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Photo: Bunnyhero/Flickr \" width=\"1120\" height=\"840\" class=\"size-full wp-image-70817\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Doug Rouch wants to take wholesome food that grocers have to throw away and cook and sell it as low-cost, prepared meals.\u003cbr>Photo: Bunnyhero/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/21/222082247/trader-joes-ex-president-to-turn-expired-food-into-cheap-meals\">Weekend Edition Saturday\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/wesat/2013/09/20130921_wesat_04.mp3\"] \u003c/p>\n\u003cp>Post by NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/21/222082247/trader-joes-ex-president-to-turn-expired-food-into-cheap-meals\">The Salt at NPR Food\u003c/a> (9/21/13)\u003c/p>\n\u003cp>Here's some food for thought: One-third of the world's food goes to waste every year. In the U.S., about 40 percent of our food gets thrown out. It's happening on the farm, at the grocery store and in our own homes.\u003c/p>\n\u003cp>Lately, there's been a lot of talk about what to do about it — from \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/23/159601015/willing-to-play-the-dating-game-with-your-food-try-a-grocery-auction\">auctioning off food\u003c/a> that's past its prime to getting restaurants to \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/28/165908394/no-simple-recipe-for-weighing-food-waste-at-mario-batalis-lupa\">track their waste\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.aptacapital.com/team/Partners-DougRauch.html\">Doug Rauch\u003c/a>, the former president of Trader Joe's, is determined to repurpose the perfectly edible produce slightly past its sell-by date that ends up in the trash. (That happens in part because people misinterpret the labels, according to a \u003ca href=\"http://blogs.law.harvard.edu/foodpolicyinitiative/files/2013/09/dating-game-report.pdf\">report \u003c/a> out this week from Harvard and the National Resources Defense Council.) To tackle the problem, Rauch is opening a new market early next year in Dorchester, Mass., that will prepare and repackage the food at deeply discounted prices.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The project is called the Daily Table. Here's what he shared with NPR's Scott Simon, edited for brevity.\u003c/p>\n\u003cp>\u003cstrong>Simon: What gave you the idea?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>Rauch: It's the idea about how to bring affordable nutrition to the underserved in our cities. It basically tries to utilize this 40 percent of this food that is wasted. This is, to a large degree, either excess, overstocked, wholesome food that's thrown out by grocers, etc. ... at the end of the day because of the sell-by dates. Or [it's from] growers that have product that's nutritionally sound, perfectly good, but cosmetically blemished or not quite up for prime time. [So we] bring this food down into a retail environment where it can become affordable nutrition.\u003c/p>\n\u003cp>\u003cstrong>A retail environment is a store ... or a food truck or something like that?\u003c/strong>\u003c/p>\n\u003cp>Yeah, it's kind of a hybrid between a grocery store and a restaurant, if you would, because primarily it's going to take this food in, prep it, cook it [for] what I call speed-scratch cooking. But the idea is to offer this at prices that compete with fast food.\u003c/p>\n\u003cp>\u003cstrong>Since the food is past its sell date, is it safe to eat?\u003c/strong>\u003c/p>\n\u003cp>Absolutely. As a matter of fact, if you have a product that says \"sell by Sept. 1\" or \"Oct. 1\" and, you know, it's Oct. 2, most customers don't realize you can eat that.\u003c/p>\n\u003cp>\u003cstrong>Still, is it a public relations problem to get people to buy stuff that is past due?\u003c/strong>\u003c/p>\n\u003cp>Well, we'll see, won't we? I think that the issue here is really how you talk about it and how you educate.\u003c/p>\n\u003cp>For instance, food banks for years \u003ca href=\"http://www.npr.org/2011/06/25/137375088/food-bank-shortages-lead-to-innovation\">have done this\u003c/a>. I might say, without naming the names, one of the leading, best regarded brands in the large, national, food industry — they basically recover the food within their stores, cook it up and put it out on their hot trays the next day. That's the stuff that we're going to be talking about. We're talking about taking and recovering food. Most of what we offer will be fruits and vegetables that have a use-by date on it that'll be several days out.\u003c/p>\n\u003cp>\u003cstrong>Well, customers nevertheless have to consume the food pretty quickly.\u003c/strong>\u003c/p>\n\u003cp>As you know, when it comes to bread ... we all know if you put it in the refrigerator it could last for weeks [even if it's expired]. Milk lasts for days. It all depends on the temperature of your refrigerator, frankly.\u003c/p>\n\u003cp>Most people don't know that, but you lose several days of shelf, whether it's in code or out of code. Or do you leave the milk out on the counter while your kids are having breakfast? There's all kinds of ways in which, if you handled it properly, you extend the life.\u003c/p>\n\u003cp>\u003cstrong>Is there any concern among, let's say the people who might own a Trader Joe's or some other food store today that, somehow, your places are going to be potentially underpricing them?\u003c/strong>\u003c/p>\n\u003cp>You'd have to ask them. But most of what we'll be selling will be fruits and vegetables, freshly prepared product, stuff that's really not brand-driven. And [we'll be doing it] in areas that, frankly, are underserved. There aren't Trader Joe's in the inner-cities in America, at least to my knowledge.\u003c/p>\n\u003cp>This is about trying to tackle a very large social challenge we have that is going to create a health care tsunami in cost if we don't do something about it. I don't regard Daily Table as the only solution — there are wonderful innovative ideas out there — but I certainly think it is part of and is an innovative approach to trying to find our way to a solution.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70817\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/supermarket-lg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/supermarket-lg.jpg\" alt=\" Doug Rouch wants to take wholesome food that grocers have to throw away and cook and sell it as low-cost, prepared meals. Photo: Bunnyhero/Flickr \" width=\"1120\" height=\"840\" class=\"size-full wp-image-70817\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Doug Rouch wants to take wholesome food that grocers have to throw away and cook and sell it as low-cost, prepared meals.\u003cbr>Photo: Bunnyhero/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/21/222082247/trader-joes-ex-president-to-turn-expired-food-into-cheap-meals\">Weekend Edition Saturday\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/21/222082247/trader-joes-ex-president-to-turn-expired-food-into-cheap-meals\">The Salt at NPR Food\u003c/a> (9/21/13)\u003c/p>\n\u003cp>Here's some food for thought: One-third of the world's food goes to waste every year. In the U.S., about 40 percent of our food gets thrown out. It's happening on the farm, at the grocery store and in our own homes.\u003c/p>\n\u003cp>Lately, there's been a lot of talk about what to do about it — from \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/23/159601015/willing-to-play-the-dating-game-with-your-food-try-a-grocery-auction\">auctioning off food\u003c/a> that's past its prime to getting restaurants to \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/28/165908394/no-simple-recipe-for-weighing-food-waste-at-mario-batalis-lupa\">track their waste\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.aptacapital.com/team/Partners-DougRauch.html\">Doug Rauch\u003c/a>, the former president of Trader Joe's, is determined to repurpose the perfectly edible produce slightly past its sell-by date that ends up in the trash. (That happens in part because people misinterpret the labels, according to a \u003ca href=\"http://blogs.law.harvard.edu/foodpolicyinitiative/files/2013/09/dating-game-report.pdf\">report \u003c/a> out this week from Harvard and the National Resources Defense Council.) To tackle the problem, Rauch is opening a new market early next year in Dorchester, Mass., that will prepare and repackage the food at deeply discounted prices.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The project is called the Daily Table. Here's what he shared with NPR's Scott Simon, edited for brevity.\u003c/p>\n\u003cp>\u003cstrong>Simon: What gave you the idea?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>Rauch: It's the idea about how to bring affordable nutrition to the underserved in our cities. It basically tries to utilize this 40 percent of this food that is wasted. This is, to a large degree, either excess, overstocked, wholesome food that's thrown out by grocers, etc. ... at the end of the day because of the sell-by dates. Or [it's from] growers that have product that's nutritionally sound, perfectly good, but cosmetically blemished or not quite up for prime time. [So we] bring this food down into a retail environment where it can become affordable nutrition.\u003c/p>\n\u003cp>\u003cstrong>A retail environment is a store ... or a food truck or something like that?\u003c/strong>\u003c/p>\n\u003cp>Yeah, it's kind of a hybrid between a grocery store and a restaurant, if you would, because primarily it's going to take this food in, prep it, cook it [for] what I call speed-scratch cooking. But the idea is to offer this at prices that compete with fast food.\u003c/p>\n\u003cp>\u003cstrong>Since the food is past its sell date, is it safe to eat?\u003c/strong>\u003c/p>\n\u003cp>Absolutely. As a matter of fact, if you have a product that says \"sell by Sept. 1\" or \"Oct. 1\" and, you know, it's Oct. 2, most customers don't realize you can eat that.\u003c/p>\n\u003cp>\u003cstrong>Still, is it a public relations problem to get people to buy stuff that is past due?\u003c/strong>\u003c/p>\n\u003cp>Well, we'll see, won't we? I think that the issue here is really how you talk about it and how you educate.\u003c/p>\n\u003cp>For instance, food banks for years \u003ca href=\"http://www.npr.org/2011/06/25/137375088/food-bank-shortages-lead-to-innovation\">have done this\u003c/a>. I might say, without naming the names, one of the leading, best regarded brands in the large, national, food industry — they basically recover the food within their stores, cook it up and put it out on their hot trays the next day. That's the stuff that we're going to be talking about. We're talking about taking and recovering food. Most of what we offer will be fruits and vegetables that have a use-by date on it that'll be several days out.\u003c/p>\n\u003cp>\u003cstrong>Well, customers nevertheless have to consume the food pretty quickly.\u003c/strong>\u003c/p>\n\u003cp>As you know, when it comes to bread ... we all know if you put it in the refrigerator it could last for weeks [even if it's expired]. Milk lasts for days. It all depends on the temperature of your refrigerator, frankly.\u003c/p>\n\u003cp>Most people don't know that, but you lose several days of shelf, whether it's in code or out of code. Or do you leave the milk out on the counter while your kids are having breakfast? There's all kinds of ways in which, if you handled it properly, you extend the life.\u003c/p>\n\u003cp>\u003cstrong>Is there any concern among, let's say the people who might own a Trader Joe's or some other food store today that, somehow, your places are going to be potentially underpricing them?\u003c/strong>\u003c/p>\n\u003cp>You'd have to ask them. But most of what we'll be selling will be fruits and vegetables, freshly prepared product, stuff that's really not brand-driven. And [we'll be doing it] in areas that, frankly, are underserved. There aren't Trader Joe's in the inner-cities in America, at least to my knowledge.\u003c/p>\n\u003cp>This is about trying to tackle a very large social challenge we have that is going to create a health care tsunami in cost if we don't do something about it. I don't regard Daily Table as the only solution — there are wonderful innovative ideas out there — but I certainly think it is part of and is an innovative approach to trying to find our way to a solution.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Just What The Doctor Ordered: Med Students Team With Chefs",
"title": "Just What The Doctor Ordered: Med Students Team With Chefs",
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"content": "\u003cfigure id=\"attachment_70478\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/medstudentsgourlay.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/medstudentsgourlay.jpg\" alt=\"Fourth year Tulane medical school student Neha Solanki (far right) preps a Greek frittata during a class at Johnson & Wales. Photo: Kristin Gourlay/ RIPR\" width=\"1120\" height=\"840\" class=\"size-full wp-image-70478\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fourth year Tulane medical school student Neha Solanki (far right) preps a Greek frittata during a class at Johnson & Wales. Photo: Kristin Gourlay/ RIPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/18/223405641/just-what-the-doctor-ordered-med-students-team-with-chefs\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/09/20130918_me_05.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://wrni.drupal.publicbroadcasting.net/people/kristin-gourlay\">Kristin Gourlay\u003c/a>, from \u003ca href=\"http://ripr.org/\">RIPR\u003c/a> at \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/18/223405641/just-what-the-doctor-ordered-med-students-team-with-chefs\">The Salt at NPR Food\u003c/a> (9/18/13)\u003c/p>\n\u003cp>For the past few weeks, the culinary arts students at \u003ca href=\"http://www.jwu.edu/culinary/\">Johnson & Wales\u003c/a> University in Providence, R.I., have been working with some less-than-seasoned sous chefs.\u003c/p>\n\u003cp>One of them, Clinton Piper, may look like a pro in his chef's whites, but he's struggling to work a whisk through some batter. \"I know nothing about baking,\" he says.\u003c/p>\n\u003cp>Luckily, he's got other qualifications. Piper is a fourth-year medical student at \u003ca href=\"http://tulane.edu/som/\" target=\"_blank\">Tulane University School of Medicine\u003c/a>, and he's here for a short rotation through a new \u003ca href=\"http://tulane.edu/som/cahp/center-for-culinary-medicine.cfm\" target=\"_self\">program\u003c/a> designed to educate med students and chefs-in-training about nutrition.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I think it's forward thinking to start to see, to view food as medicine,\" he says. \"That's not something that's really on our radar in medical education. But with the burden of disease in the United States being so heavily weighted with lifestyle disease, I think it's a very, very logical next step.\"\u003c/p>\n\u003cp>So-called lifestyle diseases mainly spring from bad habits, particularly bad eating habits. Think obesity or diabetes. Piper says the goal of this partnership between New Orleans, Louisiana-based Tulane and Johnson & Wales is to change the way doctors think about food. As far as the program's creators know, it's the first time a culinary school and a medical school have partnered like this.\u003c/p>\n\u003cp>\"We basically learn how to take care of patients when things go wrong, which is sad,\" says Neha Solanki, a fourth-year medical student at Tulane. \"I think that we need to learn how to be able to make nutritious meals and to discuss diet in an educated manner.\"\u003c/p>\n\u003cp>One of their assignments is to feed the Johnson & Wales track team. The team will arrive breathless and sweaty after practice. According to assistant professor \u003ca href=\"https://www.jwu.edu/content.aspx?id=7524\">Todd Seyfarth\u003c/a>, an instructor in culinary nutrition, the assignment is to create a \"recovery meal.\"\u003c/p>\n\u003cp>\"We're going to try to take advantage of what's called an anabolic window, a specific period of time after the workout where we can give them the best gains,\" he says.\u003c/p>\n\u003cp>The first course will be a \"recovery\" bar with whole grains, spices and marshmallows to deliver some quick sugars. Then there's the frittata that Solanki is laboring away at, stuffed with baby zucchini, red bliss potatoes, red bell peppers, parmesan and feta cheese and spinach. It's a feast, says culinary student Briana Colacone, designed to refuel with lean protein and carbs. \"It's going to be really good,\" she says.\u003c/p>\n\u003cp>Using med students as sous chefs brings its own challenges — Colacone has to slow down to show med student Neha Solanki how to chop a pepper. But Seyfarth says the benefits far outweigh any inconveniences.\u003c/p>\n\u003cp>\"They have a better understanding than I ever will of how the body functions. And they can inform some of the decisions we make,\" he says. \"I love having them here.\"\u003c/p>\n\u003cp>This is the culinary medicine program's inaugural year. But organizers hope to train more Tulane medical students and Johnson & Wales culinary students together on each other's campuses. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.ripr.org/\">Rhode Island Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70478\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/medstudentsgourlay.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/medstudentsgourlay.jpg\" alt=\"Fourth year Tulane medical school student Neha Solanki (far right) preps a Greek frittata during a class at Johnson & Wales. Photo: Kristin Gourlay/ RIPR\" width=\"1120\" height=\"840\" class=\"size-full wp-image-70478\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fourth year Tulane medical school student Neha Solanki (far right) preps a Greek frittata during a class at Johnson & Wales. Photo: Kristin Gourlay/ RIPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/18/223405641/just-what-the-doctor-ordered-med-students-team-with-chefs\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://wrni.drupal.publicbroadcasting.net/people/kristin-gourlay\">Kristin Gourlay\u003c/a>, from \u003ca href=\"http://ripr.org/\">RIPR\u003c/a> at \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/18/223405641/just-what-the-doctor-ordered-med-students-team-with-chefs\">The Salt at NPR Food\u003c/a> (9/18/13)\u003c/p>\n\u003cp>For the past few weeks, the culinary arts students at \u003ca href=\"http://www.jwu.edu/culinary/\">Johnson & Wales\u003c/a> University in Providence, R.I., have been working with some less-than-seasoned sous chefs.\u003c/p>\n\u003cp>One of them, Clinton Piper, may look like a pro in his chef's whites, but he's struggling to work a whisk through some batter. \"I know nothing about baking,\" he says.\u003c/p>\n\u003cp>Luckily, he's got other qualifications. Piper is a fourth-year medical student at \u003ca href=\"http://tulane.edu/som/\" target=\"_blank\">Tulane University School of Medicine\u003c/a>, and he's here for a short rotation through a new \u003ca href=\"http://tulane.edu/som/cahp/center-for-culinary-medicine.cfm\" target=\"_self\">program\u003c/a> designed to educate med students and chefs-in-training about nutrition.