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"bio": "\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.",
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"disqusTitle": "What Pepsi Can Teach Us About Soft (Drink) Power in Russia",
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"content": "\u003cfigure id=\"attachment_78980\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ap9109060344_wide-7d6ea895e371884e0a237aa1c95ce04d498aca9c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ap9109060344_wide-7d6ea895e371884e0a237aa1c95ce04d498aca9c-1024x575.jpg\" alt=\"Pepsi was the first American consumer product to be manufactured and sold in the former Soviet Union. In 1991, Russians could buy the soda for 20 kopeks, about 10 cents. Photo: Peter Dejong/AP\" width=\"1024\" height=\"575\" class=\"size-large wp-image-78980\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pepsi was the first American consumer product to be manufactured and sold in the former Soviet Union. In 1991, Russians could buy the soda for 20 kopeks, about 10 cents. Photo: Peter Dejong/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/130330851/sonari-glinton\" target=\"_blank\">Sonari Glinton\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/10/288570744/what-pepsi-can-teach-us-about-soft-drink-power-in-russia\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/10/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/10/288570744/what-pepsi-can-teach-us-about-soft-drink-power-in-russia\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/03/20140310_atc_how_pepsi_won_over_khrushchev_and_broke_into_the_russian_market.mp3\"] \u003c/p>\n\u003cp>The United States has threatened economic sanctions against Moscow, but America is light on financial leverage in Russia: The country represents less than 1 percent of U.S. trade, and few major U.S. companies have significant investments there.\u003c/p>\n\u003cp>But one company with a long history in Russia is Pepsi.\u003c/p>\n\u003cp>So how did the American soft drink giant get its foot in the door to build a major market in Russia?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This story of how Pepsi came to be sold widely in Russia could give us some insight into how the two counties do or don't do business with each other. The relationship dates back to the Soviet era.\u003c/p>\n\u003cp>During the Cold War, then-Vice President Richard Nixon visited Soviet Russia to meet with Premier Nikita Khrushchev, which produced some memorable moments. The two men stood in front of a microphone and sparred, with the help of interpreters, in a televised session now known as the Kitchen Debate. The 1959 debate, which \u003ca href=\"http://www.youtube.com/watch?v=D7HqOrAakco\">you can watch on YouTube\u003c/a>, is all kinds of historical, nerdy awesomeness.\u003c/p>\n\u003cp>\"You plan to outstrip us, particularly in the production of consumer goods. If this competition is to do the best for both of our peoples and for people everywhere, there must be a free exchange of ideas,\" \u003ca href=\"http://www.youtube.com/watch?v=z6RLCw1OZFw\">Nixon said as Khrushchev began to speak\u003c/a> over him. \"You never concede anything.\"\u003c/p>\n\u003cp>One thing Russia didn't have on us was brown, fizzy, sugary, delicious drinks. At that debate, Nixon and Khrushchev shared a Pepsi.\u003c/p>\n\u003cp>At the time, this shared drink gave Donald Kendall a bright idea. Kendall, who was a buddy of Nixon's, was the head of Pepsi's international operations at the time.\u003c/p>\n\u003cp>\"[Kendall] went to Russia in 1959 and struck up a good relationship with Nikita Khrushchev,\" recounts \u003ca href=\"http://www.iie.com/staff/author_bio.cfm?author_id=455\">Anders Aslund\u003c/a> with the Peterson Institute for International Economics.\u003c/p>\n\u003cp>Later, the Soviet government itself began bottling Pepsi, but it wasn't the drink we know.\u003c/p>\n\u003cp>\"Pepsi was perceived by the population as a Soviet product, and Soviet products were truly bad,\" Aslund says. \"While Pepsi was reasonably good, it was not as good as Western Pepsi.\"\u003c/p>\n\u003cp>Good or bad, Pepsi was the only option.\u003c/p>\n\u003cp>Then the Berlin Wall fell. When the Soviet Union closed, a form of free enterprise opened. In the 1990s, there was a boom in the U.S., and American companies were looking to grow.\u003c/p>\n\u003cp>During this time, Pepsi was getting its butt kicked by Coca-Cola all over the world, says Ali Dibadj, a senior analyst with equity research firm Sanford Bernstein who studies packaged goods such as soda and chips. Dibadj says Pepsi had one key element going for it: The company knew a lot about Russia.\u003c/p>\n\u003cp>\"Pepsi had to find a place to grow that was the path of least resistance, and arguably built on the history, since 1959, and the lower penetration by The Coca-Cola Company. Russia was the closest-to-home option, and it wasn't that close to home,\" Dibadj says.\u003c/p>\n\u003cp>It worked. Russia is now Pepsi's second-largest market behind the U.S., accounting for roughly 8 percent of sales.\u003c/p>\n\u003cp>So if Pepsi could become a dominant consumer force in Russia, then why hasn't everyone followed suit?\u003c/p>\n\u003cp>Well, companies such as Ford, Nike, McDonald's, Boeing and John Deere do have investments in the country, but they don't rely on the Russian market like Pepsi does. The reason, Dibadj says, is that Russia is unpredictable, and so are its consumers.\u003c/p>\n\u003cp>\"The consumer has a history — given communism, given what they've been though — to, at the first sign of fear, shift very quickly to either different pack sizes [or] different brands. And [Russian consumers] have historically been used to lower-quality brands,\" Dibadj says.\u003c/p>\n\u003cp>At the first sign of trouble, Russian consumers go from drinking soda to tap water. Not only that, it's really hard for companies to get into Russia. With such a large country, you have to build giant distribution networks, and there's a lot of red tape.\u003c/p>\n\u003cp>\"We don't have a lot of economic leverage,\" Dibadj says. \"There's not a lot of stuff that Russians buy from us, and we don't buy that much stuff from Russia.\"\u003c/p>\n\u003cp>It's the age-old chicken and egg problem, says \u003ca href=\"http://www0.gsb.columbia.edu/faculty/akhandelwal/\">Amit Khandelwal,\u003c/a> who teaches at Columbia University's Business School. American businesses, he says, are afraid to invest in Russia because it's risky; and it might be less risky if there were more of a U.S. corporate presence there.\u003c/p>\n\u003cp>\"The U.S. won't have the potential threat of sanctions if there is no pain on both sides,\" Khandelwal says. \"There is no pain on both sides precisely because no business has found it attractive enough to substantially grow their operations in Russia.\"\u003c/p>\n\u003cp>In other words, in order for the U.S. to have more soft power in Russia, the U.S. will have to sell that country more than soft drinks. \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_78980\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ap9109060344_wide-7d6ea895e371884e0a237aa1c95ce04d498aca9c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ap9109060344_wide-7d6ea895e371884e0a237aa1c95ce04d498aca9c-1024x575.jpg\" alt=\"Pepsi was the first American consumer product to be manufactured and sold in the former Soviet Union. In 1991, Russians could buy the soda for 20 kopeks, about 10 cents. Photo: Peter Dejong/AP\" width=\"1024\" height=\"575\" class=\"size-large wp-image-78980\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pepsi was the first American consumer product to be manufactured and sold in the former Soviet Union. In 1991, Russians could buy the soda for 20 kopeks, about 10 cents. Photo: Peter Dejong/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/130330851/sonari-glinton\" target=\"_blank\">Sonari Glinton\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/10/288570744/what-pepsi-can-teach-us-about-soft-drink-power-in-russia\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/10/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/10/288570744/what-pepsi-can-teach-us-about-soft-drink-power-in-russia\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This story of how Pepsi came to be sold widely in Russia could give us some insight into how the two counties do or don't do business with each other. The relationship dates back to the Soviet era.\u003c/p>\n\u003cp>During the Cold War, then-Vice President Richard Nixon visited Soviet Russia to meet with Premier Nikita Khrushchev, which produced some memorable moments. The two men stood in front of a microphone and sparred, with the help of interpreters, in a televised session now known as the Kitchen Debate. The 1959 debate, which \u003ca href=\"http://www.youtube.com/watch?v=D7HqOrAakco\">you can watch on YouTube\u003c/a>, is all kinds of historical, nerdy awesomeness.\u003c/p>\n\u003cp>\"You plan to outstrip us, particularly in the production of consumer goods. If this competition is to do the best for both of our peoples and for people everywhere, there must be a free exchange of ideas,\" \u003ca href=\"http://www.youtube.com/watch?v=z6RLCw1OZFw\">Nixon said as Khrushchev began to speak\u003c/a> over him. \"You never concede anything.\"\u003c/p>\n\u003cp>One thing Russia didn't have on us was brown, fizzy, sugary, delicious drinks. At that debate, Nixon and Khrushchev shared a Pepsi.\u003c/p>\n\u003cp>At the time, this shared drink gave Donald Kendall a bright idea. Kendall, who was a buddy of Nixon's, was the head of Pepsi's international operations at the time.\u003c/p>\n\u003cp>\"[Kendall] went to Russia in 1959 and struck up a good relationship with Nikita Khrushchev,\" recounts \u003ca href=\"http://www.iie.com/staff/author_bio.cfm?author_id=455\">Anders Aslund\u003c/a> with the Peterson Institute for International Economics.\u003c/p>\n\u003cp>Later, the Soviet government itself began bottling Pepsi, but it wasn't the drink we know.\u003c/p>\n\u003cp>\"Pepsi was perceived by the population as a Soviet product, and Soviet products were truly bad,\" Aslund says. \"While Pepsi was reasonably good, it was not as good as Western Pepsi.\"\u003c/p>\n\u003cp>Good or bad, Pepsi was the only option.\u003c/p>\n\u003cp>Then the Berlin Wall fell. When the Soviet Union closed, a form of free enterprise opened. In the 1990s, there was a boom in the U.S., and American companies were looking to grow.\u003c/p>\n\u003cp>During this time, Pepsi was getting its butt kicked by Coca-Cola all over the world, says Ali Dibadj, a senior analyst with equity research firm Sanford Bernstein who studies packaged goods such as soda and chips. Dibadj says Pepsi had one key element going for it: The company knew a lot about Russia.\u003c/p>\n\u003cp>\"Pepsi had to find a place to grow that was the path of least resistance, and arguably built on the history, since 1959, and the lower penetration by The Coca-Cola Company. Russia was the closest-to-home option, and it wasn't that close to home,\" Dibadj says.\u003c/p>\n\u003cp>It worked. Russia is now Pepsi's second-largest market behind the U.S., accounting for roughly 8 percent of sales.\u003c/p>\n\u003cp>So if Pepsi could become a dominant consumer force in Russia, then why hasn't everyone followed suit?\u003c/p>\n\u003cp>Well, companies such as Ford, Nike, McDonald's, Boeing and John Deere do have investments in the country, but they don't rely on the Russian market like Pepsi does. The reason, Dibadj says, is that Russia is unpredictable, and so are its consumers.\u003c/p>\n\u003cp>\"The consumer has a history — given communism, given what they've been though — to, at the first sign of fear, shift very quickly to either different pack sizes [or] different brands. And [Russian consumers] have historically been used to lower-quality brands,\" Dibadj says.\u003c/p>\n\u003cp>At the first sign of trouble, Russian consumers go from drinking soda to tap water. Not only that, it's really hard for companies to get into Russia. With such a large country, you have to build giant distribution networks, and there's a lot of red tape.\u003c/p>\n\u003cp>\"We don't have a lot of economic leverage,\" Dibadj says. \"There's not a lot of stuff that Russians buy from us, and we don't buy that much stuff from Russia.\"\u003c/p>\n\u003cp>It's the age-old chicken and egg problem, says \u003ca href=\"http://www0.gsb.columbia.edu/faculty/akhandelwal/\">Amit Khandelwal,\u003c/a> who teaches at Columbia University's Business School. American businesses, he says, are afraid to invest in Russia because it's risky; and it might be less risky if there were more of a U.S. corporate presence there.\u003c/p>\n\u003cp>\"The U.S. won't have the potential threat of sanctions if there is no pain on both sides,\" Khandelwal says. \"There is no pain on both sides precisely because no business has found it attractive enough to substantially grow their operations in Russia.\"\u003c/p>\n\u003cp>In other words, in order for the U.S. to have more soft power in Russia, the U.S. will have to sell that country more than soft drinks. \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": "The Upside of All This Cold? A Boom in Ice Cider",
"title": "The Upside of All This Cold? A Boom in Ice Cider",
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"content": "\u003cfigure id=\"attachment_78973\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/eden-iced_06-800a50baa82612579ff491f995c53809cb46b02a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/eden-iced_06-800a50baa82612579ff491f995c53809cb46b02a-1024x767.jpg\" alt=\"The icy winter is just what's needed for tasty ice cider. Photo: Herb Swanson/NPR\" width=\"1024\" height=\"767\" class=\"size-large wp-image-78973\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The icy winter is just what's needed for tasty ice cider. Photo: Herb Swanson/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Charlotte Albright, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/10/287389633/the-upside-of-all-this-cold-a-boom-in-iced-cider\" target=\"_blank\">Vermont Public Radio for The Salt at NPR Food \u003c/a>(3/10/2014)\u003c/p>\n\u003cp>If there's anything most of us are tired of this winter, it's bone-chilling cold.\u003cbr> It's enough to drive you to drink. \u003c/p>\n\u003cp> Literally. Because frigid weather is just what some enterprising artisans need to make a dessert wine that has been showing up on trendy tables and menus. Ice cider was invented in Quebec in the 1990s. This time of year, it's fermenting on the other side of the border as well, as a few snowy states try to tap into the locavore market and turn perishables into profits. \u003c/p>\n\u003cp> The first American maker to have a federally approved label is \u003ca href=\"http://www.edenicecider.com/\">Eden Ice Cider\u003c/a>, which got its start about eight years ago in a rural corner of Vermont known as the Northeast Kingdom. That's when Eleanor Leger, a Vermonter, and her husband, Albert, a Canadian, were sipping apple liqueur in Montreal, and wondering, \"Why doesn't anybody make this stuff on our side of the border?\" Vermont usually has more than enough ice and apples of its own, plus long cold spells needed to concentrate flavor.\u003c/p>\n\u003cp> Eleanor says this has been the best winter ever. At the end of each fall, she and her husband press cider from their 1,000 apple trees (and from a few other orchards) and stick the plastic vats in cold storage. After the first frost, they drag them outdoors. This crazy year, the stuff has frozen, almost thawed, and frozen several times. That makes for a rich, concentrated apple elixir — and lots of it. Yield is important, because about 75 percent of the original cider is left behind in an icy block after the concentrate drizzles out, ready for fermentation.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> Now the amber liquid is bubbling away in steel vats along the walls of a big cellar. Albert — sometimes with his Canadian enologist — tastes it just about every day to decide when to stop the fermentation. Ice cider makers aim for a subtle balance of apple, sugar, and acidity. Each variety of late-season apple creates a different flavor. Honey Crisp apples, for example, have a hint of honey, though no bees were involved. \u003c/p>\n\u003cp> A lot of people who don't love sweet dessert wines like ice cider. Apples are naturally more tart than grapes, so they leave a crisper, fresher aftertaste. And apples may be New England's true terroir. Though Calvinists might have frowned on turning a Northern Spy into a thimbleful of booze, hard apple cider was a popular alcoholic drink in Colonial America. Now that it's making a comeback with brands like \u003ca href=\"http://www.woodchuck.com/\">Woodchuck\u003c/a>, ice cider wine seems to be riding on its coattails.\u003c/p>\n\u003cp>Eden, Vermont's largest producer, is filling about 40,000 bottles a year, and it's available in at least 20 states. Vermont has sprouted at least five other ice cider makers, with more likely to venture into the orchard as the trend takes off. \u003c/p>\n\u003cp> So what else can you do with this alcoholic ambrosia, besides sip it? At 30 bucks a bottle, most thrifty New Englanders serve it in slender stemmed goblets on special occasions. \u003c/p>\n\u003cp> Martha Stewart gave it \u003ca href=\"http://images.marthastewart.com/images/channel/holidays/workshop/FullCookbook_2012.pdf\">a thumbs up for Thanksgiving\u003c/a> fare. You can also shake it up in cocktails. Eden has just come out with an aperitif cider infused with red currants and bitters, and they are now fermenting something like an apple champagne. \u003c/p>\n\u003cp> \"We want Vermont to be known for ice cider,\" Eleanor Leger says. \"This is apple country.\" \u003c/p>\n\u003cp> But \u003ca href=\"http://www.kennebeccider.com/products\">Maine\u003c/a>, \u003ca href=\"http://newyorkcorkreport.com/blog/2013/01/31/ice-cider-learning-to-love-the-cold/\">New York\u003c/a>, \u003ca href=\"https://cydermarket.com/Michigan.html\">Michigan\u003c/a>, and \u003ca href=\"http://seattlebeernews.com/2012/09/special-ice-cider-tasting-at-full-throttle-bottles-tonight-for-wa-cider-week/\">Washington\u003c/a> are starting to ride the ice cider wave, too. The question is not whether they have enough apples. The real test will be whether they have enough ice.\u003c/p>\n\u003cp> There, at least this year, far northern Vermont may have them beat. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.vpr.net\" target=\"_blank\">Vermont Public Radio\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "Canada invented ice cider in the '90s. Now it's becoming trendy and Vermont wants to cash in, too. The frigid winter has been just the stuff to turn the state's frozen apples into tasty dessert wine.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78973\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/eden-iced_06-800a50baa82612579ff491f995c53809cb46b02a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/eden-iced_06-800a50baa82612579ff491f995c53809cb46b02a-1024x767.jpg\" alt=\"The icy winter is just what's needed for tasty ice cider. Photo: Herb Swanson/NPR\" width=\"1024\" height=\"767\" class=\"size-large wp-image-78973\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The icy winter is just what's needed for tasty ice cider. Photo: Herb Swanson/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Charlotte Albright, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/10/287389633/the-upside-of-all-this-cold-a-boom-in-iced-cider\" target=\"_blank\">Vermont Public Radio for The Salt at NPR Food \u003c/a>(3/10/2014)\u003c/p>\n\u003cp>If there's anything most of us are tired of this winter, it's bone-chilling cold.\u003cbr> It's enough to drive you to drink. \u003c/p>\n\u003cp> Literally. Because frigid weather is just what some enterprising artisans need to make a dessert wine that has been showing up on trendy tables and menus. Ice cider was invented in Quebec in the 1990s. This time of year, it's fermenting on the other side of the border as well, as a few snowy states try to tap into the locavore market and turn perishables into profits. \u003c/p>\n\u003cp> The first American maker to have a federally approved label is \u003ca href=\"http://www.edenicecider.com/\">Eden Ice Cider\u003c/a>, which got its start about eight years ago in a rural corner of Vermont known as the Northeast Kingdom. That's when Eleanor Leger, a Vermonter, and her husband, Albert, a Canadian, were sipping apple liqueur in Montreal, and wondering, \"Why doesn't anybody make this stuff on our side of the border?