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"content": "\u003cfigure id=\"attachment_63485\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/greencoffee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/greencoffee-1024x574.jpg\" alt=\"Raw, green coffee beans. To roast or not? Photo: Aidan/via Flickr\" width=\"1024\" height=\"574\" class=\"size-large wp-image-63485\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raw, green coffee beans. To roast or not? Photo: Aidan/ \u003ca href=\"http://www.flickr.com/photos/aidanwojtas/4286834727/\">via Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/14/191540988/sorry-dr-oz-green-coffee-cant-even-slim-down-chubby-mice\">The Salt at NPR Food\u003c/a> (6/14/13)\u003c/p>\n\u003cp>The diet world has a new golden child: green coffee extract.\u003c/p>\n\u003cp>A \"miracle fat burner!\" \"One of the most important discoveries made\" in weight loss science, the heart surgeon Dr. Mehmet Oz \u003ca href=\"http://www.doctoroz.com/videos/green-coffee-bean-project\">said\u003c/a> about the little pills — which are produced by grinding up raw, unroasted coffee, and then soaking the result in alcohol to pull out the antioxidants.\u003c/p>\n\u003cp>But alas, the history of dieting is littered with failed concoctions and potions. And now, a study in mice casts doubts on green coffee's weight-loss benefits — and even offers some preliminary evidence that it could be harmful.\u003c/p>\n\u003cp>The main ingredient in green coffee extract — an antioxidant called \u003ca href=\"http://pubchem.ncbi.nlm.nih.gov/summary/summary.cgi?cid=1794427\">chlorogenic acid\u003c/a> — didn't help obese mice shed the pounds over a 12-week period, scientists at the University of Western Australia \u003ca href=\"http://pubs.acs.org/doi/abs/10.1021/jf400920x\">reported\u003c/a> in the \u003cem>Journal of Agricultural and Food Chemistry\u003c/em>. Instead, the compound gave the little rodents the early symptoms of diabetes: The animals were less sensitive to insulin and had higher blood-sugar levels between meals, compared with their overweight comrades who didn't get the antioxidant.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Of course, mice aren't people. And such experiments don't prove that green coffee extract isn't safe. But even in people, the evidence that the supplement melts off pounds is, well, slim.\u003c/p>\n\u003cp>A meta-analysis a few years ago combined the results from three small, short-term trials. The authors \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2943088/\">found\u003c/a> that green coffee extract was associated with losing about 5 pounds. But this slimming effect vanished when the authors analyzed the two studies that used the type of supplement recommended by Dr. Oz — green coffee extract enriched with chlorogenic acid.\u003c/p>\n\u003cp>More recently, Oz himself jumped into the research realm and offered his own evidence that green coffee isn't a fraud, as he puts it.\u003c/p>\n\u003cp>Oz had about 100 women from his audience run an experiment. He sent half of them pills with green coffee extract and the other half placebos. \"We found that taking green coffee extract doubles your weight loss,\" Oz \u003ca href=\"http://www.doctoroz.com/videos/green-coffee-bean-extract-fat-burner-or-fraud-pt-1\">said\u003c/a> on his TV show in September.\u003c/p>\n\u003cp>Sounds fantastic. But let's take a closer look at the study. It lasted two weeks. And on average, the women who took the coffee extract dropped 2 pounds, while those who got the placebo lost an average of 1 pound. Was the difference statistically significant? We don't know. Oz hasn't published the experiment, and his people didn't respond to our request for comment.\u003c/p>\n\u003cp>But here's the kicker: Both groups also kept journals recording their diets. And there's \u003ca href=\"http://www.cnpp.usda.gov/Publications/NutritionInsights/Insight48.pdf\">strong evidence\u003c/a> that keeping track of your diet does improve weight loss.\u003c/p>\n\u003cp>And a journal is cheaper than green coffee pills. Even Oz admits that. \"I know $30 a day costs a lot,\" he said on his show. \"If that's too much for you, the free option is a food journal.\" \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_63485\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/greencoffee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/greencoffee-1024x574.jpg\" alt=\"Raw, green coffee beans. To roast or not? Photo: Aidan/via Flickr\" width=\"1024\" height=\"574\" class=\"size-large wp-image-63485\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raw, green coffee beans. To roast or not? Photo: Aidan/ \u003ca href=\"http://www.flickr.com/photos/aidanwojtas/4286834727/\">via Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/14/191540988/sorry-dr-oz-green-coffee-cant-even-slim-down-chubby-mice\">The Salt at NPR Food\u003c/a> (6/14/13)\u003c/p>\n\u003cp>The diet world has a new golden child: green coffee extract.\u003c/p>\n\u003cp>A \"miracle fat burner!\" \"One of the most important discoveries made\" in weight loss science, the heart surgeon Dr. Mehmet Oz \u003ca href=\"http://www.doctoroz.com/videos/green-coffee-bean-project\">said\u003c/a> about the little pills — which are produced by grinding up raw, unroasted coffee, and then soaking the result in alcohol to pull out the antioxidants.\u003c/p>\n\u003cp>But alas, the history of dieting is littered with failed concoctions and potions. And now, a study in mice casts doubts on green coffee's weight-loss benefits — and even offers some preliminary evidence that it could be harmful.\u003c/p>\n\u003cp>The main ingredient in green coffee extract — an antioxidant called \u003ca href=\"http://pubchem.ncbi.nlm.nih.gov/summary/summary.cgi?cid=1794427\">chlorogenic acid\u003c/a> — didn't help obese mice shed the pounds over a 12-week period, scientists at the University of Western Australia \u003ca href=\"http://pubs.acs.org/doi/abs/10.1021/jf400920x\">reported\u003c/a> in the \u003cem>Journal of Agricultural and Food Chemistry\u003c/em>. Instead, the compound gave the little rodents the early symptoms of diabetes: The animals were less sensitive to insulin and had higher blood-sugar levels between meals, compared with their overweight comrades who didn't get the antioxidant.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Of course, mice aren't people. And such experiments don't prove that green coffee extract isn't safe. But even in people, the evidence that the supplement melts off pounds is, well, slim.\u003c/p>\n\u003cp>A meta-analysis a few years ago combined the results from three small, short-term trials. The authors \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2943088/\">found\u003c/a> that green coffee extract was associated with losing about 5 pounds. But this slimming effect vanished when the authors analyzed the two studies that used the type of supplement recommended by Dr. Oz — green coffee extract enriched with chlorogenic acid.\u003c/p>\n\u003cp>More recently, Oz himself jumped into the research realm and offered his own evidence that green coffee isn't a fraud, as he puts it.\u003c/p>\n\u003cp>Oz had about 100 women from his audience run an experiment. He sent half of them pills with green coffee extract and the other half placebos. \"We found that taking green coffee extract doubles your weight loss,\" Oz \u003ca href=\"http://www.doctoroz.com/videos/green-coffee-bean-extract-fat-burner-or-fraud-pt-1\">said\u003c/a> on his TV show in September.\u003c/p>\n\u003cp>Sounds fantastic. But let's take a closer look at the study. It lasted two weeks. And on average, the women who took the coffee extract dropped 2 pounds, while those who got the placebo lost an average of 1 pound. Was the difference statistically significant? We don't know. Oz hasn't published the experiment, and his people didn't respond to our request for comment.\u003c/p>\n\u003cp>But here's the kicker: Both groups also kept journals recording their diets. And there's \u003ca href=\"http://www.cnpp.usda.gov/Publications/NutritionInsights/Insight48.pdf\">strong evidence\u003c/a> that keeping track of your diet does improve weight loss.\u003c/p>\n\u003cp>And a journal is cheaper than green coffee pills. Even Oz admits that. \"I know $30 a day costs a lot,\" he said on his show. \"If that's too much for you, the free option is a food journal.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Why Bill Gates Is Investing In Chicken-Less Eggs",
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"content": "\u003cfigure id=\"attachment_63426\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/eggs-billgates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/eggs-billgates-1024x767.jpg\" alt=\"At left: Beyond Eggs' egg-substitute product, a powder made of pulverized plant-based compounds. Right: Mother Nature's version. Photo: Cody Pickens/Beyond Eggs\" width=\"1024\" height=\"767\" class=\"size-large wp-image-63426\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At left: Beyond Eggs' egg-substitute product, a powder made of pulverized plant-based compounds. Right: Mother Nature's version. Photo: Cody Pickens/Beyond Eggs\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/13/191029875/why-bill-gates-is-investing-in-chicken-less-eggs\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/06/20130613_atc_08.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/13/191029875/why-bill-gates-is-investing-in-chicken-less-eggs\">The Salt at NPR Food\u003c/a> (6/13/13)\u003c/p>\n\u003cp>The egg of the future may not involve a chicken at all. In fact, in the high-tech food lab at Hampton Creek Foods in San Francisco, the chicken-less egg substitute has already been hatched.\u003c/p>\n\u003cp>\"We're trying to take the animal totally out of the equation,\" \u003ca href=\"http://hamptoncreekfoods.com/home/team.php\">Josh Tetrick\u003c/a>, founder and CEO of \u003ca href=\"http://www.hamptoncreekfoods.com\">Hampton Creek Foods\u003c/a>, told me.\u003c/p>\n\u003cp>Hampton Creek's egg substitute product is called Beyond Eggs. It's made from bits of ground-up peas, sorghum and a few other ingredients, and it's attracting the attention of high-tech investors including Bill Gates.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you listen to my story on \u003cem>All Things Considered\u003c/em>, you'll hear that it's pretty hard to distinguish between cookies made with Beyond Eggs and those made traditionally with real eggs. The company has also developed an eggless mayonnaise and salad dressing using its egg substitute.\u003c/p>\n\u003cp>And why does this matter? Well, investors like Gates are betting that our planet can't sustain the current rate of growth in animal-based foods for too much longer.\u003c/p>\n\u003cp>In 2000, the global demand for eggs was about 14 million tons, according to the U.N.'s Food and Agriculture Organization. By 2030, that's expected to climb to 38 million tons.\u003c/p>\n\u003cfigure id=\"attachment_63427\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/eggs-joshtetrick.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/eggs-joshtetrick.jpeg\" alt=\"Hampton Creek founder Josh Tetrick is hot on the trail of the chicken-less egg. Photo: Cody Pickens/Beyond Eggs\" width=\"250\" class=\"size-full wp-image-63427\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hampton Creek founder Josh Tetrick is hot on the trail of the chicken-less egg. Photo: Cody Pickens/Beyond Eggs\u003c/figcaption>\u003c/figure>\n\u003cp>This is part of a broader global trend: As nations become wealthier, people begin to eat more animal products. In fact, the annual per capita consumption of meat has doubled since the 1980s in developing countries, and meat production is projected to double again by 2050, according to \u003ca href=\"http://www.fao.org/ag/againfo/themes/en/meat/home.html\">this\u003c/a> FAO report.\u003c/p>\n\u003cp>\"Raising meat takes a great deal of land and water and has a substantial environmental impact,\" Gates \u003ca href=\"http://www.thegatesnotes.com/GatesNotesV2/Features/Future-of-Food\">writes\u003c/a>. (Note: The Gates Foundation is a funder of NPR's coverage of global health). \"Put simply, there's no way to produce enough meat for 9 billion people,\" Gates concludes.\u003c/p>\n\u003cp>A big part of the environmental footprint of eggs and meat (as this \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">infographic \u003c/a>shows) is the amount of water and land it takes to grow the grain that's fed to animals used in food production. There's also the fossil fuel energy needed to produce and transport the products.\u003c/p>\n\u003cp>So increasingly, innovators are looking to develop plant-based alternatives. For instance, \u003ca href=\"http://www.beyondmeat.com/\">Beyond Meat\u003c/a> is producing a meat-substitute product that's gaining a lot of attention. And there are more companies marketing egg-substitute products, such as \u003ca href=\"http://www.bobsredmill.com/vegetarian-egg-replacer.html\">Bob's Red Mill\u003c/a> and \u003ca href=\"http://www.ener-g.com/egg-replacer.html\">Ener-G Inc\u003c/a>.\u003c/p>\n\u003cp>\"Egg replacements are not something new,\" says food scientist and food industry consultant \u003ca href=\"http://www.ddwcolor.com/kantha-shelke\">Kantha Shelke\u003c/a> of Corvus Blue.\u003c/p>\n\u003cp>But she says what is new is the growing global demand for plant-based foods.\u003c/p>\n\u003cp>\"Today, having an egg-replacement or non-egg label [on a packaged food] is very appealing in the food industry,\" says Shelke.\u003c/p>\n\u003cp>There are lots of reasons behind the eggless appeal. Fake eggs don't raise the same food-safety concerns (as we \u003ca href=\"http://www.npr.org/blogs/health/2010/09/22/130049427/salmonella-hearing-heats-up\">reported\u003c/a>, a salmonella outbreak linked to eggs sickened 1,600 people in 2010). And some consumers also worry about food allergies and the cholesterol found in eggs.\u003c/p>\n\u003cp>So, what's Tetrick's next challenge in bringing his plant-based egg one step closer to the real thing? He wants to perfect his version of the scrambled egg. So far, it's been tough to get the texture right, he says: His eggs tend to crumble into little pieces in the mouth.\u003c/p>\n\u003cp>If you want to see how Hampton Creek's eggs scramble up, take a look at this video. \u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=RDTBcmOj0qU]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_63426\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/eggs-billgates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/eggs-billgates-1024x767.jpg\" alt=\"At left: Beyond Eggs' egg-substitute product, a powder made of pulverized plant-based compounds. Right: Mother Nature's version. Photo: Cody Pickens/Beyond Eggs\" width=\"1024\" height=\"767\" class=\"size-large wp-image-63426\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At left: Beyond Eggs' egg-substitute product, a powder made of pulverized plant-based compounds. Right: Mother Nature's version. Photo: Cody Pickens/Beyond Eggs\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/13/191029875/why-bill-gates-is-investing-in-chicken-less-eggs\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/13/191029875/why-bill-gates-is-investing-in-chicken-less-eggs\">The Salt at NPR Food\u003c/a> (6/13/13)\u003c/p>\n\u003cp>The egg of the future may not involve a chicken at all. In fact, in the high-tech food lab at Hampton Creek Foods in San Francisco, the chicken-less egg substitute has already been hatched.\u003c/p>\n\u003cp>\"We're trying to take the animal totally out of the equation,\" \u003ca href=\"http://hamptoncreekfoods.com/home/team.php\">Josh Tetrick\u003c/a>, founder and CEO of \u003ca href=\"http://www.hamptoncreekfoods.com\">Hampton Creek Foods\u003c/a>, told me.\u003c/p>\n\u003cp>Hampton Creek's egg substitute product is called Beyond Eggs. It's made from bits of ground-up peas, sorghum and a few other ingredients, and it's attracting the attention of high-tech investors including Bill Gates.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you listen to my story on \u003cem>All Things Considered\u003c/em>, you'll hear that it's pretty hard to distinguish between cookies made with Beyond Eggs and those made traditionally with real eggs. The company has also developed an eggless mayonnaise and salad dressing using its egg substitute.\u003c/p>\n\u003cp>And why does this matter? Well, investors like Gates are betting that our planet can't sustain the current rate of growth in animal-based foods for too much longer.\u003c/p>\n\u003cp>In 2000, the global demand for eggs was about 14 million tons, according to the U.N.'s Food and Agriculture Organization. By 2030, that's expected to climb to 38 million tons.\u003c/p>\n\u003cfigure id=\"attachment_63427\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/eggs-joshtetrick.