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"disqusTitle": "\"Spinning Plates\" Documentary Comes to the Bay Area - A Film about Restaurants, Food, Family and Legacy ",
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"content": "\u003cp>[vimeo 74899921]\u003c/p>\n\u003cp>Restaurants, food, family and legacy: all are part of \u003ca href=\"http://www.spinningplatesmovie.com/\">\u003cstrong>\u003cem>Spinning Plates\u003c/em>\u003c/strong>\u003c/a>, a new film opening in the Bay Area on Friday, November 8 at Landmark’s Opera Plaza Cinemas in San Francisco, and Landmark’s Shattuck Cinemas in Berkeley. This documentary explores three different restaurants: \u003ca href=\"https://content.alinearestaurant.com/html/index.html\">\u003cstrong>Alinea\u003c/strong>\u003c/a> in Chicago run by chef Grant Achatz (with a few good verbal morsels on restaurant life from Thomas Keller—a coupe); \u003ca href=\"http://www.breitbachscountrydining.com/\">\u003cstrong>Breitbach’s\u003c/strong>\u003c/a>, a 150-year-old family restaurant in Balltown, Iowa that has endured much turmoil only to continue to be the literal living room for a small community; and \u003cstrong>La Cocina de Gabby\u003c/strong>, a Tucson, Arizona Mexican restaurant run by a family trying to break even, hold onto their home, and make a better life for their young daughter. Themes around food and dining are explored in able fashion from start to finish onscreen, and viewers will come away with a strengthened sense of why we want to eat together... it is often about wanting to be taken care of at the most basic level.\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"73621,73616,73620\"]\u003c/p>\n\u003cp>Filmmaker \u003ca href=\"http://www.spinningplatesmovie.com/filmmakers/index.html\">Joseph Levy\u003c/a> is the film's writer, director, producer and editor who worked on the highly acclaimed short film \u003cem>George Lucas In Love\u003c/em>. Levy has also created, written, produced and directed numerous series, pilots and specials for television networks. He produced the independent feature film \u003cem>Last Man Running\u003c/em> as well as the reality/documentary series \u003cem>Into The Fire\u003c/em> for the Food Network. Bay Area Bites caught up with Levy recently and his comments have been edited for clarity.\u003c/p>\n\u003cfigure id=\"attachment_73623\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/SpinningPlates_joseph-levy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/SpinningPlates_joseph-levy.jpg\" alt=\"Director Joseph Levy (center) interviews Mike Breitbach. Photo courtesy of Spinning Plates\" width=\"1000\" height=\"667\" class=\"size-full wp-image-73623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Director Joseph Levy (center) interviews Mike Breitbach. Photo courtesy of Spinning Plates\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What was it like to research this documentary? It has such a personal feel and covers restaurants and themes around family, legacy, passion and survival.\u003c/strong>\u003cbr>\n\u003cstrong>Levy:\u003c/strong> Most of the research happened throughout the course of my life. I looked for three restaurants that were very familiar to me -- a fine dining restaurant, a community restaurant, and a small ethnic restaurant struggling to stay open. They're all types of restaurants I've loved and I thought these incredibly different snapshots would allow me to show something greater than any one alone would. Alinea was a choice for the film from the start since I had featured Grant in my first Food Network show, \u003cem>Into The Fire\u003c/em>, back in 2003. Breitbach's was a relatively quick find since they had made news about the fire and the community coming together to rebuild. But Gabby's was a difficult find that took many eating trips and many hours of searching. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are some of the different reasons people go out to eat?\u003c/strong>\u003cbr>\n\u003cstrong>Levy:\u003c/strong> Dining experiences can be so different from person to person or meal to meal. Reasons can vary from convenience and necessity on the one end to wanting to have a memorable experience and be entertained on the other. Some meals are an afterthought, some meals are unforgettable, but I think almost all meals out involve an aspect of being nurtured and taken care of. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the different reasons folks open and run restaurants—even knowing it means long days, and missing things like weddings and sports games with their own families?\u003c/strong>\u003cbr>\n\u003cstrong>Levy:\u003c/strong> Again, I think the reasons for opening a restaurant are numerous and incredibly varied. In \u003cem>Spinning Plates\u003c/em> alone, we show a chef driven to elevate food into art, a family in the business because of a six-generation legacy, and another family who does it to survive and keep the family fed. In all cases, there's a passion and perseverance evident -- it's never easy. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: The economy, illness and foreclosures are shown here—further highlighting the tough reasons for running a restaurant as well as the customers who support it. What are your thoughts on this?\u003c/strong>\u003cbr>\n\u003cstrong>Levy:\u003c/strong> Food shows on TV can sometimes make you think that being a chef is all about balancing restaurants, cookbooks, TV shows and celebrity cooking challenges. There aren't a lot of stories about people struggling to save their homes and restaurants, or even chefs fighting for their lives. There's a big difference between a reality show and reality, and when you take a look at the latter, every aspect of life is on the table -- even the ones that don't necessarily make for a good television series. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Charlie Trotter is mentioned -- all the more poignant given his passing this week. What do you think Grant Achatz would say about that?\u003c/strong>\u003cbr>\n\u003cstrong>Levy:\u003c/strong> I think Grant would say the same thing I and many others are saying about Charlie Trotter: he was a giant figure in the culinary history of America and paved the way for so many others. He truly leaves behind a legacy that will long be remembered. \u003c/p>\n\u003cfigure id=\"attachment_73628\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/SpinningPlates_thomaskeller.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/SpinningPlates_thomaskeller.jpg\" alt=\"Director Joseph Levy prepares Chef Thomas Keller for his interview. Photo courtesy of Spinning Plates\" width=\"1000\" height=\"667\" class=\"size-full wp-image-73628\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Director Joseph Levy prepares Chef Thomas Keller for his interview. Photo courtesy of Spinning Plates\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: The topic of legacy comes up from high-end restaurant folks: Grant Achatz and Thomas Keller, but the other two restaurant families seem to have that in mind as well. How does legacy and family play out in this film?\u003c/strong>\u003cbr>\n\u003cstrong>Levy:\u003c/strong> It's everything in this film. And it might be a surprise that issues of legacy, family and mortality play out in a movie about restaurants, but that's a very important aspect of \u003cem>Spinning Plates\u003c/em> -- food can mean so much and this movie is about people for whom it couldn't mean more. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What was the biggest surprise for you doing the project?\u003c/strong>\u003cbr>\n\u003cstrong>Levy: \u003c/strong>How moved people are by the film. That, of course, was my hope, but you never know if the emotions you have as a filmmaker towards your subject are shared by others. I think these three stories really resonate with people because they're tied together by universal threads that are common to us all. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How does the chef as artist and food as art work for Grant Achatz? Do you think that is exclusive to fancier spots?\u003c/strong>\u003cbr>\n\u003cstrong>Levy: \u003c/strong>Grant uses food to convey flavor, aesthetic, story and emotion. It becomes a means of expression. I think it might be more common to find that thoughtfulness and artistry in a high-end restaurant, but I've certainly found it in other unexpected places. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Breitbach’s is a phenomenon that is all the more surprising given how small the town is. Why do you think they are able to remain so strong?\u003c/strong>\u003cbr>\n\u003cstrong>Levy:\u003c/strong> Because the restaurant is more than restaurant to the town -- it's a community center and in a way it belongs to the town. When the restaurant was in danger of going away, the town wouldn't let it die because they felt the town would die with it. It's really a beautiful relationship. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What's next for you?\u003c/strong>\u003cbr>\n\u003cstrong>Levy:\u003c/strong> Despite the fact that I've been proclaiming for a year that \u003cem>Spinning Plates\u003c/em> is my last statement in the world of food, I'm now actually developing a scripted feature (fiction film) that takes place in the food world, but from a very different perspective. I guess I feel there's still more for me to say. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Filmmaker \u003ca href=\"http://www.spinningplatesmovie.com/filmmakers/index.html\">Joseph Levy\u003c/a> is the film's writer, director, producer and editor who worked on the highly acclaimed short film \u003cem>George Lucas In Love\u003c/em>. Levy has also created, written, produced and directed numerous series, pilots and specials for television networks. He produced the independent feature film \u003cem>Last Man Running\u003c/em> as well as the reality/documentary series \u003cem>Into The Fire\u003c/em> for the Food Network. Bay Area Bites caught up with Levy recently and his comments have been edited for clarity.\u003c/p>\n\u003cfigure id=\"attachment_73623\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/SpinningPlates_joseph-levy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/SpinningPlates_joseph-levy.jpg\" alt=\"Director Joseph Levy (center) interviews Mike Breitbach. Photo courtesy of Spinning Plates\" width=\"1000\" height=\"667\" class=\"size-full wp-image-73623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Director Joseph Levy (center) interviews Mike Breitbach. Photo courtesy of Spinning Plates\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What was it like to research this documentary? It has such a personal feel and covers restaurants and themes around family, legacy, passion and survival.\u003c/strong>\u003cbr>\n\u003cstrong>Levy:\u003c/strong> Most of the research happened throughout the course of my life. I looked for three restaurants that were very familiar to me -- a fine dining restaurant, a community restaurant, and a small ethnic restaurant struggling to stay open. They're all types of restaurants I've loved and I thought these incredibly different snapshots would allow me to show something greater than any one alone would. Alinea was a choice for the film from the start since I had featured Grant in my first Food Network show, \u003cem>Into The Fire\u003c/em>, back in 2003. Breitbach's was a relatively quick find since they had made news about the fire and the community coming together to rebuild. But Gabby's was a difficult find that took many eating trips and many hours of searching. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are some of the different reasons people go out to eat?\u003c/strong>\u003cbr>\n\u003cstrong>Levy:\u003c/strong> Dining experiences can be so different from person to person or meal to meal. Reasons can vary from convenience and necessity on the one end to wanting to have a memorable experience and be entertained on the other. Some meals are an afterthought, some meals are unforgettable, but I think almost all meals out involve an aspect of being nurtured and taken care of. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the different reasons folks open and run restaurants—even knowing it means long days, and missing things like weddings and sports games with their own families?\u003c/strong>\u003cbr>\n\u003cstrong>Levy:\u003c/strong> Again, I think the reasons for opening a restaurant are numerous and incredibly varied. In \u003cem>Spinning Plates\u003c/em> alone, we show a chef driven to elevate food into art, a family in the business because of a six-generation legacy, and another family who does it to survive and keep the family fed. In all cases, there's a passion and perseverance evident -- it's never easy. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: The economy, illness and foreclosures are shown here—further highlighting the tough reasons for running a restaurant as well as the customers who support it. What are your thoughts on this?\u003c/strong>\u003cbr>\n\u003cstrong>Levy:\u003c/strong> Food shows on TV can sometimes make you think that being a chef is all about balancing restaurants, cookbooks, TV shows and celebrity cooking challenges. There aren't a lot of stories about people struggling to save their homes and restaurants, or even chefs fighting for their lives. There's a big difference between a reality show and reality, and when you take a look at the latter, every aspect of life is on the table -- even the ones that don't necessarily make for a good television series. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Charlie Trotter is mentioned -- all the more poignant given his passing this week. What do you think Grant Achatz would say about that?\u003c/strong>\u003cbr>\n\u003cstrong>Levy:\u003c/strong> I think Grant would say the same thing I and many others are saying about Charlie Trotter: he was a giant figure in the culinary history of America and paved the way for so many others. He truly leaves behind a legacy that will long be remembered. \u003c/p>\n\u003cfigure id=\"attachment_73628\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/SpinningPlates_thomaskeller.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/SpinningPlates_thomaskeller.jpg\" alt=\"Director Joseph Levy prepares Chef Thomas Keller for his interview. Photo courtesy of Spinning Plates\" width=\"1000\" height=\"667\" class=\"size-full wp-image-73628\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Director Joseph Levy prepares Chef Thomas Keller for his interview. Photo courtesy of Spinning Plates\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: The topic of legacy comes up from high-end restaurant folks: Grant Achatz and Thomas Keller, but the other two restaurant families seem to have that in mind as well. How does legacy and family play out in this film?\u003c/strong>\u003cbr>\n\u003cstrong>Levy:\u003c/strong> It's everything in this film. And it might be a surprise that issues of legacy, family and mortality play out in a movie about restaurants, but that's a very important aspect of \u003cem>Spinning Plates\u003c/em> -- food can mean so much and this movie is about people for whom it couldn't mean more. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What was the biggest surprise for you doing the project?\u003c/strong>\u003cbr>\n\u003cstrong>Levy: \u003c/strong>How moved people are by the film. That, of course, was my hope, but you never know if the emotions you have as a filmmaker towards your subject are shared by others. I think these three stories really resonate with people because they're tied together by universal threads that are common to us all. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How does the chef as artist and food as art work for Grant Achatz? Do you think that is exclusive to fancier spots?\u003c/strong>\u003cbr>\n\u003cstrong>Levy: \u003c/strong>Grant uses food to convey flavor, aesthetic, story and emotion. It becomes a means of expression. I think it might be more common to find that thoughtfulness and artistry in a high-end restaurant, but I've certainly found it in other unexpected places. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Breitbach’s is a phenomenon that is all the more surprising given how small the town is. Why do you think they are able to remain so strong?\u003c/strong>\u003cbr>\n\u003cstrong>Levy:\u003c/strong> Because the restaurant is more than restaurant to the town -- it's a community center and in a way it belongs to the town. When the restaurant was in danger of going away, the town wouldn't let it die because they felt the town would die with it. It's really a beautiful relationship. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "San Francisco's Culinary Scene is Ripe with Talent from City College",
"title": "San Francisco's Culinary Scene is Ripe with Talent from City College",
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"content": "\u003cfigure id=\"attachment_72978\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_106_web.jpg\">\u003cimg class=\"size-full wp-image-72978\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_106_web.jpg\" alt=\"Students prepare for lunch service at The Educated Palate, a full service restaurant run by the City College of San Francisco Culinary department. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Students prepare for lunch service at The Educated Palate, a full service restaurant run by the City College of San Francisco Culinary department. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sarabloomberg/\">Sara Bloomberg\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>City College of San Francisco runs the oldest and one of the most respected \u003ca href=\"http://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-business/culinary-arts-hospitality-studies/about-us/history.html\">Culinary Arts and Hospitality Management\u003c/a> programs in the United States. Founded in 1936, the program was one of the country’s first culinary schools. The program offers Associate of Science degrees in three areas: Culinary Arts Management, Food Service Management, and Hotel Management. And at $46 per unit, the classes are a bargain—going through the full two-year program will set you back about $2,000, which is one-tenth the cost of a culinary arts certificate from \u003ca href=\"http://www.cordonbleu.edu\">Le Cordon Bleu\u003c/a>.\u003c/p>\n\u003cp>Each year the school sends a steady stream of line cooks, pastry chefs and food service employees into the Bay Area's workforce. A number of local successful chefs and business owners went through City College's culinary program.\u003c/p>\n\u003cp>Culinary entrepreneurs such as Sam Mogannam, owner of \u003ca href=\"http://www.biritemarket.com\">Bi-Rite Market\u003c/a>, Jeff Hanak, owner of \u003ca href=\"http://www.nopasf.com\">Nopa\u003c/a> and \u003ca href=\"http://www.nopalitosf.com\">Nopalito\u003c/a> and Martino DiGrande of \u003ca href=\"http://www.paliodasti.com\">Palio D’Asti\u003c/a> all had their start at City College.\u003c/p>\n\u003cp>The San Francisco Chronicle recently named City’s College’s program as “\u003ca href=\"http://www.sfgate.com/food/article/Square-38-Alice-Statler-Library-and-CCSF-3637520.php\">one of the best culinary finds within the 49 square miles of SF\u003c/a>” and the Los Angeles Times praised the student-run restaurant, Educated Palate, as \u003ca href=\"http://articles.latimes.com/2010/oct/31/travel/la-tr-20for20-20101031\">one of the best culinary bargains in San Francisco\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_73054\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_073_web.jpg\">\u003cimg class=\"size-full wp-image-73054\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_073_web.jpg\" alt=\"Culinary students at City College of San Francisco prepare fruit tarts at the Downtown campus. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Culinary students at City College of San Francisco prepare fruit tarts at the Downtown campus. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Students also get \u003ca href=\"http://theguardsman.com/category/featured/high-class-meets-affordability/\">practical experience\u003c/a> at the main campus on Ocean Avenue where they run a café, the cafeteria, a bakeshop and the Pierre Coste Room, a sustainably-focused fine-dining restaurant.\u003c/p>\n\u003cfigure id=\"attachment_73053\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_390_web.jpg\">\u003cimg class=\"size-full wp-image-73053\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_390_web.jpg\" alt=\"City College of San Francisco student Yan N. waits on guests at The Educated Palate, the school's full service restaurant at its Downtown center. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">City College of San Francisco student Yan N. waits on guests at The Educated Palate, the school's full service restaurant at its Downtown center. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>But this unusual combination of high quality instruction for an affordable price is in jeopardy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This July, the \u003ca href=\"http://www.accjc.org\">Accrediting Commission for Community and Junior Colleges\u003c/a> voted to \u003ca href=\"http://www.kqed.org/a/forum/R201307050900\">strip the school’s accreditation\u003c/a> next summer unless certain criteria are met. The decision has prompted push-back from students, teachers and even several members of its now-powerless board of trustees, which was replaced with a sole “special trustee,”\u003ca href=\"http://www.kqed.org/a/forum/R201309160930\">Robert Agrella\u003c/a>, who has total decision-making power.\u003c/p>\n\u003cp>There are also three pending lawsuits—including one from the San Francisco city attorney's office—that seek an injunction against the school's closure.\u003c/p>\n\u003cp>“I’m really not sure what is going to happen to Career, Technology, and Education programs like \u003ca href=\"http://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-business/culinary-arts-hospitality-studies.html\">Culinary\u003c/a>, \u003ca href=\"https://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-health-and-physical-education/radiological-science.html\">Radiology\u003c/a>, and \u003ca href=\"http://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-health-and-physical-education/registered_nursing.html\">Nursing\u003c/a>,” Tannis Reinhertz, Culinary Arts and Hospitality Department Chair said. “No one knows what their future holds and there’s varying opinions about where the college is headed. There’s not a lot of room for constructive dialogue.”\u003c/p>\n\u003cp>Mixed messages about the college’s uncertain future has had a direct impact on enrollment. Registration in both credit and noncredit courses is down about 10 percent.\u003c/p>\n\u003cp>“We are normally an impacted program with a very long, long waitlist. This is this the first time I’ve seen this since I began teaching here in 1993,” she said.\u003c/p>\n\u003cp>Target enrollment in credit courses each semester is 85 students, but this semester only 73 students enrolled.\u003c/p>\n\u003cp>“We actually had to call people over the summer and ask them if they were returning to classes,” Reinhertz said. “Normally, we don’t have to do that. There was a greater effort to capture the students we have.\u003c/p>\n\u003cp>Faculty morale is down, also. “We feel pretty beat up,” she said.\u003c/p>\n\u003cp>According to a \u003ca href=\"http://www.sfbos.org/Modules/ShowDocument.aspx?documentid=46531\">report\u003c/a> by the San Francisco Budget and Legislative Analyst’s office, the economic loss to San Francisco would be a staggering \u003ca href=\"http://ww2.kqed.org/news/2013/09/19/ccsf-accreditation/\">$311 million\u003c/a> if City College were to close.