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"disqusTitle": "Farm Laborers Get A Foothold With Their Own Organic Farms",
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"content": "\u003cfigure id=\"attachment_67026\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/farmworker.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/farmworker.jpg\" alt=\"Agricultural work, which is physically demanding, is also a risky business venture. Photo: Kirk Siegler/NPR\" width=\"1120\" height=\"838\" class=\"size-full wp-image-67026\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Agricultural work, which is physically demanding, is also a risky business venture. Photo: Kirk Siegler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/31/207028894/farm-laborers-get-a-foothold-with-their-own-organic-farms\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/07/20130731_me_17.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://kunc.org/people/kirk-siegler\">Kirk Siegler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/31/207028894/farm-laborers-get-a-foothold-with-their-own-organic-farms\">The Salt at NPR Food\u003c/a> (7/31/13)\u003c/p>\n\u003cp>Northern California's Salinas Valley is often dubbed America's salad bowl. Large growers there have long relied on thousands of seasonal workers from rural Mexico to pick \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/04/20/151034145/rewash-that-pre-washed-bag-of-lettuce-dont-bother-probably\">lettuce\u003c/a>, spinach and celery from sunrise to sunset. Many of these workers seem destined for a life in the fields. But a program that helps field workers, like Raul Murillo, start their own farms and businesses is starting to yield a few success stories.\u003c/p>\n\u003cp>Murillo leases a 3-acre strawberry farm from a cooperative called \u003ca href=\"http://www.albafarmers.org/\" target=\"_blank\">ALBA Organics\u003c/a>. It trains longtime workers in organic farm management and helps with things like fertilizer and irrigation tools.\u003c/p>\n\u003cp>Murillo can sell his berries back to ALBA's cooperative, which does a brisk business with grocery stores in the nearby Bay Area.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If God permits, he says, he'll continue turning a modest profit so he can hire more people who need the work. Under ALBA's rules, Murillo can lease this land at a subsidized rate only for a few years; after that he's on his own. But it's a risk he's willing to take even though he'd leave behind the steady paycheck he gets still working for big growers.\u003c/p>\n\u003cp>It's about being your own boss, instead of working for a foreman, he says. And at 45, he wants to try going out on his own before he gets too old.\u003c/p>\n\u003cp>Murillo's story is not unlike many of the 50 or so other farmers-in-training here at ALBA. Many have spent their entire lives in the fields, moving from one harvest to the next, from California down to Mexico, then back.\u003cbr>\nPost by \u003ca href=\"http://kunc.org/people/kirk-siegler\">Kirk Siegler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/31/207028894/farm-laborers-get-a-foothold-with-their-own-organic-farms\">The Salt at NPR Food\u003c/a> (7/31/13)\u003c/p>\n\u003cfigure id=\"attachment_67027\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/farmworker-alba.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/farmworker-alba-290x162.jpg\" alt=\"Farmers at ALBA learn about production, marketing, management and organic farming in order to start their own farming businesses. Photo: Kirk Siegler/NPR\" width=\"290\" height=\"162\" class=\"size-medium wp-image-67027\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmers at ALBA learn about production, marketing, management and organic farming in order to start their own farming businesses. Photo: Kirk Siegler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"So it gives them a chance to take a bit of control of their lives,and not have to work for somebody else,\" says Nathan Harkleroad, who is in charge of ALBA's training programs, which are run out of an airy, converted farm house.\u003c/p>\n\u003cp>\"You know, is everyone going to make it? Probably not,\" Harkleroad says.\u003c/p>\n\u003cp>Probably not because there are a lot of barriers. Language and the high price of land, to name just two. Still, since 2002, 90 ALBA graduates have managed to break through and start their own farms. And they're doing well today. Harkleroad attributes some of that to growing demand for local produce. But it's also due to a lot of hard work.\u003c/p>\n\u003cp>\"You know our farmers are here six days a week, and on their seventh day they're probably worrying about their crops here. So, you have to be willing to accept that. You have to be willing to accept a certain level of risk, too,\" he says. \"Farming is inherently a risky business.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.linkedin.com/in/gailwadsworth\">Gail Wadsworth\u003c/a>, head of the California Institute for Rural Studies, which advocates for farm worker rights, adds that \"the reward economically isn't that great.\"\u003c/p>\n\u003cp>She adds: \"I don't think that there are that many farmers that you can look at and say, 'Wow, you know, they've really made it.' \"\u003c/p>\n\u003cp>Wadsworth says ALBA's mission of empowerment and teaching business skills to long-marginalized farm workers is good. But she's not sure encouraging them to launch into farming on their own is a good idea.\u003c/p>\n\u003cp>\"Agricultural work is physically very demanding,\" she says. \"It's one of the most dangerous jobs in the U.S. But you're not risking everything that you own basically. You don't have the risk of owning land or a business.\"\u003c/p>\n\u003cp>That's why 23-year-old aspiring farmer Octavio Garcia has a backup plan. He's almost finished with the ALBA program. He's been able to hire three employees and is now looking for land to lease elsewhere in the valley.\u003c/p>\n\u003cp>\"I want to be my own boss. And when I came from Mexico, I came with the idea of doing something better,\" Garcia says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But if Garcia can't find suitable land to lease soon, he'll head to school. He's just been accepted into a plant science program at Fresno State.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Thousands of seasonal workers come to California's Salinas Valley each year to pick crops, and many of them seem destined for a life in the fields. Now, a training program run by ALBA Organics is giving these workers the skills they need to be their own bosses.",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://kunc.org/people/kirk-siegler\">Kirk Siegler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/31/207028894/farm-laborers-get-a-foothold-with-their-own-organic-farms\">The Salt at NPR Food\u003c/a> (7/31/13)\u003c/p>\n\u003cp>Northern California's Salinas Valley is often dubbed America's salad bowl. Large growers there have long relied on thousands of seasonal workers from rural Mexico to pick \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/04/20/151034145/rewash-that-pre-washed-bag-of-lettuce-dont-bother-probably\">lettuce\u003c/a>, spinach and celery from sunrise to sunset. Many of these workers seem destined for a life in the fields. But a program that helps field workers, like Raul Murillo, start their own farms and businesses is starting to yield a few success stories.\u003c/p>\n\u003cp>Murillo leases a 3-acre strawberry farm from a cooperative called \u003ca href=\"http://www.albafarmers.org/\" target=\"_blank\">ALBA Organics\u003c/a>. It trains longtime workers in organic farm management and helps with things like fertilizer and irrigation tools.\u003c/p>\n\u003cp>Murillo can sell his berries back to ALBA's cooperative, which does a brisk business with grocery stores in the nearby Bay Area.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If God permits, he says, he'll continue turning a modest profit so he can hire more people who need the work. Under ALBA's rules, Murillo can lease this land at a subsidized rate only for a few years; after that he's on his own. But it's a risk he's willing to take even though he'd leave behind the steady paycheck he gets still working for big growers.\u003c/p>\n\u003cp>It's about being your own boss, instead of working for a foreman, he says. And at 45, he wants to try going out on his own before he gets too old.\u003c/p>\n\u003cp>Murillo's story is not unlike many of the 50 or so other farmers-in-training here at ALBA. Many have spent their entire lives in the fields, moving from one harvest to the next, from California down to Mexico, then back.\u003cbr>\nPost by \u003ca href=\"http://kunc.org/people/kirk-siegler\">Kirk Siegler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/31/207028894/farm-laborers-get-a-foothold-with-their-own-organic-farms\">The Salt at NPR Food\u003c/a> (7/31/13)\u003c/p>\n\u003cfigure id=\"attachment_67027\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/farmworker-alba.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/farmworker-alba-290x162.jpg\" alt=\"Farmers at ALBA learn about production, marketing, management and organic farming in order to start their own farming businesses. Photo: Kirk Siegler/NPR\" width=\"290\" height=\"162\" class=\"size-medium wp-image-67027\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmers at ALBA learn about production, marketing, management and organic farming in order to start their own farming businesses. Photo: Kirk Siegler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"So it gives them a chance to take a bit of control of their lives,and not have to work for somebody else,\" says Nathan Harkleroad, who is in charge of ALBA's training programs, which are run out of an airy, converted farm house.\u003c/p>\n\u003cp>\"You know, is everyone going to make it? Probably not,\" Harkleroad says.\u003c/p>\n\u003cp>Probably not because there are a lot of barriers. Language and the high price of land, to name just two. Still, since 2002, 90 ALBA graduates have managed to break through and start their own farms. And they're doing well today. Harkleroad attributes some of that to growing demand for local produce. But it's also due to a lot of hard work.\u003c/p>\n\u003cp>\"You know our farmers are here six days a week, and on their seventh day they're probably worrying about their crops here. So, you have to be willing to accept that. You have to be willing to accept a certain level of risk, too,\" he says. \"Farming is inherently a risky business.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.linkedin.com/in/gailwadsworth\">Gail Wadsworth\u003c/a>, head of the California Institute for Rural Studies, which advocates for farm worker rights, adds that \"the reward economically isn't that great.\"\u003c/p>\n\u003cp>She adds: \"I don't think that there are that many farmers that you can look at and say, 'Wow, you know, they've really made it.' \"\u003c/p>\n\u003cp>Wadsworth says ALBA's mission of empowerment and teaching business skills to long-marginalized farm workers is good. But she's not sure encouraging them to launch into farming on their own is a good idea.\u003c/p>\n\u003cp>\"Agricultural work is physically very demanding,\" she says. \"It's one of the most dangerous jobs in the U.S. But you're not risking everything that you own basically. You don't have the risk of owning land or a business.\"\u003c/p>\n\u003cp>That's why 23-year-old aspiring farmer Octavio Garcia has a backup plan. He's almost finished with the ALBA program. He's been able to hire three employees and is now looking for land to lease elsewhere in the valley.\u003c/p>\n\u003cp>\"I want to be my own boss. And when I came from Mexico, I came with the idea of doing something better,\" Garcia says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But if Garcia can't find suitable land to lease soon, he'll head to school. He's just been accepted into a plant science program at Fresno State.\u003cbr>\n\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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"disqusTitle": "A New App Will Let You Share Your Leftovers With Strangers",
"title": "A New App Will Let You Share Your Leftovers With Strangers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_66859\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/leftovers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/leftovers.jpg\" alt=\"Leftover Swap will let you share your unfinished meals with strangers. Photo: Laura Mundee/Flickr\" width=\"1120\" height=\"630\" class=\"size-full wp-image-66859\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leftover Swap will let you share your unfinished meals with strangers. Photo: Laura Mundee/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/144449221/elise-hu\">Elise Hu\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2013/07/29/206493794/a-new-app-will-let-you-share-your-leftovers-with-strangers\">All Tech Considered at NPR\u003c/a> (7/29/13)\u003c/p>\n\u003cp>Startups have made it so much easier for peer-to-peer buying and bartering these days. Need a place to stay? Swap houses. Want to fill out your wardrobe? Swap clothing. And coming soon is \u003ca href=\"http://leftoverswap.com/\">Leftover Swap\u003c/a>, a smartphone app to help you barter or give away \u003ca href=\"http://leftoverswap.com/\" target=\"_blank\">your leftovers.\u003c/a>\u003c/p>\n\u003cp>This is either ingenious or cringe-worthy, depending on your penchant for other people's unfinished meals.\u003c/p>\n\u003cp>\"It's obviously not for everybody,\" says Leftover Swap co-founder Dan Newman. \"But for as many people who seemingly have a problem with it, there's people who love the idea.\"\u003c/p>\n\u003cp>The basic gist is this: Let's say you have some leftover pizza. Snap a photo of it and post it to the app's database. Strangers in the same geographic market then have an option of trading you for the food — or just taking it off your hands.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Newman says he and co-founder Bryan Summersett, a Seattle-based programmer, came up with this \"ridiculous\" notion while college roommates at the University of Michigan three years ago. \"It was an outrageous joke in 2010, but in 2013, it's very plausible and something that people would use today,\" Newman says.\u003c/p>\n\u003cp>The founders aren't sure how to actually make money from Leftover Swap. For now, they see it as an effort to do good.\u003c/p>\n\u003cp>\"We're not gonna make millions,\" Newman says. \"[The environmental concern] is a big part of it. There's a bunch of studies about how much more food we need to produce for the world population by 2050, and how fertilizers are less effective and our current rate of producing food isn't going to suffice. Meanwhile, in the US we produce so much more food than we consume and so much is going to waste.\"\u003c/p>\n\u003cp>Leftover Swap is expected to launch by the end of August and will be available to download for free. Newman said he and Summersett are considering marketing in a few test markets to allow experimentation of the community-building around the leftover share, but haven't decided which ones they'll be. Either way, San Francisco health officials are already sounding warnings that users there could be breaking the law since leftovers pose a health hazard. \u003ca href=\"http://blogs.sfweekly.com/thesnitch/2013/07/leftover_swap_sf_health_department.php\">Per SF Weekly\u003c/a>:\u003c/p>\n\u003cblockquote>\n\u003cp>\"In San Francisco, it's illegal to sell food to the public without a permit, said Richard Lee, director of the Health Department's environmental regulatory program, and it could result in expensive citations — potentially a couple thousand dollars, or three times the original permitting fee. It could also lead to a much stiffer crackdown than the ones on \u003ca href=\"http://blogs.sfweekly.com/thesnitch/2013/05/cpuc_renews_rideshare_crackdow.php\">Uber and Lyft\u003c/a> for operating without state-issued livery licenses.\u003c/p>\n\u003cp>\"Leftover food is, in fact, a huge source of food-borne illnesses and other pestilence, Lee said. And in this case, there would be no way for officials to trace the source — they wouldn't know who originally produced the food and under what conditions. Even if it came from the cleanest, best-inspected restaurant in San Francisco, it could still have been handled by some grubby hipster with no hygiene standards.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>Newman says that they won't be allowing users to formally sell their leftovers, rather, individuals can offer to donate for particularly tasty or premium grub. He's also studying up on liability concerns and regulations surrounding individual food sharing. The bottom line is, this thing is for real, and it's happening.\u003c/p>\n\u003cp>To the haters, Newman says this: \"People seem to have a huge lack of trust in their fellow man, thinking that leftovers would be diseased somehow. It goes back to the couch-surfing thing. You're staying at a random person's place and you have to trust they aren't going to do something weird. It's the same with leftovers.\" \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": "As part of a bid to reduce wasted food, two former college roommates have come up with Leftover Swap, an app in which you post photos of leftovers for other users to claim.