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"disqusTitle": "The System Supplying America's Chickens Pits Farmer vs. Farmer",
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"content": "\u003cfigure id=\"attachment_78429\" class=\"wp-caption aligncenter\" style=\"max-width: 1672px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8673_new2_wide-b3f908a99e476f5a6323f8fcf24d2b7b6f505cc7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8673_new2_wide-b3f908a99e476f5a6323f8fcf24d2b7b6f505cc7.jpg\" alt=\"Benny Bunting, a farm advocate for Rural Advancement Foundation International-USA, in front of one of his old chicken houses in Oak City, N.C. Photo: Dan Charles/NPR\" width=\"1672\" height=\"941\" class=\"size-full wp-image-78429\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Benny Bunting, a farm advocate for Rural Advancement Foundation International-USA, in front of one of his old chicken houses in Oak City, N.C. 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/2014/02/20/279040721/the-system-that-supplies-our-chickens-pits-farmer-against-farmer\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/20/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/20/279040721/the-system-that-supplies-our-chickens-pits-farmer-against-farmer\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140220_me_the_system_that_supplies_our_chickens_pits_farmer_against_farmer.mp3\"] \u003c/p>\n\u003cp>After reading Christopher Leonard's \u003cem>The Meat Racket\u003c/em>, a \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/19/is-tyson-foods-chicken-empire-a-meat-racket/\">broadside\u003c/a> against the contract-farming system, I decided to take a closer look at it.\u003c/p>\n\u003cp>I drove to North Carolina and ended up in the kind of place that supplies practically all of our chickens: a metal-sided, 500-foot-long structure near the town of Fairmont.\u003c/p>\n\u003cp>In the dim light, I see 30,000 little chicks scuttling around on the floor. \"They're 12 days old,\" explains Craig Watts, who's growing these birds for Perdue Farms.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Perdue owns the chickens. It also supplies the feed that they eat. About a month from now, when the birds have grown to about 4.5 pounds, the company will send a truck to carry them away, and Watts will get paid. But he never knows how big his check will be.\u003c/p>\n\u003cp>\"It's like that test you took in school — you kind of want to know how you did, but you really don't? It's that kind of feeling,\" he says.\u003c/p>\n\u003cp>The uncertainty is part of a peculiar payment system that the chicken industry uses. It's often called a tournament. Critics say it's more like a lottery.\u003c/p>\n\u003cfigure id=\"attachment_78430\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8648_new-7d5fe3cca2adb6ca16b0615fc77b511fd162bbc6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8648_new-7d5fe3cca2adb6ca16b0615fc77b511fd162bbc6.jpg\" alt=\"Craig Watts produces chickens for Perdue on his farm in Fairmont, N.C. Photo: Dan Charles/NPR\" width=\"1448\" height=\"1087\" class=\"size-full wp-image-78430\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Craig Watts produces chickens for Perdue on his farm in Fairmont, N.C. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>The companies set an average price that they will pay for raising the chickens — in this case, 5 cents per pound. But some farmers will get more than that, and others less, depending on a formula that measures their performance. It's mainly based on feed efficiency: how much weight the chickens gained, compared to how much feed the company supplied.\u003c/p>\n\u003cp>The farmers are ranked, like teams competing in a sports league. The top-ranked farmer can get paid up to 50 percent more, per pound of chicken delivered, than the one at the bottom. \"The pie doesn't change,\" Watts says. It's just divided into bigger and smaller slices.\u003c/p>\n\u003cp>The entire chicken industry uses this system, and \u003ca href=\"http://www.ces.ncsu.edu/profile/tom-vukina/\">Tom Vukina\u003c/a>, an economist at North Carolina State University who's studied it, says that from an economic point of view, it's beautiful.\u003c/p>\n\u003cp>\"It is really brilliant,\" says Vukina. It solves problems that academic economists have examined with high-powered theory. Problems such as how companies can make sure workers do a good job when they can't be monitored, or how to convince independent contractors to invest in new equipment.\u003c/p>\n\u003cp>\"This thing has phenomenal, theoretically correct design features that [the industry] came up with knowing absolutely nothing about contract theory,\" Vukina says, chuckling. \"It's actually remarkable! Totally mind-boggling!\"\u003c/p>\n\u003cp>He says the result is efficient production, and society as a whole is better off.\u003c/p>\n\u003cp>Yet some people involved in contract farming say it doesn't benefit everyone.\u003c/p>\n\u003cp>\"It's at the expense of the farmer, because the farmer's not the one making money. The company is making money,\" says \u003ca href=\"http://rafiusa.org/benny-bunting/\">Benny Bunting\u003c/a>, a former chicken farmer who now works for \u003ca href=\"http://rafiusa.org/\">Rural Advancement Foundation International-USA\u003c/a>, an organization devoted to farmers' rights. His job is to provide advice to farmers who find themselves in financial trouble.\u003c/p>\n\u003cp>We're sitting in Bunting's home in the small town of Oak City, N.C. Across from us is a wall of shelves filled with thick binders. Each binder bears the name of a farm family that ended up deeply in debt.\u003c/p>\n\u003cp>\"Every one of them is a person's life,\" says Bunting. \"The thing about my job is, most times, I meet people at the lowest time in their life, when they're in financial problems. That's what this represents.\"\u003c/p>\n\u003cp>Many of those farmers raised chickens. Bunting says they discovered, too late, that raising chickens is a raw deal.\u003c/p>\n\u003cp>To explain, he pulls out a brochure that \u003ca href=\"http://www.sandersonfarms.com/\">Sanderson Farms\u003c/a>, another poultry company, passed out while recruiting new farmers a few years ago. The cover shows brand-new chicken houses, gleaming and clean.\u003c/p>\n\u003cp>Turn the page, and the document shows how much a farmer can earn, in one year, from four big chicken houses: $222,856.\u003c/p>\n\u003cp>Imagine you're a farmer, Bunting says. Here's what you're thinking: \"I'm going to make that, but I'm going to get a bonus on top of that. Because I'm going to be the \u003cem>top\u003c/em> grower.\"\u003c/p>\n\u003cp>\"That's the perception,\" Bunting continues. \"Everyone thinks that they're going to be in the top percentile.\"\u003c/p>\n\u003cp>The brochure does lay out costs. There's one huge one: Building the chicken houses will cost a million dollars, which means taking on a mountain of debt.\u003c/p>\n\u003cp>But after making payments on that loan, the brochure estimates a farmer can clear $60,000 in profits. \"That looks really good,\" Bunting says.\u003c/p>\n\u003cp>Then you get into the business, he says, and you discover that there are expenses the brochure didn't really mention, such as repairs, a tractor and additional labor. That can eat up your profit.\u003c/p>\n\u003cp>On top of that, there's the uncertainty created by the tournament. This is not Lake Wobegon. No matter how hard the farmers work, half of them will be below average and make less money than the numbers in the brochure. According to Bunting, it means they won't be making enough to service that debt.\u003c/p>\n\u003cp>The really unfair thing, according to Craig Watts, is that whether he ends up at the top or the bottom of the rankings is out of his control. It seems to depend mainly on which birds the company sent him.\u003c/p>\n\u003cp>\"I've been a good grower, I've been a bad grower, and I've been an every-point-in-between grower, and I'm the same guy doing the same thing,\" he says. \"I'm the only thing that's constant on that farm.\"\u003c/p>\n\u003cp>But once you owe all that money, he says, you're stuck, because those loans are secured by the land on your farm, or by your home. \"We've got ties to the land, and they exploit that, because we're going to do whatever it takes not to lose our farm,\" Watts says.\u003c/p>\n\u003cp>There's one more aspect of contract farming, beyond the simple arithmetic of income and expenses, that makes some farmers angry. It's the feeling that this is not a deal between equals.\u003c/p>\n\u003cp>\"We've got to bite our tongue and do what they say, or face the consequences of being bankrupt,\" says Benny Bunting.\u003c/p>\n\u003cp>The chicken companies, for their part, \u003ca href=\"http://www.nationalchickencouncil.org/wp-content/uploads/2014/02/The-Meat-Racket-Myths-and-Facts.pdf\">say\u003c/a> the contracts they offer farmers are, in fact, fair. William Roenigk, a senior vice president at the \u003ca href=\"http://www.nationalchickencouncil.org/\">Chicken Council\u003c/a>, which represents the poultry industry, points out that contract farming has been around for 50 years. Farmers know exactly how it works, he says. And new farmers still want to sign up.\u003c/p>\n\u003cp>\"If this was not a good contractual relationship, overall, why would farmers who are not in the chicken business want to get into the chicken business?\" he asks.\u003c/p>\n\u003cp>Charles Postles has raised chickens for 30 years in Milford, Del. He says it has been a good choice, and he has no problem with the tournament payment system. \"It encourages producers to be efficient and to be vigilant in their management,\" he says. \"I think that's a fair system.\"\u003c/p>\n\u003cp>It's hard to know how many contract farmers agree with Postles. In one survey of poultry farmers in Delaware, three-quarters of those who responded were satisfied with their arrangement. But more than half of them also said that, in their opinion, the companies will retaliate if a farmer raises concerns. Many farmers didn't respond to the \u003ca href=\"http://udel.edu/~ilvento/SUMMARY.PDF\">survey\u003c/a>, which was commissioned by the chicken industry and conducted by the University of Delaware.\u003c/p>\n\u003cp>Complaints have been common enough that several years ago, the Obama administration proposed new rules to address them. The rules were supposed to give contract farmers more predictable minimum pay, and a better chance of getting compensation if a company treated them unfairly.\u003c/p>\n\u003cp>The chicken industry lobbied hard against those rules, and blocked many of them from going into effect.\u003c/p>\n\u003cp>In fact, contract farming is still expanding. It's now the way that most pork is produced, too.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78429\" class=\"wp-caption aligncenter\" style=\"max-width: 1672px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8673_new2_wide-b3f908a99e476f5a6323f8fcf24d2b7b6f505cc7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8673_new2_wide-b3f908a99e476f5a6323f8fcf24d2b7b6f505cc7.jpg\" alt=\"Benny Bunting, a farm advocate for Rural Advancement Foundation International-USA, in front of one of his old chicken houses in Oak City, N.C. Photo: Dan Charles/NPR\" width=\"1672\" height=\"941\" class=\"size-full wp-image-78429\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Benny Bunting, a farm advocate for Rural Advancement Foundation International-USA, in front of one of his old chicken houses in Oak City, N.C. 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/2014/02/20/279040721/the-system-that-supplies-our-chickens-pits-farmer-against-farmer\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/20/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/20/279040721/the-system-that-supplies-our-chickens-pits-farmer-against-farmer\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Perdue owns the chickens. It also supplies the feed that they eat. About a month from now, when the birds have grown to about 4.5 pounds, the company will send a truck to carry them away, and Watts will get paid. But he never knows how big his check will be.\u003c/p>\n\u003cp>\"It's like that test you took in school — you kind of want to know how you did, but you really don't? It's that kind of feeling,\" he says.\u003c/p>\n\u003cp>The uncertainty is part of a peculiar payment system that the chicken industry uses. It's often called a tournament. Critics say it's more like a lottery.\u003c/p>\n\u003cfigure id=\"attachment_78430\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8648_new-7d5fe3cca2adb6ca16b0615fc77b511fd162bbc6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8648_new-7d5fe3cca2adb6ca16b0615fc77b511fd162bbc6.jpg\" alt=\"Craig Watts produces chickens for Perdue on his farm in Fairmont, N.C. Photo: Dan Charles/NPR\" width=\"1448\" height=\"1087\" class=\"size-full wp-image-78430\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Craig Watts produces chickens for Perdue on his farm in Fairmont, N.C. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>The companies set an average price that they will pay for raising the chickens — in this case, 5 cents per pound. But some farmers will get more than that, and others less, depending on a formula that measures their performance. It's mainly based on feed efficiency: how much weight the chickens gained, compared to how much feed the company supplied.\u003c/p>\n\u003cp>The farmers are ranked, like teams competing in a sports league. The top-ranked farmer can get paid up to 50 percent more, per pound of chicken delivered, than the one at the bottom. \"The pie doesn't change,\" Watts says. It's just divided into bigger and smaller slices.\u003c/p>\n\u003cp>The entire chicken industry uses this system, and \u003ca href=\"http://www.ces.ncsu.edu/profile/tom-vukina/\">Tom Vukina\u003c/a>, an economist at North Carolina State University who's studied it, says that from an economic point of view, it's beautiful.\u003c/p>\n\u003cp>\"It is really brilliant,\" says Vukina. It solves problems that academic economists have examined with high-powered theory. Problems such as how companies can make sure workers do a good job when they can't be monitored, or how to convince independent contractors to invest in new equipment.\u003c/p>\n\u003cp>\"This thing has phenomenal, theoretically correct design features that [the industry] came up with knowing absolutely nothing about contract theory,\" Vukina says, chuckling. \"It's actually remarkable! Totally mind-boggling!\"\u003c/p>\n\u003cp>He says the result is efficient production, and society as a whole is better off.\u003c/p>\n\u003cp>Yet some people involved in contract farming say it doesn't benefit everyone.\u003c/p>\n\u003cp>\"It's at the expense of the farmer, because the farmer's not the one making money. The company is making money,\" says \u003ca href=\"http://rafiusa.org/benny-bunting/\">Benny Bunting\u003c/a>, a former chicken farmer who now works for \u003ca href=\"http://rafiusa.org/\">Rural Advancement Foundation International-USA\u003c/a>, an organization devoted to farmers' rights. His job is to provide advice to farmers who find themselves in financial trouble.\u003c/p>\n\u003cp>We're sitting in Bunting's home in the small town of Oak City, N.C. Across from us is a wall of shelves filled with thick binders. Each binder bears the name of a farm family that ended up deeply in debt.\u003c/p>\n\u003cp>\"Every one of them is a person's life,\" says Bunting. \"The thing about my job is, most times, I meet people at the lowest time in their life, when they're in financial problems. That's what this represents.\"\u003c/p>\n\u003cp>Many of those farmers raised chickens. Bunting says they discovered, too late, that raising chickens is a raw deal.\u003c/p>\n\u003cp>To explain, he pulls out a brochure that \u003ca href=\"http://www.sandersonfarms.com/\">Sanderson Farms\u003c/a>, another poultry company, passed out while recruiting new farmers a few years ago. The cover shows brand-new chicken houses, gleaming and clean.\u003c/p>\n\u003cp>Turn the page, and the document shows how much a farmer can earn, in one year, from four big chicken houses: $222,856.\u003c/p>\n\u003cp>Imagine you're a farmer, Bunting says. Here's what you're thinking: \"I'm going to make that, but I'm going to get a bonus on top of that. Because I'm going to be the \u003cem>top\u003c/em> grower.\"\u003c/p>\n\u003cp>\"That's the perception,\" Bunting continues. \"Everyone thinks that they're going to be in the top percentile.\"\u003c/p>\n\u003cp>The brochure does lay out costs. There's one huge one: Building the chicken houses will cost a million dollars, which means taking on a mountain of debt.\u003c/p>\n\u003cp>But after making payments on that loan, the brochure estimates a farmer can clear $60,000 in profits. \"That looks really good,\" Bunting says.\u003c/p>\n\u003cp>Then you get into the business, he says, and you discover that there are expenses the brochure didn't really mention, such as repairs, a tractor and additional labor. That can eat up your profit.\u003c/p>\n\u003cp>On top of that, there's the uncertainty created by the tournament. This is not Lake Wobegon. No matter how hard the farmers work, half of them will be below average and make less money than the numbers in the brochure. According to Bunting, it means they won't be making enough to service that debt.\u003c/p>\n\u003cp>The really unfair thing, according to Craig Watts, is that whether he ends up at the top or the bottom of the rankings is out of his control. It seems to depend mainly on which birds the company sent him.\u003c/p>\n\u003cp>\"I've been a good grower, I've been a bad grower, and I've been an every-point-in-between grower, and I'm the same guy doing the same thing,\" he says. \"I'm the only thing that's constant on that farm.\"\u003c/p>\n\u003cp>But once you owe all that money, he says, you're stuck, because those loans are secured by the land on your farm, or by your home. \"We've got ties to the land, and they exploit that, because we're going to do whatever it takes not to lose our farm,\" Watts says.\u003c/p>\n\u003cp>There's one more aspect of contract farming, beyond the simple arithmetic of income and expenses, that makes some farmers angry. It's the feeling that this is not a deal between equals.\u003c/p>\n\u003cp>\"We've got to bite our tongue and do what they say, or face the consequences of being bankrupt,\" says Benny Bunting.\u003c/p>\n\u003cp>The chicken companies, for their part, \u003ca href=\"http://www.nationalchickencouncil.org/wp-content/uploads/2014/02/The-Meat-Racket-Myths-and-Facts.pdf\">say\u003c/a> the contracts they offer farmers are, in fact, fair. William Roenigk, a senior vice president at the \u003ca href=\"http://www.nationalchickencouncil.org/\">Chicken Council\u003c/a>, which represents the poultry industry, points out that contract farming has been around for 50 years. Farmers know exactly how it works, he says. And new farmers still want to sign up.\u003c/p>\n\u003cp>\"If this was not a good contractual relationship, overall, why would farmers who are not in the chicken business want to get into the chicken business?\" he asks.\u003c/p>\n\u003cp>Charles Postles has raised chickens for 30 years in Milford, Del. He says it has been a good choice, and he has no problem with the tournament payment system. \"It encourages producers to be efficient and to be vigilant in their management,\" he says. \"I think that's a fair system.\"\u003c/p>\n\u003cp>It's hard to know how many contract farmers agree with Postles. In one survey of poultry farmers in Delaware, three-quarters of those who responded were satisfied with their arrangement. But more than half of them also said that, in their opinion, the companies will retaliate if a farmer raises concerns. Many farmers didn't respond to the \u003ca href=\"http://udel.edu/~ilvento/SUMMARY.PDF\">survey\u003c/a>, which was commissioned by the chicken industry and conducted by the University of Delaware.\u003c/p>\n\u003cp>Complaints have been common enough that several years ago, the Obama administration proposed new rules to address them. The rules were supposed to give contract farmers more predictable minimum pay, and a better chance of getting compensation if a company treated them unfairly.\u003c/p>\n\u003cp>The chicken industry lobbied hard against those rules, and blocked many of them from going into effect.\u003c/p>\n\u003cp>In fact, contract farming is still expanding. It's now the way that most pork is produced, too.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Americans Want Antibiotic-Free Chicken, and the Industry is Listening",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78401\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/istock_000023604746medium_wide-72382fd547b55268f978f384fb48625a75d97885.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/istock_000023604746medium_wide-72382fd547b55268f978f384fb48625a75d97885.jpg\" alt=\"Do these chickens look medicated? Photo: iStockphoto\" width=\"1674\" height=\"940\" class=\"size-full wp-image-78401\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Do these chickens look medicated? Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/14/276976353/americans-want-antibiotic-free-chicken-and-the-industry-is-listening\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/19/2014)\u003c/p>\n\u003cp>In an age when consumers want transparency in how their food is produced, meat producers are under the microscope.\u003c/p>\n\u003cp>And the meat industry is responding: Antibiotic free chicken is showing up everywhere you look.\u003c/p>\n\u003cp>Industry leviathans Perdue Farms and Tyson Foods have both come out with their own antibiotic-free brands of chicken – something that might have seemed practically unthinkable several years back. In fact, this week Perdue is launching its first consumer advertising campaign for the \u003ca href=\"http://www.harvestlandbrand.com/\">Harvestland\u003c/a> product line – which the company claims is the nation's leading antibiotic-free brand of chicken. The ads urge shoppers to \"eat like our ancestors.\"\u003c/p>\n\u003cfigure id=\"attachment_78402\" class=\"wp-caption alignleft\" style=\"max-width: 223px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/hl_print_family_custom-5551cfeb2a2018d771ff220cf325279864e71555.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/hl_print_family_custom-5551cfeb2a2018d771ff220cf325279864e71555-223x290.jpe\" alt=\"Perdue's new ad campaign for its Harvestland brand of antibiotic-free chicken urges consumers to "eat like our ancestors." Photo: Courtesy of Harvestland\" width=\"223\" height=\"290\" class=\"size-medium wp-image-78402\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Perdue's new ad campaign for its Harvestland brand of antibiotic-free chicken urges consumers to \"eat like our ancestors.\" Photo: Courtesy of Harvestland\u003c/figcaption>\u003c/figure>\n\u003cp>On a recent reporting trip to eastern North Carolina, my colleague Dan Charles found that all of the contract growers for Perdue in the region were already raising chickens without antibiotics.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The wave of naturalness is also hitting restaurants. Just last week, chicken-and-waffle-fry purveyor \u003ca href=\"http://media.chick-fil-a.com/Media/PDF/Chick-fil-A%20to%20Serve%20ABF%20Chicken.pdf\" target=\"_blank\">Chick-fil-A announced\u003c/a> it will completely phase out the use of chickens raised with antibiotics within five years. With some 1,800 retail outlets nationwide, the restaurant bills itself as the country' s largest chicken chain by domestic sales volume, which makes Chick-fil-A's decision big news in the industry.