\" Vermont usually has more than enough ice and apples of its own, plus long cold spells needed to concentrate flavor.\u003c/p>\n\u003cp> Eleanor says this has been the best winter ever. At the end of each fall, she and her husband press cider from their 1,000 apple trees (and from a few other orchards) and stick the plastic vats in cold storage. After the first frost, they drag them outdoors. This crazy year, the stuff has frozen, almost thawed, and frozen several times. That makes for a rich, concentrated apple elixir — and lots of it. Yield is important, because about 75 percent of the original cider is left behind in an icy block after the concentrate drizzles out, ready for fermentation.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> Now the amber liquid is bubbling away in steel vats along the walls of a big cellar. Albert — sometimes with his Canadian enologist — tastes it just about every day to decide when to stop the fermentation. Ice cider makers aim for a subtle balance of apple, sugar, and acidity. Each variety of late-season apple creates a different flavor. Honey Crisp apples, for example, have a hint of honey, though no bees were involved. \u003c/p>\n\u003cp> A lot of people who don't love sweet dessert wines like ice cider. Apples are naturally more tart than grapes, so they leave a crisper, fresher aftertaste. And apples may be New England's true terroir. Though Calvinists might have frowned on turning a Northern Spy into a thimbleful of booze, hard apple cider was a popular alcoholic drink in Colonial America. Now that it's making a comeback with brands like \u003ca href=\"http://www.woodchuck.com/\">Woodchuck\u003c/a>, ice cider wine seems to be riding on its coattails.\u003c/p>\n\u003cp>Eden, Vermont's largest producer, is filling about 40,000 bottles a year, and it's available in at least 20 states. Vermont has sprouted at least five other ice cider makers, with more likely to venture into the orchard as the trend takes off. \u003c/p>\n\u003cp> So what else can you do with this alcoholic ambrosia, besides sip it? At 30 bucks a bottle, most thrifty New Englanders serve it in slender stemmed goblets on special occasions. \u003c/p>\n\u003cp> Martha Stewart gave it \u003ca href=\"http://images.marthastewart.com/images/channel/holidays/workshop/FullCookbook_2012.pdf\">a thumbs up for Thanksgiving\u003c/a> fare. You can also shake it up in cocktails. Eden has just come out with an aperitif cider infused with red currants and bitters, and they are now fermenting something like an apple champagne. \u003c/p>\n\u003cp> \"We want Vermont to be known for ice cider,\" Eleanor Leger says. \"This is apple country.\" \u003c/p>\n\u003cp> But \u003ca href=\"http://www.kennebeccider.com/products\">Maine\u003c/a>, \u003ca href=\"http://newyorkcorkreport.com/blog/2013/01/31/ice-cider-learning-to-love-the-cold/\">New York\u003c/a>, \u003ca href=\"https://cydermarket.com/Michigan.html\">Michigan\u003c/a>, and \u003ca href=\"http://seattlebeernews.com/2012/09/special-ice-cider-tasting-at-full-throttle-bottles-tonight-for-wa-cider-week/\">Washington\u003c/a> are starting to ride the ice cider wave, too. The question is not whether they have enough apples. The real test will be whether they have enough ice.\u003c/p>\n\u003cp> There, at least this year, far northern Vermont may have them beat. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.vpr.net\" target=\"_blank\">Vermont Public Radio\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Why We Should Quit Tossing Fish Heads and Eat 'Em Up Instead. Yum!",
"title": "Why We Should Quit Tossing Fish Heads and Eat 'Em Up Instead. Yum!",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78944\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/cabezonhead_wide-ab315bd56f81ef7b61ee657e38281b2681b7de7d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/cabezonhead_wide-ab315bd56f81ef7b61ee657e38281b2681b7de7d-1024x576.jpg\" alt=\"The head of a cabezon fish prepared by the author. Photo: Alastair Bland/NPR\" width=\"1024\" height=\"576\" class=\"size-large wp-image-78944\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The head of a cabezon fish prepared by the author. Photo: Alastair Bland/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/07/286881659/why-we-should-quit-tossing-fish-heads-and-eat-em-up-instead-yum\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/7/2014)\u003c/p>\n\u003cp>About a decade ago, I backpacked the coastal desert of Baja California, Mexico, feasting daily on snapper and corvina that I caught and grilled whole over driftwood beach fires.\u003c/p>\n\u003cp>The highlight, for me, were their heads, which oozed with sizzling fat and were packed with extra-tender meat along the jawbones, around the eye sockets, below the gill plates and in the cheeks. Even the eyeballs and the softer pieces of cartilage were delicious. I devoured all but their backbones and ribs, which I threw in the fire pit to char.\u003c/p>\n\u003cp>But most North Americans and Europeans miss out on the joys of fish heads, preferring to eat only clean, boneless filets. And with little demand for fish byproducts worldwide, most heads, tails and carcasses are processed into livestock feed or farm fertilizer or thrown back into the sea.\u003c/p>\n\u003cp>The United Nations Food and Agriculture Organization recently \u003ca href=\"http://www.fao.org/news/story/en/item/214442/icode/\" target=\"_blank\">called\u003c/a> out the absurdity of this waste, suggesting it's time to get more fish heads on people's plates.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We must ensure that these byproducts are not wasted,\" Audun Lem, chief of FAO's products, trade and marketing branch, said in a statement.\u003c/p>\n\u003cp>Norwegian fishermen alone dumped an estimated 220,000 tons of wild fish parts at sea in 2011 after processing their catch on the water, according to a \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0924224414000235\" target=\"_blank\">report\u003c/a> published in February in the journal \u003cem>Trends in Food Science and Technology\u003c/em>. Filleting a fish and tossing the scraps can be extremely wasteful, producing \u003ca href=\"http://alaskafisheries.noaa.gov/rr/tables/tabl3.pdf\" target=\"_blank\">two to three pounds\u003c/a> of head and scraps for every pound of boneless, skinless meat, the National Marine Fisheries Service reports.\u003c/p>\n\u003cfigure id=\"attachment_78945\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/atlanticsalmonheads_small_sq-1521a058514cd4d49dfac4087dfb49a48730f1e1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/atlanticsalmonheads_small_sq-1521a058514cd4d49dfac4087dfb49a48730f1e1-1024x1024.jpg\" alt=\"Heads of farmed Atlantic salmon for sale at an Asian-owned grocery store in San Francisco. Photo: Alastair Bland/NPR\" width=\"1024\" height=\"1024\" class=\"size-large wp-image-78945\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heads of farmed Atlantic salmon for sale at an Asian-owned grocery store in San Francisco. Photo: Alastair Bland/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Jogeir Toppe\u003cstrong>, \u003c/strong>a scientist with the FAO in Rome, studies the economics and logistics of utilizing fish byproducts. He says there are lots of incentives for developing the market for fish heads and bones at a mass scale.\u003c/p>\n\u003cp>Fish bones, brains, cartilage and fat are nutritious, containing extra-high levels of vitamin A, omega-3 fatty acids, iron, zinc and calcium, according to Toppe. And using such scraps for human food could also benefit the environment by reducing pollution from processing facilities.\u003c/p>\n\u003cp>\"From the nutritional, environmental and economic points of view, it makes perfect sense to use all parts of the fish,\" Toppe tells The Salt. (The exception, he notes, is shark, orange roughy, swordfish and some tuna heads, because they could contain high levels of mercury and other toxins.)\u003c/p>\n\u003cp>Of course, eating fish heads isn't a novel idea in many parts of the world. In Southeast Asia, fish head curry is a popular item. Toppe, who has studied diets in Africa, notes people living around Lake Victoria who catch Nile perch fillet the fish and send the meat to Europe. And they get to enjoy the heads and other remains at home.\u003c/p>\n\u003cp>A few nations, including Iceland, Norway, Scotland and the U.S., send frozen or dehydrated cod and salmon heads to Africa and Asia, and Toppe says entrepreneurs around the world are edging into this business.\u003c/p>\n\u003cp>Frank Allen runs an operation called Live Online Seafood that transfers frozen cod heads from Alaskan fishing vessels directly to trans-Pacific freighters at the port of Dutch Harbor. From there, the meaty heads are shipped to China and South Korea, where they are prized for making fish soup.\u003c/p>\n\u003cp>The cod heads, Allen says, include the collar meat behind the gills and amount to about a third of the entire fish. Allen's company currently handles about 40 tons of cod heads per month — less, he estimates, than 1 percent the total amount of cod heads macerated and pumped overboard from Alaskan fish processing boats. He hopes eventually to be delivering cod heads to nations in Africa.\u003c/p>\n\u003cp>\"That's where people really need it the most,\" Allen says.\u003c/p>\n\u003cp>Another Alaskan company, called Alaska Marine Nutrition near Kenai, renders salmon heads into oil, which is packed into one-gram capsules and marketed as a nutritional supplement in the U.S.\u003c/p>\n\u003cp>Co-owner Richard Mullins says that seems to be the most effective way to market the nutritional goodness of fish heads to Americans.\u003c/p>\n\u003cp>\"We have a thing in our culture about eating things with eyes,\" Mullins says.\u003c/p>\n\u003cp>But those who want to give fish heads a try can often find salmon heads and other fish scraps at Asian grocery stores and outdoor fish markets.\u003c/p>\n\u003cp>\"I sell all of my salmon byproducts,\" says commercial fisherman Pat O'Shea, who peddles fish parts, along with steaks and fillets, at San Francisco markets. Filipinos in the area, he says, buys his salmon heads to make a soup called \u003cem>sinigang\u003c/em>, while Chinese-American customers often buy the tails to bake and eat like chips.\u003c/p>\n\u003cp>If you're still leery of trying a whole fish head, then maybe this short film, featuring the song \"Fish Heads\" by the duo Barnes and Barnes, will stoke you're appetite: \"Eat them up, yum!\" \u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=TqBsXoZMVDc]\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": "If you really want to fight food waste, eat fish heads, the U.N. says. They're nutritious and delicious, but most fish heads get thrown back in the sea as trash or turned into livestock feed.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78944\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/cabezonhead_wide-ab315bd56f81ef7b61ee657e38281b2681b7de7d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/cabezonhead_wide-ab315bd56f81ef7b61ee657e38281b2681b7de7d-1024x576.jpg\" alt=\"The head of a cabezon fish prepared by the author. Photo: Alastair Bland/NPR\" width=\"1024\" height=\"576\" class=\"size-large wp-image-78944\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The head of a cabezon fish prepared by the author. Photo: Alastair Bland/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/07/286881659/why-we-should-quit-tossing-fish-heads-and-eat-em-up-instead-yum\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/7/2014)\u003c/p>\n\u003cp>About a decade ago, I backpacked the coastal desert of Baja California, Mexico, feasting daily on snapper and corvina that I caught and grilled whole over driftwood beach fires.\u003c/p>\n\u003cp>The highlight, for me, were their heads, which oozed with sizzling fat and were packed with extra-tender meat along the jawbones, around the eye sockets, below the gill plates and in the cheeks. Even the eyeballs and the softer pieces of cartilage were delicious. I devoured all but their backbones and ribs, which I threw in the fire pit to char.\u003c/p>\n\u003cp>But most North Americans and Europeans miss out on the joys of fish heads, preferring to eat only clean, boneless filets. And with little demand for fish byproducts worldwide, most heads, tails and carcasses are processed into livestock feed or farm fertilizer or thrown back into the sea.\u003c/p>\n\u003cp>The United Nations Food and Agriculture Organization recently \u003ca href=\"http://www.fao.org/news/story/en/item/214442/icode/\" target=\"_blank\">called\u003c/a> out the absurdity of this waste, suggesting it's time to get more fish heads on people's plates.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We must ensure that these byproducts are not wasted,\" Audun Lem, chief of FAO's products, trade and marketing branch, said in a statement.\u003c/p>\n\u003cp>Norwegian fishermen alone dumped an estimated 220,000 tons of wild fish parts at sea in 2011 after processing their catch on the water, according to a \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0924224414000235\" target=\"_blank\">report\u003c/a> published in February in the journal \u003cem>Trends in Food Science and Technology\u003c/em>. Filleting a fish and tossing the scraps can be extremely wasteful, producing \u003ca href=\"http://alaskafisheries.noaa.gov/rr/tables/tabl3.pdf\" target=\"_blank\">two to three pounds\u003c/a> of head and scraps for every pound of boneless, skinless meat, the National Marine Fisheries Service reports.\u003c/p>\n\u003cfigure id=\"attachment_78945\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/atlanticsalmonheads_small_sq-1521a058514cd4d49dfac4087dfb49a48730f1e1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/atlanticsalmonheads_small_sq-1521a058514cd4d49dfac4087dfb49a48730f1e1-1024x1024.jpg\" alt=\"Heads of farmed Atlantic salmon for sale at an Asian-owned grocery store in San Francisco. Photo: Alastair Bland/NPR\" width=\"1024\" height=\"1024\" class=\"size-large wp-image-78945\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heads of farmed Atlantic salmon for sale at an Asian-owned grocery store in San Francisco. Photo: Alastair Bland/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Jogeir Toppe\u003cstrong>, \u003c/strong>a scientist with the FAO in Rome, studies the economics and logistics of utilizing fish byproducts. He says there are lots of incentives for developing the market for fish heads and bones at a mass scale.\u003c/p>\n\u003cp>Fish bones, brains, cartilage and fat are nutritious, containing extra-high levels of vitamin A, omega-3 fatty acids, iron, zinc and calcium, according to Toppe. And using such scraps for human food could also benefit the environment by reducing pollution from processing facilities.\u003c/p>\n\u003cp>\"From the nutritional, environmental and economic points of view, it makes perfect sense to use all parts of the fish,\" Toppe tells The Salt. (The exception, he notes, is shark, orange roughy, swordfish and some tuna heads, because they could contain high levels of mercury and other toxins.)\u003c/p>\n\u003cp>Of course, eating fish heads isn't a novel idea in many parts of the world. In Southeast Asia, fish head curry is a popular item. Toppe, who has studied diets in Africa, notes people living around Lake Victoria who catch Nile perch fillet the fish and send the meat to Europe. And they get to enjoy the heads and other remains at home.\u003c/p>\n\u003cp>A few nations, including Iceland, Norway, Scotland and the U.S., send frozen or dehydrated cod and salmon heads to Africa and Asia, and Toppe says entrepreneurs around the world are edging into this business.\u003c/p>\n\u003cp>Frank Allen runs an operation called Live Online Seafood that transfers frozen cod heads from Alaskan fishing vessels directly to trans-Pacific freighters at the port of Dutch Harbor. From there, the meaty heads are shipped to China and South Korea, where they are prized for making fish soup.\u003c/p>\n\u003cp>The cod heads, Allen says, include the collar meat behind the gills and amount to about a third of the entire fish. Allen's company currently handles about 40 tons of cod heads per month — less, he estimates, than 1 percent the total amount of cod heads macerated and pumped overboard from Alaskan fish processing boats. He hopes eventually to be delivering cod heads to nations in Africa.\u003c/p>\n\u003cp>\"That's where people really need it the most,\" Allen says.\u003c/p>\n\u003cp>Another Alaskan company, called Alaska Marine Nutrition near Kenai, renders salmon heads into oil, which is packed into one-gram capsules and marketed as a nutritional supplement in the U.S.\u003c/p>\n\u003cp>Co-owner Richard Mullins says that seems to be the most effective way to market the nutritional goodness of fish heads to Americans.\u003c/p>\n\u003cp>\"We have a thing in our culture about eating things with eyes,\" Mullins says.\u003c/p>\n\u003cp>But those who want to give fish heads a try can often find salmon heads and other fish scraps at Asian grocery stores and outdoor fish markets.\u003c/p>\n\u003cp>\"I sell all of my salmon byproducts,\" says commercial fisherman Pat O'Shea, who peddles fish parts, along with steaks and fillets, at San Francisco markets. Filipinos in the area, he says, buys his salmon heads to make a soup called \u003cem>sinigang\u003c/em>, while Chinese-American customers often buy the tails to bake and eat like chips.\u003c/p>\n\u003cp>If you're still leery of trying a whole fish head, then maybe this short film, featuring the song \"Fish Heads\" by the duo Barnes and Barnes, will stoke you're appetite: \"Eat them up, yum!\" \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/TqBsXoZMVDc'\n title='//www.youtube.com/embed/TqBsXoZMVDc'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\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": "Chipotle Says There's No 'Guacapocalypse' Looming",
"title": "Chipotle Says There's No 'Guacapocalypse' Looming",
