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"content": "\u003cfigure id=\"attachment_79094\" class=\"wp-caption aligncenter\" style=\"max-width: 1013px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Meat_hanging.jpg.client.x675.jpg\">\u003cimg class=\"size-full wp-image-79094\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Meat_hanging.jpg.client.x675.jpg\" alt=\"Meat hanging in the shop at Belcampo. Photo: Courtesy of Belcampo\" width=\"1013\" height=\"675\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meat hanging in the shop at Belcampo. Photo: Courtesy of Belcampo\u003c/figcaption>\u003c/figure>\n\u003cp>Ten years ago -- even five years ago -- whole animal butchery was just \"something you'd experience in rural areas,\" said Ryan Farr, head of \u003ca href=\"http://4505meats.com/\" target=\"_blank\" rel=\"noopener\">4505 Meats\u003c/a>, and that was only out of necessity. When he started buying whole animals in Northern California, back in the late 1990s, \"it was kind of weird.\"\u003c/p>\n\u003cp>But, slowly, as diners started to ask more and more questions about where their vegetables were coming from, they began to wonder about their meat too.\u003c/p>\n\u003cp>\"Folks just want to know more about what they're eating,\" he said. That caught on quickly in cities and foodie hotspots, like San Francisco. Now, there are probably a dozen to two dozen butchers in the Bay Area and maybe 50 restaurants that do some form of whole animal butchery, including all the local favorites like \u003ca href=\"http://www.fattedcalf.com/\" target=\"_blank\" rel=\"noopener\">Fatted Calf\u003c/a>, \u003ca href=\"http://www.avedanos.com/\" target=\"_blank\" rel=\"noopener\">Avedano's\u003c/a>, and \u003ca href=\"http://www.drewesmeats.com/\" target=\"_blank\" rel=\"noopener\">Drewes Bros. Meats\u003c/a>.\u003c/p>\n\u003cp>'Whole animal' or 'whole beast' refers to using the entire animal -- all the bits that are left after cutting out a couple of flank steaks. Some shops buy whole animals -- chickens or pigs or cows -- and do the cutting themselves. Some restaurants buy all the pieces after they've been cut by a trusted butcher. Many places instead buy a surplus of popular cuts for most of their meals, but do some entrees as whole animals or special events, such as whole pig roasts. The benefits are multi-fold, said Farr. It makes it easier to know where what you're eating came from and to track the quality from small local farmers. The taste can also be very different for animals that are stored and aged whole before being cut. And, using every single piece of an animal -- \u003ca title=\"Why We Should Quit Tossing Fish Heads and Eat ‘Em Up Instead. Yum!\" href=\"http://ww2.kqed.org/bayareabites/2014/03/08/why-we-should-quit-tossing-fish-heads-and-eat-em-up-instead-yum/\" target=\"_blank\" rel=\"noopener\">instead of throwing food out\u003c/a> -- is important for creating a sustainable food system.\u003c/p>\n\u003cp>While most in-the-know diners may think of whole animal butchery as normal (or even a passing trend), that doesn't mean it's actually become mainstream yet. There's still a wealth of challenges and problems.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"You have to educate the diner, so they know they're not always getting a ribeye,\" said Farr. In restaurants that comes down to the waiter knowing the difference between obscure cuts of meat, and in butcher shops it means people asking questions.\u003c/p>\n\u003cp>There's also practical issues of money and what exactly do you do with \u003cem>all\u003c/em> the parts of the animal. It can be more expensive to buy whole animals and more labor-intensive to do unique and strange cuts. And, then, you're still left over with a lot of bits.\u003c/p>\n\u003cfigure id=\"attachment_79100\" class=\"wp-caption aligncenter\" style=\"max-width: 920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Coarse_Chapter-Heading.jpg\">\u003cimg class=\"size-full wp-image-79100\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Coarse_Chapter-Heading.jpg\" alt=\"Farr's new book explains how to make sausage. Photo: Courtesy of Ryan Farr\" width=\"920\" height=\"581\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farr's new book explains how to make sausage. Photo: Courtesy of Ryan Farr\u003c/figcaption>\u003c/figure>\n\u003cp>That's why Farr is just about to release a second book on how to make sausage, because a whole lot of those bits end up becoming sausage. His first book, \u003cem>\u003ca title=\"Ryan Farr’s Bible For Whole Beast Butchery\" href=\"http://ww2.kqed.org/bayareabites/2011/11/09/ryan-farrs-bible-for-whole-beast-butchery/\" target=\"_blank\" rel=\"noopener\">Whole Beast Butchery\u003c/a>\u003c/em>, tried to explain to the home butcher how to go about doing this themselves. Now, he's trying to help them make sausage, since that's the easiest thing to do with the leftovers if you're genuinely trying to use all of the animal.\u003c/p>\n\u003cp>Farr is optimistic that as more people learn about the meat they're eating (and even try some butchering themselves), whole animal butchery will go from niche market to mainstream. The challenge will be that with the majority of demand currently being met by small shops and small farms and not always enough slaughterhouses, there will have to be a growth and shift in the supply. For him the next question is how to expand beyond high-end diners. What if instead of going to Burger King, families stopped for an affordable burger from their local butcher?\u003c/p>\n\u003cp>\"A Whopper Jr. has been $1 since I was a kid,\" said Farr.\u003c/p>\n\u003ch3>A Guild Again\u003c/h3>\n\u003cp>Farr had to do things by trial and error, but that's not true for the next batch of up-and-coming butchers. Part of the shift in the supply is coming with a growth in the number of highly-trained butchers.\u003c/p>\n\u003cp>In 2011, Marissa Guggiana, author of \u003cem>\u003ca href=\"http://www.welcomebooks.com/primalcuts/\" target=\"_blank\" rel=\"noopener\">Primal Cuts\u003c/a>\u003c/em>, and Tia Harrison, of Avedano's, founded \u003ca href=\"http://www.thebutchersguild.org/\" target=\"_blank\" rel=\"noopener\">The Butcher's Guild\u003c/a>.\u003c/p>\n\u003cp>Traditionally, guilds help to preserve a craft and ensure that the next generation can carry on the art. That is exactly what they're trying to do. In the last five years they've added over 200 members from all over -- the Bay Area, New York, Atlanta, Austin. The only qualification is that \"you have to be doing at least some whole animal butchery,\" said Guggiana.\u003c/p>\n\u003cp>The group wanted to be inclusive and wanted to acknowledge that 100% whole animal butchery is very hard. There are lots of places, she said, that are doing 20-25% whole animal and supplementing with chicken breasts or ribeyes.\u003c/p>\n\u003cp>Part of what makes whole animal butchery hard -- besides needing the training and skills, which the guild is working to pass on -- is that you also need the infrastructure to support you: farmers and distributors and slaughterhouses and processing plants. Many of those things used to be in every community, much like local butcher shops used to be mainstays in each neighborhood or town, but all of that was very centralized in the last 50 years, said Guggiana. Rebuilding that infrastructure \"takes money and it takes expertise,\" she said.\u003c/p>\n\u003cp>But, it's coming. It's hard to deny the unprecedented growth in whole animal butchery and the momentum building. It's important for people, and for the natural system, to have diversity, said Guggiana.\u003c/p>\n\u003cp>\"If you just drink the fruit of the juice all the time, it becomes poison,\" she said.\u003c/p>\n\u003cfigure id=\"attachment_79092\" class=\"wp-caption aligncenter\" style=\"max-width: 969px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/2_meat-1.png.client.x675.png\">\u003cimg class=\"size-full wp-image-79092\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/2_meat-1.png.client.x675.png\" alt=\"Cuts of meat from Belcampo. Photo: Courtesy of Belcampo\" width=\"969\" height=\"675\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cuts of meat from Belcampo. Photo: Courtesy of Belcampo\u003c/figcaption>\u003c/figure>\n\u003ch3>Vertically Integrated Animals\u003c/h3>\n\u003cp>Most whole animal butchers and restaurants that buy whole animals don't have control over where the animal is slaughtered or what happens in that process. It's part of the challenges that Guggiana sees the industry having to overcome. And, it's why some places are trying to break out on their own.\u003c/p>\n\u003cp>When \u003ca href=\"http://www.belcampomeatco.com/\" target=\"_blank\" rel=\"noopener\">Belcampo Meat Company\u003c/a> began considering the business of butchery and providing whole animals to customers, they came against one big problem: slaughterhouses. Bronwen Hanna-Korpi, the president of Belcampo Meat Co., studied the food system while getting her Masters and realized one of the biggest holes in accountability comes when the ranchers and farmers drive their animals to the slaughterhouse. \"Great, local places have to drive eight hours to a facility,\" she said. And, they don't always have control over what's happening in that facility -- as \u003ca title=\"Saving the Local Slaughterhouse\" href=\"http://ww2.kqed.org/bayareabites/2014/03/12/saving-the-local-slaughterhouse/\" target=\"_blank\" rel=\"noopener\">the recent Rancho Feeding Corp. recall and shutdown \u003c/a>highlighted.\u003c/p>\n\u003cp>That's why when Belcampo was founded in 2011 it was founded as three integrated parts: the farm, the slaughterhouse, and the butcher shops and restaurant.\u003c/p>\n\u003cp>\"For reasons of safety and transparency and quality, we wanted to be totally integrated,\" said Hanna-Korpi. It's a sentiment that any local butcher or whole animal advocate can appreciate.\u003c/p>\n\u003cfigure id=\"attachment_79093\" class=\"wp-caption aligncenter\" style=\"max-width: 1012px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/4_Belcampo_2-Photo-credit-Nick-Weidner-.jpg.0x675.2cnwyyjk8y7xecdipoktob03il51att9.jpg\">\u003cimg class=\"size-full wp-image-79093\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/4_Belcampo_2-Photo-credit-Nick-Weidner-.jpg.0x675.2cnwyyjk8y7xecdipoktob03il51att9.jpg\" alt=\"The Belcampo Farm in Shasta. Photo: Nick Weidner\" width=\"1012\" height=\"675\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Belcampo Farm in Shasta. Photo: Nick Weidner\u003c/figcaption>\u003c/figure>\n\u003cp>The company operates two farms up near Mt. Shasta, a slaughterhouse facility that also takes orders from small local ranchers, and a restaurant in Larkspur. They're hoping that ensures that they can track the meat from start all the way to the table, which -- ideally -- means it doesn't have the same problems as some of the mass-processed and mass-produced meat.\u003c/p>\n\u003cp>But, Belcampo still faces all the same problems that come with dealing with whole animals. Most of the time, when butchers cut meat, they're left with trim, which gets turned into ground beef or sausage. But, that's a \u003cem>whole lot\u003c/em> of ground beef that the restaurant and butcher shop would have to move. (The company doesn't do wholesale.) So, instead, they've had to be creative about how to use all the meat on the animal.\u003c/p>\n\u003cp>\"We raise a whole cow, we have to figure out a way to move the whole animal itself,\" she said. That often means taking the time to do a more labor-intensive cut of an obscure piece, which is more exciting to eat and can be sold for a higher price. It also means being flexible about what gets moved from the butcher shop to the restaurant. If quail isn't selling one week out of the cases, then the restaurant may find itself delivering a quail special that weekend. And, that means the diners that come to the restaurant have to be prepared for cuts they've never heard of and menus that change frequently.\u003c/p>\n\u003cp>Whole animal butchery, she believes, though, is now here to stay -- at least in some form. \"It's now a term that people use,\" she said. At least, Belcampo is banking on it being here to stay. They're opening a Los Angeles restaurant this week, to go with their Marin County restaurant, and then will open five more restaurants this year.\u003c/p>\n\u003cp>\"Butchery is really becoming more of a craft again,\" she said. With the mass production of meat post-World War II, the skill was lost. Butchers, frequently, were just opening boxes and taking out patties. But, no more. Now skilled butchers are taking over shops and restaurants. Small farms are raising whole animals to be sold. A number of slaughterhouse business models are being tested. Some will be like Belcampo's, taking orders from other small local farms, and some will be like what \u003ca title=\"Saving the Local Slaughterhouse\" href=\"http://ww2.kqed.org/bayareabites/2014/03/12/saving-the-local-slaughterhouse/\" target=\"_blank\" rel=\"noopener\">Marin Sun Farms proposes in taking over the Rancho Feeding Corp. slaughterhouse\u003c/a>. All these things are necessary to continue to rebuild the meat production system. And, for our part, we'll have to continue to ask questions and opt for the higher-quality, whole animal cuts -- even when it means less meat, but better meat.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Who wants to go back to eating boxed patties anyway, when they could eat hand-crafted cuts from the whole animal?\u003c/p>\n\n",
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"excerpt": "Whole animal, or whole beast, butchery has become wildly popular in the last five years. But, that doesn't mean it's not without its challenges -- still. Top local butchers talk about how the industry has changed and if this trend is here to stay.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79094\" class=\"wp-caption aligncenter\" style=\"max-width: 1013px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Meat_hanging.jpg.client.x675.jpg\">\u003cimg class=\"size-full wp-image-79094\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Meat_hanging.jpg.client.x675.jpg\" alt=\"Meat hanging in the shop at Belcampo. Photo: Courtesy of Belcampo\" width=\"1013\" height=\"675\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meat hanging in the shop at Belcampo. Photo: Courtesy of Belcampo\u003c/figcaption>\u003c/figure>\n\u003cp>Ten years ago -- even five years ago -- whole animal butchery was just \"something you'd experience in rural areas,\" said Ryan Farr, head of \u003ca href=\"http://4505meats.com/\" target=\"_blank\" rel=\"noopener\">4505 Meats\u003c/a>, and that was only out of necessity. When he started buying whole animals in Northern California, back in the late 1990s, \"it was kind of weird.\"\u003c/p>\n\u003cp>But, slowly, as diners started to ask more and more questions about where their vegetables were coming from, they began to wonder about their meat too.\u003c/p>\n\u003cp>\"Folks just want to know more about what they're eating,\" he said. That caught on quickly in cities and foodie hotspots, like San Francisco. Now, there are probably a dozen to two dozen butchers in the Bay Area and maybe 50 restaurants that do some form of whole animal butchery, including all the local favorites like \u003ca href=\"http://www.fattedcalf.com/\" target=\"_blank\" rel=\"noopener\">Fatted Calf\u003c/a>, \u003ca href=\"http://www.avedanos.com/\" target=\"_blank\" rel=\"noopener\">Avedano's\u003c/a>, and \u003ca href=\"http://www.drewesmeats.com/\" target=\"_blank\" rel=\"noopener\">Drewes Bros. Meats\u003c/a>.\u003c/p>\n\u003cp>'Whole animal' or 'whole beast' refers to using the entire animal -- all the bits that are left after cutting out a couple of flank steaks. Some shops buy whole animals -- chickens or pigs or cows -- and do the cutting themselves. Some restaurants buy all the pieces after they've been cut by a trusted butcher. Many places instead buy a surplus of popular cuts for most of their meals, but do some entrees as whole animals or special events, such as whole pig roasts. The benefits are multi-fold, said Farr. It makes it easier to know where what you're eating came from and to track the quality from small local farmers. The taste can also be very different for animals that are stored and aged whole before being cut. And, using every single piece of an animal -- \u003ca title=\"Why We Should Quit Tossing Fish Heads and Eat ‘Em Up Instead. Yum!\" href=\"http://ww2.kqed.org/bayareabites/2014/03/08/why-we-should-quit-tossing-fish-heads-and-eat-em-up-instead-yum/\" target=\"_blank\" rel=\"noopener\">instead of throwing food out\u003c/a> -- is important for creating a sustainable food system.\u003c/p>\n\u003cp>While most in-the-know diners may think of whole animal butchery as normal (or even a passing trend), that doesn't mean it's actually become mainstream yet. There's still a wealth of challenges and problems.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"You have to educate the diner, so they know they're not always getting a ribeye,\" said Farr. In restaurants that comes down to the waiter knowing the difference between obscure cuts of meat, and in butcher shops it means people asking questions.\u003c/p>\n\u003cp>There's also practical issues of money and what exactly do you do with \u003cem>all\u003c/em> the parts of the animal. It can be more expensive to buy whole animals and more labor-intensive to do unique and strange cuts. And, then, you're still left over with a lot of bits.\u003c/p>\n\u003cfigure id=\"attachment_79100\" class=\"wp-caption aligncenter\" style=\"max-width: 920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Coarse_Chapter-Heading.jpg\">\u003cimg class=\"size-full wp-image-79100\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Coarse_Chapter-Heading.jpg\" alt=\"Farr's new book explains how to make sausage. Photo: Courtesy of Ryan Farr\" width=\"920\" height=\"581\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farr's new book explains how to make sausage. Photo: Courtesy of Ryan Farr\u003c/figcaption>\u003c/figure>\n\u003cp>That's why Farr is just about to release a second book on how to make sausage, because a whole lot of those bits end up becoming sausage. His first book, \u003cem>\u003ca title=\"Ryan Farr’s Bible For Whole Beast Butchery\" href=\"http://ww2.kqed.org/bayareabites/2011/11/09/ryan-farrs-bible-for-whole-beast-butchery/\" target=\"_blank\" rel=\"noopener\">Whole Beast Butchery\u003c/a>\u003c/em>, tried to explain to the home butcher how to go about doing this themselves. Now, he's trying to help them make sausage, since that's the easiest thing to do with the leftovers if you're genuinely trying to use all of the animal.\u003c/p>\n\u003cp>Farr is optimistic that as more people learn about the meat they're eating (and even try some butchering themselves), whole animal butchery will go from niche market to mainstream. The challenge will be that with the majority of demand currently being met by small shops and small farms and not always enough slaughterhouses, there will have to be a growth and shift in the supply. For him the next question is how to expand beyond high-end diners. What if instead of going to Burger King, families stopped for an affordable burger from their local butcher?\u003c/p>\n\u003cp>\"A Whopper Jr. has been $1 since I was a kid,\" said Farr.\u003c/p>\n\u003ch3>A Guild Again\u003c/h3>\n\u003cp>Farr had to do things by trial and error, but that's not true for the next batch of up-and-coming butchers. Part of the shift in the supply is coming with a growth in the number of highly-trained butchers.\u003c/p>\n\u003cp>In 2011, Marissa Guggiana, author of \u003cem>\u003ca href=\"http://www.welcomebooks.com/primalcuts/\" target=\"_blank\" rel=\"noopener\">Primal Cuts\u003c/a>\u003c/em>, and Tia Harrison, of Avedano's, founded \u003ca href=\"http://www.thebutchersguild.org/\" target=\"_blank\" rel=\"noopener\">The Butcher's Guild\u003c/a>.\u003c/p>\n\u003cp>Traditionally, guilds help to preserve a craft and ensure that the next generation can carry on the art. That is exactly what they're trying to do. In the last five years they've added over 200 members from all over -- the Bay Area, New York, Atlanta, Austin. The only qualification is that \"you have to be doing at least some whole animal butchery,\" said Guggiana.\u003c/p>\n\u003cp>The group wanted to be inclusive and wanted to acknowledge that 100% whole animal butchery is very hard. There are lots of places, she said, that are doing 20-25% whole animal and supplementing with chicken breasts or ribeyes.\u003c/p>\n\u003cp>Part of what makes whole animal butchery hard -- besides needing the training and skills, which the guild is working to pass on -- is that you also need the infrastructure to support you: farmers and distributors and slaughterhouses and processing plants. Many of those things used to be in every community, much like local butcher shops used to be mainstays in each neighborhood or town, but all of that was very centralized in the last 50 years, said Guggiana. Rebuilding that infrastructure \"takes money and it takes expertise,\" she said.\u003c/p>\n\u003cp>But, it's coming. It's hard to deny the unprecedented growth in whole animal butchery and the momentum building. It's important for people, and for the natural system, to have diversity, said Guggiana.\u003c/p>\n\u003cp>\"If you just drink the fruit of the juice all the time, it becomes poison,\" she said.