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"content": "\u003cfigure id=\"attachment_85257\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/breathalyzer-1b_slide-18cce543d7af2e51b48f9fb6e7d735aa9bf0905f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/breathalyzer-1b_slide-18cce543d7af2e51b48f9fb6e7d735aa9bf0905f.jpg\" alt=\"The BACTrack Vio keychain breathalyzer and app on the iPhone at NPR headquarters in Washington, D.C. A public health researcher says tools like this could help people make better decisions about alcohol use. Photo: Meredith Rizzo/NPR\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-85257\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The BACTrack Vio keychain breathalyzer and app on the iPhone at NPR headquarters in Washington, D.C. A public health researcher says tools like this could help people make better decisions about alcohol use. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/25/335317601/keychain-breathalyzers-may-make-quantified-drinking-easy\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/25/14)\u003c/p>\n\u003cp>While testing whether a \u003ca href=\"http://seamus.npr.org/blogs/thesalt/2014/07/02/327854051/alcohol-test-can-you-control-your-intoxication-by-eating-yeast\">dash of yeast\u003c/a> could keep you from getting drunk, we discovered that it's pretty entertaining — and revealing — to track your blood alcohol while drinking.\u003c/p>\n\u003cp>Using a device to test blood-alcohol levels, we watched the alcohol in our bodies soar as we drank two beers on empty stomachs. And we noticed there's a place on the curve — about 0.04 or 0.05 BAC — when the buzz is the sweetest.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2013/03/12/174058272/self-tracking-apps-to-help-you-quantify-yourself\">quantified self\u003c/a> movement has turned monitoring steps, sleep and other activities with technology into a self-improvement pastime. Could the next frontier be alcohol consumption?\u003c/p>\n\u003cp>It turns out that the industry that makes blood-alcohol testing devices has been trying to turn us into quantified drinkers for years. And new products on the market are making monitoring even easier by linking it to your smartphone.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One company, BACtrack, has just released a key chain alcohol test about the size of a lighter for $50.\u003c/p>\n\u003cp>BACtrack claims its newest product, the \u003ca href=\"http://www.bactrack.com/products/bactrack-vio-smartphone-keychain-breathalyzer\">Vio\u003c/a>, will be a \"game changer\" for people who want to drink more responsibly. Technology like this, which can help people find out if they're around or over 0.08 BAC, the limit for driving, might even help make a dent in drunk driving rates and the \u003ca href=\"http://responsibility.org/sites/default/files/files/TCC-AIDF_2012.pdf\">10,000 related deaths\u003c/a> every year, the company's president and CEO \u003ca href=\"http://www.bactrack.com/pages/about-us\">Keith Nothacker\u003c/a> tells us.\u003c/p>\n\u003cp>\"Previously there was a stigma with alcohol testing, and we've been fighting that stigma,\" says Nothacker, who started the company in 2001 as a college senior, and is now based in San Francisco. \"We want people to talk about their BAC and not be embarrassed.\"\u003c/p>\n\u003cp>The BACtrack app that goes with the Vio takes a reading of your BAC after you blow into the device. But it also allows you to text your friends your BAC. \"So someone can say, 'I am two drinks in, I'm not meeting you there, here's my BAC,' \" Nothacker says.\u003c/p>\n\u003cp>Other companies have also begun marketing smartphone blood-alcohol tests to quantified self enthusiasts — any any drinker who wants to be better informed. For example, there's the \u003ca href=\"https://www.breathometer.com/help/faq\">Breathometer\u003c/a>, a device that plugs into the audio jack of the smartphone and connects with an app. It's also about $50.\u003c/p>\n\u003cp>Nothacker might be right that more testing devices in the hands of consumers — rather than just law enforcement — could help bring down consumption of alcohol. But the reading you get will be, at best, a ballpark figure of your actual BAC.\u003c/p>\n\u003cp>None of the smartphone devices are as precise or accurate as what the police will use to test your BAC if they pull you over under suspicion of intoxication. According to Nothacker, those devices can compensate for more variables, such as altitude.\u003c/p>\n\u003cp>But one interesting feature of both the Vio and the Breathometer tells you how long it will take to reach 0.0 BAC from wherever you are over 0. \"So if you're drinking late, you'll see that you won't sober up until the next day in a lot of cases,\" Nothacker says.\u003c/p>\n\u003cp>But these companies are clear in their marketing materials about one thing: Don't use this tool to decide whether you should \"operate a motor vehicle or equipment.\" And it's never safe to drink any amount of alcohol and drive, partly because there's a huge variation in how alcohol impairs individuals, even at very low BAC.\u003c/p>\n\u003cp>So if these devices can't help you decide definitively if you're too drunk to drive, why would you use it?\u003c/p>\n\u003cp>One public health researcher, who's familiar with the technology, says he thinks these new tools could help people make better decisions.\u003c/p>\n\u003cp>\"The key chain Breathalyzer allows people to find out how much they've had to drink objectively. And they can get a pretty good sense of whether it's a good idea to drive,\" \u003ca href=\"https://www.uwpsychiatry.org/ResultsDetail.aspx?EmployeeID=741002171\">Michael McDonell\u003c/a>, an associate professor in the department of psychiatry and behavioral sciences at the University of Washington, tells The Salt. \"In study after study, we see that just objectively tracking your use of [a substance] will reduce your use.\"\u003c/p>\n\u003cp>And while a super accurate blood-alcohol test is essential if you're using it to decide whether to send someone to jail,\u003cstrong> \u003c/strong>knowing your BAC is 0.041 versus 0.047 is less important for a personal tool, says McDonell.\u003c/p>\n\u003cp>\"If the outcome is to help a person stop using or reduce their use of alcohol, accuracy is less important,\" he says. \"And those expensive devices are never going to get out there to everybody.\"\u003c/p>\n\u003cp>McDonell is planning to use the Vio in a study of incentive-based alcohol addiction treatment. He'll give patients the device. They'll measure their BAC and then send it to him through the app. If they blow a 0, they get a reward of some kind.\u003c/p>\n\u003cp>\"It should allow us to deliver alcohol treatment in people's home, without having them come into the clinic. And that's big because we know most people don't come in,\" he says. The clinic is often too far or too time-consuming or they fear the stigma of being there, he says.\u003c/p>\n\u003cp>Our anecdotal playtime with the Vio certainly made us more aware of the degree of our intoxication. Soon, we were able to more accurately guess our BAC, which the Vio asks you to do before every measurement.\u003c/p>\n\u003cp>We also became more aware of just how much the amount of food in your stomach influences the rate at which you absorb alcohol — the more food you eat, and the slower you drink while eating, the slower your BAC will rise. That rate, though, differs person to person. Check out \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/10/327854051/alcohol-test-does-eating-yeast-keep-you-from-getting-drunk\">the graphs\u003c/a> from our yeast experiment: The variation between three people of about the same age and weight is pretty significant.\u003c/p>\n\u003cp>But these tools are far from perfect. It turns out that it's a bit awkward to operate both blood-alcohol testing device and a smartphone app in a noisy bar with drunk people around you. And if you're lending the tool to a friend who's never used it before, it can be hard to tell if he's blowing hard enough into the device — the likely cause of several faulty readings of 0.0 one of our friends got with the Vio.\u003c/p>\n\u003cp>The Vio is also a bit fussy. We got a lot of error messages. And the company recommends you use it at least once a month to keep it moist and in working order. The texting feature is also a bit clunky, and there's some mixed messages with the marketing of the device. If BACtrack is trying to discourage people from going overboard with alcohol, why encourage them to post pictures of their drunk selves on the Internet through the app?\u003c/p>\n\u003cp>And while BACtrack says to wait at least 20 minutes after eating, drinking or smoking before blowing into the device, that can be inconvenient if you're already intoxicated and need a quick reading. And Nothacker notes it can take up to an hour for alcohol to be absorbed, so your BAC could continue to rise for 40 minutes after a reading.\u003c/p>\n\u003cp>All in all, though, a key chain blood-alcohol reader is a handy tool to have around. And we can easily imagine a future where people sign their texts and emails with their BAC: \"This email was composed at BAC .06.\"\u003c/p>\n\u003cp>Maybe we should even try that here at The Salt: Over and out, with a BAC of 0.0. \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>\u003c/p>\n\u003cp>One company, BACtrack, has just released a key chain alcohol test about the size of a lighter for $50.\u003c/p>\n\u003cp>BACtrack claims its newest product, the \u003ca href=\"http://www.bactrack.com/products/bactrack-vio-smartphone-keychain-breathalyzer\">Vio\u003c/a>, will be a \"game changer\" for people who want to drink more responsibly. Technology like this, which can help people find out if they're around or over 0.08 BAC, the limit for driving, might even help make a dent in drunk driving rates and the \u003ca href=\"http://responsibility.org/sites/default/files/files/TCC-AIDF_2012.pdf\">10,000 related deaths\u003c/a> every year, the company's president and CEO \u003ca href=\"http://www.bactrack.com/pages/about-us\">Keith Nothacker\u003c/a> tells us.\u003c/p>\n\u003cp>\"Previously there was a stigma with alcohol testing, and we've been fighting that stigma,\" says Nothacker, who started the company in 2001 as a college senior, and is now based in San Francisco. \"We want people to talk about their BAC and not be embarrassed.\"\u003c/p>\n\u003cp>The BACtrack app that goes with the Vio takes a reading of your BAC after you blow into the device. But it also allows you to text your friends your BAC. \"So someone can say, 'I am two drinks in, I'm not meeting you there, here's my BAC,' \" Nothacker says.\u003c/p>\n\u003cp>Other companies have also begun marketing smartphone blood-alcohol tests to quantified self enthusiasts — any any drinker who wants to be better informed. For example, there's the \u003ca href=\"https://www.breathometer.com/help/faq\">Breathometer\u003c/a>, a device that plugs into the audio jack of the smartphone and connects with an app. It's also about $50.\u003c/p>\n\u003cp>Nothacker might be right that more testing devices in the hands of consumers — rather than just law enforcement — could help bring down consumption of alcohol. But the reading you get will be, at best, a ballpark figure of your actual BAC.\u003c/p>\n\u003cp>None of the smartphone devices are as precise or accurate as what the police will use to test your BAC if they pull you over under suspicion of intoxication. According to Nothacker, those devices can compensate for more variables, such as altitude.\u003c/p>\n\u003cp>But one interesting feature of both the Vio and the Breathometer tells you how long it will take to reach 0.0 BAC from wherever you are over 0. \"So if you're drinking late, you'll see that you won't sober up until the next day in a lot of cases,\" Nothacker says.\u003c/p>\n\u003cp>But these companies are clear in their marketing materials about one thing: Don't use this tool to decide whether you should \"operate a motor vehicle or equipment.\" And it's never safe to drink any amount of alcohol and drive, partly because there's a huge variation in how alcohol impairs individuals, even at very low BAC.\u003c/p>\n\u003cp>So if these devices can't help you decide definitively if you're too drunk to drive, why would you use it?\u003c/p>\n\u003cp>One public health researcher, who's familiar with the technology, says he thinks these new tools could help people make better decisions.\u003c/p>\n\u003cp>\"The key chain Breathalyzer allows people to find out how much they've had to drink objectively. And they can get a pretty good sense of whether it's a good idea to drive,\" \u003ca href=\"https://www.uwpsychiatry.org/ResultsDetail.aspx?EmployeeID=741002171\">Michael McDonell\u003c/a>, an associate professor in the department of psychiatry and behavioral sciences at the University of Washington, tells The Salt. \"In study after study, we see that just objectively tracking your use of [a substance] will reduce your use.\"\u003c/p>\n\u003cp>And while a super accurate blood-alcohol test is essential if you're using it to decide whether to send someone to jail,\u003cstrong> \u003c/strong>knowing your BAC is 0.041 versus 0.047 is less important for a personal tool, says McDonell.\u003c/p>\n\u003cp>\"If the outcome is to help a person stop using or reduce their use of alcohol, accuracy is less important,\" he says. \"And those expensive devices are never going to get out there to everybody.\"\u003c/p>\n\u003cp>McDonell is planning to use the Vio in a study of incentive-based alcohol addiction treatment. He'll give patients the device. They'll measure their BAC and then send it to him through the app. If they blow a 0, they get a reward of some kind.\u003c/p>\n\u003cp>\"It should allow us to deliver alcohol treatment in people's home, without having them come into the clinic. And that's big because we know most people don't come in,\" he says. The clinic is often too far or too time-consuming or they fear the stigma of being there, he says.\u003c/p>\n\u003cp>Our anecdotal playtime with the Vio certainly made us more aware of the degree of our intoxication. Soon, we were able to more accurately guess our BAC, which the Vio asks you to do before every measurement.\u003c/p>\n\u003cp>We also became more aware of just how much the amount of food in your stomach influences the rate at which you absorb alcohol — the more food you eat, and the slower you drink while eating, the slower your BAC will rise. That rate, though, differs person to person. Check out \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/10/327854051/alcohol-test-does-eating-yeast-keep-you-from-getting-drunk\">the graphs\u003c/a> from our yeast experiment: The variation between three people of about the same age and weight is pretty significant.\u003c/p>\n\u003cp>But these tools are far from perfect. It turns out that it's a bit awkward to operate both blood-alcohol testing device and a smartphone app in a noisy bar with drunk people around you. And if you're lending the tool to a friend who's never used it before, it can be hard to tell if he's blowing hard enough into the device — the likely cause of several faulty readings of 0.0 one of our friends got with the Vio.\u003c/p>\n\u003cp>The Vio is also a bit fussy. We got a lot of error messages. And the company recommends you use it at least once a month to keep it moist and in working order. The texting feature is also a bit clunky, and there's some mixed messages with the marketing of the device. If BACtrack is trying to discourage people from going overboard with alcohol, why encourage them to post pictures of their drunk selves on the Internet through the app?\u003c/p>\n\u003cp>And while BACtrack says to wait at least 20 minutes after eating, drinking or smoking before blowing into the device, that can be inconvenient if you're already intoxicated and need a quick reading. And Nothacker notes it can take up to an hour for alcohol to be absorbed, so your BAC could continue to rise for 40 minutes after a reading.\u003c/p>\n\u003cp>All in all, though, a key chain blood-alcohol reader is a handy tool to have around. And we can easily imagine a future where people sign their texts and emails with their BAC: \"This email was composed at BAC .06.\"\u003c/p>\n\u003cp>Maybe we should even try that here at The Salt: Over and out, with a BAC of 0.0. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Can Finishing A Big Bowl Of Ramen Make Dreams Come True?",
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"content": "\u003cfigure id=\"attachment_85200\" class=\"wp-caption aligncenter\" style=\"max-width: 3000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ramen2_wide-6400fea55ce4fbfefb779c2dbbb1c026a8a5e350.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ramen2_wide-6400fea55ce4fbfefb779c2dbbb1c026a8a5e350.jpg\" alt=\"At Yume Wo Katare, eating ramen is treated as a path to personal fulfillment. Photo: Andrea Shea for WBUR\" width=\"3000\" height=\"1685\" class=\"size-full wp-image-85200\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At Yume Wo Katare, eating ramen is treated as a path to personal fulfillment. Photo: Andrea Shea for WBUR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/25/334896524/can-finishing-a-big-bowl-of-ramen-make-dreams-come-true\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/07/20140725_atc_ramen_shop_serves_noodles_with_a_heaping_side_of_nurture.mp3\"] \u003c/p>\n\u003cp>by Andrea Shea, from \u003ca href=\"http://www.wbur.org/\">WBUR\u003c/a> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/25/334896524/can-finishing-a-big-bowl-of-ramen-make-dreams-come-true\">The Salt at NPR Food\u003c/a> (7/25/14)\u003c/p>\n\u003cp>You can find ramen, the Japanese noodle soup that's meant to be slurped, almost anywhere in the U.S. these days. Ramen shops continue to pop up, and you can find renditions on the menus of restaurants and gastropubs.\u003c/p>\n\u003cp>But there's a truly funky noodle spot in Cambridge called \u003ca href=\"http://www.yumewokatare.com/\">Yume Wo Katare\u003c/a> that serves more than just ramen.\u003c/p>\n\u003cp>There aren't many restaurants where you get praised by everyone around you for clearing your plate or bowl. But that's exactly what happens at Yume Wo Katare.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Everyone, he did a good job!\"\u003c/p>\n\u003cp>You'll hear that again and again over the course of a meal in the cozy but loud space.\u003c/p>\n\u003cfigure id=\"attachment_85201\" class=\"wp-caption aligncenter\" style=\"max-width: 3648px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ramen4-2feb3195f6609c2bc6030aea95cf121b3ae5d3f4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ramen4-2feb3195f6609c2bc6030aea95cf121b3ae5d3f4.jpg\" alt=\"There are two choices at Yume Wo Katare: ramen topped with pork ($12), or ramen topped with more pork ($14). Extra garlic and fat can be added, too. Photo: Andrea Shea for WBUR\" width=\"3648\" height=\"2734\" class=\"size-full wp-image-85201\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There are two choices at Yume Wo Katare: ramen topped with pork ($12), or ramen topped with more pork ($14). Extra garlic and fat can be added, too. Photo: Andrea Shea for WBUR\u003c/figcaption>\u003c/figure>\n\u003cp>Owner and ramen master Tsuyoshi Nishioka yells the traditional welcome \"\u003cem>Irasshaimase!\u003c/em>\" — more or less \"come in\" — at customers from behind the long counter that separates his open kitchen and the shop's 18-seat dining room. Sometimes people wait more than an hour outside on the sidewalk in all temperatures to participate in this novel but highly regimented ramen experience.\u003c/p>\n\u003cp>\u003cstrong>Here's the protocol:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>First you order. There are only two choices: ramen that's swimming in broth topped with pork ($12), or ramen topped with more pork ($14). Extra garlic and fat can be added too.\u003c/li>\n\u003cli>Then diners are shown the self-service chopstick and water station before being told which seat to take along the three rows of tables that face the kitchen. The space feels a little like a classroom, with brightly painted walls covered in cartoons that illustrate the appropriate way to consume your bowl of noodles once it arrives.\u003c/li>\n\u003cli>Once diners settle into their spots, server Makoto Yamamoto explains the ramen shop's philosophy.\u003c/li>\n\u003c/ol>\n\u003cp>\"Thank you for coming to Yume Wo Katare, which means 'talk about your dreams' in Japanese,\" Yamamoto says. \"Whatever dreams you may have, how we can help you with that is the ramen he's preparing right now. So if you can finish this high bowl of ramen, you can do anything in life. That's the concept. OK, good luck with your ramen, and thank you very much!\"\u003c/p>\n\u003cp>Eating ramen here is seen as a path to personal fulfillment. Some customers write their dreams down and hang them on the restaurant's walls. One reads, \"skydiving.\" Another, \"one month without sugar.\" Most are written in Japanese.\u003c/p>\n\u003cp>\"Each person understands another meaning [of the philosophy],\" 34-year-old ramen chef Nishioka says. \"So it's good for our restaurant.\"\u003c/p>\n\u003cp>Nishioka opened Yume Wo Katare in November 2012. Since then, he's been encouraging people to reclaim abandoned dreams and nurture new ones.\u003c/p>\n\u003cp>Like a ramen guru, Nishioka believes dreams require fortitude and deep concentration — just like eating a heaping pile of his homemade noodles does.\u003c/p>\n\u003cp>\"When ramen is coming, grab chopsticks and don't stop until you finish eating the bowl,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_85202\" class=\"wp-caption aligncenter\" style=\"max-width: 2921px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ramen04-1a5bc520c3c3e6804054b9a63f5a8ae16d393ab5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ramen04-1a5bc520c3c3e6804054b9a63f5a8ae16d393ab5.jpg\" alt=\"At this shop, finishing the huge, rich bowls of ramen requires fortitude and deep concentration. Photo: Andrea Shea for WBUR\" width=\"2921\" height=\"2191\" class=\"size-full wp-image-85202\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At this shop, finishing the huge, rich bowls of ramen requires fortitude and deep concentration. Photo: Andrea Shea for WBUR\u003c/figcaption>\u003c/figure>\n\u003cp>If you finish everything Nishioka loaded into your steaming bowl, the room erupts in cheers of, \"Everybody, we have a perfect!\" along with claps and giggles. (I managed this feat on my third time eating at Yume Wo Katare, and I have doubts I'll ever be able to do it again.)\u003c/p>\n\u003cp>If you eat your noodles but can't drink every drop of the rich broth you earn a different cheer: \"Everyone, he did a good job!\"\u003c/p>\n\u003cp>Those with smaller appetites are met with an \"almost\" or \"next time.\" The goal, chef Nishioka says, is to push people beyond what they think they're capable of.\u003c/p>\n\u003cp>\"It's an interactive kind of experience, even when you're going alone,\" explains customer Chris Shipley. \"So yeah, I've waited in lines over an hour.\"\u003c/p>\n\u003cp>Shipley has eaten here once a month since moving to the area in September. The ramen is different and delicious, he says, adding that he doesn't shoot for a \"perfect\" anymore.\u003c/p>\n\u003cp>\"I've decided to get down to a 'good job,' because sometimes 'perfect' is a little too much. It's really greasy,\" he says. \"That broth has a lot of fat in it.\"\u003c/p>\n\u003cp>The fatty broth and chewy noodles come with thick, tender slices of rolled pork belly that lay on a bed of bean sprouts, bok choy and minced garlic.\u003c/p>\n\u003cfigure id=\"attachment_85203\" class=\"wp-caption aligncenter\" style=\"max-width: 2958px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ramen1-6cecb0429670780be84b54e7c1b78dfd0ce467b8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ramen1-6cecb0429670780be84b54e7c1b78dfd0ce467b8.jpg\" alt=\"Chef Tsuyoshi Nishioka says waiting in line for ramen builds anticipation in his customers. Photo: Andrea Shea for WBUR\" width=\"2958\" height=\"2217\" class=\"size-full wp-image-85203\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Tsuyoshi Nishioka says waiting in line for ramen builds anticipation in his customers. Photo: Andrea Shea for WBUR\u003c/figcaption>\u003c/figure>\n\u003cp>This style is called jiro ramen, and it's rare in the U.S. Nishioka learned to make it at a famous Japanese restaurant chain called Ramen Jiro. He opened five of his own shops — in Kobe, Kyoto and Osaka — then sold them to his managers before searching for a space in the U.S.