\u003c/p>\n\u003cp>The analyst's office also determined that students would incur higher costs if forced to transfer to private, for-profit two-year programs elsewhere.\u003c/p>\n\u003cp>Many graduates earn an Associate degree in just two years, walking away with very little debt and numerous job opportunities. They’ve been able to find positions at high-end hotels and restaurants throughout the Bay Area and beyond including \u003ca href=\"http://www.acquerello.com\">Acquerello\u003c/a>, the \u003ca href=\"http://www.cliffhouse.com\">Cliff House\u003c/a>, and \u003ca href=\"http://www.garydanko.com\">Gary Danko\u003c/a>.\u003c/p>\n\u003cp>“It’s the best kept secret in San Francisco,” Reinhertz said.“It’s a cost that students can actually pay back. Even for someone making $12 an hour. It’s not beyond anybody's reach.”\u003c/p>\n\u003cp>Reinhertz warned the impact on the culinary world would be imminent, especially in relation to internships.\u003c/p>\n\u003cp>“Students would most likely just drop out. No one does what we do. We have the internships that lead to jobs,” she said.\u003c/p>\n\u003cp>We asked a few notable alumni in the food world what they think would happen if San Francisco loses City College and the Culinary Arts program.\u003c/p>\n\u003ch3>\u003ca href=\"http://www.biritemarket.com/who-we-are/our-history/\">Sam Mogannam\u003c/a>, Owner Bi-Rite Market\u003c/h3>\n\u003cfigure id=\"attachment_72987\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/SamMogannam_16oct2013_0004_web.jpg\">\u003cimg class=\"size-full wp-image-72987\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/SamMogannam_16oct2013_0004_web.jpg\" alt=\"Sam Mogannam owns BiRite Market on 18th Street in San Francisco and recently opened a second location on Divisadero Street. He's an alumnus of City College of San Francisco's culinary department. Photo: Sara Bloomberg\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sam Mogannam owns BiRite Market on 18th Street in San Francisco and recently opened a second location on Divisadero Street. He's an alumnus of City College of San Francisco's culinary department. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco native Sam Mogannam doesn’t know where he would be without City College. He attended the culinary program in 1986 upon graduating high school.\u003c/p>\n\u003cp>“Initially I thought I was gonna be a hotel guy,” he said. “My intent was to go to City for two years and then transfer to Cornell to do the hotel administration program there.”\u003c/p>\n\u003cp>Mogannam didn’t end up at Cornell, but instead stayed local after he found a job at a diner and discovered he loved to cook.\u003c/p>\n\u003cp>“I think I would have gone crazy if I was a suit, you know?” he said.\u003c/p>\n\u003cp>Then he and his brother took over the family grocery business on 18th Street in 1998 with only six employees. Now he has 285 employees across three stores, including the new market on Divisadero Street.\u003c/p>\n\u003cp>Mogannam is afraid that if the college closes, students would suffer most.\u003c/p>\n\u003cblockquote>\u003cp>“I know there are just so many kids that get out of the (California) Culinary Academy that have loans that they will probably never be able to pay back if they stay in the food business,” he said. “Or they come out with these expectations that they're going to become a high-power chef and really don't have any experience to back it. It's a challenge for them because they've got this pressure of the debt and still don't have the experience to be able take on a job that will actually help them pay it down.”\u003c/p>\u003c/blockquote>\n\u003ch3>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/02/interview-with-nopas-jeff-hanak/\">Jeff Hanak\u003c/a>, Owner Nopa and Nopalito\u003c/h3>\n\u003cfigure id=\"attachment_72985\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/JeffHannak_9oct2013_0017_web.jpg\">\u003cimg class=\"size-full wp-image-72985\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/JeffHannak_9oct2013_0017_web.jpg\" alt=\"Jeff Hanak, owner of Nopa and Nopalito, is a City College of San Francisco alumnus. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jeff Hanak, owner of Nopa and Nopalito, is a City College of San Francisco alumnus. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Jeff Hanak, owner of the popular restaurants Nopa and Nopalito, always wanted to go to City College. The price and location were hard to beat. He’d been working in restaurants throughout high school and hoped to see if the culinary department was a “good fit.”\u003c/p>\n\u003cp>“I always loved working in restaurants,” Hanak said. “I wanted to see if this could be a career for me. City College was reasonably priced and had an excellent reputation.”\u003c/p>\n\u003cp>He enrolled right out of high school and never looked back. While attending classes, he earned a coveted internship at the \u003ca href=\"http://www.fourseasons.com/sanfrancisco/dining/\">Four Seasons Hotel\u003c/a>.\u003c/p>\n\u003cblockquote>\u003cp>“The school has a relationship within the industry. Internships are quite good with hotels and restaurants,” he said. “There’s opportunities for excellent job placements if that’s what you really want to do.”\u003c/p>\u003c/blockquote>\n\u003cp>Hanak still uses his City College training every day. He helped open Nopa in 2006, and Nopalito a year later. The \u003ca href=\"http://www.nytimes.com/slideshow/2012/05/06/travel/20120506-SURFACING.html?_r=2&\">New York Times\u003c/a> said it put San Francisco’s north of the Panhandle neighborhood on the map.\u003c/p>\n\u003cp>“My instructors helped me gain a broad range of skills. Not just culinary, but I learned the art of hospitality. It would be sad to lose City College,” Hanak said.\u003c/p>\n\u003cp>He fears that if the school shuts down, the reverberations for the restaurant world will be hard to overcome. Bay Area restaurants are large employers of people coming right out of school. Over the years he has employed multiple City College graduates as managers, cooks and servers.\u003c/p>\n\u003cp>“I think it would be hard to find a pool of quality graduates to choose from,” he said.\u003c/p>\n\u003cp>He also worries about the students. He believes without City College, there aren’t many other opportunities for aspiring chefs or servers to learn valuable skills at a low price.\u003c/p>\n\u003cp>“There’s nowhere else in San Francisco for people to go other than for-profit institutions. There’s some pretty expensive private schools out there,” Hanak said.\u003c/p>\n\u003ch3>\u003ca href=\"http://www.paliodasti.com/about.php\">Martino DiGrande\u003c/a>, Owner Palio D’Asti\u003c/h3>\n\u003cfigure id=\"attachment_72989\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_1346_0101_web.jpg\">\u003cimg class=\"size-full wp-image-72989\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_1346_0101_web.jpg\" alt=\"Martino DiGrande, owner of the Italian Restaurant Palio d'Asti, is an alumnus of City College of San Francisco. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Martino DiGrande, owner of the Italian Restaurant Palio d'Asti, is an alumnus of City College of San Francisco. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Martino DiGrande wanted to carry on his fathers’ tradition in the restaurant business. A proud Sicilian, he knew that food was his calling. Like Mogannam and Hanak, he enrolled in City College’s program directly out of high school in 2002.\u003c/p>\n\u003cp>“The school’s reputation is second to none,” he said. “I talked to people in the industry and they said, ‘Don’t be crazy. Go to City College!”\u003c/p>\n\u003cp>And so he did. He learned how to cook and meet strict criteria from some of the harshest food critics.\u003c/p>\n\u003cblockquote>\u003cp>“At City you are cooking for the students. Your food has to be hot. It has to be good” DiGrande said. “We had some of the toughest food critics around. They would let you know if the food wasn’t up to par.”\u003c/p>\u003c/blockquote>\n\u003cp>One of the highlights of the program for DiGrande was the diversity of students in culinary arts. If City College were to close, DiGrande is worried that many students would be completely be shut out from higher education.\u003c/p>\n\u003cp>“We had a couple guys recently out of prison. We had veterans. You name it. They were all trying to better themselves. I’m afraid those students might be lost in the shuffle,” he said.\u003c/p>\n\u003ch3>Going Forward\u003c/h3>\n\u003cp>Whatever happens over the next ten months, the culinary department is still open, thriving and preparing for the future. Reinhertz is even trying to expand the program for non-chefs, including more daylong courses and maybe even a “couples cooking class.” One thing she wants to make clear.\u003c/p>\n\u003cp>City College isn’t closed, yet. “We are still here. We are still accredited. Come take a class,” she said.\u003c/p>\n\u003cp>In fact, the college added several dozen “late start” classes to its fall schedule, including \u003ca href=\"http://www.ccsf.edu/Schedule/Fall/ST/cul_arts_hospitality_studies.shtml\">two Culinary Arts classes\u003c/a> -- \"Pantry and Cold Kitchen\" and \"Chocolate and Confections.\"\u003c/p>\n\u003cp>Get more information about \u003ca href=\"http://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-business/culinary-arts-hospitality-studies.html\">City College's Culinary Arts and Hospitality Studies program\u003c/a>.\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Disclosure:\u003c/strong> Both Gina Scialabba and Sara Bloomberg take classes at City College of San Francisco. Ms. Scialabba has periodically taken courses for both professional and personal growth since Spring 2011. Ms. Bloomberg has taken courses since Fall 2011 and is working towards a journalism certificate. Neither have taken a culinary arts class.\u003c/em>\u003c/p>\n\n",
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"excerpt": "The Culinary Arts and Hospitality Management Department at City College is a training ground for some of the Bay Area's top line cooks, pastry chefs and food service workers. Alumni Sam Mogannam of Bi-Rite Market, Jeff Hanak of Nopa and Nopalito, and Martino DiGrande of Palio D’Asti talk with us about what would happen to the Bay Area culinary scene if City College were to close. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72978\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_106_web.jpg\">\u003cimg class=\"size-full wp-image-72978\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_106_web.jpg\" alt=\"Students prepare for lunch service at The Educated Palate, a full service restaurant run by the City College of San Francisco Culinary department. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Students prepare for lunch service at The Educated Palate, a full service restaurant run by the City College of San Francisco Culinary department. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sarabloomberg/\">Sara Bloomberg\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>City College of San Francisco runs the oldest and one of the most respected \u003ca href=\"http://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-business/culinary-arts-hospitality-studies/about-us/history.html\">Culinary Arts and Hospitality Management\u003c/a> programs in the United States. Founded in 1936, the program was one of the country’s first culinary schools. The program offers Associate of Science degrees in three areas: Culinary Arts Management, Food Service Management, and Hotel Management. And at $46 per unit, the classes are a bargain—going through the full two-year program will set you back about $2,000, which is one-tenth the cost of a culinary arts certificate from \u003ca href=\"http://www.cordonbleu.edu\">Le Cordon Bleu\u003c/a>.\u003c/p>\n\u003cp>Each year the school sends a steady stream of line cooks, pastry chefs and food service employees into the Bay Area's workforce. A number of local successful chefs and business owners went through City College's culinary program.\u003c/p>\n\u003cp>Culinary entrepreneurs such as Sam Mogannam, owner of \u003ca href=\"http://www.biritemarket.com\">Bi-Rite Market\u003c/a>, Jeff Hanak, owner of \u003ca href=\"http://www.nopasf.com\">Nopa\u003c/a> and \u003ca href=\"http://www.nopalitosf.com\">Nopalito\u003c/a> and Martino DiGrande of \u003ca href=\"http://www.paliodasti.com\">Palio D’Asti\u003c/a> all had their start at City College.\u003c/p>\n\u003cp>The San Francisco Chronicle recently named City’s College’s program as “\u003ca href=\"http://www.sfgate.com/food/article/Square-38-Alice-Statler-Library-and-CCSF-3637520.php\">one of the best culinary finds within the 49 square miles of SF\u003c/a>” and the Los Angeles Times praised the student-run restaurant, Educated Palate, as \u003ca href=\"http://articles.latimes.com/2010/oct/31/travel/la-tr-20for20-20101031\">one of the best culinary bargains in San Francisco\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_73054\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_073_web.jpg\">\u003cimg class=\"size-full wp-image-73054\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_073_web.jpg\" alt=\"Culinary students at City College of San Francisco prepare fruit tarts at the Downtown campus. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Culinary students at City College of San Francisco prepare fruit tarts at the Downtown campus. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Students also get \u003ca href=\"http://theguardsman.com/category/featured/high-class-meets-affordability/\">practical experience\u003c/a> at the main campus on Ocean Avenue where they run a café, the cafeteria, a bakeshop and the Pierre Coste Room, a sustainably-focused fine-dining restaurant.\u003c/p>\n\u003cfigure id=\"attachment_73053\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_390_web.jpg\">\u003cimg class=\"size-full wp-image-73053\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_390_web.jpg\" alt=\"City College of San Francisco student Yan N. waits on guests at The Educated Palate, the school's full service restaurant at its Downtown center. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">City College of San Francisco student Yan N. waits on guests at The Educated Palate, the school's full service restaurant at its Downtown center. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>But this unusual combination of high quality instruction for an affordable price is in jeopardy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This July, the \u003ca href=\"http://www.accjc.org\">Accrediting Commission for Community and Junior Colleges\u003c/a> voted to \u003ca href=\"http://www.kqed.org/a/forum/R201307050900\">strip the school’s accreditation\u003c/a> next summer unless certain criteria are met. The decision has prompted push-back from students, teachers and even several members of its now-powerless board of trustees, which was replaced with a sole “special trustee,”\u003ca href=\"http://www.kqed.org/a/forum/R201309160930\">Robert Agrella\u003c/a>, who has total decision-making power.\u003c/p>\n\u003cp>There are also three pending lawsuits—including one from the San Francisco city attorney's office—that seek an injunction against the school's closure.\u003c/p>\n\u003cp>“I’m really not sure what is going to happen to Career, Technology, and Education programs like \u003ca href=\"http://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-business/culinary-arts-hospitality-studies.html\">Culinary\u003c/a>, \u003ca href=\"https://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-health-and-physical-education/radiological-science.html\">Radiology\u003c/a>, and \u003ca href=\"http://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-health-and-physical-education/registered_nursing.html\">Nursing\u003c/a>,” Tannis Reinhertz, Culinary Arts and Hospitality Department Chair said. “No one knows what their future holds and there’s varying opinions about where the college is headed. There’s not a lot of room for constructive dialogue.”\u003c/p>\n\u003cp>Mixed messages about the college’s uncertain future has had a direct impact on enrollment. Registration in both credit and noncredit courses is down about 10 percent.\u003c/p>\n\u003cp>“We are normally an impacted program with a very long, long waitlist. This is this the first time I’ve seen this since I began teaching here in 1993,” she said.\u003c/p>\n\u003cp>Target enrollment in credit courses each semester is 85 students, but this semester only 73 students enrolled.\u003c/p>\n\u003cp>“We actually had to call people over the summer and ask them if they were returning to classes,” Reinhertz said. “Normally, we don’t have to do that. There was a greater effort to capture the students we have.\u003c/p>\n\u003cp>Faculty morale is down, also. “We feel pretty beat up,” she said.\u003c/p>\n\u003cp>According to a \u003ca href=\"http://www.sfbos.org/Modules/ShowDocument.aspx?documentid=46531\">report\u003c/a> by the San Francisco Budget and Legislative Analyst’s office, the economic loss to San Francisco would be a staggering \u003ca href=\"http://ww2.kqed.org/news/2013/09/19/ccsf-accreditation/\">$311 million\u003c/a> if City College were to close.\u003c/p>\n\u003cp>The analyst's office also determined that students would incur higher costs if forced to transfer to private, for-profit two-year programs elsewhere.\u003c/p>\n\u003cp>Many graduates earn an Associate degree in just two years, walking away with very little debt and numerous job opportunities. They’ve been able to find positions at high-end hotels and restaurants throughout the Bay Area and beyond including \u003ca href=\"http://www.acquerello.com\">Acquerello\u003c/a>, the \u003ca href=\"http://www.cliffhouse.com\">Cliff House\u003c/a>, and \u003ca href=\"http://www.garydanko.com\">Gary Danko\u003c/a>.\u003c/p>\n\u003cp>“It’s the best kept secret in San Francisco,” Reinhertz said.“It’s a cost that students can actually pay back. Even for someone making $12 an hour. It’s not beyond anybody's reach.”\u003c/p>\n\u003cp>Reinhertz warned the impact on the culinary world would be imminent, especially in relation to internships.\u003c/p>\n\u003cp>“Students would most likely just drop out. No one does what we do. We have the internships that lead to jobs,” she said.\u003c/p>\n\u003cp>We asked a few notable alumni in the food world what they think would happen if San Francisco loses City College and the Culinary Arts program.\u003c/p>\n\u003ch3>\u003ca href=\"http://www.biritemarket.com/who-we-are/our-history/\">Sam Mogannam\u003c/a>, Owner Bi-Rite Market\u003c/h3>\n\u003cfigure id=\"attachment_72987\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/SamMogannam_16oct2013_0004_web.jpg\">\u003cimg class=\"size-full wp-image-72987\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/SamMogannam_16oct2013_0004_web.jpg\" alt=\"Sam Mogannam owns BiRite Market on 18th Street in San Francisco and recently opened a second location on Divisadero Street. He's an alumnus of City College of San Francisco's culinary department. Photo: Sara Bloomberg\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sam Mogannam owns BiRite Market on 18th Street in San Francisco and recently opened a second location on Divisadero Street. He's an alumnus of City College of San Francisco's culinary department. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco native Sam Mogannam doesn’t know where he would be without City College. He attended the culinary program in 1986 upon graduating high school.\u003c/p>\n\u003cp>“Initially I thought I was gonna be a hotel guy,” he said. “My intent was to go to City for two years and then transfer to Cornell to do the hotel administration program there.”\u003c/p>\n\u003cp>Mogannam didn’t end up at Cornell, but instead stayed local after he found a job at a diner and discovered he loved to cook.\u003c/p>\n\u003cp>“I think I would have gone crazy if I was a suit, you know?” he said.\u003c/p>\n\u003cp>Then he and his brother took over the family grocery business on 18th Street in 1998 with only six employees. Now he has 285 employees across three stores, including the new market on Divisadero Street.\u003c/p>\n\u003cp>Mogannam is afraid that if the college closes, students would suffer most.\u003c/p>\n\u003cblockquote>\u003cp>“I know there are just so many kids that get out of the (California) Culinary Academy that have loans that they will probably never be able to pay back if they stay in the food business,” he said. “Or they come out with these expectations that they're going to become a high-power chef and really don't have any experience to back it. It's a challenge for them because they've got this pressure of the debt and still don't have the experience to be able take on a job that will actually help them pay it down.”\u003c/p>\u003c/blockquote>\n\u003ch3>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/02/interview-with-nopas-jeff-hanak/\">Jeff Hanak\u003c/a>, Owner Nopa and Nopalito\u003c/h3>\n\u003cfigure id=\"attachment_72985\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/JeffHannak_9oct2013_0017_web.jpg\">\u003cimg class=\"size-full wp-image-72985\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/JeffHannak_9oct2013_0017_web.jpg\" alt=\"Jeff Hanak, owner of Nopa and Nopalito, is a City College of San Francisco alumnus. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jeff Hanak, owner of Nopa and Nopalito, is a City College of San Francisco alumnus. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Jeff Hanak, owner of the popular restaurants Nopa and Nopalito, always wanted to go to City College. The price and location were hard to beat. He’d been working in restaurants throughout high school and hoped to see if the culinary department was a “good fit.”\u003c/p>\n\u003cp>“I always loved working in restaurants,” Hanak said. “I wanted to see if this could be a career for me. City College was reasonably priced and had an excellent reputation.”\u003c/p>\n\u003cp>He enrolled right out of high school and never looked back. While attending classes, he earned a coveted internship at the \u003ca href=\"http://www.fourseasons.com/sanfrancisco/dining/\">Four Seasons Hotel\u003c/a>.\u003c/p>\n\u003cblockquote>\u003cp>“The school has a relationship within the industry. Internships are quite good with hotels and restaurants,” he said. “There’s opportunities for excellent job placements if that’s what you really want to do.”\u003c/p>\u003c/blockquote>\n\u003cp>Hanak still uses his City College training every day. He helped open Nopa in 2006, and Nopalito a year later. The \u003ca href=\"http://www.nytimes.com/slideshow/2012/05/06/travel/20120506-SURFACING.html?_r=2&\">New York Times\u003c/a> said it put San Francisco’s north of the Panhandle neighborhood on the map.\u003c/p>\n\u003cp>“My instructors helped me gain a broad range of skills. Not just culinary, but I learned the art of hospitality. It would be sad to lose City College,” Hanak said.\u003c/p>\n\u003cp>He fears that if the school shuts down, the reverberations for the restaurant world will be hard to overcome. Bay Area restaurants are large employers of people coming right out of school. Over the years he has employed multiple City College graduates as managers, cooks and servers.\u003c/p>\n\u003cp>“I think it would be hard to find a pool of quality graduates to choose from,” he said.\u003c/p>\n\u003cp>He also worries about the students. He believes without City College, there aren’t many other opportunities for aspiring chefs or servers to learn valuable skills at a low price.\u003c/p>\n\u003cp>“There’s nowhere else in San Francisco for people to go other than for-profit institutions. There’s some pretty expensive private schools out there,” Hanak said.\u003c/p>\n\u003ch3>\u003ca href=\"http://www.paliodasti.com/about.php\">Martino DiGrande\u003c/a>, Owner Palio D’Asti\u003c/h3>\n\u003cfigure id=\"attachment_72989\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_1346_0101_web.jpg\">\u003cimg class=\"size-full wp-image-72989\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_1346_0101_web.jpg\" alt=\"Martino DiGrande, owner of the Italian Restaurant Palio d'Asti, is an alumnus of City College of San Francisco. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Martino DiGrande, owner of the Italian Restaurant Palio d'Asti, is an alumnus of City College of San Francisco. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Martino DiGrande wanted to carry on his fathers’ tradition in the restaurant business. A proud Sicilian, he knew that food was his calling. Like Mogannam and Hanak, he enrolled in City College’s program directly out of high school in 2002.\u003c/p>\n\u003cp>“The school’s reputation is second to none,” he said. “I talked to people in the industry and they said, ‘Don’t be crazy. Go to City College!”\u003c/p>\n\u003cp>And so he did. He learned how to cook and meet strict criteria from some of the harshest food critics.\u003c/p>\n\u003cblockquote>\u003cp>“At City you are cooking for the students. Your food has to be hot. It has to be good” DiGrande said. “We had some of the toughest food critics around. They would let you know if the food wasn’t up to par.”\u003c/p>\u003c/blockquote>\n\u003cp>One of the highlights of the program for DiGrande was the diversity of students in culinary arts. If City College were to close, DiGrande is worried that many students would be completely be shut out from higher education.\u003c/p>\n\u003cp>“We had a couple guys recently out of prison. We had veterans. You name it. They were all trying to better themselves. I’m afraid those students might be lost in the shuffle,” he said.\u003c/p>\n\u003ch3>Going Forward\u003c/h3>\n\u003cp>Whatever happens over the next ten months, the culinary department is still open, thriving and preparing for the future. Reinhertz is even trying to expand the program for non-chefs, including more daylong courses and maybe even a “couples cooking class.” One thing she wants to make clear.\u003c/p>\n\u003cp>City College isn’t closed, yet. “We are still here. We are still accredited. Come take a class,” she said.\u003c/p>\n\u003cp>In fact, the college added several dozen “late start” classes to its fall schedule, including \u003ca href=\"http://www.ccsf.edu/Schedule/Fall/ST/cul_arts_hospitality_studies.shtml\">two Culinary Arts classes\u003c/a> -- \"Pantry and Cold Kitchen\" and \"Chocolate and Confections.\"\u003c/p>\n\u003cp>Get more information about \u003ca href=\"http://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-business/culinary-arts-hospitality-studies.html\">City College's Culinary Arts and Hospitality Studies program\u003c/a>.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Disclosure:\u003c/strong> Both Gina Scialabba and Sara Bloomberg take classes at City College of San Francisco. Ms. Scialabba has periodically taken courses for both professional and personal growth since Spring 2011. Ms. Bloomberg has taken courses since Fall 2011 and is working towards a journalism certificate. Neither have taken a culinary arts class.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Here's A Reason To Love Disco Again: Stopping Food Waste",