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/eggs-joshtetrick.jpeg\" alt=\"Hampton Creek founder Josh Tetrick is hot on the trail of the chicken-less egg. Photo: Cody Pickens/Beyond Eggs\" width=\"250\" class=\"size-full wp-image-63427\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hampton Creek founder Josh Tetrick is hot on the trail of the chicken-less egg. Photo: Cody Pickens/Beyond Eggs\u003c/figcaption>\u003c/figure>\n\u003cp>This is part of a broader global trend: As nations become wealthier, people begin to eat more animal products. In fact, the annual per capita consumption of meat has doubled since the 1980s in developing countries, and meat production is projected to double again by 2050, according to \u003ca href=\"http://www.fao.org/ag/againfo/themes/en/meat/home.html\">this\u003c/a> FAO report.\u003c/p>\n\u003cp>\"Raising meat takes a great deal of land and water and has a substantial environmental impact,\" Gates \u003ca href=\"http://www.thegatesnotes.com/GatesNotesV2/Features/Future-of-Food\">writes\u003c/a>. (Note: The Gates Foundation is a funder of NPR's coverage of global health). \"Put simply, there's no way to produce enough meat for 9 billion people,\" Gates concludes.\u003c/p>\n\u003cp>A big part of the environmental footprint of eggs and meat (as this \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">infographic \u003c/a>shows) is the amount of water and land it takes to grow the grain that's fed to animals used in food production. There's also the fossil fuel energy needed to produce and transport the products.\u003c/p>\n\u003cp>So increasingly, innovators are looking to develop plant-based alternatives. For instance, \u003ca href=\"http://www.beyondmeat.com/\">Beyond Meat\u003c/a> is producing a meat-substitute product that's gaining a lot of attention. And there are more companies marketing egg-substitute products, such as \u003ca href=\"http://www.bobsredmill.com/vegetarian-egg-replacer.html\">Bob's Red Mill\u003c/a> and \u003ca href=\"http://www.ener-g.com/egg-replacer.html\">Ener-G Inc\u003c/a>.\u003c/p>\n\u003cp>\"Egg replacements are not something new,\" says food scientist and food industry consultant \u003ca href=\"http://www.ddwcolor.com/kantha-shelke\">Kantha Shelke\u003c/a> of Corvus Blue.\u003c/p>\n\u003cp>But she says what is new is the growing global demand for plant-based foods.\u003c/p>\n\u003cp>\"Today, having an egg-replacement or non-egg label [on a packaged food] is very appealing in the food industry,\" says Shelke.\u003c/p>\n\u003cp>There are lots of reasons behind the eggless appeal. Fake eggs don't raise the same food-safety concerns (as we \u003ca href=\"http://www.npr.org/blogs/health/2010/09/22/130049427/salmonella-hearing-heats-up\">reported\u003c/a>, a salmonella outbreak linked to eggs sickened 1,600 people in 2010). And some consumers also worry about food allergies and the cholesterol found in eggs.\u003c/p>\n\u003cp>So, what's Tetrick's next challenge in bringing his plant-based egg one step closer to the real thing? He wants to perfect his version of the scrambled egg. So far, it's been tough to get the texture right, he says: His eggs tend to crumble into little pieces in the mouth.\u003c/p>\n\u003cp>If you want to see how Hampton Creek's eggs scramble up, take a look at this video. \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/RDTBcmOj0qU'\n title='//www.youtube.com/embed/RDTBcmOj0qU'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Court To Monsanto: You Said You Won't Sue, So You Can't",
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"content": "\u003cfigure id=\"attachment_63379\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/gmosoybeans.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/gmosoybeans-1024x767.jpg\" alt=\"A farmer holds Monsanto's Roundup Ready soybean seeds at his family farm in Bunceton, Mo. Photo: Dan Gill/AP\" width=\"1024\" height=\"767\" class=\"size-large wp-image-63379\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A farmer holds Monsanto's Roundup Ready soybean seeds at his family farm in Bunceton, Mo. Photo: Dan Gill/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/12/190977225/court-to-monsanto-you-said-you-wont-sue-so-you-cant\">The Salt at NPR Food\u003c/a> (6/12/13)\u003c/p>\n\u003cp>A federal appeals court \u003ca href=\"http://www.cafc.uscourts.gov/images/stories/opinions-orders/12-1298.Opinion.6-6-2013.1.PDF\">slapped down\u003c/a> a quixotic legal campaign against Monsanto's biotech patents this week.\u003c/p>\n\u003cp>Organic farmers had gone to court to declare those patents invalid. The farmers, according to their \u003ca href=\"http://www.pubpat.org/monsanto-seed-patents.htm\">lawyers\u003c/a>, were \"forced to sue preemptively to protect themselves from being accused of patent infringement\" if their field became contaminated by Monsanto's genetically modified seed.\u003c/p>\n\u003cp>Instead, the judges — echoing the ruling of a lower court — told the farmers that they were imagining a threat that doesn't exist.\u003c/p>\n\u003cp>\"There is no justiciable case or controversy,\" they wrote. Monsanto says that it won't sue anyone for accidentally growing trace amounts of patented crops, and the organic farmers couldn't come up with any cases in which this had happened.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The organic farmers, however, \u003ca href=\"http://www.pubpat.org/osgatavmonsantocafcdecision.htm\">declared\u003c/a> partial victory, because the court's decision binds Monsanto to this promise. Up to now, it was just a \u003ca href=\"http://www.monsanto.com/newsviews/Pages/commitment-farmers-patents.aspx\">statement\u003c/a> on the company's website. Now, it's enshrined in the legal record.\u003c/p>\n\u003cp>In fact, according to the judges, since the decision to reject the organic farmers' claims relies explicitly on Monsanto's policy statements, \"those representations are binding.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The reason is something called \"judicial estoppel\" — the common-law principle that someone can't use an argument to win one case and then turn around and argue the opposite in a different case.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_63379\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/gmosoybeans.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/gmosoybeans-1024x767.jpg\" alt=\"A farmer holds Monsanto's Roundup Ready soybean seeds at his family farm in Bunceton, Mo. Photo: Dan Gill/AP\" width=\"1024\" height=\"767\" class=\"size-large wp-image-63379\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A farmer holds Monsanto's Roundup Ready soybean seeds at his family farm in Bunceton, Mo. Photo: Dan Gill/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/12/190977225/court-to-monsanto-you-said-you-wont-sue-so-you-cant\">The Salt at NPR Food\u003c/a> (6/12/13)\u003c/p>\n\u003cp>A federal appeals court \u003ca href=\"http://www.cafc.uscourts.gov/images/stories/opinions-orders/12-1298.Opinion.6-6-2013.1.PDF\">slapped down\u003c/a> a quixotic legal campaign against Monsanto's biotech patents this week.\u003c/p>\n\u003cp>Organic farmers had gone to court to declare those patents invalid. The farmers, according to their \u003ca href=\"http://www.pubpat.org/monsanto-seed-patents.htm\">lawyers\u003c/a>, were \"forced to sue preemptively to protect themselves from being accused of patent infringement\" if their field became contaminated by Monsanto's genetically modified seed.\u003c/p>\n\u003cp>Instead, the judges — echoing the ruling of a lower court — told the farmers that they were imagining a threat that doesn't exist.\u003c/p>\n\u003cp>\"There is no justiciable case or controversy,\" they wrote. Monsanto says that it won't sue anyone for accidentally growing trace amounts of patented crops, and the organic farmers couldn't come up with any cases in which this had happened.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "When You Waste Food, You're Wasting Tons Of Water, Too",
"title": "When You Waste Food, You're Wasting Tons Of Water, Too",
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"content": "\u003cfigure id=\"attachment_63023\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/food-dump.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/food-dump-1024x767.jpg\" alt=\"A worker dumps a bucket of tomatoes into a trailer in Florida City, Fla. Much of the lost and wasted weight in fruits and vegetables is water, according to a report by the World Resources Institute. Photo: Joe Raedle/Getty Images\" width=\"1024\" height=\"767\" class=\"size-large wp-image-63023\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A worker dumps a bucket of tomatoes into a trailer in Florida City, Fla. Much of the lost and wasted weight in fruits and vegetables is water, according to a report by the World Resources Institute. Photo: Joe Raedle/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/06/189192870/when-you-waste-food-youre-wasting-tons-of-water-too\">The Salt at NPR Food\u003c/a> (6/6/13)\u003c/p>\n\u003cp>Tossing out food is clearly a waste of money. And maybe even immoral, according to Pope Francis, who on Wednesday \u003ca href=\"http://www.washingtonpost.com/national/on-faith/pope-francis-wasting-food-is-like-stealing-from-the-poor/2013/06/05/d4dc167c-ce13-11e2-8573-3baeea6a2647_story.html\">likened\u003c/a> food waste to \"stealing from the table of those who are poor and hungry.\" 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>, you also may be creating extra greenhouse gas emissions by sending food to a landfill.\u003c/p>\n\u003cp>Now comes yet another reason not to waste food: It also wastes a heck of a lot of water, a new report says.\u003c/p>\n\u003cp>According to the World Resources Institute, an environmental think tank, inside the 1.3 billion tons of food wasted every year worldwide is 45 trillion gallons of water. This represents a staggering \u003cem>24 percent of all water used for agriculture.\u003c/em>\u003c/p>\n\u003cp>And agriculture is already the world's biggest user of freshwater: The sector accounts for 70 percent of all use around the world, \u003ca href=\"http://www.unwater.org/statistics_use.html\">according to\u003c/a> the World Water Assessment Program. Those freshwater resources are diminishing fast, just as demand for them rises from millions of hungry and thirsty people joining the global population.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>However, when it comes to water, not all food products are created equal. As WRI notes in its new \u003ca href=\"http://www.wri.org/publication/reducing-food-loss-and-waste\">working paper\u003c/a> on food waste, a pound of wheat flour on average contains 12 percent water and 1,639 calories, whereas a pound of apples, on average, contains 81 percent water and 766 calories. Fruits and vegetables are the largest source of loss and waste on a weight basis — in part, because they contain more water than other foods.\u003c/p>\n\u003cp>Meat, of course, requires more water in its production than any other food, because animals devour \u003ca href=\"so%20much%20feed\">so much feed\u003c/a> that in turn has to be grown with water. Meat production requires between 8 and 10 times more water than grain production, according to the WWAP. Fortunately, we're better about eating the meat we produce. It represents only 4 percent of the total food wasted by weight, and 7 percent of the calories wasted, according to WRI.\u003c/p>\n\u003cp>If you'd like to know how your favorite foods stack up in terms of how much water they require, \u003ca href=\"http://www.waterfootprint.org/?page=files/Animal-products\">this chart\u003c/a> from the Water Footprint Network is pretty handy.\u003c/p>\n\u003cp>As for all the water in wasted food, we wondered where it goes.\u003c/p>\n\u003cp>\"It depends on where people dispose of the lost or wasted food,\" says \u003ca href=\"http://www.wri.org/profile/craig-hanson\">Craig Hansen\u003c/a>, director of WRI's People & Ecosystems program and a co-author of the report, in an email to The Salt.\u003c/p>\n\u003cp>\"For instance,\" he says, \"the moisture in food lost immediately post-harvest or during open storage will likely evaporate.\"\u003c/p>\n\u003cp>In other words, that water ends up back in the atmosphere. But that doesn't mean it'll return to the place from whence it came. Now that food is crisscrossing the globe, the water-stressed regions that produce fruits and vegetables aren't necessarily going to get their water back.\u003c/p>\n\u003cp>As for food that goes to a dump, the water could be locked in – so it's not available — if the dump is closed, Hansen says, or it could evaporate over time if the dump is open.\u003c/p>\n\u003cp>As Brian Lipinski, the lead author of the WRI report, notes, in arid North and West Africa and Central Asia, more than half of the fruits and vegetables in the food supply end up being lost or wasted. It works out to about 63 pounds of produce per capita in these regions, he writes.\u003c/p>\n\u003cp>In the developing world, farmers struggle with food loss long before it gets to the consumer. But greater access to simple equipment, like silos for airtight food storage and crates for delicate fruits and vegetables, would help a lot, WRI says.\u003c/p>\n\u003cp>In rich countries, by contrast, most food waste happens further along the food distribution chain — in homes and restaurants, for example. We need to do a better job of redistributing food we can't eat, and serving and ordering smaller portions, according to the report. \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_63023\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/food-dump.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/food-dump-1024x767.jpg\" alt=\"A worker dumps a bucket of tomatoes into a trailer in Florida City, Fla. Much of the lost and wasted weight in fruits and vegetables is water, according to a report by the World Resources Institute. Photo: Joe Raedle/Getty Images\" width=\"1024\" height=\"767\" class=\"size-large wp-image-63023\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A worker dumps a bucket of tomatoes into a trailer in Florida City, Fla. Much of the lost and wasted weight in fruits and vegetables is water, according to a report by the World Resources Institute. Photo: Joe Raedle/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/06/189192870/when-you-waste-food-youre-wasting-tons-of-water-too\">The Salt at NPR Food\u003c/a> (6/6/13)\u003c/p>\n\u003cp>Tossing out food is clearly a waste of money. And maybe even immoral, according to Pope Francis, who on Wednesday \u003ca href=\"http://www.washingtonpost.com/national/on-faith/pope-francis-wasting-food-is-like-stealing-from-the-poor/2013/06/05/d4dc167c-ce13-11e2-8573-3baeea6a2647_story.html\">likened\u003c/a> food waste to \"stealing from the table of those who are poor and hungry.\" 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>, you also may be creating extra greenhouse gas emissions by sending food to a landfill.\u003c/p>\n\u003cp>Now comes yet another reason not to waste food: It also wastes a heck of a lot of water, a new report says.\u003c/p>\n\u003cp>According to the World Resources Institute, an environmental think tank, inside the 1.3 billion tons of food wasted every year worldwide is 45 trillion gallons of water. This represents a staggering \u003cem>24 percent of all water used for agriculture.\u003c/em>\u003c/p>\n\u003cp>And agriculture is already the world's biggest user of freshwater: The sector accounts for 70 percent of all use around the world, \u003ca href=\"http://www.unwater.org/statistics_use.html\">according to\u003c/a> the World Water Assessment Program. Those freshwater resources are diminishing fast, just as demand for them rises from millions of hungry and thirsty people joining the global population.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>However, when it comes to water, not all food products are created equal. As WRI notes in its new \u003ca href=\"http://www.wri.org/publication/reducing-food-loss-and-waste\">working paper\u003c/a> on food waste, a pound of wheat flour on average contains 12 percent water and 1,639 calories, whereas a pound of apples, on average, contains 81 percent water and 766 calories. Fruits and vegetables are the largest source of loss and waste on a weight basis — in part, because they contain more water than other foods.\u003c/p>\n\u003cp>Meat, of course, requires more water in its production than any other food, because animals devour \u003ca href=\"so%20much%20feed\">so much feed\u003c/a> that in turn has to be grown with water. Meat production requires between 8 and 10 times more water than grain production, according to the WWAP. Fortunately, we're better about eating the meat we produce. It represents only 4 percent of the total food wasted by weight, and 7 percent of the calories wasted, according to WRI.\u003c/p>\n\u003cp>If you'd like to know how your favorite foods stack up in terms of how much water they require, \u003ca href=\"http://www.waterfootprint.org/?page=files/Animal-products\">this chart\u003c/a> from the Water Footprint Network is pretty handy.\u003c/p>\n\u003cp>As for all the water in wasted food, we wondered where it goes.\u003c/p>\n\u003cp>\"It depends on where people dispose of the lost or wasted food,\" says \u003ca href=\"http://www.wri.org/profile/craig-hanson\">Craig Hansen\u003c/a>, director of WRI's People & Ecosystems program and a co-author of the report, in an email to The Salt.\u003c/p>\n\u003cp>\"For instance,\" he says, \"the moisture in food lost immediately post-harvest or during open storage will likely evaporate.\"\u003c/p>\n\u003cp>In other words, that water ends up back in the atmosphere. But that doesn't mean it'll return to the place from whence it came. Now that food is crisscrossing the globe, the water-stressed regions that produce fruits and vegetables aren't necessarily going to get their water back.\u003c/p>\n\u003cp>As for food that goes to a dump, the water could be locked in – so it's not available — if the dump is closed, Hansen says, or it could evaporate over time if the dump is open.\u003c/p>\n\u003cp>As Brian Lipinski, the lead author of the WRI report, notes, in arid North and West Africa and Central Asia, more than half of the fruits and vegetables in the food supply end up being lost or wasted. It works out to about 63 pounds of produce per capita in these regions, he writes.\u003c/p>\n\u003cp>In the developing world, farmers struggle with food loss long before it gets to the consumer. But greater access to simple equipment, like silos for airtight food storage and crates for delicate fruits and vegetables, would help a lot, WRI says.\u003c/p>\n\u003cp>In rich countries, by contrast, most food waste happens further along the food distribution chain — in homes and restaurants, for example. We need to do a better job of redistributing food we can't eat, and serving and ordering smaller portions, according to the report. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Amazon's Grocery Delivery: A Trojan Horse To Get In Your Door",