\u003c/p>\n\u003cp>Over the past few months, owner Nishioka and his friend Ryo Takahashi have started hosting workshops at the restaurant on Monday night to help their peers develop strategies.\u003c/p>\n\u003cp>\"There's a lot of Japanese population here — especially students who haven't really figured out their life yet,\" Takahashi explains. \"So we're trying to help to talk about what's your plan, and you know, what's your dream, and what do you want to do in the future?\"\u003c/p>\n\u003cp>Twenty-year-old Satomi Yoshida tries to attend every Monday. She's a student at Bunker Hill Community College and says she first came to Yume to talk about her dreams. The ramen came second, but she added, \"Eating ramen here, always I feel some positive power.\"\u003c/p>\n\u003cp>And she compares finishing a bowl of ramen to running a marathon.\u003c/p>\n\u003cp>\"It's just me and the ramen,\" Yoshida says with a smile.\u003c/p>\n\u003cp>Nishioka hopes more people will drop by the weekly Monday night meetings. The restaurant is closed that night, but business is brisk most others. It's so good that Nishioka can shut down the shop every few months to go back to Japan.\u003c/p>\n\u003cp>When asked about his own future, Nishioka muses that maybe, just maybe, he won't even serve ramen — as long as he can keep encouraging other people to dream on.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.wbur.org\">WBUR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Everyone, he did a good job!\"\u003c/p>\n\u003cp>You'll hear that again and again over the course of a meal in the cozy but loud space.\u003c/p>\n\u003cfigure id=\"attachment_85201\" class=\"wp-caption aligncenter\" style=\"max-width: 3648px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ramen4-2feb3195f6609c2bc6030aea95cf121b3ae5d3f4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ramen4-2feb3195f6609c2bc6030aea95cf121b3ae5d3f4.jpg\" alt=\"There are two choices at Yume Wo Katare: ramen topped with pork ($12), or ramen topped with more pork ($14). Extra garlic and fat can be added, too. Photo: Andrea Shea for WBUR\" width=\"3648\" height=\"2734\" class=\"size-full wp-image-85201\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There are two choices at Yume Wo Katare: ramen topped with pork ($12), or ramen topped with more pork ($14). Extra garlic and fat can be added, too. Photo: Andrea Shea for WBUR\u003c/figcaption>\u003c/figure>\n\u003cp>Owner and ramen master Tsuyoshi Nishioka yells the traditional welcome \"\u003cem>Irasshaimase!\u003c/em>\" — more or less \"come in\" — at customers from behind the long counter that separates his open kitchen and the shop's 18-seat dining room. Sometimes people wait more than an hour outside on the sidewalk in all temperatures to participate in this novel but highly regimented ramen experience.\u003c/p>\n\u003cp>\u003cstrong>Here's the protocol:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>First you order. There are only two choices: ramen that's swimming in broth topped with pork ($12), or ramen topped with more pork ($14). Extra garlic and fat can be added too.\u003c/li>\n\u003cli>Then diners are shown the self-service chopstick and water station before being told which seat to take along the three rows of tables that face the kitchen. The space feels a little like a classroom, with brightly painted walls covered in cartoons that illustrate the appropriate way to consume your bowl of noodles once it arrives.\u003c/li>\n\u003cli>Once diners settle into their spots, server Makoto Yamamoto explains the ramen shop's philosophy.\u003c/li>\n\u003c/ol>\n\u003cp>\"Thank you for coming to Yume Wo Katare, which means 'talk about your dreams' in Japanese,\" Yamamoto says. \"Whatever dreams you may have, how we can help you with that is the ramen he's preparing right now. So if you can finish this high bowl of ramen, you can do anything in life. That's the concept. OK, good luck with your ramen, and thank you very much!\"\u003c/p>\n\u003cp>Eating ramen here is seen as a path to personal fulfillment. Some customers write their dreams down and hang them on the restaurant's walls. One reads, \"skydiving.\" Another, \"one month without sugar.\" Most are written in Japanese.\u003c/p>\n\u003cp>\"Each person understands another meaning [of the philosophy],\" 34-year-old ramen chef Nishioka says. \"So it's good for our restaurant.\"\u003c/p>\n\u003cp>Nishioka opened Yume Wo Katare in November 2012. Since then, he's been encouraging people to reclaim abandoned dreams and nurture new ones.\u003c/p>\n\u003cp>Like a ramen guru, Nishioka believes dreams require fortitude and deep concentration — just like eating a heaping pile of his homemade noodles does.\u003c/p>\n\u003cp>\"When ramen is coming, grab chopsticks and don't stop until you finish eating the bowl,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_85202\" class=\"wp-caption aligncenter\" style=\"max-width: 2921px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ramen04-1a5bc520c3c3e6804054b9a63f5a8ae16d393ab5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ramen04-1a5bc520c3c3e6804054b9a63f5a8ae16d393ab5.jpg\" alt=\"At this shop, finishing the huge, rich bowls of ramen requires fortitude and deep concentration. Photo: Andrea Shea for WBUR\" width=\"2921\" height=\"2191\" class=\"size-full wp-image-85202\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At this shop, finishing the huge, rich bowls of ramen requires fortitude and deep concentration. Photo: Andrea Shea for WBUR\u003c/figcaption>\u003c/figure>\n\u003cp>If you finish everything Nishioka loaded into your steaming bowl, the room erupts in cheers of, \"Everybody, we have a perfect!\" along with claps and giggles. (I managed this feat on my third time eating at Yume Wo Katare, and I have doubts I'll ever be able to do it again.)\u003c/p>\n\u003cp>If you eat your noodles but can't drink every drop of the rich broth you earn a different cheer: \"Everyone, he did a good job!\"\u003c/p>\n\u003cp>Those with smaller appetites are met with an \"almost\" or \"next time.\" The goal, chef Nishioka says, is to push people beyond what they think they're capable of.\u003c/p>\n\u003cp>\"It's an interactive kind of experience, even when you're going alone,\" explains customer Chris Shipley. \"So yeah, I've waited in lines over an hour.\"\u003c/p>\n\u003cp>Shipley has eaten here once a month since moving to the area in September. The ramen is different and delicious, he says, adding that he doesn't shoot for a \"perfect\" anymore.\u003c/p>\n\u003cp>\"I've decided to get down to a 'good job,' because sometimes 'perfect' is a little too much. It's really greasy,\" he says. \"That broth has a lot of fat in it.\"\u003c/p>\n\u003cp>The fatty broth and chewy noodles come with thick, tender slices of rolled pork belly that lay on a bed of bean sprouts, bok choy and minced garlic.\u003c/p>\n\u003cfigure id=\"attachment_85203\" class=\"wp-caption aligncenter\" style=\"max-width: 2958px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ramen1-6cecb0429670780be84b54e7c1b78dfd0ce467b8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ramen1-6cecb0429670780be84b54e7c1b78dfd0ce467b8.jpg\" alt=\"Chef Tsuyoshi Nishioka says waiting in line for ramen builds anticipation in his customers. Photo: Andrea Shea for WBUR\" width=\"2958\" height=\"2217\" class=\"size-full wp-image-85203\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Tsuyoshi Nishioka says waiting in line for ramen builds anticipation in his customers. Photo: Andrea Shea for WBUR\u003c/figcaption>\u003c/figure>\n\u003cp>This style is called jiro ramen, and it's rare in the U.S. Nishioka learned to make it at a famous Japanese restaurant chain called Ramen Jiro. He opened five of his own shops — in Kobe, Kyoto and Osaka — then sold them to his managers before searching for a space in the U.S.\u003c/p>\n\u003cp>Over the past few months, owner Nishioka and his friend Ryo Takahashi have started hosting workshops at the restaurant on Monday night to help their peers develop strategies.\u003c/p>\n\u003cp>\"There's a lot of Japanese population here — especially students who haven't really figured out their life yet,\" Takahashi explains. \"So we're trying to help to talk about what's your plan, and you know, what's your dream, and what do you want to do in the future?\"\u003c/p>\n\u003cp>Twenty-year-old Satomi Yoshida tries to attend every Monday. She's a student at Bunker Hill Community College and says she first came to Yume to talk about her dreams. The ramen came second, but she added, \"Eating ramen here, always I feel some positive power.\"\u003c/p>\n\u003cp>And she compares finishing a bowl of ramen to running a marathon.\u003c/p>\n\u003cp>\"It's just me and the ramen,\" Yoshida says with a smile.\u003c/p>\n\u003cp>Nishioka hopes more people will drop by the weekly Monday night meetings. The restaurant is closed that night, but business is brisk most others. It's so good that Nishioka can shut down the shop every few months to go back to Japan.\u003c/p>\n\u003cp>When asked about his own future, Nishioka muses that maybe, just maybe, he won't even serve ramen — as long as he can keep encouraging other people to dream on.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Some Food Companies Are Quietly Dumping GMO Ingredients",
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"content": "\u003cfigure id=\"attachment_85088\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cheerios-1_slide-f30366d1a215fbeeb5c0cd595fb671088e0eaa1a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cheerios-1_slide-f30366d1a215fbeeb5c0cd595fb671088e0eaa1a.jpg\" alt=\"General Mills' Original Cheerios are now GMO-free. But you won't find a label on the box highlighting the change. Photo: David Duprey/AP\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-85088\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">General Mills' Original Cheerios are now GMO-free. But you won't find a label on the box highlighting the change. Photo: David Duprey/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/22/333725880/some-food-producers-are-quietly-dumping-gmo-ingredients\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/07/20140722_me_some_food_producers_are_quietly_dumping_gmo_ingredients.mp3\"] \u003c/p>\n\u003cp>by Jane Lindholm, \u003ca href=\"http://www.vpr.net/\">VPR\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/22/333725880/some-food-producers-are-quietly-dumping-gmo-ingredients\">The Salt at NPR Food\u003c/a> (7/22/14)\u003c/p>\n\u003cp>A tour of the Ben and Jerry's Factory in Waterbury, Vt., includes a stop at the \"Flavor Graveyard,\" where ice cream combinations that didn't make the cut are put to rest under the shade of big trees.\u003c/p>\n\u003cp>One recently deceased flavor has yet to be memorialized there: Coffee Heath Bar Crunch, one of the company's best sellers. Ben and Jerry's CEO \u003ca href=\"http://www.benjerry.com/about-us/how-were-structured#4timeline\">Jostein Solheim\u003c/a> says the company had to remove the key ingredient, Heath Bars made by Hershey, and rework the flavor. Its replacement is called Coffee Toffee Bar Crunch. (Some fans have blasted the company in online forums, claiming it doesn't taste as good.)\u003c/p>\n\u003cp>The reason for the change? Hershey makes Heath Bars with genetically engineered ingredients, and Ben and Jerry's has made a pledge to remove all GMO ingredients from its ice cream.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The company has taken a vocal stand in recent years in support of states looking at legislation that would require manufacturers to disclose food that is made with genetic engineering. And Vermont \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/24/306442972/bracing-for-a-battle-vermont-passes-gmo-labeling-bill\">recently passed a law\u003c/a> that will require labeling starting in 2015. Ben and Jerry's founder Jerry Greenfield recently launched a campaign to help fill the coffers of Vermont's crowd-sourced defense fund set up to combat lawsuits over its labeling law.\u003c/p>\n\u003cp>The news that Ben and Jerry's is taking a vocal stand on a controversial issue is no surprise; it's part of the company's calling card. But some other mainstream companies are carefully — and much more quietly — calibrating their non-GMO strategies.\u003c/p>\n\u003cp>General Mills' Original plain Cheerios are now GMO-free. But the only announcement was in a company \u003ca href=\"http://www.blog.generalmills.com/2014/01/the-one-and-only-cheerios/\">blog post\u003c/a> in January. And you won't see any label on the box highlighting the change. Grape Nuts, another cereal aisle staple, made by Post, are also non-GMO. And Target has about 80 of its own brand items certified GMO-free.\u003c/p>\n\u003cp>\u003ca href=\"http://www.nongmoproject.org/about/who-we-are/staff/megan-thompson-westgate/\">Megan Westgate\u003c/a> runs the Non-GMO Project, which acts as an independent third-party verifier of GMO-free products, including Target's. She says her organization knows about \"a lot of exciting cool things that are happening that for whatever strategic reasons get kept pretty quiet.\"\u003c/p>\n\u003cp>The Non-GMO Project has certified more than 20,000 products since it launched in 2007 and Westgate says this is one of the fastest growing sectors of the natural food industry, representing $6 billion dollars in annual sales. But just because they're testing the water doesn't mean most mainstream companies are ready to start publicizing their changes.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ageconomics.ksu.edu/p.aspx?tabid=13&ItemID=1783&mid=1598&staff_category=Faculty\">Nathan Hendricks\u003c/a>, an agricultural economist at Kansas State University, says big food producers are trying to gauge what direction consumers are headed in. \"Ultimately,\" he says, \"these big companies aren't just friends with Monsanto or something, they want to make a profit and they want to be able to do what's going to make them money.\" So they'd better have a product line in the works if consumer sentiment starts to shift more heavily towards GMO-free food.\u003c/p>\n\u003cp>But even as they create GMO-free products, many of these corporations are fighting state initiatives that would require them to give consumers more information about their ingredients.\u003c/p>\n\u003cp>They often fight those battles through the powerful the Grocery Manufacturers Association, or GMA, a trade group with hundreds of members. It has just filed suit against Vermont over the state's GMO labeling law.\u003c/p>\n\u003cp>Even Ben and Jerry's, so vocal in its anti-GMO stance, has a conflict, of sorts. It may have eliminated GMOs, but it's still owned by Unilever, which put a lot of money towards fighting labeling legislation in California and belongs to the GMA. That might make things sticky for Ben and Jerry's CEO Solheim.\u003c/p>\n\u003cp>But he equivocates. \"You know,\" he shrugs, \"in big companies a lot of things happen behind closed doors. I think we'll leave that conversation behind closed doors.\" But Solheim says a unique agreement between the ice cream maker and Unilever allows Ben and Jerry's to continue its social mission independent of its parent's choices.\u003c/p>\n\u003cp>One reason these large companies might be quietly working to make GMO-free food now is because\u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/04/269479079/how-american-food-companies-go-gmo-free-in-a-gmo-world\"> finding ingredients can be a major challenge\u003c/a>. More than 90 percent of all the soybeans and corn grown in the U.S. are genetically engineered. Most of those GMO crops go to producers of eggs, milk and meat who feed their animals with them, but GMO soy oil and corn starch are used in a lot of food manufacturing, too.\u003c/p>\n\u003cp>To ensure non-GMO ingredients, the supply chain has to remain separate and pristine. Crops need to be grown far enough away from genetically engineered seeds to prevent cross-contamination. Harvesting equipment needs to be either used only for non-GMO crops or cleaned extensively before switching. The same is true for processing and manufacturing facilities and transport receptacles like shipping containers.\u003c/p>\n\u003cp>That's why Westgate says a natural foods brand like Kashi, owned by Kellogg's, is transitioning more slowly than many fans would like. She points out that Kashi told consumers it would take a couple of years to switch over all of its ingredients. It's a matter of changing contracts with growers, finding farmland where non-GMOs can be grown successfully, and reworking recipes so the flavors that customers have grown used to aren't drastically changed, like what has happened with Ben and Jerry's new toffee.\u003c/p>\n\u003cp>Right now, non-GMO food fetches a premium. Purdue University agricultural economist \u003ca href=\"https://ag.purdue.edu/agecon/Pages/Profile.aspx?strAlias=hurtc\">Chris Hurt\u003c/a> says that premium is likely to come down if this part of the agricultural sector gains more traction and an efficiency of scale can kick in.\u003c/p>\n\u003cp>Ultimately, the consumer is king. And the question of whether or not consumers will want non-GMO products is still up in the air.\u003c/p>\n\u003cp>At the Ben and Jerry's Factory in Vermont, most tourists seem more interested in getting their free sample than hearing about the brand's stand on genetic engineering. Still, manufacturers are clearly wondering what might happen if more states enact labeling laws and if consumer sentiment begins to shift. So they're hedging their bets: fighting state-by-state labeling initiatives, but quietly introducing their own GMO-free products in the meantime.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Copyright 2014 \u003ca href=\"http://www.vpr.net\">Vermont Public Radio\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85088\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cheerios-1_slide-f30366d1a215fbeeb5c0cd595fb671088e0eaa1a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cheerios-1_slide-f30366d1a215fbeeb5c0cd595fb671088e0eaa1a.jpg\" alt=\"General Mills' Original Cheerios are now GMO-free. But you won't find a label on the box highlighting the change. Photo: David Duprey/AP\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-85088\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">General Mills' Original Cheerios are now GMO-free. But you won't find a label on the box highlighting the change. Photo: David Duprey/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/22/333725880/some-food-producers-are-quietly-dumping-gmo-ingredients\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by Jane Lindholm, \u003ca href=\"http://www.vpr.net/\">VPR\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/22/333725880/some-food-producers-are-quietly-dumping-gmo-ingredients\">The Salt at NPR Food\u003c/a> (7/22/14)\u003c/p>\n\u003cp>A tour of the Ben and Jerry's Factory in Waterbury, Vt., includes a stop at the \"Flavor Graveyard,\" where ice cream combinations that didn't make the cut are put to rest under the shade of big trees.\u003c/p>\n\u003cp>One recently deceased flavor has yet to be memorialized there: Coffee Heath Bar Crunch, one of the company's best sellers. Ben and Jerry's CEO \u003ca href=\"http://www.benjerry.com/about-us/how-were-structured#4timeline\">Jostein Solheim\u003c/a> says the company had to remove the key ingredient, Heath Bars made by Hershey, and rework the flavor. Its replacement is called Coffee Toffee Bar Crunch. (Some fans have blasted the company in online forums, claiming it doesn't taste as good.)\u003c/p>\n\u003cp>The reason for the change? Hershey makes Heath Bars with genetically engineered ingredients, and Ben and Jerry's has made a pledge to remove all GMO ingredients from its ice cream.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The company has taken a vocal stand in recent years in support of states looking at legislation that would require manufacturers to disclose food that is made with genetic engineering. And Vermont \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/24/306442972/bracing-for-a-battle-vermont-passes-gmo-labeling-bill\">recently passed a law\u003c/a> that will require labeling starting in 2015. Ben and Jerry's founder Jerry Greenfield recently launched a campaign to help fill the coffers of Vermont's crowd-sourced defense fund set up to combat lawsuits over its labeling law.\u003c/p>\n\u003cp>The news that Ben and Jerry's is taking a vocal stand on a controversial issue is no surprise; it's part of the company's calling card. But some other mainstream companies are carefully — and much more quietly — calibrating their non-GMO strategies.\u003c/p>\n\u003cp>General Mills' Original plain Cheerios are now GMO-free. But the only announcement was in a company \u003ca href=\"http://www.blog.generalmills.com/2014/01/the-one-and-only-cheerios/\">blog post\u003c/a> in January. And you won't see any label on the box highlighting the change. Grape Nuts, another cereal aisle staple, made by Post, are also non-GMO. And Target has about 80 of its own brand items certified GMO-free.\u003c/p>\n\u003cp>\u003ca href=\"http://www.nongmoproject.org/about/who-we-are/staff/megan-thompson-westgate/\">Megan Westgate\u003c/a> runs the Non-GMO Project, which acts as an independent third-party verifier of GMO-free products, including Target's. She says her organization knows about \"a lot of exciting cool things that are happening that for whatever strategic reasons get kept pretty quiet.\"\u003c/p>\n\u003cp>The Non-GMO Project has certified more than 20,000 products since it launched in 2007 and Westgate says this is one of the fastest growing sectors of the natural food industry, representing $6 billion dollars in annual sales. But just because they're testing the water doesn't mean most mainstream companies are ready to start publicizing their changes.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ageconomics.ksu.edu/p.aspx?tabid=13&ItemID=1783&mid=1598&staff_category=Faculty\">Nathan Hendricks\u003c/a>, an agricultural economist at Kansas State University, says big food producers are trying to gauge what direction consumers are headed in. \"Ultimately,\" he says, \"these big companies aren't just friends with Monsanto or something, they want to make a profit and they want to be able to do what's going to make them money.\" So they'd better have a product line in the works if consumer sentiment starts to shift more heavily towards GMO-free food.\u003c/p>\n\u003cp>But even as they create GMO-free products, many of these corporations are fighting state initiatives that would require them to give consumers more information about their ingredients.\u003c/p>\n\u003cp>They often fight those battles through the powerful the Grocery Manufacturers Association, or GMA, a trade group with hundreds of members. It has just filed suit against Vermont over the state's GMO labeling law.\u003c/p>\n\u003cp>Even Ben and Jerry's, so vocal in its anti-GMO stance, has a conflict, of sorts. It may have eliminated GMOs, but it's still owned by Unilever, which put a lot of money towards fighting labeling legislation in California and belongs to the GMA. That might make things sticky for Ben and Jerry's CEO Solheim.\u003c/p>\n\u003cp>But he equivocates. \"You know,\" he shrugs, \"in big companies a lot of things happen behind closed doors. I think we'll leave that conversation behind closed doors.\" But Solheim says a unique agreement between the ice cream maker and Unilever allows Ben and Jerry's to continue its social mission independent of its parent's choices.\u003c/p>\n\u003cp>One reason these large companies might be quietly working to make GMO-free food now is because\u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/04/269479079/how-american-food-companies-go-gmo-free-in-a-gmo-world\"> finding ingredients can be a major challenge\u003c/a>. More than 90 percent of all the soybeans and corn grown in the U.S. are genetically engineered. Most of those GMO crops go to producers of eggs, milk and meat who feed their animals with them, but GMO soy oil and corn starch are used in a lot of food manufacturing, too.\u003c/p>\n\u003cp>To ensure non-GMO ingredients, the supply chain has to remain separate and pristine. Crops need to be grown far enough away from genetically engineered seeds to prevent cross-contamination. Harvesting equipment needs to be either used only for non-GMO crops or cleaned extensively before switching. The same is true for processing and manufacturing facilities and transport receptacles like shipping containers.\u003c/p>\n\u003cp>That's why Westgate says a natural foods brand like Kashi, owned by Kellogg's, is transitioning more slowly than many fans would like. She points out that Kashi told consumers it would take a couple of years to switch over all of its ingredients. It's a matter of changing contracts with growers, finding farmland where non-GMOs can be grown successfully, and reworking recipes so the flavors that customers have grown used to aren't drastically changed, like what has happened with Ben and Jerry's new toffee.\u003c/p>\n\u003cp>Right now, non-GMO food fetches a premium. Purdue University agricultural economist \u003ca href=\"https://ag.purdue.edu/agecon/Pages/Profile.aspx?strAlias=hurtc\">Chris Hurt\u003c/a> says that premium is likely to come down if this part of the agricultural sector gains more traction and an efficiency of scale can kick in.\u003c/p>\n\u003cp>Ultimately, the consumer is king. And the question of whether or not consumers will want non-GMO products is still up in the air.\u003c/p>\n\u003cp>At the Ben and Jerry's Factory in Vermont, most tourists seem more interested in getting their free sample than hearing about the brand's stand on genetic engineering. Still, manufacturers are clearly wondering what might happen if more states enact labeling laws and if consumer sentiment begins to shift. So they're hedging their bets: fighting state-by-state labeling initiatives, but quietly introducing their own GMO-free products in the meantime.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "For These Vegans, Masculinity Means Protecting The Planet ",