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_66859\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/leftovers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/leftovers.jpg\" alt=\"Leftover Swap will let you share your unfinished meals with strangers. Photo: Laura Mundee/Flickr\" width=\"1120\" height=\"630\" class=\"size-full wp-image-66859\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leftover Swap will let you share your unfinished meals with strangers. Photo: Laura Mundee/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/144449221/elise-hu\">Elise Hu\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2013/07/29/206493794/a-new-app-will-let-you-share-your-leftovers-with-strangers\">All Tech Considered at NPR\u003c/a> (7/29/13)\u003c/p>\n\u003cp>Startups have made it so much easier for peer-to-peer buying and bartering these days. Need a place to stay? Swap houses. Want to fill out your wardrobe? Swap clothing. And coming soon is \u003ca href=\"http://leftoverswap.com/\">Leftover Swap\u003c/a>, a smartphone app to help you barter or give away \u003ca href=\"http://leftoverswap.com/\" target=\"_blank\">your leftovers.\u003c/a>\u003c/p>\n\u003cp>This is either ingenious or cringe-worthy, depending on your penchant for other people's unfinished meals.\u003c/p>\n\u003cp>\"It's obviously not for everybody,\" says Leftover Swap co-founder Dan Newman. \"But for as many people who seemingly have a problem with it, there's people who love the idea.\"\u003c/p>\n\u003cp>The basic gist is this: Let's say you have some leftover pizza. Snap a photo of it and post it to the app's database. Strangers in the same geographic market then have an option of trading you for the food — or just taking it off your hands.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Newman says he and co-founder Bryan Summersett, a Seattle-based programmer, came up with this \"ridiculous\" notion while college roommates at the University of Michigan three years ago. \"It was an outrageous joke in 2010, but in 2013, it's very plausible and something that people would use today,\" Newman says.\u003c/p>\n\u003cp>The founders aren't sure how to actually make money from Leftover Swap. For now, they see it as an effort to do good.\u003c/p>\n\u003cp>\"We're not gonna make millions,\" Newman says. \"[The environmental concern] is a big part of it. There's a bunch of studies about how much more food we need to produce for the world population by 2050, and how fertilizers are less effective and our current rate of producing food isn't going to suffice. Meanwhile, in the US we produce so much more food than we consume and so much is going to waste.\"\u003c/p>\n\u003cp>Leftover Swap is expected to launch by the end of August and will be available to download for free. Newman said he and Summersett are considering marketing in a few test markets to allow experimentation of the community-building around the leftover share, but haven't decided which ones they'll be. Either way, San Francisco health officials are already sounding warnings that users there could be breaking the law since leftovers pose a health hazard. \u003ca href=\"http://blogs.sfweekly.com/thesnitch/2013/07/leftover_swap_sf_health_department.php\">Per SF Weekly\u003c/a>:\u003c/p>\n\u003cblockquote>\n\u003cp>\"In San Francisco, it's illegal to sell food to the public without a permit, said Richard Lee, director of the Health Department's environmental regulatory program, and it could result in expensive citations — potentially a couple thousand dollars, or three times the original permitting fee. It could also lead to a much stiffer crackdown than the ones on \u003ca href=\"http://blogs.sfweekly.com/thesnitch/2013/05/cpuc_renews_rideshare_crackdow.php\">Uber and Lyft\u003c/a> for operating without state-issued livery licenses.\u003c/p>\n\u003cp>\"Leftover food is, in fact, a huge source of food-borne illnesses and other pestilence, Lee said. And in this case, there would be no way for officials to trace the source — they wouldn't know who originally produced the food and under what conditions. Even if it came from the cleanest, best-inspected restaurant in San Francisco, it could still have been handled by some grubby hipster with no hygiene standards.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>Newman says that they won't be allowing users to formally sell their leftovers, rather, individuals can offer to donate for particularly tasty or premium grub. He's also studying up on liability concerns and regulations surrounding individual food sharing. The bottom line is, this thing is for real, and it's happening.\u003c/p>\n\u003cp>To the haters, Newman says this: \"People seem to have a huge lack of trust in their fellow man, thinking that leftovers would be diseased somehow. It goes back to the couch-surfing thing. You're staying at a random person's place and you have to trust they aren't going to do something weird. It's the same with leftovers.\" \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": "Fast-Food Strikers Demand A 'Living Wage'",
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"content": "\u003cfigure id=\"attachment_66825\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fast-food-strike.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fast-food-strike.jpg\" alt=\"People gathered outside a Wendy's restaurant in New York City on Monday as part of a one-day strike calling for higher wages for fast-food workers. Photo: Justin Lane/EPA/Landov\" width=\"1120\" height=\"628\" class=\"size-full wp-image-66825\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">People gathered outside a Wendy's restaurant in New York City on Monday as part of a one-day strike calling for higher wages for fast-food workers. Photo: Justin Lane/EPA/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/27/205240639/tucson-food-bank-helps-the-needy-grow-their-own-food\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/07/20130730_me_16.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/159989569/joel-rose\">Joel Rose\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/30/206714894/fast-food-strikers-demand-a-living-wage\">The Salt at NPR Food\u003c/a> (7/30/13)\u003c/p>\n\u003cp>At a Wendy's restaurant in Lower Manhattan on Monday, protesters urged the lunchtime crowd to skip the Value Menu for one day. They blocked the sidewalk and half of the street.\u003c/p>\n\u003cp>Shanell Young held a red strike sign over her head. Young earns the minimum wage, $7.25 an hour, at another Wendy's in New York. She says that's not enough to support her and her 5-year-old son.\u003c/p>\n\u003cp>\"It's horrible,\" says Young. \"Everything goes up. It's unfair. You can't find an apartment. You can't pay for children's school uniforms. Everything is unfair. We can't live off this.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Fast-food workers are walking picket lines across the country this week. They're staging a series of one-day strikes in seven cities, including New York, Chicago and St. Louis. The campaign is aimed at pressuring McDonald's, Wendy's and other fast-food chains to pay a so-called living wage of $15 an hour.\u003c/p>\n\u003cp>The walkout at the Wendy's in Lower Manhattan did not force the restaurant to close, although it did seem to persuade a few potential diners to go somewhere else.\u003c/p>\n\u003cp>Wendy's would not give an interview for this story. Nor would any of the other fast-food chains targeted in the strike. But the National Restaurant Association did. Spokesman Scott DeFife says profit margins in the restaurant business are typically tight — and labor costs are among the industry's biggest expenses.\u003c/p>\n\u003cp>\"There would be a severe impact on the ability to create jobs if the minimum wage was doubling to $15,\" says DeFife.\u003c/p>\n\u003cp>The restaurant industry's allies also rallied to its defense. The \u003ca href=\"http://www.epionline.org\">Employment Policies Institute\u003c/a>, a pro-business group in Washington, D.C., bought a \u003ca href=\"http://www.minimumwage.com/wp-content/uploads/2013/07/EPI_IpadAd_USATodayColor.jpg\">full-page ad\u003c/a> in Monday's \u003cem>USA Today\u003c/em>.\u003c/p>\n\u003cp>Michael Saltsman, research director at the EPI, says a higher minimum wage could push fast-food companies to invest more heavily in automation instead of hourly workers.\u003c/p>\n\u003cp>\"There are a number of chains here in the U.S. who are experimenting with electronic menus where you can order on an iPad-type device; you can pay on that device,\" says Saltsman. \"These are changes that happen in direct response to higher labor costs.\"\u003c/p>\n\u003cp>Critics of raising the minimum wage say it might also affect the kind of people who can get hired. \u003ca href=\"http://www.manhattan-institute.org/html/furchtgott-roth.htm\">Diana Furchtgott-Roth\u003c/a>, a fellow at the Manhattan Institute and a former chief economist at the Department of Labor, says many of the people making the minimum wage are teenagers or other part-time, entry-level workers.\u003c/p>\n\u003cp>\"So the people who would be the losers would be the unskilled workers,\" she says. \"The people who, like my teenager, want a summer job. No one's going to pay my teenager $15 an hour. But my teenager can get $7.25 an hour.\"\u003c/p>\n\u003cp>But these arguments haven't convinced the protesters in New York. And they haven't persuaded \u003ca href=\"http://nadler.house.gov/\">Rep. Jerrold Nadler, D-N.Y.\u003c/a>, who stopped by to encourage the picketers outside the Wendy's in his district.\u003c/p>\n\u003cp>\"The history is every time that there's been a debate over raising the minimum wage, people have said this'll cost jobs,\" says Nadler. \"It has never happened. If they pay a higher wage, they'll make a slightly smaller profit margin. They're making huge profits now.\"\u003c/p>\n\u003cp>The fast-food protests continue this week with walkouts scheduled in Chicago, Milwaukee, Flint, Mich., and Detroit. \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>\u003c/p>\n\u003cp>Fast-food workers are walking picket lines across the country this week. They're staging a series of one-day strikes in seven cities, including New York, Chicago and St. Louis. The campaign is aimed at pressuring McDonald's, Wendy's and other fast-food chains to pay a so-called living wage of $15 an hour.\u003c/p>\n\u003cp>The walkout at the Wendy's in Lower Manhattan did not force the restaurant to close, although it did seem to persuade a few potential diners to go somewhere else.\u003c/p>\n\u003cp>Wendy's would not give an interview for this story. Nor would any of the other fast-food chains targeted in the strike. But the National Restaurant Association did. Spokesman Scott DeFife says profit margins in the restaurant business are typically tight — and labor costs are among the industry's biggest expenses.\u003c/p>\n\u003cp>\"There would be a severe impact on the ability to create jobs if the minimum wage was doubling to $15,\" says DeFife.\u003c/p>\n\u003cp>The restaurant industry's allies also rallied to its defense. The \u003ca href=\"http://www.epionline.org\">Employment Policies Institute\u003c/a>, a pro-business group in Washington, D.C., bought a \u003ca href=\"http://www.minimumwage.com/wp-content/uploads/2013/07/EPI_IpadAd_USATodayColor.jpg\">full-page ad\u003c/a> in Monday's \u003cem>USA Today\u003c/em>.\u003c/p>\n\u003cp>Michael Saltsman, research director at the EPI, says a higher minimum wage could push fast-food companies to invest more heavily in automation instead of hourly workers.\u003c/p>\n\u003cp>\"There are a number of chains here in the U.S. who are experimenting with electronic menus where you can order on an iPad-type device; you can pay on that device,\" says Saltsman. \"These are changes that happen in direct response to higher labor costs.\"\u003c/p>\n\u003cp>Critics of raising the minimum wage say it might also affect the kind of people who can get hired. \u003ca href=\"http://www.manhattan-institute.org/html/furchtgott-roth.htm\">Diana Furchtgott-Roth\u003c/a>, a fellow at the Manhattan Institute and a former chief economist at the Department of Labor, says many of the people making the minimum wage are teenagers or other part-time, entry-level workers.\u003c/p>\n\u003cp>\"So the people who would be the losers would be the unskilled workers,\" she says. \"The people who, like my teenager, want a summer job. No one's going to pay my teenager $15 an hour. But my teenager can get $7.25 an hour.\"\u003c/p>\n\u003cp>But these arguments haven't convinced the protesters in New York. And they haven't persuaded \u003ca href=\"http://nadler.house.gov/\">Rep. Jerrold Nadler, D-N.Y.\u003c/a>, who stopped by to encourage the picketers outside the Wendy's in his district.\u003c/p>\n\u003cp>\"The history is every time that there's been a debate over raising the minimum wage, people have said this'll cost jobs,\" says Nadler. \"It has never happened. If they pay a higher wage, they'll make a slightly smaller profit margin. They're making huge profits now.\"\u003c/p>\n\u003cp>The fast-food protests continue this week with walkouts scheduled in Chicago, Milwaukee, Flint, Mich., and Detroit. \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": "Your Love Of Quinoa Is Good News For Andean Farmers",
"title": "Your Love Of Quinoa Is Good News For Andean Farmers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_65726\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/quinoabolovia1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/quinoabolovia1.jpg\" alt=\"Farmer Geronimo Blanco shows his quinoa plants in Patamanta, Bolivia, in February. A burgeoning global demand for quinoa has led to a threefold price increase since 2006. Photo: Juan Karita/AP\" width=\"1120\" height=\"838\" class=\"size-full wp-image-65726\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmer Geronimo Blanco shows his quinoa plants in Patamanta, Bolivia, in February. A burgeoning global demand for quinoa has led to a threefold price increase since 2006. Photo: Juan Karita/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/16/202737139/is-our-love-of-quinoa-hurting-or-helping-farmers-who-grow-it\">The Salt at NPR Food\u003c/a> (7/17/13)\u003c/p>\n\u003cp>Quinoa lovers have been put on a bit of a guilt trip with \u003ca href=\"http://www.nytimes.com/2011/03/20/world/americas/20bolivia.html?_r=0\">stories\u003c/a> suggesting that the increased demand in the U.S. has put the superfood out of reach for those living closest to where it's grown.\u003c/p>\n\u003cp>How can poor Bolivians in La Paz afford to pay three times more for quinoa than they would pay for rice, critics have asked?\u003c/p>\n\u003cp>So some quinoa farmers in Bolivia and distributors are talking back. And what they want us to know is that their incomes are rising. As the price of quinoa has tripled since 2006, and farmers plant more of the crop, they're typically making more money.\u003c/p>\n\u003cfigure id=\"attachment_65727\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/quinoacombineharverster.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/quinoacombineharverster-290x217.jpg\" alt=\"A combine harverster at work in a quinoa field in Pukara, southern Bolivia, in March. Bolivia produces 70 percent of the world's quinoa. Photo: Aizar Raldes/AFP/Getty Images\" width=\"290\" height=\"217\" class=\"size-medium wp-image-65727\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A combine harverster at work in a quinoa field in Pukara, southern Bolivia, in March. Bolivia produces 70 percent of the world's quinoa. Photo: Aizar Raldes/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\"To me, quinoa ... is absolutely changing the lives of our regional community of people,\" German Nina, a quinoa farmer, said during a conference call organized by \u003ca href=\"http://www.alterecofoods.com/\">Alter Eco Foods\u003c/a>, which sells quinoa products that are fair trade certified.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Eduoard Rollet of Alter Eco adds that when he visits the farmers that he buys from in Bolivia, he finds that they are typically setting aside a portion of the quinoa they grow so that they can eat it themselves throughout the year.\u003c/p>\n\u003cp>\"The farmers who have been eating quinoa traditionally are still eating quinoa,\" he told me. And since their incomes are up, \"they're able to now afford [foods such as] tomatoes and salads and veggies, and foods that they weren't able to afford before,\" Rollet says.\u003c/p>\n\u003cp>And he's not alone in thinking that the quinoa boom has been good, on balance, for rural communities in Bolivia.\u003c/p>\n\u003cp>It is \"very good news for small, indigenous farmers,\" says Pablo Laguna, an anthropologist who has studied quinoa's influence on local communities in Bolivia. Quinoa's popularity, he says, is bringing more income to the southern highlands, traditionally one of the poorest regions in Bolivia. Laguna has also worked as a consultant to Alter Eco.\u003c/p>\n\u003cp>Laguna acknowledges that \"quinoa prices are definitely higher\" for locals. But among the rural and farm families of southwest Bolivia, \"households have not diminished ... their quinoa consumption,\" he says.\u003c/p>\n\u003cp>In some instances, Laguna says, llama herders in the regions are eating a bit less quinoa because of the price, but they're still eating more than most other households in the world.\u003c/p>\n\u003cp>He says that these families recognize and appreciate quinoa's nutritional value. Nutritionally, it's a superstar, since it contains an ideal blend of essential amino acids that form a complete protein. And quinoa has become a vegan-foodie favorite, known for its nutty taste and satisfying texture.