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"content": "\u003cfigure id=\"attachment_62954\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/amazonfresh.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/amazonfresh-1024x767.jpg\" alt=\"Amazon has been testing its AmazonFresh delivery service in the Seattle area since 2007. Photo: Joe Nicholson/AP\" width=\"1024\" height=\"767\" class=\"size-large wp-image-62954\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amazon has been testing its AmazonFresh delivery service in the Seattle area since 2007. Photo: Joe Nicholson/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/05/188959969/amazon-s-grocery-delivery-a-trojan-horse-to-get-into-your-door\">The Salt at NPR Food\u003c/a> (6/5/13)\u003c/p>\n\u003cp>Amazon already delivers everything from toothpaste to televisions to your doorstep. Now, it wants to bring your berries and beer, too.\u003c/p>\n\u003cp>The online retailing behemoth is planning a major expansion of \u003ca href=\"http://fresh.amazon.com/\">AmazonFresh\u003c/a>, the home delivery service of meat, dairy and other fresh and frozen foods that it has been field-testing in Seattle since 2007. The service could launch in Los Angeles as early as this week, and delivery in San Francisco is on the horizon for later this year, according to \u003ca href=\"http://www.reuters.com/article/2013/06/04/amazon-grocery-idUSL1N0EG1JH20130604\">Reuters\u003c/a>. By 2014, the company could expand grocery delivery to as many as 40 major urban areas.\u003c/p>\n\u003cp>So why would a heavyweight like Amazon bother diving into the grocery business, with its notoriously razor-thin profit margins? After all, the online grocery business has been a tough nut to crack — becoming a sort of Bermuda Triangle for many companies, including \u003ca href=\"http://en.wikipedia.org/wiki/Webvan\">Webvan\u003c/a>, one of the most spectacular failures of the dot-com era at the turn of the 21st century.\u003c/p>\n\u003cp>But home grocery delivery could prove to be a Trojan horse for Amazon to get inside your home more frequently, says \u003ca href=\"http://www.retailnetgroup.com/analysts/profile.aspx?id=22\">Justin Bomberowitz\u003c/a>, a senior analyst with RetailNet Group, which released a research note on AmazonFresh in April. (The firm shared the note, which is behind a pay wall, with The Salt.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"What this does is give Amazon the opportunity to connect with customers on a more frequent basis,\" he tells The Salt.\u003c/p>\n\u003cp>Right now, Bomberowitz says, most Amazon customers tend to make small purchases, one or two items at a time. But if Amazon can bundle your bananas with your books and batteries, it can make that stop at your door all the more profitable.\u003c/p>\n\u003cp>As for the grocery biz itself, it doesn't need to be a cash cow for Amazon right away. So can Amazon afford to lose money on grocery delivery?\u003c/p>\n\u003cp>\"Absolutely,\" Bomberowitz says.\u003c/p>\n\u003cp>For now, analysts say the goal is really to break even with grocery delivery while also using the service to grow Amazon's same-day-delivery service.\u003c/p>\n\u003cp>In the past, distribution logistics have been one of the major stumbling blocks for online grocers, says industry analyst Bill Bishop of the consulting group Brick Meets Click. \"Grocery products are heavy, large and bulky and expensive to distribute, but there isn't much money in the cost to cover that distribution,\" he says.\u003c/p>\n\u003cp>But Amazon, Bishop notes, has been busy building smaller distribution centers in more populated areas to stock items for same-day delivery. Amazon hopes that grocery delivery will get its trucks in these denser neighborhoods on a daily basis, RetailNet Group's report notes.\u003c/p>\n\u003cp>Same-day service, says RetailNet Group's Bomberowitz, \"has proven popular enough in Seattle that Amazon is expanding it.\"\u003c/p>\n\u003cp>Indeed, part of the reason Amazon spent so many years testing the AmazonFresh concept in Seattle is that it wanted to get the model right, analysts say.\u003c/p>\n\u003cp>The service, says Bomberowitz, is designed to deliver \"ultimate convenience\" and includes features like no minimum order, pre-dawn delivery (the most popular option) and the ability to choose the time when your food shows up. You can also opt to have your groceries dropped off in a chilled tote bag. (And as we've previously \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/01/180330444/grocery-home-delivery-may-be-greener-than-schlepping-to-the-store\">reported\u003c/a>, there's also the benefit that such services can be more environmentally friendly than schlepping to the store yourself.)\u003c/p>\n\u003cp>In Seattle, at least, the service also includes delivery of goods from a select group of \"favorite\" \u003ca href=\"http://fresh.amazon.com/Category?cat=seattle\">local vendors\u003c/a>, from artisan breads and doughnuts to craft beers from the famous Pike's Place Market, plus delivery of meal components from local restaurants. RetailNet Group analyst \u003ca href=\"http://www.retailnetgroup.com/analysts/profile.aspx?id=24\">Logan Gallogly\u003c/a> says she expects AmazonFresh to offer a similar local component as it expands into Los Angeles and San Francisco.\u003c/p>\n\u003cp>So who are the likely shoppers for this service? This is not for the people who find joy in squeezing avocados to find the best one in the bin. But it is for busy, moneyed professionals who will happily delegate that task to someone else, Bishop says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Yes, the Web is littered with the corpses of failed online grocers. But AmazonFresh doesn't have to be a cash cow for the retail giant, because Amazon can also drop off books with your bananas. And for consumers, it could mean convenience, no minimum fees, predawn drop-off and maybe even delivery of local, artisanal goods.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62954\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/amazonfresh.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/amazonfresh-1024x767.jpg\" alt=\"Amazon has been testing its AmazonFresh delivery service in the Seattle area since 2007. Photo: Joe Nicholson/AP\" width=\"1024\" height=\"767\" class=\"size-large wp-image-62954\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amazon has been testing its AmazonFresh delivery service in the Seattle area since 2007. Photo: Joe Nicholson/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/05/188959969/amazon-s-grocery-delivery-a-trojan-horse-to-get-into-your-door\">The Salt at NPR Food\u003c/a> (6/5/13)\u003c/p>\n\u003cp>Amazon already delivers everything from toothpaste to televisions to your doorstep. Now, it wants to bring your berries and beer, too.\u003c/p>\n\u003cp>The online retailing behemoth is planning a major expansion of \u003ca href=\"http://fresh.amazon.com/\">AmazonFresh\u003c/a>, the home delivery service of meat, dairy and other fresh and frozen foods that it has been field-testing in Seattle since 2007. The service could launch in Los Angeles as early as this week, and delivery in San Francisco is on the horizon for later this year, according to \u003ca href=\"http://www.reuters.com/article/2013/06/04/amazon-grocery-idUSL1N0EG1JH20130604\">Reuters\u003c/a>. By 2014, the company could expand grocery delivery to as many as 40 major urban areas.\u003c/p>\n\u003cp>So why would a heavyweight like Amazon bother diving into the grocery business, with its notoriously razor-thin profit margins? After all, the online grocery business has been a tough nut to crack — becoming a sort of Bermuda Triangle for many companies, including \u003ca href=\"http://en.wikipedia.org/wiki/Webvan\">Webvan\u003c/a>, one of the most spectacular failures of the dot-com era at the turn of the 21st century.\u003c/p>\n\u003cp>But home grocery delivery could prove to be a Trojan horse for Amazon to get inside your home more frequently, says \u003ca href=\"http://www.retailnetgroup.com/analysts/profile.aspx?id=22\">Justin Bomberowitz\u003c/a>, a senior analyst with RetailNet Group, which released a research note on AmazonFresh in April. (The firm shared the note, which is behind a pay wall, with The Salt.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"What this does is give Amazon the opportunity to connect with customers on a more frequent basis,\" he tells The Salt.\u003c/p>\n\u003cp>Right now, Bomberowitz says, most Amazon customers tend to make small purchases, one or two items at a time. But if Amazon can bundle your bananas with your books and batteries, it can make that stop at your door all the more profitable.\u003c/p>\n\u003cp>As for the grocery biz itself, it doesn't need to be a cash cow for Amazon right away. So can Amazon afford to lose money on grocery delivery?\u003c/p>\n\u003cp>\"Absolutely,\" Bomberowitz says.\u003c/p>\n\u003cp>For now, analysts say the goal is really to break even with grocery delivery while also using the service to grow Amazon's same-day-delivery service.\u003c/p>\n\u003cp>In the past, distribution logistics have been one of the major stumbling blocks for online grocers, says industry analyst Bill Bishop of the consulting group Brick Meets Click. \"Grocery products are heavy, large and bulky and expensive to distribute, but there isn't much money in the cost to cover that distribution,\" he says.\u003c/p>\n\u003cp>But Amazon, Bishop notes, has been busy building smaller distribution centers in more populated areas to stock items for same-day delivery. Amazon hopes that grocery delivery will get its trucks in these denser neighborhoods on a daily basis, RetailNet Group's report notes.\u003c/p>\n\u003cp>Same-day service, says RetailNet Group's Bomberowitz, \"has proven popular enough in Seattle that Amazon is expanding it.\"\u003c/p>\n\u003cp>Indeed, part of the reason Amazon spent so many years testing the AmazonFresh concept in Seattle is that it wanted to get the model right, analysts say.\u003c/p>\n\u003cp>The service, says Bomberowitz, is designed to deliver \"ultimate convenience\" and includes features like no minimum order, pre-dawn delivery (the most popular option) and the ability to choose the time when your food shows up. You can also opt to have your groceries dropped off in a chilled tote bag. (And as we've previously \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/01/180330444/grocery-home-delivery-may-be-greener-than-schlepping-to-the-store\">reported\u003c/a>, there's also the benefit that such services can be more environmentally friendly than schlepping to the store yourself.)\u003c/p>\n\u003cp>In Seattle, at least, the service also includes delivery of goods from a select group of \"favorite\" \u003ca href=\"http://fresh.amazon.com/Category?cat=seattle\">local vendors\u003c/a>, from artisan breads and doughnuts to craft beers from the famous Pike's Place Market, plus delivery of meal components from local restaurants. RetailNet Group analyst \u003ca href=\"http://www.retailnetgroup.com/analysts/profile.aspx?id=24\">Logan Gallogly\u003c/a> says she expects AmazonFresh to offer a similar local component as it expands into Los Angeles and San Francisco.\u003c/p>\n\u003cp>So who are the likely shoppers for this service? This is not for the people who find joy in squeezing avocados to find the best one in the bin. But it is for busy, moneyed professionals who will happily delegate that task to someone else, Bishop says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Keeping Hepatitis A Out Of Frozen Berries Starts At The Farm",
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"content": "\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/04/188706460/keeping-hepatitis-a-out-of-frozen-berries-starts-at-the-farm\">The Salt at NPR Food\u003c/a> (6/5/13)\u003c/p>\n\u003cfigure id=\"attachment_62942\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/frozen-berries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/frozen-berries-290x217.jpg\" alt=\"Frozen berries have been implicated in a hepatitis A outbreak. Photo: iStockphoto.com\" width=\"290\" height=\"217\" class=\"size-medium wp-image-62942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Frozen berries have been implicated in a hepatitis A outbreak. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://www.cdc.gov/hepatitis/Outbreaks/2013/A1b-03-31/index.html\">news\u003c/a> from the Centers for Disease Control and Prevention that at least 49 people in seven states have gotten hepatitis A from eating organic frozen berries has given our smoothie-making some pause.\u003c/p>\n\u003cp>Frozen berries are full of health-promoting compounds; plus, they're convenient and delicious. So we wondered: Is there a way to keep all those positives, and hold the virus? We checked with food safety experts to find out.\u003c/p>\n\u003cp>It turns out that hepatitis A in frozen berries is not a new problem — though most recorded outbreaks have been small. Way back in the 1980s people got the same virus from \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2235287/\">frozen raspberries\u003c/a> used to make mousse in Scotland. A 2003 \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2870016/\">outbreak\u003c/a> in New Zealand was traced to a single blueberry farm. Finland banned serving uncooked berries in institutional settings after multiple outbreaks in the late 1990s.\u003c/p>\n\u003cp>Canada also has a hepatitis A outbreak caused by frozen berries. One last year in British Columbia came from a frozen berry blend with pomegranate seeds from Egypt.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pomegranate seeds are also in the berry blend fingered in the new outbreak. According to the label, the berries were a cosmopolitan bunch — from the U.S., Argentina, Chile and Turkey. The manufacturer, Townsend Farms Inc. of Fairview, Ore., issued a \u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm355166.htm\">recall notice\u003c/a> yesterday.The berries were sold through Costco and Harris Teeter stores.\u003c/p>\n\u003cp>Hepatitis A, which can cause \u003ca href=\"http://www.cdc.gov/hepatitis/ChooseA.htm\">jaundice and liver damage\u003c/a>, spreads through contact with infected person's feces. The berries almost certainly became tainted because someone picking or processing berries had hepatitis A and wasn't diligent about handwashing or wearing gloves after going to the bathroom.\u003c/p>\n\u003cp>Growers and processors should be \u003ca href=\"http://www.handwashingforlife.com/resources/integrated-solutions/operate/employee-screening-hep\">screening workers\u003c/a> for symptoms of hepatitis A, says \u003ca href=\"http://www.fsnhp.msstate.edu/faculty/detail.php?faculty=js\">Juan Silva\u003c/a>, a professor of food technology at Mississippi State University. He says they also should be requiring good hygiene either through hand-washing or wearing gloves.\u003c/p>\n\u003cp>\"You need constant training and awareness for supervisors and employees that they can cause this kind of problem,\" Silva says. \"Try to make them realize that they are responsible for the safety of people who eat the food.\"\u003c/p>\n\u003cp>Cooking or pasteurizing food is one of the only reliable ways to kill the hepatitis A virus, Silva says. So you'll probably be safe if you're planning to make pie or cobbler.\u003c/p>\n\u003cp>But antimicrobial rinses \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=14540742\">haven't proven\u003c/a> to kill enough germs on fresh fruit to be worth their while. Irradiation kills bacteria, but it's much harder to zap viruses, so that's not a sure bet, either. And \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/04/176242166/freezing-food-doesnt-kill-e-coli-and-other-germs\">freezing food \u003c/a>doesn't kill the germs, alas. That's how scientists keep the bacteria they study frisky.