\u003c/p>\n\u003cfigure id=\"attachment_79092\" class=\"wp-caption aligncenter\" style=\"max-width: 969px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/2_meat-1.png.client.x675.png\">\u003cimg class=\"size-full wp-image-79092\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/2_meat-1.png.client.x675.png\" alt=\"Cuts of meat from Belcampo. Photo: Courtesy of Belcampo\" width=\"969\" height=\"675\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cuts of meat from Belcampo. Photo: Courtesy of Belcampo\u003c/figcaption>\u003c/figure>\n\u003ch3>Vertically Integrated Animals\u003c/h3>\n\u003cp>Most whole animal butchers and restaurants that buy whole animals don't have control over where the animal is slaughtered or what happens in that process. It's part of the challenges that Guggiana sees the industry having to overcome. And, it's why some places are trying to break out on their own.\u003c/p>\n\u003cp>When \u003ca href=\"http://www.belcampomeatco.com/\" target=\"_blank\" rel=\"noopener\">Belcampo Meat Company\u003c/a> began considering the business of butchery and providing whole animals to customers, they came against one big problem: slaughterhouses. Bronwen Hanna-Korpi, the president of Belcampo Meat Co., studied the food system while getting her Masters and realized one of the biggest holes in accountability comes when the ranchers and farmers drive their animals to the slaughterhouse. \"Great, local places have to drive eight hours to a facility,\" she said. And, they don't always have control over what's happening in that facility -- as \u003ca title=\"Saving the Local Slaughterhouse\" href=\"http://ww2.kqed.org/bayareabites/2014/03/12/saving-the-local-slaughterhouse/\" target=\"_blank\" rel=\"noopener\">the recent Rancho Feeding Corp. recall and shutdown \u003c/a>highlighted.\u003c/p>\n\u003cp>That's why when Belcampo was founded in 2011 it was founded as three integrated parts: the farm, the slaughterhouse, and the butcher shops and restaurant.\u003c/p>\n\u003cp>\"For reasons of safety and transparency and quality, we wanted to be totally integrated,\" said Hanna-Korpi. It's a sentiment that any local butcher or whole animal advocate can appreciate.\u003c/p>\n\u003cfigure id=\"attachment_79093\" class=\"wp-caption aligncenter\" style=\"max-width: 1012px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/4_Belcampo_2-Photo-credit-Nick-Weidner-.jpg.0x675.2cnwyyjk8y7xecdipoktob03il51att9.jpg\">\u003cimg class=\"size-full wp-image-79093\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/4_Belcampo_2-Photo-credit-Nick-Weidner-.jpg.0x675.2cnwyyjk8y7xecdipoktob03il51att9.jpg\" alt=\"The Belcampo Farm in Shasta. Photo: Nick Weidner\" width=\"1012\" height=\"675\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Belcampo Farm in Shasta. Photo: Nick Weidner\u003c/figcaption>\u003c/figure>\n\u003cp>The company operates two farms up near Mt. Shasta, a slaughterhouse facility that also takes orders from small local ranchers, and a restaurant in Larkspur. They're hoping that ensures that they can track the meat from start all the way to the table, which -- ideally -- means it doesn't have the same problems as some of the mass-processed and mass-produced meat.\u003c/p>\n\u003cp>But, Belcampo still faces all the same problems that come with dealing with whole animals. Most of the time, when butchers cut meat, they're left with trim, which gets turned into ground beef or sausage. But, that's a \u003cem>whole lot\u003c/em> of ground beef that the restaurant and butcher shop would have to move. (The company doesn't do wholesale.) So, instead, they've had to be creative about how to use all the meat on the animal.\u003c/p>\n\u003cp>\"We raise a whole cow, we have to figure out a way to move the whole animal itself,\" she said. That often means taking the time to do a more labor-intensive cut of an obscure piece, which is more exciting to eat and can be sold for a higher price. It also means being flexible about what gets moved from the butcher shop to the restaurant. If quail isn't selling one week out of the cases, then the restaurant may find itself delivering a quail special that weekend. And, that means the diners that come to the restaurant have to be prepared for cuts they've never heard of and menus that change frequently.\u003c/p>\n\u003cp>Whole animal butchery, she believes, though, is now here to stay -- at least in some form. \"It's now a term that people use,\" she said. At least, Belcampo is banking on it being here to stay. They're opening a Los Angeles restaurant this week, to go with their Marin County restaurant, and then will open five more restaurants this year.\u003c/p>\n\u003cp>\"Butchery is really becoming more of a craft again,\" she said. With the mass production of meat post-World War II, the skill was lost. Butchers, frequently, were just opening boxes and taking out patties. But, no more. Now skilled butchers are taking over shops and restaurants. Small farms are raising whole animals to be sold. A number of slaughterhouse business models are being tested. Some will be like Belcampo's, taking orders from other small local farms, and some will be like what \u003ca title=\"Saving the Local Slaughterhouse\" href=\"http://ww2.kqed.org/bayareabites/2014/03/12/saving-the-local-slaughterhouse/\" target=\"_blank\" rel=\"noopener\">Marin Sun Farms proposes in taking over the Rancho Feeding Corp. slaughterhouse\u003c/a>. All these things are necessary to continue to rebuild the meat production system. And, for our part, we'll have to continue to ask questions and opt for the higher-quality, whole animal cuts -- even when it means less meat, but better meat.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Who wants to go back to eating boxed patties anyway, when they could eat hand-crafted cuts from the whole animal?\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Advice for Eating Well on a Tight Budget, From a Mom Who's Been There",
"title": "Advice for Eating Well on a Tight Budget, From a Mom Who's Been There",
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"content": "\u003cfigure id=\"attachment_79070\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/juju_01_wide-f0e31331acffba20be88803456bcf74a59e1f1e0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/juju_01_wide-f0e31331acffba20be88803456bcf74a59e1f1e0-1024x576.jpg\" alt=\"JuJu Harris is the author of The Arcadia Mobile Market Seasonal Cookbook. A former recipient of government food assistance, she now teaches healthy eating skills to low-income families in D.C. Photo: Courtesy of Molly M. Peterson\" width=\"1024\" height=\"576\" class=\"size-large wp-image-79070\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">JuJu Harris is the author of The Arcadia Mobile Market Seasonal Cookbook. A former recipient of government food assistance, she now teaches healthy eating skills to low-income families in D.C. Photo: Courtesy of Molly M. Peterson\u003c/figcaption>\u003c/figure>\n\u003cp>Post by April Harris, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/13/289594815/former-wic-mom-brings-produce-and-cooking-skills-to-dc-s-food-deserts\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/13/2014)\u003c/p>\n\u003cp>JuJu Harris didn't set out to write a cookbook, but then again, she didn't set out to raise seven children or accept public assistance to feed them, either. Harris always wanted to work with nature.\u003c/p>\n\u003cp>\"My dream job was, I was going to grow up and be a national park ranger,\" she says. It didn't quite work out that way. She drifted from job to job in Oakland, Calif., where she was born. At 32, she joined the Peace Corps, traveling to Paraguay to help local farmers improve their crops.\u003c/p>\n\u003cp>While she was supposed to be helping the men – the ones who held the farming jobs and the money – she found herself drawn to the women and children. She encouraged the families to put their money into both their agricultural businesses \u003cem>and\u003c/em> their children.\u003c/p>\n\u003cp>\"I learned the importance of nutrition for women and how it impacts her family,\" Harris says. When the women improved their diets, they had \"more mental energy\" to deal with their children, too, she says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Years later, back in the states, Harris found herself in a similar situation — with small children, post-partum depression, and little money. She knew she needed to take better care of herself, so she began experimenting with a garden, baking bread, doing whatever she could to supplement the Women, Infants and Children (WIC) food program staples she was receiving. She taught herself to cook with kale, collards, cabbage and other inexpensive and nutritionally dense produce. Neighbors came over. She taught them to cook, too.\u003c/p>\n\u003cp>Although she's not yet reached her dream of becoming a park ranger, Harris gets to spend plenty of time outdoors these days.\u003c/p>\n\u003cp>She's now teaching low-income families how to choose and cook healthy produce. She's a culinary educator and SNAP outreach coordinator with the \u003ca href=\"http://arcadiafood.org/\">Arcadia Center for Sustainable Food and Agriculture\u003c/a>, a nonprofit group dedicated to creating a more equitable local food system in the Washington, D.C. area.\u003c/p>\n\u003cp>She drives the Center's Mobile Market bus – a kind of farmers market on wheels — into some of the poorest neighborhoods in the city.\u003c/p>\n\u003cp>\"Working at the Mobile Market, I talk to a lot of moms, and many of them tell me, 'I don't know how to cook.' A lot of them are teen mothers. They pick up vegetables and say, 'I don't know what this is. Is it good? Is it hard to cook?'\" Harris says. So she talks up the squash and the Swiss chard, offering tips on how to store and cook them.\u003c/p>\n\u003cp>\"You can bring the food to people's doorstep and make it affordable. But if they don't know how to cook what's available, in the end, you haven't changed anything,\" she says.\u003c/p>\n\u003cp>Cooking skills are just one barrier to healthy eating. A recent \u003ca href=\"http://www.nokidhungry.org/images/cm-study/report-highlights.pdf\">survey\u003c/a> by the nonprofit \u003ca href=\"http://www.nokidhungry.org/about-us\">Share Our Strength\u003c/a> shows that 85 percent of low-income families say eating healthy is important, but only 53 percent say they cook healthy dinners most weeknights. A majority of the 1,500 respondents said cost and time to plan, shop and cook are the biggest barriers to improving their nutrition.\u003c/p>\n\u003cfigure id=\"attachment_79071\" class=\"wp-caption aligncenter\" style=\"max-width: 768px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/arcadia_juju_017_rev_1200px_vert-5893164f3a081679a87856975d966b8e346353c7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/arcadia_juju_017_rev_1200px_vert-5893164f3a081679a87856975d966b8e346353c7-768x1024.jpg\" alt=\"Baked oatmeal with blueberries, one of the recipes featured in The Arcadia Mobile Market Seasonal Cookbook. "It's possible to eat healthy on a budget," Harris says. "Not easy, but possible." Photo: Courtesy of Molly M. Peterson\" width=\"768\" height=\"1024\" class=\"size-large wp-image-79071\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baked oatmeal with blueberries, one of the recipes featured in The Arcadia Mobile Market Seasonal Cookbook. \"It's possible to eat healthy on a budget,\" Harris says. \"Not easy, but possible.\" Photo: Courtesy of Molly M. Peterson\u003c/figcaption>\u003c/figure>\n\u003cp>After having dozens of these kinds of conversations a day, Harris decided to put together a shopping guide and recipe book she could hand out to these moms.\u003c/p>\n\u003cp>\"Nothing fancy,\" she says, \"just a little something on some nice cardstock.\"\u003c/p>\n\u003cp>She told a couple of her Arcadia colleagues about the idea, and they helped her take it a step further. With the help of Arcadia volunteers and some major grant money, Harris published a coffee table-worthy cookbook. It features saturated color photographs and simple recipes combining \u003ca href=\"http://www.fns.usda.gov/sites/default/files/Snapshot-WIC-Children-WomenFoodPkgs.pdf\">food assistance staples\u003c/a> like milk, eggs and beans, with seasonal produce – dishes like Garlic-Cilantro Fish Marinade and Beet Greens With White Beans And Bacon. It also includes tips for setting up a pantry and a seasonal guide to everything from apples to turnips.\u003c/p>\n\u003cp>Shoppers on food assistance who frequent the mobile market can now get free copies of the cookbook. \u003cem>The Arcadia Mobile Market Seasonal Cookbook\u003c/em> is also available to the general public for $20 a copy.\u003c/p>\n\u003cp>Harris wants to get the word out before June, when the WIC program begins handing out farmers' markets checks, which recipients can use to purchase items from the Arcadia bus and other farmers' markets. That's when young moms and others on limited budgets who want to improve their health really come out, Harris says. But many are afraid to try new foods for fear of wasting money, she says, so she gives them guidance, suggesting small changes, like one new meal a week.\u003c/p>\n\u003cp>Harris has an easy manner with these moms because she gets it. She's been where many of the people who come to the Mobile Market are now, says Pamela Hess, Arcadia's executive director and the editor — as well as all-around-wrangler — of the cookbook.\u003c/p>\n\u003cp>\"JuJu is one part fairy godmother, one part good witch. Her garden is incredible — great tangles of flowers and honeybees and roses and vegetables climbing trellises, and always another bed being laid. Her food bears the same stamp of wild and whimsy and fundamental integrity,\" Hess says.\u003c/p>\n\u003cp>\"I think some of these programs – people are well meaning, but they've never lived the life. I was on WIC till my kid was 5, and one year my husband broke his leg. I've worked at a food bank, I've been on food stamps,\" Harris says.\u003c/p>\n\u003cp>She says she's just doing her part. \"The problem of food insecurity is so big, I just do what I can do. And I can cook.\" She hopes the Arcadia cookbook will show that \"it's possible to eat healthy on a budget. Not easy, but possible.\"\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Garlicky Kale Salad\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>From The Arcadia Mobile Market Seasonal Cookbook\u003c/em>\u003c/p>\n\u003cp>3 cloves garlic, peeled\u003c/p>\n\u003cp>½ cup lemon juice\u003c/p>\n\u003cp>¼ cup soy sauce\u003c/p>\n\u003cp>3 inches fresh ginger, peeled (ginger is easily peeled with the side of a metal spoon)\u003c/p>\n\u003cp>½ teaspoon of black pepper\u003c/p>\n\u003cp>1 cup olive oil\u003c/p>\n\u003cp>1 bunch kale, washed, de-ribbbed, and leaves chopped\u003c/p>\n\u003cp>1 carrot, grated\u003c/p>\n\u003cp>1 cup red cabbage, thinly sliced\u003c/p>\n\u003cp>½ cup dried cranberries\u003c/p>\n\u003cp>1 cup garbanzo beans\u003c/p>\n\u003cp>In a blender, add the garlic, lemon juice, soy sauce, ginger, and black pepper and puree. Using the lid opening, slowly add olive oil with the motor running on low to thicken the dressing.\u003c/p>\n\u003cp>In a large bowl, add kale, carrots, cabbage, cranberries and garbanzo beans. Pour dressing into the bowl and toss to coat. Mix thoroughly and let salad sit for at least 20 minutes. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79070\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/juju_01_wide-f0e31331acffba20be88803456bcf74a59e1f1e0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/juju_01_wide-f0e31331acffba20be88803456bcf74a59e1f1e0-1024x576.jpg\" alt=\"JuJu Harris is the author of The Arcadia Mobile Market Seasonal Cookbook. A former recipient of government food assistance, she now teaches healthy eating skills to low-income families in D.C. Photo: Courtesy of Molly M. Peterson\" width=\"1024\" height=\"576\" class=\"size-large wp-image-79070\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">JuJu Harris is the author of The Arcadia Mobile Market Seasonal Cookbook. A former recipient of government food assistance, she now teaches healthy eating skills to low-income families in D.C. Photo: Courtesy of Molly M. Peterson\u003c/figcaption>\u003c/figure>\n\u003cp>Post by April Harris, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/13/289594815/former-wic-mom-brings-produce-and-cooking-skills-to-dc-s-food-deserts\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/13/2014)\u003c/p>\n\u003cp>JuJu Harris didn't set out to write a cookbook, but then again, she didn't set out to raise seven children or accept public assistance to feed them, either. Harris always wanted to work with nature.\u003c/p>\n\u003cp>\"My dream job was, I was going to grow up and be a national park ranger,\" she says. It didn't quite work out that way. She drifted from job to job in Oakland, Calif., where she was born. At 32, she joined the Peace Corps, traveling to Paraguay to help local farmers improve their crops.\u003c/p>\n\u003cp>While she was supposed to be helping the men – the ones who held the farming jobs and the money – she found herself drawn to the women and children. She encouraged the families to put their money into both their agricultural businesses \u003cem>and\u003c/em> their children.\u003c/p>\n\u003cp>\"I learned the importance of nutrition for women and how it impacts her family,\" Harris says. When the women improved their diets, they had \"more mental energy\" to deal with their children, too, she says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Years later, back in the states, Harris found herself in a similar situation — with small children, post-partum depression, and little money. She knew she needed to take better care of herself, so she began experimenting with a garden, baking bread, doing whatever she could to supplement the Women, Infants and Children (WIC) food program staples she was receiving. She taught herself to cook with kale, collards, cabbage and other inexpensive and nutritionally dense produce. Neighbors came over. She taught them to cook, too.\u003c/p>\n\u003cp>Although she's not yet reached her dream of becoming a park ranger, Harris gets to spend plenty of time outdoors these days.\u003c/p>\n\u003cp>She's now teaching low-income families how to choose and cook healthy produce. She's a culinary educator and SNAP outreach coordinator with the \u003ca href=\"http://arcadiafood.org/\">Arcadia Center for Sustainable Food and Agriculture\u003c/a>, a nonprofit group dedicated to creating a more equitable local food system in the Washington, D.C. area.\u003c/p>\n\u003cp>She drives the Center's Mobile Market bus – a kind of farmers market on wheels — into some of the poorest neighborhoods in the city.\u003c/p>\n\u003cp>\"Working at the Mobile Market, I talk to a lot of moms, and many of them tell me, 'I don't know how to cook.' A lot of them are teen mothers. They pick up vegetables and say, 'I don't know what this is. Is it good? Is it hard to cook?'\" Harris says. So she talks up the squash and the Swiss chard, offering tips on how to store and cook them.\u003c/p>\n\u003cp>\"You can bring the food to people's doorstep and make it affordable. But if they don't know how to cook what's available, in the end, you haven't changed anything,\" she says.\u003c/p>\n\u003cp>Cooking skills are just one barrier to healthy eating. A recent \u003ca href=\"http://www.nokidhungry.org/images/cm-study/report-highlights.pdf\">survey\u003c/a> by the nonprofit \u003ca href=\"http://www.nokidhungry.org/about-us\">Share Our Strength\u003c/a> shows that 85 percent of low-income families say eating healthy is important, but only 53 percent say they cook healthy dinners most weeknights. A majority of the 1,500 respondents said cost and time to plan, shop and cook are the biggest barriers to improving their nutrition.\u003c/p>\n\u003cfigure id=\"attachment_79071\" class=\"wp-caption aligncenter\" style=\"max-width: 768px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/arcadia_juju_017_rev_1200px_vert-5893164f3a081679a87856975d966b8e346353c7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/arcadia_juju_017_rev_1200px_vert-5893164f3a081679a87856975d966b8e346353c7-768x1024.jpg\" alt=\"Baked oatmeal with blueberries, one of the recipes featured in The Arcadia Mobile Market Seasonal Cookbook. "It's possible to eat healthy on a budget," Harris says. "Not easy, but possible." Photo: Courtesy of Molly M. Peterson\" width=\"768\" height=\"1024\" class=\"size-large wp-image-79071\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baked oatmeal with blueberries, one of the recipes featured in The Arcadia Mobile Market Seasonal Cookbook. \"It's possible to eat healthy on a budget,\" Harris says. \"Not easy, but possible.\" Photo: Courtesy of Molly M. Peterson\u003c/figcaption>\u003c/figure>\n\u003cp>After having dozens of these kinds of conversations a day, Harris decided to put together a shopping guide and recipe book she could hand out to these moms.\u003c/p>\n\u003cp>\"Nothing fancy,\" she says, \"just a little something on some nice cardstock.\"\u003c/p>\n\u003cp>She told a couple of her Arcadia colleagues about the idea, and they helped her take it a step further. With the help of Arcadia volunteers and some major grant money, Harris published a coffee table-worthy cookbook. It features saturated color photographs and simple recipes combining \u003ca href=\"http://www.fns.usda.gov/sites/default/files/Snapshot-WIC-Children-WomenFoodPkgs.pdf\">food assistance staples\u003c/a> like milk, eggs and beans, with seasonal produce – dishes like Garlic-Cilantro Fish Marinade and Beet Greens With White Beans And Bacon. It also includes tips for setting up a pantry and a seasonal guide to everything from apples to turnips.\u003c/p>\n\u003cp>Shoppers on food assistance who frequent the mobile market can now get free copies of the cookbook. \u003cem>The Arcadia Mobile Market Seasonal Cookbook\u003c/em> is also available to the general public for $20 a copy.\u003c/p>\n\u003cp>Harris wants to get the word out before June, when the WIC program begins handing out farmers' markets checks, which recipients can use to purchase items from the Arcadia bus and other farmers' markets. That's when young moms and others on limited budgets who want to improve their health really come out, Harris says. But many are afraid to try new foods for fear of wasting money, she says, so she gives them guidance, suggesting small changes, like one new meal a week.\u003c/p>\n\u003cp>Harris has an easy manner with these moms because she gets it. She's been where many of the people who come to the Mobile Market are now, says Pamela Hess, Arcadia's executive director and the editor — as well as all-around-wrangler — of the cookbook.\u003c/p>\n\u003cp>\"JuJu is one part fairy godmother, one part good witch. Her garden is incredible — great tangles of flowers and honeybees and roses and vegetables climbing trellises, and always another bed being laid. Her food bears the same stamp of wild and whimsy and fundamental integrity,\" Hess says.\u003c/p>\n\u003cp>\"I think some of these programs – people are well meaning, but they've never lived the life. I was on WIC till my kid was 5, and one year my husband broke his leg. I've worked at a food bank, I've been on food stamps,\" Harris says.\u003c/p>\n\u003cp>She says she's just doing her part. \"The problem of food insecurity is so big, I just do what I can do. And I can cook.\" She hopes the Arcadia cookbook will show that \"it's possible to eat healthy on a budget. Not easy, but possible.\"\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Garlicky Kale Salad\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>From The Arcadia Mobile Market Seasonal Cookbook\u003c/em>\u003c/p>\n\u003cp>3 cloves garlic, peeled\u003c/p>\n\u003cp>½ cup lemon juice\u003c/p>\n\u003cp>¼ cup soy sauce\u003c/p>\n\u003cp>3 inches fresh ginger, peeled (ginger is easily peeled with the side of a metal spoon)\u003c/p>\n\u003cp>½ teaspoon of black pepper\u003c/p>\n\u003cp>1 cup olive oil\u003c/p>\n\u003cp>1 bunch kale, washed, de-ribbbed, and leaves chopped\u003c/p>\n\u003cp>1 carrot, grated\u003c/p>\n\u003cp>1 cup red cabbage, thinly sliced\u003c/p>\n\u003cp>½ cup dried cranberries\u003c/p>\n\u003cp>1 cup garbanzo beans\u003c/p>\n\u003cp>In a blender, add the garlic, lemon juice, soy sauce, ginger, and black pepper and puree. Using the lid opening, slowly add olive oil with the motor running on low to thicken the dressing.\u003c/p>\n\u003cp>In a large bowl, add kale, carrots, cabbage, cranberries and garbanzo beans. Pour dressing into the bowl and toss to coat. Mix thoroughly and let salad sit for at least 20 minutes. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "The 85% True Story of Vivien Straus -- as a One-Woman Show, with Cheese",