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I think it's forward thinking to start to see, to view food as medicine,\" he says. \"That's not something that's really on our radar in medical education. But with the burden of disease in the United States being so heavily weighted with lifestyle disease, I think it's a very, very logical next step.\"\u003c/p>\n\u003cp>So-called lifestyle diseases mainly spring from bad habits, particularly bad eating habits. Think obesity or diabetes. Piper says the goal of this partnership between New Orleans, Louisiana-based Tulane and Johnson & Wales is to change the way doctors think about food. As far as the program's creators know, it's the first time a culinary school and a medical school have partnered like this.\u003c/p>\n\u003cp>\"We basically learn how to take care of patients when things go wrong, which is sad,\" says Neha Solanki, a fourth-year medical student at Tulane. \"I think that we need to learn how to be able to make nutritious meals and to discuss diet in an educated manner.\"\u003c/p>\n\u003cp>One of their assignments is to feed the Johnson & Wales track team. The team will arrive breathless and sweaty after practice. According to assistant professor \u003ca href=\"https://www.jwu.edu/content.aspx?id=7524\">Todd Seyfarth\u003c/a>, an instructor in culinary nutrition, the assignment is to create a \"recovery meal.\"\u003c/p>\n\u003cp>\"We're going to try to take advantage of what's called an anabolic window, a specific period of time after the workout where we can give them the best gains,\" he says.\u003c/p>\n\u003cp>The first course will be a \"recovery\" bar with whole grains, spices and marshmallows to deliver some quick sugars. Then there's the frittata that Solanki is laboring away at, stuffed with baby zucchini, red bliss potatoes, red bell peppers, parmesan and feta cheese and spinach. It's a feast, says culinary student Briana Colacone, designed to refuel with lean protein and carbs. \"It's going to be really good,\" she says.\u003c/p>\n\u003cp>Using med students as sous chefs brings its own challenges — Colacone has to slow down to show med student Neha Solanki how to chop a pepper. But Seyfarth says the benefits far outweigh any inconveniences.\u003c/p>\n\u003cp>\"They have a better understanding than I ever will of how the body functions. And they can inform some of the decisions we make,\" he says. \"I love having them here.\"\u003c/p>\n\u003cp>This is the culinary medicine program's inaugural year. But organizers hope to train more Tulane medical students and Johnson & Wales culinary students together on each other's campuses. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.ripr.org/\">Rhode Island Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Golden Rice Study Violated Ethical Rules, Tufts Says",
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"content": "\u003cfigure id=\"attachment_70387\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/goldricecompare.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/goldricecompare.jpg\" alt=\"Genetically modified to be enriched with beta-carotene, golden rice grains (left) are a deep yellow. At right, white rice grains. Photo: Isagani Serrano/International Rice Research Institute\" width=\"624\" height=\"468\" class=\"size-full wp-image-70387\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Genetically modified to be enriched with beta-carotene, golden rice grains (left) are a deep yellow. At right, white rice grains. Photo: Isagani Serrano/International Rice Research Institute\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/17/223382375/golden-rice-study-violated-ethical-rules-tufts-says\">The Salt at NPR Food\u003c/a> (9/17/13)\u003c/p>\n\u003cp>Tufts University announced Tuesday that one of its researchers broke ethical rules while carrying out a study of genetically modified \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/10/in-a-grain-of-golden-rice-a-world-of-controversy-over-gmo-foods/\">golden rice\u003c/a>\" in China.\u003c/p>\n\u003cp>According to the Tufts report, the scientific conclusions of the study remain valid. The researchers had \u003ca href=\"http://ajcn.nutrition.org/content/96/3/658.abstract\">found\u003c/a> that a single bowl of this rice can supply more than half of a child's daily vitamin A requirement — the most convincing evidence so far that golden rice can, in fact, be a useful tool in fighting malnutrition. But when the study was published last year, anti-biotech campaigners at Greenpeace China immediately called it a scandal, \u003ca href=\"http://www.greenpeace.org/eastasia/news/blog/24-children-used-as-guinea-pigs-in-geneticall/blog/41956/\">accusing\u003c/a> the research team, led by Tufts' Guangwen Tang, of feeding children a \"potentially dangerous product\" without informing their parents of exactly what the children were eating.\u003c/p>\n\u003cp>Chinese media started investigating and found evidence that Tang and her collaborators in China had cut corners when it came to informing Chinese parents and Chinese regulatory authorities about details of the study. According to a \u003ca href=\"http://www.nature.com/news/china-sacks-officials-over-golden-rice-controversy-1.11998\">report\u003c/a> in\u003cem> Nature\u003c/em> magazine, Chinese reporters found an email from a Chinese official involved in the study in which he explained that he was dropping any mention of genetic modification in some documents presented to the children's parents because it was \"too sensitive.\"\u003c/p>\n\u003cp>In December of last year, the Chinese government \u003ca href=\"http://news.sciencemag.org/people-events/2012/12/chinese-researchers-punished-role-gm-rice-study\">announced\u003c/a> that it was punishing several China-based researchers who were involved in the study, removing them from their jobs. According to the government, the researchers didn't obtain proper approvals before carrying out the study.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Some American researchers were skeptical of the Chinese findings. They suspected that the researchers involved in this study were simply the victims of an anti-biotech backlash in China.\u003c/p>\n\u003cp>But Tufts, after spending more than a year carrying out its own review, now says that the study was not \"conducted in full compliance with ... policy or federal regulations. According to the Tufts report, the researchers did not adequately explain the nature of golden rice and made some changes in the study without getting approval from the committee at Tufts that is supposed to review all research involving human subjects.\u003c/p>\n\u003cp>Guangwen Tang will be banned from conducting research on human subjects for two years. For two years after that, any research that she conducts will be under the direct supervision of another investigator.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Tufts University says that one of its researchers violated ethics rules while carrying out a study of genetically modified \"golden rice\" in China. The study showed that the rice can fight malnutrition, but researchers didn't provide enough information to the parents of the children who ate it, Tufts says.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70387\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/goldricecompare.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/goldricecompare.jpg\" alt=\"Genetically modified to be enriched with beta-carotene, golden rice grains (left) are a deep yellow. At right, white rice grains. Photo: Isagani Serrano/International Rice Research Institute\" width=\"624\" height=\"468\" class=\"size-full wp-image-70387\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Genetically modified to be enriched with beta-carotene, golden rice grains (left) are a deep yellow. At right, white rice grains. Photo: Isagani Serrano/International Rice Research Institute\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/17/223382375/golden-rice-study-violated-ethical-rules-tufts-says\">The Salt at NPR Food\u003c/a> (9/17/13)\u003c/p>\n\u003cp>Tufts University announced Tuesday that one of its researchers broke ethical rules while carrying out a study of genetically modified \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/10/in-a-grain-of-golden-rice-a-world-of-controversy-over-gmo-foods/\">golden rice\u003c/a>\" in China.\u003c/p>\n\u003cp>According to the Tufts report, the scientific conclusions of the study remain valid. The researchers had \u003ca href=\"http://ajcn.nutrition.org/content/96/3/658.abstract\">found\u003c/a> that a single bowl of this rice can supply more than half of a child's daily vitamin A requirement — the most convincing evidence so far that golden rice can, in fact, be a useful tool in fighting malnutrition. But when the study was published last year, anti-biotech campaigners at Greenpeace China immediately called it a scandal, \u003ca href=\"http://www.greenpeace.org/eastasia/news/blog/24-children-used-as-guinea-pigs-in-geneticall/blog/41956/\">accusing\u003c/a> the research team, led by Tufts' Guangwen Tang, of feeding children a \"potentially dangerous product\" without informing their parents of exactly what the children were eating.\u003c/p>\n\u003cp>Chinese media started investigating and found evidence that Tang and her collaborators in China had cut corners when it came to informing Chinese parents and Chinese regulatory authorities about details of the study. According to a \u003ca href=\"http://www.nature.com/news/china-sacks-officials-over-golden-rice-controversy-1.11998\">report\u003c/a> in\u003cem> Nature\u003c/em> magazine, Chinese reporters found an email from a Chinese official involved in the study in which he explained that he was dropping any mention of genetic modification in some documents presented to the children's parents because it was \"too sensitive.\"\u003c/p>\n\u003cp>In December of last year, the Chinese government \u003ca href=\"http://news.sciencemag.org/people-events/2012/12/chinese-researchers-punished-role-gm-rice-study\">announced\u003c/a> that it was punishing several China-based researchers who were involved in the study, removing them from their jobs. According to the government, the researchers didn't obtain proper approvals before carrying out the study.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Some American researchers were skeptical of the Chinese findings. They suspected that the researchers involved in this study were simply the victims of an anti-biotech backlash in China.\u003c/p>\n\u003cp>But Tufts, after spending more than a year carrying out its own review, now says that the study was not \"conducted in full compliance with ... policy or federal regulations. According to the Tufts report, the researchers did not adequately explain the nature of golden rice and made some changes in the study without getting approval from the committee at Tufts that is supposed to review all research involving human subjects.\u003c/p>\n\u003cp>Guangwen Tang will be banned from conducting research on human subjects for two years. For two years after that, any research that she conducts will be under the direct supervision of another investigator.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_70369\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cornfield.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cornfield.jpg\" alt=\"A corn field is shrouded in mist at sunrise in rural Springfield, Neb. Photo: Nati Harnik/AP\" width=\"624\" height=\"350\" class=\"size-full wp-image-70369\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A corn field is shrouded in mist at sunrise in rural Springfield, Neb. Photo: Nati Harnik/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/17/221376803/american-farmers-say-they-feed-the-world-but-do-they\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/09/20130917_me_09.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/17/221376803/american-farmers-say-they-feed-the-world-but-do-they\">The Salt at NPR Food\u003c/a> (9/17/13)\u003c/p>\n\u003cp>When critics of industrial agriculture complain that today's food production is too big and too dependent on pesticides, that it damages the environment and delivers mediocre food, there's a line that farmers offer in response: We're feeding the world.\u003c/p>\n\u003cp>It's high-tech agriculture's claim to the moral high ground. Farmers say they farm the way they do to produce food as efficiently as possible to feed the world.\u003c/p>\n\u003cp>\u003ca href=\"http://www.foodintegrity.org/about-us/leadership\">Charlie Arnot\u003c/a>, a former public relations executive for food and farming companies, now CEO of the Center for Food Integrity, says it's more than just a debating point. \"U.S. farmers have a tremendous sense of pride in the fact that they've been able to help feed the world,\" he says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That phrase showed up, for instance, a few weeks ago, at a big farm convention in Decatur, Ill. The seed and chemical company DuPont set up a \u003ca href=\"https://www.facebook.com/media/set/?set=a.626853994021873.1073741836.138324096208201&type=1\">wall\u003c/a> with a question printed at the top in big capital letters: \"How are you making a difference to feed the world?\"\u003c/p>\n\u003cp>The company invited people to answer that question, and thousands of them did. They wrote things like \"\u003ca href=\"https://www.facebook.com/photo.php?fbid=626854237355182&set=a.626853994021873.1073741836.138324096208201&type=3&theater\">raising cattle\u003c/a>,\" \"\u003ca href=\"https://www.facebook.com/photo.php?fbid=626854367355169&set=a.626853994021873.1073741836.138324096208201&type=3&theater\">growing corn and beans\u003c/a>,\" \"\u003ca href=\"https://www.facebook.com/photo.php?fbid=626854367355169&set=a.626853994021873.1073741836.138324096208201&type=3&theater\">plant as much as possible\u003c/a>.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.youtube.com/watch?v=IXcVYp88-1Q\">Kip Tom\u003c/a>, who \u003ca href=\"http://www.tomfarms.com/\">grows\u003c/a> corn and soybeans on thousands of acres of Indiana farmland, says he's very aware of the fact that the world has more and more people, demanding more food. Yet there are fewer and fewer farmers, \"and it's the duty of those of us who are left in the business, us family farmers, to help feed that world.\"\u003c/p>\n\u003cp>That means growing more food per acre, he says, which requires new and better technology: genetically engineered seed, for instance, or \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/09/as-biotech-seed-falters-insecticide-use-surges-in-corn-belt/\">pesticides\u003c/a>.\u003c/p>\n\u003cp>And this is why the words \"feed the world\" grate on the nerves of people who believe that large-scale, technology-driven agriculture is bad for the environment and often bad for people.\u003c/p>\n\u003cp>Margaret Mellon, a scientist with the environmental advocacy group Union of Concerned Scientists, recently wrote an \u003ca href=\"http://blog.ucsusa.org/lets-drop-feed-the-world-a-plea-to-move-beyond-an-unhelpful-phrase-229\">essay\u003c/a> in which she confessed to developing an allergy to that phrase. \"If there's a controversy, the show-stopper is supposed to be, 'We have to use pesticides, or we won't be able to feed the world!'\" she says.\u003c/p>\n\u003cp>Mellon says it's time to set that idea aside. It doesn't answer the concerns that people have about modern agriculture — and it's not even true.\u003c/p>\n\u003cp>American-style farming doesn't really grow food for hungry people, she says. Forty percent of the biggest crop — corn — goes into fuel for cars. Most of the second-biggest crop — soybeans — is fed to animals.\u003c/p>\n\u003cp>Growing more grain isn't the solution to hunger anyway, she says. If you're really trying to solve that problem, there's a long list of other steps that are much more important. \"We need to empower women; we need to raise incomes; we need infrastructure in the developing world; we need the ability to get food to market without spoiling.\"\u003c/p>\n\u003cp>It seemed that this dispute needed a referee. So I called \u003ca href=\"http://dyson.cornell.edu/faculty_sites/cbb2/\">Christopher Barrett\u003c/a>, an economist at Cornell University who studies international agriculture and poverty.\u003c/p>\n\u003cp>\"They're both right,\" he said, chuckling. \"Sometimes the opposite of a truth isn't a falsehood, but another truth, right?\"\u003c/p>\n\u003cp>It's true, he says, that bigger harvests in the U.S. tend to make food more affordable around the world, and \"lower food prices are a good thing for poor people.\"\u003c/p>\n\u003cp>For instance, Chinese pigs are growing fat on cheap soybean meal grown by farmers in the U.S. and Brazil, and that's one reason why hundreds of millions of people in China \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/12/30/144426549/in-china-finding-a-new-way-to-eat-in-times-of-plenty\">are eating much better\u003c/a> than a generation ago. They can afford to buy pork. So American farmers who grow soybeans are justified in saying that they help feed the world.\u003c/p>\n\u003cp>But Margaret Mellon is right, too, Barrett says. The big crops that American farmers send abroad don't provide the vitamins and minerals that billions of people need most. So if the U.S. exports lots of corn, driving down the cost of corn meal, \"it induces poor families to buy lots of corn meal, and to buy less in the way of leafy green vegetables, or milk,\" that have the key nutrients. In this case, you're feeding the world, but not solving the nutrition problems.\u003c/p>\n\u003cp>Arnot, from the Center for Food Integrity, recently did a survey, asking consumers whether they think the U.S. even has a responsibility to provide food to the rest of the world. Only 13 percent of these consumers strongly agreed.\u003c/p>\n\u003cp>In focus groups, many people said that if feeding the world means more industrial-scale farming, they're not comfortable with it.\u003c/p>\n\u003cp>This is not a message farmers like to hear. \"It is a real sense of frustration for farmers that 'feeding the world' is no longer a message that resonates with the American public,\" Arnot says.\u003c/p>\n\u003cp>He tells farm groups that they'll have to find another message. They'll need to show that the way they grow food is consistent with the values of American consumers.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Farmers say they need to produce food as efficiently as possible in order to feed the world. It's high-tech agriculture's claim to the moral high ground in the debate over how best to grow food. But is it true?",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70369\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cornfield.