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"content": "\u003cfigure id=\"attachment_58295\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/yellowrice.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/yellowrice.jpg\" alt=\"Genetically modified to be enriched with beta-carotene, golden rice grains (left) are a deep yellow. At right, white rice grains. Photo: Isagani Serrano/International Rice Research Institute\" width=\"666\" height=\"500\" class=\"size-full wp-image-58295\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Genetically modified to be enriched with beta-carotene, golden rice grains (left) are a deep yellow. At right, white rice grains. Photo: Isagani Serrano/International Rice Research Institute\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/07/173611461/in-a-grain-of-golden-rice-a-world-of-controversy-over-gmo-foods\">Morning Edition\u003c/a>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/03/20130307_me_13.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/2013/03/07/173611461/in-a-grain-of-golden-rice-a-world-of-controversy-over-gmo-foods\">The Salt at NPR Food\u003c/a> (3/7/13)\u003c/p>\n\u003cp>There's a kind of rice growing in some test plots in the Philippines that's unlike any rice ever seen before. It's yellow. Its \u003ca href=\"http://www.goldenrice.org/\">backers\u003c/a> call it \"\u003ca href=\"http://www.irri.org/index.php?option=com_k2&view=itemlist&task=category&id=764:golden-rice-at-irri&lang=en\">golden rice\u003c/a>.\" It's been genetically modified so that it contains beta-carotene, the source of vitamin A.\u003c/p>\n\u003cp>Millions of people in Asia and Africa don't get enough of this vital nutrient, so this rice has become the symbol of an idea: that genetically engineered crops can be a tool to improve the lives of the poor.\u003c/p>\n\u003cp>It's a statement that rouses emotions and sets off fierce arguments. There's a raging, global debate about such crops.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But before we get to that debate, and the role that golden rice plays in it, let's travel back in time to golden rice's origins.\u003c/p>\n\u003cp>It began with a conversation in 1984.\u003c/p>\n\u003cp>The science of biotechnology was in its infancy at this point. There were no genetically engineered crops yet. Scientists were just figuring out how to find genes and move them between different organisms.\u003c/p>\n\u003cp>Some people at the \u003ca href=\"http://www.rockefellerfoundation.org/\">Rockefeller Foundation\u003c/a> thought that these techniques might be useful for giving farmers in poor countries a bigger harvest.\u003c/p>\n\u003cp>So they set up a meeting at the \u003ca href=\"http://www.irri.org/\">International Rice Research Institute\u003c/a> (IRRI), in the Philippines, to talk about this.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rockefellerfoundation.org/about-us/our-team/gary-h-toenniessen\">Gary Toenniessen\u003c/a>, who was in charge of the foundation's biotechnology program at the time, says that a lot of people at this meeting were very skeptical about biotechnology. They were plant breeders, masters of the traditional way to improve crops.\u003c/p>\n\u003cp>One evening, after the formal sessions, \"a group of these breeders were sitting around at the guesthouse at IRRI, having a beer or two,\" says Toenniessen. After listening to their skepticism for a while, Toenniessen spoke up. If this technology did actually pan out, he said, and you could put any gene you wanted into rice, which one would you pick? \"What's your favorite gene?\"\u003c/p>\n\u003cp>They went around the room. Breeders talked about genes for resisting disease or surviving droughts.\u003c/p>\n\u003cp>They came to a breeder named \u003ca href=\"https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=2&cad=rja&ved=0CDQQtwIwAQ&url=http%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3DOxdJ_wiimc0&ei=ooE3UfK3IoLC0QHhkoGQDw&usg=AFQjCNFxX6TbJ6JV_93Amlqe7b24c9FEFw\">Peter Jennings\u003c/a>, a legendary figure in these circles. He'd created perhaps the most famous variety of rice in history, called \u003ca href=\"http://www.livinghistoryfarm.org/farminginthe50s/crops_17.html\">IR 8\u003c/a>, which launched the so-called Green Revolution in rice-growing countries of Asia in the 1960s.\u003c/p>\n\u003cp>\"Yellow endosperm,\" said Jennings. (The endosperm of a grain of rice or wheat is the main part that's eaten.)\u003c/p>\n\u003cp>\"That kind of took everybody by surprise. It certainly took me by surprise. So I said, 'Why?'\" Toenniessen recalls.\u003c/p>\n\u003cp>Jennings explained that the color yellow signals the presence of beta-carotene — the source of vitamin A. Yellow kinds of corn or sorghum exist naturally, and for years, Jennings said, he had been looking for similar varieties of rice. Regular white rice doesn't provide this vital nutrient, and it's a big problem.\u003c/p>\n\u003cp>\"When children are weaned, they're often weaned on a rice gruel. And if they don't get any beta-carotene or vitamin A during that period, they can be harmed for the rest of their lives,\" says Toenniessen.\u003c/p>\n\u003cp>Toenniessen was persuaded, and the Rockefeller Foundation started a program aimed at creating, through technology, what Jennings had not been able to find in nature.\u003c/p>\n\u003cp>A global network of scientists at nonprofit research institutes started working on the problem.\u003c/p>\n\u003cp>The first real breakthrough came in 1999. \u003ca href=\"http://www.agbioworld.org/biotech-info/topics/goldenrice/tale.html\">Scientists\u003c/a> in Switzerland inserted two genes into rice that switched on production of beta-carotene. A few years later, other researchers created an even \u003ca href=\"http://www.nature.com/nbt/journal/v23/n4/full/nbt1082.html\">better version\u003c/a>.\u003c/p>\n\u003cp>A single bowl of this new golden rice can \u003ca href=\"http://ajcn.nutrition.org/content/96/3/658.abstract\">supply\u003c/a> 60 percent of a child's daily requirement of vitamin A.\u003c/p>\n\u003cp>\"It's a great product. And it's beautiful! It looks just like saffron rice,\" says Toenniessen, who's now a managing director at the Rockefeller Foundation.\u003c/p>\n\u003cfigure id=\"attachment_58296\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/goldenricefield.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/goldenricefield-290x193.jpg\" alt=\"Golden rice plants at a confined field trial in 2010. Photo: Courtesy of the International Rice Research Institute\" width=\"290\" height=\"193\" class=\"size-medium wp-image-58296\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Golden rice plants at a confined field trial in 2010. Photo: Courtesy of the International Rice Research Institute\u003c/figcaption>\u003c/figure>\n\u003cp>Others, though, don't find it beautiful at all.\u003c/p>\n\u003cp>For instance, consider what happened just a few months ago. Some U.S.-funded researchers published the results of a nutritional \u003ca href=\"http://ajcn.nutrition.org/content/96/3/658.abstract\">study\u003c/a> showing that people's bodies easily absorb the beta-carotene in golden rice. They'd carried out that study among children in China.\u003c/p>\n\u003cp>The result seemed like great news. But the environmental group Greenpeace immediately called it a \u003ca href=\"http://gmwatch.org/latest-listing/51-2012/14157-alarm-at-us-backed-gm-food-trial-on-chinese-children\">scandal\u003c/a>.\u003c/p>\n\u003cp>\"People are angry, really furious about these tests, using Chinese children as guinea pigs,\" says Wang Jing, a campaigner for Greenpeace in China.\u003c/p>\n\u003cp>The Chinese government \u003ca href=\"http://www.nature.com/news/china-sacks-officials-over-golden-rice-controversy-1.11998\">reacted\u003c/a> quickly. It punished three Chinese co-authors of the study, removing them from their jobs.\u003c/p>\n\u003cp>In a \u003ca href=\"http://www.chinacdc.cn/zxdt/201212/t20121206_72794.htm\">report\u003c/a> on the case, Chinese authorities say that the researchers didn't get all the approvals they needed before carrying out the study. Also, the researchers told the children, and their parents, that this was a special kind of rice high in beta-carotene, but they didn't always say it was genetically modified.\u003c/p>\n\u003cp>\"They actually hid the fact that golden rice is a genetically modified crop,\" says Wang.\u003c/p>\n\u003cp>For some people, this makes all the difference in the world.\u003c/p>\n\u003cp>This is where golden rice gets caught up in the bigger argument over genetically engineered crops — specifically, the argument over who benefits from them.\u003c/p>\n\u003cp>\u003ca href=\"http://www.etcgroup.org/users/neth-da%C3%B1o\">Neth Daño\u003c/a>, who works in the Philippines for the \u003ca href=\"http://www.etcgroup.org/\">ETC Group\u003c/a>, an advocate on behalf of small farmers, says the main purpose of genetically modifying crops has not been to help people; it's been driven by profit.\u003c/p>\n\u003cp>\"A handful of corporations in developing countries has reaped billions in profits selling genetically modified seeds and proprietary herbicides,\" she says. Yet those companies have always claimed that this technology would benefit the poor. \"The poor have always been at the center of each and every assertion about the importance of genetically modified organisms to mankind.\"\u003c/p>\n\u003cp>So this is the real significance of golden rice, she says. It gives biotech companies a chance to say, \"See, biotechnology \u003cem>is\u003c/em> good for the poor!\"\u003c/p>\n\u003cp>\"Some proponents are already announcing that the debate is over, that the golden rice product is the clincher.\"\u003c/p>\n\u003cp>Don't misunderstand me, Daño says: Golden rice is not purely public relations. It is, indeed, supposed to help malnourished people — although she doesn't think it's a very good way to help. She thinks it will be more expensive and less effective than traditional nutrition programs.\u003c/p>\n\u003cp>This rice is mainly going to help the image of biotechnology, she says.\u003c/p>\n\u003cp>This mixture of motives — helping people and promoting biotechnology — also shows up in the biography of the man who's now leading the golden rice effort.\u003c/p>\n\u003cfigure id=\"attachment_58297\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/gerardbarry.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/gerardbarry-290x290.jpg\" alt=\"Dr. Gerard Barry, IRRI's golden rice project leader, inspects golden rice in the screen house. Photo: Bill Sta. Clara/International Rice Research Institute\" width=\"290\" height=\"290\" class=\"size-medium wp-image-58297\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Gerard Barry, IRRI's golden rice project leader, inspects golden rice in the screen house. Photo: Bill Sta. Clara/International Rice Research Institute\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.irri.org/index.php?option=com_k2&view=item&id=10150:barry-gerard&lang=en\">Gerard Barry\u003c/a>, a native of Ireland, spent more than 20 years in St. Louis working for Monsanto, the company that pioneered genetically engineered crops.\u003c/p>\n\u003cp>He's listed as first inventor on some of Monsanto's most valuable \u003ca href=\"http://www.google.com/patents/US5627061\">patents\u003c/a>. He found the gene that made crops immune to the weedkiller Roundup. That gene is now in soybeans, corn and cotton grown on hundreds of millions of acres.\u003c/p>\n\u003cp>But along the way, Barry also got interested in rice. \"It was very exciting. It was probably my favorite crop to work on,\" he says. \"Because you got to meet really passionate people. Rice is something that's vital to large numbers of people. I mean, a couple of billion people eat it.\"\u003c/p>\n\u003cp>Ten years ago, Barry left the corporate world and moved to the nonprofit International Rice Research Institute in the Philippines — the place where the idea of golden rice was born.\u003c/p>\n\u003cp>His job is now to shepherd it down the home stretch to the finish line.\u003c/p>\n\u003cp>Part of the job involves old-fashioned plant breeding to transfer the beta-carotene genes into rice varieties that farmers like to grow.\u003c/p>\n\u003cp>But before farmers can get their hands on golden rice, government regulators in each country need to agree that it's safe.\u003c/p>\n\u003cp>Later this year, the network of golden rice researchers will apply for approval in the Philippines. After that, they'll do the same in Bangladesh.\u003c/p>\n\u003cp>Yet that's only the first step. They'll have to roll out a marketing campaign on behalf of golden rice, and the campaign has to reach the poorest people in the most remote villages.\u003c/p>\n\u003cp>\"Golden rice will be good for everybody, but some people need it more,\" Barry says. \"Our job is to make sure that [those] people have access to it, understand the value of it, and ask for it.\"\u003c/p>\n\u003cp>This will be the final test of that 30-year-old brainstorm — the idea that genetically altered rice actually could be a cheap, self-multiplying source of this vital nutrient. \u003c/p>\n\u003cp>[ad floatright]\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": "A rice enriched with beta-carotene promises to boost the health of poor children around the world. But critics say golden rice is also a clever PR move for a biotech industry driven by profits, not humanitarianism.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_58295\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/yellowrice.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/yellowrice.jpg\" alt=\"Genetically modified to be enriched with beta-carotene, golden rice grains (left) are a deep yellow. At right, white rice grains. Photo: Isagani Serrano/International Rice Research Institute\" width=\"666\" height=\"500\" class=\"size-full wp-image-58295\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Genetically modified to be enriched with beta-carotene, golden rice grains (left) are a deep yellow. At right, white rice grains. Photo: Isagani Serrano/International Rice Research Institute\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/07/173611461/in-a-grain-of-golden-rice-a-world-of-controversy-over-gmo-foods\">Morning Edition\u003c/a>\u003cbr>\n \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/2013/03/07/173611461/in-a-grain-of-golden-rice-a-world-of-controversy-over-gmo-foods\">The Salt at NPR Food\u003c/a> (3/7/13)\u003c/p>\n\u003cp>There's a kind of rice growing in some test plots in the Philippines that's unlike any rice ever seen before. It's yellow. Its \u003ca href=\"http://www.goldenrice.org/\">backers\u003c/a> call it \"\u003ca href=\"http://www.irri.org/index.php?option=com_k2&view=itemlist&task=category&id=764:golden-rice-at-irri&lang=en\">golden rice\u003c/a>.\" It's been genetically modified so that it contains beta-carotene, the source of vitamin A.\u003c/p>\n\u003cp>Millions of people in Asia and Africa don't get enough of this vital nutrient, so this rice has become the symbol of an idea: that genetically engineered crops can be a tool to improve the lives of the poor.\u003c/p>\n\u003cp>It's a statement that rouses emotions and sets off fierce arguments. There's a raging, global debate about such crops.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But before we get to that debate, and the role that golden rice plays in it, let's travel back in time to golden rice's origins.\u003c/p>\n\u003cp>It began with a conversation in 1984.\u003c/p>\n\u003cp>The science of biotechnology was in its infancy at this point. There were no genetically engineered crops yet. Scientists were just figuring out how to find genes and move them between different organisms.\u003c/p>\n\u003cp>Some people at the \u003ca href=\"http://www.rockefellerfoundation.org/\">Rockefeller Foundation\u003c/a> thought that these techniques might be useful for giving farmers in poor countries a bigger harvest.\u003c/p>\n\u003cp>So they set up a meeting at the \u003ca href=\"http://www.irri.org/\">International Rice Research Institute\u003c/a> (IRRI), in the Philippines, to talk about this.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rockefellerfoundation.org/about-us/our-team/gary-h-toenniessen\">Gary Toenniessen\u003c/a>, who was in charge of the foundation's biotechnology program at the time, says that a lot of people at this meeting were very skeptical about biotechnology. They were plant breeders, masters of the traditional way to improve crops.\u003c/p>\n\u003cp>One evening, after the formal sessions, \"a group of these breeders were sitting around at the guesthouse at IRRI, having a beer or two,\" says Toenniessen. After listening to their skepticism for a while, Toenniessen spoke up. If this technology did actually pan out, he said, and you could put any gene you wanted into rice, which one would you pick? \"What's your favorite gene?\"\u003c/p>\n\u003cp>They went around the room. Breeders talked about genes for resisting disease or surviving droughts.\u003c/p>\n\u003cp>They came to a breeder named \u003ca href=\"https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=2&cad=rja&ved=0CDQQtwIwAQ&url=http%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3DOxdJ_wiimc0&ei=ooE3UfK3IoLC0QHhkoGQDw&usg=AFQjCNFxX6TbJ6JV_93Amlqe7b24c9FEFw\">Peter Jennings\u003c/a>, a legendary figure in these circles. He'd created perhaps the most famous variety of rice in history, called \u003ca href=\"http://www.livinghistoryfarm.org/farminginthe50s/crops_17.html\">IR 8\u003c/a>, which launched the so-called Green Revolution in rice-growing countries of Asia in the 1960s.\u003c/p>\n\u003cp>\"Yellow endosperm,\" said Jennings. (The endosperm of a grain of rice or wheat is the main part that's eaten.)\u003c/p>\n\u003cp>\"That kind of took everybody by surprise. It certainly took me by surprise. So I said, 'Why?'\" Toenniessen recalls.\u003c/p>\n\u003cp>Jennings explained that the color yellow signals the presence of beta-carotene — the source of vitamin A. Yellow kinds of corn or sorghum exist naturally, and for years, Jennings said, he had been looking for similar varieties of rice. Regular white rice doesn't provide this vital nutrient, and it's a big problem.\u003c/p>\n\u003cp>\"When children are weaned, they're often weaned on a rice gruel. And if they don't get any beta-carotene or vitamin A during that period, they can be harmed for the rest of their lives,\" says Toenniessen.\u003c/p>\n\u003cp>Toenniessen was persuaded, and the Rockefeller Foundation started a program aimed at creating, through technology, what Jennings had not been able to find in nature.\u003c/p>\n\u003cp>A global network of scientists at nonprofit research institutes started working on the problem.\u003c/p>\n\u003cp>The first real breakthrough came in 1999. \u003ca href=\"http://www.agbioworld.org/biotech-info/topics/goldenrice/tale.html\">Scientists\u003c/a> in Switzerland inserted two genes into rice that switched on production of beta-carotene. A few years later, other researchers created an even \u003ca href=\"http://www.nature.com/nbt/journal/v23/n4/full/nbt1082.html\">better version\u003c/a>.\u003c/p>\n\u003cp>A single bowl of this new golden rice can \u003ca href=\"http://ajcn.nutrition.org/content/96/3/658.abstract\">supply\u003c/a> 60 percent of a child's daily requirement of vitamin A.\u003c/p>\n\u003cp>\"It's a great product. And it's beautiful! It looks just like saffron rice,\" says Toenniessen, who's now a managing director at the Rockefeller Foundation.\u003c/p>\n\u003cfigure id=\"attachment_58296\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/goldenricefield.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/goldenricefield-290x193.jpg\" alt=\"Golden rice plants at a confined field trial in 2010. Photo: Courtesy of the International Rice Research Institute\" width=\"290\" height=\"193\" class=\"size-medium wp-image-58296\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Golden rice plants at a confined field trial in 2010. Photo: Courtesy of the International Rice Research Institute\u003c/figcaption>\u003c/figure>\n\u003cp>Others, though, don't find it beautiful at all.\u003c/p>\n\u003cp>For instance, consider what happened just a few months ago. Some U.S.-funded researchers published the results of a nutritional \u003ca href=\"http://ajcn.nutrition.org/content/96/3/658.abstract\">study\u003c/a> showing that people's bodies easily absorb the beta-carotene in golden rice. They'd carried out that study among children in China.\u003c/p>\n\u003cp>The result seemed like great news. But the environmental group Greenpeace immediately called it a \u003ca href=\"http://gmwatch.org/latest-listing/51-2012/14157-alarm-at-us-backed-gm-food-trial-on-chinese-children\">scandal\u003c/a>.\u003c/p>\n\u003cp>\"People are angry, really furious about these tests, using Chinese children as guinea pigs,\" says Wang Jing, a campaigner for Greenpeace in China.\u003c/p>\n\u003cp>The Chinese government \u003ca href=\"http://www.nature.com/news/china-sacks-officials-over-golden-rice-controversy-1.11998\">reacted\u003c/a> quickly. It punished three Chinese co-authors of the study, removing them from their jobs.\u003c/p>\n\u003cp>In a \u003ca href=\"http://www.chinacdc.cn/zxdt/201212/t20121206_72794.htm\">report\u003c/a> on the case, Chinese authorities say that the researchers didn't get all the approvals they needed before carrying out the study. Also, the researchers told the children, and their parents, that this was a special kind of rice high in beta-carotene, but they didn't always say it was genetically modified.