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"content": "\u003cfigure id=\"attachment_78849\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/173671193-1cd706ebc352e69547d3a316978518b8b4f78b07.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/173671193-1cd706ebc352e69547d3a316978518b8b4f78b07.jpg\" alt=\"An employee prepares to make fresh guacamole at a Chipotle restaurant in Hollywood, Calif. Photo: Patrick T. Fallon/Bloomberg\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-78849\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An employee prepares to make fresh guacamole at a Chipotle restaurant in Hollywood, Calif. Photo: Patrick T. Fallon/Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/05/286197040/chipotle-says-theres-no-guacapocalypse-looming-after-all\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/5/2014)\u003c/p>\n\u003cp>Looks like reports of a looming \"guacapocalypse\" have been vastly overstated.\u003c/p>\n\u003cp>This morning, guacamole lovers woke to headlines warning that Mexican fast-food chain Chipotle could eventually be forced to drop the dip from its menu, if changing global weather patterns continue to drive volatility in the price of avocados.\u003c/p>\n\u003cp>The warning was contained in an \u003ca href=\"http://ir.chipotle.com/phoenix.zhtml?c=194775&p=irol-SECText&TEXT=aHR0cDovL2FwaS50ZW5rd2l6YXJkLmNvbS9maWxpbmcueG1sP2lwYWdlPTkzNjIzNTImRFNFUT0wJlNFUT0wJlNRREVTQz1TRUNUSU9OX0VOVElSRSZzdWJzaWQ9NTc%3d#tx629534_2\">annual report\u003c/a> that Chipotle filed with the Securities and Exchange Commission last month.\u003c/p>\n\u003cp>\"Increasing weather volatility or other long-term changes in global weather patterns, including any changes associated with global climate change, could have a significant impact on the price or availability of some of our ingredients,\" the company said in the filing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then came this sentence that could squash a guac lover's heart:\u003c/p>\n\u003cblockquote>\n\u003cp>\"In the event of cost increases with respect to one or more of our raw ingredients, we may choose to temporarily suspend serving menu items, such as guacamole or one or more of our salsas, rather than paying the increased cost for the ingredients.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>But there's no reason for Chipotle fans to panic, says company spokesman Chris Arnold. He tells us that the warning included in the SEC filing is just a routine disclosure of risk factors that could impact business.\u003c/p>\n\u003cp>\"There is no looming 'guacapocalypse' and I wouldn't read too much into this,\" Arnold tells The Salt in an email.\u003c/p>\n\u003cp>And weather-related price volatility is just part of doing business when a company relies on fresh ingredients, he notes. For the record, Chipotle goes through about 97,000 pounds of avocados per day, according to its website.\u003c/p>\n\u003cp>\"With regard to avocados, we saw similar issues in 2011 and incurred higher prices for the avocados we used, but never stopped serving guacamole,\" he says.\u003c/p>\n\u003cp>\"The sky is not falling.\"\u003c/p>\n\u003cp>\u003cstrong>Update\u003c/strong>: In case you are wondering, there is currently no shortage of Hass avocados (the kind used to make guacamole) in the U.S., according to the \u003ca href=\"http://www.hassavocadoboard.com/\">Hass Avocado Board\u003c/a>. In fact, 2014's volume is projected to be higher than last year's, Emiliano Escobedo, the board's executive director, tells The Salt via email. \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": "Yes, climate change raises the risk that avocados will become extra pricey. But Chipotle says that news reports suggesting it could be forced to drop guacamole from the menu are vastly overstated.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78849\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/173671193-1cd706ebc352e69547d3a316978518b8b4f78b07.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/173671193-1cd706ebc352e69547d3a316978518b8b4f78b07.jpg\" alt=\"An employee prepares to make fresh guacamole at a Chipotle restaurant in Hollywood, Calif. Photo: Patrick T. Fallon/Bloomberg\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-78849\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An employee prepares to make fresh guacamole at a Chipotle restaurant in Hollywood, Calif. Photo: Patrick T. Fallon/Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/05/286197040/chipotle-says-theres-no-guacapocalypse-looming-after-all\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/5/2014)\u003c/p>\n\u003cp>Looks like reports of a looming \"guacapocalypse\" have been vastly overstated.\u003c/p>\n\u003cp>This morning, guacamole lovers woke to headlines warning that Mexican fast-food chain Chipotle could eventually be forced to drop the dip from its menu, if changing global weather patterns continue to drive volatility in the price of avocados.\u003c/p>\n\u003cp>The warning was contained in an \u003ca href=\"http://ir.chipotle.com/phoenix.zhtml?c=194775&p=irol-SECText&TEXT=aHR0cDovL2FwaS50ZW5rd2l6YXJkLmNvbS9maWxpbmcueG1sP2lwYWdlPTkzNjIzNTImRFNFUT0wJlNFUT0wJlNRREVTQz1TRUNUSU9OX0VOVElSRSZzdWJzaWQ9NTc%3d#tx629534_2\">annual report\u003c/a> that Chipotle filed with the Securities and Exchange Commission last month.\u003c/p>\n\u003cp>\"Increasing weather volatility or other long-term changes in global weather patterns, including any changes associated with global climate change, could have a significant impact on the price or availability of some of our ingredients,\" the company said in the filing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then came this sentence that could squash a guac lover's heart:\u003c/p>\n\u003cblockquote>\n\u003cp>\"In the event of cost increases with respect to one or more of our raw ingredients, we may choose to temporarily suspend serving menu items, such as guacamole or one or more of our salsas, rather than paying the increased cost for the ingredients.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>But there's no reason for Chipotle fans to panic, says company spokesman Chris Arnold. He tells us that the warning included in the SEC filing is just a routine disclosure of risk factors that could impact business.\u003c/p>\n\u003cp>\"There is no looming 'guacapocalypse' and I wouldn't read too much into this,\" Arnold tells The Salt in an email.\u003c/p>\n\u003cp>And weather-related price volatility is just part of doing business when a company relies on fresh ingredients, he notes. For the record, Chipotle goes through about 97,000 pounds of avocados per day, according to its website.\u003c/p>\n\u003cp>\"With regard to avocados, we saw similar issues in 2011 and incurred higher prices for the avocados we used, but never stopped serving guacamole,\" he says.\u003c/p>\n\u003cp>\"The sky is not falling.\"\u003c/p>\n\u003cp>\u003cstrong>Update\u003c/strong>: In case you are wondering, there is currently no shortage of Hass avocados (the kind used to make guacamole) in the U.S., according to the \u003ca href=\"http://www.hassavocadoboard.com/\">Hass Avocado Board\u003c/a>. In fact, 2014's volume is projected to be higher than last year's, Emiliano Escobedo, the board's executive director, tells The Salt via email. \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": "In the New Globalized Diet, Wheat, Soy and Palm Oil Rule",
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"content": "\u003cfigure id=\"attachment_78824\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ap0806120725141_wide-4bf9af956ce041cada1f7fc6471c1483dd5ca67a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ap0806120725141_wide-4bf9af956ce041cada1f7fc6471c1483dd5ca67a.jpg\" alt=\"The world is increasingly relying on a few dozen mega-crops, like wheat and potatoes, for survival. Above, a wheat field in Arkansas. Photo: Danny Johnston/AP\" width=\"1674\" height=\"940\" class=\"size-full wp-image-78824\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The world is increasingly relying on a few dozen mega-crops, like wheat and potatoes, for survival. Above, a wheat field in Arkansas. Photo: Danny Johnston/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post 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/2014/03/03/285335070/in-the-new-globalized-diet-wheat-soy-and-palm-oil-rule\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/4/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/03/285335070/in-the-new-globalized-diet-wheat-soy-and-palm-oil-rule\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/03/20140304_me_in_the_new_globalized_diet_wheat_soy_and_palm_oil_rule.mp3\"] \u003c/p>\n\u003cp>These days you can fly to far corners of the world and eat pretty much the same food as you could back home. There's pizza in China and sushi in Ethiopia.\u003c/p>\n\u003cp>A new scientific \u003ca href=\"http://www.ciatnews.cgiar.org/2014/03/03/globalized-diet-more-food-less-diversity-more-associated-risks/\">study\u003c/a> shows that something similar is true of the crops that farmers grow. Increasingly, there's a standard global diet, and the human race is depending more and more on a handful of major crops for much of its food.\u003c/p>\n\u003cp>At the same time, all over the world, people are eating a bigger variety of foods. But until now, no one had crunched the numbers to see whether global diets were overall getting less diverse, or more.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We wanted to know, really, how many crops feed the world, and what's happening with them,\" says Colin Khoury, a visiting researcher at the International Center for Tropical Agriculture, or \u003ca href=\"http://www.ciatnews.cgiar.org/\">CIAT\u003c/a>, in Cali, Colombia.\u003c/p>\n\u003cp>Khoury and his collaborators went through \u003ca href=\"http://www.pnas.org/content/early/2014/02/26/1313490111\">50 years of data\u003c/a> collected by the United Nations' Food and Agriculture Organization. And they uncovered two big trends.\u003c/p>\n\u003cfigure id=\"attachment_78825\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/diet_composition_crops_custom-0d3ebb044b7ac8f4671074f05face0f036faf6ec.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/diet_composition_crops_custom-0d3ebb044b7ac8f4671074f05face0f036faf6ec.jpg\" alt=\"Photo: International Center for Tropical Agriculture\" width=\"200\" height=\"325\" class=\"size-full wp-image-78825\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: International Center for Tropical Agriculture\u003c/figcaption>\u003c/figure>\n\u003cp>The first: \"Hey, actually, there's places where diets are diversifying, where they're adding crops,\" says Khoury.\u003c/p>\n\u003cp>In parts of Asia, such as China, rice is a declining portion of the average person's diet as they add in other foods that are now more available. In the U.S., meanwhile, people are eating more imported foods, like mangoes and coconut water.\u003c/p>\n\u003cp>But here's the second discovery: Those bigger menus of food also are getting more and more similar to each other, from Nanjing to Nairobi. Everybody is relying more and more heavily on a few dozen global mega-foods.\u003c/p>\n\u003cp>Many of those foods are part of what you'd call a standard Western diet, including wheat, potatoes and dairy. But other mega-crops come from the tropics, such as \u003ca href=\"280257631\">palm oil\u003c/a>. \"It's grown on a large scale in Malaysia and Indonesia, but it's become a global commodity in diets essentially everywhere,\" says Khoury.\u003c/p>\n\u003cp>Smaller crops, meanwhile, are getting pushed aside. \u003ca href=\"http://www.npr.org/2012/09/12/160946531/sorghum-travels-from-the-south-to-the-mainstream\">Sorghum\u003c/a> and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/02/227889550/can-millet-take-on-quinoa-first-itll-need-a-makeover\">millet\u003c/a>, for instance, are grown quite widely around the world but they're losing out to corn and soybeans. Other small crops that you only find in certain areas could disappear altogether.\u003c/p>\n\u003cp>\"In the Andes, aside from the potato, most of the rest of the traditional roots and tubers, crops like \u003ca href=\"http://cipotato.org/roots-and-tubers\">oca and maca\u003c/a>, are declining in the amount of production, and the amount of consumption,\" says Khoury.\u003c/p>\n\u003cp>A lot of things are driving this trend, he says. There's a rise in international trade, but also \"people moving to cities, having more access to supermarkets, to fast food, having less time to cook, not having gardens.\u003c/p>\n\u003cp>The trend toward greater dependence on fewer crops continues, Khoury says. And so do the risks. It's dangerous to depend on just a few crops because any one of them could be hit by some disaster, such as disease.\u003c/p>\n\u003cp>But governments and international organizations can still help to safeguard diversity in our food sources. They can act to preserve the many genetic varieties of mega-crops that still exist, and also preserve and encourage cultivation of minor crops, he says.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rachellaudan.com/\">Rachel Laudan\u003c/a>, a historian at the University of Texas and author of \u003ca href=\"http://www.amazon.com/Cuisine-Empire-Cooking-World-History/dp/0520266455\">Cuisine and Empire: Cooking in World History\u003c/a>, says that it's important to remember that what drives the rise and fall of crops is demand for them, after they've been transformed into something mouth-watering. \"They're only interesting if they've been processed in some way,\" she says.\u003c/p>\n\u003cp>Think of all the things people do with wheat, she says. \"You can get bread. You can get flatbread. You can get cakes. You can get pie. You can get beer!\"\u003c/p>\n\u003cp>That's what turned wheat into a mega-crop. Root crops, by contrast, were difficult to store, transport or process into interesting foods.\u003c/p>\n\u003cp>We could still turn some of these minor crops into attractive foods if there's enough interest in them, she says. In fact, interest may be reviving.\u003c/p>\n\u003cp>Consumers in the U.S. and Europe are snapping up little-known tropical fruits and so-called ancient grains, like \u003ca href=\"http://www.npr.org/2013/10/02/227838385/farro-an-ancient-if-complicated-grain-worth-figuring-out\">farro\u003c/a> and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/15/212342707/can-quinoa-farming-go-global-without-leaving-andeans-behind\">quinoa\u003c/a>. Perhaps some of those minor crops can get their own spot on the global menu. \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_78824\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ap0806120725141_wide-4bf9af956ce041cada1f7fc6471c1483dd5ca67a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ap0806120725141_wide-4bf9af956ce041cada1f7fc6471c1483dd5ca67a.jpg\" alt=\"The world is increasingly relying on a few dozen mega-crops, like wheat and potatoes, for survival. Above, a wheat field in Arkansas. Photo: Danny Johnston/AP\" width=\"1674\" height=\"940\" class=\"size-full wp-image-78824\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The world is increasingly relying on a few dozen mega-crops, like wheat and potatoes, for survival. Above, a wheat field in Arkansas. Photo: Danny Johnston/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post 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/2014/03/03/285335070/in-the-new-globalized-diet-wheat-soy-and-palm-oil-rule\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/4/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/03/285335070/in-the-new-globalized-diet-wheat-soy-and-palm-oil-rule\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We wanted to know, really, how many crops feed the world, and what's happening with them,\" says Colin Khoury, a visiting researcher at the International Center for Tropical Agriculture, or \u003ca href=\"http://www.ciatnews.cgiar.org/\">CIAT\u003c/a>, in Cali, Colombia.\u003c/p>\n\u003cp>Khoury and his collaborators went through \u003ca href=\"http://www.pnas.org/content/early/2014/02/26/1313490111\">50 years of data\u003c/a> collected by the United Nations' Food and Agriculture Organization. And they uncovered two big trends.\u003c/p>\n\u003cfigure id=\"attachment_78825\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/diet_composition_crops_custom-0d3ebb044b7ac8f4671074f05face0f036faf6ec.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/diet_composition_crops_custom-0d3ebb044b7ac8f4671074f05face0f036faf6ec.jpg\" alt=\"Photo: International Center for Tropical Agriculture\" width=\"200\" height=\"325\" class=\"size-full wp-image-78825\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: International Center for Tropical Agriculture\u003c/figcaption>\u003c/figure>\n\u003cp>The first: \"Hey, actually, there's places where diets are diversifying, where they're adding crops,\" says Khoury.\u003c/p>\n\u003cp>In parts of Asia, such as China, rice is a declining portion of the average person's diet as they add in other foods that are now more available. In the U.S., meanwhile, people are eating more imported foods, like mangoes and coconut water.\u003c/p>\n\u003cp>But here's the second discovery: Those bigger menus of food also are getting more and more similar to each other, from Nanjing to Nairobi. Everybody is relying more and more heavily on a few dozen global mega-foods.\u003c/p>\n\u003cp>Many of those foods are part of what you'd call a standard Western diet, including wheat, potatoes and dairy. But other mega-crops come from the tropics, such as \u003ca href=\"280257631\">palm oil\u003c/a>. \"It's grown on a large scale in Malaysia and Indonesia, but it's become a global commodity in diets essentially everywhere,\" says Khoury.\u003c/p>\n\u003cp>Smaller crops, meanwhile, are getting pushed aside. \u003ca href=\"http://www.npr.org/2012/09/12/160946531/sorghum-travels-from-the-south-to-the-mainstream\">Sorghum\u003c/a> and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/02/227889550/can-millet-take-on-quinoa-first-itll-need-a-makeover\">millet\u003c/a>, for instance, are grown quite widely around the world but they're losing out to corn and soybeans. Other small crops that you only find in certain areas could disappear altogether.\u003c/p>\n\u003cp>\"In the Andes, aside from the potato, most of the rest of the traditional roots and tubers, crops like \u003ca href=\"http://cipotato.org/roots-and-tubers\">oca and maca\u003c/a>, are declining in the amount of production, and the amount of consumption,\" says Khoury.\u003c/p>\n\u003cp>A lot of things are driving this trend, he says. There's a rise in international trade, but also \"people moving to cities, having more access to supermarkets, to fast food, having less time to cook, not having gardens.\u003c/p>\n\u003cp>The trend toward greater dependence on fewer crops continues, Khoury says. And so do the risks. It's dangerous to depend on just a few crops because any one of them could be hit by some disaster, such as disease.\u003c/p>\n\u003cp>But governments and international organizations can still help to safeguard diversity in our food sources. They can act to preserve the many genetic varieties of mega-crops that still exist, and also preserve and encourage cultivation of minor crops, he says.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rachellaudan.com/\">Rachel Laudan\u003c/a>, a historian at the University of Texas and author of \u003ca href=\"http://www.amazon.com/Cuisine-Empire-Cooking-World-History/dp/0520266455\">Cuisine and Empire: Cooking in World History\u003c/a>, says that it's important to remember that what drives the rise and fall of crops is demand for them, after they've been transformed into something mouth-watering. \"They're only interesting if they've been processed in some way,\" she says.\u003c/p>\n\u003cp>Think of all the things people do with wheat, she says. \"You can get bread. You can get flatbread. You can get cakes. You can get pie. You can get beer!\"\u003c/p>\n\u003cp>That's what turned wheat into a mega-crop. 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"content": "\u003cfigure id=\"attachment_78739\" class=\"wp-caption aligncenter\" style=\"max-width: 1672px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8680_wide-26399ed0c14ab410e07513be0b0d520c1ee54e04.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8680_wide-26399ed0c14ab410e07513be0b0d520c1ee54e04.jpg\" alt=\"Empty shelves where eggs should be at a Whole Foods Market in Washington, D.C. The store blames increased demand for organic eggs. Photo: Dan Charles/NPR\" width=\"1672\" height=\"941\" class=\"size-full wp-image-78739\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Empty shelves where eggs should be at a Whole Foods Market in Washington, D.C. The store blames increased demand for organic eggs. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post 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/2014/02/26/283112526/chickens-laying-organic-eggs-eat-imported-food-and-its-pricey\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/27/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/26/283112526/chickens-laying-organic-eggs-eat-imported-food-and-its-pricey\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/02/20140227_atc_why_organic_chickens_need_soybeans_from_china.mp3\"] \u003c/p>\n\u003cp>The other morning, I found myself staring at something strange and unfamiliar: empty grocery shelves with the word \"eggs\" above them. The store, a Whole Foods Market in Washington, D.C., blamed, in another sign, the dearth on \"increased demand for organic eggs.\"\u003c/p>\n\u003cp>This scene is unfolding in grocery stores across the country. But Whole Foods' sign wasn't telling the whole truth. Demand for organic eggs is indeed increasing, but production is also down.\u003c/p>\n\u003cp>The reason behind that shortfall highlights an increasingly acute problem in the organic industry.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Most chickens eat feed made from ground-up corn and soybeans, but America's farmers are not growing enough organic corn and soybeans — especially soybeans — to feed the country's organic animals.\u003c/p>\n\u003cp>\"We continue to be frustrated finding enough domestic production to meet domestic demand,\" says \u003ca href=\"http://www.clarksongrain.com/about-us.php\">Lynn Clarkson\u003c/a>, a grain trader in Cerro Gordo, Ill., who buys and sells organic soybeans.\u003c/p>\n\u003cp>Who's filling that gap? Increasingly, farmers in China, India and Argentina.\u003c/p>\n\u003cp>It's led to the following situation, which on the face of it seems bizarre. The U.S., a soybean superpower, \u003ca href=\"http://www.ers.usda.gov/data-products/chart-gallery/detail.aspx?chartId=41089#.Uw9YOeNdV8E\">ships\u003c/a> conventional soybeans all over the world to feed animals in places like China. Meanwhile, in China, farmers are growing organic soybeans and sending them here.\u003c/p>\n\u003cp>The U.S. now gets more than half of its organic soybeans from abroad. The biggest suppliers are China and India.