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"content": "\u003cfigure id=\"attachment_85076\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/image003-edit_slide-ed6cf80c4118a0928a7c925a8c989ddbbc21ebb4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/image003-edit_slide-ed6cf80c4118a0928a7c925a8c989ddbbc21ebb4.jpg\" alt=\"Mixed martial arts fighter Cornell Ward (from left), chef Daniel Strong, triathlete Dominic Thompson, lifestyle blogger Joshua Katcher and competitive bodybuilder Giacomo Marchese at a vegan barbecue in Brooklyn, N.Y. Photo: Courtesy of James Koroni\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-85076\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mixed martial arts fighter Cornell Ward (from left), chef Daniel Strong, triathlete Dominic Thompson, lifestyle blogger Joshua Katcher and competitive bodybuilder Giacomo Marchese at a vegan barbecue in Brooklyn, N.Y. Photo: Courtesy of James Koroni\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/21/332329709/for-these-vegans-masculinity-means-protecting-the-planet\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/07/20140721_atc_masculinity_series.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/3850482/neda-ulaby\" target=\"_blank\">Neda Ulaby\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/21/332329709/for-these-vegans-masculinity-means-protecting-the-planet\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/21/14)\u003c/p>\n\u003cp>Real men eat meat. They kill it and then they grill it.\u003c/p>\n\u003cp>That's the stereotype, or cliche, that's about as old as time.\u003c/p>\n\u003cp>At a recent barbecue in Brooklyn, N.Y., a half-dozen guys who resist that particular cultural stereotype gathered together. Many of them are muscled semi-professional athletes, including triathlete Dominic Thompson, competitive bodybuilder Giacomo Marchese and mixed martial arts fighter Cornell Ward.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>They're also all vegans and eschew all animal products. Because these guys are so seriously, well, built, they say some people find it hard to believe they never eat meat, fish, dairy or eggs.\u003c/p>\n\u003cp>\"Everyone always thinks vegans are weak, skinny, frail, pale,\" Thompson says. \"I get people that think, 'You're like Gwyneth Paltrow.' \"\u003c/p>\n\u003cp>Unlike Paltrow (who is no longer vegan), Thompson grew up in a rough Chicago housing project. He was the kind of kid who would rush in to save stray cats or dogs if he saw people picking on them.\u003c/p>\n\u003cp>\"[There's] nothing more cowardly to me than taking advantage of something that's defenseless,\" he says.\u003c/p>\n\u003cp>Today, Thompson is the kind of adult who checks clothing labels to make sure he never buys leather, wool or products tested on animals. \"To me, compassion is the new cool,\" he says.\u003c/p>\n\u003cp>The host of this all-male vegan barbecue is Joshua Katcher, who founded the men's lifestyle website, \u003ca href=\"http://www.thediscerningbrute.com/\">The Discerning Brute\u003c/a>. He also designs high-end \u003ca href=\"http://www.bravegentleman.com/\">vegan menswear\u003c/a> that has caught the attention of such men's magazines as GQ and \u003cem>Esquire\u003c/em>.\u003c/p>\n\u003cp>In an era of climate change and environmental destruction, Katcher thinks masculinity should be re-framed as protecting the planet, not dominating it.\u003c/p>\n\u003cp>\"Mainstream masculinity is a roadblock to sustainability,\" he says, adding that since he stopped eating or using products that hurt animals, he's occasionally been made to feel unmanly. \"It's considered a sign of weakness to other men — like you've left the club.\"\u003c/p>\n\u003cfigure id=\"attachment_85077\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/vegan-meal_enl-3e4f937027bfa87cfb5e350535595db41850e56d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/vegan-meal_enl-3e4f937027bfa87cfb5e350535595db41850e56d-290x290.jpg\" alt=\"A recent dish that appeared in The Discerning Brute newsletter was butternut squash with trumpet mushrooms, shallots and tempeh, Boston lettuce wedge with horseradish mustard dressing, and hearts of palm salad with tomatoes, capers and olives. Photo: The Discerning Brute\" width=\"290\" height=\"290\" class=\"size-medium wp-image-85077\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A recent dish that appeared in The Discerning Brute newsletter was butternut squash with trumpet mushrooms, shallots and tempeh, Boston lettuce wedge with horseradish mustard dressing, and hearts of palm salad with tomatoes, capers and olives. Photo: The Discerning Brute\u003c/figcaption>\u003c/figure>\n\u003cp>Leaving the club is actually nothing new. Pomona College professor \u003ca href=\"http://www.pomona.edu/academics/departments/english/faculty/kyla-tompkins.aspx\">Kyla Wazana Tompkins,\u003c/a> who studies gender, food and culture, says American men have done it for more than a 100 years, stretching back to the 1800s.\u003c/p>\n\u003cp>\"One particular group of radical food thinkers advocated a kind of manliness based on vegetarianism,\" she says.\u003c/p>\n\u003cp>Those men included Sylvester Graham, a vegetarian after whom the graham cracker was named, and Bronson Alcott, a vegan and father of Louisa May Alcott, who wrote \u003cem>Little Women\u003c/em>. Alcott saw his veganism as a continuation of his advocacy against slavery and for women's rights. According to his daughter, though, Alcott never did any cooking.\u003c/p>\n\u003cp>Tompkins is a meat eater (as is this reporter), but she finds something very masculine about following a vegan diet. It's \"total control ... of the body,\" she says.\u003c/p>\n\u003cp>Something hardcore about veganism does seem to appeal to some men. In fact, according to a \u003ca href=\"http://www.vrg.org/journal/vj2011issue4/vj2011issue4poll.php\">Harris Poll\u003c/a> commissioned by the Vegetarian Resource Group, more women are vegetarian than men, but slightly more men are vegan.\u003c/p>\n\u003cp>\u003ca href=\"http://www.meatisforpussies.org/about-john-joseph/\">John Joseph\u003c/a> of the punk band the Cro-Mags and author of a \u003ca href=\"http://www.meatisforpussies.org/\">pro-vegan manifesto\u003c/a> has rejected animal products for more than 30 years. \"I come from jails and gyms where guys were eating Alpo burgers,\" he says. \"The dudes were like, 'If it's good enough for my pit bull, it's gonna give me more strength and energy!' \"\u003c/p>\n\u003cp>Obviously, Alpo burgers are off the menu at the vegan barbecue in Brooklyn. \"These are our beet burgers,\" says grillmeister Dan Strong. He's a professional vegan chef who trained in New York's finest kitchens.\u003c/p>\n\u003cp>\"I was mostly a butcher,\" he admits.\u003c/p>\n\u003cp>But then Strong met a beautiful vegan at the restaurant where he worked and converted to impress her. Now the two run a popular vegan food stand called \u003ca href=\"http://www.chickpeaandolive.com/\">Chickpea and Olive\u003c/a>. Being vegan has made Strong think a lot about how American men are not encouraged to show feelings. He does that now, he says, every time he sits down to a meal.\u003c/p>\n\u003cp>\"There's an illusion that manhood is this confidence that is exuded at all time,\" Strong said. \"Veganism is that kind of confidence. It really is. It's a choice that we make that guides us on our lives. I can't think of anything more manly than that.\"\u003c/p>\n\u003cp>As the barbecue winds down, the guys decide that they're going to pursue the most masculine of pastimes together. That is, going hunting for wild mushrooms.\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Chickpea And Olive's Zucchini Polenta Burgers\u003c/h3>\n\u003cp>\u003cem>Makes 8 to 10 burgers \u003c/em>\u003c/p>\n\u003cp>2 zucchini\u003c/p>\n\u003cp>2 summer squash\u003c/p>\n\u003cp>1 cans cannelloni beans\u003c/p>\n\u003cp>60 grams polenta cooked in 240 milliliters of water\u003c/p>\n\u003cp>1/4 cup nutritional yeast\u003c/p>\n\u003cp>1 head of roast garlic\u003c/p>\n\u003cp>3 square feet of cheesecloth\u003c/p>\n\u003cp>4 scallions, sliced\u003c/p>\n\u003cp>Shred the zucchini and squash on a box grater or in your food processor with the shredder attachment. Remove to a strainer and salt liberally. This will cause the squash to release its moisture. You can then squeeze the water out with your hands or wring the squash out in a dishtowel or cheesecloth.\u003c/p>\n\u003cp>Slice scallions and add to squash.\u003c/p>\n\u003cp>Next, take 1/2 can of beans and drain them before adding them to your food processor, along half of roasted garlic. Puree until they make a smooth paste.\u003c/p>\n\u003cp>Mix remaining beans directly to the shredded squash, along with the bean puree and the nutritional yeast, and season the mixture with salt and pepper along with remaining cloves of roast garlic, whole.\u003c/p>\n\u003cp>Next, cover with the polenta and mix to combine. You can put the bowl in the refrigerator directly or transfer to a cookie tray and refrigerate for at least 1 hour to cool and allow the polenta to set. Next you can either form burgers with your hands or cut with a cookie cutter or ring mold. Fry in a cast iron pan for 3 to 4 minutes on each side. \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> \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/3850482/neda-ulaby\" target=\"_blank\">Neda Ulaby\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/21/332329709/for-these-vegans-masculinity-means-protecting-the-planet\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/21/14)\u003c/p>\n\u003cp>Real men eat meat. They kill it and then they grill it.\u003c/p>\n\u003cp>That's the stereotype, or cliche, that's about as old as time.\u003c/p>\n\u003cp>At a recent barbecue in Brooklyn, N.Y., a half-dozen guys who resist that particular cultural stereotype gathered together. Many of them are muscled semi-professional athletes, including triathlete Dominic Thompson, competitive bodybuilder Giacomo Marchese and mixed martial arts fighter Cornell Ward.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>They're also all vegans and eschew all animal products. Because these guys are so seriously, well, built, they say some people find it hard to believe they never eat meat, fish, dairy or eggs.\u003c/p>\n\u003cp>\"Everyone always thinks vegans are weak, skinny, frail, pale,\" Thompson says. \"I get people that think, 'You're like Gwyneth Paltrow.' \"\u003c/p>\n\u003cp>Unlike Paltrow (who is no longer vegan), Thompson grew up in a rough Chicago housing project. He was the kind of kid who would rush in to save stray cats or dogs if he saw people picking on them.\u003c/p>\n\u003cp>\"[There's] nothing more cowardly to me than taking advantage of something that's defenseless,\" he says.\u003c/p>\n\u003cp>Today, Thompson is the kind of adult who checks clothing labels to make sure he never buys leather, wool or products tested on animals. \"To me, compassion is the new cool,\" he says.\u003c/p>\n\u003cp>The host of this all-male vegan barbecue is Joshua Katcher, who founded the men's lifestyle website, \u003ca href=\"http://www.thediscerningbrute.com/\">The Discerning Brute\u003c/a>. He also designs high-end \u003ca href=\"http://www.bravegentleman.com/\">vegan menswear\u003c/a> that has caught the attention of such men's magazines as GQ and \u003cem>Esquire\u003c/em>.\u003c/p>\n\u003cp>In an era of climate change and environmental destruction, Katcher thinks masculinity should be re-framed as protecting the planet, not dominating it.\u003c/p>\n\u003cp>\"Mainstream masculinity is a roadblock to sustainability,\" he says, adding that since he stopped eating or using products that hurt animals, he's occasionally been made to feel unmanly. \"It's considered a sign of weakness to other men — like you've left the club.\"\u003c/p>\n\u003cfigure id=\"attachment_85077\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/vegan-meal_enl-3e4f937027bfa87cfb5e350535595db41850e56d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/vegan-meal_enl-3e4f937027bfa87cfb5e350535595db41850e56d-290x290.jpg\" alt=\"A recent dish that appeared in The Discerning Brute newsletter was butternut squash with trumpet mushrooms, shallots and tempeh, Boston lettuce wedge with horseradish mustard dressing, and hearts of palm salad with tomatoes, capers and olives. Photo: The Discerning Brute\" width=\"290\" height=\"290\" class=\"size-medium wp-image-85077\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A recent dish that appeared in The Discerning Brute newsletter was butternut squash with trumpet mushrooms, shallots and tempeh, Boston lettuce wedge with horseradish mustard dressing, and hearts of palm salad with tomatoes, capers and olives. Photo: The Discerning Brute\u003c/figcaption>\u003c/figure>\n\u003cp>Leaving the club is actually nothing new. Pomona College professor \u003ca href=\"http://www.pomona.edu/academics/departments/english/faculty/kyla-tompkins.aspx\">Kyla Wazana Tompkins,\u003c/a> who studies gender, food and culture, says American men have done it for more than a 100 years, stretching back to the 1800s.\u003c/p>\n\u003cp>\"One particular group of radical food thinkers advocated a kind of manliness based on vegetarianism,\" she says.\u003c/p>\n\u003cp>Those men included Sylvester Graham, a vegetarian after whom the graham cracker was named, and Bronson Alcott, a vegan and father of Louisa May Alcott, who wrote \u003cem>Little Women\u003c/em>. Alcott saw his veganism as a continuation of his advocacy against slavery and for women's rights. According to his daughter, though, Alcott never did any cooking.\u003c/p>\n\u003cp>Tompkins is a meat eater (as is this reporter), but she finds something very masculine about following a vegan diet. It's \"total control ... of the body,\" she says.\u003c/p>\n\u003cp>Something hardcore about veganism does seem to appeal to some men. In fact, according to a \u003ca href=\"http://www.vrg.org/journal/vj2011issue4/vj2011issue4poll.php\">Harris Poll\u003c/a> commissioned by the Vegetarian Resource Group, more women are vegetarian than men, but slightly more men are vegan.\u003c/p>\n\u003cp>\u003ca href=\"http://www.meatisforpussies.org/about-john-joseph/\">John Joseph\u003c/a> of the punk band the Cro-Mags and author of a \u003ca href=\"http://www.meatisforpussies.org/\">pro-vegan manifesto\u003c/a> has rejected animal products for more than 30 years. \"I come from jails and gyms where guys were eating Alpo burgers,\" he says. \"The dudes were like, 'If it's good enough for my pit bull, it's gonna give me more strength and energy!' \"\u003c/p>\n\u003cp>Obviously, Alpo burgers are off the menu at the vegan barbecue in Brooklyn. \"These are our beet burgers,\" says grillmeister Dan Strong. He's a professional vegan chef who trained in New York's finest kitchens.\u003c/p>\n\u003cp>\"I was mostly a butcher,\" he admits.\u003c/p>\n\u003cp>But then Strong met a beautiful vegan at the restaurant where he worked and converted to impress her. Now the two run a popular vegan food stand called \u003ca href=\"http://www.chickpeaandolive.com/\">Chickpea and Olive\u003c/a>. Being vegan has made Strong think a lot about how American men are not encouraged to show feelings. He does that now, he says, every time he sits down to a meal.\u003c/p>\n\u003cp>\"There's an illusion that manhood is this confidence that is exuded at all time,\" Strong said. \"Veganism is that kind of confidence. It really is. It's a choice that we make that guides us on our lives. I can't think of anything more manly than that.\"\u003c/p>\n\u003cp>As the barbecue winds down, the guys decide that they're going to pursue the most masculine of pastimes together. That is, going hunting for wild mushrooms.\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Chickpea And Olive's Zucchini Polenta Burgers\u003c/h3>\n\u003cp>\u003cem>Makes 8 to 10 burgers \u003c/em>\u003c/p>\n\u003cp>2 zucchini\u003c/p>\n\u003cp>2 summer squash\u003c/p>\n\u003cp>1 cans cannelloni beans\u003c/p>\n\u003cp>60 grams polenta cooked in 240 milliliters of water\u003c/p>\n\u003cp>1/4 cup nutritional yeast\u003c/p>\n\u003cp>1 head of roast garlic\u003c/p>\n\u003cp>3 square feet of cheesecloth\u003c/p>\n\u003cp>4 scallions, sliced\u003c/p>\n\u003cp>Shred the zucchini and squash on a box grater or in your food processor with the shredder attachment. Remove to a strainer and salt liberally. This will cause the squash to release its moisture. You can then squeeze the water out with your hands or wring the squash out in a dishtowel or cheesecloth.\u003c/p>\n\u003cp>Slice scallions and add to squash.\u003c/p>\n\u003cp>Next, take 1/2 can of beans and drain them before adding them to your food processor, along half of roasted garlic. Puree until they make a smooth paste.\u003c/p>\n\u003cp>Mix remaining beans directly to the shredded squash, along with the bean puree and the nutritional yeast, and season the mixture with salt and pepper along with remaining cloves of roast garlic, whole.\u003c/p>\n\u003cp>Next, cover with the polenta and mix to combine. You can put the bowl in the refrigerator directly or transfer to a cookie tray and refrigerate for at least 1 hour to cool and allow the polenta to set. Next you can either form burgers with your hands or cut with a cookie cutter or ring mold. Fry in a cast iron pan for 3 to 4 minutes on each side. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Deploying Drones To Get An Overview Of Factory Farms",
"title": "Deploying Drones To Get An Overview Of Factory Farms",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85068\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/will-potter_slide-f8d1a17c377366a88be176d617c3a94a71713c9a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/will-potter_slide-f8d1a17c377366a88be176d617c3a94a71713c9a.jpg\" alt=\"Will Potter speaks during a TED Fellows Talk in March, at the Vancouver Convention Center, Vancouver, B.C. Photo: Ryan Lash for TED/Courtesy of Will Potter\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-85068\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Will Potter speaks during a TED Fellows Talk in March, at the Vancouver Convention Center, Vancouver, B.C. Photo: Ryan Lash for TED/Courtesy of Will Potter\u003c/figcaption>\u003c/figure>\n\u003cp>by Peggy Lowe, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/19/332344201/deploying-drones-to-get-big-picture-of-factory-farms-from-above\">The Salt at NPR Food\u003c/a> (7/19/14)\u003c/p>\n\u003cp>An independent journalist says he's found a way around the so-called \"ag-gag\" laws by flying drones over large livestock operations to document animal welfare problems and pollution.\u003c/p>\n\u003cp>Will Potter, a Washington D.C.-based \u003ca href=\"http://www.greenisthenewred.com/blog/\">author and blogger\u003c/a>, recently raised $75,000 \u003ca href=\"https://www.kickstarter.com/projects/1926278254/drone-on-the-farm-an-aerial-expose\">on Kickstarter\u003c/a> to buy the drones and other equipment to investigate animal agriculture in the U.S.\u003c/p>\n\u003cp>\"I was primarily motivated by what's happening outside of those closed doors, but is still invisible and hidden from the public spotlight,\" he tells The Salt. \"In particular, I was motivated by seeing these \u003ca href=\"http://www.wired.com/2013/09/mishka-henner-factory-farms/\">aerial photographs and satellite imagery\u003c/a> of farm pollution, of waste lagoons, of sprawling industrial operations.\"\u003c/p>\n\u003cp>Potter has cast the project as a way to circumvent regulations in \u003ca href=\"http://www.aspca.org/fight-cruelty/advocacy-center/ag-gag-whistleblower-suppression-legislation/ag-gag-bills-state-level\">at least seven states\u003c/a> that outlaw footage and images gathered undercover by whistleblowers who work in concentrated animal feeding operations, or CAFOs. Dubbed \"ag-gag\" by critics, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/29/147651002/states-crack-down-on-animal-welfare-activists-and-their-undercover-videos\">the laws\u003c/a> make it illegal for anyone to videotape or record surreptitiously on farms.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In farm country, the reaction to Potter's scheme has been mixed.\u003c/p>\n\u003cp>Emily Meredith, a spokeswoman for Animal Agriculture Alliance, a livestock industry group, is critical of Potter's plan.\u003c/p>\n\u003cp>\"It's unfortunate that the media and others see Mr. Potter and other detractors and activists as having more expertise than the folks with their boots on the ground every day, growing and raising our food,\" she says. \"It's even more unfortunate that people contribute to campaigns like this on Kickstarter instead of investing in any of the other myriad of worthy causes — including working to end hunger.\"\u003c/p>\n\u003cp>Others are warning Potter that the drones could be used for target practice.\u003c/p>\n\u003cp>\"Those things better not be coming over during duck season because there are hunters out there that might look up and mistake that drone for a duck,\" says Chuck Jolley, a meat industry veteran.\u003c/p>\n\u003cp>Jolley, based in Kansas City, Mo., has disparaged ag-gag laws and argues that farmers and ranchers should open their doors to anyone who wants to see their operations. Jolley's not alone; \u003ca href=\"http://www.templegrandin.com/\">Temple Grandin\u003c/a>, the animal scientist at Colorado State, \u003ca href=\"http://harvestpublicmedia.org/blog/1410/temple-grandin-urges-meat-packers-livestream-operations/5#.U8gxy7H4Kds\">has advocated\u003c/a> for placing video cameras in slaughterhouses and livestreaming the production lines.\u003c/p>\n\u003cfigure id=\"attachment_85067\" class=\"wp-caption aligncenter\" style=\"max-width: 1194px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/drone-138de661bbf751c91a5b51c2fffc492c164c05e0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/drone-138de661bbf751c91a5b51c2fffc492c164c05e0.jpg\" alt=\"The drone in Potter's promotional video on Kickstarter. "Now I'm looking at other models (and a second drone) because some people have threatened to shoot it down," Potter says. Photo: via Kickstarter\" width=\"1194\" height=\"896\" class=\"size-full wp-image-85067\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The drone in Potter's promotional video on Kickstarter. \"Now I'm looking at other models (and a second drone) because some people have threatened to shoot it down,\" Potter says. Photo: via Kickstarter\u003c/figcaption>\u003c/figure>\n\u003cp>But many in the animal agriculture community oppose the recent investigations by activists, and support laws that give producers the power to sue them for trespassing, invasion of privacy or harassment. Commenters on Jolley's recent \u003ca href=\"http://www.cattlenetwork.com/cattle-news/Jolley-The-Insanity-of-Ag-Gag-Laws-264595861.html\">piece\u003c/a> for Drovers CattleNetwork called the animal rights activists \"terrorists\" and \"zealots\" who don't understand agriculture and edit the videos selectively for maximum dramatic effect.