\u003c/p>\n\u003cp>\"They actually hid the fact that golden rice is a genetically modified crop,\" says Wang.\u003c/p>\n\u003cp>For some people, this makes all the difference in the world.\u003c/p>\n\u003cp>This is where golden rice gets caught up in the bigger argument over genetically engineered crops — specifically, the argument over who benefits from them.\u003c/p>\n\u003cp>\u003ca href=\"http://www.etcgroup.org/users/neth-da%C3%B1o\">Neth Daño\u003c/a>, who works in the Philippines for the \u003ca href=\"http://www.etcgroup.org/\">ETC Group\u003c/a>, an advocate on behalf of small farmers, says the main purpose of genetically modifying crops has not been to help people; it's been driven by profit.\u003c/p>\n\u003cp>\"A handful of corporations in developing countries has reaped billions in profits selling genetically modified seeds and proprietary herbicides,\" she says. Yet those companies have always claimed that this technology would benefit the poor. \"The poor have always been at the center of each and every assertion about the importance of genetically modified organisms to mankind.\"\u003c/p>\n\u003cp>So this is the real significance of golden rice, she says. It gives biotech companies a chance to say, \"See, biotechnology \u003cem>is\u003c/em> good for the poor!\"\u003c/p>\n\u003cp>\"Some proponents are already announcing that the debate is over, that the golden rice product is the clincher.\"\u003c/p>\n\u003cp>Don't misunderstand me, Daño says: Golden rice is not purely public relations. It is, indeed, supposed to help malnourished people — although she doesn't think it's a very good way to help. She thinks it will be more expensive and less effective than traditional nutrition programs.\u003c/p>\n\u003cp>This rice is mainly going to help the image of biotechnology, she says.\u003c/p>\n\u003cp>This mixture of motives — helping people and promoting biotechnology — also shows up in the biography of the man who's now leading the golden rice effort.\u003c/p>\n\u003cfigure id=\"attachment_58297\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/gerardbarry.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/gerardbarry-290x290.jpg\" alt=\"Dr. Gerard Barry, IRRI's golden rice project leader, inspects golden rice in the screen house. Photo: Bill Sta. Clara/International Rice Research Institute\" width=\"290\" height=\"290\" class=\"size-medium wp-image-58297\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Gerard Barry, IRRI's golden rice project leader, inspects golden rice in the screen house. Photo: Bill Sta. Clara/International Rice Research Institute\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.irri.org/index.php?option=com_k2&view=item&id=10150:barry-gerard&lang=en\">Gerard Barry\u003c/a>, a native of Ireland, spent more than 20 years in St. Louis working for Monsanto, the company that pioneered genetically engineered crops.\u003c/p>\n\u003cp>He's listed as first inventor on some of Monsanto's most valuable \u003ca href=\"http://www.google.com/patents/US5627061\">patents\u003c/a>. He found the gene that made crops immune to the weedkiller Roundup. That gene is now in soybeans, corn and cotton grown on hundreds of millions of acres.\u003c/p>\n\u003cp>But along the way, Barry also got interested in rice. \"It was very exciting. It was probably my favorite crop to work on,\" he says. \"Because you got to meet really passionate people. Rice is something that's vital to large numbers of people. I mean, a couple of billion people eat it.\"\u003c/p>\n\u003cp>Ten years ago, Barry left the corporate world and moved to the nonprofit International Rice Research Institute in the Philippines — the place where the idea of golden rice was born.\u003c/p>\n\u003cp>His job is now to shepherd it down the home stretch to the finish line.\u003c/p>\n\u003cp>Part of the job involves old-fashioned plant breeding to transfer the beta-carotene genes into rice varieties that farmers like to grow.\u003c/p>\n\u003cp>But before farmers can get their hands on golden rice, government regulators in each country need to agree that it's safe.\u003c/p>\n\u003cp>Later this year, the network of golden rice researchers will apply for approval in the Philippines. After that, they'll do the same in Bangladesh.\u003c/p>\n\u003cp>Yet that's only the first step. They'll have to roll out a marketing campaign on behalf of golden rice, and the campaign has to reach the poorest people in the most remote villages.\u003c/p>\n\u003cp>\"Golden rice will be good for everybody, but some people need it more,\" Barry says. \"Our job is to make sure that [those] people have access to it, understand the value of it, and ask for it.\"\u003c/p>\n\u003cp>This will be the final test of that 30-year-old brainstorm — the idea that genetically altered rice actually could be a cheap, self-multiplying source of this vital nutrient. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_58038\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/longevity-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/longevity-food.jpg\" alt=\"Superfoods that reduce inflammation. Photo: Wendy Goodfriend\" width=\"248\" height=\"140\" class=\"size-full wp-image-58038\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Superfoods that reduce inflammation.\u003cbr>Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to KQED's Forum: How to Eat for a Longer Life\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201303071000\">Original Broadcast\u003c/a>:\u003cbr>\nThursday, Mar 7, 2013 -- 10:00 AM\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2013/03/20130307bforum.mp3\"] \u003cbr clear=\"all\">\u003c/p>\n\u003cp>The connection between diet and health has been well established -- but can eating your broccoli really help you live longer? KQED's Forum discusses the latest research on nutrition and longevity with researchers from Marin's Buck Institute on Research in Aging. Forum also checks in with Rebecca Katz, author of the new cookbook \"The Longevity Kitchen.\"\u003cbr clear=\"all\">\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cli>\u003ca href=\"http://www.buckinstitute.org/bredesenLab\">Dale Bredesen\u003c/a>, founding president and CEO of the \u003ca href=\"http://www.buckinstitute.org/\">Buck Institute for Research on Aging\u003c/a>, member of the National Advisory Council on Aging and adjunct professor in the Department of Neurology at UCSF\u003c/li>\n\u003cli>\u003ca href=\"http://www.buckinstitute.org/kapahiLab\">Pankaj Kapahi\u003c/a>, associate professor at the Buck Institute for Research on Aging\u003c/li>\n\u003cli>\u003ca href=\"http://rebeccakatz.com/\">Rebecca Katz\u003c/a>, chef and director of the \u003ca href=\"http://www.commonweal.org/programs/HKI.html\">Healing Kitchens Institute\u003c/a> at Commonweal in Bolinas, and author of the new book \"\u003ca href=\"http://www.amazon.com/The-Longevity-Kitchen-Satisfying-Age-Busting/dp/1607742942\">The Longevity Kitchen: Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods.\u003c/a>\"\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/a/forum/R201303071000\">Get Recipes from 'The Longevity Kitchen' (KQED's Forum)\u003c/a>:\n\u003cul>\n\u003cli>Roasted Asparagus Salad with Arugula and Hazelnuts\u003c/li>\n\u003cli>Halibut With Lime and Papaya and Avocado Salsa\u003c/li>\n\u003cli>Insanely Good Chocolate Brownies\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.buckinstitute.org/\">BuckInstitute.org\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/28/5-essential-foods-that-reduce-inflammation-and-optimize-health/\">5 Essential Foods that Reduce Inflammation and Optimize Health (Bay Area Bites)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/20/four-foods-to-avoid-that-promote-inflammation-and-can-cause-disease/\">Four Foods to Avoid that Promote Inflammation and Can Cause Disease (Bay Area Bites)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "The connection between diet and health has been well established — but can eating your broccoli really help you live longer? KQED’s Forum discusses the latest research on nutrition and longevity with researchers from Marin’s Buck Institute on Research in Aging.Forum also checks in with Rebecca Katz, author of the new cookbook “The Longevity Kitchen.”",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_58054\" class=\"wp-caption aligncenter\" style=\"max-width: 667px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/goodeggs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/goodeggs.jpg\" alt=\"Employees of Good Eggs deliver produce, meat and other local foods from producers in the Bay area of California. Photo: Courtesy of Good Eggs\" width=\"667\" height=\"500\" class=\"size-full wp-image-58054\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Employees of Good Eggs deliver produce, meat and other local foods from producers in the Bay area of California.\u003cbr>Photo: Courtesy of Good Eggs\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Post by Beth Hoffman\u003c/strong>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/06/173635185/startup-wants-to-redefine-how-local-foods-get-to-your-door\">The Salt at NPR Food\u003c/a> (3/7/13)\u003c/p>\n\u003cp>Rising consumer demand for local foods has changed the job description for ranchers like Doniga Markegard.\u003c/p>\n\u003cp>Markegard, co-owner of \u003ca href=\"http://markegardfamily.com/\">Markegard Family Grass-Fed\u003c/a> in San Gregorio, Calif., loves working with cattle, but she's not fond of the hours of phone calls and emails it can take to sell directly to a customer.\u003c/p>\n\u003cp>\"What I want to be doing is the part I love — working with the animals and raising my kids on the ranch,\" says Markegard. \"But I also need to be marketing our product, going to markets and talking with customers. There are a lot of administrative aspects to running a small family ranch, and they are time consuming.\"\u003c/p>\n\u003cp>Now a San Francisco startup is looking to act as the middleman, handling the logistics of gathering and delivering local goods to consumers' doorsteps so small farmers like Markegard don't have to.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.goodeggs.com/welcome\">Good Eggs\u003c/a> began a year ago as a place where local food producers could sell their foods directly to consumers online, says CEO Rob Spiro. But producers needed more.\u003c/p>\n\u003cp>\"We kept hearing the same thing from the producers,\" Spiro tells The Salt. \"'This is great,' they told us, 'but as I become more successful, I'm becoming a full-time distributor.'\"\u003c/p>\n\u003cp>So Spiro and his business partners decided to step in. \"What we need is a last-mile delivery system for our producers,\" says Spiro.\u003c/p>\n\u003cp>The problem is that whether you live in San Francisco or Des Moines, Dallas or Wichita, the modern food system is based on economies of scale: To keep food inexpensive and delivered predictably, regardless of the season, you need mass production and the mass movement of goods from large-scale farm to national distributor to superstore.\u003c/p>\n\u003cp>But similar networks for moving locally produced foods to market are sorely lacking, according to a \u003ca href=\"http://www.ngfn.org/resources/ngfn-database/knowledge/USDAReportFoodHub2013.pdf\">2010 report\u003c/a> from the USDA's Economic Research Service.\u003c/p>\n\u003cp>To that end, Good Eggs acquired three trucks and a warehouse and, as of last Thursday, it will now deliver fresh local fruits, vegetables, meats, seafood and prepared foods right to consumers' doors throughout the San Francisco Bay Area. It plans to create a similar food hub in Brooklyn this spring.\u003c/p>\n\u003cp>The Good Eggs system works like this: Consumers order from a wide variety of locally made, artisanal products online — from baby food to cheese, oranges to muffins. Items are then baked or harvested fresh to order and sent to the Good Eggs' warehouse, where each individual order is put together manually.\u003c/p>\n\u003cp>The idea is to keep costs down by using an Amazon warehouse model of efficient distribution — except nothing is stored there. The warehouse is used instead for aggregating goods on delivery days. By bringing all the products together in one location and distributing them together, Good Eggs hopes to relieve producers of the logistical headache of direct sales, while earning them higher profit margins than they get from grocery stores.\u003c/p>\n\u003cfigure id=\"attachment_58053\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/goodeggsshots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/goodeggsshots-290x217.jpg\" alt=\"Good Eggs lets consumers order a variety of locally made, artisanal products online: from meat and produce to baked goods and even baby foods. Photo: Courtesy of Good Eggs\" width=\"290\" height=\"217\" class=\"size-medium wp-image-58053\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Good Eggs lets consumers order a variety of locally made, artisanal products online: from meat and produce to baked goods and even baby foods. Photo: Courtesy of Good Eggs\u003c/figcaption>\u003c/figure>\n\u003cp>And while the price of jam on the Good Eggs site is far higher than a jar of Smuckers at Safeway, the cost of most goods is comparable to those at boutique markets like Whole Foods.\u003c/p>\n\u003cp>Yes, other companies have tried, with some success, to deliver groceries to homes and offices. Giant grocers like Safeway now offer home delivery. Fresh Direct makes home deliveries in the New York area, and Spud will drop off items to your front door in cities across the U.S. and Canada. But all of these companies function as full-scale grocers, and keep fully stocked warehouses full of non-local and non-food items.\u003c/p>\n\u003cp>More similar is \u003ca href=\"http://www.farmigo.com/\">Farmigo\u003c/a>, with a mission to also deliver only local produce and meats directly to consumers in New York and California. But Farmigo only delivers to offices and other group drop-off points. Home delivery, the company found, was too costly to make it work.\u003c/p>\n\u003cp>Good Eggs is looking to get around that problem by charging $3.99 for home deliveries. Depending on whether a customer orders from the Good Eggs site or from a producer's own website, the company also takes a percentage cut from each sale.\u003c/p>\n\u003cp>An impressive team of investors and advisers are working with Good Eggs, including Alice Waters of Chez Panisse, Michael Dearing of Stanford and Damon Horowitz of Google.\u003c/p>\n\u003cp>Even so, the challenges of reconstructing a 21st century local food delivery system are formidable. How the company will deal with the logistical complexity of coordinating 120-plus producers and potentially hundreds of drop-off points, and how consumers will react to limited drop-off days and times, remains to be seen. (Some also question how far a food can travel while still being \"local.\")\u003c/p>\n\u003cp>\"Creating new distribution channels between farmers and consumers is no easy feat,\" says Melanie Cheng of Berkeley, Calif., author of \u003cem>Building Regional Produce Supply Chains\u003c/em> and founder of \u003ca href=\"http://www.farmsreach.com/welcome/\">FarmsReach\u003c/a>, a community-driven platform for improving business operations on-the-farm.\u003c/p>\n\u003cp>Picky shoppers, low profit margins and complex distribution logistics are inherent challenges in the system. \"Good Eggs,\" she says, \"have their work cut out for them.\"\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": "Demand for local foods is growing, but in many places, there still aren't efficient networks for getting them to consumers. A San Francisco startup called Good Eggs is trying out a new model: It's acting as the middleman, letting customers order from lots of different local producers and then delivering straight to their homes.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_58054\" class=\"wp-caption aligncenter\" style=\"max-width: 667px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/goodeggs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/goodeggs.jpg\" alt=\"Employees of Good Eggs deliver produce, meat and other local foods from producers in the Bay area of California. Photo: Courtesy of Good Eggs\" width=\"667\" height=\"500\" class=\"size-full wp-image-58054\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Employees of Good Eggs deliver produce, meat and other local foods from producers in the Bay area of California.\u003cbr>Photo: Courtesy of Good Eggs\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Post by Beth Hoffman\u003c/strong>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/06/173635185/startup-wants-to-redefine-how-local-foods-get-to-your-door\">The Salt at NPR Food\u003c/a> (3/7/13)\u003c/p>\n\u003cp>Rising consumer demand for local foods has changed the job description for ranchers like Doniga Markegard.\u003c/p>\n\u003cp>Markegard, co-owner of \u003ca href=\"http://markegardfamily.com/\">Markegard Family Grass-Fed\u003c/a> in San Gregorio, Calif., loves working with cattle, but she's not fond of the hours of phone calls and emails it can take to sell directly to a customer.\u003c/p>\n\u003cp>\"What I want to be doing is the part I love — working with the animals and raising my kids on the ranch,\" says Markegard. \"But I also need to be marketing our product, going to markets and talking with customers. There are a lot of administrative aspects to running a small family ranch, and they are time consuming.\"\u003c/p>\n\u003cp>Now a San Francisco startup is looking to act as the middleman, handling the logistics of gathering and delivering local goods to consumers' doorsteps so small farmers like Markegard don't have to.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.goodeggs.com/welcome\">Good Eggs\u003c/a> began a year ago as a place where local food producers could sell their foods directly to consumers online, says CEO Rob Spiro. But producers needed more.\u003c/p>\n\u003cp>\"We kept hearing the same thing from the producers,\" Spiro tells The Salt. \"'This is great,' they told us, 'but as I become more successful, I'm becoming a full-time distributor.'\"\u003c/p>\n\u003cp>So Spiro and his business partners decided to step in. \"What we need is a last-mile delivery system for our producers,\" says Spiro.\u003c/p>\n\u003cp>The problem is that whether you live in San Francisco or Des Moines, Dallas or Wichita, the modern food system is based on economies of scale: To keep food inexpensive and delivered predictably, regardless of the season, you need mass production and the mass movement of goods from large-scale farm to national distributor to superstore.\u003c/p>\n\u003cp>But similar networks for moving locally produced foods to market are sorely lacking, according to a \u003ca href=\"http://www.ngfn.org/resources/ngfn-database/knowledge/USDAReportFoodHub2013.pdf\">2010 report\u003c/a> from the USDA's Economic Research Service.\u003c/p>\n\u003cp>To that end, Good Eggs acquired three trucks and a warehouse and, as of last Thursday, it will now deliver fresh local fruits, vegetables, meats, seafood and prepared foods right to consumers' doors throughout the San Francisco Bay Area. It plans to create a similar food hub in Brooklyn this spring.\u003c/p>\n\u003cp>The Good Eggs system works like this: Consumers order from a wide variety of locally made, artisanal products online — from baby food to cheese, oranges to muffins. Items are then baked or harvested fresh to order and sent to the Good Eggs' warehouse, where each individual order is put together manually.\u003c/p>\n\u003cp>The idea is to keep costs down by using an Amazon warehouse model of efficient distribution — except nothing is stored there. The warehouse is used instead for aggregating goods on delivery days. By bringing all the products together in one location and distributing them together, Good Eggs hopes to relieve producers of the logistical headache of direct sales, while earning them higher profit margins than they get from grocery stores.\u003c/p>\n\u003cfigure id=\"attachment_58053\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/goodeggsshots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/goodeggsshots-290x217.jpg\" alt=\"Good Eggs lets consumers order a variety of locally made, artisanal products online: from meat and produce to baked goods and even baby foods. Photo: Courtesy of Good Eggs\" width=\"290\" height=\"217\" class=\"size-medium wp-image-58053\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Good Eggs lets consumers order a variety of locally made, artisanal products online: from meat and produce to baked goods and even baby foods. Photo: Courtesy of Good Eggs\u003c/figcaption>\u003c/figure>\n\u003cp>And while the price of jam on the Good Eggs site is far higher than a jar of Smuckers at Safeway, the cost of most goods is comparable to those at boutique markets like Whole Foods.\u003c/p>\n\u003cp>Yes, other companies have tried, with some success, to deliver groceries to homes and offices. Giant grocers like Safeway now offer home delivery. Fresh Direct makes home deliveries in the New York area, and Spud will drop off items to your front door in cities across the U.S. and Canada. But all of these companies function as full-scale grocers, and keep fully stocked warehouses full of non-local and non-food items.\u003c/p>\n\u003cp>More similar is \u003ca href=\"http://www.farmigo.com/\">Farmigo\u003c/a>, with a mission to also deliver only local produce and meats directly to consumers in New York and California. But Farmigo only delivers to offices and other group drop-off points. Home delivery, the company found, was too costly to make it work.\u003c/p>\n\u003cp>Good Eggs is looking to get around that problem by charging $3.99 for home deliveries. Depending on whether a customer orders from the Good Eggs site or from a producer's own website, the company also takes a percentage cut from each sale.\u003c/p>\n\u003cp>An impressive team of investors and advisers are working with Good Eggs, including Alice Waters of Chez Panisse, Michael Dearing of Stanford and Damon Horowitz of Google.\u003c/p>\n\u003cp>Even so, the challenges of reconstructing a 21st century local food delivery system are formidable. How the company will deal with the logistical complexity of coordinating 120-plus producers and potentially hundreds of drop-off points, and how consumers will react to limited drop-off days and times, remains to be seen. (Some also question how far a food can travel while still being \"local.\")\u003c/p>\n\u003cp>\"Creating new distribution channels between farmers and consumers is no easy feat,\" says Melanie Cheng of Berkeley, Calif., author of \u003cem>Building Regional Produce Supply Chains\u003c/em> and founder of \u003ca href=\"http://www.farmsreach.com/welcome/\">FarmsReach\u003c/a>, a community-driven platform for improving business operations on-the-farm.\u003c/p>\n\u003cp>Picky shoppers, low profit margins and complex distribution logistics are inherent challenges in the system. \"Good Eggs,\" she says, \"have their work cut out for them.\"\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": "Who Grew Your Pint? How Craft Brews Boost Local Farmers",