\u003c/p>\n\u003cp>And the stream of imports is growing. Last year, for the first time, the U.S. imported significant amounts of organic corn, too. This also went for animal feed.\u003c/p>\n\u003cfigure id=\"attachment_78740\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_5793-09db9e889e4648a383e10682f3646ea36fa84067.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_5793-09db9e889e4648a383e10682f3646ea36fa84067.jpg\" alt=\"These free-range chickens are getting conventional feed. They lay eggs for Sauder's Quality Eggs in Pennsylvania. Photo: Dan Charles/NPR\" width=\"1448\" height=\"1087\" class=\"size-full wp-image-78740\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These free-range chickens are getting conventional feed. They lay eggs for Sauder's Quality Eggs in Pennsylvania. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Tight supplies of both commodities, and resulting high feed prices, produced the current egg shortages.\u003c/p>\n\u003cp>David Bruce, who's director of eggs, meat and produce for the company \u003ca href=\"http://www.organicvalley.coop/\">Organic Valley\u003c/a>, says organic feed prices spiked last summer to two or three times above conventional rations.\u003c/p>\n\u003cp>Eggs were plentiful at the time, as they usually are during summer, so some egg producers decided to shut down their organic production for a while. They got rid of some flocks, and switched others over to conventional feed. The eggs from those flocks still could be sold as \"free range\" eggs, since all organic chicken houses fit the definition of \"free range.\"\u003c/p>\n\u003cp>Organic egg production fell, while demand grew faster than expected last fall, leading to today's empty shelves. Organic production is now coming back, Bruce says, but the problem of expensive feed remains.\u003c/p>\n\u003cp>Clarkson, the grain dealer, says it's difficult to persuade most U.S. farmers to make the switch to organic production. The financial incentives are there, he says. Farmers can sell organic soybeans for twice what they'd get for conventional beans. \"This should be almost a no-brainer,\" Clarkson says. \"But it's not.\"\u003c/p>\n\u003cp>Farmers say there are a series of obstacles to growing organic soybeans. Allen Williams, a farmer near Cerro Gordo who does grow organic crops, says part of the resistance come from deeply rooted attitudes about farming. \"In this area, a good farmer is one who keeps his farm very well maintained, and that means weed-free,\" he says. \"Organic definitely isn't weed-free.\"\u003c/p>\n\u003cp>There also are practical reasons. Growing organically can mean more work, clearing weeds by hand. Also, organic soybeans may be profitable, but farmers can't grow organic soybeans on a particular field every year; they'd have too many problems with pests. The crops that they grow in other years, such as wheat, may not bring in as much money.\u003c/p>\n\u003cp>Finally, U.S. farmers are doing well already. They've been earning record profits growing conventional crops and see no compelling reason to change.\u003c/p>\n\u003cp>Farmers in China or India, on the other hand, often rely heavily on hand labor for weed control already. Their yields and profits from nonorganic crops aren't as high. So switching to organic is both less difficult and more rewarding.\u003c/p>\n\u003cp>Many people in the organic industry are \u003ca href=\"http://www.cornucopia.org/2009/05/soy-report-and-scorecard/\">unhappy\u003c/a> about the situation. Judging by the reaction of Elissa Rubin, shopping for eggs at the Whole Foods, consumers may not like it either. \"Wow. They're importing organic feed from those countries? That's amazing,\" she said. \"Seems to go against the grain of helping sustainability and the environment.\"\u003c/p>\n\u003cp>Some in the organic industry don't trust the imports. Even though Chinese and Indian farms have to get the same organic certification as American farms, the skeptics think some foreign suppliers may be cheating, selling soybeans that weren't actually grown according to organic rules.\u003c/p>\n\u003cp>Clarkson, the grain trader, says he does have to be on his guard, \"but last year, when the USDA National Organic Program's enforcement folks were looking into this, most of the people who were ejected from the organic world for fraud happened to be good old faithful Americans,\" he says. \"A few happened to be Chinese. No matter where you are, you need to know your chain of supply.\"\u003c/p>\n\u003cp>That supply chain, reaching all the way back to certified organic soybean fields in China or India, has become the key to putting organic eggs and chicken meat on America's grocery shelves.\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": "America's farmers aren't growing enough organic corn and soybeans for our organic animals. Farmers in China, India and Argentina are filling the gap, but tight supplies have led to shortages.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78739\" class=\"wp-caption aligncenter\" style=\"max-width: 1672px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8680_wide-26399ed0c14ab410e07513be0b0d520c1ee54e04.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8680_wide-26399ed0c14ab410e07513be0b0d520c1ee54e04.jpg\" alt=\"Empty shelves where eggs should be at a Whole Foods Market in Washington, D.C. The store blames increased demand for organic eggs. Photo: Dan Charles/NPR\" width=\"1672\" height=\"941\" class=\"size-full wp-image-78739\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Empty shelves where eggs should be at a Whole Foods Market in Washington, D.C. The store blames increased demand for organic eggs. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post 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/2014/02/26/283112526/chickens-laying-organic-eggs-eat-imported-food-and-its-pricey\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/27/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/26/283112526/chickens-laying-organic-eggs-eat-imported-food-and-its-pricey\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>The other morning, I found myself staring at something strange and unfamiliar: empty grocery shelves with the word \"eggs\" above them. The store, a Whole Foods Market in Washington, D.C., blamed, in another sign, the dearth on \"increased demand for organic eggs.\"\u003c/p>\n\u003cp>This scene is unfolding in grocery stores across the country. But Whole Foods' sign wasn't telling the whole truth. Demand for organic eggs is indeed increasing, but production is also down.\u003c/p>\n\u003cp>The reason behind that shortfall highlights an increasingly acute problem in the organic industry.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Most chickens eat feed made from ground-up corn and soybeans, but America's farmers are not growing enough organic corn and soybeans — especially soybeans — to feed the country's organic animals.\u003c/p>\n\u003cp>\"We continue to be frustrated finding enough domestic production to meet domestic demand,\" says \u003ca href=\"http://www.clarksongrain.com/about-us.php\">Lynn Clarkson\u003c/a>, a grain trader in Cerro Gordo, Ill., who buys and sells organic soybeans.\u003c/p>\n\u003cp>Who's filling that gap? Increasingly, farmers in China, India and Argentina.\u003c/p>\n\u003cp>It's led to the following situation, which on the face of it seems bizarre. The U.S., a soybean superpower, \u003ca href=\"http://www.ers.usda.gov/data-products/chart-gallery/detail.aspx?chartId=41089#.Uw9YOeNdV8E\">ships\u003c/a> conventional soybeans all over the world to feed animals in places like China. Meanwhile, in China, farmers are growing organic soybeans and sending them here.\u003c/p>\n\u003cp>The U.S. now gets more than half of its organic soybeans from abroad. The biggest suppliers are China and India.\u003c/p>\n\u003cp>And the stream of imports is growing. Last year, for the first time, the U.S. imported significant amounts of organic corn, too. This also went for animal feed.\u003c/p>\n\u003cfigure id=\"attachment_78740\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_5793-09db9e889e4648a383e10682f3646ea36fa84067.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_5793-09db9e889e4648a383e10682f3646ea36fa84067.jpg\" alt=\"These free-range chickens are getting conventional feed. They lay eggs for Sauder's Quality Eggs in Pennsylvania. Photo: Dan Charles/NPR\" width=\"1448\" height=\"1087\" class=\"size-full wp-image-78740\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These free-range chickens are getting conventional feed. They lay eggs for Sauder's Quality Eggs in Pennsylvania. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Tight supplies of both commodities, and resulting high feed prices, produced the current egg shortages.\u003c/p>\n\u003cp>David Bruce, who's director of eggs, meat and produce for the company \u003ca href=\"http://www.organicvalley.coop/\">Organic Valley\u003c/a>, says organic feed prices spiked last summer to two or three times above conventional rations.\u003c/p>\n\u003cp>Eggs were plentiful at the time, as they usually are during summer, so some egg producers decided to shut down their organic production for a while. They got rid of some flocks, and switched others over to conventional feed. The eggs from those flocks still could be sold as \"free range\" eggs, since all organic chicken houses fit the definition of \"free range.\"\u003c/p>\n\u003cp>Organic egg production fell, while demand grew faster than expected last fall, leading to today's empty shelves. Organic production is now coming back, Bruce says, but the problem of expensive feed remains.\u003c/p>\n\u003cp>Clarkson, the grain dealer, says it's difficult to persuade most U.S. farmers to make the switch to organic production. The financial incentives are there, he says. Farmers can sell organic soybeans for twice what they'd get for conventional beans. \"This should be almost a no-brainer,\" Clarkson says. \"But it's not.\"\u003c/p>\n\u003cp>Farmers say there are a series of obstacles to growing organic soybeans. Allen Williams, a farmer near Cerro Gordo who does grow organic crops, says part of the resistance come from deeply rooted attitudes about farming. \"In this area, a good farmer is one who keeps his farm very well maintained, and that means weed-free,\" he says. \"Organic definitely isn't weed-free.\"\u003c/p>\n\u003cp>There also are practical reasons. Growing organically can mean more work, clearing weeds by hand. Also, organic soybeans may be profitable, but farmers can't grow organic soybeans on a particular field every year; they'd have too many problems with pests. The crops that they grow in other years, such as wheat, may not bring in as much money.\u003c/p>\n\u003cp>Finally, U.S. farmers are doing well already. They've been earning record profits growing conventional crops and see no compelling reason to change.\u003c/p>\n\u003cp>Farmers in China or India, on the other hand, often rely heavily on hand labor for weed control already. Their yields and profits from nonorganic crops aren't as high. So switching to organic is both less difficult and more rewarding.\u003c/p>\n\u003cp>Many people in the organic industry are \u003ca href=\"http://www.cornucopia.org/2009/05/soy-report-and-scorecard/\">unhappy\u003c/a> about the situation. Judging by the reaction of Elissa Rubin, shopping for eggs at the Whole Foods, consumers may not like it either. \"Wow. They're importing organic feed from those countries? That's amazing,\" she said. \"Seems to go against the grain of helping sustainability and the environment.\"\u003c/p>\n\u003cp>Some in the organic industry don't trust the imports. Even though Chinese and Indian farms have to get the same organic certification as American farms, the skeptics think some foreign suppliers may be cheating, selling soybeans that weren't actually grown according to organic rules.\u003c/p>\n\u003cp>Clarkson, the grain trader, says he does have to be on his guard, \"but last year, when the USDA National Organic Program's enforcement folks were looking into this, most of the people who were ejected from the organic world for fraud happened to be good old faithful Americans,\" he says. \"A few happened to be Chinese. No matter where you are, you need to know your chain of supply.\"\u003c/p>\n\u003cp>That supply chain, reaching all the way back to certified organic soybean fields in China or India, has become the key to putting organic eggs and chicken meat on America's grocery shelves.\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": "'Peak Salmon' May Be Unlikely, But Threats to Farmed Salmon Loom",
"title": "'Peak Salmon' May Be Unlikely, But Threats to Farmed Salmon Loom",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78714\" class=\"wp-caption aligncenter\" style=\"max-width: 638px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/norway-salmon-29bb81276351fe076b4f494219d0357bff70714c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/norway-salmon-29bb81276351fe076b4f494219d0357bff70714c.jpg\" alt=\"Farm-raised Norwegian salmon for sale in Oregon in 2009. Photo: Natalie Maynor/Flickr\" width=\"638\" height=\"479\" class=\"size-full wp-image-78714\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farm-raised Norwegian salmon for sale in Oregon in 2009. Photo: Natalie Maynor/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/28/283946905/peak-salmon-may-be-unlikely-but-threats-to-farmed-salmon-loom\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/28/2014)\u003c/p>\n\u003cp>Earlier this month, reporters at \u003ca href=\"http://www.bloombergview.com/articles/2014-02-24/your-best-sushi-years-are-behind-you\">Bloomberg\u003c/a> and the \u003ca href=\"http://www.ft.com/cms/s/0/6235dd24-9573-11e3-8371-00144feab7de.html%20\">Financial Times\u003c/a> suggested that we might be nearing \"peak salmon\" — a play on peak oil, in which we theoretically reach maximum production, and the only direction left to go is down.\u003c/p>\n\u003cp>Their logic? The price for a kilogram (2.2 pounds) of Norwegian farmed salmon at the end of 2013 was 50 percent higher than it had been the previous year.\u003c/p>\n\u003cp>Norway is the world's leading producer of farmed salmon, in part because the country's narrow fjords offer favorable conditions for packing hundreds of thousands of fish together in huge, industrial operations. So the price of its salmon is a pretty good bellwether for the world market.\u003c/p>\n\u003cp>Both news outlets surmised that the tightening supply of fish food — in particular, fish oil made from anchovies and other small, oily species — was to blame for the surge in prices. And, they speculated, with overfishing of those fish and rising demand for salmon from China, prices could stay high, with no increase in production to bring them down.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But, like peak oil, the chance that we've already reached peak salmon is murky at best, says \u003ca href=\"http://fishpool.eu/default.aspx?articleid=19&pageId=5\">Piotr Wingaard\u003c/a>, a broker at the Norwegian seafood brokerage Fish Pool in Oslo. Wingaard lives and breaths the global salmon trade.\u003c/p>\n\u003cp>\"The peak salmon theory is a bit questionable, because we will have more salmon this year, and the year after we will have even more,\" Wingaard tells The Salt.\u003c/p>\n\u003cp>Wingaard acknowledges that Norway's salmon sector is unlikely to see the massive growth it had in recent years — for example, 22 percent growth in 2012. Even so, he says, it's still on track to grow as much as 10 percent the next several years.\u003c/p>\n\u003cp>Meanwhile, prices are already dropping from their all-time high in December, which Wingaard attributes to unusually high demand from people celebrating the Christmas holidays.\u003c/p>\n\u003cp>And he's not the only one saying this. Another Norwegian seafood brokerage, Fondsfinans, \u003ca href=\"https://www.undercurrentnews.com/2014/01/09/brokerage-expects-40-price-drops/\">reported\u003c/a> in January that it predicts farmed salmon prices will drop 40 percent by this fall from the all-time high prices reported in December.\u003c/p>\n\u003cp>Wingaard is also doubtful that the rising price of salmon feed, which conservation groups speculate is happening because of overfishing of small fish that end up in the feed, is having much of an impact on the price of salmon, either.\u003c/p>\n\u003cp>\"I would say the feed is increasing in price, but it's so low compared to the [farmed salmon] price increase, it's almost irrelevant,\" he says.\u003c/p>\n\u003cp>And even though he's confident in production, Wingaard admits there are very real threats to the farmed salmon industry that could drive prices way up if catastrophic scenarios were to play out. Those threats, such as parasitic sea lice and diseases like \u003ca href=\"http://www.ilovechile.cl/2014/02/07/isa-alert-chiloe/101576\">infectious salmon anemia\u003c/a>, are biological and, thus, unpredictable.\u003c/p>\n\u003cp>\"These are much bigger issues than feed in terms of production,\" says Wingaard.\u003c/p>\n\u003cp>Salmon farmers around the world have to look no further than \u003ca href=\"http://www.businesschile.cl/en/news/special-report/rough-seas-salmon-farming-chile\">what happened\u003c/a> to Chile in 2007 to get a fright. The industry there was devastated by a double whammy: a ferocious outbreak of infectious salmon anemia brought over from Norway, followed by an infestation of sea lice. It's still fighting both scourges. (Read \u003cem>Mother Jones'\u003c/em> \u003ca href=\"http://www.motherjones.com/tom-philpott/2011/09/sea-lice-farmed-salmon-pesticide\">report\u003c/a> on how the industry controls the lice with pesticides.)\u003c/p>\n\u003cp>Like other salmon-farming countries, Norway struggles with sea lice, but the problem is largely contained there, Wingaard says. Still, that doesn't mean officials aren't worried.\u003c/p>\n\u003cp>He says the Norwegian government was supposed to issue 45 more licenses for new fish farms by 2014, but it is holding back. The reason? Concern that too many new farms would create a recipe for disease — and disaster.\u003c/p>\n\u003cp>\"When these farms reach a certain level of density of fish, they can get big problems with sea lice and disease,\" says Wingaard. \"If we see big increases in the number of fish and farms in Norway, we could see the same problems.\" \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": "Some speculate that overfishing of the small fish fed to farmed salmon led to the all-time high prices seen in 2013. But Norwegian salmon experts say the bigger threat to the farmed fish is disease.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78714\" class=\"wp-caption aligncenter\" style=\"max-width: 638px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/norway-salmon-29bb81276351fe076b4f494219d0357bff70714c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/norway-salmon-29bb81276351fe076b4f494219d0357bff70714c.jpg\" alt=\"Farm-raised Norwegian salmon for sale in Oregon in 2009. Photo: Natalie Maynor/Flickr\" width=\"638\" height=\"479\" class=\"size-full wp-image-78714\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farm-raised Norwegian salmon for sale in Oregon in 2009. Photo: Natalie Maynor/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/28/283946905/peak-salmon-may-be-unlikely-but-threats-to-farmed-salmon-loom\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/28/2014)\u003c/p>\n\u003cp>Earlier this month, reporters at \u003ca href=\"http://www.bloombergview.com/articles/2014-02-24/your-best-sushi-years-are-behind-you\">Bloomberg\u003c/a> and the \u003ca href=\"http://www.ft.com/cms/s/0/6235dd24-9573-11e3-8371-00144feab7de.html%20\">Financial Times\u003c/a> suggested that we might be nearing \"peak salmon\" — a play on peak oil, in which we theoretically reach maximum production, and the only direction left to go is down.\u003c/p>\n\u003cp>Their logic? The price for a kilogram (2.2 pounds) of Norwegian farmed salmon at the end of 2013 was 50 percent higher than it had been the previous year.\u003c/p>\n\u003cp>Norway is the world's leading producer of farmed salmon, in part because the country's narrow fjords offer favorable conditions for packing hundreds of thousands of fish together in huge, industrial operations. So the price of its salmon is a pretty good bellwether for the world market.\u003c/p>\n\u003cp>Both news outlets surmised that the tightening supply of fish food — in particular, fish oil made from anchovies and other small, oily species — was to blame for the surge in prices. And, they speculated, with overfishing of those fish and rising demand for salmon from China, prices could stay high, with no increase in production to bring them down.