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"disqusTitle": "Tax Breaks May Turn San Francisco's Vacant Lots Into Urban Farms",
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"content": "\u003cfigure id=\"attachment_87286\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/urbanfarm_wide-755060884e1d03ea379ecee4bf274f43ea398929-e1410301498126.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/urbanfarm_wide-755060884e1d03ea379ecee4bf274f43ea398929-e1410301498126.jpg\" alt=\"Urban farmers turning a vacant lot into a garden plot in San Francisco's Hayes Valley. Photo: Chris Martin/Flickr\" width=\"1000\" height=\"562\" class=\"size-full wp-image-87286\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Urban farmers turning a vacant lot into a garden plot in San Francisco's Hayes Valley. Photo: \u003ca href=\"https://www.flickr.com/photos/cjmartin/\" target=\"_blank\">Chris Martin/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/09/347141038/tax-breaks-may-turn-san-franciscos-vacant-lots-into-urban-farms\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/9/14)\u003c/p>\n\u003cp>In San Francisco, there's a new program aimed at property owners who can resist the temptations of the sky-high real estate development market and turn their vacant lots into agricultural oases instead.\u003c/p>\n\u003cp>Many sustainability advocates have applauded the creation of the tax incentive, announced in August. But critics say there is no room in San Francisco to devote space to corn, beans and kale when homes cost millions and rent is at least $2,000 per bedroom in desirable areas.\u003c/p>\n\u003cp>Here's how the tax break works: Property owners who are willing to turn uninhabited land into farms would get that land assessed at the going tax rate for the state's irrigated farmland. According to the U.S. Department of Agriculture, that was about \u003ca href=\"http://www.nass.usda.gov/Statistics_by_State/California/Publications/Other_Files/201309lndvlscshrnts.pdf\">$12,500 per acre\u003c/a> in 2013.\u003c/p>\n\u003cp>If accepted into the program, the property owner's annual dues to the city would drop from $10,000 or more to roughly $100. But the landowner would have to keep the land as an agricultural operation for at least five years or pay back the balance of the tax reduction, plus interest.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To qualify, the farm must also sell or donate produce to local residents, offer school tours or some other educational benefit or serve as a community-run garden space.\u003c/p>\n\u003cp>\"The city legislation requires that there be some sort of public interface,\" says Eli Zigas, an urban agriculture advocate with the San Francisco-based nonprofit \u003ca href=\"http://www.spur.org/blog/2013-10-02/california-s-new-urban-agriculture-property-tax-incentive\">SPUR\u003c/a> who helped develop the ordinance. Zigas feels urban farms can, to a small degree, increase a region's food security. But their primary value is to raise awareness among city slickers otherwise disconnected from food production systems, Zigas says.\u003c/p>\n\u003cp>The city law's author David Chiu, a member of the San Francisco Board of Supervisors, tells The Salt there is currently nowhere near enough garden space in San Francisco to accommodate locals who want to grow their own food. He says the waiting list for some city residents hoping to get their hands into the soil of local community gardens is as long as two years.\u003c/p>\n\u003cp>\"There is enormous demand for this, in every single neighborhood,\" Chiu says, adding that, nonetheless, some public gardens have been lost to development projects. \"So we want to create incentive for property owners to preserve their land by using it for farming.\"\u003c/p>\n\u003cp>San Francisco's ordinance follows passage of a state law, \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=201320140AB551\">Assembly Bill 551,\u003c/a> in 2013 that gave cities and counties the authority to create tax incentives to start urban farms. While San Francisco is out in front, activists in Los Angeles, Oakland, San Jose, Sacramento and Fresno have all discussed creating similar incentive programs that would foster urban farming and rid their cityscapes of blighted vacant lots, according to Zigas.\u003c/p>\n\u003cp>Nationally, too, interest in urban farming is on the upswing, and many states have passed \u003ca href=\"http://www.ncsl.org/research/agriculture-and-rural-development/urban-agriculture-state-legislation.aspx\">laws\u003c/a> to promote city farms. In New Jersey, property used for urban agriculture is exempted from property taxes as long as a nonprofit organization runs the farm.\u003c/p>\n\u003cp>In Utah, urban land may be zoned for agriculture if the lot is between two and five acres.\u003c/p>\n\u003cp>Missouri, Hawaii, Texas and other states have created their own urban farming support programs. In 2010, Cleveland updated its zoning code to permit agriculture on all vacant residentially-zoned lots while creating a \u003ca href=\"http://www.city.cleveland.oh.us/CityofCleveland/Home/Government/CityAgencies/OfficeOfSustainability/LocalFoodsAndSustainableBusiness?_piref34_1123162_34_1122462_1122462.tabstring=Tab1\">grant program\u003c/a> for farmer co-ops and community-supported agriculture.\u003c/p>\n\u003cp>In Maryland, counties and the city of Baltimore may now offer tax credits for land used exclusively for farming. Baltimore officials have drafted a \u003ca href=\"http://legistar.baltimorecitycouncil.com/attachments/12049.pdf\">bill\u003c/a> to take advantage of the state law.\u003c/p>\n\u003cp>Urban farming advocate Megan Wakefield with the Community Law Center in Baltimore says growing crops in the city is important because it revitalizes abandoned lots, allows people to experience cultivation of food and helps foster a sense of community among neighbors.\u003c/p>\n\u003cp>\"From an environmental perspective,\" Wakefield adds, \"urban farming projects throughout the city help reduce the distance food has to travel to get to the consumer and provide pervious ground that helps reduce storm water runoff.\"\u003c/p>\n\u003cp>But in San Francisco, at least, not everyone likes the idea of using valuable real estate to grow food.\u003c/p>\n\u003cp>\"It's not like we have a food shortage in California ... but we certainly have a housing shortage,\" says David Sobel, the executive director of the \u003ca href=\"http://www.sfhdc.org/index.php/contact/index\">San Francisco Housing Development Corporation\u003c/a>, a nonprofit that helps lower-to middle-income people find affordable housing.\u003c/p>\n\u003cp>Sobel says he would like to see initiatives that support rooftop farming or encourage residents to grow backyard gardens. He says lower-income neighborhoods, especially, could benefit from having access to such greenery. \"That could help meet two needs at once, without precluding people from living there,\" he says.\u003c/p>\n\u003cp>Aaron Roland owns a two-lot property in San Francisco's Potrero Hill neighborhood that has been used as a farm for years. While he recognizes there's a housing shortage, he'd like to keep the property the way it is.\u003c/p>\n\u003cp>Thanks to the new tax break, Roland will begin saving about $6,000 per year. (Roland is paying especially low taxes because he bought the property 17 years ago.)\u003c/p>\n\u003cp>\"Is there $6,000 in value to the people of San Francisco in having this land used for agriculture? I think there is,\" says Roland. He estimates he would reap about $2 million if he sold the land for development, rather than use it as a garden.\u003c/p>\n\u003cp>Karen Heisler, owner of the restaurant \u003ca href=\"http://missionpie.com/\">Mission Pie\u003c/a>, sources some of her produce from a San Francisco urban farm. She says she supported the state law passed in 2013. Heisler says encouraging temporary gardens does not prevent a house from eventually taking its place on an undeveloped property— it just encourages property owners to do something productive with their land while possibly making development plans. For properties that are unsafe for building due to instability or erosion issues, the city's tax break offers owners an alternative long-term use plan, she says.\u003c/p>\n\u003cp>\"[Assembly Bill] 551 does nothing to impede the development of housing,\" she writes in an email. \"If a developer has a site and resources ready for development, she or he will simply go forward and develop.\"\u003c/p>\n\u003cp>Sobel, though, expects any efforts to replace a beloved community garden with homes will meet with fierce resistance.\u003c/p>\n\u003cp>\"I think a temporary garden could easily become permanent,\" he says. \"I hope people's expectations are shaped around the eventuality that these properties could eventually be developed.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "San Francisco is one of many U.S. cities rolling out incentives to grow food on unused land. But some San Franciscans argue that land should be used to address the acute affordable housing shortage.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87286\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/urbanfarm_wide-755060884e1d03ea379ecee4bf274f43ea398929-e1410301498126.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/urbanfarm_wide-755060884e1d03ea379ecee4bf274f43ea398929-e1410301498126.jpg\" alt=\"Urban farmers turning a vacant lot into a garden plot in San Francisco's Hayes Valley. Photo: Chris Martin/Flickr\" width=\"1000\" height=\"562\" class=\"size-full wp-image-87286\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Urban farmers turning a vacant lot into a garden plot in San Francisco's Hayes Valley. Photo: \u003ca href=\"https://www.flickr.com/photos/cjmartin/\" target=\"_blank\">Chris Martin/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/09/347141038/tax-breaks-may-turn-san-franciscos-vacant-lots-into-urban-farms\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/9/14)\u003c/p>\n\u003cp>In San Francisco, there's a new program aimed at property owners who can resist the temptations of the sky-high real estate development market and turn their vacant lots into agricultural oases instead.\u003c/p>\n\u003cp>Many sustainability advocates have applauded the creation of the tax incentive, announced in August. But critics say there is no room in San Francisco to devote space to corn, beans and kale when homes cost millions and rent is at least $2,000 per bedroom in desirable areas.\u003c/p>\n\u003cp>Here's how the tax break works: Property owners who are willing to turn uninhabited land into farms would get that land assessed at the going tax rate for the state's irrigated farmland. According to the U.S. Department of Agriculture, that was about \u003ca href=\"http://www.nass.usda.gov/Statistics_by_State/California/Publications/Other_Files/201309lndvlscshrnts.pdf\">$12,500 per acre\u003c/a> in 2013.\u003c/p>\n\u003cp>If accepted into the program, the property owner's annual dues to the city would drop from $10,000 or more to roughly $100. But the landowner would have to keep the land as an agricultural operation for at least five years or pay back the balance of the tax reduction, plus interest.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To qualify, the farm must also sell or donate produce to local residents, offer school tours or some other educational benefit or serve as a community-run garden space.\u003c/p>\n\u003cp>\"The city legislation requires that there be some sort of public interface,\" says Eli Zigas, an urban agriculture advocate with the San Francisco-based nonprofit \u003ca href=\"http://www.spur.org/blog/2013-10-02/california-s-new-urban-agriculture-property-tax-incentive\">SPUR\u003c/a> who helped develop the ordinance. Zigas feels urban farms can, to a small degree, increase a region's food security. But their primary value is to raise awareness among city slickers otherwise disconnected from food production systems, Zigas says.\u003c/p>\n\u003cp>The city law's author David Chiu, a member of the San Francisco Board of Supervisors, tells The Salt there is currently nowhere near enough garden space in San Francisco to accommodate locals who want to grow their own food. He says the waiting list for some city residents hoping to get their hands into the soil of local community gardens is as long as two years.\u003c/p>\n\u003cp>\"There is enormous demand for this, in every single neighborhood,\" Chiu says, adding that, nonetheless, some public gardens have been lost to development projects. \"So we want to create incentive for property owners to preserve their land by using it for farming.\"\u003c/p>\n\u003cp>San Francisco's ordinance follows passage of a state law, \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=201320140AB551\">Assembly Bill 551,\u003c/a> in 2013 that gave cities and counties the authority to create tax incentives to start urban farms. While San Francisco is out in front, activists in Los Angeles, Oakland, San Jose, Sacramento and Fresno have all discussed creating similar incentive programs that would foster urban farming and rid their cityscapes of blighted vacant lots, according to Zigas.\u003c/p>\n\u003cp>Nationally, too, interest in urban farming is on the upswing, and many states have passed \u003ca href=\"http://www.ncsl.org/research/agriculture-and-rural-development/urban-agriculture-state-legislation.aspx\">laws\u003c/a> to promote city farms. In New Jersey, property used for urban agriculture is exempted from property taxes as long as a nonprofit organization runs the farm.\u003c/p>\n\u003cp>In Utah, urban land may be zoned for agriculture if the lot is between two and five acres.\u003c/p>\n\u003cp>Missouri, Hawaii, Texas and other states have created their own urban farming support programs. In 2010, Cleveland updated its zoning code to permit agriculture on all vacant residentially-zoned lots while creating a \u003ca href=\"http://www.city.cleveland.oh.us/CityofCleveland/Home/Government/CityAgencies/OfficeOfSustainability/LocalFoodsAndSustainableBusiness?_piref34_1123162_34_1122462_1122462.tabstring=Tab1\">grant program\u003c/a> for farmer co-ops and community-supported agriculture.\u003c/p>\n\u003cp>In Maryland, counties and the city of Baltimore may now offer tax credits for land used exclusively for farming. Baltimore officials have drafted a \u003ca href=\"http://legistar.baltimorecitycouncil.com/attachments/12049.pdf\">bill\u003c/a> to take advantage of the state law.\u003c/p>\n\u003cp>Urban farming advocate Megan Wakefield with the Community Law Center in Baltimore says growing crops in the city is important because it revitalizes abandoned lots, allows people to experience cultivation of food and helps foster a sense of community among neighbors.\u003c/p>\n\u003cp>\"From an environmental perspective,\" Wakefield adds, \"urban farming projects throughout the city help reduce the distance food has to travel to get to the consumer and provide pervious ground that helps reduce storm water runoff.\"\u003c/p>\n\u003cp>But in San Francisco, at least, not everyone likes the idea of using valuable real estate to grow food.\u003c/p>\n\u003cp>\"It's not like we have a food shortage in California ... but we certainly have a housing shortage,\" says David Sobel, the executive director of the \u003ca href=\"http://www.sfhdc.org/index.php/contact/index\">San Francisco Housing Development Corporation\u003c/a>, a nonprofit that helps lower-to middle-income people find affordable housing.\u003c/p>\n\u003cp>Sobel says he would like to see initiatives that support rooftop farming or encourage residents to grow backyard gardens. He says lower-income neighborhoods, especially, could benefit from having access to such greenery. \"That could help meet two needs at once, without precluding people from living there,\" he says.\u003c/p>\n\u003cp>Aaron Roland owns a two-lot property in San Francisco's Potrero Hill neighborhood that has been used as a farm for years. While he recognizes there's a housing shortage, he'd like to keep the property the way it is.\u003c/p>\n\u003cp>Thanks to the new tax break, Roland will begin saving about $6,000 per year. (Roland is paying especially low taxes because he bought the property 17 years ago.)\u003c/p>\n\u003cp>\"Is there $6,000 in value to the people of San Francisco in having this land used for agriculture? I think there is,\" says Roland. He estimates he would reap about $2 million if he sold the land for development, rather than use it as a garden.\u003c/p>\n\u003cp>Karen Heisler, owner of the restaurant \u003ca href=\"http://missionpie.com/\">Mission Pie\u003c/a>, sources some of her produce from a San Francisco urban farm. She says she supported the state law passed in 2013. Heisler says encouraging temporary gardens does not prevent a house from eventually taking its place on an undeveloped property— it just encourages property owners to do something productive with their land while possibly making development plans. For properties that are unsafe for building due to instability or erosion issues, the city's tax break offers owners an alternative long-term use plan, she says.\u003c/p>\n\u003cp>\"[Assembly Bill] 551 does nothing to impede the development of housing,\" she writes in an email. \"If a developer has a site and resources ready for development, she or he will simply go forward and develop.\"\u003c/p>\n\u003cp>Sobel, though, expects any efforts to replace a beloved community garden with homes will meet with fierce resistance.\u003c/p>\n\u003cp>\"I think a temporary garden could easily become permanent,\" he says. \"I hope people's expectations are shaped around the eventuality that these properties could eventually be developed.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Across The Country, Fast-Food Workers Rally For $15-An-Hour Pay",
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"content": "\u003cfigure id=\"attachment_87166\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/food-workers-protest_slide-02da62fed695edeef0fd767ad59a12aec05c006f-e1409930730854.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/food-workers-protest_slide-02da62fed695edeef0fd767ad59a12aec05c006f-e1409930730854.jpg\" alt=\"Protesters demonstrate outside a McDonald's in Chicago. Hundreds of workers from McDonald's, Taco Bell, Wendy's and other fast-food chains were expected to walk off their jobs Thursday to push the companies to pay their employees at least $15 an hour, according to labor organizers. Photo: M. Spencer Green/AP\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87166\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Protesters demonstrate outside a McDonald's in Chicago. Hundreds of workers from McDonald's, Taco Bell, Wendy's and other fast-food chains were expected to walk off their jobs Thursday to push the companies to pay their employees at least $15 an hour, according to labor organizers. Photo: M. Spencer Green/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/04/345825903/across-the-country-fast-food-workers-rally-for-15-an-hour-pay\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/4/14)\u003c/p>\n\u003cp>Fast-food workers in cities across the country, from Los Angeles to Chicago to Hartford, Conn., rallied for higher wages during a day of demonstrations Thursday.\u003c/p>\n\u003cp>Union organizers, backed by the \u003ca href=\"http://www.seiu.org/\">Service Employees International Union\u003c/a>, are building a campaign for $15 an hour pay.\u003c/p>\n\u003cp>At the corner of 87th Street and South Wabash in Chicago, an intersection that has a McDonald's on one corner and a Burger King on the other, workers chanted \"$15 an hour\" or sang \"We Shall Not be Moved\" as they blocked traffic.\u003c/p>\n\u003cp>\"We took over the whole street,\" said Jessica Davis, 26, a McDonald's employee who lives in the Chicago area. \"It was empowering.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>By early afternoon, the police had handcuffed and arrested an estimated 30 demonstrators. Similar scenes played out in other cities: In Kansas City local news \u003ca href=\"http://www.kctv5.com/category/208602/news\">reported\u003c/a> a sit-down rally leading to arrests, \u003ca href=\"http://www.wisn.com/news/protesters-taken-into-custody-at-west-milwaukee-protest/27882286#!bPRQxl\">protesters\u003c/a> in Milwaukee were taken into police custody, and a march of about 100 workers in Hartford, Conn., led to \u003ca href=\"http://wnpr.org/post/fast-food-workers-strike-several-arrested-hartford\">several arrests\u003c/a>.\u003c/p>\n\u003cp>The campaign, which started two years ago when fast-food workers in New York City rallied for higher wages, has grown. In December, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/03/248567592/fast-food-workers-cry-poverty-wages-as-mcdonalds-buys-luxury-jet\" target=\"_blank\">demonstrators got the attention of lawmakers\u003c/a> in Washington, sparking talk of raising the federal minimum wage to $10 or more.\u003c/p>\n\u003cp>But in many cities, a living wage would need to be much higher. For instance in Chicago, where Davis lives, an adult with one child needs to make about $20 an hour to support their family, according to one \u003ca href=\"http://livingwage.mit.edu/places/1703114000\">living wage calculator\u003c/a>.\u003c/p>\n\u003cp>Davis says she makes about $9 an hour at McDonald's, which is average for the fast food industry. She argues it's not enough.\u003c/p>\n\u003cp>\"It's extremely hard. I'm forced to use government assistance to take care of my children,\" Davis said. She relies, for instance, on the SNAP program, or food stamps, to buy some of her groceries.\u003c/p>\n\u003cp>And Davis is not alone. A recent \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/16/235398536/why-u-s-taxpayers-pay-7-billion-a-year-to-help-fast-food-workers\">study\u003c/a> by economists at the University of California Berkeley, concluded that 52 percent of fast-food workers rely on taxpayer-funded public assistance programs, such as SNAP or Medicaid.\u003c/p>\n\u003cp>Those programs and subsidies cost taxpayers about $7 billion a year, so the study led some economists to ask: Why should middle-class taxpayers subsidize corporate profits?\u003c/p>\n\u003cp>Despite the assumption that flipping burgers is a job for teenagers, the majority of fast food workers are adults, and a third of them are parents.\u003c/p>\n\u003cp>\"This is a multibillion dollar industry,\" says \u003ca href=\"http://www.nelp.org/site/about_us/policy_analyst8\">Jack Temple\u003c/a>, an economist at the National Employment Law Project. \"McDonald's' profits were $5.6 billion last year. There's plenty of revenue to afford a living wage.\"\u003c/p>\n\u003cp>In a statement, McDonald's wrote that the company and its franchisees support paying employees fair wages. \"We believe that any minimum wage increase should be implemented over time so that the impact on owners of small and medium-sized businesses – like the ones who own and operate the majority of our restaurants – is manageable,\" the statement read.\u003c/p>\n\u003cp>A sudden jump to $15 an hour, which is about double the current minimum wage, is a bad idea, the industry says.\u003c/p>\n\u003cp>\"A $15 [per hour] entry-level wage would increase the cost of food probably by about 35 percent to 40 percent,\" says \u003ca href=\"http://www.restaurant.org/Pressroom/NRA-Speakers-Bureau/Bio-Category/defife\">Scott DeFife \u003c/a>of the National Restaurant Association.\u003c/p>\n\u003cp>And economist \u003ca href=\"http://www.aei.org/scholar/michael-r-strain/\">Michael Strain\u003c/a> of the American Enterprise Institute says a jump to $15 an hour likely would lead to more automation and fewer jobs in the sector. For instance, Strain notes that fast-food workers used to fill diners' drinks for them, but that task is now delegated to the customers.\u003c/p>\n\u003cp>You think you need a person to say \"welcome to McDonald's, may I take your order?\" Nope, says Strain. In the future, we all may be keying our orders into an iPad or some other technology. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/\" target=\"_blank\">Copyright 2014 \u003c/a>\u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/p>\n\n",