\u003c/p>\n\u003cp>\"There's no post-harvest intervention as of now that's capable of eliminating the virus,\" Silva told The Salt. \"That's why prevention is key.\"\u003c/p>\n\u003cp>So what's a smoothie lover to do?\u003c/p>\n\u003cp>Outbreaks in fruit are rare enough that people aren't taking that big a risk, Silva says. \"For the most part this type of fruit and vegetable products are safe.\"\u003c/p>\n\u003cp>There's a vaccine for hepatitis A, which is also used to treat people within two weeks of exposure in an outbreak. Children are usually routinely vaccinated at age 1. No one's suggesting getting vaccinated just to make smoothies, but as more and more people gain protection from the vaccine, outbreaks like these will pose less of a risk. \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>\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/04/188706460/keeping-hepatitis-a-out-of-frozen-berries-starts-at-the-farm\">The Salt at NPR Food\u003c/a> (6/5/13)\u003c/p>\n\u003cfigure id=\"attachment_62942\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/frozen-berries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/frozen-berries-290x217.jpg\" alt=\"Frozen berries have been implicated in a hepatitis A outbreak. Photo: iStockphoto.com\" width=\"290\" height=\"217\" class=\"size-medium wp-image-62942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Frozen berries have been implicated in a hepatitis A outbreak. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://www.cdc.gov/hepatitis/Outbreaks/2013/A1b-03-31/index.html\">news\u003c/a> from the Centers for Disease Control and Prevention that at least 49 people in seven states have gotten hepatitis A from eating organic frozen berries has given our smoothie-making some pause.\u003c/p>\n\u003cp>Frozen berries are full of health-promoting compounds; plus, they're convenient and delicious. So we wondered: Is there a way to keep all those positives, and hold the virus? We checked with food safety experts to find out.\u003c/p>\n\u003cp>It turns out that hepatitis A in frozen berries is not a new problem — though most recorded outbreaks have been small. Way back in the 1980s people got the same virus from \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2235287/\">frozen raspberries\u003c/a> used to make mousse in Scotland. A 2003 \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2870016/\">outbreak\u003c/a> in New Zealand was traced to a single blueberry farm. Finland banned serving uncooked berries in institutional settings after multiple outbreaks in the late 1990s.\u003c/p>\n\u003cp>Canada also has a hepatitis A outbreak caused by frozen berries. One last year in British Columbia came from a frozen berry blend with pomegranate seeds from Egypt.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pomegranate seeds are also in the berry blend fingered in the new outbreak. According to the label, the berries were a cosmopolitan bunch — from the U.S., Argentina, Chile and Turkey. The manufacturer, Townsend Farms Inc. of Fairview, Ore., issued a \u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm355166.htm\">recall notice\u003c/a> yesterday.The berries were sold through Costco and Harris Teeter stores.\u003c/p>\n\u003cp>Hepatitis A, which can cause \u003ca href=\"http://www.cdc.gov/hepatitis/ChooseA.htm\">jaundice and liver damage\u003c/a>, spreads through contact with infected person's feces. The berries almost certainly became tainted because someone picking or processing berries had hepatitis A and wasn't diligent about handwashing or wearing gloves after going to the bathroom.\u003c/p>\n\u003cp>Growers and processors should be \u003ca href=\"http://www.handwashingforlife.com/resources/integrated-solutions/operate/employee-screening-hep\">screening workers\u003c/a> for symptoms of hepatitis A, says \u003ca href=\"http://www.fsnhp.msstate.edu/faculty/detail.php?faculty=js\">Juan Silva\u003c/a>, a professor of food technology at Mississippi State University. He says they also should be requiring good hygiene either through hand-washing or wearing gloves.\u003c/p>\n\u003cp>\"You need constant training and awareness for supervisors and employees that they can cause this kind of problem,\" Silva says. \"Try to make them realize that they are responsible for the safety of people who eat the food.\"\u003c/p>\n\u003cp>Cooking or pasteurizing food is one of the only reliable ways to kill the hepatitis A virus, Silva says. So you'll probably be safe if you're planning to make pie or cobbler.\u003c/p>\n\u003cp>But antimicrobial rinses \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=14540742\">haven't proven\u003c/a> to kill enough germs on fresh fruit to be worth their while. Irradiation kills bacteria, but it's much harder to zap viruses, so that's not a sure bet, either. And \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/04/176242166/freezing-food-doesnt-kill-e-coli-and-other-germs\">freezing food \u003c/a>doesn't kill the germs, alas. That's how scientists keep the bacteria they study frisky.\u003c/p>\n\u003cp>\"There's no post-harvest intervention as of now that's capable of eliminating the virus,\" Silva told The Salt. \"That's why prevention is key.\"\u003c/p>\n\u003cp>So what's a smoothie lover to do?\u003c/p>\n\u003cp>Outbreaks in fruit are rare enough that people aren't taking that big a risk, Silva says. \"For the most part this type of fruit and vegetable products are safe.\"\u003c/p>\n\u003cp>There's a vaccine for hepatitis A, which is also used to treat people within two weeks of exposure in an outbreak. Children are usually routinely vaccinated at age 1. No one's suggesting getting vaccinated just to make smoothies, but as more and more people gain protection from the vaccine, outbreaks like these will pose less of a risk. \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_62898\" class=\"wp-caption aligncenter\" style=\"max-width: 637px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/dominos.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/dominos.jpg\" alt=\"Introducing the Domino's DomiCopter!\" width=\"637\" height=\"348\" class=\"size-full wp-image-62898\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Introducing the Domino's DomiCopter!\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/06/05/188838679/the-last-word-in-business\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/06/20130605_me_10.mp3\"] \u003c/p>\n\u003cp>Domino's Pizza has developed a prototype for aerial pizza delivery. A promotional video follows a custom-built, remote-controlled helicopter as it soars above the countryside carrying two large pizzas. But aviation rules make it unlikely that drone delivery will arrive anytime soon. \u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=on4DRTUvst0]\n\u003c/p>\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Domino's Pizza has developed a prototype for aerial pizza delivery. A promotional video follows a custom-built, remote-controlled helicopter as it soars above the countryside carrying two large pizzas. But aviation rules make it unlikely that drone delivery will arrive anytime soon. \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/on4DRTUvst0'\n title='//www.youtube.com/embed/on4DRTUvst0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\n\u003c/p>\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Michigan Tracks Cattle From Birth To Plate",
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"content": "\u003cfigure id=\"attachment_62766\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/img_5596_wide-30d8092442ac7e8b611e85dacfe6920a02f59504-s40.jpg\" alt=\"Whenever a steer or cow leaves a farm in Michigan or goes to a slaughterhouse, it passes by a tag reader, and its ID number goes to a central computer that keeps track of every animal's location. Photo: Dan Charles/NPR\" width=\"640\" height=\"359\" class=\"size-full wp-image-62766\">\u003cfigcaption class=\"wp-caption-text\">Whenever a steer or cow leaves a farm in Michigan or goes to a slaughterhouse, it passes by a tag reader, and its ID number goes to a central computer that keeps track of every animal's location. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/31/187327856/michigan-tracks-cattle-from-birth-to-plate\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/05/20130531_me_17.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/2013/05/31/187327856/michigan-tracks-cattle-from-birth-to-plate\">The Salt at NPR Food\u003c/a> (05/31/13)\u003c/p>\n\u003cp>When you pick up a cut of beef at the store, would you like to know that animal's life history? The technology to do this does exist — at least in Michigan, where the state requires all cattle to carry electronic ear tags. It's the only state that requires such tags.\u003c/p>\n\u003cp>Michigan's cattle-tracking system was forced on farmers because of a crisis. Fifteen years ago, cattle in part of the state started catching tuberculosis from wild deer.\u003c/p>\n\u003cp>Whenever a steer was discovered with the disease, health officials swooped in to find out what other farms the animal had passed through, what other cattle it had met along the way, because those animals might also be carrying the disease. It was a mad scramble through farmers' records.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Steve Halstead, Michigan's state veterinarian, says those papers sometimes were a mess.\u003c/p>\n\u003cp>\"Farmers are busy,\" Halstead says. \"They move animals every day. They know what they're doing, but they don't always write it down.\"\u003c/p>\n\u003cp>The confusion cost Michigan farmers real money. Until they could prove that their cattle hadn't been exposed to TB, they were banned from out-of-state markets.\u003c/p>\n\u003cp>So three years ago, the state of Michigan ordered cattle farmers to put special electronic tags on their animals.\u003c/p>\n\u003cp>Today, whenever a steer or cow leaves a farm in Michigan, or goes to a slaughterhouse, it passes by a tag reader, and its ID number goes to a central computer that keeps track of every animal's location.\u003c/p>\n\u003cp>If an animal is discovered to be sick, \"we can track that animal all the way back, through every herd that it's been in, through any sale yard it's been through, back to the farm of origin,\" Halstead says.\u003c/p>\n\u003cp>Michigan adopted this system despite some opposition from farmers in 2007.\u003c/p>\n\u003cp>Around the same time, the U.S. Department of Agriculture proposed a national system just like this. The USDA said it would help control not just tuberculosis but also more frightening diseases, like foot-and-mouth or mad cow disease.\u003c/p>\n\u003cp>But ranchers like Debbie Davis in south-central Texas fought it off, calling it expensive and unnecessary.\u003c/p>\n\u003cp>\"We felt like it was an invasion of privacy,\" she says. \"It was a way for the government to monitor the number of animals we owned, watch our business practices, monitor our movements, and being independent Texans, we weren't interested in that.\"\u003c/p>\n\u003cp>The USDA dropped the requirement for electronic ID tags nationwide.\u003c/p>\n\u003cp>Now, though, some farmers are thinking those ID tags might have a good side. Maybe an animal that has been tracked its whole life will be worth more when it's sold.\u003c/p>\n\u003cfigure id=\"attachment_62767\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/img_5611-53bb86ec29c6b401c4ccce9734ce2be6db8ee035-s3.jpg\" alt=\"Daniel Buskirk, a professor of animal science at Michigan State University, is experimenting with the university's own cattle. Photo: Dan Charles/NPR\" width=\"250\" class=\"size-full wp-image-62767\">\u003cfigcaption class=\"wp-caption-text\">Daniel Buskirk, a professor of animal science at Michigan State University, is experimenting with the university's own cattle. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"There's a large number of people that would like to know where their food comes from, just understand that better,\" says Daniel Buskirk, an expert on the beef industry at Michigan State University.\u003c/p>\n\u003cp>He's using the university's own herd of cattle to experiment with ways to track those animals and then make information about them available to shoppers in the store.\u003c/p>\n\u003cp>\"This is one way that we can hopefully kind of connect the story of how this food is being produced with the consumers who are consuming it,\" Buskirk says.\u003c/p>\n\u003cp>Last year, when 72 of the university's steers went to the slaughterhouse, Buskirk set up a system that transferred the identity of each animal from its electronic ID tag to a new set of tags — little square bar codes.\u003c/p>\n\u003cp>Those bar codes were pinned to the carcass. And as butchers went to work on it, cutting it into smaller pieces, they used a little handheld device to scan that first bar code and print new ones for each new cut of meat. In this case, the meat just went to the university's food service, not a grocery store.\u003c/p>\n\u003cp>But the same system eventually could produce a label that would go on a package of meat in the store. \"Then if you have a smartphone,\" Buskirk says, \"I can scan that two-dimensional bar code, and it will give information about the origin of that beef.\"\u003c/p>\n\u003cp>In the case of the meat that went to Michigan's food service, it showed an aerial picture of the farm. But in theory, the label could link to any information at all. It could tell consumers \"what goes on at the farm, how the animals might be cared for, how they might be fed,\" Buskirk says.\u003c/p>\n\u003cp>It depends on what consumers actually want to know about the meat they buy, and what the meat producers are willing to reveal. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n",
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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/2013/05/31/187327856/michigan-tracks-cattle-from-birth-to-plate\">The Salt at NPR Food\u003c/a> (05/31/13)\u003c/p>\n\u003cp>When you pick up a cut of beef at the store, would you like to know that animal's life history? The technology to do this does exist — at least in Michigan, where the state requires all cattle to carry electronic ear tags. It's the only state that requires such tags.\u003c/p>\n\u003cp>Michigan's cattle-tracking system was forced on farmers because of a crisis. Fifteen years ago, cattle in part of the state started catching tuberculosis from wild deer.\u003c/p>\n\u003cp>Whenever a steer was discovered with the disease, health officials swooped in to find out what other farms the animal had passed through, what other cattle it had met along the way, because those animals might also be carrying the disease. It was a mad scramble through farmers' records.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Steve Halstead, Michigan's state veterinarian, says those papers sometimes were a mess.\u003c/p>\n\u003cp>\"Farmers are busy,\" Halstead says. \"They move animals every day. They know what they're doing, but they don't always write it down.\"\u003c/p>\n\u003cp>The confusion cost Michigan farmers real money. Until they could prove that their cattle hadn't been exposed to TB, they were banned from out-of-state markets.\u003c/p>\n\u003cp>So three years ago, the state of Michigan ordered cattle farmers to put special electronic tags on their animals.\u003c/p>\n\u003cp>Today, whenever a steer or cow leaves a farm in Michigan, or goes to a slaughterhouse, it passes by a tag reader, and its ID number goes to a central computer that keeps track of every animal's location.\u003c/p>\n\u003cp>If an animal is discovered to be sick, \"we can track that animal all the way back, through every herd that it's been in, through any sale yard it's been through, back to the farm of origin,\" Halstead says.\u003c/p>\n\u003cp>Michigan adopted this system despite some opposition from farmers in 2007.\u003c/p>\n\u003cp>Around the same time, the U.S. Department of Agriculture proposed a national system just like this. The USDA said it would help control not just tuberculosis but also more frightening diseases, like foot-and-mouth or mad cow disease.\u003c/p>\n\u003cp>But ranchers like Debbie Davis in south-central Texas fought it off, calling it expensive and unnecessary.\u003c/p>\n\u003cp>\"We felt like it was an invasion of privacy,\" she says. \"It was a way for the government to monitor the number of animals we owned, watch our business practices, monitor our movements, and being independent Texans, we weren't interested in that.\"\u003c/p>\n\u003cp>The USDA dropped the requirement for electronic ID tags nationwide.\u003c/p>\n\u003cp>Now, though, some farmers are thinking those ID tags might have a good side. Maybe an animal that has been tracked its whole life will be worth more when it's sold.\u003c/p>\n\u003cfigure id=\"attachment_62767\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/img_5611-53bb86ec29c6b401c4ccce9734ce2be6db8ee035-s3.jpg\" alt=\"Daniel Buskirk, a professor of animal science at Michigan State University, is experimenting with the university's own cattle. Photo: Dan Charles/NPR\" width=\"250\" class=\"size-full wp-image-62767\">\u003cfigcaption class=\"wp-caption-text\">Daniel Buskirk, a professor of animal science at Michigan State University, is experimenting with the university's own cattle. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"There's a large number of people that would like to know where their food comes from, just understand that better,\" says Daniel Buskirk, an expert on the beef industry at Michigan State University.\u003c/p>\n\u003cp>He's using the university's own herd of cattle to experiment with ways to track those animals and then make information about them available to shoppers in the store.\u003c/p>\n\u003cp>\"This is one way that we can hopefully kind of connect the story of how this food is being produced with the consumers who are consuming it,\" Buskirk says.\u003c/p>\n\u003cp>Last year, when 72 of the university's steers went to the slaughterhouse, Buskirk set up a system that transferred the identity of each animal from its electronic ID tag to a new set of tags — little square bar codes.\u003c/p>\n\u003cp>Those bar codes were pinned to the carcass. And as butchers went to work on it, cutting it into smaller pieces, they used a little handheld device to scan that first bar code and print new ones for each new cut of meat. In this case, the meat just went to the university's food service, not a grocery store.\u003c/p>\n\u003cp>But the same system eventually could produce a label that would go on a package of meat in the store. \"Then if you have a smartphone,\" Buskirk says, \"I can scan that two-dimensional bar code, and it will give information about the origin of that beef.\"\u003c/p>\n\u003cp>In the case of the meat that went to Michigan's food service, it showed an aerial picture of the farm. But in theory, the label could link to any information at all. It could tell consumers \"what goes on at the farm, how the animals might be cared for, how they might be fed,\" Buskirk says.\u003c/p>\n\u003cp>It depends on what consumers actually want to know about the meat they buy, and what the meat producers are willing to reveal. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Nordic Diet Could Be Local Alternative To Mediterranean Diet",