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"content": "\u003cfigure id=\"attachment_79036\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/eieioy-vivien-straus1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/eieioy-vivien-straus1.jpg\" alt=\"Vivien Straus will play 15 different characters in her one-woman show. Photo: Naomi Fiss\" width=\"640\" height=\"360\" class=\"size-full wp-image-79036\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vivien Straus will play 15 different characters in her one-woman show. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>Ever wonder what it would have been like to grow up on the Straus family farm? Or, what that experience might look performed as a one-woman show -- with cheese? Then you definitely won't want to miss Vivien Straus' \u003cem>E-i-E-i-OY! - In Bed with the Farmer's Daughter\u003c/em>.\u003c/p>\n\u003cp>All her childhood, while she grew up on the family dairy farm in Marshall, Straus dreamed of more than cows.\u003c/p>\n\u003cp>\"I wanted nothing more than to leave the farm and go to the big city,\" she said. And, that's what she did, acting in New York and Los Angeles, with bit parts in movies and on TV. But, as soon as she left it, she missed the farm.\u003c/p>\n\u003cp>When the family dairy became the Straus Family Creamery and went all organic in 1994, Vivien pitched in to help it succeed. She became the vice president of marketing -- a position she held for 11 years -- and created \u003ca href=\"http://cheesetrail.org/\" target=\"_blank\">the Cheese Trail\u003c/a> to promote cheeses in Marin and Sonoma. But, she couldn't shake the acting bug, so instead she traveled back and forth to L.A. and even performed an earlier version of her one-woman show at the San Francisco Fringe Festival in 2002.\u003c/p>\n\u003cp>It wasn't until 2008 that she realized her passions had changed. She moved back north for good, settling in Petaluma, and now works in marketing for Cowgirl Creamery part-time and does consulting part-time with the UC Agriculture extension program, helping three farms in the Sacramento area develop agri-tours. But, she still loves acting.\u003c/p>\n\u003cfigure id=\"attachment_79034\" class=\"wp-caption aligncenter\" style=\"max-width: 360px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/vivandcow.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/vivandcow.jpg\" alt=\"Vivien Straus. Photo: Naomi Fiss\" width=\"360\" height=\"540\" class=\"size-full wp-image-79034\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vivien Straus. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>So, last summer, with encouragement from her writing group, she began rewriting and reworking the autobiographical play she had performed 12 years ago, which she will be performing throughout April in San Francisco.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The show is \"85-95% true,\" said Straus. With the rewriting, she condensed timelines and characters, but the events all happened, she said. The play is based on advice her father gave her about how to find a husband, which she may have taken too literally. \"A guy came over and never left,\" she said -- not until she was able to stand up for herself. To do that, Straus plays 15 different characters throughout the show, including her father, the guy who wouldn't leave, a therapist, a number of San Francisco residents, and her mother.\u003c/p>\n\u003cp>In case you couldn't tell, it's a comedy, a \"tragic comedy,\" she said. And, there are plenty of bits about cows and farming too. \"You'll learn some about cows and some about my family along the way,\" she said.\u003c/p>\n\u003cp>But, what would Straus' autobiographical show be without cheese?\u003c/p>\n\u003cp>Because her love of farming and her experience with the dairy is so much a part of her story, Straus asked the local cheesemakers she knows, which is pretty much all of them, if they'd be interested in participating. Now, each performance will also feature a complimentary cheese-tasting.\u003c/p>\n\u003cp>The show is drawing interest and the first weekend has already sold out. Straus is hoping to break even and then who knows. She's working on more shows, including a \"comedy about my mother's death,\" she said.\u003c/p>\n\u003cp>\"I might as well put my adventures on the stage,\" she said. \"We're all dysfunctional\" -- even the Straus's.\u003c/p>\n\u003cp>\u003cstrong>If you go:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>E-i-E-i-OY! - In Bed with the Farmer's Daughter\u003c/em>\u003cbr>\nFriday and Saturday at 8 p.m., April 4 - May 10\u003cbr>\nNOHSpace Theater, 2840 Mariposa St., San Francisco\u003cbr>\nTickets: \u003ca href=\"http://vivienstraus.com/\" target=\"_blank\">www.eieiOY.com\u003c/a>\u003c/p>\n\n",
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"excerpt": "Cheese-tastings and a look inside the Straus family dairy: Vivien Straus, of the Straus Family Creamery, will perform her one-woman autobiographical show in April. Expect cows, jokes, cheese and her playing 15 different characters.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79036\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/eieioy-vivien-straus1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/eieioy-vivien-straus1.jpg\" alt=\"Vivien Straus will play 15 different characters in her one-woman show. Photo: Naomi Fiss\" width=\"640\" height=\"360\" class=\"size-full wp-image-79036\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vivien Straus will play 15 different characters in her one-woman show. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>Ever wonder what it would have been like to grow up on the Straus family farm? Or, what that experience might look performed as a one-woman show -- with cheese? Then you definitely won't want to miss Vivien Straus' \u003cem>E-i-E-i-OY! - In Bed with the Farmer's Daughter\u003c/em>.\u003c/p>\n\u003cp>All her childhood, while she grew up on the family dairy farm in Marshall, Straus dreamed of more than cows.\u003c/p>\n\u003cp>\"I wanted nothing more than to leave the farm and go to the big city,\" she said. And, that's what she did, acting in New York and Los Angeles, with bit parts in movies and on TV. But, as soon as she left it, she missed the farm.\u003c/p>\n\u003cp>When the family dairy became the Straus Family Creamery and went all organic in 1994, Vivien pitched in to help it succeed. She became the vice president of marketing -- a position she held for 11 years -- and created \u003ca href=\"http://cheesetrail.org/\" target=\"_blank\">the Cheese Trail\u003c/a> to promote cheeses in Marin and Sonoma. But, she couldn't shake the acting bug, so instead she traveled back and forth to L.A. and even performed an earlier version of her one-woman show at the San Francisco Fringe Festival in 2002.\u003c/p>\n\u003cp>It wasn't until 2008 that she realized her passions had changed. She moved back north for good, settling in Petaluma, and now works in marketing for Cowgirl Creamery part-time and does consulting part-time with the UC Agriculture extension program, helping three farms in the Sacramento area develop agri-tours. But, she still loves acting.\u003c/p>\n\u003cfigure id=\"attachment_79034\" class=\"wp-caption aligncenter\" style=\"max-width: 360px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/vivandcow.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/vivandcow.jpg\" alt=\"Vivien Straus. Photo: Naomi Fiss\" width=\"360\" height=\"540\" class=\"size-full wp-image-79034\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vivien Straus. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>So, last summer, with encouragement from her writing group, she began rewriting and reworking the autobiographical play she had performed 12 years ago, which she will be performing throughout April in San Francisco.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The show is \"85-95% true,\" said Straus. With the rewriting, she condensed timelines and characters, but the events all happened, she said. The play is based on advice her father gave her about how to find a husband, which she may have taken too literally. \"A guy came over and never left,\" she said -- not until she was able to stand up for herself. To do that, Straus plays 15 different characters throughout the show, including her father, the guy who wouldn't leave, a therapist, a number of San Francisco residents, and her mother.\u003c/p>\n\u003cp>In case you couldn't tell, it's a comedy, a \"tragic comedy,\" she said. And, there are plenty of bits about cows and farming too. \"You'll learn some about cows and some about my family along the way,\" she said.\u003c/p>\n\u003cp>But, what would Straus' autobiographical show be without cheese?\u003c/p>\n\u003cp>Because her love of farming and her experience with the dairy is so much a part of her story, Straus asked the local cheesemakers she knows, which is pretty much all of them, if they'd be interested in participating. Now, each performance will also feature a complimentary cheese-tasting.\u003c/p>\n\u003cp>The show is drawing interest and the first weekend has already sold out. Straus is hoping to break even and then who knows. She's working on more shows, including a \"comedy about my mother's death,\" she said.\u003c/p>\n\u003cp>\"I might as well put my adventures on the stage,\" she said. \"We're all dysfunctional\" -- even the Straus's.\u003c/p>\n\u003cp>\u003cstrong>If you go:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>E-i-E-i-OY! - In Bed with the Farmer's Daughter\u003c/em>\u003cbr>\nFriday and Saturday at 8 p.m., April 4 - May 10\u003cbr>\nNOHSpace Theater, 2840 Mariposa St., San Francisco\u003cbr>\nTickets: \u003ca href=\"http://vivienstraus.com/\" target=\"_blank\">www.eieiOY.com\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Poultry Farmers to Fight Back on California Cage-Free Egg Law",
"title": "Poultry Farmers to Fight Back on California Cage-Free Egg Law",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78927\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/cagefree_01_wide-8596ea43f086c063b0ab9dbc51c7511f26c9378b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/cagefree_01_wide-8596ea43f086c063b0ab9dbc51c7511f26c9378b.jpg\" alt=\"Free-range chickens lay eggs for Sauder's Quality Eggs in Pennsylvania. Photo: Dan Charles/NPR\" width=\"1673\" height=\"940\" class=\"size-full wp-image-78927\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Free-range chickens lay eggs for Sauder's Quality Eggs in Pennsylvania. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Frank Morris, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/07/286811197/poultry-farmers-to-fight-back-on-california-cage-free-egg-law\" target=\"_blank\">KCUR for The Salt at NPR Food\u003c/a> (3/7/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/07/286811197/poultry-farmers-to-fight-back-on-california-cage-free-egg-law\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/03/20140307_me_poultry_farmers_to_fight_back_on_california_cage-free_egg_law.mp3\"] \u003c/p>\n\u003cp>By most measures David Kesten's hens are living the good life.\u003c/p>\n\u003cp>\"They can act like chickens, they can run around,\" says Kesten, who's raising hens in an old wooden shed in the open countryside near Concordia, Mo. \"They can go out and catch bugs, they can dig in the ground.\"\u003c/p>\n\u003cp>But most U.S. hens live crammed into very close quarters, according to \u003ca href=\"http://www.humanesociety.org/about/leadership/executive_staff/joe_maxwell.html\">Joe Maxwell\u003c/a>, with the Humane Society of the U.S. And he says that's just wrong.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"There are some things we should not do to animals,\" says Maxwell.\u003c/p>\n\u003cp>California voters felt the same way and six years ago they passed \u003ca href=\"http://www.smartvoter.org/2008/11/04/ca/state/prop/2/\">Proposition 2\u003c/a>, requiring California producers to provide cages that are almost twice as large as most chickens have now. The legislature followed that with a law requiring that all eggs sold in California be raised under those conditions.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ago.ne.gov/about/jon_bruning\">Nebraska Attorney General Jon Bruning\u003c/a> and five other attorneys general have joined a lawsuit against California.\u003c/p>\n\u003cp>\"We can't have our farmers and ranchers at the whim of California's voters, and that's why we filed the lawsuit,\" says Bruning.\u003c/p>\n\u003cp>Their chief complaint is that their egg producers must either spend millions to comply with California restrictions, or face being shut out of that enormous market.\u003c/p>\n\u003cp>\u003ca href=\"http://www.mopork.com/MPA_BoardOfDirectors.asp\">Don Nikodim\u003c/a> with the Missouri Pork Association calls it \"a clear violation of the U.S. Commerce Clause.\"\u003c/p>\n\u003cp>Now, why would pig farmers care about henhouse restrictions?\u003c/p>\n\u003cp>Because when a huge state like California slaps restrictions on food it imports, farmers all over the country become alarmed. And Nikodim says, this won't likely stop with eggs.\u003c/p>\n\u003cp>\"Logically, the next step is, we should extend our authority on how you produce pork to other states, as well,\" he says. \"Then is it dairy, is it beef, is it corn — go down the list.\"\u003c/p>\n\u003cp>Nikodim is worried that restrictions on cramped pig stalls, called \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/07/smithfield-prods-its-pork-suppliers-to-dump-pig-crates\">gestation crates\u003c/a>, may come next. \u003ca href=\"http://www.mofb.org/AboutUs/BoardofDirectors/BlakeHurst.aspx\">Blake Hurst\u003c/a>, with the Missouri Farm Bureau, says if this kind of thing goes unchecked, farmers could soon face a mishmash of state laws.\u003c/p>\n\u003cp>\"It's important because of the precedent set,\" says Hurst. \"It's not important because of how chickens are housed.\"\u003c/p>\n\u003cp>The egg lawsuit isn't the first effort to try and blunt state-specific livestock restrictions. Last year, Rep. Steve King, R-IA tried to amend the Farm Bill to nullify restrictions like California's Proposition 2.\u003c/p>\n\u003cp>\"We just simply cannot let California dictate to the rest of the country, how we house hens, or hogs, or cattle,\" says King.\u003c/p>\n\u003cp>But a coalition animal welfare organizations and environmentalists killed the King amendment, according to Maxwell.\u003c/p>\n\u003cp>\"They couldn't win legislatively, so they're going to try a judiciary track to preempt state's rights to regulate health and safety and animal welfare: King amendment round two,\" says Maxwell.\u003c/p>\n\u003cp>Meanwhile, in California, egg producers are gearing up to comply with the new law when it kicks in January 1. Jill Benson, whose great-grandfather started \u003ca href=\"http://www.jswest.com/index.php/component/content/article/62\">JS West\u003c/a>, an egg producer with hundreds of thousands of birds, says many of them now enjoy nearly double the space they had before.\u003c/p>\n\u003cp>\"And you see perches, nest boxes, scratch areas, emery boards, and a number of accoutrements where the bird is able to display more of her natural behaviors,\" says Benson.\u003c/p>\n\u003cp>As you'd expect, comparatively spacious chicken accommodations are more expensive to build, but over years the cost turns out to be about a penny an egg.\u003c/p>\n\u003cp>Well, that's what the egg industry was saying last year in \u003ca href=\"http://www.eggbill.com/videos.html\">a video\u003c/a> that was part of a campaign by the United Egg Producers to mandate cages compliant with California law nationwide.\u003c/p>\n\u003cp>Jo Manhart, with the Missouri Egg Council, says egg producers had agreed to uniform national standard with their old adversaries, the Humane Society. The resulting Egg Bill drew lots of support, but ran into a wall of opposition from the meat industry.\u003c/p>\n\u003cp>\"They did not want this deal to go through because they felt it would affect them later on, and I think it would,\" Manhart says. \"So, that's dead.\"\u003c/p>\n\u003cp>So, the death of Egg Bill, and the King amendment, set up the current lawsuit in a U.S. District Court. And the ruling will almost certainly be appealed.\u003c/p>\n\u003cp>After all, there's a lot at stake, in a battle pitting state against state, and big ag against powerful animal welfare groups. The money involved could be in the billions. And that ain't chicken feed. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.kcur.org/\" target=\"_blank\">KCUR-FM\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "Missouri farmers will file a lawsuit against California over its law barring the sale of eggs from producers whose chickens are raised in small cages. The plaintiffs say the law is unconstitutional.",