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"excerpt": "Union organizers say workers need a liveable wage and that their campaign to win them is gaining momentum, but the industry says higher wages would increase the cost of fast food.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87166\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/food-workers-protest_slide-02da62fed695edeef0fd767ad59a12aec05c006f-e1409930730854.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/food-workers-protest_slide-02da62fed695edeef0fd767ad59a12aec05c006f-e1409930730854.jpg\" alt=\"Protesters demonstrate outside a McDonald's in Chicago. Hundreds of workers from McDonald's, Taco Bell, Wendy's and other fast-food chains were expected to walk off their jobs Thursday to push the companies to pay their employees at least $15 an hour, according to labor organizers. Photo: M. Spencer Green/AP\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87166\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Protesters demonstrate outside a McDonald's in Chicago. Hundreds of workers from McDonald's, Taco Bell, Wendy's and other fast-food chains were expected to walk off their jobs Thursday to push the companies to pay their employees at least $15 an hour, according to labor organizers. Photo: M. Spencer Green/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/04/345825903/across-the-country-fast-food-workers-rally-for-15-an-hour-pay\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/4/14)\u003c/p>\n\u003cp>Fast-food workers in cities across the country, from Los Angeles to Chicago to Hartford, Conn., rallied for higher wages during a day of demonstrations Thursday.\u003c/p>\n\u003cp>Union organizers, backed by the \u003ca href=\"http://www.seiu.org/\">Service Employees International Union\u003c/a>, are building a campaign for $15 an hour pay.\u003c/p>\n\u003cp>At the corner of 87th Street and South Wabash in Chicago, an intersection that has a McDonald's on one corner and a Burger King on the other, workers chanted \"$15 an hour\" or sang \"We Shall Not be Moved\" as they blocked traffic.\u003c/p>\n\u003cp>\"We took over the whole street,\" said Jessica Davis, 26, a McDonald's employee who lives in the Chicago area. \"It was empowering.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>By early afternoon, the police had handcuffed and arrested an estimated 30 demonstrators. Similar scenes played out in other cities: In Kansas City local news \u003ca href=\"http://www.kctv5.com/category/208602/news\">reported\u003c/a> a sit-down rally leading to arrests, \u003ca href=\"http://www.wisn.com/news/protesters-taken-into-custody-at-west-milwaukee-protest/27882286#!bPRQxl\">protesters\u003c/a> in Milwaukee were taken into police custody, and a march of about 100 workers in Hartford, Conn., led to \u003ca href=\"http://wnpr.org/post/fast-food-workers-strike-several-arrested-hartford\">several arrests\u003c/a>.\u003c/p>\n\u003cp>The campaign, which started two years ago when fast-food workers in New York City rallied for higher wages, has grown. In December, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/03/248567592/fast-food-workers-cry-poverty-wages-as-mcdonalds-buys-luxury-jet\" target=\"_blank\">demonstrators got the attention of lawmakers\u003c/a> in Washington, sparking talk of raising the federal minimum wage to $10 or more.\u003c/p>\n\u003cp>But in many cities, a living wage would need to be much higher. For instance in Chicago, where Davis lives, an adult with one child needs to make about $20 an hour to support their family, according to one \u003ca href=\"http://livingwage.mit.edu/places/1703114000\">living wage calculator\u003c/a>.\u003c/p>\n\u003cp>Davis says she makes about $9 an hour at McDonald's, which is average for the fast food industry. She argues it's not enough.\u003c/p>\n\u003cp>\"It's extremely hard. I'm forced to use government assistance to take care of my children,\" Davis said. She relies, for instance, on the SNAP program, or food stamps, to buy some of her groceries.\u003c/p>\n\u003cp>And Davis is not alone. A recent \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/16/235398536/why-u-s-taxpayers-pay-7-billion-a-year-to-help-fast-food-workers\">study\u003c/a> by economists at the University of California Berkeley, concluded that 52 percent of fast-food workers rely on taxpayer-funded public assistance programs, such as SNAP or Medicaid.\u003c/p>\n\u003cp>Those programs and subsidies cost taxpayers about $7 billion a year, so the study led some economists to ask: Why should middle-class taxpayers subsidize corporate profits?\u003c/p>\n\u003cp>Despite the assumption that flipping burgers is a job for teenagers, the majority of fast food workers are adults, and a third of them are parents.\u003c/p>\n\u003cp>\"This is a multibillion dollar industry,\" says \u003ca href=\"http://www.nelp.org/site/about_us/policy_analyst8\">Jack Temple\u003c/a>, an economist at the National Employment Law Project. \"McDonald's' profits were $5.6 billion last year. There's plenty of revenue to afford a living wage.\"\u003c/p>\n\u003cp>In a statement, McDonald's wrote that the company and its franchisees support paying employees fair wages. \"We believe that any minimum wage increase should be implemented over time so that the impact on owners of small and medium-sized businesses – like the ones who own and operate the majority of our restaurants – is manageable,\" the statement read.\u003c/p>\n\u003cp>A sudden jump to $15 an hour, which is about double the current minimum wage, is a bad idea, the industry says.\u003c/p>\n\u003cp>\"A $15 [per hour] entry-level wage would increase the cost of food probably by about 35 percent to 40 percent,\" says \u003ca href=\"http://www.restaurant.org/Pressroom/NRA-Speakers-Bureau/Bio-Category/defife\">Scott DeFife \u003c/a>of the National Restaurant Association.\u003c/p>\n\u003cp>And economist \u003ca href=\"http://www.aei.org/scholar/michael-r-strain/\">Michael Strain\u003c/a> of the American Enterprise Institute says a jump to $15 an hour likely would lead to more automation and fewer jobs in the sector. For instance, Strain notes that fast-food workers used to fill diners' drinks for them, but that task is now delegated to the customers.\u003c/p>\n\u003cp>You think you need a person to say \"welcome to McDonald's, may I take your order?\" Nope, says Strain. In the future, we all may be keying our orders into an iPad or some other technology. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/\" target=\"_blank\">Copyright 2014 \u003c/a>\u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Millions Struggle To Get Enough To Eat Despite Jobs Returning",
"title": "Millions Struggle To Get Enough To Eat Despite Jobs Returning",
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"content": "\u003cfigure id=\"attachment_87114\" class=\"wp-caption aligncenter\" style=\"max-width: 1798px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/food-supply_slide-cf785198c7d3ea556b7589a92efe920e14e0d069.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/food-supply_slide-cf785198c7d3ea556b7589a92efe920e14e0d069.jpg\" alt=\"People shop in a Miami grocery store on July 8. USDA says that despite the drop in unemployment, the number of food insecure Americans has not declined because higher food prices and inflation last year offset the benefits of a brighter job market. Photo: Joe Raedle/Getty Images \" width=\"1798\" height=\"1198\" class=\"size-full wp-image-87114\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">People shop in a Miami grocery store on July 8. USDA says that despite the drop in unemployment, the number of food insecure Americans has not declined because higher food prices and inflation last year offset the benefits of a brighter job market. Photo: Joe Raedle/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100470/pam-fessler\" target=\"_blank\">Pam Fessler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/03/345537318/millions-struggle-to-get-enough-to-eat-despite-jobs-returning\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/3/14)\u003c/p>\n\u003cp>The number of U.S. families that struggled to get enough to eat last year was essentially unchanged from the year before, according to the U.S. Department of Agriculture's \u003ca href=\"http://www.ers.usda.gov/publications/err-economic-research-report/err173.aspx#.VAcVaaM_vjs\">latest report\u003c/a> on \"food security.\"\u003c/p>\n\u003cp>The agency says that about 17.5 million families — or 1 in 7 — were food insecure last year. That means that at some point during the year, the household had trouble feeding all of its members. In 2012, the number was 17.6 million.\u003c/p>\n\u003cp>The number of households experiencing what the government calls \"very low food security\" — which means people actually miss meals or cut back their intake because they don't have enough money for food — was also essentially unchanged last year at 6.8 million households.\u003c/p>\n\u003cp>Anti-hunger groups say the fact that so many families are still struggling to put enough food on the table, even as the economy improves, is a sign that more needs to be done to help them out.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"These startling numbers prove there has been no true economic recovery for tens of millions of struggling U.S. families,\" Joel Berg, executive director of the New York City Coalition Against Hunger, said in a \u003ca href=\"https://nyccah.org/node/1716\">statement\u003c/a>. \"It is clearer than ever that we need a massive new government jobs program, a significant increase in the minimum wage and a robust increase in the federal nutrition safety net program.\"\u003c/p>\n\u003cp>USDA sociologist \u003ca href=\"http://www.ers.usda.gov/ers-staff-directory/alisha-coleman-jensen.aspx\">Alisha Coleman-Jensen\u003c/a>, an author of the report, says the numbers have not declined as much as one might expect with a drop in unemployment, because higher food prices and inflation last year offset the benefits of a brighter job market.\u003c/p>\n\u003cp>She notes that over a two-year period, the drop in the percentage of struggling families was statistically significant — from 14.9 percent in 2011 to 14.3 percent last year.\u003c/p>\n\u003cp>Still, the level of food insecurity remains much higher than it was before the recession. In 2007, about 11 percent of households struggled to get enough to eat.\u003c/p>\n\u003cp>Other highlights from the report:\u003c/p>\n\u003cul>\n\u003cli>One bright spot was a big decline in the number of families with very low food security among children. That means that at least one child in the household was hungry, skipped a meal or didn't eat for an entire day because there wasn't enough money for food. In 2012, the number was 463,000. Last year, it was 360,000.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Children in about 3.8 million households did not receive adequate, nutritious food at some point during the year. That's down slightly from 2012.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Sixty-two percent of food-insecure families reported that they received some federal food aid, such as SNAP (Supplemental Nutrition Assistance Program) benefits, formerly known as food stamps. In 2012, the percentage was 59 percent. Anti-hunger groups note that the impact of \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/18/223627228/house-bill-would-cut-40-billion-from-food-stamp-program\">SNAP cuts\u003c/a> that went into effect late last year are not reflected in this report.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>The rate of food insecurity varied greatly depending on the race or ethnicity of the head of the household — 10.6 percent of white households struggled to get enough to eat, compared with 26.1 percent of black households and 23.7 percent of Hispanic households.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>More than a third of families headed by single women with children were food insecure.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Families were more likely to struggle with food if they were living in cities or rural areas, rather than in suburbs.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87114\" class=\"wp-caption aligncenter\" style=\"max-width: 1798px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/food-supply_slide-cf785198c7d3ea556b7589a92efe920e14e0d069.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/food-supply_slide-cf785198c7d3ea556b7589a92efe920e14e0d069.jpg\" alt=\"People shop in a Miami grocery store on July 8. USDA says that despite the drop in unemployment, the number of food insecure Americans has not declined because higher food prices and inflation last year offset the benefits of a brighter job market. Photo: Joe Raedle/Getty Images \" width=\"1798\" height=\"1198\" class=\"size-full wp-image-87114\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">People shop in a Miami grocery store on July 8. USDA says that despite the drop in unemployment, the number of food insecure Americans has not declined because higher food prices and inflation last year offset the benefits of a brighter job market. Photo: Joe Raedle/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100470/pam-fessler\" target=\"_blank\">Pam Fessler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/03/345537318/millions-struggle-to-get-enough-to-eat-despite-jobs-returning\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/3/14)\u003c/p>\n\u003cp>The number of U.S. families that struggled to get enough to eat last year was essentially unchanged from the year before, according to the U.S. Department of Agriculture's \u003ca href=\"http://www.ers.usda.gov/publications/err-economic-research-report/err173.aspx#.VAcVaaM_vjs\">latest report\u003c/a> on \"food security.\"\u003c/p>\n\u003cp>The agency says that about 17.5 million families — or 1 in 7 — were food insecure last year. That means that at some point during the year, the household had trouble feeding all of its members. In 2012, the number was 17.6 million.\u003c/p>\n\u003cp>The number of households experiencing what the government calls \"very low food security\" — which means people actually miss meals or cut back their intake because they don't have enough money for food — was also essentially unchanged last year at 6.8 million households.\u003c/p>\n\u003cp>Anti-hunger groups say the fact that so many families are still struggling to put enough food on the table, even as the economy improves, is a sign that more needs to be done to help them out.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"These startling numbers prove there has been no true economic recovery for tens of millions of struggling U.S. families,\" Joel Berg, executive director of the New York City Coalition Against Hunger, said in a \u003ca href=\"https://nyccah.org/node/1716\">statement\u003c/a>. \"It is clearer than ever that we need a massive new government jobs program, a significant increase in the minimum wage and a robust increase in the federal nutrition safety net program.\"\u003c/p>\n\u003cp>USDA sociologist \u003ca href=\"http://www.ers.usda.gov/ers-staff-directory/alisha-coleman-jensen.aspx\">Alisha Coleman-Jensen\u003c/a>, an author of the report, says the numbers have not declined as much as one might expect with a drop in unemployment, because higher food prices and inflation last year offset the benefits of a brighter job market.\u003c/p>\n\u003cp>She notes that over a two-year period, the drop in the percentage of struggling families was statistically significant — from 14.9 percent in 2011 to 14.3 percent last year.\u003c/p>\n\u003cp>Still, the level of food insecurity remains much higher than it was before the recession. In 2007, about 11 percent of households struggled to get enough to eat.\u003c/p>\n\u003cp>Other highlights from the report:\u003c/p>\n\u003cul>\n\u003cli>One bright spot was a big decline in the number of families with very low food security among children. That means that at least one child in the household was hungry, skipped a meal or didn't eat for an entire day because there wasn't enough money for food. In 2012, the number was 463,000. Last year, it was 360,000.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Children in about 3.8 million households did not receive adequate, nutritious food at some point during the year. That's down slightly from 2012.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Sixty-two percent of food-insecure families reported that they received some federal food aid, such as SNAP (Supplemental Nutrition Assistance Program) benefits, formerly known as food stamps. In 2012, the percentage was 59 percent. Anti-hunger groups note that the impact of \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/18/223627228/house-bill-would-cut-40-billion-from-food-stamp-program\">SNAP cuts\u003c/a> that went into effect late last year are not reflected in this report.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>The rate of food insecurity varied greatly depending on the race or ethnicity of the head of the household — 10.6 percent of white households struggled to get enough to eat, compared with 26.1 percent of black households and 23.7 percent of Hispanic households.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>More than a third of families headed by single women with children were food insecure.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Families were more likely to struggle with food if they were living in cities or rural areas, rather than in suburbs.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "California Quake Means Big Damage For Napa Valley Wineries ",
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"content": "\u003cfigure id=\"attachment_86616\" class=\"wp-caption aligncenter\" style=\"max-width: 5106px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/ap122434724365_custom-00c92809e5127ef49da704b4e12c195411df489d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/ap122434724365_custom-00c92809e5127ef49da704b4e12c195411df489d.jpg\" alt=\"Winemaker Tom Montgomery stands in wine and reacts to seeing damage following an earthquake at the B.R. Cohn Winery barrel storage facility on Sunday in Napa Valley. Photo: Eric Risberg/AP \" width=\"5106\" height=\"3454\" class=\"size-full wp-image-86616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Winemaker Tom Montgomery stands in wine and reacts to seeing damage following an earthquake at the B.R. Cohn Winery barrel storage facility on Sunday in Napa Valley. Photo: Eric Risberg/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Eyder Peralta, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/08/25/343110579/california-quake-means-big-damage-for-napa-valley-wineries\" target=\"_blank\">The Two-Way at NPR\u003c/a> (8/25/14)\u003c/p>\n\u003cp>Luckily, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/08/24/342870719/strong-early-morning-quake-rocks-san-francisco-area\">a historic magnitude-6.0 earthquake in California\u003c/a> over the weekend has not resulted in the loss of any human life.\u003c/p>\n\u003cp>The wine country, however, was deeply affected. While it's still too early to tell just how much the quake will cost Napa Valley, what's clear is that some wineries lost some of their most cherished reserves, worth hundreds of thousands of dollars.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cbsnews.com/news/billions-of-dollars-of-wine-rocked-in-california-earthquake/\">CBS News reports\u003c/a>:\u003c/p>\n\u003cblockquote>\n\u003cp>\"David Duncan, president of Silver Oak Vineyards, was worried he lost 'every single barrel.' Instead, he seemingly got off easy; he only lost three barrels, but they were a top-quality vintage.\u003c/p>\n\u003cp>\"Each barrel holds 25 cases of wine, and each case can cost $1,300. So they lost about $100,000 'just in the three barrels,' Duncan said.\u003c/p>\n\u003cp>\"For Duncan, the loss is personal. He saw hundreds of his family's reserve bottles shattered. ...\u003c/p>\n\u003cp>\" 'We actually call it the inner sanctum of the winery,' Duncan said. 'It's very special, unique reference wines, and we don't sell them. And so to lose them ... they are gone forever.' \"\u003c/p>\n\u003c/blockquote>\n\u003cp>\u003ca href=\"http://online.wsj.com/articles/6-0-earthquake-shakes-northern-california-1408882575\">\u003cem>The Wall Street Journal\u003c/em> reports\u003c/a> that the earthquake is the strongest to hit the Bay Area since 1989. One seismologist said the damage caused by the quake could exceed $100 million. Napa County, which felt the greatest effect, contributes about $13 billion to California's economy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.oregonlive.com/today/index.ssf/2014/08/napa_earthquake_delivers_huge.html\">The AP reports\u003c/a> that while Napa produces only 4 percent of California's total wine crop, its wines are the most prestigious.\u003c/p>\n\u003cp>The wire service adds:\u003c/p>\n\u003cblockquote>\n\u003cp>\"B.R. Cohn lost 'as much as 50 percent' of its wine, [Tom Montgomery, a winemaker for the company], said. The winery focuses on high-end, single estate wines that retail between $40 and $100 a bottle.\u003c/p>\n\u003cp>\" 'It's not just good wine we lost, it's our best wine,' he said.\u003c/p>\n\u003cp>\"At \u003ca href=\"http://www.dahlvineyards.com/\">Dahl Vineyards\u003c/a> in Yountville, California, a rack full of wine barrels was teetering and in danger of coming down. One barrel containing $16,000 worth of pinot noir fell and was lost as a result of the quake. The owners were trying to save the rest, removing the barrels with a forklift. Elsewhere in the region, red wine stains were visible outside the doors of a warehouse — indicating there was damage inside. ...\u003c/p>\n\u003cp>\"Even the wine in barrels that wasn't damaged by the quake may have problems, however, because wines aging in barrels are supposed to be kept as still as possible, Montgomery said.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>In other related news:\u003ca href=\"http://www.mercurynews.com/california/ci_26397859/napa-earthquake-bay-area-major-faults-quiet-after\">\u003cem> The San Jose Mercury News\u003c/em> reports\u003c/a> that California's earthquake early-warning system, which is still being tested, worked. It gave a UC Berkeley lab 10 seconds of warning.\u003c/p>\n\u003cp>The \u003cem>Mercury News\u003c/em> reports:\u003c/p>\n\u003cblockquote>\n\u003cp>\"The successful alert was the biggest test yet in the Bay Area for a type of earthquake early-warning system that's not yet available to the public in the U.S. but already is providing precious seconds of notice before quakes hit in Mexico and Japan.\u003c/p>\n\u003cp>\"The ShakeAlert system — a collaboration between Cal, Caltech, the University of Washington and the U.S. Geological Survey — could one day stop elevators, control utilities and alert motorists of an impending natural disaster. But before it is reliable enough to launch throughout the West Coast, the system needs about $80 million in equipment, software and other seismic infrastructure upgrades.\u003c/p>\n\u003cp>\"So far, despite Gov. Jerry Brown signing a new state law last fall ordering the creation of an early-warning system, the project has received only about $10 million, mostly from a private foundation, said Thomas Heaton, a geophysics professor at the California Institute of Technology. The USGS's earthquake budget is only a fraction of what it was 30 years ago, he said.