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"content": "\u003cfigure id=\"attachment_72323\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/feeding-the-5000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/feeding-the-5000.jpg\" alt=\"Tristram Stuart, founder of Feeding the 5000, is helping to organize several disco soup events across Europe for World Food Day. Photo: Courtesy of Feeding the 5000\" width=\"624\" height=\"467\" class=\"size-full wp-image-72323\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tristram Stuart, founder of Feeding the 5000, is helping to organize several disco soup events across Europe for World Food Day. Photo: Courtesy of Feeding the 5000\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/16/235355021/turning-food-waste-into-disco-soup\">The Salt at NPR Food\u003c/a> (10/16/13)\u003c/p>\n\u003cp>Wednesday is World Food Day, an occasion food activists like to use to call attention to world hunger. With 842 million chronically undernourished people on Earth, it's a problem that \u003ca href=\"http://www.fao.org/hunger/en/\">hasn't gone away\u003c/a>.\u003c/p>\n\u003cp>This year, activists are trying to make the day a little spicier with pots full of disco soup to highlight the absurd amount of food thrown away that could feed people: one-third of all the food produced every year.\u003c/p>\n\u003cp>What is disco soup, you ask? It's the tasty outcome of a party designed to bring strangers together to cook food that would otherwise end up in the trash. Oftentimes, the soup is donated to the hungry. Oh, and as the name suggests, there's music involved, too.\u003c/p>\n\u003cp>The first disco soup party was held in Germany in early 2012 by some folks affiliated with the \u003ca href=\"http://www.slowfood.de/slow_food_youth_deutschland/\" target=\"_blank\">Slow Food Youth Network Deutschland\u003c/a>. The organizers collected discarded fruits and vegetables from a market, blasted some disco music and made a huge pot of soup.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Two months later, a group in France threw a disco soup party, and attracted 100 people. More parties followed, in Australia, South Korea, \u003ca href=\"http://www.nuigalway.ie/about-us/press/publications/e-scealaaugust2013/discosoup/\">Ireland\u003c/a> and beyond. You can check out an earnest little video of another French disco food event here:\u003c/p>\n\u003cp>[vimeo 39596405]\u003c/p>\n\u003cp>The idea eventually caught the attention of \u003ca href=\"http://www.tristramstuart.co.uk/\" target=\"_blank\">Tristram Stuart\u003c/a>, a British food waste activist and writer who started Feeding the 5000, a campaign named for an event held in London in 2009 and 2011, where 5,000 members of the public were given a free lunch made with perfectly edible ingredients bound for the rubbish bin.\u003c/p>\n\u003cp>Stuart is adamant that consumers and businesses in the developed world have a moral obligation to reverse \"the global scandal\" of food waste. In addition to throwing events to cook up blemished but edible produce, his campaign is also working to change European Union legislation on feeding food waste to pigs through the \u003ca href=\"http://www.thepigidea.org\">Pig Idea\u003c/a> project.\u003c/p>\n\u003cp>For World Food Day, Feeding the 5000 is hosting a \"flagship\" disco soup party in Brussels. And the group says more pots full of disco soup will be bubbling away today in the Netherlands, France, Germany, Greece and Macedonia. The event hub is the \u003ca href=\"https://www.facebook.com/events/384184501685229/?source=1\">Disco Anti Food Waste Day\u003c/a> Facebook page.\u003c/p>\n\u003cp>And what if you don't like disco? Can you still have a disco soup event?\u003c/p>\n\u003cp>\"We play anything that gets people dancing as they peel and chop the vegetables and fruit,\" Dominika Jarosz, event coordinator for Feeding the 5000, tells The Salt in an email.\u003c/p>\n\u003cp>While there are no disco soup events scheduled for Oct. 16 in the U.S., Feeding the 5000 says disco soup is starting to get traction here. The \u003ca href=\"http://www.slowfoodnyc.org/event/disco_soup_nyc_yes_we_cut\">first U.S. disco soup\u003c/a> event was held on Sept. 20 in New York, with the support of Slow Food NYC, the Natural Gourmet Institute, chef Paul Gerard of the East Village restaurant Exchange Alley and the United Nations Environment Program.\u003c/p>\n\u003cp>In advance of the soup blitz, Stuart visited local farms in New York and New Jersey and gleaned blemished tomatoes, over-sized watermelons, squash, eggplants and other fresh produce that the farmers were unable to sell. A rotating crew of DJs provided a soundtrack at the soup-making party at the Chelsea Super Pier, and most of the food was donated to the Bowery Mission. Such events, he says, help raise awareness among food donors like grocery stores and farmers and help them forge long-term relationships with organizations that feed the hungry.\u003c/p>\n\u003cp>Americans may be getting more motivated to address food waste, but we have to hand it to the Europeans, who do seem to be out in front on the issue. It was a group of Austrians, after all, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/05/dumpster-diver-tv-austrians-cook-up-food-waste-reality-show/\">who started a reality cooking show\u003c/a> centered around Dumpster diving.\u003c/p>\n\u003cp>Food waste was also a talking point for world leaders who spoke up on World Food Day. \"Reducing food waste is not, in fact, only a strategy for times of crisis, but a way of life we should adopt if we want a sustainable future for our planet,\" Nunzia De Girolamo, Italy's minister for agriculture, food and forestry policy, said at a ceremony Wednesday at the Food and Agriculture Organization's headquarters in Rome.\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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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72323\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/feeding-the-5000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/feeding-the-5000.jpg\" alt=\"Tristram Stuart, founder of Feeding the 5000, is helping to organize several disco soup events across Europe for World Food Day. Photo: Courtesy of Feeding the 5000\" width=\"624\" height=\"467\" class=\"size-full wp-image-72323\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tristram Stuart, founder of Feeding the 5000, is helping to organize several disco soup events across Europe for World Food Day. Photo: Courtesy of Feeding the 5000\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/16/235355021/turning-food-waste-into-disco-soup\">The Salt at NPR Food\u003c/a> (10/16/13)\u003c/p>\n\u003cp>Wednesday is World Food Day, an occasion food activists like to use to call attention to world hunger. With 842 million chronically undernourished people on Earth, it's a problem that \u003ca href=\"http://www.fao.org/hunger/en/\">hasn't gone away\u003c/a>.\u003c/p>\n\u003cp>This year, activists are trying to make the day a little spicier with pots full of disco soup to highlight the absurd amount of food thrown away that could feed people: one-third of all the food produced every year.\u003c/p>\n\u003cp>What is disco soup, you ask? It's the tasty outcome of a party designed to bring strangers together to cook food that would otherwise end up in the trash. Oftentimes, the soup is donated to the hungry. Oh, and as the name suggests, there's music involved, too.\u003c/p>\n\u003cp>The first disco soup party was held in Germany in early 2012 by some folks affiliated with the \u003ca href=\"http://www.slowfood.de/slow_food_youth_deutschland/\" target=\"_blank\">Slow Food Youth Network Deutschland\u003c/a>. The organizers collected discarded fruits and vegetables from a market, blasted some disco music and made a huge pot of soup.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Two months later, a group in France threw a disco soup party, and attracted 100 people. More parties followed, in Australia, South Korea, \u003ca href=\"http://www.nuigalway.ie/about-us/press/publications/e-scealaaugust2013/discosoup/\">Ireland\u003c/a> and beyond. You can check out an earnest little video of another French disco food event here:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The idea eventually caught the attention of \u003ca href=\"http://www.tristramstuart.co.uk/\" target=\"_blank\">Tristram Stuart\u003c/a>, a British food waste activist and writer who started Feeding the 5000, a campaign named for an event held in London in 2009 and 2011, where 5,000 members of the public were given a free lunch made with perfectly edible ingredients bound for the rubbish bin.\u003c/p>\n\u003cp>Stuart is adamant that consumers and businesses in the developed world have a moral obligation to reverse \"the global scandal\" of food waste. In addition to throwing events to cook up blemished but edible produce, his campaign is also working to change European Union legislation on feeding food waste to pigs through the \u003ca href=\"http://www.thepigidea.org\">Pig Idea\u003c/a> project.\u003c/p>\n\u003cp>For World Food Day, Feeding the 5000 is hosting a \"flagship\" disco soup party in Brussels. And the group says more pots full of disco soup will be bubbling away today in the Netherlands, France, Germany, Greece and Macedonia. The event hub is the \u003ca href=\"https://www.facebook.com/events/384184501685229/?source=1\">Disco Anti Food Waste Day\u003c/a> Facebook page.\u003c/p>\n\u003cp>And what if you don't like disco? Can you still have a disco soup event?\u003c/p>\n\u003cp>\"We play anything that gets people dancing as they peel and chop the vegetables and fruit,\" Dominika Jarosz, event coordinator for Feeding the 5000, tells The Salt in an email.\u003c/p>\n\u003cp>While there are no disco soup events scheduled for Oct. 16 in the U.S., Feeding the 5000 says disco soup is starting to get traction here. The \u003ca href=\"http://www.slowfoodnyc.org/event/disco_soup_nyc_yes_we_cut\">first U.S. disco soup\u003c/a> event was held on Sept. 20 in New York, with the support of Slow Food NYC, the Natural Gourmet Institute, chef Paul Gerard of the East Village restaurant Exchange Alley and the United Nations Environment Program.\u003c/p>\n\u003cp>In advance of the soup blitz, Stuart visited local farms in New York and New Jersey and gleaned blemished tomatoes, over-sized watermelons, squash, eggplants and other fresh produce that the farmers were unable to sell. A rotating crew of DJs provided a soundtrack at the soup-making party at the Chelsea Super Pier, and most of the food was donated to the Bowery Mission. Such events, he says, help raise awareness among food donors like grocery stores and farmers and help them forge long-term relationships with organizations that feed the hungry.\u003c/p>\n\u003cp>Americans may be getting more motivated to address food waste, but we have to hand it to the Europeans, who do seem to be out in front on the issue. It was a group of Austrians, after all, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/05/dumpster-diver-tv-austrians-cook-up-food-waste-reality-show/\">who started a reality cooking show\u003c/a> centered around Dumpster diving.\u003c/p>\n\u003cp>Food waste was also a talking point for world leaders who spoke up on World Food Day. \"Reducing food waste is not, in fact, only a strategy for times of crisis, but a way of life we should adopt if we want a sustainable future for our planet,\" Nunzia De Girolamo, Italy's minister for agriculture, food and forestry policy, said at a ceremony Wednesday at the Food and Agriculture Organization's headquarters in Rome.\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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"disqusTitle": "Why U.S. Taxpayers Pay $7 Billion A Year To Help Fast-Food Workers",
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"content": "\u003cfigure id=\"attachment_72316\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mcdonalds-workers-protest.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mcdonalds-workers-protest.jpg\" alt=\"New York City Council speaker and then-mayoral candidate Christine Quinn speaks at a fast-food workers' protest outside a McDonald's in New York in August. A nationwide movement is calling for raising the minimum hourly wage for fast-food workers to $15. Photo: Richard Drew/AP\" width=\"624\" height=\"350\" class=\"size-full wp-image-72316\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">New York City Council speaker and then-mayoral candidate Christine Quinn speaks at a fast-food workers' protest outside a McDonald's in New York in August. A nationwide movement is calling for raising the minimum hourly wage for fast-food workers to $15. Photo: Richard Drew/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/16/235398536/why-u-s-taxpayers-pay-7-billion-a-year-to-help-fast-food-workers\">The Salt at NPR Food\u003c/a> (10/16/13)\u003c/p>\n\u003cp>If you hit the drive-through, chances are that the cashier who rings you up or the cook who prepared your food relies on public assistance to make ends meet.\u003c/p>\n\u003cp>A new analysis finds that 52 percent of fast-food workers are enrolled in, or have their families enrolled in, one or more public assistance programs such as SNAP (food stamps) Medicaid or the Children's Health Insurance Program (CHIP).\u003c/p>\n\u003cp>That's right: With a median wage of $8.69 per hour for front-line fast-food jobs — cooks, cashiers and crew — workers are taking home a paycheck, but it's not enough to cover the basics, according to the authors of \"\u003ca href=\"http://laborcenter.berkeley.edu/publiccosts/fastfoodpovertywages.shtml\">Fast Food, Poverty Wages\u003c/a>.\"\u003c/p>\n\u003cp>\"The taxpayer costs we discovered were staggering,\" says co-author Ken Jacobs of the \u003ca href=\"http://laborcenter.berkeley.edu/publiccosts/fastfoodpovertywages.shtml\">Center for Labor Research and Education\u003c/a> at the University of California, Berkeley.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The combination of low wages, meager benefits, and often part-time hours means that many of the families of fast-food workers have to rely on taxpayer-funded safety net programs to make ends meet,\" Jacobs told me by phone.\u003c/p>\n\u003cp>The report finds that the fast-food industry's low wages, combined with part-time hours and lack of health care benefits, creates demand for public assistance including $3.9 billion per year in Medicaid and Children's Health Insurance Program (CHIP) benefits. Add on another billion for the Supplemental Nutrition Assistance Program (SNAP), formerly known as food stamp assistance. Earned Income Tax Credit payments (a subsidy to low-wage workers) amount to about $1.95 billion per year.\u003c/p>\n\u003cp>Contrary to the assumption that the typical fast-food worker is a teenager living with his or her parents, the report finds that the vast majority of front-line fast-food workers are adults who are supporting themselves — \"and 68 percent are the main wage earners in their families,\" \u003ca href=\"http://www.urban.uiuc.edu/faculty/doussard/\">Marc Doussard\u003c/a> of the University of Illinois at Urbana-Champaign, a co-author on the paper, says in a \u003ca href=\"http://newscenter.berkeley.edu/2013/10/15/low-wage-fast-food-jobs-leave-hefty-tax-bill-report-says/\">press release\u003c/a> about the study.\u003c/p>\n\u003cp>He says about a quarter of those working these jobs in fast-food restaurants are parents supporting children at home.\u003c/p>\n\u003cp>The report was funded by \u003ca href=\"http://fastfoodforward.org/\">Fast Food Forward\u003c/a>, a group campaigning for higher wages.\u003c/p>\n\u003cp>The analysis comes as a campaign for $15 per hour wages has garnered significant attention around the country. Over the past year, workers in cities nationwide have temporarily walked off their jobs to protest low wages.\u003c/p>\n\u003cp>But, some more conservative-leaning economists say raising wages would do nothing to curtail the taxpayer spending on public assistance programs.\u003c/p>\n\u003cp>\"I don't think raising the minimum wage to $15 an hour would solve that problem,\" \u003ca href=\"http://www.aei.org/scholar/michael-r-strain/\">Michael Strain\u003c/a>, a resident scholar at the American Enterprise Institute, told me during a phone interview. He describes himself as a center-right economist.\u003c/p>\n\u003cp>Strain says raising wages to that level would have unintended consequences: Namely, fast-food companies would slow down their hiring. And this would lead to more workers looking for jobs — and potentially needing to rely on more public assistance.\u003c/p>\n\u003cp>Strain says the $7 billion taxpayer bill is not necessarily problematic.\u003c/p>\n\u003cp>\"I think the system seems to be working the way it is — not that it's working perfectly,\" he says, adding, \"In general, the government is making sure these people's basic needs are met, which is an appropriate role of government.\"\u003c/p>\n\u003cp>At the same time, Strain argues, fast-food businesses are paying their workers wages that they judge to be equal to the value these workers are adding to the production process.\u003c/p>\n\u003cp>\"If we were to raise the minimum wage to $15 an hour, I think most economists, including me, would argue that that would result in a lot fewer workers,\" since fast-food companies would slow-down on hiring.\u003c/p>\n\u003cp>Ken Jacobs disagrees.\u003c/p>\n\u003cp>\"I think there's very good evidence on what's happened when wages have been improved for low-wage and fast-food workers,\" Jacobs says.\u003c/p>\n\u003cp>He points to a fast-food company, \u003ca href=\"http://www.in-n-out.com/\">In-N-Out Burger\u003c/a>, as an example of an employer that pays higher-than-average wages, yet is still profitable.\u003c/p>\n\u003cp>And, Jacobs says, some municipalities are raising minimum wages, such as San Jose, Calif., where the minimum wage is set to increase \u003ca href=\"http://www.sanjoseca.gov/?nid=3491\">to $10.15 per hour\u003c/a> in January of 2014. And there are proposals in states including \u003ca href=\"http://articles.washingtonpost.com/2013-09-03/local/41712055_1_minimum-dereck-e-gansler\">Maryland\u003c/a> to phase in hourly minimum wage hikes as well.\u003c/p>\n\u003cp>Jacobs argues that it's possible that employers may see a small decline in profits, but when wages are raised, \"you do find a significant decline in turnover [of workers], which is cost-saving for employers.\" \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": "Fifty-two percent of low-wage fast-food workers rely on public assistance programs like food stamps and Medicaid just to make ends meet, a fresh analysis finds. Many are adults supporting families. But some conservative economists say raising the minimum wage to $15 – as protesters are demanding – wouldn't help matters.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72316\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mcdonalds-workers-protest.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mcdonalds-workers-protest.jpg\" alt=\"New York City Council speaker and then-mayoral candidate Christine Quinn speaks at a fast-food workers' protest outside a McDonald's in New York in August. A nationwide movement is calling for raising the minimum hourly wage for fast-food workers to $15. Photo: Richard Drew/AP\" width=\"624\" height=\"350\" class=\"size-full wp-image-72316\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">New York City Council speaker and then-mayoral candidate Christine Quinn speaks at a fast-food workers' protest outside a McDonald's in New York in August. A nationwide movement is calling for raising the minimum hourly wage for fast-food workers to $15. Photo: Richard Drew/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/16/235398536/why-u-s-taxpayers-pay-7-billion-a-year-to-help-fast-food-workers\">The Salt at NPR Food\u003c/a> (10/16/13)\u003c/p>\n\u003cp>If you hit the drive-through, chances are that the cashier who rings you up or the cook who prepared your food relies on public assistance to make ends meet.\u003c/p>\n\u003cp>A new analysis finds that 52 percent of fast-food workers are enrolled in, or have their families enrolled in, one or more public assistance programs such as SNAP (food stamps) Medicaid or the Children's Health Insurance Program (CHIP).\u003c/p>\n\u003cp>That's right: With a median wage of $8.69 per hour for front-line fast-food jobs — cooks, cashiers and crew — workers are taking home a paycheck, but it's not enough to cover the basics, according to the authors of \"\u003ca href=\"http://laborcenter.berkeley.edu/publiccosts/fastfoodpovertywages.shtml\">Fast Food, Poverty Wages\u003c/a>.