"title": "Who Grew Your Pint? How Craft Brews Boost Local Farmers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_57882\" class=\"wp-caption aligncenter\" style=\"max-width: 890px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/malt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/malt.jpg\" alt=\"North Carolina farmers Buddy Hoffner (left) and son Chris have been growing barley for Riverbend Malt House in Asheville since 2010. Riverbend then processes the grain into malt for use by local breweries Photo: Salisbury Post/Karissa Minn\" width=\"890\" height=\"500\" class=\"size-full wp-image-57882\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">North Carolina farmers Buddy Hoffner (left) and son Chris have been growing barley for Riverbend Malt House in Asheville since 2010. Riverbend then processes the grain into malt for use by local breweries Photo: Salisbury Post/Karissa Minn\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Post by April Fehling\u003c/strong>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/07/171409157/who-grew-your-pint-how-craft-brews-boost-local-farmers\">The Salt at NPR Food\u003c/a> (3/5/13)\u003c/p>\n\u003cp>Brent Manning is a maltster on a mission. The co-founder of Riverbend Malt House in Asheville, N.C., wants people to be able to taste local grains in North Carolina's beers, just as vino aficionados can identify the provenance of fine wines.\u003c/p>\n\u003cp>\"In the wine industry ... they will tell you that the No. 1 Syrah grape grows on this hillside over here because it's a bit rockier,\" Manning explains. \"It's that very same connection to the soil and the underlying geology that creates these nuances in flavors.\"\u003c/p>\n\u003cp>And a critical element in creating beer with truly local flavor, Manning contends, is malt made from local grains.\u003c/p>\n\u003cp>Asheville's beer lovers are \"farm-to-table, local, local, local-focused,\" Manning says. But when he and business partner Brian Simpson opened \u003ca href=\"http://riverbendmalt.com/\" target=\"_blank\">Riverbend\u003c/a> in 2010, \"it was almost comical that with so much of this local beer, the only thing local [in the beer] was the water.\"\u003c/p>\n\u003cfigure id=\"attachment_57883\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/malt1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/malt1-290x217.jpg\" alt=\"Valley Malt, in Hadley, Mass., works with 25 farmers growing six different types of grain in the Northeast. Photo: Courtesy of Valley Malt\" width=\"290\" height=\"217\" class=\"size-medium wp-image-57883\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Valley Malt, in Hadley, Mass., works with 25 farmers growing six different types of grain in the Northeast. Photo: Courtesy of Valley Malt\u003c/figcaption>\u003c/figure>\n\u003cp>As we've reported, water certainly can \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/09/154574766/to-grow-a-craft-beer-business-the-secrets-in-the-water\" target=\"_blank\">impart flavor to beer\u003c/a>. But when it comes to creating a distinct North Carolina flavor, Manning is focused on locally sourced malt.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Malt is an essential element in beer, along with water, hops and yeast. But while most beer drinkers know that malt comes from grain, many have no idea how it's made.\u003c/p>\n\u003cp>That's where the maltster — yes, that's the name for people who malt — comes in: between the farmer, who grows the grain, and the brewer, who makes the beer.\u003c/p>\n\u003cp>To make malt, the raw grain (typically barley, wheat or rye) is sprouted in water, then dried. \u003ca href=\"http://riverbendmalt.com/?page_id=115\" target=\"_blank\">The process\u003c/a> creates enzymes, breaks down the starch in the grain and produces sugars — all critical before brewing can begin.\u003c/p>\n\u003cp>For decades, breweries have typically purchased their malt from large-scale, mechanized facilities that pool massive volumes of grains grown throughout the U.S., Canada and Europe.\u003c/p>\n\u003cp>The explosion of microbreweries in recent years has spurred a small but growing craft malt industry, where tiny malt houses — facilities where malt is produced — conduct the malting process, often entirely by hand.\u003c/p>\n\u003cp>Emphasis on small. Andrea Stanley, who opened \u003ca href=\"http://www.valleymalt.com/\" target=\"_blank\">Valley Malt\u003c/a> in Hadley, Mass., with her husband in 2010, says their business produces in one year what a typical Midwest malt house processes in a single day.\u003c/p>\n\u003cfigure id=\"attachment_57884\" class=\"wp-caption alignleft\" style=\"max-width: 216px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/malt2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/malt2-216x290.jpg\" alt=\"Throwback Brewery in New Hampshire is one of almost 20 New England breweries using malts from Massachusetts' micro-malt house Vally Malt. Photo: Courtesy of Throwback Brewery\" width=\"216\" height=\"290\" class=\"size-medium wp-image-57884\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Throwback Brewery in New Hampshire is one of almost 20 New England breweries using malts from Massachusetts' micro-malt house Vally Malt. Photo: Courtesy of Throwback Brewery\u003c/figcaption>\u003c/figure>\n\u003cp>Back in Asheville, Brent Manning acknowledges that Riverbend also \"is microscopic on the grain-buyer scale right now.\"\u003c/p>\n\u003cp>But micro-malting isn't about being big, after all. Riverbend's goal, Manning says, is \"to create another niche market for these farmers to sell their grain to.\"\u003c/p>\n\u003cp>That's certainly true for farmer Peter Martens, who grows a variety of grains on his certified organic farm in New York's Finger Lakes region. In 2010, he and his father planted 20 acres of malting barley for Valley Malt, \"more out of curiosity than anything else.\"\u003c/p>\n\u003cp>This year, they've planted more than 80 acres of malting barley. With demand strong, Martens is considering boosting production even further.\u003c/p>\n\u003cp>Craft malt houses have another benefit for farmers, says Manning: They offer some insurance against the vagaries of the market. Farmers' livelihoods depend on the price they get when they sell their product — and that price can vary wildly. Riverbend's goal \"was to get farmers out of that commodity price loop,\" Manning says.\u003c/p>\n\u003cp>Amy Poirier says that has proven true on her family's farm, \u003ca href=\"http://www.hoffnerorganicfarms.com/\">Hoffner Organic Farms\u003c/a>, in Mount Ulla, N.C. Contracting with Riverbend has guaranteed a set price for their barley each year, she says. \"So those fluctuations,\" Poirier says, \"we don't have to worry about them as much.\"\u003c/p>\n\u003cp>Back in upstate New York, farmer Peter Martens says he's now getting calls regularly from new maltsters looking for certified organic barley.\u003c/p>\n\u003cp>More importantly, the craft maltsters \"seem to be really knowledgeable about what they're doing\" — and intent on building a business model that can last, Martens says.\u003c/p>\n\u003cp>Brewing locally sourced beer is a business, after all, which means everyone in the production chain must have an eye toward staying in the black. Even so, the locavore ethos is alive and well.\u003c/p>\n\u003cp>In Massachusetts, for instance, Valley Malt encourages small farmers just learning how to grow grain for malt, Andrea Stanley says. She and her husband currently work with 25 farmers and offer assistance with seed, equipment and harvesting.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"It is a lot of coordination and a lot of work,\" Stanley says. \"I could easily just tell one of our [more experienced] farmers, 'Can you plant more acres for me?' ... But for now, we have certain values that are driving our business that just aren't about the bottom line.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Malt is an essential component of beer, but most comes from a handful of industrial processors that pool grains from across the U.S. and Canada. Now, a small but growing number of craft malt houses are malting grains from small regional farmers, enabling microbreweries to offer truly local beers.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_57882\" class=\"wp-caption aligncenter\" style=\"max-width: 890px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/malt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/malt.jpg\" alt=\"North Carolina farmers Buddy Hoffner (left) and son Chris have been growing barley for Riverbend Malt House in Asheville since 2010. Riverbend then processes the grain into malt for use by local breweries Photo: Salisbury Post/Karissa Minn\" width=\"890\" height=\"500\" class=\"size-full wp-image-57882\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">North Carolina farmers Buddy Hoffner (left) and son Chris have been growing barley for Riverbend Malt House in Asheville since 2010. Riverbend then processes the grain into malt for use by local breweries Photo: Salisbury Post/Karissa Minn\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Post by April Fehling\u003c/strong>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/07/171409157/who-grew-your-pint-how-craft-brews-boost-local-farmers\">The Salt at NPR Food\u003c/a> (3/5/13)\u003c/p>\n\u003cp>Brent Manning is a maltster on a mission. The co-founder of Riverbend Malt House in Asheville, N.C., wants people to be able to taste local grains in North Carolina's beers, just as vino aficionados can identify the provenance of fine wines.\u003c/p>\n\u003cp>\"In the wine industry ... they will tell you that the No. 1 Syrah grape grows on this hillside over here because it's a bit rockier,\" Manning explains. \"It's that very same connection to the soil and the underlying geology that creates these nuances in flavors.\"\u003c/p>\n\u003cp>And a critical element in creating beer with truly local flavor, Manning contends, is malt made from local grains.\u003c/p>\n\u003cp>Asheville's beer lovers are \"farm-to-table, local, local, local-focused,\" Manning says. But when he and business partner Brian Simpson opened \u003ca href=\"http://riverbendmalt.com/\" target=\"_blank\">Riverbend\u003c/a> in 2010, \"it was almost comical that with so much of this local beer, the only thing local [in the beer] was the water.\"\u003c/p>\n\u003cfigure id=\"attachment_57883\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/malt1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/malt1-290x217.jpg\" alt=\"Valley Malt, in Hadley, Mass., works with 25 farmers growing six different types of grain in the Northeast. Photo: Courtesy of Valley Malt\" width=\"290\" height=\"217\" class=\"size-medium wp-image-57883\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Valley Malt, in Hadley, Mass., works with 25 farmers growing six different types of grain in the Northeast. Photo: Courtesy of Valley Malt\u003c/figcaption>\u003c/figure>\n\u003cp>As we've reported, water certainly can \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/09/154574766/to-grow-a-craft-beer-business-the-secrets-in-the-water\" target=\"_blank\">impart flavor to beer\u003c/a>. But when it comes to creating a distinct North Carolina flavor, Manning is focused on locally sourced malt.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Malt is an essential element in beer, along with water, hops and yeast. But while most beer drinkers know that malt comes from grain, many have no idea how it's made.\u003c/p>\n\u003cp>That's where the maltster — yes, that's the name for people who malt — comes in: between the farmer, who grows the grain, and the brewer, who makes the beer.\u003c/p>\n\u003cp>To make malt, the raw grain (typically barley, wheat or rye) is sprouted in water, then dried. \u003ca href=\"http://riverbendmalt.com/?page_id=115\" target=\"_blank\">The process\u003c/a> creates enzymes, breaks down the starch in the grain and produces sugars — all critical before brewing can begin.\u003c/p>\n\u003cp>For decades, breweries have typically purchased their malt from large-scale, mechanized facilities that pool massive volumes of grains grown throughout the U.S., Canada and Europe.\u003c/p>\n\u003cp>The explosion of microbreweries in recent years has spurred a small but growing craft malt industry, where tiny malt houses — facilities where malt is produced — conduct the malting process, often entirely by hand.\u003c/p>\n\u003cp>Emphasis on small. Andrea Stanley, who opened \u003ca href=\"http://www.valleymalt.com/\" target=\"_blank\">Valley Malt\u003c/a> in Hadley, Mass., with her husband in 2010, says their business produces in one year what a typical Midwest malt house processes in a single day.\u003c/p>\n\u003cfigure id=\"attachment_57884\" class=\"wp-caption alignleft\" style=\"max-width: 216px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/malt2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/malt2-216x290.jpg\" alt=\"Throwback Brewery in New Hampshire is one of almost 20 New England breweries using malts from Massachusetts' micro-malt house Vally Malt. Photo: Courtesy of Throwback Brewery\" width=\"216\" height=\"290\" class=\"size-medium wp-image-57884\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Throwback Brewery in New Hampshire is one of almost 20 New England breweries using malts from Massachusetts' micro-malt house Vally Malt. Photo: Courtesy of Throwback Brewery\u003c/figcaption>\u003c/figure>\n\u003cp>Back in Asheville, Brent Manning acknowledges that Riverbend also \"is microscopic on the grain-buyer scale right now.\"\u003c/p>\n\u003cp>But micro-malting isn't about being big, after all. Riverbend's goal, Manning says, is \"to create another niche market for these farmers to sell their grain to.\"\u003c/p>\n\u003cp>That's certainly true for farmer Peter Martens, who grows a variety of grains on his certified organic farm in New York's Finger Lakes region. In 2010, he and his father planted 20 acres of malting barley for Valley Malt, \"more out of curiosity than anything else.\"\u003c/p>\n\u003cp>This year, they've planted more than 80 acres of malting barley. With demand strong, Martens is considering boosting production even further.\u003c/p>\n\u003cp>Craft malt houses have another benefit for farmers, says Manning: They offer some insurance against the vagaries of the market. Farmers' livelihoods depend on the price they get when they sell their product — and that price can vary wildly. Riverbend's goal \"was to get farmers out of that commodity price loop,\" Manning says.\u003c/p>\n\u003cp>Amy Poirier says that has proven true on her family's farm, \u003ca href=\"http://www.hoffnerorganicfarms.com/\">Hoffner Organic Farms\u003c/a>, in Mount Ulla, N.C. Contracting with Riverbend has guaranteed a set price for their barley each year, she says. \"So those fluctuations,\" Poirier says, \"we don't have to worry about them as much.\"\u003c/p>\n\u003cp>Back in upstate New York, farmer Peter Martens says he's now getting calls regularly from new maltsters looking for certified organic barley.\u003c/p>\n\u003cp>More importantly, the craft maltsters \"seem to be really knowledgeable about what they're doing\" — and intent on building a business model that can last, Martens says.\u003c/p>\n\u003cp>Brewing locally sourced beer is a business, after all, which means everyone in the production chain must have an eye toward staying in the black. Even so, the locavore ethos is alive and well.\u003c/p>\n\u003cp>In Massachusetts, for instance, Valley Malt encourages small farmers just learning how to grow grain for malt, Andrea Stanley says. She and her husband currently work with 25 farmers and offer assistance with seed, equipment and harvesting.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"It is a lot of coordination and a lot of work,\" Stanley says. \"I could easily just tell one of our [more experienced] farmers, 'Can you plant more acres for me?' ... But for now, we have certain values that are driving our business that just aren't about the bottom line.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "KQED's Forum: Study Confirms Benefits of a Mediterranean Diet",
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"content": "\u003cp>\u003cstrong>Listen to KQED's Forum: Study Confirms Benefits of a Mediterranean Diet\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201301280900\">Original Broadcast\u003c/a>:\u003cbr>\nWednesday, Feb 27, 2013 -- 9:00 AM\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2013/02/20130227aforum.mp3\"] \u003c/p>\n\u003cfigure id=\"attachment_57533\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Olives.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Olives.jpg\" alt=\"Olives. Photo: Getty Images\" width=\"248\" height=\"140\" class=\"size-full wp-image-57533\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Olives. Photo: Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>The Mediterranean diet -- which emphasizes things like fruits, vegetables, olive oil and fish -- has long been promoted as a healthy approach to eating. A major new study, published Monday in the New England Journal of Medicine, provides even more reasons to eat like an Italian, Spaniard or Greek. Among the findings: people on a Mediterranean diet had a 30 percent lower risk of major cardiovascular problems compared to people who followed a low-fat diet. \u003cbr clear=\"all\">\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cli>Cesar Molina, cardiologist at El Camino Hospital in Mountain View, spokesman for the \u003ca href=\"http://www.heart.org/HEARTORG/\">American Heart Association\u003c/a> and co-founder of the \u003ca href=\"http://www.elcaminohospital.org/Programs_and_Services/Community_Health_Services/South_Asian_Heart_Center\">South Asian Heart Center\u003c/a> at El Camino Hospital\u003c/li>\n\u003cli>\u003ca href=\"https://twitter.com/DeanOrnishMD\">Dean Ornish\u003c/a>, founder and president of the \u003ca href=\"http://www.pmri.org/\">Preventive Medicine Research Institute\u003c/a> and clinical professor of medicine at UCSF\u003c/li>\n\u003cli>Rita Redberg, cardiologist and professor of medicine at \u003ca href=\"http://www.ucsfhealth.org/\">UCSF Medical Center\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/25/spanish-test-mediterranean-diet-shines-in-clinical-study/\">Mediterranean Diet Shines in Clinical Study (Bay Area Bites/NPR Food)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nejm.org/doi/full/10.1056/NEJMoa1200303#t=article\">Read the study (New England Journal of Medicine)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_57533\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Olives.