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86616\" class=\"wp-caption aligncenter\" style=\"max-width: 5106px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/ap122434724365_custom-00c92809e5127ef49da704b4e12c195411df489d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/ap122434724365_custom-00c92809e5127ef49da704b4e12c195411df489d.jpg\" alt=\"Winemaker Tom Montgomery stands in wine and reacts to seeing damage following an earthquake at the B.R. Cohn Winery barrel storage facility on Sunday in Napa Valley. Photo: Eric Risberg/AP \" width=\"5106\" height=\"3454\" class=\"size-full wp-image-86616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Winemaker Tom Montgomery stands in wine and reacts to seeing damage following an earthquake at the B.R. Cohn Winery barrel storage facility on Sunday in Napa Valley. Photo: Eric Risberg/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Eyder Peralta, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/08/25/343110579/california-quake-means-big-damage-for-napa-valley-wineries\" target=\"_blank\">The Two-Way at NPR\u003c/a> (8/25/14)\u003c/p>\n\u003cp>Luckily, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/08/24/342870719/strong-early-morning-quake-rocks-san-francisco-area\">a historic magnitude-6.0 earthquake in California\u003c/a> over the weekend has not resulted in the loss of any human life.\u003c/p>\n\u003cp>The wine country, however, was deeply affected. While it's still too early to tell just how much the quake will cost Napa Valley, what's clear is that some wineries lost some of their most cherished reserves, worth hundreds of thousands of dollars.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cbsnews.com/news/billions-of-dollars-of-wine-rocked-in-california-earthquake/\">CBS News reports\u003c/a>:\u003c/p>\n\u003cblockquote>\n\u003cp>\"David Duncan, president of Silver Oak Vineyards, was worried he lost 'every single barrel.' Instead, he seemingly got off easy; he only lost three barrels, but they were a top-quality vintage.\u003c/p>\n\u003cp>\"Each barrel holds 25 cases of wine, and each case can cost $1,300. So they lost about $100,000 'just in the three barrels,' Duncan said.\u003c/p>\n\u003cp>\"For Duncan, the loss is personal. He saw hundreds of his family's reserve bottles shattered. ...\u003c/p>\n\u003cp>\" 'We actually call it the inner sanctum of the winery,' Duncan said. 'It's very special, unique reference wines, and we don't sell them. And so to lose them ... they are gone forever.' \"\u003c/p>\n\u003c/blockquote>\n\u003cp>\u003ca href=\"http://online.wsj.com/articles/6-0-earthquake-shakes-northern-california-1408882575\">\u003cem>The Wall Street Journal\u003c/em> reports\u003c/a> that the earthquake is the strongest to hit the Bay Area since 1989. One seismologist said the damage caused by the quake could exceed $100 million. Napa County, which felt the greatest effect, contributes about $13 billion to California's economy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.oregonlive.com/today/index.ssf/2014/08/napa_earthquake_delivers_huge.html\">The AP reports\u003c/a> that while Napa produces only 4 percent of California's total wine crop, its wines are the most prestigious.\u003c/p>\n\u003cp>The wire service adds:\u003c/p>\n\u003cblockquote>\n\u003cp>\"B.R. Cohn lost 'as much as 50 percent' of its wine, [Tom Montgomery, a winemaker for the company], said. The winery focuses on high-end, single estate wines that retail between $40 and $100 a bottle.\u003c/p>\n\u003cp>\" 'It's not just good wine we lost, it's our best wine,' he said.\u003c/p>\n\u003cp>\"At \u003ca href=\"http://www.dahlvineyards.com/\">Dahl Vineyards\u003c/a> in Yountville, California, a rack full of wine barrels was teetering and in danger of coming down. One barrel containing $16,000 worth of pinot noir fell and was lost as a result of the quake. The owners were trying to save the rest, removing the barrels with a forklift. Elsewhere in the region, red wine stains were visible outside the doors of a warehouse — indicating there was damage inside. ...\u003c/p>\n\u003cp>\"Even the wine in barrels that wasn't damaged by the quake may have problems, however, because wines aging in barrels are supposed to be kept as still as possible, Montgomery said.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>In other related news:\u003ca href=\"http://www.mercurynews.com/california/ci_26397859/napa-earthquake-bay-area-major-faults-quiet-after\">\u003cem> The San Jose Mercury News\u003c/em> reports\u003c/a> that California's earthquake early-warning system, which is still being tested, worked. It gave a UC Berkeley lab 10 seconds of warning.\u003c/p>\n\u003cp>The \u003cem>Mercury News\u003c/em> reports:\u003c/p>\n\u003cblockquote>\n\u003cp>\"The successful alert was the biggest test yet in the Bay Area for a type of earthquake early-warning system that's not yet available to the public in the U.S. but already is providing precious seconds of notice before quakes hit in Mexico and Japan.\u003c/p>\n\u003cp>\"The ShakeAlert system — a collaboration between Cal, Caltech, the University of Washington and the U.S. Geological Survey — could one day stop elevators, control utilities and alert motorists of an impending natural disaster. But before it is reliable enough to launch throughout the West Coast, the system needs about $80 million in equipment, software and other seismic infrastructure upgrades.\u003c/p>\n\u003cp>\"So far, despite Gov. Jerry Brown signing a new state law last fall ordering the creation of an early-warning system, the project has received only about $10 million, mostly from a private foundation, said Thomas Heaton, a geophysics professor at the California Institute of Technology. The USGS's earthquake budget is only a fraction of what it was 30 years ago, he said.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "When China Spurns GMO Corn Imports, American Farmers Lose Billions",
"title": "When China Spurns GMO Corn Imports, American Farmers Lose Billions",
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"content": "\u003cfigure id=\"attachment_85463\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/china-corn_slide-37951b7619deca7318f37011c78f99f79705aa0e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/china-corn_slide-37951b7619deca7318f37011c78f99f79705aa0e.jpg\" alt=\"A corn purchaser writes on his account in northwest China in 2012. In November 2013, officials began rejecting imports of U.S. corn when they detected traces of a new gene not yet approved in China. Photo: Peng Zhaozhi/Xinhua/Landov\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-85463\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A corn purchaser writes on his account in northwest China in 2012. In November 2013, officials began rejecting imports of U.S. corn when they detected traces of a new gene not yet approved in China. Photo: Peng Zhaozhi/Xinhua/Landov\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/2014/07/31/336833095/when-china-spurns-gmo-corn-imports-american-farmers-lose-billions\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/31/14)\u003c/p>\n\u003cp>For a while there, China was the American farmer's best friend. The world's most populous nation had so many pigs and chickens to feed, it became one of the \u003ca href=\"http://www.ers.usda.gov/amber-waves/2014-april/china-in-the-next-decade-rising-meat-demand-and-growing-imports-of-feed.aspx#.U9qutONdV8E\">top importers\u003c/a> of U.S. corn and soybeans almost overnight.\u003c/p>\n\u003cp>China also developed a big appetite for another corn-derived animal feed called \"dried distillers grains with solubles,\" or \u003ca href=\"http://www.grains.org/buyingselling/ddgs\">DDGS\u003c/a>, a byproduct of ethanol production. China's appetites for the stuff drove up global grain prices and filled Midwestern pockets with cash.\u003c/p>\n\u003cp>This year, though, the lovely relationship has gone sour, all because of biotechnology.\u003c/p>\n\u003cp>A couple of years ago, American farmers began planting a \u003ca href=\"http://www.isaaa.org/gmapprovaldatabase/event/default.asp?EventID=130\">new type\u003c/a> of genetically engineered corn invented by the seed company \u003ca href=\"http://www.syngenta.com/global/corporate/en/Pages/home.aspx\">Syngenta\u003c/a>. This GMO contains a new version of a gene that protects the corn plant from certain insects. Problem is, this new gene isn't yet approved in China, and Chinese officials didn't appreciate it when traces of the new, as-yet-unapproved GMOs started showing up in boatloads of American grain.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The crackdown began in November 2013. China began rejecting shiploads of corn when officials detected traces of the new gene. By February of this year, U.S. exports of corn to China had practically ceased.\u003c/p>\n\u003cp>At the time, some American grain exporters said that there was little to worry about. The Chinese move, they said, probably was intended to slow down imports temporarily in order to make sure that China's farmers got a decent price for their own corn harvest. As evidence, they pointed to the fact that China continued to accept imports of DDGS, which also contain traces of the unapproved gene. The U.S. sent $1.6 billion worth of DDGS to China last year.\u003c/p>\n\u003cp>Well, last week, China expanded the ban to DDGS, shocking many traders. The price of DDGS plunged.\u003c/p>\n\u003cp>According to the \u003ca href=\"http://www.ngfa.org/\">National Grain and Feed Association\u003c/a>, the Chinese ban on corn and corn products may end up costing American farmers, ethanol producers and traders a total of about $3 billion.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ngfa.org/about-ngfa/organization/ngfa-team/#mfisher\">Max Fisher\u003c/a>, director of Economics for the NGFA, who came up with that estimate, says the ban actually is hurting the Chinese, too. \"They replaced [the U.S. corn] with more expensive grains,\" he says, such as barley from Australia. But one group of American farmers is benefiting: China is importing lots more \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/31/231509864/heat-drought-draw-farmers-back-to-sorghum-the-camel-of-crops\">sorghum\u003c/a>.\u003c/p>\n\u003cp>In an interesting twist, American farm groups seem unsure whom to blame. Some are angry at China. Others point their finger at Syngenta.\u003c/p>\n\u003cp>A few days ago, the \u003ca href=\"http://www.grains.org/\">U.S. Grains Council\u003c/a> wrote a \u003ca href=\"http://www.grains.org/news/20140727/letter-secretary-vilsack\">letter\u003c/a> to Secretary of Agriculture Tom Vilsack, urging his \"immediate, direct, and personal intervention\" with Chinese officials \"to halt this current regulatory sabotage of the DDGS trade with China.\"\u003c/p>\n\u003cp>The NGFA and the \u003ca href=\"http://naega.org/\">North American Export Grain Association\u003c/a>, on the other hand, have \u003ca href=\"http://www.ngfa.org/2014/01/24/ngfa-naega-issue-joint-statement-urging-syngenta-to-suspend-commercialization-of-agrisure-viptera-and-duracade-biotech-corn/\">called\u003c/a> on Syngenta to stop selling the offending corn varieties until those varieties can be sold in major export markets.\u003c/p>\n\u003cp>\"They're being a bad actor here,\" says Max Fisher of NGFA, referring to Syngenta. \"They're making $40 million\" selling the new corn varieties, \"but it's costing U.S. farmers $1 billion.\"\u003c/p>\n\u003cp>Syngenta, for its part, \u003ca href=\"http://www.syngenta-us.com/images/CornTraitCommunicationJan302014.pdf\">rejects\u003c/a> any blame for the debacle. \"We want to get technology into the hands of farmers as soon as possible,\" said the company's CEO, David Morgan, in a \u003ca href=\"http://www.syngenta-us.com/Viptera_Exports/\">video\u003c/a> released on Syngenta's website. \"We can't expect growers to wait indefinitely for access to technologies, based on what foreign governments decide to do.\" According to Morgan, China has failed to make a timely decision on the new gene, which goes by the name MIR 162.\u003c/p>\n\u003cp>Even if China approved MIR 162, however, the ban might remain. That's because Syngenta began selling yet another new new type of GMO corn this year, which also is not yet approved in China.\u003c/p>\n\u003cp>Syngenta has asked farmers to take that corn to specific grain processors, who will keep it from getting into export shipments. But Fisher thinks the new gene is likely to show up in exports. \"Farmers are going to be farmers,\" he says, and sell their grain through the usual channels. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "China has been a big and growing market for U.S. corn. But then farmers started planting a kind of genetically engineered corn that's not yet approved in China, and the Chinese government struck back.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85463\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/china-corn_slide-37951b7619deca7318f37011c78f99f79705aa0e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/china-corn_slide-37951b7619deca7318f37011c78f99f79705aa0e.jpg\" alt=\"A corn purchaser writes on his account in northwest China in 2012. In November 2013, officials began rejecting imports of U.S. corn when they detected traces of a new gene not yet approved in China. Photo: Peng Zhaozhi/Xinhua/Landov\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-85463\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A corn purchaser writes on his account in northwest China in 2012. In November 2013, officials began rejecting imports of U.S. corn when they detected traces of a new gene not yet approved in China. Photo: Peng Zhaozhi/Xinhua/Landov\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/2014/07/31/336833095/when-china-spurns-gmo-corn-imports-american-farmers-lose-billions\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/31/14)\u003c/p>\n\u003cp>For a while there, China was the American farmer's best friend. The world's most populous nation had so many pigs and chickens to feed, it became one of the \u003ca href=\"http://www.ers.usda.gov/amber-waves/2014-april/china-in-the-next-decade-rising-meat-demand-and-growing-imports-of-feed.aspx#.U9qutONdV8E\">top importers\u003c/a> of U.S. corn and soybeans almost overnight.\u003c/p>\n\u003cp>China also developed a big appetite for another corn-derived animal feed called \"dried distillers grains with solubles,\" or \u003ca href=\"http://www.grains.org/buyingselling/ddgs\">DDGS\u003c/a>, a byproduct of ethanol production. China's appetites for the stuff drove up global grain prices and filled Midwestern pockets with cash.\u003c/p>\n\u003cp>This year, though, the lovely relationship has gone sour, all because of biotechnology.\u003c/p>\n\u003cp>A couple of years ago, American farmers began planting a \u003ca href=\"http://www.isaaa.org/gmapprovaldatabase/event/default.asp?EventID=130\">new type\u003c/a> of genetically engineered corn invented by the seed company \u003ca href=\"http://www.syngenta.com/global/corporate/en/Pages/home.aspx\">Syngenta\u003c/a>. This GMO contains a new version of a gene that protects the corn plant from certain insects. Problem is, this new gene isn't yet approved in China, and Chinese officials didn't appreciate it when traces of the new, as-yet-unapproved GMOs started showing up in boatloads of American grain.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The crackdown began in November 2013. China began rejecting shiploads of corn when officials detected traces of the new gene. By February of this year, U.S. exports of corn to China had practically ceased.\u003c/p>\n\u003cp>At the time, some American grain exporters said that there was little to worry about. The Chinese move, they said, probably was intended to slow down imports temporarily in order to make sure that China's farmers got a decent price for their own corn harvest. As evidence, they pointed to the fact that China continued to accept imports of DDGS, which also contain traces of the unapproved gene. The U.S. sent $1.6 billion worth of DDGS to China last year.\u003c/p>\n\u003cp>Well, last week, China expanded the ban to DDGS, shocking many traders. The price of DDGS plunged.\u003c/p>\n\u003cp>According to the \u003ca href=\"http://www.ngfa.org/\">National Grain and Feed Association\u003c/a>, the Chinese ban on corn and corn products may end up costing American farmers, ethanol producers and traders a total of about $3 billion.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ngfa.org/about-ngfa/organization/ngfa-team/#mfisher\">Max Fisher\u003c/a>, director of Economics for the NGFA, who came up with that estimate, says the ban actually is hurting the Chinese, too. \"They replaced [the U.S. corn] with more expensive grains,\" he says, such as barley from Australia. But one group of American farmers is benefiting: China is importing lots more \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/31/231509864/heat-drought-draw-farmers-back-to-sorghum-the-camel-of-crops\">sorghum\u003c/a>.\u003c/p>\n\u003cp>In an interesting twist, American farm groups seem unsure whom to blame. Some are angry at China. Others point their finger at Syngenta.\u003c/p>\n\u003cp>A few days ago, the \u003ca href=\"http://www.grains.org/\">U.S. Grains Council\u003c/a> wrote a \u003ca href=\"http://www.grains.org/news/20140727/letter-secretary-vilsack\">letter\u003c/a> to Secretary of Agriculture Tom Vilsack, urging his \"immediate, direct, and personal intervention\" with Chinese officials \"to halt this current regulatory sabotage of the DDGS trade with China.\"\u003c/p>\n\u003cp>The NGFA and the \u003ca href=\"http://naega.org/\">North American Export Grain Association\u003c/a>, on the other hand, have \u003ca href=\"http://www.ngfa.org/2014/01/24/ngfa-naega-issue-joint-statement-urging-syngenta-to-suspend-commercialization-of-agrisure-viptera-and-duracade-biotech-corn/\">called\u003c/a> on Syngenta to stop selling the offending corn varieties until those varieties can be sold in major export markets.\u003c/p>\n\u003cp>\"They're being a bad actor here,\" says Max Fisher of NGFA, referring to Syngenta. \"They're making $40 million\" selling the new corn varieties, \"but it's costing U.S. farmers $1 billion.\"\u003c/p>\n\u003cp>Syngenta, for its part, \u003ca href=\"http://www.syngenta-us.com/images/CornTraitCommunicationJan302014.pdf\">rejects\u003c/a> any blame for the debacle. \"We want to get technology into the hands of farmers as soon as possible,\" said the company's CEO, David Morgan, in a \u003ca href=\"http://www.syngenta-us.com/Viptera_Exports/\">video\u003c/a> released on Syngenta's website. \"We can't expect growers to wait indefinitely for access to technologies, based on what foreign governments decide to do.\" According to Morgan, China has failed to make a timely decision on the new gene, which goes by the name MIR 162.\u003c/p>\n\u003cp>Even if China approved MIR 162, however, the ban might remain. That's because Syngenta began selling yet another new new type of GMO corn this year, which also is not yet approved in China.\u003c/p>\n\u003cp>Syngenta has asked farmers to take that corn to specific grain processors, who will keep it from getting into export shipments. But Fisher thinks the new gene is likely to show up in exports. \"Farmers are going to be farmers,\" he says, and sell their grain through the usual channels. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Soylent DIYers Sell Their Own Versions Of The Powdered Food",
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"content": "\u003cfigure id=\"attachment_85050\" class=\"wp-caption aligncenter\" style=\"max-width: 3000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/soylent_port_wide-d629c1745302e245ebe9476dd592a630d907ed21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/soylent_port_wide-d629c1745302e245ebe9476dd592a630d907ed21.jpg\" alt=\"Soylent CEO Rob Rhinehart holds a bag of finished product in September 2013. Rhinehart recently discouraged members of the company's DIY online community from competing directly with Soylent. Photo: Josh Edelson/AFP/Getty Images\" width=\"3000\" height=\"1685\" class=\"size-full wp-image-85050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Soylent CEO Rob Rhinehart holds a bag of finished product in September 2013. Rhinehart recently discouraged members of the company's DIY online community from competing directly with Soylent. Photo: Josh Edelson/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by Alexander McCall, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/18/332269781/soylent-diyers-sell-their-own-versions-of-the-powdered-food\">The Salt at NPR Food\u003c/a> (7/18/14)\u003c/p>\n\u003cp>When Rob Rhinehart first created \u003ca href=\"http://soylent.me\" target=\"_blank\">Soylent\u003c/a> –– a powdered, synthetic food product made of \u003ca href=\"http://www.soylent.me/#nutrition\">industrial nutrients and oils \u003c/a>–– he was a San Francisco techie trying sustain himself cheaply without the inconveniences of grocery shopping, cooking or even eating.\u003c/p>\n\u003cp>His initial blog posts attracted the attention of Hacker News and members of the \"lifehacking\" community, who rallied around his DIY approach to concocting a nutritious food powder to live on. Rhinehart posted his recipe online and invited others to tinker with it. Some 2,400 customized versions, like \"\u003ca href=\"http://diy.soylent.me/recipes/chocolate-silk\" target=\"_blank\">Chocolate Silk\u003c/a>\" and \"\u003ca href=\"http://diy.soylent.me/recipes/bachelorette-chow-basic-chocolate-complete-soylent-1500-calories\" target=\"_blank\">Bachelorette Chow,\u003c/a>\" tailored to various tastes and dietary needs, now exist.\u003c/p>\n\u003cp>While some nutrition scientists \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/03/176175513/bored-with-food-an-all-liquid-diet-is-not-such-a-hot-idea\" target=\"_blank\">were skeptical\u003c/a> of Rhinehart's claims that Soylent could be healthful alternative to real food for everyone, his vibrant online following helped him raise an initial $750,000 through crowdfunding to take it to market. Silicon Valley venture capitalists were also soon \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/23/240278034/soylent-an-offbeat-food-idea-investors-are-taking-seriously\" target=\"_blank\">convinced\u003c/a> that there was money to be made in Soylent and ponied up $1.5 million in funding.\u003c/p>\n\u003cp>Production began in late 2013, and the company began shipping orders to crowdfunders early this year. A week's supply of Soylent (21 meals) is $85 for a one-time purchase, and $70 for a monthly subscription. The company says new orders are rolling in to the tune of $10,000 a day.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But even as the company's early success suggests this synthetic food is here to stay, tension is building between the company and the \u003ca href=\"http://diy.soylent.me\" target=\"_blank\">enthusiasts\u003c/a> online — now numbering 18,000 users from around the world — who helped get it off the ground.\u003c/p>\n\u003cfigure id=\"attachment_85051\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/soylentpowder_custom-1f44df169d7a5f1e1b2df54cbbcdf2cb1efa0829.