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cornfield.jpg\" alt=\"A corn field is shrouded in mist at sunrise in rural Springfield, Neb. Photo: Nati Harnik/AP\" width=\"624\" height=\"350\" class=\"size-full wp-image-70369\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A corn field is shrouded in mist at sunrise in rural Springfield, Neb. Photo: Nati Harnik/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/17/221376803/american-farmers-say-they-feed-the-world-but-do-they\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/17/221376803/american-farmers-say-they-feed-the-world-but-do-they\">The Salt at NPR Food\u003c/a> (9/17/13)\u003c/p>\n\u003cp>When critics of industrial agriculture complain that today's food production is too big and too dependent on pesticides, that it damages the environment and delivers mediocre food, there's a line that farmers offer in response: We're feeding the world.\u003c/p>\n\u003cp>It's high-tech agriculture's claim to the moral high ground. Farmers say they farm the way they do to produce food as efficiently as possible to feed the world.\u003c/p>\n\u003cp>\u003ca href=\"http://www.foodintegrity.org/about-us/leadership\">Charlie Arnot\u003c/a>, a former public relations executive for food and farming companies, now CEO of the Center for Food Integrity, says it's more than just a debating point. \"U.S. farmers have a tremendous sense of pride in the fact that they've been able to help feed the world,\" he says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That phrase showed up, for instance, a few weeks ago, at a big farm convention in Decatur, Ill. The seed and chemical company DuPont set up a \u003ca href=\"https://www.facebook.com/media/set/?set=a.626853994021873.1073741836.138324096208201&type=1\">wall\u003c/a> with a question printed at the top in big capital letters: \"How are you making a difference to feed the world?\"\u003c/p>\n\u003cp>The company invited people to answer that question, and thousands of them did. They wrote things like \"\u003ca href=\"https://www.facebook.com/photo.php?fbid=626854237355182&set=a.626853994021873.1073741836.138324096208201&type=3&theater\">raising cattle\u003c/a>,\" \"\u003ca href=\"https://www.facebook.com/photo.php?fbid=626854367355169&set=a.626853994021873.1073741836.138324096208201&type=3&theater\">growing corn and beans\u003c/a>,\" \"\u003ca href=\"https://www.facebook.com/photo.php?fbid=626854367355169&set=a.626853994021873.1073741836.138324096208201&type=3&theater\">plant as much as possible\u003c/a>.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.youtube.com/watch?v=IXcVYp88-1Q\">Kip Tom\u003c/a>, who \u003ca href=\"http://www.tomfarms.com/\">grows\u003c/a> corn and soybeans on thousands of acres of Indiana farmland, says he's very aware of the fact that the world has more and more people, demanding more food. Yet there are fewer and fewer farmers, \"and it's the duty of those of us who are left in the business, us family farmers, to help feed that world.\"\u003c/p>\n\u003cp>That means growing more food per acre, he says, which requires new and better technology: genetically engineered seed, for instance, or \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/09/as-biotech-seed-falters-insecticide-use-surges-in-corn-belt/\">pesticides\u003c/a>.\u003c/p>\n\u003cp>And this is why the words \"feed the world\" grate on the nerves of people who believe that large-scale, technology-driven agriculture is bad for the environment and often bad for people.\u003c/p>\n\u003cp>Margaret Mellon, a scientist with the environmental advocacy group Union of Concerned Scientists, recently wrote an \u003ca href=\"http://blog.ucsusa.org/lets-drop-feed-the-world-a-plea-to-move-beyond-an-unhelpful-phrase-229\">essay\u003c/a> in which she confessed to developing an allergy to that phrase. \"If there's a controversy, the show-stopper is supposed to be, 'We have to use pesticides, or we won't be able to feed the world!'\" she says.\u003c/p>\n\u003cp>Mellon says it's time to set that idea aside. It doesn't answer the concerns that people have about modern agriculture — and it's not even true.\u003c/p>\n\u003cp>American-style farming doesn't really grow food for hungry people, she says. Forty percent of the biggest crop — corn — goes into fuel for cars. Most of the second-biggest crop — soybeans — is fed to animals.\u003c/p>\n\u003cp>Growing more grain isn't the solution to hunger anyway, she says. If you're really trying to solve that problem, there's a long list of other steps that are much more important. \"We need to empower women; we need to raise incomes; we need infrastructure in the developing world; we need the ability to get food to market without spoiling.\"\u003c/p>\n\u003cp>It seemed that this dispute needed a referee. So I called \u003ca href=\"http://dyson.cornell.edu/faculty_sites/cbb2/\">Christopher Barrett\u003c/a>, an economist at Cornell University who studies international agriculture and poverty.\u003c/p>\n\u003cp>\"They're both right,\" he said, chuckling. \"Sometimes the opposite of a truth isn't a falsehood, but another truth, right?\"\u003c/p>\n\u003cp>It's true, he says, that bigger harvests in the U.S. tend to make food more affordable around the world, and \"lower food prices are a good thing for poor people.\"\u003c/p>\n\u003cp>For instance, Chinese pigs are growing fat on cheap soybean meal grown by farmers in the U.S. and Brazil, and that's one reason why hundreds of millions of people in China \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/12/30/144426549/in-china-finding-a-new-way-to-eat-in-times-of-plenty\">are eating much better\u003c/a> than a generation ago. They can afford to buy pork. So American farmers who grow soybeans are justified in saying that they help feed the world.\u003c/p>\n\u003cp>But Margaret Mellon is right, too, Barrett says. The big crops that American farmers send abroad don't provide the vitamins and minerals that billions of people need most. So if the U.S. exports lots of corn, driving down the cost of corn meal, \"it induces poor families to buy lots of corn meal, and to buy less in the way of leafy green vegetables, or milk,\" that have the key nutrients. In this case, you're feeding the world, but not solving the nutrition problems.\u003c/p>\n\u003cp>Arnot, from the Center for Food Integrity, recently did a survey, asking consumers whether they think the U.S. even has a responsibility to provide food to the rest of the world. Only 13 percent of these consumers strongly agreed.\u003c/p>\n\u003cp>In focus groups, many people said that if feeding the world means more industrial-scale farming, they're not comfortable with it.\u003c/p>\n\u003cp>This is not a message farmers like to hear. \"It is a real sense of frustration for farmers that 'feeding the world' is no longer a message that resonates with the American public,\" Arnot says.\u003c/p>\n\u003cp>He tells farm groups that they'll have to find another message. They'll need to show that the way they grow food is consistent with the values of American consumers.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Wasted Food Around The World Takes Heavy Toll On Environment",
"title": "Wasted Food Around The World Takes Heavy Toll On Environment",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_69932\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/china-rice.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/china-rice.jpg\" alt=\"A farmer carries a bag of rice in China's Jiangxi Province in July 2013. Photo: ZHOU KE/Xinhua /Landov\" width=\"1120\" height=\"839\" class=\"size-full wp-image-69932\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A farmer carries a bag of rice in China's Jiangxi Province in July 2013. Photo: ZHOU KE/Xinhua /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/11/221153037/wasted-food-around-the-world-takes-heavy-toll-on-environment\">The Salt at NPR Food\u003c/a> (9/11/13)\u003c/p>\n\u003cp>It's one of the great paradoxes of our time: Hundreds of millions of people go hungry, and yet we waste a whopping 1.43 billion tons of food — one third of what we produce. Food waste is a problem in rich countries and poor countries alike, and it's happening throughout the supply chain — from the farm to the truck to the warehouse to the store to your refrigerator.\u003c/p>\n\u003cp>And, as \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/07/141123243/how-that-food-you-throw-out-is-linked-to-global-warming\">we've reported\u003c/a> before, not only are we missing the opportunity to feed hungry people with this food, we're also exacerbating the impact of food production on the environment.\u003c/p>\n\u003cp>A \u003ca href=\"http://www.fao.org/docrep/018/i3347e/i3347e.pdf\">report\u003c/a> from the Food and Agriculture Organization out Wednesday brings these impacts into sharper focus. And the message is clear: All that food we're allowing to rot is creating billions of tons of greenhouse gases, and costing us precious \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/06/food-waste-water-world-resources-institute-agriculture/\">water\u003c/a> and land. According to the FAO, each year, we lose a volume of water equivalent to the annual flow of Russia's Volga River in all the food we throw away.\u003c/p>\n\u003cp>To figure out the world's food waste hotspots, the FAO created pairs of regions and commodities. When they crunched the numbers, they found that six out of the 10 pairs with the highest waste were in Asia. At the top was vegetables from industrialized Asia (China, Japan and Korea), followed by cereals (including rice) from those three countries. In all, six out of 10 pairs were Asian.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That Asian countries are wasting more vegetables than anywhere else is not a huge surprise — 50 percent of the world's vegetable production and consumption is in China, Japan and Korea. Vegetables, though, have a lower carbon footprint than cereals or meat.\u003c/p>\n\u003cp>The FAO is especially concerned about all the rice wasted in Asia and the meat wasted in developed countries. Cereals, including rice, have the highest carbon impact of any commodity, even beating out meat. That's mostly because rice crops emit methane as organic matter decomposes in flooded paddies. Rice also requires large quantities of land and water, which means that the high levels of waste are particularly damaging.\u003c/p>\n\u003cp>The FAO points a finger at the U.S., Europe and Latin America for wasting meat. The three regions account for 80 percent of all meat wasted, and that's nothing to be proud of, given the \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">climate, water and land impacts\u003c/a> of raising livestock for food.\u003c/p>\n\u003cp>The food security implications of the world's food waste problem are both devastating and encouraging, says the FAO. They calculated in 2012 that by 2050, we need to increase food production by 60 percent in order to feed everyone. But, they argue, if we made better use of the food we already grow, and didn't waste one third of it, we wouldn't need to boost production so much in the future to meet rising demand.\u003c/p>\n\u003cp>\"If we reduce food waste and loss, we have more food available, without the need to produce more and putting less pressure on natural resources,\" said Jose Graziano da Silva, director-general of the FAO, at a Wednesday press conference.\u003c/p>\n\u003cp>Farmers and others working in the food system are also losing big time with to the tune of $750 billion a year. And that number excludes fish and seafood.\u003c/p>\n\u003cp>So why is all the food waste occurring? In the developing world, much of the onus falls on the people involved with getting the food to market after it's been harvested. In richer countries, consumers share the burden with farmers.\u003c/p>\n\u003cp>The FAO notes that consumers in rich countries regularly buy more food than they can eat. We also tend to \"\u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/26/167819082/dont-fear-that-expired-food\">overreact to 'best-before-dates\u003c/a>.'\" We can amend our ways, and we can also find more ways to \"reuse\" food by channeling it into secondary markets. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_69932\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/china-rice.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/china-rice.jpg\" alt=\"A farmer carries a bag of rice in China's Jiangxi Province in July 2013. Photo: ZHOU KE/Xinhua /Landov\" width=\"1120\" height=\"839\" class=\"size-full wp-image-69932\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A farmer carries a bag of rice in China's Jiangxi Province in July 2013. Photo: ZHOU KE/Xinhua /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/11/221153037/wasted-food-around-the-world-takes-heavy-toll-on-environment\">The Salt at NPR Food\u003c/a> (9/11/13)\u003c/p>\n\u003cp>It's one of the great paradoxes of our time: Hundreds of millions of people go hungry, and yet we waste a whopping 1.43 billion tons of food — one third of what we produce. Food waste is a problem in rich countries and poor countries alike, and it's happening throughout the supply chain — from the farm to the truck to the warehouse to the store to your refrigerator.\u003c/p>\n\u003cp>And, as \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/07/141123243/how-that-food-you-throw-out-is-linked-to-global-warming\">we've reported\u003c/a> before, not only are we missing the opportunity to feed hungry people with this food, we're also exacerbating the impact of food production on the environment.\u003c/p>\n\u003cp>A \u003ca href=\"http://www.fao.org/docrep/018/i3347e/i3347e.pdf\">report\u003c/a> from the Food and Agriculture Organization out Wednesday brings these impacts into sharper focus. And the message is clear: All that food we're allowing to rot is creating billions of tons of greenhouse gases, and costing us precious \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/06/food-waste-water-world-resources-institute-agriculture/\">water\u003c/a> and land. According to the FAO, each year, we lose a volume of water equivalent to the annual flow of Russia's Volga River in all the food we throw away.\u003c/p>\n\u003cp>To figure out the world's food waste hotspots, the FAO created pairs of regions and commodities. When they crunched the numbers, they found that six out of the 10 pairs with the highest waste were in Asia. At the top was vegetables from industrialized Asia (China, Japan and Korea), followed by cereals (including rice) from those three countries. In all, six out of 10 pairs were Asian.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That Asian countries are wasting more vegetables than anywhere else is not a huge surprise — 50 percent of the world's vegetable production and consumption is in China, Japan and Korea. Vegetables, though, have a lower carbon footprint than cereals or meat.\u003c/p>\n\u003cp>The FAO is especially concerned about all the rice wasted in Asia and the meat wasted in developed countries. Cereals, including rice, have the highest carbon impact of any commodity, even beating out meat. That's mostly because rice crops emit methane as organic matter decomposes in flooded paddies. Rice also requires large quantities of land and water, which means that the high levels of waste are particularly damaging.\u003c/p>\n\u003cp>The FAO points a finger at the U.S., Europe and Latin America for wasting meat. The three regions account for 80 percent of all meat wasted, and that's nothing to be proud of, given the \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">climate, water and land impacts\u003c/a> of raising livestock for food.\u003c/p>\n\u003cp>The food security implications of the world's food waste problem are both devastating and encouraging, says the FAO. They calculated in 2012 that by 2050, we need to increase food production by 60 percent in order to feed everyone. But, they argue, if we made better use of the food we already grow, and didn't waste one third of it, we wouldn't need to boost production so much in the future to meet rising demand.\u003c/p>\n\u003cp>\"If we reduce food waste and loss, we have more food available, without the need to produce more and putting less pressure on natural resources,\" said Jose Graziano da Silva, director-general of the FAO, at a Wednesday press conference.\u003c/p>\n\u003cp>Farmers and others working in the food system are also losing big time with to the tune of $750 billion a year. And that number excludes fish and seafood.\u003c/p>\n\u003cp>So why is all the food waste occurring? In the developing world, much of the onus falls on the people involved with getting the food to market after it's been harvested. In richer countries, consumers share the burden with farmers.\u003c/p>\n\u003cp>The FAO notes that consumers in rich countries regularly buy more food than they can eat. We also tend to \"\u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/26/167819082/dont-fear-that-expired-food\">overreact to 'best-before-dates\u003c/a>.'\" We can amend our ways, and we can also find more ways to \"reuse\" food by channeling it into secondary markets. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Purple Sweet Potato A Contender To Replace Artificial Food Dyes",