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"description": "Missouri farmers will file a lawsuit against California over its law barring the sale of eggs from producers whose chickens are raised in small cages. The plaintiffs say the law is unconstitutional.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78927\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/cagefree_01_wide-8596ea43f086c063b0ab9dbc51c7511f26c9378b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/cagefree_01_wide-8596ea43f086c063b0ab9dbc51c7511f26c9378b.jpg\" alt=\"Free-range chickens lay eggs for Sauder's Quality Eggs in Pennsylvania. Photo: Dan Charles/NPR\" width=\"1673\" height=\"940\" class=\"size-full wp-image-78927\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Free-range chickens lay eggs for Sauder's Quality Eggs in Pennsylvania. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Frank Morris, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/07/286811197/poultry-farmers-to-fight-back-on-california-cage-free-egg-law\" target=\"_blank\">KCUR for The Salt at NPR Food\u003c/a> (3/7/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/07/286811197/poultry-farmers-to-fight-back-on-california-cage-free-egg-law\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>By most measures David Kesten's hens are living the good life.\u003c/p>\n\u003cp>\"They can act like chickens, they can run around,\" says Kesten, who's raising hens in an old wooden shed in the open countryside near Concordia, Mo. \"They can go out and catch bugs, they can dig in the ground.\"\u003c/p>\n\u003cp>But most U.S. hens live crammed into very close quarters, according to \u003ca href=\"http://www.humanesociety.org/about/leadership/executive_staff/joe_maxwell.html\">Joe Maxwell\u003c/a>, with the Humane Society of the U.S. And he says that's just wrong.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"There are some things we should not do to animals,\" says Maxwell.\u003c/p>\n\u003cp>California voters felt the same way and six years ago they passed \u003ca href=\"http://www.smartvoter.org/2008/11/04/ca/state/prop/2/\">Proposition 2\u003c/a>, requiring California producers to provide cages that are almost twice as large as most chickens have now. The legislature followed that with a law requiring that all eggs sold in California be raised under those conditions.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ago.ne.gov/about/jon_bruning\">Nebraska Attorney General Jon Bruning\u003c/a> and five other attorneys general have joined a lawsuit against California.\u003c/p>\n\u003cp>\"We can't have our farmers and ranchers at the whim of California's voters, and that's why we filed the lawsuit,\" says Bruning.\u003c/p>\n\u003cp>Their chief complaint is that their egg producers must either spend millions to comply with California restrictions, or face being shut out of that enormous market.\u003c/p>\n\u003cp>\u003ca href=\"http://www.mopork.com/MPA_BoardOfDirectors.asp\">Don Nikodim\u003c/a> with the Missouri Pork Association calls it \"a clear violation of the U.S. Commerce Clause.\"\u003c/p>\n\u003cp>Now, why would pig farmers care about henhouse restrictions?\u003c/p>\n\u003cp>Because when a huge state like California slaps restrictions on food it imports, farmers all over the country become alarmed. And Nikodim says, this won't likely stop with eggs.\u003c/p>\n\u003cp>\"Logically, the next step is, we should extend our authority on how you produce pork to other states, as well,\" he says. \"Then is it dairy, is it beef, is it corn — go down the list.\"\u003c/p>\n\u003cp>Nikodim is worried that restrictions on cramped pig stalls, called \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/07/smithfield-prods-its-pork-suppliers-to-dump-pig-crates\">gestation crates\u003c/a>, may come next. \u003ca href=\"http://www.mofb.org/AboutUs/BoardofDirectors/BlakeHurst.aspx\">Blake Hurst\u003c/a>, with the Missouri Farm Bureau, says if this kind of thing goes unchecked, farmers could soon face a mishmash of state laws.\u003c/p>\n\u003cp>\"It's important because of the precedent set,\" says Hurst. \"It's not important because of how chickens are housed.\"\u003c/p>\n\u003cp>The egg lawsuit isn't the first effort to try and blunt state-specific livestock restrictions. Last year, Rep. Steve King, R-IA tried to amend the Farm Bill to nullify restrictions like California's Proposition 2.\u003c/p>\n\u003cp>\"We just simply cannot let California dictate to the rest of the country, how we house hens, or hogs, or cattle,\" says King.\u003c/p>\n\u003cp>But a coalition animal welfare organizations and environmentalists killed the King amendment, according to Maxwell.\u003c/p>\n\u003cp>\"They couldn't win legislatively, so they're going to try a judiciary track to preempt state's rights to regulate health and safety and animal welfare: King amendment round two,\" says Maxwell.\u003c/p>\n\u003cp>Meanwhile, in California, egg producers are gearing up to comply with the new law when it kicks in January 1. Jill Benson, whose great-grandfather started \u003ca href=\"http://www.jswest.com/index.php/component/content/article/62\">JS West\u003c/a>, an egg producer with hundreds of thousands of birds, says many of them now enjoy nearly double the space they had before.\u003c/p>\n\u003cp>\"And you see perches, nest boxes, scratch areas, emery boards, and a number of accoutrements where the bird is able to display more of her natural behaviors,\" says Benson.\u003c/p>\n\u003cp>As you'd expect, comparatively spacious chicken accommodations are more expensive to build, but over years the cost turns out to be about a penny an egg.\u003c/p>\n\u003cp>Well, that's what the egg industry was saying last year in \u003ca href=\"http://www.eggbill.com/videos.html\">a video\u003c/a> that was part of a campaign by the United Egg Producers to mandate cages compliant with California law nationwide.\u003c/p>\n\u003cp>Jo Manhart, with the Missouri Egg Council, says egg producers had agreed to uniform national standard with their old adversaries, the Humane Society. The resulting Egg Bill drew lots of support, but ran into a wall of opposition from the meat industry.\u003c/p>\n\u003cp>\"They did not want this deal to go through because they felt it would affect them later on, and I think it would,\" Manhart says. \"So, that's dead.\"\u003c/p>\n\u003cp>So, the death of Egg Bill, and the King amendment, set up the current lawsuit in a U.S. District Court. And the ruling will almost certainly be appealed.\u003c/p>\n\u003cp>After all, there's a lot at stake, in a battle pitting state against state, and big ag against powerful animal welfare groups. The money involved could be in the billions. And that ain't chicken feed. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.kcur.org/\" target=\"_blank\">KCUR-FM\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "In the New Globalized Diet, Wheat, Soy and Palm Oil Rule",
"title": "In the New Globalized Diet, Wheat, Soy and Palm Oil Rule",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78824\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ap0806120725141_wide-4bf9af956ce041cada1f7fc6471c1483dd5ca67a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ap0806120725141_wide-4bf9af956ce041cada1f7fc6471c1483dd5ca67a.jpg\" alt=\"The world is increasingly relying on a few dozen mega-crops, like wheat and potatoes, for survival. Above, a wheat field in Arkansas. Photo: Danny Johnston/AP\" width=\"1674\" height=\"940\" class=\"size-full wp-image-78824\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The world is increasingly relying on a few dozen mega-crops, like wheat and potatoes, for survival. Above, a wheat field in Arkansas. Photo: Danny Johnston/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/03/285335070/in-the-new-globalized-diet-wheat-soy-and-palm-oil-rule\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/4/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/03/285335070/in-the-new-globalized-diet-wheat-soy-and-palm-oil-rule\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/03/20140304_me_in_the_new_globalized_diet_wheat_soy_and_palm_oil_rule.mp3\"] \u003c/p>\n\u003cp>These days you can fly to far corners of the world and eat pretty much the same food as you could back home. There's pizza in China and sushi in Ethiopia.\u003c/p>\n\u003cp>A new scientific \u003ca href=\"http://www.ciatnews.cgiar.org/2014/03/03/globalized-diet-more-food-less-diversity-more-associated-risks/\">study\u003c/a> shows that something similar is true of the crops that farmers grow. Increasingly, there's a standard global diet, and the human race is depending more and more on a handful of major crops for much of its food.\u003c/p>\n\u003cp>At the same time, all over the world, people are eating a bigger variety of foods. But until now, no one had crunched the numbers to see whether global diets were overall getting less diverse, or more.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We wanted to know, really, how many crops feed the world, and what's happening with them,\" says Colin Khoury, a visiting researcher at the International Center for Tropical Agriculture, or \u003ca href=\"http://www.ciatnews.cgiar.org/\">CIAT\u003c/a>, in Cali, Colombia.\u003c/p>\n\u003cp>Khoury and his collaborators went through \u003ca href=\"http://www.pnas.org/content/early/2014/02/26/1313490111\">50 years of data\u003c/a> collected by the United Nations' Food and Agriculture Organization. And they uncovered two big trends.\u003c/p>\n\u003cfigure id=\"attachment_78825\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/diet_composition_crops_custom-0d3ebb044b7ac8f4671074f05face0f036faf6ec.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/diet_composition_crops_custom-0d3ebb044b7ac8f4671074f05face0f036faf6ec.jpg\" alt=\"Photo: International Center for Tropical Agriculture\" width=\"200\" height=\"325\" class=\"size-full wp-image-78825\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: International Center for Tropical Agriculture\u003c/figcaption>\u003c/figure>\n\u003cp>The first: \"Hey, actually, there's places where diets are diversifying, where they're adding crops,\" says Khoury.\u003c/p>\n\u003cp>In parts of Asia, such as China, rice is a declining portion of the average person's diet as they add in other foods that are now more available. In the U.S., meanwhile, people are eating more imported foods, like mangoes and coconut water.\u003c/p>\n\u003cp>But here's the second discovery: Those bigger menus of food also are getting more and more similar to each other, from Nanjing to Nairobi. Everybody is relying more and more heavily on a few dozen global mega-foods.\u003c/p>\n\u003cp>Many of those foods are part of what you'd call a standard Western diet, including wheat, potatoes and dairy. But other mega-crops come from the tropics, such as \u003ca href=\"280257631\">palm oil\u003c/a>. \"It's grown on a large scale in Malaysia and Indonesia, but it's become a global commodity in diets essentially everywhere,\" says Khoury.\u003c/p>\n\u003cp>Smaller crops, meanwhile, are getting pushed aside. \u003ca href=\"http://www.npr.org/2012/09/12/160946531/sorghum-travels-from-the-south-to-the-mainstream\">Sorghum\u003c/a> and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/02/227889550/can-millet-take-on-quinoa-first-itll-need-a-makeover\">millet\u003c/a>, for instance, are grown quite widely around the world but they're losing out to corn and soybeans. Other small crops that you only find in certain areas could disappear altogether.\u003c/p>\n\u003cp>\"In the Andes, aside from the potato, most of the rest of the traditional roots and tubers, crops like \u003ca href=\"http://cipotato.org/roots-and-tubers\">oca and maca\u003c/a>, are declining in the amount of production, and the amount of consumption,\" says Khoury.\u003c/p>\n\u003cp>A lot of things are driving this trend, he says. There's a rise in international trade, but also \"people moving to cities, having more access to supermarkets, to fast food, having less time to cook, not having gardens.\u003c/p>\n\u003cp>The trend toward greater dependence on fewer crops continues, Khoury says. And so do the risks. It's dangerous to depend on just a few crops because any one of them could be hit by some disaster, such as disease.\u003c/p>\n\u003cp>But governments and international organizations can still help to safeguard diversity in our food sources. They can act to preserve the many genetic varieties of mega-crops that still exist, and also preserve and encourage cultivation of minor crops, he says.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rachellaudan.com/\">Rachel Laudan\u003c/a>, a historian at the University of Texas and author of \u003ca href=\"http://www.amazon.com/Cuisine-Empire-Cooking-World-History/dp/0520266455\">Cuisine and Empire: Cooking in World History\u003c/a>, says that it's important to remember that what drives the rise and fall of crops is demand for them, after they've been transformed into something mouth-watering. \"They're only interesting if they've been processed in some way,\" she says.\u003c/p>\n\u003cp>Think of all the things people do with wheat, she says. \"You can get bread. You can get flatbread. You can get cakes. You can get pie. You can get beer!\"\u003c/p>\n\u003cp>That's what turned wheat into a mega-crop. Root crops, by contrast, were difficult to store, transport or process into interesting foods.\u003c/p>\n\u003cp>We could still turn some of these minor crops into attractive foods if there's enough interest in them, she says. In fact, interest may be reviving.\u003c/p>\n\u003cp>Consumers in the U.S. and Europe are snapping up little-known tropical fruits and so-called ancient grains, like \u003ca href=\"http://www.npr.org/2013/10/02/227838385/farro-an-ancient-if-complicated-grain-worth-figuring-out\">farro\u003c/a> and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/15/212342707/can-quinoa-farming-go-global-without-leaving-andeans-behind\">quinoa\u003c/a>. Perhaps some of those minor crops can get their own spot on the global menu. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "78823 http://blogs.kqed.org/bayareabites/?p=78823",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78824\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ap0806120725141_wide-4bf9af956ce041cada1f7fc6471c1483dd5ca67a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ap0806120725141_wide-4bf9af956ce041cada1f7fc6471c1483dd5ca67a.jpg\" alt=\"The world is increasingly relying on a few dozen mega-crops, like wheat and potatoes, for survival. Above, a wheat field in Arkansas. Photo: Danny Johnston/AP\" width=\"1674\" height=\"940\" class=\"size-full wp-image-78824\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The world is increasingly relying on a few dozen mega-crops, like wheat and potatoes, for survival. Above, a wheat field in Arkansas. Photo: Danny Johnston/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/03/285335070/in-the-new-globalized-diet-wheat-soy-and-palm-oil-rule\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/4/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/03/285335070/in-the-new-globalized-diet-wheat-soy-and-palm-oil-rule\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>These days you can fly to far corners of the world and eat pretty much the same food as you could back home. There's pizza in China and sushi in Ethiopia.\u003c/p>\n\u003cp>A new scientific \u003ca href=\"http://www.ciatnews.cgiar.org/2014/03/03/globalized-diet-more-food-less-diversity-more-associated-risks/\">study\u003c/a> shows that something similar is true of the crops that farmers grow. Increasingly, there's a standard global diet, and the human race is depending more and more on a handful of major crops for much of its food.\u003c/p>\n\u003cp>At the same time, all over the world, people are eating a bigger variety of foods. But until now, no one had crunched the numbers to see whether global diets were overall getting less diverse, or more.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We wanted to know, really, how many crops feed the world, and what's happening with them,\" says Colin Khoury, a visiting researcher at the International Center for Tropical Agriculture, or \u003ca href=\"http://www.ciatnews.cgiar.org/\">CIAT\u003c/a>, in Cali, Colombia.\u003c/p>\n\u003cp>Khoury and his collaborators went through \u003ca href=\"http://www.pnas.org/content/early/2014/02/26/1313490111\">50 years of data\u003c/a> collected by the United Nations' Food and Agriculture Organization. And they uncovered two big trends.\u003c/p>\n\u003cfigure id=\"attachment_78825\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/diet_composition_crops_custom-0d3ebb044b7ac8f4671074f05face0f036faf6ec.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/diet_composition_crops_custom-0d3ebb044b7ac8f4671074f05face0f036faf6ec.jpg\" alt=\"Photo: International Center for Tropical Agriculture\" width=\"200\" height=\"325\" class=\"size-full wp-image-78825\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: International Center for Tropical Agriculture\u003c/figcaption>\u003c/figure>\n\u003cp>The first: \"Hey, actually, there's places where diets are diversifying, where they're adding crops,\" says Khoury.\u003c/p>\n\u003cp>In parts of Asia, such as China, rice is a declining portion of the average person's diet as they add in other foods that are now more available. In the U.S., meanwhile, people are eating more imported foods, like mangoes and coconut water.\u003c/p>\n\u003cp>But here's the second discovery: Those bigger menus of food also are getting more and more similar to each other, from Nanjing to Nairobi. Everybody is relying more and more heavily on a few dozen global mega-foods.\u003c/p>\n\u003cp>Many of those foods are part of what you'd call a standard Western diet, including wheat, potatoes and dairy. But other mega-crops come from the tropics, such as \u003ca href=\"280257631\">palm oil\u003c/a>. \"It's grown on a large scale in Malaysia and Indonesia, but it's become a global commodity in diets essentially everywhere,\" says Khoury.\u003c/p>\n\u003cp>Smaller crops, meanwhile, are getting pushed aside. \u003ca href=\"http://www.npr.org/2012/09/12/160946531/sorghum-travels-from-the-south-to-the-mainstream\">Sorghum\u003c/a> and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/02/227889550/can-millet-take-on-quinoa-first-itll-need-a-makeover\">millet\u003c/a>, for instance, are grown quite widely around the world but they're losing out to corn and soybeans. Other small crops that you only find in certain areas could disappear altogether.\u003c/p>\n\u003cp>\"In the Andes, aside from the potato, most of the rest of the traditional roots and tubers, crops like \u003ca href=\"http://cipotato.org/roots-and-tubers\">oca and maca\u003c/a>, are declining in the amount of production, and the amount of consumption,\" says Khoury.\u003c/p>\n\u003cp>A lot of things are driving this trend, he says. There's a rise in international trade, but also \"people moving to cities, having more access to supermarkets, to fast food, having less time to cook, not having gardens.\u003c/p>\n\u003cp>The trend toward greater dependence on fewer crops continues, Khoury says. And so do the risks. It's dangerous to depend on just a few crops because any one of them could be hit by some disaster, such as disease.\u003c/p>\n\u003cp>But governments and international organizations can still help to safeguard diversity in our food sources. They can act to preserve the many genetic varieties of mega-crops that still exist, and also preserve and encourage cultivation of minor crops, he says.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rachellaudan.com/\">Rachel Laudan\u003c/a>, a historian at the University of Texas and author of \u003ca href=\"http://www.amazon.com/Cuisine-Empire-Cooking-World-History/dp/0520266455\">Cuisine and Empire: Cooking in World History\u003c/a>, says that it's important to remember that what drives the rise and fall of crops is demand for them, after they've been transformed into something mouth-watering. \"They're only interesting if they've been processed in some way,\" she says.\u003c/p>\n\u003cp>Think of all the things people do with wheat, she says. \"You can get bread. You can get flatbread. You can get cakes. You can get pie. You can get beer!\"\u003c/p>\n\u003cp>That's what turned wheat into a mega-crop. Root crops, by contrast, were difficult to store, transport or process into interesting foods.\u003c/p>\n\u003cp>We could still turn some of these minor crops into attractive foods if there's enough interest in them, she says. In fact, interest may be reviving.\u003c/p>\n\u003cp>Consumers in the U.S. and Europe are snapping up little-known tropical fruits and so-called ancient grains, like \u003ca href=\"http://www.npr.org/2013/10/02/227838385/farro-an-ancient-if-complicated-grain-worth-figuring-out\">farro\u003c/a> and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/15/212342707/can-quinoa-farming-go-global-without-leaving-andeans-behind\">quinoa\u003c/a>. Perhaps some of those minor crops can get their own spot on the global menu. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Secret Lives of Cows: Jumping for Joy",