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/soylentpowder_custom-1f44df169d7a5f1e1b2df54cbbcdf2cb1efa0829-290x201.jpg\" alt=\"A tub of potassium gluconate on a production table at the Soylent corporate office in September 2013. Difficulty procuring large volumes of industrial nutrients like this one has slowed the company's ability to fill orders. Photo: Josh Edelson /AFP/Getty Images\" width=\"290\" height=\"201\" class=\"size-medium wp-image-85051\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A tub of potassium gluconate on a production table at the Soylent corporate office in September 2013. Difficulty procuring large volumes of industrial nutrients like this one has slowed the company's ability to fill orders. Photo: Josh Edelson /AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>The company has struggled to procure large volumes of the industrial nutrients in the formula. And that's hindered its ability \u003ca href=\"http://blog.soylent.me/\">to fill orders on time\u003c/a>.\u003c/p>\n\u003cp>Soylent's sluggish shipping has caused dismay among some of its backers, prompting some to propose buying and selling the community's versions instread. In a recent \u003ca href=\"http://discourse.soylent.me/t/fireside-chat-with-rob-5-15/13220/121\">online \"Fireside Chat\"\u003c/a> with Rhinehart, one member of the company's online forum noted that some \"DIYers ... have started selling our DIY soylent to impatient Soylent backers.\"\u003c/p>\n\u003cp>They then asked how Rhinehart would feel if community members sold blends under a different name like \"Schmoylent.\"\u003c/p>\n\u003cp>Rhinehart discouraged it, replying, \"I won't stop you from selling 'Schmoylent' on legal grounds, but I must caution you it is unwise to enter in to direct competition with us.\"\u003c/p>\n\u003cp>Soylent isn't patented, and the recipe is still public. But the company's DIY wiki \u003ca href=\"http://diy.soylent.me/wiki/introduction\">notes\u003c/a> that Soylent refers to the \u003ca href=\"http://tmsearch.uspto.gov/bin/showfield?f=doc&state=4810:iyquvz.2.1\" target=\"_blank\">trademarked product\u003c/a> –– Rhinehart alone holds the trademark –– made by Soylent Corp., while \"soylent\" refers to any other version.\u003c/p>\n\u003cp>And managing that proprietary brand has indeed become a challenge, says Anastassia Laskey, Soylent's vice president of marketing.\u003c/p>\n\u003cp>\"People confuse do-it-yourself recipes with Soylent, and we're ... [grappling] with that,\" she says. \"We don't want people to be making their own stuff and shipping it without understanding that they need to be licensed to do that. As the organizers of this community we have a certain responsibility.\"\u003c/p>\n\u003cp>Lasskey says the differences between the community's custom blends and the company's are Soylent's \"unique method of combining its ingredients and rigorous manufacturing process.\"\u003c/p>\n\u003cp>Still, Lasskey says the company welcomes competition, adding, \"We are more than happy to lead the way for this whole ecosystem to develop. We think it's awesome when you have competition that breeds innovation and brings cost down.\"\u003c/p>\n\u003cp>Some forum members who've already received their orders are getting creative with the product. Jonathan van Clute created the website \u003ca href=\"http://www.iamsoylent.com\" target=\"_blank\">IAmSoylent.com\u003c/a> to document his and his partner's adventures with the beverage after receiving his first shipment of the official product in April.\u003c/p>\n\u003cp>And despite the fact that Soylent is invented as a substitute for real food, van Clute says he's taken to experimenting with Soylent baked goods. He posted a video of peanut butter and chocolate chip cookies to his YouTube account; other Soylent users have come up with recipes for \u003ca href=\"http://discourse.soylent.me/t/soylent-oatmeal-cookies/11499\" target=\"_blank\">oatmeal cookies\u003c/a> and\u003ca href=\"https://soylentadventure.wordpress.com/2013/09/19/soylent-brownies/comment-page-1/\" target=\"_blank\"> \u003c/a>\u003ca href=\"https://soylentadventure.wordpress.com/2013/09/19/soylent-brownies/comment-page-1/\" target=\"_blank\">brownies\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Alexander McCall is the social media intern at NPR. You can follow him at @awmccall.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85050\" class=\"wp-caption aligncenter\" style=\"max-width: 3000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/soylent_port_wide-d629c1745302e245ebe9476dd592a630d907ed21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/soylent_port_wide-d629c1745302e245ebe9476dd592a630d907ed21.jpg\" alt=\"Soylent CEO Rob Rhinehart holds a bag of finished product in September 2013. Rhinehart recently discouraged members of the company's DIY online community from competing directly with Soylent. Photo: Josh Edelson/AFP/Getty Images\" width=\"3000\" height=\"1685\" class=\"size-full wp-image-85050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Soylent CEO Rob Rhinehart holds a bag of finished product in September 2013. Rhinehart recently discouraged members of the company's DIY online community from competing directly with Soylent. Photo: Josh Edelson/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by Alexander McCall, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/18/332269781/soylent-diyers-sell-their-own-versions-of-the-powdered-food\">The Salt at NPR Food\u003c/a> (7/18/14)\u003c/p>\n\u003cp>When Rob Rhinehart first created \u003ca href=\"http://soylent.me\" target=\"_blank\">Soylent\u003c/a> –– a powdered, synthetic food product made of \u003ca href=\"http://www.soylent.me/#nutrition\">industrial nutrients and oils \u003c/a>–– he was a San Francisco techie trying sustain himself cheaply without the inconveniences of grocery shopping, cooking or even eating.\u003c/p>\n\u003cp>His initial blog posts attracted the attention of Hacker News and members of the \"lifehacking\" community, who rallied around his DIY approach to concocting a nutritious food powder to live on. Rhinehart posted his recipe online and invited others to tinker with it. Some 2,400 customized versions, like \"\u003ca href=\"http://diy.soylent.me/recipes/chocolate-silk\" target=\"_blank\">Chocolate Silk\u003c/a>\" and \"\u003ca href=\"http://diy.soylent.me/recipes/bachelorette-chow-basic-chocolate-complete-soylent-1500-calories\" target=\"_blank\">Bachelorette Chow,\u003c/a>\" tailored to various tastes and dietary needs, now exist.\u003c/p>\n\u003cp>While some nutrition scientists \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/03/176175513/bored-with-food-an-all-liquid-diet-is-not-such-a-hot-idea\" target=\"_blank\">were skeptical\u003c/a> of Rhinehart's claims that Soylent could be healthful alternative to real food for everyone, his vibrant online following helped him raise an initial $750,000 through crowdfunding to take it to market. Silicon Valley venture capitalists were also soon \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/23/240278034/soylent-an-offbeat-food-idea-investors-are-taking-seriously\" target=\"_blank\">convinced\u003c/a> that there was money to be made in Soylent and ponied up $1.5 million in funding.\u003c/p>\n\u003cp>Production began in late 2013, and the company began shipping orders to crowdfunders early this year. A week's supply of Soylent (21 meals) is $85 for a one-time purchase, and $70 for a monthly subscription. The company says new orders are rolling in to the tune of $10,000 a day.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But even as the company's early success suggests this synthetic food is here to stay, tension is building between the company and the \u003ca href=\"http://diy.soylent.me\" target=\"_blank\">enthusiasts\u003c/a> online — now numbering 18,000 users from around the world — who helped get it off the ground.\u003c/p>\n\u003cfigure id=\"attachment_85051\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/soylentpowder_custom-1f44df169d7a5f1e1b2df54cbbcdf2cb1efa0829.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/soylentpowder_custom-1f44df169d7a5f1e1b2df54cbbcdf2cb1efa0829-290x201.jpg\" alt=\"A tub of potassium gluconate on a production table at the Soylent corporate office in September 2013. Difficulty procuring large volumes of industrial nutrients like this one has slowed the company's ability to fill orders. Photo: Josh Edelson /AFP/Getty Images\" width=\"290\" height=\"201\" class=\"size-medium wp-image-85051\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A tub of potassium gluconate on a production table at the Soylent corporate office in September 2013. Difficulty procuring large volumes of industrial nutrients like this one has slowed the company's ability to fill orders. Photo: Josh Edelson /AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>The company has struggled to procure large volumes of the industrial nutrients in the formula. And that's hindered its ability \u003ca href=\"http://blog.soylent.me/\">to fill orders on time\u003c/a>.\u003c/p>\n\u003cp>Soylent's sluggish shipping has caused dismay among some of its backers, prompting some to propose buying and selling the community's versions instread. In a recent \u003ca href=\"http://discourse.soylent.me/t/fireside-chat-with-rob-5-15/13220/121\">online \"Fireside Chat\"\u003c/a> with Rhinehart, one member of the company's online forum noted that some \"DIYers ... have started selling our DIY soylent to impatient Soylent backers.\"\u003c/p>\n\u003cp>They then asked how Rhinehart would feel if community members sold blends under a different name like \"Schmoylent.\"\u003c/p>\n\u003cp>Rhinehart discouraged it, replying, \"I won't stop you from selling 'Schmoylent' on legal grounds, but I must caution you it is unwise to enter in to direct competition with us.\"\u003c/p>\n\u003cp>Soylent isn't patented, and the recipe is still public. But the company's DIY wiki \u003ca href=\"http://diy.soylent.me/wiki/introduction\">notes\u003c/a> that Soylent refers to the \u003ca href=\"http://tmsearch.uspto.gov/bin/showfield?f=doc&state=4810:iyquvz.2.1\" target=\"_blank\">trademarked product\u003c/a> –– Rhinehart alone holds the trademark –– made by Soylent Corp., while \"soylent\" refers to any other version.\u003c/p>\n\u003cp>And managing that proprietary brand has indeed become a challenge, says Anastassia Laskey, Soylent's vice president of marketing.\u003c/p>\n\u003cp>\"People confuse do-it-yourself recipes with Soylent, and we're ... [grappling] with that,\" she says. \"We don't want people to be making their own stuff and shipping it without understanding that they need to be licensed to do that. As the organizers of this community we have a certain responsibility.\"\u003c/p>\n\u003cp>Lasskey says the differences between the community's custom blends and the company's are Soylent's \"unique method of combining its ingredients and rigorous manufacturing process.\"\u003c/p>\n\u003cp>Still, Lasskey says the company welcomes competition, adding, \"We are more than happy to lead the way for this whole ecosystem to develop. We think it's awesome when you have competition that breeds innovation and brings cost down.\"\u003c/p>\n\u003cp>Some forum members who've already received their orders are getting creative with the product. Jonathan van Clute created the website \u003ca href=\"http://www.iamsoylent.com\" target=\"_blank\">IAmSoylent.com\u003c/a> to document his and his partner's adventures with the beverage after receiving his first shipment of the official product in April.\u003c/p>\n\u003cp>And despite the fact that Soylent is invented as a substitute for real food, van Clute says he's taken to experimenting with Soylent baked goods. He posted a video of peanut butter and chocolate chip cookies to his YouTube account; other Soylent users have come up with recipes for \u003ca href=\"http://discourse.soylent.me/t/soylent-oatmeal-cookies/11499\" target=\"_blank\">oatmeal cookies\u003c/a> and\u003ca href=\"https://soylentadventure.wordpress.com/2013/09/19/soylent-brownies/comment-page-1/\" target=\"_blank\"> \u003c/a>\u003ca href=\"https://soylentadventure.wordpress.com/2013/09/19/soylent-brownies/comment-page-1/\" target=\"_blank\">brownies\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Alexander McCall is the social media intern at NPR. You can follow him at @awmccall.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Is Dorm Food the Bay Area's Best Dining-Out Deal?",
"title": "Is Dorm Food the Bay Area's Best Dining-Out Deal?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_84616\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_exterior1000.jpg\">\u003cimg class=\"size-full wp-image-84616\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_exterior1000.jpg\" alt=\"Crossroads, from outside. Photo: Anneli Rufus\" width=\"1000\" height=\"781\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crossroads, from outside. Photo: Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>In this era of the $12 hamburger, lots of us are searching high and low for affordable dining options. Here's one that's hiding in plain sight — although it’s haunted by lingering memories of grim gray patties and the \u003ca href=\"http://en.wikipedia.org/wiki/Freshman_15\">Freshman 15\u003c/a>: university residence-hall buffets.\u003c/p>\n\u003cp>But hey, they've changed. Organic, vegetarian and vegan options are now ubiquitous at facilities such as UC Berkeley's \u003ca href=\"http://caldining.berkeley.edu/crossroads.html\" target=\"_blank\">Crossroads\u003c/a>, which sources its ingredients from famously sustainable outfits including Niman Ranch, Hodo Soy, Bi-Rite, Wild Planet, Peet's Coffee, Peerless Coffee, Mary's Chickens, Wilcox Eggs, Alvarado Street Bakery, Numi and Silk. Augmenting a wide array of cooked entrées (think pizza, tagine, tofu steaks and pho) at any given meal, Crossroads also sports house-baked pastries, an organic salad bar — audited regularly by the \u003ca href=\"http://www.ccof.org/\" target=\"_blank\">California Certified Organic Farmers\u003c/a> organization — and an extensive cold-cereal bar that's accessible morning, noon and night.\u003c/p>\n\u003cfigure id=\"attachment_84612\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_scones1000.jpg\">\u003cimg class=\"size-full wp-image-84612\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_scones1000.jpg\" alt=\"Freshly baked scones. Photo: Anneli Rufus\" width=\"1000\" height=\"622\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Freshly baked scones. Photo: Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>And what’s the price for as much of this and more as you care to eat? Ten dollars at dinner. Nine at lunch.\u003c/p>\n\u003cp>It's all prepared in a lively, organic, open kitchen under the direction of Crossroads' executive chef Marcos Hernandez, a young California Culinary Institute/Greystone alumnus whose previous gigs include Postino and Cliff House. It's served smilingly in an airy, sunny, certified-green building — one of Berkeley's first.\u003c/p>\n\u003cfigure id=\"attachment_84765\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/marcos_hernandez1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/marcos_hernandez1000.jpg\" alt=\"Executive chef Marcos Hernandez in the Crossroads kitchen. Photo: Kristan Lawson\" width=\"1000\" height=\"700\" class=\"size-full wp-image-84765\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Executive chef Marcos Hernandez in the Crossroads kitchen. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>Looking — with its soaring ceiling, sweeping stainless-steel angularity, potted palms and glass-enclosed patio — like a tiny airport, this multi-award-winning Bay Area Green Business has one downside if you relish personal service: Yours will be one of some 3,500 meals prepared here today. Crossroads sometimes gets crowded. But hey, so does Comal.\u003c/p>\n\u003cfigure id=\"attachment_84767\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_salad_bar1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_salad_bar1000a.jpg\" alt=\"Organic Salad Bar at Crossroads. Photo: Anneli Rufus\" width=\"1000\" height=\"611\" class=\"size-full wp-image-84767\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Organic Salad Bar at Crossroads. Photo: Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>Not that Crossroads rivals \u003ca href=\"http://www.comalberkeley.com/\">Comal\u003c/a> for potential Michelin stars. But Crossroads has the edge when it comes to customizability: Its comprehensiveness lets you tweak, tailor and personalize your meal to a degree unimaginable at standard restaurants. Crave tacos and clam chowder, side by side? No problem. Want sliced pears \u003cem>and\u003c/em> Sriracha sauce in your triple-decker ham sandwich? Beef teriyaki on naan? A baked potato stuffed with vegan sausage, marinated mushrooms and a whole mugful of pumpkin seeds? Done.\u003c/p>\n\u003cfigure id=\"attachment_84610\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ida_shen1000.jpg\">\u003cimg class=\"size-full wp-image-84610\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ida_shen1000.jpg\" alt=\"Ida Shen. Photo: Kristan Lawson\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ida Shen. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>\"A lot of people are prejudiced against buffets. And there's a general stigma against eating in a student dining hall,\" says Ida Shen, culinary and catering director for \u003ca href=\"http://caldining.berkeley.edu/\">Cal Dining\u003c/a>, the self-supporting, independent nonprofit that operates Crossroads and other open-to-the-public UC Berkeley student-dining facilities such as Café 3, whose sushi bar is wildly popular and whose pop-arty design evokes Mad Men meets The Jetsons in a psychedelic Tokyo disco.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Some people didn't have good dining-hall experiences in their own college days,\" Shen sighs. \"They remember gray mystery meat. They don't realize how much things have changed.\"\u003c/p>\n\u003cfigure id=\"attachment_84615\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_interior1000.jpg\">\u003cimg class=\"size-full wp-image-84615\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_interior1000.jpg\" alt=\"A typical lunchtime scene at Crossroads. Photo: Kristan Lawson\" width=\"1000\" height=\"677\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A typical lunchtime scene at Crossroads. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>But change abounds. In 2006, the Crossroads' kitchen became the first in any college dining hall nationwide to be certified organic. That same year, the \u003ca href=\"http://www.unh.edu/dining/community/about.html\">University of New Hampshire\u003c/a> — which operates its own organic dairy farm and, like many schools, welcomes non-students into its dining halls — became the nation's first college to sign the International Slow Food Association's Agreement of Intention and Collaboration. Ever more universities are increasing their dining-hall sustainability; Yale, Bowdoin and Michigan State, for example, source produce from their own organic gardens.\u003c/p>\n\u003cp>This trend is transforming these institutions into attractive, under-the-radar options not just for students but for anyone seeking to dine out, dine well and dine affordably.\u003c/p>\n\u003cp>Other Bay Area student-dining facilities open to the public include the University of San Francisco's largely organic Market Café, outfitted with a fifteen-foot salad bar. Non-students can eat buffet-style at CD-operated Clark Kerr Campus, Foothill, Café 3, and Crossroads, as well as at Berkeley's mouthwatering International House dining hall, \u003ca href=\"http://www.sfsu.edu/~housing/dining/dining.html#\">San Francisco State's City Eats Dining Center\u003c/a> and several \u003ca href=\"https://web.stanford.edu/dept/rde/cgi-bin/drupal/dining/visitors-gateway\">Stanford University dining halls\u003c/a> for the price of a single sandwich at La Note, say, or Luka's Taproom.\u003c/p>\n\u003cp>You don't need a college degree to do that math.\u003c/p>\n\u003cfigure id=\"attachment_84609\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/shawn_lapean1000.jpg\">\u003cimg class=\"size-full wp-image-84609\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/shawn_lapean1000.jpg\" alt=\"Cal Dining director Shawn LaPean. Photo: Kristan Lawson\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cal Dining’s director Shawn LaPean. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>\"Everyone's working on making college dining more sustainable. We're on a path toward getting better at that every day,\" says Cal Dining's director Shawn LaPean, who hails Cal Dining's partnerships with the Marine Stewardship Council, the \"Buy Fresh, Buy Local\" campaign, the Real Food Challenge, the LeanPath Food Waste Prevention Project, Feeding Forward, Filta Environmental Kitchen Solutions, the Green Initiative Fund, and the Berkeley Environmentally Aware Consulting Network.\u003c/p>\n\u003cfigure id=\"attachment_84614\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_kitchen1000.jpg\">\u003cimg class=\"size-full wp-image-84614\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_kitchen1000.jpg\" alt=\"The Crossroads' open kitchen. Photo: Kristan Lawson\" width=\"1000\" height=\"624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Crossroads' open kitchen. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>The bottom line, of course, is serving Cal Dining's target audience: students.\u003c/p>\n\u003cp>\"What do students want? Flavor. Safety. Sustainability. Salmon. They want gourmet food at Walmart prices,\" LaPean laughs.\u003c/p>\n\u003cp>College dining programs can afford to offer affordable abundance because they buy ingredients in such quantities.\u003c/p>\n\u003cp>\"It's all about economies of scale,\" LaPean explains.\u003c/p>\n\u003cp>Crossroads has tripled its meals-served volume over the last decade: the same span of time between the \u003ca href=\"http://online.wsj.com/news/articles/SB1036711327163385908\">Wall Street Journal\u003c/a> calling Cal Dining the nation's worst college-meals program in 2002 and \u003ca href=\"http://www.thedailymeal.com/60-best-colleges-food-america-2013\">TheDailyMeal.com\u003c/a> deeming it, last year, one of the best.\u003c/p>\n\u003cp>\"This tripling of volume has allowed us to have an organic salad bar stocked with all those nuts and seeds,\" LaPean adds.\u003c/p>\n\u003cp>And you don't have to be under 23 to love that.\u003c/p>\n\u003cfigure id=\"attachment_84613\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_pizza1000.jpg\">\u003cimg class=\"size-full wp-image-84613\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_pizza1000.jpg\" alt=\"Vegetarian pizza. Photo: Anneli Rufus\" width=\"1000\" height=\"675\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetarian pizza. Photo: Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://caldining.berkeley.edu/locations/dining-commons/crossroads\" target=\"_blank\">Crossroads\u003c/a>\u003cbr>\n2415 Bowditch St. (at Channing Way) Berkeley, CA [\u003ca href=\"http://goo.gl/rioK17\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPhone: (510) 643-8323\u003cbr>\nSummer hours: Open daily: Breakfast: 7am-9am.; Lunch, 11am-2pm; Dinner, 5pm-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/caldining\" target=\"_blank\">Cal Dining\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/caldining\" target=\"_blank\">@CalDining\u003c/a>\u003c/p>\n\n",
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"excerpt": "University dining facilities have come a long way since those old mystery-meat days. Increasingly organic, seasonal, local and otherwise sustainable, dining halls at UC Berkeley, Stanford and other schools are some of the best buffet-style eating-out bargains in this era of the $12 hamburger. \r\n",
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"description": "University dining facilities have come a long way since those old mystery-meat days. Increasingly organic, seasonal, local and otherwise sustainable, dining halls at UC Berkeley, Stanford and other schools are some of the best buffet-style eating-out bargains in this era of the $12 hamburger. \r\n",