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"content": "\u003cfigure id=\"attachment_69776\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/purple-sweet-potato.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/purple-sweet-potato.jpg\" alt='Food chemists say that pigments from purple sweet potato are becoming a \"natural\" alternative to synthetic food dye. Photo: avlxyz/Flickr' width=\"1120\" height=\"840\" class=\"size-full wp-image-69776\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food chemists say that pigments from purple sweet potato are becoming a \"natural\" alternative to synthetic food dye. Photo: avlxyz/\u003cahref>Flickr\u003c/ahref>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/09/220660810/purple-sweet-potato-a-contender-to-replace-artificial-food-dyes\">The Salt at NPR Food\u003c/a> (9/9/13)\u003c/p>\n\u003cp>We've grown accustomed to choosing our food from a spectacular rainbow — care for an impossibly pink cupcake, a cerulean blue sports drink or yogurt in preppy lavender?\u003c/p>\n\u003cp>But there's a growing backlash against the synthetic dyes that give us these eye-popping hues. And now scientists are turning to the little-known (and little-grown) purple sweet potato to develop plant-based dyes that can be labeled as non-threatening vegetable juice.\u003c/p>\n\u003cp>\u003ca href=\"http://nfscfaculty.tamu.edu/talcott/\">Stephen Talcott\u003c/a>, a food chemist at Texas A&M University, leads the research into extracting the pigments from purple sweet potatoes to dye foods.\u003c/p>\n\u003cp>\"Our work with purple sweet potatoes has been going for a couple of years, partially in response to a trend within the food industry to move away from synthetic colors — primarily shades of red,\" Talcott said Sunday at a \u003ca href=\"http://www.ustream.tv/recorded/38441599\">press conference\u003c/a> at the American Chemical Society National Meeting & Exposition. \"Purple sweet potatoes are a great alternative.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Talcott says purple sweet potato pigments are unique because they have \"tremendous\" color stability. In other words, they have more intense color and a wider color range — from raspberry red to grape-like purple — than other deeply hued fruits or vegetables. They're also well-suited for food products because they have a neutral flavor — unlike grapes, which have good color but bitter tannins. The sweet potato pigments even boast slight health benefits — they are mildly anti-inflammatory and anti-carcinogenic, Talcott notes.\u003c/p>\n\u003cp>But these pigments aren't exactly easy for scientists to extract — that's one reason there isn't more of this dye around. The hard texture of the potato makes the pigment hard to get to, which is what Talcott's lab has been trying to crack.\u003c/p>\n\u003cp>Another problem is the supply. Few farmers grow purple sweet potatoes, and the dye currently costs about $136 per pound.\u003c/p>\n\u003cp>But Talcott argues that as consumers learn to scrutinize their food labels more carefully, they'll push the food industry to grow the natural food coloring market.\u003c/p>\n\u003cp>Some parents are increasingly seeking out natural food coloring, out of fears about how the lab-made dyes effect children — though there's little scientific evidence to back such fears up. Back in 2011, a Food and Drug Administration advisory panel \u003ca href=\"http://www.npr.org/blogs/health/2011/04/01/135023674/fda-panel-says-food-dyes-dont-cause-hyperactivity\">found \u003c/a>that the current scientific data did not show that artificial food dyes cause hyperactivity in most children.\u003c/p>\n\u003cp>Still, food advocacy group Center for Science in the Public Interest \u003ca href=\"https://www.cspinet.org/new/201112081.html\">asked\u003c/a> the FDA to require that the label of a food containing color additives read \"Artificially Colored\" on the package next to the product name — something the agency already requires of many artificially colored products.\u003c/p>\n\u003cp>Even some \"natural\" dyes, like a red dye made from the cochineal bug, don't make the cut for some consumers. Back in 2012, we \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/04/19/150972539/starbucks-ditches-bug-based-red-dye-in-strawberry-drink\">reported\u003c/a> that Starbucks was ditching the dye — which is made from crushed bugs — after vegetarians and others protested that they had no idea their Strawberries & Crème Frappuccinos were tinted with bug extract.\u003c/p>\n\u003cp>Other companies continue to use cochineal, however, and CSPI \u003ca href=\"https://www.cspinet.org/new/201307241.html\">is lobbying\u003c/a> Groupe Danone, which makes Dannon yogurt, to replace the bug-based dye with more of the fruit advertised on the yogurt's label. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Consumers are demanding \"natural\" food dyes, and scientists say purple sweet potato is the most promising source of pigments to make them. But it may be a while before your red Popsicle is made with this kind of vegetable-based dye.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_69776\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/purple-sweet-potato.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/purple-sweet-potato.jpg\" alt='Food chemists say that pigments from purple sweet potato are becoming a \"natural\" alternative to synthetic food dye. Photo: avlxyz/Flickr' width=\"1120\" height=\"840\" class=\"size-full wp-image-69776\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food chemists say that pigments from purple sweet potato are becoming a \"natural\" alternative to synthetic food dye. Photo: avlxyz/\u003cahref>Flickr\u003c/ahref>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/09/220660810/purple-sweet-potato-a-contender-to-replace-artificial-food-dyes\">The Salt at NPR Food\u003c/a> (9/9/13)\u003c/p>\n\u003cp>We've grown accustomed to choosing our food from a spectacular rainbow — care for an impossibly pink cupcake, a cerulean blue sports drink or yogurt in preppy lavender?\u003c/p>\n\u003cp>But there's a growing backlash against the synthetic dyes that give us these eye-popping hues. And now scientists are turning to the little-known (and little-grown) purple sweet potato to develop plant-based dyes that can be labeled as non-threatening vegetable juice.\u003c/p>\n\u003cp>\u003ca href=\"http://nfscfaculty.tamu.edu/talcott/\">Stephen Talcott\u003c/a>, a food chemist at Texas A&M University, leads the research into extracting the pigments from purple sweet potatoes to dye foods.\u003c/p>\n\u003cp>\"Our work with purple sweet potatoes has been going for a couple of years, partially in response to a trend within the food industry to move away from synthetic colors — primarily shades of red,\" Talcott said Sunday at a \u003ca href=\"http://www.ustream.tv/recorded/38441599\">press conference\u003c/a> at the American Chemical Society National Meeting & Exposition. \"Purple sweet potatoes are a great alternative.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Talcott says purple sweet potato pigments are unique because they have \"tremendous\" color stability. In other words, they have more intense color and a wider color range — from raspberry red to grape-like purple — than other deeply hued fruits or vegetables. They're also well-suited for food products because they have a neutral flavor — unlike grapes, which have good color but bitter tannins. The sweet potato pigments even boast slight health benefits — they are mildly anti-inflammatory and anti-carcinogenic, Talcott notes.\u003c/p>\n\u003cp>But these pigments aren't exactly easy for scientists to extract — that's one reason there isn't more of this dye around. The hard texture of the potato makes the pigment hard to get to, which is what Talcott's lab has been trying to crack.\u003c/p>\n\u003cp>Another problem is the supply. Few farmers grow purple sweet potatoes, and the dye currently costs about $136 per pound.\u003c/p>\n\u003cp>But Talcott argues that as consumers learn to scrutinize their food labels more carefully, they'll push the food industry to grow the natural food coloring market.\u003c/p>\n\u003cp>Some parents are increasingly seeking out natural food coloring, out of fears about how the lab-made dyes effect children — though there's little scientific evidence to back such fears up. Back in 2011, a Food and Drug Administration advisory panel \u003ca href=\"http://www.npr.org/blogs/health/2011/04/01/135023674/fda-panel-says-food-dyes-dont-cause-hyperactivity\">found \u003c/a>that the current scientific data did not show that artificial food dyes cause hyperactivity in most children.\u003c/p>\n\u003cp>Still, food advocacy group Center for Science in the Public Interest \u003ca href=\"https://www.cspinet.org/new/201112081.html\">asked\u003c/a> the FDA to require that the label of a food containing color additives read \"Artificially Colored\" on the package next to the product name — something the agency already requires of many artificially colored products.\u003c/p>\n\u003cp>Even some \"natural\" dyes, like a red dye made from the cochineal bug, don't make the cut for some consumers. Back in 2012, we \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/04/19/150972539/starbucks-ditches-bug-based-red-dye-in-strawberry-drink\">reported\u003c/a> that Starbucks was ditching the dye — which is made from crushed bugs — after vegetarians and others protested that they had no idea their Strawberries & Crème Frappuccinos were tinted with bug extract.\u003c/p>\n\u003cp>Other companies continue to use cochineal, however, and CSPI \u003ca href=\"https://www.cspinet.org/new/201307241.html\">is lobbying\u003c/a> Groupe Danone, which makes Dannon yogurt, to replace the bug-based dye with more of the fruit advertised on the yogurt's label. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Fad Diets Will Seem Even Crazier After You See This",
"title": "Fad Diets Will Seem Even Crazier After You See This",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/23/214912007/fad-diets-will-seem-even-crazier-after-you-see-this\">The Salt at NPR Food\u003c/a> (9/5/13)\u003c/p>\n\u003cp>On one level, it's easy to understand the allure of a fad diet: Eat this, not that and you'll lose weight, guaranteed. Who doesn't want an easy way to shed unwanted pounds?\u003c/p>\n\u003cfigure id=\"attachment_69659\" class=\"wp-caption aligncenter\" style=\"max-width: 1023px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fad-diet-cleanse.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fad-diet-cleanse.jpg\" alt=\"<strong>The Master Cleanse: </strong>Adherents are required to avoid any food and just drink a concoction of water, lemon juice, maple syrup and cayenne pepper to "detoxify" their bodies. As Piper in <em>Orange Is The New Black</em><em> </em><a href="http://www.vulture.com/2013/07/orange-is-the-new-black-recap-season-1-episode-2.html">proves</a>, it's tough to make it through on this meager meal. Photo: Stephanie Gonot/Courtesy of the photographer\" width=\"1023\" height=\"1538\" class=\"size-full wp-image-69659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>The Master Cleanse: \u003c/strong>Adherents are required to avoid any food and just drink a concoction of water, lemon juice, maple syrup and cayenne pepper to \"detoxify\" their bodies. As Piper in \u003cem>Orange Is The New Black\u003c/em>\u003cem> \u003c/em>\u003ca href=\"http://www.vulture.com/2013/07/orange-is-the-new-black-recap-season-1-episode-2.html\">proves\u003c/a>, it's tough to make it through on this meager meal. Photo: Stephanie Gonot/Courtesy of the photographer\u003c/figcaption>\u003c/figure>\n\u003cp>It was that sort of thinking that first prompted photographer \u003ca href=\"http://www.stephaniegonot.com/\">Stephanie Gonot\u003c/a> to investigate many current fad diets. \"I had tried Weight Watchers — and it works,\" the Los Angeles-based freelancer tells The Salt. \"And then you kind of slip off of that, and then you think, 'What else can you do that is easier than counting points?' ... So I started researching [other diets] and thought, 'These do not sound healthy.' \"\u003c/p>\n\u003cp>Healthful they may not be. But visually stirring? Absolutely. Looking at what such diets require you to subsist on — lemon juice, maple syrup and cayenne for the \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/15/146927835/can-a-diet-clean-out-toxins-in-the-body\">Master Cleanse\u003c/a>, for example— helps crystallize just how absurd (for most people) they are.\u003c/p>\n\u003cp>\"I think it's funny to see exactly what these diets entail visually instead of reading about them,\" Gonot says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The series, called \"Fad Diets,\" is really a reflection of a culture that's become overly obsessed with dieting in general.\u003c/p>\n\u003cfigure id=\"attachment_69657\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fad-diet-babyfood.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fad-diet-babyfood.jpg\" alt=\"<strong>The Baby Food Diet:</strong> This diet calls for replacing several meals and snacks with tiny jars of baby food, plus a healthful dinner. The diet was widely attributed to Tracy Anderson, trainer to celebrities like Gwyneth Paltrow, though Anderson has since reportedly denied endorsing it. Photo: Stephanie Gonot/Courtesy of the photographer\" width=\"1120\" height=\"842\" class=\"size-full wp-image-69657\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>The Baby Food Diet:\u003c/strong> This diet calls for replacing several meals and snacks with tiny jars of baby food, plus a healthful dinner. The diet was widely attributed to Tracy Anderson, trainer to celebrities like Gwyneth Paltrow, though Anderson has since reportedly denied endorsing it. Photo: Stephanie Gonot/Courtesy of the photographer\u003c/figcaption>\u003c/figure>\n\u003cp>\"There's all this stuff in the media about fad diets,\" she says, \"and I think we need to eat better and watch what you eat, but you don't necessarily need these diets to take care of that.\"\u003c/p>\n\u003cp>That's a point the medical community is making as well. In a \u003ca href=\"http://jama.jamanetwork.com/article.aspx?articleid=1730520\">commentary\u003c/a> published recently in the \u003cem>Journal of the American Medical Association\u003c/em>, researchers \u003ca href=\"http://profiles.umassmed.edu/profiles/ProfileDetails.aspx?From=SE&Person=1013\">Sherry Pagoto\u003c/a> of the University of Massachusetts Medical School and \u003ca href=\"http://doctors.rush.edu/directory/profile.asp?dbase=main&setsize=10&display=Y&last=Appelhans&submit.y=0&submit.x=0&pict_id=2013360\">Bradley Appelhans\u003c/a> of Rush University Medical Center in Chicago issued a call for an end to fad dieting.\u003c/p>\n\u003cfigure id=\"attachment_69662\" class=\"wp-caption aligncenter\" style=\"max-width: 1023px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fad-diet-fivebite.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fad-diet-fivebite.jpg\" alt=\"<strong>The Five Bite Diet: </strong>Basically, followers are allowed to eat any food they want for lunch or dinner — just five bites of it. Oh, and they also have to skip breakfast. Photo: Stephanie Gonot/Courtesy of the photographer\" width=\"1023\" height=\"1538\" class=\"size-full wp-image-69662\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>The Five Bite Diet: \u003c/strong>Basically, followers are allowed to eat any food they want for lunch or dinner — just five bites of it. Oh, and they also have to skip breakfast. Photo: Stephanie Gonot/Courtesy of the photographer\u003c/figcaption>\u003c/figure>\n\u003cp>Pagoto and Appelhans argue that our obsession with macronutrients — carbs and fat, among them — misses the point that the best diet is the one you actually stick with. And no diet, they argue, can truly be effective without an overhaul in lifestyle as well.\u003c/p>\n\u003cfigure id=\"attachment_69661\" class=\"wp-caption aligncenter\" style=\"max-width: 1023px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fad-diet-color.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fad-diet-color.jpg\" alt=\"<strong>The 7-Day Color Diet:</strong> An attempt to get people to eat more fruits and vegetables, this diet requires followers to eat foods of just a single color each day. It ends with a day in which you "eat the rainbow," so to speak. Here's Gonot's cheeky take on orange day. Photo: Stephanie Gonot/Courtesy of the photographer\" width=\"1023\" height=\"1538\" class=\"size-full wp-image-69661\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>The 7-Day Color Diet:\u003c/strong> An attempt to get people to eat more fruits and vegetables, this diet requires followers to eat foods of just a single color each day. It ends with a day in which you \"eat the rainbow,\" so to speak. Here's Gonot's cheeky take on orange day. Photo: Stephanie Gonot/Courtesy of the photographer\u003c/figcaption>\u003c/figure>\n\u003cp>Pagoto notes that multiple studies have compared diets that vary by how many carbs, protein grams and fat grams they require you to eat. \"A lot of times, it's a draw: No diet is better than the other,\" she says in a \u003ca href=\"http://www.umassmed.edu/news/2013/education/pagoto-calls-for-end-of-diet-debate.aspx\">video press release\u003c/a>. \"When a diet does outdo another diet in terms of weight loss, it's by a very small amount.\"\u003c/p>\n\u003cp>(Not all obesity researchers would agree. As \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/10/160757730/low-and-slow-may-be-the-way-to-go-when-it-comes-to-dieting\">we've reported\u003c/a>, one \u003ca href=\"http://jama.jamanetwork.com/article.aspx?articleid=1199154\">study\u003c/a> published in the \u003cem>Journal of the American Medical Association\u003c/em> in 2012 found that a low-carb diet was a clear winner over a low-fat diet and low-glycemic diet.)\u003c/p>\n\u003cfigure id=\"attachment_69658\" class=\"wp-caption aligncenter\" style=\"max-width: 1023px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fad-diet-cigarettes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fad-diet-cigarettes.jpg\" alt=\"<strong>The Model Diet:</strong> This was Gonot's tongue-in-cheek take on popular perception of how models keep their appetites in check. "You hear that models drink coffee and smoke cigarettes all day, or you see them holding a Diet Coke behind the scenes," Gonot says. Photo: Stephanie Gonot/Courtesy of the photographer\" width=\"1023\" height=\"1538\" class=\"size-full wp-image-69658\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>The Model Diet:\u003c/strong> This was Gonot's tongue-in-cheek take on popular perception of how models keep their appetites in check. \"You hear that models drink coffee and smoke cigarettes all day, or you see them holding a Diet Coke behind the scenes,\" Gonot says. Photo: Stephanie Gonot/Courtesy of the photographer\u003c/figcaption>\u003c/figure>\n\u003cp>Still, Pagoto has hit on something that has stymied many dieters forever: the challenge of sticking with a weight-loss plan that's both healthful and effective.\u003c/p>\n\u003cp>\"We really need to shift our conversation away from what exactly people should be eating to how do you change their behavior, how do you get people to make long-term changes,\" Pagoto says.\u003c/p>\n\u003cp>When it comes to that effort, images like those in Gonot's series can help, says Kate Pilewski, a \u003ca href=\"http://studentaffairs.duke.edu/studenthealth/nutrition\">student health dietitian\u003c/a> at Duke University. She and her colleagues plan to use the photographs as part of their student outreach during \u003ca href=\"http://nedawareness.org/\">National Eating Disorder Awareness Week\u003c/a> in the spring.\u003c/p>\n\u003cp>\"We give students advice about why fad diets don't provide the nutrients they need,\" Pilewski tells The Salt. \"But seeing [these diets] in photos is really striking and makes them look much less appealing than hearing that \u003ca href=\"http://voices.yahoo.com/beyonces-master-cleanse-diet-fast-helped-her-lose-123694.html\">Beyonce did it\u003c/a>.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Fad diets seem that much more absurd when you can visualize exactly what they require you to eat. A photo series helps reinforce what medical researchers are saying: that the best diet is the one you actually stick with.",