\"\u003c/p>\n\u003cp>\"The taxpayer costs we discovered were staggering,\" says co-author Ken Jacobs of the \u003ca href=\"http://laborcenter.berkeley.edu/publiccosts/fastfoodpovertywages.shtml\">Center for Labor Research and Education\u003c/a> at the University of California, Berkeley.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The combination of low wages, meager benefits, and often part-time hours means that many of the families of fast-food workers have to rely on taxpayer-funded safety net programs to make ends meet,\" Jacobs told me by phone.\u003c/p>\n\u003cp>The report finds that the fast-food industry's low wages, combined with part-time hours and lack of health care benefits, creates demand for public assistance including $3.9 billion per year in Medicaid and Children's Health Insurance Program (CHIP) benefits. Add on another billion for the Supplemental Nutrition Assistance Program (SNAP), formerly known as food stamp assistance. Earned Income Tax Credit payments (a subsidy to low-wage workers) amount to about $1.95 billion per year.\u003c/p>\n\u003cp>Contrary to the assumption that the typical fast-food worker is a teenager living with his or her parents, the report finds that the vast majority of front-line fast-food workers are adults who are supporting themselves — \"and 68 percent are the main wage earners in their families,\" \u003ca href=\"http://www.urban.uiuc.edu/faculty/doussard/\">Marc Doussard\u003c/a> of the University of Illinois at Urbana-Champaign, a co-author on the paper, says in a \u003ca href=\"http://newscenter.berkeley.edu/2013/10/15/low-wage-fast-food-jobs-leave-hefty-tax-bill-report-says/\">press release\u003c/a> about the study.\u003c/p>\n\u003cp>He says about a quarter of those working these jobs in fast-food restaurants are parents supporting children at home.\u003c/p>\n\u003cp>The report was funded by \u003ca href=\"http://fastfoodforward.org/\">Fast Food Forward\u003c/a>, a group campaigning for higher wages.\u003c/p>\n\u003cp>The analysis comes as a campaign for $15 per hour wages has garnered significant attention around the country. Over the past year, workers in cities nationwide have temporarily walked off their jobs to protest low wages.\u003c/p>\n\u003cp>But, some more conservative-leaning economists say raising wages would do nothing to curtail the taxpayer spending on public assistance programs.\u003c/p>\n\u003cp>\"I don't think raising the minimum wage to $15 an hour would solve that problem,\" \u003ca href=\"http://www.aei.org/scholar/michael-r-strain/\">Michael Strain\u003c/a>, a resident scholar at the American Enterprise Institute, told me during a phone interview. He describes himself as a center-right economist.\u003c/p>\n\u003cp>Strain says raising wages to that level would have unintended consequences: Namely, fast-food companies would slow down their hiring. And this would lead to more workers looking for jobs — and potentially needing to rely on more public assistance.\u003c/p>\n\u003cp>Strain says the $7 billion taxpayer bill is not necessarily problematic.\u003c/p>\n\u003cp>\"I think the system seems to be working the way it is — not that it's working perfectly,\" he says, adding, \"In general, the government is making sure these people's basic needs are met, which is an appropriate role of government.\"\u003c/p>\n\u003cp>At the same time, Strain argues, fast-food businesses are paying their workers wages that they judge to be equal to the value these workers are adding to the production process.\u003c/p>\n\u003cp>\"If we were to raise the minimum wage to $15 an hour, I think most economists, including me, would argue that that would result in a lot fewer workers,\" since fast-food companies would slow-down on hiring.\u003c/p>\n\u003cp>Ken Jacobs disagrees.\u003c/p>\n\u003cp>\"I think there's very good evidence on what's happened when wages have been improved for low-wage and fast-food workers,\" Jacobs says.\u003c/p>\n\u003cp>He points to a fast-food company, \u003ca href=\"http://www.in-n-out.com/\">In-N-Out Burger\u003c/a>, as an example of an employer that pays higher-than-average wages, yet is still profitable.\u003c/p>\n\u003cp>And, Jacobs says, some municipalities are raising minimum wages, such as San Jose, Calif., where the minimum wage is set to increase \u003ca href=\"http://www.sanjoseca.gov/?nid=3491\">to $10.15 per hour\u003c/a> in January of 2014. And there are proposals in states including \u003ca href=\"http://articles.washingtonpost.com/2013-09-03/local/41712055_1_minimum-dereck-e-gansler\">Maryland\u003c/a> to phase in hourly minimum wage hikes as well.\u003c/p>\n\u003cp>Jacobs argues that it's possible that employers may see a small decline in profits, but when wages are raised, \"you do find a significant decline in turnover [of workers], which is cost-saving for employers.\" \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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"disqusTitle": "In the Trash: The Wasted 40% of Food",
"title": "In the Trash: The Wasted 40% of Food",
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"content": "\u003cfigure id=\"attachment_72054\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-waste640.jpg\">\u003cimg class=\"size-full wp-image-72054\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-waste640.jpg\" alt=\"Food Shift has launched ads educating people about how much of the pie is being thrown away. Photo: Food Shift\" width=\"640\" height=\"403\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food Shift has launched ads educating people about how much of the pie is being thrown away. Photo: Food Shift\u003c/figcaption>\u003c/figure>\n\u003cp>The next time you decide to toss out that apple that you never got around to eating or the yogurt past its expiration date think about how much of your food goes into the garbage. Is it 40%?\u003c/p>\n\u003cp>That's how much food that's produced in the U.S. gets tossed out every year. According to the \u003ca href=\"http://www.nrdc.org/food/files/wasted-food-IP.pdf\" target=\"_blank\">Natural Resources Defense Council\u003c/a> that's $165 billion worth of uneaten and wasted food.\u003c/p>\n\u003cp>\"It doesn't matter how sustainable, organic, local your food is if you're throwing away 40%,\" said Dana Frasz, executive director of \u003ca href=\"http://foodshift.net/\">Food Shift\u003c/a>. All that wasted food means a lot of wasted resources -- water, land, fuel -- producing the food and transporting it, just so it can be thrown out!\u003c/p>\n\u003cp>Considering nearly 15% of households in the U.S. are food insecure -- meaning they don't know where their next meal is coming from -- all that wasted food seems like it ought to go to all those hungry people. That's what Frasz thought when she started a volunteer food recovery program while still in college. The program worked like most food waste recovery programs -- volunteers drive around and collect unused food about to be thrown out from restaurants and cafeterias and deliver it to food banks. In the Bay Area, there are dozens of food recovery organizations.\u003c/p>\n\u003cp>But, Frasz had another idea.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The food recovery space is deeply flawed,\" she said. \"We want to create a food recovery sector\" -- like recycling, which runs off its own revenue.\u003c/p>\n\u003cp>That's what Food Shift is hoping to do, but it's not quite there yet. Right now, the organization has a number of programs to recover unused food that otherwise would go in the trash. They operate a pilot program with two schools in East Oakland where extra cafeteria food -- unopened milks and uneaten apples, for example -- are collected and then given back out to families at the school who need the food.\u003c/p>\n\u003cp>They also work with restaurants to have them offer smaller portions, so less food is thrown away off of plates. Once food is on someone's plate it's nearly impossible to re-use or donate. They've launched an education campaign too to \"try to shift the culture,\" said Frasz, and educate people and get them to \u003ca href=\"http://foodshift.net/\" target=\"_blank\">sign a pledge\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_72055\" class=\"wp-caption aligncenter\" style=\"max-width: 693px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodwaste2.jpg\">\u003cimg class=\"size-full wp-image-72055\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodwaste2.jpg\" alt=\"Educating people about food waste is one of the most important steps in recovering the wasted food. Photo: Food Shift\" width=\"693\" height=\"633\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Educating people about food waste is one of the most important steps in recovering the wasted food. Photo: Food Shift\u003c/figcaption>\u003c/figure>\n\u003cp>The last piece of their puzzle is a program with \u003ca href=\"http://www.andronicos.com/\">Andronico's\u003c/a>. The grocery store pays them to pick up extra, unused food every day. The store, then, is able to pay less in disposal and dumping fees to get rid of the food. With that money, Food Shift hires people to drive trucks to pick up the food and deliver it to \u003ca href=\"http://www.svdpusa.org/\" target=\"_blank\">St. Vincent de Paul's\u003c/a>, which runs a number of poverty alleviation programs including free dining halls, and to other organizations that runs food banks and provide meals. As an added bonus, Food Shift hires people who have been clients at St. Vincent's, giving them money to buy their own food and closing the hunger circle. It's a win-win -- and it's a first step in creating a green economy around food recovery.\u003c/p>\n\u003cp>Plenty of volunteer organizations around the Bay Area are also picking up excess food and delivering it to food shelters. Last year, \u003ca href=\"http://www.foodrunners.org/\" target=\"_blank\">Food Runners\u003c/a> in San Francisco picked up 10 tons of wasted food/week. This year, said \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/01/food-runners-urban-gardens-on-food-wine-this-week/\">Mary Risley\u003c/a>, the founder of Food Runners, they're picking up 15 tons/week.\u003c/p>\n\u003cp>Most of the food comes from grocery stores like \u003ca href=\"http://www.traderjoes.com/\">Trader Joe's\u003c/a> and \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a>. Risley said that when Whole Foods opened in San Francisco twenty years ago, Food Runners bought a refrigerated truck to collect all the food. Otherwise, they rely on 200 volunteers who scurry around the city.\u003c/p>\n\u003cp>The second biggest donors are the new start-ups and tech companies, where food is catered or served everyday. Many of those places will donate the unused food to Food Runners.\u003c/p>\n\u003cp>The organization, though, will pick up from anywhere: hotel buffets, hospital lunches, catered events. Last week, said Risley, they got hundreds of boxed lunches from the Oracle convention.\u003c/p>\n\u003cp>On the Peninsula, there's Peninsula Food Runners, which collects about two tons of food/week. In the East Bay, a number of groups glean food that's left over in the fields -- fruit that isn't picked or tomatoes that fall on the ground after the harvester comes through -- and donate that to food shelters too.\u003c/p>\n\u003cp>Although all these organizations are hard at work, most of the wasted food still ends up in landfills. According to the \u003ca href=\"http://www.epa.gov/smm/foodrecovery/\" target=\"_blank\">EPA\u003c/a>, of the 36 million tons of food waste that was generated in 2011, 96% was thrown into landfills or incinerators.\u003c/p>\n\u003ch3>How does food get wasted?\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Portion sizes have increased:\u003c/strong> The average pizza slice doubled in calories from 1982 to 2002 and the average dinner plate increased two inches in diameter, according to the NRDC.\u003c/li>\n\u003cli>\u003cstrong>Expiration dates:\u003c/strong> Without a national standard on expiration dates, there's often confusion about what they mean and, often, people throw out food without realizing it can still be good.\u003c/li>\n\u003cli>\u003cstrong>Overproduction:\u003c/strong> Many bakeries and restaurants produce more than they'll sell for fear of running out or because full shelves make people more likely to buy.\u003c/li>\n\u003cli>\u003cstrong>Attitudes:\u003c/strong> The U.S. has a different attitude than many countries about food: we tend to believe there's plenty. But, there's not.\u003c/li>\n\u003c/ul>\n\u003cp>But, Risley is optimistic that the Bay Area is on the right track. In San Francisco, she said, \"I don't believe it's 40% [being wasted]. I'd guess maybe 20%.\"\u003c/p>\n\u003cp>\u003ca href=\"http://science.kqed.org/quest/video/fighting-food-waste/\" target=\"_blank\">QUEST\u003c/a> has also created this video to show you all about the food you're wasting and why you should stop wasting it:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe src=\"http://video.pbs.org/viralplayer/2365094582\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" width=\"600\" height=\"426\">\u003c/iframe>\u003c/p>\n\n",
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"excerpt": "In the U.S., 40% of the food we produce gets throw away. Most of that ends up in landfills, instead of on the plates of the hungry. A few organizations in the Bay Area are hoping to change that.",
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"description": "In the U.S., 40% of the food we produce gets throw away. Most of that ends up in landfills, instead of on the plates of the hungry. A few organizations in the Bay Area are hoping to change that.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72054\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-waste640.jpg\">\u003cimg class=\"size-full wp-image-72054\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-waste640.jpg\" alt=\"Food Shift has launched ads educating people about how much of the pie is being thrown away. Photo: Food Shift\" width=\"640\" height=\"403\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food Shift has launched ads educating people about how much of the pie is being thrown away. Photo: Food Shift\u003c/figcaption>\u003c/figure>\n\u003cp>The next time you decide to toss out that apple that you never got around to eating or the yogurt past its expiration date think about how much of your food goes into the garbage. Is it 40%?\u003c/p>\n\u003cp>That's how much food that's produced in the U.S. gets tossed out every year. According to the \u003ca href=\"http://www.nrdc.org/food/files/wasted-food-IP.pdf\" target=\"_blank\">Natural Resources Defense Council\u003c/a> that's $165 billion worth of uneaten and wasted food.\u003c/p>\n\u003cp>\"It doesn't matter how sustainable, organic, local your food is if you're throwing away 40%,\" said Dana Frasz, executive director of \u003ca href=\"http://foodshift.net/\">Food Shift\u003c/a>. All that wasted food means a lot of wasted resources -- water, land, fuel -- producing the food and transporting it, just so it can be thrown out!\u003c/p>\n\u003cp>Considering nearly 15% of households in the U.S. are food insecure -- meaning they don't know where their next meal is coming from -- all that wasted food seems like it ought to go to all those hungry people. That's what Frasz thought when she started a volunteer food recovery program while still in college. The program worked like most food waste recovery programs -- volunteers drive around and collect unused food about to be thrown out from restaurants and cafeterias and deliver it to food banks. In the Bay Area, there are dozens of food recovery organizations.\u003c/p>\n\u003cp>But, Frasz had another idea.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The food recovery space is deeply flawed,\" she said. \"We want to create a food recovery sector\" -- like recycling, which runs off its own revenue.\u003c/p>\n\u003cp>That's what Food Shift is hoping to do, but it's not quite there yet. Right now, the organization has a number of programs to recover unused food that otherwise would go in the trash. They operate a pilot program with two schools in East Oakland where extra cafeteria food -- unopened milks and uneaten apples, for example -- are collected and then given back out to families at the school who need the food.\u003c/p>\n\u003cp>They also work with restaurants to have them offer smaller portions, so less food is thrown away off of plates. Once food is on someone's plate it's nearly impossible to re-use or donate. They've launched an education campaign too to \"try to shift the culture,\" said Frasz, and educate people and get them to \u003ca href=\"http://foodshift.net/\" target=\"_blank\">sign a pledge\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_72055\" class=\"wp-caption aligncenter\" style=\"max-width: 693px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodwaste2.jpg\">\u003cimg class=\"size-full wp-image-72055\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodwaste2.jpg\" alt=\"Educating people about food waste is one of the most important steps in recovering the wasted food. Photo: Food Shift\" width=\"693\" height=\"633\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Educating people about food waste is one of the most important steps in recovering the wasted food. Photo: Food Shift\u003c/figcaption>\u003c/figure>\n\u003cp>The last piece of their puzzle is a program with \u003ca href=\"http://www.andronicos.com/\">Andronico's\u003c/a>. The grocery store pays them to pick up extra, unused food every day. The store, then, is able to pay less in disposal and dumping fees to get rid of the food. With that money, Food Shift hires people to drive trucks to pick up the food and deliver it to \u003ca href=\"http://www.svdpusa.org/\" target=\"_blank\">St. Vincent de Paul's\u003c/a>, which runs a number of poverty alleviation programs including free dining halls, and to other organizations that runs food banks and provide meals. As an added bonus, Food Shift hires people who have been clients at St. Vincent's, giving them money to buy their own food and closing the hunger circle. It's a win-win -- and it's a first step in creating a green economy around food recovery.\u003c/p>\n\u003cp>Plenty of volunteer organizations around the Bay Area are also picking up excess food and delivering it to food shelters. Last year, \u003ca href=\"http://www.foodrunners.org/\" target=\"_blank\">Food Runners\u003c/a> in San Francisco picked up 10 tons of wasted food/week. This year, said \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/01/food-runners-urban-gardens-on-food-wine-this-week/\">Mary Risley\u003c/a>, the founder of Food Runners, they're picking up 15 tons/week.\u003c/p>\n\u003cp>Most of the food comes from grocery stores like \u003ca href=\"http://www.traderjoes.com/\">Trader Joe's\u003c/a> and \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a>. Risley said that when Whole Foods opened in San Francisco twenty years ago, Food Runners bought a refrigerated truck to collect all the food. Otherwise, they rely on 200 volunteers who scurry around the city.\u003c/p>\n\u003cp>The second biggest donors are the new start-ups and tech companies, where food is catered or served everyday. Many of those places will donate the unused food to Food Runners.\u003c/p>\n\u003cp>The organization, though, will pick up from anywhere: hotel buffets, hospital lunches, catered events. Last week, said Risley, they got hundreds of boxed lunches from the Oracle convention.\u003c/p>\n\u003cp>On the Peninsula, there's Peninsula Food Runners, which collects about two tons of food/week. In the East Bay, a number of groups glean food that's left over in the fields -- fruit that isn't picked or tomatoes that fall on the ground after the harvester comes through -- and donate that to food shelters too.\u003c/p>\n\u003cp>Although all these organizations are hard at work, most of the wasted food still ends up in landfills. According to the \u003ca href=\"http://www.epa.gov/smm/foodrecovery/\" target=\"_blank\">EPA\u003c/a>, of the 36 million tons of food waste that was generated in 2011, 96% was thrown into landfills or incinerators.\u003c/p>\n\u003ch3>How does food get wasted?\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Portion sizes have increased:\u003c/strong> The average pizza slice doubled in calories from 1982 to 2002 and the average dinner plate increased two inches in diameter, according to the NRDC.\u003c/li>\n\u003cli>\u003cstrong>Expiration dates:\u003c/strong> Without a national standard on expiration dates, there's often confusion about what they mean and, often, people throw out food without realizing it can still be good.\u003c/li>\n\u003cli>\u003cstrong>Overproduction:\u003c/strong> Many bakeries and restaurants produce more than they'll sell for fear of running out or because full shelves make people more likely to buy.\u003c/li>\n\u003cli>\u003cstrong>Attitudes:\u003c/strong> The U.S. has a different attitude than many countries about food: we tend to believe there's plenty. But, there's not.\u003c/li>\n\u003c/ul>\n\u003cp>But, Risley is optimistic that the Bay Area is on the right track. In San Francisco, she said, \"I don't believe it's 40% [being wasted]. I'd guess maybe 20%.\"\u003c/p>\n\u003cp>\u003ca href=\"http://science.kqed.org/quest/video/fighting-food-waste/\" target=\"_blank\">QUEST\u003c/a> has also created this video to show you all about the food you're wasting and why you should stop wasting it:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe src=\"http://video.pbs.org/viralplayer/2365094582\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" width=\"600\" height=\"426\">\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Feminist Hulk Smash Shutdown, Rescue Women On Food Aid!",