\u003c/p>\n\u003cp>\"The Chick-fil-A move does signal an important market change in responding to what consumers have been demanding for some time — that we stop feeding healthy animals daily antibiotics,\" says \u003ca href=\"http://consumersunion.org/experts/urvashi-rangan/\">Urvashi Rangan\u003c/a>, director of the food safety and sustainability group at \u003cem>Consumer Reports. \u003c/em>\u003c/p>\n\u003cp>Indeed, while antibiotic-free chicken is still a relatively small fraction of the market – accounting for about 9 percent of all fresh chicken sales in 2013 – it's a \"fast-growing sector,\" says Joe Kolano with \u003ca href=\"http://www.freshlookmarketing.com/index.htm\">IRI/FreshLook,\u003c/a> which tracks retail sales of perishable groceries.\u003c/p>\n\u003cp>Driving that growth is concern about the risks associated with routine use of antibiotics in farm animals, says \u003ca href=\"http://www.jhsph.edu/research/centers-and-institutes/johns-hopkins-center-for-a-livable-future/about/staff/Bios/martin.html\">Bob Martin\u003c/a>, director of food systems at the Center for Sustainable Living at Johns Hopkins.\u003c/p>\n\u003cp>As we've reported in our series \u003ca href=\"http://www.npr.org/tags/243035549/pharmed-food\">Pharmed Food,\u003c/a> use of antibiotics in livestock – especially in the low doses used for growth promotion – could lead to more antibiotic-resistant bacteria in animals and, eventually, in people too. Last fall, the Food and Drug Administration released long-awaited \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/12/drug-companies-accept-fda-plan-to-phase-out-some-animal-antibiotic-uses/\">voluntary guidelines\u003c/a> that are intended to end the use of medically important antibiotics to fuel growth or improve feed efficiency within three years.\u003c/p>\n\u003cp>\"It's easier to make the switch\" away from antibiotics with chickens, Martin notes, because the animals have a relatively short life cycle: A broiler can reach market weight in less than two months, while hogs and cattle take a lot longer. \u003cem>\u003c/em>\u003c/p>\n\u003cp>\"I think it is good for public health that the industry is switching from antibiotic use,\" Martin says, \"because we consume a lot more chicken than any other meat.\"\u003c/p>\n\u003cp>One of the challenges of raising chickens free of antibiotics comes while the birds are still just eggs at the hatchery. As Tom Philpott \u003ca href=\"http://www.motherjones.com/tom-philpott/2014/01/organic-chicken-and-egg-antibiotics-edition\">reported recently\u003c/a> for \u003cem>Mother Jones\u003c/em>, eggs that will go on to become broiler birds (the kind raised for their meat) are routinely injected with a small dose of the antibiotic gentamicin before getting vaccinated against a common, deadly herpes virus that attacks chickens. The idea is that the antibiotic sterilizes the vaccination site. And guess what? Under USDA rules, even eggs that will go on to be sold as organic chickens can receive this dose of antibiotics on their first day of life.\u003c/p>\n\u003cp>That's one reason why \"it takes more effort than people realize\" to raise broiler birds completely free of antibiotics, Perdue spokeswoman Julie DeYoung tells The Salt. Over the last five years, she says, Perdue has converted about 80 percent of its hatcheries to be completely antibiotic free.\u003c/p>\n\u003cp>In another year or so, all of Perdue's hatcheries will be antibiotics-free, DeYoung says. While most of those birds will go on to be sold as conventional chicken – they will receive antibiotics if a flock is sick or at risk – they will at least start off antibiotic free, she says.\u003c/p>\n\u003cp>Of course, raising birds without antibiotics doesn't address all of the issues that critics raise with industrial chicken production. For instance, \u003cem>Consumer Reports'\u003c/em> Rangan notes, it doesn't necessarily mean that chickens will be kept in cleaner or roomier houses.\u003c/p>\n\u003cp>When Chipotle Mexican Grill \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/05/31/154084442/antibiotic-free-meat-business-is-booming-thanks-to-chipotle\">went\u003c/a> antibiotic-free more than a decade ago, it also required its suppliers to meet what it calls humane housing standards for chickens. Chick-fil-A isn't planning on doing that with its suppliers. Even so, Chipotle spokesman Chris Arnold welcomed the competition.\u003c/p>\n\u003cp>\"It's great to see other people getting into this game, even if they aren't going as far as we do,\" Arnold tells us. \"The more people are raising the bar, the more the food chain will shift, and the more consumers will become knowledgeable about issues surrounding food production and why these things matter.\" \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_78401\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/istock_000023604746medium_wide-72382fd547b55268f978f384fb48625a75d97885.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/istock_000023604746medium_wide-72382fd547b55268f978f384fb48625a75d97885.jpg\" alt=\"Do these chickens look medicated? Photo: iStockphoto\" width=\"1674\" height=\"940\" class=\"size-full wp-image-78401\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Do these chickens look medicated? Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/14/276976353/americans-want-antibiotic-free-chicken-and-the-industry-is-listening\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/19/2014)\u003c/p>\n\u003cp>In an age when consumers want transparency in how their food is produced, meat producers are under the microscope.\u003c/p>\n\u003cp>And the meat industry is responding: Antibiotic free chicken is showing up everywhere you look.\u003c/p>\n\u003cp>Industry leviathans Perdue Farms and Tyson Foods have both come out with their own antibiotic-free brands of chicken – something that might have seemed practically unthinkable several years back. In fact, this week Perdue is launching its first consumer advertising campaign for the \u003ca href=\"http://www.harvestlandbrand.com/\">Harvestland\u003c/a> product line – which the company claims is the nation's leading antibiotic-free brand of chicken. The ads urge shoppers to \"eat like our ancestors.\"\u003c/p>\n\u003cfigure id=\"attachment_78402\" class=\"wp-caption alignleft\" style=\"max-width: 223px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/hl_print_family_custom-5551cfeb2a2018d771ff220cf325279864e71555.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/hl_print_family_custom-5551cfeb2a2018d771ff220cf325279864e71555-223x290.jpe\" alt=\"Perdue's new ad campaign for its Harvestland brand of antibiotic-free chicken urges consumers to "eat like our ancestors." Photo: Courtesy of Harvestland\" width=\"223\" height=\"290\" class=\"size-medium wp-image-78402\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Perdue's new ad campaign for its Harvestland brand of antibiotic-free chicken urges consumers to \"eat like our ancestors.\" Photo: Courtesy of Harvestland\u003c/figcaption>\u003c/figure>\n\u003cp>On a recent reporting trip to eastern North Carolina, my colleague Dan Charles found that all of the contract growers for Perdue in the region were already raising chickens without antibiotics.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The wave of naturalness is also hitting restaurants. Just last week, chicken-and-waffle-fry purveyor \u003ca href=\"http://media.chick-fil-a.com/Media/PDF/Chick-fil-A%20to%20Serve%20ABF%20Chicken.pdf\" target=\"_blank\">Chick-fil-A announced\u003c/a> it will completely phase out the use of chickens raised with antibiotics within five years. With some 1,800 retail outlets nationwide, the restaurant bills itself as the country' s largest chicken chain by domestic sales volume, which makes Chick-fil-A's decision big news in the industry.\u003c/p>\n\u003cp>\"The Chick-fil-A move does signal an important market change in responding to what consumers have been demanding for some time — that we stop feeding healthy animals daily antibiotics,\" says \u003ca href=\"http://consumersunion.org/experts/urvashi-rangan/\">Urvashi Rangan\u003c/a>, director of the food safety and sustainability group at \u003cem>Consumer Reports. \u003c/em>\u003c/p>\n\u003cp>Indeed, while antibiotic-free chicken is still a relatively small fraction of the market – accounting for about 9 percent of all fresh chicken sales in 2013 – it's a \"fast-growing sector,\" says Joe Kolano with \u003ca href=\"http://www.freshlookmarketing.com/index.htm\">IRI/FreshLook,\u003c/a> which tracks retail sales of perishable groceries.\u003c/p>\n\u003cp>Driving that growth is concern about the risks associated with routine use of antibiotics in farm animals, says \u003ca href=\"http://www.jhsph.edu/research/centers-and-institutes/johns-hopkins-center-for-a-livable-future/about/staff/Bios/martin.html\">Bob Martin\u003c/a>, director of food systems at the Center for Sustainable Living at Johns Hopkins.\u003c/p>\n\u003cp>As we've reported in our series \u003ca href=\"http://www.npr.org/tags/243035549/pharmed-food\">Pharmed Food,\u003c/a> use of antibiotics in livestock – especially in the low doses used for growth promotion – could lead to more antibiotic-resistant bacteria in animals and, eventually, in people too. Last fall, the Food and Drug Administration released long-awaited \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/12/drug-companies-accept-fda-plan-to-phase-out-some-animal-antibiotic-uses/\">voluntary guidelines\u003c/a> that are intended to end the use of medically important antibiotics to fuel growth or improve feed efficiency within three years.\u003c/p>\n\u003cp>\"It's easier to make the switch\" away from antibiotics with chickens, Martin notes, because the animals have a relatively short life cycle: A broiler can reach market weight in less than two months, while hogs and cattle take a lot longer. \u003cem>\u003c/em>\u003c/p>\n\u003cp>\"I think it is good for public health that the industry is switching from antibiotic use,\" Martin says, \"because we consume a lot more chicken than any other meat.\"\u003c/p>\n\u003cp>One of the challenges of raising chickens free of antibiotics comes while the birds are still just eggs at the hatchery. As Tom Philpott \u003ca href=\"http://www.motherjones.com/tom-philpott/2014/01/organic-chicken-and-egg-antibiotics-edition\">reported recently\u003c/a> for \u003cem>Mother Jones\u003c/em>, eggs that will go on to become broiler birds (the kind raised for their meat) are routinely injected with a small dose of the antibiotic gentamicin before getting vaccinated against a common, deadly herpes virus that attacks chickens. The idea is that the antibiotic sterilizes the vaccination site. And guess what? Under USDA rules, even eggs that will go on to be sold as organic chickens can receive this dose of antibiotics on their first day of life.\u003c/p>\n\u003cp>That's one reason why \"it takes more effort than people realize\" to raise broiler birds completely free of antibiotics, Perdue spokeswoman Julie DeYoung tells The Salt. Over the last five years, she says, Perdue has converted about 80 percent of its hatcheries to be completely antibiotic free.\u003c/p>\n\u003cp>In another year or so, all of Perdue's hatcheries will be antibiotics-free, DeYoung says. While most of those birds will go on to be sold as conventional chicken – they will receive antibiotics if a flock is sick or at risk – they will at least start off antibiotic free, she says.\u003c/p>\n\u003cp>Of course, raising birds without antibiotics doesn't address all of the issues that critics raise with industrial chicken production. For instance, \u003cem>Consumer Reports'\u003c/em> Rangan notes, it doesn't necessarily mean that chickens will be kept in cleaner or roomier houses.\u003c/p>\n\u003cp>When Chipotle Mexican Grill \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/05/31/154084442/antibiotic-free-meat-business-is-booming-thanks-to-chipotle\">went\u003c/a> antibiotic-free more than a decade ago, it also required its suppliers to meet what it calls humane housing standards for chickens. Chick-fil-A isn't planning on doing that with its suppliers. Even so, Chipotle spokesman Chris Arnold welcomed the competition.\u003c/p>\n\u003cp>\"It's great to see other people getting into this game, even if they aren't going as far as we do,\" Arnold tells us. \"The more people are raising the bar, the more the food chain will shift, and the more consumers will become knowledgeable about issues surrounding food production and why these things matter.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Is Tyson Foods' Chicken Empire a 'Meat Racket'?",
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"content": "\u003cfigure id=\"attachment_78388\" class=\"wp-caption aligncenter\" style=\"max-width: 1672px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap03061904596-copy_wide-04e046a71a76521f2db3a98d6057ea0534e9dc32.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap03061904596-copy_wide-04e046a71a76521f2db3a98d6057ea0534e9dc32.jpg\" alt=\"Chickens gather around a feeder in a Tyson Foods poultry house in Washington County, Ark. Photo: April L. Brown/AP\" width=\"1672\" height=\"940\" class=\"size-full wp-image-78388\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chickens gather around a feeder in a Tyson Foods poultry house in Washington County, Ark. Photo: April L. Brown/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/2014/02/19/276981085/is-tyson-foods-chicken-empire-a-meat-racket\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/19/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/19/276981085/is-tyson-foods-chicken-empire-a-meat-racket\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140219_me_is_tyson_foods_chicken_empire_a_meat_racket.mp3\"] \u003c/p>\n\u003cp>Christopher Leonard's new exposé on the chicken industry, \u003cem>\u003ca href=\"http://www.amazon.com/The-Meat-Racket-Takeover-Americas/dp/1451645813/ref=sr_1_1?ie=UTF8&qid=1392403784&sr=8-1&keywords=meat+racket\">The Meat Racket\u003c/a>\u003c/em>, doesn't devote much ink to the physical object on our plate, the chicken meat itself.\u003c/p>\n\u003cp>Instead, Leonard focuses on the economic machinery that delivers the meat to us, or, as he puts it, \"the hidden power structure that has quietly reshaped U.S. rural economies while gaining unprecedented control over the nation's meat supply.\" His book aims a spotlight at Tyson Foods, which helped create the modern chicken industry. And it recounts the stories of people, mostly farmers, whom Leonard contends Tyson has chewed up and cast aside since its incorporation in 1947.\u003c/p>\n\u003cp>Leonard, now a fellow at the \u003ca href=\"http://newamerica.net/\">New America Foundation\u003c/a>, once worked for the \u003cem>Arkansas Democrat-Gazette\u003c/em>, covering business news in Tyson's home territory. And there's a note of admiration in Leonard's description of Don Tyson, the man who drove the company's rise to global superpower of meat after taking over the company when his father, John, died in 1967.\u003c/p>\n\u003cfigure id=\"attachment_78392\" class=\"wp-caption alignleft\" style=\"max-width: 252px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/dontyson_custom-e4e436a506d04f6a9af7b42019bbcb4bdef0520a-s3-c85.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/dontyson_custom-e4e436a506d04f6a9af7b42019bbcb4bdef0520a-s3-c85-252x290.jpg\" alt=\"Don Tyson took over as president of Tyson Foods in 1967 and ran the company until his death in 2011. Photo: Hudson Photography Inc./Wikimedia Commons\" width=\"252\" height=\"290\" class=\"size-medium wp-image-78392\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Don Tyson took over as president of Tyson Foods in 1967 and ran the company until his death in 2011. Photo: Hudson Photography Inc./Wikimedia Commons\u003c/figcaption>\u003c/figure>\n\u003cp>\"I think he was a genius,\" Leonard tells NPR's Renée Montagne on \u003cem>Morning Edition\u003c/em>. \"Don Tyson had the ability to see the world as it did not yet exist. He saw that chicken would soon replace beef or pork as the most popular meat in the United States.\" (For more, listen to the entire interview.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Leonard has no admiration at all, though, for the system of chicken production that Tyson built, which \"keeps farmers in a state of indebted servitude, living like modern-day sharecroppers on the ragged edge of bankruptcy.\"\u003c/p>\n\u003cp>Leonard's criticisms are not new. Activist groups devoted to farmers' rights, such as \u003ca href=\"http://rafiusa.org/\">Rural Advancement Foundation International\u003c/a> and the \u003ca href=\"http://www.iatp.org/\">Institute for Agricultural and Trade Policy\u003c/a>, have been fighting against concentration in the poultry and meat-packing industries for many years. In the early days of the Obama administration, the Department of Agriculture and the Justice Department held public \u003ca href=\"http://www.justice.gov/atr/public/workshops/ag2010/\">hearings\u003c/a> on alleged abuses by companies that dominate the meat business. Just a few weeks ago, the Pew Charitable Trusts released its own \u003ca href=\"http://www.pewenvironment.org/news-room/reports/the-business-of-broilers-hidden-costs-of-putting-a-chicken-on-every-grill-85899528152\">critique\u003c/a> of the broiler industry.\u003c/p>\n\u003cp>Leonard's book, however, is probably the most detailed account of the inner workings of Tyson, as well as the relationship between poultry companies and the not-so-independent farmers who actually raise the birds. That relationship is often called \"contract farming.\" It was invented by the poultry industry, but is now gaining ground in the pork and beef industries, too.\u003c/p>\n\u003cp>In this system, the farmer owns the chicken houses, but the poultry companies are very much in control. They deliver the chicks on their own schedule — in fact, they aren't required to deliver any flocks at all. They supply the feed, and the feed additives.\u003c/p>\n\u003cfigure id=\"attachment_78393\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/gr-tyson-chicken-tons-624.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/gr-tyson-chicken-tons-624.png\" alt=\"Source: U.S. Department of Agriculture Foreign Agricultural Service Credit: NPR\" width=\"624\" height=\"354\" class=\"size-full wp-image-78393\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Source: U.S. Department of Agriculture Foreign Agricultural Service\u003cbr>Credit: NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Leonard depicts that relationship as something like a con game run by the companies for their own benefit. \"Almost invariably, from everything I've seen, the farmer loses,\" he told \u003cem>Morning Edition\u003c/em>. \"The farmer takes the brunt of the volatility; the farmer swallows the worst of the losses when there is a problem with their chickens.\"\u003c/p>\n\u003cp>Leonard tells the stories of farmers who've fallen into bankruptcy, and implies that this outcome is almost inevitable. The National Chicken Council, an industry lobbying group, \u003ca href=\"http://www.nationalchickencouncil.org/new-book-misses-mark-nothing-educate-consumers-realities-modern-poultry-production/\">responded\u003c/a> with two pages of quotes from poultry producers who stoutly defend the contract growing systems. It also pointed out that when grain prices spiked a few years ago, chicken companies ate huge losses, while contract farmers, who didn't have to pay directly for the feed, were protected.\u003c/p>\n\u003cp>Tyson, in a separate statement, said \"we depend on [contract farmers] and want them to succeed. Some of them have been raising livestock and poultry for us for decades, and in some cases, for multiple generations.\"\u003c/p>\n\u003cfigure id=\"attachment_78394\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/gr-tyson-revenue-624.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/gr-tyson-revenue-624.png\" alt=\"Source: SEC filings Credit: NPR\" width=\"624\" height=\"354\" class=\"size-full wp-image-78394\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Source: SEC filings\u003cbr>Credit: NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>The Meat Racket\u003c/em>'s description of the problems with contract farming is more convincing than its ideas for how to build a better, more equitable alternative. Leonard, for instance, endorses the modest reforms put in place in Iowa, which guarantee farmers certain rights, such as the right to share contract information. But those reforms don't touch the basic shape of the system.\u003c/p>\n\u003cp>His more ambitious hope is for a revival of free markets in meat production instead of vertically integrated supply chains run by big companies. Yet it's unclear whether this would really improve things. Competition among farmers is a brutal reality of commodity production; as farmers push to become more efficient, it drives down prices and pushes the weakest out of the business. In poultry, the companies run that competition; in many other commodities, free markets do the job.\u003c/p>\n\u003cp>Few American consumers seem to care very much about that. After all, if competition keeps prices low, why should they complain?\u003c/p>\n\u003cp>Leonard thinks the situation has changed, and that poultry superpowers now are using their power to raise chicken prices, squeezing consumers as well as farmers. Yet the industry's ability to protect its profits still seems limited. Five years ago, one of the biggest poultry companies in the country, Pilgrim's Pride, actually went bankrupt when feed prices soared.\u003c/p>\n\u003cp>Pilgrim's Pride was snapped up by JBS, a Brazil-based multinational. It's now the biggest producer of meat in the world, ahead of Tyson. Increasing concentration in the meat industry, once fueled by Don Tyson's ambition, continues even without him.\u003c/p>\n\u003ch3>Tyson Responds\u003c/h3>\n\u003cp>\u003cem>Read Tyson Foods' emailed statement to NPR responding to Christopher Leonard's observations.\u003c/em>\u003c/p>\n\u003cp>\"Contrary to critics like Mr. Leonard, we provide opportunities for farmers to prosper and consumers to buy safe, affordable food.\u003c/p>\n\u003cp>\"Tyson Foods is \u003ca href=\"http://www.tysonfoods.com/Our-Story/Farmers.aspx\" target=\"_blank\">one of the leading supporters of American farmers\u003c/a>, paying more than $15 billion last year alone to the thousands of independent farmers who supply us. We depend on them and want them to succeed. Some of them have been raising livestock and poultry for us for decades, and in some cases, for multiple generations. They own and operate their own farms and either sell their livestock to us or raise our chickens for us.\u003c/p>\n\u003cp>\"Our business is structured to meet the needs of our customers and ultimately consumers. We sell our products to retail and food service companies; however, we don't set consumer prices. What we ask for our products is determined by supply and demand. No one company is big enough to control the market, especially in today's global food environment. U.S. consumers still spend a smaller percentage of their total income on food than consumers in most other countries.\u003c/p>\n\u003cp>\"Meat production is already one of the most heavily-regulated industries in the country with laws covering such important areas as food and worker safety, livestock price reporting and product labeling as well as rules governing our business relationship with the farmers. But for us, it's not just about regulations, it's about people trying to do the right thing in every aspect of what we do, including how we work with farmers.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78388\" class=\"wp-caption aligncenter\" style=\"max-width: 1672px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap03061904596-copy_wide-04e046a71a76521f2db3a98d6057ea0534e9dc32.