"title": "The Secret Lives of Cows: Jumping for Joy",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78760\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/111652924_wide-557cacc1210fac2bf7fe802e99fce6c6dbbb2219.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/111652924_wide-557cacc1210fac2bf7fe802e99fce6c6dbbb2219.jpg\" alt=\"Not quite jumping over the moon but ... : An animal named Luna (get it?) jumps over an obstacle with rider Regina Mayer on her back in the Bavarian town of Traunstein, in southern Germany. Photo: Michael Hudelist/AFP/Getty Images\" width=\"1674\" height=\"940\" class=\"size-full wp-image-78760\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Not quite jumping over the moon but ... : An animal named Luna (get it?) jumps over an obstacle with rider Regina Mayer on her back in the Bavarian town of Traunstein, in southern Germany. Photo: Michael Hudelist/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/24/282169577/the-secret-lives-of-cows-jumping-for-joy\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/3/2014)\u003c/p>\n\u003cp>Ah, cows. They're big, lumbering, earthbound beasts, right? But sometimes, Bessie and pals just have to get airborne.\u003c/p>\n\u003cp>That gif of dairy cows \"jumping for joy\" is from a \u003ca href=\"bit.ly/1ff0Dd1\">video\u003c/a> that's been making the rounds on the Internet. We spotted it last week when food journalist Michael Pollan tweeted it out:\u003c/p>\n\u003cdiv id=\"res283939346\" class=\"bucketwrap twitter large graphic624\">\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp>Sweet video: Cows Literally Jump For Joy After Being Freed From A Dairy Farm Into An Open Field Again \u003ca href=\"http://t.co/hvyNKyYQAI\">http://t.co/hvyNKyYQAI\u003c/a>\u003c/p>\n\u003cp>— Michael Pollan (@michaelpollan) \u003ca href=\"https://twitter.com/michaelpollan/statuses/437744633289121792\">February 24, 2014\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\n \u003c/p>\u003c/div>\n\u003cp>Turns out, the cows pictured hadn't just been \"freed from a dairy farm,\" as the title of the video suggests. Still, they had quite a history. With their milking days behind them, these dairy cows had been headed to the slaughterhouse, according to the video's subtitles (it's in German). But an animal welfare group called \u003ca href=\"http://www.kuhrettung.de/\">Kuhrettung Rhein-Berg\u003c/a> stepped in to offer the cows a retirement home. In this video from the group, we see the animals relishing their release from their winter housing into the great outdoors.\u003c/p>\n\u003cp>It's a moving scene, given the cows' backstory. But is it \"literally jumping for joy,\" as the title puts it?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We can certainly interpret it as positive excitement,\" says \u003ca href=\"http://www.agr.gc.ca/eng/science-and-innovation/research-centres/british-columbia/pacific-agri-food-research-centre-agassiz/scientific-staff-and-expertise-pacific-agri-food-research-centre-agassiz/de-passille-anne-marie-phd/?id=1181935452270\">Anne Marie de Passille\u003c/a>, a Canadian researcher who studies the play behavior of cows. \"Can it be joy? Who knows how to identify joy in cows? We have a hard time identifying it in humans,\" she jokes.\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>What we do know, she says, is that cows love a change of scenery. And a switch from the concrete floors of the indoors to a soft green pasture would surely help break a bovine's winter blues, she says.\u003c/p>\n\u003cp>In fact, cows are suckers for novelty, adds de Passille's colleague, \u003ca href=\"http://www.agr.gc.ca/eng/science-and-innovation/research-centres/british-columbia/pacific-agri-food-research-centre-agassiz/scientific-staff-and-expertise-pacific-agri-food-research-centre-agassiz/rushen-jeffrey-phd/?id=1181920596212\">Jeffrey Rushen\u003c/a>. They get an extra spring or leap in their step \"whenever something new or unexpected happens,\" he says – say, changing their bedding or letting them out or back in. \"We think it's a sign that things are well with them.\"\u003c/p>\n\u003cp>And happy cows can really catch some air – a young cow can easily clear a five-foot fence, he says. \u003ca href=\"http://www.telegraph.co.uk/news/newstopics/howaboutthat/6831123/Cow-jumps-six-feet-on-to-roof.html\">This one in Britain\u003c/a> jumped six feet to land on the roof of a house.\u003c/p>\n\u003cp>http://www.npr.org/assets/img/2014/02/27/CowPyschology.gif\u003c/p>\n\u003cp>In some places, including \u003ca href=\"http://www.dailymail.co.uk/news/article-2513279/The-cow-CAN-jump-moon--Finlands-bizarre-bovine-agility-competition-dont-ask-pull-udder-one.html\">Finland\u003c/a>, it seems, cow jumping competitions – a la equestrian show-jumping – are an official \u003cem>thing\u003c/em>. Is that animal cruelty? As long as they're landing on soft surfaces, the cows are probably enjoying the ride, says de Passille. (The Royal Society for the Prevention of Cruelty to Animals has \u003ca href=\"http://www.theguardian.com/world/2011/apr/06/cow-german-girl-rides-show-jumps\">raised concerns\u003c/a> that these kinds of show-jumps could potentially harm the animals' udders.)\u003cem>\u003c/em>\u003c/p>\n\u003cp>Now, cows don't spend their whole days \u003ca href=\"http://www.youtube.com/watch?v=010KyIQjkTk\">channeling their inner Kriss Kross\u003c/a> — maybe just 5 or 10 minutes a day, Rushen says. And dusk, adds de Passille, is when they really like to party.\u003c/p>\n\u003cp>\"They often do it right before sunset, and then they can really jump,\" she says. \"It's quite the rodeo. It's really a party.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78760\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/111652924_wide-557cacc1210fac2bf7fe802e99fce6c6dbbb2219.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/111652924_wide-557cacc1210fac2bf7fe802e99fce6c6dbbb2219.jpg\" alt=\"Not quite jumping over the moon but ... : An animal named Luna (get it?) jumps over an obstacle with rider Regina Mayer on her back in the Bavarian town of Traunstein, in southern Germany. Photo: Michael Hudelist/AFP/Getty Images\" width=\"1674\" height=\"940\" class=\"size-full wp-image-78760\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Not quite jumping over the moon but ... : An animal named Luna (get it?) jumps over an obstacle with rider Regina Mayer on her back in the Bavarian town of Traunstein, in southern Germany. Photo: Michael Hudelist/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/24/282169577/the-secret-lives-of-cows-jumping-for-joy\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/3/2014)\u003c/p>\n\u003cp>Ah, cows. They're big, lumbering, earthbound beasts, right? But sometimes, Bessie and pals just have to get airborne.\u003c/p>\n\u003cp>That gif of dairy cows \"jumping for joy\" is from a \u003ca href=\"bit.ly/1ff0Dd1\">video\u003c/a> that's been making the rounds on the Internet. We spotted it last week when food journalist Michael Pollan tweeted it out:\u003c/p>\n\u003cdiv id=\"res283939346\" class=\"bucketwrap twitter large graphic624\">\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp>Sweet video: Cows Literally Jump For Joy After Being Freed From A Dairy Farm Into An Open Field Again \u003ca href=\"http://t.co/hvyNKyYQAI\">http://t.co/hvyNKyYQAI\u003c/a>\u003c/p>\n\u003cp>— Michael Pollan (@michaelpollan) \u003ca href=\"https://twitter.com/michaelpollan/statuses/437744633289121792\">February 24, 2014\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\n \u003c/p>\u003c/div>\n\u003cp>Turns out, the cows pictured hadn't just been \"freed from a dairy farm,\" as the title of the video suggests. Still, they had quite a history. With their milking days behind them, these dairy cows had been headed to the slaughterhouse, according to the video's subtitles (it's in German). But an animal welfare group called \u003ca href=\"http://www.kuhrettung.de/\">Kuhrettung Rhein-Berg\u003c/a> stepped in to offer the cows a retirement home. In this video from the group, we see the animals relishing their release from their winter housing into the great outdoors.\u003c/p>\n\u003cp>It's a moving scene, given the cows' backstory. But is it \"literally jumping for joy,\" as the title puts it?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We can certainly interpret it as positive excitement,\" says \u003ca href=\"http://www.agr.gc.ca/eng/science-and-innovation/research-centres/british-columbia/pacific-agri-food-research-centre-agassiz/scientific-staff-and-expertise-pacific-agri-food-research-centre-agassiz/de-passille-anne-marie-phd/?id=1181935452270\">Anne Marie de Passille\u003c/a>, a Canadian researcher who studies the play behavior of cows. \"Can it be joy? Who knows how to identify joy in cows? We have a hard time identifying it in humans,\" she jokes.\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>What we do know, she says, is that cows love a change of scenery. And a switch from the concrete floors of the indoors to a soft green pasture would surely help break a bovine's winter blues, she says.\u003c/p>\n\u003cp>In fact, cows are suckers for novelty, adds de Passille's colleague, \u003ca href=\"http://www.agr.gc.ca/eng/science-and-innovation/research-centres/british-columbia/pacific-agri-food-research-centre-agassiz/scientific-staff-and-expertise-pacific-agri-food-research-centre-agassiz/rushen-jeffrey-phd/?id=1181920596212\">Jeffrey Rushen\u003c/a>. They get an extra spring or leap in their step \"whenever something new or unexpected happens,\" he says – say, changing their bedding or letting them out or back in. \"We think it's a sign that things are well with them.\"\u003c/p>\n\u003cp>And happy cows can really catch some air – a young cow can easily clear a five-foot fence, he says. \u003ca href=\"http://www.telegraph.co.uk/news/newstopics/howaboutthat/6831123/Cow-jumps-six-feet-on-to-roof.html\">This one in Britain\u003c/a> jumped six feet to land on the roof of a house.\u003c/p>\n\u003cp>http://www.npr.org/assets/img/2014/02/27/CowPyschology.gif\u003c/p>\n\u003cp>In some places, including \u003ca href=\"http://www.dailymail.co.uk/news/article-2513279/The-cow-CAN-jump-moon--Finlands-bizarre-bovine-agility-competition-dont-ask-pull-udder-one.html\">Finland\u003c/a>, it seems, cow jumping competitions – a la equestrian show-jumping – are an official \u003cem>thing\u003c/em>. Is that animal cruelty? As long as they're landing on soft surfaces, the cows are probably enjoying the ride, says de Passille. (The Royal Society for the Prevention of Cruelty to Animals has \u003ca href=\"http://www.theguardian.com/world/2011/apr/06/cow-german-girl-rides-show-jumps\">raised concerns\u003c/a> that these kinds of show-jumps could potentially harm the animals' udders.)\u003cem>\u003c/em>\u003c/p>\n\u003cp>Now, cows don't spend their whole days \u003ca href=\"http://www.youtube.com/watch?v=010KyIQjkTk\">channeling their inner Kriss Kross\u003c/a> — maybe just 5 or 10 minutes a day, Rushen says. And dusk, adds de Passille, is when they really like to party.\u003c/p>\n\u003cp>\"They often do it right before sunset, and then they can really jump,\" she says. \"It's quite the rodeo. It's really a party.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chickens That Lay Organic Eggs Eat Imported Food, And It's Pricey",
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"content": "\u003cfigure id=\"attachment_78739\" class=\"wp-caption aligncenter\" style=\"max-width: 1672px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8680_wide-26399ed0c14ab410e07513be0b0d520c1ee54e04.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8680_wide-26399ed0c14ab410e07513be0b0d520c1ee54e04.jpg\" alt=\"Empty shelves where eggs should be at a Whole Foods Market in Washington, D.C. The store blames increased demand for organic eggs. Photo: Dan Charles/NPR\" width=\"1672\" height=\"941\" class=\"size-full wp-image-78739\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Empty shelves where eggs should be at a Whole Foods Market in Washington, D.C. The store blames increased demand for organic eggs. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/26/283112526/chickens-laying-organic-eggs-eat-imported-food-and-its-pricey\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/27/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/26/283112526/chickens-laying-organic-eggs-eat-imported-food-and-its-pricey\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/02/20140227_atc_why_organic_chickens_need_soybeans_from_china.mp3\"] \u003c/p>\n\u003cp>The other morning, I found myself staring at something strange and unfamiliar: empty grocery shelves with the word \"eggs\" above them. The store, a Whole Foods Market in Washington, D.C., blamed, in another sign, the dearth on \"increased demand for organic eggs.\"\u003c/p>\n\u003cp>This scene is unfolding in grocery stores across the country. But Whole Foods' sign wasn't telling the whole truth. Demand for organic eggs is indeed increasing, but production is also down.\u003c/p>\n\u003cp>The reason behind that shortfall highlights an increasingly acute problem in the organic industry.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Most chickens eat feed made from ground-up corn and soybeans, but America's farmers are not growing enough organic corn and soybeans — especially soybeans — to feed the country's organic animals.\u003c/p>\n\u003cp>\"We continue to be frustrated finding enough domestic production to meet domestic demand,\" says \u003ca href=\"http://www.clarksongrain.com/about-us.php\">Lynn Clarkson\u003c/a>, a grain trader in Cerro Gordo, Ill., who buys and sells organic soybeans.\u003c/p>\n\u003cp>Who's filling that gap? Increasingly, farmers in China, India and Argentina.\u003c/p>\n\u003cp>It's led to the following situation, which on the face of it seems bizarre. The U.S., a soybean superpower, \u003ca href=\"http://www.ers.usda.gov/data-products/chart-gallery/detail.aspx?chartId=41089#.Uw9YOeNdV8E\">ships\u003c/a> conventional soybeans all over the world to feed animals in places like China. Meanwhile, in China, farmers are growing organic soybeans and sending them here.\u003c/p>\n\u003cp>The U.S. now gets more than half of its organic soybeans from abroad. The biggest suppliers are China and India.\u003c/p>\n\u003cp>And the stream of imports is growing. Last year, for the first time, the U.S. imported significant amounts of organic corn, too. This also went for animal feed.\u003c/p>\n\u003cfigure id=\"attachment_78740\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_5793-09db9e889e4648a383e10682f3646ea36fa84067.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_5793-09db9e889e4648a383e10682f3646ea36fa84067.jpg\" alt=\"These free-range chickens are getting conventional feed. They lay eggs for Sauder's Quality Eggs in Pennsylvania. Photo: Dan Charles/NPR\" width=\"1448\" height=\"1087\" class=\"size-full wp-image-78740\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These free-range chickens are getting conventional feed. They lay eggs for Sauder's Quality Eggs in Pennsylvania. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Tight supplies of both commodities, and resulting high feed prices, produced the current egg shortages.\u003c/p>\n\u003cp>David Bruce, who's director of eggs, meat and produce for the company \u003ca href=\"http://www.organicvalley.coop/\">Organic Valley\u003c/a>, says organic feed prices spiked last summer to two or three times above conventional rations.\u003c/p>\n\u003cp>Eggs were plentiful at the time, as they usually are during summer, so some egg producers decided to shut down their organic production for a while. They got rid of some flocks, and switched others over to conventional feed. The eggs from those flocks still could be sold as \"free range\" eggs, since all organic chicken houses fit the definition of \"free range.\"\u003c/p>\n\u003cp>Organic egg production fell, while demand grew faster than expected last fall, leading to today's empty shelves. Organic production is now coming back, Bruce says, but the problem of expensive feed remains.\u003c/p>\n\u003cp>Clarkson, the grain dealer, says it's difficult to persuade most U.S. farmers to make the switch to organic production. The financial incentives are there, he says. Farmers can sell organic soybeans for twice what they'd get for conventional beans. \"This should be almost a no-brainer,\" Clarkson says. \"But it's not.\"\u003c/p>\n\u003cp>Farmers say there are a series of obstacles to growing organic soybeans. Allen Williams, a farmer near Cerro Gordo who does grow organic crops, says part of the resistance come from deeply rooted attitudes about farming. \"In this area, a good farmer is one who keeps his farm very well maintained, and that means weed-free,\" he says. \"Organic definitely isn't weed-free.\"\u003c/p>\n\u003cp>There also are practical reasons. Growing organically can mean more work, clearing weeds by hand. Also, organic soybeans may be profitable, but farmers can't grow organic soybeans on a particular field every year; they'd have too many problems with pests. The crops that they grow in other years, such as wheat, may not bring in as much money.\u003c/p>\n\u003cp>Finally, U.S. farmers are doing well already. They've been earning record profits growing conventional crops and see no compelling reason to change.\u003c/p>\n\u003cp>Farmers in China or India, on the other hand, often rely heavily on hand labor for weed control already. Their yields and profits from nonorganic crops aren't as high. So switching to organic is both less difficult and more rewarding.\u003c/p>\n\u003cp>Many people in the organic industry are \u003ca href=\"http://www.cornucopia.org/2009/05/soy-report-and-scorecard/\">unhappy\u003c/a> about the situation. Judging by the reaction of Elissa Rubin, shopping for eggs at the Whole Foods, consumers may not like it either. \"Wow. They're importing organic feed from those countries? That's amazing,\" she said. \"Seems to go against the grain of helping sustainability and the environment.\"\u003c/p>\n\u003cp>Some in the organic industry don't trust the imports. Even though Chinese and Indian farms have to get the same organic certification as American farms, the skeptics think some foreign suppliers may be cheating, selling soybeans that weren't actually grown according to organic rules.\u003c/p>\n\u003cp>Clarkson, the grain trader, says he does have to be on his guard, \"but last year, when the USDA National Organic Program's enforcement folks were looking into this, most of the people who were ejected from the organic world for fraud happened to be good old faithful Americans,\" he says. \"A few happened to be Chinese. No matter where you are, you need to know your chain of supply.\"\u003c/p>\n\u003cp>That supply chain, reaching all the way back to certified organic soybean fields in China or India, has become the key to putting organic eggs and chicken meat on America's grocery shelves.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Most chickens eat feed made from ground-up corn and soybeans, but America's farmers are not growing enough organic corn and soybeans — especially soybeans — to feed the country's organic animals.\u003c/p>\n\u003cp>\"We continue to be frustrated finding enough domestic production to meet domestic demand,\" says \u003ca href=\"http://www.clarksongrain.com/about-us.php\">Lynn Clarkson\u003c/a>, a grain trader in Cerro Gordo, Ill., who buys and sells organic soybeans.\u003c/p>\n\u003cp>Who's filling that gap? Increasingly, farmers in China, India and Argentina.\u003c/p>\n\u003cp>It's led to the following situation, which on the face of it seems bizarre. The U.S., a soybean superpower, \u003ca href=\"http://www.ers.usda.gov/data-products/chart-gallery/detail.aspx?chartId=41089#.Uw9YOeNdV8E\">ships\u003c/a> conventional soybeans all over the world to feed animals in places like China. Meanwhile, in China, farmers are growing organic soybeans and sending them here.\u003c/p>\n\u003cp>The U.S. now gets more than half of its organic soybeans from abroad. The biggest suppliers are China and India.\u003c/p>\n\u003cp>And the stream of imports is growing. Last year, for the first time, the U.S. imported significant amounts of organic corn, too. This also went for animal feed.\u003c/p>\n\u003cfigure id=\"attachment_78740\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_5793-09db9e889e4648a383e10682f3646ea36fa84067.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_5793-09db9e889e4648a383e10682f3646ea36fa84067.jpg\" alt=\"These free-range chickens are getting conventional feed. They lay eggs for Sauder's Quality Eggs in Pennsylvania. Photo: Dan Charles/NPR\" width=\"1448\" height=\"1087\" class=\"size-full wp-image-78740\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These free-range chickens are getting conventional feed. They lay eggs for Sauder's Quality Eggs in Pennsylvania. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Tight supplies of both commodities, and resulting high feed prices, produced the current egg shortages.\u003c/p>\n\u003cp>David Bruce, who's director of eggs, meat and produce for the company \u003ca href=\"http://www.organicvalley.coop/\">Organic Valley\u003c/a>, says organic feed prices spiked last summer to two or three times above conventional rations.\u003c/p>\n\u003cp>Eggs were plentiful at the time, as they usually are during summer, so some egg producers decided to shut down their organic production for a while. They got rid of some flocks, and switched others over to conventional feed. The eggs from those flocks still could be sold as \"free range\" eggs, since all organic chicken houses fit the definition of \"free range.\"\u003c/p>\n\u003cp>Organic egg production fell, while demand grew faster than expected last fall, leading to today's empty shelves. Organic production is now coming back, Bruce says, but the problem of expensive feed remains.\u003c/p>\n\u003cp>Clarkson, the grain dealer, says it's difficult to persuade most U.S. farmers to make the switch to organic production. The financial incentives are there, he says. Farmers can sell organic soybeans for twice what they'd get for conventional beans. \"This should be almost a no-brainer,\" Clarkson says. \"But it's not.\"\u003c/p>\n\u003cp>Farmers say there are a series of obstacles to growing organic soybeans. Allen Williams, a farmer near Cerro Gordo who does grow organic crops, says part of the resistance come from deeply rooted attitudes about farming. \"In this area, a good farmer is one who keeps his farm very well maintained, and that means weed-free,\" he says. \"Organic definitely isn't weed-free.\"\u003c/p>\n\u003cp>There also are practical reasons. Growing organically can mean more work, clearing weeds by hand. Also, organic soybeans may be profitable, but farmers can't grow organic soybeans on a particular field every year; they'd have too many problems with pests. The crops that they grow in other years, such as wheat, may not bring in as much money.\u003c/p>\n\u003cp>Finally, U.S. farmers are doing well already. They've been earning record profits growing conventional crops and see no compelling reason to change.\u003c/p>\n\u003cp>Farmers in China or India, on the other hand, often rely heavily on hand labor for weed control already. Their yields and profits from nonorganic crops aren't as high. So switching to organic is both less difficult and more rewarding.\u003c/p>\n\u003cp>Many people in the organic industry are \u003ca href=\"http://www.cornucopia.org/2009/05/soy-report-and-scorecard/\">unhappy\u003c/a> about the situation. Judging by the reaction of Elissa Rubin, shopping for eggs at the Whole Foods, consumers may not like it either. \"Wow. They're importing organic feed from those countries? That's amazing,\" she said. \"Seems to go against the grain of helping sustainability and the environment.\"\u003c/p>\n\u003cp>Some in the organic industry don't trust the imports. Even though Chinese and Indian farms have to get the same organic certification as American farms, the skeptics think some foreign suppliers may be cheating, selling soybeans that weren't actually grown according to organic rules.\u003c/p>\n\u003cp>Clarkson, the grain trader, says he does have to be on his guard, \"but last year, when the USDA National Organic Program's enforcement folks were looking into this, most of the people who were ejected from the organic world for fraud happened to be good old faithful Americans,\" he says. \"A few happened to be Chinese. No matter where you are, you need to know your chain of supply.\"\u003c/p>\n\u003cp>That supply chain, reaching all the way back to certified organic soybean fields in China or India, has become the key to putting organic eggs and chicken meat on America's grocery shelves.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "'Peak Salmon' May Be Unlikely, But Threats to Farmed Salmon Loom",