"title": "Feminist Hulk Smash Shutdown, Rescue Women On Food Aid!",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Post by Kate Woodsome, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/12/232306911/feminist-hulk-smash-shutdown-rescue-women-on-food-aid\">The Salt at NPR Food\u003c/a> (10/12/13)\u003c/p>\n\u003cfigure id=\"attachment_72152\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/feminist-hulk.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/feminist-hulk.jpg\" alt=\"Feminist Hulk. Courtesy Jessica Lawson\" width=\"300\" class=\"size-full wp-image-72152\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Feminist Hulk. Courtesy Jessica Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>The government shutdown is frustrating enough for furloughed workers, but for families dependent on federal food assistance, it's infuriating.\u003c/p>\n\u003cp>Enter the \u003ca href=\"http://www.feministhulk.net/index.html\" target=\"_blank\">Feminist Hulk\u003c/a>.\u003c/p>\n\u003cp>The Twitter monster is smashing the shutdown's threats to the Women, Infants and Children (WIC) Food and Nutrition program, which provides food aid to pregnant women and mothers of young children deemed to be at risk of malnutrition. And she's urging her nearly 74,000 followers to help.\u003c/p>\n\u003cp>Feminist Hulk is Jessica Lawson, a doctoral student in English literature at the University of Iowa who's also a mother and WIC aid recipient. She first started tweeting against sexism in 2010 – her \u003ca href=\"https://twitter.com/feministhulk\" target=\"_blank\">Twitter profile\u003c/a> reads \"HULK SAYS F*** PATRIARCHY. HULK SMASH GENDER BINARY.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Since then, she's been \u003ca href=\"http://msmagazine.com/blog/2011/08/22/whos-behind-the-mask-of-feminist-hulk-only-the-ms-blog-knows/\" target=\"_blank\">called \"the biggest superhero\"\u003c/a> of online feminism. And she's collected a massive social media fan club with tweets about motherhood, patriarchy and kale — which she's using for good during the shutdown, setting up \u003ca href=\"http://www.feministhulk.net/wic-and-shutdown-where-to-get-baby-food-and-formula.html\" target=\"_blank\">this online resource\u003c/a> to help families find baby food and formula.\u003c/p>\n\u003cp>We asked Lawson why the government shutdown has energized her inner Hulk. Below is our email exchange, edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>Q: How has the government shutdown affected you and other mothers you know?\u003c/strong>\u003c/p>\n\u003cp>One of my closest friends is a foster parent on WIC. She can't afford to accept a child placement right now, because WIC's funding beyond this month is uncertain. Since I began this website, I've received a lot of emails from new parents who are terrified about making it through the week. While being a grad student is financially challenging, it provides me with a measure of predictability that makes me less vulnerable to the immediate impact the shutdown will have in the next few weeks (though it will definitely hurt us in the long term). My heart goes out to families who don't have as much certainty.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Q: Why did you get so revved up about the potential defunding of WIC?\u003c/strong>\u003c/p>\n\u003cp>There's nothing potential about it: WIC is not getting regular funding right now. When the government shut down, some WIC offices immediately closed, others' services were reduced. We got word at the end of last week that contingency funding had been made available to make sure WIC could get through the rest of the month. Offices reopened, and business continues, but most state offices will tell you that November remains pretty uncertain. And even with these new sources of help, North Carolina WIC stopped issuing new vouchers for a few days, though they have resumed offering them. The folks at WIC deserve serious applause for the services they are continuing to provide in this climate.\u003c/p>\n\u003cp>\u003cstrong>Q: Why are you on WIC? What do you say to folks who think it should be defunded?\u003c/strong>\u003c/p>\n\u003cp>As a graduate student, I've supported myself the last several years on a combination of part-time teaching, student loans, food assistance, and very careful balancing. WIC was especially important during my pregnancy, as I was trying to stretch out a summer budget while still preparing for the uncertainty that childbirth can bring, and WIC continued to help during some of the scary budget crunches between semesters. And, again, I benefit from a lot of privileges that other WIC parents often don't have, so mine is actually a best-case scenario.\u003c/p>\n\u003cp>I get weary when I hear people urging poor families to simply lift themselves up by their bootstraps. Just to get from day to day when you are hungry and scared takes extraordinary energy — those bootstraps are already stretched to the max for the task of daily survival. I want to assume good will, and hope that the people who oppose WIC have simply never been in the position to direly need it.\u003c/p>\n\u003cp>\u003cstrong>Q: What kind of response are you getting to the infant formula drive? Who is helping? \u003c/strong>\u003c/p>\n\u003cp>I could not have done this alone. Many people I know, and lots of people I don't, have helped by sharing the link to the website, calling their local food banks to see who has formula, sending me information, and making donations themselves. While some organizations have reached out to me, and some wonderful news outlets have given me a boost, most of the response is coming from individuals who take a few minutes out of their day to help the work along. And this work is still underway – there are lots of resources out there that need donations or want to offer help, and I am finding them and adding them as fast as I can.\u003c/p>\n\u003cp>\u003cstrong>Q: What's your endgame with FEMINIST HULK and the formula drive? \u003c/strong>\u003c/p>\n\u003cp>To create a central hub of information about WIC offices and, as we wait to see how this shutdown will go, alternative resources for the services WIC provides. So far, that has mostly included sources for formula and baby food, since many local food pantries don't regularly stock these items, and it's crucial to connect the ones that do with the people who need help. Several lactation consultants, midwives, and community activists have also reached out offer other support services, in the instance that WIC can no longer provide them.\u003c/p>\n\u003cp>My endgame depends on the shutdown's endgame. It would be a relief to have the government resume, WIC's stability restored, and my site reduced to a useful novelty. I hope that happens, and that it happens soon.\u003c/p>\n\u003cp>\u003cstrong>Q: Please share with other parents: How did you distract your 2-year-old long enough to answer these questions?\u003c/strong>\u003c/p>\n\u003cp>Hah, I didn't. These answers have been interrupted by nursing sessions, bath times, toddler renditions of Janelle Monae songs, and a mercifully early bedtime. I played with my kid and flew to and from the computer and got through the way parents always get through: by taking every opportunity we can get. \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": "Twitter icon Feminist Hulk is pummeling away at the shutdown's funding threats to WIC, the federal program that provides essential food aid to pregnant women and mothers with young children. And she's using her nearly 74,000 followers to help – setting up an online resource to help families left in the lurch find baby food and formula.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Kate Woodsome, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/12/232306911/feminist-hulk-smash-shutdown-rescue-women-on-food-aid\">The Salt at NPR Food\u003c/a> (10/12/13)\u003c/p>\n\u003cfigure id=\"attachment_72152\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/feminist-hulk.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/feminist-hulk.jpg\" alt=\"Feminist Hulk. Courtesy Jessica Lawson\" width=\"300\" class=\"size-full wp-image-72152\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Feminist Hulk. Courtesy Jessica Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>The government shutdown is frustrating enough for furloughed workers, but for families dependent on federal food assistance, it's infuriating.\u003c/p>\n\u003cp>Enter the \u003ca href=\"http://www.feministhulk.net/index.html\" target=\"_blank\">Feminist Hulk\u003c/a>.\u003c/p>\n\u003cp>The Twitter monster is smashing the shutdown's threats to the Women, Infants and Children (WIC) Food and Nutrition program, which provides food aid to pregnant women and mothers of young children deemed to be at risk of malnutrition. And she's urging her nearly 74,000 followers to help.\u003c/p>\n\u003cp>Feminist Hulk is Jessica Lawson, a doctoral student in English literature at the University of Iowa who's also a mother and WIC aid recipient. She first started tweeting against sexism in 2010 – her \u003ca href=\"https://twitter.com/feministhulk\" target=\"_blank\">Twitter profile\u003c/a> reads \"HULK SAYS F*** PATRIARCHY. HULK SMASH GENDER BINARY.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since then, she's been \u003ca href=\"http://msmagazine.com/blog/2011/08/22/whos-behind-the-mask-of-feminist-hulk-only-the-ms-blog-knows/\" target=\"_blank\">called \"the biggest superhero\"\u003c/a> of online feminism. And she's collected a massive social media fan club with tweets about motherhood, patriarchy and kale — which she's using for good during the shutdown, setting up \u003ca href=\"http://www.feministhulk.net/wic-and-shutdown-where-to-get-baby-food-and-formula.html\" target=\"_blank\">this online resource\u003c/a> to help families find baby food and formula.\u003c/p>\n\u003cp>We asked Lawson why the government shutdown has energized her inner Hulk. Below is our email exchange, edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>Q: How has the government shutdown affected you and other mothers you know?\u003c/strong>\u003c/p>\n\u003cp>One of my closest friends is a foster parent on WIC. She can't afford to accept a child placement right now, because WIC's funding beyond this month is uncertain. Since I began this website, I've received a lot of emails from new parents who are terrified about making it through the week. While being a grad student is financially challenging, it provides me with a measure of predictability that makes me less vulnerable to the immediate impact the shutdown will have in the next few weeks (though it will definitely hurt us in the long term). My heart goes out to families who don't have as much certainty.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Q: Why did you get so revved up about the potential defunding of WIC?\u003c/strong>\u003c/p>\n\u003cp>There's nothing potential about it: WIC is not getting regular funding right now. When the government shut down, some WIC offices immediately closed, others' services were reduced. We got word at the end of last week that contingency funding had been made available to make sure WIC could get through the rest of the month. Offices reopened, and business continues, but most state offices will tell you that November remains pretty uncertain. And even with these new sources of help, North Carolina WIC stopped issuing new vouchers for a few days, though they have resumed offering them. The folks at WIC deserve serious applause for the services they are continuing to provide in this climate.\u003c/p>\n\u003cp>\u003cstrong>Q: Why are you on WIC? What do you say to folks who think it should be defunded?\u003c/strong>\u003c/p>\n\u003cp>As a graduate student, I've supported myself the last several years on a combination of part-time teaching, student loans, food assistance, and very careful balancing. WIC was especially important during my pregnancy, as I was trying to stretch out a summer budget while still preparing for the uncertainty that childbirth can bring, and WIC continued to help during some of the scary budget crunches between semesters. And, again, I benefit from a lot of privileges that other WIC parents often don't have, so mine is actually a best-case scenario.\u003c/p>\n\u003cp>I get weary when I hear people urging poor families to simply lift themselves up by their bootstraps. Just to get from day to day when you are hungry and scared takes extraordinary energy — those bootstraps are already stretched to the max for the task of daily survival. I want to assume good will, and hope that the people who oppose WIC have simply never been in the position to direly need it.\u003c/p>\n\u003cp>\u003cstrong>Q: What kind of response are you getting to the infant formula drive? Who is helping? \u003c/strong>\u003c/p>\n\u003cp>I could not have done this alone. Many people I know, and lots of people I don't, have helped by sharing the link to the website, calling their local food banks to see who has formula, sending me information, and making donations themselves. While some organizations have reached out to me, and some wonderful news outlets have given me a boost, most of the response is coming from individuals who take a few minutes out of their day to help the work along. And this work is still underway – there are lots of resources out there that need donations or want to offer help, and I am finding them and adding them as fast as I can.\u003c/p>\n\u003cp>\u003cstrong>Q: What's your endgame with FEMINIST HULK and the formula drive? \u003c/strong>\u003c/p>\n\u003cp>To create a central hub of information about WIC offices and, as we wait to see how this shutdown will go, alternative resources for the services WIC provides. So far, that has mostly included sources for formula and baby food, since many local food pantries don't regularly stock these items, and it's crucial to connect the ones that do with the people who need help. Several lactation consultants, midwives, and community activists have also reached out offer other support services, in the instance that WIC can no longer provide them.\u003c/p>\n\u003cp>My endgame depends on the shutdown's endgame. It would be a relief to have the government resume, WIC's stability restored, and my site reduced to a useful novelty. I hope that happens, and that it happens soon.\u003c/p>\n\u003cp>\u003cstrong>Q: Please share with other parents: How did you distract your 2-year-old long enough to answer these questions?\u003c/strong>\u003c/p>\n\u003cp>Hah, I didn't. These answers have been interrupted by nursing sessions, bath times, toddler renditions of Janelle Monae songs, and a mercifully early bedtime. I played with my kid and flew to and from the computer and got through the way parents always get through: by taking every opportunity we can get. \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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"disqusTitle": "McDonald's President Was Caught Off Guard By Low-Wage, Single Mom",
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"content": "\u003cp>[youtube //www.youtube.com/watch?v=TpePh4Cal58]\u003c/p>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/11/232077122/mcdonalds-president-was-caught-off-guard-by-low-wage-single-mom\">The Salt at NPR Food\u003c/a> (10/11/13)\u003c/p>\n\u003cp>A \u003ca href=\"http://www.youtube.com/watch?v=TpePh4Cal58\">video\u003c/a> of a McDonald's worker confronting the president of the fast-food behemoth has gone viral this week, with the help of a fast-food workers' campaign aimed at raising hourly wages to $15.\u003c/p>\n\u003cp>In the short clip, the worker, Nancy Salgado, a Chicago single mother of two, shouts out to Jeff Stratton, president of McDonald's USA, who was standing at a podium in a ballroom giving a talk.\u003c/p>\n\u003cp>\"It's really hard for me to feed my two kids and struggle day to day. Do you think this is fair, that I have to be making $8.25 when I have worked for McDonald's for 10 years?\" Salgado shouts out from the back of the room.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Stratton's response? \"I've been there 40 years.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mcdonalds-video1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mcdonalds-video1.jpg\" alt=\"Jeff Stratton, president of McDonald’s USA response.\" width=\"633\" height=\"343\" class=\"aligncenter size-full wp-image-72103\">\u003c/a>\u003c/p>\n\u003cp>As Salgado calls out that she needs a raise, she is escorted out of the room, and in the video you can hear a voice say, \"You're going to be arrested.\" Later, police reportedly issued her a ticket.\u003c/p>\n\u003cp>In bringing attention to this video, the \u003ca href=\"http://fightfor15.org/en/\">Workers Organizing Committee of Chicago\u003c/a>, which is helping to build the campaign for $15-per-hour wages, has circulated a press release highlighting the disparity between McDonald's corporate profits — which totaled \u003ca href=\"http://tinyurl.com/le6743p\">$5.5 billion\u003c/a> last year — and workers' wages. According to WOCC, the median wage of cooks, cashiers and crew is $8.94 an hour.\u003c/p>\n\u003cp>According to an \u003ca href=\"http://livingwage.mit.edu/counties/17031\">MIT living wage calculator\u003c/a>, an adult with one child needs to make $20.86 an hour working full time in the Chicago area to afford the basics.\u003c/p>\n\u003cp>There's been suggestion on social media that Stratton's response was curt and insensitive. So we reached out to McDonald's to ask him if he would have responded differently to Salgado had the circumstances been different — say, if she had not barged into a private event and interrupted him.\u003c/p>\n\u003cp>\"Yes, Jeff Stratton was caught off-guard at this church-based event,\" a McDonald's spokeswoman told us by email.\u003c/p>\n\u003cp>And why did Stratton bring up his 40 years at McDonald's? Well, it turns out \"his 40-year anniversary was that very week, so it was top of mind for him,\" the spokeswoman said.\u003c/p>\n\u003cp>The company points out that Stratton first joined McDonald's back in the '70s as a restaurant crew member and has worked his way up.\u003c/p>\n\u003cp>McDonald's says its history is full of examples of individuals who worked their first job with the company and went on to have successful careers both within and outside of McDonald's.\u003c/p>\n\u003cp>As for the push from workers for higher hourly wages, McDonald's says it \"does not determine wages set by our more than 3,000 U.S. franchisees,\" according to the company spokeswoman.\u003c/p>\n\u003cp>At the restaurants run by McDonald's USA — less than 10 percent of the roughly 14,000 outlets in this country — the spokeswoman explains, \"we pay salaries that begin at minimum wage but range up from that figure, depending on the job and employee's experience level.\" \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": "McDonald's USA President Jeff Stratton has been criticized on social media for his videotaped response to an employee who confronted him and complained that she doesn't make enough to feed her kids. But a spokeswoman for the company says McDonald's has a long history of promoting from within.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Stratton's response? \"I've been there 40 years.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mcdonalds-video1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mcdonalds-video1.jpg\" alt=\"Jeff Stratton, president of McDonald’s USA response.\" width=\"633\" height=\"343\" class=\"aligncenter size-full wp-image-72103\">\u003c/a>\u003c/p>\n\u003cp>As Salgado calls out that she needs a raise, she is escorted out of the room, and in the video you can hear a voice say, \"You're going to be arrested.\" Later, police reportedly issued her a ticket.\u003c/p>\n\u003cp>In bringing attention to this video, the \u003ca href=\"http://fightfor15.org/en/\">Workers Organizing Committee of Chicago\u003c/a>, which is helping to build the campaign for $15-per-hour wages, has circulated a press release highlighting the disparity between McDonald's corporate profits — which totaled \u003ca href=\"http://tinyurl.com/le6743p\">$5.5 billion\u003c/a> last year — and workers' wages. According to WOCC, the median wage of cooks, cashiers and crew is $8.94 an hour.\u003c/p>\n\u003cp>According to an \u003ca href=\"http://livingwage.mit.edu/counties/17031\">MIT living wage calculator\u003c/a>, an adult with one child needs to make $20.86 an hour working full time in the Chicago area to afford the basics.\u003c/p>\n\u003cp>There's been suggestion on social media that Stratton's response was curt and insensitive. So we reached out to McDonald's to ask him if he would have responded differently to Salgado had the circumstances been different — say, if she had not barged into a private event and interrupted him.\u003c/p>\n\u003cp>\"Yes, Jeff Stratton was caught off-guard at this church-based event,\" a McDonald's spokeswoman told us by email.\u003c/p>\n\u003cp>And why did Stratton bring up his 40 years at McDonald's? Well, it turns out \"his 40-year anniversary was that very week, so it was top of mind for him,\" the spokeswoman said.\u003c/p>\n\u003cp>The company points out that Stratton first joined McDonald's back in the '70s as a restaurant crew member and has worked his way up.\u003c/p>\n\u003cp>McDonald's says its history is full of examples of individuals who worked their first job with the company and went on to have successful careers both within and outside of McDonald's.\u003c/p>\n\u003cp>As for the push from workers for higher hourly wages, McDonald's says it \"does not determine wages set by our more than 3,000 U.S. franchisees,\" according to the company spokeswoman.\u003c/p>\n\u003cp>At the restaurants run by McDonald's USA — less than 10 percent of the roughly 14,000 outlets in this country — the spokeswoman explains, \"we pay salaries that begin at minimum wage but range up from that figure, depending on the job and employee's experience level.\" \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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"content": "\u003cfigure id=\"attachment_71399\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/9628819344_8b4c455e77_z.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/9628819344_8b4c455e77_z.jpg\" alt=\"Crowdfunding can provide an additional source of start-up funds for restaurants, food trucks and kitchens. Photo: Dominic Torrell/Flickr\" width=\"640\" height=\"381\" class=\"size-full wp-image-71399\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crowdfunding can provide an additional source of start-up funds for restaurants, food trucks and kitchens. Photo: \u003ca href=\"http://www.flickr.com/photos/98800997@N08/9628819344/in/photolist-fESdwC-ggsK9h-ggsZZR-ggsKCU-ggsKes-ggtqoi-affMtg-eZZGDz-ggsKof-ggsKm1-ggsZjx-ggsK61-ggt1uj-afiAby-a8nLk9-a8jU3P-a8nLtL-a8nLmd-a8jU9t-a8nLwd-f2owNa-bHmo42-burAkW-asUSUW-f7arq4-fUGLSp-cm9X9o-bzzsBA-bzzsxw-bzzsbL-bNu7oK-bzzs2j-bzzsrm-bNu6XH-bquD2Q-fa69RL-cm9X5L-cm9Y3s-extBUY-bPZPGF-bB6bEs-bB6bzL-bB6bN9-bB6bQY-faMAF7-9ygMCb-f2wp4e-9ydLDM-9ygMvm-9ygLr1-9ydMBg\">Dominic Torell/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Starting a restaurant can take $450,000 on average if the founders want to own the land and $250,000 even if they just lease it. That kind of money is not easy to come by.\u003c/p>\n\u003cp>That's why, with traditional financing for restaurateurs drying up, more and more food projects are turning to crowdfunding sources, according to \u003ca href=\"http://www.nytimes.com/2011/11/09/dining/new-restaurants-turn-to-the-public-for-cash.html?pagewanted=all&_r=0\">the New York Times\u003c/a>. Typically this has meant using sites like \u003ca href=\"http://www.kickstarter.com/\" target=\"_blank\">Kickstarter\u003c/a> and \u003ca href=\"http://www.indiegogo.com/\" target=\"_blank\">Indiegogo\u003c/a> to introduce a project and ask people for the money to fund that project.\u003c/p>\n\u003cp>\u003cstrong>There are some key differences between the two giants in the crowdfunding space\u003c/strong>:\u003c/p>\n\u003cp>1. Kickstarter only releases funds for a project if they reach a set target funding goal. If that target isn't reached, then the money is all returned to the donors and the project gets nothing. Indiegogo has no such rule. However, because there is no target, there can also be less sense of urgency for Indiegogo donors.\u003c/p>\n\u003cp>2. Kickstarter only allows funding for creative projects, meaning that it isn't supposed to be used to start businesses or fund ongoing costs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>3. Kickstarter is significantly bigger and buzzier than any other platform out there -- with far more donors and more press coverage for projects.\u003c/p>\n\u003cfigure id=\"attachment_71382\" class=\"wp-caption aligncenter\" style=\"max-width: 657px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodiecrowdfunding.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodiecrowdfunding.jpg\" alt=\"Foodie Crowd Funding targets existing small restaurants. Image: Foodie Crowd Funding\" width=\"657\" height=\"107\" class=\"size-full wp-image-71382\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Foodie Crowd Funding targets existing small restaurants. Image: Foodie Crowd Funding\u003c/figcaption>\u003c/figure>\n\u003cp>But, with the growing popularity of crowdfunding for food projects -- restaurants, wholesale food, food trucks -- food-specific crowdfunding sites, like Foodstart, Foodie Crowd Funding and Fun-dit, are popping up.\u003c/p>\n\u003cblockquote>\u003cp>\"Crowdfunding will be a key part of any small business,\" said Alex Sheshunoff, the founder of Foodstart. \"Restaurants have always received money from a basket of sources. Crowdfunding is part of that basket.