"title": "Is Dorm Food the Bay Area's Best Dining-Out Deal? | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84616\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_exterior1000.jpg\">\u003cimg class=\"size-full wp-image-84616\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_exterior1000.jpg\" alt=\"Crossroads, from outside. Photo: Anneli Rufus\" width=\"1000\" height=\"781\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crossroads, from outside. Photo: Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>In this era of the $12 hamburger, lots of us are searching high and low for affordable dining options. Here's one that's hiding in plain sight — although it’s haunted by lingering memories of grim gray patties and the \u003ca href=\"http://en.wikipedia.org/wiki/Freshman_15\">Freshman 15\u003c/a>: university residence-hall buffets.\u003c/p>\n\u003cp>But hey, they've changed. Organic, vegetarian and vegan options are now ubiquitous at facilities such as UC Berkeley's \u003ca href=\"http://caldining.berkeley.edu/crossroads.html\" target=\"_blank\">Crossroads\u003c/a>, which sources its ingredients from famously sustainable outfits including Niman Ranch, Hodo Soy, Bi-Rite, Wild Planet, Peet's Coffee, Peerless Coffee, Mary's Chickens, Wilcox Eggs, Alvarado Street Bakery, Numi and Silk. Augmenting a wide array of cooked entrées (think pizza, tagine, tofu steaks and pho) at any given meal, Crossroads also sports house-baked pastries, an organic salad bar — audited regularly by the \u003ca href=\"http://www.ccof.org/\" target=\"_blank\">California Certified Organic Farmers\u003c/a> organization — and an extensive cold-cereal bar that's accessible morning, noon and night.\u003c/p>\n\u003cfigure id=\"attachment_84612\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_scones1000.jpg\">\u003cimg class=\"size-full wp-image-84612\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_scones1000.jpg\" alt=\"Freshly baked scones. Photo: Anneli Rufus\" width=\"1000\" height=\"622\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Freshly baked scones. Photo: Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>And what’s the price for as much of this and more as you care to eat? Ten dollars at dinner. Nine at lunch.\u003c/p>\n\u003cp>It's all prepared in a lively, organic, open kitchen under the direction of Crossroads' executive chef Marcos Hernandez, a young California Culinary Institute/Greystone alumnus whose previous gigs include Postino and Cliff House. It's served smilingly in an airy, sunny, certified-green building — one of Berkeley's first.\u003c/p>\n\u003cfigure id=\"attachment_84765\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/marcos_hernandez1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/marcos_hernandez1000.jpg\" alt=\"Executive chef Marcos Hernandez in the Crossroads kitchen. Photo: Kristan Lawson\" width=\"1000\" height=\"700\" class=\"size-full wp-image-84765\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Executive chef Marcos Hernandez in the Crossroads kitchen. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>Looking — with its soaring ceiling, sweeping stainless-steel angularity, potted palms and glass-enclosed patio — like a tiny airport, this multi-award-winning Bay Area Green Business has one downside if you relish personal service: Yours will be one of some 3,500 meals prepared here today. Crossroads sometimes gets crowded. But hey, so does Comal.\u003c/p>\n\u003cfigure id=\"attachment_84767\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_salad_bar1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_salad_bar1000a.jpg\" alt=\"Organic Salad Bar at Crossroads. Photo: Anneli Rufus\" width=\"1000\" height=\"611\" class=\"size-full wp-image-84767\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Organic Salad Bar at Crossroads. Photo: Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>Not that Crossroads rivals \u003ca href=\"http://www.comalberkeley.com/\">Comal\u003c/a> for potential Michelin stars. But Crossroads has the edge when it comes to customizability: Its comprehensiveness lets you tweak, tailor and personalize your meal to a degree unimaginable at standard restaurants. Crave tacos and clam chowder, side by side? No problem. Want sliced pears \u003cem>and\u003c/em> Sriracha sauce in your triple-decker ham sandwich? Beef teriyaki on naan? A baked potato stuffed with vegan sausage, marinated mushrooms and a whole mugful of pumpkin seeds? Done.\u003c/p>\n\u003cfigure id=\"attachment_84610\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ida_shen1000.jpg\">\u003cimg class=\"size-full wp-image-84610\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ida_shen1000.jpg\" alt=\"Ida Shen. Photo: Kristan Lawson\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ida Shen. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>\"A lot of people are prejudiced against buffets. And there's a general stigma against eating in a student dining hall,\" says Ida Shen, culinary and catering director for \u003ca href=\"http://caldining.berkeley.edu/\">Cal Dining\u003c/a>, the self-supporting, independent nonprofit that operates Crossroads and other open-to-the-public UC Berkeley student-dining facilities such as Café 3, whose sushi bar is wildly popular and whose pop-arty design evokes Mad Men meets The Jetsons in a psychedelic Tokyo disco.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Some people didn't have good dining-hall experiences in their own college days,\" Shen sighs. \"They remember gray mystery meat. They don't realize how much things have changed.\"\u003c/p>\n\u003cfigure id=\"attachment_84615\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_interior1000.jpg\">\u003cimg class=\"size-full wp-image-84615\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_interior1000.jpg\" alt=\"A typical lunchtime scene at Crossroads. Photo: Kristan Lawson\" width=\"1000\" height=\"677\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A typical lunchtime scene at Crossroads. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>But change abounds. In 2006, the Crossroads' kitchen became the first in any college dining hall nationwide to be certified organic. That same year, the \u003ca href=\"http://www.unh.edu/dining/community/about.html\">University of New Hampshire\u003c/a> — which operates its own organic dairy farm and, like many schools, welcomes non-students into its dining halls — became the nation's first college to sign the International Slow Food Association's Agreement of Intention and Collaboration. Ever more universities are increasing their dining-hall sustainability; Yale, Bowdoin and Michigan State, for example, source produce from their own organic gardens.\u003c/p>\n\u003cp>This trend is transforming these institutions into attractive, under-the-radar options not just for students but for anyone seeking to dine out, dine well and dine affordably.\u003c/p>\n\u003cp>Other Bay Area student-dining facilities open to the public include the University of San Francisco's largely organic Market Café, outfitted with a fifteen-foot salad bar. Non-students can eat buffet-style at CD-operated Clark Kerr Campus, Foothill, Café 3, and Crossroads, as well as at Berkeley's mouthwatering International House dining hall, \u003ca href=\"http://www.sfsu.edu/~housing/dining/dining.html#\">San Francisco State's City Eats Dining Center\u003c/a> and several \u003ca href=\"https://web.stanford.edu/dept/rde/cgi-bin/drupal/dining/visitors-gateway\">Stanford University dining halls\u003c/a> for the price of a single sandwich at La Note, say, or Luka's Taproom.\u003c/p>\n\u003cp>You don't need a college degree to do that math.\u003c/p>\n\u003cfigure id=\"attachment_84609\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/shawn_lapean1000.jpg\">\u003cimg class=\"size-full wp-image-84609\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/shawn_lapean1000.jpg\" alt=\"Cal Dining director Shawn LaPean. Photo: Kristan Lawson\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cal Dining’s director Shawn LaPean. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>\"Everyone's working on making college dining more sustainable. We're on a path toward getting better at that every day,\" says Cal Dining's director Shawn LaPean, who hails Cal Dining's partnerships with the Marine Stewardship Council, the \"Buy Fresh, Buy Local\" campaign, the Real Food Challenge, the LeanPath Food Waste Prevention Project, Feeding Forward, Filta Environmental Kitchen Solutions, the Green Initiative Fund, and the Berkeley Environmentally Aware Consulting Network.\u003c/p>\n\u003cfigure id=\"attachment_84614\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_kitchen1000.jpg\">\u003cimg class=\"size-full wp-image-84614\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_kitchen1000.jpg\" alt=\"The Crossroads' open kitchen. Photo: Kristan Lawson\" width=\"1000\" height=\"624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Crossroads' open kitchen. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>The bottom line, of course, is serving Cal Dining's target audience: students.\u003c/p>\n\u003cp>\"What do students want? Flavor. Safety. Sustainability. Salmon. They want gourmet food at Walmart prices,\" LaPean laughs.\u003c/p>\n\u003cp>College dining programs can afford to offer affordable abundance because they buy ingredients in such quantities.\u003c/p>\n\u003cp>\"It's all about economies of scale,\" LaPean explains.\u003c/p>\n\u003cp>Crossroads has tripled its meals-served volume over the last decade: the same span of time between the \u003ca href=\"http://online.wsj.com/news/articles/SB1036711327163385908\">Wall Street Journal\u003c/a> calling Cal Dining the nation's worst college-meals program in 2002 and \u003ca href=\"http://www.thedailymeal.com/60-best-colleges-food-america-2013\">TheDailyMeal.com\u003c/a> deeming it, last year, one of the best.\u003c/p>\n\u003cp>\"This tripling of volume has allowed us to have an organic salad bar stocked with all those nuts and seeds,\" LaPean adds.\u003c/p>\n\u003cp>And you don't have to be under 23 to love that.\u003c/p>\n\u003cfigure id=\"attachment_84613\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_pizza1000.jpg\">\u003cimg class=\"size-full wp-image-84613\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_pizza1000.jpg\" alt=\"Vegetarian pizza. Photo: Anneli Rufus\" width=\"1000\" height=\"675\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetarian pizza. Photo: Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://caldining.berkeley.edu/locations/dining-commons/crossroads\" target=\"_blank\">Crossroads\u003c/a>\u003cbr>\n2415 Bowditch St. (at Channing Way) Berkeley, CA [\u003ca href=\"http://goo.gl/rioK17\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPhone: (510) 643-8323\u003cbr>\nSummer hours: Open daily: Breakfast: 7am-9am.; Lunch, 11am-2pm; Dinner, 5pm-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/caldining\" target=\"_blank\">Cal Dining\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/caldining\" target=\"_blank\">@CalDining\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "From the Dock to your Door: Seafood Subscriptions (CSFs) come to the Bay Area",
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"content": "\u003cfigure id=\"attachment_84714\" class=\"wp-caption aligncenter\" style=\"max-width: 480px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/kirk-lombard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/kirk-lombard.jpg\" alt=\"Kirk Lombard holds up a locally caught Dungeness crab during a tour offered by his community supported fishery Sea Forager. Photo courtesy: Sea Forager\" width=\"480\" height=\"270\" class=\"size-full wp-image-84714\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kirk Lombard holds up a locally caught Dungeness crab during a tour offered by his community supported fishery Sea Forager. Photo courtesy: Sea Forager\u003c/figcaption>\u003c/figure>\n\u003cp>With the advent of farmers' markets, community supported agriculture and urban gardening, getting fresh local produce has never been easier. Some CSAs even include meat and dairy making a trip to the grocery store almost unnecessary. \u003c/p>\n\u003cp>But what if you want fresh local seafood that hasn’t been frozen and flown thousands of miles to sit in a display case for a week? Enter “community supported fisheries.” Modeled after community supported agriculture, community supported fisheries in the Bay Area provide members with a weekly or monthly supply of fish and shellfish from the California Coast.\u003c/p>\n\u003cp>Participants pay a “share” in a CSF, which goes directly to the fishermen. By funding the fishermen upfront it guarantees they have a steady supply of work and are able to run their fleet. It also means subscribers have a chance to meet the person who caught their food and ask questions about where it came from.\u003c/p>\n\u003cfigure id=\"attachment_84718\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/anna-larsen-siren1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/anna-larsen-siren1000.jpg\" alt=\"Siren Fish Co. founder Anna Larsen gives seafood to a member of her community supported fishery. Photo: Douglas Gayeton\" width=\"1000\" height=\"1000\" class=\"size-full wp-image-84718\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Siren Fish Co. founder Anna Larsen gives seafood to a member of her community supported fishery. Photo: \u003ca href=\"http://www.lexiconofsustainability.com/local-the-book/\">Douglas Gayeton\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Kirk Lombard runs Sea Forager, a community supported fishery in San Francisco, and even offers to take members on \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/19/foraging-for-fish-in-the-san-francisco-bay/\" target=\"_blank\">guided fishing tours\u003c/a> in San Francisco and Half Moon Bay to catch fresh fish and shellfish.\u003c/p>\n\u003cp>“People wanted to know where their food was coming from,” Lombard said. As a former fisheries observer for the \u003ca href=\"http://www.fgc.ca.gov/\">California Fish and Game Commission\u003c/a> he was uniquely positioned to provide a behind the scenes look.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I did these tours and then people wanted to get fresh seafood on a regular basis so I had the a-ha moment of, ‘hey I can make that happen.’”\u003c/p>\n\u003cp>For as little as $24 a week you can pick up a box of sand dabs, sardines and Dungeness crabs that were caught that same day. Which is a major feat considering \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/01/the-great-fish-swap-how-america-is-downgrading-its-seafood-supply/\">91 percent of the seafood consumed in the U.S. comes from overseas\u003c/a>. It’s frozen, shipped and is at least three days old before you buy it said Siren Fish Co. founder Anna Larsen.\u003c/p>\n\u003cfigure id=\"attachment_84716\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/anchovies-smelt-clams1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/anchovies-smelt-clams1000.jpg\" alt=\"Anchovies, night smelt and clams are a few of the offerings from San Francisco-based community supported fishery Sea Forager. Photo courtesy: Sea Forager\" width=\"1000\" height=\"667\" class=\"size-full wp-image-84716\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anchovies, night smelt and clams are a few of the offerings from San Francisco-based community supported fishery Sea Forager. Photo courtesy: Sea Forager\u003c/figcaption>\u003c/figure>\n\u003cp> “How often do you get fish 24 hours out of the water?” Larsen said. “Freshness and temperature maintenance are huge for seafood which is why our salmon doesn’t taste fishy.”\u003c/p>\n\u003cp>“It has this lovely savory quality and it it’s like eating a steak almost. Our sardines also have a meaty umami flavor.”\u003c/p>\n\u003cfigure id=\"attachment_84719\" class=\"wp-caption aligncenter\" style=\"max-width: 598px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/local-catch-monterey-bay.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/local-catch-monterey-bay.png\" alt=\"Fishermen Calder Deyerle and Justin Riddleberger provide caught Dungeness crab to Local Catch Monterey Bay, a community supported fishery in Monterey, California. Photo: Oren Frey\" width=\"598\" height=\"490\" class=\"size-full wp-image-84719\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fishermen Calder Deyerle and Justin Riddleberger provide caught Dungeness crab to Local Catch Monterey Bay, a community supported fishery in Monterey, California. Photo: Oren Frey\u003c/figcaption>\u003c/figure>\n\u003cp>To keep the seafood fresh, most CSFs charge a few extra dollars to deliver fish straight to your door. Or you can pick up your shipment at several locations around the Bay Area. If you’re a lucky Facebook or Google staffer, Sea Forager delivers directly to your workplace.\u003c/p>\n\u003cp>For anyone who thinks CSFs are just a passing trend, the nearly 200 CSFs in North America suggest otherwise. With four in the Bay Area and more popping up each year, we’ve listed what you get from four local CSFs, how much it costs and where to sign up as you contemplate your dinner plans:\u003c/p>\n\u003ch3>Bay Area Community Supported Fisheries\u003c/h3>\n\u003cp>\u003ca href=\"http://www.seaforager.com/\" target=\"_blank\">\u003cstrong>Sea Forager\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco, CA\u003cbr>\n\u003cstrong>Membership fee:\u003c/strong> $24 or $47/week\u003cbr>\n\u003cstrong>What you get:\u003c/strong> About a pound of seafood. Weekly deliveries include fresh fish like sand dabs, salmon, lingcod, albacore, smoked trout, halibut, sablefish and rockfish. Neptune’s Delight is a surprise box of fish and shellfish like clams, Dungeness crab, coonstriped shrimp, spot prawns and mussels. Each delivery provides dinner for two.\u003cbr>\n\u003cstrong>Pick-up or delivery:\u003c/strong> Both. Ten pick-up locations in San Francisco\u003cbr>\n\u003cstrong>Delivery fee:\u003c/strong> $8, 20 pick-up locations in San Francisco\u003cbr>\n\u003cstrong>Available as fillets:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Benefits:\u003c/strong> Owner Kirk Lombard will take you out on seafood foraging tours in the Bay Area to show you how local fish and shellfish are caught.\u003cbr>\n\u003cstrong>More info:\u003c/strong> \u003ca href=\"http://www.seaforager.com/\" target=\"_blank\">seaforager.com\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://sirenseasa.com/\" target=\"_blank\">\u003cstrong>Siren Fish Co.\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco, CA\u003cbr>\n\u003cstrong>Membership fee:\u003c/strong> $20 or $40/week\u003cbr>\n\u003cstrong>What you get:\u003c/strong> $20 for a pound of fresh fish or $40 for two pounds.\u003cbr>\nDover, rock cod, herring, salmon, oysters, crab, sardines, squid, mussels, crayfish; Dungeness crab, sable fish, albacore tuna, lingcod, sand dabs, California halibut. Standard package contains a mixture of everything.\u003cbr>\n\u003cstrong>Pick-up or delivery:\u003c/strong> Pick-up.\u003cbr>\n\u003cstrong>Available as fillets:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Benefits:\u003c/strong> Siren Fish Co. offers prepared fish like smoke house, lox, smoked albacore, hot smoked salmon and beer-brined hot smoked salmon with whiskey. They also offer home smoking and curing classes.\u003cbr>\n\u003cstrong>More info:\u003c/strong> \u003ca href=\"http://sirenseasa.com/\" target=\"_blank\">sirenseasa.com\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.fairsharecsf.com/\" target=\"_blank\">\u003cstrong>Fair Share CSF\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Membership fee:\u003c/strong> $22 or $25/week\u003cbr>\n\u003cstrong>What you get:\u003c/strong> For $22 you get 3-4 pounds of seafood like salmon, halibut, sole, sardines, sablefish, albacore, and shrimp, as well as farmed mussels and farmed rainbow trout. Fair Share CSF occasionally offers processed items such as smoked albacore and cured anchovies. For $25 the same selection will be delivered.\u003cbr>\n\u003cstrong>Pick-up or delivery:\u003c/strong> Both. 10 pick-up locations throughout the Bay Area.\u003cbr>\n\u003cstrong>Delivery fee:\u003c/strong> $3\u003cbr>\n\u003cstrong>Available as fillets:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Benefits:\u003c/strong> Each order includes recipes related to the seafood provided. Members are offered discounted tickets to the annual Dungeness Crab Feed and benefit dinner in December.\u003cbr>\n\u003cstrong>More info:\u003c/strong> \u003ca href=\"http://www.fairsharecsf.com/\" target=\"_blank\">fairsharecsf.com\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.localcatchmontereybay.com/\" target=\"_blank\">\u003cstrong>Local Catch Monterey Bay\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Location:\u003c/strong> Monterey, CA\u003cbr>\n\u003cstrong>Membership fee:\u003c/strong> $22 or $26/week\u003cbr>\n\u003cstrong>What you get:\u003c/strong> For $22 you’ll get a range of different seafood like salmon, sablefish, Dungeness crab, ling cod and squid. For $26 you’ll get the types of fish you see on most restaurant menus. Each packages contains 1-1.5 pounds of fish.\u003cbr>\n\u003cstrong>Pick-up or delivery:\u003c/strong> Pick-up. 27 locations in San Francisco and Monterey.\u003cbr>\n\u003cstrong>Available as fillets:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Benefits:\u003c/strong> Meet and greet events with Local Catch fishermen and chefs including cooking demos.\u003cbr>\n\u003cstrong>More info:\u003c/strong> \u003ca href=\"http://www.localcatchmontereybay.com/\" target=\"_blank\">localcatchmontereybay.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_84715\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/emma-lovewell.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/emma-lovewell.jpg\" alt=\"Emma Lovewell holds freshly caught black cod, a fish commonly provided to members of seafood subscription service Local Catch Monterey Bay. Photo: Alan Lovell\" width=\"400\" height=\"600\" class=\"size-full wp-image-84715\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Emma Lovewell holds freshly caught black cod, a fish commonly provided to members of seafood subscription service Local Catch Monterey Bay. Photo: Alan Lovell\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Related Stories on KQED:\u003c/strong>\n\u003cli>\u003ca href=\"http://science.kqed.org/quest/2014/07/03/fish-to-fork-the-rise-of-community-supported-fisheries/\">Fish to Fork: The Rise of Community-Supported Fisheries\u003c/a> (QUEST)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/a/forum/R201407081000\">Imported Seafood May Be Cheaper, But What's the Catch?\u003c/a> (Forum)\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "What if you want fresh local seafood that hasn’t been frozen and flown thousands of miles to sit in a display case for a week? Enter “community supported fisheries.” Modeled after community supported agriculture (CSAs), CSFs in the Bay Area provide members with a weekly or monthly supply of fish and shellfish from the California Coast.