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"description": "Fad diets seem that much more absurd when you can visualize exactly what they require you to eat. A photo series helps reinforce what medical researchers are saying: that the best diet is the one you actually stick with.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/23/214912007/fad-diets-will-seem-even-crazier-after-you-see-this\">The Salt at NPR Food\u003c/a> (9/5/13)\u003c/p>\n\u003cp>On one level, it's easy to understand the allure of a fad diet: Eat this, not that and you'll lose weight, guaranteed. Who doesn't want an easy way to shed unwanted pounds?\u003c/p>\n\u003cfigure id=\"attachment_69659\" class=\"wp-caption aligncenter\" style=\"max-width: 1023px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fad-diet-cleanse.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fad-diet-cleanse.jpg\" alt=\"<strong>The Master Cleanse: </strong>Adherents are required to avoid any food and just drink a concoction of water, lemon juice, maple syrup and cayenne pepper to "detoxify" their bodies. As Piper in <em>Orange Is The New Black</em><em> </em><a href="http://www.vulture.com/2013/07/orange-is-the-new-black-recap-season-1-episode-2.html">proves</a>, it's tough to make it through on this meager meal. Photo: Stephanie Gonot/Courtesy of the photographer\" width=\"1023\" height=\"1538\" class=\"size-full wp-image-69659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>The Master Cleanse: \u003c/strong>Adherents are required to avoid any food and just drink a concoction of water, lemon juice, maple syrup and cayenne pepper to \"detoxify\" their bodies. As Piper in \u003cem>Orange Is The New Black\u003c/em>\u003cem> \u003c/em>\u003ca href=\"http://www.vulture.com/2013/07/orange-is-the-new-black-recap-season-1-episode-2.html\">proves\u003c/a>, it's tough to make it through on this meager meal. Photo: Stephanie Gonot/Courtesy of the photographer\u003c/figcaption>\u003c/figure>\n\u003cp>It was that sort of thinking that first prompted photographer \u003ca href=\"http://www.stephaniegonot.com/\">Stephanie Gonot\u003c/a> to investigate many current fad diets. \"I had tried Weight Watchers — and it works,\" the Los Angeles-based freelancer tells The Salt. \"And then you kind of slip off of that, and then you think, 'What else can you do that is easier than counting points?' ... So I started researching [other diets] and thought, 'These do not sound healthy.' \"\u003c/p>\n\u003cp>Healthful they may not be. But visually stirring? Absolutely. Looking at what such diets require you to subsist on — lemon juice, maple syrup and cayenne for the \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/15/146927835/can-a-diet-clean-out-toxins-in-the-body\">Master Cleanse\u003c/a>, for example— helps crystallize just how absurd (for most people) they are.\u003c/p>\n\u003cp>\"I think it's funny to see exactly what these diets entail visually instead of reading about them,\" Gonot says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The series, called \"Fad Diets,\" is really a reflection of a culture that's become overly obsessed with dieting in general.\u003c/p>\n\u003cfigure id=\"attachment_69657\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fad-diet-babyfood.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fad-diet-babyfood.jpg\" alt=\"<strong>The Baby Food Diet:</strong> This diet calls for replacing several meals and snacks with tiny jars of baby food, plus a healthful dinner. The diet was widely attributed to Tracy Anderson, trainer to celebrities like Gwyneth Paltrow, though Anderson has since reportedly denied endorsing it. Photo: Stephanie Gonot/Courtesy of the photographer\" width=\"1120\" height=\"842\" class=\"size-full wp-image-69657\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>The Baby Food Diet:\u003c/strong> This diet calls for replacing several meals and snacks with tiny jars of baby food, plus a healthful dinner. The diet was widely attributed to Tracy Anderson, trainer to celebrities like Gwyneth Paltrow, though Anderson has since reportedly denied endorsing it. Photo: Stephanie Gonot/Courtesy of the photographer\u003c/figcaption>\u003c/figure>\n\u003cp>\"There's all this stuff in the media about fad diets,\" she says, \"and I think we need to eat better and watch what you eat, but you don't necessarily need these diets to take care of that.\"\u003c/p>\n\u003cp>That's a point the medical community is making as well. In a \u003ca href=\"http://jama.jamanetwork.com/article.aspx?articleid=1730520\">commentary\u003c/a> published recently in the \u003cem>Journal of the American Medical Association\u003c/em>, researchers \u003ca href=\"http://profiles.umassmed.edu/profiles/ProfileDetails.aspx?From=SE&Person=1013\">Sherry Pagoto\u003c/a> of the University of Massachusetts Medical School and \u003ca href=\"http://doctors.rush.edu/directory/profile.asp?dbase=main&setsize=10&display=Y&last=Appelhans&submit.y=0&submit.x=0&pict_id=2013360\">Bradley Appelhans\u003c/a> of Rush University Medical Center in Chicago issued a call for an end to fad dieting.\u003c/p>\n\u003cfigure id=\"attachment_69662\" class=\"wp-caption aligncenter\" style=\"max-width: 1023px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fad-diet-fivebite.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fad-diet-fivebite.jpg\" alt=\"<strong>The Five Bite Diet: </strong>Basically, followers are allowed to eat any food they want for lunch or dinner — just five bites of it. Oh, and they also have to skip breakfast. Photo: Stephanie Gonot/Courtesy of the photographer\" width=\"1023\" height=\"1538\" class=\"size-full wp-image-69662\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>The Five Bite Diet: \u003c/strong>Basically, followers are allowed to eat any food they want for lunch or dinner — just five bites of it. Oh, and they also have to skip breakfast. Photo: Stephanie Gonot/Courtesy of the photographer\u003c/figcaption>\u003c/figure>\n\u003cp>Pagoto and Appelhans argue that our obsession with macronutrients — carbs and fat, among them — misses the point that the best diet is the one you actually stick with. And no diet, they argue, can truly be effective without an overhaul in lifestyle as well.\u003c/p>\n\u003cfigure id=\"attachment_69661\" class=\"wp-caption aligncenter\" style=\"max-width: 1023px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fad-diet-color.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fad-diet-color.jpg\" alt=\"<strong>The 7-Day Color Diet:</strong> An attempt to get people to eat more fruits and vegetables, this diet requires followers to eat foods of just a single color each day. It ends with a day in which you "eat the rainbow," so to speak. Here's Gonot's cheeky take on orange day. Photo: Stephanie Gonot/Courtesy of the photographer\" width=\"1023\" height=\"1538\" class=\"size-full wp-image-69661\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>The 7-Day Color Diet:\u003c/strong> An attempt to get people to eat more fruits and vegetables, this diet requires followers to eat foods of just a single color each day. It ends with a day in which you \"eat the rainbow,\" so to speak. Here's Gonot's cheeky take on orange day. Photo: Stephanie Gonot/Courtesy of the photographer\u003c/figcaption>\u003c/figure>\n\u003cp>Pagoto notes that multiple studies have compared diets that vary by how many carbs, protein grams and fat grams they require you to eat. \"A lot of times, it's a draw: No diet is better than the other,\" she says in a \u003ca href=\"http://www.umassmed.edu/news/2013/education/pagoto-calls-for-end-of-diet-debate.aspx\">video press release\u003c/a>. \"When a diet does outdo another diet in terms of weight loss, it's by a very small amount.\"\u003c/p>\n\u003cp>(Not all obesity researchers would agree. As \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/10/160757730/low-and-slow-may-be-the-way-to-go-when-it-comes-to-dieting\">we've reported\u003c/a>, one \u003ca href=\"http://jama.jamanetwork.com/article.aspx?articleid=1199154\">study\u003c/a> published in the \u003cem>Journal of the American Medical Association\u003c/em> in 2012 found that a low-carb diet was a clear winner over a low-fat diet and low-glycemic diet.)\u003c/p>\n\u003cfigure id=\"attachment_69658\" class=\"wp-caption aligncenter\" style=\"max-width: 1023px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fad-diet-cigarettes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fad-diet-cigarettes.jpg\" alt=\"<strong>The Model Diet:</strong> This was Gonot's tongue-in-cheek take on popular perception of how models keep their appetites in check. "You hear that models drink coffee and smoke cigarettes all day, or you see them holding a Diet Coke behind the scenes," Gonot says. Photo: Stephanie Gonot/Courtesy of the photographer\" width=\"1023\" height=\"1538\" class=\"size-full wp-image-69658\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>The Model Diet:\u003c/strong> This was Gonot's tongue-in-cheek take on popular perception of how models keep their appetites in check. \"You hear that models drink coffee and smoke cigarettes all day, or you see them holding a Diet Coke behind the scenes,\" Gonot says. Photo: Stephanie Gonot/Courtesy of the photographer\u003c/figcaption>\u003c/figure>\n\u003cp>Still, Pagoto has hit on something that has stymied many dieters forever: the challenge of sticking with a weight-loss plan that's both healthful and effective.\u003c/p>\n\u003cp>\"We really need to shift our conversation away from what exactly people should be eating to how do you change their behavior, how do you get people to make long-term changes,\" Pagoto says.\u003c/p>\n\u003cp>When it comes to that effort, images like those in Gonot's series can help, says Kate Pilewski, a \u003ca href=\"http://studentaffairs.duke.edu/studenthealth/nutrition\">student health dietitian\u003c/a> at Duke University. She and her colleagues plan to use the photographs as part of their student outreach during \u003ca href=\"http://nedawareness.org/\">National Eating Disorder Awareness Week\u003c/a> in the spring.\u003c/p>\n\u003cp>\"We give students advice about why fad diets don't provide the nutrients they need,\" Pilewski tells The Salt. \"But seeing [these diets] in photos is really striking and makes them look much less appealing than hearing that \u003ca href=\"http://voices.yahoo.com/beyonces-master-cleanse-diet-fast-helped-her-lose-123694.html\">Beyonce did it\u003c/a>.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Was Your Chicken Nugget Made In China? It'll Soon Be Hard To Know",
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"content": "\u003cfigure id=\"attachment_69643\" class=\"wp-caption alignnone\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chickennuggets_wide-4d2a9c68f23ae14312ec6afb9a0d300eed6d8fe9-s40-c85.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chickennuggets_wide-4d2a9c68f23ae14312ec6afb9a0d300eed6d8fe9-s40-c85.jpg\" alt=\"Chicken nuggets. Photo: iStockphoto\" width=\"1120\" height=\"629\" class=\"size-full wp-image-69643\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken nuggets. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/05/219377718/was-your-chicken-nugget-made-in-china-itll-soon-be-hard-to-know\">The Salt at NPR Food\u003c/a> (9/5/13)\u003c/p>\n\u003cp>Here's a bit of news that might make you drop that chicken nugget midbite.\u003c/p>\n\u003cp>Just before the start of the long holiday weekend last Friday, the U.S. Department of Agriculture quietly \u003ca href=\"http://www.fsis.usda.gov/wps/wcm/connect/c3dab827-151d-4373-917f-139db6a2466d/China_2013_Poultry_Processing.pdf?MOD=AJPERES\">announced\u003c/a> that it was ending a ban on processed chicken imports from China. The kicker: These products can now be sold in the U.S. without a country-of-origin label.\u003c/p>\n\u003cp>For starters, just four Chinese processing plants will be allowed to export cooked chicken products to the U.S., as first reported by \u003ca href=\"http://www.politico.com/story/2013/08/audit-gives-china-green-light-to-process-us-chicken-96091.html\">Politico\u003c/a>. The plants in question passed USDA inspection in March. Initially, these processors will only be allowed to export chicken products made from birds that were raised in the U.S. and Canada. Because of that, the poultry processors won't be required to have a USDA inspector on site, as \u003cem>The New York Times\u003c/em> \u003ca href=\"http://www.nytimes.com/2013/08/31/business/chinese-chicken-processors-are-cleared-to-ship-to-us.html?_r=3&\">notes\u003c/a>, adding:\u003c/p>\n\u003cp>\"And because the poultry will be processed, it will not require country-of-origin labeling. Nor will consumers eating chicken noodle soup from a can or chicken nuggets in a fast-food restaurant know if the chicken came from Chinese processing plants.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That's a pretty disturbing thought for anyone who's followed the slew of stories regarding food safety failures in China in recent years. As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/09/181900858/rat-mutton-and-bird-flu-strange-days-for-meat-eaters-in-shanghai\">previously reported\u003c/a> on The Salt, this year alone, thousands of dead pigs turned up in the waters of Shanghai, rat meat was passed off as mutton and — perhaps most disconcerting for U.S. consumers — there was an outbreak of the \u003ca href=\"http://www.npr.org/templates/archives/archive.php?thingId=176912114\">H7N9 bird flu virus\u003c/a> among live fowl in fresh meat markets.\u003c/p>\n\u003cp>What's more, critics fear that the changes could eventually open the floodgates for a whole slew of chicken products from China. As the industry publication \u003ca href=\"http://www.worldpoultry.net/Broilers/Markets--Trade/2013/9/China-given-green-light-to-export-poultry-to-US-1351550W/\">World Poultry\u003c/a> notes:\u003c/p>\n\u003cblockquote>\n\u003cp>\"It is thought ... that the government would eventually expand the rules, so that chickens and turkeys bred in China could end up in the American market. Experts suggest that this could be the first step towards allowing China to export its own domestic chickens to the U.S.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>The USDA's decision comes with a backdrop of long-running trade disputes over meat between the U.S. and China. In a nutshell: China banned U.S. beef exports in 2003 after a case of mad cow disease turned up in a Washington state cow. Then, when the bird flu virus broke out widely among Asian bird flocks in 2004, the U.S. blocked imports of Chinese poultry. China challenged that decision in front of the World Trade Organization, which \u003ca href=\"http://www.wto.org/english/tratop_e/dispu_e/cases_e/ds392_e.htm\">ruled\u003c/a> in China's favor in 2010.\u003c/p>\n\u003cp>And, chicken lovers, brace yourselves: There's more. A report suggests chicken inspections here in the U.S. might be poised to take a turn for the worse. The Government Accountability Office \u003ca href=\"http://www.gao.gov/assets/660/657144.pdf\">said\u003c/a> this week it has serious \"questions about the validity\" of the new procedures for inspecting poultry across the country.\u003c/p>\n\u003cp>Basically, these changes would replace many USDA inspectors on chicken processing lines with employees from the poultry companies themselves. The USDA has been piloting the new procedures, which will save money and significantly speed up processing lines, in 29 chicken plants. As \u003cem>The Washington Post\u003c/em> \u003ca href=\"http://www.washingtonpost.com/politics/government-report-new-usda-poultry-inspection-procedures-are-based-on-bad-data/2013/09/03/ef158ece-14bd-11e3-b182-1b3bb2eb474c_story.html\">reports\u003c/a>, the plan is to roll out the new procedures eventually to \"most of the country's 239 chicken and 96 turkey plants.\"\u003c/p>\n\u003cp>The problem? According to the GAO, the USDA did a poor job of evaluating the effectiveness of the pilot programs it has in place.\u003c/p>\n\u003cp>As a result, the report concludes, it's hard to justify the USDA's conclusions that the new procedures will do a better job than current approaches at cutting down on the number of dangerous bacteria like salmonella that pop up on the birds that will later end up on our dinner tables.\u003c/p>\n\u003cp>Still, the USDA maintains that the changes will, in fact, boost food safety. In a \u003ca href=\"http://www.foodsafetynews.com/2013/09/full-disclosure-changes-to-poultry-inspections-needed-to-protect-public-health/#.Uij70NKsjTq\">commentary\u003c/a> published on Food Safety News, USDA food safety and inspections administrator \u003ca href=\"http://www.usda.gov/wps/portal/usda/usdahome?contentidonly=true&contentid=bio_almanza.xml\">Alfred Almanza\u003c/a> writes, \"If finalized and implemented broadly, this new inspection system would enable [USDA inspectors] to better fulfill our food safety mission. Nothing in the GAO's report contradicts this basic fact.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The USDA has quietly ended a ban on processed chicken imports from China. The products won't require a country-of-origin label — which means there's no way to know whether those chicken nuggets in the freezer aisle came from a country with a spotty food safety reputation.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_69643\" class=\"wp-caption alignnone\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chickennuggets_wide-4d2a9c68f23ae14312ec6afb9a0d300eed6d8fe9-s40-c85.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chickennuggets_wide-4d2a9c68f23ae14312ec6afb9a0d300eed6d8fe9-s40-c85.jpg\" alt=\"Chicken nuggets. Photo: iStockphoto\" width=\"1120\" height=\"629\" class=\"size-full wp-image-69643\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken nuggets. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/05/219377718/was-your-chicken-nugget-made-in-china-itll-soon-be-hard-to-know\">The Salt at NPR Food\u003c/a> (9/5/13)\u003c/p>\n\u003cp>Here's a bit of news that might make you drop that chicken nugget midbite.\u003c/p>\n\u003cp>Just before the start of the long holiday weekend last Friday, the U.S. Department of Agriculture quietly \u003ca href=\"http://www.fsis.usda.gov/wps/wcm/connect/c3dab827-151d-4373-917f-139db6a2466d/China_2013_Poultry_Processing.pdf?MOD=AJPERES\">announced\u003c/a> that it was ending a ban on processed chicken imports from China. The kicker: These products can now be sold in the U.S. without a country-of-origin label.\u003c/p>\n\u003cp>For starters, just four Chinese processing plants will be allowed to export cooked chicken products to the U.S., as first reported by \u003ca href=\"http://www.politico.com/story/2013/08/audit-gives-china-green-light-to-process-us-chicken-96091.html\">Politico\u003c/a>. The plants in question passed USDA inspection in March. Initially, these processors will only be allowed to export chicken products made from birds that were raised in the U.S. and Canada. Because of that, the poultry processors won't be required to have a USDA inspector on site, as \u003cem>The New York Times\u003c/em> \u003ca href=\"http://www.nytimes.com/2013/08/31/business/chinese-chicken-processors-are-cleared-to-ship-to-us.html?_r=3&\">notes\u003c/a>, adding:\u003c/p>\n\u003cp>\"And because the poultry will be processed, it will not require country-of-origin labeling. Nor will consumers eating chicken noodle soup from a can or chicken nuggets in a fast-food restaurant know if the chicken came from Chinese processing plants.