\u003c/p>\n\u003cfigure id=\"attachment_65728\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/quinoadish.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/quinoadish.jpg\" alt=\"A salad of asparagus and quinoa, a superfood prized for its nutty taste, satisfying texture and protein content. Photo: Larry Crowe/AP\" width=\"300\" class=\"size-full wp-image-65728\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A salad of asparagus and quinoa, a superfood prized for its nutty taste, satisfying texture and protein content. Photo: Larry Crowe/AP\u003c/figcaption>\u003c/figure>\n\u003cp>So if quinoa farmers are still enjoying this crop, what is the downside of the boom?\u003c/p>\n\u003cp>Some would point to the cities of Bolivia and Peru. I've already mentioned that quinoa is three times more expensive than rice in La Paz markets. And according to an \u003ca href=\"http://www.guardian.co.uk/commentisfree/2013/jan/16/vegans-stomach-unpalatable-truth-quinoa\">article\u003c/a> in \u003cem>The Guardian,\u003c/em> quinoa is more expensive than chicken in markets in Lima.\u003c/p>\n\u003cp>These prices do likely put quinoa out of reach for poorer people. But Laguna notes that while quinoa has been a staple for rural Bolivians, it isn't one for city folks.\u003c/p>\n\u003cp>Bolivian President Evo Morales has weighed in on the issue as well. Though some \u003ca href=\"http://www.nytimes.com/2011/03/20/world/americas/20bolivia.html?_r=0\">press reports from 2011\u003c/a> suggested domestic consumption was down, Morales says otherwise.\u003c/p>\n\u003cp>\"It's not true that due to an increase in the price of quinoa, less and less is being consumed\" in Bolivia, The Associated Press quoted Morales as saying in an \u003ca href=\"http://bigstory.ap.org/article/boom-quinoa-demand-stresses-bolivia-highlands\">article\u003c/a> in February.\u003c/p>\n\u003cp>In fact, Morales pointed to a threefold increase in domestic consumption of quinoa over the past four years. \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": "Despite reports to the contrary, the global quinoa boom has not put the superfood out of reach for the people in Bolivia and Peru who grow it — though it has raised prices. And these farmers want consumers to know that overall, the world's love affair with quinoa is raising their standard of living.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_65726\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/quinoabolovia1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/quinoabolovia1.jpg\" alt=\"Farmer Geronimo Blanco shows his quinoa plants in Patamanta, Bolivia, in February. A burgeoning global demand for quinoa has led to a threefold price increase since 2006. Photo: Juan Karita/AP\" width=\"1120\" height=\"838\" class=\"size-full wp-image-65726\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmer Geronimo Blanco shows his quinoa plants in Patamanta, Bolivia, in February. A burgeoning global demand for quinoa has led to a threefold price increase since 2006. Photo: Juan Karita/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/16/202737139/is-our-love-of-quinoa-hurting-or-helping-farmers-who-grow-it\">The Salt at NPR Food\u003c/a> (7/17/13)\u003c/p>\n\u003cp>Quinoa lovers have been put on a bit of a guilt trip with \u003ca href=\"http://www.nytimes.com/2011/03/20/world/americas/20bolivia.html?_r=0\">stories\u003c/a> suggesting that the increased demand in the U.S. has put the superfood out of reach for those living closest to where it's grown.\u003c/p>\n\u003cp>How can poor Bolivians in La Paz afford to pay three times more for quinoa than they would pay for rice, critics have asked?\u003c/p>\n\u003cp>So some quinoa farmers in Bolivia and distributors are talking back. And what they want us to know is that their incomes are rising. As the price of quinoa has tripled since 2006, and farmers plant more of the crop, they're typically making more money.\u003c/p>\n\u003cfigure id=\"attachment_65727\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/quinoacombineharverster.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/quinoacombineharverster-290x217.jpg\" alt=\"A combine harverster at work in a quinoa field in Pukara, southern Bolivia, in March. Bolivia produces 70 percent of the world's quinoa. Photo: Aizar Raldes/AFP/Getty Images\" width=\"290\" height=\"217\" class=\"size-medium wp-image-65727\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A combine harverster at work in a quinoa field in Pukara, southern Bolivia, in March. Bolivia produces 70 percent of the world's quinoa. Photo: Aizar Raldes/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\"To me, quinoa ... is absolutely changing the lives of our regional community of people,\" German Nina, a quinoa farmer, said during a conference call organized by \u003ca href=\"http://www.alterecofoods.com/\">Alter Eco Foods\u003c/a>, which sells quinoa products that are fair trade certified.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Eduoard Rollet of Alter Eco adds that when he visits the farmers that he buys from in Bolivia, he finds that they are typically setting aside a portion of the quinoa they grow so that they can eat it themselves throughout the year.\u003c/p>\n\u003cp>\"The farmers who have been eating quinoa traditionally are still eating quinoa,\" he told me. And since their incomes are up, \"they're able to now afford [foods such as] tomatoes and salads and veggies, and foods that they weren't able to afford before,\" Rollet says.\u003c/p>\n\u003cp>And he's not alone in thinking that the quinoa boom has been good, on balance, for rural communities in Bolivia.\u003c/p>\n\u003cp>It is \"very good news for small, indigenous farmers,\" says Pablo Laguna, an anthropologist who has studied quinoa's influence on local communities in Bolivia. Quinoa's popularity, he says, is bringing more income to the southern highlands, traditionally one of the poorest regions in Bolivia. Laguna has also worked as a consultant to Alter Eco.\u003c/p>\n\u003cp>Laguna acknowledges that \"quinoa prices are definitely higher\" for locals. But among the rural and farm families of southwest Bolivia, \"households have not diminished ... their quinoa consumption,\" he says.\u003c/p>\n\u003cp>In some instances, Laguna says, llama herders in the regions are eating a bit less quinoa because of the price, but they're still eating more than most other households in the world.\u003c/p>\n\u003cp>He says that these families recognize and appreciate quinoa's nutritional value. Nutritionally, it's a superstar, since it contains an ideal blend of essential amino acids that form a complete protein. And quinoa has become a vegan-foodie favorite, known for its nutty taste and satisfying texture.\u003c/p>\n\u003cfigure id=\"attachment_65728\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/quinoadish.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/quinoadish.jpg\" alt=\"A salad of asparagus and quinoa, a superfood prized for its nutty taste, satisfying texture and protein content. Photo: Larry Crowe/AP\" width=\"300\" class=\"size-full wp-image-65728\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A salad of asparagus and quinoa, a superfood prized for its nutty taste, satisfying texture and protein content. Photo: Larry Crowe/AP\u003c/figcaption>\u003c/figure>\n\u003cp>So if quinoa farmers are still enjoying this crop, what is the downside of the boom?\u003c/p>\n\u003cp>Some would point to the cities of Bolivia and Peru. I've already mentioned that quinoa is three times more expensive than rice in La Paz markets. And according to an \u003ca href=\"http://www.guardian.co.uk/commentisfree/2013/jan/16/vegans-stomach-unpalatable-truth-quinoa\">article\u003c/a> in \u003cem>The Guardian,\u003c/em> quinoa is more expensive than chicken in markets in Lima.\u003c/p>\n\u003cp>These prices do likely put quinoa out of reach for poorer people. But Laguna notes that while quinoa has been a staple for rural Bolivians, it isn't one for city folks.\u003c/p>\n\u003cp>Bolivian President Evo Morales has weighed in on the issue as well. Though some \u003ca href=\"http://www.nytimes.com/2011/03/20/world/americas/20bolivia.html?_r=0\">press reports from 2011\u003c/a> suggested domestic consumption was down, Morales says otherwise.\u003c/p>\n\u003cp>\"It's not true that due to an increase in the price of quinoa, less and less is being consumed\" in Bolivia, The Associated Press quoted Morales as saying in an \u003ca href=\"http://bigstory.ap.org/article/boom-quinoa-demand-stresses-bolivia-highlands\">article\u003c/a> in February.\u003c/p>\n\u003cp>In fact, Morales pointed to a threefold increase in domestic consumption of quinoa over the past four years. \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": "Oakland's Jack London District: A Food Desert For The Wealthy?",
"title": "Oakland's Jack London District: A Food Desert For The Wealthy?",
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"content": "\u003cfigure id=\"attachment_65545\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Floor-Plan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Floor-Plan.jpg\" alt=\"Design for upcoming Portside Community Market. Image courtesy of Portside Community Market\" width=\"1000\" height=\"640\" class=\"size-full wp-image-65545\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Design for upcoming Portside Community Market. Image courtesy of Portside Community Market\u003c/figcaption>\u003c/figure>\n\u003cp>The Jack London District might finally get something it's been lacking since its booming development: a real grocery store. \u003c/p>\n\u003cp>After decades of growth and restructuring, a number of notable restaurants like \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/10/let-them-cook-for-you-haven/\">Haven\u003c/a>, \u003ca href=\"http://www.theforgepizza.com/\">Forge\u003c/a>, and smaller artisans like \u003ca href=\"https://www.miette.com/\">Miette\u003c/a> opened their doors on Jack London Square's waterfront and within the surrounding residential areas. Even so, the district remains a food desert meaning that access to fresh produce is limited. Aside from a farmers' market, which happens only once a week, the closest grocery store to the Jack London District is in Chinatown.\u003c/p>\n\u003cp>A startup team decided that it was time to shake things up. Tommaso Boggia and La Wanda Knox are co-founders of \u003ca href=\"http://www.portsidemarket.com/\">Portside Community Market\u003c/a>, a soon-to-be cooperative whose mission will be to provide residents in the Jack London District with fresh, local and organic produce. The team plans to build a 5000-square-foot community market. \u003c/p>\n\u003cp>The hip neighborhood has attracted investors, restaurants and festivals but Boggia says this type of business development doesn't necessarily reflect the residents' wishes.\u003c/p>\n\u003cp>\"I have been working with a neighborhood association for over a year, researching how Jack London residents, visitors, employees and business owners would like to see the neighborhood improve,\" Boggia explains. \"Over and over again, the number one concern is having more residential amenities and more specifically, a grocery store.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Boggia is from Italy. He moved to the U.S. nine years ago and was shocked by the lack of access to fresh food.\u003c/p>\n\u003cp>\"I was not able to walk to a place to get fresh and healthy food,\" he says. \"And I lived in Santa Cruz!”\u003c/p>\n\u003cfigure id=\"attachment_65541\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/TOMMASO_1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/TOMMASO_1.jpg\" alt=\"For over year, Tommaso Boggia conducted research asking residents how they would like to see Jack London Square improve. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-65541\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For over year, Tommaso Boggia conducted research asking residents how they would like to see Jack London Square improve. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Knox is a business developer and the mastermind behind Portside Community Market's business strategy. \u003c/p>\n\u003cp>\"I come from Bayview in San Francisco,\" she says. \"It's what you would call another food desert.\"\u003c/p>\n\u003cp>Knox believes the market is an opportunity to build wealth and support the local economy. It is also an opportunity for her to grow professionally. Her stint as a corporate consultant left her feeling frustrated and she hopes that a cooperative business will offer a better working environment.\u003c/p>\n\u003cp>\"I have worked in the corporate world and it is not friendly to African American women,\" she says. \"I always plateaued.\" \u003c/p>\n\u003cp>Brahm Ahmadi from \u003ca href=\"http://www.peoplesgrocery.org/\">People's Grocery\u003c/a> inspired her. Ahmadi and his team are undertaking a similar venture in West Oakland called the \u003ca href=\"http://peoplescommunitymarket.com/\">People's Community Market\u003c/a>. Ahmadi is currently fundraising for his West Oakland project. After meeting with Ahmadi, she gained a better understanding of the challenges ahead, like the lack of \"real\" support from the City of Oakland. \u003c/p>\n\u003cp>\"The city of Oakland says it supports the concept but at the same time officials haven't put anything behind it,\" she says. \u003c/p>\n\u003cfigure id=\"attachment_65540\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/LaWandaKnox_1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/LaWandaKnox_1.jpg\" alt=\"La Wanda Knox is a business developer and the mastermind behind the business strategy of Portside Community Market. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-65540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">La Wanda Knox is a business developer and the mastermind behind the business strategy of Portside Community Market. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>But let's be honest, Jack London Square brings massive revenue to the city of Oakland and residents aren't living in poverty. Jack London's 2000 residents do not have the same \"needs\" as West Oakland's 25,000 residents, \u003ca href=\"http://www.sfgate.com/business/article/West-Oakland-supermarket-shops-for-funds-4292021.php\">half of whom do not own a car\u003c/a>, which makes walking 1.5 miles to the nearest grocery store a real challenge. So, I ask, why Jack London?\u003c/p>\n\u003cp>\"I was not going go to a community of need and impose something on a community that is not my own,\" Boggia says while Knox nods in approval. \"This is the community that I know, that I live in and that's why I wanted to start it here. From the beginning our idea was to create a replicable model whether through franchise or just though creating a way to support a sister cooperative in a community that is more in need but it will be driven from the people of that community,\" he says. \u003c/p>\n\u003ch3>Jack London: A Food Desert and Vacant Buildings\u003c/h3>\n\u003cp>The district of Jack London is home to more than 2000 residents and workers but it is also a harbor of vacant buildings. Since the 1970s, numerous developers attempted to redesign Jack London Square only to leave behind empty spaces. In the 1970s, European-style pathways and storefronts popped up but the project never succeeded in exciting the masses. Barnes and Noble, which open in the 1980s, closed in 2010 and the building has been vacant ever since. That same year, Jack London Square Ventures LLC, a partnership between Ellis LLC and Divco West, envisioned a ferry-building-style market and built a \u003ca href=\"http://www.jacklondonmarket.com/\">six-story glass building\u003c/a> composed of office and retail space. 90 percent of the office space is now leased to restaurants like Haven or Bocanova but the 72,000 square feet of retail space is still market-less. \u003c/p>\n\u003cfigure id=\"attachment_65544\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/vacant4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/vacant4.jpg\" alt=\"Vacant buildings are a common sight in Jack London. Photo: Lauren Benichou\" width=\"1000\" height=\"663\" class=\"size-full wp-image-65544\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vacant buildings are a common sight in Jack London. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003ch3>What's Next?\u003c/h3>\n\u003cp>\"The next step is figuring out our fundraising logistics and as soon as we are incorporated, we can start finalizing the location,\" Boggia says. \u003c/p>\n\u003cp>\"We are looking at visibility, parking, square footage and proximity to residential areas,\" Knox adds. \u003c/p>\n\u003cfigure id=\"attachment_65542\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/vacant1_1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/vacant1_1.jpg\" alt=\"Boggia's favorite location is on Broadway and 4th street. It's been unoccupied for years. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-65542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boggia's favorite location is on Broadway and 4th street. It's been unoccupied for years. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>But that's easier said than done. Boggia says that some of the major challenges the team faces have been plaguing the district for years: property owners' lack of strategy or unrealistic goals. He says that some of them, like Jack London Partners, are waiting for big box grocery stores like Whole Foods or Trader Joe's, to lease or buy their properties. \u003c/p>\n\u003cp>\"That's never going to happen,\" he says. \"There isn't the residential density for it and even then they keep telling us that they don't want something smaller.\"\u003c/p>\n\u003cfigure id=\"attachment_65543\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Vacant2_1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Vacant2_1.jpg\" alt=\"This location on Alice and 3rd is Knox's preference. "It has character," she says. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-65543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This location on Alice and 3rd is Knox's preference. \"It has character,\" she says. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>The team has recently launched a \u003ca href=\"https://www.surveymonkey.com/s/portsidemarket\">\u003cstrong>survey\u003c/strong>\u003c/a> asking what residents would like their grocery store to look like. Boggia is convinced that the Portside Community Market will thrive even with competitors like Whole Foods because the project is truly community-oriented. \u003c/p>\n\u003cp>\"We'll reflect the neighborhood's character, we are adaptable and we are worker-owned,\" he says smiling. \u003c/p>\n\u003ch3>More Information\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.portsidemarket.com/\">Portside Community Market\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/PortsideCommunityMarket\">Portside Community Market\u003c/a>\u003c/p>\n\n",