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap03061904596-copy_wide-04e046a71a76521f2db3a98d6057ea0534e9dc32.jpg\" alt=\"Chickens gather around a feeder in a Tyson Foods poultry house in Washington County, Ark. Photo: April L. Brown/AP\" width=\"1672\" height=\"940\" class=\"size-full wp-image-78388\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chickens gather around a feeder in a Tyson Foods poultry house in Washington County, Ark. Photo: April L. Brown/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/2014/02/19/276981085/is-tyson-foods-chicken-empire-a-meat-racket\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/19/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/19/276981085/is-tyson-foods-chicken-empire-a-meat-racket\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Christopher Leonard's new exposé on the chicken industry, \u003cem>\u003ca href=\"http://www.amazon.com/The-Meat-Racket-Takeover-Americas/dp/1451645813/ref=sr_1_1?ie=UTF8&qid=1392403784&sr=8-1&keywords=meat+racket\">The Meat Racket\u003c/a>\u003c/em>, doesn't devote much ink to the physical object on our plate, the chicken meat itself.\u003c/p>\n\u003cp>Instead, Leonard focuses on the economic machinery that delivers the meat to us, or, as he puts it, \"the hidden power structure that has quietly reshaped U.S. rural economies while gaining unprecedented control over the nation's meat supply.\" His book aims a spotlight at Tyson Foods, which helped create the modern chicken industry. And it recounts the stories of people, mostly farmers, whom Leonard contends Tyson has chewed up and cast aside since its incorporation in 1947.\u003c/p>\n\u003cp>Leonard, now a fellow at the \u003ca href=\"http://newamerica.net/\">New America Foundation\u003c/a>, once worked for the \u003cem>Arkansas Democrat-Gazette\u003c/em>, covering business news in Tyson's home territory. And there's a note of admiration in Leonard's description of Don Tyson, the man who drove the company's rise to global superpower of meat after taking over the company when his father, John, died in 1967.\u003c/p>\n\u003cfigure id=\"attachment_78392\" class=\"wp-caption alignleft\" style=\"max-width: 252px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/dontyson_custom-e4e436a506d04f6a9af7b42019bbcb4bdef0520a-s3-c85.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/dontyson_custom-e4e436a506d04f6a9af7b42019bbcb4bdef0520a-s3-c85-252x290.jpg\" alt=\"Don Tyson took over as president of Tyson Foods in 1967 and ran the company until his death in 2011. Photo: Hudson Photography Inc./Wikimedia Commons\" width=\"252\" height=\"290\" class=\"size-medium wp-image-78392\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Don Tyson took over as president of Tyson Foods in 1967 and ran the company until his death in 2011. Photo: Hudson Photography Inc./Wikimedia Commons\u003c/figcaption>\u003c/figure>\n\u003cp>\"I think he was a genius,\" Leonard tells NPR's Renée Montagne on \u003cem>Morning Edition\u003c/em>. \"Don Tyson had the ability to see the world as it did not yet exist. He saw that chicken would soon replace beef or pork as the most popular meat in the United States.\" (For more, listen to the entire interview.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Leonard has no admiration at all, though, for the system of chicken production that Tyson built, which \"keeps farmers in a state of indebted servitude, living like modern-day sharecroppers on the ragged edge of bankruptcy.\"\u003c/p>\n\u003cp>Leonard's criticisms are not new. Activist groups devoted to farmers' rights, such as \u003ca href=\"http://rafiusa.org/\">Rural Advancement Foundation International\u003c/a> and the \u003ca href=\"http://www.iatp.org/\">Institute for Agricultural and Trade Policy\u003c/a>, have been fighting against concentration in the poultry and meat-packing industries for many years. In the early days of the Obama administration, the Department of Agriculture and the Justice Department held public \u003ca href=\"http://www.justice.gov/atr/public/workshops/ag2010/\">hearings\u003c/a> on alleged abuses by companies that dominate the meat business. Just a few weeks ago, the Pew Charitable Trusts released its own \u003ca href=\"http://www.pewenvironment.org/news-room/reports/the-business-of-broilers-hidden-costs-of-putting-a-chicken-on-every-grill-85899528152\">critique\u003c/a> of the broiler industry.\u003c/p>\n\u003cp>Leonard's book, however, is probably the most detailed account of the inner workings of Tyson, as well as the relationship between poultry companies and the not-so-independent farmers who actually raise the birds. That relationship is often called \"contract farming.\" It was invented by the poultry industry, but is now gaining ground in the pork and beef industries, too.\u003c/p>\n\u003cp>In this system, the farmer owns the chicken houses, but the poultry companies are very much in control. They deliver the chicks on their own schedule — in fact, they aren't required to deliver any flocks at all. They supply the feed, and the feed additives.\u003c/p>\n\u003cfigure id=\"attachment_78393\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/gr-tyson-chicken-tons-624.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/gr-tyson-chicken-tons-624.png\" alt=\"Source: U.S. Department of Agriculture Foreign Agricultural Service Credit: NPR\" width=\"624\" height=\"354\" class=\"size-full wp-image-78393\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Source: U.S. Department of Agriculture Foreign Agricultural Service\u003cbr>Credit: NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Leonard depicts that relationship as something like a con game run by the companies for their own benefit. \"Almost invariably, from everything I've seen, the farmer loses,\" he told \u003cem>Morning Edition\u003c/em>. \"The farmer takes the brunt of the volatility; the farmer swallows the worst of the losses when there is a problem with their chickens.\"\u003c/p>\n\u003cp>Leonard tells the stories of farmers who've fallen into bankruptcy, and implies that this outcome is almost inevitable. The National Chicken Council, an industry lobbying group, \u003ca href=\"http://www.nationalchickencouncil.org/new-book-misses-mark-nothing-educate-consumers-realities-modern-poultry-production/\">responded\u003c/a> with two pages of quotes from poultry producers who stoutly defend the contract growing systems. It also pointed out that when grain prices spiked a few years ago, chicken companies ate huge losses, while contract farmers, who didn't have to pay directly for the feed, were protected.\u003c/p>\n\u003cp>Tyson, in a separate statement, said \"we depend on [contract farmers] and want them to succeed. Some of them have been raising livestock and poultry for us for decades, and in some cases, for multiple generations.\"\u003c/p>\n\u003cfigure id=\"attachment_78394\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/gr-tyson-revenue-624.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/gr-tyson-revenue-624.png\" alt=\"Source: SEC filings Credit: NPR\" width=\"624\" height=\"354\" class=\"size-full wp-image-78394\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Source: SEC filings\u003cbr>Credit: NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>The Meat Racket\u003c/em>'s description of the problems with contract farming is more convincing than its ideas for how to build a better, more equitable alternative. Leonard, for instance, endorses the modest reforms put in place in Iowa, which guarantee farmers certain rights, such as the right to share contract information. But those reforms don't touch the basic shape of the system.\u003c/p>\n\u003cp>His more ambitious hope is for a revival of free markets in meat production instead of vertically integrated supply chains run by big companies. Yet it's unclear whether this would really improve things. Competition among farmers is a brutal reality of commodity production; as farmers push to become more efficient, it drives down prices and pushes the weakest out of the business. In poultry, the companies run that competition; in many other commodities, free markets do the job.\u003c/p>\n\u003cp>Few American consumers seem to care very much about that. After all, if competition keeps prices low, why should they complain?\u003c/p>\n\u003cp>Leonard thinks the situation has changed, and that poultry superpowers now are using their power to raise chicken prices, squeezing consumers as well as farmers. Yet the industry's ability to protect its profits still seems limited. Five years ago, one of the biggest poultry companies in the country, Pilgrim's Pride, actually went bankrupt when feed prices soared.\u003c/p>\n\u003cp>Pilgrim's Pride was snapped up by JBS, a Brazil-based multinational. It's now the biggest producer of meat in the world, ahead of Tyson. Increasing concentration in the meat industry, once fueled by Don Tyson's ambition, continues even without him.\u003c/p>\n\u003ch3>Tyson Responds\u003c/h3>\n\u003cp>\u003cem>Read Tyson Foods' emailed statement to NPR responding to Christopher Leonard's observations.\u003c/em>\u003c/p>\n\u003cp>\"Contrary to critics like Mr. Leonard, we provide opportunities for farmers to prosper and consumers to buy safe, affordable food.\u003c/p>\n\u003cp>\"Tyson Foods is \u003ca href=\"http://www.tysonfoods.com/Our-Story/Farmers.aspx\" target=\"_blank\">one of the leading supporters of American farmers\u003c/a>, paying more than $15 billion last year alone to the thousands of independent farmers who supply us. We depend on them and want them to succeed. Some of them have been raising livestock and poultry for us for decades, and in some cases, for multiple generations. They own and operate their own farms and either sell their livestock to us or raise our chickens for us.\u003c/p>\n\u003cp>\"Our business is structured to meet the needs of our customers and ultimately consumers. We sell our products to retail and food service companies; however, we don't set consumer prices. What we ask for our products is determined by supply and demand. No one company is big enough to control the market, especially in today's global food environment. U.S. consumers still spend a smaller percentage of their total income on food than consumers in most other countries.\u003c/p>\n\u003cp>\"Meat production is already one of the most heavily-regulated industries in the country with laws covering such important areas as food and worker safety, livestock price reporting and product labeling as well as rules governing our business relationship with the farmers. But for us, it's not just about regulations, it's about people trying to do the right thing in every aspect of what we do, including how we work with farmers.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Order Up! Food Businesses Find an Appetite for Bitcoin",
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"content": "\u003cfigure id=\"attachment_78361\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/180991506_wide-593dd75d67c04080108a669092e043a876fa7ec1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/180991506_wide-593dd75d67c04080108a669092e043a876fa7ec1.jpg\" alt=\"Bitcoin isn't just for shady business — it can also buy you some delicious goodness. The Old Fitzroy pub in Sydney, Australia, is one of many food and drink businesses beginning to accept Bitcoin as a valid method of payment. Photo: Cameron Spencer/Getty Images\" width=\"1674\" height=\"940\" class=\"size-full wp-image-78361\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bitcoin isn't just for shady business — it can also buy you some delicious goodness. The Old Fitzroy pub in Sydney, Australia, is one of many food and drink businesses beginning to accept Bitcoin as a valid method of payment. Photo: Cameron Spencer/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Linda Poon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/18/275858587/order-up-food-businesses-find-an-appetite-for-bitcoin\" target=\"_blank\">The Salt at NPR Food \u003c/a>(2/18/2014)\u003c/p>\n\u003cp>Hungry for a Philly cheesesteak or a hot Reuben sandwich? That'll be about 0.001 bitcoin, please.\u003c/p>\n\u003cp>From restaurants to breweries, to even your \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/12/have-bitcoin-to-burn-next-stop-could-be-the-farm/\">local farmers market\u003c/a> and \u003ca href=\"http://www.reddit.com/r/Bitcoin/comments/1u1g2u/these_adorable_little_girls_just_sold_me/\">lemonade stand\u003c/a>, the popular cryptocurrency has inched its ways into the food industry, as more vendors consider it a valid form of payment.\u003c/p>\n\u003cp>Unlike cash or credit, Bitcoin is an invisible currency that exists only online and can be transferred from person to person sans a centralized government or bank.\u003c/p>\n\u003cp>Today, you can use the virtual money to order Thai food and pizza through services like \u003ca href=\"Foodler\">Foodler\u003c/a> and \u003ca href=\"http://pizzaforcoins.com/\">Pizza For Coins\u003c/a>. There's a Subway in Allentown, Penn., that will gladly trade you a toasty 12-foot sub for the intangible currency. And sprinkled throughout the country are a handful of food trucks that have been testing Bitcoin out in the streets.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Heck, you can even use Bitcoin to prep for a zombie apocalypse at \u003ca href=\"http://www.survivalfood.com/bitcoin/\">SurvivalFood.com\u003c/a>.\u003c/p>\n\u003cp>And that's just in the U.S.\u003c/p>\n\u003cp>Overseas, you can spend the currency at the \u003ca href=\"http://www.thepinkcow.com/\">Pink Cow\u003c/a> café in Tokyo, \u003ca href=\"http://burgerbear.co.uk/\">Burger Bear\u003c/a> in London or the \u003ca href=\"https://www.facebook.com/TheOldFitzroyHotel\">Old Fitzroy\u003c/a> pub in Sydney, Australia, all of which are among the firsts to accept Bitcoin in their respective cities.\u003c/p>\n\u003cp>The digital currency is a welcomed alternative to credit cards for many small businesses. There's little risk in setting up a \u003ca href=\"https://bitcoin.org/en/choose-your-wallet\">Bitcoin wallet\u003c/a> for customers to directly transfer money into, and it beats the 3 percent merchant fee that vendors are charged for each credit card transaction. As the Huffington Post \u003ca href=\"http://www.huffingtonpost.com/2013/01/23/credit-cards-restaurants-cashless-dining_n_2482242.html\">reports\u003c/a>, last year 81 percent of money spent in American restaurants was charged to debit, credit or prepaid cards.\u003c/p>\n\u003cp>\"If you look at all of the transactions and all of those costs, they really add up,\" says \u003ca href=\"http://www.fuqua.duke.edu/faculty_research/faculty_directory/harvey/\">Campbell Harvey\u003c/a>, a financial economist at Duke University. So Bitcoin, he says, \"actually is an innovation that could potentially get rid of these transaction costs, and that makes it valuable.\"\u003c/p>\n\u003cp>But saving money is only part of the reason. For the owners of \u003ca href=\"http://peruvianbrothers.com/\">Peruvian Brothers\u003c/a>, the first Bitcoin-friendly food truck in D.C., it's all about giving their customers options.\u003c/p>\n\u003cp>\"In the food truck [business], we're all about allowing our customers to purchase their food anyway they'd like,\" says Peruvian Brothers co-founder Giuseppe Lanzone. \"And now, having them pay with Bitcoin is a different way to do it.\"\u003c/p>\n\u003cp>To pay, customers simply scan the QR code on the food truck, which reflects the real time exchange rate between bitcoins and dollars, and hit send.\u003c/p>\n\u003cp>Then there's the even bigger incentive: the potential profit from how much the value of a bitcoin fluctuates.\u003c/p>\n\u003cp>That's what got Wesley Kaake, owner of the \u003ca href=\"http://www.houseofhunger.com/\">House and Hunger\u003c/a> food truck in Minneapolis, interested. They made their first sale in Bitcoin back in May 2013, selling a sandwich and fries for $10 worth of bitcoins. At that time, he says, one bitcoin was worth roughly $80.\u003c/p>\n\u003cp>When Kaake talked to The Salt, the value of a bitcoin had surpassed $800. \"So holding on to that transaction alone, now knowing that it's 10 times that itself, I really did make a profit,\" Kaake says.\u003c/p>\n\u003cp>Since then, he's had a little under a dozen similar transactions – mainly from the more tech savvy crowd – and currently owns about 0.7 bitcoin altogether. Kaake says he has no plans to convert it to U.S. dollars until he hits a full bitcoin.\u003c/p>\n\u003cp>But just as the fluctuation can take you from rags to riches, bitcoin transactions can also go downhill for merchants. The value of the digital currency fell in the first week of February from a steady $850 to $700, according to \u003ca href=\"http://www.coindesk.com/price/\">CoinDesk\u003c/a>, which tracks current Bitcoin prices. Currently, the value hovers around the low-to-mid-$600s.\u003c/p>\n\u003cp>\"As a store of value, Bitcoin is very unreliable today,\" Harvey says. \"It is 10 times more volatile than the changes in the price of gold. It is 20 times more volatile than holding U.S. dollars.\"\u003c/p>\n\u003cp>That's why some food merchants, like Lanzone and his brother, Mario, have opted to cash in their bitcoin right after they make a sale.\u003c/p>\n\u003cp>The future of the 5-year-old Bitcoin is still uncertain. Millions of dollars' worth of bitcoins were seized from the infamous bust of \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2013/10/03/228579712/the-man-behind-the-shadowy-illicit-drug-market-silk-road\">Silk Road\u003c/a>, a shadowy illicit online marketplace, and Bitcoin prices have taken a nosedive in the past months. Just last week, a glitch in Mt. Gox, the leading Bitcoin exchange site, made prices drop once again.\u003c/p>\n\u003cp>Bitcoin may be the highest profile and most widely established of all digital currencies, but more than \u003ca href=\"http://coinmarketcap.com/\">100 different kinds\u003c/a> exist, and Harvey says the concept of cryptocurrency may not be going away anytime soon.\u003c/p>\n\u003cp>\"The basic idea is a good idea,\" he says. \"That is, to make the exchange of ownership more efficient.\"\u003c/p>\n\u003cp>So what if – knock on wood – Bitcoin does become obsolete? Kaake says he won't have any regrets.\u003c/p>\n\u003cp>\"Ultimately, I can at least say that I was a part of it,\" he told The Salt, adding that he has faith that the Bitcoin is here to stay.\u003c/p>\n\u003cp>\"I do see more regulations coming and a lot more of an uphill battle for it,\" he says. \"But I guess I don't have a fear that it will go away completely and lose all of its value.\" \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": "From a Subway sandwich shop to a Peruvian chicken food truck, customers have a growing number of options for satisfying their hunger with Bitcoin. For food vendors, accepting the virtual currency offers substantial financial benefits – and risks, too.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78361\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/180991506_wide-593dd75d67c04080108a669092e043a876fa7ec1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/180991506_wide-593dd75d67c04080108a669092e043a876fa7ec1.jpg\" alt=\"Bitcoin isn't just for shady business — it can also buy you some delicious goodness. The Old Fitzroy pub in Sydney, Australia, is one of many food and drink businesses beginning to accept Bitcoin as a valid method of payment. Photo: Cameron Spencer/Getty Images\" width=\"1674\" height=\"940\" class=\"size-full wp-image-78361\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bitcoin isn't just for shady business — it can also buy you some delicious goodness. The Old Fitzroy pub in Sydney, Australia, is one of many food and drink businesses beginning to accept Bitcoin as a valid method of payment. Photo: Cameron Spencer/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Linda Poon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/18/275858587/order-up-food-businesses-find-an-appetite-for-bitcoin\" target=\"_blank\">The Salt at NPR Food \u003c/a>(2/18/2014)\u003c/p>\n\u003cp>Hungry for a Philly cheesesteak or a hot Reuben sandwich? That'll be about 0.001 bitcoin, please.\u003c/p>\n\u003cp>From restaurants to breweries, to even your \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/12/have-bitcoin-to-burn-next-stop-could-be-the-farm/\">local farmers market\u003c/a> and \u003ca href=\"http://www.reddit.com/r/Bitcoin/comments/1u1g2u/these_adorable_little_girls_just_sold_me/\">lemonade stand\u003c/a>, the popular cryptocurrency has inched its ways into the food industry, as more vendors consider it a valid form of payment.\u003c/p>\n\u003cp>Unlike cash or credit, Bitcoin is an invisible currency that exists only online and can be transferred from person to person sans a centralized government or bank.\u003c/p>\n\u003cp>Today, you can use the virtual money to order Thai food and pizza through services like \u003ca href=\"Foodler\">Foodler\u003c/a> and \u003ca href=\"http://pizzaforcoins.com/\">Pizza For Coins\u003c/a>. There's a Subway in Allentown, Penn., that will gladly trade you a toasty 12-foot sub for the intangible currency. And sprinkled throughout the country are a handful of food trucks that have been testing Bitcoin out in the streets.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Heck, you can even use Bitcoin to prep for a zombie apocalypse at \u003ca href=\"http://www.survivalfood.com/bitcoin/\">SurvivalFood.com\u003c/a>.\u003c/p>\n\u003cp>And that's just in the U.S.\u003c/p>\n\u003cp>Overseas, you can spend the currency at the \u003ca href=\"http://www.thepinkcow.com/\">Pink Cow\u003c/a> café in Tokyo, \u003ca href=\"http://burgerbear.co.uk/\">Burger Bear\u003c/a> in London or the \u003ca href=\"https://www.facebook.com/TheOldFitzroyHotel\">Old Fitzroy\u003c/a> pub in Sydney, Australia, all of which are among the firsts to accept Bitcoin in their respective cities.\u003c/p>\n\u003cp>The digital currency is a welcomed alternative to credit cards for many small businesses. There's little risk in setting up a \u003ca href=\"https://bitcoin.org/en/choose-your-wallet\">Bitcoin wallet\u003c/a> for customers to directly transfer money into, and it beats the 3 percent merchant fee that vendors are charged for each credit card transaction. As the Huffington Post \u003ca href=\"http://www.huffingtonpost.com/2013/01/23/credit-cards-restaurants-cashless-dining_n_2482242.html\">reports\u003c/a>, last year 81 percent of money spent in American restaurants was charged to debit, credit or prepaid cards.\u003c/p>\n\u003cp>\"If you look at all of the transactions and all of those costs, they really add up,\" says \u003ca href=\"http://www.fuqua.duke.edu/faculty_research/faculty_directory/harvey/\">Campbell Harvey\u003c/a>, a financial economist at Duke University. So Bitcoin, he says, \"actually is an innovation that could potentially get rid of these transaction costs, and that makes it valuable.\"\u003c/p>\n\u003cp>But saving money is only part of the reason. For the owners of \u003ca href=\"http://peruvianbrothers.com/\">Peruvian Brothers\u003c/a>, the first Bitcoin-friendly food truck in D.C., it's all about giving their customers options.\u003c/p>\n\u003cp>\"In the food truck [business], we're all about allowing our customers to purchase their food anyway they'd like,\" says Peruvian Brothers co-founder Giuseppe Lanzone. \"And now, having them pay with Bitcoin is a different way to do it.\"\u003c/p>\n\u003cp>To pay, customers simply scan the QR code on the food truck, which reflects the real time exchange rate between bitcoins and dollars, and hit send.\u003c/p>\n\u003cp>Then there's the even bigger incentive: the potential profit from how much the value of a bitcoin fluctuates.\u003c/p>\n\u003cp>That's what got Wesley Kaake, owner of the \u003ca href=\"http://www.houseofhunger.com/\">House and Hunger\u003c/a> food truck in Minneapolis, interested. They made their first sale in Bitcoin back in May 2013, selling a sandwich and fries for $10 worth of bitcoins. At that time, he says, one bitcoin was worth roughly $80.\u003c/p>\n\u003cp>When Kaake talked to The Salt, the value of a bitcoin had surpassed $800. \"So holding on to that transaction alone, now knowing that it's 10 times that itself, I really did make a profit,\" Kaake says.\u003c/p>\n\u003cp>Since then, he's had a little under a dozen similar transactions – mainly from the more tech savvy crowd – and currently owns about 0.7 bitcoin altogether. Kaake says he has no plans to convert it to U.S. dollars until he hits a full bitcoin.\u003c/p>\n\u003cp>But just as the fluctuation can take you from rags to riches, bitcoin transactions can also go downhill for merchants. The value of the digital currency fell in the first week of February from a steady $850 to $700, according to \u003ca href=\"http://www.coindesk.com/price/\">CoinDesk\u003c/a>, which tracks current Bitcoin prices. Currently, the value hovers around the low-to-mid-$600s.\u003c/p>\n\u003cp>\"As a store of value, Bitcoin is very unreliable today,\" Harvey says. \"It is 10 times more volatile than the changes in the price of gold. It is 20 times more volatile than holding U.S. dollars.\"\u003c/p>\n\u003cp>That's why some food merchants, like Lanzone and his brother, Mario, have opted to cash in their bitcoin right after they make a sale.\u003c/p>\n\u003cp>The future of the 5-year-old Bitcoin is still uncertain. Millions of dollars' worth of bitcoins were seized from the infamous bust of \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2013/10/03/228579712/the-man-behind-the-shadowy-illicit-drug-market-silk-road\">Silk Road\u003c/a>, a shadowy illicit online marketplace, and Bitcoin prices have taken a nosedive in the past months. Just last week, a glitch in Mt. Gox, the leading Bitcoin exchange site, made prices drop once again.\u003c/p>\n\u003cp>Bitcoin may be the highest profile and most widely established of all digital currencies, but more than \u003ca href=\"http://coinmarketcap.com/\">100 different kinds\u003c/a> exist, and Harvey says the concept of cryptocurrency may not be going away anytime soon.\u003c/p>\n\u003cp>\"The basic idea is a good idea,\" he says. \"That is, to make the exchange of ownership more efficient.\"\u003c/p>\n\u003cp>So what if – knock on wood – Bitcoin does become obsolete? Kaake says he won't have any regrets.\u003c/p>\n\u003cp>\"Ultimately, I can at least say that I was a part of it,\" he told The Salt, adding that he has faith that the Bitcoin is here to stay.\u003c/p>\n\u003cp>\"I do see more regulations coming and a lot more of an uphill battle for it,\" he says. \"But I guess I don't have a fear that it will go away completely and lose all of its value.\" \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": "California Toasts 2013's Record Wine Grape Harvest",