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That's a pretty disturbing thought for anyone who's followed the slew of stories regarding food safety failures in China in recent years. As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/09/181900858/rat-mutton-and-bird-flu-strange-days-for-meat-eaters-in-shanghai\">previously reported\u003c/a> on The Salt, this year alone, thousands of dead pigs turned up in the waters of Shanghai, rat meat was passed off as mutton and — perhaps most disconcerting for U.S. consumers — there was an outbreak of the \u003ca href=\"http://www.npr.org/templates/archives/archive.php?thingId=176912114\">H7N9 bird flu virus\u003c/a> among live fowl in fresh meat markets.\u003c/p>\n\u003cp>What's more, critics fear that the changes could eventually open the floodgates for a whole slew of chicken products from China. As the industry publication \u003ca href=\"http://www.worldpoultry.net/Broilers/Markets--Trade/2013/9/China-given-green-light-to-export-poultry-to-US-1351550W/\">World Poultry\u003c/a> notes:\u003c/p>\n\u003cblockquote>\n\u003cp>\"It is thought ... that the government would eventually expand the rules, so that chickens and turkeys bred in China could end up in the American market. Experts suggest that this could be the first step towards allowing China to export its own domestic chickens to the U.S.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>The USDA's decision comes with a backdrop of long-running trade disputes over meat between the U.S. and China. In a nutshell: China banned U.S. beef exports in 2003 after a case of mad cow disease turned up in a Washington state cow. Then, when the bird flu virus broke out widely among Asian bird flocks in 2004, the U.S. blocked imports of Chinese poultry. China challenged that decision in front of the World Trade Organization, which \u003ca href=\"http://www.wto.org/english/tratop_e/dispu_e/cases_e/ds392_e.htm\">ruled\u003c/a> in China's favor in 2010.\u003c/p>\n\u003cp>And, chicken lovers, brace yourselves: There's more. A report suggests chicken inspections here in the U.S. might be poised to take a turn for the worse. The Government Accountability Office \u003ca href=\"http://www.gao.gov/assets/660/657144.pdf\">said\u003c/a> this week it has serious \"questions about the validity\" of the new procedures for inspecting poultry across the country.\u003c/p>\n\u003cp>Basically, these changes would replace many USDA inspectors on chicken processing lines with employees from the poultry companies themselves. The USDA has been piloting the new procedures, which will save money and significantly speed up processing lines, in 29 chicken plants. As \u003cem>The Washington Post\u003c/em> \u003ca href=\"http://www.washingtonpost.com/politics/government-report-new-usda-poultry-inspection-procedures-are-based-on-bad-data/2013/09/03/ef158ece-14bd-11e3-b182-1b3bb2eb474c_story.html\">reports\u003c/a>, the plan is to roll out the new procedures eventually to \"most of the country's 239 chicken and 96 turkey plants.\"\u003c/p>\n\u003cp>The problem? According to the GAO, the USDA did a poor job of evaluating the effectiveness of the pilot programs it has in place.\u003c/p>\n\u003cp>As a result, the report concludes, it's hard to justify the USDA's conclusions that the new procedures will do a better job than current approaches at cutting down on the number of dangerous bacteria like salmonella that pop up on the birds that will later end up on our dinner tables.\u003c/p>\n\u003cp>Still, the USDA maintains that the changes will, in fact, boost food safety. In a \u003ca href=\"http://www.foodsafetynews.com/2013/09/full-disclosure-changes-to-poultry-inspections-needed-to-protect-public-health/#.Uij70NKsjTq\">commentary\u003c/a> published on Food Safety News, USDA food safety and inspections administrator \u003ca href=\"http://www.usda.gov/wps/portal/usda/usdahome?contentidonly=true&contentid=bio_almanza.xml\">Alfred Almanza\u003c/a> writes, \"If finalized and implemented broadly, this new inspection system would enable [USDA inspectors] to better fulfill our food safety mission. Nothing in the GAO's report contradicts this basic fact.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Now A Test Can Tell If Your Pricey Cup Of Cat Poop Coffee Is Fake",
"title": "Now A Test Can Tell If Your Pricey Cup Of Cat Poop Coffee Is Fake",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_69395\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/catpoop-coffee-civet.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/catpoop-coffee-civet.jpg\" alt=\"A civet cat eats red coffee cherries at a farm in Bondowoso, Indonesia. Despite their name, civets are more closely related to meerkats and mongooses than cats. Photo: Ulet Ifansasti/Getty Images\" width=\"1120\" height=\"629\" class=\"size-full wp-image-69395\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A civet cat eats red coffee cherries at a farm in Bondowoso, Indonesia. Despite their name, civets are more closely related to meerkats and mongooses than cats. Photo: Ulet Ifansasti/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/02/218232266/is-your-pricey-cup-of-cat-poop-coffee-fake-there-s-a-test-for-that\">The Salt at NPR Food\u003c/a> (9/3/13)\u003c/p>\n\u003cp>From gross to gourmet. That pretty much sums up civet poop coffee.\u003c/p>\n\u003cfigure id=\"attachment_69387\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/71893965-763a1d6c993bedf4eaef21680d56823b2ebdad1c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/71893965-763a1d6c993bedf4eaef21680d56823b2ebdad1c.jpg\" alt=\"Civet feces are collected and cleaned for the beans, which are naturally fermented during digestion. Photo: AFP/AFP/Getty Images \" width=\"200\" height=\"133\" class=\"size-full wp-image-69387\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Civet feces are collected and cleaned for the beans, which are naturally fermented during digestion. Photo: AFP/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>The beans are literally harvested from the feces of the tree-dwelling civet cat in Indonesia. The idea is that a trip through the animal's digestive tract partially ferments the beans and imparts a much-sought-after flavor to the coffee.\u003c/p>\n\u003cp>The exotic processing makes the coffee, called Kopi Luwak, exceptionally rare — and expensive: Think \u003ca href=\"http://www.deandeluca.com/kopi-luwak-gourmet-coffee.aspx\">$600 per pound\u003c/a>. And thus, experts suspect that much of what's sold as civet coffee on the market is actually either \u003ca href=\"http://www.nytimes.com/2010/04/18/world/asia/18civetcoffee.html?pagewanted=all\">fake\u003c/a> or made from low-grade beans.\u003c/p>\n\u003cp>Now biotechnologists in Japan have \u003ca href=\"http://pubs.acs.org/doi/abs/10.1021/jf401819s?prevSearch=civet&searchHistoryKey=\">developed\u003c/a> the first chemical test to differentiate predigested coffee plucked from civet poop from regular beans picked from trees. In the process, the team also uncovered some clues about why Kopi Luwak is one of the most prized coffees in the world.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There's been a big debate here in the U.S. about whether the strange brew is worth the hefty price tag, not to mention the cruel conditions in which \u003ca href=\"http://newsfeed.time.com/2012/11/25/worlds-priciest-coffee-marred-by-abuse-allegations/\">civets are farmed\u003c/a> to produce it. \u003cstrong> \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_69396\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/catpoop-coffee-compare.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/catpoop-coffee-compare.jpg\" alt=\"Much ado about nothing? Left: civet poop coffee beans. Right: a cup of java brewed from the stuff. Photo: Claire O'Neill/NPR\" width=\"300\" height=\"113\" class=\"size-full wp-image-69396\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Much ado about nothing? Left: civet poop coffee beans. Right: a cup of java brewed from the stuff. Photo: Claire O'Neill/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Some professional coffee buyers call \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/20/161478954/heres-the-scoop-on-cat-poop-coffee\">Kopi Luwak\u003c/a> a gimmick and think its quality doesn't stand up to the hype. \"One of the strongest arguments against this coffee — and one that seems to meet a general consensus within the industry — is that it just tastes bad,\" Lily Kubota, of the Specialty Coffee Association of America, \u003ca href=\"http://www.scaa.org/chronicle/2011/11/02/the-value-of-a-good-story-or-how-to-turn-poop-into-gold/\">wrote\u003c/a> on the society's website.\u003c/p>\n\u003cp>But biotechnologist \u003ca href=\"https://sites.google.com/site/fukusakilabhomepageeng/english-page/members/staffs-and-students/putri-sastia-prama\">Sastia Prama Putri\u003c/a>, of Osaki University in Japan, couldn't disagree more. \"Kopi Luwak is exquisite,\" she tells The Salt. \"I normally can't drink black coffee. I need milk and sugar. But I can drink Kopi Luwak black.\"\u003c/p>\n\u003cp>Putri argues that counterfeit coffees are giving the civet poop coffee a bad name. So she and her colleagues in the lab of \u003ca href=\"https://sites.google.com/site/fukusakilabhomepageeng/english-page/members/staffs-and-students/putri-sastia-prama\">Eiichiro Fukusaki\u003c/a> went searching for a chemical fingerprint that could uniquely identify the gut-processed beans. \"We want to be sure people around the world can try the real Kopi Luwak,\" she says.\u003c/p>\n\u003cp>The team ground up 21 different coffees from Indonesia, including seven Kopi Luwak varieties, and then measured the flavor compounds inside the beans.\u003c/p>\n\u003cp>Fans of civet coffee, like Putri, say it's smoother and less bitter than a regular cup of Joe. But her team's testing found that predigestion of the beans in the civet's gut didn't significantly alter the compounds that contribute to coffee's bitterness, like quinic acid, caffeine and caffeic acid.\u003c/p>\n\u003cp>What the predigestion \u003cem>did\u003c/em> change was the citric acid levels present in the ground-up beans. The gastric juices and enzymes in the civet's gut boosted citrus acid levels twofold, Putri says.\u003c/p>\n\u003cp>By measuring the citric acid concentration, together with that of malic acid and the ratio of two other compounds (pyroglutamic acid and inositol for all your flavor buffs), the team could successfully separate the real McCoy coffee from the fakes. They \u003ca href=\"http://pubs.acs.org/doi/abs/10.1021/jf401819s?prevSearch=civet&searchHistoryKey=\">reported\u003c/a> their findings in the \u003cem>Journal of Agricultural and Food Chemistry.\u003c/em>\u003c/p>\n\u003cp>So could a boost in citrus acid be the secret behind Kopi Luwak's appeal? Perhaps, says coffee buyer Mark Overly, who runs \u003ca href=\"http://kaladicoffee.com/\">Kaladi Coffee Roasters\u003c/a> in Denver, Colo., and blogs at \u003ca href=\"http://kaladicoffee.blogspot.com/\">The Coffee Heretic\u003c/a>.\u003c/p>\n\u003cp>\"Citric acid is highly prized in coffee,\" Overly says. \"It has a nice lemony quality. It brightens a cup of coffee and makes it more lively — much like with a good glass of orange juice.\"\u003c/p>\n\u003cp>Ironically, he says, citric acid is an indicator that the beans are fresh and clean. \"Having more of it in the civet coffee seems counter to what I thought sitting around in the cat's digestive tract would do,\" he says.\u003c/p>\n\u003cp>But still, the extra acid doesn't change Overly's mind about the civet poop coffee: He refuses to touch the stuff. \"I won't taste it. I won't put it in my roaster,\" he says adamantly. \"It goes against my philosophy about having clean coffee\" — by which he means the unadulterated flavor of pure coffee beans.\u003c/p>\n\u003cp>Although he's never tried civet poop coffee, Overly says he was turned off by the thought of it — or really, the stench of it — 20 years ago. \"Back in 1993, I helped an Indonesian farmer transport some of the civet coffee, and I remember the reek that came off the bags of beans,\" he says. \"Even after the beans were cleaned, they had a wretched smell. I remember thinking, 'People drink this? Are you kidding me?' \" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The world's most expensive coffee can cost $600 a pound, and it comes from — there's no delicate way to put it — civet poop. But how do you know if what you're shelling out for is the real deal? Chemists have come up with the world's first cat poop coffee test.",
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"title": "Now A Test Can Tell If Your Pricey Cup Of Cat Poop Coffee Is Fake | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_69395\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/catpoop-coffee-civet.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/catpoop-coffee-civet.jpg\" alt=\"A civet cat eats red coffee cherries at a farm in Bondowoso, Indonesia. Despite their name, civets are more closely related to meerkats and mongooses than cats. Photo: Ulet Ifansasti/Getty Images\" width=\"1120\" height=\"629\" class=\"size-full wp-image-69395\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A civet cat eats red coffee cherries at a farm in Bondowoso, Indonesia. Despite their name, civets are more closely related to meerkats and mongooses than cats. Photo: Ulet Ifansasti/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/02/218232266/is-your-pricey-cup-of-cat-poop-coffee-fake-there-s-a-test-for-that\">The Salt at NPR Food\u003c/a> (9/3/13)\u003c/p>\n\u003cp>From gross to gourmet. That pretty much sums up civet poop coffee.\u003c/p>\n\u003cfigure id=\"attachment_69387\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/71893965-763a1d6c993bedf4eaef21680d56823b2ebdad1c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/71893965-763a1d6c993bedf4eaef21680d56823b2ebdad1c.jpg\" alt=\"Civet feces are collected and cleaned for the beans, which are naturally fermented during digestion. Photo: AFP/AFP/Getty Images \" width=\"200\" height=\"133\" class=\"size-full wp-image-69387\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Civet feces are collected and cleaned for the beans, which are naturally fermented during digestion. Photo: AFP/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>The beans are literally harvested from the feces of the tree-dwelling civet cat in Indonesia. The idea is that a trip through the animal's digestive tract partially ferments the beans and imparts a much-sought-after flavor to the coffee.\u003c/p>\n\u003cp>The exotic processing makes the coffee, called Kopi Luwak, exceptionally rare — and expensive: Think \u003ca href=\"http://www.deandeluca.com/kopi-luwak-gourmet-coffee.aspx\">$600 per pound\u003c/a>. And thus, experts suspect that much of what's sold as civet coffee on the market is actually either \u003ca href=\"http://www.nytimes.com/2010/04/18/world/asia/18civetcoffee.html?pagewanted=all\">fake\u003c/a> or made from low-grade beans.\u003c/p>\n\u003cp>Now biotechnologists in Japan have \u003ca href=\"http://pubs.acs.org/doi/abs/10.1021/jf401819s?prevSearch=civet&searchHistoryKey=\">developed\u003c/a> the first chemical test to differentiate predigested coffee plucked from civet poop from regular beans picked from trees. In the process, the team also uncovered some clues about why Kopi Luwak is one of the most prized coffees in the world.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There's been a big debate here in the U.S. about whether the strange brew is worth the hefty price tag, not to mention the cruel conditions in which \u003ca href=\"http://newsfeed.time.com/2012/11/25/worlds-priciest-coffee-marred-by-abuse-allegations/\">civets are farmed\u003c/a> to produce it. \u003cstrong> \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_69396\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/catpoop-coffee-compare.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/catpoop-coffee-compare.jpg\" alt=\"Much ado about nothing? Left: civet poop coffee beans. Right: a cup of java brewed from the stuff. Photo: Claire O'Neill/NPR\" width=\"300\" height=\"113\" class=\"size-full wp-image-69396\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Much ado about nothing? Left: civet poop coffee beans. Right: a cup of java brewed from the stuff. Photo: Claire O'Neill/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Some professional coffee buyers call \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/20/161478954/heres-the-scoop-on-cat-poop-coffee\">Kopi Luwak\u003c/a> a gimmick and think its quality doesn't stand up to the hype. \"One of the strongest arguments against this coffee — and one that seems to meet a general consensus within the industry — is that it just tastes bad,\" Lily Kubota, of the Specialty Coffee Association of America, \u003ca href=\"http://www.scaa.org/chronicle/2011/11/02/the-value-of-a-good-story-or-how-to-turn-poop-into-gold/\">wrote\u003c/a> on the society's website.\u003c/p>\n\u003cp>But biotechnologist \u003ca href=\"https://sites.google.com/site/fukusakilabhomepageeng/english-page/members/staffs-and-students/putri-sastia-prama\">Sastia Prama Putri\u003c/a>, of Osaki University in Japan, couldn't disagree more. \"Kopi Luwak is exquisite,\" she tells The Salt. \"I normally can't drink black coffee. I need milk and sugar. But I can drink Kopi Luwak black.\"\u003c/p>\n\u003cp>Putri argues that counterfeit coffees are giving the civet poop coffee a bad name. So she and her colleagues in the lab of \u003ca href=\"https://sites.google.com/site/fukusakilabhomepageeng/english-page/members/staffs-and-students/putri-sastia-prama\">Eiichiro Fukusaki\u003c/a> went searching for a chemical fingerprint that could uniquely identify the gut-processed beans. \"We want to be sure people around the world can try the real Kopi Luwak,\" she says.\u003c/p>\n\u003cp>The team ground up 21 different coffees from Indonesia, including seven Kopi Luwak varieties, and then measured the flavor compounds inside the beans.\u003c/p>\n\u003cp>Fans of civet coffee, like Putri, say it's smoother and less bitter than a regular cup of Joe. But her team's testing found that predigestion of the beans in the civet's gut didn't significantly alter the compounds that contribute to coffee's bitterness, like quinic acid, caffeine and caffeic acid.\u003c/p>\n\u003cp>What the predigestion \u003cem>did\u003c/em> change was the citric acid levels present in the ground-up beans. The gastric juices and enzymes in the civet's gut boosted citrus acid levels twofold, Putri says.\u003c/p>\n\u003cp>By measuring the citric acid concentration, together with that of malic acid and the ratio of two other compounds (pyroglutamic acid and inositol for all your flavor buffs), the team could successfully separate the real McCoy coffee from the fakes. They \u003ca href=\"http://pubs.acs.org/doi/abs/10.1021/jf401819s?prevSearch=civet&searchHistoryKey=\">reported\u003c/a> their findings in the \u003cem>Journal of Agricultural and Food Chemistry.\u003c/em>\u003c/p>\n\u003cp>So could a boost in citrus acid be the secret behind Kopi Luwak's appeal? Perhaps, says coffee buyer Mark Overly, who runs \u003ca href=\"http://kaladicoffee.com/\">Kaladi Coffee Roasters\u003c/a> in Denver, Colo., and blogs at \u003ca href=\"http://kaladicoffee.blogspot.com/\">The Coffee Heretic\u003c/a>.\u003c/p>\n\u003cp>\"Citric acid is highly prized in coffee,\" Overly says. \"It has a nice lemony quality. It brightens a cup of coffee and makes it more lively — much like with a good glass of orange juice.\"\u003c/p>\n\u003cp>Ironically, he says, citric acid is an indicator that the beans are fresh and clean. \"Having more of it in the civet coffee seems counter to what I thought sitting around in the cat's digestive tract would do,\" he says.\u003c/p>\n\u003cp>But still, the extra acid doesn't change Overly's mind about the civet poop coffee: He refuses to touch the stuff. \"I won't taste it. I won't put it in my roaster,\" he says adamantly. \"It goes against my philosophy about having clean coffee\" — by which he means the unadulterated flavor of pure coffee beans.\u003c/p>\n\u003cp>Although he's never tried civet poop coffee, Overly says he was turned off by the thought of it — or really, the stench of it — 20 years ago. \"Back in 1993, I helped an Indonesian farmer transport some of the civet coffee, and I remember the reek that came off the bags of beans,\" he says. \"Even after the beans were cleaned, they had a wretched smell. I remember thinking, 'People drink this? Are you kidding me?' \" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Fast-Food Restaurants That Require Few Human Workers",