"title": "'Peak Salmon' May Be Unlikely, But Threats to Farmed Salmon Loom",
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"content": "\u003cfigure id=\"attachment_78714\" class=\"wp-caption aligncenter\" style=\"max-width: 638px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/norway-salmon-29bb81276351fe076b4f494219d0357bff70714c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/norway-salmon-29bb81276351fe076b4f494219d0357bff70714c.jpg\" alt=\"Farm-raised Norwegian salmon for sale in Oregon in 2009. Photo: Natalie Maynor/Flickr\" width=\"638\" height=\"479\" class=\"size-full wp-image-78714\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farm-raised Norwegian salmon for sale in Oregon in 2009. Photo: Natalie Maynor/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/28/283946905/peak-salmon-may-be-unlikely-but-threats-to-farmed-salmon-loom\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/28/2014)\u003c/p>\n\u003cp>Earlier this month, reporters at \u003ca href=\"http://www.bloombergview.com/articles/2014-02-24/your-best-sushi-years-are-behind-you\">Bloomberg\u003c/a> and the \u003ca href=\"http://www.ft.com/cms/s/0/6235dd24-9573-11e3-8371-00144feab7de.html%20\">Financial Times\u003c/a> suggested that we might be nearing \"peak salmon\" — a play on peak oil, in which we theoretically reach maximum production, and the only direction left to go is down.\u003c/p>\n\u003cp>Their logic? The price for a kilogram (2.2 pounds) of Norwegian farmed salmon at the end of 2013 was 50 percent higher than it had been the previous year.\u003c/p>\n\u003cp>Norway is the world's leading producer of farmed salmon, in part because the country's narrow fjords offer favorable conditions for packing hundreds of thousands of fish together in huge, industrial operations. So the price of its salmon is a pretty good bellwether for the world market.\u003c/p>\n\u003cp>Both news outlets surmised that the tightening supply of fish food — in particular, fish oil made from anchovies and other small, oily species — was to blame for the surge in prices. And, they speculated, with overfishing of those fish and rising demand for salmon from China, prices could stay high, with no increase in production to bring them down.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But, like peak oil, the chance that we've already reached peak salmon is murky at best, says \u003ca href=\"http://fishpool.eu/default.aspx?articleid=19&pageId=5\">Piotr Wingaard\u003c/a>, a broker at the Norwegian seafood brokerage Fish Pool in Oslo. Wingaard lives and breaths the global salmon trade.\u003c/p>\n\u003cp>\"The peak salmon theory is a bit questionable, because we will have more salmon this year, and the year after we will have even more,\" Wingaard tells The Salt.\u003c/p>\n\u003cp>Wingaard acknowledges that Norway's salmon sector is unlikely to see the massive growth it had in recent years — for example, 22 percent growth in 2012. Even so, he says, it's still on track to grow as much as 10 percent the next several years.\u003c/p>\n\u003cp>Meanwhile, prices are already dropping from their all-time high in December, which Wingaard attributes to unusually high demand from people celebrating the Christmas holidays.\u003c/p>\n\u003cp>And he's not the only one saying this. Another Norwegian seafood brokerage, Fondsfinans, \u003ca href=\"https://www.undercurrentnews.com/2014/01/09/brokerage-expects-40-price-drops/\">reported\u003c/a> in January that it predicts farmed salmon prices will drop 40 percent by this fall from the all-time high prices reported in December.\u003c/p>\n\u003cp>Wingaard is also doubtful that the rising price of salmon feed, which conservation groups speculate is happening because of overfishing of small fish that end up in the feed, is having much of an impact on the price of salmon, either.\u003c/p>\n\u003cp>\"I would say the feed is increasing in price, but it's so low compared to the [farmed salmon] price increase, it's almost irrelevant,\" he says.\u003c/p>\n\u003cp>And even though he's confident in production, Wingaard admits there are very real threats to the farmed salmon industry that could drive prices way up if catastrophic scenarios were to play out. Those threats, such as parasitic sea lice and diseases like \u003ca href=\"http://www.ilovechile.cl/2014/02/07/isa-alert-chiloe/101576\">infectious salmon anemia\u003c/a>, are biological and, thus, unpredictable.\u003c/p>\n\u003cp>\"These are much bigger issues than feed in terms of production,\" says Wingaard.\u003c/p>\n\u003cp>Salmon farmers around the world have to look no further than \u003ca href=\"http://www.businesschile.cl/en/news/special-report/rough-seas-salmon-farming-chile\">what happened\u003c/a> to Chile in 2007 to get a fright. The industry there was devastated by a double whammy: a ferocious outbreak of infectious salmon anemia brought over from Norway, followed by an infestation of sea lice. It's still fighting both scourges. (Read \u003cem>Mother Jones'\u003c/em> \u003ca href=\"http://www.motherjones.com/tom-philpott/2011/09/sea-lice-farmed-salmon-pesticide\">report\u003c/a> on how the industry controls the lice with pesticides.)\u003c/p>\n\u003cp>Like other salmon-farming countries, Norway struggles with sea lice, but the problem is largely contained there, Wingaard says. Still, that doesn't mean officials aren't worried.\u003c/p>\n\u003cp>He says the Norwegian government was supposed to issue 45 more licenses for new fish farms by 2014, but it is holding back. The reason? Concern that too many new farms would create a recipe for disease — and disaster.\u003c/p>\n\u003cp>\"When these farms reach a certain level of density of fish, they can get big problems with sea lice and disease,\" says Wingaard. \"If we see big increases in the number of fish and farms in Norway, we could see the same problems.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "Some speculate that overfishing of the small fish fed to farmed salmon led to the all-time high prices seen in 2013. But Norwegian salmon experts say the bigger threat to the farmed fish is disease.",
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"description": "Some speculate that overfishing of the small fish fed to farmed salmon led to the all-time high prices seen in 2013. But Norwegian salmon experts say the bigger threat to the farmed fish is disease.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78714\" class=\"wp-caption aligncenter\" style=\"max-width: 638px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/norway-salmon-29bb81276351fe076b4f494219d0357bff70714c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/norway-salmon-29bb81276351fe076b4f494219d0357bff70714c.jpg\" alt=\"Farm-raised Norwegian salmon for sale in Oregon in 2009. Photo: Natalie Maynor/Flickr\" width=\"638\" height=\"479\" class=\"size-full wp-image-78714\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farm-raised Norwegian salmon for sale in Oregon in 2009. Photo: Natalie Maynor/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/28/283946905/peak-salmon-may-be-unlikely-but-threats-to-farmed-salmon-loom\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/28/2014)\u003c/p>\n\u003cp>Earlier this month, reporters at \u003ca href=\"http://www.bloombergview.com/articles/2014-02-24/your-best-sushi-years-are-behind-you\">Bloomberg\u003c/a> and the \u003ca href=\"http://www.ft.com/cms/s/0/6235dd24-9573-11e3-8371-00144feab7de.html%20\">Financial Times\u003c/a> suggested that we might be nearing \"peak salmon\" — a play on peak oil, in which we theoretically reach maximum production, and the only direction left to go is down.\u003c/p>\n\u003cp>Their logic? The price for a kilogram (2.2 pounds) of Norwegian farmed salmon at the end of 2013 was 50 percent higher than it had been the previous year.\u003c/p>\n\u003cp>Norway is the world's leading producer of farmed salmon, in part because the country's narrow fjords offer favorable conditions for packing hundreds of thousands of fish together in huge, industrial operations. So the price of its salmon is a pretty good bellwether for the world market.\u003c/p>\n\u003cp>Both news outlets surmised that the tightening supply of fish food — in particular, fish oil made from anchovies and other small, oily species — was to blame for the surge in prices. And, they speculated, with overfishing of those fish and rising demand for salmon from China, prices could stay high, with no increase in production to bring them down.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But, like peak oil, the chance that we've already reached peak salmon is murky at best, says \u003ca href=\"http://fishpool.eu/default.aspx?articleid=19&pageId=5\">Piotr Wingaard\u003c/a>, a broker at the Norwegian seafood brokerage Fish Pool in Oslo. Wingaard lives and breaths the global salmon trade.\u003c/p>\n\u003cp>\"The peak salmon theory is a bit questionable, because we will have more salmon this year, and the year after we will have even more,\" Wingaard tells The Salt.\u003c/p>\n\u003cp>Wingaard acknowledges that Norway's salmon sector is unlikely to see the massive growth it had in recent years — for example, 22 percent growth in 2012. Even so, he says, it's still on track to grow as much as 10 percent the next several years.\u003c/p>\n\u003cp>Meanwhile, prices are already dropping from their all-time high in December, which Wingaard attributes to unusually high demand from people celebrating the Christmas holidays.\u003c/p>\n\u003cp>And he's not the only one saying this. Another Norwegian seafood brokerage, Fondsfinans, \u003ca href=\"https://www.undercurrentnews.com/2014/01/09/brokerage-expects-40-price-drops/\">reported\u003c/a> in January that it predicts farmed salmon prices will drop 40 percent by this fall from the all-time high prices reported in December.\u003c/p>\n\u003cp>Wingaard is also doubtful that the rising price of salmon feed, which conservation groups speculate is happening because of overfishing of small fish that end up in the feed, is having much of an impact on the price of salmon, either.\u003c/p>\n\u003cp>\"I would say the feed is increasing in price, but it's so low compared to the [farmed salmon] price increase, it's almost irrelevant,\" he says.\u003c/p>\n\u003cp>And even though he's confident in production, Wingaard admits there are very real threats to the farmed salmon industry that could drive prices way up if catastrophic scenarios were to play out. Those threats, such as parasitic sea lice and diseases like \u003ca href=\"http://www.ilovechile.cl/2014/02/07/isa-alert-chiloe/101576\">infectious salmon anemia\u003c/a>, are biological and, thus, unpredictable.\u003c/p>\n\u003cp>\"These are much bigger issues than feed in terms of production,\" says Wingaard.\u003c/p>\n\u003cp>Salmon farmers around the world have to look no further than \u003ca href=\"http://www.businesschile.cl/en/news/special-report/rough-seas-salmon-farming-chile\">what happened\u003c/a> to Chile in 2007 to get a fright. The industry there was devastated by a double whammy: a ferocious outbreak of infectious salmon anemia brought over from Norway, followed by an infestation of sea lice. It's still fighting both scourges. (Read \u003cem>Mother Jones'\u003c/em> \u003ca href=\"http://www.motherjones.com/tom-philpott/2011/09/sea-lice-farmed-salmon-pesticide\">report\u003c/a> on how the industry controls the lice with pesticides.)\u003c/p>\n\u003cp>Like other salmon-farming countries, Norway struggles with sea lice, but the problem is largely contained there, Wingaard says. Still, that doesn't mean officials aren't worried.\u003c/p>\n\u003cp>He says the Norwegian government was supposed to issue 45 more licenses for new fish farms by 2014, but it is holding back. The reason? Concern that too many new farms would create a recipe for disease — and disaster.\u003c/p>\n\u003cp>\"When these farms reach a certain level of density of fish, they can get big problems with sea lice and disease,\" says Wingaard. \"If we see big increases in the number of fish and farms in Norway, we could see the same problems.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Drought Could Dry Up Nevada Dairy Farmers' Expansion Plans",
"title": "Drought Could Dry Up Nevada Dairy Farmers' Expansion Plans",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78721\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/photo-10_wide-cbeb5257bb0aac1c74498ffaad15eb666ccb8eec.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/photo-10_wide-cbeb5257bb0aac1c74498ffaad15eb666ccb8eec.jpg\" alt=\"There are about 2,000 dairy cows on Pete Olsen's fifth-generation farm in northern Nevada. A new milk processing plant is now putting pressure on Olsen and other dairy farmers to expand the size of their herds. But with the ongoing drought, farmers are struggling to get enough feed for the cows they already have. Photo: Kirk Siegler/NPR\" width=\"1673\" height=\"941\" class=\"size-full wp-image-78721\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There are about 2,000 dairy cows on Pete Olsen's fifth-generation farm in northern Nevada. A new milk processing plant is now putting pressure on Olsen and other dairy farmers to expand the size of their herds. But with the ongoing drought, farmers are struggling to get enough feed for the cows they already have. Photo: Kirk Siegler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/188396171/kirk-siegler\" target=\"_blank\">Kirk Siegler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/28/283534984/drought-could-dry-up-nevada-dairy-farmers-expansion-plans\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/28/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/28/283534984/drought-could-dry-up-nevada-dairy-farmers-expansion-plans\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140228_me_drought_could_dry_up_nevada_dairy_farmers_expansion_plans.mp3\"] \u003c/p>\n\u003cp>When Pete Olsen talks about drought on his fifth-generation dairy farm in Fallon, Nev., he's really talking about the snowpack 60 miles to the west in the Sierra Nevada.\u003c/p>\n\u003cp>The Sierras, Olsen says, are their lifeblood.\u003c/p>\n\u003cp>That is, the snowmelt from them feeds the Truckee and Carson rivers and a tangle of reservoirs and canals that make this desert bloom. Some of the highest-grade alfalfa in the world is grown here. And it makes perfect feed for dairy cows, because it's rich in nutrients.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But like much of the far West, northern Nevada is in the grips of a historic drought. The federal government has declared much of the region a disaster area. Snowpack in the Sierra Nevada is at historically low levels. That means feed will be in short supply, which is a big deal, because the alfalfa that's grown here doesn't just stay local. There's demand for it in California, Asia and beyond.\u003c/p>\n\u003cp>\"Depending on how bad it is, it could be daunting to try and find all the feed that we need,\" Olsen says.\u003c/p>\n\u003cp>\u003cstrong>Pressure to Grow\u003c/strong>\u003c/p>\n\u003cp>This drought's timing couldn't be worse: Farmers like Olsen are under pressure to expand, even double, the size of their herds to meet the demands of a new $50 million powdered-milk processing plant scheduled to open in Fallon next month. \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\"We're just doing the finishing touches to get the plant up and running here in the next month,\" says Wesley Clark, the plant's manager, on a recent tour.\u003c/p>\n\u003cp>He says all of the powdered milk processed here will head directly to the Port of Oakland, then to China, where demand is huge.\u003c/p>\n\u003cp>Right now, local dairies can churn out about 800,000 pounds of milk a day. But once this plant's online, 1.2 million more pounds per day will be needed. That means thousands more cows, and a lot more alfalfa, which is one of the most water-intensive crops.\u003c/p>\n\u003cp>Does the drought threaten the dairy industry's expansion here? You bet.\u003c/p>\n\u003cp>\"We've got customers secured, and customers — they need it now,\" Clark says. \"They need it before we even start.\"\u003c/p>\n\u003cp>Clark says they've started lining up contracts to bring in milk from outside this drought-stricken region, even though they'd rather not. It's more expensive and the quality isn't as good.\u003c/p>\n\u003cp>\u003cstrong>A Burgeoning Dairy Industry\u003c/strong>\u003c/p>\n\u003cp>Local and state officials aggressively courted the plant here with tax incentives. Promotional literature touted Nevada as a great place to relocate a dairy to, or expand one. There's that ideal climate for growing alfalfa hay. There's ample water, they said. But this latest drought, and predictions of more like it to come, is raising questions about the long-term viability of farming in the arid West.\u003c/p>\n\u003cp>\"It's hard to believe that we can add a lot more agriculture in Nevada,\" says \u003ca href=\"http://www.dri.edu/kelly-redmond\">Kelly Redmond\u003c/a>, a climatologist at the federally backed Desert Research Institute in Reno, Nev. He studies farming and climate in the Great Basin.\u003c/p>\n\u003cp>Redmond says farmers in Nevada are increasingly competing for water with thirsty desert cities like Las Vegas.\u003c/p>\n\u003cp>\"That's where the money and the power is,\" he says. \"And ag has sort of given way to this, bit by bit.\"\u003c/p>\n\u003cp>Nevada was the driest state in the nation even before this historic drought. And the only reason farming is even possible here is that a century ago, the Bureau of Reclamation built the first ever federally funded \u003ca href=\"https://www.usbr.gov/projects/Project.jsp?proj_Name=Newlands+Project\">dam and diversion project\u003c/a>. It allowed water to plunge off the Sierra Nevada and down into farms in Fallon and beyond.\u003c/p>\n\u003cp>\"The way ag adjusts is to try to become more efficient, have more efficient types of crops and just make better use of what water there is available for them,\" Redmond says.\u003c/p>\n\u003cp>\u003cstrong>Adapt and Survive\u003c/strong>\u003c/p>\n\u003cp>As for dairy farmer Pete Olsen? For now, he's mostly focused on the short term. This spring he'll likely grow less water-consumptive alternatives to alfalfa, such as the grain milo.\u003c/p>\n\u003cp>\"It's not something we've had a lot of experience with,\" he says. \"But if we had multiple years like this, this year we're considering it.\"\u003c/p>\n\u003cp>Olsen doesn't know how much irrigation water he'll get come spring. He's still planning to expand to meet the demands of the new plant. But he'll do it cautiously.\u003c/p>\n\u003cp>\"My dad told me a long time ago, Nevada's a land of extremes, and it's been born out of my experience that he's been right,\" Olsen says. \"We'll be really dry this year, and next year, we'll get one of those gully washer winters where you'll wish it'd stop snowing.\"\u003c/p>\n\u003cp>Olsen says he and other farmers here are also looking to the West, the towering Sierra, and praying those gully washers will come yet this winter. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "Severe drought has left northern Nevada's farmers scrambling to find enough feed for the cows they already have. It comes as farmers are under pressure to expand to provide powdered milk to China.",