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"content": "\u003cfigure id=\"attachment_78354\" class=\"wp-caption aligncenter\" style=\"max-width: 1672px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap298912867717-copy_wide-b846d5e790cbac3d42e60ca4055045e96e483416.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap298912867717-copy_wide-b846d5e790cbac3d42e60ca4055045e96e483416.jpg\" alt=\"Chardonnay grapes are picked in the Stelling Vineyard at Far Niente winery Wednesday morning, Aug. 28, 2013 in Oakville, Calif. Photo: Eric Risberg/AP\" width=\"1672\" height=\"940\" class=\"size-full wp-image-78354\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chardonnay grapes are picked in the Stelling Vineyard at Far Niente winery Wednesday morning, Aug. 28, 2013 in Oakville, Calif. Photo: Eric Risberg/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by NPR Staff, \u003ca href=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140218_me_california_toasts_2013s_record_wine_grape_harvest.mp3?orgId=1&topicId=1053&ft=3&f=278952357\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/18/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/18/278952357/california-toasts-2013s-record-wine-grape-harvest\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140218_me_long-empty_air_raid_shelter_in_london_becomes_vegetable_farm.mp3\"] \u003c/p>\n\u003cp>California may be stricken by \u003ca href=\"http://ww2.kqed.org/news/2014/01/16/california-drought-update-governor-jerry-brown-declaring-drought-emergency\">drought\u003c/a>, but this month it's also celebrating a record wine grape harvest for 2013.\u003c/p>\n\u003cp>\u003ca href=\"http://www.winebusiness.com/company/management.cfm\">Cyril Penn\u003c/a>, editor of Wine Business Monthly, tells \u003cem>Morning Edition\u003c/em> that the state's \u003ca href=\"http://www.nass.usda.gov/Statistics_by_State/California/Publications/Grape_Crush/Reports/\">preliminary crush report\u003c/a> says 4.23 million tons of wine grapes were crushed in 2013, an increase of 5 percent over the 4.02 million tons crushed in 2012.\u003c/p>\n\u003cp>One of the reasons for California's second bumper crop in a row is that growers have been planting more grapes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"There was the old adage that the less quantity the greater the quality, but as there's been more demand for grapes, the myth about quality and quantity is not there anymore,\" says Penn.\u003c/p>\n\u003cp>The record harvest also benefited from good weather for grape growing in recent years. In places like Napa Valley, there is still water enough water underground to keep the vineyards thriving despite the drought.\u003c/p>\n\u003cp>But Penn says that luck might not hold much longer. The severe drought is likely to force growers top make some tough choices.\u003c/p>\n\u003cp>\"There are some grape growers that are making contingency plans for if they don't have enough water which blocks of grapes will they water and which ones won't they water,\" says Penn. \"Fortunately grapes use relatively little water compared to a lot of other crops.\"\u003c/p>\n\u003cp>For now, wine lovers can raise a glass. The record harvest will produce more wine, likely meaning California wine will cost less. \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_78354\" class=\"wp-caption aligncenter\" style=\"max-width: 1672px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap298912867717-copy_wide-b846d5e790cbac3d42e60ca4055045e96e483416.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap298912867717-copy_wide-b846d5e790cbac3d42e60ca4055045e96e483416.jpg\" alt=\"Chardonnay grapes are picked in the Stelling Vineyard at Far Niente winery Wednesday morning, Aug. 28, 2013 in Oakville, Calif. Photo: Eric Risberg/AP\" width=\"1672\" height=\"940\" class=\"size-full wp-image-78354\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chardonnay grapes are picked in the Stelling Vineyard at Far Niente winery Wednesday morning, Aug. 28, 2013 in Oakville, Calif. Photo: Eric Risberg/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by NPR Staff, \u003ca href=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140218_me_california_toasts_2013s_record_wine_grape_harvest.mp3?orgId=1&topicId=1053&ft=3&f=278952357\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/18/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/18/278952357/california-toasts-2013s-record-wine-grape-harvest\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>California may be stricken by \u003ca href=\"http://ww2.kqed.org/news/2014/01/16/california-drought-update-governor-jerry-brown-declaring-drought-emergency\">drought\u003c/a>, but this month it's also celebrating a record wine grape harvest for 2013.\u003c/p>\n\u003cp>\u003ca href=\"http://www.winebusiness.com/company/management.cfm\">Cyril Penn\u003c/a>, editor of Wine Business Monthly, tells \u003cem>Morning Edition\u003c/em> that the state's \u003ca href=\"http://www.nass.usda.gov/Statistics_by_State/California/Publications/Grape_Crush/Reports/\">preliminary crush report\u003c/a> says 4.23 million tons of wine grapes were crushed in 2013, an increase of 5 percent over the 4.02 million tons crushed in 2012.\u003c/p>\n\u003cp>One of the reasons for California's second bumper crop in a row is that growers have been planting more grapes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"There was the old adage that the less quantity the greater the quality, but as there's been more demand for grapes, the myth about quality and quantity is not there anymore,\" says Penn.\u003c/p>\n\u003cp>The record harvest also benefited from good weather for grape growing in recent years. In places like Napa Valley, there is still water enough water underground to keep the vineyards thriving despite the drought.\u003c/p>\n\u003cp>But Penn says that luck might not hold much longer. The severe drought is likely to force growers top make some tough choices.\u003c/p>\n\u003cp>\"There are some grape growers that are making contingency plans for if they don't have enough water which blocks of grapes will they water and which ones won't they water,\" says Penn. \"Fortunately grapes use relatively little water compared to a lot of other crops.\"\u003c/p>\n\u003cp>For now, wine lovers can raise a glass. The record harvest will produce more wine, likely meaning California wine will cost less. \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": "After 23 Years, Your Waiter Is Ready For A Raise",
"title": "After 23 Years, Your Waiter Is Ready For A Raise",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78043\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/84610821-copy_wide-38e33acc41af52862244b00d5ca756bee04fdf55.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/84610821-copy_wide-38e33acc41af52862244b00d5ca756bee04fdf55-1024x575.jpg\" alt=\"A Denny's waitress delivers breakfast to customers in Emeryville, Calif. The tipped minimum wage has been stuck at $2.13 since 1991. Photo: Justin Sullivan/Getty Images\" width=\"1024\" height=\"575\" class=\"size-large wp-image-78043\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Denny's waitress delivers breakfast to customers in Emeryville, Calif. The tipped minimum wage has been stuck at $2.13 since 1991. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alan Greenblatt, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/06/272469496/after-23-years-your-waiter-is-ready-for-a-raise\">The Salt at NPR Food\u003c/a> (2/11/14)\u003c/p>\n\u003cp>When Woody Harrelson's character got hired as a bartender on \u003cem>Cheers,\u003c/em> he was so excited, he insisted on working for no more than the minimum wage. \"I'd work like a slave,\" he said, \"and, of course, I'd wash your car.\"\u003c/p>\n\u003cp>Most bar and restaurant workers would prefer to bring home a little more cash. They may be in luck.\u003c/p>\n\u003cp>As part of his plan to raise the minimum wage, President Obama has called for substantially increasing the base wage paid to tipped workers for the first time in decades.\u003c/p>\n\u003cp>\"It's easy to forget the overwhelming majority of tipped employees are low-income workers,\" says \u003ca href=\"http://www.demos.org/amy-traub\">Amy Traub\u003c/a>, senior policy analyst at Demos, a liberal research and advocacy group.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Democratic bill endorsed by Obama in his State of the Union address last month\u003cstrong> \u003c/strong>would raise the overall minimum wage in stages, from the current $7.25 to $10.10 an hour. Tipped workers — a group that includes waiters, bartenders and busboys — would see their base wages rise to $7.07 an hour.\u003c/p>\n\u003cp>That bill, like all legislation in Congress these days, faces an uncertain future. And its fiercest opposition comes from the National Restaurant Association.\u003c/p>\n\u003cp>For starters, the NRA argues, most tipped workers make more than the federal minimum of $2.13 an hour. And it's true: \u003ca href=\"http://www.dol.gov/whd/state/tipped.htm\" target=\"_blank\">Thirty-one states\u003c/a> mandate higher minimum tipped wages than the feds — though those mandates vary widely. In Arkansas, for example, the minimum is $2.63, while in Washington and Oregon it's more than $9.\u003c/p>\n\u003cp>Even in states that haven't raised the tipped minimum, restaurants are required to make up any shortfall between $2.13 and the regular minimum wage that isn't covered by tips.\u003c/p>\n\u003cp>\"Tipped employees at restaurants are among the highest-paid employees in the establishment, regularly earning $16 to $22 an hour,\" says Scott DeFife, executive vice president for policy and government affairs at the NRA. \"Nobody is making $2.13 an hour,\" he adds.\u003c/p>\n\u003cp>But labor advocates take issue with \u003ca href=\"http://www.restaurant.org/Downloads/PDFs/News-Research/20131112_Min_Wage_Issue_Brief\" target=\"_blank\">the NRA's numbers\u003c/a>. In 2012, the median income for food and beverage serving workers was $8.84 per hour, \u003ca href=\"http://www.bls.gov/ooh/food-preparation-and-serving/food-and-beverage-serving-and-related-workers.htm\" target=\"_blank\">according\u003c/a> to the Bureau of Labor Statistics. The bulk of tipped workers are barely making ends meet, advocates say.\u003c/p>\n\u003cblockquote>\n\u003cdiv align=\"center\">\u003cstrong>States Where Servers Have The Highest Base Wages\u003c/strong>\u003c/div>\n\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/tipped-minimum-wage-300.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/tipped-minimum-wage-300.png\" alt=\"Tipped minimum wage (per hour)\" width=\"500\" class=\"aligncenter size-full wp-image-78047\">\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Notes\u003c/strong>\u003cbr>\nNevada's tipped minimum wage is $7.25 for workers who have employer-provided health insurance. It is $8.25 for those without such a benefit.\u003cbr>\nSource: U.S. Department of Labor\u003cbr>\nCredit: NPR\u003c/p>\u003c/blockquote>\n\u003cp>\"\u003ca href=\"http://s1.epi.org/files/page/-/BriefingPaper297.pdf\" target=\"_blank\">Seventy percent are women\u003c/a> who work at places like IHOP and Red Lobster,\" says Saru Jayaraman, co-director of Restaurant Opportunities Centers United, which is pushing for higher wages. \"They use food stamps at double the rate of the rest of the workforce.\"\u003c/p>\n\u003cp>In seven states, mostly in the West, restaurants have to pay their workers the prevailing minimum wage, which is a good deal more than $2.13. Similar requirements are pending in the Pennsylvania and Florida legislatures, while voters will weigh in on the issue through ballot measures in a handful of other states and cities this year.\u003c/p>\n\u003cp>DeFife warns that increasing the base salary of servers and other tipped workers will lead to less hiring, as well as possible tensions in-house. With waiters making more in base salary on top of tips, the nontipped folks in the kitchen might feel shortchanged.\u003c/p>\n\u003cp>\"We already have a disparity between the front of the house and the back of the house,\" DeFife says. \"For proper restaurant operations, you want to keep as good a balance as you can. You don't want to increase the disparity.\"\u003c/p>\n\u003cp>But even if wages do go up, labor proponent Traub argues that employers won't pass on all the costs to their customers.\u003c/p>\n\u003cp>\"Studies have found that when you pay higher wages, employees are more productive and turnover drops,\" she says, \"so you have people who are more experienced and can do a better job.\"\u003c/p>\n\u003cp>Of course, the restaurant industry, the \u003ca href=\"http://www.bls.gov/cps/minwage2012.htm\" target=\"_blank\">leading employer\u003c/a> of minimum-wage workers, always warns about the perils of raising their salaries.\u003c/p>\n\u003cp>But now it's possible to \u003ca href=\"http://www.irle.berkeley.edu/workingpapers/157-07.pdf\" target=\"_blank\">gauge some of\u003cstrong> \u003c/strong>these effects\u003c/a>, thanks to the range of base pay in different states with different rules.\u003c/p>\n\u003cp>\u003ca href=\"http://www.restaurant.org/Restaurant/media/Restaurant/SiteImages/News%20and%20Research/Forecast/2014/SalesGrowthMap2014.jpg\" target=\"_blank\">The NRA's own projections\u003c/a> show that restaurant sales are expected to grow this year at a rate exceeding the national average in at least some of the states with higher base wages, including California, Oregon and Nevada. And overall restaurant \u003ca href=\"http://www.politifact.com/oregon/statements/2013/apr/13/melvin-sickler/has-oregons-higher-minimum-wage-hurt-our-restauran/\" target=\"_blank\">hiring hasn't been driven down\u003c/a> in the Western states that require higher minimum wages (although DeFife says there are complaints from restaurateurs in Oregon and Washington that they've had to cut back).\u003c/p>\n\u003cp>Still, it stands to reason that restaurants will have to pass on some of these higher costs to customers. Opponents of a wage hike argue this will make diners more cautious about eating out.\u003c/p>\n\u003cp>\"The winners are probably going to be the people who get the higher wage, and the losers will be customers who have to pay higher prices and workers who don't get hired by that industry,\" says Michael Strain, a labor economist at the American Enterprise Institute, a conservative think tank.\u003c/p>\n\u003cp>In San Francisco, servers receive one of the highest minimum wages in the country — $10.55 an hour. That's a considerable expense for restaurants that also have to cope with sky-high rents, as well as a local universal health care mandate that leads to surcharges generally of 2 percent on most restaurant bills.\u003c/p>\n\u003cp>\"It's very, very expensive to run any sort of restaurant in San Francisco,\" says Patricia Unterman, a longtime restaurateur and food critic in the city. \"The cost of doing business here, especially for labor-intensive operations like restaurants, almost doesn't pencil out.\"\u003c/p>\n\u003cp>But, she notes, amid the city's thriving, tech-driven economy, people are willing to pay high tabs. San Francisco's restaurant scene is thriving. And, Unterman says, restaurants skimp where they have to, cutting back on niceties like tablecloths and bread and butter, sometimes only serving water when asked.\u003c/p>\n\u003cp>Consumers can be \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2804646/\" target=\"_blank\">sensitive to price changes\u003c/a>, but even in places whose residents aren't as flush as those in San Francisco, a slight rise in their tab isn't likely to deter diners who value the experience or convenience of eating out. A \u003ca href=\"http://laborcenter.berkeley.edu/foodlabor/price_food12.pdf\" target=\"_blank\">study\u003c/a> by University of California researchers suggests any increase in cost passed on to the diner is likely to be marginal at most.\u003c/p>\n\u003cp>In general, when people eat out — especially at a place where they're waited on by servers — they know they're generally going to pay more for the meal than they would if they had cooked at home.\u003c/p>\n\u003cp>Even DeFife concedes that an increase in servers' base pay might not do too much harm, depending on how large it is and how fast it would be implemented.\u003c/p>\n\u003cp>\"We don't talk about job loss too much in the restaurant industry, per se,\" he says. \"The restaurant industry continues to grow.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The tipped minimum wage has been stuck at $2.13 an hour since 1991, but legislation before Congress could finally change that. The restaurant industry says that will cost jobs and drive away diners. But in states where servers, bartenders and other tipped workers already make more than the federal minimum wage, restaurants haven't been hurting.",
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"description": "The tipped minimum wage has been stuck at $2.13 an hour since 1991, but legislation before Congress could finally change that. The restaurant industry says that will cost jobs and drive away diners. But in states where servers, bartenders and other tipped workers already make more than the federal minimum wage, restaurants haven't been hurting.",
"title": "After 23 Years, Your Waiter Is Ready For A Raise | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78043\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/84610821-copy_wide-38e33acc41af52862244b00d5ca756bee04fdf55.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/84610821-copy_wide-38e33acc41af52862244b00d5ca756bee04fdf55-1024x575.jpg\" alt=\"A Denny's waitress delivers breakfast to customers in Emeryville, Calif. The tipped minimum wage has been stuck at $2.13 since 1991. Photo: Justin Sullivan/Getty Images\" width=\"1024\" height=\"575\" class=\"size-large wp-image-78043\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Denny's waitress delivers breakfast to customers in Emeryville, Calif. The tipped minimum wage has been stuck at $2.13 since 1991. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alan Greenblatt, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/06/272469496/after-23-years-your-waiter-is-ready-for-a-raise\">The Salt at NPR Food\u003c/a> (2/11/14)\u003c/p>\n\u003cp>When Woody Harrelson's character got hired as a bartender on \u003cem>Cheers,\u003c/em> he was so excited, he insisted on working for no more than the minimum wage. \"I'd work like a slave,\" he said, \"and, of course, I'd wash your car.\"\u003c/p>\n\u003cp>Most bar and restaurant workers would prefer to bring home a little more cash. They may be in luck.\u003c/p>\n\u003cp>As part of his plan to raise the minimum wage, President Obama has called for substantially increasing the base wage paid to tipped workers for the first time in decades.\u003c/p>\n\u003cp>\"It's easy to forget the overwhelming majority of tipped employees are low-income workers,\" says \u003ca href=\"http://www.demos.org/amy-traub\">Amy Traub\u003c/a>, senior policy analyst at Demos, a liberal research and advocacy group.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Democratic bill endorsed by Obama in his State of the Union address last month\u003cstrong> \u003c/strong>would raise the overall minimum wage in stages, from the current $7.25 to $10.10 an hour. Tipped workers — a group that includes waiters, bartenders and busboys — would see their base wages rise to $7.07 an hour.\u003c/p>\n\u003cp>That bill, like all legislation in Congress these days, faces an uncertain future. And its fiercest opposition comes from the National Restaurant Association.\u003c/p>\n\u003cp>For starters, the NRA argues, most tipped workers make more than the federal minimum of $2.13 an hour. And it's true: \u003ca href=\"http://www.dol.gov/whd/state/tipped.htm\" target=\"_blank\">Thirty-one states\u003c/a> mandate higher minimum tipped wages than the feds — though those mandates vary widely. In Arkansas, for example, the minimum is $2.63, while in Washington and Oregon it's more than $9.\u003c/p>\n\u003cp>Even in states that haven't raised the tipped minimum, restaurants are required to make up any shortfall between $2.13 and the regular minimum wage that isn't covered by tips.\u003c/p>\n\u003cp>\"Tipped employees at restaurants are among the highest-paid employees in the establishment, regularly earning $16 to $22 an hour,\" says Scott DeFife, executive vice president for policy and government affairs at the NRA. \"Nobody is making $2.13 an hour,\" he adds.\u003c/p>\n\u003cp>But labor advocates take issue with \u003ca href=\"http://www.restaurant.org/Downloads/PDFs/News-Research/20131112_Min_Wage_Issue_Brief\" target=\"_blank\">the NRA's numbers\u003c/a>. In 2012, the median income for food and beverage serving workers was $8.84 per hour, \u003ca href=\"http://www.bls.gov/ooh/food-preparation-and-serving/food-and-beverage-serving-and-related-workers.htm\" target=\"_blank\">according\u003c/a> to the Bureau of Labor Statistics. The bulk of tipped workers are barely making ends meet, advocates say.\u003c/p>\n\u003cblockquote>\n\u003cdiv align=\"center\">\u003cstrong>States Where Servers Have The Highest Base Wages\u003c/strong>\u003c/div>\n\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/tipped-minimum-wage-300.