"title": "Nordic Diet Could Be Local Alternative To Mediterranean Diet",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_62758\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/istock_000014282124large-3036c61c6725bc4df77bc7013bbdc627221d9e58-s40.jpg\" alt=\"A typical Swedish meal of fried herring and lingonberries includes some of the local ingredients of the healthy Nordic diet prescribed in a new study. Photo: StockPhoto.com\" width=\"640\" height=\"479\" class=\"size-full wp-image-62758\">\u003cfigcaption class=\"wp-caption-text\">A typical Swedish meal of fried herring and lingonberries includes some of the local ingredients of the healthy Nordic diet prescribed in a new study. Photo: StockPhoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/31/187503903/nordic-diet-could-be-local-alternative-to-mediterranean-diet\">The Salt at NPR Food\u003c/a> (05/31/13)\u003c/p>\n\u003cp>The Mediterranean diet has long been a darling of nutrition experts as a proven way to prevent some chronic diseases. Heavy on olive oil, vegetables, fruit, nuts and fish, the diet most recently \u003ca href=\"http://www.npr.org/blogs/health/2013/02/25/172872408/spanish-test-mediterranean-diet-shines-in-clinical-study\">has been shown\u003c/a> to reduce the risk of heart attacks, strokes and dying compared with a typical low-fat diet.\u003c/p>\n\u003cp>But in many regions, including Nordic countries like Denmark and Sweden, it's not easy to go Med. Olive oil, for one, is hard to find. And while obesity rates in the Nordic countries \u003ca href=\"http://www.oecd.org/health/49716427.pdf\">are much lower\u003c/a> than in the U.S., there are still plenty of people at risk of diabetes and other chronic diseases who could use some dietary inspiration.\u003c/p>\n\u003cp>That's why a group of nutrition researchers in Iceland, Sweden, Denmark, Finland and Norway set out to design a \"healthy\" Nordic diet around locally produced food items, like herring, \u003ca href=\"http://www.agmrc.org/commodities__products/grains__oilseeds/rapeseed/\">rapeseed oil\u003c/a> (also known as canola) and bilberries (a relative of the blueberry). To test whether it was actually healthy, they prescribed the diet to people with metabolic syndrome — a precursor to diabetes — and compared them to others on an \"average\" Nordic diet higher in red meat and white bread.\u003c/p>\n\u003cp>The study was randomized and lasted 18 to 24 weeks in 2009 and 2010, with 96 people in the healthy diet group and 70 in the control group. The healthy Nordic diet group ate mostly berries (currants, bilberries and strawberries), canola oil, whole grains, root vegetables and three fish meals (preferably fatty fish like salmon and mackerel) per week, and avoided sugar. The rest of the time, they could eat vegetarian, poultry or game, but no red meat. The researchers provided them with some of the key ingredients for their meals.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The control group, on the other hand, ate \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/03/141014592/denmark-taxes-butter-and-fat-but-will-it-work\">butter\u003c/a> instead of canola, fewer berries and vegetables, and had no restrictions on red meat, white bread or sugar intake.\u003c/p>\n\u003cp>While the researchers didn't see changes in blood pressure or insulin sensitivity in the people on the healthy Nordic diet, their bad cholesterol/good cholesterol ratio improved significantly, as did one marker for inflammation, according to Lieselotte Cloetens, a biomedical nutrition researcher at Lund University in Sweden who co-authored the study. In the long run, Cloetens says, the change in the inflammation marker could result in a 20 to 40 percent reduction in the risk of type 2 diabetes for people on the healthy diet.\u003c/p>\n\u003cp>The \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/joim.12044/pdf\">results\u003c/a> appear this week in a European journal, the \u003cem>Journal of Internal Medicine\u003c/em>.\u003c/p>\n\u003cp>The research coincides with a similar, but distinct movement in the region — \"New Nordic\" cuisine. \u003ca href=\"http://www.clausmeyer.dk/en/\">Claus Meyer\u003c/a>, the owner of the acclaimed \u003ca href=\"http://www.npr.org/blogs/pictureshow/2010/10/12/130517065/noma\">Noma\u003c/a> restaurant in Copenhagen, boldly defined New Nordic with a \u003ca href=\"http://www.clausmeyer.dk/en/the_new_nordic_cuisine_/manifesto_.html\">manifesto\u003c/a>. His aim? To inspire chefs and highlight the culinary wealth of the Nordic region — foods like fungi, beech leaves, birch juice, reindeer, and chick weed. New Nordic has become \"a mentality of sort of scientific and creative exploration,\" Ben Reade, head of culinary research and development at the Nordic Food Lab, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/17/160747191/nordic-cuisine-moving-beyond-the-meatballs-and-pickled-fish\">told\u003c/a> NPR freelancer Sidsel Overgaard last year.\u003c/p>\n\u003cp>While Meyer \u003ca href=\"http://www.clausmeyer.dk/en/the_new_nordic_cuisine_/the_new_nordic_diet.html\">has collaborated\u003c/a> with researchers at the University of Copenhagen to explore whether a New Nordic diet could help overweight people drop pounds, his diet places a special emphasis on seasonal, local foods, and on foraging. \"It is more defined, from a culinary point of view,\" than the healthy Nordic diet in the recent study, says Cloetens.\u003c/p>\n\u003cp>So will the Nordic diet be competing with the Mediterranean diet in far-flung countries seeking to emulate svelte Europeans? Cloetens is confident in its healthfulness, but warns, \"since it contains many local produced food items, it might not be easy to consume by people outside the Nordic countries.\"\u003c/p>\n\u003cp>And, she says, next she and her colleagues need to investigate whether the healthy Nordic diet can also help people lose weight and keep it off. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n",
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"excerpt": "The Mediterranean diet is one of the healthiest styles of eating in the world. But in many regions, including Denmark and Sweden, it's not easy to follow when olive oil is hard to find. Now Nordic researchers are exploring the health benefits of a Nordic diet, based on local foods like herring and bilberries.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62758\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/istock_000014282124large-3036c61c6725bc4df77bc7013bbdc627221d9e58-s40.jpg\" alt=\"A typical Swedish meal of fried herring and lingonberries includes some of the local ingredients of the healthy Nordic diet prescribed in a new study. Photo: StockPhoto.com\" width=\"640\" height=\"479\" class=\"size-full wp-image-62758\">\u003cfigcaption class=\"wp-caption-text\">A typical Swedish meal of fried herring and lingonberries includes some of the local ingredients of the healthy Nordic diet prescribed in a new study. Photo: StockPhoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/31/187503903/nordic-diet-could-be-local-alternative-to-mediterranean-diet\">The Salt at NPR Food\u003c/a> (05/31/13)\u003c/p>\n\u003cp>The Mediterranean diet has long been a darling of nutrition experts as a proven way to prevent some chronic diseases. Heavy on olive oil, vegetables, fruit, nuts and fish, the diet most recently \u003ca href=\"http://www.npr.org/blogs/health/2013/02/25/172872408/spanish-test-mediterranean-diet-shines-in-clinical-study\">has been shown\u003c/a> to reduce the risk of heart attacks, strokes and dying compared with a typical low-fat diet.\u003c/p>\n\u003cp>But in many regions, including Nordic countries like Denmark and Sweden, it's not easy to go Med. Olive oil, for one, is hard to find. And while obesity rates in the Nordic countries \u003ca href=\"http://www.oecd.org/health/49716427.pdf\">are much lower\u003c/a> than in the U.S., there are still plenty of people at risk of diabetes and other chronic diseases who could use some dietary inspiration.\u003c/p>\n\u003cp>That's why a group of nutrition researchers in Iceland, Sweden, Denmark, Finland and Norway set out to design a \"healthy\" Nordic diet around locally produced food items, like herring, \u003ca href=\"http://www.agmrc.org/commodities__products/grains__oilseeds/rapeseed/\">rapeseed oil\u003c/a> (also known as canola) and bilberries (a relative of the blueberry). To test whether it was actually healthy, they prescribed the diet to people with metabolic syndrome — a precursor to diabetes — and compared them to others on an \"average\" Nordic diet higher in red meat and white bread.\u003c/p>\n\u003cp>The study was randomized and lasted 18 to 24 weeks in 2009 and 2010, with 96 people in the healthy diet group and 70 in the control group. The healthy Nordic diet group ate mostly berries (currants, bilberries and strawberries), canola oil, whole grains, root vegetables and three fish meals (preferably fatty fish like salmon and mackerel) per week, and avoided sugar. The rest of the time, they could eat vegetarian, poultry or game, but no red meat. The researchers provided them with some of the key ingredients for their meals.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The control group, on the other hand, ate \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/03/141014592/denmark-taxes-butter-and-fat-but-will-it-work\">butter\u003c/a> instead of canola, fewer berries and vegetables, and had no restrictions on red meat, white bread or sugar intake.\u003c/p>\n\u003cp>While the researchers didn't see changes in blood pressure or insulin sensitivity in the people on the healthy Nordic diet, their bad cholesterol/good cholesterol ratio improved significantly, as did one marker for inflammation, according to Lieselotte Cloetens, a biomedical nutrition researcher at Lund University in Sweden who co-authored the study. In the long run, Cloetens says, the change in the inflammation marker could result in a 20 to 40 percent reduction in the risk of type 2 diabetes for people on the healthy diet.\u003c/p>\n\u003cp>The \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/joim.12044/pdf\">results\u003c/a> appear this week in a European journal, the \u003cem>Journal of Internal Medicine\u003c/em>.\u003c/p>\n\u003cp>The research coincides with a similar, but distinct movement in the region — \"New Nordic\" cuisine. \u003ca href=\"http://www.clausmeyer.dk/en/\">Claus Meyer\u003c/a>, the owner of the acclaimed \u003ca href=\"http://www.npr.org/blogs/pictureshow/2010/10/12/130517065/noma\">Noma\u003c/a> restaurant in Copenhagen, boldly defined New Nordic with a \u003ca href=\"http://www.clausmeyer.dk/en/the_new_nordic_cuisine_/manifesto_.html\">manifesto\u003c/a>. His aim? To inspire chefs and highlight the culinary wealth of the Nordic region — foods like fungi, beech leaves, birch juice, reindeer, and chick weed. New Nordic has become \"a mentality of sort of scientific and creative exploration,\" Ben Reade, head of culinary research and development at the Nordic Food Lab, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/17/160747191/nordic-cuisine-moving-beyond-the-meatballs-and-pickled-fish\">told\u003c/a> NPR freelancer Sidsel Overgaard last year.\u003c/p>\n\u003cp>While Meyer \u003ca href=\"http://www.clausmeyer.dk/en/the_new_nordic_cuisine_/the_new_nordic_diet.html\">has collaborated\u003c/a> with researchers at the University of Copenhagen to explore whether a New Nordic diet could help overweight people drop pounds, his diet places a special emphasis on seasonal, local foods, and on foraging. \"It is more defined, from a culinary point of view,\" than the healthy Nordic diet in the recent study, says Cloetens.\u003c/p>\n\u003cp>So will the Nordic diet be competing with the Mediterranean diet in far-flung countries seeking to emulate svelte Europeans? Cloetens is confident in its healthfulness, but warns, \"since it contains many local produced food items, it might not be easy to consume by people outside the Nordic countries.\"\u003c/p>\n\u003cp>And, she says, next she and her colleagues need to investigate whether the healthy Nordic diet can also help people lose weight and keep it off. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "GMO Wheat Found In Oregon Field. How Did It Get There?",
"title": "GMO Wheat Found In Oregon Field. How Did It Get There?",
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"content": "\u003cfigure id=\"attachment_62749\" class=\"wp-caption alignleft\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ap0806120725141_wide-ba95d8.jpg\" alt=\"Genetically modified wheat has been discovered growing in a field in Oregon. GMO wheat is not approved for sale in the U.S. Above, a wheat field in Arkansas. Photo: Danny Johnston/AP\" width=\"640\" height=\"359\" class=\"size-full wp-image-62749\">\u003cfigcaption class=\"wp-caption-text\">Genetically modified wheat has been discovered growing in a field in Oregon. GMO wheat is not approved for sale in the U.S. Above, a wheat field in Arkansas. Photo: Danny Johnston/AP\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/30/187103955/gmo-wheat-found-in-oregon-field-howd-it-get-there\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/05/20130530_me_16.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/2013/05/30/187103955/gmo-wheat-found-in-oregon-field-howd-it-get-there\">The Salt at NPR Food\u003c/a> (05/30/13)\u003c/p>\n\u003cp>A farmer in Oregon has found some genetically engineered wheat growing on his land. It's an unwelcome surprise, because this type of wheat has never been approved for commercial planting.\u003c/p>\n\u003cp>The U.S. Department of Agriculture says it's \u003ca href=\"http://www.aphis.usda.gov/newsroom/2013/05/ge_wheat_detection.shtml\">investigating\u003c/a>, trying to find out how this wheat got there. The USDA says there's no risk to public health, but wheat \u003ca href=\"http://www.wheatworld.org/aphisinvestigation/\">exporters\u003c/a> are worried about how their customers in Asia and Europe will react.\u003c/p>\n\u003cp>In fact, worry about export markets is the main reason why genetically engineered wheat isn't on the market in the first place.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The biotech company Monsanto did create varieties of wheat that tolerate the weedkiller glyphosate, or Roundup — just as it created \"Roundup Ready\" corn, soybeans, cotton and canola. It also carried out field trials of this wheat in 16 different states.\u003c/p>\n\u003cp>But the country's wheat growers told the company that they did not want it.\u003c/p>\n\u003cp>\"We are not in favor of commercializing any biotech trait unless it's gone through regulatory approvals in the U.S. and in other countries,\" says Steve Mercer, vice president of communications for \u003ca href=\"http://www.uswheat.org/uswPublic2009.nsf/index?OpenPage\">U.S. Wheat Associates\u003c/a>. Many countries, including some that import wheat from the U.S., are quite hostile to genetically engineered crops.