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84714\" class=\"wp-caption aligncenter\" style=\"max-width: 480px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/kirk-lombard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/kirk-lombard.jpg\" alt=\"Kirk Lombard holds up a locally caught Dungeness crab during a tour offered by his community supported fishery Sea Forager. Photo courtesy: Sea Forager\" width=\"480\" height=\"270\" class=\"size-full wp-image-84714\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kirk Lombard holds up a locally caught Dungeness crab during a tour offered by his community supported fishery Sea Forager. Photo courtesy: Sea Forager\u003c/figcaption>\u003c/figure>\n\u003cp>With the advent of farmers' markets, community supported agriculture and urban gardening, getting fresh local produce has never been easier. Some CSAs even include meat and dairy making a trip to the grocery store almost unnecessary. \u003c/p>\n\u003cp>But what if you want fresh local seafood that hasn’t been frozen and flown thousands of miles to sit in a display case for a week? Enter “community supported fisheries.” Modeled after community supported agriculture, community supported fisheries in the Bay Area provide members with a weekly or monthly supply of fish and shellfish from the California Coast.\u003c/p>\n\u003cp>Participants pay a “share” in a CSF, which goes directly to the fishermen. By funding the fishermen upfront it guarantees they have a steady supply of work and are able to run their fleet. It also means subscribers have a chance to meet the person who caught their food and ask questions about where it came from.\u003c/p>\n\u003cfigure id=\"attachment_84718\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/anna-larsen-siren1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/anna-larsen-siren1000.jpg\" alt=\"Siren Fish Co. founder Anna Larsen gives seafood to a member of her community supported fishery. Photo: Douglas Gayeton\" width=\"1000\" height=\"1000\" class=\"size-full wp-image-84718\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Siren Fish Co. founder Anna Larsen gives seafood to a member of her community supported fishery. Photo: \u003ca href=\"http://www.lexiconofsustainability.com/local-the-book/\">Douglas Gayeton\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Kirk Lombard runs Sea Forager, a community supported fishery in San Francisco, and even offers to take members on \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/19/foraging-for-fish-in-the-san-francisco-bay/\" target=\"_blank\">guided fishing tours\u003c/a> in San Francisco and Half Moon Bay to catch fresh fish and shellfish.\u003c/p>\n\u003cp>“People wanted to know where their food was coming from,” Lombard said. As a former fisheries observer for the \u003ca href=\"http://www.fgc.ca.gov/\">California Fish and Game Commission\u003c/a> he was uniquely positioned to provide a behind the scenes look.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I did these tours and then people wanted to get fresh seafood on a regular basis so I had the a-ha moment of, ‘hey I can make that happen.’”\u003c/p>\n\u003cp>For as little as $24 a week you can pick up a box of sand dabs, sardines and Dungeness crabs that were caught that same day. Which is a major feat considering \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/01/the-great-fish-swap-how-america-is-downgrading-its-seafood-supply/\">91 percent of the seafood consumed in the U.S. comes from overseas\u003c/a>. It’s frozen, shipped and is at least three days old before you buy it said Siren Fish Co. founder Anna Larsen.\u003c/p>\n\u003cfigure id=\"attachment_84716\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/anchovies-smelt-clams1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/anchovies-smelt-clams1000.jpg\" alt=\"Anchovies, night smelt and clams are a few of the offerings from San Francisco-based community supported fishery Sea Forager. Photo courtesy: Sea Forager\" width=\"1000\" height=\"667\" class=\"size-full wp-image-84716\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anchovies, night smelt and clams are a few of the offerings from San Francisco-based community supported fishery Sea Forager. Photo courtesy: Sea Forager\u003c/figcaption>\u003c/figure>\n\u003cp> “How often do you get fish 24 hours out of the water?” Larsen said. “Freshness and temperature maintenance are huge for seafood which is why our salmon doesn’t taste fishy.”\u003c/p>\n\u003cp>“It has this lovely savory quality and it it’s like eating a steak almost. Our sardines also have a meaty umami flavor.”\u003c/p>\n\u003cfigure id=\"attachment_84719\" class=\"wp-caption aligncenter\" style=\"max-width: 598px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/local-catch-monterey-bay.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/local-catch-monterey-bay.png\" alt=\"Fishermen Calder Deyerle and Justin Riddleberger provide caught Dungeness crab to Local Catch Monterey Bay, a community supported fishery in Monterey, California. Photo: Oren Frey\" width=\"598\" height=\"490\" class=\"size-full wp-image-84719\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fishermen Calder Deyerle and Justin Riddleberger provide caught Dungeness crab to Local Catch Monterey Bay, a community supported fishery in Monterey, California. Photo: Oren Frey\u003c/figcaption>\u003c/figure>\n\u003cp>To keep the seafood fresh, most CSFs charge a few extra dollars to deliver fish straight to your door. Or you can pick up your shipment at several locations around the Bay Area. If you’re a lucky Facebook or Google staffer, Sea Forager delivers directly to your workplace.\u003c/p>\n\u003cp>For anyone who thinks CSFs are just a passing trend, the nearly 200 CSFs in North America suggest otherwise. With four in the Bay Area and more popping up each year, we’ve listed what you get from four local CSFs, how much it costs and where to sign up as you contemplate your dinner plans:\u003c/p>\n\u003ch3>Bay Area Community Supported Fisheries\u003c/h3>\n\u003cp>\u003ca href=\"http://www.seaforager.com/\" target=\"_blank\">\u003cstrong>Sea Forager\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco, CA\u003cbr>\n\u003cstrong>Membership fee:\u003c/strong> $24 or $47/week\u003cbr>\n\u003cstrong>What you get:\u003c/strong> About a pound of seafood. Weekly deliveries include fresh fish like sand dabs, salmon, lingcod, albacore, smoked trout, halibut, sablefish and rockfish. Neptune’s Delight is a surprise box of fish and shellfish like clams, Dungeness crab, coonstriped shrimp, spot prawns and mussels. Each delivery provides dinner for two.\u003cbr>\n\u003cstrong>Pick-up or delivery:\u003c/strong> Both. Ten pick-up locations in San Francisco\u003cbr>\n\u003cstrong>Delivery fee:\u003c/strong> $8, 20 pick-up locations in San Francisco\u003cbr>\n\u003cstrong>Available as fillets:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Benefits:\u003c/strong> Owner Kirk Lombard will take you out on seafood foraging tours in the Bay Area to show you how local fish and shellfish are caught.\u003cbr>\n\u003cstrong>More info:\u003c/strong> \u003ca href=\"http://www.seaforager.com/\" target=\"_blank\">seaforager.com\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://sirenseasa.com/\" target=\"_blank\">\u003cstrong>Siren Fish Co.\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco, CA\u003cbr>\n\u003cstrong>Membership fee:\u003c/strong> $20 or $40/week\u003cbr>\n\u003cstrong>What you get:\u003c/strong> $20 for a pound of fresh fish or $40 for two pounds.\u003cbr>\nDover, rock cod, herring, salmon, oysters, crab, sardines, squid, mussels, crayfish; Dungeness crab, sable fish, albacore tuna, lingcod, sand dabs, California halibut. Standard package contains a mixture of everything.\u003cbr>\n\u003cstrong>Pick-up or delivery:\u003c/strong> Pick-up.\u003cbr>\n\u003cstrong>Available as fillets:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Benefits:\u003c/strong> Siren Fish Co. offers prepared fish like smoke house, lox, smoked albacore, hot smoked salmon and beer-brined hot smoked salmon with whiskey. They also offer home smoking and curing classes.\u003cbr>\n\u003cstrong>More info:\u003c/strong> \u003ca href=\"http://sirenseasa.com/\" target=\"_blank\">sirenseasa.com\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.fairsharecsf.com/\" target=\"_blank\">\u003cstrong>Fair Share CSF\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Membership fee:\u003c/strong> $22 or $25/week\u003cbr>\n\u003cstrong>What you get:\u003c/strong> For $22 you get 3-4 pounds of seafood like salmon, halibut, sole, sardines, sablefish, albacore, and shrimp, as well as farmed mussels and farmed rainbow trout. Fair Share CSF occasionally offers processed items such as smoked albacore and cured anchovies. For $25 the same selection will be delivered.\u003cbr>\n\u003cstrong>Pick-up or delivery:\u003c/strong> Both. 10 pick-up locations throughout the Bay Area.\u003cbr>\n\u003cstrong>Delivery fee:\u003c/strong> $3\u003cbr>\n\u003cstrong>Available as fillets:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Benefits:\u003c/strong> Each order includes recipes related to the seafood provided. Members are offered discounted tickets to the annual Dungeness Crab Feed and benefit dinner in December.\u003cbr>\n\u003cstrong>More info:\u003c/strong> \u003ca href=\"http://www.fairsharecsf.com/\" target=\"_blank\">fairsharecsf.com\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.localcatchmontereybay.com/\" target=\"_blank\">\u003cstrong>Local Catch Monterey Bay\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Location:\u003c/strong> Monterey, CA\u003cbr>\n\u003cstrong>Membership fee:\u003c/strong> $22 or $26/week\u003cbr>\n\u003cstrong>What you get:\u003c/strong> For $22 you’ll get a range of different seafood like salmon, sablefish, Dungeness crab, ling cod and squid. For $26 you’ll get the types of fish you see on most restaurant menus. Each packages contains 1-1.5 pounds of fish.\u003cbr>\n\u003cstrong>Pick-up or delivery:\u003c/strong> Pick-up. 27 locations in San Francisco and Monterey.\u003cbr>\n\u003cstrong>Available as fillets:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Benefits:\u003c/strong> Meet and greet events with Local Catch fishermen and chefs including cooking demos.\u003cbr>\n\u003cstrong>More info:\u003c/strong> \u003ca href=\"http://www.localcatchmontereybay.com/\" target=\"_blank\">localcatchmontereybay.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_84715\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/emma-lovewell.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/emma-lovewell.jpg\" alt=\"Emma Lovewell holds freshly caught black cod, a fish commonly provided to members of seafood subscription service Local Catch Monterey Bay. Photo: Alan Lovell\" width=\"400\" height=\"600\" class=\"size-full wp-image-84715\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Emma Lovewell holds freshly caught black cod, a fish commonly provided to members of seafood subscription service Local Catch Monterey Bay. Photo: Alan Lovell\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Related Stories on KQED:\u003c/strong>\n\u003cli>\u003ca href=\"http://science.kqed.org/quest/2014/07/03/fish-to-fork-the-rise-of-community-supported-fisheries/\">Fish to Fork: The Rise of Community-Supported Fisheries\u003c/a> (QUEST)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/a/forum/R201407081000\">Imported Seafood May Be Cheaper, But What's the Catch?\u003c/a> (Forum)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "'The Great Fish Swap': How America Is Downgrading Its Seafood Supply",
"title": "'The Great Fish Swap': How America Is Downgrading Its Seafood Supply",
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"content": "\u003cfigure id=\"attachment_84399\" class=\"wp-caption aligncenter\" style=\"max-width: 3258px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ap602703023166_wide-da66ea432b75f0ff0ba7c0a3900379df433f01cb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ap602703023166_wide-da66ea432b75f0ff0ba7c0a3900379df433f01cb.jpg\" alt='Paul Greenberg says the decline of local fish markets, and the resulting sequestration of seafood to a corner of our supermarkets, has contributed to \"the facelessness and comodification of seafood.\" Photo: J. Scott Applewhite/AP' width=\"3258\" height=\"1833\" class=\"size-full wp-image-84399\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paul Greenberg says the decline of local fish markets, and the resulting sequestration of seafood to a corner of our supermarkets, has contributed to \"the facelessness and comodification of seafood.\" Photo: J. Scott Applewhite/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/01/327248504/the-great-fish-swap-how-america-is-downgrading-its-seafood-supply\">Fresh Air\u003c/a> (7/1/14) [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/fa/2014/07/20140701_fa_01.mp3\"] \u003c/p>\n\u003cp>What's the most popular seafood in the U.S.? Shrimp. The average American eats more shrimp per capita than tuna and salmon combined. Most of that shrimp comes from Asia, and most of the salmon we eat is also imported. In fact, 91 percent of the seafood Americans eat comes from abroad, but one-third of the seafood Americans \u003cem>catch\u003c/em> gets sold to other countries.\u003c/p>\n\u003cp>Shrimp and salmon are two case studies in the unraveling of America's seafood economy, according to Paul Greenberg, author of the new book \u003cem>American Catch: The Fight for Our Local Seafood.\u003c/em> Greenberg tells \u003cem>Fresh Air\u003c/em>'s Terry Gross about what's driving the changes in America's seafood economy and why you should buy wild salmon frozen when its out of season.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/327248318/american-catch-the-fight-for-our-local-seafood\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/fish-american-catch.jpg\" alt=\"American Catch: The Fight for Our Local Seafood by Paul Greenberg\" width=\"300\" height=\"455\" class=\"alignleft size-full wp-image-84407\">\u003c/a>\u003cstrong>On what Greenberg calls \"The Great Fish Swap\" \u003c/strong>\u003c/p>\n\u003cp>What I think we're doing is we're low-grading our seafood supply. In effect what we're doing is we're sending the really great, wild stuff that we harvest here on our shores abroad, and in exchange, we're importing farm stuff that, frankly, is of an increasingly dubious nature.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We export millions of tons of wild, mostly Alaska salmon abroad and import mostly farmed salmon from abroad. So salmon for salmon, we're trading wild for farmed. Another great example of this fish swap is the swapping of Alaska pollack for tilapia and pangasius [catfish]. \u003ca href=\"http://www.laweekly.com/squidink/2014/02/26/is-mcdonalds-fish-sandwich-what-fast-food-is-supposed-to-be\">Alaska pollack\u003c/a> is the thing in [McDonald's] Filet-O-Fish sandwich; it's the thing in that fake crab that you find in your California roll. We use a lot of pollack ourselves, but we send 600 million pounds of it abroad every year. And in the other direction, we get a similarly white flaky fish — tilapia or pangasius — coming to us mostly from China and Vietnam. They fill a similar fish niche, but they're very different.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>On why the U.S. exports the best-quality fish \u003c/strong>\u003c/p>\n\u003cp>We only eat about 15 pounds of seafood per year per capita. That's half of the global average, so there's that. The other thing is that other countries really are hip to seafood. The Chinese love seafood; the Japanese, the Koreans — they love seafood. They're willing to pay top dollar for it. We just aren't willing to do so. We want our food cheap and easy.\u003c/p>\n\u003cp>All of this fast-food commodification of seafood protein — because that's kind of what it is at this point — adds to that general preference for cheap stuff. Kind of in tandem and in league with that is the American tendency to avoid taste. ... Foodies [talk] about flavor and texture and the food movement and that kind of thing, and that's true of about 5 percent of Americans, but 95 percent of Americans really are not so into flavor. ... If we don't like the flavorsome fish — like bluefish, mackerel, things like oysters, things that really taste of the sea — if we don't like that, then we're going to go for these generic, homogenized, industrialized products.\u003c/p>\n\u003cp>\u003cstrong>On sending American salmon to China and back for cheap labor \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_84400\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/paul-greenberg-c-justin-schein-318f4aab482515f2e5dfaaf90e525bfddad8bc1d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/paul-greenberg-c-justin-schein-318f4aab482515f2e5dfaaf90e525bfddad8bc1d-290x217.jpg\" alt=\"Paul Greenberg is also the author of Four Fish: The Future of the Last Wild Food. Photo: Justin Schein/Courtesy of Penguin Press\" width=\"290\" height=\"217\" class=\"size-medium wp-image-84400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paul Greenberg is also the author of Four Fish: The Future of the Last Wild Food. Photo: Justin Schein/Courtesy of Penguin Press\u003c/figcaption>\u003c/figure>\n\u003cp>A certain amount of Alaska salmon gets caught by Americans in Alaska, sent to China, defrosted, filleted, boned, refrozen and sent back to us. How's that for food miles? We don't want to pay the labor involved in boning fish and more and more of that fish that used to go make that round trip is actually staying in China because the Chinese are realizing how good it is, much to our detriment. ...\u003c/p>\n\u003cp>The labor is so much cheaper that it makes the shipping cost-effective. When you ship things via freighter, frozen, the cost per mile is relatively low compared to, say, air freighting or train travel or truck freighting.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>On why you should buy wild salmon frozen, not fresh, if it's out of season \u003c/strong>\u003c/p>\n\u003cp>It's going to be frozen anyway. I sometimes will go to a supermarket in January and I'll see fresh, wild Alaska salmon sitting out there on ice and I just shake my head at it because I know that if it's January, there's a very little chance that that fish is fresh.\u003c/p>\n\u003cp>Nearly all of the salmon, when it comes into the processing plants in Alaska, gets immediately frozen. And that's great because if you freeze a fish right out of the water it will be of the highest quality that you can get out of a frozen product. So when you go to the supermarket in January, don't go to the fresh seafood counter for your salmon; go to the frozen bins and get those nice vacuum-packed Alaska salmon things. They're just going to be of higher quality.\u003c/p>\n\u003cp>\u003cstrong>On slave labor and the Thai shrimp industry \u003c/strong>\u003c/p>\n\u003cp>The largest shrimp producer for us right now is Thailand. ... It turns out, a certain amount of the shrimp that come to us from Thailand seems to be coming to us in part as the result of \u003ca href=\"http://www.nytimes.com/2014/06/21/world/asia/us-gives-thailand-and-malaysia-lowest-grade-on-human-trafficking.html\">slave labor\u003c/a>.\u003c/p>\n\u003cp>Shrimp are fed wild fish ground up and turned into meal — trash fish, they're called, just random fish that are trolled up in the South China Sea. It turns out, a large amount of that fish is being caught by boats in which the labor onboard are slaves and that fish gets ground up and sold to Thai shrimp farms.\u003c/p>\n\u003cp>\u003cstrong>On the decline of local fish markets \u003c/strong>\u003c/p>\n\u003cp>We don't want fish markets in our view shed. We don't want to smell them. We don't want to look at them. So they really have been banished from the center of our cities and sequestered to a corner of our supermarkets.\u003c/p>\n\u003cp>This is a process that aids all of the facelessness and commodification of seafood. ... Seafood has been taken out of the hands of the experts and put into the hands of the traders, so people really cannot identify the specificity of fish anymore. Because supermarkets rely on mass distribution systems, often frozen product, it means that the relationship between coastal producers of seafood is broken and so it's much easier for them to deal with the Syscos of the world, or these large purveyors that use these massive shrimp operations in Thailand or China, than it is for them to deal with the kind of knotty nature of local fishermen. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84399\" class=\"wp-caption aligncenter\" style=\"max-width: 3258px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ap602703023166_wide-da66ea432b75f0ff0ba7c0a3900379df433f01cb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ap602703023166_wide-da66ea432b75f0ff0ba7c0a3900379df433f01cb.jpg\" alt='Paul Greenberg says the decline of local fish markets, and the resulting sequestration of seafood to a corner of our supermarkets, has contributed to \"the facelessness and comodification of seafood.\" Photo: J. Scott Applewhite/AP' width=\"3258\" height=\"1833\" class=\"size-full wp-image-84399\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paul Greenberg says the decline of local fish markets, and the resulting sequestration of seafood to a corner of our supermarkets, has contributed to \"the facelessness and comodification of seafood.\" Photo: J. Scott Applewhite/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/01/327248504/the-great-fish-swap-how-america-is-downgrading-its-seafood-supply\">Fresh Air\u003c/a> (7/1/14) \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>What's the most popular seafood in the U.S.? Shrimp. The average American eats more shrimp per capita than tuna and salmon combined. Most of that shrimp comes from Asia, and most of the salmon we eat is also imported. In fact, 91 percent of the seafood Americans eat comes from abroad, but one-third of the seafood Americans \u003cem>catch\u003c/em> gets sold to other countries.\u003c/p>\n\u003cp>Shrimp and salmon are two case studies in the unraveling of America's seafood economy, according to Paul Greenberg, author of the new book \u003cem>American Catch: The Fight for Our Local Seafood.\u003c/em> Greenberg tells \u003cem>Fresh Air\u003c/em>'s Terry Gross about what's driving the changes in America's seafood economy and why you should buy wild salmon frozen when its out of season.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/327248318/american-catch-the-fight-for-our-local-seafood\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/fish-american-catch.jpg\" alt=\"American Catch: The Fight for Our Local Seafood by Paul Greenberg\" width=\"300\" height=\"455\" class=\"alignleft size-full wp-image-84407\">\u003c/a>\u003cstrong>On what Greenberg calls \"The Great Fish Swap\" \u003c/strong>\u003c/p>\n\u003cp>What I think we're doing is we're low-grading our seafood supply. In effect what we're doing is we're sending the really great, wild stuff that we harvest here on our shores abroad, and in exchange, we're importing farm stuff that, frankly, is of an increasingly dubious nature.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We export millions of tons of wild, mostly Alaska salmon abroad and import mostly farmed salmon from abroad. So salmon for salmon, we're trading wild for farmed. Another great example of this fish swap is the swapping of Alaska pollack for tilapia and pangasius [catfish]. \u003ca href=\"http://www.laweekly.com/squidink/2014/02/26/is-mcdonalds-fish-sandwich-what-fast-food-is-supposed-to-be\">Alaska pollack\u003c/a> is the thing in [McDonald's] Filet-O-Fish sandwich; it's the thing in that fake crab that you find in your California roll. We use a lot of pollack ourselves, but we send 600 million pounds of it abroad every year. And in the other direction, we get a similarly white flaky fish — tilapia or pangasius — coming to us mostly from China and Vietnam. They fill a similar fish niche, but they're very different.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>On why the U.S. exports the best-quality fish \u003c/strong>\u003c/p>\n\u003cp>We only eat about 15 pounds of seafood per year per capita. That's half of the global average, so there's that. The other thing is that other countries really are hip to seafood. The Chinese love seafood; the Japanese, the Koreans — they love seafood. They're willing to pay top dollar for it. We just aren't willing to do so. We want our food cheap and easy.