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But, like peak oil, the chance that we've already reached peak salmon is murky at best, says \u003ca href=\"http://fishpool.eu/default.aspx?articleid=19&pageId=5\">Piotr Wingaard\u003c/a>, a broker at the Norwegian seafood brokerage Fish Pool in Oslo. Wingaard lives and breaths the global salmon trade.\u003c/p>\n\u003cp>\"The peak salmon theory is a bit questionable, because we will have more salmon this year, and the year after we will have even more,\" Wingaard tells The Salt.\u003c/p>\n\u003cp>Wingaard acknowledges that Norway's salmon sector is unlikely to see the massive growth it had in recent years — for example, 22 percent growth in 2012. Even so, he says, it's still on track to grow as much as 10 percent the next several years.\u003c/p>\n\u003cp>Meanwhile, prices are already dropping from their all-time high in December, which Wingaard attributes to unusually high demand from people celebrating the Christmas holidays.\u003c/p>\n\u003cp>And he's not the only one saying this. Another Norwegian seafood brokerage, Fondsfinans, \u003ca href=\"https://www.undercurrentnews.com/2014/01/09/brokerage-expects-40-price-drops/\">reported\u003c/a> in January that it predicts farmed salmon prices will drop 40 percent by this fall from the all-time high prices reported in December.\u003c/p>\n\u003cp>Wingaard is also doubtful that the rising price of salmon feed, which conservation groups speculate is happening because of overfishing of small fish that end up in the feed, is having much of an impact on the price of salmon, either.\u003c/p>\n\u003cp>\"I would say the feed is increasing in price, but it's so low compared to the [farmed salmon] price increase, it's almost irrelevant,\" he says.\u003c/p>\n\u003cp>And even though he's confident in production, Wingaard admits there are very real threats to the farmed salmon industry that could drive prices way up if catastrophic scenarios were to play out. Those threats, such as parasitic sea lice and diseases like \u003ca href=\"http://www.ilovechile.cl/2014/02/07/isa-alert-chiloe/101576\">infectious salmon anemia\u003c/a>, are biological and, thus, unpredictable.\u003c/p>\n\u003cp>\"These are much bigger issues than feed in terms of production,\" says Wingaard.\u003c/p>\n\u003cp>Salmon farmers around the world have to look no further than \u003ca href=\"http://www.businesschile.cl/en/news/special-report/rough-seas-salmon-farming-chile\">what happened\u003c/a> to Chile in 2007 to get a fright. The industry there was devastated by a double whammy: a ferocious outbreak of infectious salmon anemia brought over from Norway, followed by an infestation of sea lice. It's still fighting both scourges. (Read \u003cem>Mother Jones'\u003c/em> \u003ca href=\"http://www.motherjones.com/tom-philpott/2011/09/sea-lice-farmed-salmon-pesticide\">report\u003c/a> on how the industry controls the lice with pesticides.)\u003c/p>\n\u003cp>Like other salmon-farming countries, Norway struggles with sea lice, but the problem is largely contained there, Wingaard says. Still, that doesn't mean officials aren't worried.\u003c/p>\n\u003cp>He says the Norwegian government was supposed to issue 45 more licenses for new fish farms by 2014, but it is holding back. The reason? Concern that too many new farms would create a recipe for disease — and disaster.\u003c/p>\n\u003cp>\"When these farms reach a certain level of density of fish, they can get big problems with sea lice and disease,\" says Wingaard. \"If we see big increases in the number of fish and farms in Norway, we could see the same problems.\" \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": "Drought Could Dry Up Nevada Dairy Farmers' Expansion Plans",
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"content": "\u003cfigure id=\"attachment_78721\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/photo-10_wide-cbeb5257bb0aac1c74498ffaad15eb666ccb8eec.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/photo-10_wide-cbeb5257bb0aac1c74498ffaad15eb666ccb8eec.jpg\" alt=\"There are about 2,000 dairy cows on Pete Olsen's fifth-generation farm in northern Nevada. A new milk processing plant is now putting pressure on Olsen and other dairy farmers to expand the size of their herds. But with the ongoing drought, farmers are struggling to get enough feed for the cows they already have. Photo: Kirk Siegler/NPR\" width=\"1673\" height=\"941\" class=\"size-full wp-image-78721\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There are about 2,000 dairy cows on Pete Olsen's fifth-generation farm in northern Nevada. A new milk processing plant is now putting pressure on Olsen and other dairy farmers to expand the size of their herds. But with the ongoing drought, farmers are struggling to get enough feed for the cows they already have. Photo: Kirk Siegler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/188396171/kirk-siegler\" target=\"_blank\">Kirk Siegler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/28/283534984/drought-could-dry-up-nevada-dairy-farmers-expansion-plans\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/28/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/28/283534984/drought-could-dry-up-nevada-dairy-farmers-expansion-plans\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140228_me_drought_could_dry_up_nevada_dairy_farmers_expansion_plans.mp3\"] \u003c/p>\n\u003cp>When Pete Olsen talks about drought on his fifth-generation dairy farm in Fallon, Nev., he's really talking about the snowpack 60 miles to the west in the Sierra Nevada.\u003c/p>\n\u003cp>The Sierras, Olsen says, are their lifeblood.\u003c/p>\n\u003cp>That is, the snowmelt from them feeds the Truckee and Carson rivers and a tangle of reservoirs and canals that make this desert bloom. Some of the highest-grade alfalfa in the world is grown here. And it makes perfect feed for dairy cows, because it's rich in nutrients.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But like much of the far West, northern Nevada is in the grips of a historic drought. The federal government has declared much of the region a disaster area. Snowpack in the Sierra Nevada is at historically low levels. That means feed will be in short supply, which is a big deal, because the alfalfa that's grown here doesn't just stay local. There's demand for it in California, Asia and beyond.\u003c/p>\n\u003cp>\"Depending on how bad it is, it could be daunting to try and find all the feed that we need,\" Olsen says.\u003c/p>\n\u003cp>\u003cstrong>Pressure to Grow\u003c/strong>\u003c/p>\n\u003cp>This drought's timing couldn't be worse: Farmers like Olsen are under pressure to expand, even double, the size of their herds to meet the demands of a new $50 million powdered-milk processing plant scheduled to open in Fallon next month. \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\"We're just doing the finishing touches to get the plant up and running here in the next month,\" says Wesley Clark, the plant's manager, on a recent tour.\u003c/p>\n\u003cp>He says all of the powdered milk processed here will head directly to the Port of Oakland, then to China, where demand is huge.\u003c/p>\n\u003cp>Right now, local dairies can churn out about 800,000 pounds of milk a day. But once this plant's online, 1.2 million more pounds per day will be needed. That means thousands more cows, and a lot more alfalfa, which is one of the most water-intensive crops.\u003c/p>\n\u003cp>Does the drought threaten the dairy industry's expansion here? You bet.\u003c/p>\n\u003cp>\"We've got customers secured, and customers — they need it now,\" Clark says. \"They need it before we even start.\"\u003c/p>\n\u003cp>Clark says they've started lining up contracts to bring in milk from outside this drought-stricken region, even though they'd rather not. It's more expensive and the quality isn't as good.\u003c/p>\n\u003cp>\u003cstrong>A Burgeoning Dairy Industry\u003c/strong>\u003c/p>\n\u003cp>Local and state officials aggressively courted the plant here with tax incentives. Promotional literature touted Nevada as a great place to relocate a dairy to, or expand one. There's that ideal climate for growing alfalfa hay. There's ample water, they said. But this latest drought, and predictions of more like it to come, is raising questions about the long-term viability of farming in the arid West.\u003c/p>\n\u003cp>\"It's hard to believe that we can add a lot more agriculture in Nevada,\" says \u003ca href=\"http://www.dri.edu/kelly-redmond\">Kelly Redmond\u003c/a>, a climatologist at the federally backed Desert Research Institute in Reno, Nev. He studies farming and climate in the Great Basin.\u003c/p>\n\u003cp>Redmond says farmers in Nevada are increasingly competing for water with thirsty desert cities like Las Vegas.\u003c/p>\n\u003cp>\"That's where the money and the power is,\" he says. \"And ag has sort of given way to this, bit by bit.\"\u003c/p>\n\u003cp>Nevada was the driest state in the nation even before this historic drought. And the only reason farming is even possible here is that a century ago, the Bureau of Reclamation built the first ever federally funded \u003ca href=\"https://www.usbr.gov/projects/Project.jsp?proj_Name=Newlands+Project\">dam and diversion project\u003c/a>. It allowed water to plunge off the Sierra Nevada and down into farms in Fallon and beyond.\u003c/p>\n\u003cp>\"The way ag adjusts is to try to become more efficient, have more efficient types of crops and just make better use of what water there is available for them,\" Redmond says.\u003c/p>\n\u003cp>\u003cstrong>Adapt and Survive\u003c/strong>\u003c/p>\n\u003cp>As for dairy farmer Pete Olsen? For now, he's mostly focused on the short term. This spring he'll likely grow less water-consumptive alternatives to alfalfa, such as the grain milo.\u003c/p>\n\u003cp>\"It's not something we've had a lot of experience with,\" he says. \"But if we had multiple years like this, this year we're considering it.\"\u003c/p>\n\u003cp>Olsen doesn't know how much irrigation water he'll get come spring. He's still planning to expand to meet the demands of the new plant. But he'll do it cautiously.\u003c/p>\n\u003cp>\"My dad told me a long time ago, Nevada's a land of extremes, and it's been born out of my experience that he's been right,\" Olsen says. \"We'll be really dry this year, and next year, we'll get one of those gully washer winters where you'll wish it'd stop snowing.\"\u003c/p>\n\u003cp>Olsen says he and other farmers here are also looking to the West, the towering Sierra, and praying those gully washers will come yet this winter. \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_78721\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/photo-10_wide-cbeb5257bb0aac1c74498ffaad15eb666ccb8eec.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/photo-10_wide-cbeb5257bb0aac1c74498ffaad15eb666ccb8eec.jpg\" alt=\"There are about 2,000 dairy cows on Pete Olsen's fifth-generation farm in northern Nevada. A new milk processing plant is now putting pressure on Olsen and other dairy farmers to expand the size of their herds. But with the ongoing drought, farmers are struggling to get enough feed for the cows they already have. Photo: Kirk Siegler/NPR\" width=\"1673\" height=\"941\" class=\"size-full wp-image-78721\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There are about 2,000 dairy cows on Pete Olsen's fifth-generation farm in northern Nevada. A new milk processing plant is now putting pressure on Olsen and other dairy farmers to expand the size of their herds. But with the ongoing drought, farmers are struggling to get enough feed for the cows they already have. Photo: Kirk Siegler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/188396171/kirk-siegler\" target=\"_blank\">Kirk Siegler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/28/283534984/drought-could-dry-up-nevada-dairy-farmers-expansion-plans\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/28/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/28/283534984/drought-could-dry-up-nevada-dairy-farmers-expansion-plans\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>When Pete Olsen talks about drought on his fifth-generation dairy farm in Fallon, Nev., he's really talking about the snowpack 60 miles to the west in the Sierra Nevada.\u003c/p>\n\u003cp>The Sierras, Olsen says, are their lifeblood.\u003c/p>\n\u003cp>That is, the snowmelt from them feeds the Truckee and Carson rivers and a tangle of reservoirs and canals that make this desert bloom. Some of the highest-grade alfalfa in the world is grown here. And it makes perfect feed for dairy cows, because it's rich in nutrients.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But like much of the far West, northern Nevada is in the grips of a historic drought. The federal government has declared much of the region a disaster area. Snowpack in the Sierra Nevada is at historically low levels. That means feed will be in short supply, which is a big deal, because the alfalfa that's grown here doesn't just stay local. There's demand for it in California, Asia and beyond.\u003c/p>\n\u003cp>\"Depending on how bad it is, it could be daunting to try and find all the feed that we need,\" Olsen says.\u003c/p>\n\u003cp>\u003cstrong>Pressure to Grow\u003c/strong>\u003c/p>\n\u003cp>This drought's timing couldn't be worse: Farmers like Olsen are under pressure to expand, even double, the size of their herds to meet the demands of a new $50 million powdered-milk processing plant scheduled to open in Fallon next month. \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\"We're just doing the finishing touches to get the plant up and running here in the next month,\" says Wesley Clark, the plant's manager, on a recent tour.\u003c/p>\n\u003cp>He says all of the powdered milk processed here will head directly to the Port of Oakland, then to China, where demand is huge.\u003c/p>\n\u003cp>Right now, local dairies can churn out about 800,000 pounds of milk a day. But once this plant's online, 1.2 million more pounds per day will be needed. That means thousands more cows, and a lot more alfalfa, which is one of the most water-intensive crops.\u003c/p>\n\u003cp>Does the drought threaten the dairy industry's expansion here? You bet.\u003c/p>\n\u003cp>\"We've got customers secured, and customers — they need it now,\" Clark says. \"They need it before we even start.\"\u003c/p>\n\u003cp>Clark says they've started lining up contracts to bring in milk from outside this drought-stricken region, even though they'd rather not. It's more expensive and the quality isn't as good.\u003c/p>\n\u003cp>\u003cstrong>A Burgeoning Dairy Industry\u003c/strong>\u003c/p>\n\u003cp>Local and state officials aggressively courted the plant here with tax incentives. Promotional literature touted Nevada as a great place to relocate a dairy to, or expand one. There's that ideal climate for growing alfalfa hay. There's ample water, they said. But this latest drought, and predictions of more like it to come, is raising questions about the long-term viability of farming in the arid West.\u003c/p>\n\u003cp>\"It's hard to believe that we can add a lot more agriculture in Nevada,\" says \u003ca href=\"http://www.dri.edu/kelly-redmond\">Kelly Redmond\u003c/a>, a climatologist at the federally backed Desert Research Institute in Reno, Nev. He studies farming and climate in the Great Basin.\u003c/p>\n\u003cp>Redmond says farmers in Nevada are increasingly competing for water with thirsty desert cities like Las Vegas.\u003c/p>\n\u003cp>\"That's where the money and the power is,\" he says. \"And ag has sort of given way to this, bit by bit.\"\u003c/p>\n\u003cp>Nevada was the driest state in the nation even before this historic drought. And the only reason farming is even possible here is that a century ago, the Bureau of Reclamation built the first ever federally funded \u003ca href=\"https://www.usbr.gov/projects/Project.jsp?proj_Name=Newlands+Project\">dam and diversion project\u003c/a>. It allowed water to plunge off the Sierra Nevada and down into farms in Fallon and beyond.\u003c/p>\n\u003cp>\"The way ag adjusts is to try to become more efficient, have more efficient types of crops and just make better use of what water there is available for them,\" Redmond says.\u003c/p>\n\u003cp>\u003cstrong>Adapt and Survive\u003c/strong>\u003c/p>\n\u003cp>As for dairy farmer Pete Olsen? For now, he's mostly focused on the short term. This spring he'll likely grow less water-consumptive alternatives to alfalfa, such as the grain milo.\u003c/p>\n\u003cp>\"It's not something we've had a lot of experience with,\" he says. \"But if we had multiple years like this, this year we're considering it.\"\u003c/p>\n\u003cp>Olsen doesn't know how much irrigation water he'll get come spring. He's still planning to expand to meet the demands of the new plant. But he'll do it cautiously.\u003c/p>\n\u003cp>\"My dad told me a long time ago, Nevada's a land of extremes, and it's been born out of my experience that he's been right,\" Olsen says. \"We'll be really dry this year, and next year, we'll get one of those gully washer winters where you'll wish it'd stop snowing.\"\u003c/p>\n\u003cp>Olsen says he and other farmers here are also looking to the West, the towering Sierra, and praying those gully washers will come yet this winter. \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": "Real Food, Real Movies: The Contest",