\u003c/p>\n\u003cp>Monsanto dropped the wheat project. It never asked for government approval, and it ended its field trials of wheat in 2005.\u003c/p>\n\u003cp>Fast forward eight years. About a month ago, a farmer in eastern Oregon noticed some wheat plants growing where he didn't expect them, and they didn't die when he sprayed them with Roundup.\u003c/p>\n\u003cp>The farmer sent samples of these curious plants to \u003ca href=\"http://cropandsoil.oregonstate.edu/content/faculty-profile-carol-mallory-smith\">Carol Mallory-Smith\u003c/a>, a scientist at Oregon State University who has investigated other cases in which genetically engineered crops spread beyond their approved boundaries.\u003c/p>\n\u003cp>She found that this wheat was, in fact, genetically engineered. She passed samples on to the U.S. Department of Agriculture, which confirmed her results.\u003c/p>\n\u003cp>Bernadette Juarez, an official with the USDA's Animal and Plant Health Inspection Service, said in a \u003ca href=\"http://www.youtube.com/watch?v=WSrcq912DOI\">statement\u003c/a> that her agency is collecting more samples from the farm, conducting more tests. \"We have a team of dedicated investigators working on the ground daily to figure out what's going on here,\" she says.\u003c/p>\n\u003cp>Nobody knows how this wheat got to this farm. \u003ca href=\"http://www.monsanto.com/newsviews/Pages/monsanto-statement-on-usda-gm-wheat.aspx\">Monsanto's last field trials\u003c/a> in Oregon were in 2001. After all such trials, the genetically engineered crops are supposed to be completely removed.\u003c/p>\n\u003cp>Also, nobody knows how widely this genetically engineered wheat has spread, and whether it's been in fields of wheat that were harvested for food.\u003c/p>\n\u003cp>According to the USDA, even if it has, there's no danger to public health. \u003cbr>Still, if further tests show that this unapproved wheat has spread into the food supply, it could play havoc with wheat sales.\u003c/p>\n\u003cp>In 2006, traces of genetically engineered rice — also unapproved — were discovered in large parts of the American rice harvest. That discovery shut down America's rice exports to some countries. Exporters lost millions of dollars. The wheat harvest is much bigger.\u003c/p>\n\u003cp>Steve Mercer, from U.S. Wheat Associates, says there's no indication that this will happen to wheat. Right now, it's just a few isolated plants growing in eastern Oregon.\u003c/p>\n\u003cp>\"We're in the process of getting in touch with all of our customers,\" he says. \"We are going to work to make sure that they have all the information that they need to make their decisions, and reassure them that this isolated trait hasn't entered commerce.\"\u003c/p>\n\u003cp>So far, he says, those customers aren't making any decisions. They're just asking for more information. \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": "An Oregon farmer discovered the genetically engineered wheat growing in his field about a month ago. Nobody knows how it got there, how widely it has spread, or whether it has been in fields harvested for food. GMO wheat is not approved for sale in the U.S.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62749\" class=\"wp-caption alignleft\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ap0806120725141_wide-ba95d8.jpg\" alt=\"Genetically modified wheat has been discovered growing in a field in Oregon. GMO wheat is not approved for sale in the U.S. Above, a wheat field in Arkansas. Photo: Danny Johnston/AP\" width=\"640\" height=\"359\" class=\"size-full wp-image-62749\">\u003cfigcaption class=\"wp-caption-text\">Genetically modified wheat has been discovered growing in a field in Oregon. GMO wheat is not approved for sale in the U.S. Above, a wheat field in Arkansas. Photo: Danny Johnston/AP\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/30/187103955/gmo-wheat-found-in-oregon-field-howd-it-get-there\">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/2013/05/30/187103955/gmo-wheat-found-in-oregon-field-howd-it-get-there\">The Salt at NPR Food\u003c/a> (05/30/13)\u003c/p>\n\u003cp>A farmer in Oregon has found some genetically engineered wheat growing on his land. It's an unwelcome surprise, because this type of wheat has never been approved for commercial planting.\u003c/p>\n\u003cp>The U.S. Department of Agriculture says it's \u003ca href=\"http://www.aphis.usda.gov/newsroom/2013/05/ge_wheat_detection.shtml\">investigating\u003c/a>, trying to find out how this wheat got there. The USDA says there's no risk to public health, but wheat \u003ca href=\"http://www.wheatworld.org/aphisinvestigation/\">exporters\u003c/a> are worried about how their customers in Asia and Europe will react.\u003c/p>\n\u003cp>In fact, worry about export markets is the main reason why genetically engineered wheat isn't on the market in the first place.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The biotech company Monsanto did create varieties of wheat that tolerate the weedkiller glyphosate, or Roundup — just as it created \"Roundup Ready\" corn, soybeans, cotton and canola. It also carried out field trials of this wheat in 16 different states.\u003c/p>\n\u003cp>But the country's wheat growers told the company that they did not want it.\u003c/p>\n\u003cp>\"We are not in favor of commercializing any biotech trait unless it's gone through regulatory approvals in the U.S. and in other countries,\" says Steve Mercer, vice president of communications for \u003ca href=\"http://www.uswheat.org/uswPublic2009.nsf/index?OpenPage\">U.S. Wheat Associates\u003c/a>. Many countries, including some that import wheat from the U.S., are quite hostile to genetically engineered crops.\u003c/p>\n\u003cp>Monsanto dropped the wheat project. It never asked for government approval, and it ended its field trials of wheat in 2005.\u003c/p>\n\u003cp>Fast forward eight years. About a month ago, a farmer in eastern Oregon noticed some wheat plants growing where he didn't expect them, and they didn't die when he sprayed them with Roundup.\u003c/p>\n\u003cp>The farmer sent samples of these curious plants to \u003ca href=\"http://cropandsoil.oregonstate.edu/content/faculty-profile-carol-mallory-smith\">Carol Mallory-Smith\u003c/a>, a scientist at Oregon State University who has investigated other cases in which genetically engineered crops spread beyond their approved boundaries.\u003c/p>\n\u003cp>She found that this wheat was, in fact, genetically engineered. She passed samples on to the U.S. Department of Agriculture, which confirmed her results.\u003c/p>\n\u003cp>Bernadette Juarez, an official with the USDA's Animal and Plant Health Inspection Service, said in a \u003ca href=\"http://www.youtube.com/watch?v=WSrcq912DOI\">statement\u003c/a> that her agency is collecting more samples from the farm, conducting more tests. \"We have a team of dedicated investigators working on the ground daily to figure out what's going on here,\" she says.\u003c/p>\n\u003cp>Nobody knows how this wheat got to this farm. \u003ca href=\"http://www.monsanto.com/newsviews/Pages/monsanto-statement-on-usda-gm-wheat.aspx\">Monsanto's last field trials\u003c/a> in Oregon were in 2001. After all such trials, the genetically engineered crops are supposed to be completely removed.\u003c/p>\n\u003cp>Also, nobody knows how widely this genetically engineered wheat has spread, and whether it's been in fields of wheat that were harvested for food.\u003c/p>\n\u003cp>According to the USDA, even if it has, there's no danger to public health. \u003cbr>Still, if further tests show that this unapproved wheat has spread into the food supply, it could play havoc with wheat sales.\u003c/p>\n\u003cp>In 2006, traces of genetically engineered rice — also unapproved — were discovered in large parts of the American rice harvest. That discovery shut down America's rice exports to some countries. Exporters lost millions of dollars. The wheat harvest is much bigger.\u003c/p>\n\u003cp>Steve Mercer, from U.S. Wheat Associates, says there's no indication that this will happen to wheat. Right now, it's just a few isolated plants growing in eastern Oregon.\u003c/p>\n\u003cp>\"We're in the process of getting in touch with all of our customers,\" he says. \"We are going to work to make sure that they have all the information that they need to make their decisions, and reassure them that this isolated trait hasn't entered commerce.\"\u003c/p>\n\u003cp>So far, he says, those customers aren't making any decisions. They're just asking for more information. \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": "Pot Brownies Should Be Childproofed, Doctors Say",
"title": "Pot Brownies Should Be Childproofed, Doctors Say",
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"content": "\u003cfigure id=\"attachment_62739\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/98543774-be54aaad3910dc191d.jpg\" alt=\"Marijuana-infused cookies at a trade show in Aspen, Colo. Doctors say the products need better packaging so that kids can't consume them. Photo: Chris Hondros/Getty Images\" width=\"640\" height=\"480\" class=\"size-full wp-image-62739\">\u003cfigcaption class=\"wp-caption-text\">Marijuana-infused cookies at a trade show in Aspen, Colo. Doctors say the products need better packaging so that kids can't consume them. Photo: Chris Hondros/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/28/186899565/pot-brownies-should-be-childproofed-doctors-say\">The Salt at NPR Food\u003c/a> (05/29/13)\u003c/p>\n\u003cp>As some states become friendly to medical marijuana, many users are opting to eat their pot instead of smoking it. And that means marijuana dispensaries are doing heavy business in brownies, cookies, sodas, candy and other treats heavily dosed with THC.\u003c/p>\n\u003cp>But unlike drugs that come in bottles, these tasty marijuana foods haven't been childproofed. And in Colorado, doctors say that kids who apparently get into their parents and grandparents' stashes are getting sick.\u003c/p>\n\u003cp>Colorado legalized marijuana for medicinal purposes in 2000. When the Obama administration said in 2009 that state laws \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=113924395\">wouldn't be challenged\u003c/a> by federal law enforcement authorities, the state's medical pot industry exploded.\u003c/p>\n\u003cfigure id=\"attachment_62740\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ap111215134813-65a34fb5cfc093ff6fb46854015a57c1a365d628-s3.jpg\" alt=\"Marijuana gingerbread cookies, like this one sold at The Apothecarium in San Francisco, could easily appeal to kids. Photo: Jeff Chiu/AP\" width=\"250\" class=\"size-full wp-image-62740\">\u003cfigcaption class=\"wp-caption-text\">Marijuana gingerbread cookies, like this one sold at The Apothecarium in San Francisco, could easily appeal to kids. Photo: Jeff Chiu/AP\u003c/figcaption>\u003c/figure>\n\u003cp>In the past few years, \u003ca href=\"http://www.centura.org/body.cfm?id=996&action=detail&ref=3250\">George Sam Wang\u003c/a>, a doctor in the emergency department at Children's Hospital Colorado, began seeing kids in the ER with some pretty severe symptoms from consuming marijuana. And so he decided to look at whether there had been an increase in cases of accidental marijuana ingestion among children following the new drug laws.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Wang found that after Colorado changed its marijuana laws in late 2009, 14 kids under the age of 12 came to his hospital to be treated for ingesting marijuana. Eight of the 14 cases involved medical marijuana, and seven of the kids had eaten pot-laced food. Their symptoms ranged from lethargy to respiratory problems. Two kids ended up in the intensive care unit. The \u003ca href=\"http://archpedi.jamanetwork.com/article.aspx?articleid=1691416\">results\u003c/a> of Wang's study — one of the first to look at how changes in state laws that legalize marijuana affect kids — appear this week in the journal \u003cem>JAMA Pediatrics.\u003c/em>\u003c/p>\n\u003cp>\"It is ironic that we're seeing these unintended consequences of these [medical marijuana products] we decided to allow in public,\" Wang tells The Salt. \"But our goal was to educate the public so that we can try and keep things out of kids' hands and prevent these cases.\"\u003c/p>\n\u003cp>He's not the first doctor to sound the alarm in Colorado. In 2010, Denver psychiatrist Christian Thurstone \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=123570215\">argued\u003c/a> on \u003cem>Talk of the Nation\u003c/em> that the state's relaxed laws have made the drug too accessible to many adolescents.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ucdenver.edu/academics/colleges/PublicHealth/departments/EnvironmentalOccupationalHealth/about/Faculty/Pages/KosnettM.aspx\">Michael Kosnett\u003c/a>, a medical toxicologist and associate clinical professor at the University of Colorado School of Medicine, notes that marijuana has grown much more potent over the years. Some of the candy bars and cookies sold in Colorado dispensaries contain over 100 milligrams of THC, which he says is well above the level known to cause adverse effects. \"There's a more serious risk to a child because they're smaller in size,\" he says.\u003c/p>\n\u003cp>The solution, he says, is not to ban the products but to require child-resistant packaging for marijuana edibles.\u003c/p>\n\u003cp>\"What was concerning to us was that here were dispensaries selling products very clearly labeled as drugs, but yet these stores were not packaging them like other medications,\" says Kosnett. \"We know from experiencing that use of child-resistant packaging has been highly effective at preventing poisoning of children.\"\u003c/p>\n\u003cp>Kosnett and Wang have been talking with policymakers about this issue, and just this week, Colorado's governor signed into law a bill to require the child-resistant packaging for medical marijuana products. (That typically means a package that only 20 percent of 4- to 5-year-old kids can open in 10 minutes, Kosnett says.) The \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/05/09/182604241/colorado-lawmakers-set-taxes-and-rules-for-marijuana-sales\">rules\u003c/a> will be drawn up in the next week and finalized by June 1.\u003c/p>\n\u003cp>Children's health experts in Washington state, which recently decriminalized marijuana, are watching Colorado's experience closely.\u003c/p>\n\u003cp>\"The legalization of recreational marijuana, especially the solid and liquid-infused forms permitted in Washington, will provide children greater access to cookies, candies, brownies and beverages that contain marijuana,\" write Dr. William Hurley of the University of Washington and Washington Poison Center, and Suzan Mazor from Seattle Children's Hospital, in an \u003ca href=\"http://archpedi.jamanetwork.com/article.aspx?articleid=1691419\">editorial\u003c/a> that accompanied Wang's study. The authors recommend training for physicians to recognize and manage toxic reactions to marijuana exposure in kids. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>\u003ca>\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Unlike drugs that come in bottles, pot cookies and other marijuana edibles don't come in child-resistant packaging. But in Colorado, which legalized medical marijuana in 2000, doctors say they should, since kids are unintentionally ingesting adults' doped-up treats.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62739\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/98543774-be54aaad3910dc191d.jpg\" alt=\"Marijuana-infused cookies at a trade show in Aspen, Colo. Doctors say the products need better packaging so that kids can't consume them. Photo: Chris Hondros/Getty Images\" width=\"640\" height=\"480\" class=\"size-full wp-image-62739\">\u003cfigcaption class=\"wp-caption-text\">Marijuana-infused cookies at a trade show in Aspen, Colo. Doctors say the products need better packaging so that kids can't consume them. Photo: Chris Hondros/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/28/186899565/pot-brownies-should-be-childproofed-doctors-say\">The Salt at NPR Food\u003c/a> (05/29/13)\u003c/p>\n\u003cp>As some states become friendly to medical marijuana, many users are opting to eat their pot instead of smoking it. And that means marijuana dispensaries are doing heavy business in brownies, cookies, sodas, candy and other treats heavily dosed with THC.\u003c/p>\n\u003cp>But unlike drugs that come in bottles, these tasty marijuana foods haven't been childproofed. And in Colorado, doctors say that kids who apparently get into their parents and grandparents' stashes are getting sick.\u003c/p>\n\u003cp>Colorado legalized marijuana for medicinal purposes in 2000. When the Obama administration said in 2009 that state laws \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=113924395\">wouldn't be challenged\u003c/a> by federal law enforcement authorities, the state's medical pot industry exploded.