\u003c/p>\n\u003cp>Could Potter be prosecuted for flying drones over farms? Clemens Kochinke, a Washington D.C.-based lawyer behind the \u003ca href=\"http://dronelaw.net/\">Drone Law\u003c/a> blog, says the law is unclear about monitoring ag businesses. And it takes years to test the laws in court.\u003c/p>\n\u003cp>\"Aside from the many federal issues involving the [Federal Aviation Administration] and the [Department of] Homeland Security, you have the state, county and municipal rules,\" Kochinke says. \"An overriding limitation on the restriction of drones may derive from the First Amendment where reporting in the public interest is concerned.\"\u003c/p>\n\u003cp>In an interview, Potter told us he will focus on the states where anti-whistleblower laws are being debated. He pledges to share his findings in an e-book and a short documentary.\u003c/p>\n\u003cp>But Potter admits the drones he plans to deploy won't be able to get the same, close-up footage of livestock operations that groups like Mercy for Animals and the Humane Society obtained through undercover investigations. Instead, he says, he'll focus on showing the magnitude of the operations and the pollution they generate.\u003cstrong>\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>This is not the first time activists have deployed drones to investigate animal issues. In April 2013, PETA, the animal rights group, announced it would be flying drones to \"\u003ca href=\"http://www.usnews.com/news/articles/2013/04/08/peta-plans-to-fly-drones-that-would-stalk-hunters\">stalk hunters\u003c/a>\" and \"monitor those who are out in the woods with death on their minds.\"\u003c/p>\n\u003cp>At the time, farm country and hunters went on defense, suggesting the PETA drones would be a \"\u003ca href=\"http://westernfarmpress.com/blog/peta-drones-trophy-prize-us-hunters\">trophy prize\u003c/a>.\" Ammoland.com, which publishes shooting sports news and advocacy, published a \u003ca href=\"http://www.ammoland.com/2013/04/peta-to-acquire-drones-to-keep-tabs-on-hunters/#axzz2Q5qvbKQt\">printable target\u003c/a> its readers could use for practice, complete with a PETA logo with its bunny.\u003c/p>\n\u003cp>Since then, PETA has begun selling its Air Angels Drones to the public for $329.99 each through its \u003ca href=\"http://www.petacatalog.com/homepersonalbeauty/airangelsdrone/\">online catalog\u003c/a>. So far, PETA has sold more than 60 of the aircraft; the suggested use is for watching wildlife and looking out for illegal hunting, says Lindsay Rajt, PETA's associate director of campaigns. Using new technologies to advocate for animals is part of a \"compassionate trend,\" she adds.\u003c/p>\n\u003cp>Ingrid Newkirk, PETA's president, says she's supportive of other people using drones to gain information that may help prevent animal suffering. \"If Will Potter uses drones legally to shine a spotlight on factory farming and slaughter practices, we're all in favor of it,\" she says.\u003c/p>\n\u003cp>\u003cem>Peggy Lowe is a reporter for\u003c/em> \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85068\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/will-potter_slide-f8d1a17c377366a88be176d617c3a94a71713c9a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/will-potter_slide-f8d1a17c377366a88be176d617c3a94a71713c9a.jpg\" alt=\"Will Potter speaks during a TED Fellows Talk in March, at the Vancouver Convention Center, Vancouver, B.C. Photo: Ryan Lash for TED/Courtesy of Will Potter\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-85068\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Will Potter speaks during a TED Fellows Talk in March, at the Vancouver Convention Center, Vancouver, B.C. Photo: Ryan Lash for TED/Courtesy of Will Potter\u003c/figcaption>\u003c/figure>\n\u003cp>by Peggy Lowe, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/19/332344201/deploying-drones-to-get-big-picture-of-factory-farms-from-above\">The Salt at NPR Food\u003c/a> (7/19/14)\u003c/p>\n\u003cp>An independent journalist says he's found a way around the so-called \"ag-gag\" laws by flying drones over large livestock operations to document animal welfare problems and pollution.\u003c/p>\n\u003cp>Will Potter, a Washington D.C.-based \u003ca href=\"http://www.greenisthenewred.com/blog/\">author and blogger\u003c/a>, recently raised $75,000 \u003ca href=\"https://www.kickstarter.com/projects/1926278254/drone-on-the-farm-an-aerial-expose\">on Kickstarter\u003c/a> to buy the drones and other equipment to investigate animal agriculture in the U.S.\u003c/p>\n\u003cp>\"I was primarily motivated by what's happening outside of those closed doors, but is still invisible and hidden from the public spotlight,\" he tells The Salt. \"In particular, I was motivated by seeing these \u003ca href=\"http://www.wired.com/2013/09/mishka-henner-factory-farms/\">aerial photographs and satellite imagery\u003c/a> of farm pollution, of waste lagoons, of sprawling industrial operations.\"\u003c/p>\n\u003cp>Potter has cast the project as a way to circumvent regulations in \u003ca href=\"http://www.aspca.org/fight-cruelty/advocacy-center/ag-gag-whistleblower-suppression-legislation/ag-gag-bills-state-level\">at least seven states\u003c/a> that outlaw footage and images gathered undercover by whistleblowers who work in concentrated animal feeding operations, or CAFOs. Dubbed \"ag-gag\" by critics, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/29/147651002/states-crack-down-on-animal-welfare-activists-and-their-undercover-videos\">the laws\u003c/a> make it illegal for anyone to videotape or record surreptitiously on farms.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In farm country, the reaction to Potter's scheme has been mixed.\u003c/p>\n\u003cp>Emily Meredith, a spokeswoman for Animal Agriculture Alliance, a livestock industry group, is critical of Potter's plan.\u003c/p>\n\u003cp>\"It's unfortunate that the media and others see Mr. Potter and other detractors and activists as having more expertise than the folks with their boots on the ground every day, growing and raising our food,\" she says. \"It's even more unfortunate that people contribute to campaigns like this on Kickstarter instead of investing in any of the other myriad of worthy causes — including working to end hunger.\"\u003c/p>\n\u003cp>Others are warning Potter that the drones could be used for target practice.\u003c/p>\n\u003cp>\"Those things better not be coming over during duck season because there are hunters out there that might look up and mistake that drone for a duck,\" says Chuck Jolley, a meat industry veteran.\u003c/p>\n\u003cp>Jolley, based in Kansas City, Mo., has disparaged ag-gag laws and argues that farmers and ranchers should open their doors to anyone who wants to see their operations. Jolley's not alone; \u003ca href=\"http://www.templegrandin.com/\">Temple Grandin\u003c/a>, the animal scientist at Colorado State, \u003ca href=\"http://harvestpublicmedia.org/blog/1410/temple-grandin-urges-meat-packers-livestream-operations/5#.U8gxy7H4Kds\">has advocated\u003c/a> for placing video cameras in slaughterhouses and livestreaming the production lines.\u003c/p>\n\u003cfigure id=\"attachment_85067\" class=\"wp-caption aligncenter\" style=\"max-width: 1194px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/drone-138de661bbf751c91a5b51c2fffc492c164c05e0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/drone-138de661bbf751c91a5b51c2fffc492c164c05e0.jpg\" alt=\"The drone in Potter's promotional video on Kickstarter. "Now I'm looking at other models (and a second drone) because some people have threatened to shoot it down," Potter says. Photo: via Kickstarter\" width=\"1194\" height=\"896\" class=\"size-full wp-image-85067\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The drone in Potter's promotional video on Kickstarter. \"Now I'm looking at other models (and a second drone) because some people have threatened to shoot it down,\" Potter says. Photo: via Kickstarter\u003c/figcaption>\u003c/figure>\n\u003cp>But many in the animal agriculture community oppose the recent investigations by activists, and support laws that give producers the power to sue them for trespassing, invasion of privacy or harassment. Commenters on Jolley's recent \u003ca href=\"http://www.cattlenetwork.com/cattle-news/Jolley-The-Insanity-of-Ag-Gag-Laws-264595861.html\">piece\u003c/a> for Drovers CattleNetwork called the animal rights activists \"terrorists\" and \"zealots\" who don't understand agriculture and edit the videos selectively for maximum dramatic effect.\u003c/p>\n\u003cp>Could Potter be prosecuted for flying drones over farms? Clemens Kochinke, a Washington D.C.-based lawyer behind the \u003ca href=\"http://dronelaw.net/\">Drone Law\u003c/a> blog, says the law is unclear about monitoring ag businesses. And it takes years to test the laws in court.\u003c/p>\n\u003cp>\"Aside from the many federal issues involving the [Federal Aviation Administration] and the [Department of] Homeland Security, you have the state, county and municipal rules,\" Kochinke says. \"An overriding limitation on the restriction of drones may derive from the First Amendment where reporting in the public interest is concerned.\"\u003c/p>\n\u003cp>In an interview, Potter told us he will focus on the states where anti-whistleblower laws are being debated. He pledges to share his findings in an e-book and a short documentary.\u003c/p>\n\u003cp>But Potter admits the drones he plans to deploy won't be able to get the same, close-up footage of livestock operations that groups like Mercy for Animals and the Humane Society obtained through undercover investigations. Instead, he says, he'll focus on showing the magnitude of the operations and the pollution they generate.\u003cstrong>\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>This is not the first time activists have deployed drones to investigate animal issues. In April 2013, PETA, the animal rights group, announced it would be flying drones to \"\u003ca href=\"http://www.usnews.com/news/articles/2013/04/08/peta-plans-to-fly-drones-that-would-stalk-hunters\">stalk hunters\u003c/a>\" and \"monitor those who are out in the woods with death on their minds.\"\u003c/p>\n\u003cp>At the time, farm country and hunters went on defense, suggesting the PETA drones would be a \"\u003ca href=\"http://westernfarmpress.com/blog/peta-drones-trophy-prize-us-hunters\">trophy prize\u003c/a>.\" Ammoland.com, which publishes shooting sports news and advocacy, published a \u003ca href=\"http://www.ammoland.com/2013/04/peta-to-acquire-drones-to-keep-tabs-on-hunters/#axzz2Q5qvbKQt\">printable target\u003c/a> its readers could use for practice, complete with a PETA logo with its bunny.\u003c/p>\n\u003cp>Since then, PETA has begun selling its Air Angels Drones to the public for $329.99 each through its \u003ca href=\"http://www.petacatalog.com/homepersonalbeauty/airangelsdrone/\">online catalog\u003c/a>. So far, PETA has sold more than 60 of the aircraft; the suggested use is for watching wildlife and looking out for illegal hunting, says Lindsay Rajt, PETA's associate director of campaigns. Using new technologies to advocate for animals is part of a \"compassionate trend,\" she adds.\u003c/p>\n\u003cp>Ingrid Newkirk, PETA's president, says she's supportive of other people using drones to gain information that may help prevent animal suffering. \"If Will Potter uses drones legally to shine a spotlight on factory farming and slaughter practices, we're all in favor of it,\" she says.\u003c/p>\n\u003cp>\u003cem>Peggy Lowe is a reporter for\u003c/em> \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Berkeley's Ecology Center Creates Farmers' Market-Finding Tool",
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"content": "\u003cfigure id=\"attachment_85033\" class=\"wp-caption aligncenter\" style=\"max-width: 977px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Screen-Shot-2014-07-14-at-5.49.02-PM.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Screen-Shot-2014-07-14-at-5.49.02-PM.png\" alt=\"Berkeley's Ecology Center launched this Farmers' Market Finder tool earlier this year. \" width=\"977\" height=\"764\" class=\"size-full wp-image-85033\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Berkeley's Ecology Center launched this Farmers' Market Finder tool earlier this year.\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re a farmers’ market junkie, chances are you like to check out the vendors and their wares at markets in other cities when you travel. If you’re still in California, Berkeley’s \u003ca href=\"http://ecologycenter.org/\" target=\"_blank\">Ecology Center\u003c/a> has come up with an easy way to do this.\u003c/p>\n\u003cp>The \u003ca href=\"http://ecologycenter.org/fmfinder/\" target=\"_blank\">Farmers’ Market Finder\u003c/a>, which was launched in late January, is a tool that can be used either online or on one’s mobile phone using GPS to help locate the nearest market to you.\u003c/p>\n\u003cp>“It can also help get customers there using public transportation, and they can filter by day of the week, or those that accept \u003ca href=\"http://www.calfresh.ca.gov/\" target=\"_blank\">CalFresh\u003c/a> (formerly known as “food stamps” or \u003ca href=\"http://www.fns.usda.gov/snap/supplemental-nutrition-assistance-program-snap\" target=\"_blank\">SNAP\u003c/a> (Supplemental Nutrition Assistance Program, on the federal level,) benefits,” said Martin Bourque, executive director of the Ecology Center. “This makes it a lot easier to filter through 850 markets across the state to figure out which one you should go to.”\u003c/p>\n\u003cp>In Berkeley, many know that the Ecology Center is the organization that runs its farmers’ markets as well as its curbside recycling program. But the 43-year-old membership organization actually does a lot more than that. “Our mission is to inspire and build a healthy sustainable and just future for the East Bay and beyond,” said Bourque. “We work to transform the ideals of sustainability into every day practice through a broad range of programs, helping people get informed and active on different topics, helping steward ideas into projects, and eventually pilot projects that really work and make a difference.”\u003c/p>\n\u003cfigure id=\"attachment_85036\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ecologycenter1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ecologycenter1000.jpg\" alt=\"Berkeley's Ecology Center is best known for running the city's recycling program and its farmers markets, but it does a lot more than that. Photo: Courtesy of the Ecology Center.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85036\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Berkeley's Ecology Center is best known for running the city's recycling program and its farmers markets, but it does a lot more than that. Photo: Courtesy of the Ecology Center.\u003c/figcaption>\u003c/figure>\n\u003cp>For example, Bourque said, the Ecology Center began the first curbside recycling program in the country in 1974. “There was a group of people who were outraged at garbage being dumped into the landfill and into the Bay,” said Bourque. “People told them they were crazy and would never make a difference. Today recycling is commonplace.” \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Ecology Center also serves as a resource center on all topics environmental, and has a store at its headquarters on San Pablo Avenue offering all kinds of recycled goods and environmentally-friendly gifts.\u003c/p>\n\u003cp>While the \u003ca href=\"http://ecologycenter.org/fmfinder/\" target=\"_blank\">market finder\u003c/a> can certainly be used by those traveling in other parts of the state, Bourque said it was actually developed to make shopping at farmers markets easier for lower-income people. That also falls in line with the Ecology Center’s mission, which led the way in helping markets to accept CalFresh benefits. In 2003, a new method to distribute “food stamps” began in the form of an electronic debit card, and given that the markets didn’t have the technology to accept them, that was $8 billion worth of potential revenue lost.\u003c/p>\n\u003cfigure id=\"attachment_85037\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/fmwoman700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/fmwoman700.jpg\" alt=\"CalFresh benefits are exchanged at this booth for tokens to allow customers to shop at a farmers' market. Here, former Berkeley farmers' market Manager Katie Hannon Michel staffs the booth. Photo: Courtesy of the Ecology Center.\" width=\"500\" class=\"size-full wp-image-85037\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">CalFresh benefits are exchanged at this booth for tokens to allow customers to shop at a farmers' market. Here, former Berkeley farmers' market Manager Katie Hannon Michel staffs the booth. Photo: Courtesy of the Ecology Center.\u003c/figcaption>\u003c/figure>\n\u003cp>Now if customers want to spend their benefits at a market, “they go to the information booth, and their electronic card is debited for the amount they ask for in scrip, in the form of wooden nickels,” said Carle Brinkman, Program Manager of the Farmers’ Market Access & Equity Program of the Ecology Center. \u003c/p>\n\u003cfigure id=\"attachment_85035\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/scrip700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/scrip700.jpg\" alt=\"These tokens allow low-income people who receive CalFresh benefits to shop at farmers' markets. Photo: Courtesy of the Ecology Center.\" width=\"500\" class=\"size-full wp-image-85035\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These tokens allow low-income people who receive CalFresh benefits to shop at farmers' markets. Photo: Courtesy of the Ecology Center.\u003c/figcaption>\u003c/figure>\n\u003cp>“We were the first in the state to make it possible for people to use those cards at farmers markets, and have since helped over 250 markets throughout the state get that access,” added Bourque.\u003c/p>\n\u003cp>Even so, many consumers are slow to realize their benefits can be used at farmers’ markets, and when they do know, they often don’t know which markets accept them. Which is where the finder comes in.\u003c/p>\n\u003cp>“The data was not aggregated in any one place previous to the finder,” said Brinkman. “The \u003ca href=\"http://www.cdfa.ca.gov/\" target=\"_blank\">California Department of Food and Agriculture\u003c/a> does not track which ones have EBT access.” Added Bourque, “And while the \u003ca href=\"http://www.usda.gov/wps/portal/usda/usdahome\" target=\"_blank\">United States Department of Agriculture\u003c/a> compiles a list, it’s self-reporting,” he said, meaning as a result, the information isn’t the most up-to-date.\u003c/p>\n\u003cp>The finder also has a call-in feature, in which potential customers who do not have either internet access or a smartphone can receive a text message with the information about the market closest to them.\u003c/p>\n\u003cp>“One key element of this was overcoming the digital divide,” said Bourque. “Mobile phones are increasingly accessible to low-income folks, and while we developed the text-back service as well, we learned through a survey that the mobile application got the most use. Now the ongoing challenge is keeping the data current. We have interns checking in with all market associations to make sure they’re accurate, and we also depend on users to let us know when something isn’t right.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I gave the tool a try and learned that in addition to the \u003ca href=\"http://www.urbanvillageonline.com/markets/temescal/\" target=\"_blank\">Temescal Farmers' Market\u003c/a> which I go to regularly, there are several much smaller markets in my Oakland neighborhood I wasn’t aware of, all of which accept CalFresh benefits. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85033\" class=\"wp-caption aligncenter\" style=\"max-width: 977px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Screen-Shot-2014-07-14-at-5.49.02-PM.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Screen-Shot-2014-07-14-at-5.49.02-PM.png\" alt=\"Berkeley's Ecology Center launched this Farmers' Market Finder tool earlier this year. \" width=\"977\" height=\"764\" class=\"size-full wp-image-85033\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Berkeley's Ecology Center launched this Farmers' Market Finder tool earlier this year.\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re a farmers’ market junkie, chances are you like to check out the vendors and their wares at markets in other cities when you travel. If you’re still in California, Berkeley’s \u003ca href=\"http://ecologycenter.org/\" target=\"_blank\">Ecology Center\u003c/a> has come up with an easy way to do this.\u003c/p>\n\u003cp>The \u003ca href=\"http://ecologycenter.org/fmfinder/\" target=\"_blank\">Farmers’ Market Finder\u003c/a>, which was launched in late January, is a tool that can be used either online or on one’s mobile phone using GPS to help locate the nearest market to you.\u003c/p>\n\u003cp>“It can also help get customers there using public transportation, and they can filter by day of the week, or those that accept \u003ca href=\"http://www.calfresh.ca.gov/\" target=\"_blank\">CalFresh\u003c/a> (formerly known as “food stamps” or \u003ca href=\"http://www.fns.usda.gov/snap/supplemental-nutrition-assistance-program-snap\" target=\"_blank\">SNAP\u003c/a> (Supplemental Nutrition Assistance Program, on the federal level,) benefits,” said Martin Bourque, executive director of the Ecology Center. “This makes it a lot easier to filter through 850 markets across the state to figure out which one you should go to.”\u003c/p>\n\u003cp>In Berkeley, many know that the Ecology Center is the organization that runs its farmers’ markets as well as its curbside recycling program. But the 43-year-old membership organization actually does a lot more than that. “Our mission is to inspire and build a healthy sustainable and just future for the East Bay and beyond,” said Bourque. “We work to transform the ideals of sustainability into every day practice through a broad range of programs, helping people get informed and active on different topics, helping steward ideas into projects, and eventually pilot projects that really work and make a difference.”\u003c/p>\n\u003cfigure id=\"attachment_85036\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ecologycenter1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ecologycenter1000.jpg\" alt=\"Berkeley's Ecology Center is best known for running the city's recycling program and its farmers markets, but it does a lot more than that. Photo: Courtesy of the Ecology Center.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85036\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Berkeley's Ecology Center is best known for running the city's recycling program and its farmers markets, but it does a lot more than that. Photo: Courtesy of the Ecology Center.\u003c/figcaption>\u003c/figure>\n\u003cp>For example, Bourque said, the Ecology Center began the first curbside recycling program in the country in 1974. “There was a group of people who were outraged at garbage being dumped into the landfill and into the Bay,” said Bourque. “People told them they were crazy and would never make a difference. Today recycling is commonplace.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Ecology Center also serves as a resource center on all topics environmental, and has a store at its headquarters on San Pablo Avenue offering all kinds of recycled goods and environmentally-friendly gifts.\u003c/p>\n\u003cp>While the \u003ca href=\"http://ecologycenter.org/fmfinder/\" target=\"_blank\">market finder\u003c/a> can certainly be used by those traveling in other parts of the state, Bourque said it was actually developed to make shopping at farmers markets easier for lower-income people. That also falls in line with the Ecology Center’s mission, which led the way in helping markets to accept CalFresh benefits. In 2003, a new method to distribute “food stamps” began in the form of an electronic debit card, and given that the markets didn’t have the technology to accept them, that was $8 billion worth of potential revenue lost.