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"excerpt": "The Jack London District might finally get something it's been lacking since its booming development: a real grocery store. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_65545\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Floor-Plan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Floor-Plan.jpg\" alt=\"Design for upcoming Portside Community Market. Image courtesy of Portside Community Market\" width=\"1000\" height=\"640\" class=\"size-full wp-image-65545\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Design for upcoming Portside Community Market. Image courtesy of Portside Community Market\u003c/figcaption>\u003c/figure>\n\u003cp>The Jack London District might finally get something it's been lacking since its booming development: a real grocery store. \u003c/p>\n\u003cp>After decades of growth and restructuring, a number of notable restaurants like \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/10/let-them-cook-for-you-haven/\">Haven\u003c/a>, \u003ca href=\"http://www.theforgepizza.com/\">Forge\u003c/a>, and smaller artisans like \u003ca href=\"https://www.miette.com/\">Miette\u003c/a> opened their doors on Jack London Square's waterfront and within the surrounding residential areas. Even so, the district remains a food desert meaning that access to fresh produce is limited. Aside from a farmers' market, which happens only once a week, the closest grocery store to the Jack London District is in Chinatown.\u003c/p>\n\u003cp>A startup team decided that it was time to shake things up. Tommaso Boggia and La Wanda Knox are co-founders of \u003ca href=\"http://www.portsidemarket.com/\">Portside Community Market\u003c/a>, a soon-to-be cooperative whose mission will be to provide residents in the Jack London District with fresh, local and organic produce. The team plans to build a 5000-square-foot community market. \u003c/p>\n\u003cp>The hip neighborhood has attracted investors, restaurants and festivals but Boggia says this type of business development doesn't necessarily reflect the residents' wishes.\u003c/p>\n\u003cp>\"I have been working with a neighborhood association for over a year, researching how Jack London residents, visitors, employees and business owners would like to see the neighborhood improve,\" Boggia explains. \"Over and over again, the number one concern is having more residential amenities and more specifically, a grocery store.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Boggia is from Italy. He moved to the U.S. nine years ago and was shocked by the lack of access to fresh food.\u003c/p>\n\u003cp>\"I was not able to walk to a place to get fresh and healthy food,\" he says. \"And I lived in Santa Cruz!”\u003c/p>\n\u003cfigure id=\"attachment_65541\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/TOMMASO_1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/TOMMASO_1.jpg\" alt=\"For over year, Tommaso Boggia conducted research asking residents how they would like to see Jack London Square improve. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-65541\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For over year, Tommaso Boggia conducted research asking residents how they would like to see Jack London Square improve. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Knox is a business developer and the mastermind behind Portside Community Market's business strategy. \u003c/p>\n\u003cp>\"I come from Bayview in San Francisco,\" she says. \"It's what you would call another food desert.\"\u003c/p>\n\u003cp>Knox believes the market is an opportunity to build wealth and support the local economy. It is also an opportunity for her to grow professionally. Her stint as a corporate consultant left her feeling frustrated and she hopes that a cooperative business will offer a better working environment.\u003c/p>\n\u003cp>\"I have worked in the corporate world and it is not friendly to African American women,\" she says. \"I always plateaued.\" \u003c/p>\n\u003cp>Brahm Ahmadi from \u003ca href=\"http://www.peoplesgrocery.org/\">People's Grocery\u003c/a> inspired her. Ahmadi and his team are undertaking a similar venture in West Oakland called the \u003ca href=\"http://peoplescommunitymarket.com/\">People's Community Market\u003c/a>. Ahmadi is currently fundraising for his West Oakland project. After meeting with Ahmadi, she gained a better understanding of the challenges ahead, like the lack of \"real\" support from the City of Oakland. \u003c/p>\n\u003cp>\"The city of Oakland says it supports the concept but at the same time officials haven't put anything behind it,\" she says. \u003c/p>\n\u003cfigure id=\"attachment_65540\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/LaWandaKnox_1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/LaWandaKnox_1.jpg\" alt=\"La Wanda Knox is a business developer and the mastermind behind the business strategy of Portside Community Market. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-65540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">La Wanda Knox is a business developer and the mastermind behind the business strategy of Portside Community Market. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>But let's be honest, Jack London Square brings massive revenue to the city of Oakland and residents aren't living in poverty. Jack London's 2000 residents do not have the same \"needs\" as West Oakland's 25,000 residents, \u003ca href=\"http://www.sfgate.com/business/article/West-Oakland-supermarket-shops-for-funds-4292021.php\">half of whom do not own a car\u003c/a>, which makes walking 1.5 miles to the nearest grocery store a real challenge. So, I ask, why Jack London?\u003c/p>\n\u003cp>\"I was not going go to a community of need and impose something on a community that is not my own,\" Boggia says while Knox nods in approval. \"This is the community that I know, that I live in and that's why I wanted to start it here. From the beginning our idea was to create a replicable model whether through franchise or just though creating a way to support a sister cooperative in a community that is more in need but it will be driven from the people of that community,\" he says. \u003c/p>\n\u003ch3>Jack London: A Food Desert and Vacant Buildings\u003c/h3>\n\u003cp>The district of Jack London is home to more than 2000 residents and workers but it is also a harbor of vacant buildings. Since the 1970s, numerous developers attempted to redesign Jack London Square only to leave behind empty spaces. In the 1970s, European-style pathways and storefronts popped up but the project never succeeded in exciting the masses. Barnes and Noble, which open in the 1980s, closed in 2010 and the building has been vacant ever since. That same year, Jack London Square Ventures LLC, a partnership between Ellis LLC and Divco West, envisioned a ferry-building-style market and built a \u003ca href=\"http://www.jacklondonmarket.com/\">six-story glass building\u003c/a> composed of office and retail space. 90 percent of the office space is now leased to restaurants like Haven or Bocanova but the 72,000 square feet of retail space is still market-less. \u003c/p>\n\u003cfigure id=\"attachment_65544\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/vacant4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/vacant4.jpg\" alt=\"Vacant buildings are a common sight in Jack London. Photo: Lauren Benichou\" width=\"1000\" height=\"663\" class=\"size-full wp-image-65544\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vacant buildings are a common sight in Jack London. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003ch3>What's Next?\u003c/h3>\n\u003cp>\"The next step is figuring out our fundraising logistics and as soon as we are incorporated, we can start finalizing the location,\" Boggia says. \u003c/p>\n\u003cp>\"We are looking at visibility, parking, square footage and proximity to residential areas,\" Knox adds. \u003c/p>\n\u003cfigure id=\"attachment_65542\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/vacant1_1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/vacant1_1.jpg\" alt=\"Boggia's favorite location is on Broadway and 4th street. It's been unoccupied for years. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-65542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boggia's favorite location is on Broadway and 4th street. It's been unoccupied for years. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>But that's easier said than done. Boggia says that some of the major challenges the team faces have been plaguing the district for years: property owners' lack of strategy or unrealistic goals. He says that some of them, like Jack London Partners, are waiting for big box grocery stores like Whole Foods or Trader Joe's, to lease or buy their properties. \u003c/p>\n\u003cp>\"That's never going to happen,\" he says. \"There isn't the residential density for it and even then they keep telling us that they don't want something smaller.\"\u003c/p>\n\u003cfigure id=\"attachment_65543\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Vacant2_1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Vacant2_1.jpg\" alt=\"This location on Alice and 3rd is Knox's preference. "It has character," she says. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-65543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This location on Alice and 3rd is Knox's preference. \"It has character,\" she says. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>The team has recently launched a \u003ca href=\"https://www.surveymonkey.com/s/portsidemarket\">\u003cstrong>survey\u003c/strong>\u003c/a> asking what residents would like their grocery store to look like. Boggia is convinced that the Portside Community Market will thrive even with competitors like Whole Foods because the project is truly community-oriented. \u003c/p>\n\u003cp>\"We'll reflect the neighborhood's character, we are adaptable and we are worker-owned,\" he says smiling. \u003c/p>\n\u003ch3>More Information\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.portsidemarket.com/\">Portside Community Market\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/PortsideCommunityMarket\">Portside Community Market\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Why There Are Too Few Cooks For New York City's Elite Kitchens ",
"title": "Why There Are Too Few Cooks For New York City's Elite Kitchens ",
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"content": "\u003cfigure id=\"attachment_64912\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/backfortywest-nyc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/backfortywest-nyc-1024x763.jpg\" alt=\"A view inside the kitchen at chef Peter Hoffman's farm-to-table restaurant, Back Forty West, in New York's Soho neighborhood. Photo: Simon Doggett/Flickr\" width=\"1024\" height=\"763\" class=\"size-large wp-image-64912\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A view inside the kitchen at chef Peter Hoffman's farm-to-table restaurant, Back Forty West, in New York's Soho neighborhood. Photo: Simon Doggett/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/09/199102553/Too-Few-Cooks-For-New-York-Citys-Elite-Kitchens\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/07/20130709_me_10.mp3\"] \u003c/p>\n\u003cp>Post by Jane Black, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/09/199102553/Too-Few-Cooks-For-New-York-Citys-Elite-Kitchens\">The Salt at NPR Food\u003c/a> (7/9/13)\u003c/p>\n\u003cp>New York City has long been considered the nation's epicenter for all things culinary. The borough of Manhattan had more than 6,000 restaurants at last count. And the city has the most three-star Michelin-starred restaurants in the country — closing in on Paris.\u003c/p>\n\u003cp>But lately, some cooks have begun to go elsewhere to make names for themselves.\u003c/p>\n\u003cp>Among the reasons for the culinary exodus: Chefs' obsession with local ingredients is making smaller communities a lot more appealing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the good old days, which weren't actually all that long ago, it was easy for people like chef Peter Hoffman to hire experienced cooks. Lately, though, the chef shortage has turned his recruiting process into something of an extreme sport.\u003c/p>\n\u003cp>\"I began to ask myself the questions: 'What is going on?' \" Hoffman says. \"'Where has everybody gone?' \"\u003c/p>\n\u003cp>Hoffman used to post an ad on Craig's List for his farm-to-table restaurant, \u003ca href=\"http://backfortynyc.com/locations/back-forty-west-soho/\">Back Forty West\u003c/a>, in New York's Soho neighborhood, and then watch the resumes roll in.\u003c/p>\n\u003cp>These days? It's either bupkis or a slew of applicants with just a few months of experience — at restaurants like McDonald's.\u003c/p>\n\u003cp>\"I sat down in certain desperate moments and sent an email to every single cook that I knew,\" he says, \"and said, 'We're looking, we need people.' And what I got back for the most part were, 'Sorry, dude, wish I could help you, I'm in the same boat.' \"\u003c/p>\n\u003cp>No cooks in Manhattan? Careers in food have never been more fashionable. It feels like you can't turn on the TV without seeing a pack of \"cheftestants\" battling for a chance at stardom.\u003c/p>\n\u003cp>But for those who don't make it, New York is no picnic. The going rate for cooks in Manhattan is $10 an hour — $12 if you are lucky. And the commute to a place you can actually afford to live on that kind of money can be long.\u003c/p>\n\u003cp>Shanna Pacifico, the head chef at Back Forty West, has lived in the city for 14 years. Over that time, she has shared apartments in cheaper neighborhoods. Now, she finally has her own one-bedroom — though she's about to be kicked out and is struggling to find a studio for less than $1,700 a month.\u003c/p>\n\u003cp>Pacifico still thinks it's worth it to be in New York. But she does dream of greener pastures — \"a new York City with cheaper rent and an easier lifestyle,\" Pacifico says.\u003c/p>\n\u003cp>In other words, Utopia.\u003c/p>\n\u003cp>But for other chefs, Utopia doesn't look like New York. It's a smaller, more affordable city with its own vibrant food culture — like Austin, Texas, Madison, Wis., or Chapel Hill, N.C. Those places have the added advantage of being more connected to the farms they buy from — something that is a badge of honor in today's restaurant world.\u003c/p>\n\u003cp>As Clark Wolf, a restaurant consultant based in New York and Sonoma County, Calif., puts it: \"I used to say, 'If it grows in Manhattan, scrape it off. Alright?' \"\u003c/p>\n\u003cp>David Levi is a native New Yorker who cooked most recently at a restaurant called \u003ca href=\"http://www.perrystrestaurant.com/\">Perry Street\u003c/a> in Manhattan's West Village. He has now moved to Portland, Maine, where later this year, he plans to open his own restaurant. His new eatery will forgo kitchen staples such as lemon and even sugar, offering exclusively local foods. To build it will cost him, he says, just one-tenth of what it would in Manhattan.\u003c/p>\n\u003cp>\"Because rent is just so much lower, it just gives you a lot more freedom to not drive yourself completely crazy and take a few more risks,\" Levi says.\u003c/p>\n\u003cp>Still, chefs like Levi will miss New York — a little. It's why he says he's keeping his New York-cell phone number: \"It's the only part of New York that's affordable.\" \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": "New York is famous for its food scene, but lately, the once-overflowing pool of potential chef applicants has begun to run dry. The reason? It's a pricey town to live in, and for chefs obsessed with local ingredients, smaller towns with vibrant food cultures are looking way more appealing.