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"content": "\u003cfigure id=\"attachment_78614\" class=\"wp-caption aligncenter\" style=\"max-width: 1063px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/realmedia.jpg\">\u003cimg class=\"size-full wp-image-78614\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/realmedia.jpg\" alt=\"The Real Food Media Contest ends March 2. Photo: Real Food Media\" width=\"1063\" height=\"487\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Real Food Media Contest ends March 2. Photo: Real Food Media\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Update March 4:\u003c/strong> Grand prize honors went to \u003cem>Homeward\u003c/em> by Daniel Klein and Mirra Fine of The Perennial Plate. Their film features farmers in Hidalgo, Mexico who created a thriving cooperative producing organic oregano that keeps their community together. View it below. A 1st place price went to \u003cem>Green Bronx Machine\u003c/em>, which also netted the \"People's Choice\" award, for its depiction of the positive role school gardens have played in one of the poorest congressional districts in America. Runners up include \u003cem>A Greene Generation\u003c/em> and \u003cem>Who Keeps the Beekeepers\u003c/em>. Watch all these short films below.\u003c/p>\n\u003cp>--\u003c/p>\n\u003cp>On my blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a>, my most popular post is a \u003ca href=\"http://lettuceeatkale.com/2010/10-top-documentary-food-films/\">top 10 list of documentary food films\u003c/a>. Four years since it went live, readers are still weighing in on the merits of various food flicks and their ability to convey critical messages about the current food system in the United States in an informative, cinematic, and engaging way. In the five years I've covered the food beat, I've reported on numerous food films from \u003ca href=\"http://lettuceeatkale.com/2009/food-inc-may-make-you-lose-your-lunch/\">\u003cem>Food, Inc.\u003c/em>\u003c/a> to \u003ca href=\"http://lettuceeatkale.com/2009/food-stamped-a-film-for-our-times/\">\u003cem>Food Stamped\u003c/em>\u003c/a> and not a week goes by without \u003ca href=\"http://grist.org/urban-agriculture/new-agtivists-young-filmmakers-take-an-urban-farm-adventure/\">a filmmaker\u003c/a> reaching out about their movie covering the food movement. (This week's email comes courtesy of the good folks behind \u003ca href=\"http://www.growingcitiesmovie.com/\">\u003cem>Growing Cities\u003c/em>\u003c/a>, which documents the urban farming renaissance around the country.) For Bay Area Bites alone I've written about the globe-hopping crew behind \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/29/5-questions-for-the-perennial-plates-daniel-klein/\">The Perennial Plate\u003c/a>, a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/12/berkeleys-school-lunch-program-makes-its-big-screen-debut/\">local school food documentary series\u003c/a>, and a couple of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/02/america-revealeds-food-machine-and-food-forward-premieres-a-tale-of-two-totally-different-pbs-programs/\">PBS offerings on the genre\u003c/a>.\u003c/p>\n\u003cp>Some of these films, like \u003ca href=\"http://www.thegardenmovie.com/\">\u003cem>The Garden\u003c/em>\u003c/a>, straight out of South Central L.A., are simply fabulous. Others are a tad too earnest or overly long and tedious for my tastes. That's why I was intrigued by \u003ca href=\"http://realfoodmedia.org/\">The Real Food Media\u003c/a> contest for short films about sustainable food and farming. The first annual competition recently announced its top 10 films from more than 150 entries around the country. A panel of high-profile food movement folk--including \u003ca href=\"http://www.diablomag.com/May-2013/In-the-Kitchen-Michael-Pollan/\">Michael Pollan\u003c/a>, \u003ca href=\"http://www.pbs.org/pov/foodinc/fastfoodnation_01.php\">Eric Schlosser\u003c/a> and \u003ca href=\"http://www.berkeleyside.com/2011/11/07/alice-waters-robert-reich-talk-up-a-delicious-revolution/\">Alice Waters\u003c/a>--have picked three winners, including cash prizes for presumably starving indie filmmakers, which will be announced March 4.\u003c/p>\n\u003cp>Among these films, the Bay Area represents with an uplifting look at how immigrant cooks add to the area's culinary vibrancy in \u003ca href=\"https://www.facebook.com/TASTEwithKevinLonga\">Kevin Longa's \u003cem>Hands in the Orchestra\u003c/em>\u003c/a>. There's still time to \u003ca href=\"http://realfoodmedia.org/vote/\">pick a People's Choice winner\u003c/a> before the March 2 voting deadline. Did I mention these videos are SHORT? We're talking meditations on fixing food in four minutes or less. The shorts will also screen at the upcoming \u003ca href=\"http://foodandfarmfilms.com/\">Food & Farming Film Fest\u003c/a> in San Francisco in April.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To find out more about the stories and people behind these non-professional (though hardly amateur hour) films, I checked in with Oakland's \u003ca href=\"http://smallplanet.org/about/anna/bio\">Anna Lappé\u003c/a>, director of the \u003ca href=\"http://foodmyths.org/\">Real Food Media Project\u003c/a>, about the submissions, including a doco-style short on the threat of another Dust Bowl, an examination on the crisis in commercial beekeeping, and a first-person narrative about a young berry picker in Oregon. The project targeted film schools, and there were many student submissions from young people who care about sustainability issues. Astute food film followers will also note contributions from more established folks behind the camera such as Daniel Klein and Mirra Fine of \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a> and Severine von Tscharner Fleming and the team behind \u003ca href=\"http://www.thegreenhorns.net/category/media/documentary/\">The Greenhorns\u003c/a>.\u003cbr>\n[youtube //player.vimeo.com/video/87606652]\u003cbr>\n\u003cstrong>What prompted you to create this short food film contest?\u003c/strong>\u003c/p>\n\u003cp>For more than a decade, I've been traveling around the country meeting people who are working on the front lines of fixing a broken food system, from rural farmers in Missouri to school food transformers in New York City to seed savers in Northern California. From this experience, I knew there were great stories out there, and I wanted to create a platform for them. I also knew that the food industry--Coca-Cola, Pepsi, and the other biggest players in the food industry--regularly court the next generation of communicators and filmmakers: I wanted to give those young people and up-and-coming filmmakers a chance to channel their talents into storytelling about sustainability. We were blown away by the response.\u003c/p>\n\u003cp>\u003cstrong>What were you looking for from these filmmakers?\u003c/strong>\u003c/p>\n\u003cp>We were looking for authentic voices, under-reported stories; we were looking to be moved: to laugh, maybe even shed a tear or two. We were looking for a combination of unique storytelling voice, great cinematography, and a powerful message. It was actually really hard to pick the top 10 because there were quite a number of the 156 that rose to the top. When we put the call out for entries, I could imagine some people thinking that watching films on farming is about as exciting as watching paint dry, but I found myself carried along by each of these stories.\u003cbr>\n[youtube //player.vimeo.com/video/86465107]\u003cbr>\n\u003cstrong>What is it about The Greenhorns' and Perennial Plate's work that’s particularly appealing?\u003c/strong>\u003c/p>\n\u003cp>I loved \u003cem>Our Land\u003c/em> by the Greenhorns for its concrete focus on this specific project in Philadelphia: connecting the EPA in communities in this really tangible way for soil testing and possibly remediation. I think a lot of us feel like federal agencies are abstract concepts whose work doesn't touch down in our lives in a direct way.\u003c/p>\n\u003cp>I had never seen the work of Perennial Plate before and was moved by the characters in \u003cem>Homeward\u003c/em>. The story we so often hear about farmers in Mexico is that NAFTA 20 years on has devastated rural communities there. It was uplifting to see a community coming together around farming and using their power as a cooperative to create lives with dignity.\u003cbr>\n[youtube //player.vimeo.com/video/87607683]\u003cbr>\n\u003cstrong>Are there any overarching themes that emerged from viewing all these food films?\u003c/strong>\u003c/p>\n\u003cp>First, young farmers: You see this in the kids in \u003cem>A Greene Generation\u003c/em>, one of our finalist films. But again and again I saw films about young people turning to farming. It's an incredibly hopeful trend to me, when you realize the average American farmer is 56.7 years old.\u003c/p>\n\u003cp>Second, food as a source of healing and community. In Harmony Gardens, a backyard in a suburb bursts with life and healthy food. In \u003cem>Green Bronx Machine\u003c/em> a gaggle of youth exposed to healthy food and gardening change their lives.\u003c/p>\n\u003cp>Third, the theme of crisis wove through many of the films, whether concern about the dying breed of beekeepers or the imminent repeat of the Dust Bowl in the Midwest.\u003c/p>\n\u003cp>\u003cstrong>What about compelling work that didn't make the top 10, any of note? \u003c/strong>\u003c/p>\n\u003cp>Yes! There were so many great films. We'll be rolling some of these out on our website and in social media with staff picks in coming weeks, including some Bay Area-focused films. Stay tuned. We are also planning to have a youth category for winners next year, because we got a number of youth-made movies we'd like to profile. One of my favorites was a movie made by teenagers comparing shopping for the same foods at a Whole Foods in Los Angeles with a supermarket in their neighborhood. I won't spoil the ending, though you might guess what they discovered.\u003cbr>\n[youtube //player.vimeo.com/video/87607685]\u003cbr>\n\u003cstrong>Why should people take the time to watch these entries?\u003c/strong>\u003c/p>\n\u003cp>In under four minutes each, you're taken into the lives of people you'd otherwise never get to meet, and learn about an aspect of food you might never otherwise think about--from soil and seeds to the Bronx and bees. They're bite-sized films, but their stories stay with you.\u003c/p>\n\u003cp>\u003cem>Tune in and cast your vote by Sunday March 2 at \u003ca href=\"http://realfoodmedia.org/\">The Real Food Media Contest\u003c/a>.\u003c/em>\u003c/p>\n\u003ch3>You Might Also Like\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>[contextly_sidebar id=\"40dab426f487ed5297b078bf75db689a\"]\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78614\" class=\"wp-caption aligncenter\" style=\"max-width: 1063px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/realmedia.jpg\">\u003cimg class=\"size-full wp-image-78614\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/realmedia.jpg\" alt=\"The Real Food Media Contest ends March 2. Photo: Real Food Media\" width=\"1063\" height=\"487\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Real Food Media Contest ends March 2. Photo: Real Food Media\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Update March 4:\u003c/strong> Grand prize honors went to \u003cem>Homeward\u003c/em> by Daniel Klein and Mirra Fine of The Perennial Plate. Their film features farmers in Hidalgo, Mexico who created a thriving cooperative producing organic oregano that keeps their community together. View it below. A 1st place price went to \u003cem>Green Bronx Machine\u003c/em>, which also netted the \"People's Choice\" award, for its depiction of the positive role school gardens have played in one of the poorest congressional districts in America. Runners up include \u003cem>A Greene Generation\u003c/em> and \u003cem>Who Keeps the Beekeepers\u003c/em>. Watch all these short films below.\u003c/p>\n\u003cp>--\u003c/p>\n\u003cp>On my blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a>, my most popular post is a \u003ca href=\"http://lettuceeatkale.com/2010/10-top-documentary-food-films/\">top 10 list of documentary food films\u003c/a>. Four years since it went live, readers are still weighing in on the merits of various food flicks and their ability to convey critical messages about the current food system in the United States in an informative, cinematic, and engaging way. In the five years I've covered the food beat, I've reported on numerous food films from \u003ca href=\"http://lettuceeatkale.com/2009/food-inc-may-make-you-lose-your-lunch/\">\u003cem>Food, Inc.\u003c/em>\u003c/a> to \u003ca href=\"http://lettuceeatkale.com/2009/food-stamped-a-film-for-our-times/\">\u003cem>Food Stamped\u003c/em>\u003c/a> and not a week goes by without \u003ca href=\"http://grist.org/urban-agriculture/new-agtivists-young-filmmakers-take-an-urban-farm-adventure/\">a filmmaker\u003c/a> reaching out about their movie covering the food movement. (This week's email comes courtesy of the good folks behind \u003ca href=\"http://www.growingcitiesmovie.com/\">\u003cem>Growing Cities\u003c/em>\u003c/a>, which documents the urban farming renaissance around the country.) For Bay Area Bites alone I've written about the globe-hopping crew behind \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/29/5-questions-for-the-perennial-plates-daniel-klein/\">The Perennial Plate\u003c/a>, a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/12/berkeleys-school-lunch-program-makes-its-big-screen-debut/\">local school food documentary series\u003c/a>, and a couple of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/02/america-revealeds-food-machine-and-food-forward-premieres-a-tale-of-two-totally-different-pbs-programs/\">PBS offerings on the genre\u003c/a>.\u003c/p>\n\u003cp>Some of these films, like \u003ca href=\"http://www.thegardenmovie.com/\">\u003cem>The Garden\u003c/em>\u003c/a>, straight out of South Central L.A., are simply fabulous. Others are a tad too earnest or overly long and tedious for my tastes. That's why I was intrigued by \u003ca href=\"http://realfoodmedia.org/\">The Real Food Media\u003c/a> contest for short films about sustainable food and farming. The first annual competition recently announced its top 10 films from more than 150 entries around the country. A panel of high-profile food movement folk--including \u003ca href=\"http://www.diablomag.com/May-2013/In-the-Kitchen-Michael-Pollan/\">Michael Pollan\u003c/a>, \u003ca href=\"http://www.pbs.org/pov/foodinc/fastfoodnation_01.php\">Eric Schlosser\u003c/a> and \u003ca href=\"http://www.berkeleyside.com/2011/11/07/alice-waters-robert-reich-talk-up-a-delicious-revolution/\">Alice Waters\u003c/a>--have picked three winners, including cash prizes for presumably starving indie filmmakers, which will be announced March 4.\u003c/p>\n\u003cp>Among these films, the Bay Area represents with an uplifting look at how immigrant cooks add to the area's culinary vibrancy in \u003ca href=\"https://www.facebook.com/TASTEwithKevinLonga\">Kevin Longa's \u003cem>Hands in the Orchestra\u003c/em>\u003c/a>. There's still time to \u003ca href=\"http://realfoodmedia.org/vote/\">pick a People's Choice winner\u003c/a> before the March 2 voting deadline. Did I mention these videos are SHORT? We're talking meditations on fixing food in four minutes or less. The shorts will also screen at the upcoming \u003ca href=\"http://foodandfarmfilms.com/\">Food & Farming Film Fest\u003c/a> in San Francisco in April.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To find out more about the stories and people behind these non-professional (though hardly amateur hour) films, I checked in with Oakland's \u003ca href=\"http://smallplanet.org/about/anna/bio\">Anna Lappé\u003c/a>, director of the \u003ca href=\"http://foodmyths.org/\">Real Food Media Project\u003c/a>, about the submissions, including a doco-style short on the threat of another Dust Bowl, an examination on the crisis in commercial beekeeping, and a first-person narrative about a young berry picker in Oregon. The project targeted film schools, and there were many student submissions from young people who care about sustainability issues. Astute food film followers will also note contributions from more established folks behind the camera such as Daniel Klein and Mirra Fine of \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a> and Severine von Tscharner Fleming and the team behind \u003ca href=\"http://www.thegreenhorns.net/category/media/documentary/\">The Greenhorns\u003c/a>.\u003cbr>\n\u003c/p>\u003cp>null\u003c/p>\u003cp>\u003cbr>\n\u003cstrong>What prompted you to create this short food film contest?\u003c/strong>\u003c/p>\n\u003cp>For more than a decade, I've been traveling around the country meeting people who are working on the front lines of fixing a broken food system, from rural farmers in Missouri to school food transformers in New York City to seed savers in Northern California. From this experience, I knew there were great stories out there, and I wanted to create a platform for them. I also knew that the food industry--Coca-Cola, Pepsi, and the other biggest players in the food industry--regularly court the next generation of communicators and filmmakers: I wanted to give those young people and up-and-coming filmmakers a chance to channel their talents into storytelling about sustainability. We were blown away by the response.\u003c/p>\n\u003cp>\u003cstrong>What were you looking for from these filmmakers?\u003c/strong>\u003c/p>\n\u003cp>We were looking for authentic voices, under-reported stories; we were looking to be moved: to laugh, maybe even shed a tear or two. We were looking for a combination of unique storytelling voice, great cinematography, and a powerful message. It was actually really hard to pick the top 10 because there were quite a number of the 156 that rose to the top. When we put the call out for entries, I could imagine some people thinking that watching films on farming is about as exciting as watching paint dry, but I found myself carried along by each of these stories.\u003cbr>\n\u003c/p>\u003cp>null\u003c/p>\u003cp>\u003cbr>\n\u003cstrong>What is it about The Greenhorns' and Perennial Plate's work that’s particularly appealing?\u003c/strong>\u003c/p>\n\u003cp>I loved \u003cem>Our Land\u003c/em> by the Greenhorns for its concrete focus on this specific project in Philadelphia: connecting the EPA in communities in this really tangible way for soil testing and possibly remediation. I think a lot of us feel like federal agencies are abstract concepts whose work doesn't touch down in our lives in a direct way.\u003c/p>\n\u003cp>I had never seen the work of Perennial Plate before and was moved by the characters in \u003cem>Homeward\u003c/em>. The story we so often hear about farmers in Mexico is that NAFTA 20 years on has devastated rural communities there. It was uplifting to see a community coming together around farming and using their power as a cooperative to create lives with dignity.\u003cbr>\n\u003c/p>\u003cp>null\u003c/p>\u003cp>\u003cbr>\n\u003cstrong>Are there any overarching themes that emerged from viewing all these food films?\u003c/strong>\u003c/p>\n\u003cp>First, young farmers: You see this in the kids in \u003cem>A Greene Generation\u003c/em>, one of our finalist films. But again and again I saw films about young people turning to farming. It's an incredibly hopeful trend to me, when you realize the average American farmer is 56.7 years old.\u003c/p>\n\u003cp>Second, food as a source of healing and community. In Harmony Gardens, a backyard in a suburb bursts with life and healthy food. In \u003cem>Green Bronx Machine\u003c/em> a gaggle of youth exposed to healthy food and gardening change their lives.\u003c/p>\n\u003cp>Third, the theme of crisis wove through many of the films, whether concern about the dying breed of beekeepers or the imminent repeat of the Dust Bowl in the Midwest.\u003c/p>\n\u003cp>\u003cstrong>What about compelling work that didn't make the top 10, any of note? \u003c/strong>\u003c/p>\n\u003cp>Yes! There were so many great films. We'll be rolling some of these out on our website and in social media with staff picks in coming weeks, including some Bay Area-focused films. Stay tuned. We are also planning to have a youth category for winners next year, because we got a number of youth-made movies we'd like to profile. One of my favorites was a movie made by teenagers comparing shopping for the same foods at a Whole Foods in Los Angeles with a supermarket in their neighborhood. I won't spoil the ending, though you might guess what they discovered.\u003cbr>\n\u003c/p>\u003cp>null\u003c/p>\u003cp>\u003cbr>\n\u003cstrong>Why should people take the time to watch these entries?\u003c/strong>\u003c/p>\n\u003cp>In under four minutes each, you're taken into the lives of people you'd otherwise never get to meet, and learn about an aspect of food you might never otherwise think about--from soil and seeds to the Bronx and bees. They're bite-sized films, but their stories stay with you.\u003c/p>\n\u003cp>\u003cem>Tune in and cast your vote by Sunday March 2 at \u003ca href=\"http://realfoodmedia.org/\">The Real Food Media Contest\u003c/a>.\u003c/em>\u003c/p>\n\u003ch3>You Might Also Like\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "What Sbarro's Downfall Says About Where We Get Our Fast Food Now",