"title": "The Fast-Food Restaurants That Require Few Human Workers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_69270\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/automat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/automat.jpg\" alt=\"http://www.npr.org/blogs/alltechconsidered/2013/08/28/216541023/the-fast-food-restaurants-that-require-few-human-workers. Photo: John Kannenberg/Flickr\" width=\"1120\" height=\"840\" class=\"size-full wp-image-69270\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">http://www.npr.org/blogs/alltechconsidered/2013/08/28/216541023/the-fast-food-restaurants-that-require-few-human-workers. Photo: John Kannenberg/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/144449221/elise-hu\">Elise Hu\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2013/08/28/216541023/the-fast-food-restaurants-that-require-few-human-workers\">All Tech Considered at NPR Food\u003c/a> (8/29/13)\u003c/p>\n\u003cp>In perhaps the largest nationwide fast-food strike in history, the employees who make your 99-cent burgers and tacos were \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/29/largest-strike-so-far-by-fast-food-workers-set-for-thursday/\">planning strikes\u003c/a> in 50 U.S. cities Thursday. Workers are calling for a $15 minimum wage and hoping to raise attention to the fast-food industry's low pay and limited prospects. The current federal minimum wage standard is $7.25 per hour.\u003c/p>\n\u003cfigure id=\"attachment_69271\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/automat-febo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/automat-febo-290x217.jpg\" alt=\"The Febo snack bar is open all night. Photo: Adam Jackson/Flickr\" width=\"290\" height=\"217\" class=\"size-medium wp-image-69271\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Febo snack bar is open all night. Photo: Adam Jackson/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Business-friendly groups argue that the push for higher wages will only speed up the workers' \"replacement by automation,\" especially if the demand for a higher minimum wage is met.\u003c/p>\n\u003cp>\"The burgers of tomorrow could be made by robots — not employees,\" argues The Employment Policies Institute, a business-financed think tank that is running a full-page ad against the strike in \u003cem>\u003ca href=\"http://www.epionline.org/wp-content/uploads/2013/08/EPI_MinimumWageRobot_WSJ_final_lowres.pdf\">The Wall Street Journal\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>\"The fight for $15 is a fight against technology, not management — and that's a fight that these union-organized protestors can't win. Instead of securing a bigger paycheck, the less-experienced employees demanding a more than 100 percent pay increase will find their jobs replaced by less-costly alternatives,\" Michael Saltsman, research director at EPI, said in a statement.\u003c/p>\n\u003cfigure id=\"attachment_69272\" class=\"wp-caption alignright\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/automat-japan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/automat-japan-217x290.jpg\" alt=\"At Japanese automats, you buy a ticket in the machine, hand in the ticket with your order, and pick up your food. Photo: Anna Lee/Flickr\" width=\"217\" height=\"290\" class=\"size-medium wp-image-69272\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At Japanese automats, you buy a ticket in the machine, hand in the ticket with your order, and pick up your food. Photo: Anna Lee/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>The chances of Congress raising the federal minimum wage are beyond slim, especially during a time when the only bills lawmakers can seem to pass involve renaming post offices. But the automation question got us thinking. Haven't we seen automated fast-food restaurants somewhere before?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Yes! They're called \u003ca href=\"http://en.wikipedia.org/wiki/Automat\">automats\u003c/a> — restaurants where the food is served by vending machines.\u003c/p>\n\u003cp>Today, \u003ca href=\"http://www.holland.com/global/tourism/article/febo-amsterdam-2.htm\">Amsterdam's Febo chain\u003c/a> of stores feature only vending-machine service for burgers, fries and more. A few employees are responsible for stocking the items behind the machines but way out of customer view, so you can walk up, drop in your coins and get a hot meal after a long night out without talking to anyone face-to-face.\u003c/p>\n\u003cp>Japan also has a version of automats, known there as \u003cem>shokkenki\u003c/em>. There, you choose the meal you want and purchase a ticket for it, then you hand in your ticket to the cook behind the counter. I guess this eliminates the role for the person who takes your order at the register.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>And the serverless restaurant was actually in vogue in the United States at the turn of the 20th century. \u003ca href=\"http://www.smithsonianmag.com/history-archaeology/object_aug01.html\">\u003cem>Smithsonian Magazine\u003c/em> looked back\u003c/a>:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Horn & Hardart and its cavernous, waiterless establishments represented a combination of fast-food, vending and cafeteria-style eateries. These restaurants, with their chrome-and-glass coin-operated machines, brought high-tech, inexpensive eating to a low-tech era. Making their debut in Philadelphia in 1902, just up the street from Independence Hall, and reaching Manhattan in 1912, Horn & Hardart Automats became an American icon, celebrated in song and humor. With their uniform recipes and centralized commissary system of supplying their restaurants, the Automats were America's first major fast-food chain.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>But by the 1970s, the magazine explains, automats fell victim to consumers' changing tastes and lifestyles. Americans had moved into the suburbs, which killed the late night business at downtown automats. And places like McDonald's had lower food costs.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Now that automation is en vogue again, maybe automats, like so many other trends, will get a chance at a comeback.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "As fast-food workers go on strike in cities across the country, opponents argue robots could replace them if their demands for a higher minimum wage are met. But robots for fast food exist already — kind of.",
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"description": "As fast-food workers go on strike in cities across the country, opponents argue robots could replace them if their demands for a higher minimum wage are met. But robots for fast food exist already — kind of.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_69270\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/automat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/automat.jpg\" alt=\"http://www.npr.org/blogs/alltechconsidered/2013/08/28/216541023/the-fast-food-restaurants-that-require-few-human-workers. Photo: John Kannenberg/Flickr\" width=\"1120\" height=\"840\" class=\"size-full wp-image-69270\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">http://www.npr.org/blogs/alltechconsidered/2013/08/28/216541023/the-fast-food-restaurants-that-require-few-human-workers. Photo: John Kannenberg/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/144449221/elise-hu\">Elise Hu\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2013/08/28/216541023/the-fast-food-restaurants-that-require-few-human-workers\">All Tech Considered at NPR Food\u003c/a> (8/29/13)\u003c/p>\n\u003cp>In perhaps the largest nationwide fast-food strike in history, the employees who make your 99-cent burgers and tacos were \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/29/largest-strike-so-far-by-fast-food-workers-set-for-thursday/\">planning strikes\u003c/a> in 50 U.S. cities Thursday. Workers are calling for a $15 minimum wage and hoping to raise attention to the fast-food industry's low pay and limited prospects. The current federal minimum wage standard is $7.25 per hour.\u003c/p>\n\u003cfigure id=\"attachment_69271\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/automat-febo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/automat-febo-290x217.jpg\" alt=\"The Febo snack bar is open all night. Photo: Adam Jackson/Flickr\" width=\"290\" height=\"217\" class=\"size-medium wp-image-69271\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Febo snack bar is open all night. Photo: Adam Jackson/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Business-friendly groups argue that the push for higher wages will only speed up the workers' \"replacement by automation,\" especially if the demand for a higher minimum wage is met.\u003c/p>\n\u003cp>\"The burgers of tomorrow could be made by robots — not employees,\" argues The Employment Policies Institute, a business-financed think tank that is running a full-page ad against the strike in \u003cem>\u003ca href=\"http://www.epionline.org/wp-content/uploads/2013/08/EPI_MinimumWageRobot_WSJ_final_lowres.pdf\">The Wall Street Journal\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>\"The fight for $15 is a fight against technology, not management — and that's a fight that these union-organized protestors can't win. Instead of securing a bigger paycheck, the less-experienced employees demanding a more than 100 percent pay increase will find their jobs replaced by less-costly alternatives,\" Michael Saltsman, research director at EPI, said in a statement.\u003c/p>\n\u003cfigure id=\"attachment_69272\" class=\"wp-caption alignright\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/automat-japan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/automat-japan-217x290.jpg\" alt=\"At Japanese automats, you buy a ticket in the machine, hand in the ticket with your order, and pick up your food. Photo: Anna Lee/Flickr\" width=\"217\" height=\"290\" class=\"size-medium wp-image-69272\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At Japanese automats, you buy a ticket in the machine, hand in the ticket with your order, and pick up your food. Photo: Anna Lee/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>The chances of Congress raising the federal minimum wage are beyond slim, especially during a time when the only bills lawmakers can seem to pass involve renaming post offices. But the automation question got us thinking. Haven't we seen automated fast-food restaurants somewhere before?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Yes! They're called \u003ca href=\"http://en.wikipedia.org/wiki/Automat\">automats\u003c/a> — restaurants where the food is served by vending machines.\u003c/p>\n\u003cp>Today, \u003ca href=\"http://www.holland.com/global/tourism/article/febo-amsterdam-2.htm\">Amsterdam's Febo chain\u003c/a> of stores feature only vending-machine service for burgers, fries and more. A few employees are responsible for stocking the items behind the machines but way out of customer view, so you can walk up, drop in your coins and get a hot meal after a long night out without talking to anyone face-to-face.\u003c/p>\n\u003cp>Japan also has a version of automats, known there as \u003cem>shokkenki\u003c/em>. There, you choose the meal you want and purchase a ticket for it, then you hand in your ticket to the cook behind the counter. I guess this eliminates the role for the person who takes your order at the register.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>And the serverless restaurant was actually in vogue in the United States at the turn of the 20th century. \u003ca href=\"http://www.smithsonianmag.com/history-archaeology/object_aug01.html\">\u003cem>Smithsonian Magazine\u003c/em> looked back\u003c/a>:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Horn & Hardart and its cavernous, waiterless establishments represented a combination of fast-food, vending and cafeteria-style eateries. These restaurants, with their chrome-and-glass coin-operated machines, brought high-tech, inexpensive eating to a low-tech era. Making their debut in Philadelphia in 1902, just up the street from Independence Hall, and reaching Manhattan in 1912, Horn & Hardart Automats became an American icon, celebrated in song and humor. With their uniform recipes and centralized commissary system of supplying their restaurants, the Automats were America's first major fast-food chain.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>But by the 1970s, the magazine explains, automats fell victim to consumers' changing tastes and lifestyles. Americans had moved into the suburbs, which killed the late night business at downtown automats. And places like McDonald's had lower food costs.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Now that automation is en vogue again, maybe automats, like so many other trends, will get a chance at a comeback.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "To Grow Sweeter Produce, California Farmers Turn Off The Water",
"title": "To Grow Sweeter Produce, California Farmers Turn Off The Water",
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"content": "\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/23/214884366/to-grow-sweeter-produce-california-farmers-turn-off-the-water\">The Salt at NPR Food\u003c/a> (8/28/13)\u003c/p>\n\u003cfigure id=\"attachment_69003\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/happyboy-tomato.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/happyboy-tomato.jpg\" alt=\"At Happy Boy Farms near Santa Cruz, Calif., Early Girl tomatoes are grown using dry farming methods. The tomatoes have become increasingly popular with chefs and wholesalers. Photo: Courtesy Jen Lynne/Happy Boy Farms\" width=\"1120\" height=\"840\" class=\"size-full wp-image-69003\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At Happy Boy Farms near Santa Cruz, Calif., Early Girl tomatoes are grown using dry farming methods. The tomatoes have become increasingly popular with chefs and wholesalers. Photo: Courtesy Jen Lynne/Happy Boy Farms\u003c/figcaption>\u003c/figure>\n\u003cp>A week without water can easily kill the average person.\u003c/p>\n\u003cp>But a garden that goes unwatered for months may produce sweeter, more flavorful fruits than anything available in most mainstream supermarkets--even in the scorching heat of a California summer. Commercial growers call it \"dry farming,\" and throughout the state, this unconventional technique seems to be catching on among small producers of tomatoes, apples, grapes, melons, and potatoes.\u003c/p>\n\u003cp>At \u003ca href=\"http://www.happyboyfarms.com/\">Happy Boy Farms\u003c/a>, near Santa Cruz, sales director Jen Lynne believes dry farming could be an important agricultural practice in the future, when water will likely be a less abundant resource.\u003c/p>\n\u003cp>But the taste of her dry-farmed Early Girl tomatoes is the main reason chefs, wholesalers and individuals around the country are increasingly calling to place orders. She notes that many calls come from places where rains falls through the summer, making dry farming impossible.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Once you taste a dry-farmed tomato, you'll never want anything else,\" she says, adding that she could be selling hundreds of 14-pound cases per day if her 10-acre tomato field could meet the demand.\u003c/p>\n\u003cp>At Whole Foods Market in Sebastopol, about 50 miles north of San Francisco, dry-farmed tomatoes have become a shopper attraction, according to produce buyer Allan Timpe.\u003c/p>\n\u003cp>\"People definitely come here to get them,\" he says. \"Once someone tastes a dry-farmed tomato, you've got a customer for life.\"\u003c/p>\n\u003cp>Timpe also carries locally grown, dry-farmed potatoes, which he says \"are dense and really flavorful.\"\u003c/p>\n\u003cp>The idea behind dry farming is that by restricting a plant's water intake, its fruits wind up with less water content and a greater density of sugar and other flavor compounds. But the practice isn't as simple as just cutting off the water.\u003cstrong> \u003c/strong>First, dry farming in sandy soil, through which water drains easily, doesn't work. Just as importantly, the plants, or trees, must be dry-farmed from the time they're planted.\u003c/p>\n\u003cp>\"We get the plants going with a little water, then cut it off after a few weeks,\" says Kevin McEnnis, who dry farms Early Girl tomatoes at \u003ca href=\"http://www.quetzalfarm.com/practices.htm\">Quetzal Farm\u003c/a> in Santa Rosa.\u003c/p>\n\u003cp>Then, he explains, as the young but quickly growing vines become thirsty, they send their roots deeper underground than they otherwise would to find moisture, which can remain in the soil all year.\u003c/p>\n\u003cp>A technique that also helps dry farmers lock water underground is frequently tilling the top foot of soil into a fluffy dust layer. Underground moisture that creeps upward through the earth cannot break through this layer, and it remains below the surface.\u003c/p>\n\u003cp>But farming without irrigation has a major drawback: dramatically reduced yields.\u003c/p>\n\u003cp>Stan Devoto, a farmer in Northern California, says his dry-farmed trees produce 12 to 15 tons of apples per acre per year. Irrigated trees, on the other hand, may bear 40 or 50 tons. And McEnnis says he harvests about four tons of tomatoes off his acre of vines each summer and fall, whereas conventional growers may reap 40 tons per acre.\u003c/p>\n\u003cp>Indeed, in most areas of conventional agriculture, dry farming is unprofitable and unusual. Exceptions include most European wine grapes — which local winemaking laws actually require be grown without irrigation — and much of America's grain production.