\u003c/p>\n\u003cfigure id=\"attachment_62740\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ap111215134813-65a34fb5cfc093ff6fb46854015a57c1a365d628-s3.jpg\" alt=\"Marijuana gingerbread cookies, like this one sold at The Apothecarium in San Francisco, could easily appeal to kids. Photo: Jeff Chiu/AP\" width=\"250\" class=\"size-full wp-image-62740\">\u003cfigcaption class=\"wp-caption-text\">Marijuana gingerbread cookies, like this one sold at The Apothecarium in San Francisco, could easily appeal to kids. Photo: Jeff Chiu/AP\u003c/figcaption>\u003c/figure>\n\u003cp>In the past few years, \u003ca href=\"http://www.centura.org/body.cfm?id=996&action=detail&ref=3250\">George Sam Wang\u003c/a>, a doctor in the emergency department at Children's Hospital Colorado, began seeing kids in the ER with some pretty severe symptoms from consuming marijuana. And so he decided to look at whether there had been an increase in cases of accidental marijuana ingestion among children following the new drug laws.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Wang found that after Colorado changed its marijuana laws in late 2009, 14 kids under the age of 12 came to his hospital to be treated for ingesting marijuana. Eight of the 14 cases involved medical marijuana, and seven of the kids had eaten pot-laced food. Their symptoms ranged from lethargy to respiratory problems. Two kids ended up in the intensive care unit. The \u003ca href=\"http://archpedi.jamanetwork.com/article.aspx?articleid=1691416\">results\u003c/a> of Wang's study — one of the first to look at how changes in state laws that legalize marijuana affect kids — appear this week in the journal \u003cem>JAMA Pediatrics.\u003c/em>\u003c/p>\n\u003cp>\"It is ironic that we're seeing these unintended consequences of these [medical marijuana products] we decided to allow in public,\" Wang tells The Salt. \"But our goal was to educate the public so that we can try and keep things out of kids' hands and prevent these cases.\"\u003c/p>\n\u003cp>He's not the first doctor to sound the alarm in Colorado. In 2010, Denver psychiatrist Christian Thurstone \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=123570215\">argued\u003c/a> on \u003cem>Talk of the Nation\u003c/em> that the state's relaxed laws have made the drug too accessible to many adolescents.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ucdenver.edu/academics/colleges/PublicHealth/departments/EnvironmentalOccupationalHealth/about/Faculty/Pages/KosnettM.aspx\">Michael Kosnett\u003c/a>, a medical toxicologist and associate clinical professor at the University of Colorado School of Medicine, notes that marijuana has grown much more potent over the years. Some of the candy bars and cookies sold in Colorado dispensaries contain over 100 milligrams of THC, which he says is well above the level known to cause adverse effects. \"There's a more serious risk to a child because they're smaller in size,\" he says.\u003c/p>\n\u003cp>The solution, he says, is not to ban the products but to require child-resistant packaging for marijuana edibles.\u003c/p>\n\u003cp>\"What was concerning to us was that here were dispensaries selling products very clearly labeled as drugs, but yet these stores were not packaging them like other medications,\" says Kosnett. \"We know from experiencing that use of child-resistant packaging has been highly effective at preventing poisoning of children.\"\u003c/p>\n\u003cp>Kosnett and Wang have been talking with policymakers about this issue, and just this week, Colorado's governor signed into law a bill to require the child-resistant packaging for medical marijuana products. (That typically means a package that only 20 percent of 4- to 5-year-old kids can open in 10 minutes, Kosnett says.) The \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/05/09/182604241/colorado-lawmakers-set-taxes-and-rules-for-marijuana-sales\">rules\u003c/a> will be drawn up in the next week and finalized by June 1.\u003c/p>\n\u003cp>Children's health experts in Washington state, which recently decriminalized marijuana, are watching Colorado's experience closely.\u003c/p>\n\u003cp>\"The legalization of recreational marijuana, especially the solid and liquid-infused forms permitted in Washington, will provide children greater access to cookies, candies, brownies and beverages that contain marijuana,\" write Dr. William Hurley of the University of Washington and Washington Poison Center, and Suzan Mazor from Seattle Children's Hospital, in an \u003ca href=\"http://archpedi.jamanetwork.com/article.aspx?articleid=1691419\">editorial\u003c/a> that accompanied Wang's study. The authors recommend training for physicians to recognize and manage toxic reactions to marijuana exposure in kids. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>\u003ca>\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Into the Cellar with Dave McLean: Brews & Dogpatch News",
"title": "Into the Cellar with Dave McLean: Brews & Dogpatch News",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_62492\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Pub-Young-Couple-In-Front600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Pub-Young-Couple-In-Front600.jpg\" alt=\"Magnolia Pub & Brewery on Haight Street\" width=\"500\" class=\"size-full wp-image-62492\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Magnolia Pub & Brewery on Haight Street\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_62498\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Dave-in-Brewery-Basement400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Dave-in-Brewery-Basement400.jpg\" alt=\"Dave McLean in the Magnolia Brewery basement\" width=\"250\" class=\"size-full wp-image-62498\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dave McLean in the Magnolia Brewery basement\u003c/figcaption>\u003c/figure>\n\u003cp>While the craft beer movement continues to rake in more fans willing to spend their hard-earned green on the finer beers in life, San Francisco-based Brewmaster Dave McLean remains a key figure to watch. Ever since he opened \u003ca href=\"http://www.magnoliapub.com/\">Magnolia Gastropub and Brewery\u003c/a> in the Haight in 1997, the spot has increasingly been a draw for those seeking Kalifornia Kolsch and Big Cypress Brown and cask-conditioned beer (Blue Bell Bitter, Spud's Boy IPA). There's also food with a local bent that covers favorites like Scotch eggs and a decadent Prather Ranch burger. McLean, who is on the Board of Directors for the \u003ca href=\"http://sfbrewersguild.org/\">San Francisco Brewers Guild\u003c/a>, told us that even today, people are still shocked that the restaurant also houses a working brewery in the basement. He is close to opening a bigger, better, new \u003ca href=\"http://magnoliapub.com/dogpatch.html\">brewery\u003c/a> with BBQ offerings from the folks from \u003ca href=\"http://www.namusf.com/\">Namu\u003c/a>... across town, in the morphing Dogpatch neighborhood. McClean also owns \u003ca href=\"http://www.alembicbar.com/\">The Alembic\u003c/a>, which dishes up craft cocktails and bites right down the lane from Magnolia. We caught up in person recently to find out more about the new Dogpatch space and McLean's career. His comments have been edited for length and clarity.\u003c/p>\n\u003cfigure id=\"attachment_62501\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Scotch-eggs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Scotch-eggs1000.jpg\" alt=\"Quail Scotch eggs\" width=\"1000\" height=\"750\" class=\"size-full wp-image-62501\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Quail Scotch eggs\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about the new Magnolia Dogpatch brewery.\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> The whole move to go over there was basically driven by us not having enough beer production capacity here. We were already maxed out with continually growing the business and have a nice wholesale draft business. We were looking at the whole place craft beer has gotten to and it makes sense to grow in a more robust way. \u003c/p>\n\u003cp>We built Magnolia Brewery 15 years ago and it’s really a finite space—we can’t add another tank or vessel downstairs. We created a way to grow our business as well as grow our packaging and bottling. To give the amount of energy and attention needed to do this, I have broken things up into phase one and phase two.\u003c/p>\n\u003cp>We will open in the Dogpatch in very late June or early July. There are a lot of moving parts because we are also building a full service restaurant over there. With expanding, there’s always the fear of losing the thing you do well that makes you special. We want to focus on a few initial steps that are logical and get the brewery up and running and get the beer to taste the way we want it, which is no small task. For us, bigger and better things means doing packaged beer outside of the Bay Area and bigger distribution.\u003c/p>\n\u003cfigure id=\"attachment_62500\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Prather-burger-with-cheese1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Prather-burger-with-cheese1000.jpg\" alt=\" Magnolia’s Prather Ranch cheeseburger\" width=\"1000\" height=\"750\" class=\"size-full wp-image-62500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Magnolia’s Prather Ranch cheeseburger\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How did you decide to work with the Namu Gaji folks, who will do the restaurant portion of the brewery?\u003c/strong> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> I think that honestly evolved organically out of mutual admiration. I’ve long been a huge fan of what they do since the Namu in Balboa opened. I love going there. They have amazing sake and I drink the beer we make there. They’ve been semi-regulars to Magnolia and Alembic, too. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How will the Dogpatch brewery be similar and different to your other places? \u003c/strong> \u003c/p>\n\u003cfigure id=\"attachment_62499\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-kegs-to-the-left400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-kegs-to-the-left400.jpg\" alt=\"Magnolia’s kegs\" width=\"250\" class=\"size-full wp-image-62499\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Magnolia’s kegs\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>McLean:\u003c/strong> Nobody sees the brewery here because it’s tucked in the basement. Fifteen years later people still express shock that there is a brewery down there. With the new spot, people may think, “Hey, there’s a relatively large brewery here.” We’re not putting the brewery behind glass because that style doesn’t really appeal to me. Customers will certainly be exposed to this idea that you’re in a beer production facility. \u003c/p>\n\u003cp>In terms of the restaurant itself, the extended Magnolia family has grown and evolved. The everyday customer is most familiar with the relationships we have: Prather Ranch and Arnold Sutton. That’s what you taste when you eat and drink here. I think people understand who our extended family is. \u003c/p>\n\u003cp>There’s also the family of craftsman and artisans who have been creating with us. At the new place that will make for a similar look and feel. If it’s similar, it’s because we have some of the same people and we can almost finish each others sentences. The flip side of that is it’s an industrial space in a very different neighborhood across town. We’re very sensitive to not produce the “Haight Alembic Magnolia experience.” The only truly identical thread is the beer.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s it like working with the City on the Dogpatch build out?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> Everyone likes to complain about the city and I feel like I could. The most enthusiastic people we’ve seen are the Dogpatch residents and businesses. The neighborhood association was very welcoming and there’s already a sense of community there. It’s great to feel welcome and it really wasn’t an easy process to go through. Small artisan manufacturing is the kind of business the city wants to cultivate on the 3rd Street corridor. Some people in planning and the Mayor’s office of economic development are focused on the health of the neighborhood and that was kind of great. The planning and building department process can be convoluted and it definitely added a lot of time and cost to the project. No one can just make that go away.\u003c/p>\n\u003cp>[vimeo 59381997]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What beer are you brewing now that is more experimental? Where do your ideas come from?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> I’m currently working on a potential family of beers from the same starting point using wooden barrels. The beer is blended with an unaged version of itself. Since I’ve got elements of time and space, I can stack in the new space and let the beers sit and do their thing. \u003c/p>\n\u003cp>We work with a farmer in England. Each year we started out trying one ton of malt which sounds like a lot but it got us through four or five batches of beer. This year since we had the space we can get malt and have it at Dogpatch and then bring it over here and use as needed. We have room to play around with it. \u003c/p>\n\u003cp>Inspiration comes from everywhere. There’s a general receptivity about ideas that strike you at time--in conversations with colleagues. Collaboration is the nature of our industry. We talk a lot online and in person. That fosters an environment. An idea can come from any time if you’re being open to it. Research is not the norm anymore, but it was at the beginning of my career.\u003c/p>\n\u003cfigure id=\"attachment_62502\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Shot-of-People-Eating1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Shot-of-People-Eating1000.jpg\" alt=\"Magnolia Lunch scene\" width=\"1000\" height=\"750\" class=\"size-full wp-image-62502\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Magnolia Lunch scene\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you think we are with craft beer production and appreciation in the Bay Area and nationally?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> In both cases it’s at an all time high. I don’t know if my peers 15-20 years ago were setting out to change the American beer industry. The American beer culture has changed. The share of the market that is craft beer is higher than people ever thought possible. \u003c/p>\n\u003cp>Just like the food movement, people are showing that they prefer to identify with things made in their back yard by people they know. Those same hallmarks are showing up in the craft beer world. Not that long ago that you had to go to a craft beer pub but now you can’t open a restaurant without a decent craft beer component. I would expect it for the Bay Area because this is the cradle of the craft beer movement. One could argue that only recently the Bay Area is realizing its potential for the craft beer community. \u003c/p>\n\u003cp>The rest of the country is definitely catching up. There are more interesting statistics --a vast majority of Americans live within ten miles of a craft brewery. That was a surprise.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about your career and goals.\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> The nature of this craft beer movement at magnolia is that what’s possible continues to expand and that bucket gets bigger. It allows for this constant assessment and reformulation of vision.\u003c/p>\n\u003cp>In the beginning I was a 26 year-old home brewer. At that point the goal was surviving and not going out of business. The industry grew and we started making more beer. I got involved in events and had a history with people, which is important to add that to my vision. \u003c/p>\n\u003cp>This next growth spurt is a new level of visioning of what to do with the beer. I don't want to characterize things as doing it by the seat of our pants because there is strategic thinking involved. Yet some of the charm of what makes it fun to come to work is figuring out, “Where are we going with this?” \u003c/p>\n\u003cp>It’s not all been a super easy or rosy path to get here and I have made dumb mistakes. Thinking as a brewer that it is easy to run a restaurant was almost catastrophic mistake Number One. I hired friends, and we spent a lot of time nearly failing. Now I’d like to pivot off the trial and error period that’s lasted ten to fifteen years and make something that’s built to last.\u003c/p>\n\u003cp>Now that I’m in my forties, I think about the fact that there are breweries that outlive their founders. So it’s coming up with a succession plan. We’re going to grow the business and grow the brand. I’d like it to be such a great place to work that we keep folks for a long time. There’s a natural maturation when you manage and operate something that leaves a good mark. Being a bit bigger gives you more freedom and flexibility to create a better work place that’s more sustainable in all ways, not just in ingredient sourcing. I try to live up to that. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite local joints for beer and food?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> We have such a community of people approaching their craft in the same way. When you go out, it’s “who do you want to check in on and see what they’re up to?” I subconsciously landed myself at the nexus of cocktails, craft beer and food.\u003c/p>\n\u003cp>I love the Ferry Building. My wife and I love \u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a> and our whole family loves the quesadilla roja con chicharon at \u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a>. I admire and look to Nopa and Nopalito to see how they do it – the folks there are kindred spirits. \u003c/p>\n\u003cp>Similarly, running into Bi-Rite Market’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/06/favorite-food-spots-of-bi-rites-sam-mogannam/\">Sam Mogannam\u003c/a> at events always feels like I’m with a long lost cousin or brother.\u003c/p>\n\u003cp>\u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a> is a familiar comfort spot. At the off peak times, it’s better and feels like an awesome San Francisco thing. That inspires me. I love that you can be hungry at three in the afternoon and find a place that’s doing killer drinks and food. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/05/farr-out-bay-area-eats-with-ryan-and-cesalee-farr-of-4505-meats/\">Ryan Farr's\u003c/a> burger at his 4505 Meats stand is always amazing. It’s an addiction.\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.magnoliapub.com/\">Magnolia Gastropub and Brewery\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/xzGuo\">Map\u003c/a>\u003cbr>\n1398 Haight St.\u003cbr>\nSan Francisco CA 94117\u003cbr>\n(415) 864-7468\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Magnolia-Gastropub-Brewery/62902472652\">Magnolia Gastropub & Brewery\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/magnoliapub\">@magnoliapub\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.alembicbar.com/\">The Alembic\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/JX1hR\">Map\u003c/a>\u003cbr>\n1725 Haight St.\u003cbr>\nSan Francisco CA 94117\u003cbr>\n(415) 666-0822\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Alembic/57162567265?fref=ts&rf=135646313172083\">The Alembic\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/alembicbar\">@alembicbar\u003c/a>\u003c/p>\n\n",