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Olives.jpg\" alt=\"Olives. Photo: Getty Images\" width=\"248\" height=\"140\" class=\"size-full wp-image-57533\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Olives. Photo: Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>The Mediterranean diet -- which emphasizes things like fruits, vegetables, olive oil and fish -- has long been promoted as a healthy approach to eating. A major new study, published Monday in the New England Journal of Medicine, provides even more reasons to eat like an Italian, Spaniard or Greek. Among the findings: people on a Mediterranean diet had a 30 percent lower risk of major cardiovascular problems compared to people who followed a low-fat diet. \u003cbr clear=\"all\">\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cli>Cesar Molina, cardiologist at El Camino Hospital in Mountain View, spokesman for the \u003ca href=\"http://www.heart.org/HEARTORG/\">American Heart Association\u003c/a> and co-founder of the \u003ca href=\"http://www.elcaminohospital.org/Programs_and_Services/Community_Health_Services/South_Asian_Heart_Center\">South Asian Heart Center\u003c/a> at El Camino Hospital\u003c/li>\n\u003cli>\u003ca href=\"https://twitter.com/DeanOrnishMD\">Dean Ornish\u003c/a>, founder and president of the \u003ca href=\"http://www.pmri.org/\">Preventive Medicine Research Institute\u003c/a> and clinical professor of medicine at UCSF\u003c/li>\n\u003cli>Rita Redberg, cardiologist and professor of medicine at \u003ca href=\"http://www.ucsfhealth.org/\">UCSF Medical Center\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/25/spanish-test-mediterranean-diet-shines-in-clinical-study/\">Mediterranean Diet Shines in Clinical Study (Bay Area Bites/NPR Food)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nejm.org/doi/full/10.1056/NEJMoa1200303#t=article\">Read the study (New England Journal of Medicine)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/26/172969363/how-the-food-industry-manipulates-taste-buds-with-salt-sugar-fat\">Fresh Air from WHYY:\u003c/a>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/fa/2013/02/20130226_fa_01.mp3\"] \u003c/p>\n\u003cp>Post by Nell Boeschenstein, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/26/172969363/how-the-food-industry-manipulates-taste-buds-with-salt-sugar-fat\">The Salt at NPR Food\u003cbr>\n\u003c/a> (2/26/13)\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/172614586/salt-sugar-fat-how-the-food-giants-hooked-us\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/salt-sugar-fat-cover-191x290.jpg\" alt=\"Salt Sugar Fat: How the Food Giants Hooked Us. by Michael Moss\" width=\"191\" height=\"290\" class=\"alignleft size-medium wp-image-57473\">\u003c/a>Dealing Coke to customers called \"heavy users.\" Selling to teens in an attempt to hook them for life. Scientifically tweaking ratios of salt, sugar and fat to optimize consumer bliss.\u003c/p>\n\u003cp>In his new book, \u003ca href=\"http://www.npr.org/books/titles/172614586/salt-sugar-fat-how-the-food-giants-hooked-us\">\u003cem>Salt Sugar Fat: How the Food Giants Hooked Us\u003c/em>\u003c/a>, Pulitzer Prize-winning journalist Michael Moss goes inside the world of processed and packaged foods.\u003c/p>\n\u003cp>Moss begins his tale back in 1999, when a vice president at Kraft addressed a meeting of top executives of America's biggest food companies. His topic: the growing public health concerns over the \u003ca href=\"http://www.npr.org/series/136462878/living-large-obesity-in-america\">obesity epidemic\u003c/a> and the role packaged and processed foods were playing in it. Michael Mudd stated his case, pleading with his colleagues to pay attention to the health crisis and consider what companies could do to hold themselves accountable.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>According to Moss, the first response came from the CEO of General Mills.\u003c/p>\n\u003cp>\"[He] got up and made some very forceful points from his perspective,\" Moss tells \u003cem>Fresh Air's\u003c/em> Dave Davies, \"and his points included this: We at General Mills have been responsible not only to consumers but to shareholders. We offer products that are low-fat, low-sugar, have whole grains in them, to people who are concerned about eating those products.\u003c/p>\n\u003cp>\"Bottom line being, though, that we need to ensure that our products taste good, because our accountability is also to our shareholders. And there's no way we could start down-formulating the usage of salt, sugar, fat if the end result is going to be something that people do not want to eat.\"\u003c/p>\n\u003cfigure id=\"attachment_57472\" class=\"wp-caption alignright\" style=\"max-width: 209px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/michael-moss.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/michael-moss-209x290.jpg\" alt=\"Michael Moss is a Pulitzer Prize-winning reporter for <em>The New York Times.</em> Photo: Tony Cenicola/The New York Times\" width=\"209\" height=\"290\" class=\"size-medium wp-image-57472\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Moss is a Pulitzer Prize-winning reporter for \u003cem>The New York Times.\u003c/em> Photo: Tony Cenicola/The New York Times\u003c/figcaption>\u003c/figure>\n\u003cp>In \u003cem>Salt Sugar Fat\u003c/em>, Moss details how those three ingredients became key to the success of processed and packaged foods — and how they are fueling the nationwide obesity epidemic.\u003c/p>\n\u003cp>Employing scientists to dissect elements of the palate and tweak ratios of salt, sugar and fat to optimize taste, the processed food industry, Moss says, has \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/03/166395677/can-big-food-kick-its-obesity-habit-does-it-really-want-to\">hooked consumers\u003c/a> on their products the same way the cigarette industry hooked smokers on nicotine.\u003c/p>\n\u003cp>Since that meeting in 1999, when executives declined to craft an industrywide standard for more healthful products, some companies, like Kraft, have tackled the issue unilaterally, altering recipes to cut down on salt, sugar and fat. Moss' research, however, indicates that government regulation may be necessary to implement industrywide standards in the interest of public health.\u003c/p>\n\u003cp>\"I was surprised to hear from the former CEO of Philip Morris, who is no friend of government, no friend of government regulation,\" says Moss, \"to tell me that, 'Look, Michael, in the case of the processed food industry, what you're looking at is a total inability on their part to collectively decide to do the right thing by consumers on the health profile of their products. In this case, I can see how you might need government regulation if [for] nothing else [than] to give the companies cover from the pressure of Wall Street.' \"\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On the marketing campaign for Frosted Mini-Wheats that called the cereal \"brain food\"\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"What they came up with was some science that they had generated that they said showed that kids who ate Frosted Mini-Wheats for breakfast would be as much as or almost 20 percent more alert in the classroom, which the company translated into better grades for kids. ... You could almost see parents trying to do the math: 'Well, you know, Johnny got a C+ on that test, and if we bumped it up by 20 percent, hey, he's in an A-minus category.' That campaign went on for a while until the FTC jumped in and said, 'Hey, wait a minute, we're looking at your study and it doesn't really show anything near that kind of gain,' and not only that, but they weren't even looking at other breakfasts to compare to the Frosted Mini-Wheats.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On Coke's marketing strategy \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"Within Coke they referred to their best customers not as you might think — 'consumers' or 'loyal fans' or something like that. They became known as 'heavy users.' And Coke had a formula ... that basically said, '20 percent of the people will use 80 percent of the product.' And, as Coke saw it, it was worth their while more to focus on those 20 percent using 80 percent of the product than to try to generate more consumption by the other 80 percent. So the heavy users of soda became those people who were drinking as many as 1,000 cans of soda a year, sometimes even more.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On hooking teens on brand loyalty\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"The clientele were kids — teenagers — who were going out on their own for the first time with a little bit of change into an environment where they could make the decision about what to buy and, for $1 or $2, they could go in there and choose a soda or a snack and decide between brands. And this was critical to Coke, as it is to other companies, because those decisions early on, especially in the teen years, will develop brand loyalties. So a child that chooses Pepsi at age 13 or 14 is likely to maintain that brand loyalty through the rest of their life.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On Kraft owner Philip Morris' foresight with regards to processed foods\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"As Philip Morris came under pressure for nicotine and cigarettes, it eventually started looking at the food divisions in light of the emerging obesity crisis. And there were moments in these internal documents where Philip Morris officials were saying to the food division, 'You guys are going to face a problem with salt, sugar, fat in terms of obesity of the same magnitude, if not more than [what] we're facing with nicotine right now. And you've got to start thinking about this issue and how you're going to deal with that.' \"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On visiting Kellogg \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"They made for me special versions of some of their most iconic products ... without any salt in it to show me why they were having trouble cutting back. And, I have to say, it was a god-awful experience. ... starting with Cheez-Its, which normally I could eat all day long. The Cheez-Its without salt stuck to the roof of my mouth and I could barely swallow. Then we moved onto frozen waffles, which tasted like straw. The real moment came in tasting a cereal — I think it was Corn Flakes — which tasted hugely, awfully metallic. It was almost like a filling had come out of my mouth and it was sloshing around.\"\n\u003c/p>\u003c/blockquote>\n\u003chr>\n\u003cp>[ad floatright]\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>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/26/172969363/how-the-food-industry-manipulates-taste-buds-with-salt-sugar-fat\">Fresh Air from WHYY:\u003c/a>\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Nell Boeschenstein, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/26/172969363/how-the-food-industry-manipulates-taste-buds-with-salt-sugar-fat\">The Salt at NPR Food\u003cbr>\n\u003c/a> (2/26/13)\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/172614586/salt-sugar-fat-how-the-food-giants-hooked-us\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/salt-sugar-fat-cover-191x290.jpg\" alt=\"Salt Sugar Fat: How the Food Giants Hooked Us. by Michael Moss\" width=\"191\" height=\"290\" class=\"alignleft size-medium wp-image-57473\">\u003c/a>Dealing Coke to customers called \"heavy users.\" Selling to teens in an attempt to hook them for life. Scientifically tweaking ratios of salt, sugar and fat to optimize consumer bliss.\u003c/p>\n\u003cp>In his new book, \u003ca href=\"http://www.npr.org/books/titles/172614586/salt-sugar-fat-how-the-food-giants-hooked-us\">\u003cem>Salt Sugar Fat: How the Food Giants Hooked Us\u003c/em>\u003c/a>, Pulitzer Prize-winning journalist Michael Moss goes inside the world of processed and packaged foods.\u003c/p>\n\u003cp>Moss begins his tale back in 1999, when a vice president at Kraft addressed a meeting of top executives of America's biggest food companies. His topic: the growing public health concerns over the \u003ca href=\"http://www.npr.org/series/136462878/living-large-obesity-in-america\">obesity epidemic\u003c/a> and the role packaged and processed foods were playing in it. Michael Mudd stated his case, pleading with his colleagues to pay attention to the health crisis and consider what companies could do to hold themselves accountable.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>According to Moss, the first response came from the CEO of General Mills.\u003c/p>\n\u003cp>\"[He] got up and made some very forceful points from his perspective,\" Moss tells \u003cem>Fresh Air's\u003c/em> Dave Davies, \"and his points included this: We at General Mills have been responsible not only to consumers but to shareholders. We offer products that are low-fat, low-sugar, have whole grains in them, to people who are concerned about eating those products.\u003c/p>\n\u003cp>\"Bottom line being, though, that we need to ensure that our products taste good, because our accountability is also to our shareholders. And there's no way we could start down-formulating the usage of salt, sugar, fat if the end result is going to be something that people do not want to eat.\"\u003c/p>\n\u003cfigure id=\"attachment_57472\" class=\"wp-caption alignright\" style=\"max-width: 209px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/michael-moss.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/michael-moss-209x290.jpg\" alt=\"Michael Moss is a Pulitzer Prize-winning reporter for <em>The New York Times.</em> Photo: Tony Cenicola/The New York Times\" width=\"209\" height=\"290\" class=\"size-medium wp-image-57472\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Moss is a Pulitzer Prize-winning reporter for \u003cem>The New York Times.\u003c/em> Photo: Tony Cenicola/The New York Times\u003c/figcaption>\u003c/figure>\n\u003cp>In \u003cem>Salt Sugar Fat\u003c/em>, Moss details how those three ingredients became key to the success of processed and packaged foods — and how they are fueling the nationwide obesity epidemic.\u003c/p>\n\u003cp>Employing scientists to dissect elements of the palate and tweak ratios of salt, sugar and fat to optimize taste, the processed food industry, Moss says, has \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/03/166395677/can-big-food-kick-its-obesity-habit-does-it-really-want-to\">hooked consumers\u003c/a> on their products the same way the cigarette industry hooked smokers on nicotine.\u003c/p>\n\u003cp>Since that meeting in 1999, when executives declined to craft an industrywide standard for more healthful products, some companies, like Kraft, have tackled the issue unilaterally, altering recipes to cut down on salt, sugar and fat. Moss' research, however, indicates that government regulation may be necessary to implement industrywide standards in the interest of public health.\u003c/p>\n\u003cp>\"I was surprised to hear from the former CEO of Philip Morris, who is no friend of government, no friend of government regulation,\" says Moss, \"to tell me that, 'Look, Michael, in the case of the processed food industry, what you're looking at is a total inability on their part to collectively decide to do the right thing by consumers on the health profile of their products. In this case, I can see how you might need government regulation if [for] nothing else [than] to give the companies cover from the pressure of Wall Street.' \"\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On the marketing campaign for Frosted Mini-Wheats that called the cereal \"brain food\"\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"What they came up with was some science that they had generated that they said showed that kids who ate Frosted Mini-Wheats for breakfast would be as much as or almost 20 percent more alert in the classroom, which the company translated into better grades for kids. ... You could almost see parents trying to do the math: 'Well, you know, Johnny got a C+ on that test, and if we bumped it up by 20 percent, hey, he's in an A-minus category.' That campaign went on for a while until the FTC jumped in and said, 'Hey, wait a minute, we're looking at your study and it doesn't really show anything near that kind of gain,' and not only that, but they weren't even looking at other breakfasts to compare to the Frosted Mini-Wheats.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On Coke's marketing strategy \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"Within Coke they referred to their best customers not as you might think — 'consumers' or 'loyal fans' or something like that. They became known as 'heavy users.' And Coke had a formula ... that basically said, '20 percent of the people will use 80 percent of the product.' And, as Coke saw it, it was worth their while more to focus on those 20 percent using 80 percent of the product than to try to generate more consumption by the other 80 percent. So the heavy users of soda became those people who were drinking as many as 1,000 cans of soda a year, sometimes even more.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On hooking teens on brand loyalty\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"The clientele were kids — teenagers — who were going out on their own for the first time with a little bit of change into an environment where they could make the decision about what to buy and, for $1 or $2, they could go in there and choose a soda or a snack and decide between brands. And this was critical to Coke, as it is to other companies, because those decisions early on, especially in the teen years, will develop brand loyalties. So a child that chooses Pepsi at age 13 or 14 is likely to maintain that brand loyalty through the rest of their life.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On Kraft owner Philip Morris' foresight with regards to processed foods\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"As Philip Morris came under pressure for nicotine and cigarettes, it eventually started looking at the food divisions in light of the emerging obesity crisis. And there were moments in these internal documents where Philip Morris officials were saying to the food division, 'You guys are going to face a problem with salt, sugar, fat in terms of obesity of the same magnitude, if not more than [what] we're facing with nicotine right now. And you've got to start thinking about this issue and how you're going to deal with that.' \"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On visiting Kellogg \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"They made for me special versions of some of their most iconic products ... without any salt in it to show me why they were having trouble cutting back. And, I have to say, it was a god-awful experience. ... starting with Cheez-Its, which normally I could eat all day long. The Cheez-Its without salt stuck to the roof of my mouth and I could barely swallow. Then we moved onto frozen waffles, which tasted like straw. The real moment came in tasting a cereal — I think it was Corn Flakes — which tasted hugely, awfully metallic. It was almost like a filling had come out of my mouth and it was sloshing around.\"\n\u003c/p>\u003c/blockquote>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_57454\" class=\"wp-caption aligncenter\" style=\"max-width: 890px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/supermarket.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/supermarket.jpg\" alt=\"Oxfam's "report card" evaluates giants of the supermarket aisle on their commitment to social and environmental issues. Photo: iStockphoto.com\" width=\"890\" height=\"500\" class=\"size-full wp-image-57454\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oxfam's \"report card\" evaluates giants of the supermarket aisle on their commitment to social and environmental issues. Photo: iStockphoto.com\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/2013/02/25/172892327/oxfam-gives-big-food-companies-bad-behavior-grades\">The Salt at NPR Food\u003c/a> (3/26/13)\u003c/p>\n\u003cp>Do failing grades inspire more effort? \u003ca href=\"http://www.oxfamamerica.org/\">Oxfam\u003c/a> hopes so. The activist group on behalf of the poor has just handed out \u003ca href=\"http://www.oxfamamerica.org/behindthebrands\">report cards\u003c/a> to 10 of the world's top food companies, grading their commitments to protect the environment and treat people fairly.\u003c/p>\n\u003cp>Oxfam doesn't grade on the curve, evidently. Every company flunked. But two European-based companies, Nestle and Unilever, were at least better than the others.\u003c/p>\n\u003cp>Both companies have policies that are supposed to ensure that workers around the globe are treated fairly, for instance, and they're better than average at trying to limit greenhouse gas emissions. \u003ca href=\"http://www.nestle.com/brands\">Nestle\u003c/a> (Taster's Choice; Perrier) got especially high grades for its efforts to conserve water. \u003ca href=\"http://www.unileverusa.com/brands-in-action/\">Unilever\u003c/a> (Lipton Tea; Hellman's mayonnaise) got extra credit for policies aimed at helping small farmers.\u003c/p>\n\u003cp>Oxfam also assigned grades for how companies protect women's rights, contribute to climate change and provide information about their suppliers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.abf.co.uk/about_us/our_group/our_grocery_brands\">Associated British Foods\u003c/a> (Mazola corn oil; Twinings Tea) came in at the bottom of Oxfam's rankings, but \u003ca href=\"http://www.kelloggs.com/en_US/our-brands.html\">Kellogg's\u003c/a> (Pop Tarts) and \u003ca href=\"http://www.generalmills.com/Brands.aspx\">General Mills\u003c/a> (Cheerios, Yoplait) weren't much better.\u003c/p>\n\u003cp>These grades, it should be noted, are based on official policies, not actual behavior. Neither Oxfam nor any other independent group has the resources to travel the globe to see firsthand how these policies are implemented on, say, tea plantations in remote corners of Sri Lanka and Mozambique.\u003c/p>\n\u003cp>Oxfam calls its new campaign \"Behind the Brands.\" This strategy — targeting companies that own popular consumer brands — is increasingly popular among environmentalists and other groups devoted to social change. \u003ca href=\"http://worldwildlife.org/experts/jason-clay\">Jason Clay\u003c/a>, a vice president of the World Wildlife Fund, laid out the reasons a couple of years ago in a \u003ca href=\"http://www.ted.com/talks/jason_clay_how_big_brands_can_save_biodiversity.html\">TED talk\u003c/a>.