\"\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_71383\" class=\"wp-caption alignleft\" style=\"max-width: 254px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodstart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodstart.jpg\" alt=\"Foodstart has attracted 140 food-focused projects. Image: Foodstart\" width=\"254\" height=\"75\" class=\"size-full wp-image-71383\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Foodstart has attracted 140 food-focused projects. Image: Foodstart\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.foodstart.com/\" target=\"_blank\">Foodstart\u003c/a> launched earlier this summer as a platform for food and dining crowdfunding projects. Sheshunoff said that compared to the non-food-focused crowdfunding places Foodstart offers the ability for restaurants to fund smaller, practical, non-creative projects, like a new patio or menu expansion. Existing restaurants don't have to hit a funding target to raise money. Foodstart also provides backers with a rewards card that they can then redeem at the locations they donated to, which Sheshunoff said market research showed they wanted. The company provides that market research to the projects and connects projects with experts in the industry, like providing a consultation with dining industry lawyers. They're also about to launch, said Sheshunoff, help with getting traditional loans or using the crowdfunding as capital to get a larger loan.\u003c/p>\n\u003cp>Most importantly, though, Foodstart offers \"a community of people who feel passionately about food and dining,\" Sheshunoff said.\u003c/p>\n\u003cfigure id=\"attachment_71384\" class=\"wp-caption alignleft\" style=\"max-width: 286px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fundit.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fundit.jpg\" alt=\"Fun-Dit provides crowdfunding for mobile food companies. Photo: Fun-Dit\" width=\"286\" height=\"144\" class=\"size-full wp-image-71384\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fun-Dit provides crowdfunding for mobile food companies. Photo: Fun-Dit\u003c/figcaption>\u003c/figure>\n\u003cp>Foodstart isn't the only food-focused crowdfunding site that has popped up recently. \u003ca href=\"http://foodiecrowdfunding.com/\" target=\"_blank\">Foodie Crowd Funding\u003c/a>, which focuses on allowing existing restaurants to expand, and \u003ca href=\"http://fun-dit.com/\" target=\"_blank\">Fun-dit\u003c/a>, which focuses on food trucks and pop-up food stands, are also targeting the growing food crowdfunding space.\u003c/p>\n\u003cp>But, with these platforms still being new there aren't many projects (or many donors) on them yet. Foodstart has about 140 projects, with only one in the Bay Area: \u003ca href=\"http://www.foodstart.com/project/sheda\" target=\"_blank\">a Lebanese restaurant in Santa Rosa\u003c/a>. Foodie Crowd Funding also appears to have just one Northern California project: \u003ca href=\"http://foodiecrowdfunding.com/sponsors/eric-ross-winery/\" target=\"_blank\">a winery in Sonoma Valley\u003c/a>. Fun-dit has no active campaigns.\u003c/p>\n\u003cp>Because access to donors is still the most important part of any crowdfunded project, Kickstarter remains the most used of all the sites. The most popular food projects on Indiegogo have raised just a fraction of what the most popular food projects on Kickstarter have raised.\u003c/p>\n\u003cp>Some of the most popular Kickstarter food projects nationwide are actually based in the Bay Area. Food tech gadgets are trendy around here, with a San Francisco-based sous-vide cooking machine called the \u003ca href=\"http://www.kickstarter.com/projects/nomiku/nomiku-bring-sous-vide-into-your-kitchen\" target=\"_blank\">Nomiku \u003c/a>raising $586,000 last summer. But, more traditional restaurants have been able to raise large amounts of money as well.\u003c/p>\n\u003cp>Here are some (but not all) of the most popular food-specific crowdfunded projects.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kickstarter.com/projects/foragekitchen/forage-kitchen?ref=live\" target=\"_blank\">Forage Kitchen\u003c/a>\u003c/strong>: A co-working food space in the Bay Area for people to use the kitchens, to take classes, to work on project or to put on events raised $156,502 last June. Iso Rabins, the founder of \u003ca href=\"http://foragesf.com/\" target=\"_blank\">ForageSF\u003c/a>, launched the project with rewards like dinners, t-shirts and membership in the co-working kitchen. Since the funding, he's been looking for a space.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"420\" src=\"http://www.kickstarter.com/projects/foragekitchen/forage-kitchen/widget/video.html\" frameborder=\"0\"> \u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kickstarter.com/projects/1285695829/omnivore-salta-family-recipe-that-makes-food-taste\" target=\"_blank\">Omnivore Salt\u003c/a>\u003c/strong>: A company to make organic salt, mixed with spices, from a family recipe raised $141,467 earlier in September (far more than its $30,000 goal).\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"420\" src=\"http://www.kickstarter.com/projects/1285695829/omnivore-salta-family-recipe-that-makes-food-taste/widget/video.html\" frameborder=\"0\"> \u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kickstarter.com/projects/790520649/top-chefs-opening-shakewell-bar-and-kitchen\" target=\"_blank\">Shakewell\u003c/a>\u003c/strong>: Launched by former Top Chef contestants Jennifer Biesty and Tim Nugent, \u003ca title=\"Top Chefs Turn to Kickstarter to Open Shakewell Bar and Kitchen in Oakland\" href=\"http://ww2.kqed.org/bayareabites/2013/08/16/top-chefs-turn-to-kickstarter-to-open-shakewell-bar-and-kitchen-in-oakland/\" target=\"_blank\">Shakewell Bar and Kitchen\u003c/a> hopes to open in Oakland. In August, the duo raised $102,937.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"420\" src=\"http://www.kickstarter.com/projects/790520649/top-chefs-opening-shakewell-bar-and-kitchen/widget/video.html\" frameborder=\"0\"> \u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kickstarter.com/projects/myriadgastropub/myriad-gastro-pub-coming-soon-to-san-francsico\" target=\"_blank\">Myriad Gastro Pub\u003c/a>\u003c/strong>: From Trish Tracey, who has worked at and opened Thirsty Bear Brewing Co. and Momo's, Myriad Gastro Pub will be a gastropub in SOMA. In May, the project raised $63,165.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"420\" src=\"http://www.kickstarter.com/projects/myriadgastropub/myriad-gastro-pub-coming-soon-to-san-francsico/widget/video.html\" frameborder=\"0\"> \u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kickstarter.com/projects/1544664899/the-return-of-charles-chocolates\" target=\"_blank\">Charles Chocolates\u003c/a>\u003c/strong>: When Chuck Siegel decided to re-open Charles Chocolates in the Mission, he raised $53,073 last summer. He now operates a retail shop and chocolate kitchen near 16th -- and you can \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/28/making-chocolate-truffles-with-charles-chocolates-recipe-and-google-hangout-video/\" target=\"_blank\">learn how to make chocolate truffles\u003c/a>.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"420\" src=\"http://www.kickstarter.com/projects/1544664899/the-return-of-charles-chocolates/widget/video.html\" frameborder=\"0\"> \u003c/iframe>\u003c/p>\n\u003cp>While these projects have raised more money than most crowdfunded campaigns, plenty of food projects only need a few thousand dollars. Right now, if you visit a crowd-funding site, you'll see a wealth of food trucks looking for money. Sheshunoff said food trucks are about half their projects, because they have both a hard time getting funding and they need less capital.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Over 22,000 independent restaurants launch every year. That means there'll be lots of money needed -- and plenty of it will come from crowds.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71399\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/9628819344_8b4c455e77_z.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/9628819344_8b4c455e77_z.jpg\" alt=\"Crowdfunding can provide an additional source of start-up funds for restaurants, food trucks and kitchens. Photo: Dominic Torrell/Flickr\" width=\"640\" height=\"381\" class=\"size-full wp-image-71399\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crowdfunding can provide an additional source of start-up funds for restaurants, food trucks and kitchens. Photo: \u003ca href=\"http://www.flickr.com/photos/98800997@N08/9628819344/in/photolist-fESdwC-ggsK9h-ggsZZR-ggsKCU-ggsKes-ggtqoi-affMtg-eZZGDz-ggsKof-ggsKm1-ggsZjx-ggsK61-ggt1uj-afiAby-a8nLk9-a8jU3P-a8nLtL-a8nLmd-a8jU9t-a8nLwd-f2owNa-bHmo42-burAkW-asUSUW-f7arq4-fUGLSp-cm9X9o-bzzsBA-bzzsxw-bzzsbL-bNu7oK-bzzs2j-bzzsrm-bNu6XH-bquD2Q-fa69RL-cm9X5L-cm9Y3s-extBUY-bPZPGF-bB6bEs-bB6bzL-bB6bN9-bB6bQY-faMAF7-9ygMCb-f2wp4e-9ydLDM-9ygMvm-9ygLr1-9ydMBg\">Dominic Torell/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Starting a restaurant can take $450,000 on average if the founders want to own the land and $250,000 even if they just lease it. That kind of money is not easy to come by.\u003c/p>\n\u003cp>That's why, with traditional financing for restaurateurs drying up, more and more food projects are turning to crowdfunding sources, according to \u003ca href=\"http://www.nytimes.com/2011/11/09/dining/new-restaurants-turn-to-the-public-for-cash.html?pagewanted=all&_r=0\">the New York Times\u003c/a>. Typically this has meant using sites like \u003ca href=\"http://www.kickstarter.com/\" target=\"_blank\">Kickstarter\u003c/a> and \u003ca href=\"http://www.indiegogo.com/\" target=\"_blank\">Indiegogo\u003c/a> to introduce a project and ask people for the money to fund that project.\u003c/p>\n\u003cp>\u003cstrong>There are some key differences between the two giants in the crowdfunding space\u003c/strong>:\u003c/p>\n\u003cp>1. Kickstarter only releases funds for a project if they reach a set target funding goal. If that target isn't reached, then the money is all returned to the donors and the project gets nothing. Indiegogo has no such rule. However, because there is no target, there can also be less sense of urgency for Indiegogo donors.\u003c/p>\n\u003cp>2. Kickstarter only allows funding for creative projects, meaning that it isn't supposed to be used to start businesses or fund ongoing costs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>3. Kickstarter is significantly bigger and buzzier than any other platform out there -- with far more donors and more press coverage for projects.\u003c/p>\n\u003cfigure id=\"attachment_71382\" class=\"wp-caption aligncenter\" style=\"max-width: 657px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodiecrowdfunding.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodiecrowdfunding.jpg\" alt=\"Foodie Crowd Funding targets existing small restaurants. Image: Foodie Crowd Funding\" width=\"657\" height=\"107\" class=\"size-full wp-image-71382\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Foodie Crowd Funding targets existing small restaurants. Image: Foodie Crowd Funding\u003c/figcaption>\u003c/figure>\n\u003cp>But, with the growing popularity of crowdfunding for food projects -- restaurants, wholesale food, food trucks -- food-specific crowdfunding sites, like Foodstart, Foodie Crowd Funding and Fun-dit, are popping up.\u003c/p>\n\u003cblockquote>\u003cp>\"Crowdfunding will be a key part of any small business,\" said Alex Sheshunoff, the founder of Foodstart. \"Restaurants have always received money from a basket of sources. Crowdfunding is part of that basket.\"\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_71383\" class=\"wp-caption alignleft\" style=\"max-width: 254px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodstart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodstart.jpg\" alt=\"Foodstart has attracted 140 food-focused projects. Image: Foodstart\" width=\"254\" height=\"75\" class=\"size-full wp-image-71383\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Foodstart has attracted 140 food-focused projects. Image: Foodstart\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.foodstart.com/\" target=\"_blank\">Foodstart\u003c/a> launched earlier this summer as a platform for food and dining crowdfunding projects. Sheshunoff said that compared to the non-food-focused crowdfunding places Foodstart offers the ability for restaurants to fund smaller, practical, non-creative projects, like a new patio or menu expansion. Existing restaurants don't have to hit a funding target to raise money. Foodstart also provides backers with a rewards card that they can then redeem at the locations they donated to, which Sheshunoff said market research showed they wanted. The company provides that market research to the projects and connects projects with experts in the industry, like providing a consultation with dining industry lawyers. They're also about to launch, said Sheshunoff, help with getting traditional loans or using the crowdfunding as capital to get a larger loan.\u003c/p>\n\u003cp>Most importantly, though, Foodstart offers \"a community of people who feel passionately about food and dining,\" Sheshunoff said.\u003c/p>\n\u003cfigure id=\"attachment_71384\" class=\"wp-caption alignleft\" style=\"max-width: 286px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fundit.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fundit.jpg\" alt=\"Fun-Dit provides crowdfunding for mobile food companies. Photo: Fun-Dit\" width=\"286\" height=\"144\" class=\"size-full wp-image-71384\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fun-Dit provides crowdfunding for mobile food companies. Photo: Fun-Dit\u003c/figcaption>\u003c/figure>\n\u003cp>Foodstart isn't the only food-focused crowdfunding site that has popped up recently. \u003ca href=\"http://foodiecrowdfunding.com/\" target=\"_blank\">Foodie Crowd Funding\u003c/a>, which focuses on allowing existing restaurants to expand, and \u003ca href=\"http://fun-dit.com/\" target=\"_blank\">Fun-dit\u003c/a>, which focuses on food trucks and pop-up food stands, are also targeting the growing food crowdfunding space.\u003c/p>\n\u003cp>But, with these platforms still being new there aren't many projects (or many donors) on them yet. Foodstart has about 140 projects, with only one in the Bay Area: \u003ca href=\"http://www.foodstart.com/project/sheda\" target=\"_blank\">a Lebanese restaurant in Santa Rosa\u003c/a>. Foodie Crowd Funding also appears to have just one Northern California project: \u003ca href=\"http://foodiecrowdfunding.com/sponsors/eric-ross-winery/\" target=\"_blank\">a winery in Sonoma Valley\u003c/a>. Fun-dit has no active campaigns.\u003c/p>\n\u003cp>Because access to donors is still the most important part of any crowdfunded project, Kickstarter remains the most used of all the sites. The most popular food projects on Indiegogo have raised just a fraction of what the most popular food projects on Kickstarter have raised.\u003c/p>\n\u003cp>Some of the most popular Kickstarter food projects nationwide are actually based in the Bay Area. Food tech gadgets are trendy around here, with a San Francisco-based sous-vide cooking machine called the \u003ca href=\"http://www.kickstarter.com/projects/nomiku/nomiku-bring-sous-vide-into-your-kitchen\" target=\"_blank\">Nomiku \u003c/a>raising $586,000 last summer. But, more traditional restaurants have been able to raise large amounts of money as well.\u003c/p>\n\u003cp>Here are some (but not all) of the most popular food-specific crowdfunded projects.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kickstarter.com/projects/foragekitchen/forage-kitchen?ref=live\" target=\"_blank\">Forage Kitchen\u003c/a>\u003c/strong>: A co-working food space in the Bay Area for people to use the kitchens, to take classes, to work on project or to put on events raised $156,502 last June. Iso Rabins, the founder of \u003ca href=\"http://foragesf.com/\" target=\"_blank\">ForageSF\u003c/a>, launched the project with rewards like dinners, t-shirts and membership in the co-working kitchen. Since the funding, he's been looking for a space.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"420\" src=\"http://www.kickstarter.com/projects/foragekitchen/forage-kitchen/widget/video.html\" frameborder=\"0\"> \u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kickstarter.com/projects/1285695829/omnivore-salta-family-recipe-that-makes-food-taste\" target=\"_blank\">Omnivore Salt\u003c/a>\u003c/strong>: A company to make organic salt, mixed with spices, from a family recipe raised $141,467 earlier in September (far more than its $30,000 goal).\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"420\" src=\"http://www.kickstarter.com/projects/1285695829/omnivore-salta-family-recipe-that-makes-food-taste/widget/video.html\" frameborder=\"0\"> \u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kickstarter.com/projects/790520649/top-chefs-opening-shakewell-bar-and-kitchen\" target=\"_blank\">Shakewell\u003c/a>\u003c/strong>: Launched by former Top Chef contestants Jennifer Biesty and Tim Nugent, \u003ca title=\"Top Chefs Turn to Kickstarter to Open Shakewell Bar and Kitchen in Oakland\" href=\"http://ww2.kqed.org/bayareabites/2013/08/16/top-chefs-turn-to-kickstarter-to-open-shakewell-bar-and-kitchen-in-oakland/\" target=\"_blank\">Shakewell Bar and Kitchen\u003c/a> hopes to open in Oakland. In August, the duo raised $102,937.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"420\" src=\"http://www.kickstarter.com/projects/790520649/top-chefs-opening-shakewell-bar-and-kitchen/widget/video.html\" frameborder=\"0\"> \u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kickstarter.com/projects/myriadgastropub/myriad-gastro-pub-coming-soon-to-san-francsico\" target=\"_blank\">Myriad Gastro Pub\u003c/a>\u003c/strong>: From Trish Tracey, who has worked at and opened Thirsty Bear Brewing Co. and Momo's, Myriad Gastro Pub will be a gastropub in SOMA. In May, the project raised $63,165.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"420\" src=\"http://www.kickstarter.com/projects/myriadgastropub/myriad-gastro-pub-coming-soon-to-san-francsico/widget/video.html\" frameborder=\"0\"> \u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kickstarter.com/projects/1544664899/the-return-of-charles-chocolates\" target=\"_blank\">Charles Chocolates\u003c/a>\u003c/strong>: When Chuck Siegel decided to re-open Charles Chocolates in the Mission, he raised $53,073 last summer. He now operates a retail shop and chocolate kitchen near 16th -- and you can \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/28/making-chocolate-truffles-with-charles-chocolates-recipe-and-google-hangout-video/\" target=\"_blank\">learn how to make chocolate truffles\u003c/a>.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"420\" src=\"http://www.kickstarter.com/projects/1544664899/the-return-of-charles-chocolates/widget/video.html\" frameborder=\"0\"> \u003c/iframe>\u003c/p>\n\u003cp>While these projects have raised more money than most crowdfunded campaigns, plenty of food projects only need a few thousand dollars. Right now, if you visit a crowd-funding site, you'll see a wealth of food trucks looking for money. Sheshunoff said food trucks are about half their projects, because they have both a hard time getting funding and they need less capital.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Over 22,000 independent restaurants launch every year. That means there'll be lots of money needed -- and plenty of it will come from crowds.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Why Lots Of Grass-Fed Beef Sold In U.S. Comes From Down Under",
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"content": "\u003cfigure id=\"attachment_71657\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/grassfed-ranch.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/grassfed-ranch.jpg\" alt=\"Patricia Whisnant, who runs Rain Crow Ranch in Doniphan, Mo., says her grass-fed beef can compete with the Australian product because it has a better story American consumers can connect with. Photo: Courtesy of Rain Crow Ranch\" width=\"1120\" height=\"630\" class=\"size-full wp-image-71657\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Patricia Whisnant, who runs Rain Crow Ranch in Doniphan, Mo., says her grass-fed beef can compete with the Australian product because it has a better story American consumers can connect with. Photo: Courtesy of Rain Crow Ranch\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/03/228659915/why-most-grass-fed-beef-sold-in-u-s-comes-from-down-under\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/10/20131003_atc_05.mp3\"] \u003c/p>\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/2013/10/03/228659915/why-most-grass-fed-beef-sold-in-u-s-comes-from-down-under\">The Salt at NPR Food\u003c/a> (9/3/13)\u003c/p>\n\u003cp>Beef from cattle that have grazed only on pasture is in high demand — much to the surprise of many meat retailers, who didn't traditionally think of grass-fed beef as top-quality.\u003c/p>\n\u003cp>\u003ca href=\"http://www.organicvalley.coop/?id=688\">George Siemon\u003c/a>, a founder of Organic Valley, the big organic food supplier, says the push for grass-fed beef started with activists who wanted to challenge a beef industry dominated by factory-scale feedlots. In those feedlots, cattle are fed a corn-heavy diet designed to make the animals gain weight as quickly as possible.\u003c/p>\n\u003cp>Today, Siemon says, grass-fed has grown beyond that. \"It has a naturalness that seems to attract the mainstream market,\" he says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But if you look carefully at the labels on grass-fed beef, especially in mainstream supermarkets like Safeway and Stop & Shop, you'll notice something peculiar. Quite a lot of this beef is coming to the U.S. from half a world away, in Australia.\u003c/p>\n\u003cp>\u003ca href=\"http://www.americangrassfedbeef.com/natural-grass-farmers.asp\">Patricia Whisnant\u003c/a> knows about this through personal experience. She and her husband own Rain Crow Ranch in southern Missouri, which has become one of the country's largest grass-fed-beef producers. Several thousand cattle graze on more than 10,000 acres of grassland on the ranch itself and other farms nearby. \"They roam around; they actually live a life that's behaviorally and biologically appropriate for that ruminant animal,\" says Whisnant.\u003c/p>\n\u003cp>The Whisnants have some big customers, including Whole Foods. A couple of years ago, an even bigger potential customer came to visit. It was a meat broker, a company that wanted to supply this increasingly popular product to mainstream supermarkets. The visit went well, but as Patricia Whisnant tells the story, the brokers also located another supplier that was bringing in grass-fed ground beef from Australia.\u003c/p>\n\u003cp>That Australian beef was 75 cents or a dollar cheaper per pound. And Whisnant lost the deal. \"They said, 'We're sorry, you can't match that price, so we're going with them,' \" Whisnant recalls.\u003c/p>\n\u003cp>Nobody collects information on exactly how much of the grass-fed beef that Americans eat comes from abroad. Theo Weening, the global meat coordinator for Whole Foods, says his company buys very little. \"We probably import maybe 3 percent. The rest is regional, local; that's what we really push for,\" he says.\u003c/p>\n\u003cp>But you'll see plenty of Australian-origin beef in other supermarkets. Organic Valley, meanwhile, gets all of its grass-fed beef from Australia. There's also a lot of grass-fed beef coming in from \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/20/193889625/not-local-food-and-not-afraid-to-say-it\">Uruguay\u003c/a> and Brazil.