\u003c/p>\n\u003cfigure id=\"attachment_85037\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/fmwoman700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/fmwoman700.jpg\" alt=\"CalFresh benefits are exchanged at this booth for tokens to allow customers to shop at a farmers' market. Here, former Berkeley farmers' market Manager Katie Hannon Michel staffs the booth. Photo: Courtesy of the Ecology Center.\" width=\"500\" class=\"size-full wp-image-85037\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">CalFresh benefits are exchanged at this booth for tokens to allow customers to shop at a farmers' market. Here, former Berkeley farmers' market Manager Katie Hannon Michel staffs the booth. Photo: Courtesy of the Ecology Center.\u003c/figcaption>\u003c/figure>\n\u003cp>Now if customers want to spend their benefits at a market, “they go to the information booth, and their electronic card is debited for the amount they ask for in scrip, in the form of wooden nickels,” said Carle Brinkman, Program Manager of the Farmers’ Market Access & Equity Program of the Ecology Center. \u003c/p>\n\u003cfigure id=\"attachment_85035\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/scrip700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/scrip700.jpg\" alt=\"These tokens allow low-income people who receive CalFresh benefits to shop at farmers' markets. Photo: Courtesy of the Ecology Center.\" width=\"500\" class=\"size-full wp-image-85035\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These tokens allow low-income people who receive CalFresh benefits to shop at farmers' markets. Photo: Courtesy of the Ecology Center.\u003c/figcaption>\u003c/figure>\n\u003cp>“We were the first in the state to make it possible for people to use those cards at farmers markets, and have since helped over 250 markets throughout the state get that access,” added Bourque.\u003c/p>\n\u003cp>Even so, many consumers are slow to realize their benefits can be used at farmers’ markets, and when they do know, they often don’t know which markets accept them. Which is where the finder comes in.\u003c/p>\n\u003cp>“The data was not aggregated in any one place previous to the finder,” said Brinkman. “The \u003ca href=\"http://www.cdfa.ca.gov/\" target=\"_blank\">California Department of Food and Agriculture\u003c/a> does not track which ones have EBT access.” Added Bourque, “And while the \u003ca href=\"http://www.usda.gov/wps/portal/usda/usdahome\" target=\"_blank\">United States Department of Agriculture\u003c/a> compiles a list, it’s self-reporting,” he said, meaning as a result, the information isn’t the most up-to-date.\u003c/p>\n\u003cp>The finder also has a call-in feature, in which potential customers who do not have either internet access or a smartphone can receive a text message with the information about the market closest to them.\u003c/p>\n\u003cp>“One key element of this was overcoming the digital divide,” said Bourque. “Mobile phones are increasingly accessible to low-income folks, and while we developed the text-back service as well, we learned through a survey that the mobile application got the most use. Now the ongoing challenge is keeping the data current. We have interns checking in with all market associations to make sure they’re accurate, and we also depend on users to let us know when something isn’t right.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I gave the tool a try and learned that in addition to the \u003ca href=\"http://www.urbanvillageonline.com/markets/temescal/\" target=\"_blank\">Temescal Farmers' Market\u003c/a> which I go to regularly, there are several much smaller markets in my Oakland neighborhood I wasn’t aware of, all of which accept CalFresh benefits. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Soylent DIYers Sell Their Own Versions Of The Powdered Food",
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"content": "\u003cfigure id=\"attachment_85050\" class=\"wp-caption aligncenter\" style=\"max-width: 3000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/soylent_port_wide-d629c1745302e245ebe9476dd592a630d907ed21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/soylent_port_wide-d629c1745302e245ebe9476dd592a630d907ed21.jpg\" alt=\"Soylent CEO Rob Rhinehart holds a bag of finished product in September 2013. Rhinehart recently discouraged members of the company's DIY online community from competing directly with Soylent. Photo: Josh Edelson/AFP/Getty Images\" width=\"3000\" height=\"1685\" class=\"size-full wp-image-85050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Soylent CEO Rob Rhinehart holds a bag of finished product in September 2013. Rhinehart recently discouraged members of the company's DIY online community from competing directly with Soylent. Photo: Josh Edelson/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by Alexander McCall, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/18/332269781/soylent-diyers-sell-their-own-versions-of-the-powdered-food\">The Salt at NPR Food\u003c/a> (7/18/14)\u003c/p>\n\u003cp>When Rob Rhinehart first created \u003ca href=\"http://soylent.me\" target=\"_blank\">Soylent\u003c/a> –– a powdered, synthetic food product made of \u003ca href=\"http://www.soylent.me/#nutrition\">industrial nutrients and oils \u003c/a>–– he was a San Francisco techie trying sustain himself cheaply without the inconveniences of grocery shopping, cooking or even eating.\u003c/p>\n\u003cp>His initial blog posts attracted the attention of Hacker News and members of the \"lifehacking\" community, who rallied around his DIY approach to concocting a nutritious food powder to live on. Rhinehart posted his recipe online and invited others to tinker with it. Some 2,400 customized versions, like \"\u003ca href=\"http://diy.soylent.me/recipes/chocolate-silk\" target=\"_blank\">Chocolate Silk\u003c/a>\" and \"\u003ca href=\"http://diy.soylent.me/recipes/bachelorette-chow-basic-chocolate-complete-soylent-1500-calories\" target=\"_blank\">Bachelorette Chow,\u003c/a>\" tailored to various tastes and dietary needs, now exist.\u003c/p>\n\u003cp>While some nutrition scientists \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/03/176175513/bored-with-food-an-all-liquid-diet-is-not-such-a-hot-idea\" target=\"_blank\">were skeptical\u003c/a> of Rhinehart's claims that Soylent could be healthful alternative to real food for everyone, his vibrant online following helped him raise an initial $750,000 through crowdfunding to take it to market. Silicon Valley venture capitalists were also soon \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/23/240278034/soylent-an-offbeat-food-idea-investors-are-taking-seriously\" target=\"_blank\">convinced\u003c/a> that there was money to be made in Soylent and ponied up $1.5 million in funding.\u003c/p>\n\u003cp>Production began in late 2013, and the company began shipping orders to crowdfunders early this year. A week's supply of Soylent (21 meals) is $85 for a one-time purchase, and $70 for a monthly subscription. The company says new orders are rolling in to the tune of $10,000 a day.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But even as the company's early success suggests this synthetic food is here to stay, tension is building between the company and the \u003ca href=\"http://diy.soylent.me\" target=\"_blank\">enthusiasts\u003c/a> online — now numbering 18,000 users from around the world — who helped get it off the ground.\u003c/p>\n\u003cfigure id=\"attachment_85051\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/soylentpowder_custom-1f44df169d7a5f1e1b2df54cbbcdf2cb1efa0829.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/soylentpowder_custom-1f44df169d7a5f1e1b2df54cbbcdf2cb1efa0829-290x201.jpg\" alt=\"A tub of potassium gluconate on a production table at the Soylent corporate office in September 2013. Difficulty procuring large volumes of industrial nutrients like this one has slowed the company's ability to fill orders. Photo: Josh Edelson /AFP/Getty Images\" width=\"290\" height=\"201\" class=\"size-medium wp-image-85051\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A tub of potassium gluconate on a production table at the Soylent corporate office in September 2013. Difficulty procuring large volumes of industrial nutrients like this one has slowed the company's ability to fill orders. Photo: Josh Edelson /AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>The company has struggled to procure large volumes of the industrial nutrients in the formula. And that's hindered its ability \u003ca href=\"http://blog.soylent.me/\">to fill orders on time\u003c/a>.\u003c/p>\n\u003cp>Soylent's sluggish shipping has caused dismay among some of its backers, prompting some to propose buying and selling the community's versions instread. In a recent \u003ca href=\"http://discourse.soylent.me/t/fireside-chat-with-rob-5-15/13220/121\">online \"Fireside Chat\"\u003c/a> with Rhinehart, one member of the company's online forum noted that some \"DIYers ... have started selling our DIY soylent to impatient Soylent backers.\"\u003c/p>\n\u003cp>They then asked how Rhinehart would feel if community members sold blends under a different name like \"Schmoylent.\"\u003c/p>\n\u003cp>Rhinehart discouraged it, replying, \"I won't stop you from selling 'Schmoylent' on legal grounds, but I must caution you it is unwise to enter in to direct competition with us.\"\u003c/p>\n\u003cp>Soylent isn't patented, and the recipe is still public. But the company's DIY wiki \u003ca href=\"http://diy.soylent.me/wiki/introduction\">notes\u003c/a> that Soylent refers to the \u003ca href=\"http://tmsearch.uspto.gov/bin/showfield?f=doc&state=4810:iyquvz.2.1\" target=\"_blank\">trademarked product\u003c/a> –– Rhinehart alone holds the trademark –– made by Soylent Corp., while \"soylent\" refers to any other version.\u003c/p>\n\u003cp>And managing that proprietary brand has indeed become a challenge, says Anastassia Laskey, Soylent's vice president of marketing.\u003c/p>\n\u003cp>\"People confuse do-it-yourself recipes with Soylent, and we're ... [grappling] with that,\" she says. \"We don't want people to be making their own stuff and shipping it without understanding that they need to be licensed to do that. As the organizers of this community we have a certain responsibility.\"\u003c/p>\n\u003cp>Lasskey says the differences between the community's custom blends and the company's are Soylent's \"unique method of combining its ingredients and rigorous manufacturing process.\"\u003c/p>\n\u003cp>Still, Lasskey says the company welcomes competition, adding, \"We are more than happy to lead the way for this whole ecosystem to develop. We think it's awesome when you have competition that breeds innovation and brings cost down.\"\u003c/p>\n\u003cp>Some forum members who've already received their orders are getting creative with the product. Jonathan van Clute created the website \u003ca href=\"http://www.iamsoylent.com\" target=\"_blank\">IAmSoylent.com\u003c/a> to document his and his partner's adventures with the beverage after receiving his first shipment of the official product in April.\u003c/p>\n\u003cp>And despite the fact that Soylent is invented as a substitute for real food, van Clute says he's taken to experimenting with Soylent baked goods. He posted a video of peanut butter and chocolate chip cookies to his YouTube account; other Soylent users have come up with recipes for \u003ca href=\"http://discourse.soylent.me/t/soylent-oatmeal-cookies/11499\" target=\"_blank\">oatmeal cookies\u003c/a> and\u003ca href=\"https://soylentadventure.wordpress.com/2013/09/19/soylent-brownies/comment-page-1/\" target=\"_blank\"> \u003c/a>\u003ca href=\"https://soylentadventure.wordpress.com/2013/09/19/soylent-brownies/comment-page-1/\" target=\"_blank\">brownies\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Alexander McCall is the social media intern at NPR. You can follow him at @awmccall.\u003c/em> \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_85050\" class=\"wp-caption aligncenter\" style=\"max-width: 3000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/soylent_port_wide-d629c1745302e245ebe9476dd592a630d907ed21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/soylent_port_wide-d629c1745302e245ebe9476dd592a630d907ed21.jpg\" alt=\"Soylent CEO Rob Rhinehart holds a bag of finished product in September 2013. Rhinehart recently discouraged members of the company's DIY online community from competing directly with Soylent. Photo: Josh Edelson/AFP/Getty Images\" width=\"3000\" height=\"1685\" class=\"size-full wp-image-85050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Soylent CEO Rob Rhinehart holds a bag of finished product in September 2013. Rhinehart recently discouraged members of the company's DIY online community from competing directly with Soylent. Photo: Josh Edelson/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by Alexander McCall, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/18/332269781/soylent-diyers-sell-their-own-versions-of-the-powdered-food\">The Salt at NPR Food\u003c/a> (7/18/14)\u003c/p>\n\u003cp>When Rob Rhinehart first created \u003ca href=\"http://soylent.me\" target=\"_blank\">Soylent\u003c/a> –– a powdered, synthetic food product made of \u003ca href=\"http://www.soylent.me/#nutrition\">industrial nutrients and oils \u003c/a>–– he was a San Francisco techie trying sustain himself cheaply without the inconveniences of grocery shopping, cooking or even eating.\u003c/p>\n\u003cp>His initial blog posts attracted the attention of Hacker News and members of the \"lifehacking\" community, who rallied around his DIY approach to concocting a nutritious food powder to live on. Rhinehart posted his recipe online and invited others to tinker with it. Some 2,400 customized versions, like \"\u003ca href=\"http://diy.soylent.me/recipes/chocolate-silk\" target=\"_blank\">Chocolate Silk\u003c/a>\" and \"\u003ca href=\"http://diy.soylent.me/recipes/bachelorette-chow-basic-chocolate-complete-soylent-1500-calories\" target=\"_blank\">Bachelorette Chow,\u003c/a>\" tailored to various tastes and dietary needs, now exist.\u003c/p>\n\u003cp>While some nutrition scientists \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/03/176175513/bored-with-food-an-all-liquid-diet-is-not-such-a-hot-idea\" target=\"_blank\">were skeptical\u003c/a> of Rhinehart's claims that Soylent could be healthful alternative to real food for everyone, his vibrant online following helped him raise an initial $750,000 through crowdfunding to take it to market. Silicon Valley venture capitalists were also soon \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/23/240278034/soylent-an-offbeat-food-idea-investors-are-taking-seriously\" target=\"_blank\">convinced\u003c/a> that there was money to be made in Soylent and ponied up $1.5 million in funding.\u003c/p>\n\u003cp>Production began in late 2013, and the company began shipping orders to crowdfunders early this year. A week's supply of Soylent (21 meals) is $85 for a one-time purchase, and $70 for a monthly subscription. The company says new orders are rolling in to the tune of $10,000 a day.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But even as the company's early success suggests this synthetic food is here to stay, tension is building between the company and the \u003ca href=\"http://diy.soylent.me\" target=\"_blank\">enthusiasts\u003c/a> online — now numbering 18,000 users from around the world — who helped get it off the ground.\u003c/p>\n\u003cfigure id=\"attachment_85051\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/soylentpowder_custom-1f44df169d7a5f1e1b2df54cbbcdf2cb1efa0829.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/soylentpowder_custom-1f44df169d7a5f1e1b2df54cbbcdf2cb1efa0829-290x201.jpg\" alt=\"A tub of potassium gluconate on a production table at the Soylent corporate office in September 2013. Difficulty procuring large volumes of industrial nutrients like this one has slowed the company's ability to fill orders. Photo: Josh Edelson /AFP/Getty Images\" width=\"290\" height=\"201\" class=\"size-medium wp-image-85051\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A tub of potassium gluconate on a production table at the Soylent corporate office in September 2013. Difficulty procuring large volumes of industrial nutrients like this one has slowed the company's ability to fill orders. Photo: Josh Edelson /AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>The company has struggled to procure large volumes of the industrial nutrients in the formula. And that's hindered its ability \u003ca href=\"http://blog.soylent.me/\">to fill orders on time\u003c/a>.\u003c/p>\n\u003cp>Soylent's sluggish shipping has caused dismay among some of its backers, prompting some to propose buying and selling the community's versions instread. In a recent \u003ca href=\"http://discourse.soylent.me/t/fireside-chat-with-rob-5-15/13220/121\">online \"Fireside Chat\"\u003c/a> with Rhinehart, one member of the company's online forum noted that some \"DIYers ... have started selling our DIY soylent to impatient Soylent backers.\"\u003c/p>\n\u003cp>They then asked how Rhinehart would feel if community members sold blends under a different name like \"Schmoylent.\"\u003c/p>\n\u003cp>Rhinehart discouraged it, replying, \"I won't stop you from selling 'Schmoylent' on legal grounds, but I must caution you it is unwise to enter in to direct competition with us.\"\u003c/p>\n\u003cp>Soylent isn't patented, and the recipe is still public. But the company's DIY wiki \u003ca href=\"http://diy.soylent.me/wiki/introduction\">notes\u003c/a> that Soylent refers to the \u003ca href=\"http://tmsearch.uspto.gov/bin/showfield?f=doc&state=4810:iyquvz.2.1\" target=\"_blank\">trademarked product\u003c/a> –– Rhinehart alone holds the trademark –– made by Soylent Corp., while \"soylent\" refers to any other version.\u003c/p>\n\u003cp>And managing that proprietary brand has indeed become a challenge, says Anastassia Laskey, Soylent's vice president of marketing.\u003c/p>\n\u003cp>\"People confuse do-it-yourself recipes with Soylent, and we're ... [grappling] with that,\" she says. \"We don't want people to be making their own stuff and shipping it without understanding that they need to be licensed to do that. As the organizers of this community we have a certain responsibility.\"\u003c/p>\n\u003cp>Lasskey says the differences between the community's custom blends and the company's are Soylent's \"unique method of combining its ingredients and rigorous manufacturing process.\"\u003c/p>\n\u003cp>Still, Lasskey says the company welcomes competition, adding, \"We are more than happy to lead the way for this whole ecosystem to develop. We think it's awesome when you have competition that breeds innovation and brings cost down.\"\u003c/p>\n\u003cp>Some forum members who've already received their orders are getting creative with the product. Jonathan van Clute created the website \u003ca href=\"http://www.iamsoylent.com\" target=\"_blank\">IAmSoylent.com\u003c/a> to document his and his partner's adventures with the beverage after receiving his first shipment of the official product in April.\u003c/p>\n\u003cp>And despite the fact that Soylent is invented as a substitute for real food, van Clute says he's taken to experimenting with Soylent baked goods. He posted a video of peanut butter and chocolate chip cookies to his YouTube account; other Soylent users have come up with recipes for \u003ca href=\"http://discourse.soylent.me/t/soylent-oatmeal-cookies/11499\" target=\"_blank\">oatmeal cookies\u003c/a> and\u003ca href=\"https://soylentadventure.wordpress.com/2013/09/19/soylent-brownies/comment-page-1/\" target=\"_blank\"> \u003c/a>\u003ca href=\"https://soylentadventure.wordpress.com/2013/09/19/soylent-brownies/comment-page-1/\" target=\"_blank\">brownies\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Alexander McCall is the social media intern at NPR. You can follow him at @awmccall.\u003c/em> \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": "Oakland Cat Café Comes Closer to Reality, Set to Open in September",
"title": "Oakland Cat Café Comes Closer to Reality, Set to Open in September",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85020\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cat-cafe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cat-cafe.jpg\" alt=\"Cat Town Café project founders Adam Myatt and Ann Dunn. Photo: Jean Lee \" width=\"659\" height=\"988\" class=\"size-full wp-image-85020\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cat Town Café project founders Adam Myatt and Ann Dunn. Photo: Jean Lee\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://oaklandlocal.com/author/jeanhlee/\" target=\"_blank\">Jean Lee\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2014/07/oakland-cat-cafe-comes-closer-to-reality-set-to-open-in-september/\" target=\"_blank\">Oakland Local\u003c/a> (7/14/14)\u003c/p>\n\u003cp>Is the idea of opening a cat café too crazy for Oakland to handle? It certainly doesn’t seem so.\u003c/p>\n\u003cp>The ambitious Cat Town Café project, which is set to be a space where visitors can enjoy a coffee and bagel while simultaneously having quality cat playtime, is coming closer to fruition.\u003c/p>\n\u003cp>Founders Ann Dunn and Adam Myatt have been working since January to make their ideas a reality, and announced on July 1 that they secured a lease for a space at 29th and Broadway. Oakland’s first cat cafe is now set to open as soon as September, which could also make it the first in North America.\u003c/p>\n\u003cp>Also participating in what Myatt calls “friendly cat competition” is KitTea, the proposed San Francisco cat cafe that is projected to open sometime in 2014, according to its \u003ca href=\"http://www.kitteasf.com/\" target=\"_blank\">website\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Cat Town Café’s big move was made possible with the help of two \u003ca href=\"https://www.indiegogo.com/projects/cat-town-cafe\" target=\"_blank\">Indiegogo\u003c/a> campaigns for the cafe, which collectively raised over 40,000 dollars. In addition to numerous donors supporting the project, local East Bay companies \u003ca href=\"http://www.bicyclecoffeeco.com/\" target=\"_blank\">Bicycle Coffee\u003c/a> and \u003ca href=\"http://www.abagelcompany.com/\" target=\"_blank\">Authentic Bagel Co.\u003c/a> have committed to being vendors for the store.\u003c/p>\n\u003cp>Dunn, founder of the local cat rescue organization \u003ca href=\"http://cattownoakland.org/\" target=\"_blank\">Cat Town\u003c/a>, and Myatt, founder of \u003ca href=\"http://www.oaklandhoodcats.com/\" target=\"_blank\">Hoodcats\u003c/a> and also known as the “Cat Man of West Oakland” first met at the end of last year, after realizing that they both shared a love for cats and the idea of opening a cat cafe in Oakland.\u003c/p>\n\u003cp>Myatt’s entrance into the cat scene began when he started taking pictures of cats while on tour with his bandmates. When he was back home in West Oakland, he realized there were cats around his neighborhood — which he called “hood cats,” since they hung around the edge of downtown and the edge of West Oakland, a “no man’s neighborhood.” After questions from his friends about what he would do with his photos, he came up with the idea of kickstarting a calendar featuring the hoodcats themselves. Within the first year of hoodcats, the calendars sold out, and the success only continued with this past year, when Myatt made and sold a thousand orders.\u003c/p>\n\u003cp>Dunn’s work with cats began as a former volunteer at the \u003ca href=\"http://oaklandanimalservices.org/\" target=\"_blank\">Oakland Animal Shelter\u003c/a>, where she began realizing that cats were being euthanized because they were scared of their environment.\u003c/p>\n\u003cp>“They were measured by the reaction of being in the shelter, which wasn’t necessarily an indication of who they are,” Dunn said, inspiring her to remove cats from a shelter setting to see how they naturally behaved. Dunn envisioned a more uplifting environment where people could meet cats — which is how Cat Town was born. “I think the cafe is just going to be such an exponential growth of that,” said Dunn.\u003c/p>\n\u003cp>Although it would be a big achievement to be the first cat cafe to open on the continent, Dunn emphasizes that it isn’t as important as the reality that cats who need homes are going to be adopted much more quickly. She described it as a “a way to lure people in that’s sort of passive.” Instead of entering a shelter space, which Dunn noted can be “depressing,” people who don’t necessarily come in with the intention of adopting a cat can have the opportunity to come into the cafe, get coffee, hang out and get to know the cats, making a much more positive adoption experience. Dunn said that she and Myatt are working with cat behaviorists to design the space and make sure it’s a low-stress environment.\u003c/p>\n\u003cp>From the perspective of our furry four-legged counterparts, Dunn pointed out, “If you’re waiting for a home, would you rather be sitting in this tiny little cage or be in the space where you’re running around and having fun?”\u003c/p>\n\u003cp>Dunn said that “this is a crisis time of year” for cats, since it’s the season for kittens to be born, which can push the shelter to becoming more full than it already is. She pointed out that a September opening date is even more crucial since the primary time for adoption is Labor Day to the end of the year. “It’s just urgent for us to get open and running,” said Dunn.\u003c/p>\n\u003cp>Although Cat Town Cafe has reached a huge portion of its goal, it has still fallen short of its projected $60,000. However, a private backer has reached out to the duo and offered to match a $10,000 donation if they can raise $10,000. To support Myatt and Dunn in their endeavors to help the future kitties of Cat Town Cafe, you can \u003ca href=\"http://www.cattowncafe.com/donate\">donate here\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“It’s awesome to be building this community of people all around cats and just further shows how crazy Oakland is,” Myatt concluded.\u003c/p>\n\n",