\u003c/p>\n\u003cp>\u003ca href=\"http://ucanr.edu/?facultyid=2365\">Paul Vossen\u003c/a>, a University of California farm adviser in Sonoma County, says many people who dry farm do so only because they have no water with which to irrigate their land. \"They do it because they have to, and so they'll make it part of their marketing strategy,\" he says.\u003c/p>\n\u003cp>But winemaker Will Bucklin, of \u003ca href=\"http://www.buckzin.com/\">Old Hill Ranch\u003c/a> in the Sonoma Valley, has an underground water supply. Still, he dry farms 15 acres of old-vine Syrah, Zinfandel and other varieties — one of just a few California winemakers currently dry farming. His grapes are smaller, and yields at harvest time slightly lower, than on irrigated vineyards.\u003c/p>\n\u003cp>\"But the small size of the berries means there is a lower juice-to-skin ratio,\" Bucklin says.\u003c/p>\n\u003cp>Since grape skins contain flavor-making tannins and polyphenols, dry farming can — at least in theory — produce richer, more intense wines. Bucklin concedes that he isn't certain that a novice taster, or even an expert one, could tell a dry-farmed wine from a conventional one in a blind tasting.\u003c/p>\n\u003cp>But in a highly populated state where water tables are dropping and rivers dwindling to trickles, Bucklin is confident, at least, of one thing:\u003c/p>\n\u003cp>\"I'm using a lot less water than my neighbor.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "California's small producers of tomatoes, grapes and other crops are increasingly taking up dry farming, which involves growing crops without watering them for months. The technique, which obviously saves water, can produce more flavorful crops.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/23/214884366/to-grow-sweeter-produce-california-farmers-turn-off-the-water\">The Salt at NPR Food\u003c/a> (8/28/13)\u003c/p>\n\u003cfigure id=\"attachment_69003\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/happyboy-tomato.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/happyboy-tomato.jpg\" alt=\"At Happy Boy Farms near Santa Cruz, Calif., Early Girl tomatoes are grown using dry farming methods. The tomatoes have become increasingly popular with chefs and wholesalers. Photo: Courtesy Jen Lynne/Happy Boy Farms\" width=\"1120\" height=\"840\" class=\"size-full wp-image-69003\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At Happy Boy Farms near Santa Cruz, Calif., Early Girl tomatoes are grown using dry farming methods. The tomatoes have become increasingly popular with chefs and wholesalers. Photo: Courtesy Jen Lynne/Happy Boy Farms\u003c/figcaption>\u003c/figure>\n\u003cp>A week without water can easily kill the average person.\u003c/p>\n\u003cp>But a garden that goes unwatered for months may produce sweeter, more flavorful fruits than anything available in most mainstream supermarkets--even in the scorching heat of a California summer. Commercial growers call it \"dry farming,\" and throughout the state, this unconventional technique seems to be catching on among small producers of tomatoes, apples, grapes, melons, and potatoes.\u003c/p>\n\u003cp>At \u003ca href=\"http://www.happyboyfarms.com/\">Happy Boy Farms\u003c/a>, near Santa Cruz, sales director Jen Lynne believes dry farming could be an important agricultural practice in the future, when water will likely be a less abundant resource.\u003c/p>\n\u003cp>But the taste of her dry-farmed Early Girl tomatoes is the main reason chefs, wholesalers and individuals around the country are increasingly calling to place orders. She notes that many calls come from places where rains falls through the summer, making dry farming impossible.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Once you taste a dry-farmed tomato, you'll never want anything else,\" she says, adding that she could be selling hundreds of 14-pound cases per day if her 10-acre tomato field could meet the demand.\u003c/p>\n\u003cp>At Whole Foods Market in Sebastopol, about 50 miles north of San Francisco, dry-farmed tomatoes have become a shopper attraction, according to produce buyer Allan Timpe.\u003c/p>\n\u003cp>\"People definitely come here to get them,\" he says. \"Once someone tastes a dry-farmed tomato, you've got a customer for life.\"\u003c/p>\n\u003cp>Timpe also carries locally grown, dry-farmed potatoes, which he says \"are dense and really flavorful.\"\u003c/p>\n\u003cp>The idea behind dry farming is that by restricting a plant's water intake, its fruits wind up with less water content and a greater density of sugar and other flavor compounds. But the practice isn't as simple as just cutting off the water.\u003cstrong> \u003c/strong>First, dry farming in sandy soil, through which water drains easily, doesn't work. Just as importantly, the plants, or trees, must be dry-farmed from the time they're planted.\u003c/p>\n\u003cp>\"We get the plants going with a little water, then cut it off after a few weeks,\" says Kevin McEnnis, who dry farms Early Girl tomatoes at \u003ca href=\"http://www.quetzalfarm.com/practices.htm\">Quetzal Farm\u003c/a> in Santa Rosa.\u003c/p>\n\u003cp>Then, he explains, as the young but quickly growing vines become thirsty, they send their roots deeper underground than they otherwise would to find moisture, which can remain in the soil all year.\u003c/p>\n\u003cp>A technique that also helps dry farmers lock water underground is frequently tilling the top foot of soil into a fluffy dust layer. Underground moisture that creeps upward through the earth cannot break through this layer, and it remains below the surface.\u003c/p>\n\u003cp>But farming without irrigation has a major drawback: dramatically reduced yields.\u003c/p>\n\u003cp>Stan Devoto, a farmer in Northern California, says his dry-farmed trees produce 12 to 15 tons of apples per acre per year. Irrigated trees, on the other hand, may bear 40 or 50 tons. And McEnnis says he harvests about four tons of tomatoes off his acre of vines each summer and fall, whereas conventional growers may reap 40 tons per acre.\u003c/p>\n\u003cp>Indeed, in most areas of conventional agriculture, dry farming is unprofitable and unusual. Exceptions include most European wine grapes — which local winemaking laws actually require be grown without irrigation — and much of America's grain production.\u003c/p>\n\u003cp>\u003ca href=\"http://ucanr.edu/?facultyid=2365\">Paul Vossen\u003c/a>, a University of California farm adviser in Sonoma County, says many people who dry farm do so only because they have no water with which to irrigate their land. \"They do it because they have to, and so they'll make it part of their marketing strategy,\" he says.\u003c/p>\n\u003cp>But winemaker Will Bucklin, of \u003ca href=\"http://www.buckzin.com/\">Old Hill Ranch\u003c/a> in the Sonoma Valley, has an underground water supply. Still, he dry farms 15 acres of old-vine Syrah, Zinfandel and other varieties — one of just a few California winemakers currently dry farming. His grapes are smaller, and yields at harvest time slightly lower, than on irrigated vineyards.\u003c/p>\n\u003cp>\"But the small size of the berries means there is a lower juice-to-skin ratio,\" Bucklin says.\u003c/p>\n\u003cp>Since grape skins contain flavor-making tannins and polyphenols, dry farming can — at least in theory — produce richer, more intense wines. Bucklin concedes that he isn't certain that a novice taster, or even an expert one, could tell a dry-farmed wine from a conventional one in a blind tasting.\u003c/p>\n\u003cp>But in a highly populated state where water tables are dropping and rivers dwindling to trickles, Bucklin is confident, at least, of one thing:\u003c/p>\n\u003cp>\"I'm using a lot less water than my neighbor.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Turning Off The Spigot In Western Kansas Farmland",
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"content": "\u003cfigure id=\"attachment_68899\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/water-farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/water-farm.jpg\" alt=\"An irrigation pivot waters a corn field in Nebraska. Many farmers in Nebraska and Kansas rely on irrigation to water their corn fields. But the underground aquifer they draw from will run dry. Photo: Nati Harnik/AP\" width=\"1120\" height=\"628\" class=\"size-full wp-image-68899\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An irrigation pivot waters a corn field in Nebraska. Many farmers in Nebraska and Kansas rely on irrigation to water their corn fields. But the underground aquifer they draw from will run dry. Photo: Nati Harnik/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/27/215831484/turning-off-the-spigot-in-western-kansas-farmland\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/08/20130827_me_08.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/27/215831484/turning-off-the-spigot-in-western-kansas-farmland\">The Salt at NPR Food\u003c/a> (8/27/13)\u003c/p>\n\u003cp>Across the high plains, many farmers depend on underground stores of water, and they worry about wells going dry. A new scientific \u003ca href=\"http://www.pnas.org/content/early/2013/08/14/1220351110.abstract\">study\u003c/a> of western Kansas lays out a predicted timeline for those fears to become reality. But it also shows an alternative path for farming in Kansas: The moment of reckoning can be delayed, and the impact softened, if farmers start conserving water now.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ce.ksu.edu/people/faculty/steward\">David Steward\u003c/a>, a water expert at Kansas State University, says that he and his colleagues started this research project with a specific kind of person in mind: \"The family farmer who's trying to see into the future, and trying to pass on his or her land to their grandchildren.\"\u003c/p>\n\u003cp>Farmers in western Kansas have good reason to worry about the future. They know that that big irrigated fields of corn in this part of the country are taking water out of underground aquifers much faster than rain or snow can fill those natural reservoirs back up.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Steward decided to come up with better estimates for how soon the aquifers will go dry, and how that will affect farmers. He got together with experts on growing corn and raising livestock. \"We were trying to provide a little bit better glimpse into the future, so that people would have a better idea how to plan,\" he says.\u003c/p>\n\u003cp>According to their calculations, if Kansas farmers keep pumping water out of the High Plains aquifer as they have in the past, the amount of water they're able to extract will start to fall in just 10 years or so. They'll still be able to continue harvesting more corn for another generation, though, because technology — better irrigation systems and genetically improved corn — will let them use that water more efficiently.\u003c/p>\n\u003cp>But after that, even the latest technology won't save the corn fields. Irrigated fields will start to disappear, followed by cattle feedlots. The long expansion of agricultural production in western Kansas will end.\u003c/p>\n\u003cp>Yet Steward and his colleagues also lay out some alternative paths that the farmers of Kansas could take. For instance, if farmers reduced their water use by 20 percent right now, it would take a big bite out of their corn production, but production then would resume growing. It wouldn't peak until 2070, and then it would decline much more gradually. \"If we're able to save as much water as possible now, the more we save, the more corn we'll be able to grow into the future,\" Steward says.\u003c/p>\n\u003cp>These predictions appear in in this week's issue of the \u003cem>Proceedings of the National Academy of Sciences.\u003c/em>\u003c/p>\n\u003cp>The exact numbers are new, but the issue of water conservation is a familiar one in western Kansas. Thirty years ago, local governments in several parts of the region set up groundwater management districts - essentially, committees for discussing ways to attack the problem.\u003c/p>\n\u003cp>Mark Rude, executive director of the groundwater management \u003ca href=\"http://www.gmd3.org/index.html\">district\u003c/a> for southwest Kansas, says that discussion can turn emotional, \"because there's nothing more fundamental to the local family farm than the water supply.\"\u003c/p>\n\u003cp>At the same time, he says, the families on those farms are worried about the future. They want their grandchildren to have plenty of water, too.\u003c/p>\n\u003cp>Rude says, in his district, they've discussed lots of alternatives for how to reduce water use: Cuts in irrigated acres; cuts in the amount of water used on each acre. But it's mostly talk so far, rather than action, for a very practical reason. His agency may not have the legal authority to force farmers to cut back on their water use.\u003c/p>\n\u003cp>Those farmers own rights to water the way they own land. Any rule that tries to restrict that right could be challenged in court. \"The last thing people really want to see is simply a whole lot of court cases,\" Rude says.\u003c/p>\n\u003cp>The groundwater management districts have been trying to avoid that outcome by coming up with plans that everyone can support.\u003c/p>\n\u003cp>There's a model for this. In one small \u003ca href=\"http://www.ksda.gov/water_management_services/?cid=2021\">area\u003c/a> in northwestern Kansas, farmers have agreed to use 20 percent less water for the next five years. \"It's an experiment, and a lot of people are watching that,\" Rude says. \"And of course, that figures prominently in the conversations about, 'If we were going to do it, how would we do it?' \"\u003c/p>\n\u003cp>If they can't come up with a plan for cutting water use, of course, eventually the natural laws of hydrology will step in. Farmers will use less water when the wells go dry.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "If Kansas farmers keep pumping water out of the High Plains aquifer as they have in the past, the amount of water they can extract will start to fall in just 10 years or so, scientists predict. That will cause big changes in the agricultural economy. But reducing water use now could help delay and ease that disruption.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68899\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/water-farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/water-farm.jpg\" alt=\"An irrigation pivot waters a corn field in Nebraska. Many farmers in Nebraska and Kansas rely on irrigation to water their corn fields. But the underground aquifer they draw from will run dry. Photo: Nati Harnik/AP\" width=\"1120\" height=\"628\" class=\"size-full wp-image-68899\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An irrigation pivot waters a corn field in Nebraska. Many farmers in Nebraska and Kansas rely on irrigation to water their corn fields. But the underground aquifer they draw from will run dry. Photo: Nati Harnik/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/27/215831484/turning-off-the-spigot-in-western-kansas-farmland\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Steward decided to come up with better estimates for how soon the aquifers will go dry, and how that will affect farmers. He got together with experts on growing corn and raising livestock. \"We were trying to provide a little bit better glimpse into the future, so that people would have a better idea how to plan,\" he says.\u003c/p>\n\u003cp>According to their calculations, if Kansas farmers keep pumping water out of the High Plains aquifer as they have in the past, the amount of water they're able to extract will start to fall in just 10 years or so. They'll still be able to continue harvesting more corn for another generation, though, because technology — better irrigation systems and genetically improved corn — will let them use that water more efficiently.\u003c/p>\n\u003cp>But after that, even the latest technology won't save the corn fields. Irrigated fields will start to disappear, followed by cattle feedlots. The long expansion of agricultural production in western Kansas will end.\u003c/p>\n\u003cp>Yet Steward and his colleagues also lay out some alternative paths that the farmers of Kansas could take. For instance, if farmers reduced their water use by 20 percent right now, it would take a big bite out of their corn production, but production then would resume growing. It wouldn't peak until 2070, and then it would decline much more gradually. \"If we're able to save as much water as possible now, the more we save, the more corn we'll be able to grow into the future,\" Steward says.\u003c/p>\n\u003cp>These predictions appear in in this week's issue of the \u003cem>Proceedings of the National Academy of Sciences.\u003c/em>\u003c/p>\n\u003cp>The exact numbers are new, but the issue of water conservation is a familiar one in western Kansas. Thirty years ago, local governments in several parts of the region set up groundwater management districts - essentially, committees for discussing ways to attack the problem.\u003c/p>\n\u003cp>Mark Rude, executive director of the groundwater management \u003ca href=\"http://www.gmd3.org/index.html\">district\u003c/a> for southwest Kansas, says that discussion can turn emotional, \"because there's nothing more fundamental to the local family farm than the water supply.\"\u003c/p>\n\u003cp>At the same time, he says, the families on those farms are worried about the future. They want their grandchildren to have plenty of water, too.\u003c/p>\n\u003cp>Rude says, in his district, they've discussed lots of alternatives for how to reduce water use: Cuts in irrigated acres; cuts in the amount of water used on each acre. But it's mostly talk so far, rather than action, for a very practical reason. His agency may not have the legal authority to force farmers to cut back on their water use.\u003c/p>\n\u003cp>Those farmers own rights to water the way they own land. Any rule that tries to restrict that right could be challenged in court. \"The last thing people really want to see is simply a whole lot of court cases,\" Rude says.\u003c/p>\n\u003cp>The groundwater management districts have been trying to avoid that outcome by coming up with plans that everyone can support.\u003c/p>\n\u003cp>There's a model for this. In one small \u003ca href=\"http://www.ksda.gov/water_management_services/?cid=2021\">area\u003c/a> in northwestern Kansas, farmers have agreed to use 20 percent less water for the next five years. \"It's an experiment, and a lot of people are watching that,\" Rude says. \"And of course, that figures prominently in the conversations about, 'If we were going to do it, how would we do it?' \"\u003c/p>\n\u003cp>If they can't come up with a plan for cutting water use, of course, eventually the natural laws of hydrology will step in. Farmers will use less water when the wells go dry.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
"site": "radio",
"source": "npr"
},
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
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},
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"id": "fresh-air",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
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