\u003c/p>\n\u003cp>So why does the U.S., the world's biggest beef producer, have to go abroad to find enough of the grass-fed variety?\u003c/p>\n\u003cp>\u003ca href=\"http://www.caes.uga.edu/departments/agecon/personnel/faculty/lacy/lacy.html%E2%80%8E\">Curt Lacy\u003c/a>, an agricultural economist at the University of Georgia, says some of the reasons are pretty simple. Weather, for instance. In most of the U.S., it freezes. In Australia, it doesn't. So in Australia, as long as there's water, there's grass year-round.\u003c/p>\n\u003cp>And then there's the issue of land. \"If you're going to finish animals on grass, it takes more land,\" Lacy says. Grassland in Australia is relatively cheap and plentiful, and there's not much else you can do with a lot of it, apart from grazing animals.\u003c/p>\n\u003cp>As a result, Australian grass-fed cattle operations are really big. In fact, they're the mainstream. Seventy percent of Australia's beef production comes from cattle that spent their lives grazing. And when beef operations are large-scale, everything becomes cheaper, from slaughtering to shipping.\u003c/p>\n\u003cp>On Monday, the U.S. company Cargill \u003ca href=\"http://www.cargill.com/news/releases/2013/NA3078157.jsp\">announced a new deal\u003c/a> with Australia's second-biggest beef producer — a company called Tey's. Cargill will now sell more Australian beef in the U.S., both grass-fed and grain-fed.\u003c/p>\n\u003cp>Grass-fed-beef producer Whisnant says she still has one big advantage. \"We have a story behind what we sell,\" she says. It's a story about her family, their ranch and her sons, who have just joined the business. Some consumers will pay more for that story.\u003c/p>\n\u003cp>And to reach the other consumers, American grass-fed operations are trying to get more efficient, too. Many are growing in size. The Whisnants have built their own slaughtering operation. They're also selling meat via the Internet. Maybe someday, American grass-fed beef won't seem quite so expensive, compared with the Australian competition.\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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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71657\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/grassfed-ranch.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/grassfed-ranch.jpg\" alt=\"Patricia Whisnant, who runs Rain Crow Ranch in Doniphan, Mo., says her grass-fed beef can compete with the Australian product because it has a better story American consumers can connect with. Photo: Courtesy of Rain Crow Ranch\" width=\"1120\" height=\"630\" class=\"size-full wp-image-71657\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Patricia Whisnant, who runs Rain Crow Ranch in Doniphan, Mo., says her grass-fed beef can compete with the Australian product because it has a better story American consumers can connect with. Photo: Courtesy of Rain Crow Ranch\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/03/228659915/why-most-grass-fed-beef-sold-in-u-s-comes-from-down-under\">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/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/03/228659915/why-most-grass-fed-beef-sold-in-u-s-comes-from-down-under\">The Salt at NPR Food\u003c/a> (9/3/13)\u003c/p>\n\u003cp>Beef from cattle that have grazed only on pasture is in high demand — much to the surprise of many meat retailers, who didn't traditionally think of grass-fed beef as top-quality.\u003c/p>\n\u003cp>\u003ca href=\"http://www.organicvalley.coop/?id=688\">George Siemon\u003c/a>, a founder of Organic Valley, the big organic food supplier, says the push for grass-fed beef started with activists who wanted to challenge a beef industry dominated by factory-scale feedlots. In those feedlots, cattle are fed a corn-heavy diet designed to make the animals gain weight as quickly as possible.\u003c/p>\n\u003cp>Today, Siemon says, grass-fed has grown beyond that. \"It has a naturalness that seems to attract the mainstream market,\" he says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But if you look carefully at the labels on grass-fed beef, especially in mainstream supermarkets like Safeway and Stop & Shop, you'll notice something peculiar. Quite a lot of this beef is coming to the U.S. from half a world away, in Australia.\u003c/p>\n\u003cp>\u003ca href=\"http://www.americangrassfedbeef.com/natural-grass-farmers.asp\">Patricia Whisnant\u003c/a> knows about this through personal experience. She and her husband own Rain Crow Ranch in southern Missouri, which has become one of the country's largest grass-fed-beef producers. Several thousand cattle graze on more than 10,000 acres of grassland on the ranch itself and other farms nearby. \"They roam around; they actually live a life that's behaviorally and biologically appropriate for that ruminant animal,\" says Whisnant.\u003c/p>\n\u003cp>The Whisnants have some big customers, including Whole Foods. A couple of years ago, an even bigger potential customer came to visit. It was a meat broker, a company that wanted to supply this increasingly popular product to mainstream supermarkets. The visit went well, but as Patricia Whisnant tells the story, the brokers also located another supplier that was bringing in grass-fed ground beef from Australia.\u003c/p>\n\u003cp>That Australian beef was 75 cents or a dollar cheaper per pound. And Whisnant lost the deal. \"They said, 'We're sorry, you can't match that price, so we're going with them,' \" Whisnant recalls.\u003c/p>\n\u003cp>Nobody collects information on exactly how much of the grass-fed beef that Americans eat comes from abroad. Theo Weening, the global meat coordinator for Whole Foods, says his company buys very little. \"We probably import maybe 3 percent. The rest is regional, local; that's what we really push for,\" he says.\u003c/p>\n\u003cp>But you'll see plenty of Australian-origin beef in other supermarkets. Organic Valley, meanwhile, gets all of its grass-fed beef from Australia. There's also a lot of grass-fed beef coming in from \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/20/193889625/not-local-food-and-not-afraid-to-say-it\">Uruguay\u003c/a> and Brazil.\u003c/p>\n\u003cp>So why does the U.S., the world's biggest beef producer, have to go abroad to find enough of the grass-fed variety?\u003c/p>\n\u003cp>\u003ca href=\"http://www.caes.uga.edu/departments/agecon/personnel/faculty/lacy/lacy.html%E2%80%8E\">Curt Lacy\u003c/a>, an agricultural economist at the University of Georgia, says some of the reasons are pretty simple. Weather, for instance. In most of the U.S., it freezes. In Australia, it doesn't. So in Australia, as long as there's water, there's grass year-round.\u003c/p>\n\u003cp>And then there's the issue of land. \"If you're going to finish animals on grass, it takes more land,\" Lacy says. Grassland in Australia is relatively cheap and plentiful, and there's not much else you can do with a lot of it, apart from grazing animals.\u003c/p>\n\u003cp>As a result, Australian grass-fed cattle operations are really big. In fact, they're the mainstream. Seventy percent of Australia's beef production comes from cattle that spent their lives grazing. And when beef operations are large-scale, everything becomes cheaper, from slaughtering to shipping.\u003c/p>\n\u003cp>On Monday, the U.S. company Cargill \u003ca href=\"http://www.cargill.com/news/releases/2013/NA3078157.jsp\">announced a new deal\u003c/a> with Australia's second-biggest beef producer — a company called Tey's. Cargill will now sell more Australian beef in the U.S., both grass-fed and grain-fed.\u003c/p>\n\u003cp>Grass-fed-beef producer Whisnant says she still has one big advantage. \"We have a story behind what we sell,\" she says. It's a story about her family, their ranch and her sons, who have just joined the business. Some consumers will pay more for that story.\u003c/p>\n\u003cp>And to reach the other consumers, American grass-fed operations are trying to get more efficient, too. Many are growing in size. The Whisnants have built their own slaughtering operation. They're also selling meat via the Internet. Maybe someday, American grass-fed beef won't seem quite so expensive, compared with the Australian competition.\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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"content": "\u003cfigure id=\"attachment_71542\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/wic-market.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/wic-market.jpg\" alt=\"At a farmers market in Washington, D.C., recipients of federal food assistance like the WIC program can use vouchers to buy fresh fruits and vegetables. Photo: Dan Charles/NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-71542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At a farmers market in Washington, D.C., recipients of federal food assistance like the WIC program can use vouchers to buy fresh fruits and vegetables. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay and Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/01/228159840/shutdown-leaves-program-feeding-women-and-infants-in-lurch\">The Salt at NPR Food\u003c/a> (10/1/13)\u003c/p>\n\u003cp>Among those affected by the chaos of the government shutdown are 9 million low-income women and children who may be worrying where next week's meal is going to come from.\u003c/p>\n\u003cp>They rely on the government for food assistance through the Special Supplemental Nutrition Program for Women, Infants, and Children, known as WIC.\u003c/p>\n\u003cp>And according to Douglas Greenaway, president and CEO of the \u003ca href=\"http://www.nwica.org/\">National WIC Association\u003c/a>, some of the state programs that serve these women and children may run out of money by next week, while others may have enough funds to offer the food benefits through the end of the month. But across the country, he says, anxiety is rising as both program administrators and participants wonder how long they'll be in limbo.\u003c/p>\n\u003cp>\"When Congress fails to act to fund programs like WIC that serve people in need, it just places vulnerable women and children in very precarious positions,\" Greenaway tells The Salt.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As the U.S. Department of Agriculture, which funds the program, explained Friday in a \u003ca href=\"http://www.usda.gov/documents/usda-fns-shutdown-plan.pdf\">memo\u003c/a>, the 10,000 WIC clinics around the country will have enough funds to operate for a week or so. And after that, the states most in need may be able to get something from the federal pot of $125 million in contingency funding.\u003c/p>\n\u003cp>The food benefits average about $45 a month, and are given in one- to three-month increments, depending on the severity of the women's situation. Benefits include vouchers to purchase whole grains, fruits and vegetables, fish, dairy and dairy substitutes, and infant formula. To qualify for the program, women and their young children have to have acute nutritional deficits.\u003c/p>\n\u003cp>\"Every little bit helps,\" says Abby Hyde, a WIC recipient in Tuscaloosa, Ala., and mother of a 1-1/2-year-old girl. \"Everything costs so much these days. Everything's going up: milk, cereal ... For low-income families, we really, really need [this program] for children.\"\u003c/p>\n\u003cp>WIC programs are run by states that receive grants from the federal government, and Greenaway says he's not yet sure which states will be especially pinched. But the Huffington Post \u003ca href=\"http://www.huffingtonpost.com/2013/10/01/wic-shutting-down_n_4023284.html\">was reporting\u003c/a> Tuesday afternoon that the Utah WIC program said it would not be taking any new clients, though people already in the program would continue to receive benefits during the shutdown.\u003c/p>\n\u003cp>\"Everything suggests that this is going to be a longer siege than we would hope for,\" says Greenaway. \"The most important thing is for participants to check with their local agency program to make sure benefits are available to them.\"\u003c/p>\n\u003cp>WIC, of course, is not the only federal food assistance that millions of Americans depend on. USDA is also responsible for funding the food stamp program, officially known as the Supplemental Nutrition Assistance Program, or SNAP, which provides \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=224152629\">48 million Americans \u003c/a>with vouchers they exchange for food. Its funding situation is not quite as tenuous as that of WIC — USDA says it has enough money to continue operating SNAP through the month of October.\u003c/p>\n\u003cp>The shutdown is also affecting other government programs integral to the food system, including many of the Food and Drug Administration's food safety programs.\u003c/p>\n\u003cp>\"FDA will also have to cease safety activities such as routine establishment inspections, some compliance and enforcement activities, monitoring of imports, notification programs (e.g., food contact substances, infant formula), and the majority of the laboratory research necessary to inform public health decision-making,\" the Department of Health and Human Services \u003ca href=\"http://www.hhs.gov/budget/fy2014/fy2014contingency_staffing_plan-rev2.pdf\">reported\u003c/a>.\u003c/p>\n\u003cp>For its part, the Centers for Disease Control and Prevention says it will continue \"minimal support\" for its PulseNet program, which tracks foodborne diseases across the states.\u003c/p>\n\u003cp>A few people may get a tasty perk out of the shutdown. As the \u003cem>Washington City Paper\u003c/em> \u003ca href=\"http://www.washingtoncitypaper.com/blogs/youngandhungry/2013/09/30/the-essential-guide-to-food-and-drink-government-shutdown-specials\">reports\u003c/a>, dozens of bars and restaurants around the city are offering drink and food specials this week. It's a nice gesture from the D.C. restaurant community, but is unlikely to benefit anyone on public food assistance.\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": "Some state programs serving low-income women with young children at nutritional risk may run out of funding by next week. Other states have enough funding to provide benefits — which average $45 per month — through October.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71542\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/wic-market.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/wic-market.jpg\" alt=\"At a farmers market in Washington, D.C., recipients of federal food assistance like the WIC program can use vouchers to buy fresh fruits and vegetables. Photo: Dan Charles/NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-71542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At a farmers market in Washington, D.C., recipients of federal food assistance like the WIC program can use vouchers to buy fresh fruits and vegetables. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay and Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/01/228159840/shutdown-leaves-program-feeding-women-and-infants-in-lurch\">The Salt at NPR Food\u003c/a> (10/1/13)\u003c/p>\n\u003cp>Among those affected by the chaos of the government shutdown are 9 million low-income women and children who may be worrying where next week's meal is going to come from.\u003c/p>\n\u003cp>They rely on the government for food assistance through the Special Supplemental Nutrition Program for Women, Infants, and Children, known as WIC.\u003c/p>\n\u003cp>And according to Douglas Greenaway, president and CEO of the \u003ca href=\"http://www.nwica.org/\">National WIC Association\u003c/a>, some of the state programs that serve these women and children may run out of money by next week, while others may have enough funds to offer the food benefits through the end of the month. But across the country, he says, anxiety is rising as both program administrators and participants wonder how long they'll be in limbo.\u003c/p>\n\u003cp>\"When Congress fails to act to fund programs like WIC that serve people in need, it just places vulnerable women and children in very precarious positions,\" Greenaway tells The Salt.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As the U.S. Department of Agriculture, which funds the program, explained Friday in a \u003ca href=\"http://www.usda.gov/documents/usda-fns-shutdown-plan.pdf\">memo\u003c/a>, the 10,000 WIC clinics around the country will have enough funds to operate for a week or so. And after that, the states most in need may be able to get something from the federal pot of $125 million in contingency funding.\u003c/p>\n\u003cp>The food benefits average about $45 a month, and are given in one- to three-month increments, depending on the severity of the women's situation. Benefits include vouchers to purchase whole grains, fruits and vegetables, fish, dairy and dairy substitutes, and infant formula. To qualify for the program, women and their young children have to have acute nutritional deficits.\u003c/p>\n\u003cp>\"Every little bit helps,\" says Abby Hyde, a WIC recipient in Tuscaloosa, Ala., and mother of a 1-1/2-year-old girl. \"Everything costs so much these days. Everything's going up: milk, cereal ... For low-income families, we really, really need [this program] for children.\"\u003c/p>\n\u003cp>WIC programs are run by states that receive grants from the federal government, and Greenaway says he's not yet sure which states will be especially pinched. But the Huffington Post \u003ca href=\"http://www.huffingtonpost.com/2013/10/01/wic-shutting-down_n_4023284.html\">was reporting\u003c/a> Tuesday afternoon that the Utah WIC program said it would not be taking any new clients, though people already in the program would continue to receive benefits during the shutdown.\u003c/p>\n\u003cp>\"Everything suggests that this is going to be a longer siege than we would hope for,\" says Greenaway. \"The most important thing is for participants to check with their local agency program to make sure benefits are available to them.\"\u003c/p>\n\u003cp>WIC, of course, is not the only federal food assistance that millions of Americans depend on. USDA is also responsible for funding the food stamp program, officially known as the Supplemental Nutrition Assistance Program, or SNAP, which provides \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=224152629\">48 million Americans \u003c/a>with vouchers they exchange for food. Its funding situation is not quite as tenuous as that of WIC — USDA says it has enough money to continue operating SNAP through the month of October.\u003c/p>\n\u003cp>The shutdown is also affecting other government programs integral to the food system, including many of the Food and Drug Administration's food safety programs.\u003c/p>\n\u003cp>\"FDA will also have to cease safety activities such as routine establishment inspections, some compliance and enforcement activities, monitoring of imports, notification programs (e.g., food contact substances, infant formula), and the majority of the laboratory research necessary to inform public health decision-making,\" the Department of Health and Human Services \u003ca href=\"http://www.hhs.gov/budget/fy2014/fy2014contingency_staffing_plan-rev2.pdf\">reported\u003c/a>.\u003c/p>\n\u003cp>For its part, the Centers for Disease Control and Prevention says it will continue \"minimal support\" for its PulseNet program, which tracks foodborne diseases across the states.\u003c/p>\n\u003cp>A few people may get a tasty perk out of the shutdown. As the \u003cem>Washington City Paper\u003c/em> \u003ca href=\"http://www.washingtoncitypaper.com/blogs/youngandhungry/2013/09/30/the-essential-guide-to-food-and-drink-government-shutdown-specials\">reports\u003c/a>, dozens of bars and restaurants around the city are offering drink and food specials this week. It's a nice gesture from the D.C. restaurant community, but is unlikely to benefit anyone on public food assistance.\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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"disqusTitle": "Rooftop Farming Is Getting Off The Ground ",
"title": "Rooftop Farming Is Getting Off The Ground ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_71032\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/rooftop-garden.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/rooftop-garden.jpg\" alt=\"Stacey Kimmons and Audra Lewicki harvest lettuce at the Chicago Botanic Garden's 20,000-square-foot vegetable garden atop McCormick Place West in Chicago. Photo: Courtesy of the Chicago Botanic Garden\" width=\"1120\" height=\"630\" class=\"size-full wp-image-71032\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stacey Kimmons and Audra Lewicki harvest lettuce at the Chicago Botanic Garden's 20,000-square-foot vegetable garden atop McCormick Place West in Chicago. Photo: Courtesy of the Chicago Botanic Garden\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/24/225745012/why-aren-t-there-more-rooftop-farms\">The Salt at NPR Food\u003c/a> (9/25/13)\u003c/p>\n\u003cp>From vacant lots to \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/21/vertical-pinkhouses-the-future-of-urban-farming/\">vertical \"pinkhouses\u003c/a>,\" urban farmers are scouring cities for spaces to grow food. But their options vary widely from place to place.\u003c/p>\n\u003cp>While farmers in post-industrial cities like Detroit and Cleveland are claiming unused land for cultivation, in New York and Chicago, land comes at a high premium. That's why farmers there are increasingly eyeing spaces that they might not have to wrestle from developers: rooftops that are already green.\u003c/p>\n\u003cp>The green-roof movement has slowly been gaining momentum in recent years, and some cities have made them central to their sustainability plans. The city of Chicago, for instance, \u003ca href=\"http://www.cityofchicago.org/city/en/depts/dcd/supp_info/chicago_green_roofs.html\">boasts\u003c/a> that 359 roofs are now partially or fully covered with vegetation, which provides all kinds of environmental benefits — from reducing the buildings' energy costs to cleaning the air to mitigating the \u003ca href=\"http://www.npr.org/2012/09/04/160393303/as-temps-rise-cities-combat-heat-island-effect\">urban heat island effect.\u003c/a>\u003c/p>\n\u003cp>Late this summer, Chicago turned a green roof into its first major rooftop farm. At 20,000 square feet, it's the largest soil-based rooftop farm in the Midwest, according to the Chicago Botanic Garden, which maintains the farm through its \u003ca href=\"http://www.chicagobotanic.org/windycityharvest/\">Windy City Harvest\u003c/a> program.\u003c/p>\n\u003cfigure id=\"attachment_71031\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/rooftop-garden-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/rooftop-garden-1-290x216.jpg\" alt=\"Uncommon Ground, a certified green restaurant in Chicago, hosts an organic farm on its rooftop. Photo: Zoran Orlic of Zero Studio Photography/Uncommon Ground\" width=\"290\" height=\"216\" class=\"size-medium wp-image-71031\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Uncommon Ground, a \u003ca href=\"http://www.uncommonground.com/pages/organic_roof_top_farm_home/200.php\">certified green\u003c/a> restaurant in Chicago, hosts an organic farm on its rooftop. Photo: Zoran Orlic of Zero Studio Photography/Uncommon Ground\u003c/figcaption>\u003c/figure>\n\u003cp>\"We took a space that was already a productive green roof, and we said, 'Why not take that one step further and grow vegetables on it?'\" says Angie Mason, director of the Chicago Botanic Garden's urban agriculture programs. That required adding lots of soil amendment, or nutrients, to the rocky medium already up there.