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"description": "Severe drought has left northern Nevada's farmers scrambling to find enough feed for the cows they already have. It comes as farmers are under pressure to expand to provide powdered milk to China.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78721\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/photo-10_wide-cbeb5257bb0aac1c74498ffaad15eb666ccb8eec.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/photo-10_wide-cbeb5257bb0aac1c74498ffaad15eb666ccb8eec.jpg\" alt=\"There are about 2,000 dairy cows on Pete Olsen's fifth-generation farm in northern Nevada. A new milk processing plant is now putting pressure on Olsen and other dairy farmers to expand the size of their herds. But with the ongoing drought, farmers are struggling to get enough feed for the cows they already have. Photo: Kirk Siegler/NPR\" width=\"1673\" height=\"941\" class=\"size-full wp-image-78721\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There are about 2,000 dairy cows on Pete Olsen's fifth-generation farm in northern Nevada. A new milk processing plant is now putting pressure on Olsen and other dairy farmers to expand the size of their herds. But with the ongoing drought, farmers are struggling to get enough feed for the cows they already have. Photo: Kirk Siegler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/188396171/kirk-siegler\" target=\"_blank\">Kirk Siegler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/28/283534984/drought-could-dry-up-nevada-dairy-farmers-expansion-plans\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/28/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/28/283534984/drought-could-dry-up-nevada-dairy-farmers-expansion-plans\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>When Pete Olsen talks about drought on his fifth-generation dairy farm in Fallon, Nev., he's really talking about the snowpack 60 miles to the west in the Sierra Nevada.\u003c/p>\n\u003cp>The Sierras, Olsen says, are their lifeblood.\u003c/p>\n\u003cp>That is, the snowmelt from them feeds the Truckee and Carson rivers and a tangle of reservoirs and canals that make this desert bloom. Some of the highest-grade alfalfa in the world is grown here. And it makes perfect feed for dairy cows, because it's rich in nutrients.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But like much of the far West, northern Nevada is in the grips of a historic drought. The federal government has declared much of the region a disaster area. Snowpack in the Sierra Nevada is at historically low levels. That means feed will be in short supply, which is a big deal, because the alfalfa that's grown here doesn't just stay local. There's demand for it in California, Asia and beyond.\u003c/p>\n\u003cp>\"Depending on how bad it is, it could be daunting to try and find all the feed that we need,\" Olsen says.\u003c/p>\n\u003cp>\u003cstrong>Pressure to Grow\u003c/strong>\u003c/p>\n\u003cp>This drought's timing couldn't be worse: Farmers like Olsen are under pressure to expand, even double, the size of their herds to meet the demands of a new $50 million powdered-milk processing plant scheduled to open in Fallon next month. \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\"We're just doing the finishing touches to get the plant up and running here in the next month,\" says Wesley Clark, the plant's manager, on a recent tour.\u003c/p>\n\u003cp>He says all of the powdered milk processed here will head directly to the Port of Oakland, then to China, where demand is huge.\u003c/p>\n\u003cp>Right now, local dairies can churn out about 800,000 pounds of milk a day. But once this plant's online, 1.2 million more pounds per day will be needed. That means thousands more cows, and a lot more alfalfa, which is one of the most water-intensive crops.\u003c/p>\n\u003cp>Does the drought threaten the dairy industry's expansion here? You bet.\u003c/p>\n\u003cp>\"We've got customers secured, and customers — they need it now,\" Clark says. \"They need it before we even start.\"\u003c/p>\n\u003cp>Clark says they've started lining up contracts to bring in milk from outside this drought-stricken region, even though they'd rather not. It's more expensive and the quality isn't as good.\u003c/p>\n\u003cp>\u003cstrong>A Burgeoning Dairy Industry\u003c/strong>\u003c/p>\n\u003cp>Local and state officials aggressively courted the plant here with tax incentives. Promotional literature touted Nevada as a great place to relocate a dairy to, or expand one. There's that ideal climate for growing alfalfa hay. There's ample water, they said. But this latest drought, and predictions of more like it to come, is raising questions about the long-term viability of farming in the arid West.\u003c/p>\n\u003cp>\"It's hard to believe that we can add a lot more agriculture in Nevada,\" says \u003ca href=\"http://www.dri.edu/kelly-redmond\">Kelly Redmond\u003c/a>, a climatologist at the federally backed Desert Research Institute in Reno, Nev. He studies farming and climate in the Great Basin.\u003c/p>\n\u003cp>Redmond says farmers in Nevada are increasingly competing for water with thirsty desert cities like Las Vegas.\u003c/p>\n\u003cp>\"That's where the money and the power is,\" he says. \"And ag has sort of given way to this, bit by bit.\"\u003c/p>\n\u003cp>Nevada was the driest state in the nation even before this historic drought. And the only reason farming is even possible here is that a century ago, the Bureau of Reclamation built the first ever federally funded \u003ca href=\"https://www.usbr.gov/projects/Project.jsp?proj_Name=Newlands+Project\">dam and diversion project\u003c/a>. It allowed water to plunge off the Sierra Nevada and down into farms in Fallon and beyond.\u003c/p>\n\u003cp>\"The way ag adjusts is to try to become more efficient, have more efficient types of crops and just make better use of what water there is available for them,\" Redmond says.\u003c/p>\n\u003cp>\u003cstrong>Adapt and Survive\u003c/strong>\u003c/p>\n\u003cp>As for dairy farmer Pete Olsen? For now, he's mostly focused on the short term. This spring he'll likely grow less water-consumptive alternatives to alfalfa, such as the grain milo.\u003c/p>\n\u003cp>\"It's not something we've had a lot of experience with,\" he says. \"But if we had multiple years like this, this year we're considering it.\"\u003c/p>\n\u003cp>Olsen doesn't know how much irrigation water he'll get come spring. He's still planning to expand to meet the demands of the new plant. But he'll do it cautiously.\u003c/p>\n\u003cp>\"My dad told me a long time ago, Nevada's a land of extremes, and it's been born out of my experience that he's been right,\" Olsen says. \"We'll be really dry this year, and next year, we'll get one of those gully washer winters where you'll wish it'd stop snowing.\"\u003c/p>\n\u003cp>Olsen says he and other farmers here are also looking to the West, the towering Sierra, and praying those gully washers will come yet this winter. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "What To Do About Your Recalled Meat",
"title": "What To Do About Your Recalled Meat",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78661\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/4669193811-640x375.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/4669193811-640x375.jpg\" alt=\"Cattle grazing. Photo: Frederic J. Brown/AFP-Getty Images\" width=\"640\" height=\"375\" class=\"size-full wp-image-78661\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cattle grazing. Photo: Frederic J. Brown/AFP-Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Last week, Petaluma company \u003ca href=\"http://ww2.kqed.org/news/2014/02/09/petaluma-firm-recalls-possibly-tainted-beef\" target=\"_blank\">Rancho Feeding Corp. was forced to recall nearly 9 million pounds of beef that had come from its slaughterhouse\u003c/a>. Although no human illnesses have been reported, the recall was enacted because of diseased animals processed in the plant. Because the 9 million pounds of beef came from over 1,000 producers, the list of products that use the meat is long. \u003ca href=\"http://www.pressdemocrat.com/article/20140218/articles/140219545\" target=\"_blank\">The nearly full list of items recalled because of the tainted beef can be found here\u003c/a>.\u003c/p>\n\u003cp>Christine Bruhn, a PhD in consumer behavior and food science at UC Davis, said that if you have food that has been recalled -- meat or vegetables -- you should return it to the place you bought it and receive a refund.\u003c/p>\n\u003cp>\"If there's been a recall, that's serious and it's not to be taken lightly,\" said Bruhn.\u003c/p>\n\u003cp>People often think that if the food doesn't look bad or doesn't taste bad -- even though it's been recalled -- then it's fine, but that's absolutely not the case, said Bruhn. There have been more than a few examples, she said, of people knowing their food was recalled, but thinking they could just cook it longer or that it seemed ok, and then getting sick from the bacteria or contamination.\u003c/p>\n\u003cp>\"Don't eat it. Don't try to cook it longer. Don't say, 'oh it looks alright,'\" she said.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>All food recalls can be found on \u003ca href=\"http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/current-recalls-and-alerts/current-recalls-and-alerts\" target=\"_blank\">USDA's website's list of recalls\u003c/a>.\u003c/p>\n\u003cp>Bruhn points out, though, that if it's a serious or large recall then it will typically be covered in the local news, as this beef recall has been.\u003c/p>\n\u003cp>The slaughterhouse initially recalled a smaller amount of beef in January, reportedly because of a problem with inspections. That, however, was expanded last week and there is now \u003ca href=\"http://ww2.kqed.org/news/2014/02/24/rep-jared-huffman-prosecutors-investigating-petaluma-slaughterhouse/\" target=\"_blank\">a federal investigation over attempts to deliberately deceive inspectors\u003c/a>. \u003cem>The San Francisco Chronicle\u003c/em> \u003ca href=\"http://www.sfgate.com/health/article/Slaughterhouse-accused-of-selling-meat-from-cows-5267836.php\" target=\"_blank\">reported\u003c/a> that those attempts at deception included selling meat from cows with eye cancer after chopping off their heads to avoid detection.\u003c/p>\n\u003cp>While no people have become sick from this beef, ordering a recall is costly to the businesses, said Bruhn, so regulators don't do it lightly. Consumers are supposed to get their money back when they return a recalled item.\u003c/p>\n\u003cp>In fact, this is so costly that some local well-known ranchers, like Bill Niman, have said they could lose $300,000-$400,000 from throwing away thousands of pounds of meat that was processed at the facility.\u003c/p>\n\u003cp>All of these issues have caused the slaughterhouse to shut down, which is problematic for meat producers in the Bay Area like Niman. Since that was the only slaughterhouse in the area, \u003ca href=\"http://www.californiareport.org/archive/R201402211630/d\" target=\"_blank\">many of the local beef farms in the region are now having to travel hours to have their meat processed\u003c/a>. This, in some cases, is counter-intuitive to the mission of local, grass-fed meat.\u003c/p>\n\u003cp>That's why David Evans, of Marin Sun Farms, announced his plans to buy and operate the slaughterhouse. If those plans go through, it could still be months before the slaughterhouse reopens.\u003c/p>\n\u003cp>David Evans spoke on KQED's Forum about his plans. Listen here:\u003c/p>\n\u003cdiv>\u003ciframe src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/136546091&auto_play=false&hide_related=false&visual=true\" frameborder=\"no\" scrolling=\"no\" width=\"100%\">\u003c/iframe>\u003c/div>\n\u003cp>\u003c/p>\n\u003cp>KQED's Mina Kim also spoke with food safety experts about the investigation into the slaughterhouse:\u003c/p>\n\u003cdiv>\u003ciframe width=\"100%\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/136956581&auto_play=false&hide_related=false&visual=true\">\u003c/iframe>\u003c/div>\n\n",
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"excerpt": "Petaluma's Rancho Feeding Corp. has shut down and is being investigated after having been forced to recall nearly 9 million pounds of meat. The shutdown is affecting a number of local meat producers and consumers. Any tainted beef should be thrown out.",
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"description": "Petaluma's Rancho Feeding Corp. has shut down and is being investigated after having been forced to recall nearly 9 million pounds of meat. The shutdown is affecting a number of local meat producers and consumers. Any tainted beef should be thrown out.",
"title": "What To Do About Your Recalled Meat | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78661\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/4669193811-640x375.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/4669193811-640x375.jpg\" alt=\"Cattle grazing. Photo: Frederic J. Brown/AFP-Getty Images\" width=\"640\" height=\"375\" class=\"size-full wp-image-78661\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cattle grazing. Photo: Frederic J. Brown/AFP-Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Last week, Petaluma company \u003ca href=\"http://ww2.kqed.org/news/2014/02/09/petaluma-firm-recalls-possibly-tainted-beef\" target=\"_blank\">Rancho Feeding Corp. was forced to recall nearly 9 million pounds of beef that had come from its slaughterhouse\u003c/a>. Although no human illnesses have been reported, the recall was enacted because of diseased animals processed in the plant. Because the 9 million pounds of beef came from over 1,000 producers, the list of products that use the meat is long. \u003ca href=\"http://www.pressdemocrat.com/article/20140218/articles/140219545\" target=\"_blank\">The nearly full list of items recalled because of the tainted beef can be found here\u003c/a>.\u003c/p>\n\u003cp>Christine Bruhn, a PhD in consumer behavior and food science at UC Davis, said that if you have food that has been recalled -- meat or vegetables -- you should return it to the place you bought it and receive a refund.\u003c/p>\n\u003cp>\"If there's been a recall, that's serious and it's not to be taken lightly,\" said Bruhn.\u003c/p>\n\u003cp>People often think that if the food doesn't look bad or doesn't taste bad -- even though it's been recalled -- then it's fine, but that's absolutely not the case, said Bruhn. There have been more than a few examples, she said, of people knowing their food was recalled, but thinking they could just cook it longer or that it seemed ok, and then getting sick from the bacteria or contamination.\u003c/p>\n\u003cp>\"Don't eat it. Don't try to cook it longer. Don't say, 'oh it looks alright,'\" she said.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>All food recalls can be found on \u003ca href=\"http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/current-recalls-and-alerts/current-recalls-and-alerts\" target=\"_blank\">USDA's website's list of recalls\u003c/a>.\u003c/p>\n\u003cp>Bruhn points out, though, that if it's a serious or large recall then it will typically be covered in the local news, as this beef recall has been.\u003c/p>\n\u003cp>The slaughterhouse initially recalled a smaller amount of beef in January, reportedly because of a problem with inspections. That, however, was expanded last week and there is now \u003ca href=\"http://ww2.kqed.org/news/2014/02/24/rep-jared-huffman-prosecutors-investigating-petaluma-slaughterhouse/\" target=\"_blank\">a federal investigation over attempts to deliberately deceive inspectors\u003c/a>. \u003cem>The San Francisco Chronicle\u003c/em> \u003ca href=\"http://www.sfgate.com/health/article/Slaughterhouse-accused-of-selling-meat-from-cows-5267836.php\" target=\"_blank\">reported\u003c/a> that those attempts at deception included selling meat from cows with eye cancer after chopping off their heads to avoid detection.\u003c/p>\n\u003cp>While no people have become sick from this beef, ordering a recall is costly to the businesses, said Bruhn, so regulators don't do it lightly. Consumers are supposed to get their money back when they return a recalled item.\u003c/p>\n\u003cp>In fact, this is so costly that some local well-known ranchers, like Bill Niman, have said they could lose $300,000-$400,000 from throwing away thousands of pounds of meat that was processed at the facility.\u003c/p>\n\u003cp>All of these issues have caused the slaughterhouse to shut down, which is problematic for meat producers in the Bay Area like Niman. Since that was the only slaughterhouse in the area, \u003ca href=\"http://www.californiareport.org/archive/R201402211630/d\" target=\"_blank\">many of the local beef farms in the region are now having to travel hours to have their meat processed\u003c/a>. This, in some cases, is counter-intuitive to the mission of local, grass-fed meat.\u003c/p>\n\u003cp>That's why David Evans, of Marin Sun Farms, announced his plans to buy and operate the slaughterhouse. If those plans go through, it could still be months before the slaughterhouse reopens.\u003c/p>\n\u003cp>David Evans spoke on KQED's Forum about his plans. Listen here:\u003c/p>\n\u003cdiv>\u003ciframe src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/136546091&auto_play=false&hide_related=false&visual=true\" frameborder=\"no\" scrolling=\"no\" width=\"100%\">\u003c/iframe>\u003c/div>\n\u003cp>\u003c/p>\n\u003cp>KQED's Mina Kim also spoke with food safety experts about the investigation into the slaughterhouse:\u003c/p>\n\u003cdiv>\u003ciframe width=\"100%\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/136956581&auto_play=false&hide_related=false&visual=true\">\u003c/iframe>\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Why Farmers Can Prevent Global Warming Just as Well as Vegetarians",
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"content": "\u003cfigure id=\"attachment_78565\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/450198019-e4f96fa97e6a7c634b3114ac24d646f349ae1e36.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/450198019-e4f96fa97e6a7c634b3114ac24d646f349ae1e36.jpg\" alt=\"Cattle graze at a Brazilian Agricultural Research experimental farm in Planaltina in Goias state. To reduce emissions from deforestation, the Brazilian government is experimenting with grazing on integrated forest and pasture lands. Photo: Evaristo Sa/AFP/Getty Images\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-78565\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cattle graze at a Brazilian Agricultural Research experimental farm in Planaltina in Goias state. To reduce emissions from deforestation, the Brazilian government is experimenting with grazing on integrated forest and pasture lands. Photo: Evaristo Sa/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/24/282117840/why-farmers-can-prevent-global-warming-better-than-vegetarians\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/25/2014)\u003c/p>\n\u003cp>We Americans are \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">heavy consumers\u003c/a> of meat, and we're increasingly reminded that eating less of it will shrink our carbon footprint. Growing the crops to feed all those animals releases lots of greenhouse gases.\u003c/p>\n\u003cp>But a new study argues that eating less meat isn't a very practical climate-protection recipe for developing countries, where demand for meat is rising most quickly. The study's authors say there's a better path: Help farmers produce livestock more efficiently, reducing the incentive to snap up new land to graze their animals.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.pnas.org/cgi/doi/10.1073/pnas.1308044111\">analysis\u003c/a>, which appeared Monday in the \u003cem>Proceedings of the National Academy of Sciences,\u003c/em> starts with the stark reality of rising demand for animal products: It's projected to double by 2050. And given that the livestock industry is already responsible for 12 percent of global greenhouse gas emissions (from \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">feeding, raising and transporting\u003c/a> animals), that means it's poised to generate a whole lot more.\u003c/p>\n\u003cp>Can that big increase be avoided? According to the researchers, who hail from agricultural and ecological research institutions around the world, it can. And the key, paradoxically, is to get animals to eat more grain.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here's why. A whopping 30 percent of the globe's land area already is used, one way or another, to raise livestock. The key is to prevent that area from expanding as countries like China, India and Brazil ramp up their meat production. Converting more land for animals can create a lot of new emissions. For example, significant emissions \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2012/11/27/166024046/brazil-claims-success-in-protecting-amazon-rainforest\">have come\u003c/a> from turning forests or savannahs in Brazil into grazing areas and into fields devoted to growing crops for feed.\u003c/p>\n\u003cp>But according to the researchers, a lot of animals in the poorest corners of the world still eat only grass. This way of producing meat isn't a very efficient use of land, and in the long run, these animals actually emit more greenhouse gases, per pound of meat produced, than an animal raised in an industrial facility on grain.\u003c/p>\n\u003cp>\"If we're able to develop policies to become more efficient producers of these products, we can continue to meet demand while reducing emissions,\" \u003ca href=\"http://www.nrel.colostate.edu/conant-lab/\">Rich Conant\u003c/a>, an ecosystem ecologist at the Natural Resource Ecology Laboratory at Colorado State University and a co-author of the study, tells The Salt. \"We already know there are lots of things producers can do on the farm, and there's a lot of research going on how they can more effectively manage the herd, to how they can get more meat from the animals, to how they manage the waste.\"\u003c/p>\n\u003cp>In fact, the researchers argue that a global tax on meat production for its greenhouse emissions would be misguided. It could make meat too expensive for the poorest people who really need it for nutrition. Instead, the researchers advocate policies that try to limit land-use change by making farmers more productive.\u003c/p>\n\u003cp>So what does this mean for consumers who want to buy the most environmentally sound meat? According to Conant, over the next couple of years we should get a much better idea of how to compare the efficiency of livestock producers and choose accordingly.\u003c/p>\n\u003cp>\u003ca href=\"http://scholar.google.com/citations?user=_vmjCiYAAAAJ&hl=en\">Mario Herrero\u003c/a>, the chief research scientist at Australia's national science agency, the CSIRO, and another of the study's authors, says Brazil has started a certification scheme for meat coming from the Amazon to ensure that it does not come from deforested land. \"This seems to be working,\" Herrero tells us in an email.\u003c/p>\n\u003cp>\"I think there should be tax breaks or incentives (payments for ecosystems services) for farmers to use their land in ways that produce food sustainably,\" he adds. \"These mechanisms are more efficient than taxing the products we should consume less of.