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_64912\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/backfortywest-nyc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/backfortywest-nyc-1024x763.jpg\" alt=\"A view inside the kitchen at chef Peter Hoffman's farm-to-table restaurant, Back Forty West, in New York's Soho neighborhood. Photo: Simon Doggett/Flickr\" width=\"1024\" height=\"763\" class=\"size-large wp-image-64912\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A view inside the kitchen at chef Peter Hoffman's farm-to-table restaurant, Back Forty West, in New York's Soho neighborhood. Photo: Simon Doggett/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/09/199102553/Too-Few-Cooks-For-New-York-Citys-Elite-Kitchens\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the good old days, which weren't actually all that long ago, it was easy for people like chef Peter Hoffman to hire experienced cooks. Lately, though, the chef shortage has turned his recruiting process into something of an extreme sport.\u003c/p>\n\u003cp>\"I began to ask myself the questions: 'What is going on?' \" Hoffman says. \"'Where has everybody gone?' \"\u003c/p>\n\u003cp>Hoffman used to post an ad on Craig's List for his farm-to-table restaurant, \u003ca href=\"http://backfortynyc.com/locations/back-forty-west-soho/\">Back Forty West\u003c/a>, in New York's Soho neighborhood, and then watch the resumes roll in.\u003c/p>\n\u003cp>These days? It's either bupkis or a slew of applicants with just a few months of experience — at restaurants like McDonald's.\u003c/p>\n\u003cp>\"I sat down in certain desperate moments and sent an email to every single cook that I knew,\" he says, \"and said, 'We're looking, we need people.' And what I got back for the most part were, 'Sorry, dude, wish I could help you, I'm in the same boat.' \"\u003c/p>\n\u003cp>No cooks in Manhattan? Careers in food have never been more fashionable. It feels like you can't turn on the TV without seeing a pack of \"cheftestants\" battling for a chance at stardom.\u003c/p>\n\u003cp>But for those who don't make it, New York is no picnic. The going rate for cooks in Manhattan is $10 an hour — $12 if you are lucky. And the commute to a place you can actually afford to live on that kind of money can be long.\u003c/p>\n\u003cp>Shanna Pacifico, the head chef at Back Forty West, has lived in the city for 14 years. Over that time, she has shared apartments in cheaper neighborhoods. Now, she finally has her own one-bedroom — though she's about to be kicked out and is struggling to find a studio for less than $1,700 a month.\u003c/p>\n\u003cp>Pacifico still thinks it's worth it to be in New York. But she does dream of greener pastures — \"a new York City with cheaper rent and an easier lifestyle,\" Pacifico says.\u003c/p>\n\u003cp>In other words, Utopia.\u003c/p>\n\u003cp>But for other chefs, Utopia doesn't look like New York. It's a smaller, more affordable city with its own vibrant food culture — like Austin, Texas, Madison, Wis., or Chapel Hill, N.C. Those places have the added advantage of being more connected to the farms they buy from — something that is a badge of honor in today's restaurant world.\u003c/p>\n\u003cp>As Clark Wolf, a restaurant consultant based in New York and Sonoma County, Calif., puts it: \"I used to say, 'If it grows in Manhattan, scrape it off. Alright?' \"\u003c/p>\n\u003cp>David Levi is a native New Yorker who cooked most recently at a restaurant called \u003ca href=\"http://www.perrystrestaurant.com/\">Perry Street\u003c/a> in Manhattan's West Village. He has now moved to Portland, Maine, where later this year, he plans to open his own restaurant. His new eatery will forgo kitchen staples such as lemon and even sugar, offering exclusively local foods. To build it will cost him, he says, just one-tenth of what it would in Manhattan.\u003c/p>\n\u003cp>\"Because rent is just so much lower, it just gives you a lot more freedom to not drive yourself completely crazy and take a few more risks,\" Levi says.\u003c/p>\n\u003cp>Still, chefs like Levi will miss New York — a little. It's why he says he's keeping his New York-cell phone number: \"It's the only part of New York that's affordable.\" \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": "House Smacks Down Farm Bill, And Farm Lobby, Too",
"title": "House Smacks Down Farm Bill, And Farm Lobby, Too",
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"content": "\u003cfigure id=\"attachment_63941\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/stophunger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/stophunger-1024x767.jpg\" alt=\"Gracie Shannon-Sanborn, 5, holds a sign as she joins her father Allen Sanborn (L) and members of Progressive Democrats of America at a rally in front of Rep. Henry Waxman's office on June 17, 2013 in Los Angeles, Calif. The protestors asked the congressman to vote against a House farm bill, which was defeated Thursday. Photo: Kevork Djansezian/Getty Images\" width=\"1024\" height=\"767\" class=\"size-large wp-image-63941\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gracie Shannon-Sanborn, 5, holds a sign as she joins her father Allen Sanborn (L) and members of Progressive Democrats of America at a rally in front of Rep. Henry Waxman's office on June 17, 2013 in Los Angeles, Calif. The protestors asked the congressman to vote against a House farm bill, which was defeated Thursday. Photo: Kevork Djansezian/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/20/193926602/house-smacks-down-farm-bill-and-farm-lobby-too\">The Salt at NPR Food\u003c/a> (6/20/13)\u003c/p>\n\u003cp>The so-called farm bill came to the floor of the House of Representatives Thursday. And it crashed. The defeat \u003ca href=\"http://blogs.rollcall.com/goppers/farm-bill-defeated-in-blow-to-boehner/\">shocked\u003c/a> many observers, but the vote wasn't even particularly close: 234-195. (You can see how your own representative voted \u003ca href=\"http://clerk.house.gov/evs/2013/roll286.xml\">here\u003c/a>.)\u003c/p>\n\u003cp>In the immediate aftermath, House Majority Leader Eric Cantor, R-Va., looking shell-shocked, blamed partisan politics. Democrats voted overwhelmingly against the bill, in large part because it cut an estimated $2 billion each year from nutrition programs like SNAP, or food stamps.\u003c/p>\n\u003cp>But 62 Republicans also voted against the bill, which highlighted an emerging new bipartisan reality. Farmers, along with those members of Congress who represent farm districts, are losing their grip on U.S. farm policy.\u003c/p>\n\u003cp>Farm-friendly members of the House Agriculture Committee wrote the version of the bill that died today. It included generous benefits to farmers, mainly in the form of government-subsidized \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/30/187346726/Congress-Poised-To-Make-Crop-Insurance-Subsidies-More-Generous\">crop insurance\u003c/a>. It did not include a host of proposed reforms: limits on crop subsidies; proposals to buy more \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/04/176154775/a-political-war-brews-over-food-for-peace-aid-program\">international food aid\u003c/a> abroad, rather than ship it from U.S. ports; and nationwide standards on cages for egg-laying chickens, an idea supported by the country's biggest egg producers and also the Humane Society of the U.S.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the past, the full House might have let the Agriculture Committee have its way. Not this year. Libertarians and liberals alike ganged up to defeat it.\u003c/p>\n\u003cp>\u003ca href=\"http://royce.house.gov/\">Ed Royce,\u003c/a> R-Calif., a senior Republican who tried unsuccessfully to reform the food aid parts of the bill, voted against it today. So did budget hawk Paul Ryan, R-Wisc. The conservative \u003ca href=\"http://www.heritage.org/\">Heritage Foundation\u003c/a>, which wanted deeper cuts in both food stamps and farm subsidies, called the bill's defeat \"a victory for the taxpayer and the free market.\"\u003c/p>\n\u003cp>The bill's supporters might not have anticipated that reaction. \"Lawmakers on the [Agriculture] Committee really underestimated the extent to which others were offended\" by the bill, says Scott Faber of the \u003ca href=\"http://www.ewg.org/\">Environmental Working Group\u003c/a>, one of the leading critics of agricultural subsidies. Lobbyists for farm interests \"increasingly seem to have a political tin ear,\" Faber says.\u003c/p>\n\u003cp>It's unclear what happens next. The Senate has passed its own version of the farm bill, but it will remain in limbo until the House finishes its own work. \u003ca href=\"http://lucas.house.gov/\">Frank Lucas\u003c/a>, R-OK., chairman of the House Agriculture Committee, announced that \"we are assessing all our options.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://collinpeterson.house.gov/\">Collin Peterson\u003c/a>, D-Minn., the committee's senior Democratic member, wrote \"I have a hard time seeing where we go from here.\" \u003ca href=\"http://www.stabenow.senate.gov/\">Debbie Stabenow\u003c/a>, D-Mich., who chairs the Senate Agriculture Committee, proposed that the House simply adopt the Senate's version of the bill, and bring it to the floor for a vote.\u003cbr>\n\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>\u003cfigure id=\"attachment_63941\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/stophunger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/stophunger-1024x767.jpg\" alt=\"Gracie Shannon-Sanborn, 5, holds a sign as she joins her father Allen Sanborn (L) and members of Progressive Democrats of America at a rally in front of Rep. Henry Waxman's office on June 17, 2013 in Los Angeles, Calif. The protestors asked the congressman to vote against a House farm bill, which was defeated Thursday. Photo: Kevork Djansezian/Getty Images\" width=\"1024\" height=\"767\" class=\"size-large wp-image-63941\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gracie Shannon-Sanborn, 5, holds a sign as she joins her father Allen Sanborn (L) and members of Progressive Democrats of America at a rally in front of Rep. Henry Waxman's office on June 17, 2013 in Los Angeles, Calif. The protestors asked the congressman to vote against a House farm bill, which was defeated Thursday. Photo: Kevork Djansezian/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/20/193926602/house-smacks-down-farm-bill-and-farm-lobby-too\">The Salt at NPR Food\u003c/a> (6/20/13)\u003c/p>\n\u003cp>The so-called farm bill came to the floor of the House of Representatives Thursday. And it crashed. The defeat \u003ca href=\"http://blogs.rollcall.com/goppers/farm-bill-defeated-in-blow-to-boehner/\">shocked\u003c/a> many observers, but the vote wasn't even particularly close: 234-195. (You can see how your own representative voted \u003ca href=\"http://clerk.house.gov/evs/2013/roll286.xml\">here\u003c/a>.)\u003c/p>\n\u003cp>In the immediate aftermath, House Majority Leader Eric Cantor, R-Va., looking shell-shocked, blamed partisan politics. Democrats voted overwhelmingly against the bill, in large part because it cut an estimated $2 billion each year from nutrition programs like SNAP, or food stamps.\u003c/p>\n\u003cp>But 62 Republicans also voted against the bill, which highlighted an emerging new bipartisan reality. Farmers, along with those members of Congress who represent farm districts, are losing their grip on U.S. farm policy.\u003c/p>\n\u003cp>Farm-friendly members of the House Agriculture Committee wrote the version of the bill that died today. It included generous benefits to farmers, mainly in the form of government-subsidized \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/30/187346726/Congress-Poised-To-Make-Crop-Insurance-Subsidies-More-Generous\">crop insurance\u003c/a>. It did not include a host of proposed reforms: limits on crop subsidies; proposals to buy more \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/04/176154775/a-political-war-brews-over-food-for-peace-aid-program\">international food aid\u003c/a> abroad, rather than ship it from U.S. ports; and nationwide standards on cages for egg-laying chickens, an idea supported by the country's biggest egg producers and also the Humane Society of the U.S.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the past, the full House might have let the Agriculture Committee have its way. Not this year. Libertarians and liberals alike ganged up to defeat it.\u003c/p>\n\u003cp>\u003ca href=\"http://royce.house.gov/\">Ed Royce,\u003c/a> R-Calif., a senior Republican who tried unsuccessfully to reform the food aid parts of the bill, voted against it today. So did budget hawk Paul Ryan, R-Wisc. The conservative \u003ca href=\"http://www.heritage.org/\">Heritage Foundation\u003c/a>, which wanted deeper cuts in both food stamps and farm subsidies, called the bill's defeat \"a victory for the taxpayer and the free market.\"\u003c/p>\n\u003cp>The bill's supporters might not have anticipated that reaction. \"Lawmakers on the [Agriculture] Committee really underestimated the extent to which others were offended\" by the bill, says Scott Faber of the \u003ca href=\"http://www.ewg.org/\">Environmental Working Group\u003c/a>, one of the leading critics of agricultural subsidies. Lobbyists for farm interests \"increasingly seem to have a political tin ear,\" Faber says.\u003c/p>\n\u003cp>It's unclear what happens next. The Senate has passed its own version of the farm bill, but it will remain in limbo until the House finishes its own work. \u003ca href=\"http://lucas.house.gov/\">Frank Lucas\u003c/a>, R-OK., chairman of the House Agriculture Committee, announced that \"we are assessing all our options.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://collinpeterson.house.gov/\">Collin Peterson\u003c/a>, D-Minn., the committee's senior Democratic member, wrote \"I have a hard time seeing where we go from here.\" \u003ca href=\"http://www.stabenow.senate.gov/\">Debbie Stabenow\u003c/a>, D-Mich., who chairs the Senate Agriculture Committee, proposed that the House simply adopt the Senate's version of the bill, and bring it to the floor for a vote.\u003cbr>\n\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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"disqusTitle": "Nudging Detroit: Program Doubles Food Stamp Bucks In Grocery Stores",
"title": "Nudging Detroit: Program Doubles Food Stamp Bucks In Grocery Stores",
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"content": "\u003cfigure id=\"attachment_63493\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/detroitmetro-foodland.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/detroitmetro-foodland-1024x767.jpeg\" alt=\"A customer in the produce section at Metro Foodland, one of the Detroit grocery stores participating in a healthy food incentive program for people with SNAP benefits. The store will add a section of specially marked local produce as part of the program. Photo: Courtesy of the Fair Food Network\" width=\"1024\" height=\"767\" class=\"size-large wp-image-63493\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A customer in the produce section at Metro Foodland, one of the Detroit grocery stores participating in a healthy food incentive program for people with SNAP benefits. The store will add a section of specially marked local produce as part of the program. Photo: Courtesy of the Fair Food Network\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/13/191427746/nudging-detroit-program-doubles-food-stamp-bucks-in-grocery-stores\">The Salt at NPR Food\u003c/a> (6/14/13)\u003c/p>\n\u003cp>In recent years, programs that double the value of food stamp dollars spent at farmers markets have generated a lot of attention. The basic idea: Spend, say, $10 in food stamps and get an extra $10 credit for purchases at the market.\u003c/p>\n\u003cp>The model, which has spread to more than 25 states, \u003ca href=\"http://www.healthyfoodincentives.org/_site/_downloads/cluster-evaluation-2011-final-report.pdf\">has been hailed\u003c/a> as one of the most effective ways to help low-income consumers get better access to fresh fruits and vegetables, while also supporting local farmers. But it has one major flaw: Most people don't shop at farmers markets.\u003c/p>\n\u003cp>That's why the Fair Food Network announced Friday that it's taking its food stamp incentive program to a new frontier: grocery stores.\u003c/p>\n\u003cp>The Fair Food Network already runs one such program, called \u003ca href=\"http://www.doubleupfoodbucks.org/\">Double Up Food Bucks\u003c/a>, at 100 farmers markets in Michigan and Ohio. The program gives consumers a credit of up to $20 a day for using food stamps, or SNAP benefits, at the markets.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But Fair Food is well aware of the shortcomings of this approach. So the organization will soon pilot a new version of its program — the first of its kind — at three independent grocery stores in Detroit. This time, shoppers who use food stamps will get a $10 reward card for local produce with the purchase of $10 of groceries.\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.fairfoodnetwork.org/our-story/leadership/oran-b-hesterman\">Oran Hesterman\u003c/a>, president and CEO of the Fair Food Network, involving grocery stores in healthy food incentive programs is a critical step in reaching even more people who rely on federal food assistance.\u003c/p>\n\u003cp>\"Ever since we started the program in 2009, we never conceived of it as just a farmers market program,\" Hesterman tells The Salt. \"We knew that while farmers markets were a great place to demonstrate that people would use the program, if we were going to have an impact on a big scale, at some point we would have to move from farmers markets to grocery stores, where most people get their food most of the time.