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/tipped-minimum-wage-300.png\" alt=\"Tipped minimum wage (per hour)\" width=\"500\" class=\"aligncenter size-full wp-image-78047\">\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Notes\u003c/strong>\u003cbr>\nNevada's tipped minimum wage is $7.25 for workers who have employer-provided health insurance. It is $8.25 for those without such a benefit.\u003cbr>\nSource: U.S. Department of Labor\u003cbr>\nCredit: NPR\u003c/p>\u003c/blockquote>\n\u003cp>\"\u003ca href=\"http://s1.epi.org/files/page/-/BriefingPaper297.pdf\" target=\"_blank\">Seventy percent are women\u003c/a> who work at places like IHOP and Red Lobster,\" says Saru Jayaraman, co-director of Restaurant Opportunities Centers United, which is pushing for higher wages. \"They use food stamps at double the rate of the rest of the workforce.\"\u003c/p>\n\u003cp>In seven states, mostly in the West, restaurants have to pay their workers the prevailing minimum wage, which is a good deal more than $2.13. Similar requirements are pending in the Pennsylvania and Florida legislatures, while voters will weigh in on the issue through ballot measures in a handful of other states and cities this year.\u003c/p>\n\u003cp>DeFife warns that increasing the base salary of servers and other tipped workers will lead to less hiring, as well as possible tensions in-house. With waiters making more in base salary on top of tips, the nontipped folks in the kitchen might feel shortchanged.\u003c/p>\n\u003cp>\"We already have a disparity between the front of the house and the back of the house,\" DeFife says. \"For proper restaurant operations, you want to keep as good a balance as you can. You don't want to increase the disparity.\"\u003c/p>\n\u003cp>But even if wages do go up, labor proponent Traub argues that employers won't pass on all the costs to their customers.\u003c/p>\n\u003cp>\"Studies have found that when you pay higher wages, employees are more productive and turnover drops,\" she says, \"so you have people who are more experienced and can do a better job.\"\u003c/p>\n\u003cp>Of course, the restaurant industry, the \u003ca href=\"http://www.bls.gov/cps/minwage2012.htm\" target=\"_blank\">leading employer\u003c/a> of minimum-wage workers, always warns about the perils of raising their salaries.\u003c/p>\n\u003cp>But now it's possible to \u003ca href=\"http://www.irle.berkeley.edu/workingpapers/157-07.pdf\" target=\"_blank\">gauge some of\u003cstrong> \u003c/strong>these effects\u003c/a>, thanks to the range of base pay in different states with different rules.\u003c/p>\n\u003cp>\u003ca href=\"http://www.restaurant.org/Restaurant/media/Restaurant/SiteImages/News%20and%20Research/Forecast/2014/SalesGrowthMap2014.jpg\" target=\"_blank\">The NRA's own projections\u003c/a> show that restaurant sales are expected to grow this year at a rate exceeding the national average in at least some of the states with higher base wages, including California, Oregon and Nevada. And overall restaurant \u003ca href=\"http://www.politifact.com/oregon/statements/2013/apr/13/melvin-sickler/has-oregons-higher-minimum-wage-hurt-our-restauran/\" target=\"_blank\">hiring hasn't been driven down\u003c/a> in the Western states that require higher minimum wages (although DeFife says there are complaints from restaurateurs in Oregon and Washington that they've had to cut back).\u003c/p>\n\u003cp>Still, it stands to reason that restaurants will have to pass on some of these higher costs to customers. Opponents of a wage hike argue this will make diners more cautious about eating out.\u003c/p>\n\u003cp>\"The winners are probably going to be the people who get the higher wage, and the losers will be customers who have to pay higher prices and workers who don't get hired by that industry,\" says Michael Strain, a labor economist at the American Enterprise Institute, a conservative think tank.\u003c/p>\n\u003cp>In San Francisco, servers receive one of the highest minimum wages in the country — $10.55 an hour. That's a considerable expense for restaurants that also have to cope with sky-high rents, as well as a local universal health care mandate that leads to surcharges generally of 2 percent on most restaurant bills.\u003c/p>\n\u003cp>\"It's very, very expensive to run any sort of restaurant in San Francisco,\" says Patricia Unterman, a longtime restaurateur and food critic in the city. \"The cost of doing business here, especially for labor-intensive operations like restaurants, almost doesn't pencil out.\"\u003c/p>\n\u003cp>But, she notes, amid the city's thriving, tech-driven economy, people are willing to pay high tabs. San Francisco's restaurant scene is thriving. And, Unterman says, restaurants skimp where they have to, cutting back on niceties like tablecloths and bread and butter, sometimes only serving water when asked.\u003c/p>\n\u003cp>Consumers can be \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2804646/\" target=\"_blank\">sensitive to price changes\u003c/a>, but even in places whose residents aren't as flush as those in San Francisco, a slight rise in their tab isn't likely to deter diners who value the experience or convenience of eating out. A \u003ca href=\"http://laborcenter.berkeley.edu/foodlabor/price_food12.pdf\" target=\"_blank\">study\u003c/a> by University of California researchers suggests any increase in cost passed on to the diner is likely to be marginal at most.\u003c/p>\n\u003cp>In general, when people eat out — especially at a place where they're waited on by servers — they know they're generally going to pay more for the meal than they would if they had cooked at home.\u003c/p>\n\u003cp>Even DeFife concedes that an increase in servers' base pay might not do too much harm, depending on how large it is and how fast it would be implemented.\u003c/p>\n\u003cp>\"We don't talk about job loss too much in the restaurant industry, per se,\" he says. \"The restaurant industry continues to grow.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "It Takes More Than A Produce Aisle To Refresh A Food Desert",
"title": "It Takes More Than A Produce Aisle To Refresh A Food Desert",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_77917\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_3151-ab425627f0378a09d8e0c102903ea8921fd11598.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_3151-ab425627f0378a09d8e0c102903ea8921fd11598-1024x767.jpg\" alt=\"Euclid Market, a corner store in East Los Angeles, recently got a makeover to promote healthier eating. It not only sells more fruits and vegetables, but also offers cooking classes and nutrition education. Photo: Courtesy of Margaret Molloy/UCLA Fielding School of Public Health\" width=\"1024\" height=\"767\" class=\"size-large wp-image-77917\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Euclid Market, a corner store in East Los Angeles, recently got a makeover to promote healthier eating. It not only sells more fruits and vegetables, but also offers cooking classes and nutrition education. Photo: Courtesy of Margaret Molloy/UCLA Fielding School of Public Health\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100955/patti-neighmond\">Patti Neighmond\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/10/273046077/takes-more-than-a-produce-aisle-to-refresh-a-food-desert\">The Salt at NPR Food\u003c/a> (2/10/14)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/10/273046077/takes-more-than-a-produce-aisle-to-refresh-a-food-desert\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140210_me_takes_more_than_a_produce_aisle_to_refresh_a_food_desert.mp3\"] \u003c/p>\n\u003cp>In inner cities and poor rural areas across the country, public health advocates have been working hard to turn around \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/07/230142780/food-truck-pioneer-battles-food-deserts-with-high-cuisine\">food deserts\u003c/a> — neighborhoods where fresh produce is scarce, and greasy fast food abounds. In many cases, they're converting dingy, cramped corner markets into lighter, brighter venues that offer fresh fruits and vegetables. In some cases, they're building brand \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/15/183992818/can-star-power-make-new-orleans-food-deserts-bloom\">new stores\u003c/a>.\u003c/p>\n\u003cp>\"The presumption is, if you build a store, people are going to come,\" says \u003ca href=\"http://sociology.la.psu.edu/people/sxm27\">Stephen Matthews\u003c/a>, professor in the departments of sociology, anthropology and demography at Penn State University. To check that notion, he and colleagues from the London School of Hygiene and Tropical Medicine recently \u003ca href=\"http://content.healthaffairs.org/content/33/2/283.abstract\">surveyed\u003c/a> residents of one low-income community in Philadelphia before and after the opening of a glistening new supermarket brimming with fresh produce.\u003c/p>\n\u003cp>What they're finding, Matthews says, is a bit surprising: \"We don't find any difference at all. ... We see no effect of the store on fruit and vegetable consumption.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, to be fair, the time was short. The store was only open for six months before residents were surveyed. Matthews says most residents knew that the store was there and that it offered healthy food. But only 26 percent said it was their regular \"go to\" market. And, as might be expected, those who lived close to the store shopped there most regularly.\u003c/p>\n\u003cp>Matthews says the findings \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/20/149000673/theres-more-to-fixing-food-deserts-than-building-grocery-stores\">dovetail\u003c/a> with other work, and simply point to the obvious: Lots more intervention is needed to change behavior. For one thing, we're all used to routine, and many of us will just keep shopping where we've been shopping, even if a newer, more convenient and bountiful store moves in.\u003c/p>\n\u003cp>But more than that, he says, many people, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/15/165204681/cheaper-fruit-and-vegetables-alone-cant-save-food-deserts\">particularly in low-income food deserts\u003c/a>, just aren't used to buying or preparing healthy meals — they haven't had the opportunity, until now.\u003c/p>\n\u003cfigure id=\"attachment_77918\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_2889a-29611b9c3bfa04811890fa55855f7daa6d521882.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_2889a-29611b9c3bfa04811890fa55855f7daa6d521882-290x217.jpg\" alt=\"Public health researcher Alex Ortega heads a UCLA project that aims to increase the demand for healthy food in low-income neighborhoods. Photo: Margaret Molloy/UCLA Fielding School of Public Health\" width=\"290\" height=\"217\" class=\"size-medium wp-image-77918\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Public health researcher Alex Ortega heads a UCLA project that aims to increase the demand for healthy food in low-income neighborhoods. Photo: Margaret Molloy/UCLA Fielding School of Public Health\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://hpm.ph.ucla.edu/alex-ortega\">Alex Ortega\u003c/a>, a public health researcher at the University of California, Los Angeles, agrees that providing access to nutritious food is only the first step.\u003c/p>\n\u003cp>\"The next part of the intervention is to create demand,\" he says, \"so the community wants to come to the store and buy healthy fruits and vegetables and go home and prepare those foods in a healthy way, without lots of fat, salt or sugar.\"\u003c/p>\n\u003cp>Ortega directs a UCLA \u003ca href=\"http://www.ph.ucla.edu/cphhd/project3.html\">project\u003c/a> that converts corner stores into hubs of healthy fare in low-income neighborhoods of East Los Angeles. He and colleagues work with community leaders and local high school students to help create that demand for nutritious food. Posters and signs promoting fresh fruits and vegetables hang in corner stores, such as the \u003ca href=\"http://newsroom.ucla.edu/portal/ucla/srp-view.aspx?id=202361\">Euclid Market\u003c/a> in Boyle Heights, and at bus stops. There are nutrition education classes in local schools, and cooking classes in the stores themselves.\u003c/p>\n\u003cp>\"We've prepared smoothies, healthy snacks, fruit salads, vegetables, green salads [and] quesadillas loaded with vegetables,\" says Ortega.\u003c/p>\n\u003cp>\"I had a mother who approached me to tell me she had learned a lot from prior cooking demonstrations about healthy eating,\" he says, \"and, because of what she learned about nutrition and about reducing saturated fats and sodium, and increasing fiber intake in her diet, she lost over 20 pounds. And her daughter lost 10 pounds.\" This is a really important achievement, he notes, in an area struggling with obesity and all its related health problems, including \u003ca href=\"http://www.npr.org/blogs/health/2014/01/21/263505386/taking-the-pulse-of-latino-health-concerns\">diabetes\u003c/a>.\u003c/p>\n\u003cp>The jury's still out on whether these conversions of corner stores are actually changing people's diets and health. The evidence is still being collected. But the hope, of course, Ortega says, is that creating demand for healthy food, as well as improving access, will make a difference in what residents eat — and, ultimately, in their weight and health.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Residents of a Philadelphia neighborhood that lacked a grocer got a new market brimming with fresh fruit and veggies — but that didn't change what they ate, a survey shows. Additional interventions — such as cooking classes and nutrition education — may be needed.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77917\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_3151-ab425627f0378a09d8e0c102903ea8921fd11598.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_3151-ab425627f0378a09d8e0c102903ea8921fd11598-1024x767.jpg\" alt=\"Euclid Market, a corner store in East Los Angeles, recently got a makeover to promote healthier eating. It not only sells more fruits and vegetables, but also offers cooking classes and nutrition education. Photo: Courtesy of Margaret Molloy/UCLA Fielding School of Public Health\" width=\"1024\" height=\"767\" class=\"size-large wp-image-77917\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Euclid Market, a corner store in East Los Angeles, recently got a makeover to promote healthier eating. It not only sells more fruits and vegetables, but also offers cooking classes and nutrition education. Photo: Courtesy of Margaret Molloy/UCLA Fielding School of Public Health\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100955/patti-neighmond\">Patti Neighmond\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/10/273046077/takes-more-than-a-produce-aisle-to-refresh-a-food-desert\">The Salt at NPR Food\u003c/a> (2/10/14)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/10/273046077/takes-more-than-a-produce-aisle-to-refresh-a-food-desert\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>In inner cities and poor rural areas across the country, public health advocates have been working hard to turn around \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/07/230142780/food-truck-pioneer-battles-food-deserts-with-high-cuisine\">food deserts\u003c/a> — neighborhoods where fresh produce is scarce, and greasy fast food abounds. In many cases, they're converting dingy, cramped corner markets into lighter, brighter venues that offer fresh fruits and vegetables. In some cases, they're building brand \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/15/183992818/can-star-power-make-new-orleans-food-deserts-bloom\">new stores\u003c/a>.\u003c/p>\n\u003cp>\"The presumption is, if you build a store, people are going to come,\" says \u003ca href=\"http://sociology.la.psu.edu/people/sxm27\">Stephen Matthews\u003c/a>, professor in the departments of sociology, anthropology and demography at Penn State University. To check that notion, he and colleagues from the London School of Hygiene and Tropical Medicine recently \u003ca href=\"http://content.healthaffairs.org/content/33/2/283.abstract\">surveyed\u003c/a> residents of one low-income community in Philadelphia before and after the opening of a glistening new supermarket brimming with fresh produce.\u003c/p>\n\u003cp>What they're finding, Matthews says, is a bit surprising: \"We don't find any difference at all. ... We see no effect of the store on fruit and vegetable consumption.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, to be fair, the time was short. The store was only open for six months before residents were surveyed. Matthews says most residents knew that the store was there and that it offered healthy food. But only 26 percent said it was their regular \"go to\" market. And, as might be expected, those who lived close to the store shopped there most regularly.\u003c/p>\n\u003cp>Matthews says the findings \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/20/149000673/theres-more-to-fixing-food-deserts-than-building-grocery-stores\">dovetail\u003c/a> with other work, and simply point to the obvious: Lots more intervention is needed to change behavior. For one thing, we're all used to routine, and many of us will just keep shopping where we've been shopping, even if a newer, more convenient and bountiful store moves in.\u003c/p>\n\u003cp>But more than that, he says, many people, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/15/165204681/cheaper-fruit-and-vegetables-alone-cant-save-food-deserts\">particularly in low-income food deserts\u003c/a>, just aren't used to buying or preparing healthy meals — they haven't had the opportunity, until now.\u003c/p>\n\u003cfigure id=\"attachment_77918\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_2889a-29611b9c3bfa04811890fa55855f7daa6d521882.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_2889a-29611b9c3bfa04811890fa55855f7daa6d521882-290x217.jpg\" alt=\"Public health researcher Alex Ortega heads a UCLA project that aims to increase the demand for healthy food in low-income neighborhoods. Photo: Margaret Molloy/UCLA Fielding School of Public Health\" width=\"290\" height=\"217\" class=\"size-medium wp-image-77918\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Public health researcher Alex Ortega heads a UCLA project that aims to increase the demand for healthy food in low-income neighborhoods. Photo: Margaret Molloy/UCLA Fielding School of Public Health\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://hpm.ph.ucla.edu/alex-ortega\">Alex Ortega\u003c/a>, a public health researcher at the University of California, Los Angeles, agrees that providing access to nutritious food is only the first step.\u003c/p>\n\u003cp>\"The next part of the intervention is to create demand,\" he says, \"so the community wants to come to the store and buy healthy fruits and vegetables and go home and prepare those foods in a healthy way, without lots of fat, salt or sugar.\"\u003c/p>\n\u003cp>Ortega directs a UCLA \u003ca href=\"http://www.ph.ucla.edu/cphhd/project3.html\">project\u003c/a> that converts corner stores into hubs of healthy fare in low-income neighborhoods of East Los Angeles. He and colleagues work with community leaders and local high school students to help create that demand for nutritious food. Posters and signs promoting fresh fruits and vegetables hang in corner stores, such as the \u003ca href=\"http://newsroom.ucla.edu/portal/ucla/srp-view.aspx?id=202361\">Euclid Market\u003c/a> in Boyle Heights, and at bus stops. There are nutrition education classes in local schools, and cooking classes in the stores themselves.\u003c/p>\n\u003cp>\"We've prepared smoothies, healthy snacks, fruit salads, vegetables, green salads [and] quesadillas loaded with vegetables,\" says Ortega.\u003c/p>\n\u003cp>\"I had a mother who approached me to tell me she had learned a lot from prior cooking demonstrations about healthy eating,\" he says, \"and, because of what she learned about nutrition and about reducing saturated fats and sodium, and increasing fiber intake in her diet, she lost over 20 pounds. And her daughter lost 10 pounds.\" This is a really important achievement, he notes, in an area struggling with obesity and all its related health problems, including \u003ca href=\"http://www.npr.org/blogs/health/2014/01/21/263505386/taking-the-pulse-of-latino-health-concerns\">diabetes\u003c/a>.\u003c/p>\n\u003cp>The jury's still out on whether these conversions of corner stores are actually changing people's diets and health. The evidence is still being collected. But the hope, of course, Ortega says, is that creating demand for healthy food, as well as improving access, will make a difference in what residents eat — and, ultimately, in their weight and health.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How American Food Companies Go GMO-Free In A GMO World",