\u003c/p>\n\u003cp>All of this fast-food commodification of seafood protein — because that's kind of what it is at this point — adds to that general preference for cheap stuff. Kind of in tandem and in league with that is the American tendency to avoid taste. ... Foodies [talk] about flavor and texture and the food movement and that kind of thing, and that's true of about 5 percent of Americans, but 95 percent of Americans really are not so into flavor. ... If we don't like the flavorsome fish — like bluefish, mackerel, things like oysters, things that really taste of the sea — if we don't like that, then we're going to go for these generic, homogenized, industrialized products.\u003c/p>\n\u003cp>\u003cstrong>On sending American salmon to China and back for cheap labor \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_84400\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/paul-greenberg-c-justin-schein-318f4aab482515f2e5dfaaf90e525bfddad8bc1d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/paul-greenberg-c-justin-schein-318f4aab482515f2e5dfaaf90e525bfddad8bc1d-290x217.jpg\" alt=\"Paul Greenberg is also the author of Four Fish: The Future of the Last Wild Food. Photo: Justin Schein/Courtesy of Penguin Press\" width=\"290\" height=\"217\" class=\"size-medium wp-image-84400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paul Greenberg is also the author of Four Fish: The Future of the Last Wild Food. Photo: Justin Schein/Courtesy of Penguin Press\u003c/figcaption>\u003c/figure>\n\u003cp>A certain amount of Alaska salmon gets caught by Americans in Alaska, sent to China, defrosted, filleted, boned, refrozen and sent back to us. How's that for food miles? We don't want to pay the labor involved in boning fish and more and more of that fish that used to go make that round trip is actually staying in China because the Chinese are realizing how good it is, much to our detriment. ...\u003c/p>\n\u003cp>The labor is so much cheaper that it makes the shipping cost-effective. When you ship things via freighter, frozen, the cost per mile is relatively low compared to, say, air freighting or train travel or truck freighting.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>On why you should buy wild salmon frozen, not fresh, if it's out of season \u003c/strong>\u003c/p>\n\u003cp>It's going to be frozen anyway. I sometimes will go to a supermarket in January and I'll see fresh, wild Alaska salmon sitting out there on ice and I just shake my head at it because I know that if it's January, there's a very little chance that that fish is fresh.\u003c/p>\n\u003cp>Nearly all of the salmon, when it comes into the processing plants in Alaska, gets immediately frozen. And that's great because if you freeze a fish right out of the water it will be of the highest quality that you can get out of a frozen product. So when you go to the supermarket in January, don't go to the fresh seafood counter for your salmon; go to the frozen bins and get those nice vacuum-packed Alaska salmon things. They're just going to be of higher quality.\u003c/p>\n\u003cp>\u003cstrong>On slave labor and the Thai shrimp industry \u003c/strong>\u003c/p>\n\u003cp>The largest shrimp producer for us right now is Thailand. ... It turns out, a certain amount of the shrimp that come to us from Thailand seems to be coming to us in part as the result of \u003ca href=\"http://www.nytimes.com/2014/06/21/world/asia/us-gives-thailand-and-malaysia-lowest-grade-on-human-trafficking.html\">slave labor\u003c/a>.\u003c/p>\n\u003cp>Shrimp are fed wild fish ground up and turned into meal — trash fish, they're called, just random fish that are trolled up in the South China Sea. It turns out, a large amount of that fish is being caught by boats in which the labor onboard are slaves and that fish gets ground up and sold to Thai shrimp farms.\u003c/p>\n\u003cp>\u003cstrong>On the decline of local fish markets \u003c/strong>\u003c/p>\n\u003cp>We don't want fish markets in our view shed. We don't want to smell them. We don't want to look at them. So they really have been banished from the center of our cities and sequestered to a corner of our supermarkets.\u003c/p>\n\u003cp>This is a process that aids all of the facelessness and commodification of seafood. ... Seafood has been taken out of the hands of the experts and put into the hands of the traders, so people really cannot identify the specificity of fish anymore. Because supermarkets rely on mass distribution systems, often frozen product, it means that the relationship between coastal producers of seafood is broken and so it's much easier for them to deal with the Syscos of the world, or these large purveyors that use these massive shrimp operations in Thailand or China, than it is for them to deal with the kind of knotty nature of local fishermen. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "'Pink Slime' Is Making A Comeback. Do You Have A Beef With That?",
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"content": "\u003cfigure id=\"attachment_83640\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/pink-slime-a9e69e959359b9b9d6d46aa581f0f2be8cf28a68.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/pink-slime-a9e69e959359b9b9d6d46aa581f0f2be8cf28a68.jpg\" alt=\"South Dakota-based meat processor Beef Products Inc. shows a sample of its lean, finely textured beef in September 2012. Photo: AP\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-83640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">South Dakota-based meat processor Beef Products Inc. shows a sample of its lean, finely textured beef in September 2012. Photo: AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/17/322911060/pink-slime-is-making-a-comeback-do-you-have-a-beef-with-that\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/06/20140617_atc_pink_slime_is_making_a_comeback_do_you_have_a_beef_with_that.mp3\"] \u003c/p>\n\u003cp>by Joyce Russell, \u003ca href=\"http://iowapublicradio.org/\">WOI\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/17/322911060/pink-slime-is-making-a-comeback-do-you-have-a-beef-with-that\">The Salt on NPR Food\u003c/a> (6/17/14) \u003c/p>\n\u003cp>A much-maligned beef product that was once frequently added to hamburger is making a comeback. Two years ago, beef processors cut back sharply on producing what they call \"lean, finely textured beef\" after the nasty nickname for it, \"pink slime,\" \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/09/148298678/is-it-safe-to-eat-pink-slime\">caught on\u003c/a> in the media. Now, higher beef prices are leading to increased demand for the product.\u003c/p>\n\u003cp>To prepare, grocery stores and beef processors are getting ready for a new round of questions from consumers.\u003c/p>\n\u003cp>Cargill spokesman Mike Martin says the product is 100 percent lean beef trimmings treated with citric acid to kill bacteria. In early 2012, unappetizing pictures made the rounds on social media after ABC News did an investigative report that the processors say frightened consumers into thinking the product was unsafe. And Martin says the reaction was swift.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Ultimately what happened is consumers contacted retailers. So by the end of March 2012, Cargill's finely textured beef had incurred an 80 percent decrease in volume. We ultimately were forced to close down two of the production sites out of the five we had operating that produced finely textured beef,\" he says. Beef Products International closed down three plants and laid off more than 700 workers.\u003c/p>\n\u003cp>But now, Cargill says, sales of the product are up as beef prices are rising. The Bureau of Labor Statistics says in 2010, the cost of ground beef averaged $2.25 a pound. Now it's nearly $4 a pound. So grocery stores and food processors, like the makers of lasagna and pasta sauce, are buying more ground beef with the cheaper beef product mixed in.\u003c/p>\n\u003cp>But not everyone's on board. Supermarket chains Kroger and Supervalu took it off their shelves two years ago, and they say lean, finely textured beef won't return.\u003c/p>\n\u003cp>At a Fareway grocery store in Ames, Iowa, Craig Rieckein is picking up a few items. He says he quit buying hamburger at this store at the height of the scare.\u003c/p>\n\u003cp>\"Since the 'pink slime' episode, we really thought that was deceptive for them to be adding something to a product we thought was just the meat,\" he says.\u003c/p>\n\u003cp>So he switched to another store to buy his hamburger, where he can pick out steak and have it ground right there. That's even though Fareway never sold ground beef with the product in it and still doesn't.\u003c/p>\n\u003cp>Another customer, Joyce Birkestrand, didn't boycott ground beef, even though she says the beef trimmings looked awful on television. \"I don't know if it changed my shopping much because I like to eat meat. I wish that it wouldn't look quite so bad on TV.\"\u003c/p>\n\u003cp>Some crisis communications experts say that as consumers return to eating lean, finely textured beef, the industry should get out in front this time.\u003c/p>\n\u003cp>Des Moines-based public relations consultant \u003ca href=\"http://www.hanser.com/who-we-are/core-management-team/ronald-hanser-apr/\">Ronald Hanser\u003c/a> advises his commercial clients to lean toward overdisclosure. \"If it's about how a product is treated with a chemical, then be prepared to talk about that. The beef industry wasn't prepared to do that in the earlier cycle. Hopefully they are much better prepared now,\" he says.\u003c/p>\n\u003cp>After the bad publicity two years ago, Cargill started labeling products with the added ingredient. So did Hy-Vee stores.\u003c/p>\n\u003cp>In the meantime, the courts may decide whether the media are liable for spreading the derogatory term \"pink slime.\" As we reported, in September 2012 BPI filed a \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/13/161064306/beef-products-inc-sues-abc-over-repeated-attacks-on-pink-slime\">defamation suit\u003c/a> against ABC News for its coverage, saying it led to plant closures and layoffs because it misled consumers into believing the product was unsafe. South Dakota's Supreme Court \u003ca href=\"http://www.usatoday.com/story/news/nation/2014/05/22/court-pink-slime/9468233/\">recently ruled\u003c/a> the lawsuit can proceed.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> Copyright 2014 \u003ca href=\"http://www.iowapublicradio.org\">Iowa Public Radio\u003c/a>. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by Joyce Russell, \u003ca href=\"http://iowapublicradio.org/\">WOI\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/17/322911060/pink-slime-is-making-a-comeback-do-you-have-a-beef-with-that\">The Salt on NPR Food\u003c/a> (6/17/14) \u003c/p>\n\u003cp>A much-maligned beef product that was once frequently added to hamburger is making a comeback. Two years ago, beef processors cut back sharply on producing what they call \"lean, finely textured beef\" after the nasty nickname for it, \"pink slime,\" \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/09/148298678/is-it-safe-to-eat-pink-slime\">caught on\u003c/a> in the media. Now, higher beef prices are leading to increased demand for the product.\u003c/p>\n\u003cp>To prepare, grocery stores and beef processors are getting ready for a new round of questions from consumers.\u003c/p>\n\u003cp>Cargill spokesman Mike Martin says the product is 100 percent lean beef trimmings treated with citric acid to kill bacteria. In early 2012, unappetizing pictures made the rounds on social media after ABC News did an investigative report that the processors say frightened consumers into thinking the product was unsafe. And Martin says the reaction was swift.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Ultimately what happened is consumers contacted retailers. So by the end of March 2012, Cargill's finely textured beef had incurred an 80 percent decrease in volume. We ultimately were forced to close down two of the production sites out of the five we had operating that produced finely textured beef,\" he says. Beef Products International closed down three plants and laid off more than 700 workers.\u003c/p>\n\u003cp>But now, Cargill says, sales of the product are up as beef prices are rising. The Bureau of Labor Statistics says in 2010, the cost of ground beef averaged $2.25 a pound. Now it's nearly $4 a pound. So grocery stores and food processors, like the makers of lasagna and pasta sauce, are buying more ground beef with the cheaper beef product mixed in.\u003c/p>\n\u003cp>But not everyone's on board. Supermarket chains Kroger and Supervalu took it off their shelves two years ago, and they say lean, finely textured beef won't return.\u003c/p>\n\u003cp>At a Fareway grocery store in Ames, Iowa, Craig Rieckein is picking up a few items. He says he quit buying hamburger at this store at the height of the scare.\u003c/p>\n\u003cp>\"Since the 'pink slime' episode, we really thought that was deceptive for them to be adding something to a product we thought was just the meat,\" he says.\u003c/p>\n\u003cp>So he switched to another store to buy his hamburger, where he can pick out steak and have it ground right there. That's even though Fareway never sold ground beef with the product in it and still doesn't.\u003c/p>\n\u003cp>Another customer, Joyce Birkestrand, didn't boycott ground beef, even though she says the beef trimmings looked awful on television. \"I don't know if it changed my shopping much because I like to eat meat. I wish that it wouldn't look quite so bad on TV.\"\u003c/p>\n\u003cp>Some crisis communications experts say that as consumers return to eating lean, finely textured beef, the industry should get out in front this time.\u003c/p>\n\u003cp>Des Moines-based public relations consultant \u003ca href=\"http://www.hanser.com/who-we-are/core-management-team/ronald-hanser-apr/\">Ronald Hanser\u003c/a> advises his commercial clients to lean toward overdisclosure. \"If it's about how a product is treated with a chemical, then be prepared to talk about that. The beef industry wasn't prepared to do that in the earlier cycle. Hopefully they are much better prepared now,\" he says.\u003c/p>\n\u003cp>After the bad publicity two years ago, Cargill started labeling products with the added ingredient. So did Hy-Vee stores.\u003c/p>\n\u003cp>In the meantime, the courts may decide whether the media are liable for spreading the derogatory term \"pink slime.\" As we reported, in September 2012 BPI filed a \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/13/161064306/beef-products-inc-sues-abc-over-repeated-attacks-on-pink-slime\">defamation suit\u003c/a> against ABC News for its coverage, saying it led to plant closures and layoffs because it misled consumers into believing the product was unsafe. South Dakota's Supreme Court \u003ca href=\"http://www.usatoday.com/story/news/nation/2014/05/22/court-pink-slime/9468233/\">recently ruled\u003c/a> the lawsuit can proceed.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> Copyright 2014 \u003ca href=\"http://www.iowapublicradio.org\">Iowa Public Radio\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Secret's In The Sugar: Lower-Alcohol Wines Are Taking Off",
"title": "The Secret's In The Sugar: Lower-Alcohol Wines Are Taking Off",
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"content": "\u003cfigure id=\"attachment_82882\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/low-alcohol-wine-1b-4566691e3e0f31fa56bc8e92ad751fa75e9041bc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/low-alcohol-wine-1b-4566691e3e0f31fa56bc8e92ad751fa75e9041bc.jpg\" alt=\"A selection of low-alcohol wines, including a Riesling from Germany, a Vinho Verde from Portugal and a Txakoli from the Basque region of Spain. Photo: Meredith Rizzo/NPR\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-82882\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A selection of low-alcohol wines, including a Riesling from Germany, a Vinho Verde from Portugal and a Txakoli from the Basque region of Spain. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/05/314923045/the-secrets-in-the-sugar-lower-alcohol-wines-are-taking-off\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/06/20140605_me_the_secrets_in_the_sugar_lower-alcohol_wines_are_taking_off.mp3\"] \u003c/p>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/05/314923045/the-secrets-in-the-sugar-lower-alcohol-wines-are-taking-off\">The Salt at NPR Food\u003c/a> (6/5/14)\u003c/p>\n\u003cp>Big, bold wines have their fans. But with the arrival of summer, make room for a bumper crop of lighter, more subtle wines.\u003c/p>\n\u003cp>\"Low-alcohol wines are super hot right now,\" says wine writer \u003ca href=\"http://katherinecole.com/\">Katherine Cole\u003c/a>.\u003c/p>\n\u003cp>There's Txakoli, or Txakolina, wines from the Basque region of Spain, Rieslings from Germany and New York state, and Vinho Verde from Portugal, to name a few.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>These wines typically hover in the 9 percent to 11 percent alcohol range. This compares to about 13 percent to 14 percent in a typical California chardonnay.\u003c/p>\n\u003cp>\"We're seeing [from our stores] more requests for more balanced, light-bodied, lower-alcohol wines,\" \u003ca href=\"http://media.wholefoodsmarket.com/experts/subject-experts/devon-broglie-ms\">Devon Broglie\u003c/a>, sommelier and global wine buyer for Whole Foods, tells us. \"And I see this trend gaining momentum.\"\u003c/p>\n\u003cp>So, what explains the trend? For starters, \"budding wine aficionados are more cash-strapped than their predecessors,\" Cole says. And these same consumers also value novelty: \"They want to look around the corner to new wines, made from quirkier, more obscure grapes,\" she says.\u003c/p>\n\u003cp>Cole says a Txakoli may offer more \"bang for the buck than, say, an over-oaked, overpriced, higher-alcohol California chardonnay.\" And she says other wine grapes Americans aren't as familiar with, such as gamay noir (a high-yield grape used to make Beaujolais), are gaining traction too. One producer is a small Portland-based winery, \u003ca href=\"http://www.oregonlive.com/foodday/index.ssf/2013/09/urban_winery_goes_underground.html\">Bow & Arrow\u003c/a>.\u003c/p>\n\u003cp>There are several factors that determine alcohol levels. The climate and grape varietals play a role. And winemakers have several techniques that can manipulate alcohol concentrations.\u003c/p>\n\u003cp>For instance, they can halt the conversion of sugar in the grapes to alcohol, keeping more sugar in the wine. Moscato wines, which are known for a signature sweetness and have \u003ca href=\"http://www.npr.org/blogs/codeswitch/2013/06/27/196210549/MOSCATO\">gained popularity\u003c/a> in recent years, are a good example of that.\u003c/p>\n\u003cp>In other cases, winemakers use grape varietals that don't concentrate high amounts of sugar. And they can adjust how long grapes stay on the vine.\u003c/p>\n\u003cp>\"Lower alcohol is indicative of grapes that were picked not overripe but maybe just [barely] ripe,\" Broglie says.\u003c/p>\n\u003cfigure id=\"attachment_82883\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/low-alcohol-wine-2-1bef9627a5b4aeb75843818b0b402ab68e32ef29.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/low-alcohol-wine-2-1bef9627a5b4aeb75843818b0b402ab68e32ef29.jpg\" alt=\"Ganeta Txakolina from Spain (clockwise from left), Mia Dolcea Moscato D'Asti from Italy, Aveleda Vinho Verde from Portugal and Clean Slate Riesling from Germany. Photo: Meredith Rizzo/NPR\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-82883\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ganeta Txakolina from Spain (clockwise from left), Mia Dolcea Moscato D'Asti from Italy, Aveleda Vinho Verde from Portugal and Clean Slate Riesling from Germany. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Vinho Verde — which translates from the Portuguese as green wine, or young wine — is a good example. These wines, which have been dubbed \u003ca href=\"http://www.nytimes.com/2013/07/03/dining/vinho-verde-portuguese-for-cheap-and-cheerful.html?_r=0\">\"cheap and cheerful\"\u003c/a> by \u003cem>New York Times\u003c/em> wine critic Eric Asimov, are traditionally produced from valley-grown grapes that don't get super ripe, so sugar concentrations are lower. And since it's the sugar that converts to alcohol, as a result there's less alcohol.\u003c/p>\n\u003cp>And why the lower price points? In the case of Vinho Verde wines, part of the story is geography.\u003c/p>\n\u003cp>Portuguese winemakers can produce wine more cheaply compared with, say, French winemakers. In part, there's not as much pruning or fussing over the grapes.\u003c/p>\n\u003cp>And unlike champagne, which is aged before it's sold, Vinho Verde is produced to be consumed quickly.\u003c/p>\n\u003cp>Some wine critics \u003ca href=\"http://www.alcoholprofessor.com/blog/2014/04/23/vinho-verde-a-splash-of-summer-vinous-joy/\"> love\u003c/a> Vinho Verde, and say the good value is not lost on consumers. Imports into the U.S. have \u003ca href=\"http://www.thedrinksbusiness.com/2014/03/new-wave-vinho-verde-threatens-regions-landscape/\">risen quickly\u003c/a>.\u003c/p>\n\u003cp>Cole says, in many instances, \"higher-alcohol wines can cost more because they're made from grapevines that have been pruned down to squeeze the highest concentration of flavor from each berry.\" And the cost of the labor behind this intensive technique can add up.\u003c/p>\n\u003cp>The move to lower alcohol concentrations is not just about cost. In fact, often it's an afterthought. What's driving the trend is changing preferences in wine styles.\u003c/p>\n\u003cp>Broglie says after years of winemakers pushing the envelope to produce overripe grapes that make bold, hit-you-over-the-head wines, the tide has turned.\u003c/p>\n\u003cp>\"Now we're seeing a natural trend in the other direction, to more subtlety in wines,\" Broglie says. \"And I see this continuing.\"\u003c/p>\n\u003cp>Wine writer Dave McIntyre agrees. \"There is a move to roll back alcohol levels from the blockbuster 14 to 15 percent and higher wines so popular the last 15 years or so.\"\u003c/p>\n\u003cp>McIntyre says there are also some wine companies purposely making\u003ca href=\"http://www.thedrinksbusiness.com/2013/04/top-10-low-calorie-wine-brands/\"> low-cal, lower-alcohol wines\u003c/a> marketed to diet-minded consumers. Take, for instance \u003ca href=\"http://skinnygirlcocktails.com/the-cocktails\">Skinny Girl \u003c/a> and \u003ca href=\"http://www.theskinnyvine.com/wines.html#slim-chardonnay\">The Skinny Vine\u003c/a>, which makes Slim Chardonnay, Mini Moscato and Thin Zin, which has just 7.5 percent alcohol.\u003c/p>\n\u003cp>And in other cases, the move to more balance and subtlety has winemakers experimenting with all kinds of techniques.\u003c/p>\n\u003cp>McIntyre\u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/story/2009/01/06/ST2009010601478.html\"> profiled\u003c/a> a New Zealand producer who makes a sauvignon blanc and a Riesling at about 9 percent alcohol, which is 25 percent lower than what's typical. \"And he does nothing more than picking some leaves off the vine to inhibit sugar growth.\"\u003c/p>\n\u003cp>The lower-alcohol trend goes beyond just vino. Beer-wine crossovers are starting to catch on. For instance, Odell Brewing in Colorado makes a Riesling-pale ale mashup with 7.6 percent alcohol. And newer takes on hard ciders such as \u003ca href=\"http://www.snakebiteusa.com/\">Snake Bite\u003c/a>, with 5.1 percent alcohol content, are getting notice too.