcohol and carbon dioxide.

Or, as a new report from the American Academy of Microbiology says, "If the Yeast Ain't Happy, Ain't No person Content."

So does this imply that brewers are essentially microbiologists?

"Yes, totally," Brophy says. "Not only do you require to understand and know about yeast overall health, viability, vitality, and all the variability that influence fermentation, but there is also the buggers that you will not want."

Ann Reid, director of the microbiology academy, says that even she was struck by "the degree to which the complete beer- producing process truly is an work to produce a thing that the yeast will be genuinely happy, with so they'll make you the beer that you want to drink."

In addition to describing the brewing process in depth and outlining the approaches in which yeast has an effect on beer's flavor, the report explores the background of brewing and variations in forms of yeast.

Some highlights:

• Yeast probably evolved the skill to develop alcohol due to the fact other microbes can not survive in it. It kills off the competition. But this also explains why fermented drinks had been common ahead of the development of water sanitation systems beer was safer to drink than the local water supply.
• The two key brewer's yeasts are ale and lager yeasts. Ale yeasts want warm temperatures for fermentation. Lager yeasts develop very well at minimal temperatures, an significant good quality for brewers in Northern Europe.
• Too minor yeast, and fermentation will consider as well extended to get started out, permitting bacteria to outcompete it. Also a lot, and the beer will lack complicated taste and aroma.

This is the newest of the Academy's reviews on microbes in our globe. "We get the sense when persons believe of microbes, they think of factors that make you sick and they feel of microbiologists as individuals who perform in the clinical laboratory at the hospital," Reid says. " It can be a great deal more varied than that."

Previous FAQ reports have queried microbiologists on oil spills, E. coli and adult vaccines.

For the yeast report, the academy had to turn to Europe for about half of their brewing gurus. " There is not a great deal of it going on in our universities," Reid says. "In Europe there are actual professors of fermentation who specialize in beer."

But regardless of the place the professionals come from, Reid says, "beer microbiologists are amid the most pleasurable of a quite fun profession."

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Chinese New Yr : Dumplings, Rice Cakes And Lengthy Existence

Year cakes manufactured of sticky rice are amongst the conventional Chinese New Yr food items.

About 3,000 many years ago, give or take a couple of decades, the Chinese men and women began celebrating the beginning of their calendar year with a joyful festival they identified as Lunar New 12 months. They cleaned their houses, welcomed relatives, bought or created new clothing and set off firecrackers. And there was feasting and exclusive offerings produced to the Kitchen God for about two weeks.

While you'd be tough -pressed to find a two-week- lengthy celebration anywhere these days, most families in China and in Chinese communities all through the globe take a few days off when the vacation begins, 1 month after the Winter Solstice. This 12 months the 12 months of the Snake it begins with a large feast on New Year's Eve, Feb. 9. Then in a lot of homes, after the feast is cleared, the total loved ones gathers to make dumplings late into the evening.

There are several special meals of the New Year, says E.N. Anderson, anthropology professor emeritus at the University of California, Riverside, and writer of The Meals of China, a guide about historic Chinese government food policies.

Extended noodles are standard, and they symbolize lengthy daily life. 12 months cakes glutinous rice formed into shapes are also a tradition. Peaches and peach blossoms signal fertility, he says, but one of the most significant items to consist of is foods, clothing and decorations that are red. Red paper decorations line the streets, and red packets of money are given to children on New Year's.

"Red is the colour of blood and for that reason life, well being and strength the colour of all great issues in China," says Anderson. So citrus fruits like tangerines the redder the better are popular, as very well as dried fruits and seeds.

Historically, the new 12 months was the one time of year when the Chinese would consume sweets, although in recent decades, they've adopted a much more Western eating plan the rest of the 12 months, he says, which include, unfortunately, our penchant for sugar.

And then there are the dumplings historically these have been manufactured in houses in northern China, but now they've spread all around the planet. They are shaped like crescents or spheres, pan-fried (kuo tieh) or boiled (jiaozi). They resemble ancient Chinese money, are stuffed with humble components like pork and cabbage, and are mentioned to bring fortune to the family.

The entire relatives gathers to chat and make the dumplings, which are eaten between midnight and two a.m., says Grace Young, author of Stir-Frying to the Sky's Edge, a guide of Chinese recipes and stories, and the Chinese meals lore guide The Breath of a Wok.

" There is also a custom to location a candied chestnut in a dumpling served to newlyweds," she says. "If the newlyweds get the dumpling, it indicates they will be blessed with a male kid."

In The Breath of a Wok, Lijun Wang, Chinese-American author Amy Tan's sister, shares her dumpling- generating recollections :

" 'As the jiao-zi boiled it was important not to eliminate the lid as well soon,' says Lijun. 'If you did, it could indicate that you'd eliminate your fortune in the coming yr. At times we would place a coin inside one dumpling for luck. On New Year's morning, it was customary not to cook but we had been generally satisfied to eat leftover warmed jiao-zi,' recalls Lijun fondly."

And historically, says Anderson, it just made sense to make dumplings when you wanted a little celebration but did not have a good deal of dollars or meals. "In northern China, foods was fairly scarce, especially this late in the winter. You are down to what little meat and flour you've acquired left. You stretch the meat as far as possible," Anderson says.

So why the Chinese new year obsession with wealth, lengthy lifestyle and fertility?