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"content": "\u003cfigure id=\"attachment_78478\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/111515138_wide-ce102ecfd16994c517c6d011c79e47c722abe4f8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/111515138_wide-ce102ecfd16994c517c6d011c79e47c722abe4f8.jpg\" alt=\"Customers at Sbarro in Chicago on April 4, 2011, the day that the company filed for Chapter 11 bankruptcy. Photo: Scott Olson/Getty Images\" width=\"1674\" height=\"940\" class=\"size-full wp-image-78478\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers at Sbarro in Chicago on April 4, 2011, the day that the company filed for Chapter 11 bankruptcy. Photo: Scott Olson/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Emily Siner, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/21/280251252/what-sbarro-s-downfall-says-about-where-we-get-our-fast-food-now\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/21/2014)\u003c/p>\n\u003cp>In 1985, Joe Sbarro declared that he had high hopes for his cafeteria-style pizza chain, founded in 1956.\u003c/p>\n\u003cp>\"Sbarro's dream is to be another McDonald's,\" he \u003ca href=\"http://articles.latimes.com/1985-10-01/business/fi-19111_1_restaurant\">told Newsday\u003c/a>.\u003c/p>\n\u003cp>On Thursday that dream took a hit: The Italian chain that's become a shopping mall staple shut down 155 stores in the U.S. It's one more sign of the difficult journey for some mall restaurants since the recession — particularly food court bastions, like Sbarro, that haven't innovated much since their heyday in the 1980s.\u003c/p>\n\u003cp>The store closures are hardly the first sentinel of Sbarro's money troubles. When the company \u003ca href=\"http://www.huffingtonpost.com/2011/04/04/sbarro-pizza-bankruptcy-chapter_n_844290.html\">filed for bankruptcy\u003c/a> nearly three years ago, it blamed, in part, declining foot traffic in malls. Fewer people were shopping or traveling, so Sbarro and restaurants of its ilk had fewer potential customers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That problem seems to have persisted. Most of the newly closed locations were also in mall food courts with a declining customer base, Sbarro spokesman Jon Dedmon tells The Salt.\u003c/p>\n\u003cp>But it's clearly not the case for all mall restaurants. The Cheesecake Factory, for example, \u003ca href=\"http://investors.thecheesecakefactory.com/phoenix.zhtml?c=109258&p=irol-newsArticle&id=1899569\">grew its profits\u003c/a> 16 percent in 2013. Restaurant analyst \u003ca href=\"http://www.baumwhiteman.com/michaelbio.html\">Michael Whiteman\u003c/a> says shopping malls have actually been relying on restaurants to fill empty retail space and bring in more customers.\u003c/p>\n\u003cp>\"As e-commerce has drained sales from traditional retail shops, [mall] developers successfully have been using food to provide a humanizing experience that you can't get on your smartphone or desktop,\" Whiteman says.\u003c/p>\n\u003cp>Still, the restaurant industry overall has been stagnating since even before the recession, says \u003ca href=\"https://www.npd.com/wps/portal/npd/us/about-npd/industry-experts/harry-balzer/\">Harry Balzer\u003c/a> of NPD Group. In 2000, the average American ate out 215 times. Last year, that number shrunk to 192, according to NPD data.\u003c/p>\n\u003cp>When people do eat out, they're increasingly gravitating towards newer chains, like Chipotle, Panera and Five Guys. These \"fast casual\" eateries are a step below a restaurant with full service but a step above, say, Sbarro. This is the kind of chain that's succeeding in the rocky restaurant business today, Balzer says. And Sbarro, which is pre-heated pizza slices, just isn't cutting it.\u003c/p>\n\u003cp>\"Traditional restaurants are all feeling the brunt of this,\" he says. \"They must all stay contemporary.\"\u003c/p>\n\u003cp>To Sbarro's credit, they are trying. They \u003ca href=\"http://nrn.com/fast-casual/sbarro-joins-fast-casual-pizza-race\">opened a Chipotle-style restaurant\u003c/a> called Pizza Cucinova in Ohio late last year, where diners could order customized pies and craft beer. And Sbarro still has 800 traditional locations and several hundred franchises worldwide — Joe Sbarro's dreams aren't quite dashed yet. \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_78478\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/111515138_wide-ce102ecfd16994c517c6d011c79e47c722abe4f8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/111515138_wide-ce102ecfd16994c517c6d011c79e47c722abe4f8.jpg\" alt=\"Customers at Sbarro in Chicago on April 4, 2011, the day that the company filed for Chapter 11 bankruptcy. Photo: Scott Olson/Getty Images\" width=\"1674\" height=\"940\" class=\"size-full wp-image-78478\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers at Sbarro in Chicago on April 4, 2011, the day that the company filed for Chapter 11 bankruptcy. Photo: Scott Olson/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Emily Siner, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/21/280251252/what-sbarro-s-downfall-says-about-where-we-get-our-fast-food-now\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/21/2014)\u003c/p>\n\u003cp>In 1985, Joe Sbarro declared that he had high hopes for his cafeteria-style pizza chain, founded in 1956.\u003c/p>\n\u003cp>\"Sbarro's dream is to be another McDonald's,\" he \u003ca href=\"http://articles.latimes.com/1985-10-01/business/fi-19111_1_restaurant\">told Newsday\u003c/a>.\u003c/p>\n\u003cp>On Thursday that dream took a hit: The Italian chain that's become a shopping mall staple shut down 155 stores in the U.S. It's one more sign of the difficult journey for some mall restaurants since the recession — particularly food court bastions, like Sbarro, that haven't innovated much since their heyday in the 1980s.\u003c/p>\n\u003cp>The store closures are hardly the first sentinel of Sbarro's money troubles. When the company \u003ca href=\"http://www.huffingtonpost.com/2011/04/04/sbarro-pizza-bankruptcy-chapter_n_844290.html\">filed for bankruptcy\u003c/a> nearly three years ago, it blamed, in part, declining foot traffic in malls. Fewer people were shopping or traveling, so Sbarro and restaurants of its ilk had fewer potential customers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That problem seems to have persisted. Most of the newly closed locations were also in mall food courts with a declining customer base, Sbarro spokesman Jon Dedmon tells The Salt.\u003c/p>\n\u003cp>But it's clearly not the case for all mall restaurants. The Cheesecake Factory, for example, \u003ca href=\"http://investors.thecheesecakefactory.com/phoenix.zhtml?c=109258&p=irol-newsArticle&id=1899569\">grew its profits\u003c/a> 16 percent in 2013. Restaurant analyst \u003ca href=\"http://www.baumwhiteman.com/michaelbio.html\">Michael Whiteman\u003c/a> says shopping malls have actually been relying on restaurants to fill empty retail space and bring in more customers.\u003c/p>\n\u003cp>\"As e-commerce has drained sales from traditional retail shops, [mall] developers successfully have been using food to provide a humanizing experience that you can't get on your smartphone or desktop,\" Whiteman says.\u003c/p>\n\u003cp>Still, the restaurant industry overall has been stagnating since even before the recession, says \u003ca href=\"https://www.npd.com/wps/portal/npd/us/about-npd/industry-experts/harry-balzer/\">Harry Balzer\u003c/a> of NPD Group. In 2000, the average American ate out 215 times. Last year, that number shrunk to 192, according to NPD data.\u003c/p>\n\u003cp>When people do eat out, they're increasingly gravitating towards newer chains, like Chipotle, Panera and Five Guys. These \"fast casual\" eateries are a step below a restaurant with full service but a step above, say, Sbarro. This is the kind of chain that's succeeding in the rocky restaurant business today, Balzer says. And Sbarro, which is pre-heated pizza slices, just isn't cutting it.\u003c/p>\n\u003cp>\"Traditional restaurants are all feeling the brunt of this,\" he says. \"They must all stay contemporary.\"\u003c/p>\n\u003cp>To Sbarro's credit, they are trying. They \u003ca href=\"http://nrn.com/fast-casual/sbarro-joins-fast-casual-pizza-race\">opened a Chipotle-style restaurant\u003c/a> called Pizza Cucinova in Ohio late last year, where diners could order customized pies and craft beer. And Sbarro still has 800 traditional locations and several hundred franchises worldwide — Joe Sbarro's dreams aren't quite dashed yet. \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": "Kitchener to Open a Rotating Take-Out Window in Oakland",
"title": "Kitchener to Open a Rotating Take-Out Window in Oakland",
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"content": "\u003cfigure id=\"attachment_78464\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener8.jpg\" alt=\"Kitchener Oakland offers commercial kitchen space and soon take-out windows for local food-makers. Photo: Courtesy of Kitchener\" width=\"960\" height=\"636\" class=\"size-full wp-image-78464\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kitchener Oakland offers commercial kitchen space and soon take-out windows for local food-makers. Photo: Courtesy of Kitchener\u003c/figcaption>\u003c/figure>\n\u003cp>When Sophia Chang started a small organic ice cream business about six years ago, she was shocked that she couldn't find an affordable commercial kitchen to make her batches for the farmers market. All the commercial kitchens were about $40/hour and required minimums of somewhere around 60 hours/month.\u003c/p>\n\u003cp>At the time, Chang was staying at her mom's house and using the kitchen, which she acknowledges you're not supposed to do under commercial food regulations. The whole thing \"was not a good set-up,\" she said.\u003c/p>\n\u003cp>When she had to shut down abruptly after eight months, she just kept thinking about how hard it was to get off the ground as a food business. \"I kept thinking why aren't there kitchens that will help businesses,\" she said.\u003c/p>\n\u003cp>She thought about it when she went to work as the production manager for \u003ca href=\"http://teacakebakeshop.com/\" target=\"_blank\">Teacake Bake Shop\u003c/a>, running their online shipping warehouse. And, she thought about it some more when Teacake downsized and the owner asked her if she'd like to take over the space, just off Broadway in the Lake Merritt-Uptown neighborhood of Oakland.\u003c/p>\n\u003cfigure id=\"attachment_78459\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener3.jpg\" alt=\"The kitchen at Kitchener Oakland. Photo: Courtesy of Kitchener\" width=\"960\" height=\"720\" class=\"size-full wp-image-78459\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The kitchen at Kitchener Oakland. Photo: Courtesy of Kitchener\u003c/figcaption>\u003c/figure>\n\u003cp>That was the birth of \u003ca href=\"http://www.kitcheneroakland.com/\" target=\"_blank\">Kitchener Oakland\u003c/a>, a commercial community kitchen that provides kitchen space for small local food businesses at cheaper rates -- $13-20/hour instead of $25-40/hour. Costs are kept low by having the kitchen shared among up to four different chefs, bakers or juicers at one time. But, Kitchener also goes a bit further: the space hosts monthly pop-up markets to allow the food-makers to sell their goods and puts on workshops or seminars to help the food-makers learn the business and, hopefully, move into a permanent location. \u003c/p>\n\u003cfigure id=\"attachment_78462\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener6.jpg\" alt=\"A Kitchener food-maker sells their cookies at one of the monthly pop-ups. Photo: Courtesy of Kitchener\" width=\"960\" height=\"637\" class=\"size-full wp-image-78462\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Kitchener food-maker sells their cookies at one of the monthly pop-ups. Photo: Courtesy of Kitchener\u003c/figcaption>\u003c/figure>\n\u003cp>There are \u003ca href=\"http://www.kitcheneroakland.com/who-we-are1.html\" target=\"_blank\">36 different artisans using Kitchener currently\u003c/a> and about 50-55 have been in the space over the year-and-a-half since it opened in June 2012. Six of those have been able to move into their own kitchens.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, the next step for Chang is turning the community kitchen into a community pop-up take-out window too -- or two windows, to be exact.\u003c/p>\n\u003cfigure id=\"attachment_78458\" class=\"wp-caption aligncenter\" style=\"max-width: 1426px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener.jpg\" alt=\"Rendering of what the Kitchener take-out windows will look like. Photo: Courtesy of Kitchener\" width=\"1426\" height=\"1102\" class=\"size-full wp-image-78458\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rendering of what the Kitchener take-out windows will look like. Photo: Courtesy of Kitchener\u003c/figcaption>\u003c/figure>\n\u003cp>The newest plan started when \u003ca href=\"http://javiscooking.com/about/\" target=\"_blank\">the empanada guy\u003c/a> wanted to sell empanadas out of the two windows in Chang's office that face the street. Kiosk food stands are common in Argentina and he wanted to do the same here. The windows look just like take-out windows, except that they're industrial office windows with bars over them. At first, Chang didn't want to have her office turned into a take-out food stand. But, she came around. The only problem was \"it wouldn't have been fair if it was just him,\" she said.\u003c/p>\n\u003cp>So, Kitchener is instead planning to open two windows that will each have two food-makers selling out of them. The food businesses that use the kitchen will all have a chance to sell and Chang is eager to try and mix in other pop-ups and Oakland food-makers, like the popular local grilled cheese guy.\u003c/p>\n\u003cfigure id=\"attachment_78460\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener4.jpg\" alt='\"The empanada guy\" makes empanadas at Kitchener Oakland and thought up the idea for the take-out windows. Photo: Courtesy of Kitchener ' width=\"960\" height=\"637\" class=\"size-full wp-image-78460\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"The empanada guy\" makes empanadas at Kitchener Oakland and thought up the idea for the take-out windows. Photo: Courtesy of Kitchener\u003c/figcaption>\u003c/figure>\n\u003cp>Food-makers will pay either $5/hour to share the window with one other vendor or $10/hour to have it for themselves. But, most of the vendors are excited about sharing, said Chang, since there can be some interesting and fun combinations.\u003c/p>\n\u003cp>To build out of the windows will require about $25,000. Chang plans to add counters, awnings, a sign to advertise who is serving up food, and exterior paint. There will also be extensive work inside to add equipment, plumbing and pull the electrical from the kitchen to the windows. To raise that money, Chang turned to \u003ca href=\"https://www.kickstarter.com/projects/1381454414/a-food-lovers-dream-the-kitchener-snack-bar\" target=\"_blank\">Kickstarter\u003c/a>.\u003c/p>\n\u003cdiv class->\u003ciframe width=\"560\" height=\"420\" src=\"https://www.kickstarter.com/projects/1381454414/a-food-lovers-dream-the-kitchener-snack-bar/widget/video.html\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/div>\n\u003cp>The Kickstarter is still open for funding until tomorrow, but $28,000 has already been raised. And, no wonder. The rewards for donations are mostly food credits to use once the windows open. A $100 pledge could get you $115 in food. Chang says Kitchener then pays all those credits to the vendors when they're redeemed, but it was necessary to have the money upfront in order to get the windows up and running.\u003c/p>\n\u003cfigure id=\"attachment_78466\" class=\"wp-caption alignright\" style=\"max-width: 186px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener-sophia.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener-sophia-186x290.jpg\" alt=\"Sophia Chang founded Kitchener Oakland. Photo: Courtesy of Kitchener\" width=\"186\" height=\"290\" class=\"size-medium wp-image-78466\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sophia Chang founded Kitchener Oakland. Photo: Courtesy of Kitchener\u003c/figcaption>\u003c/figure>\n\u003cp>\"We consider it a loan,\" said Chang.\u003c/p>\n\u003cp>The plans have already been approved by the Oakland Health Department and Chang simply has to get final permits from the planning department. She's also made a request to create a parklet with tables and chairs so that people can enjoy their food next to the windows. \u003c/p>\n\u003cp>The windows, to be called The Kitchener Snack Bar, could be open as soon as April. Once they are, Kitchener will advertise the schedule of who is serving up food on its website as well as on the marquee in front. Ultimately, there will be regular hours (with late night hours on weekends) and, ideally, a regular rotation of certain food-makers on certain days. That way you know when to get your empanadas and when to load upon cupcakes! \u003c/p>\n\u003cp>While there are a handful of incubator kitchens around the Bay Area like \u003ca href=\"http://www.lacocinasf.org/\" target=\"_blank\">La Cocina\u003c/a> in San Francisco and \u003ca href=\"http://rencentermarin.org/open-kitchen/\" target=\"_blank\">the Renaissance Center\u003c/a> in Marin County and there are certainly a wealth of pop-ups and food truck markets, the creation of rotating take-out in a brick-and-mortar location with different fresh local food may be a new (and delicious) take on creating a way for the wealth of Bay Area food makers to get their goods to our mouths.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kitcheneroakland.com/\" target=\"_blank\">Kitchener Oakland\u003c/a>\u003c/strong>\u003cbr>\n372 24th St., Oakland\u003cbr>\n510-835-5885\u003cbr>\n\u003ca href=\"https://www.facebook.com/KitchenerOAK\" target=\"_blank\">www.facebook.com/KitchenerOAK\u003c/a>\u003c/p>\n\n",
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"excerpt": "A take-out window with rotating foods? That's what Kitchener, a community kitchen in Oakland, hopes to open later this spring with Kickstarter funding.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78464\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener8.jpg\" alt=\"Kitchener Oakland offers commercial kitchen space and soon take-out windows for local food-makers. Photo: Courtesy of Kitchener\" width=\"960\" height=\"636\" class=\"size-full wp-image-78464\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kitchener Oakland offers commercial kitchen space and soon take-out windows for local food-makers. Photo: Courtesy of Kitchener\u003c/figcaption>\u003c/figure>\n\u003cp>When Sophia Chang started a small organic ice cream business about six years ago, she was shocked that she couldn't find an affordable commercial kitchen to make her batches for the farmers market. All the commercial kitchens were about $40/hour and required minimums of somewhere around 60 hours/month.\u003c/p>\n\u003cp>At the time, Chang was staying at her mom's house and using the kitchen, which she acknowledges you're not supposed to do under commercial food regulations. The whole thing \"was not a good set-up,\" she said.\u003c/p>\n\u003cp>When she had to shut down abruptly after eight months, she just kept thinking about how hard it was to get off the ground as a food business. \"I kept thinking why aren't there kitchens that will help businesses,\" she said.\u003c/p>\n\u003cp>She thought about it when she went to work as the production manager for \u003ca href=\"http://teacakebakeshop.com/\" target=\"_blank\">Teacake Bake Shop\u003c/a>, running their online shipping warehouse. And, she thought about it some more when Teacake downsized and the owner asked her if she'd like to take over the space, just off Broadway in the Lake Merritt-Uptown neighborhood of Oakland.\u003c/p>\n\u003cfigure id=\"attachment_78459\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener3.jpg\" alt=\"The kitchen at Kitchener Oakland. Photo: Courtesy of Kitchener\" width=\"960\" height=\"720\" class=\"size-full wp-image-78459\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The kitchen at Kitchener Oakland. Photo: Courtesy of Kitchener\u003c/figcaption>\u003c/figure>\n\u003cp>That was the birth of \u003ca href=\"http://www.kitcheneroakland.com/\" target=\"_blank\">Kitchener Oakland\u003c/a>, a commercial community kitchen that provides kitchen space for small local food businesses at cheaper rates -- $13-20/hour instead of $25-40/hour. Costs are kept low by having the kitchen shared among up to four different chefs, bakers or juicers at one time. But, Kitchener also goes a bit further: the space hosts monthly pop-up markets to allow the food-makers to sell their goods and puts on workshops or seminars to help the food-makers learn the business and, hopefully, move into a permanent location. \u003c/p>\n\u003cfigure id=\"attachment_78462\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener6.jpg\" alt=\"A Kitchener food-maker sells their cookies at one of the monthly pop-ups. Photo: Courtesy of Kitchener\" width=\"960\" height=\"637\" class=\"size-full wp-image-78462\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Kitchener food-maker sells their cookies at one of the monthly pop-ups. Photo: Courtesy of Kitchener\u003c/figcaption>\u003c/figure>\n\u003cp>There are \u003ca href=\"http://www.kitcheneroakland.com/who-we-are1.html\" target=\"_blank\">36 different artisans using Kitchener currently\u003c/a> and about 50-55 have been in the space over the year-and-a-half since it opened in June 2012. Six of those have been able to move into their own kitchens.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, the next step for Chang is turning the community kitchen into a community pop-up take-out window too -- or two windows, to be exact.\u003c/p>\n\u003cfigure id=\"attachment_78458\" class=\"wp-caption aligncenter\" style=\"max-width: 1426px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener.jpg\" alt=\"Rendering of what the Kitchener take-out windows will look like. Photo: Courtesy of Kitchener\" width=\"1426\" height=\"1102\" class=\"size-full wp-image-78458\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rendering of what the Kitchener take-out windows will look like. Photo: Courtesy of Kitchener\u003c/figcaption>\u003c/figure>\n\u003cp>The newest plan started when \u003ca href=\"http://javiscooking.com/about/\" target=\"_blank\">the empanada guy\u003c/a> wanted to sell empanadas out of the two windows in Chang's office that face the street. Kiosk food stands are common in Argentina and he wanted to do the same here. The windows look just like take-out windows, except that they're industrial office windows with bars over them. At first, Chang didn't want to have her office turned into a take-out food stand. But, she came around. The only problem was \"it wouldn't have been fair if it was just him,\" she said.