\"\u003c/p>\n\u003cp>So why Detroit? It's notorious for its \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=131000846\">food deserts\u003c/a>, and fruits and vegetables are especially expensive for its poorest residents. But, Hesterman says, the city has a billion-dollar food economy, and half of that is spent by people on food assistance, \"so it's the perfect place for us\" to test the idea. (The Fair Food Network is based in Ann Arbor, Mich.)\u003c/p>\n\u003cp>One in 7 Americans receives food stamps, known as Supplemental Nutrition Assistance, or SNAP, benefits. The average recipient receives about $133 a month. As one of the biggest government assistance programs at $80 billion, SNAP has been highly successful at reducing food insecurity and poverty in the U.S. Still, there's long been a \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=183628315\">debate\u003c/a> about which foods should be allowed in the program and how to encourage healthful choices.\u003c/p>\n\u003cp>That's one reason why Fair Food Network and Wholesome Wave, another organization offering SNAP incentive programs, decided to partner with farmers markets. (Check out our \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/04/26/151473374/fresh-food-advocate-links-farmers-doctors-low-income-families\">Q&A\u003c/a> with Wholesome Wave CEO Michel Nischan for more on their work.)\u003c/p>\n\u003cp>But Osterman says the programs are not just about encouraging people to buy fresh fruits and vegetables; they're also about building a market that local farmers can depend on.\u003c/p>\n\u003cp>\"The more we can capture those SNAP dollars in the community, the more wealth and jobs we can generate,\" says Hesterman. \"We're trying to demonstrate that we can think about using SNAP not just as a hunger and food insecurity program for low-income families, but also as an economic development tool.\"\u003c/p>\n\u003cp>In the new grocery pilot program, he says SNAP recipients will have about 15 Michigan-grown fruits and vegetables to choose from at the three participating stores. This local produce will be in a special section of the stores, labeled as eligible for the program.\u003c/p>\n\u003cp>Each store will have a different selection, depending on the season, but Hesterman says he expects most will be offering tomatoes, eggplants, squash and a variety of fruit.\u003c/p>\n\u003cp>\"This year we are going to have a fabulous fruit crop in Michigan,\" he says. \"So these stores will likely have apples, peaches, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/23/186076355/inside-a-tart-cherry-revival-somebody-needs-to-do-this\">cherries\u003c/a> and blueberries galore.\"\u003c/p>\n\u003cp>The participating stores are Honey Bee Market, Metro Foodland and Mike's Fresh Market; the pilot will run between July 1 and Oct. 31.\u003c/p>\n\u003cp>Despite the success of the incentive program at farmers markets, there's some uncertainty about whether it will work in grocery stores. The program isn't yet integrated in the grocery stores' computer systems, which is why the recipients will get their credit for produce purchases on a separate card.\u003c/p>\n\u003cp>\"My biggest fear is that people won't know about it,\" says Hesterman. To get the word out, his group will be advertising the program on the radio and through billboards. \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": "Incentive programs that double the value of food stamp dollars spent at farmers markets have been hailed as one of the most effective ways to encourage healthful eating and support local farmers. The flaw: Most people don't shop at farmers markets. So a new program will soon pilot the concept at three grocery stores in Detroit.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_63493\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/detroitmetro-foodland.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/detroitmetro-foodland-1024x767.jpeg\" alt=\"A customer in the produce section at Metro Foodland, one of the Detroit grocery stores participating in a healthy food incentive program for people with SNAP benefits. The store will add a section of specially marked local produce as part of the program. Photo: Courtesy of the Fair Food Network\" width=\"1024\" height=\"767\" class=\"size-large wp-image-63493\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A customer in the produce section at Metro Foodland, one of the Detroit grocery stores participating in a healthy food incentive program for people with SNAP benefits. The store will add a section of specially marked local produce as part of the program. Photo: Courtesy of the Fair Food Network\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/13/191427746/nudging-detroit-program-doubles-food-stamp-bucks-in-grocery-stores\">The Salt at NPR Food\u003c/a> (6/14/13)\u003c/p>\n\u003cp>In recent years, programs that double the value of food stamp dollars spent at farmers markets have generated a lot of attention. The basic idea: Spend, say, $10 in food stamps and get an extra $10 credit for purchases at the market.\u003c/p>\n\u003cp>The model, which has spread to more than 25 states, \u003ca href=\"http://www.healthyfoodincentives.org/_site/_downloads/cluster-evaluation-2011-final-report.pdf\">has been hailed\u003c/a> as one of the most effective ways to help low-income consumers get better access to fresh fruits and vegetables, while also supporting local farmers. But it has one major flaw: Most people don't shop at farmers markets.\u003c/p>\n\u003cp>That's why the Fair Food Network announced Friday that it's taking its food stamp incentive program to a new frontier: grocery stores.\u003c/p>\n\u003cp>The Fair Food Network already runs one such program, called \u003ca href=\"http://www.doubleupfoodbucks.org/\">Double Up Food Bucks\u003c/a>, at 100 farmers markets in Michigan and Ohio. The program gives consumers a credit of up to $20 a day for using food stamps, or SNAP benefits, at the markets.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But Fair Food is well aware of the shortcomings of this approach. So the organization will soon pilot a new version of its program — the first of its kind — at three independent grocery stores in Detroit. This time, shoppers who use food stamps will get a $10 reward card for local produce with the purchase of $10 of groceries.\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.fairfoodnetwork.org/our-story/leadership/oran-b-hesterman\">Oran Hesterman\u003c/a>, president and CEO of the Fair Food Network, involving grocery stores in healthy food incentive programs is a critical step in reaching even more people who rely on federal food assistance.\u003c/p>\n\u003cp>\"Ever since we started the program in 2009, we never conceived of it as just a farmers market program,\" Hesterman tells The Salt. \"We knew that while farmers markets were a great place to demonstrate that people would use the program, if we were going to have an impact on a big scale, at some point we would have to move from farmers markets to grocery stores, where most people get their food most of the time.\"\u003c/p>\n\u003cp>So why Detroit? It's notorious for its \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=131000846\">food deserts\u003c/a>, and fruits and vegetables are especially expensive for its poorest residents. But, Hesterman says, the city has a billion-dollar food economy, and half of that is spent by people on food assistance, \"so it's the perfect place for us\" to test the idea. (The Fair Food Network is based in Ann Arbor, Mich.)\u003c/p>\n\u003cp>One in 7 Americans receives food stamps, known as Supplemental Nutrition Assistance, or SNAP, benefits. The average recipient receives about $133 a month. As one of the biggest government assistance programs at $80 billion, SNAP has been highly successful at reducing food insecurity and poverty in the U.S. Still, there's long been a \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=183628315\">debate\u003c/a> about which foods should be allowed in the program and how to encourage healthful choices.\u003c/p>\n\u003cp>That's one reason why Fair Food Network and Wholesome Wave, another organization offering SNAP incentive programs, decided to partner with farmers markets. (Check out our \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/04/26/151473374/fresh-food-advocate-links-farmers-doctors-low-income-families\">Q&A\u003c/a> with Wholesome Wave CEO Michel Nischan for more on their work.)\u003c/p>\n\u003cp>But Osterman says the programs are not just about encouraging people to buy fresh fruits and vegetables; they're also about building a market that local farmers can depend on.\u003c/p>\n\u003cp>\"The more we can capture those SNAP dollars in the community, the more wealth and jobs we can generate,\" says Hesterman. \"We're trying to demonstrate that we can think about using SNAP not just as a hunger and food insecurity program for low-income families, but also as an economic development tool.\"\u003c/p>\n\u003cp>In the new grocery pilot program, he says SNAP recipients will have about 15 Michigan-grown fruits and vegetables to choose from at the three participating stores. This local produce will be in a special section of the stores, labeled as eligible for the program.\u003c/p>\n\u003cp>Each store will have a different selection, depending on the season, but Hesterman says he expects most will be offering tomatoes, eggplants, squash and a variety of fruit.\u003c/p>\n\u003cp>\"This year we are going to have a fabulous fruit crop in Michigan,\" he says. \"So these stores will likely have apples, peaches, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/23/186076355/inside-a-tart-cherry-revival-somebody-needs-to-do-this\">cherries\u003c/a> and blueberries galore.\"\u003c/p>\n\u003cp>The participating stores are Honey Bee Market, Metro Foodland and Mike's Fresh Market; the pilot will run between July 1 and Oct. 31.\u003c/p>\n\u003cp>Despite the success of the incentive program at farmers markets, there's some uncertainty about whether it will work in grocery stores. The program isn't yet integrated in the grocery stores' computer systems, which is why the recipients will get their credit for produce purchases on a separate card.\u003c/p>\n\u003cp>\"My biggest fear is that people won't know about it,\" says Hesterman. To get the word out, his group will be advertising the program on the radio and through billboards. \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 Bill Gates Is Investing In Chicken-Less Eggs",
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"content": "\u003cfigure id=\"attachment_63426\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/eggs-billgates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/eggs-billgates-1024x767.jpg\" alt=\"At left: Beyond Eggs' egg-substitute product, a powder made of pulverized plant-based compounds. Right: Mother Nature's version. Photo: Cody Pickens/Beyond Eggs\" width=\"1024\" height=\"767\" class=\"size-large wp-image-63426\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At left: Beyond Eggs' egg-substitute product, a powder made of pulverized plant-based compounds. Right: Mother Nature's version. Photo: Cody Pickens/Beyond Eggs\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/13/191029875/why-bill-gates-is-investing-in-chicken-less-eggs\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/06/20130613_atc_08.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/13/191029875/why-bill-gates-is-investing-in-chicken-less-eggs\">The Salt at NPR Food\u003c/a> (6/13/13)\u003c/p>\n\u003cp>The egg of the future may not involve a chicken at all. In fact, in the high-tech food lab at Hampton Creek Foods in San Francisco, the chicken-less egg substitute has already been hatched.\u003c/p>\n\u003cp>\"We're trying to take the animal totally out of the equation,\" \u003ca href=\"http://hamptoncreekfoods.com/home/team.php\">Josh Tetrick\u003c/a>, founder and CEO of \u003ca href=\"http://www.hamptoncreekfoods.com\">Hampton Creek Foods\u003c/a>, told me.\u003c/p>\n\u003cp>Hampton Creek's egg substitute product is called Beyond Eggs. It's made from bits of ground-up peas, sorghum and a few other ingredients, and it's attracting the attention of high-tech investors including Bill Gates.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you listen to my story on \u003cem>All Things Considered\u003c/em>, you'll hear that it's pretty hard to distinguish between cookies made with Beyond Eggs and those made traditionally with real eggs. The company has also developed an eggless mayonnaise and salad dressing using its egg substitute.\u003c/p>\n\u003cp>And why does this matter? Well, investors like Gates are betting that our planet can't sustain the current rate of growth in animal-based foods for too much longer.\u003c/p>\n\u003cp>In 2000, the global demand for eggs was about 14 million tons, according to the U.N.'s Food and Agriculture Organization. By 2030, that's expected to climb to 38 million tons.\u003c/p>\n\u003cfigure id=\"attachment_63427\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/eggs-joshtetrick.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/eggs-joshtetrick.jpeg\" alt=\"Hampton Creek founder Josh Tetrick is hot on the trail of the chicken-less egg. Photo: Cody Pickens/Beyond Eggs\" width=\"250\" class=\"size-full wp-image-63427\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hampton Creek founder Josh Tetrick is hot on the trail of the chicken-less egg. Photo: Cody Pickens/Beyond Eggs\u003c/figcaption>\u003c/figure>\n\u003cp>This is part of a broader global trend: As nations become wealthier, people begin to eat more animal products. In fact, the annual per capita consumption of meat has doubled since the 1980s in developing countries, and meat production is projected to double again by 2050, according to \u003ca href=\"http://www.fao.org/ag/againfo/themes/en/meat/home.html\">this\u003c/a> FAO report.\u003c/p>\n\u003cp>\"Raising meat takes a great deal of land and water and has a substantial environmental impact,\" Gates \u003ca href=\"http://www.thegatesnotes.com/GatesNotesV2/Features/Future-of-Food\">writes\u003c/a>. (Note: The Gates Foundation is a funder of NPR's coverage of global health). \"Put simply, there's no way to produce enough meat for 9 billion people,\" Gates concludes.\u003c/p>\n\u003cp>A big part of the environmental footprint of eggs and meat (as this \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">infographic \u003c/a>shows) is the amount of water and land it takes to grow the grain that's fed to animals used in food production. There's also the fossil fuel energy needed to produce and transport the products.\u003c/p>\n\u003cp>So increasingly, innovators are looking to develop plant-based alternatives. For instance, \u003ca href=\"http://www.beyondmeat.com/\">Beyond Meat\u003c/a> is producing a meat-substitute product that's gaining a lot of attention. And there are more companies marketing egg-substitute products, such as \u003ca href=\"http://www.bobsredmill.com/vegetarian-egg-replacer.html\">Bob's Red Mill\u003c/a> and \u003ca href=\"http://www.ener-g.com/egg-replacer.html\">Ener-G Inc\u003c/a>.\u003c/p>\n\u003cp>\"Egg replacements are not something new,\" says food scientist and food industry consultant \u003ca href=\"http://www.ddwcolor.com/kantha-shelke\">Kantha Shelke\u003c/a> of Corvus Blue.\u003c/p>\n\u003cp>But she says what is new is the growing global demand for plant-based foods.\u003c/p>\n\u003cp>\"Today, having an egg-replacement or non-egg label [on a packaged food] is very appealing in the food industry,\" says Shelke.\u003c/p>\n\u003cp>There are lots of reasons behind the eggless appeal. Fake eggs don't raise the same food-safety concerns (as we \u003ca href=\"http://www.npr.org/blogs/health/2010/09/22/130049427/salmonella-hearing-heats-up\">reported\u003c/a>, a salmonella outbreak linked to eggs sickened 1,600 people in 2010). And some consumers also worry about food allergies and the cholesterol found in eggs.\u003c/p>\n\u003cp>So, what's Tetrick's next challenge in bringing his plant-based egg one step closer to the real thing? He wants to perfect his version of the scrambled egg. So far, it's been tough to get the texture right, he says: His eggs tend to crumble into little pieces in the mouth.\u003c/p>\n\u003cp>If you want to see how Hampton Creek's eggs scramble up, take a look at this video. \u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=RDTBcmOj0qU]\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": "Investors like Gates are betting that our planet can't sustain the current rate of growth in animal-based foods for too much longer. Products like Beyond Eggs, a plant-based substitute, are designed to fill the void.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_63426\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/eggs-billgates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/eggs-billgates-1024x767.jpg\" alt=\"At left: Beyond Eggs' egg-substitute product, a powder made of pulverized plant-based compounds. Right: Mother Nature's version. Photo: Cody Pickens/Beyond Eggs\" width=\"1024\" height=\"767\" class=\"size-large wp-image-63426\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At left: Beyond Eggs' egg-substitute product, a powder made of pulverized plant-based compounds. Right: Mother Nature's version. Photo: Cody Pickens/Beyond Eggs\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/13/191029875/why-bill-gates-is-investing-in-chicken-less-eggs\">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/2100208/allison-aubrey\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/13/191029875/why-bill-gates-is-investing-in-chicken-less-eggs\">The Salt at NPR Food\u003c/a> (6/13/13)\u003c/p>\n\u003cp>The egg of the future may not involve a chicken at all. In fact, in the high-tech food lab at Hampton Creek Foods in San Francisco, the chicken-less egg substitute has already been hatched.