" Don't forget, you are dealing with a spot the place right up until really, very not long ago, starvation was the primary trigger of death. Getting wealth, fertility and extended existence was what they wanted," Anderson says.

But genuinely, never we all want that?

Want to give dumplings a go? Consider NPR contributor T. Susan Chang's recipes.

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Fried Chicken And Sweet Tea: Recipe For A Stroke

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Delightful, yes. But it is actually not health food.

Delightful, yes. But it really is truly not well being foods.

Fried chicken washed down with sweet tea it truly is a classic Southern lunch. That body fat /sweet nexus is also a recipe for a stroke, in accordance to a latest research.

Researchers at the University of Alabama, Birmingham, have been making an attempt to nail down how diet regime relates to stroke, especially in the "Stroke Belt" the Southeastern states that have the dubious distinction of hosting the nation's highest stroke costs.

Diet program has usually been regarded as a main culprit. But this huge study, with 20,239 folks tracked over 5 many years, allow the researchers slice and dice eating routines significantly far more finely. They came up with five eating styles :

Southern: fried chicken and fish, lunchmeat, gizzards and other organ meats, sweet tea and other sugar-sweetened drinks

Comfort : Mexican and Chinese food, burgers, pizza, pasta

Plant- primarily based : fruits, greens, juice, cereal, fish, poultry, yogurt, nuts, entire -grain bread

Sweets: additional fats, bread, chocolate, dessert, sweet breakfast foods

Alcohol: beer, wine, liquor, green leafy greens, nuts and seeds, coffee

Folks who ate the Southern diet plan had a 41 % larger danger of stroke, although the plant-eaters' danger was 30 % much less. People effects held up even immediately after other factors, like smoking, exercising and cash flow were excluded.

Salty food items increase blood pressure, which adds to stroke risk. Large sugar consumption makes diabetes far more most likely Southern meals queen Paula Deen uncovered final yr that she had been diagnosed with the disorder various years prior to. Staying overweight ups the danger of stroke and diabetes.

Suzanne Judd, leader of the examine, says that folks consuming Southern fashion were consuming veggies, but not ample to counteract the terrible results of all that sugar, salt and extra fat.

But subbing in just 1 serving of fruit, vegetable and total grains every single week would be sufficient to lower stroke chance for the worst of the Southern foods junkies, Judd informed The Salt. " Possibly cut back a minor bit, so you are not consuming that every day."

The benefits were presented at the American Stroke Association conference in Honolulu.

Scientists have plenty of ideas about why persons living in the Stroke Belt are far more vulnerable, which includes poverty and African-American heritage. But none of them has been definitively linked.

But there is no question that traditional Southern meals, or soul foods, is far from healthful. Efforts are below way to recast Southern classics with much less extra fat, sugar and salt.

For additional on the origins of the Stroke Belt, check out out this fascinating riff on how geography in the Southeast influenced agriculture, slavery and the 2008 presidential election.

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Chain Restaurants Increase Income With Lower -Calorie Meals

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Ordering the smaller fries? You're aspect of a trend.

Ordering the modest fries? You happen to be component of a trend.

Reduce -calorie meals are driving growth and revenue for chain restaurants, in accordance to fresh study, suggesting that individuals are making smarter alternatives when it comes to burgers and fries.

We're still ordering the burger and fries, thoughts you. But we're going for smaller portions and shunning sugary drinks. French fry product sales dropped about 2 % from 2006 to 2011, even though product sales of reduce -calorie beverages rose ten %, the examine discovered.

That should make for delighted restaurant chains, which have argued that Americans truly do not want salads and other healthier offerings pushed by public health officials.

The report, from the Hudson Institute, analyzed product sales at 21 restaurant chains, such as McDonald's, Applebee's, Burger King, Cracker Barrel, IHOP, Panera Bread and KFC.

Eating places that made available far more decrease -calorie providers noticed a 9 % raise in food and beverage product sales from 2006 to 2011, even though eating places that didn't saw revenue drop by 16 percent.

The researchers defined reduced calorie as a key item with fewer than 500 calories, a side dish with fewer than 150 calories, and a beverage below 50 calories for an eight-ounce serving.

"You go to McDonald's and get a plain old burger, and you don't get numerous calories," says Hank Cardello, a senior fellow at the Hudson Institute and writer of the report. It was funded by the Robert Wood Johnson Foundation.

A former meals sector executive at companies like Coca-Cola and Basic Mills, Cardello is of the belief that badgering individuals about consuming healthy isn't always the only way or the greatest way to solve the nation's obesity crisis.

"We observed some very good overall performance in dining establishments that have been promoting smaller sized -portion chicken sandwiches," Cardello says. Even if which is a fried chicken sandwich, he notes, smaller means fewer calories. And for the eating places, "You never give up earnings by doing that."

New federal rules requiring chain eating places to submit calorie counts will get effect following 12 months, but some, which include McDonald's, by now provide that details. Earlier research have observed that posted calorie counts never drive individuals to make superior possibilities, and that they can essentially be so puzzling as to be ineffective. But this examine suggests that people are commencing to pay interest.

Cardello hopes the dollar figures will get restaurateurs to shell out interest, as well.

"The restaurant sector as a complete is a very present -me business display me why I must modify." He knows he's not going to convert the chains to becoming public- wellbeing advocates. but now, the chains will know that they need to "get with the program, or you leave cash on the table."

Editor's Note: The Robert Wood Johnson Basis also money coverage of overall health care on NPR.

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