"title": "How American Food Companies Go GMO-Free In A GMO World",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_77623\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8629-468dd35768d45afd8b5fc16a6702714163845b46.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8629-468dd35768d45afd8b5fc16a6702714163845b46.jpg\" alt=\"Allen Williams grows corn and soybeans for Clarkson Grain, which has been selling GMO-free grain to Japan for years. Photo: Dan Charles/NPR\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-77623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Allen Williams grows corn and soybeans for Clarkson Grain, which has been selling GMO-free grain to Japan for years. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/04/269479079/how-american-food-companies-go-gmo-free-in-a-gmo-world\">The Salt at NPR Food\u003c/a> (2/4/14)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/04/269479079/how-american-food-companies-go-gmo-free-in-a-gmo-world\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140204_me_how_american_food_companies_go_gmo-free_in_a_gmo_world.mp3\"] \u003c/p>\n\u003cp>Quite possibly, you've noticed some new food labels out there, like \"Not made with genetically modified ingredients\" or \"GMO-free.\" You might have seen them on boxes of \u003ca href=\"http://www.cheerios.com/en/Articles/cheerios-and-gmos#.UvAOhD1dV8E\">Cheerios\u003c/a>, or on \u003ca href=\"http://murrayschicken.com/images/poop/Non-GMO_Chicken_Card_New.pdf\">chicken meat\u003c/a>. If you've shopped at Whole Foods, that retailer \u003ca href=\"http://www.wholefoodsmarket.com/blog/gmo-labeling-coming-whole-foods-market\">says\u003c/a> it now sells more than 3,000 products that have been certified as \"non-GMO.\"\u003c/p>\n\u003cp>But where does non-GMO food come from? After all, 90 percent of America's corn and soybeans are genetically modified, and producers of eggs, milk and meat rely on those crops to feed their animals. Soy oil and corn starch are used throughout the industry. Can big food companies really avoid GMOs?\u003c/p>\n\u003cp>Looking for the answer, I ended up at one of the first links in the non-GMO supply chain: a corn processing facility just north of the small town of Cerro Gordo, in west-central Illinois.\u003c/p>\n\u003cfigure id=\"attachment_77624\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8582-65425013cf64e8b9d0446e5f0c8cada94772adc9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8582-65425013cf64e8b9d0446e5f0c8cada94772adc9-290x217.jpg\" alt=\"A robotic arm at Clarkson Grain takes a sample of blue corn to be tested for GMOs. Photo: Dan Charles/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-77624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A robotic arm at Clarkson Grain takes a sample of blue corn to be tested for GMOs. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Truckloads of corn arrive here and stop at the \"scale house,\" where they're weighed. A remote-controlled steel probe dives into each load and sucks out some grain for testing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That's all standard at any corn handling facility. But at this processing plant, operated by \u003ca href=\"http://www.clarksongrain.com/\">Clarkson Grain\u003c/a>, there's one more test: a quick, five-minute check to see if this corn contains specific proteins that are the signature of genetic modification.\u003c/p>\n\u003cp>Farmers have embraced these novel proteins; they protect a growing cornstalk from some insects, or weedkillers. So, at almost any corn processing facility in America, this test would come up positive.\u003c/p>\n\u003cp>But here, a positive test means rejection; the truck has to turn around and leave.\u003c/p>\n\u003cp>Clarkson Grain only accepts GMO-free grain because that's what its customers want.\u003c/p>\n\u003cp>\"We don't tell people what their values should be. We inquire, and then we do our best to support those values,\" says \u003ca href=\"http://www.clarksongrain.com/about-us.php\">Lynn Clarkson\u003c/a>, the company's founder.\u003c/p>\n\u003cp>Clarkson has been in the grain business for 40 years. He doesn't seem terribly excited about prices and profits, but he loves to talk about relationships: about the customers and suppliers who've stayed with him for decades, or the telegram of thanks he got, years ago, after his first foreign deal. \"That was the first compliment I had ever received in the grain business in 20 years,\" he recalls. \"Most of us want to make money, but we also want to do something that somebody appreciates.\"\u003c/p>\n\u003cfigure id=\"attachment_77625\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8599-c749a296cc42c882cb30db2fdd4a4ffd5f1e78d7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8599-c749a296cc42c882cb30db2fdd4a4ffd5f1e78d7-290x217.jpg\" alt=\"Lynn Clarkson founded Clarkson Grain, which accepts only non-GMO grain. Photo: Dan Charles/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-77625\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lynn Clarkson founded Clarkson Grain, which accepts only non-GMO grain. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>That story, and the story of Lynn Clarkson's company, helps explain how American food companies can, in fact, go GMO-free in a world filled with GMOs.\u003c/p>\n\u003cp>And the story starts years ago, long before any GMOs existed.\u003c/p>\n\u003cp>Lynn Clarkson was a small-town grain dealer looking for new buyers for his corn. He drove to Chicago to talk to food companies, and he realized that they had a problem. \"If you ask food processors anywhere in the world, 90 percent of them will tell you there's too much variation in incoming raw materials,\" he says.\u003c/p>\n\u003cp>The corn that these food processors were buying wasn't consistent. They'd cook it and get widely varying results.\u003c/p>\n\u003cp>Clarkson told them that this problem had a simple cause. They were getting perhaps 30 different genetic types of corn in each shipment.\u003c/p>\n\u003cp>Clarkson also proposed a solution: \"buying a single variety, a single hybrid, delivered at any one time, so you're not mixing different cooking characteristics.\"\u003c/p>\n\u003cp>Clarkson set up a system that allowed him to deliver exactly that. He signed contracts with farmers near his hometown of Cerro Gordo, agreeing to pay them a little extra to supply specific corn hybrids, or particular varieties of soybeans.\u003c/p>\n\u003cp>He delivered this uniform, predictable grain to food companies, first in Chicago and then to those appreciative foreign buyers — in particular, in Japan.\u003c/p>\n\u003cp>When GMOs came on the scene about 20 years ago, it turned out that his Japanese customers didn't want them. Japanese food companies were suspicious of the new technology and didn't want to risk a hostile consumer reaction.\u003c/p>\n\u003cp>So Clarkson tweaked his supply chain to deliver what the Japanese wanted. He made sure his farmers grew varieties that weren't genetically engineered. The non-GMO niche was born.\u003c/p>\n\u003cp>He wasn't the only one doing this. Clarkson shows me, on a wall map, the concentration of farmers who supply the Japanese market. Many are along the Illinois and Ohio rivers, with easy access to ships heading toward Asia.\u003c/p>\n\u003cp>There are thousands of them, and they're now happy to supply customers in the U.S., too.\u003c/p>\n\u003cp>\"U.S. buyers often think that we're starting from scratch\" with non-GMO grain, Clarkson says. \"Well, we're not. We're starting from millions of bushels of demand that are in place and being satisfied on a regular basis for Asian clients.\"\u003c/p>\n\u003cp>Most of these farmers don't have any philosophical objection to genetic engineering. In fact, most of them grow both GMO and non-GMO crops.\u003c/p>\n\u003cp>Allen Williams, who grows grain for Lynn Clarkson, says the choice to grow non-GMO grain simply comes down to money. \"You're just trying to improve your profit,\" he says. \"There's not a lot of ways to do that, if you're growing commodities. This is one way to do that.\"\u003c/p>\n\u003cp>He'll sell his non-GMO grain for 10 percent or 15 percent more than the standard market price. But there are complications. Some of the extra income gets eaten up by extra costs. He'll spend more money on pesticides, for instance, for his non-GMO soybean fields.\u003c/p>\n\u003cp>He also has to make sure the grain he sends to Clarkson Grain doesn't contain any traces of his GMO crops. So when he finishes harvesting one of his GMO fields, he has to spend hours cleaning out his combine.\u003c/p>\n\u003cp>\"You know, time is of the essence during harvest,\" he says. \"So to take time during harvest to clean out equipment and storage locations and transportation equipment is very expensive for a farmer.\"\u003c/p>\n\u003cfigure id=\"attachment_77626\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_85631-48099a9eb9629c29fd26c12e603c62305bf7f6b7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_85631-48099a9eb9629c29fd26c12e603c62305bf7f6b7-290x217.jpg\" alt=\"A GMO test kit in use at Clarkson Grain. Photo: Dan Charles/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-77626\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A GMO test kit in use at Clarkson Grain. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Also, because corn pollen blows in the wind, he has to make sure his non-GMO fields of corn are a hundred feet from any GMO corn fields.\u003c/p>\n\u003cp>The separation doesn't always work perfectly. But Lynn Clarkson says the food industry is pragmatic; companies know that they have to tolerate small traces of GMOs. \"It always comes down to: How do you define GMO-free?\" he says. \"What's the tolerance level? If it's zero, we might as well have a drink and part friendly, because we can't do business. We cannot hit a zero standard.\"\u003c/p>\n\u003cp>People just need to know, he says, that in the U.S., \"GMO-free\" means that something contains no more than 0.9 percent GMOs.\u003c/p>\n\u003cp>Demand for non-GMO grain is growing. Lynn Clarkson has told farmers that he'll buy about 25 percent more non-GMO grain next year.\u003c/p>\n\u003cp>At the company's modest offices beside the railroad tracks in the small town of Cerro Gordo, Wyatt Muse is fielding calls and emails. \"We have everything from the home survivalist wanting a 5-gallon bucket for their basement, up to people wanting a Panamax vessel to ship it into East Asia,\" he says.\u003c/p>\n\u003cp>The latest query, sitting on Muse's desk, is from a snack food company in Europe. It wants non-GMO corn. \"We're going to send one container next week, and assuming they like the quality, we would probably be doing a 100 to 120 containers over the next few months,\" he says.\u003c/p>\n\u003cp>In the world of international grain trading, that's still pretty small. But there's a potential development that could transform this small niche market, Clarkson says: a surge in orders for animal feed. A few poultry and egg producers already are going GMO-free; if others do the same, the non-GMO wave could turn into a tsunami.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Many American food companies, responding to consumer demands, are looking for grain that's not genetically modified. It turns out that non-GMO corn and soybeans aren't hard to find. Years ago, grain traders set up a supply chain to deliver non-GMO grain from U.S. farmers to customers in Japan.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77623\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8629-468dd35768d45afd8b5fc16a6702714163845b46.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8629-468dd35768d45afd8b5fc16a6702714163845b46.jpg\" alt=\"Allen Williams grows corn and soybeans for Clarkson Grain, which has been selling GMO-free grain to Japan for years. Photo: Dan Charles/NPR\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-77623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Allen Williams grows corn and soybeans for Clarkson Grain, which has been selling GMO-free grain to Japan for years. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/04/269479079/how-american-food-companies-go-gmo-free-in-a-gmo-world\">The Salt at NPR Food\u003c/a> (2/4/14)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/04/269479079/how-american-food-companies-go-gmo-free-in-a-gmo-world\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Quite possibly, you've noticed some new food labels out there, like \"Not made with genetically modified ingredients\" or \"GMO-free.\" You might have seen them on boxes of \u003ca href=\"http://www.cheerios.com/en/Articles/cheerios-and-gmos#.UvAOhD1dV8E\">Cheerios\u003c/a>, or on \u003ca href=\"http://murrayschicken.com/images/poop/Non-GMO_Chicken_Card_New.pdf\">chicken meat\u003c/a>. If you've shopped at Whole Foods, that retailer \u003ca href=\"http://www.wholefoodsmarket.com/blog/gmo-labeling-coming-whole-foods-market\">says\u003c/a> it now sells more than 3,000 products that have been certified as \"non-GMO.\"\u003c/p>\n\u003cp>But where does non-GMO food come from? After all, 90 percent of America's corn and soybeans are genetically modified, and producers of eggs, milk and meat rely on those crops to feed their animals. Soy oil and corn starch are used throughout the industry. Can big food companies really avoid GMOs?\u003c/p>\n\u003cp>Looking for the answer, I ended up at one of the first links in the non-GMO supply chain: a corn processing facility just north of the small town of Cerro Gordo, in west-central Illinois.\u003c/p>\n\u003cfigure id=\"attachment_77624\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8582-65425013cf64e8b9d0446e5f0c8cada94772adc9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8582-65425013cf64e8b9d0446e5f0c8cada94772adc9-290x217.jpg\" alt=\"A robotic arm at Clarkson Grain takes a sample of blue corn to be tested for GMOs. Photo: Dan Charles/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-77624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A robotic arm at Clarkson Grain takes a sample of blue corn to be tested for GMOs. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Truckloads of corn arrive here and stop at the \"scale house,\" where they're weighed. A remote-controlled steel probe dives into each load and sucks out some grain for testing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That's all standard at any corn handling facility. But at this processing plant, operated by \u003ca href=\"http://www.clarksongrain.com/\">Clarkson Grain\u003c/a>, there's one more test: a quick, five-minute check to see if this corn contains specific proteins that are the signature of genetic modification.\u003c/p>\n\u003cp>Farmers have embraced these novel proteins; they protect a growing cornstalk from some insects, or weedkillers. So, at almost any corn processing facility in America, this test would come up positive.\u003c/p>\n\u003cp>But here, a positive test means rejection; the truck has to turn around and leave.\u003c/p>\n\u003cp>Clarkson Grain only accepts GMO-free grain because that's what its customers want.\u003c/p>\n\u003cp>\"We don't tell people what their values should be. We inquire, and then we do our best to support those values,\" says \u003ca href=\"http://www.clarksongrain.com/about-us.php\">Lynn Clarkson\u003c/a>, the company's founder.\u003c/p>\n\u003cp>Clarkson has been in the grain business for 40 years. He doesn't seem terribly excited about prices and profits, but he loves to talk about relationships: about the customers and suppliers who've stayed with him for decades, or the telegram of thanks he got, years ago, after his first foreign deal. \"That was the first compliment I had ever received in the grain business in 20 years,\" he recalls. \"Most of us want to make money, but we also want to do something that somebody appreciates.\"\u003c/p>\n\u003cfigure id=\"attachment_77625\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8599-c749a296cc42c882cb30db2fdd4a4ffd5f1e78d7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8599-c749a296cc42c882cb30db2fdd4a4ffd5f1e78d7-290x217.jpg\" alt=\"Lynn Clarkson founded Clarkson Grain, which accepts only non-GMO grain. Photo: Dan Charles/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-77625\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lynn Clarkson founded Clarkson Grain, which accepts only non-GMO grain. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>That story, and the story of Lynn Clarkson's company, helps explain how American food companies can, in fact, go GMO-free in a world filled with GMOs.\u003c/p>\n\u003cp>And the story starts years ago, long before any GMOs existed.\u003c/p>\n\u003cp>Lynn Clarkson was a small-town grain dealer looking for new buyers for his corn. He drove to Chicago to talk to food companies, and he realized that they had a problem. \"If you ask food processors anywhere in the world, 90 percent of them will tell you there's too much variation in incoming raw materials,\" he says.\u003c/p>\n\u003cp>The corn that these food processors were buying wasn't consistent. They'd cook it and get widely varying results.\u003c/p>\n\u003cp>Clarkson told them that this problem had a simple cause. They were getting perhaps 30 different genetic types of corn in each shipment.\u003c/p>\n\u003cp>Clarkson also proposed a solution: \"buying a single variety, a single hybrid, delivered at any one time, so you're not mixing different cooking characteristics.\"\u003c/p>\n\u003cp>Clarkson set up a system that allowed him to deliver exactly that. He signed contracts with farmers near his hometown of Cerro Gordo, agreeing to pay them a little extra to supply specific corn hybrids, or particular varieties of soybeans.\u003c/p>\n\u003cp>He delivered this uniform, predictable grain to food companies, first in Chicago and then to those appreciative foreign buyers — in particular, in Japan.\u003c/p>\n\u003cp>When GMOs came on the scene about 20 years ago, it turned out that his Japanese customers didn't want them. Japanese food companies were suspicious of the new technology and didn't want to risk a hostile consumer reaction.\u003c/p>\n\u003cp>So Clarkson tweaked his supply chain to deliver what the Japanese wanted. He made sure his farmers grew varieties that weren't genetically engineered. The non-GMO niche was born.\u003c/p>\n\u003cp>He wasn't the only one doing this. Clarkson shows me, on a wall map, the concentration of farmers who supply the Japanese market. Many are along the Illinois and Ohio rivers, with easy access to ships heading toward Asia.\u003c/p>\n\u003cp>There are thousands of them, and they're now happy to supply customers in the U.S., too.\u003c/p>\n\u003cp>\"U.S. buyers often think that we're starting from scratch\" with non-GMO grain, Clarkson says. \"Well, we're not. We're starting from millions of bushels of demand that are in place and being satisfied on a regular basis for Asian clients.\"\u003c/p>\n\u003cp>Most of these farmers don't have any philosophical objection to genetic engineering. In fact, most of them grow both GMO and non-GMO crops.\u003c/p>\n\u003cp>Allen Williams, who grows grain for Lynn Clarkson, says the choice to grow non-GMO grain simply comes down to money. \"You're just trying to improve your profit,\" he says. \"There's not a lot of ways to do that, if you're growing commodities. This is one way to do that.\"\u003c/p>\n\u003cp>He'll sell his non-GMO grain for 10 percent or 15 percent more than the standard market price. But there are complications. Some of the extra income gets eaten up by extra costs. He'll spend more money on pesticides, for instance, for his non-GMO soybean fields.\u003c/p>\n\u003cp>He also has to make sure the grain he sends to Clarkson Grain doesn't contain any traces of his GMO crops. So when he finishes harvesting one of his GMO fields, he has to spend hours cleaning out his combine.\u003c/p>\n\u003cp>\"You know, time is of the essence during harvest,\" he says. \"So to take time during harvest to clean out equipment and storage locations and transportation equipment is very expensive for a farmer.\"\u003c/p>\n\u003cfigure id=\"attachment_77626\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_85631-48099a9eb9629c29fd26c12e603c62305bf7f6b7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_85631-48099a9eb9629c29fd26c12e603c62305bf7f6b7-290x217.jpg\" alt=\"A GMO test kit in use at Clarkson Grain. Photo: Dan Charles/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-77626\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A GMO test kit in use at Clarkson Grain. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Also, because corn pollen blows in the wind, he has to make sure his non-GMO fields of corn are a hundred feet from any GMO corn fields.\u003c/p>\n\u003cp>The separation doesn't always work perfectly. But Lynn Clarkson says the food industry is pragmatic; companies know that they have to tolerate small traces of GMOs. \"It always comes down to: How do you define GMO-free?\" he says. \"What's the tolerance level? If it's zero, we might as well have a drink and part friendly, because we can't do business. We cannot hit a zero standard.\"\u003c/p>\n\u003cp>People just need to know, he says, that in the U.S., \"GMO-free\" means that something contains no more than 0.9 percent GMOs.\u003c/p>\n\u003cp>Demand for non-GMO grain is growing. Lynn Clarkson has told farmers that he'll buy about 25 percent more non-GMO grain next year.\u003c/p>\n\u003cp>At the company's modest offices beside the railroad tracks in the small town of Cerro Gordo, Wyatt Muse is fielding calls and emails. \"We have everything from the home survivalist wanting a 5-gallon bucket for their basement, up to people wanting a Panamax vessel to ship it into East Asia,\" he says.\u003c/p>\n\u003cp>The latest query, sitting on Muse's desk, is from a snack food company in Europe. It wants non-GMO corn. \"We're going to send one container next week, and assuming they like the quality, we would probably be doing a 100 to 120 containers over the next few months,\" he says.\u003c/p>\n\u003cp>In the world of international grain trading, that's still pretty small. But there's a potential development that could transform this small niche market, Clarkson says: a surge in orders for animal feed. A few poultry and egg producers already are going GMO-free; if others do the same, the non-GMO wave could turn into a tsunami.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "An Innovative Plan To Reel In Sport Fishermen To Feed The Hungry",
"title": "An Innovative Plan To Reel In Sport Fishermen To Feed The Hungry",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_76964\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/2014-npr-fish-carly-with-students_wide-676733011faf4feee96f379560ebbff46e8b17fe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/2014-npr-fish-carly-with-students_wide-676733011faf4feee96f379560ebbff46e8b17fe.jpg\" alt=\"Carly Milkowski, resource coordinator at hunger relief agency Wayside Food Services, shows students Jessica Jamison and Autumn Felker how to make the fish cakes in accordance to a Martha Stewart recipe. Photo: Courtesy of Samantha Laster\" width=\"1674\" height=\"940\" class=\"size-full wp-image-76964\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carly Milkowski, resource coordinator at hunger relief agency Wayside Food Services, shows students Jessica Jamison and Autumn Felker how to make the fish cakes in accordance to a Martha Stewart recipe. Photo: Courtesy of Samantha Laster\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Christine Burns Rudalevige, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/23/264579133/an-innovative-plan-to-reel-in-sport-fishermen-to-feed-the-hungry\">The Salt at NPR Food\u003c/a> (1/23/14)\u003c/p>\n\u003cp>Portland, Maine, native Hollis McLaughlin's recollection of his mother's fish cookery produces a wistful expression as he takes a bite of the fish cakes given to him as part of the regular Wednesday night meal he is served free of charge at the \u003ca href=\"http://www.opportunityalliance.org/programs/community-initiatives/parkside-neighborhood-center/\">Parkside Neighborhood Center\u003c/a>.\u003c/p>\n\u003cp>McLaughlin's mother, Kay, worked for over 30 years on Portland's waterfront, picking lobster and crab and packing sardines. And she made fish cakes, too, for her eight children from whatever white fish was available on any particular day.\u003c/p>\n\u003cp>But she certainly didn't use the Martha Stewart recipe that Carly Milkowski, resource coordinator at Wayside Food Services, a hunger relief operation, tapped as the basic formula for the 100 fish cakes served to the 30 or so clients last Wednesday at Parkside.\u003c/p>\n\u003cp>The 62-year-old McLaughlin diplomatically refused to say which fish cake he liked better. \"But I'm having seconds of these now,\" he said, adding that he'd love to have more fish in general on his plate at any of the free meals he receives weekly around the city.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>McLaughlin may soon get his wish, thanks to an innovative new partnership between Wayside and the Maine Chapter of Hunters for the Hungry, a national organization that matches up hunters who harvest more game than they can consume themselves with soup kitchens and food pantries that need proteins of all kinds to feed their patrons.\u003c/p>\n\u003cfigure id=\"attachment_76963\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/2014-npr-fish-cakes_detail-887548e2c46aea9b561ef6ca142bf9d3b3596e54.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/2014-npr-fish-cakes_detail-887548e2c46aea9b561ef6ca142bf9d3b3596e54-290x217.jpg\" alt=\"Students prepare fish cakes that will be apart of a free dinner offered at Parkside Neighborhood Center in Portland, Maine. Photo: Courtesy of Samantha Laster\" width=\"290\" height=\"217\" class=\"size-medium wp-image-76963\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Students prepare fish cakes that will be apart of a free dinner offered at Parkside Neighborhood Center in Portland, Maine. Photo: Courtesy of Samantha Laster\u003c/figcaption>\u003c/figure>\n\u003cp>The Maine Hunters for the Hungry program is one of the few that is administered by the state government. The state department of agriculture and food assistance foots the bill to process the meat, which then gets distributed.\u003c/p>\n\u003cp>Since 1996, the program has accepted bear, deer and moose donations. This year the total take was 5,500 pounds of game. But a brand new scheme being launched this week will bring sport fishermen into the fold – and hopefully, a lot more fish into soup kitchens that help feed the hungry.\u003c/p>\n\u003cp>That's a big deal, because despite its importance to a healthful diet, fish can be hard to come by for food assistance organizations like Wayside.\u003c/p>\n\u003cp>Wayside rescues food and prepares it into meals that are served at community centers and churches throughout the city. Don Morrison, Wayside's operations manager, says his group serves up to nine meals weekly, but fish is on the menu only once or twice monthly. Even with the understanding that these meals are meant to be supplemental to clients' whole diets, Morrison concedes that rate doesn't make a big dent in the USDA recommendation of two servings of fish weekly.\u003c/p>\n\u003cp>Morrison needs about 100 pounds of fish to produce the 500 meals that Wayside distributes to its lunch and dinner clients, mostly working poor, on any given week. Currently, he relies on periodic fish donations from Sysco, local fishmongers \u003ca href=\"http://www.harborfish.com/\">Harbor Fish\u003c/a> and \u003ca href=\"http://www.brownetrading.com/\">Brown Trading Company\u003c/a>, and \u003ca href=\"http://saltandsea.me/\">Salt & Sea\u003c/a>, a community supported fishery.\u003c/p>\n\u003cp>\"The barriers to rescuing good fish are high because of its short shelf life,\" says Morrison. Partner wholesale and retail suppliers currently work with Morrison to freeze fish for Wayside that would go off before their next retail opportunity.\u003c/p>\n\u003cp>\"We're getting great fish. But it takes a while to add up to the volume we need,\" he says, adding that multi-species dishes like fish cakes, casseroles and chowders make it to the menu most frequently.\u003c/p>\n\u003cp>Morrison hatched a new fish acquisition plan with Jason T. Hall, director of the state's emergency food assistance program: They decided to harness the fish that gets wasted at the state's many fishing derbies.\u003c/p>\n\u003cp>\"There are only a couple of winners at each derby,\" explains Hall. \"But hundreds of fishermen are pulling up and holding onto their three biggest fishes until the end of the day, when the judging takes place.\" The losing fishes — most often brown and brook trout — are often just discarded.\u003c/p>\n\u003cp>The pair will be setting up a tent at both the \u003ca href=\"http://www.crystallakederby.com/\">Crystal Lake Ice Fishing Derby\u003c/a> in New Gloucester on Jan. 25 and the Sebago Lake Rotary Ice Fishing Derby on Feb. 15-16. Donated fish will be put on ice and brought to Salt & Sea's facility to be filleted.\u003c/p>\n\u003cp>It's not yet known how much fish these efforts will yield, but Morrison and Hall are hoping to pull in about 150 pounds of fish at Crystal Lake. And they have both heard rumors of upwards of 1,500 pounds of fish going to waste at last year's Sebago Lake event.\u003c/p>\n\u003cp>\"Those are the ones we want to catch,\" says Morrison, an avid all-season fisherman and most-of-the-time pescetarian.\u003c/p>\n\u003cp>Morrison also has his eyes on the big ocean fishing competitions that take place throughout the Casco Bay region in the summer.\u003c/p>\n\u003cp>\"Of course, we're not going to get a $10,000 tuna donated,\" he says, \"but getting three or four 200-pound sharks would help feed a lot of people.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Fish is an important part of a healthful diet, but it can be hard to come by for groups that feed the hungry. A brand new scheme being launched this week in Maine aims to change that, by getting the state's many sport fishermen to donate catch that would otherwise be discarded.",