\u003c/p>\n\u003cp>\"We're trying to take the animal totally out of the equation,\" \u003ca href=\"http://hamptoncreekfoods.com/home/team.php\">Josh Tetrick\u003c/a>, founder and CEO of \u003ca href=\"http://www.hamptoncreekfoods.com\">Hampton Creek Foods\u003c/a>, told me.\u003c/p>\n\u003cp>Hampton Creek's egg substitute product is called Beyond Eggs. It's made from bits of ground-up peas, sorghum and a few other ingredients, and it's attracting the attention of high-tech investors including Bill Gates.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you listen to my story on \u003cem>All Things Considered\u003c/em>, you'll hear that it's pretty hard to distinguish between cookies made with Beyond Eggs and those made traditionally with real eggs. The company has also developed an eggless mayonnaise and salad dressing using its egg substitute.\u003c/p>\n\u003cp>And why does this matter? Well, investors like Gates are betting that our planet can't sustain the current rate of growth in animal-based foods for too much longer.\u003c/p>\n\u003cp>In 2000, the global demand for eggs was about 14 million tons, according to the U.N.'s Food and Agriculture Organization. By 2030, that's expected to climb to 38 million tons.\u003c/p>\n\u003cfigure id=\"attachment_63427\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/eggs-joshtetrick.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/eggs-joshtetrick.jpeg\" alt=\"Hampton Creek founder Josh Tetrick is hot on the trail of the chicken-less egg. Photo: Cody Pickens/Beyond Eggs\" width=\"250\" class=\"size-full wp-image-63427\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hampton Creek founder Josh Tetrick is hot on the trail of the chicken-less egg. Photo: Cody Pickens/Beyond Eggs\u003c/figcaption>\u003c/figure>\n\u003cp>This is part of a broader global trend: As nations become wealthier, people begin to eat more animal products. In fact, the annual per capita consumption of meat has doubled since the 1980s in developing countries, and meat production is projected to double again by 2050, according to \u003ca href=\"http://www.fao.org/ag/againfo/themes/en/meat/home.html\">this\u003c/a> FAO report.\u003c/p>\n\u003cp>\"Raising meat takes a great deal of land and water and has a substantial environmental impact,\" Gates \u003ca href=\"http://www.thegatesnotes.com/GatesNotesV2/Features/Future-of-Food\">writes\u003c/a>. (Note: The Gates Foundation is a funder of NPR's coverage of global health). \"Put simply, there's no way to produce enough meat for 9 billion people,\" Gates concludes.\u003c/p>\n\u003cp>A big part of the environmental footprint of eggs and meat (as this \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">infographic \u003c/a>shows) is the amount of water and land it takes to grow the grain that's fed to animals used in food production. There's also the fossil fuel energy needed to produce and transport the products.\u003c/p>\n\u003cp>So increasingly, innovators are looking to develop plant-based alternatives. For instance, \u003ca href=\"http://www.beyondmeat.com/\">Beyond Meat\u003c/a> is producing a meat-substitute product that's gaining a lot of attention. And there are more companies marketing egg-substitute products, such as \u003ca href=\"http://www.bobsredmill.com/vegetarian-egg-replacer.html\">Bob's Red Mill\u003c/a> and \u003ca href=\"http://www.ener-g.com/egg-replacer.html\">Ener-G Inc\u003c/a>.\u003c/p>\n\u003cp>\"Egg replacements are not something new,\" says food scientist and food industry consultant \u003ca href=\"http://www.ddwcolor.com/kantha-shelke\">Kantha Shelke\u003c/a> of Corvus Blue.\u003c/p>\n\u003cp>But she says what is new is the growing global demand for plant-based foods.\u003c/p>\n\u003cp>\"Today, having an egg-replacement or non-egg label [on a packaged food] is very appealing in the food industry,\" says Shelke.\u003c/p>\n\u003cp>There are lots of reasons behind the eggless appeal. Fake eggs don't raise the same food-safety concerns (as we \u003ca href=\"http://www.npr.org/blogs/health/2010/09/22/130049427/salmonella-hearing-heats-up\">reported\u003c/a>, a salmonella outbreak linked to eggs sickened 1,600 people in 2010). And some consumers also worry about food allergies and the cholesterol found in eggs.\u003c/p>\n\u003cp>So, what's Tetrick's next challenge in bringing his plant-based egg one step closer to the real thing? He wants to perfect his version of the scrambled egg. So far, it's been tough to get the texture right, he says: His eggs tend to crumble into little pieces in the mouth.\u003c/p>\n\u003cp>If you want to see how Hampton Creek's eggs scramble up, take a look at this video. \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/RDTBcmOj0qU'\n title='//www.youtube.com/embed/RDTBcmOj0qU'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 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 You'll Be Paying More For Beef All This Year",
"title": "Why You'll Be Paying More For Beef All This Year",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_63336\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/steak.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/steak-1024x768.jpg\" alt=\"With U.S. cattle herds at their lowest levels since the 1950s and corn feed prices on the rise, beef prices are on the rise. Photo: Justin Sullivan/Getty Images\" width=\"1024\" height=\"768\" class=\"size-large wp-image-63336\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">With U.S. cattle herds at their lowest levels since the 1950s and corn feed prices on the rise, beef prices are on the rise. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/12/190712366/why-you-ll-be-paying-more-for-beef-all-this-year\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/06/20130612_me_13.mp3\"] \u003c/p>\n\u003cp>Post by Luke Runyon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/12/190712366/why-you-ll-be-paying-more-for-beef-all-this-year\">The Salt at NPR Food\u003c/a> (6/12/13)\u003c/p>\n\u003cp>If you've experienced sticker shock shopping for ground beef or steak recently, be prepared for an entire summer of high beef prices.\u003c/p>\n\u003cp>\u003ca href=\"http://www.harvestpublicmedia.org/blog/1556/field-notes-drought-will-continue-haunt-beef-industry/5#.UbVNVZz9XTg\">Multi-year droughts in states\u003c/a> that produce most of the country's beef cattle have driven up costs to historic highs. Last year, ranchers culled deep into their herds — some even liquidated all their cattle — which pushed the U.S. cattle herd to its lowest point since the 1950s.\u003c/p>\n\u003cp>And dry conditions this summer could cause the herd to dwindle even further. That means beef prices may continue on a steady climb, just in time for grilling season.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At Edwards Meats in Wheat Ridge, Colo., near Denver, workers divvy up the bright red ground beef into trays, sliding one into a glass display case. A laminated price tag is the final touch. Recently, the number on that slip of paper has been getting higher.\u003c/p>\n\u003cp>\"In the last three weeks, it has really jumped,\" says owner Darin Edwards. \"Most of our prices have gone up at least a dollar a pound or more.\"\u003c/p>\n\u003cp>Price increases are commonplace when people start firing up their backyard grills, but Edwards says this year is different. Prices for certain cuts of beef have jumped to all-time highs.\u003c/p>\n\u003cp>\"Sometimes you throw a couple big, thick T-Bone steaks up on the scale and it's 30, 40 bucks, and [customers are] like, 'Yeah, I can't afford those,' \" Edwards says.\u003c/p>\n\u003cp>And it's not just T-Bones. The same story goes for New York strips, tenderloins and rib-eyes.\u003c/p>\n\u003cp>Even with the higher prices. Edwards is absorbing some of the cost. That's not something he can keep up for long.\u003c/p>\n\u003cp>\"If it doesn't come back down in the next couple of weeks, we'll have to adjust our prices accordingly,\" he says. \"We just kind of bite the bullet for a little bit.\"\u003c/p>\n\u003cp>So why are prices going up? Simply put, there just isn't enough feed. Because of the drought that has been battering much of Midwest cattle country for more than a year, there's a smaller supply of hay and dense grasses. Ranchers are having a tough time finding feed, and when they do, it's more expensive.\u003c/p>\n\u003cp>During the winter, Gerald Schreiber, whose ranch is in Last Chance, Colo., paid more than double what he usually does for hay. He usually maintains a herd of 250 cattle, but last year he prematurely sold more than 30 of his animals, unable to justify the high feed prices. With hindsight, he says he should've culled even deeper. A combination of drought, wildfire and wind transformed Schreiber's pastures into a blanket of invasive, noxious weeds. The fields haven't recovered.\u003c/p>\n\u003cp>\"This is pretty unpredictable country,\" Schreiber says. \"We deal with drought a lot. You got to get the rose-colored glasses off.\"\u003c/p>\n\u003cp>Recent research shows that more than half of the country's beef cattle are in states where the pasture can't support large herds.\u003c/p>\n\u003cp>\"A rancher has to make a decision,\" says Elaine Johnson, a market analyst with \u003ca href=\"http://www.cattlehedging.com/\">CattleHedging.com\u003c/a>. \"Do I buy expensive hay and try to hang on for another year? Or do I just liquidate my cows? Tighter and tighter supplies means higher and higher prices.\"\u003c/p>\n\u003cp>Those higher prices mean more people could choose to forgo burgers and steaks this summer. Sales of beef have been down so far this year, while less expensive options, like pork, are up. Johnson says consumers can expect to pay more for beef as long as dry conditions persist across the high plains.\u003c/p>\n\u003cp>\"When you have a drought like this and have liquidated numbers significantly, it typically means that supplies are going to be reduced for two, three, four years, and it's one of the reasons why we've seen such a big increase in beef prices,\" Johnson says.\u003c/p>\n\u003cp>Most economists agree and expect prices to stay high the rest of the year. Until ranchers can build up their herds, the family barbecue will put a bigger dent in the pocketbook.\u003c/p>\n\u003cp>\u003cem>Luke Runyon reports from Colorado for \u003ca href=\"http://kunc.org/\">KUNC\u003c/a> and \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>, a public radio reporting collaboration that focuses on agriculture and food production issues. A version of \u003ca href=\"http://harvestpublicmedia.org/article/grillers-beware-drought-driving-beef-prices\">this post\u003c/a> appeared earlier on the Harvest Public Media website.\u003c/em> \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": "No, your eyes aren't fooling you: Prices for burger and steak meat have been going up this summer. Why? The ongoing drought in the Midwest has created a shortage of feed, raising expenses for ranchers and forcing some to cull their herds. And economists don't expect the beef price hikes to let up this year.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_63336\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/steak.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/steak-1024x768.jpg\" alt=\"With U.S. cattle herds at their lowest levels since the 1950s and corn feed prices on the rise, beef prices are on the rise. Photo: Justin Sullivan/Getty Images\" width=\"1024\" height=\"768\" class=\"size-large wp-image-63336\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">With U.S. cattle herds at their lowest levels since the 1950s and corn feed prices on the rise, beef prices are on the rise. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/12/190712366/why-you-ll-be-paying-more-for-beef-all-this-year\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Luke Runyon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/12/190712366/why-you-ll-be-paying-more-for-beef-all-this-year\">The Salt at NPR Food\u003c/a> (6/12/13)\u003c/p>\n\u003cp>If you've experienced sticker shock shopping for ground beef or steak recently, be prepared for an entire summer of high beef prices.\u003c/p>\n\u003cp>\u003ca href=\"http://www.harvestpublicmedia.org/blog/1556/field-notes-drought-will-continue-haunt-beef-industry/5#.UbVNVZz9XTg\">Multi-year droughts in states\u003c/a> that produce most of the country's beef cattle have driven up costs to historic highs. Last year, ranchers culled deep into their herds — some even liquidated all their cattle — which pushed the U.S. cattle herd to its lowest point since the 1950s.\u003c/p>\n\u003cp>And dry conditions this summer could cause the herd to dwindle even further. That means beef prices may continue on a steady climb, just in time for grilling season.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At Edwards Meats in Wheat Ridge, Colo., near Denver, workers divvy up the bright red ground beef into trays, sliding one into a glass display case. A laminated price tag is the final touch. Recently, the number on that slip of paper has been getting higher.\u003c/p>\n\u003cp>\"In the last three weeks, it has really jumped,\" says owner Darin Edwards. \"Most of our prices have gone up at least a dollar a pound or more.\"\u003c/p>\n\u003cp>Price increases are commonplace when people start firing up their backyard grills, but Edwards says this year is different. Prices for certain cuts of beef have jumped to all-time highs.\u003c/p>\n\u003cp>\"Sometimes you throw a couple big, thick T-Bone steaks up on the scale and it's 30, 40 bucks, and [customers are] like, 'Yeah, I can't afford those,' \" Edwards says.\u003c/p>\n\u003cp>And it's not just T-Bones. The same story goes for New York strips, tenderloins and rib-eyes.\u003c/p>\n\u003cp>Even with the higher prices. Edwards is absorbing some of the cost. That's not something he can keep up for long.\u003c/p>\n\u003cp>\"If it doesn't come back down in the next couple of weeks, we'll have to adjust our prices accordingly,\" he says. \"We just kind of bite the bullet for a little bit.\"\u003c/p>\n\u003cp>So why are prices going up? Simply put, there just isn't enough feed. Because of the drought that has been battering much of Midwest cattle country for more than a year, there's a smaller supply of hay and dense grasses. Ranchers are having a tough time finding feed, and when they do, it's more expensive.\u003c/p>\n\u003cp>During the winter, Gerald Schreiber, whose ranch is in Last Chance, Colo., paid more than double what he usually does for hay. He usually maintains a herd of 250 cattle, but last year he prematurely sold more than 30 of his animals, unable to justify the high feed prices. With hindsight, he says he should've culled even deeper. A combination of drought, wildfire and wind transformed Schreiber's pastures into a blanket of invasive, noxious weeds. The fields haven't recovered.\u003c/p>\n\u003cp>\"This is pretty unpredictable country,\" Schreiber says. \"We deal with drought a lot. You got to get the rose-colored glasses off.\"\u003c/p>\n\u003cp>Recent research shows that more than half of the country's beef cattle are in states where the pasture can't support large herds.\u003c/p>\n\u003cp>\"A rancher has to make a decision,\" says Elaine Johnson, a market analyst with \u003ca href=\"http://www.cattlehedging.com/\">CattleHedging.com\u003c/a>. \"Do I buy expensive hay and try to hang on for another year? Or do I just liquidate my cows? Tighter and tighter supplies means higher and higher prices.\"\u003c/p>\n\u003cp>Those higher prices mean more people could choose to forgo burgers and steaks this summer. Sales of beef have been down so far this year, while less expensive options, like pork, are up. Johnson says consumers can expect to pay more for beef as long as dry conditions persist across the high plains.\u003c/p>\n\u003cp>\"When you have a drought like this and have liquidated numbers significantly, it typically means that supplies are going to be reduced for two, three, four years, and it's one of the reasons why we've seen such a big increase in beef prices,\" Johnson says.\u003c/p>\n\u003cp>Most economists agree and expect prices to stay high the rest of the year. Until ranchers can build up their herds, the family barbecue will put a bigger dent in the pocketbook.\u003c/p>\n\u003cp>\u003cem>Luke Runyon reports from Colorado for \u003ca href=\"http://kunc.org/\">KUNC\u003c/a> and \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>, a public radio reporting collaboration that focuses on agriculture and food production issues. A version of \u003ca href=\"http://harvestpublicmedia.org/article/grillers-beware-drought-driving-beef-prices\">this post\u003c/a> appeared earlier on the Harvest Public Media website.\u003c/em> \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": "Amazon's Grocery Delivery: A Trojan Horse To Get In Your Door",
"title": "Amazon's Grocery Delivery: A Trojan Horse To Get In Your Door",