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"excerpt": "The ambitious Cat Town Café project, which is set to be a space where visitors can enjoy a coffee and bagel while simultaneously having quality cat playtime, is coming closer to fruition.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85020\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cat-cafe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cat-cafe.jpg\" alt=\"Cat Town Café project founders Adam Myatt and Ann Dunn. Photo: Jean Lee \" width=\"659\" height=\"988\" class=\"size-full wp-image-85020\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cat Town Café project founders Adam Myatt and Ann Dunn. Photo: Jean Lee\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://oaklandlocal.com/author/jeanhlee/\" target=\"_blank\">Jean Lee\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2014/07/oakland-cat-cafe-comes-closer-to-reality-set-to-open-in-september/\" target=\"_blank\">Oakland Local\u003c/a> (7/14/14)\u003c/p>\n\u003cp>Is the idea of opening a cat café too crazy for Oakland to handle? It certainly doesn’t seem so.\u003c/p>\n\u003cp>The ambitious Cat Town Café project, which is set to be a space where visitors can enjoy a coffee and bagel while simultaneously having quality cat playtime, is coming closer to fruition.\u003c/p>\n\u003cp>Founders Ann Dunn and Adam Myatt have been working since January to make their ideas a reality, and announced on July 1 that they secured a lease for a space at 29th and Broadway. Oakland’s first cat cafe is now set to open as soon as September, which could also make it the first in North America.\u003c/p>\n\u003cp>Also participating in what Myatt calls “friendly cat competition” is KitTea, the proposed San Francisco cat cafe that is projected to open sometime in 2014, according to its \u003ca href=\"http://www.kitteasf.com/\" target=\"_blank\">website\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Cat Town Café’s big move was made possible with the help of two \u003ca href=\"https://www.indiegogo.com/projects/cat-town-cafe\" target=\"_blank\">Indiegogo\u003c/a> campaigns for the cafe, which collectively raised over 40,000 dollars. In addition to numerous donors supporting the project, local East Bay companies \u003ca href=\"http://www.bicyclecoffeeco.com/\" target=\"_blank\">Bicycle Coffee\u003c/a> and \u003ca href=\"http://www.abagelcompany.com/\" target=\"_blank\">Authentic Bagel Co.\u003c/a> have committed to being vendors for the store.\u003c/p>\n\u003cp>Dunn, founder of the local cat rescue organization \u003ca href=\"http://cattownoakland.org/\" target=\"_blank\">Cat Town\u003c/a>, and Myatt, founder of \u003ca href=\"http://www.oaklandhoodcats.com/\" target=\"_blank\">Hoodcats\u003c/a> and also known as the “Cat Man of West Oakland” first met at the end of last year, after realizing that they both shared a love for cats and the idea of opening a cat cafe in Oakland.\u003c/p>\n\u003cp>Myatt’s entrance into the cat scene began when he started taking pictures of cats while on tour with his bandmates. When he was back home in West Oakland, he realized there were cats around his neighborhood — which he called “hood cats,” since they hung around the edge of downtown and the edge of West Oakland, a “no man’s neighborhood.” After questions from his friends about what he would do with his photos, he came up with the idea of kickstarting a calendar featuring the hoodcats themselves. Within the first year of hoodcats, the calendars sold out, and the success only continued with this past year, when Myatt made and sold a thousand orders.\u003c/p>\n\u003cp>Dunn’s work with cats began as a former volunteer at the \u003ca href=\"http://oaklandanimalservices.org/\" target=\"_blank\">Oakland Animal Shelter\u003c/a>, where she began realizing that cats were being euthanized because they were scared of their environment.\u003c/p>\n\u003cp>“They were measured by the reaction of being in the shelter, which wasn’t necessarily an indication of who they are,” Dunn said, inspiring her to remove cats from a shelter setting to see how they naturally behaved. Dunn envisioned a more uplifting environment where people could meet cats — which is how Cat Town was born. “I think the cafe is just going to be such an exponential growth of that,” said Dunn.\u003c/p>\n\u003cp>Although it would be a big achievement to be the first cat cafe to open on the continent, Dunn emphasizes that it isn’t as important as the reality that cats who need homes are going to be adopted much more quickly. She described it as a “a way to lure people in that’s sort of passive.” Instead of entering a shelter space, which Dunn noted can be “depressing,” people who don’t necessarily come in with the intention of adopting a cat can have the opportunity to come into the cafe, get coffee, hang out and get to know the cats, making a much more positive adoption experience. Dunn said that she and Myatt are working with cat behaviorists to design the space and make sure it’s a low-stress environment.\u003c/p>\n\u003cp>From the perspective of our furry four-legged counterparts, Dunn pointed out, “If you’re waiting for a home, would you rather be sitting in this tiny little cage or be in the space where you’re running around and having fun?”\u003c/p>\n\u003cp>Dunn said that “this is a crisis time of year” for cats, since it’s the season for kittens to be born, which can push the shelter to becoming more full than it already is. She pointed out that a September opening date is even more crucial since the primary time for adoption is Labor Day to the end of the year. “It’s just urgent for us to get open and running,” said Dunn.\u003c/p>\n\u003cp>Although Cat Town Cafe has reached a huge portion of its goal, it has still fallen short of its projected $60,000. However, a private backer has reached out to the duo and offered to match a $10,000 donation if they can raise $10,000. To support Myatt and Dunn in their endeavors to help the future kitties of Cat Town Cafe, you can \u003ca href=\"http://www.cattowncafe.com/donate\">donate here\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“It’s awesome to be building this community of people all around cats and just further shows how crazy Oakland is,” Myatt concluded.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Craft Beer Reaches New Depths As Mainers Brew A Batch From Seaweed",
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"content": "\u003cfigure id=\"attachment_84949\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/seaweed-beer-1-aae933d8475943bdd4d7d874763abcf25c2d9990.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/seaweed-beer-1-aae933d8475943bdd4d7d874763abcf25c2d9990.jpg\" alt=\"A glass of the seaweed beer created by Marshall Wharf Brewing Co. in Belfast, Maine. Photo: Jay Field/MPBN\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-84949\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A glass of the seaweed beer created by Marshall Wharf Brewing Co. in Belfast, Maine. Photo: Jay Field/MPBN\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/16/331423345/craft-beer-reaches-new-depths-as-mainers-brew-a-batch-from-seaweed\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/07/20140716_me_craft_beer_reaches_new_depths_as_mainers_brew_a_batch_from_seaweed.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://mpbn.drupal.publicbroadcasting.net/people/jay-field\" target=\"_blank\">Jay Field\u003c/a>, \u003ca href=\"http://www.mpbn.net/\" target=\"_blank\">MPBN\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/16/331423345/craft-beer-reaches-new-depths-as-mainers-brew-a-batch-from-seaweed\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/16/14)\u003c/p>\n\u003cp>More craft breweries are using exotic ingredients in their creations these days. There are ales made with all kinds of fruit, beers infused with coriander and other spices, stouts brewed with oysters — even beer made from yeast scraped off 35 million-year-old \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/15/captain-ahabs-revenge-brewing-beer-from-an-ancient-whale-bone/\">whale bones\u003c/a>. But what about a beer made with seaweed?\u003c/p>\n\u003cfigure id=\"attachment_84950\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/seaweed-beer-4_enl-1405859348159403f1f71c7bff0a06d2e2096563.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/seaweed-beer-4_enl-1405859348159403f1f71c7bff0a06d2e2096563.jpg\" alt=\"The sugar kelp used to make beer. Photo: David Carlson/Marshall Wharf Brewing Co.\" width=\"1024\" height=\"1024\" class=\"size-full wp-image-84950\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The sugar kelp used to make beer. Photo: David Carlson/Marshall Wharf Brewing Co.\u003c/figcaption>\u003c/figure>\n\u003cp>At \u003ca href=\"http://www.marshallwharf.com/\">Marshall Wharf Brewing Co\u003c/a>. on the Belfast, Maine, waterfront, new beers begin their journey into draft lines and pint glasses inside two large tanks. Marshall Wharf has a reputation for making some unconventional beers — a stout with locally sourced oysters, for example, and a wheat-infused kolsch with jalapeno and habanero peppers. A few years ago, David Carlson, the brewing company's owner, discovered a beer from Scotland, called Kelpie, made with seaweed.\u003c/p>\n\u003cp>\"If there's seaweed in Maine and it's a good product,\" he says, \"why not try putting it in the beer?\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Few if any U.S. breweries have tried making beer with seaweed.\u003c/p>\n\u003cfigure id=\"attachment_84951\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/seaweed-beer-3_slide-b6cff336f5df888be5f094d5cc62730c09ecc635.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/seaweed-beer-3_slide-b6cff336f5df888be5f094d5cc62730c09ecc635.jpg\" alt=\"The Marshall Wharf Brewing Co. in Belfast, Maine. Photo: Jay Field/MPBN\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-84951\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Marshall Wharf Brewing Co. in Belfast, Maine. Photo: Jay Field/MPBN\u003c/figcaption>\u003c/figure>\n\u003cp>\"We're taking a risk,\" says Carlson, \"because when you build a recipe, you want to know everything that's going into it. You don't want to fly blind.\"\u003c/p>\n\u003cp>To lessen that risk, at least a bit, Carlson has been consulting with scientists like Sarah Redmond, an aquaculture specialist at the University of Maine's \u003ca href=\"http://www.ccar.um.maine.edu/\">Center for Cooperative Aquaculture Research\u003c/a>. Maine has been harvesting wild seaweed for years, but has only started getting serious about farming it.\u003c/p>\n\u003cp>\"We know that if we can figure out how to farm it on sea farms, then we'll be able to provide more of a sustainable source of seaweeds,\" says Redmond, \"for exciting new products in Maine and to drive new innovation.\" Products like fertilizer, food ingredients, nutritional supplements or even beer.\u003c/p>\n\u003cp>Redmond has become something of an activist for seaweed, teaching fledgling seaweed farmers like Peter Arnold how to seed kelp and other species and grow them on lines just off shore. Arnold runs \u003ca href=\"http://www.seagrant.umaine.edu/extension/kelp-mussels\">Maine Fresh Sea Farms\u003c/a>, a 6-month-old start-up. His business partner sells mussels to Marshall Wharf and told Carlson about the sugar kelp they were growing in the Damariscotta River in Bristol. Sugar kelp is found in all kinds of foods from Japan to Scotland. \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\"To have David call up and say, 'I want some for the beer!' was so exciting,\" Arnold says.\u003c/p>\n\u003cp>On a recent Wednesday afternoon Carlson and his crew are about to add some of Arnold's sugar kelp to a new brew, boiling away in one of the tanks at Marshall Wharf.\u003c/p>\n\u003cp>Carlson digs into a plastic bag and pulls out handfuls of the dried kelp. Sarah Redmond is on hand to help add the seaweed. The two climb up to a small platform at the top of the tank.\u003c/p>\n\u003cp>\"All this has to go in,\" instructs Carlson. \"There's nothing pretty about it. Just grab and toss.\"\u003c/p>\n\u003cp>The brittle strips of seaweed disappear into the steam. In all, six pounds of dried kelp, the equivalent of 60 pounds of wet seaweed, go into this 200 gallon batch of scotch ale called Sea Belt. Carlson knew he'd get some iodine from the sugar kelp and some salt to counterbalance the Scottish peat-smoked malt in the beer. But he worried that if the kelp introduced too much of a polysaccharide called carrageenan that the beer would end up thick — like a milkshake. And no one is quite sure what the beer will taste like.\u003c/p>\n\u003cp>A few weeks later, the first batch is done and it's time for a taste test. Carlson wants an expert opinion. So he calls another brewer with a reputation for using off-the-wall ingredients, Sam Calagione, founder of Dogfish Head Craft Brewery in Milton, Del. Calagione agrees to taste Sea Belt, and Carlson ships him some cans. The men hook up via a conference call.\u003c/p>\n\u003cp>Calagione cracks open one of the cans as Carlson eagerly awaits his reaction.\u003c/p>\n\u003cp>\"Pours a beautiful, russet mahogany,\" he says.\u003c/p>\n\u003cp>Calagione takes a sip.\u003c/p>\n\u003cp>\"That's a nice beer,\" he says. \"I get a lot of caramel notes early in the taste.\"\u003c/p>\n\u003cp>The beer is more malty than hoppy, earthy like the scotch ale that it's based on, but a bit more salty, thanks to the sugar kelp. Marshall Wharf Brewing Co. began pouring Sea Belt Scotch Ale on July 15. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.mainepublicradio.org/\">Maine Public Broadcasting Network\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84949\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/seaweed-beer-1-aae933d8475943bdd4d7d874763abcf25c2d9990.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/seaweed-beer-1-aae933d8475943bdd4d7d874763abcf25c2d9990.jpg\" alt=\"A glass of the seaweed beer created by Marshall Wharf Brewing Co. in Belfast, Maine. Photo: Jay Field/MPBN\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-84949\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A glass of the seaweed beer created by Marshall Wharf Brewing Co. in Belfast, Maine. Photo: Jay Field/MPBN\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/16/331423345/craft-beer-reaches-new-depths-as-mainers-brew-a-batch-from-seaweed\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by \u003ca href=\"http://mpbn.drupal.publicbroadcasting.net/people/jay-field\" target=\"_blank\">Jay Field\u003c/a>, \u003ca href=\"http://www.mpbn.net/\" target=\"_blank\">MPBN\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/16/331423345/craft-beer-reaches-new-depths-as-mainers-brew-a-batch-from-seaweed\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/16/14)\u003c/p>\n\u003cp>More craft breweries are using exotic ingredients in their creations these days. There are ales made with all kinds of fruit, beers infused with coriander and other spices, stouts brewed with oysters — even beer made from yeast scraped off 35 million-year-old \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/15/captain-ahabs-revenge-brewing-beer-from-an-ancient-whale-bone/\">whale bones\u003c/a>. But what about a beer made with seaweed?\u003c/p>\n\u003cfigure id=\"attachment_84950\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/seaweed-beer-4_enl-1405859348159403f1f71c7bff0a06d2e2096563.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/seaweed-beer-4_enl-1405859348159403f1f71c7bff0a06d2e2096563.jpg\" alt=\"The sugar kelp used to make beer. Photo: David Carlson/Marshall Wharf Brewing Co.\" width=\"1024\" height=\"1024\" class=\"size-full wp-image-84950\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The sugar kelp used to make beer. Photo: David Carlson/Marshall Wharf Brewing Co.\u003c/figcaption>\u003c/figure>\n\u003cp>At \u003ca href=\"http://www.marshallwharf.com/\">Marshall Wharf Brewing Co\u003c/a>. on the Belfast, Maine, waterfront, new beers begin their journey into draft lines and pint glasses inside two large tanks. Marshall Wharf has a reputation for making some unconventional beers — a stout with locally sourced oysters, for example, and a wheat-infused kolsch with jalapeno and habanero peppers. A few years ago, David Carlson, the brewing company's owner, discovered a beer from Scotland, called Kelpie, made with seaweed.\u003c/p>\n\u003cp>\"If there's seaweed in Maine and it's a good product,\" he says, \"why not try putting it in the beer?\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Few if any U.S. breweries have tried making beer with seaweed.\u003c/p>\n\u003cfigure id=\"attachment_84951\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/seaweed-beer-3_slide-b6cff336f5df888be5f094d5cc62730c09ecc635.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/seaweed-beer-3_slide-b6cff336f5df888be5f094d5cc62730c09ecc635.jpg\" alt=\"The Marshall Wharf Brewing Co. in Belfast, Maine. Photo: Jay Field/MPBN\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-84951\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Marshall Wharf Brewing Co. in Belfast, Maine. Photo: Jay Field/MPBN\u003c/figcaption>\u003c/figure>\n\u003cp>\"We're taking a risk,\" says Carlson, \"because when you build a recipe, you want to know everything that's going into it. You don't want to fly blind.\"\u003c/p>\n\u003cp>To lessen that risk, at least a bit, Carlson has been consulting with scientists like Sarah Redmond, an aquaculture specialist at the University of Maine's \u003ca href=\"http://www.ccar.um.maine.edu/\">Center for Cooperative Aquaculture Research\u003c/a>. Maine has been harvesting wild seaweed for years, but has only started getting serious about farming it.\u003c/p>\n\u003cp>\"We know that if we can figure out how to farm it on sea farms, then we'll be able to provide more of a sustainable source of seaweeds,\" says Redmond, \"for exciting new products in Maine and to drive new innovation.\" Products like fertilizer, food ingredients, nutritional supplements or even beer.\u003c/p>\n\u003cp>Redmond has become something of an activist for seaweed, teaching fledgling seaweed farmers like Peter Arnold how to seed kelp and other species and grow them on lines just off shore. Arnold runs \u003ca href=\"http://www.seagrant.umaine.edu/extension/kelp-mussels\">Maine Fresh Sea Farms\u003c/a>, a 6-month-old start-up. His business partner sells mussels to Marshall Wharf and told Carlson about the sugar kelp they were growing in the Damariscotta River in Bristol. Sugar kelp is found in all kinds of foods from Japan to Scotland. \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\"To have David call up and say, 'I want some for the beer!' was so exciting,\" Arnold says.\u003c/p>\n\u003cp>On a recent Wednesday afternoon Carlson and his crew are about to add some of Arnold's sugar kelp to a new brew, boiling away in one of the tanks at Marshall Wharf.\u003c/p>\n\u003cp>Carlson digs into a plastic bag and pulls out handfuls of the dried kelp. Sarah Redmond is on hand to help add the seaweed. The two climb up to a small platform at the top of the tank.\u003c/p>\n\u003cp>\"All this has to go in,\" instructs Carlson. \"There's nothing pretty about it. Just grab and toss.\"\u003c/p>\n\u003cp>The brittle strips of seaweed disappear into the steam. In all, six pounds of dried kelp, the equivalent of 60 pounds of wet seaweed, go into this 200 gallon batch of scotch ale called Sea Belt. Carlson knew he'd get some iodine from the sugar kelp and some salt to counterbalance the Scottish peat-smoked malt in the beer. But he worried that if the kelp introduced too much of a polysaccharide called carrageenan that the beer would end up thick — like a milkshake. And no one is quite sure what the beer will taste like.\u003c/p>\n\u003cp>A few weeks later, the first batch is done and it's time for a taste test. Carlson wants an expert opinion. So he calls another brewer with a reputation for using off-the-wall ingredients, Sam Calagione, founder of Dogfish Head Craft Brewery in Milton, Del. Calagione agrees to taste Sea Belt, and Carlson ships him some cans. The men hook up via a conference call.\u003c/p>\n\u003cp>Calagione cracks open one of the cans as Carlson eagerly awaits his reaction.\u003c/p>\n\u003cp>\"Pours a beautiful, russet mahogany,\" he says.\u003c/p>\n\u003cp>Calagione takes a sip.\u003c/p>\n\u003cp>\"That's a nice beer,\" he says. \"I get a lot of caramel notes early in the taste.\"\u003c/p>\n\u003cp>The beer is more malty than hoppy, earthy like the scotch ale that it's based on, but a bit more salty, thanks to the sugar kelp. Marshall Wharf Brewing Co. began pouring Sea Belt Scotch Ale on July 15. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.mainepublicradio.org/\">Maine Public Broadcasting Network\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Captain Ahab's Revenge: Brewing Beer From An Ancient Whale Bone",