\u003c/p>\n\u003cp>But don't expect to see a downward trend in alcohol in many red wines.\u003c/p>\n\u003cp>\"The low-alcohol reds are a challenge for winemakers,\" explains Andrew Waterhouse, a professor of oenology at the University of California, Davis. \"[Lower-alcohol wines] have a more subtle complex taste and higher acidity than wines made from riper grapes.\"\u003c/p>\n\u003cp>And he says the trend has been that most consumers prefer the distinctive fruity tastes that arise in very ripe red grapes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82882\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/low-alcohol-wine-1b-4566691e3e0f31fa56bc8e92ad751fa75e9041bc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/low-alcohol-wine-1b-4566691e3e0f31fa56bc8e92ad751fa75e9041bc.jpg\" alt=\"A selection of low-alcohol wines, including a Riesling from Germany, a Vinho Verde from Portugal and a Txakoli from the Basque region of Spain. Photo: Meredith Rizzo/NPR\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-82882\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A selection of low-alcohol wines, including a Riesling from Germany, a Vinho Verde from Portugal and a Txakoli from the Basque region of Spain. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/05/314923045/the-secrets-in-the-sugar-lower-alcohol-wines-are-taking-off\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>These wines typically hover in the 9 percent to 11 percent alcohol range. This compares to about 13 percent to 14 percent in a typical California chardonnay.\u003c/p>\n\u003cp>\"We're seeing [from our stores] more requests for more balanced, light-bodied, lower-alcohol wines,\" \u003ca href=\"http://media.wholefoodsmarket.com/experts/subject-experts/devon-broglie-ms\">Devon Broglie\u003c/a>, sommelier and global wine buyer for Whole Foods, tells us. \"And I see this trend gaining momentum.\"\u003c/p>\n\u003cp>So, what explains the trend? For starters, \"budding wine aficionados are more cash-strapped than their predecessors,\" Cole says. And these same consumers also value novelty: \"They want to look around the corner to new wines, made from quirkier, more obscure grapes,\" she says.\u003c/p>\n\u003cp>Cole says a Txakoli may offer more \"bang for the buck than, say, an over-oaked, overpriced, higher-alcohol California chardonnay.\" And she says other wine grapes Americans aren't as familiar with, such as gamay noir (a high-yield grape used to make Beaujolais), are gaining traction too. One producer is a small Portland-based winery, \u003ca href=\"http://www.oregonlive.com/foodday/index.ssf/2013/09/urban_winery_goes_underground.html\">Bow & Arrow\u003c/a>.\u003c/p>\n\u003cp>There are several factors that determine alcohol levels. The climate and grape varietals play a role. And winemakers have several techniques that can manipulate alcohol concentrations.\u003c/p>\n\u003cp>For instance, they can halt the conversion of sugar in the grapes to alcohol, keeping more sugar in the wine. Moscato wines, which are known for a signature sweetness and have \u003ca href=\"http://www.npr.org/blogs/codeswitch/2013/06/27/196210549/MOSCATO\">gained popularity\u003c/a> in recent years, are a good example of that.\u003c/p>\n\u003cp>In other cases, winemakers use grape varietals that don't concentrate high amounts of sugar. And they can adjust how long grapes stay on the vine.\u003c/p>\n\u003cp>\"Lower alcohol is indicative of grapes that were picked not overripe but maybe just [barely] ripe,\" Broglie says.\u003c/p>\n\u003cfigure id=\"attachment_82883\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/low-alcohol-wine-2-1bef9627a5b4aeb75843818b0b402ab68e32ef29.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/low-alcohol-wine-2-1bef9627a5b4aeb75843818b0b402ab68e32ef29.jpg\" alt=\"Ganeta Txakolina from Spain (clockwise from left), Mia Dolcea Moscato D'Asti from Italy, Aveleda Vinho Verde from Portugal and Clean Slate Riesling from Germany. Photo: Meredith Rizzo/NPR\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-82883\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ganeta Txakolina from Spain (clockwise from left), Mia Dolcea Moscato D'Asti from Italy, Aveleda Vinho Verde from Portugal and Clean Slate Riesling from Germany. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Vinho Verde — which translates from the Portuguese as green wine, or young wine — is a good example. These wines, which have been dubbed \u003ca href=\"http://www.nytimes.com/2013/07/03/dining/vinho-verde-portuguese-for-cheap-and-cheerful.html?_r=0\">\"cheap and cheerful\"\u003c/a> by \u003cem>New York Times\u003c/em> wine critic Eric Asimov, are traditionally produced from valley-grown grapes that don't get super ripe, so sugar concentrations are lower. And since it's the sugar that converts to alcohol, as a result there's less alcohol.\u003c/p>\n\u003cp>And why the lower price points? In the case of Vinho Verde wines, part of the story is geography.\u003c/p>\n\u003cp>Portuguese winemakers can produce wine more cheaply compared with, say, French winemakers. In part, there's not as much pruning or fussing over the grapes.\u003c/p>\n\u003cp>And unlike champagne, which is aged before it's sold, Vinho Verde is produced to be consumed quickly.\u003c/p>\n\u003cp>Some wine critics \u003ca href=\"http://www.alcoholprofessor.com/blog/2014/04/23/vinho-verde-a-splash-of-summer-vinous-joy/\"> love\u003c/a> Vinho Verde, and say the good value is not lost on consumers. Imports into the U.S. have \u003ca href=\"http://www.thedrinksbusiness.com/2014/03/new-wave-vinho-verde-threatens-regions-landscape/\">risen quickly\u003c/a>.\u003c/p>\n\u003cp>Cole says, in many instances, \"higher-alcohol wines can cost more because they're made from grapevines that have been pruned down to squeeze the highest concentration of flavor from each berry.\" And the cost of the labor behind this intensive technique can add up.\u003c/p>\n\u003cp>The move to lower alcohol concentrations is not just about cost. In fact, often it's an afterthought. What's driving the trend is changing preferences in wine styles.\u003c/p>\n\u003cp>Broglie says after years of winemakers pushing the envelope to produce overripe grapes that make bold, hit-you-over-the-head wines, the tide has turned.\u003c/p>\n\u003cp>\"Now we're seeing a natural trend in the other direction, to more subtlety in wines,\" Broglie says. \"And I see this continuing.\"\u003c/p>\n\u003cp>Wine writer Dave McIntyre agrees. \"There is a move to roll back alcohol levels from the blockbuster 14 to 15 percent and higher wines so popular the last 15 years or so.\"\u003c/p>\n\u003cp>McIntyre says there are also some wine companies purposely making\u003ca href=\"http://www.thedrinksbusiness.com/2013/04/top-10-low-calorie-wine-brands/\"> low-cal, lower-alcohol wines\u003c/a> marketed to diet-minded consumers. Take, for instance \u003ca href=\"http://skinnygirlcocktails.com/the-cocktails\">Skinny Girl \u003c/a> and \u003ca href=\"http://www.theskinnyvine.com/wines.html#slim-chardonnay\">The Skinny Vine\u003c/a>, which makes Slim Chardonnay, Mini Moscato and Thin Zin, which has just 7.5 percent alcohol.\u003c/p>\n\u003cp>And in other cases, the move to more balance and subtlety has winemakers experimenting with all kinds of techniques.\u003c/p>\n\u003cp>McIntyre\u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/story/2009/01/06/ST2009010601478.html\"> profiled\u003c/a> a New Zealand producer who makes a sauvignon blanc and a Riesling at about 9 percent alcohol, which is 25 percent lower than what's typical. \"And he does nothing more than picking some leaves off the vine to inhibit sugar growth.\"\u003c/p>\n\u003cp>The lower-alcohol trend goes beyond just vino. Beer-wine crossovers are starting to catch on. For instance, Odell Brewing in Colorado makes a Riesling-pale ale mashup with 7.6 percent alcohol. And newer takes on hard ciders such as \u003ca href=\"http://www.snakebiteusa.com/\">Snake Bite\u003c/a>, with 5.1 percent alcohol content, are getting notice too.\u003c/p>\n\u003cp>But don't expect to see a downward trend in alcohol in many red wines.\u003c/p>\n\u003cp>\"The low-alcohol reds are a challenge for winemakers,\" explains Andrew Waterhouse, a professor of oenology at the University of California, Davis. \"[Lower-alcohol wines] have a more subtle complex taste and higher acidity than wines made from riper grapes.\"\u003c/p>\n\u003cp>And he says the trend has been that most consumers prefer the distinctive fruity tastes that arise in very ripe red grapes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Could A 6-Cent Tax Sour Us On Soda And Sugary Drinks? ",
"title": "Could A 6-Cent Tax Sour Us On Soda And Sugary Drinks? ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82812\" class=\"wp-caption alignleft\" style=\"max-width: 184px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/soda_can_label_custom-f16f277957c91fc3aa06c850b18a91ce30a55372.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/soda_can_label_custom-f16f277957c91fc3aa06c850b18a91ce30a55372-184x290.jpg\" alt=\"A mock up of a warning label for sodas and sugary drinks proposed in California by public health advocates. Image: California Center for Public Health Advocacy\" width=\"184\" height=\"290\" class=\"size-medium wp-image-82812\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A mock up of a warning label for sodas and sugary drinks proposed in California by public health advocates. Image: California Center for Public Health Advocacy\u003c/figcaption>\u003c/figure>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/03/318223640/could-a-six-cents-tax-sour-us-on-soda-and-sugary-drinks\">The Salt at NPR Food\u003c/a> (6/3/14)\u003c/p>\n\u003cp>These days, sugar may be the new tobacco.\u003c/p>\n\u003cp>With so many studies linking Americans' collective sweet tooth to diseases including \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/02/sugars-role-in-rise-of-diabetes-gets-clearer/\">type 2 diabetes\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/03/271130613/sweet-tooth-gone-bad-why-22-teaspoons-of-sugar-per-day-is-deadl\">heart disease\u003c/a> and obesity, there's a lot of talk about policies to nudge consumers to consume less sugar.\u003c/p>\n\u003cp>A \u003ca href=\"http://ajae.oxfordjournals.org/content/early/2014/05/31/ajae.aau052.abstract?sid=1f3044c7-6745-4fbd-9e5b-bb46b85e6f8b\">new study\u003c/a> published in the \u003cem>American Journal of Agricultural Economics\u003c/em> concludes that a tax on sodas and other sugary beverages could be the way to go. Specifically, the authors argue that taxing by the calorie would prompt consumers to cut back.\u003c/p>\n\u003cp>The authors calculated that a .04 cent per calorie tax — equivalent to a 6-cent tax per 12-ounce can of Coke or Pepsi — would lead consumers to consume about 5,800 fewer calories from sugary drinks per year.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It seems quite intuitive,\" says study author \u003ca href=\"http://www.rti.org/newsroom/experts.cfm?obj=99140178-5056-B100-31B9616BA3B22BCD\">Chen Zhen\u003c/a>, a food and nutrition policy research economist at the Research Triangle Institute. Taxing calories directly, he finds, would lead people to purchase lower-calorie drinks. At least, that's what his modeling shows.\u003c/p>\n\u003cp>He and his colleagues used supermarket sales data to understand how price fluctuations influence consumer purchases. Then they modeled how various forms of taxing would change decision making. The studied was funded by a grant from the Robert Wood Johnson Foundation and the National Institutes of Health.\u003c/p>\n\u003cp>So, any chance of soda taxes becoming law? If past efforts are any indication, there are some pretty major hurdles.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/06/146481752/taxes-and-food-stamp-restrictions-proposed-to-tame-americas-sweet-tooth\">reported\u003c/a>, a tax proposal in Massachusetts that would have extended the state's 6.5-percent sales tax to include candy and sugary drinks failed to get traction. And an effort in Florida in 2012 that would have restricted the use of food stamps to buy sugary treats and junk food failed, too.\u003c/p>\n\u003cp>The convenience store industry lobbied hard against the Florida measure. And the American Beverage Association has been a vocal opponent of measures that target sugary drinks.\u003c/p>\n\u003cp>\"Taxes don't make people healthy,\" the ABA's Chris Gindlesperger told us when we were reporting on the debate over these efforts.\u003c/p>\n\u003cp>But this doesn't mean that policymakers won't try again. And, as more Americans become aware of the link between heavy sugar consumption and health risks, public health advocates say there may be more public support for such measures.\u003c/p>\n\u003cp>A recent \u003ca href=\"http://www.calendow.org/uploadedFiles/Rls2461.pdf\">Field Poll\u003c/a> found 74 percent of California voters support efforts that would warn consumers about the potential harms of sugary drinks.\u003c/p>\n\u003cp>And last week, the California Senate passed the Sugar-Sweetened Beverage Safety Warning Act, that would mandate a warning label on the front of all bottles and cans of sugary drinks sold in the state that contain 75 calories or more per 12 fluid ounces.\u003c/p>\n\u003cp>It would read:\u003c/p>\n\u003cfigure id=\"attachment_82813\" class=\"wp-caption aligncenter\" style=\"max-width: 5712px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/warning-label-poster_custom-88fa86807624473ee175b181f4e573aba02a4584.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/warning-label-poster_custom-88fa86807624473ee175b181f4e573aba02a4584.jpg\" alt=\"Warning label mock-up. Image: California Center for Public Health Advocacy\" width=\"5712\" height=\"1410\" class=\"size-full wp-image-82813\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Warning label mock-up. Image: California Center for Public Health Advocacy\u003c/figcaption>\u003c/figure>\n\u003cp>\"SB 1000 [the act] supports consumers' right to know the facts about diabetes, undiluted by beverage industry spin,\" wrote \u003ca href=\"http://www.publichealthadvocacy.org/staff.html\">Dr. Harold Goldstein\u003c/a> of the California Center for Public Health Advocacy, which is a co-sponsor of the bill along with the California Medical Association, the Latino Coalition for a Healthy California and the California Black Health Network.\u003c/p>\n\u003cp>The group wants consumers to understand that when excess sugar enters the bloodstream \"it overloads the pancreas and causes the liver to store the sugar as fat.\" Over time, this can increase the risk of fatty liver disease and type 2 diabetes.\u003c/p>\n\u003cp>Policymakers in the U.S. are not alone in their efforts to warn consumers about sugar. \"France, Hungary, Finland and Mexico are all targeting sugar through various interventions,\" \u003ca href=\"http://www.liv.ac.uk/psychology-health-and-society/staff/simon-capewell/\">Simon Capewell\u003c/a>, a professor of epidemiology at the University of Liverpool, tells us by email. Capewell authored a recent \u003ca href=\"http://www.bmj.com/content/348/bmj.g3428\">commentary\u003c/a> in the \u003cem>British Medical Journal\u003c/em> in which he argued in favor of warning labels.\u003c/p>\n\u003cp>\"Many other potentially harmful products already carry effective health warnings,\" like insecticides and cigarettes, Capewell wrote. \"Cigarettes have gone from being socially acceptable to quite unacceptable after warning labels were implemented.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "A new study argues that taxing sodas and sugary drinks by the calorie would spur consumers to cut back. A 6-cent tax per 12-ounce can would lead to 5,800 fewer calories consumed per year, it found.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82812\" class=\"wp-caption alignleft\" style=\"max-width: 184px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/soda_can_label_custom-f16f277957c91fc3aa06c850b18a91ce30a55372.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/soda_can_label_custom-f16f277957c91fc3aa06c850b18a91ce30a55372-184x290.jpg\" alt=\"A mock up of a warning label for sodas and sugary drinks proposed in California by public health advocates. Image: California Center for Public Health Advocacy\" width=\"184\" height=\"290\" class=\"size-medium wp-image-82812\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A mock up of a warning label for sodas and sugary drinks proposed in California by public health advocates. Image: California Center for Public Health Advocacy\u003c/figcaption>\u003c/figure>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/03/318223640/could-a-six-cents-tax-sour-us-on-soda-and-sugary-drinks\">The Salt at NPR Food\u003c/a> (6/3/14)\u003c/p>\n\u003cp>These days, sugar may be the new tobacco.\u003c/p>\n\u003cp>With so many studies linking Americans' collective sweet tooth to diseases including \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/02/sugars-role-in-rise-of-diabetes-gets-clearer/\">type 2 diabetes\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/03/271130613/sweet-tooth-gone-bad-why-22-teaspoons-of-sugar-per-day-is-deadl\">heart disease\u003c/a> and obesity, there's a lot of talk about policies to nudge consumers to consume less sugar.\u003c/p>\n\u003cp>A \u003ca href=\"http://ajae.oxfordjournals.org/content/early/2014/05/31/ajae.aau052.abstract?sid=1f3044c7-6745-4fbd-9e5b-bb46b85e6f8b\">new study\u003c/a> published in the \u003cem>American Journal of Agricultural Economics\u003c/em> concludes that a tax on sodas and other sugary beverages could be the way to go. Specifically, the authors argue that taxing by the calorie would prompt consumers to cut back.\u003c/p>\n\u003cp>The authors calculated that a .04 cent per calorie tax — equivalent to a 6-cent tax per 12-ounce can of Coke or Pepsi — would lead consumers to consume about 5,800 fewer calories from sugary drinks per year.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It seems quite intuitive,\" says study author \u003ca href=\"http://www.rti.org/newsroom/experts.cfm?obj=99140178-5056-B100-31B9616BA3B22BCD\">Chen Zhen\u003c/a>, a food and nutrition policy research economist at the Research Triangle Institute. Taxing calories directly, he finds, would lead people to purchase lower-calorie drinks. At least, that's what his modeling shows.\u003c/p>\n\u003cp>He and his colleagues used supermarket sales data to understand how price fluctuations influence consumer purchases. Then they modeled how various forms of taxing would change decision making. The studied was funded by a grant from the Robert Wood Johnson Foundation and the National Institutes of Health.\u003c/p>\n\u003cp>So, any chance of soda taxes becoming law? If past efforts are any indication, there are some pretty major hurdles.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/06/146481752/taxes-and-food-stamp-restrictions-proposed-to-tame-americas-sweet-tooth\">reported\u003c/a>, a tax proposal in Massachusetts that would have extended the state's 6.5-percent sales tax to include candy and sugary drinks failed to get traction. And an effort in Florida in 2012 that would have restricted the use of food stamps to buy sugary treats and junk food failed, too.\u003c/p>\n\u003cp>The convenience store industry lobbied hard against the Florida measure. And the American Beverage Association has been a vocal opponent of measures that target sugary drinks.\u003c/p>\n\u003cp>\"Taxes don't make people healthy,\" the ABA's Chris Gindlesperger told us when we were reporting on the debate over these efforts.\u003c/p>\n\u003cp>But this doesn't mean that policymakers won't try again. And, as more Americans become aware of the link between heavy sugar consumption and health risks, public health advocates say there may be more public support for such measures.\u003c/p>\n\u003cp>A recent \u003ca href=\"http://www.calendow.org/uploadedFiles/Rls2461.pdf\">Field Poll\u003c/a> found 74 percent of California voters support efforts that would warn consumers about the potential harms of sugary drinks.\u003c/p>\n\u003cp>And last week, the California Senate passed the Sugar-Sweetened Beverage Safety Warning Act, that would mandate a warning label on the front of all bottles and cans of sugary drinks sold in the state that contain 75 calories or more per 12 fluid ounces.\u003c/p>\n\u003cp>It would read:\u003c/p>\n\u003cfigure id=\"attachment_82813\" class=\"wp-caption aligncenter\" style=\"max-width: 5712px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/warning-label-poster_custom-88fa86807624473ee175b181f4e573aba02a4584.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/warning-label-poster_custom-88fa86807624473ee175b181f4e573aba02a4584.jpg\" alt=\"Warning label mock-up. Image: California Center for Public Health Advocacy\" width=\"5712\" height=\"1410\" class=\"size-full wp-image-82813\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Warning label mock-up. Image: California Center for Public Health Advocacy\u003c/figcaption>\u003c/figure>\n\u003cp>\"SB 1000 [the act] supports consumers' right to know the facts about diabetes, undiluted by beverage industry spin,\" wrote \u003ca href=\"http://www.publichealthadvocacy.org/staff.html\">Dr. Harold Goldstein\u003c/a> of the California Center for Public Health Advocacy, which is a co-sponsor of the bill along with the California Medical Association, the Latino Coalition for a Healthy California and the California Black Health Network.\u003c/p>\n\u003cp>The group wants consumers to understand that when excess sugar enters the bloodstream \"it overloads the pancreas and causes the liver to store the sugar as fat.\" Over time, this can increase the risk of fatty liver disease and type 2 diabetes.\u003c/p>\n\u003cp>Policymakers in the U.S. are not alone in their efforts to warn consumers about sugar. \"France, Hungary, Finland and Mexico are all targeting sugar through various interventions,\" \u003ca href=\"http://www.liv.ac.uk/psychology-health-and-society/staff/simon-capewell/\">Simon Capewell\u003c/a>, a professor of epidemiology at the University of Liverpool, tells us by email. Capewell authored a recent \u003ca href=\"http://www.bmj.com/content/348/bmj.g3428\">commentary\u003c/a> in the \u003cem>British Medical Journal\u003c/em> in which he argued in favor of warning labels.\u003c/p>\n\u003cp>\"Many other potentially harmful products already carry effective health warnings,\" like insecticides and cigarettes, Capewell wrote. \"Cigarettes have gone from being socially acceptable to quite unacceptable after warning labels were implemented.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"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?",
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},
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"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.",
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"order": 8
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},
"link": "https://www.cityarts.net",
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"order": 1
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"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 />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
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"source": "Commonwealth Club of California"
},
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"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"jerrybrown": {
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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},
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"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
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