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"description": "Fish is an important part of a healthful diet, but it can be hard to come by for groups that feed the hungry. A brand new scheme being launched this week in Maine aims to change that, by getting the state's many sport fishermen to donate catch that would otherwise be discarded.",
"title": "An Innovative Plan To Reel In Sport Fishermen To Feed The Hungry | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76964\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/2014-npr-fish-carly-with-students_wide-676733011faf4feee96f379560ebbff46e8b17fe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/2014-npr-fish-carly-with-students_wide-676733011faf4feee96f379560ebbff46e8b17fe.jpg\" alt=\"Carly Milkowski, resource coordinator at hunger relief agency Wayside Food Services, shows students Jessica Jamison and Autumn Felker how to make the fish cakes in accordance to a Martha Stewart recipe. Photo: Courtesy of Samantha Laster\" width=\"1674\" height=\"940\" class=\"size-full wp-image-76964\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carly Milkowski, resource coordinator at hunger relief agency Wayside Food Services, shows students Jessica Jamison and Autumn Felker how to make the fish cakes in accordance to a Martha Stewart recipe. Photo: Courtesy of Samantha Laster\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Christine Burns Rudalevige, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/23/264579133/an-innovative-plan-to-reel-in-sport-fishermen-to-feed-the-hungry\">The Salt at NPR Food\u003c/a> (1/23/14)\u003c/p>\n\u003cp>Portland, Maine, native Hollis McLaughlin's recollection of his mother's fish cookery produces a wistful expression as he takes a bite of the fish cakes given to him as part of the regular Wednesday night meal he is served free of charge at the \u003ca href=\"http://www.opportunityalliance.org/programs/community-initiatives/parkside-neighborhood-center/\">Parkside Neighborhood Center\u003c/a>.\u003c/p>\n\u003cp>McLaughlin's mother, Kay, worked for over 30 years on Portland's waterfront, picking lobster and crab and packing sardines. And she made fish cakes, too, for her eight children from whatever white fish was available on any particular day.\u003c/p>\n\u003cp>But she certainly didn't use the Martha Stewart recipe that Carly Milkowski, resource coordinator at Wayside Food Services, a hunger relief operation, tapped as the basic formula for the 100 fish cakes served to the 30 or so clients last Wednesday at Parkside.\u003c/p>\n\u003cp>The 62-year-old McLaughlin diplomatically refused to say which fish cake he liked better. \"But I'm having seconds of these now,\" he said, adding that he'd love to have more fish in general on his plate at any of the free meals he receives weekly around the city.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>McLaughlin may soon get his wish, thanks to an innovative new partnership between Wayside and the Maine Chapter of Hunters for the Hungry, a national organization that matches up hunters who harvest more game than they can consume themselves with soup kitchens and food pantries that need proteins of all kinds to feed their patrons.\u003c/p>\n\u003cfigure id=\"attachment_76963\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/2014-npr-fish-cakes_detail-887548e2c46aea9b561ef6ca142bf9d3b3596e54.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/2014-npr-fish-cakes_detail-887548e2c46aea9b561ef6ca142bf9d3b3596e54-290x217.jpg\" alt=\"Students prepare fish cakes that will be apart of a free dinner offered at Parkside Neighborhood Center in Portland, Maine. Photo: Courtesy of Samantha Laster\" width=\"290\" height=\"217\" class=\"size-medium wp-image-76963\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Students prepare fish cakes that will be apart of a free dinner offered at Parkside Neighborhood Center in Portland, Maine. Photo: Courtesy of Samantha Laster\u003c/figcaption>\u003c/figure>\n\u003cp>The Maine Hunters for the Hungry program is one of the few that is administered by the state government. The state department of agriculture and food assistance foots the bill to process the meat, which then gets distributed.\u003c/p>\n\u003cp>Since 1996, the program has accepted bear, deer and moose donations. This year the total take was 5,500 pounds of game. But a brand new scheme being launched this week will bring sport fishermen into the fold – and hopefully, a lot more fish into soup kitchens that help feed the hungry.\u003c/p>\n\u003cp>That's a big deal, because despite its importance to a healthful diet, fish can be hard to come by for food assistance organizations like Wayside.\u003c/p>\n\u003cp>Wayside rescues food and prepares it into meals that are served at community centers and churches throughout the city. Don Morrison, Wayside's operations manager, says his group serves up to nine meals weekly, but fish is on the menu only once or twice monthly. Even with the understanding that these meals are meant to be supplemental to clients' whole diets, Morrison concedes that rate doesn't make a big dent in the USDA recommendation of two servings of fish weekly.\u003c/p>\n\u003cp>Morrison needs about 100 pounds of fish to produce the 500 meals that Wayside distributes to its lunch and dinner clients, mostly working poor, on any given week. Currently, he relies on periodic fish donations from Sysco, local fishmongers \u003ca href=\"http://www.harborfish.com/\">Harbor Fish\u003c/a> and \u003ca href=\"http://www.brownetrading.com/\">Brown Trading Company\u003c/a>, and \u003ca href=\"http://saltandsea.me/\">Salt & Sea\u003c/a>, a community supported fishery.\u003c/p>\n\u003cp>\"The barriers to rescuing good fish are high because of its short shelf life,\" says Morrison. Partner wholesale and retail suppliers currently work with Morrison to freeze fish for Wayside that would go off before their next retail opportunity.\u003c/p>\n\u003cp>\"We're getting great fish. But it takes a while to add up to the volume we need,\" he says, adding that multi-species dishes like fish cakes, casseroles and chowders make it to the menu most frequently.\u003c/p>\n\u003cp>Morrison hatched a new fish acquisition plan with Jason T. Hall, director of the state's emergency food assistance program: They decided to harness the fish that gets wasted at the state's many fishing derbies.\u003c/p>\n\u003cp>\"There are only a couple of winners at each derby,\" explains Hall. \"But hundreds of fishermen are pulling up and holding onto their three biggest fishes until the end of the day, when the judging takes place.\" The losing fishes — most often brown and brook trout — are often just discarded.\u003c/p>\n\u003cp>The pair will be setting up a tent at both the \u003ca href=\"http://www.crystallakederby.com/\">Crystal Lake Ice Fishing Derby\u003c/a> in New Gloucester on Jan. 25 and the Sebago Lake Rotary Ice Fishing Derby on Feb. 15-16. Donated fish will be put on ice and brought to Salt & Sea's facility to be filleted.\u003c/p>\n\u003cp>It's not yet known how much fish these efforts will yield, but Morrison and Hall are hoping to pull in about 150 pounds of fish at Crystal Lake. And they have both heard rumors of upwards of 1,500 pounds of fish going to waste at last year's Sebago Lake event.\u003c/p>\n\u003cp>\"Those are the ones we want to catch,\" says Morrison, an avid all-season fisherman and most-of-the-time pescetarian.\u003c/p>\n\u003cp>Morrison also has his eyes on the big ocean fishing competitions that take place throughout the Casco Bay region in the summer.\u003c/p>\n\u003cp>\"Of course, we're not going to get a $10,000 tuna donated,\" he says, \"but getting three or four 200-pound sharks would help feed a lot of people.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Volunteers Most Needed to Feed the Hungry After the Holiday Season",
"title": "Volunteers Most Needed to Feed the Hungry After the Holiday Season",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_76319\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS8089_Glide_ChristmasEve_0069_web-hpf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS8089_Glide_ChristmasEve_0069_web-hpf.jpg\" alt=\"155 volunteers helped serve 3,000 meals on Christmas Eve at GLIDE. Photo: Sara Bloomberg/KQED\" width=\"640\" height=\"427\" class=\"size-full wp-image-76319\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">155 volunteers helped serve 3,000 meals on Christmas Eve at GLIDE. Photo: Sara Bloomberg/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>There's a pretty good chance you volunteered over the holidays. Maybe you collected or donated presents for low-income kids. Maybe you visited shut-ins, running errands and delivering medications. Or, maybe you helped serve meals at a soup kitchen or dining hall. Whatever it was, you'd be one of thousands of people for whom the holiday spirit means giving back in any way they can.\u003c/p>\n\u003cp>At \u003ca href=\"http://glide.org/\" target=\"_blank\">GLIDE\u003c/a> in the Tenderloin, 155 volunteers gathered on Christmas Eve to hand out over 3,000 prime rib meals. In fact, said co-Executive Director Kristen Yamamoto, volunteering at GLIDE is so popular during the holidays that once they open the volunteer schedule on Nov. 1 all the high-demand events (such as Thanksgiving) are typically filled by Nov. 5. \u003c/p>\n\u003cp>That influx of volunteers can be great for nonprofit organizations, food banks, and dining halls, but it's a double-edged sword.\u003c/p>\n\u003cp>\"It becomes, in some ways, a strain on our system,\" said Christine Paquette, the executive director of \u003ca href=\"http://www.vinnies.org/\" target=\"_blank\">St. Vincent de Paul Society of Marin\u003c/a>. Not that they don't appreciate the help, she said.\u003c/p>\n\u003cp>With so many people wanting to get in the giving spirit, it can literally overwhelm volunteer coordinators -- some of whom are volunteers themselves -- and, sometimes, there's simply not enough spots for all the helping hands.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I was inundated with so many requests, I can't even place them all,\" said Eleanor Bonner, the volunteer manager for \u003ca href=\"http://www.loavesfishescc.org/\" target=\"_blank\">Loaves & Fishes of Contra Costa\u003c/a>. Some of them have to be encouraged to come volunteer later -- in January.\u003c/p>\n\u003cp>\"Then, Jan. 1 rolls around and we still have a lot of work to do,\" said Paquette.\u003c/p>\n\u003cp>After the holidays wrap up and the new year is rung in, the volunteer hordes disappear. But, the organizations keep serving up food.\u003c/p>\n\u003cfigure id=\"attachment_76320\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS8091_Glide_ChristmasEve_0105_web-hpf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS8091_Glide_ChristmasEve_0105_web-hpf.jpg\" alt=\"Prime rib meals are served at GLIDE. Photo: Sara Bloomberg/KQED\" width=\"640\" height=\"427\" class=\"size-full wp-image-76320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prime rib meals are served at GLIDE. Photo: Sara Bloomberg/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\"We serve three meals a day, 364 days a year,\" said Yamamoto.\u003c/p>\n\u003cp>GLIDE requires 80 volunteers a day to serve meals. Loaves & Fishes uses about 140 volunteers each week. Last year, St. Vincent had 2,200 volunteers working in its rotating winter shelters (which are just about to start again). \u003c/p>\n\u003cp>That need has left some places struggling. \"We're scrambling now,\" said Bonner. This week, to fill three of the five dining room locations and the central kitchen at Loaves & Fishes, she's been calling people that used to volunteer, doing outreach, and trying to find anyone to help serve lunch each day.\u003c/p>\n\u003cp>Sometimes, \"as operations manager, we just have to put on our aprons,\" said Edita Cruz, executive director of \u003ca href=\"http://www.marthas-kitchen.org/\" target=\"_blank\">Martha's Kitchen\u003c/a> in San Jose. Martha's Kitchen hasn't experienced a big drop-off in the number of volunteers, primarily, she thinks, because they operate a drop-in volunteer policy with big groups regularly coming in. But, many organizations could use a little holiday giving spirit during the bleak January and February months.\u003c/p>\n\u003cfigure id=\"attachment_76318\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS2556_giftbagvolunteers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS2556_giftbagvolunteers.jpg\" alt=\"In December, GLIDE gave away thousands of gift grocery bags filled with fresh poultry, a loaf of bread and cans of beans and corn. Photo: Mina Kim/KQED\" width=\"640\" height=\"480\" class=\"size-full wp-image-76318\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In December, GLIDE gave away thousands of gift grocery bags filled with fresh poultry, a loaf of bread and cans of beans and corn. Photo: Mina Kim/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>The other problem is that some food banks are struggling to recover from a less than stellar holiday donation period. Most organizations get the majority of donations during the holiday months, in part because many people and companies choose to take advantage of year-end tax breaks on charitable contributions. But, this year, \u003ca href=\"http://ww2.kqed.org/news/2013/12/16/food-banks-down-homeless-cold\" target=\"_blank\">food banks around the Bay Area saw fewer donations than they expect and need during that time\u003c/a>. The cold affected the available crops and the recovering economy made many would-be donors think that the situation was not too dire.\u003c/p>\n\u003cp>But, in fact, there are as many people hungry and in need of food as ever. That has been particularly true, of late, with \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/18/see-how-food-stamp-cuts-are-hitting-across-the-u-s/\" title=\"See How Food Stamp Cuts Are Hitting Across The U.S.\" target=\"_blank\">cuts in food stamps\u003c/a>. And, with federal assistance checks typically going out at the beginning of the month, many dining halls and food banks see increasing need as that money gets used up.\u003c/p>\n\u003cp>\"Our lines get longer every day of the month,\" said Yamamoto.\u003c/p>\n\u003cp>Below are a handful of dining halls and nonprofit organizations that (among other programs) work to feed the poor. They are all in need of volunteers throughout the year and particularly right now.\u003c/p>\n\u003cp>\"We always have room for more volunteers,\" said Paquette.\u003c/p>\n\u003cp>\u003cstrong>San Francisco\u003c/strong>\u003cbr>\nGLIDE\u003cbr>\n\u003ca href=\"http://glide.org/\" target=\"_blank\">glide.org\u003c/a>\u003cbr>\n330 Ellis St., San Francisco\u003cbr>\n415-674-6000\u003cbr>\n\u003ca href=\"http://glide.org/page.aspx?pid=408\" target=\"_blank\">Learn how to volunteer with GLIDE\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>East Bay\u003c/strong>\u003cbr>\nLoaves & Fishes of Contra Costa\u003cbr>\n\u003ca href=\"http://www.loavesfishescc.org/\" target=\"_blank\">loavesandfishescc.org\u003c/a>\u003cbr>\n1985 Bonifacio St., Suite 100, Concord\u003cbr>\n925-687-6760\u003cbr>\n\u003ca href=\"http://www.loavesfishescc.org/volunteers.html\" target=\"_blank\">Learn how to volunteer with Loaves & Fishes\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>North Bay\u003c/strong>\u003cbr>\nSt. Vincent de Paul Society of Marin\u003cbr>\n\u003ca href=\"http://www.vinnies.org/\" target=\"_blank\">vinnies.org\u003c/a>\u003cbr>\n820 B Street, San Rafael\u003cbr>\n415-454-3303\u003cbr>\n\u003ca href=\"http://www.vinnies.org/get-involved\" target=\"_blank\">Learn how to volunteer with St. Vincent\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>South Bay\u003c/strong>\u003cbr>\nMartha's Kitchen\u003cbr>\n\u003ca href=\"http://www.marthas-kitchen.org/\" target=\"_blank\">marthas-kitchen.org\u003c/a>\u003cbr>\n311 Willow Street, San Jose\u003cbr>\n408-293-6111\u003cbr>\n\u003ca href=\"http://www.marthas-kitchen.org/volunteer/\" target=\"_blank\">Learn how to volunteer with Martha's Kitchen\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>These is by no means an exhaustive list of all the dining halls, soup kitchens or food banks that can use help. Please feel free to add additional resources in the comments.\u003c/p>\n\n",
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"excerpt": "Soup kitchens, food banks and nonprofits are overrun with volunteers during the holidays. But, the real need comes Jan. 1 -- after the hordes disappear.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76319\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS8089_Glide_ChristmasEve_0069_web-hpf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS8089_Glide_ChristmasEve_0069_web-hpf.jpg\" alt=\"155 volunteers helped serve 3,000 meals on Christmas Eve at GLIDE. Photo: Sara Bloomberg/KQED\" width=\"640\" height=\"427\" class=\"size-full wp-image-76319\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">155 volunteers helped serve 3,000 meals on Christmas Eve at GLIDE. Photo: Sara Bloomberg/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>There's a pretty good chance you volunteered over the holidays. Maybe you collected or donated presents for low-income kids. Maybe you visited shut-ins, running errands and delivering medications. Or, maybe you helped serve meals at a soup kitchen or dining hall. Whatever it was, you'd be one of thousands of people for whom the holiday spirit means giving back in any way they can.\u003c/p>\n\u003cp>At \u003ca href=\"http://glide.org/\" target=\"_blank\">GLIDE\u003c/a> in the Tenderloin, 155 volunteers gathered on Christmas Eve to hand out over 3,000 prime rib meals. In fact, said co-Executive Director Kristen Yamamoto, volunteering at GLIDE is so popular during the holidays that once they open the volunteer schedule on Nov. 1 all the high-demand events (such as Thanksgiving) are typically filled by Nov. 5. \u003c/p>\n\u003cp>That influx of volunteers can be great for nonprofit organizations, food banks, and dining halls, but it's a double-edged sword.\u003c/p>\n\u003cp>\"It becomes, in some ways, a strain on our system,\" said Christine Paquette, the executive director of \u003ca href=\"http://www.vinnies.org/\" target=\"_blank\">St. Vincent de Paul Society of Marin\u003c/a>. Not that they don't appreciate the help, she said.\u003c/p>\n\u003cp>With so many people wanting to get in the giving spirit, it can literally overwhelm volunteer coordinators -- some of whom are volunteers themselves -- and, sometimes, there's simply not enough spots for all the helping hands.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I was inundated with so many requests, I can't even place them all,\" said Eleanor Bonner, the volunteer manager for \u003ca href=\"http://www.loavesfishescc.org/\" target=\"_blank\">Loaves & Fishes of Contra Costa\u003c/a>. Some of them have to be encouraged to come volunteer later -- in January.\u003c/p>\n\u003cp>\"Then, Jan. 1 rolls around and we still have a lot of work to do,\" said Paquette.\u003c/p>\n\u003cp>After the holidays wrap up and the new year is rung in, the volunteer hordes disappear. But, the organizations keep serving up food.\u003c/p>\n\u003cfigure id=\"attachment_76320\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS8091_Glide_ChristmasEve_0105_web-hpf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS8091_Glide_ChristmasEve_0105_web-hpf.jpg\" alt=\"Prime rib meals are served at GLIDE. Photo: Sara Bloomberg/KQED\" width=\"640\" height=\"427\" class=\"size-full wp-image-76320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prime rib meals are served at GLIDE. Photo: Sara Bloomberg/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\"We serve three meals a day, 364 days a year,\" said Yamamoto.\u003c/p>\n\u003cp>GLIDE requires 80 volunteers a day to serve meals. Loaves & Fishes uses about 140 volunteers each week. Last year, St. Vincent had 2,200 volunteers working in its rotating winter shelters (which are just about to start again). \u003c/p>\n\u003cp>That need has left some places struggling. \"We're scrambling now,\" said Bonner. This week, to fill three of the five dining room locations and the central kitchen at Loaves & Fishes, she's been calling people that used to volunteer, doing outreach, and trying to find anyone to help serve lunch each day.\u003c/p>\n\u003cp>Sometimes, \"as operations manager, we just have to put on our aprons,\" said Edita Cruz, executive director of \u003ca href=\"http://www.marthas-kitchen.org/\" target=\"_blank\">Martha's Kitchen\u003c/a> in San Jose. Martha's Kitchen hasn't experienced a big drop-off in the number of volunteers, primarily, she thinks, because they operate a drop-in volunteer policy with big groups regularly coming in. But, many organizations could use a little holiday giving spirit during the bleak January and February months.