\u003c/p>\n\u003cp>It comes down to what's practical, Clay said. We could try to convince millions of farmers to work differently. We could try to persuade billions of consumers to buy different products. But it's a lot easier to put pressure on a few dozen companies — huge conglomerates that order commodities from every corner of the globe.\u003c/p>\n\u003cp>Those companies are extraordinarily sensitive when it comes to the image of their consumer brands. They already have very specific rules for their suppliers when it comes to quality and safety. How about associating those brands with environmental quality and worker well-being?\u003c/p>\n\u003cp>Oxfam says it will be happy to revise its grades when companies improve their performance. \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_57454\" class=\"wp-caption aligncenter\" style=\"max-width: 890px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/supermarket.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/supermarket.jpg\" alt=\"Oxfam's "report card" evaluates giants of the supermarket aisle on their commitment to social and environmental issues. Photo: iStockphoto.com\" width=\"890\" height=\"500\" class=\"size-full wp-image-57454\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oxfam's \"report card\" evaluates giants of the supermarket aisle on their commitment to social and environmental issues. Photo: iStockphoto.com\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/2013/02/25/172892327/oxfam-gives-big-food-companies-bad-behavior-grades\">The Salt at NPR Food\u003c/a> (3/26/13)\u003c/p>\n\u003cp>Do failing grades inspire more effort? \u003ca href=\"http://www.oxfamamerica.org/\">Oxfam\u003c/a> hopes so. The activist group on behalf of the poor has just handed out \u003ca href=\"http://www.oxfamamerica.org/behindthebrands\">report cards\u003c/a> to 10 of the world's top food companies, grading their commitments to protect the environment and treat people fairly.\u003c/p>\n\u003cp>Oxfam doesn't grade on the curve, evidently. Every company flunked. But two European-based companies, Nestle and Unilever, were at least better than the others.\u003c/p>\n\u003cp>Both companies have policies that are supposed to ensure that workers around the globe are treated fairly, for instance, and they're better than average at trying to limit greenhouse gas emissions. \u003ca href=\"http://www.nestle.com/brands\">Nestle\u003c/a> (Taster's Choice; Perrier) got especially high grades for its efforts to conserve water. \u003ca href=\"http://www.unileverusa.com/brands-in-action/\">Unilever\u003c/a> (Lipton Tea; Hellman's mayonnaise) got extra credit for policies aimed at helping small farmers.\u003c/p>\n\u003cp>Oxfam also assigned grades for how companies protect women's rights, contribute to climate change and provide information about their suppliers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.abf.co.uk/about_us/our_group/our_grocery_brands\">Associated British Foods\u003c/a> (Mazola corn oil; Twinings Tea) came in at the bottom of Oxfam's rankings, but \u003ca href=\"http://www.kelloggs.com/en_US/our-brands.html\">Kellogg's\u003c/a> (Pop Tarts) and \u003ca href=\"http://www.generalmills.com/Brands.aspx\">General Mills\u003c/a> (Cheerios, Yoplait) weren't much better.\u003c/p>\n\u003cp>These grades, it should be noted, are based on official policies, not actual behavior. Neither Oxfam nor any other independent group has the resources to travel the globe to see firsthand how these policies are implemented on, say, tea plantations in remote corners of Sri Lanka and Mozambique.\u003c/p>\n\u003cp>Oxfam calls its new campaign \"Behind the Brands.\" This strategy — targeting companies that own popular consumer brands — is increasingly popular among environmentalists and other groups devoted to social change. \u003ca href=\"http://worldwildlife.org/experts/jason-clay\">Jason Clay\u003c/a>, a vice president of the World Wildlife Fund, laid out the reasons a couple of years ago in a \u003ca href=\"http://www.ted.com/talks/jason_clay_how_big_brands_can_save_biodiversity.html\">TED talk\u003c/a>.\u003c/p>\n\u003cp>It comes down to what's practical, Clay said. We could try to convince millions of farmers to work differently. We could try to persuade billions of consumers to buy different products. But it's a lot easier to put pressure on a few dozen companies — huge conglomerates that order commodities from every corner of the globe.\u003c/p>\n\u003cp>Those companies are extraordinarily sensitive when it comes to the image of their consumer brands. They already have very specific rules for their suppliers when it comes to quality and safety. How about associating those brands with environmental quality and worker well-being?\u003c/p>\n\u003cp>Oxfam says it will be happy to revise its grades when companies improve their performance. \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": "One In Three Fish Sold At Restaurants And Grocery Stores Is Mislabeled",
"title": "One In Three Fish Sold At Restaurants And Grocery Stores Is Mislabeled",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/21/172589997/one-in-three-fish-sold-at-restaurants-and-grocery-stores-is-mislabeled\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_57265\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fish-fraud.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fish-fraud-290x162.jpg\" alt=\"Escolar, right, is often substituted for more expensive Albacore tuna (left), a report on mislabeled seafood found. Photo: Yoon S. Byun/Boston Globe via Getty Images\" width=\"290\" height=\"162\" class=\"size-medium wp-image-57265\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Escolar, right, is often substituted for more expensive Albacore tuna (left), a report on mislabeled seafood found. Photo: Yoon S. Byun/Boston Globe via Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>There are so many fish in the sea. But from a diner's viewpoint, peering down at a sliver of white fish atop a bed of sushi rice, a lot of them look the same.\u003c/p>\n\u003cp>Now a \u003ca href=\"http://oceana.org/en/news-media/publications/reports/oceana-study-reveals-seafood-fraud-nationwide\">report\u003c/a> from the ocean conservation group Oceana confirms that there's a pretty decent chance that fish on the plate or on ice in the seafood case is not what it's labeled to be. That means that seafood wallet cards designed by conservation groups to help steer consumers towards \u003ca href=\"http://www.npr.org/series/171717418/the-meaning-of-sustainable-labeled-seafood\">sustainable\u003c/a> choices may not be doing much good.\u003c/p>\n\u003cp>Between 2010 and 2012, Oceana took 1,215 seafood samples from 674 retail outlets in 21 states. When they tested the \u003ca href=\"http://barcoding.si.edu/dnabarcoding.htm\">DNA\u003c/a>, they found that 33 percent were mislabeled. Sushi vendors and grocery stores were the most likely outlets to sell mislabeled food, though Oceana says the fraud can happen before it reaches them.\u003c/p>\n\u003cp>Earlier \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/11/166981454/seafood-sleuthing-reveals-pervasive-fish-fraud-in-new-york-city?ft=1&f=139941248\">investigations\u003c/a> by Oceana and the \u003ca href=\"http://www.boston.com/news/local/massachusetts/2012/12/01/dnasidebar/maoPlTvCRdnKmzKdmhHxpO/story.html?p1=News_links\">Boston Globe\u003c/a> revealed that seafood mislabeling is common in cities like New York and Boston, where people eat a lot of fish. But the report out Thursday shows it's happening across the country, and is as bad or worse in places like Texas and Colorado. Some 49 percent of the retail outlets sampled in Austin and Houston sold mislabeled seafood, while 36 percent in Colorado did so.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So what's the big deal with fish sold under a pseudonym? Well, for one, it's often just a form of swindling – a cheap fish like tilapia sold as red snapper. But Oceana says the practice also can put consumers at health risk when species like king mackerel, which is high in mercury, or escolar, which contains a naturally occurring toxin than can cause gastrointestinal problems, are marketed as grouper and white tuna, respectively.\u003c/p>\n\u003cp>Oceana's also concerned that substituting cheaper, easier-to-find fish for rarer, more valuable ones gives consumers a distorted sense of the market. Of the fish types most heavily sampled by Oceana, those sold as snapper and tuna had the highest mislabeling rates — 87 and 59 percent. Only seven of the 120 samples of red snapper purchased nationwide were actually red snapper, the report found.\u003c/p>\n\u003cp>\"The majority of fraud is various fish standing in for snapper – it's used as catch-all name for all kinds of white fleshed fish,\" says Oceana senior scientist \u003ca href=\"http://oceana.org/en/about-us/people-partners/oceana-staff/kimberly-warner\">Kimberly Warner\u003c/a>. \"But there are real conservation concerns when you slip in things in place of the real thing. People think snapper must be doing great because it's everywhere, but it's overfished.\"\u003c/p>\n\u003cp>Consumers using wallet cards from groups like the Monterey Bay Aquarium and NRDC could end up buying exactly the species they're trying to avoid, Warner says, because mislabeling is so prevalent.\u003c/p>\n\u003cp>One reason mislabeling has gotten so rampant is that the U.S. now imports 90 percent of its seafood and less than 2 percent is inspected for fraud. That means would-be fraudsters have a lot new options for substitutions.The Food and Drug Administration regularly updates \u003ca href=\"http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/Seafood/ucm313510.htm\">its list\u003c/a> of seafood approved for sale – in 2012 alone, 19 new species were added to the list, including cornetfish, sampa and claresse.\u003c/p>\n\u003cp>So what's the government or a consumer to do about all this? Oceana would like to see an international traceability system where retailers would be required to tell consumers where and when a fish was caught and what gear was used. Requirements like these would help the industry — one of the least transparent in the food system — more accountable.\u003c/p>\n\u003cp>The National Fisheries Institute argues that the problem is one of enforcement — the FDA needs to do a better job of enforcing laws that are already on the books to discourage fraud. And they encourage consumers to seek out retailers through the \u003ca href=\"http://www.aboutseafood.com/about/about-nfi/better-seafood-board\">Better Seafood Board\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Fish fraud is often just a form of swindling when a cheap fish, like tilapia, is sold as pricy red snapper. But a conservation group says it also puts consumers at risk of health issues and makes it harder to avoid buying fish that are being overfished.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/21/172589997/one-in-three-fish-sold-at-restaurants-and-grocery-stores-is-mislabeled\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_57265\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fish-fraud.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fish-fraud-290x162.jpg\" alt=\"Escolar, right, is often substituted for more expensive Albacore tuna (left), a report on mislabeled seafood found. Photo: Yoon S. Byun/Boston Globe via Getty Images\" width=\"290\" height=\"162\" class=\"size-medium wp-image-57265\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Escolar, right, is often substituted for more expensive Albacore tuna (left), a report on mislabeled seafood found. Photo: Yoon S. Byun/Boston Globe via Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>There are so many fish in the sea. But from a diner's viewpoint, peering down at a sliver of white fish atop a bed of sushi rice, a lot of them look the same.\u003c/p>\n\u003cp>Now a \u003ca href=\"http://oceana.org/en/news-media/publications/reports/oceana-study-reveals-seafood-fraud-nationwide\">report\u003c/a> from the ocean conservation group Oceana confirms that there's a pretty decent chance that fish on the plate or on ice in the seafood case is not what it's labeled to be. That means that seafood wallet cards designed by conservation groups to help steer consumers towards \u003ca href=\"http://www.npr.org/series/171717418/the-meaning-of-sustainable-labeled-seafood\">sustainable\u003c/a> choices may not be doing much good.\u003c/p>\n\u003cp>Between 2010 and 2012, Oceana took 1,215 seafood samples from 674 retail outlets in 21 states. When they tested the \u003ca href=\"http://barcoding.si.edu/dnabarcoding.htm\">DNA\u003c/a>, they found that 33 percent were mislabeled. Sushi vendors and grocery stores were the most likely outlets to sell mislabeled food, though Oceana says the fraud can happen before it reaches them.\u003c/p>\n\u003cp>Earlier \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/11/166981454/seafood-sleuthing-reveals-pervasive-fish-fraud-in-new-york-city?ft=1&f=139941248\">investigations\u003c/a> by Oceana and the \u003ca href=\"http://www.boston.com/news/local/massachusetts/2012/12/01/dnasidebar/maoPlTvCRdnKmzKdmhHxpO/story.html?p1=News_links\">Boston Globe\u003c/a> revealed that seafood mislabeling is common in cities like New York and Boston, where people eat a lot of fish. But the report out Thursday shows it's happening across the country, and is as bad or worse in places like Texas and Colorado. Some 49 percent of the retail outlets sampled in Austin and Houston sold mislabeled seafood, while 36 percent in Colorado did so.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So what's the big deal with fish sold under a pseudonym? Well, for one, it's often just a form of swindling – a cheap fish like tilapia sold as red snapper. But Oceana says the practice also can put consumers at health risk when species like king mackerel, which is high in mercury, or escolar, which contains a naturally occurring toxin than can cause gastrointestinal problems, are marketed as grouper and white tuna, respectively.\u003c/p>\n\u003cp>Oceana's also concerned that substituting cheaper, easier-to-find fish for rarer, more valuable ones gives consumers a distorted sense of the market. Of the fish types most heavily sampled by Oceana, those sold as snapper and tuna had the highest mislabeling rates — 87 and 59 percent. Only seven of the 120 samples of red snapper purchased nationwide were actually red snapper, the report found.\u003c/p>\n\u003cp>\"The majority of fraud is various fish standing in for snapper – it's used as catch-all name for all kinds of white fleshed fish,\" says Oceana senior scientist \u003ca href=\"http://oceana.org/en/about-us/people-partners/oceana-staff/kimberly-warner\">Kimberly Warner\u003c/a>. \"But there are real conservation concerns when you slip in things in place of the real thing. People think snapper must be doing great because it's everywhere, but it's overfished.\"\u003c/p>\n\u003cp>Consumers using wallet cards from groups like the Monterey Bay Aquarium and NRDC could end up buying exactly the species they're trying to avoid, Warner says, because mislabeling is so prevalent.\u003c/p>\n\u003cp>One reason mislabeling has gotten so rampant is that the U.S. now imports 90 percent of its seafood and less than 2 percent is inspected for fraud. That means would-be fraudsters have a lot new options for substitutions.The Food and Drug Administration regularly updates \u003ca href=\"http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/Seafood/ucm313510.htm\">its list\u003c/a> of seafood approved for sale – in 2012 alone, 19 new species were added to the list, including cornetfish, sampa and claresse.\u003c/p>\n\u003cp>So what's the government or a consumer to do about all this? Oceana would like to see an international traceability system where retailers would be required to tell consumers where and when a fish was caught and what gear was used. Requirements like these would help the industry — one of the least transparent in the food system — more accountable.\u003c/p>\n\u003cp>The National Fisheries Institute argues that the problem is one of enforcement — the FDA needs to do a better job of enforcing laws that are already on the books to discourage fraud. And they encourage consumers to seek out retailers through the \u003ca href=\"http://www.aboutseafood.com/about/about-nfi/better-seafood-board\">Better Seafood Board\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Pictures Don't Lie: Corn And Soybeans Are Conquering U.S. Grasslands",
"title": "Pictures Don't Lie: Corn And Soybeans Are Conquering U.S. Grasslands",
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"content": "\u003cfigure id=\"attachment_57070\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cornfield.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cornfield-1024x575.jpg\" alt=\"A corn field is shrouded in mist at sunrise in rural Springfield, Neb. Photo: Nati Harnik/AP\" width=\"1024\" height=\"575\" class=\"size-large wp-image-57070\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A corn field is shrouded in mist at sunrise in rural Springfield, Neb. Photo: Nati Harnik/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/14/172021095/pictures-dont-lie-corn-and-soybeans-are-conquering-u-s-grasslands\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>For years, I've been hearing stories about the changing agricultural landscape of the northern plains. Grasslands are disappearing, farmers told me. They're being replaced by fields of corn and soybeans.\u003c/p>\n\u003cp>This week, those stories got a big dose of scientific, peer-reviewed validation. A \u003ca href=\"http://www.pnas.org/content/early/2013/02/13/1215404110.abstract?sid=6beb2b07-ff9f-4090-a5dc-ec4811e46f7a\">study\u003c/a> published in the \u003cem>Proceedings of the National Academy of Sciences\u003c/em> shows actual pictures — derived from satellite data — of that changing landscape. The images show that farmers in the Dakotas, Minnesota, Iowa and Nebraska converted 1.3 million acres of grassland into soybean and corn production between 2006 and 2011.\u003c/p>\n\u003cp>\"This is kind of the worst-kept secret in the Northern Plains. We just put some numbers on it,\" says \u003ca href=\"http://globalmonitoring.sdstate.edu/people.php?view=6&a=show&id=69\">Christopher Wright\u003c/a>, from South Dakota State University, who got funding from the National Science Foundation and the Department of Energy to take a close look at this phenomenon. Earlier studies from the \u003ca href=\"http://static.ewg.org/pdf/plowed_under.pdf\">Environmental Working Group\u003c/a> and the USDA's \u003ca href=\"http://www.ers.usda.gov/media/128019/err120.pdf\">Economic Research Service\u003c/a> have also looked at it, each using slightly different methods.\u003c/p>\n\u003cfigure id=\"attachment_57071\" class=\"wp-caption alignleft\" style=\"max-width: 279px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/map.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/map-279x290.jpg\" alt=\"Hot spots of grassland conversion: This map shows the percentage of existing grasslands that were converted into corn or soybean fields between 2006 and 2011. Photo: Christopher K. Wright/South Dakota State University\" width=\"279\" height=\"290\" class=\"size-medium wp-image-57071\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hot spots of grassland conversion: This map shows the percentage of existing grasslands that were converted into corn or soybean fields between 2006 and 2011. Photo: Christopher K. Wright/South Dakota State University\u003c/figcaption>\u003c/figure>\n\u003cp>Still, Wright's images are striking, and these changes are having profound effects on the environment of this region. For instance, it's bad news for wildlife, because corn fields are much less inviting habitat for a wide range of wild creatures, from ground-nesting birds to insects, including \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/14/146872577/why-california-almonds-need-north-dakota-flowers-and-a-few-billion-bees\">bees\u003c/a>. Corn and soybean fields are increasingly encroaching into the Prairie Pothole region of the Dakotas and Minnesota, the most important breeding habitat for waterfowl in North America.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In southern Iowa, Wright says, much of the land conversion is taking place on hillsides. The soil of those fields, without permanent grass to hold it in place, is now much more likely to wash into streams and ponds. And on the western edge of this region, farmers are taking a chance on corn and soybeans in places that sometimes don't get enough rainfall for these thirsty crops.\u003c/p>\n\u003cp>Why? There's one very simple reason: Corn and soybean prices are high, so farmers can earn a lot of money growing those crops. Meanwhile, funding has been declining for one important alternative — the government's \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=4736044\">Conservation Reserve Program\u003c/a>, which pays farmers to protect wildlife and water quality by keeping land in grass.\u003c/p>\n\u003cp>Another reason, however, is getting increasing attention: crop insurance. The government subsidizes private insurance policies that cover the risks of poor harvests, or even that prices will fall. Because farmers don't pay for the full cost of this insurance, critics of crop insurance say that it encourages risky behavior: planting crops in areas that don't drain well, where rainfall is unreliable, or on hillsides where soil erosion is a problem.