\"\u003c/p>\n\u003cp>And \u003ca href=\"http://www.ucsusa.org/about/staff/staff/doug-boucher.html\">Doug Boucher\u003c/a>, who directs climate research and analysis at the Union of Concerned Scientists, says consumers in rich countries where overconsumption of red meat in particular is linked to health epidemics like \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/18/hot-dogs-bacon-and-red-meat-tied-to-increased-diabetes-risk/\">diabetes\u003c/a> and \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/12/148457233/death-by-bacon-study-finds-eating-meat-is-risky\">cancer\u003c/a> still need to think about cutting back.\u003c/p>\n\u003cp>\"We are already consuming at a level that's harmful to us, and so we might as well shift over to chicken and pork, eggs and milk because they also have much lower greenhouse gas emissions than beef,\" says Boucher. His \u003ca href=\"http://www.nature.com/nclimate/journal/v4/n1/full/nclimate2081.html\">paper\u003c/a>, published in \u003cem>Nature Climate Change\u003c/em> in December, showed that ruminant livestock — including sheep, goats, buffaloes and, most important, cattle — produce significantly more greenhouse gas emissions than poultry, pork or plants.\u003c/p>\n\u003cp>\"It's not a matter of giving up meat. It's a matter of shifting to other kinds that have less climate impacts,\" Boucher says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78565\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/450198019-e4f96fa97e6a7c634b3114ac24d646f349ae1e36.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/450198019-e4f96fa97e6a7c634b3114ac24d646f349ae1e36.jpg\" alt=\"Cattle graze at a Brazilian Agricultural Research experimental farm in Planaltina in Goias state. To reduce emissions from deforestation, the Brazilian government is experimenting with grazing on integrated forest and pasture lands. Photo: Evaristo Sa/AFP/Getty Images\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-78565\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cattle graze at a Brazilian Agricultural Research experimental farm in Planaltina in Goias state. To reduce emissions from deforestation, the Brazilian government is experimenting with grazing on integrated forest and pasture lands. Photo: Evaristo Sa/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/24/282117840/why-farmers-can-prevent-global-warming-better-than-vegetarians\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/25/2014)\u003c/p>\n\u003cp>We Americans are \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">heavy consumers\u003c/a> of meat, and we're increasingly reminded that eating less of it will shrink our carbon footprint. Growing the crops to feed all those animals releases lots of greenhouse gases.\u003c/p>\n\u003cp>But a new study argues that eating less meat isn't a very practical climate-protection recipe for developing countries, where demand for meat is rising most quickly. The study's authors say there's a better path: Help farmers produce livestock more efficiently, reducing the incentive to snap up new land to graze their animals.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.pnas.org/cgi/doi/10.1073/pnas.1308044111\">analysis\u003c/a>, which appeared Monday in the \u003cem>Proceedings of the National Academy of Sciences,\u003c/em> starts with the stark reality of rising demand for animal products: It's projected to double by 2050. And given that the livestock industry is already responsible for 12 percent of global greenhouse gas emissions (from \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">feeding, raising and transporting\u003c/a> animals), that means it's poised to generate a whole lot more.\u003c/p>\n\u003cp>Can that big increase be avoided? According to the researchers, who hail from agricultural and ecological research institutions around the world, it can. And the key, paradoxically, is to get animals to eat more grain.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here's why. A whopping 30 percent of the globe's land area already is used, one way or another, to raise livestock. The key is to prevent that area from expanding as countries like China, India and Brazil ramp up their meat production. Converting more land for animals can create a lot of new emissions. For example, significant emissions \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2012/11/27/166024046/brazil-claims-success-in-protecting-amazon-rainforest\">have come\u003c/a> from turning forests or savannahs in Brazil into grazing areas and into fields devoted to growing crops for feed.\u003c/p>\n\u003cp>But according to the researchers, a lot of animals in the poorest corners of the world still eat only grass. This way of producing meat isn't a very efficient use of land, and in the long run, these animals actually emit more greenhouse gases, per pound of meat produced, than an animal raised in an industrial facility on grain.\u003c/p>\n\u003cp>\"If we're able to develop policies to become more efficient producers of these products, we can continue to meet demand while reducing emissions,\" \u003ca href=\"http://www.nrel.colostate.edu/conant-lab/\">Rich Conant\u003c/a>, an ecosystem ecologist at the Natural Resource Ecology Laboratory at Colorado State University and a co-author of the study, tells The Salt. \"We already know there are lots of things producers can do on the farm, and there's a lot of research going on how they can more effectively manage the herd, to how they can get more meat from the animals, to how they manage the waste.\"\u003c/p>\n\u003cp>In fact, the researchers argue that a global tax on meat production for its greenhouse emissions would be misguided. It could make meat too expensive for the poorest people who really need it for nutrition. Instead, the researchers advocate policies that try to limit land-use change by making farmers more productive.\u003c/p>\n\u003cp>So what does this mean for consumers who want to buy the most environmentally sound meat? According to Conant, over the next couple of years we should get a much better idea of how to compare the efficiency of livestock producers and choose accordingly.\u003c/p>\n\u003cp>\u003ca href=\"http://scholar.google.com/citations?user=_vmjCiYAAAAJ&hl=en\">Mario Herrero\u003c/a>, the chief research scientist at Australia's national science agency, the CSIRO, and another of the study's authors, says Brazil has started a certification scheme for meat coming from the Amazon to ensure that it does not come from deforested land. \"This seems to be working,\" Herrero tells us in an email.\u003c/p>\n\u003cp>\"I think there should be tax breaks or incentives (payments for ecosystems services) for farmers to use their land in ways that produce food sustainably,\" he adds. \"These mechanisms are more efficient than taxing the products we should consume less of.\"\u003c/p>\n\u003cp>And \u003ca href=\"http://www.ucsusa.org/about/staff/staff/doug-boucher.html\">Doug Boucher\u003c/a>, who directs climate research and analysis at the Union of Concerned Scientists, says consumers in rich countries where overconsumption of red meat in particular is linked to health epidemics like \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/18/hot-dogs-bacon-and-red-meat-tied-to-increased-diabetes-risk/\">diabetes\u003c/a> and \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/12/148457233/death-by-bacon-study-finds-eating-meat-is-risky\">cancer\u003c/a> still need to think about cutting back.\u003c/p>\n\u003cp>\"We are already consuming at a level that's harmful to us, and so we might as well shift over to chicken and pork, eggs and milk because they also have much lower greenhouse gas emissions than beef,\" says Boucher. His \u003ca href=\"http://www.nature.com/nclimate/journal/v4/n1/full/nclimate2081.html\">paper\u003c/a>, published in \u003cem>Nature Climate Change\u003c/em> in December, showed that ruminant livestock — including sheep, goats, buffaloes and, most important, cattle — produce significantly more greenhouse gas emissions than poultry, pork or plants.\u003c/p>\n\u003cp>\"It's not a matter of giving up meat. It's a matter of shifting to other kinds that have less climate impacts,\" Boucher says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "'Piglet Smoothie' Fed To Sows To Prevent Disease; Activists Outraged",
"title": "'Piglet Smoothie' Fed To Sows To Prevent Disease; Activists Outraged",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78442\" class=\"wp-caption aligncenter\" style=\"max-width: 1022px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/boar_and_springer_gestation_11-17_mp4_187069_wide-04dc4a2d82d70a10ec570a438321dc61e3058212.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/boar_and_springer_gestation_11-17_mp4_187069_wide-04dc4a2d82d70a10ec570a438321dc61e3058212.jpg\" alt=\"A screengrab from an undercover video released by the Humane Society of the U.S. shows a pig in a gestation crate at Iron Maiden Farms in Owensboro, Ky. Photo: Courtesy of the Humane Society of the United States\" width=\"1022\" height=\"575\" class=\"size-full wp-image-78442\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A screengrab from an undercover video released by the Humane Society of the U.S. shows a pig in a gestation crate at Iron Maiden Farms in Owensboro, Ky. Photo: Courtesy of the Humane Society of the United States\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/20/280183550/piglet-smoothie-fed-to-sows-to-prevent-disease-activists-outraged\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/20/2014)\u003c/p>\n\u003cp>Animal welfare groups go to great lengths to show us how \"the sausage\" is made inside the factory-style farms that produce most of our meat. For the last few years, they've armed activists with video cameras and sent them to document alleged abuses or risky practices undercover.\u003c/p>\n\u003cp>On Thursday, the Humane Society of the U.S. released its latest video — a look at how one hog farm in Kentucky is dealing with \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=265706146&live=1\">porcine epidemic diarrhea virus\u003c/a>, or PEDV. The fast-spreading virus has killed more than 2 million piglets in 25 states in the U.S. in since April 2013.\u003c/p>\n\u003cp>Let's just say it isn't pretty. (The video \u003ca href=\"http://www.humanesociety.org/news/press_releases/2014/02/Iron_Maiden_022014.html\">is available\u003c/a> on the Humane Society's website, but we should warn you that it's very, very graphic.)\u003c/p>\n\u003cp>In this video, we learn what happens to the piglets at Iron Maiden Hog Farm in Owensboro, K.Y., that succumbed to the virus: The animals are ground up and fed, as a \"smoothie\" — as HSUS dubs it — back to the sows, which could be their own mothers. (The exact size of the farm is unknown, but the barn shown in the video houses about 2,400 sows.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It's beyond disturbing seeing piglets being prepared for this process,\" the unidentified narrator, an HSUS activist, tells viewers. \"It seems obvious that confining pigs in such an environment that causes open sores, extreme stress and filthy living conditions would only encourage the spread of disease.\"\u003c/p>\n\u003cp>Before we see the pile of dead piglets, we're shown how the sows at Iron Maiden are confined to narrow stalls that severely limit the animals' movement. No surprise here — these gestation crates are common in the industry, and animal welfare experts have long called on farmers to do away with them. (Many big producers are now moving away from the crates, as \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/07/smithfield-prods-its-pork-suppliers-to-dump-pig-crates/\">we've reported\u003c/a>.)\u003c/p>\n\u003cp>But the HSUS claims the practice of feeding dead pigs to live pigs is illegal in the state of Kentucky, and may violate federal law, too. The Swine Health Protection Act prohibits feeding untreated garbage, which could be animal material, to pigs, unless it's \"household waste.\"\u003c/p>\n\u003cp>\"Pig factory farms are not 'households,' and killing piglets is not a 'household operation,'\" HSUS vice president Paul Shapiro tells The Salt.\u003c/p>\n\u003cp>But hog farmers and veterinarians say that while feeding the guts (or stool) of dead piglets back to sows may sound icky, it's the only option they've got to keep the dreaded PEDV from decimating herds and the whole of the U.S. hog supply.\u003c/p>\n\u003cp>In a \u003ca href=\"https://www.facebook.com/kentuckylivestock\">statement\u003c/a> posted on Facebook, the Kentucky Livestock Coalition, a group representing farm groups in the state, called it a \"widely-accepted and veterinary-recommended management practice.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.aasv.org/aasv/contacts.html\">Tom Burkgren\u003c/a>, executive director of the American Association of Swine Veterinarians, says that there are no vaccines or drugs to give to sows so that their piglets won't get the lethal virus. That means the only tool farmers have is \"controlled exposure,\" or feeding dead piglets to sows. What's more, he says, \"controlled exposure\" has been used for decades to protect animals against rare diseases like PEDV, which has only been in the U.S. for one year.\u003c/p>\n\u003cp>\"When I'm faced with the choice of seeing and carrying hundreds of dead baby pigs out of a barn or overcoming the 'ick factor,' I'm going to get over that 'ick factor,' because my goal is to save lives,\" Burkgren tells The Salt. (Burkgren adds that mother pigs sometimes cannibalize their babies like this on their own — he's seen it on farms where pigs are confined, and ones where they're allowed to pasture.)\u003c/p>\n\u003cp>But the HSUS points out that there's a higher risk of infection in large industrial hog operations like Iron Maiden, compared to smaller farms that raise their pigs outdoors. And \u003ca href=\"http://www.humanesociety.org/about/leadership/executive_staff/michael_blackwell.html\">Michael Blackwell\u003c/a>, senior director of veterinary policy for HSUS, says farmers do not necessarily have to resort to feeding pigs to pigs to prevent the spread of PEDV.\u003c/p>\n\u003cp>\"Keeping animals in a distress-free environment would help their immune systems. PEDV is a sentinel of the system not being in the best interest of the health of the animals,\" Blackwell told reporters in a press conference. \"We know we have limitations in the system in terms of inadequate space and nutrition.\"\u003c/p>\n\u003cp>As for HSUS' allegations of general abuse of the sows at Iron Maiden, Brent Burchett, a spokesman for the Kentucky Livestock Coalition, told The Salt in an email: \"I have personally toured this farm ... After watching the video, I believe it does not reflect the values of the producer in question.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "Undercover footage shows a hog farm feeding sows ground-up piglets who succumbed to a deadly virus. Veterinarians say it's the only method they have to protect herds against a fast-spreading disease.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It's beyond disturbing seeing piglets being prepared for this process,\" the unidentified narrator, an HSUS activist, tells viewers. \"It seems obvious that confining pigs in such an environment that causes open sores, extreme stress and filthy living conditions would only encourage the spread of disease.\"\u003c/p>\n\u003cp>Before we see the pile of dead piglets, we're shown how the sows at Iron Maiden are confined to narrow stalls that severely limit the animals' movement. No surprise here — these gestation crates are common in the industry, and animal welfare experts have long called on farmers to do away with them. (Many big producers are now moving away from the crates, as \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/07/smithfield-prods-its-pork-suppliers-to-dump-pig-crates/\">we've reported\u003c/a>.)\u003c/p>\n\u003cp>But the HSUS claims the practice of feeding dead pigs to live pigs is illegal in the state of Kentucky, and may violate federal law, too. The Swine Health Protection Act prohibits feeding untreated garbage, which could be animal material, to pigs, unless it's \"household waste.\"\u003c/p>\n\u003cp>\"Pig factory farms are not 'households,' and killing piglets is not a 'household operation,'\" HSUS vice president Paul Shapiro tells The Salt.\u003c/p>\n\u003cp>But hog farmers and veterinarians say that while feeding the guts (or stool) of dead piglets back to sows may sound icky, it's the only option they've got to keep the dreaded PEDV from decimating herds and the whole of the U.S. hog supply.\u003c/p>\n\u003cp>In a \u003ca href=\"https://www.facebook.com/kentuckylivestock\">statement\u003c/a> posted on Facebook, the Kentucky Livestock Coalition, a group representing farm groups in the state, called it a \"widely-accepted and veterinary-recommended management practice.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.aasv.org/aasv/contacts.html\">Tom Burkgren\u003c/a>, executive director of the American Association of Swine Veterinarians, says that there are no vaccines or drugs to give to sows so that their piglets won't get the lethal virus. That means the only tool farmers have is \"controlled exposure,\" or feeding dead piglets to sows. What's more, he says, \"controlled exposure\" has been used for decades to protect animals against rare diseases like PEDV, which has only been in the U.S. for one year.\u003c/p>\n\u003cp>\"When I'm faced with the choice of seeing and carrying hundreds of dead baby pigs out of a barn or overcoming the 'ick factor,' I'm going to get over that 'ick factor,' because my goal is to save lives,\" Burkgren tells The Salt. (Burkgren adds that mother pigs sometimes cannibalize their babies like this on their own — he's seen it on farms where pigs are confined, and ones where they're allowed to pasture.)\u003c/p>\n\u003cp>But the HSUS points out that there's a higher risk of infection in large industrial hog operations like Iron Maiden, compared to smaller farms that raise their pigs outdoors. And \u003ca href=\"http://www.humanesociety.org/about/leadership/executive_staff/michael_blackwell.html\">Michael Blackwell\u003c/a>, senior director of veterinary policy for HSUS, says farmers do not necessarily have to resort to feeding pigs to pigs to prevent the spread of PEDV.\u003c/p>\n\u003cp>\"Keeping animals in a distress-free environment would help their immune systems. PEDV is a sentinel of the system not being in the best interest of the health of the animals,\" Blackwell told reporters in a press conference. \"We know we have limitations in the system in terms of inadequate space and nutrition.\"\u003c/p>\n\u003cp>As for HSUS' allegations of general abuse of the sows at Iron Maiden, Brent Burchett, a spokesman for the Kentucky Livestock Coalition, told The Salt in an email: \"I have personally toured this farm ... After watching the video, I believe it does not reflect the values of the producer in question.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"link": "https://www.cityarts.net",
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},
"closealltabs": {
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"source": "Commonwealth Club of California"
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"order": 9
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"meta": {
"site": "radio",
"source": "WNYC"
},
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"id": "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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"hidden-brain": {
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"hyphenacion": {
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"order": 15
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"jerrybrown": {
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"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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"order": 18
},
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},
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"id": "latino-usa",
"title": "Latino USA",
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
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"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"rss": "https://rss.art19.com/masters-of-scale"
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},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"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",
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"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.",
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
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},
"link": "/radio/program/on-the-media",
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"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
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},
"pbs-newshour": {
"id": "pbs-newshour",
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"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
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},
"link": "/radio/program/pbs-newshour",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
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},
"perspectives": {
"id": "perspectives",
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"tagline": "KQED's series of daily listener commentaries since 1991",
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"order": 14
},
"link": "/perspectives",
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"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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"meta": {
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},
"link": "/radio/program/planet-money",
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