"title": "Captain Ahab's Revenge: Brewing Beer From An Ancient Whale Bone",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_84926\" class=\"wp-caption aligncenter\" style=\"max-width: 3500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/jason_01_custom-55e93334cf3c6a67295cde9339d244e3e4d551a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/jason_01_custom-55e93334cf3c6a67295cde9339d244e3e4d551a1.jpg\" alt=\"Amateur paleontologist and beer lover Jason Osborne organizes fossils in the basement lab of the Calvert Marine Museum in Solomons, Md., last month. Photo: Ryan Kellman/NPR\" width=\"3500\" height=\"2331\" class=\"size-full wp-image-84926\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amateur paleontologist and beer lover Jason Osborne organizes fossils in the basement lab of the Calvert Marine Museum in Solomons, Md., last month. Photo: Ryan Kellman/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>by Nicholas St. Fleur, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/15/331723450/captain-ahabs-revenge-brewing-beer-from-an-ancient-whale-bone\">The Salt at NPR Food\u003c/a> (7/15/14)\u003c/p>\n\u003cp>What happens when an amateur paleontologist with a love for beer teams up with a microbiologist? Bone beer, or beer made from yeast scraped from a 35-million-year-old whale fossil, to be precise.\u003c/p>\n\u003cp>The new brew, dubbed Bone Dusters Paleo Ale, is a concoction created by amateur fossil hunter \u003ca href=\"http://paleoquest.org/4.html\">Jason Osborne\u003c/a> of \u003ca href=\"http://paleoquest.org/\" target=\"_blank\">Paleo Quest\u003c/a>, a nonprofit paleontology and geology advocacy group, and microbiologist Jasper Akerboom of the \u003ca href=\"http://www.lostrhino.com/\" target=\"_blank\">Lost Rhino Brewing Company\u003c/a> in Ashburn, Va.\u003c/p>\n\u003cp>Like many scientific innovations, Bone Dusters came to Osborne late one night while he was drinking a beer.\u003c/p>\n\u003cp>Osborne was hunched over his desk, studying ancient whale bones he'd collected on an underwater expedition, when he took a sip and began to ponder how beer has yeast — an organism that transforms sugar into alcohol — and yeast can be found almost anywhere. His gaze shifted from his glass to his fossil.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I thought, even though this is dead, there's got to be things living on it,\" he tells The Salt.\u003c/p>\n\u003cp>And an idea began to brew.\u003c/p>\n\u003cp>Osborne enlisted his friend Akerboom to swab the fossil and a dozen more from the basement drawers of the \u003ca href=\"http://www.calvertmarinemuseum.com/\">Calvert Marine Museum\u003c/a> in Maryland. Akerboom, a former research specialist at the Howard Hughes Medical Institute, didn't think the prehistoric bones could sustain yeast's appetite.\u003c/p>\n\u003cp>But in the name of science and great beer, he swabbed away. The results, he said, surprised him. While most fossils failed to create suitable yeast, Akerboom found one that fermented.\u003c/p>\n\u003cp>What he discovered was a wild yeast subspecies, which the pair named \u003cem>Saccharomyces cerevisiae var protectus, \u003c/em>after the yeast's host, protocetid whale \u003cem>\"Eocetus wardii,\"\u003c/em> an early whale ancestor that Osborne had described in a \u003ca href=\"http://www.bioone.org/doi/abs/10.1666/10-083.1\">2011 paper\u003c/a> in the journal \u003cem>BioOne\u003c/em>.\u003c/p>\n\u003cp>The whale was a prehistoric beast that had hind legs, molars and canine-like teeth. Scientists say it may have been amphibious, dwelling on both land and water.\u003c/p>\n\u003cp>To retrieve the fossils, Osborne went 30 feet down into a Virginia swamp wearing full scuba gear and equipped with a type of crab cage. Down there, the violent water rushed past him like hurricane winds, he says. It was an \"extreme sport for science.\"\u003c/p>\n\u003cp>\"It's such a high risk,\" Osborne says. \"But the yield of return is super awesome.\"\u003c/p>\n\u003cp>In this case, that yield is not just millions-of-years-old fossils, but bone beer.\u003c/p>\n\u003cp>Akerboom says that the yeast is probably not nearly as old as the fossil it was scraped from, but he believes that it came from the swamp that the bones were found in. And it behaves in mysterious ways.\u003c/p>\n\u003cp>\"The fermentation is so strange. It stops and then continues. That's something we haven't seen before, not from our brewing strains,\" says Akerboom.\u003c/p>\n\u003cfigure id=\"attachment_84925\" class=\"wp-caption aligncenter\" style=\"max-width: 3500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/jasper_01_custom-b18580c9f13303d1f9a6d529045a1a10e612bdd8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/jasper_01_custom-b18580c9f13303d1f9a6d529045a1a10e612bdd8.jpg\" alt=\"Jasper Akerboom of the Lost Rhino Brewing Co. in Ashburn, Va., tested a dozen yeasts before finding one that was perfect for making bone beer. Photo: Ryan Kellman/NPR\" width=\"3500\" height=\"2331\" class=\"size-full wp-image-84925\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jasper Akerboom of the Lost Rhino Brewing Co. in Ashburn, Va., tested a dozen yeasts before finding one that was perfect for making bone beer. Photo: Ryan Kellman/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Osborne and Akerboom are not the first to craft a prehistoric brew. In a feat that resembles Jurassic Park, Raul Cano \u003ca href=\"http://www.sanluisobispo.com/2011/01/18/1447061/poly-professor-brews-beer-with.html\">extracted yeast\u003c/a> from the stomach of a 45-million-year-old fly entrapped in fossilized amber to create his own beer.\u003c/p>\n\u003cp>Cano, a microbiologist who now operates \u003ca href=\"http://www.fossilfuelsbrewingco.com/\">Fossil Fuels Brewing Co.\u003c/a>, raises some skepticism over the origins of the yeast Osborn and Akerboom discovered.\u003c/p>\n\u003cfigure id=\"attachment_84927\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/bones_02-bf62aacbabfe6c7e39bfb2aa9ba7f8c63e0bbdd7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/bones_02-bf62aacbabfe6c7e39bfb2aa9ba7f8c63e0bbdd7-290x217.jpg\" alt=\"A piece of ancient whale vertebra similar to the one used in the creation of the Bone Dusters Paleo Ale. Photo: Ryan Kellman/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-84927\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A piece of ancient whale vertebra similar to the one used in the creation of the Bone Dusters Paleo Ale. Photo: Ryan Kellman/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>He thinks that the yeast is most likely the product of contamination, whether from the museum or from the people who handled it.\u003c/p>\n\u003cp>But he praises the team's accomplishment. \"Regardless of whether it came from a whale bone, or someone's fingernail, I think it's amazing.\"\u003c/p>\n\u003cp>But only the taste can take this brew from gimmick to classic, he says.\u003c/p>\n\u003cp>\"You drink the first beer because of curiosity,\" Cano says. \"You drink the second because it's good, so if people keep drinking it, I'm impressed.\"\u003c/p>\n\u003cp>At the Bone Dusters premiere in late June, scientists and beer geeks alike arrived to taste what Akerboom described as a citrusy, Belgium-style amber. Osborne will donate part of the Paleo Ale proceeds to buy microscopes for underserved schools in Virginia, he says.\u003c/p>\n\u003cp>\"This was an adventure,\" says Osborne. \"It's getting people excited about paleontology in a different way,\" one prehistoric pint at a time.\u003c/p>\n\u003cp>As you know, we here at The Salt love our beer, so stay tuned for an upcoming video poem celebrating beer ... and the evolutionary saga you can taste in every pint.\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_84926\" class=\"wp-caption aligncenter\" style=\"max-width: 3500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/jason_01_custom-55e93334cf3c6a67295cde9339d244e3e4d551a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/jason_01_custom-55e93334cf3c6a67295cde9339d244e3e4d551a1.jpg\" alt=\"Amateur paleontologist and beer lover Jason Osborne organizes fossils in the basement lab of the Calvert Marine Museum in Solomons, Md., last month. Photo: Ryan Kellman/NPR\" width=\"3500\" height=\"2331\" class=\"size-full wp-image-84926\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amateur paleontologist and beer lover Jason Osborne organizes fossils in the basement lab of the Calvert Marine Museum in Solomons, Md., last month. Photo: Ryan Kellman/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>by Nicholas St. Fleur, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/15/331723450/captain-ahabs-revenge-brewing-beer-from-an-ancient-whale-bone\">The Salt at NPR Food\u003c/a> (7/15/14)\u003c/p>\n\u003cp>What happens when an amateur paleontologist with a love for beer teams up with a microbiologist? Bone beer, or beer made from yeast scraped from a 35-million-year-old whale fossil, to be precise.\u003c/p>\n\u003cp>The new brew, dubbed Bone Dusters Paleo Ale, is a concoction created by amateur fossil hunter \u003ca href=\"http://paleoquest.org/4.html\">Jason Osborne\u003c/a> of \u003ca href=\"http://paleoquest.org/\" target=\"_blank\">Paleo Quest\u003c/a>, a nonprofit paleontology and geology advocacy group, and microbiologist Jasper Akerboom of the \u003ca href=\"http://www.lostrhino.com/\" target=\"_blank\">Lost Rhino Brewing Company\u003c/a> in Ashburn, Va.\u003c/p>\n\u003cp>Like many scientific innovations, Bone Dusters came to Osborne late one night while he was drinking a beer.\u003c/p>\n\u003cp>Osborne was hunched over his desk, studying ancient whale bones he'd collected on an underwater expedition, when he took a sip and began to ponder how beer has yeast — an organism that transforms sugar into alcohol — and yeast can be found almost anywhere. His gaze shifted from his glass to his fossil.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I thought, even though this is dead, there's got to be things living on it,\" he tells The Salt.\u003c/p>\n\u003cp>And an idea began to brew.\u003c/p>\n\u003cp>Osborne enlisted his friend Akerboom to swab the fossil and a dozen more from the basement drawers of the \u003ca href=\"http://www.calvertmarinemuseum.com/\">Calvert Marine Museum\u003c/a> in Maryland. Akerboom, a former research specialist at the Howard Hughes Medical Institute, didn't think the prehistoric bones could sustain yeast's appetite.\u003c/p>\n\u003cp>But in the name of science and great beer, he swabbed away. The results, he said, surprised him. While most fossils failed to create suitable yeast, Akerboom found one that fermented.\u003c/p>\n\u003cp>What he discovered was a wild yeast subspecies, which the pair named \u003cem>Saccharomyces cerevisiae var protectus, \u003c/em>after the yeast's host, protocetid whale \u003cem>\"Eocetus wardii,\"\u003c/em> an early whale ancestor that Osborne had described in a \u003ca href=\"http://www.bioone.org/doi/abs/10.1666/10-083.1\">2011 paper\u003c/a> in the journal \u003cem>BioOne\u003c/em>.\u003c/p>\n\u003cp>The whale was a prehistoric beast that had hind legs, molars and canine-like teeth. Scientists say it may have been amphibious, dwelling on both land and water.\u003c/p>\n\u003cp>To retrieve the fossils, Osborne went 30 feet down into a Virginia swamp wearing full scuba gear and equipped with a type of crab cage. Down there, the violent water rushed past him like hurricane winds, he says. It was an \"extreme sport for science.\"\u003c/p>\n\u003cp>\"It's such a high risk,\" Osborne says. \"But the yield of return is super awesome.\"\u003c/p>\n\u003cp>In this case, that yield is not just millions-of-years-old fossils, but bone beer.\u003c/p>\n\u003cp>Akerboom says that the yeast is probably not nearly as old as the fossil it was scraped from, but he believes that it came from the swamp that the bones were found in. And it behaves in mysterious ways.\u003c/p>\n\u003cp>\"The fermentation is so strange. It stops and then continues. That's something we haven't seen before, not from our brewing strains,\" says Akerboom.\u003c/p>\n\u003cfigure id=\"attachment_84925\" class=\"wp-caption aligncenter\" style=\"max-width: 3500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/jasper_01_custom-b18580c9f13303d1f9a6d529045a1a10e612bdd8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/jasper_01_custom-b18580c9f13303d1f9a6d529045a1a10e612bdd8.jpg\" alt=\"Jasper Akerboom of the Lost Rhino Brewing Co. in Ashburn, Va., tested a dozen yeasts before finding one that was perfect for making bone beer. Photo: Ryan Kellman/NPR\" width=\"3500\" height=\"2331\" class=\"size-full wp-image-84925\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jasper Akerboom of the Lost Rhino Brewing Co. in Ashburn, Va., tested a dozen yeasts before finding one that was perfect for making bone beer. Photo: Ryan Kellman/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Osborne and Akerboom are not the first to craft a prehistoric brew. In a feat that resembles Jurassic Park, Raul Cano \u003ca href=\"http://www.sanluisobispo.com/2011/01/18/1447061/poly-professor-brews-beer-with.html\">extracted yeast\u003c/a> from the stomach of a 45-million-year-old fly entrapped in fossilized amber to create his own beer.\u003c/p>\n\u003cp>Cano, a microbiologist who now operates \u003ca href=\"http://www.fossilfuelsbrewingco.com/\">Fossil Fuels Brewing Co.\u003c/a>, raises some skepticism over the origins of the yeast Osborn and Akerboom discovered.\u003c/p>\n\u003cfigure id=\"attachment_84927\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/bones_02-bf62aacbabfe6c7e39bfb2aa9ba7f8c63e0bbdd7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/bones_02-bf62aacbabfe6c7e39bfb2aa9ba7f8c63e0bbdd7-290x217.jpg\" alt=\"A piece of ancient whale vertebra similar to the one used in the creation of the Bone Dusters Paleo Ale. Photo: Ryan Kellman/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-84927\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A piece of ancient whale vertebra similar to the one used in the creation of the Bone Dusters Paleo Ale. Photo: Ryan Kellman/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>He thinks that the yeast is most likely the product of contamination, whether from the museum or from the people who handled it.\u003c/p>\n\u003cp>But he praises the team's accomplishment. \"Regardless of whether it came from a whale bone, or someone's fingernail, I think it's amazing.\"\u003c/p>\n\u003cp>But only the taste can take this brew from gimmick to classic, he says.\u003c/p>\n\u003cp>\"You drink the first beer because of curiosity,\" Cano says. \"You drink the second because it's good, so if people keep drinking it, I'm impressed.\"\u003c/p>\n\u003cp>At the Bone Dusters premiere in late June, scientists and beer geeks alike arrived to taste what Akerboom described as a citrusy, Belgium-style amber. Osborne will donate part of the Paleo Ale proceeds to buy microscopes for underserved schools in Virginia, he says.\u003c/p>\n\u003cp>\"This was an adventure,\" says Osborne. \"It's getting people excited about paleontology in a different way,\" one prehistoric pint at a time.\u003c/p>\n\u003cp>As you know, we here at The Salt love our beer, so stay tuned for an upcoming video poem celebrating beer ... and the evolutionary saga you can taste in every pint.\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": "From Shelters to Startups: CHEFS Program Helps Homeless by Cooking for Tech Companies ",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_84598\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/lead-photo.safia-bubakar-hands-a-plate-of-food-to-a-zendesk-employee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/lead-photo.safia-bubakar-hands-a-plate-of-food-to-a-zendesk-employee.jpg\" alt=\"CHEFS student Safia Bubakar serves a meal to Zendesk employees. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-84598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">CHEFS student Safia Bubakar serves a meal to Zendesk employees. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>On a Monday afternoon at tech company \u003ca href=\"http://www.bizjournals.com/sanfrancisco/blog/2012/04/yammer-signs-big-lease-in-twitter.html?page=all\">Yammer’s\u003c/a> headquarters on Market Street, engineers and programmers take a break from their desks, or the pinball machines and air hockey tables in the corner, and line up for snacks in the kitchen. They fill their plates with roast beef sliders with arugula, horseradish sauce and Parmesan cheese; sausage and leek quiches; and miniature blueberry cream cheese tarts. These bites aren’t prepared by a resident chef (Yammer doesn’t have one), instead they are created and served by homeless culinary students in transition, hoping for a shot in the food industry. \u003c/p>\n\u003cfigure id=\"attachment_84597\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Yammer-employees-line-up-to-get-snacks-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Yammer-employees-line-up-to-get-snacks-.jpg\" alt=\"Yammer employees line up to get snacks. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-84597\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yammer employees line up to get snacks. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>The students are part of a six month, three-phase program called \u003ca href=\"http://ecs-sf.org/programs/chefs.html\">CHEFS\u003c/a>, or Conquering Homelessness through Employment in Food Services, operated by Episcopal Community Services. They learn everything from basic sanitation and safety in the kitchen, to knife skills, nutrition, and how to make different stocks and sauces. They also cater for various businesses around the city like Yammer, who uses CHEFS about once a month.\u003c/p>\n\u003cfigure id=\"attachment_84602\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Safia-Bubakar-preps-lunch-for-Zendesk1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Safia-Bubakar-preps-lunch-for-Zendesk1000.jpg\" alt=\"Safia Bubakar preps a catered lunch for Zendesk. Credit: Angela Johnston\" width=\"1000\" height=\"665\" class=\"size-full wp-image-84602\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Safia Bubakar preps a catered lunch for Zendesk. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s an opportunity I never thought I’d get,” says Safia Bubakar, who found out about CHEFS from the shelter she was staying in. Today, Bubakar made caramelized onion, mushroom, and brie crostinis for Yammer employees.\u003c/p>\n\u003cp> When I visited \u003ca href=\"http://www.zendesk.com/\">Zendesk\u003c/a> for their CHEFS catered lunch, Bubakar was there, serving a long line of employees barbeque chicken, veggie chili, and rice pilaf. “I knew how to cook but I didn’t know why things turned out they way they do or why sauces break.” She tells me she wants to open an Asian fusion restaurant in San Francisco someday. \u003c/p>\n\u003cfigure id=\"attachment_84599\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/CHEFS-instructor-Mike-Sullivan-observes-Safia-Bubakar-g.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/CHEFS-instructor-Mike-Sullivan-observes-Safia-Bubakar-g.jpg\" alt=\"CHEFS instructor Mike Sullivan observes Safia Bubakar. Credit Angela Johnston\" width=\"500\" class=\"size-full wp-image-84599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">CHEFS instructor Mike Sullivan observes Safia Bubakar. Credit Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>At the end of the program, students get internships at well-known restaurants around the Bay Area like Nopa, Mission Pie, Boulevard, Kokkari and Zut. Many of them even secure jobs there after graduating. More than 75% of students graduate with steady employment and a place to live. The program is now in its 17th year and has had over 50 graduating classes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>More recently, CHEFS has begun to cater meals for tech companies that have moved into the mid-market and Tenderloin neighborhoods after receiving big tax incentives from the city. In order to receive a payroll tax cut, companies need to form community benefit agreements, or \u003ca href=\"http://www.sfgsa.org/index.aspx?page=5480\">CBAs\u003c/a>, contracts with the city that show how they’ll contribute to their new neighborhood. \u003c/p>\n\u003cp>Software company Zendesk was the first to add CHEFS to their \u003ca href=\"http://www.sfgsa.org/modules/showdocument.aspx?documentid=8285\">CBA\u003c/a> back in 2011. Zoosk, Zynga and Yammer followed. According to their annual community benefit agreements report, \u003ca href=\"http://www.sfgsa.org/modules/showdocument.aspx?documentid=9685\">last year\u003c/a> Zendesk spent just under $100,000 in donations and hiring local businesses. $3,500 of that went to CHEFS.\u003c/p>\n\u003cp>Homeless San Franciscans serving tech workers lunch is an interesting juxtaposition. Critics of the mid-market tech revitalization argue that it's the the tech companies that are driving up rent and contributing to even more homelessness. But CHEFS culinary training manager Al Leddy says this is an effective way to bridge the gap between rich companies moving into poor neighborhoods like the Tenderloin, and the existing residents, many of whom are in shelters, transitional housing, or living on the street.\u003c/p>\n\u003cfigure id=\"attachment_84600\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Al-Leddy-explains-the-snacks-his-CHEFS-students-made-for-Yammer1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Al-Leddy-explains-the-snacks-his-CHEFS-students-made-for-Yammer1.jpg\" alt=\"Al Leddy explains the snacks his CHEFS students made for Yammer employees. Credit: Angela Johnston\" width=\"1000\" height=\"653\" class=\"size-full wp-image-84600\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Al Leddy explains the snacks his CHEFS students made for Yammer employees. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“It's definitely working,” Leddy says. “The students get to come in, they get to meet people that work in high tech, and most importantly they're treated with respect, which goes a long way for them.” It’s extremely important, he says, to create this initial connection. \u003c/p>\n\u003cp>“The food is just outstanding,” says Cristina Akimoff, the community liaison in charge of maintaining Yammer’s relationship with the neighborhood and nonprofits like CHEFS.\u003c/p>\n\u003cp>Akimoff says she would like to have CHEFS come in more consistently; weekly or twice a month, rather than once a month for an event. Part of that would involve restructuring Yammer’s community benefit agreement.\u003c/p>\n\u003cp>“I'd really like to narrow it down so that we're not stretched so thin, so we can really hone in on two or three really great organizations like CHEFS and make a big impact there instead of tiny impacts in a bunch of different places,” Akimoff says. This has been a common critique of the mid-market community benefits agreements - parachuting into a nonprofit for a day, serving breakfast, or reading to kids, and then moving on to the next one. \u003c/p>\n\u003cfigure id=\"attachment_84661\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/A-Yammer-employee-adds-some-stuffed-mushrooms-to-her-plate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/A-Yammer-employee-adds-some-stuffed-mushrooms-to-her-plate.jpg\" alt=\"A Yammer employee adds some stuffed mushrooms to her plate. Credit: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-84661\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Yammer employee adds some stuffed mushrooms to her plate. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>With CHEFS, in some cases, you can already see a small impact. Mobile gaming company \u003ca href=\"http://zynga.com/\">Zynga\u003c/a> has hired a few homeless \u003ca href=\"https://www.youtube.com/watch?v=D6gTu9iHiGs\">CHEFS graduates\u003c/a> to work in the startup’s massive kitchen, assisting their in-house butcher, baker, and brewer. A few weeks ago, the current class took a field trip to Zynga’s kitchen to hear from the former CHEFS students who now work there. \u003c/p>\n\u003cp>But for the people who actually live, and cook breakfast, lunch and dinner in the mid-market and Tenderloin neighborhoods, a nutritious, and filling meal is still difficult to come by. There isn’t a \u003ca href=\"http://newamericamedia.org/2014/03/a-fresh-food-oasis-in-san-franciscos-tenderloin.php\">full service grocery store\u003c/a> in the Tenderloin. The district has the city’s highest concentration of convenience stores -- places more likely to sell potato chips and alcohol than apples and whole wheat bread. And according to the San Francisco Department of Public Health, the \u003ca href=\"http://www.sfdph.org/dph/files/mtgsGrps/FoodSecTaskFrc/docs/AChangingLandscape-FoodSecurityintheTenderloin.pdf\">ratio of unhealthy to healthy food\u003c/a> retailers here is 97% to 3%. \u003c/p>\n\u003cp>Although some tech companies have vowed to help fix this food desert problem in their new neighborhoods, data shows that most nonprofit programs are unable to sufficiently meet the current food and nutrition needs of the city and the Tenderloin. \u003ca href=\"http://www.sfmfoodbank.org/sites/default/files/documents/OurWork/coping_with_accelerating_food_needs_2012_final.pdf\">A 2012 study\u003c/a> conducted by Stanford and the San Francisco Food Bank estimates that there were over 63 million “missing” meals, or unmet food need, in San Francisco in 2010. \u003c/p>\n\u003cp>“We're just one ripple in the giant pond. We are very clear that we aren’t here to be heroes. We aren’t here to have the big solution that answers everything. We just want to be the person that helps the person in front of us and show people that we value the talent that they are literally bringing to our table,” says Tiffany Apczynski, a community liaison with Zendesk and the first person to bring CHEFS to a tech company kitchen. \u003c/p>\n\u003cfigure id=\"attachment_84603\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Safia-Bubakar-serves-a-meal-to-Zendesk-employees1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Safia-Bubakar-serves-a-meal-to-Zendesk-employees1000.jpg\" alt=\"Safia Bubakar serves a meal to an employee at Zendesk. Credit: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-84603\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Safia Bubakar serves a meal to an employee at Zendesk. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Back at Yammer, Victoria (who did not want to give her last name), a student halfway through the program, lays down the final tray of stuffed mushrooms on the stainless steel counters. She tells me when she graduates from CHEFS she’d much rather cook for a startup than a restaurant because they pay better. The program has managed to give her and other people in transition more opportunities to get out of shelters and out of poverty, but there’s still bigger issues created by the tech boom, she says. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“If we could get more affordable housing so that the people who become chefs could afford housing in the city they work in, now that would be solving something.”\u003c/p>\n\n",