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Critics say that the government should drastically reduce its subsidies for such insurance. Not only is it \u003ca href=\"http://www.card.iastate.edu/policy_briefs/display.aspx?id=1154\">fiscally irresponsible\u003c/a>, they say. It's encouraging farmers to \u003ca href=\"http://static.ewg.org/pdf/plowed_under.pdf\">destroy the grasslands\u003c/a> of the northern plains, a priceless and increasingly scarce natural treasure.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Farmers in the Dakotas, Minnesota, Iowa and Nebraska converted 1.3 million acres of grassland into soybean and corn production between 2006 and 2011. Images derived from satellite data confirmed that changing landscape, which spells bad news wildlife and for soil integrity in some parts.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_57070\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cornfield.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cornfield-1024x575.jpg\" alt=\"A corn field is shrouded in mist at sunrise in rural Springfield, Neb. Photo: Nati Harnik/AP\" width=\"1024\" height=\"575\" class=\"size-large wp-image-57070\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A corn field is shrouded in mist at sunrise in rural Springfield, Neb. Photo: Nati Harnik/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/14/172021095/pictures-dont-lie-corn-and-soybeans-are-conquering-u-s-grasslands\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>For years, I've been hearing stories about the changing agricultural landscape of the northern plains. Grasslands are disappearing, farmers told me. They're being replaced by fields of corn and soybeans.\u003c/p>\n\u003cp>This week, those stories got a big dose of scientific, peer-reviewed validation. A \u003ca href=\"http://www.pnas.org/content/early/2013/02/13/1215404110.abstract?sid=6beb2b07-ff9f-4090-a5dc-ec4811e46f7a\">study\u003c/a> published in the \u003cem>Proceedings of the National Academy of Sciences\u003c/em> shows actual pictures — derived from satellite data — of that changing landscape. The images show that farmers in the Dakotas, Minnesota, Iowa and Nebraska converted 1.3 million acres of grassland into soybean and corn production between 2006 and 2011.\u003c/p>\n\u003cp>\"This is kind of the worst-kept secret in the Northern Plains. We just put some numbers on it,\" says \u003ca href=\"http://globalmonitoring.sdstate.edu/people.php?view=6&a=show&id=69\">Christopher Wright\u003c/a>, from South Dakota State University, who got funding from the National Science Foundation and the Department of Energy to take a close look at this phenomenon. Earlier studies from the \u003ca href=\"http://static.ewg.org/pdf/plowed_under.pdf\">Environmental Working Group\u003c/a> and the USDA's \u003ca href=\"http://www.ers.usda.gov/media/128019/err120.pdf\">Economic Research Service\u003c/a> have also looked at it, each using slightly different methods.\u003c/p>\n\u003cfigure id=\"attachment_57071\" class=\"wp-caption alignleft\" style=\"max-width: 279px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/map.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/map-279x290.jpg\" alt=\"Hot spots of grassland conversion: This map shows the percentage of existing grasslands that were converted into corn or soybean fields between 2006 and 2011. Photo: Christopher K. Wright/South Dakota State University\" width=\"279\" height=\"290\" class=\"size-medium wp-image-57071\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hot spots of grassland conversion: This map shows the percentage of existing grasslands that were converted into corn or soybean fields between 2006 and 2011. Photo: Christopher K. Wright/South Dakota State University\u003c/figcaption>\u003c/figure>\n\u003cp>Still, Wright's images are striking, and these changes are having profound effects on the environment of this region. For instance, it's bad news for wildlife, because corn fields are much less inviting habitat for a wide range of wild creatures, from ground-nesting birds to insects, including \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/14/146872577/why-california-almonds-need-north-dakota-flowers-and-a-few-billion-bees\">bees\u003c/a>. Corn and soybean fields are increasingly encroaching into the Prairie Pothole region of the Dakotas and Minnesota, the most important breeding habitat for waterfowl in North America.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In southern Iowa, Wright says, much of the land conversion is taking place on hillsides. The soil of those fields, without permanent grass to hold it in place, is now much more likely to wash into streams and ponds. And on the western edge of this region, farmers are taking a chance on corn and soybeans in places that sometimes don't get enough rainfall for these thirsty crops.\u003c/p>\n\u003cp>Why? There's one very simple reason: Corn and soybean prices are high, so farmers can earn a lot of money growing those crops. Meanwhile, funding has been declining for one important alternative — the government's \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=4736044\">Conservation Reserve Program\u003c/a>, which pays farmers to protect wildlife and water quality by keeping land in grass.\u003c/p>\n\u003cp>Another reason, however, is getting increasing attention: crop insurance. The government subsidizes private insurance policies that cover the risks of poor harvests, or even that prices will fall. Because farmers don't pay for the full cost of this insurance, critics of crop insurance say that it encourages risky behavior: planting crops in areas that don't drain well, where rainfall is unreliable, or on hillsides where soil erosion is a problem.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Critics say that the government should drastically reduce its subsidies for such insurance. Not only is it \u003ca href=\"http://www.card.iastate.edu/policy_briefs/display.aspx?id=1154\">fiscally irresponsible\u003c/a>, they say. It's encouraging farmers to \u003ca href=\"http://static.ewg.org/pdf/plowed_under.pdf\">destroy the grasslands\u003c/a> of the northern plains, a priceless and increasingly scarce natural treasure.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Farmer's Fight With Monsanto Reaches The Supreme Court",
"title": "Farmer's Fight With Monsanto Reaches The Supreme Court",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_56991\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monsanto-bowman.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monsanto-bowman.jpg\" alt=\"Vernon Hugh Bowman lives outside the small town of Sandborn, Ind. Photo: Dan Charles/NPR\" width=\"624\" height=\"393\" class=\"size-full wp-image-56991\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vernon Hugh Bowman lives outside the small town of Sandborn, Ind. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on\u003c/strong> \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/18/171896311/farmers-fight-with-monsanto-reaches-the-supreme-court\">Morning Edition:\u003c/a>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/02/20130218_me_10.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, The Salt at NPR Food (2/18/13)\u003c/p>\n\u003cp>This week, the Supreme Court will take up a classic David-and-Goliath \u003ca href=\"http://www.scotusblog.com/case-files/cases/bowman-v-monsanto-co/\">case\u003c/a>. On one side, there's a 75-year-old farmer in Indiana named Vernon Hugh Bowman; on the other, the agribusiness giant Monsanto.\u003c/p>\n\u003cp>The farmer is fighting the long reach of Monsanto's patents on seeds — but he's up against more than just Monsanto. The \u003ca href=\"http://www.americanbar.org/content/dam/aba/publications/supreme_court_preview/briefs-v2/11-796_resp_amcu_biotech.authcheckdam.pdf\">biotech\u003c/a> and computer \u003ca href=\"http://www.americanbar.org/content/dam/aba/publications/supreme_court_preview/briefs-v2/11-796_resp_amcu_bsa.authcheckdam.pdf\">software\u003c/a> industries are taking Monsanto's side.\u003c/p>\n\u003cp>Bowman also is battling a historic shift that's transformed the nation's seed business over the past 20 years.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Despite all that, Bowman seems remarkably cheerful about his situation. \"Confrontation does not take a toll on me!\" he says. \"You and me can argue about the Bible; we can argue about religion. I'll pound my fist and we can argue all day, and I won't lose a bit of sleep at night!\"\u003c/p>\n\u003cp>Bowman is leaning back in an easy chair, where he says he also sleeps at night. He lives alone in a modest white frame house outside the small town of Sandborn, in southwestern Indiana.\u003c/p>\n\u003cp>Out back, there's an array of old farm equipment collected during decades of growing corn and soybeans.\u003c/p>\n\u003cp>Bowman is wearing a Monsanto hat. It's probably an ironic gesture, but in fact, he's been a pleased and loyal customer of the company's seeds. He thinks the genes that Monsanto inserted into soybeans are just great. They let soybeans survive the country's most popular weedkiller: \u003ca href=\"http://pmep.cce.cornell.edu/profiles/extoxnet/dienochlor-glyphosate/glyphosate-ext.html\">glyphosate\u003c/a>, also known as Roundup. He can spray that one chemical to get rid of the weeds without harming his crop.\u003c/p>\n\u003cp>\"It made things so much simpler and better. No question about that,\" he says.\u003c/p>\n\u003cp>Bowman uses these \"\u003ca href=\"http://www.monsanto.com/weedmanagement/Pages/roundup-ready-system.aspx\">Roundup Ready\u003c/a>\" soybeans for his main crop, which he plants in the spring, and he signs a standard agreement not to save any of his harvest and replant it the next year. Monsanto demands exclusive rights to supply that seed.\u003c/p>\n\u003cfigure id=\"attachment_56992\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monsanto-bowman-grainelevator.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monsanto-bowman-grainelevator-290x216.jpg\" alt=\"Bowman bought ordinary soybeans from this small grain elevator and used them for seed. Photo: Dan Charles/NPR\" width=\"290\" height=\"216\" class=\"size-medium wp-image-56992\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bowman bought ordinary soybeans from this small grain elevator and used them for seed. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>But here's where Bowman got into trouble: He also likes to plant a second crop of soybeans, later in the year, in fields where he just harvested wheat.\u003c/p>\n\u003cp>Those late-season soybeans are risky. The yield is smaller. Bowman decided that for this crop, he didn't want to pay top dollar for Monsanto's seed. \"What I wanted was a cheap source of seed,\" he says.\u003c/p>\n\u003cp>Starting in 1999, he bought some ordinary soybeans from a small grain elevator where local farmers drop off their harvest. \"They made sure they didn't sell it as seed. Their ticket said, 'Outbound grain,\" says Bowman.\u003c/p>\n\u003cp>He knew that these beans probably had Monsanto's Roundup Ready gene in them, because that's mainly what farmers plant these days. But Bowman didn't think Monsanto controlled these soybeans anymore, and in any case, he was getting a motley collection of different varieties, hardly a threat to Monsanto's seed business. \"I couldn't imagine that they'd give a rat's behind,\" he snorts.\u003c/p>\n\u003cp>Bowman told his neighbors what he was doing. It turned out that Monsanto did, in fact, care.\u003c/p>\n\u003cp>\"He wanted to use our technology without paying for it,\" says David Snively, Monsanto's general counsel.\u003c/p>\n\u003cp>Monsanto took Bowman to court, and Bowman was ordered to pay Monsanto $84,000 for infringing the company's patent.\u003c/p>\n\u003cp>Bowman appealed. To the surprise of many, the highest court in the land agreed to hear his case. \"I'm not a-gonna give in! Because I think I've done nothing wrong!\" says Bowman.\u003c/p>\n\u003cp>His lawyers, who are representing him for free, have come up with a legal argument for why he did nothing wrong. If they succeed in persuading the court, it could pull the rug out from under Monsanto, and some other industries, too.\u003c/p>\n\u003cp>Bowman's lawyer, \u003ca href=\"http://www.flhlaw.com/professionals/xprAttorneyDetails2.aspx?xpST=AttorneyDetail&attorney=227\">Mark Walters\u003c/a> from the firm of Frommer Lawrence and Haug, says there's a very old principle in patent law: If you buy something that's covered by a patent — let's say it's a cell phone — you own it, outright. \"You're allowed to put it on Craigslist and sell it, you're allowed to use it for your 'ordinary pursuits of life' is the quote from some of the old cases that we're relying on.\"\u003c/p>\n\u003cp>It's a valuable principle, Walters says. \"Imagine how commerce would work if patents owners could come out of nowhere and surprise purchasers and tell them, 'Oh, you need to pay me a royalty, because I own a patent on this thing that you just bought.'\"\u003c/p>\n\u003cp>So according to this principle of \"patent exhaustion,\" Bowman bought that seed and can do with it what he wants. Patent holders have no right to stop him.\u003c/p>\n\u003cp>Monsanto's \u003ca href=\"http://www.monsanto.com/whoweare/Pages/david-snively-bio.aspx\">David Snively\u003c/a>, for his part, says this argument completely misses the point. Yes, we can buy an iPhone and do whatever we want with it, \"but we're not going to go out and make copies of the iPhone and put Apple out of business,\" he says.\u003c/p>\n\u003cp>That's what Bowman did, says Snively. When he planted this patented seed, he made copies of it.\u003c/p>\n\u003cp>In fact, he says, if farmers were allowed to do this with patented seeds, the patents would be worthless.\u003c/p>\n\u003cp>A number of industry organizations have come to Monsanto's defense, including the \u003ca href=\"http://www.bio.org/\">Biotechnology Industry Organization\u003c/a>.\u003c/p>\n\u003cp>Hans Sauer, deputy general counsel at BIO, says many biotech products are a lot like seeds. \"They are easily replicated. They are difficult to make, but once created they are relatively easy to reproduce.\" The same is true of computer software.\u003c/p>\n\u003cfigure id=\"attachment_56990\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monsanto-nels-kasey.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monsanto-nels-kasey-290x216.jpg\" alt=\"Bowman bought ordinary soybeans from this small grain elevator and used them for seed. Photo: Dan Charles/NPR \" width=\"290\" height=\"216\" class=\"size-medium wp-image-56990\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bowman bought ordinary soybeans from this small grain elevator and used them for seed. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>But these are new technologies. Farmers' seeds are old; they're the original self-replicating technology, and for centuries, nobody tried to claim them as intellectual property.\u003c/p>\n\u003cp>That's one reason why Monsanto's patents and lawsuits against farmers have stirred up so much \u003ca href=\"http://www.centerforfoodsafety.org/pubs/CFSMOnsantovsFarmerReport1.13.05.pdf\">anger\u003c/a> and received so much attention.\u003c/p>\n\u003cp>What's less well known, however, is that the practice of patenting seeds has moved far beyond Monsanto and other biotech companies.\u003c/p>\n\u003cp>It's standard practice now even among small companies like \u003ca href=\"http://www.greatheartseed.com/\">Great Heart Seed\u003c/a>, in Paris, Ill.\u003c/p>\n\u003cp>Great Heart Seed's warehouse is filled to the rafters with white bags of soybean seed. The company sells 45 different varieties in all. Some grow better in the south, others in the north. Most have Monsanto's Roundup resistance genes, while others do not.\u003c/p>\n\u003cp>Yet all of these varieties are patented. \"Nearly everything out there has a patent on it now,\" says Nels Kasey, one of the Great Heart's owners.\u003c/p>\n\u003cp>Twenty years ago, that wasn't the case. Many seed dealers sold \"public\" varieties that came from breeders at universities like Iowa State or Purdue.\u003c/p>\n\u003cp>Today, most new varieties come from private companies, and even universities acquire patents on most of the varieties that they do release.\u003c/p>\n\u003cp>Farmers aren't supposed to save and replant those seeds, either.\u003c/p>\n\u003cp>Kasey says, the new system gives soybean breeders and seed companies more profits, and a stronger incentive to create and sell even better plant varieties. \"I'm really proud of the varieties that we have today. When I started in this company, you had a handful of varieties. Today, there's more money in it, more profit in it, so I can support 45 lines,\" he says.\u003c/p>\n\u003cp>Those seeds, though, are also more expensive. Soybean seeds have tripled in price over the past 20 years. And a farmer like Bowman who just wants some cheap, generic seeds can't easily find them.\u003c/p>\n\u003cp>Bowman can see towering bins filled with soybeans all around southwestern Indiana, but according to the seed companies, he can't plant any of them.\u003c/p>\n\u003cp>In fact, after Monsanto took Bowman to court, his search for unrestricted seeds took him all the way to Ohio, one of the very few places in the country where the state still \u003ca href=\"http://www.ohseed.org/downloads/NonGmoSoybeans2.pdf\">distributes\u003c/a> non-patented soybean varieties.\u003c/p>\n\u003cp>Bowman acquired some of that seed — a variety called Dennison — and grew it last year. He saved part of his harvest. Those soybeans are now sitting in an old combine in a shed behind his house.\u003c/p>\n\u003cp>If the Supreme Court rules against him, Bowman can still use those beans for seed this year. \u003c/p>\n\u003cp>[ad floatright]\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": "On its surface, the case is about whether farmers can use seeds derived from patented crops. But the bigger question is, how much control does a company have over its patented products once they're in the hands of consumers?",
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"description": "On its surface, the case is about whether farmers can use seeds derived from patented crops. But the bigger question is, how much control does a company have over its patented products once they're in the hands of consumers?",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_56991\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monsanto-bowman.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monsanto-bowman.jpg\" alt=\"Vernon Hugh Bowman lives outside the small town of Sandborn, Ind. Photo: Dan Charles/NPR\" width=\"624\" height=\"393\" class=\"size-full wp-image-56991\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vernon Hugh Bowman lives outside the small town of Sandborn, Ind. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on\u003c/strong> \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/18/171896311/farmers-fight-with-monsanto-reaches-the-supreme-court\">Morning Edition:\u003c/a>\u003cbr>\n \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>, The Salt at NPR Food (2/18/13)\u003c/p>\n\u003cp>This week, the Supreme Court will take up a classic David-and-Goliath \u003ca href=\"http://www.scotusblog.com/case-files/cases/bowman-v-monsanto-co/\">case\u003c/a>. On one side, there's a 75-year-old farmer in Indiana named Vernon Hugh Bowman; on the other, the agribusiness giant Monsanto.\u003c/p>\n\u003cp>The farmer is fighting the long reach of Monsanto's patents on seeds — but he's up against more than just Monsanto. The \u003ca href=\"http://www.americanbar.org/content/dam/aba/publications/supreme_court_preview/briefs-v2/11-796_resp_amcu_biotech.authcheckdam.pdf\">biotech\u003c/a> and computer \u003ca href=\"http://www.americanbar.org/content/dam/aba/publications/supreme_court_preview/briefs-v2/11-796_resp_amcu_bsa.authcheckdam.pdf\">software\u003c/a> industries are taking Monsanto's side.\u003c/p>\n\u003cp>Bowman also is battling a historic shift that's transformed the nation's seed business over the past 20 years.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Despite all that, Bowman seems remarkably cheerful about his situation. \"Confrontation does not take a toll on me!\" he says. \"You and me can argue about the Bible; we can argue about religion. I'll pound my fist and we can argue all day, and I won't lose a bit of sleep at night!\"\u003c/p>\n\u003cp>Bowman is leaning back in an easy chair, where he says he also sleeps at night. He lives alone in a modest white frame house outside the small town of Sandborn, in southwestern Indiana.\u003c/p>\n\u003cp>Out back, there's an array of old farm equipment collected during decades of growing corn and soybeans.\u003c/p>\n\u003cp>Bowman is wearing a Monsanto hat. It's probably an ironic gesture, but in fact, he's been a pleased and loyal customer of the company's seeds. He thinks the genes that Monsanto inserted into soybeans are just great. They let soybeans survive the country's most popular weedkiller: \u003ca href=\"http://pmep.cce.cornell.edu/profiles/extoxnet/dienochlor-glyphosate/glyphosate-ext.html\">glyphosate\u003c/a>, also known as Roundup. He can spray that one chemical to get rid of the weeds without harming his crop.\u003c/p>\n\u003cp>\"It made things so much simpler and better. No question about that,\" he says.