\u003c/p>\n\u003cp>So, Kitchener is instead planning to open two windows that will each have two food-makers selling out of them. The food businesses that use the kitchen will all have a chance to sell and Chang is eager to try and mix in other pop-ups and Oakland food-makers, like the popular local grilled cheese guy.\u003c/p>\n\u003cfigure id=\"attachment_78460\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener4.jpg\" alt='\"The empanada guy\" makes empanadas at Kitchener Oakland and thought up the idea for the take-out windows. Photo: Courtesy of Kitchener ' width=\"960\" height=\"637\" class=\"size-full wp-image-78460\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"The empanada guy\" makes empanadas at Kitchener Oakland and thought up the idea for the take-out windows. Photo: Courtesy of Kitchener\u003c/figcaption>\u003c/figure>\n\u003cp>Food-makers will pay either $5/hour to share the window with one other vendor or $10/hour to have it for themselves. But, most of the vendors are excited about sharing, said Chang, since there can be some interesting and fun combinations.\u003c/p>\n\u003cp>To build out of the windows will require about $25,000. Chang plans to add counters, awnings, a sign to advertise who is serving up food, and exterior paint. There will also be extensive work inside to add equipment, plumbing and pull the electrical from the kitchen to the windows. To raise that money, Chang turned to \u003ca href=\"https://www.kickstarter.com/projects/1381454414/a-food-lovers-dream-the-kitchener-snack-bar\" target=\"_blank\">Kickstarter\u003c/a>.\u003c/p>\n\u003cdiv class->\u003ciframe width=\"560\" height=\"420\" src=\"https://www.kickstarter.com/projects/1381454414/a-food-lovers-dream-the-kitchener-snack-bar/widget/video.html\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/div>\n\u003cp>The Kickstarter is still open for funding until tomorrow, but $28,000 has already been raised. And, no wonder. The rewards for donations are mostly food credits to use once the windows open. A $100 pledge could get you $115 in food. Chang says Kitchener then pays all those credits to the vendors when they're redeemed, but it was necessary to have the money upfront in order to get the windows up and running.\u003c/p>\n\u003cfigure id=\"attachment_78466\" class=\"wp-caption alignright\" style=\"max-width: 186px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener-sophia.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener-sophia-186x290.jpg\" alt=\"Sophia Chang founded Kitchener Oakland. Photo: Courtesy of Kitchener\" width=\"186\" height=\"290\" class=\"size-medium wp-image-78466\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sophia Chang founded Kitchener Oakland. Photo: Courtesy of Kitchener\u003c/figcaption>\u003c/figure>\n\u003cp>\"We consider it a loan,\" said Chang.\u003c/p>\n\u003cp>The plans have already been approved by the Oakland Health Department and Chang simply has to get final permits from the planning department. She's also made a request to create a parklet with tables and chairs so that people can enjoy their food next to the windows. \u003c/p>\n\u003cp>The windows, to be called The Kitchener Snack Bar, could be open as soon as April. Once they are, Kitchener will advertise the schedule of who is serving up food on its website as well as on the marquee in front. Ultimately, there will be regular hours (with late night hours on weekends) and, ideally, a regular rotation of certain food-makers on certain days. That way you know when to get your empanadas and when to load upon cupcakes! \u003c/p>\n\u003cp>While there are a handful of incubator kitchens around the Bay Area like \u003ca href=\"http://www.lacocinasf.org/\" target=\"_blank\">La Cocina\u003c/a> in San Francisco and \u003ca href=\"http://rencentermarin.org/open-kitchen/\" target=\"_blank\">the Renaissance Center\u003c/a> in Marin County and there are certainly a wealth of pop-ups and food truck markets, the creation of rotating take-out in a brick-and-mortar location with different fresh local food may be a new (and delicious) take on creating a way for the wealth of Bay Area food makers to get their goods to our mouths.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kitcheneroakland.com/\" target=\"_blank\">Kitchener Oakland\u003c/a>\u003c/strong>\u003cbr>\n372 24th St., Oakland\u003cbr>\n510-835-5885\u003cbr>\n\u003ca href=\"https://www.facebook.com/KitchenerOAK\" target=\"_blank\">www.facebook.com/KitchenerOAK\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "California Brewers Fear Drought Could Leave Bad Taste in Your Beer",
"title": "California Brewers Fear Drought Could Leave Bad Taste in Your Beer",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78437\" class=\"wp-caption aligncenter\" style=\"max-width: 1671px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sucks-6-pack_wide-225196aa3ae3639dfbfc1807420569463a3325c2.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sucks-6-pack_wide-225196aa3ae3639dfbfc1807420569463a3325c2.jpe\" alt=\"Lagunitas Brewing Company's owners are nervous that the Russian River water they currently use to make beer could run out in the drought that's hammering California. Photo: Courtesy of Lagunitas Brewing Company\" width=\"1671\" height=\"941\" class=\"size-full wp-image-78437\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lagunitas Brewing Company's owners are nervous that the Russian River water they currently use to make beer could run out in the drought that's hammering California. Photo: Courtesy of Lagunitas Brewing Company\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/19/279627234/california-brewers-fear-drought-could-leave-bad-taste-in-your-beer\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/20/2014)\u003c/p>\n\u003cp>Brewers around the country boast that their \"pure\" local water is the key to their beers' unique flavor. Coors credits the trout streams of the Rockies. \u003ca href=\"http://olympia-beer.com/\" target=\"_blank\">Olympia Beer's\u003c/a> slogan is, \"It's the water.\" \u003ca href=\"http://coldspringbrewery.com/\">Cold Spring Brewing Co.\u003c/a>, in Minnesota, is named for a nearby natural spring.\u003c/p>\n\u003cp>In California's Sonoma County, Lagunitas Brewing Company, founded in 1993, has grown into one of the largest craft breweries in the nation. Like several other smaller local breweries, Lagunitas makes its beer with water from the \u003ca href=\"http://russianriverkeeper.drupalgardens.com/content/about-russian-river\">Russian River\u003c/a>, a 110-mile waterway that provides drinking water for more than half a million people.\u003c/p>\n\u003cp>But in the wake of 2013, the driest year ever recorded in California, Lagunitas' owners say they're nervous about shortages that could mean a switch from the river water to not-as-tasty well water.\u003c/p>\n\u003cp>\"If [the county] shifts us over to groundwater, we'd have to sacrifice our nice water supply — that unique, signature, clean Russian River water,\" says Jeremy Marshall, head brewer at Lagunitas.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The problem with groundwater, he says, is that it's heavy in minerals that don't go well with beer.\u003c/p>\n\u003cp>\"It would be like brewing with Alka-Seltzer,\" Marshall says.\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.scwa.ca.gov/management/\">Jay Jasperse\u003c/a>, chief engineer with the Sonoma County Water Agency, the local well water is, in general, palatable. \"But in some [of the region's wells] there are taste and odor issues,\" he says. \"You have high nitrate concentrations in places, from agricultural industries, and iron and manganese.\"\u003c/p>\n\u003cp>Marshall says any off-flavors in the well water might not show through in a malty, bitter beer. However, the minerals could coax undesirable flavors from grainy and hoppy styles.\u003c/p>\n\u003cp>\"A beer that might normally taste crisp and refreshing could have an astringent taste — kind of planky, like Popsicle stick,\" Marshall says.\u003c/p>\n\u003cp>But Lagunitas fans needn't fret — yet — over planky beer. The company is in the midst of opening a\u003cstrong> \u003c/strong>new facility in Chicago, and Marshall says brewing could be entirely shifted to this location — at least for a while — if the water supply in Petaluma changes.\u003c/p>\n\u003cp>The Petaluma brewery, Marshall says, may also install a reverse osmosis system to handle any unsavory groundwater. The process forces water through a filtration membrane.\u003c/p>\n\u003cp>But the technology has its downsides. For one thing, it's wasteful: Of the water that goes in, only about 70 percent comes out in usable form. The rest contains concentrated levels of the undesired compounds and must be discarded.\u003c/p>\n\u003cp>Moreover, the water produced by reverse osmosis may even be too pure.\u003c/p>\n\u003cp>\"It's just H20 molecules,\" says Mitch Steele, brewmaster at Stone Brewing near San Diego, which uses it for some of its water supply. Steele says such water must be refortified with minerals before it can be used for brewing.\u003c/p>\n\u003cp>Marshall of Lagunitas says he has already had the brewery's existing water supply analyzed and, if he needs to use reverse osmosis, will \"basically rebuild the Russian River water by adding certain minerals back.\"\u003c/p>\n\u003cp>While Lagunitas is working on contingency plans, other breweries may not be as equipped or prepared should well water become a reality for the region's industries and residents.\u003c/p>\n\u003cp>Bear Republic Brewing Company is located about 30 miles north of Petaluma in the city of Healdsburg. The brewery receives its water from the Russian River, just like Lagunitas.\u003c/p>\n\u003cp>\"We don't have the option to switch to another supply,\" says Clay Grosskopf, Bear Republic's marketing manager. \"That would be an interesting curve ball for us to deal with.\"\u003c/p>\n\u003cp>Heavy rains \u003ca href=\"http://blogs.kqed.org/science/2014/02/05/despite-recent-rain-drought-fears-escalate-3/\">fell\u003c/a> last week, but the downpour has not offset the effects of the driest year in state history. Reservoirs remain at critically low levels, and rivers flows are likely to plummet again.\u003c/p>\n\u003cp>A major source of the Russian River is Lake Mendocino, and officials have warned that this reservoir could all but disappear this summer if the months remaining of spring produce little or no more heavy rainfall. \"We're having some serious issues with Lake Mendocino in ensuring that it has a sustainable water supply through the summer,\" says Jasperse.\u003c/p>\n\u003cp>If 2014 is exceptionally dry, water rationing will likely be enforced, though he isn't sure how this will affect local breweries, Jasperse adds.\u003c/p>\n\u003cp>Marshall says he is watching the weather forecasts, and he notes that his region's water resources have historically been generous to farmers, ranchers and urban residents.\u003c/p>\n\u003cp>\"This green area provides us and the people who live here with this delicious, clean water,\" he says. \"But we've been taking it for granted all along.\" \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": "Several brewers near Petaluma make beer with Russian River water, which officials say could run out by summer. That could force some to use well water heavy in minerals that might affect beer flavor.",
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"description": "Several brewers near Petaluma make beer with Russian River water, which officials say could run out by summer. That could force some to use well water heavy in minerals that might affect beer flavor.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78437\" class=\"wp-caption aligncenter\" style=\"max-width: 1671px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sucks-6-pack_wide-225196aa3ae3639dfbfc1807420569463a3325c2.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sucks-6-pack_wide-225196aa3ae3639dfbfc1807420569463a3325c2.jpe\" alt=\"Lagunitas Brewing Company's owners are nervous that the Russian River water they currently use to make beer could run out in the drought that's hammering California. Photo: Courtesy of Lagunitas Brewing Company\" width=\"1671\" height=\"941\" class=\"size-full wp-image-78437\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lagunitas Brewing Company's owners are nervous that the Russian River water they currently use to make beer could run out in the drought that's hammering California. Photo: Courtesy of Lagunitas Brewing Company\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/19/279627234/california-brewers-fear-drought-could-leave-bad-taste-in-your-beer\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/20/2014)\u003c/p>\n\u003cp>Brewers around the country boast that their \"pure\" local water is the key to their beers' unique flavor. Coors credits the trout streams of the Rockies. \u003ca href=\"http://olympia-beer.com/\" target=\"_blank\">Olympia Beer's\u003c/a> slogan is, \"It's the water.\" \u003ca href=\"http://coldspringbrewery.com/\">Cold Spring Brewing Co.\u003c/a>, in Minnesota, is named for a nearby natural spring.\u003c/p>\n\u003cp>In California's Sonoma County, Lagunitas Brewing Company, founded in 1993, has grown into one of the largest craft breweries in the nation. Like several other smaller local breweries, Lagunitas makes its beer with water from the \u003ca href=\"http://russianriverkeeper.drupalgardens.com/content/about-russian-river\">Russian River\u003c/a>, a 110-mile waterway that provides drinking water for more than half a million people.\u003c/p>\n\u003cp>But in the wake of 2013, the driest year ever recorded in California, Lagunitas' owners say they're nervous about shortages that could mean a switch from the river water to not-as-tasty well water.\u003c/p>\n\u003cp>\"If [the county] shifts us over to groundwater, we'd have to sacrifice our nice water supply — that unique, signature, clean Russian River water,\" says Jeremy Marshall, head brewer at Lagunitas.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The problem with groundwater, he says, is that it's heavy in minerals that don't go well with beer.\u003c/p>\n\u003cp>\"It would be like brewing with Alka-Seltzer,\" Marshall says.\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.scwa.ca.gov/management/\">Jay Jasperse\u003c/a>, chief engineer with the Sonoma County Water Agency, the local well water is, in general, palatable. \"But in some [of the region's wells] there are taste and odor issues,\" he says. \"You have high nitrate concentrations in places, from agricultural industries, and iron and manganese.\"\u003c/p>\n\u003cp>Marshall says any off-flavors in the well water might not show through in a malty, bitter beer. However, the minerals could coax undesirable flavors from grainy and hoppy styles.\u003c/p>\n\u003cp>\"A beer that might normally taste crisp and refreshing could have an astringent taste — kind of planky, like Popsicle stick,\" Marshall says.\u003c/p>\n\u003cp>But Lagunitas fans needn't fret — yet — over planky beer. The company is in the midst of opening a\u003cstrong> \u003c/strong>new facility in Chicago, and Marshall says brewing could be entirely shifted to this location — at least for a while — if the water supply in Petaluma changes.\u003c/p>\n\u003cp>The Petaluma brewery, Marshall says, may also install a reverse osmosis system to handle any unsavory groundwater. The process forces water through a filtration membrane.\u003c/p>\n\u003cp>But the technology has its downsides. For one thing, it's wasteful: Of the water that goes in, only about 70 percent comes out in usable form. The rest contains concentrated levels of the undesired compounds and must be discarded.\u003c/p>\n\u003cp>Moreover, the water produced by reverse osmosis may even be too pure.\u003c/p>\n\u003cp>\"It's just H20 molecules,\" says Mitch Steele, brewmaster at Stone Brewing near San Diego, which uses it for some of its water supply. Steele says such water must be refortified with minerals before it can be used for brewing.\u003c/p>\n\u003cp>Marshall of Lagunitas says he has already had the brewery's existing water supply analyzed and, if he needs to use reverse osmosis, will \"basically rebuild the Russian River water by adding certain minerals back.\"\u003c/p>\n\u003cp>While Lagunitas is working on contingency plans, other breweries may not be as equipped or prepared should well water become a reality for the region's industries and residents.\u003c/p>\n\u003cp>Bear Republic Brewing Company is located about 30 miles north of Petaluma in the city of Healdsburg. The brewery receives its water from the Russian River, just like Lagunitas.\u003c/p>\n\u003cp>\"We don't have the option to switch to another supply,\" says Clay Grosskopf, Bear Republic's marketing manager. \"That would be an interesting curve ball for us to deal with.\"\u003c/p>\n\u003cp>Heavy rains \u003ca href=\"http://blogs.kqed.org/science/2014/02/05/despite-recent-rain-drought-fears-escalate-3/\">fell\u003c/a> last week, but the downpour has not offset the effects of the driest year in state history. Reservoirs remain at critically low levels, and rivers flows are likely to plummet again.\u003c/p>\n\u003cp>A major source of the Russian River is Lake Mendocino, and officials have warned that this reservoir could all but disappear this summer if the months remaining of spring produce little or no more heavy rainfall. \"We're having some serious issues with Lake Mendocino in ensuring that it has a sustainable water supply through the summer,\" says Jasperse.\u003c/p>\n\u003cp>If 2014 is exceptionally dry, water rationing will likely be enforced, though he isn't sure how this will affect local breweries, Jasperse adds.\u003c/p>\n\u003cp>Marshall says he is watching the weather forecasts, and he notes that his region's water resources have historically been generous to farmers, ranchers and urban residents.\u003c/p>\n\u003cp>\"This green area provides us and the people who live here with this delicious, clean water,\" he says. \"But we've been taking it for granted all along.\" \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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"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.",
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"meta": {
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"id": "fresh-air",
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"hidden-brain": {
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"how-i-built-this": {
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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": {
"id": "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": {
"id": "jerrybrown",
"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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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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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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},
"masters-of-scale": {
"id": "masters-of-scale",
"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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"meta": {
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"rss": "https://rss.art19.com/masters-of-scale"
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},
"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",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
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"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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},
"link": "/radio/program/on-the-media",
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"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
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},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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},
"link": "/radio/program/pbs-newshour",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
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"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
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"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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"rss": "https://feeds.npr.org/510289/podcast.xml"
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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