\u003c/p>\n\u003cfigure id=\"attachment_76318\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS2556_giftbagvolunteers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS2556_giftbagvolunteers.jpg\" alt=\"In December, GLIDE gave away thousands of gift grocery bags filled with fresh poultry, a loaf of bread and cans of beans and corn. Photo: Mina Kim/KQED\" width=\"640\" height=\"480\" class=\"size-full wp-image-76318\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In December, GLIDE gave away thousands of gift grocery bags filled with fresh poultry, a loaf of bread and cans of beans and corn. Photo: Mina Kim/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>The other problem is that some food banks are struggling to recover from a less than stellar holiday donation period. Most organizations get the majority of donations during the holiday months, in part because many people and companies choose to take advantage of year-end tax breaks on charitable contributions. But, this year, \u003ca href=\"http://ww2.kqed.org/news/2013/12/16/food-banks-down-homeless-cold\" target=\"_blank\">food banks around the Bay Area saw fewer donations than they expect and need during that time\u003c/a>. The cold affected the available crops and the recovering economy made many would-be donors think that the situation was not too dire.\u003c/p>\n\u003cp>But, in fact, there are as many people hungry and in need of food as ever. That has been particularly true, of late, with \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/18/see-how-food-stamp-cuts-are-hitting-across-the-u-s/\" title=\"See How Food Stamp Cuts Are Hitting Across The U.S.\" target=\"_blank\">cuts in food stamps\u003c/a>. And, with federal assistance checks typically going out at the beginning of the month, many dining halls and food banks see increasing need as that money gets used up.\u003c/p>\n\u003cp>\"Our lines get longer every day of the month,\" said Yamamoto.\u003c/p>\n\u003cp>Below are a handful of dining halls and nonprofit organizations that (among other programs) work to feed the poor. They are all in need of volunteers throughout the year and particularly right now.\u003c/p>\n\u003cp>\"We always have room for more volunteers,\" said Paquette.\u003c/p>\n\u003cp>\u003cstrong>San Francisco\u003c/strong>\u003cbr>\nGLIDE\u003cbr>\n\u003ca href=\"http://glide.org/\" target=\"_blank\">glide.org\u003c/a>\u003cbr>\n330 Ellis St., San Francisco\u003cbr>\n415-674-6000\u003cbr>\n\u003ca href=\"http://glide.org/page.aspx?pid=408\" target=\"_blank\">Learn how to volunteer with GLIDE\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>East Bay\u003c/strong>\u003cbr>\nLoaves & Fishes of Contra Costa\u003cbr>\n\u003ca href=\"http://www.loavesfishescc.org/\" target=\"_blank\">loavesandfishescc.org\u003c/a>\u003cbr>\n1985 Bonifacio St., Suite 100, Concord\u003cbr>\n925-687-6760\u003cbr>\n\u003ca href=\"http://www.loavesfishescc.org/volunteers.html\" target=\"_blank\">Learn how to volunteer with Loaves & Fishes\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>North Bay\u003c/strong>\u003cbr>\nSt. Vincent de Paul Society of Marin\u003cbr>\n\u003ca href=\"http://www.vinnies.org/\" target=\"_blank\">vinnies.org\u003c/a>\u003cbr>\n820 B Street, San Rafael\u003cbr>\n415-454-3303\u003cbr>\n\u003ca href=\"http://www.vinnies.org/get-involved\" target=\"_blank\">Learn how to volunteer with St. Vincent\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>South Bay\u003c/strong>\u003cbr>\nMartha's Kitchen\u003cbr>\n\u003ca href=\"http://www.marthas-kitchen.org/\" target=\"_blank\">marthas-kitchen.org\u003c/a>\u003cbr>\n311 Willow Street, San Jose\u003cbr>\n408-293-6111\u003cbr>\n\u003ca href=\"http://www.marthas-kitchen.org/volunteer/\" target=\"_blank\">Learn how to volunteer with Martha's Kitchen\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>These is by no means an exhaustive list of all the dining halls, soup kitchens or food banks that can use help. Please feel free to add additional resources in the comments.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Overweight People In Developing World Outnumber Those In Rich Countries",
"title": "Overweight People In Developing World Outnumber Those In Rich Countries",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_76038\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/15528842_h23829988toned_wide-420e44db633d373890f356d7801465ec65a26c67.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/15528842_h23829988toned_wide-420e44db633d373890f356d7801465ec65a26c67-1024x575.jpg\" alt=\"Government workers exercise at their office in Mexico City, August 2013. To counter the obesity epidemic, the city requires all government employees to do at least 20 minutes of exercise each day. Photo: Tomas Bravo/Reuters /Landov\" width=\"1024\" height=\"575\" class=\"size-large wp-image-76038\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Government workers exercise at their office in Mexico City, August 2013. To counter the obesity epidemic, the city requires all government employees to do at least 20 minutes of exercise each day. Photo: Tomas Bravo/Reuters /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/health/2014/01/02/259115022/overweight-people-in-developing-world-outnumber-those-in-rich-countries\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/01/20140103_atc_global_obesity.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100218/jason-beaubien\">Jason Beaubien\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/health/2014/01/02/259115022/overweight-people-in-developing-world-outnumber-those-in-rich-countries\">Shots at NPR Health\u003c/a> (1/3/14)\u003c/p>\n\u003cp>People are getting fatter around the world. And the problem is growing most rapidly in developing countries, researchers reported Friday.\u003c/p>\n\u003cp>\"Over the last 30 years, the number of people who are overweight and obese in the developing world has tripled,\" says \u003ca href=\"http://www.odi.org.uk/about/staff/92-steve-wiggins\">Steve Wiggins\u003c/a>, of the Overseas Development Institute in London.\u003c/p>\n\u003cp>One-third of adults globally are now overweight compared with fewer than 23 percent in 1980, the report \u003ca href=\"http://www.odi.org.uk/sites/odi.org.uk/files/odi-assets/publications-opinion-files/8776.pdf\">found\u003c/a>. And the number of overweight and obese people in the developing world now far overshadows the number in rich countries.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"As countries go from being low-income to middle-income, and heading towards high-income, people earn more [money], and they can eat the foods that they find tasty,\" says Wiggins, who co-authored the report.\u003c/p>\n\u003cp>Many foods people find tasty are also often the most fattening. Globalization has made high-calorie snack foods readily available at low cost almost everywhere.\u003c/p>\n\u003cp>Take \u003ca href=\"http://www.npr.org/blogs/parallels/2013/10/24/240340885/following-bloombergs-lead-mexico-aims-to-fight-fat\">Mexico\u003c/a>, for instance, which Wiggins calls a \"poster child\" for the global obesity problem.\u003c/p>\n\u003cp>\"If you walk into a Mexican village store,\" he says, \"you'll be confronted with lots of tasty offerings of potato chips, nice cookies with lots of fat and sugar in them and lots of sweetened carbonated drinks — all kinds of stuff, which is terrific in small quantities, but not when you start to eat it in large quantities.\"\u003c/p>\n\u003cp>In 1980, less than 40 percent of Mexican women were overweight. By 2008, almost 70 percent were.\u003c/p>\n\u003cp>In some Pacific Island nations, more than 90 percent of men are now considered overweight. The Middle East is also seeing a boom in chubbiness.\u003c/p>\n\u003cp>\"It's something like 3 out of every 4 adult Egyptian women are now overweight or obese,\" Wiggins says.\u003c/p>\n\u003cp>This rapid growth in waist sizes poses huge challenges for health systems, especially those that are already overburdened in poorer countries.\u003c/p>\n\u003cp>Excessive consumption of fat, salt and sugar are \"significant contributory factors to some cancers, cardiovascular disease and diabetes,\" the report noted. These diseases are costly to emerging economies, not only because of increased health care expenses, but also because of lost productivity.\u003c/p>\n\u003cp>\"It's a personal and societal problem of considerable magnitude,\" Wiggins says.\u003c/p>\n\u003cp>Reversing this global trend, he says, could be accomplished with small changes to people's diets. In particular, public health campaigns could encourage families to substitute fruits and vegetables for high-calorie snacks.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But, the report concludes, there's been little political will in developing nations — where workers are finally enjoying a bit of disposable income — to tell people what they should or shouldn't be eating.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76038\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/15528842_h23829988toned_wide-420e44db633d373890f356d7801465ec65a26c67.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/15528842_h23829988toned_wide-420e44db633d373890f356d7801465ec65a26c67-1024x575.jpg\" alt=\"Government workers exercise at their office in Mexico City, August 2013. To counter the obesity epidemic, the city requires all government employees to do at least 20 minutes of exercise each day. Photo: Tomas Bravo/Reuters /Landov\" width=\"1024\" height=\"575\" class=\"size-large wp-image-76038\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Government workers exercise at their office in Mexico City, August 2013. To counter the obesity epidemic, the city requires all government employees to do at least 20 minutes of exercise each day. Photo: Tomas Bravo/Reuters /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/health/2014/01/02/259115022/overweight-people-in-developing-world-outnumber-those-in-rich-countries\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100218/jason-beaubien\">Jason Beaubien\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/health/2014/01/02/259115022/overweight-people-in-developing-world-outnumber-those-in-rich-countries\">Shots at NPR Health\u003c/a> (1/3/14)\u003c/p>\n\u003cp>People are getting fatter around the world. And the problem is growing most rapidly in developing countries, researchers reported Friday.\u003c/p>\n\u003cp>\"Over the last 30 years, the number of people who are overweight and obese in the developing world has tripled,\" says \u003ca href=\"http://www.odi.org.uk/about/staff/92-steve-wiggins\">Steve Wiggins\u003c/a>, of the Overseas Development Institute in London.\u003c/p>\n\u003cp>One-third of adults globally are now overweight compared with fewer than 23 percent in 1980, the report \u003ca href=\"http://www.odi.org.uk/sites/odi.org.uk/files/odi-assets/publications-opinion-files/8776.pdf\">found\u003c/a>. And the number of overweight and obese people in the developing world now far overshadows the number in rich countries.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"As countries go from being low-income to middle-income, and heading towards high-income, people earn more [money], and they can eat the foods that they find tasty,\" says Wiggins, who co-authored the report.\u003c/p>\n\u003cp>Many foods people find tasty are also often the most fattening. Globalization has made high-calorie snack foods readily available at low cost almost everywhere.\u003c/p>\n\u003cp>Take \u003ca href=\"http://www.npr.org/blogs/parallels/2013/10/24/240340885/following-bloombergs-lead-mexico-aims-to-fight-fat\">Mexico\u003c/a>, for instance, which Wiggins calls a \"poster child\" for the global obesity problem.\u003c/p>\n\u003cp>\"If you walk into a Mexican village store,\" he says, \"you'll be confronted with lots of tasty offerings of potato chips, nice cookies with lots of fat and sugar in them and lots of sweetened carbonated drinks — all kinds of stuff, which is terrific in small quantities, but not when you start to eat it in large quantities.\"\u003c/p>\n\u003cp>In 1980, less than 40 percent of Mexican women were overweight. By 2008, almost 70 percent were.\u003c/p>\n\u003cp>In some Pacific Island nations, more than 90 percent of men are now considered overweight. The Middle East is also seeing a boom in chubbiness.\u003c/p>\n\u003cp>\"It's something like 3 out of every 4 adult Egyptian women are now overweight or obese,\" Wiggins says.\u003c/p>\n\u003cp>This rapid growth in waist sizes poses huge challenges for health systems, especially those that are already overburdened in poorer countries.\u003c/p>\n\u003cp>Excessive consumption of fat, salt and sugar are \"significant contributory factors to some cancers, cardiovascular disease and diabetes,\" the report noted. These diseases are costly to emerging economies, not only because of increased health care expenses, but also because of lost productivity.\u003c/p>\n\u003cp>\"It's a personal and societal problem of considerable magnitude,\" Wiggins says.\u003c/p>\n\u003cp>Reversing this global trend, he says, could be accomplished with small changes to people's diets. In particular, public health campaigns could encourage families to substitute fruits and vegetables for high-calorie snacks.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But, the report concludes, there's been little political will in developing nations — where workers are finally enjoying a bit of disposable income — to tell people what they should or shouldn't be eating.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Pacific Northwest Suffers After China Bans Shellfish Imports",
"title": "Pacific Northwest Suffers After China Bans Shellfish Imports",
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"content": "\u003cfigure id=\"attachment_75728\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/geoduck-farming-ddbc86e30f4bc0aa32f4d14a2da776b9b6195388-e1388076062797.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/geoduck-farming-ddbc86e30f4bc0aa32f4d14a2da776b9b6195388-e1388076062797.jpg\" alt=\"A geoduck farm near Totten Inlet, Washington. Photo: KBCS/Bellvue/Seattle/Flickr\" width=\"640\" height=\"480\" class=\"size-full wp-image-75728\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A geoduck farm near Totten Inlet, Washington. Photo: KBCS/Bellvue/Seattle/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/26/257255752/pacific-northwest-suffers-after-china-bans-shellfish-imports\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/12/20131226_me_pacific_northwest_suffers_after_china_bans_shelfish_imports.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://nwpr.drupal.publicbroadcasting.net/people/ashley-ahearn\">Ashley Ahearn\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/26/257255752/pacific-northwest-suffers-after-china-bans-shellfish-imports\">The Salt at NPR Food\u003c/a> (12/26/13)\u003c/p>\n\u003cp>China has closed its doors to all shellfish imports from an area that stretches from northern California to Alaska. The state of Washington says it's losing as much as $600,000 a week.\u003c/p>\n\u003cp>Among the shellfish not being harvested is the geoduck, a long-necked clam that can fetch up to $150 per pound in China. It's a major export for the Pacific Northwest.\u003c/p>\n\u003cp>The Chinese government instituted the ban earlier this month after finding two bad clams. One from Alaska had high levels of the biotoxin that causes paralytic shellfish poisoning. The other came from Washington's Puget Sound and tested high for inorganic arsenic. Officials in Washington state do not test for arsenic in shellfish. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ninety percent of the geoduck harvested in Washington is sold to China and Hong Kong, and the ban's impact is being felt by members of the Suquamish Tribe near Seattle.\u003c/p>\n\u003cp>\"As you can see, we dive right out here in this area,\" says Lydia Sigo as she stands on a dock on the tribe's reservation. \"That's all just houses, and that's where we get the majority of our pounds is off this tract right here.\"\u003c/p>\n\u003cp>It's quiet on the water, with no boats anywhere to be seen. The tribe is losing $20,000 each day the ban is in place.\u003c/p>\n\u003cp>\"That's been really frustrating because there's about 25 divers in our tribe, and that's 25 families that really need to pay their mortgage or pay their rent,\" Sigo says. \"For me, I can't keep going on like this for very long.\"\u003c/p>\n\u003cp>To make matters worse, Sigo says, 40 percent of the money the tribal divers get from selling their geoducks goes to support tribal elders.\u003c/p>\n\u003cp>\"So this is affecting the entire tribe, and other state divers, geoduck farms, people all over the state — it's a huge industry, and we all spend that money in our local economies,\" Sigo says.\u003c/p>\n\u003cp>The shellfish industry in Washington is worth $270 million annually, and China is the biggest market for exports. This is the broadest shellfish ban the Chinese have ever put in place. But it's not the first time China has banned a major import from the U.S.\u003c/p>\n\u003cp>Beef imports from the U.S. have been banned for the past 10 years over fears related to mad cow disease. More recently, China rejected about a half-million tons of U.S. corn because it was genetically modified.\u003c/p>\n\u003cp>Chinese officials have been slow to reveal details of their shellfish testing methods. That has prompted some to raise concerns about political motivations behind the shellfish ban.\u003c/p>\n\u003cp>\"It is possible that it could be retaliation for something that has happened in the past,\" says Tabitha Mallory, a postdoctoral research fellow at the Princeton-Harvard China and the World Program.\u003c/p>\n\u003cp>In 2010 China banned salmon imports from Norway after the Nobel Peace Prize was awarded to Chinese political activist Liu Xiaobo.\u003c/p>\n\u003cp>Mallory says it's unclear what kind of larger political statement China could be making with the shellfish ban. \"It's good to consider all the possible motivations for this, but I don't think that we should write off the possibility that it is a legitimate accusation.\"\u003c/p>\n\u003cp>The contaminated clam was harvested near the former site of a copper smelter in Tacoma, which had leached arsenic into the surrounding area. Washington state officials have closed the area and are testing shellfish for arsenic. Federal officials have sent a letter to China asking for the ban to be lifted.\u003c/p>\n\u003cp>All of this comes at a particularly bad time. Geoduck is a delicacy in China, with peak demand for the clam around Chinese New Year, which falls on Jan. 31.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Earlier this month, China imposed a ban on shellfish imports from most of the U.S. West Coast after finding two bad clams. The move is hitting Washington state particularly hard. State agencies estimate businesses there are losing as much as $600,000 a week.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ninety percent of the geoduck harvested in Washington is sold to China and Hong Kong, and the ban's impact is being felt by members of the Suquamish Tribe near Seattle.\u003c/p>\n\u003cp>\"As you can see, we dive right out here in this area,\" says Lydia Sigo as she stands on a dock on the tribe's reservation. \"That's all just houses, and that's where we get the majority of our pounds is off this tract right here.\"\u003c/p>\n\u003cp>It's quiet on the water, with no boats anywhere to be seen. The tribe is losing $20,000 each day the ban is in place.\u003c/p>\n\u003cp>\"That's been really frustrating because there's about 25 divers in our tribe, and that's 25 families that really need to pay their mortgage or pay their rent,\" Sigo says. \"For me, I can't keep going on like this for very long.\"\u003c/p>\n\u003cp>To make matters worse, Sigo says, 40 percent of the money the tribal divers get from selling their geoducks goes to support tribal elders.\u003c/p>\n\u003cp>\"So this is affecting the entire tribe, and other state divers, geoduck farms, people all over the state — it's a huge industry, and we all spend that money in our local economies,\" Sigo says.\u003c/p>\n\u003cp>The shellfish industry in Washington is worth $270 million annually, and China is the biggest market for exports. This is the broadest shellfish ban the Chinese have ever put in place. But it's not the first time China has banned a major import from the U.S.\u003c/p>\n\u003cp>Beef imports from the U.S. have been banned for the past 10 years over fears related to mad cow disease. More recently, China rejected about a half-million tons of U.S. corn because it was genetically modified.\u003c/p>\n\u003cp>Chinese officials have been slow to reveal details of their shellfish testing methods. That has prompted some to raise concerns about political motivations behind the shellfish ban.\u003c/p>\n\u003cp>\"It is possible that it could be retaliation for something that has happened in the past,\" says Tabitha Mallory, a postdoctoral research fellow at the Princeton-Harvard China and the World Program.\u003c/p>\n\u003cp>In 2010 China banned salmon imports from Norway after the Nobel Peace Prize was awarded to Chinese political activist Liu Xiaobo.\u003c/p>\n\u003cp>Mallory says it's unclear what kind of larger political statement China could be making with the shellfish ban. \"It's good to consider all the possible motivations for this, but I don't think that we should write off the possibility that it is a legitimate accusation.\"\u003c/p>\n\u003cp>The contaminated clam was harvested near the former site of a copper smelter in Tacoma, which had leached arsenic into the surrounding area. Washington state officials have closed the area and are testing shellfish for arsenic. Federal officials have sent a letter to China asking for the ban to be lifted.\u003c/p>\n\u003cp>All of this comes at a particularly bad time. Geoduck is a delicacy in China, with peak demand for the clam around Chinese New Year, which falls on Jan. 31.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
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"source": "kqed",
"order": 3
},
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"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
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}
},
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"id": "bbc-world-service",
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"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
"meta": {
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
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}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
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"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
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"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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"rss": "https://feeds.npr.org/510312/podcast.xml"
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},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"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.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"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. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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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. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"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/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
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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"
}
},
"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": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"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)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"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",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
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