\u003c/p>\n\u003cp>Bowman uses these \"\u003ca href=\"http://www.monsanto.com/weedmanagement/Pages/roundup-ready-system.aspx\">Roundup Ready\u003c/a>\" soybeans for his main crop, which he plants in the spring, and he signs a standard agreement not to save any of his harvest and replant it the next year. Monsanto demands exclusive rights to supply that seed.\u003c/p>\n\u003cfigure id=\"attachment_56992\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monsanto-bowman-grainelevator.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monsanto-bowman-grainelevator-290x216.jpg\" alt=\"Bowman bought ordinary soybeans from this small grain elevator and used them for seed. Photo: Dan Charles/NPR\" width=\"290\" height=\"216\" class=\"size-medium wp-image-56992\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bowman bought ordinary soybeans from this small grain elevator and used them for seed. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>But here's where Bowman got into trouble: He also likes to plant a second crop of soybeans, later in the year, in fields where he just harvested wheat.\u003c/p>\n\u003cp>Those late-season soybeans are risky. The yield is smaller. Bowman decided that for this crop, he didn't want to pay top dollar for Monsanto's seed. \"What I wanted was a cheap source of seed,\" he says.\u003c/p>\n\u003cp>Starting in 1999, he bought some ordinary soybeans from a small grain elevator where local farmers drop off their harvest. \"They made sure they didn't sell it as seed. Their ticket said, 'Outbound grain,\" says Bowman.\u003c/p>\n\u003cp>He knew that these beans probably had Monsanto's Roundup Ready gene in them, because that's mainly what farmers plant these days. But Bowman didn't think Monsanto controlled these soybeans anymore, and in any case, he was getting a motley collection of different varieties, hardly a threat to Monsanto's seed business. \"I couldn't imagine that they'd give a rat's behind,\" he snorts.\u003c/p>\n\u003cp>Bowman told his neighbors what he was doing. It turned out that Monsanto did, in fact, care.\u003c/p>\n\u003cp>\"He wanted to use our technology without paying for it,\" says David Snively, Monsanto's general counsel.\u003c/p>\n\u003cp>Monsanto took Bowman to court, and Bowman was ordered to pay Monsanto $84,000 for infringing the company's patent.\u003c/p>\n\u003cp>Bowman appealed. To the surprise of many, the highest court in the land agreed to hear his case. \"I'm not a-gonna give in! Because I think I've done nothing wrong!\" says Bowman.\u003c/p>\n\u003cp>His lawyers, who are representing him for free, have come up with a legal argument for why he did nothing wrong. If they succeed in persuading the court, it could pull the rug out from under Monsanto, and some other industries, too.\u003c/p>\n\u003cp>Bowman's lawyer, \u003ca href=\"http://www.flhlaw.com/professionals/xprAttorneyDetails2.aspx?xpST=AttorneyDetail&attorney=227\">Mark Walters\u003c/a> from the firm of Frommer Lawrence and Haug, says there's a very old principle in patent law: If you buy something that's covered by a patent — let's say it's a cell phone — you own it, outright. \"You're allowed to put it on Craigslist and sell it, you're allowed to use it for your 'ordinary pursuits of life' is the quote from some of the old cases that we're relying on.\"\u003c/p>\n\u003cp>It's a valuable principle, Walters says. \"Imagine how commerce would work if patents owners could come out of nowhere and surprise purchasers and tell them, 'Oh, you need to pay me a royalty, because I own a patent on this thing that you just bought.'\"\u003c/p>\n\u003cp>So according to this principle of \"patent exhaustion,\" Bowman bought that seed and can do with it what he wants. Patent holders have no right to stop him.\u003c/p>\n\u003cp>Monsanto's \u003ca href=\"http://www.monsanto.com/whoweare/Pages/david-snively-bio.aspx\">David Snively\u003c/a>, for his part, says this argument completely misses the point. Yes, we can buy an iPhone and do whatever we want with it, \"but we're not going to go out and make copies of the iPhone and put Apple out of business,\" he says.\u003c/p>\n\u003cp>That's what Bowman did, says Snively. When he planted this patented seed, he made copies of it.\u003c/p>\n\u003cp>In fact, he says, if farmers were allowed to do this with patented seeds, the patents would be worthless.\u003c/p>\n\u003cp>A number of industry organizations have come to Monsanto's defense, including the \u003ca href=\"http://www.bio.org/\">Biotechnology Industry Organization\u003c/a>.\u003c/p>\n\u003cp>Hans Sauer, deputy general counsel at BIO, says many biotech products are a lot like seeds. \"They are easily replicated. They are difficult to make, but once created they are relatively easy to reproduce.\" The same is true of computer software.\u003c/p>\n\u003cfigure id=\"attachment_56990\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monsanto-nels-kasey.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monsanto-nels-kasey-290x216.jpg\" alt=\"Bowman bought ordinary soybeans from this small grain elevator and used them for seed. Photo: Dan Charles/NPR \" width=\"290\" height=\"216\" class=\"size-medium wp-image-56990\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bowman bought ordinary soybeans from this small grain elevator and used them for seed. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>But these are new technologies. Farmers' seeds are old; they're the original self-replicating technology, and for centuries, nobody tried to claim them as intellectual property.\u003c/p>\n\u003cp>That's one reason why Monsanto's patents and lawsuits against farmers have stirred up so much \u003ca href=\"http://www.centerforfoodsafety.org/pubs/CFSMOnsantovsFarmerReport1.13.05.pdf\">anger\u003c/a> and received so much attention.\u003c/p>\n\u003cp>What's less well known, however, is that the practice of patenting seeds has moved far beyond Monsanto and other biotech companies.\u003c/p>\n\u003cp>It's standard practice now even among small companies like \u003ca href=\"http://www.greatheartseed.com/\">Great Heart Seed\u003c/a>, in Paris, Ill.\u003c/p>\n\u003cp>Great Heart Seed's warehouse is filled to the rafters with white bags of soybean seed. The company sells 45 different varieties in all. Some grow better in the south, others in the north. Most have Monsanto's Roundup resistance genes, while others do not.\u003c/p>\n\u003cp>Yet all of these varieties are patented. \"Nearly everything out there has a patent on it now,\" says Nels Kasey, one of the Great Heart's owners.\u003c/p>\n\u003cp>Twenty years ago, that wasn't the case. Many seed dealers sold \"public\" varieties that came from breeders at universities like Iowa State or Purdue.\u003c/p>\n\u003cp>Today, most new varieties come from private companies, and even universities acquire patents on most of the varieties that they do release.\u003c/p>\n\u003cp>Farmers aren't supposed to save and replant those seeds, either.\u003c/p>\n\u003cp>Kasey says, the new system gives soybean breeders and seed companies more profits, and a stronger incentive to create and sell even better plant varieties. \"I'm really proud of the varieties that we have today. When I started in this company, you had a handful of varieties. Today, there's more money in it, more profit in it, so I can support 45 lines,\" he says.\u003c/p>\n\u003cp>Those seeds, though, are also more expensive. Soybean seeds have tripled in price over the past 20 years. And a farmer like Bowman who just wants some cheap, generic seeds can't easily find them.\u003c/p>\n\u003cp>Bowman can see towering bins filled with soybeans all around southwestern Indiana, but according to the seed companies, he can't plant any of them.\u003c/p>\n\u003cp>In fact, after Monsanto took Bowman to court, his search for unrestricted seeds took him all the way to Ohio, one of the very few places in the country where the state still \u003ca href=\"http://www.ohseed.org/downloads/NonGmoSoybeans2.pdf\">distributes\u003c/a> non-patented soybean varieties.\u003c/p>\n\u003cp>Bowman acquired some of that seed — a variety called Dennison — and grew it last year. He saved part of his harvest. Those soybeans are now sitting in an old combine in a shed behind his house.\u003c/p>\n\u003cp>If the Supreme Court rules against him, Bowman can still use those beans for seed this year. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Botanical Sodas, Love Potions at The Fizzary ",
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"content": "\u003cfigure id=\"attachment_56853\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/T_A6001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/T_A6001.jpg\" alt=\"The Fizzary owners Taylor Peck and Aaron Dolson. Photo courtesy of Cassie Destino/The Fizzary\" width=\"300\" class=\"size-full wp-image-56853\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Fizzary owners Taylor Peck and Aaron Dolson. Photo courtesy of Cassie Destino/The Fizzary\u003c/figcaption>\u003c/figure>\n\u003cp>A full tilt soda scene is happening at a Mission storefront, where shoppers can find over 900 sodas and beverages in every shade and from many eras. There’s an appealing array of old fashioned candies with a friendly crew at The Fizzary Soda Menagerie, on a once sleepy stretch of Mission Street between 25th and 26th. \u003ca href=\"http://www.fizzary.com/\">The Fizzary\u003c/a> serves up a vibrant and social shopping scene complete with free taffy with purchase and a mysterious looking soda chiller that brings soda to the perfect cold temperature in five minutes. Many guests on a recent visit would buy a bottle or two of a soda like \u003ca href=\"http://www.greenriversoda.com/chicago/\">Green River\u003c/a> lime soda that seemed to illustrate a return to a sweet childhood memory. I was tempted to buy a six pack of \u003ca href=\"http://en.wikipedia.org/wiki/Jolt_Cola\">Jolt cola\u003c/a> as a reminder of my own memorable 1986 slumber birthday party that included scary movies, tee-peeing and talking into the wee morning hours. The Fizzary opened last year and is operated by Aaron Dolson and Taylor Peck, who started \u003ca href=\"http://taylorstonics.com/\">Taylor’s Tonics\u003c/a> in Santa Cruz before moving their operation to the City.\u003c/p>\n\u003cp>The duo is a NorCal success story, and have the words “San Francisco/Santa Cruz” emblazoned on each Taylor’s Tonics bottle. They use Square for payments at The Fizzary and received a visit from Square Grand Poobah Jack Dorsey recently, who brought a camera crew along. Back in 2009, Peck embarked on a quest to make organic fizzy treats. With a little seed money provided by San Francisco based David Rio Tea Company, Peck and Dolson joined forces and Taylor’s Tonics Botanical Soda Kitchen was created. The product line is sold for $2 a bottle at the Fizzary (like all the other products there) and has elixirs that includes \u003ca href=\"http://blogs.sfweekly.com/foodie/2009/08/drink_of_the_week_taylors_toni.php\">Chai Cola\u003c/a>, Mate’ Mojito, and a holiday collection. Taylor’s Tonics did steady business at last month’s Fancy Food Show, and can be found in 40 states and 600 retail locations. \u003c/p>\n\u003cfigure id=\"attachment_56863\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/THE-FIZZARRY-STEVE-MURDOCK1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/THE-FIZZARRY-STEVE-MURDOCK1000.jpg\" alt=\"Array of beverages at The Fizzary Photo: Steve Murdock\" width=\"1000\" height=\"667\" class=\"size-full wp-image-56863\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Array of beverages at The Fizzary Photo: Steve Murdock\u003c/figcaption>\u003c/figure>\n\u003cp>Peck said the Fizzary exists “to bring as many independent, domestic brands as possible under one roof for retail display.” He has helped folks who are new to the soda and retail world in a “pay it forward” style that fits his outgoing personality. Bay Area Bites caught up with these young soda kings to find out about their new business, what soda's they recommend and their thoughts on anti-soda legislation. Their comments have been edited for content and clarity.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Why do the Fizzary in San Francisco? Or even in the Mission District?\u003c/strong>\u003cbr>\n\u003cstrong>Peck:\u003c/strong> We started in Santa Cruz as a tea company and wanted a little more taste of the big city. So we moved the whole operation up here. \u003ca href=\"http://www.davidrio.com/\">David Rio\u003c/a> helped us finance our Chai Cola and we ran the soda line out of a suite near Rainbow Grocery. Then we were at 7th and Brannan but that burned down. So we set up operations in Bayshore temporarily. \u003c/p>\n\u003cp>We looked for property in SOMA and Mission exclusively. This location couldn’t be more perfect. We appreciate Valencia and the deep Mission and knew we had a stand-alone ‘go-to’ destination. Our plan was to turn into a brewing area for our herbal concentrates and have the public see the process and the treats we have in here. We needed foot traffic, visibility and a minimally industrial showroom workshop. It was literally a long run. There has been a lot of turnover on this something of a sleepy block. We’ve gotten a very warm reception with our neighbors and we are very outgoing and colorful. This space gives us a little more opportunity to shine with our DIY vibe rather than being somewhere in Fisherman’s Wharf, Valencia Street or Union Square.\u003c/p>\n\u003cfigure id=\"attachment_56860\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Fizzary-Cassie-Destino600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Fizzary-Cassie-Destino600.jpg\" alt=\"The Fizzary exterior. Photo: Cassie Destino\" width=\"400\" class=\"size-full wp-image-56860\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Fizzary exterior. Photo: Cassie Destino\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>You had plans to use this as an event space. Is that still the case?\u003c/strong>\u003cbr>\n\u003cstrong>Peck:\u003c/strong> Yes and no. We have a bottling workshop and are able to do events for 100 people or so that are much more specialized and custom. The event needs to be able to integrate well into our production space in back. There is definitely room for both but it is not just an open conference space. If you want to do a performance by a giant steel kettle, that’ll work here. Having uplit LED lights on our apparatus is actually pretty cool, and we’ve done that since moving here. There can be a bar set up back there and folks can start with a soda up front with us. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your bestsellers? What's best for daytime sipping versus nighttime? \u003c/strong>\u003cbr>\n\u003cstrong>Dolson:\u003c/strong> People like the uncategorized and the unique: cucumber, ouzo, rhubarb, red hot, Dr. Brown's \u003ca href=\"http://en.wikipedia.org/wiki/Cel-Ray\">Cel-Ray\u003c/a>, butterscotch, and even bug barf. People also shop based on the look of the label, whether it is antique or generic.\u003c/p>\n\u003cp>\u003cstrong>Peck:\u003c/strong> I have to recommend Taylor’s Tonics, Café Azteca and Espresso Cola—-our shop is set up to subtly recommend our product line. \u003ca href=\"http://www.joialife.com/products/\">Joia\u003c/a> all natural soda from Minnesota is more like a fruit drink. Root beer and ginger ale are absolutely the top sellers. We intentionally set up the space so root beer and ginger ale are on different sides. You can see on the weekends how people split, with root beer over there and ginger ale over there.\u003c/p>\n\u003cp>\u003cstrong>Dolson:\u003c/strong> For daytime sipping, some people come here right when we open for Dr. Pepper to start the day. There is Dublin Dr. Pepper, which is special. We bought the last pallet of them. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Are there any sodas that have potential aphrodisiac properties and would good for dates and special occasions like Valentine’s Day?\u003c/strong>\u003cbr>\n\u003cstrong>Peck:\u003c/strong> There’s \u003ca href=\"http://en.wikipedia.org/wiki/Nexcite\">Nexcite\u003c/a>, which is a Swedish love potion. \u003ca href=\"http://www.sodapopstop.com/products/detail.cfm?link=205\">Love Potion No. 69\u003c/a> also works! \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You had a booth at the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/22/fancy-food-show-trends-and-slideshow/\">Fancy Food Show\u003c/a> and BAB's Stephanie Hua covered your \"Untraditional Sodas.\" How did the show go? Had you been before? \u003c/strong>\u003cbr>\n\u003cstrong>Peck:\u003c/strong> We had not gone as exhibitors but had been there as attendees for many years. The show is in our backyard and we talked to a lot of people and had good sales. The natural food products show in Anaheim is our main show. \u003c/p>\n\u003cfigure id=\"attachment_56861\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fizzary-stephanie-hua.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fizzary-stephanie-hua.jpg\" alt=\"Fizzary at SF Fancy Food Show\" width=\"1000\" height=\"916\" class=\"size-full wp-image-56861\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fizzary at SF Fancy Food Show. Photo: Stephanie Hua\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>How do most of your customers find the shop? \u003c/strong>\u003cbr>\n\u003cstrong>Peck: \u003c/strong>I’ve been surprised at how many people have searched us out. We get 60 percent foot and 40 percent destination shoppers. That’s a testament to food bloggers who wrote about us when we first opened -- everyone came to visit from that. We don’t take anything for granted. We had a national wholesale operation for four years yet our media coverage now is far more than anything during those years. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What is the sugar content of your Taylor’s Tonics? \u003c/strong>\u003cbr>\n\u003cstrong>Peck:\u003c/strong> All have unrefined organic sugar cane and a small dose of stevia to get the sugar level down and keep the drink to under ten calories. About two years ago it would’ve been 50-50. We have a lot of transition batches in the shop where folks are cycling through and getting sugar used. Our sugar price went up for organic from 60 cents to now a $1.30 a pound, which is a complete reaction to the consumer. We joke that we shot ourselves in the foot. The upside is we are stuck in the same boat with our competitors.\u003c/p>\n\u003cfigure id=\"attachment_56864\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/The-Fizzary-Aaron-Dolson1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/The-Fizzary-Aaron-Dolson1000.jpg\" alt=\"The Fizzary's Sweets. Photo: Aaron Dolson\" width=\"1000\" height=\"810\" class=\"size-full wp-image-56864\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Fizzary's Sweets. Photo: Aaron Dolson\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>How do you feel about the proposed soda tax and move against sodas in Richmond, CA and New York state?\u003c/strong>\u003cbr>\n\u003cstrong>Peck:\u003c/strong> We’re not opposed to it. Soda is a luxury, an indulgence. I drink copious amounts of it. I think the legislation is wisely written to tax over a certain ounce. I don’t believe it should be vilified. It’s an indulgence – when you attack based on sugar and carbonation, just think about some unfiltered apple juice that has more sugar for comparison. The informed consumer is able to enjoy what’s in the shop. We set up our model to be a four pack. At the same time you can’t get a mixed pack like that at Safeway. We’re not so afraid of the legislation. The only time you get more than 12 ounces here, you’re paying for it. We offer sugar free and other options. The legislation changes will affect the corner bodega or Safeway more. \u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.fizzary.com/\">The Fizzary\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/yQ0UU\">Map\u003c/a>\u003cbr>\n2949 Mission St.\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(877) 368-4608\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/TheFizzary\">@TheFizzary\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/The-Fizzary/339456179471253\">The Fizzary\u003c/a>\u003c/p>\n\n",