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"content": "\u003cfigure id=\"attachment_62954\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/amazonfresh.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/amazonfresh-1024x767.jpg\" alt=\"Amazon has been testing its AmazonFresh delivery service in the Seattle area since 2007. Photo: Joe Nicholson/AP\" width=\"1024\" height=\"767\" class=\"size-large wp-image-62954\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amazon has been testing its AmazonFresh delivery service in the Seattle area since 2007. Photo: Joe Nicholson/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/05/188959969/amazon-s-grocery-delivery-a-trojan-horse-to-get-into-your-door\">The Salt at NPR Food\u003c/a> (6/5/13)\u003c/p>\n\u003cp>Amazon already delivers everything from toothpaste to televisions to your doorstep. Now, it wants to bring your berries and beer, too.\u003c/p>\n\u003cp>The online retailing behemoth is planning a major expansion of \u003ca href=\"http://fresh.amazon.com/\">AmazonFresh\u003c/a>, the home delivery service of meat, dairy and other fresh and frozen foods that it has been field-testing in Seattle since 2007. The service could launch in Los Angeles as early as this week, and delivery in San Francisco is on the horizon for later this year, according to \u003ca href=\"http://www.reuters.com/article/2013/06/04/amazon-grocery-idUSL1N0EG1JH20130604\">Reuters\u003c/a>. By 2014, the company could expand grocery delivery to as many as 40 major urban areas.\u003c/p>\n\u003cp>So why would a heavyweight like Amazon bother diving into the grocery business, with its notoriously razor-thin profit margins? After all, the online grocery business has been a tough nut to crack — becoming a sort of Bermuda Triangle for many companies, including \u003ca href=\"http://en.wikipedia.org/wiki/Webvan\">Webvan\u003c/a>, one of the most spectacular failures of the dot-com era at the turn of the 21st century.\u003c/p>\n\u003cp>But home grocery delivery could prove to be a Trojan horse for Amazon to get inside your home more frequently, says \u003ca href=\"http://www.retailnetgroup.com/analysts/profile.aspx?id=22\">Justin Bomberowitz\u003c/a>, a senior analyst with RetailNet Group, which released a research note on AmazonFresh in April. (The firm shared the note, which is behind a pay wall, with The Salt.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"What this does is give Amazon the opportunity to connect with customers on a more frequent basis,\" he tells The Salt.\u003c/p>\n\u003cp>Right now, Bomberowitz says, most Amazon customers tend to make small purchases, one or two items at a time. But if Amazon can bundle your bananas with your books and batteries, it can make that stop at your door all the more profitable.\u003c/p>\n\u003cp>As for the grocery biz itself, it doesn't need to be a cash cow for Amazon right away. So can Amazon afford to lose money on grocery delivery?\u003c/p>\n\u003cp>\"Absolutely,\" Bomberowitz says.\u003c/p>\n\u003cp>For now, analysts say the goal is really to break even with grocery delivery while also using the service to grow Amazon's same-day-delivery service.\u003c/p>\n\u003cp>In the past, distribution logistics have been one of the major stumbling blocks for online grocers, says industry analyst Bill Bishop of the consulting group Brick Meets Click. \"Grocery products are heavy, large and bulky and expensive to distribute, but there isn't much money in the cost to cover that distribution,\" he says.\u003c/p>\n\u003cp>But Amazon, Bishop notes, has been busy building smaller distribution centers in more populated areas to stock items for same-day delivery. Amazon hopes that grocery delivery will get its trucks in these denser neighborhoods on a daily basis, RetailNet Group's report notes.\u003c/p>\n\u003cp>Same-day service, says RetailNet Group's Bomberowitz, \"has proven popular enough in Seattle that Amazon is expanding it.\"\u003c/p>\n\u003cp>Indeed, part of the reason Amazon spent so many years testing the AmazonFresh concept in Seattle is that it wanted to get the model right, analysts say.\u003c/p>\n\u003cp>The service, says Bomberowitz, is designed to deliver \"ultimate convenience\" and includes features like no minimum order, pre-dawn delivery (the most popular option) and the ability to choose the time when your food shows up. You can also opt to have your groceries dropped off in a chilled tote bag. (And as we've previously \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/01/180330444/grocery-home-delivery-may-be-greener-than-schlepping-to-the-store\">reported\u003c/a>, there's also the benefit that such services can be more environmentally friendly than schlepping to the store yourself.)\u003c/p>\n\u003cp>In Seattle, at least, the service also includes delivery of goods from a select group of \"favorite\" \u003ca href=\"http://fresh.amazon.com/Category?cat=seattle\">local vendors\u003c/a>, from artisan breads and doughnuts to craft beers from the famous Pike's Place Market, plus delivery of meal components from local restaurants. RetailNet Group analyst \u003ca href=\"http://www.retailnetgroup.com/analysts/profile.aspx?id=24\">Logan Gallogly\u003c/a> says she expects AmazonFresh to offer a similar local component as it expands into Los Angeles and San Francisco.\u003c/p>\n\u003cp>So who are the likely shoppers for this service? This is not for the people who find joy in squeezing avocados to find the best one in the bin. But it is for busy, moneyed professionals who will happily delegate that task to someone else, Bishop says.\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_62954\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/amazonfresh.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/amazonfresh-1024x767.jpg\" alt=\"Amazon has been testing its AmazonFresh delivery service in the Seattle area since 2007. Photo: Joe Nicholson/AP\" width=\"1024\" height=\"767\" class=\"size-large wp-image-62954\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amazon has been testing its AmazonFresh delivery service in the Seattle area since 2007. Photo: Joe Nicholson/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/05/188959969/amazon-s-grocery-delivery-a-trojan-horse-to-get-into-your-door\">The Salt at NPR Food\u003c/a> (6/5/13)\u003c/p>\n\u003cp>Amazon already delivers everything from toothpaste to televisions to your doorstep. Now, it wants to bring your berries and beer, too.\u003c/p>\n\u003cp>The online retailing behemoth is planning a major expansion of \u003ca href=\"http://fresh.amazon.com/\">AmazonFresh\u003c/a>, the home delivery service of meat, dairy and other fresh and frozen foods that it has been field-testing in Seattle since 2007. The service could launch in Los Angeles as early as this week, and delivery in San Francisco is on the horizon for later this year, according to \u003ca href=\"http://www.reuters.com/article/2013/06/04/amazon-grocery-idUSL1N0EG1JH20130604\">Reuters\u003c/a>. By 2014, the company could expand grocery delivery to as many as 40 major urban areas.\u003c/p>\n\u003cp>So why would a heavyweight like Amazon bother diving into the grocery business, with its notoriously razor-thin profit margins? After all, the online grocery business has been a tough nut to crack — becoming a sort of Bermuda Triangle for many companies, including \u003ca href=\"http://en.wikipedia.org/wiki/Webvan\">Webvan\u003c/a>, one of the most spectacular failures of the dot-com era at the turn of the 21st century.\u003c/p>\n\u003cp>But home grocery delivery could prove to be a Trojan horse for Amazon to get inside your home more frequently, says \u003ca href=\"http://www.retailnetgroup.com/analysts/profile.aspx?id=22\">Justin Bomberowitz\u003c/a>, a senior analyst with RetailNet Group, which released a research note on AmazonFresh in April. (The firm shared the note, which is behind a pay wall, with The Salt.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"What this does is give Amazon the opportunity to connect with customers on a more frequent basis,\" he tells The Salt.\u003c/p>\n\u003cp>Right now, Bomberowitz says, most Amazon customers tend to make small purchases, one or two items at a time. But if Amazon can bundle your bananas with your books and batteries, it can make that stop at your door all the more profitable.\u003c/p>\n\u003cp>As for the grocery biz itself, it doesn't need to be a cash cow for Amazon right away. So can Amazon afford to lose money on grocery delivery?\u003c/p>\n\u003cp>\"Absolutely,\" Bomberowitz says.\u003c/p>\n\u003cp>For now, analysts say the goal is really to break even with grocery delivery while also using the service to grow Amazon's same-day-delivery service.\u003c/p>\n\u003cp>In the past, distribution logistics have been one of the major stumbling blocks for online grocers, says industry analyst Bill Bishop of the consulting group Brick Meets Click. \"Grocery products are heavy, large and bulky and expensive to distribute, but there isn't much money in the cost to cover that distribution,\" he says.\u003c/p>\n\u003cp>But Amazon, Bishop notes, has been busy building smaller distribution centers in more populated areas to stock items for same-day delivery. Amazon hopes that grocery delivery will get its trucks in these denser neighborhoods on a daily basis, RetailNet Group's report notes.\u003c/p>\n\u003cp>Same-day service, says RetailNet Group's Bomberowitz, \"has proven popular enough in Seattle that Amazon is expanding it.\"\u003c/p>\n\u003cp>Indeed, part of the reason Amazon spent so many years testing the AmazonFresh concept in Seattle is that it wanted to get the model right, analysts say.\u003c/p>\n\u003cp>The service, says Bomberowitz, is designed to deliver \"ultimate convenience\" and includes features like no minimum order, pre-dawn delivery (the most popular option) and the ability to choose the time when your food shows up. You can also opt to have your groceries dropped off in a chilled tote bag. (And as we've previously \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/01/180330444/grocery-home-delivery-may-be-greener-than-schlepping-to-the-store\">reported\u003c/a>, there's also the benefit that such services can be more environmentally friendly than schlepping to the store yourself.)\u003c/p>\n\u003cp>In Seattle, at least, the service also includes delivery of goods from a select group of \"favorite\" \u003ca href=\"http://fresh.amazon.com/Category?cat=seattle\">local vendors\u003c/a>, from artisan breads and doughnuts to craft beers from the famous Pike's Place Market, plus delivery of meal components from local restaurants. RetailNet Group analyst \u003ca href=\"http://www.retailnetgroup.com/analysts/profile.aspx?id=24\">Logan Gallogly\u003c/a> says she expects AmazonFresh to offer a similar local component as it expands into Los Angeles and San Francisco.\u003c/p>\n\u003cp>So who are the likely shoppers for this service? This is not for the people who find joy in squeezing avocados to find the best one in the bin. But it is for busy, moneyed professionals who will happily delegate that task to someone else, Bishop says.\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": "Wal-Mart Pledges Fresher Produce By Cutting Out The Middleman",
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"content": "\u003cfigure id=\"attachment_62839\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/walmart-1024x767.jpg\" alt=\"A shopper selects produce at a Wal-Mart in Deptford, N.J. Photo: Matt Rourke/AP\" width=\"1024\" height=\"767\" class=\"size-large wp-image-62839\">\u003cfigcaption class=\"wp-caption-text\">A shopper selects produce at a Wal-Mart in Deptford, N.J. Photo: Matt Rourke/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/03/188332155/wal-mart-pledges-fresher-produce-by-cutting-out-the-middleman\">The Salt at NPR Food\u003c/a> (6/3/13)\u003c/p>\n\u003cp>The nation's largest retailer announced Monday that it will be delivering produce from farms to stores faster by buying fruits and vegetables directly from growers.\u003c/p>\n\u003cp>The plan is to source about 80 percent of fresh produce directly, explained Jack Sinclair, executive vice president of the food business for Wal-Mart U.S., during a conference call that we participated in Monday morning.\u003c/p>\n\u003cp>In many instances, Sinclair says it will be possible to \"cut out the middleman,\" but he added that local wholesalers will continue to \"play an important role for us in the areas we serve.\"\u003c/p>\n\u003cp>The announcement comes on the heels of \u003ca href=\"http://www.nytimes.com/2013/04/04/business/walmart-strains-to-keep-grocery-aisles-stocked.html?pagewanted=all&_r=0\">complaints\u003c/a> that Wal-Mart isn't staffing its stores with enough employees to stock shelves efficiently or manage produce, resulting in complaints about the freshness of fruits and vegetables on display. As \u003cem>The New York Times\u003c/em> \u003ca href=\"http://www.nytimes.com/2013/04/04/business/walmart-strains-to-keep-grocery-aisles-stocked.html\">reported in April\u003c/a>, internal Wal-Mart memos showed the company struggling with \"low customer confidence in its produce and poor quality.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To address such concerns, Sinclair says, Wal-Mart will launch \u003ca href=\"http://news.walmart.com/news-archive/2013/06/03/walmart-launches-fresh-produce-guarantee-in-us-stores\">Fresh Produce School\u003c/a> training for 70,000 associates. Managers and employees will be taught, for example, to identify fruits and vegetables that should no longer be on the shelves — and in general, they'll learn more about handling of produce.\u003c/p>\n\u003cp>And if Wal-Mart shoppers aren't happy with the quality of a peach or pear, the retailing giant is reinforcing its commitment to a \u003ca href=\"http://news.walmart.com/news-archive/2013/06/03/walmart-launches-fresh-produce-guarantee-in-us-stores\">100 percent money-back guarantee\u003c/a>.\u003c/p>\n\u003cp>Sinclair says there's no need to return the food item: Just bring in a receipt, and the store will refund shoppers for the full amount, \"no questions asked.\"\u003c/p>\n\u003cp>Sinclair said Wal-Mart is on target to meet its commitment to increase the amount of\u003ca href=\"http://instoresnow.walmart.com/food-center-locally-grown-farmers-market.aspx\"> local produce\u003c/a> found in retail stores by the year 2015 (a pledge made in 2010). There have been \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/04/171051906/can-small-farms-benefit-from-wal-mart-s-push-into-local-foods\">complaints\u003c/a>, however, that some small farmers aren't benefiting from the initiative.\u003c/p>\n\u003cp>And with the goal of making nutritious food more affordable, Sinclair says Wal-Mart is open to new opportunities. One \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/19/cash-back-on-broccoli-health-insurers-nudge-shoppers-to-be-well/\">incentive program\u003c/a> I wrote about in March, where health insurers nudge shoppers to buy broccoli instead of brownies by offering rebates, is an example of attempts to incentivize healthy choices. \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": "The retailing giant says it will launch training for 70,000 associates to help them spot fruits and vegetables that should no longer be on shelves. The move follows complaints that understaffing was leading to low-quality produce of dubious freshness in stores.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To address such concerns, Sinclair says, Wal-Mart will launch \u003ca href=\"http://news.walmart.com/news-archive/2013/06/03/walmart-launches-fresh-produce-guarantee-in-us-stores\">Fresh Produce School\u003c/a> training for 70,000 associates. Managers and employees will be taught, for example, to identify fruits and vegetables that should no longer be on the shelves — and in general, they'll learn more about handling of produce.\u003c/p>\n\u003cp>And if Wal-Mart shoppers aren't happy with the quality of a peach or pear, the retailing giant is reinforcing its commitment to a \u003ca href=\"http://news.walmart.com/news-archive/2013/06/03/walmart-launches-fresh-produce-guarantee-in-us-stores\">100 percent money-back guarantee\u003c/a>.\u003c/p>\n\u003cp>Sinclair says there's no need to return the food item: Just bring in a receipt, and the store will refund shoppers for the full amount, \"no questions asked.\"\u003c/p>\n\u003cp>Sinclair said Wal-Mart is on target to meet its commitment to increase the amount of\u003ca href=\"http://instoresnow.walmart.com/food-center-locally-grown-farmers-market.aspx\"> local produce\u003c/a> found in retail stores by the year 2015 (a pledge made in 2010). There have been \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/04/171051906/can-small-farms-benefit-from-wal-mart-s-push-into-local-foods\">complaints\u003c/a>, however, that some small farmers aren't benefiting from the initiative.\u003c/p>\n\u003cp>And with the goal of making nutritious food more affordable, Sinclair says Wal-Mart is open to new opportunities. One \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/19/cash-back-on-broccoli-health-insurers-nudge-shoppers-to-be-well/\">incentive program\u003c/a> I wrote about in March, where health insurers nudge shoppers to buy broccoli instead of brownies by offering rebates, is an example of attempts to incentivize healthy choices. \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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"order": 1
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
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"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"meta": {
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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