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"excerpt": "The CHEFS program in San Francisco has been training homeless people to work in kitchens for the past 17 years, with the hope of eventually finding them employment in high-profile restaurants around the city. Now, CHEFS students are cooking for tech workers in San Francisco’s mid-market neighborhood as part of tech companies fulfilling their Community Benefit Agreements (CBAs). The goal is to create positive and supportive relationships between tech companies and the existing community.\r\n\r\n",
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"title": "From Shelters to Startups: CHEFS Program Helps Homeless by Cooking for Tech Companies | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84598\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/lead-photo.safia-bubakar-hands-a-plate-of-food-to-a-zendesk-employee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/lead-photo.safia-bubakar-hands-a-plate-of-food-to-a-zendesk-employee.jpg\" alt=\"CHEFS student Safia Bubakar serves a meal to Zendesk employees. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-84598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">CHEFS student Safia Bubakar serves a meal to Zendesk employees. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>On a Monday afternoon at tech company \u003ca href=\"http://www.bizjournals.com/sanfrancisco/blog/2012/04/yammer-signs-big-lease-in-twitter.html?page=all\">Yammer’s\u003c/a> headquarters on Market Street, engineers and programmers take a break from their desks, or the pinball machines and air hockey tables in the corner, and line up for snacks in the kitchen. They fill their plates with roast beef sliders with arugula, horseradish sauce and Parmesan cheese; sausage and leek quiches; and miniature blueberry cream cheese tarts. These bites aren’t prepared by a resident chef (Yammer doesn’t have one), instead they are created and served by homeless culinary students in transition, hoping for a shot in the food industry. \u003c/p>\n\u003cfigure id=\"attachment_84597\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Yammer-employees-line-up-to-get-snacks-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Yammer-employees-line-up-to-get-snacks-.jpg\" alt=\"Yammer employees line up to get snacks. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-84597\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yammer employees line up to get snacks. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>The students are part of a six month, three-phase program called \u003ca href=\"http://ecs-sf.org/programs/chefs.html\">CHEFS\u003c/a>, or Conquering Homelessness through Employment in Food Services, operated by Episcopal Community Services. They learn everything from basic sanitation and safety in the kitchen, to knife skills, nutrition, and how to make different stocks and sauces. They also cater for various businesses around the city like Yammer, who uses CHEFS about once a month.\u003c/p>\n\u003cfigure id=\"attachment_84602\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Safia-Bubakar-preps-lunch-for-Zendesk1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Safia-Bubakar-preps-lunch-for-Zendesk1000.jpg\" alt=\"Safia Bubakar preps a catered lunch for Zendesk. Credit: Angela Johnston\" width=\"1000\" height=\"665\" class=\"size-full wp-image-84602\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Safia Bubakar preps a catered lunch for Zendesk. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s an opportunity I never thought I’d get,” says Safia Bubakar, who found out about CHEFS from the shelter she was staying in. Today, Bubakar made caramelized onion, mushroom, and brie crostinis for Yammer employees.\u003c/p>\n\u003cp> When I visited \u003ca href=\"http://www.zendesk.com/\">Zendesk\u003c/a> for their CHEFS catered lunch, Bubakar was there, serving a long line of employees barbeque chicken, veggie chili, and rice pilaf. “I knew how to cook but I didn’t know why things turned out they way they do or why sauces break.” She tells me she wants to open an Asian fusion restaurant in San Francisco someday. \u003c/p>\n\u003cfigure id=\"attachment_84599\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/CHEFS-instructor-Mike-Sullivan-observes-Safia-Bubakar-g.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/CHEFS-instructor-Mike-Sullivan-observes-Safia-Bubakar-g.jpg\" alt=\"CHEFS instructor Mike Sullivan observes Safia Bubakar. Credit Angela Johnston\" width=\"500\" class=\"size-full wp-image-84599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">CHEFS instructor Mike Sullivan observes Safia Bubakar. Credit Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>At the end of the program, students get internships at well-known restaurants around the Bay Area like Nopa, Mission Pie, Boulevard, Kokkari and Zut. Many of them even secure jobs there after graduating. More than 75% of students graduate with steady employment and a place to live. The program is now in its 17th year and has had over 50 graduating classes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>More recently, CHEFS has begun to cater meals for tech companies that have moved into the mid-market and Tenderloin neighborhoods after receiving big tax incentives from the city. In order to receive a payroll tax cut, companies need to form community benefit agreements, or \u003ca href=\"http://www.sfgsa.org/index.aspx?page=5480\">CBAs\u003c/a>, contracts with the city that show how they’ll contribute to their new neighborhood. \u003c/p>\n\u003cp>Software company Zendesk was the first to add CHEFS to their \u003ca href=\"http://www.sfgsa.org/modules/showdocument.aspx?documentid=8285\">CBA\u003c/a> back in 2011. Zoosk, Zynga and Yammer followed. According to their annual community benefit agreements report, \u003ca href=\"http://www.sfgsa.org/modules/showdocument.aspx?documentid=9685\">last year\u003c/a> Zendesk spent just under $100,000 in donations and hiring local businesses. $3,500 of that went to CHEFS.\u003c/p>\n\u003cp>Homeless San Franciscans serving tech workers lunch is an interesting juxtaposition. Critics of the mid-market tech revitalization argue that it's the the tech companies that are driving up rent and contributing to even more homelessness. But CHEFS culinary training manager Al Leddy says this is an effective way to bridge the gap between rich companies moving into poor neighborhoods like the Tenderloin, and the existing residents, many of whom are in shelters, transitional housing, or living on the street.\u003c/p>\n\u003cfigure id=\"attachment_84600\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Al-Leddy-explains-the-snacks-his-CHEFS-students-made-for-Yammer1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Al-Leddy-explains-the-snacks-his-CHEFS-students-made-for-Yammer1.jpg\" alt=\"Al Leddy explains the snacks his CHEFS students made for Yammer employees. Credit: Angela Johnston\" width=\"1000\" height=\"653\" class=\"size-full wp-image-84600\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Al Leddy explains the snacks his CHEFS students made for Yammer employees. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“It's definitely working,” Leddy says. “The students get to come in, they get to meet people that work in high tech, and most importantly they're treated with respect, which goes a long way for them.” It’s extremely important, he says, to create this initial connection. \u003c/p>\n\u003cp>“The food is just outstanding,” says Cristina Akimoff, the community liaison in charge of maintaining Yammer’s relationship with the neighborhood and nonprofits like CHEFS.\u003c/p>\n\u003cp>Akimoff says she would like to have CHEFS come in more consistently; weekly or twice a month, rather than once a month for an event. Part of that would involve restructuring Yammer’s community benefit agreement.\u003c/p>\n\u003cp>“I'd really like to narrow it down so that we're not stretched so thin, so we can really hone in on two or three really great organizations like CHEFS and make a big impact there instead of tiny impacts in a bunch of different places,” Akimoff says. This has been a common critique of the mid-market community benefits agreements - parachuting into a nonprofit for a day, serving breakfast, or reading to kids, and then moving on to the next one. \u003c/p>\n\u003cfigure id=\"attachment_84661\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/A-Yammer-employee-adds-some-stuffed-mushrooms-to-her-plate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/A-Yammer-employee-adds-some-stuffed-mushrooms-to-her-plate.jpg\" alt=\"A Yammer employee adds some stuffed mushrooms to her plate. Credit: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-84661\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Yammer employee adds some stuffed mushrooms to her plate. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>With CHEFS, in some cases, you can already see a small impact. Mobile gaming company \u003ca href=\"http://zynga.com/\">Zynga\u003c/a> has hired a few homeless \u003ca href=\"https://www.youtube.com/watch?v=D6gTu9iHiGs\">CHEFS graduates\u003c/a> to work in the startup’s massive kitchen, assisting their in-house butcher, baker, and brewer. A few weeks ago, the current class took a field trip to Zynga’s kitchen to hear from the former CHEFS students who now work there. \u003c/p>\n\u003cp>But for the people who actually live, and cook breakfast, lunch and dinner in the mid-market and Tenderloin neighborhoods, a nutritious, and filling meal is still difficult to come by. There isn’t a \u003ca href=\"http://newamericamedia.org/2014/03/a-fresh-food-oasis-in-san-franciscos-tenderloin.php\">full service grocery store\u003c/a> in the Tenderloin. The district has the city’s highest concentration of convenience stores -- places more likely to sell potato chips and alcohol than apples and whole wheat bread. And according to the San Francisco Department of Public Health, the \u003ca href=\"http://www.sfdph.org/dph/files/mtgsGrps/FoodSecTaskFrc/docs/AChangingLandscape-FoodSecurityintheTenderloin.pdf\">ratio of unhealthy to healthy food\u003c/a> retailers here is 97% to 3%. \u003c/p>\n\u003cp>Although some tech companies have vowed to help fix this food desert problem in their new neighborhoods, data shows that most nonprofit programs are unable to sufficiently meet the current food and nutrition needs of the city and the Tenderloin. \u003ca href=\"http://www.sfmfoodbank.org/sites/default/files/documents/OurWork/coping_with_accelerating_food_needs_2012_final.pdf\">A 2012 study\u003c/a> conducted by Stanford and the San Francisco Food Bank estimates that there were over 63 million “missing” meals, or unmet food need, in San Francisco in 2010. \u003c/p>\n\u003cp>“We're just one ripple in the giant pond. We are very clear that we aren’t here to be heroes. We aren’t here to have the big solution that answers everything. We just want to be the person that helps the person in front of us and show people that we value the talent that they are literally bringing to our table,” says Tiffany Apczynski, a community liaison with Zendesk and the first person to bring CHEFS to a tech company kitchen. \u003c/p>\n\u003cfigure id=\"attachment_84603\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Safia-Bubakar-serves-a-meal-to-Zendesk-employees1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Safia-Bubakar-serves-a-meal-to-Zendesk-employees1000.jpg\" alt=\"Safia Bubakar serves a meal to an employee at Zendesk. Credit: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-84603\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Safia Bubakar serves a meal to an employee at Zendesk. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Back at Yammer, Victoria (who did not want to give her last name), a student halfway through the program, lays down the final tray of stuffed mushrooms on the stainless steel counters. She tells me when she graduates from CHEFS she’d much rather cook for a startup than a restaurant because they pay better. The program has managed to give her and other people in transition more opportunities to get out of shelters and out of poverty, but there’s still bigger issues created by the tech boom, she says. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“If we could get more affordable housing so that the people who become chefs could afford housing in the city they work in, now that would be solving something.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "From McDonald's To Organic Valley, You're Probably Eating Wood Pulp",
"title": "From McDonald's To Organic Valley, You're Probably Eating Wood Pulp",
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"content": "\u003cfigure id=\"attachment_84787\" class=\"wp-caption aligncenter\" style=\"max-width: 2650px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cheese-1b312b89388fc5d5f1b2f088046ca7b6828894db.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cheese-1b312b89388fc5d5f1b2f088046ca7b6828894db.jpg\" alt=\"You can find wood pulp in several brands of packaged shredded cheese. It helps keep the cheese from clumping. Photo: Maggie Starbard/NPR\" width=\"2650\" height=\"1987\" class=\"size-full wp-image-84787\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You can find wood pulp in several brands of packaged shredded cheese. It helps keep the cheese from clumping. Photo: Maggie Starbard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/10/329767647/from-mcdonalds-to-organic-valley-youre-probably-eating-wood-pulp\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/07/20140710_me_from_mcdonalds_to_organic_valley_youre_probably_eating_wood_pulp.mp3\"] \u003c/p>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/10/329767647/from-mcdonalds-to-organic-valley-youre-probably-eating-wood-pulp\">The Salt at NPR\u003c/a> (7/10/14)\u003cbr>\nDo not be alarmed, but you may be eating wood pulp. Or at least an additive that started out as wood.\u003c/p>\n\u003cp>If you buy shredded cheeses, including brands such as Organic Valley and Sargento, or hit the drive-through at McDonald's for a breakfast sandwich or a smoothie, or douse some ribs with bottled barbecue sauce, there's likely some cellulose that's been added to your food.\u003c/p>\n\u003cp>Cellulose is basically plant fiber, and one of the most common sources is wood pulp. Manufacturers grind up the wood and extract the cellulose.\u003c/p>\n\u003cp>It's odd to imagine the same kind of pulp that's used to make paper turning up in our food. So, it's no surprise there's buzz over a spate of recent posts, from \u003ca href=\"http://qz.com/223742/there-is-a-secret-ingredient-in-your-burgers-wood-pulp/\">Quartz\u003c/a> to the \u003ca href=\"http://www.latimes.com/food/dailydish/la-dd-wood-pulp-cellulose-burger-taco-20140630-story.html\">Los Angeles Times\u003c/a>, on the food industry's \u003ca href=\"http://money.msn.com/shopping-deals/who-is-putting-wood-in-your-food-thestreet.aspx?cp-documentid=6792745\">widespread\u003c/a> use of cellulose to help add texture and fiber to foods.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But there's not much new here. The FDA long ago green-lighted the \u003ca href=\"http://www.accessdata.fda.gov/scripts/fcn/fcnDetailNavigation.cfm?rpt=scogsListing&id=289\">use of added cellulose\u003c/a> in foodstuffs. And, in our bodies this cellulose passes right through our GI tracts, virtually unabsorbed.\u003c/p>\n\u003cp>Food scientist \u003ca href=\"http://foodscience.psu.edu/directory/jnc3\">John Coupland\u003c/a> of Penn State says it doesn't matter much where the cellulose comes from. In theory, you could extract it from any plant, from asparagus to onions, but he says that would be a waste of good food.\u003c/p>\n\u003cp>\"A good way to think about it is to ask: Would our food be any better or worse if the cellulose used was sourced from another plant?\" And Coupland says the answer is no. \"Cellulose is just a molecule, and probably one we want more of in our diets.\"\u003c/p>\n\u003cp>\"Ah, yes, the 'wood pulp in cheese' stories,\" Elizabeth Horton of Organic Valley responded to us when we asked her about the headlines.\u003c/p>\n\u003cp>\"Yes, Organic Valley does use cellulose in our shredded cheeses; it's a pretty standard anti-caking agent.\" So, it helps prevent the bits of cheese from clumping together.\u003c/p>\n\u003cp>Horton says there is work in the industry to find other sources allowed for organic use, but \"the challenge is they are not as effective at anti-caking.\"\u003c/p>\n\u003cp>And, perhaps, not as cost-effective either.\u003c/p>\n\u003cp>We reached out to a supplier of cellulose, Sweetener Supply Corp. The company's Jon Bodner told us that there have been efforts to extract cellulose from a wide range of plants including oat and soybean hulls, corn stover and even hemp. \"But establishing a new supply chain system to accumulate the [plant] materials is cost-prohibitive.\"\u003c/p>\n\u003cp>He points to an effort in the late 1990s to \u003ca href=\"http://news.google.com/newspapers?nid=1933&dat=19970908&id=hZsgAAAAIBAJ&sjid=7WgFAAAAIBAJ&pg=1363,1239213\">establish a cellulose pulp plant\u003c/a> using corn stalks, leaves and husks, but it failed.\u003c/p>\n\u003cp>And now, there are additional challenges to using nonwood plants. For instance, lots of customers, Bodner says, are demanding non-genetically modified products. If the cellulose industry were to use corn stalks, leaves and husks or sugar beets, it would be a challenge to keep the supply chain free of genetically modified crop residue.\u003c/p>\n\u003cp>Bodner is accustomed to clearing up misconceptions about his industry. For instance, the idea that cellulose is just like saw dust. Nope. He says sawdust contains only about 40 percent cellulose. Whereas the powdered cellulose used in foods contains about 97 percent cellulose.\u003c/p>\n\u003cp>The baking industry has been\u003ca href=\"http://news.google.com/newspapers?nid=1499&dat=19770831&id=TWIaAAAAIBAJ&sjid=eykEAAAAIBAJ&pg=6960,6707216\"> defending\u003c/a> the use of cellulose for more than 35 years. Back in 1977, the ITT Continental Baking Co. promoted its use of cellulose as a way to boost healthy fiber.\u003c/p>\n\u003cp>\"We feel it's important to get the facts out,\" the baking company's John Colmey told \u003cem>The Milwaukee Journal\u003c/em> back then. And it seems, decades later, the industry is still working to win consumer acceptance. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/10/329767647/from-mcdonalds-to-organic-valley-youre-probably-eating-wood-pulp\">The Salt at NPR\u003c/a> (7/10/14)\u003cbr>\nDo not be alarmed, but you may be eating wood pulp. Or at least an additive that started out as wood.\u003c/p>\n\u003cp>If you buy shredded cheeses, including brands such as Organic Valley and Sargento, or hit the drive-through at McDonald's for a breakfast sandwich or a smoothie, or douse some ribs with bottled barbecue sauce, there's likely some cellulose that's been added to your food.\u003c/p>\n\u003cp>Cellulose is basically plant fiber, and one of the most common sources is wood pulp. Manufacturers grind up the wood and extract the cellulose.\u003c/p>\n\u003cp>It's odd to imagine the same kind of pulp that's used to make paper turning up in our food. So, it's no surprise there's buzz over a spate of recent posts, from \u003ca href=\"http://qz.com/223742/there-is-a-secret-ingredient-in-your-burgers-wood-pulp/\">Quartz\u003c/a> to the \u003ca href=\"http://www.latimes.com/food/dailydish/la-dd-wood-pulp-cellulose-burger-taco-20140630-story.html\">Los Angeles Times\u003c/a>, on the food industry's \u003ca href=\"http://money.msn.com/shopping-deals/who-is-putting-wood-in-your-food-thestreet.aspx?cp-documentid=6792745\">widespread\u003c/a> use of cellulose to help add texture and fiber to foods.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But there's not much new here. The FDA long ago green-lighted the \u003ca href=\"http://www.accessdata.fda.gov/scripts/fcn/fcnDetailNavigation.cfm?rpt=scogsListing&id=289\">use of added cellulose\u003c/a> in foodstuffs. And, in our bodies this cellulose passes right through our GI tracts, virtually unabsorbed.\u003c/p>\n\u003cp>Food scientist \u003ca href=\"http://foodscience.psu.edu/directory/jnc3\">John Coupland\u003c/a> of Penn State says it doesn't matter much where the cellulose comes from. In theory, you could extract it from any plant, from asparagus to onions, but he says that would be a waste of good food.\u003c/p>\n\u003cp>\"A good way to think about it is to ask: Would our food be any better or worse if the cellulose used was sourced from another plant?\" And Coupland says the answer is no. \"Cellulose is just a molecule, and probably one we want more of in our diets.\"\u003c/p>\n\u003cp>\"Ah, yes, the 'wood pulp in cheese' stories,\" Elizabeth Horton of Organic Valley responded to us when we asked her about the headlines.\u003c/p>\n\u003cp>\"Yes, Organic Valley does use cellulose in our shredded cheeses; it's a pretty standard anti-caking agent.\" So, it helps prevent the bits of cheese from clumping together.\u003c/p>\n\u003cp>Horton says there is work in the industry to find other sources allowed for organic use, but \"the challenge is they are not as effective at anti-caking.\"\u003c/p>\n\u003cp>And, perhaps, not as cost-effective either.\u003c/p>\n\u003cp>We reached out to a supplier of cellulose, Sweetener Supply Corp. The company's Jon Bodner told us that there have been efforts to extract cellulose from a wide range of plants including oat and soybean hulls, corn stover and even hemp. \"But establishing a new supply chain system to accumulate the [plant] materials is cost-prohibitive.\"\u003c/p>\n\u003cp>He points to an effort in the late 1990s to \u003ca href=\"http://news.google.com/newspapers?nid=1933&dat=19970908&id=hZsgAAAAIBAJ&sjid=7WgFAAAAIBAJ&pg=1363,1239213\">establish a cellulose pulp plant\u003c/a> using corn stalks, leaves and husks, but it failed.\u003c/p>\n\u003cp>And now, there are additional challenges to using nonwood plants. For instance, lots of customers, Bodner says, are demanding non-genetically modified products. If the cellulose industry were to use corn stalks, leaves and husks or sugar beets, it would be a challenge to keep the supply chain free of genetically modified crop residue.\u003c/p>\n\u003cp>Bodner is accustomed to clearing up misconceptions about his industry. For instance, the idea that cellulose is just like saw dust. Nope. He says sawdust contains only about 40 percent cellulose. Whereas the powdered cellulose used in foods contains about 97 percent cellulose.\u003c/p>\n\u003cp>The baking industry has been\u003ca href=\"http://news.google.com/newspapers?nid=1499&dat=19770831&id=TWIaAAAAIBAJ&sjid=eykEAAAAIBAJ&pg=6960,6707216\"> defending\u003c/a> the use of cellulose for more than 35 years. Back in 1977, the ITT Continental Baking Co. promoted its use of cellulose as a way to boost healthy fiber.\u003c/p>\n\u003cp>\"We feel it's important to get the facts out,\" the baking company's John Colmey told \u003cem>The Milwaukee Journal\u003c/em> back then. And it seems, decades later, the industry is still working to win consumer acceptance. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"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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"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.",
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"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>",
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"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?",
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"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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},
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"title": "Rightnowish",
"tagline": "Art is where you find it",
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"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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