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The farm sits atop \u003ca href=\"http://www.mccormickplace.com/\">McCormick Place\u003c/a>, the largest convention center in North America, and the goal is for it to supply the center's food service company, \u003ca href=\"http://www.savorchicagomcpl.com/\">SAVOR... Chicago\u003c/a>, with\u003cstrong> \u003c/strong>between 8,000 to 12,000 pounds of food a year — more than 10,000 servings. It sounds like a lot, but SAVOR serves about 3 million people a year at McCormick Place.\u003c/p>\n\u003cp>In the first season, Mason says the Windy City Harvest farmers, which include underemployed ex-offenders, will be growing kale, collards, carrots, radishes, peppers, beans, beets, cherry tomatoes and various herbs at the McCormick Place farm. The project's coordinators chose these crops because they're well-suited to a rooftop setting and they're fast-growing.\u003c/p>\n\u003cp>Over the next few years, Mason says, the plan is to expand the farm to other sections of the McCormick Center roof for a total of 3 acres of cultivation. That would make it the biggest rooftop farm in the U.S., bigger than \u003ca href=\"http://www.brooklyngrangefarm.com/aboutthegrange/\">Brooklyn Grange\u003c/a>, which operates a farm of 2.5 acres, or 108,000 square feet, on two roofs in New York City.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ryerson.ca/foodsecurity/who/people/nasr/\">Joe Nasr\u003c/a>, with the \u003ca href=\"http://www.ryerson.ca/content/ryerson/foodsecurity/index.html\">Centre for Studies in Food Security\u003c/a> at Ryerson University in Toronto, says projects like these are part of a larger trend toward expanding food production in cities.\u003c/p>\n\u003cp>\"Rooftops will be part of the mix of urban spaces that will be increasingly used to 'scale up' urban agriculture,\" Nasr told The Salt in an email.\u003c/p>\n\u003cp>And roof farms in particular can offer a wide array of perks to the building owners.\u003c/p>\n\u003cp>\"When it is feasible to do so, you would be adding benefits to whatever the green roof [already] provides: food, space for community gathering and teaching in many cases, increased biodiversity (depending on the roof) and care for the roof — many green roofs fail because they are out of sight, out of mind, thus neglected,\" Nasr says.\u003c/p>\n\u003cp>So why don't we see more of these rooftop urban farms?\u003c/p>\n\u003cp>According to Mason, urban farmers are just beginning to figure out how to make them work. And they're learning that not every green roof is well-suited for farming.\u003c/p>\n\u003cp>\"You're looking at liability and insurance risk of having people on a rooftop, and then you've got to make sure it's structurally sound enough to withstand the extra soil weight for production,\" says Mason. \"And you've got to make sure that you're training people so that they aren't compromising the rooftop membrane\" and damaging it.\u003c/p>\n\u003cp>Nasr agrees that there are many obstacles to transforming more green roofs into farms: from permitting, to delivering soil and water to the roof, to dealing with growing conditions that are typical of roofs (sun, wind, snow).\u003c/p>\n\u003cp>But for urban farmers who can find a roof and building owners who will get on board, the potential benefits are worth pursuing, he says. And Mason says she sees plenty of opportunity in Chicago to convert more green roofs into farms — and plenty of building owners interested in burnishing their green credentials.\u003c/p>\n\u003cp>Of course, you don't have to go as big as a farm to take advantage of the space and sunlight on a roof to grow food. People have been container-gardening on roofs for a long time, and as we reported, this form of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/09/why-micro-gardening-could-go-big/\">micro-gardening is taking off.\u003c/a> \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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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71032\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/rooftop-garden.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/rooftop-garden.jpg\" alt=\"Stacey Kimmons and Audra Lewicki harvest lettuce at the Chicago Botanic Garden's 20,000-square-foot vegetable garden atop McCormick Place West in Chicago. Photo: Courtesy of the Chicago Botanic Garden\" width=\"1120\" height=\"630\" class=\"size-full wp-image-71032\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stacey Kimmons and Audra Lewicki harvest lettuce at the Chicago Botanic Garden's 20,000-square-foot vegetable garden atop McCormick Place West in Chicago. Photo: Courtesy of the Chicago Botanic Garden\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/24/225745012/why-aren-t-there-more-rooftop-farms\">The Salt at NPR Food\u003c/a> (9/25/13)\u003c/p>\n\u003cp>From vacant lots to \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/21/vertical-pinkhouses-the-future-of-urban-farming/\">vertical \"pinkhouses\u003c/a>,\" urban farmers are scouring cities for spaces to grow food. But their options vary widely from place to place.\u003c/p>\n\u003cp>While farmers in post-industrial cities like Detroit and Cleveland are claiming unused land for cultivation, in New York and Chicago, land comes at a high premium. That's why farmers there are increasingly eyeing spaces that they might not have to wrestle from developers: rooftops that are already green.\u003c/p>\n\u003cp>The green-roof movement has slowly been gaining momentum in recent years, and some cities have made them central to their sustainability plans. The city of Chicago, for instance, \u003ca href=\"http://www.cityofchicago.org/city/en/depts/dcd/supp_info/chicago_green_roofs.html\">boasts\u003c/a> that 359 roofs are now partially or fully covered with vegetation, which provides all kinds of environmental benefits — from reducing the buildings' energy costs to cleaning the air to mitigating the \u003ca href=\"http://www.npr.org/2012/09/04/160393303/as-temps-rise-cities-combat-heat-island-effect\">urban heat island effect.\u003c/a>\u003c/p>\n\u003cp>Late this summer, Chicago turned a green roof into its first major rooftop farm. At 20,000 square feet, it's the largest soil-based rooftop farm in the Midwest, according to the Chicago Botanic Garden, which maintains the farm through its \u003ca href=\"http://www.chicagobotanic.org/windycityharvest/\">Windy City Harvest\u003c/a> program.\u003c/p>\n\u003cfigure id=\"attachment_71031\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/rooftop-garden-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/rooftop-garden-1-290x216.jpg\" alt=\"Uncommon Ground, a certified green restaurant in Chicago, hosts an organic farm on its rooftop. Photo: Zoran Orlic of Zero Studio Photography/Uncommon Ground\" width=\"290\" height=\"216\" class=\"size-medium wp-image-71031\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Uncommon Ground, a \u003ca href=\"http://www.uncommonground.com/pages/organic_roof_top_farm_home/200.php\">certified green\u003c/a> restaurant in Chicago, hosts an organic farm on its rooftop. Photo: Zoran Orlic of Zero Studio Photography/Uncommon Ground\u003c/figcaption>\u003c/figure>\n\u003cp>\"We took a space that was already a productive green roof, and we said, 'Why not take that one step further and grow vegetables on it?'\" says Angie Mason, director of the Chicago Botanic Garden's urban agriculture programs. That required adding lots of soil amendment, or nutrients, to the rocky medium already up there.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The farm sits atop \u003ca href=\"http://www.mccormickplace.com/\">McCormick Place\u003c/a>, the largest convention center in North America, and the goal is for it to supply the center's food service company, \u003ca href=\"http://www.savorchicagomcpl.com/\">SAVOR... Chicago\u003c/a>, with\u003cstrong> \u003c/strong>between 8,000 to 12,000 pounds of food a year — more than 10,000 servings. It sounds like a lot, but SAVOR serves about 3 million people a year at McCormick Place.\u003c/p>\n\u003cp>In the first season, Mason says the Windy City Harvest farmers, which include underemployed ex-offenders, will be growing kale, collards, carrots, radishes, peppers, beans, beets, cherry tomatoes and various herbs at the McCormick Place farm. The project's coordinators chose these crops because they're well-suited to a rooftop setting and they're fast-growing.\u003c/p>\n\u003cp>Over the next few years, Mason says, the plan is to expand the farm to other sections of the McCormick Center roof for a total of 3 acres of cultivation. That would make it the biggest rooftop farm in the U.S., bigger than \u003ca href=\"http://www.brooklyngrangefarm.com/aboutthegrange/\">Brooklyn Grange\u003c/a>, which operates a farm of 2.5 acres, or 108,000 square feet, on two roofs in New York City.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ryerson.ca/foodsecurity/who/people/nasr/\">Joe Nasr\u003c/a>, with the \u003ca href=\"http://www.ryerson.ca/content/ryerson/foodsecurity/index.html\">Centre for Studies in Food Security\u003c/a> at Ryerson University in Toronto, says projects like these are part of a larger trend toward expanding food production in cities.\u003c/p>\n\u003cp>\"Rooftops will be part of the mix of urban spaces that will be increasingly used to 'scale up' urban agriculture,\" Nasr told The Salt in an email.\u003c/p>\n\u003cp>And roof farms in particular can offer a wide array of perks to the building owners.\u003c/p>\n\u003cp>\"When it is feasible to do so, you would be adding benefits to whatever the green roof [already] provides: food, space for community gathering and teaching in many cases, increased biodiversity (depending on the roof) and care for the roof — many green roofs fail because they are out of sight, out of mind, thus neglected,\" Nasr says.\u003c/p>\n\u003cp>So why don't we see more of these rooftop urban farms?\u003c/p>\n\u003cp>According to Mason, urban farmers are just beginning to figure out how to make them work. And they're learning that not every green roof is well-suited for farming.\u003c/p>\n\u003cp>\"You're looking at liability and insurance risk of having people on a rooftop, and then you've got to make sure it's structurally sound enough to withstand the extra soil weight for production,\" says Mason. \"And you've got to make sure that you're training people so that they aren't compromising the rooftop membrane\" and damaging it.\u003c/p>\n\u003cp>Nasr agrees that there are many obstacles to transforming more green roofs into farms: from permitting, to delivering soil and water to the roof, to dealing with growing conditions that are typical of roofs (sun, wind, snow).\u003c/p>\n\u003cp>But for urban farmers who can find a roof and building owners who will get on board, the potential benefits are worth pursuing, he says. And Mason says she sees plenty of opportunity in Chicago to convert more green roofs into farms — and plenty of building owners interested in burnishing their green credentials.\u003c/p>\n\u003cp>Of course, you don't have to go as big as a farm to take advantage of the space and sunlight on a roof to grow food. People have been container-gardening on roofs for a long time, and as we reported, this form of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/09/why-micro-gardening-could-go-big/\">micro-gardening is taking off.\u003c/a> \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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"disqusTitle": "Trader Joe's Ex-President To Turn Expired Food Into Cheap Meals",
"title": "Trader Joe's Ex-President To Turn Expired Food Into Cheap Meals",
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"content": "\u003cfigure id=\"attachment_70817\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/supermarket-lg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/supermarket-lg.jpg\" alt=\" Doug Rouch wants to take wholesome food that grocers have to throw away and cook and sell it as low-cost, prepared meals. Photo: Bunnyhero/Flickr \" width=\"1120\" height=\"840\" class=\"size-full wp-image-70817\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Doug Rouch wants to take wholesome food that grocers have to throw away and cook and sell it as low-cost, prepared meals.\u003cbr>Photo: Bunnyhero/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/21/222082247/trader-joes-ex-president-to-turn-expired-food-into-cheap-meals\">Weekend Edition Saturday\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/wesat/2013/09/20130921_wesat_04.mp3\"] \u003c/p>\n\u003cp>Post by NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/21/222082247/trader-joes-ex-president-to-turn-expired-food-into-cheap-meals\">The Salt at NPR Food\u003c/a> (9/21/13)\u003c/p>\n\u003cp>Here's some food for thought: One-third of the world's food goes to waste every year. In the U.S., about 40 percent of our food gets thrown out. It's happening on the farm, at the grocery store and in our own homes.\u003c/p>\n\u003cp>Lately, there's been a lot of talk about what to do about it — from \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/23/159601015/willing-to-play-the-dating-game-with-your-food-try-a-grocery-auction\">auctioning off food\u003c/a> that's past its prime to getting restaurants to \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/28/165908394/no-simple-recipe-for-weighing-food-waste-at-mario-batalis-lupa\">track their waste\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.aptacapital.com/team/Partners-DougRauch.html\">Doug Rauch\u003c/a>, the former president of Trader Joe's, is determined to repurpose the perfectly edible produce slightly past its sell-by date that ends up in the trash. (That happens in part because people misinterpret the labels, according to a \u003ca href=\"http://blogs.law.harvard.edu/foodpolicyinitiative/files/2013/09/dating-game-report.pdf\">report \u003c/a> out this week from Harvard and the National Resources Defense Council.) To tackle the problem, Rauch is opening a new market early next year in Dorchester, Mass., that will prepare and repackage the food at deeply discounted prices.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The project is called the Daily Table. Here's what he shared with NPR's Scott Simon, edited for brevity.\u003c/p>\n\u003cp>\u003cstrong>Simon: What gave you the idea?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>Rauch: It's the idea about how to bring affordable nutrition to the underserved in our cities. It basically tries to utilize this 40 percent of this food that is wasted. This is, to a large degree, either excess, overstocked, wholesome food that's thrown out by grocers, etc. ... at the end of the day because of the sell-by dates. Or [it's from] growers that have product that's nutritionally sound, perfectly good, but cosmetically blemished or not quite up for prime time. [So we] bring this food down into a retail environment where it can become affordable nutrition.\u003c/p>\n\u003cp>\u003cstrong>A retail environment is a store ... or a food truck or something like that?\u003c/strong>\u003c/p>\n\u003cp>Yeah, it's kind of a hybrid between a grocery store and a restaurant, if you would, because primarily it's going to take this food in, prep it, cook it [for] what I call speed-scratch cooking. But the idea is to offer this at prices that compete with fast food.\u003c/p>\n\u003cp>\u003cstrong>Since the food is past its sell date, is it safe to eat?\u003c/strong>\u003c/p>\n\u003cp>Absolutely. As a matter of fact, if you have a product that says \"sell by Sept. 1\" or \"Oct. 1\" and, you know, it's Oct. 2, most customers don't realize you can eat that.\u003c/p>\n\u003cp>\u003cstrong>Still, is it a public relations problem to get people to buy stuff that is past due?\u003c/strong>\u003c/p>\n\u003cp>Well, we'll see, won't we? I think that the issue here is really how you talk about it and how you educate.\u003c/p>\n\u003cp>For instance, food banks for years \u003ca href=\"http://www.npr.org/2011/06/25/137375088/food-bank-shortages-lead-to-innovation\">have done this\u003c/a>. I might say, without naming the names, one of the leading, best regarded brands in the large, national, food industry — they basically recover the food within their stores, cook it up and put it out on their hot trays the next day. That's the stuff that we're going to be talking about. We're talking about taking and recovering food. Most of what we offer will be fruits and vegetables that have a use-by date on it that'll be several days out.\u003c/p>\n\u003cp>\u003cstrong>Well, customers nevertheless have to consume the food pretty quickly.\u003c/strong>\u003c/p>\n\u003cp>As you know, when it comes to bread ... we all know if you put it in the refrigerator it could last for weeks [even if it's expired]. Milk lasts for days. It all depends on the temperature of your refrigerator, frankly.\u003c/p>\n\u003cp>Most people don't know that, but you lose several days of shelf, whether it's in code or out of code. Or do you leave the milk out on the counter while your kids are having breakfast? There's all kinds of ways in which, if you handled it properly, you extend the life.\u003c/p>\n\u003cp>\u003cstrong>Is there any concern among, let's say the people who might own a Trader Joe's or some other food store today that, somehow, your places are going to be potentially underpricing them?\u003c/strong>\u003c/p>\n\u003cp>You'd have to ask them. But most of what we'll be selling will be fruits and vegetables, freshly prepared product, stuff that's really not brand-driven. And [we'll be doing it] in areas that, frankly, are underserved. There aren't Trader Joe's in the inner-cities in America, at least to my knowledge.\u003c/p>\n\u003cp>This is about trying to tackle a very large social challenge we have that is going to create a health care tsunami in cost if we don't do something about it. I don't regard Daily Table as the only solution — there are wonderful innovative ideas out there — but I certainly think it is part of and is an innovative approach to trying to find our way to a solution.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cbr>\nCopyright 2013 \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> \u003c/p>\n\u003cp>Post by NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/21/222082247/trader-joes-ex-president-to-turn-expired-food-into-cheap-meals\">The Salt at NPR Food\u003c/a> (9/21/13)\u003c/p>\n\u003cp>Here's some food for thought: One-third of the world's food goes to waste every year. In the U.S., about 40 percent of our food gets thrown out. It's happening on the farm, at the grocery store and in our own homes.\u003c/p>\n\u003cp>Lately, there's been a lot of talk about what to do about it — from \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/23/159601015/willing-to-play-the-dating-game-with-your-food-try-a-grocery-auction\">auctioning off food\u003c/a> that's past its prime to getting restaurants to \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/28/165908394/no-simple-recipe-for-weighing-food-waste-at-mario-batalis-lupa\">track their waste\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.aptacapital.com/team/Partners-DougRauch.html\">Doug Rauch\u003c/a>, the former president of Trader Joe's, is determined to repurpose the perfectly edible produce slightly past its sell-by date that ends up in the trash. (That happens in part because people misinterpret the labels, according to a \u003ca href=\"http://blogs.law.harvard.edu/foodpolicyinitiative/files/2013/09/dating-game-report.pdf\">report \u003c/a> out this week from Harvard and the National Resources Defense Council.) To tackle the problem, Rauch is opening a new market early next year in Dorchester, Mass., that will prepare and repackage the food at deeply discounted prices.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The project is called the Daily Table. Here's what he shared with NPR's Scott Simon, edited for brevity.\u003c/p>\n\u003cp>\u003cstrong>Simon: What gave you the idea?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>Rauch: It's the idea about how to bring affordable nutrition to the underserved in our cities. It basically tries to utilize this 40 percent of this food that is wasted. This is, to a large degree, either excess, overstocked, wholesome food that's thrown out by grocers, etc. ... at the end of the day because of the sell-by dates. Or [it's from] growers that have product that's nutritionally sound, perfectly good, but cosmetically blemished or not quite up for prime time. [So we] bring this food down into a retail environment where it can become affordable nutrition.\u003c/p>\n\u003cp>\u003cstrong>A retail environment is a store ... or a food truck or something like that?\u003c/strong>\u003c/p>\n\u003cp>Yeah, it's kind of a hybrid between a grocery store and a restaurant, if you would, because primarily it's going to take this food in, prep it, cook it [for] what I call speed-scratch cooking. But the idea is to offer this at prices that compete with fast food.\u003c/p>\n\u003cp>\u003cstrong>Since the food is past its sell date, is it safe to eat?\u003c/strong>\u003c/p>\n\u003cp>Absolutely. As a matter of fact, if you have a product that says \"sell by Sept. 1\" or \"Oct. 1\" and, you know, it's Oct. 2, most customers don't realize you can eat that.\u003c/p>\n\u003cp>\u003cstrong>Still, is it a public relations problem to get people to buy stuff that is past due?\u003c/strong>\u003c/p>\n\u003cp>Well, we'll see, won't we? I think that the issue here is really how you talk about it and how you educate.\u003c/p>\n\u003cp>For instance, food banks for years \u003ca href=\"http://www.npr.org/2011/06/25/137375088/food-bank-shortages-lead-to-innovation\">have done this\u003c/a>. I might say, without naming the names, one of the leading, best regarded brands in the large, national, food industry — they basically recover the food within their stores, cook it up and put it out on their hot trays the next day. That's the stuff that we're going to be talking about. We're talking about taking and recovering food. Most of what we offer will be fruits and vegetables that have a use-by date on it that'll be several days out.\u003c/p>\n\u003cp>\u003cstrong>Well, customers nevertheless have to consume the food pretty quickly.\u003c/strong>\u003c/p>\n\u003cp>As you know, when it comes to bread ... we all know if you put it in the refrigerator it could last for weeks [even if it's expired]. Milk lasts for days. It all depends on the temperature of your refrigerator, frankly.\u003c/p>\n\u003cp>Most people don't know that, but you lose several days of shelf, whether it's in code or out of code. Or do you leave the milk out on the counter while your kids are having breakfast? There's all kinds of ways in which, if you handled it properly, you extend the life.\u003c/p>\n\u003cp>\u003cstrong>Is there any concern among, let's say the people who might own a Trader Joe's or some other food store today that, somehow, your places are going to be potentially underpricing them?\u003c/strong>\u003c/p>\n\u003cp>You'd have to ask them. But most of what we'll be selling will be fruits and vegetables, freshly prepared product, stuff that's really not brand-driven. And [we'll be doing it] in areas that, frankly, are underserved. There aren't Trader Joe's in the inner-cities in America, at least to my knowledge.\u003c/p>\n\u003cp>This is about trying to tackle a very large social challenge we have that is going to create a health care tsunami in cost if we don't do something about it. I don't regard Daily Table as the only solution — there are wonderful innovative ideas out there — but I certainly think it is part of and is an innovative approach to trying to find our way to a solution.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"soldout": {
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"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
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