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"excerpt": "Brewmaster Dave McLean dishes about his new Dogpatch brewery, set to open soon. McLean is the owner of the Magnolia Gastropub & Brewery and Alembic hotspots and shares about the state of craft beer (hint: we're in such a sweet spot for suds lovers). ",
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"description": "Brewmaster Dave McLean dishes about his new Dogpatch brewery, set to open soon. McLean is the owner of the Magnolia Gastropub & Brewery and Alembic hotspots and shares about the state of craft beer (hint: we're in such a sweet spot for suds lovers). ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62492\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Pub-Young-Couple-In-Front600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Pub-Young-Couple-In-Front600.jpg\" alt=\"Magnolia Pub & Brewery on Haight Street\" width=\"500\" class=\"size-full wp-image-62492\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Magnolia Pub & Brewery on Haight Street\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_62498\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Dave-in-Brewery-Basement400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Dave-in-Brewery-Basement400.jpg\" alt=\"Dave McLean in the Magnolia Brewery basement\" width=\"250\" class=\"size-full wp-image-62498\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dave McLean in the Magnolia Brewery basement\u003c/figcaption>\u003c/figure>\n\u003cp>While the craft beer movement continues to rake in more fans willing to spend their hard-earned green on the finer beers in life, San Francisco-based Brewmaster Dave McLean remains a key figure to watch. Ever since he opened \u003ca href=\"http://www.magnoliapub.com/\">Magnolia Gastropub and Brewery\u003c/a> in the Haight in 1997, the spot has increasingly been a draw for those seeking Kalifornia Kolsch and Big Cypress Brown and cask-conditioned beer (Blue Bell Bitter, Spud's Boy IPA). There's also food with a local bent that covers favorites like Scotch eggs and a decadent Prather Ranch burger. McLean, who is on the Board of Directors for the \u003ca href=\"http://sfbrewersguild.org/\">San Francisco Brewers Guild\u003c/a>, told us that even today, people are still shocked that the restaurant also houses a working brewery in the basement. He is close to opening a bigger, better, new \u003ca href=\"http://magnoliapub.com/dogpatch.html\">brewery\u003c/a> with BBQ offerings from the folks from \u003ca href=\"http://www.namusf.com/\">Namu\u003c/a>... across town, in the morphing Dogpatch neighborhood. McClean also owns \u003ca href=\"http://www.alembicbar.com/\">The Alembic\u003c/a>, which dishes up craft cocktails and bites right down the lane from Magnolia. We caught up in person recently to find out more about the new Dogpatch space and McLean's career. His comments have been edited for length and clarity.\u003c/p>\n\u003cfigure id=\"attachment_62501\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Scotch-eggs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Scotch-eggs1000.jpg\" alt=\"Quail Scotch eggs\" width=\"1000\" height=\"750\" class=\"size-full wp-image-62501\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Quail Scotch eggs\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about the new Magnolia Dogpatch brewery.\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> The whole move to go over there was basically driven by us not having enough beer production capacity here. We were already maxed out with continually growing the business and have a nice wholesale draft business. We were looking at the whole place craft beer has gotten to and it makes sense to grow in a more robust way. \u003c/p>\n\u003cp>We built Magnolia Brewery 15 years ago and it’s really a finite space—we can’t add another tank or vessel downstairs. We created a way to grow our business as well as grow our packaging and bottling. To give the amount of energy and attention needed to do this, I have broken things up into phase one and phase two.\u003c/p>\n\u003cp>We will open in the Dogpatch in very late June or early July. There are a lot of moving parts because we are also building a full service restaurant over there. With expanding, there’s always the fear of losing the thing you do well that makes you special. We want to focus on a few initial steps that are logical and get the brewery up and running and get the beer to taste the way we want it, which is no small task. For us, bigger and better things means doing packaged beer outside of the Bay Area and bigger distribution.\u003c/p>\n\u003cfigure id=\"attachment_62500\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Prather-burger-with-cheese1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Prather-burger-with-cheese1000.jpg\" alt=\" Magnolia’s Prather Ranch cheeseburger\" width=\"1000\" height=\"750\" class=\"size-full wp-image-62500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Magnolia’s Prather Ranch cheeseburger\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How did you decide to work with the Namu Gaji folks, who will do the restaurant portion of the brewery?\u003c/strong> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> I think that honestly evolved organically out of mutual admiration. I’ve long been a huge fan of what they do since the Namu in Balboa opened. I love going there. They have amazing sake and I drink the beer we make there. They’ve been semi-regulars to Magnolia and Alembic, too. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How will the Dogpatch brewery be similar and different to your other places? \u003c/strong> \u003c/p>\n\u003cfigure id=\"attachment_62499\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-kegs-to-the-left400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-kegs-to-the-left400.jpg\" alt=\"Magnolia’s kegs\" width=\"250\" class=\"size-full wp-image-62499\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Magnolia’s kegs\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>McLean:\u003c/strong> Nobody sees the brewery here because it’s tucked in the basement. Fifteen years later people still express shock that there is a brewery down there. With the new spot, people may think, “Hey, there’s a relatively large brewery here.” We’re not putting the brewery behind glass because that style doesn’t really appeal to me. Customers will certainly be exposed to this idea that you’re in a beer production facility. \u003c/p>\n\u003cp>In terms of the restaurant itself, the extended Magnolia family has grown and evolved. The everyday customer is most familiar with the relationships we have: Prather Ranch and Arnold Sutton. That’s what you taste when you eat and drink here. I think people understand who our extended family is. \u003c/p>\n\u003cp>There’s also the family of craftsman and artisans who have been creating with us. At the new place that will make for a similar look and feel. If it’s similar, it’s because we have some of the same people and we can almost finish each others sentences. The flip side of that is it’s an industrial space in a very different neighborhood across town. We’re very sensitive to not produce the “Haight Alembic Magnolia experience.” The only truly identical thread is the beer.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s it like working with the City on the Dogpatch build out?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> Everyone likes to complain about the city and I feel like I could. The most enthusiastic people we’ve seen are the Dogpatch residents and businesses. The neighborhood association was very welcoming and there’s already a sense of community there. It’s great to feel welcome and it really wasn’t an easy process to go through. Small artisan manufacturing is the kind of business the city wants to cultivate on the 3rd Street corridor. Some people in planning and the Mayor’s office of economic development are focused on the health of the neighborhood and that was kind of great. The planning and building department process can be convoluted and it definitely added a lot of time and cost to the project. No one can just make that go away.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What beer are you brewing now that is more experimental? Where do your ideas come from?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> I’m currently working on a potential family of beers from the same starting point using wooden barrels. The beer is blended with an unaged version of itself. Since I’ve got elements of time and space, I can stack in the new space and let the beers sit and do their thing. \u003c/p>\n\u003cp>We work with a farmer in England. Each year we started out trying one ton of malt which sounds like a lot but it got us through four or five batches of beer. This year since we had the space we can get malt and have it at Dogpatch and then bring it over here and use as needed. We have room to play around with it. \u003c/p>\n\u003cp>Inspiration comes from everywhere. There’s a general receptivity about ideas that strike you at time--in conversations with colleagues. Collaboration is the nature of our industry. We talk a lot online and in person. That fosters an environment. An idea can come from any time if you’re being open to it. Research is not the norm anymore, but it was at the beginning of my career.\u003c/p>\n\u003cfigure id=\"attachment_62502\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Shot-of-People-Eating1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Shot-of-People-Eating1000.jpg\" alt=\"Magnolia Lunch scene\" width=\"1000\" height=\"750\" class=\"size-full wp-image-62502\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Magnolia Lunch scene\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you think we are with craft beer production and appreciation in the Bay Area and nationally?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> In both cases it’s at an all time high. I don’t know if my peers 15-20 years ago were setting out to change the American beer industry. The American beer culture has changed. The share of the market that is craft beer is higher than people ever thought possible. \u003c/p>\n\u003cp>Just like the food movement, people are showing that they prefer to identify with things made in their back yard by people they know. Those same hallmarks are showing up in the craft beer world. Not that long ago that you had to go to a craft beer pub but now you can’t open a restaurant without a decent craft beer component. I would expect it for the Bay Area because this is the cradle of the craft beer movement. One could argue that only recently the Bay Area is realizing its potential for the craft beer community. \u003c/p>\n\u003cp>The rest of the country is definitely catching up. There are more interesting statistics --a vast majority of Americans live within ten miles of a craft brewery. That was a surprise.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about your career and goals.\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> The nature of this craft beer movement at magnolia is that what’s possible continues to expand and that bucket gets bigger. It allows for this constant assessment and reformulation of vision.\u003c/p>\n\u003cp>In the beginning I was a 26 year-old home brewer. At that point the goal was surviving and not going out of business. The industry grew and we started making more beer. I got involved in events and had a history with people, which is important to add that to my vision. \u003c/p>\n\u003cp>This next growth spurt is a new level of visioning of what to do with the beer. I don't want to characterize things as doing it by the seat of our pants because there is strategic thinking involved. Yet some of the charm of what makes it fun to come to work is figuring out, “Where are we going with this?” \u003c/p>\n\u003cp>It’s not all been a super easy or rosy path to get here and I have made dumb mistakes. Thinking as a brewer that it is easy to run a restaurant was almost catastrophic mistake Number One. I hired friends, and we spent a lot of time nearly failing. Now I’d like to pivot off the trial and error period that’s lasted ten to fifteen years and make something that’s built to last.\u003c/p>\n\u003cp>Now that I’m in my forties, I think about the fact that there are breweries that outlive their founders. So it’s coming up with a succession plan. We’re going to grow the business and grow the brand. I’d like it to be such a great place to work that we keep folks for a long time. There’s a natural maturation when you manage and operate something that leaves a good mark. Being a bit bigger gives you more freedom and flexibility to create a better work place that’s more sustainable in all ways, not just in ingredient sourcing. I try to live up to that. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite local joints for beer and food?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> We have such a community of people approaching their craft in the same way. When you go out, it’s “who do you want to check in on and see what they’re up to?” I subconsciously landed myself at the nexus of cocktails, craft beer and food.\u003c/p>\n\u003cp>I love the Ferry Building. My wife and I love \u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a> and our whole family loves the quesadilla roja con chicharon at \u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a>. I admire and look to Nopa and Nopalito to see how they do it – the folks there are kindred spirits. \u003c/p>\n\u003cp>Similarly, running into Bi-Rite Market’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/06/favorite-food-spots-of-bi-rites-sam-mogannam/\">Sam Mogannam\u003c/a> at events always feels like I’m with a long lost cousin or brother.\u003c/p>\n\u003cp>\u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a> is a familiar comfort spot. At the off peak times, it’s better and feels like an awesome San Francisco thing. That inspires me. I love that you can be hungry at three in the afternoon and find a place that’s doing killer drinks and food. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/05/farr-out-bay-area-eats-with-ryan-and-cesalee-farr-of-4505-meats/\">Ryan Farr's\u003c/a> burger at his 4505 Meats stand is always amazing. It’s an addiction.\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.magnoliapub.com/\">Magnolia Gastropub and Brewery\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/xzGuo\">Map\u003c/a>\u003cbr>\n1398 Haight St.\u003cbr>\nSan Francisco CA 94117\u003cbr>\n(415) 864-7468\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Magnolia-Gastropub-Brewery/62902472652\">Magnolia Gastropub & Brewery\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/magnoliapub\">@magnoliapub\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
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"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
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},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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