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"excerpt": "A visit to The Fizzary Soda Menagerie, where Aaron Dolson and Taylor Peck sell soda, beverages, tonics and old-fashioned style candies in the Mission District. The duo also operate Taylor’s Tonics beverage company. They shared their thoughts on the soda and beverage scene and sugar legislation.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_56853\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/T_A6001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/T_A6001.jpg\" alt=\"The Fizzary owners Taylor Peck and Aaron Dolson. Photo courtesy of Cassie Destino/The Fizzary\" width=\"300\" class=\"size-full wp-image-56853\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Fizzary owners Taylor Peck and Aaron Dolson. Photo courtesy of Cassie Destino/The Fizzary\u003c/figcaption>\u003c/figure>\n\u003cp>A full tilt soda scene is happening at a Mission storefront, where shoppers can find over 900 sodas and beverages in every shade and from many eras. There’s an appealing array of old fashioned candies with a friendly crew at The Fizzary Soda Menagerie, on a once sleepy stretch of Mission Street between 25th and 26th. \u003ca href=\"http://www.fizzary.com/\">The Fizzary\u003c/a> serves up a vibrant and social shopping scene complete with free taffy with purchase and a mysterious looking soda chiller that brings soda to the perfect cold temperature in five minutes. Many guests on a recent visit would buy a bottle or two of a soda like \u003ca href=\"http://www.greenriversoda.com/chicago/\">Green River\u003c/a> lime soda that seemed to illustrate a return to a sweet childhood memory. I was tempted to buy a six pack of \u003ca href=\"http://en.wikipedia.org/wiki/Jolt_Cola\">Jolt cola\u003c/a> as a reminder of my own memorable 1986 slumber birthday party that included scary movies, tee-peeing and talking into the wee morning hours. The Fizzary opened last year and is operated by Aaron Dolson and Taylor Peck, who started \u003ca href=\"http://taylorstonics.com/\">Taylor’s Tonics\u003c/a> in Santa Cruz before moving their operation to the City.\u003c/p>\n\u003cp>The duo is a NorCal success story, and have the words “San Francisco/Santa Cruz” emblazoned on each Taylor’s Tonics bottle. They use Square for payments at The Fizzary and received a visit from Square Grand Poobah Jack Dorsey recently, who brought a camera crew along. Back in 2009, Peck embarked on a quest to make organic fizzy treats. With a little seed money provided by San Francisco based David Rio Tea Company, Peck and Dolson joined forces and Taylor’s Tonics Botanical Soda Kitchen was created. The product line is sold for $2 a bottle at the Fizzary (like all the other products there) and has elixirs that includes \u003ca href=\"http://blogs.sfweekly.com/foodie/2009/08/drink_of_the_week_taylors_toni.php\">Chai Cola\u003c/a>, Mate’ Mojito, and a holiday collection. Taylor’s Tonics did steady business at last month’s Fancy Food Show, and can be found in 40 states and 600 retail locations. \u003c/p>\n\u003cfigure id=\"attachment_56863\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/THE-FIZZARRY-STEVE-MURDOCK1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/THE-FIZZARRY-STEVE-MURDOCK1000.jpg\" alt=\"Array of beverages at The Fizzary Photo: Steve Murdock\" width=\"1000\" height=\"667\" class=\"size-full wp-image-56863\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Array of beverages at The Fizzary Photo: Steve Murdock\u003c/figcaption>\u003c/figure>\n\u003cp>Peck said the Fizzary exists “to bring as many independent, domestic brands as possible under one roof for retail display.” He has helped folks who are new to the soda and retail world in a “pay it forward” style that fits his outgoing personality. Bay Area Bites caught up with these young soda kings to find out about their new business, what soda's they recommend and their thoughts on anti-soda legislation. Their comments have been edited for content and clarity.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Why do the Fizzary in San Francisco? Or even in the Mission District?\u003c/strong>\u003cbr>\n\u003cstrong>Peck:\u003c/strong> We started in Santa Cruz as a tea company and wanted a little more taste of the big city. So we moved the whole operation up here. \u003ca href=\"http://www.davidrio.com/\">David Rio\u003c/a> helped us finance our Chai Cola and we ran the soda line out of a suite near Rainbow Grocery. Then we were at 7th and Brannan but that burned down. So we set up operations in Bayshore temporarily. \u003c/p>\n\u003cp>We looked for property in SOMA and Mission exclusively. This location couldn’t be more perfect. We appreciate Valencia and the deep Mission and knew we had a stand-alone ‘go-to’ destination. Our plan was to turn into a brewing area for our herbal concentrates and have the public see the process and the treats we have in here. We needed foot traffic, visibility and a minimally industrial showroom workshop. It was literally a long run. There has been a lot of turnover on this something of a sleepy block. We’ve gotten a very warm reception with our neighbors and we are very outgoing and colorful. This space gives us a little more opportunity to shine with our DIY vibe rather than being somewhere in Fisherman’s Wharf, Valencia Street or Union Square.\u003c/p>\n\u003cfigure id=\"attachment_56860\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Fizzary-Cassie-Destino600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Fizzary-Cassie-Destino600.jpg\" alt=\"The Fizzary exterior. Photo: Cassie Destino\" width=\"400\" class=\"size-full wp-image-56860\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Fizzary exterior. Photo: Cassie Destino\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>You had plans to use this as an event space. Is that still the case?\u003c/strong>\u003cbr>\n\u003cstrong>Peck:\u003c/strong> Yes and no. We have a bottling workshop and are able to do events for 100 people or so that are much more specialized and custom. The event needs to be able to integrate well into our production space in back. There is definitely room for both but it is not just an open conference space. If you want to do a performance by a giant steel kettle, that’ll work here. Having uplit LED lights on our apparatus is actually pretty cool, and we’ve done that since moving here. There can be a bar set up back there and folks can start with a soda up front with us. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your bestsellers? What's best for daytime sipping versus nighttime? \u003c/strong>\u003cbr>\n\u003cstrong>Dolson:\u003c/strong> People like the uncategorized and the unique: cucumber, ouzo, rhubarb, red hot, Dr. Brown's \u003ca href=\"http://en.wikipedia.org/wiki/Cel-Ray\">Cel-Ray\u003c/a>, butterscotch, and even bug barf. People also shop based on the look of the label, whether it is antique or generic.\u003c/p>\n\u003cp>\u003cstrong>Peck:\u003c/strong> I have to recommend Taylor’s Tonics, Café Azteca and Espresso Cola—-our shop is set up to subtly recommend our product line. \u003ca href=\"http://www.joialife.com/products/\">Joia\u003c/a> all natural soda from Minnesota is more like a fruit drink. Root beer and ginger ale are absolutely the top sellers. We intentionally set up the space so root beer and ginger ale are on different sides. You can see on the weekends how people split, with root beer over there and ginger ale over there.\u003c/p>\n\u003cp>\u003cstrong>Dolson:\u003c/strong> For daytime sipping, some people come here right when we open for Dr. Pepper to start the day. There is Dublin Dr. Pepper, which is special. We bought the last pallet of them. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Are there any sodas that have potential aphrodisiac properties and would good for dates and special occasions like Valentine’s Day?\u003c/strong>\u003cbr>\n\u003cstrong>Peck:\u003c/strong> There’s \u003ca href=\"http://en.wikipedia.org/wiki/Nexcite\">Nexcite\u003c/a>, which is a Swedish love potion. \u003ca href=\"http://www.sodapopstop.com/products/detail.cfm?link=205\">Love Potion No. 69\u003c/a> also works! \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You had a booth at the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/22/fancy-food-show-trends-and-slideshow/\">Fancy Food Show\u003c/a> and BAB's Stephanie Hua covered your \"Untraditional Sodas.\" How did the show go? Had you been before? \u003c/strong>\u003cbr>\n\u003cstrong>Peck:\u003c/strong> We had not gone as exhibitors but had been there as attendees for many years. The show is in our backyard and we talked to a lot of people and had good sales. The natural food products show in Anaheim is our main show. \u003c/p>\n\u003cfigure id=\"attachment_56861\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fizzary-stephanie-hua.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fizzary-stephanie-hua.jpg\" alt=\"Fizzary at SF Fancy Food Show\" width=\"1000\" height=\"916\" class=\"size-full wp-image-56861\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fizzary at SF Fancy Food Show. Photo: Stephanie Hua\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>How do most of your customers find the shop? \u003c/strong>\u003cbr>\n\u003cstrong>Peck: \u003c/strong>I’ve been surprised at how many people have searched us out. We get 60 percent foot and 40 percent destination shoppers. That’s a testament to food bloggers who wrote about us when we first opened -- everyone came to visit from that. We don’t take anything for granted. We had a national wholesale operation for four years yet our media coverage now is far more than anything during those years. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What is the sugar content of your Taylor’s Tonics? \u003c/strong>\u003cbr>\n\u003cstrong>Peck:\u003c/strong> All have unrefined organic sugar cane and a small dose of stevia to get the sugar level down and keep the drink to under ten calories. About two years ago it would’ve been 50-50. We have a lot of transition batches in the shop where folks are cycling through and getting sugar used. Our sugar price went up for organic from 60 cents to now a $1.30 a pound, which is a complete reaction to the consumer. We joke that we shot ourselves in the foot. The upside is we are stuck in the same boat with our competitors.\u003c/p>\n\u003cfigure id=\"attachment_56864\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/The-Fizzary-Aaron-Dolson1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/The-Fizzary-Aaron-Dolson1000.jpg\" alt=\"The Fizzary's Sweets. Photo: Aaron Dolson\" width=\"1000\" height=\"810\" class=\"size-full wp-image-56864\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Fizzary's Sweets. Photo: Aaron Dolson\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>How do you feel about the proposed soda tax and move against sodas in Richmond, CA and New York state?\u003c/strong>\u003cbr>\n\u003cstrong>Peck:\u003c/strong> We’re not opposed to it. Soda is a luxury, an indulgence. I drink copious amounts of it. I think the legislation is wisely written to tax over a certain ounce. I don’t believe it should be vilified. It’s an indulgence – when you attack based on sugar and carbonation, just think about some unfiltered apple juice that has more sugar for comparison. The informed consumer is able to enjoy what’s in the shop. We set up our model to be a four pack. At the same time you can’t get a mixed pack like that at Safeway. We’re not so afraid of the legislation. The only time you get more than 12 ounces here, you’re paying for it. We offer sugar free and other options. The legislation changes will affect the corner bodega or Safeway more. \u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.fizzary.com/\">The Fizzary\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/yQ0UU\">Map\u003c/a>\u003cbr>\n2949 Mission St.\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(877) 368-4608\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/TheFizzary\">@TheFizzary\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/The-Fizzary/339456179471253\">The Fizzary\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Google Doodle Celebrates George Ferris' Birthday and Valentine's Day",
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"content": "\u003cfigure id=\"attachment_56808\" class=\"wp-caption aligncenter\" style=\"max-width: 660px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/ferris-wheel.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/ferris-wheel.png\" alt=\"Google Doodle February 14 Valentine's Ferris Wheels\" width=\"660\" height=\"238\" class=\"size-full wp-image-56808\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Google Doodle February 14 Valentine's Ferris Wheels\u003c/figcaption>\u003c/figure>\n\u003cp>Today's February 14 \u003ca href=\"http://www.google.com/doodles/about\">Google Doodle\u003c/a> covers some territory by integrating the celebration of George Washington Gale Ferris, Jr.'s birthday (154th) and \u003ca href=\"http://en.wikipedia.org/wiki/Valentines_day\">Valentine's Day\u003c/a>. \u003ca href=\"http://en.wikipedia.org/wiki/George_Washington_Gale_Ferris,_Jr.\">George Washington Gale Ferris, Jr.\u003c/a> was an American engineer who created the original Ferris Wheel for the 1893 Chicago World's Columbian Exposition. His design challenge was to \"Out-Eiffel Eiffel,\" the structure of the Paris International Exposition of 1889.\u003c/p>\n\u003cfigure id=\"attachment_56807\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Ferris-wheel-ferris.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Ferris-wheel-ferris.jpg\" alt=\"George Washington Gale Ferris, Jr. and the original 1893 Chicago Ferris Wheel he designed\" width=\"800\" height=\"592\" class=\"size-full wp-image-56807\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">George Washington Gale Ferris, Jr. and the original 1893 Chicago Ferris Wheel he designed\u003c/figcaption>\u003c/figure>\n\u003cp>I thoroughly and somewhat obsessively enjoyed exploring all the various interspecies dates depicted in this interactive animation. Since their compatibility or lack of was not based on the animals signs in the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/06/chinese-astrology-and-food-favorites-in-the-year-of-the-snake/\">Chinese Zodiac\u003c/a> I stretched my imagination for the connections. The \u003ca href=\"http://en.wikipedia.org/wiki/The_Tortoise_and_the_Hare\">Tortoise and The Hare\u003c/a> was the only pair I was familiar with based on a classic story. And this theory may be far-fetched but the choice of these typically taboo couples may be related to the popular martyrology associated with \u003ca href=\"http://en.wikipedia.org/wiki/Valentines_day\">Saint Valentine\u003c/a> which claims he was imprisoned for performing weddings for soldiers who were forbidden to marry. If you have any thoughts on the choices of these animal pairings please share. (\u003ca href=\"http://www.google.com/doodles/valentines-day-and-george-ferris-154th-birthday\">Google Doodle explanation\u003c/a>)\u003c/p>\n\u003cp> My foodcentric focus then zeroed in on the Valentine's dates that are food-related: \u003c/p>\n\u003cfigure id=\"attachment_56810\" class=\"wp-caption aligncenter\" style=\"max-width: 696px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tortoise-hare.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tortoise-hare.png\" alt=\"The Hare and The Tortoise\" width=\"696\" height=\"235\" class=\"size-full wp-image-56810\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Hare and The Tortoise\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56811\" class=\"wp-caption aligncenter\" style=\"max-width: 685px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tortoise-hare-date.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tortoise-hare-date.png\" alt=\"The Hare and the very late-to-dinner Tortoise Valentine's Date\" width=\"685\" height=\"229\" class=\"size-full wp-image-56811\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Hare and the very late-to-dinner Tortoise Valentine's Date\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56815\" class=\"wp-caption aligncenter\" style=\"max-width: 695px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/octopus-bear.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/octopus-bear.png\" alt=\"The Octopus and The Bear\" width=\"695\" height=\"249\" class=\"size-full wp-image-56815\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Octopus and The Bear\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56814\" class=\"wp-caption aligncenter\" style=\"max-width: 711px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/octopus-bear-date.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/octopus-bear-date.png\" alt=\"The Octopus is not thrilled with The Bear's choice of sushi for their Valentine's date dinner.\" width=\"711\" height=\"243\" class=\"size-full wp-image-56814\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Octopus is not thrilled with The Bear's choice of sushi for their Valentine's date dinner.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56817\" class=\"wp-caption aligncenter\" style=\"max-width: 687px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/rabbit-porpoise.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/rabbit-porpoise.png\" alt=\"The Rabbit and The Dolphin\" width=\"687\" height=\"242\" class=\"size-full wp-image-56817\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Rabbit and The Dolphin\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56816\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/rabbit-porpoise-date.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/rabbit-porpoise-date.png\" alt=\"The Dolphin is not initially excited by The Rabbit's traditional inedible Valentine's gift - but the magic hat comes through with the perfect gift of love.\" width=\"700\" height=\"236\" class=\"size-full wp-image-56816\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Dolphin is not initially excited by The Rabbit's traditional inedible Valentine's gift - but the magic hat comes through with the perfect gift of love.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56823\" class=\"wp-caption aligncenter\" style=\"max-width: 693px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fox.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fox.png\" alt=\"The Fox \" width=\"693\" height=\"237\" class=\"size-full wp-image-56823\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Fox Alone\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56850\" class=\"wp-caption aligncenter\" style=\"max-width: 678px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fox-tv.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fox-tv.png\" alt=\"The Fox fantasizes about The TV\" width=\"678\" height=\"232\" class=\"size-full wp-image-56850\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Fox fantasizes about The TV\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56822\" class=\"wp-caption aligncenter\" style=\"max-width: 705px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fox-popcorn-tv-date.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fox-popcorn-tv-date.png\" alt=\"The Fox shares Valentine's Day with some popcorn and The Tube\" width=\"705\" height=\"236\" class=\"size-full wp-image-56822\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Fox shares Valentine's Day with some popcorn and The Tube\u003c/figcaption>\u003c/figure>\n\u003cp>[youtube http://www.youtube.com/watch?v=K6ULfctnffw]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "A foodcentric spin on today's Google Doodle which celebrates George Washington Gale Ferris, Jr.’s 154th birthday and Valentine’s Day.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_56808\" class=\"wp-caption aligncenter\" style=\"max-width: 660px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/ferris-wheel.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/ferris-wheel.png\" alt=\"Google Doodle February 14 Valentine's Ferris Wheels\" width=\"660\" height=\"238\" class=\"size-full wp-image-56808\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Google Doodle February 14 Valentine's Ferris Wheels\u003c/figcaption>\u003c/figure>\n\u003cp>Today's February 14 \u003ca href=\"http://www.google.com/doodles/about\">Google Doodle\u003c/a> covers some territory by integrating the celebration of George Washington Gale Ferris, Jr.'s birthday (154th) and \u003ca href=\"http://en.wikipedia.org/wiki/Valentines_day\">Valentine's Day\u003c/a>. \u003ca href=\"http://en.wikipedia.org/wiki/George_Washington_Gale_Ferris,_Jr.\">George Washington Gale Ferris, Jr.\u003c/a> was an American engineer who created the original Ferris Wheel for the 1893 Chicago World's Columbian Exposition. His design challenge was to \"Out-Eiffel Eiffel,\" the structure of the Paris International Exposition of 1889.\u003c/p>\n\u003cfigure id=\"attachment_56807\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Ferris-wheel-ferris.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Ferris-wheel-ferris.jpg\" alt=\"George Washington Gale Ferris, Jr. and the original 1893 Chicago Ferris Wheel he designed\" width=\"800\" height=\"592\" class=\"size-full wp-image-56807\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">George Washington Gale Ferris, Jr. and the original 1893 Chicago Ferris Wheel he designed\u003c/figcaption>\u003c/figure>\n\u003cp>I thoroughly and somewhat obsessively enjoyed exploring all the various interspecies dates depicted in this interactive animation. Since their compatibility or lack of was not based on the animals signs in the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/06/chinese-astrology-and-food-favorites-in-the-year-of-the-snake/\">Chinese Zodiac\u003c/a> I stretched my imagination for the connections. The \u003ca href=\"http://en.wikipedia.org/wiki/The_Tortoise_and_the_Hare\">Tortoise and The Hare\u003c/a> was the only pair I was familiar with based on a classic story. And this theory may be far-fetched but the choice of these typically taboo couples may be related to the popular martyrology associated with \u003ca href=\"http://en.wikipedia.org/wiki/Valentines_day\">Saint Valentine\u003c/a> which claims he was imprisoned for performing weddings for soldiers who were forbidden to marry. If you have any thoughts on the choices of these animal pairings please share. (\u003ca href=\"http://www.google.com/doodles/valentines-day-and-george-ferris-154th-birthday\">Google Doodle explanation\u003c/a>)\u003c/p>\n\u003cp> My foodcentric focus then zeroed in on the Valentine's dates that are food-related: \u003c/p>\n\u003cfigure id=\"attachment_56810\" class=\"wp-caption aligncenter\" style=\"max-width: 696px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tortoise-hare.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tortoise-hare.png\" alt=\"The Hare and The Tortoise\" width=\"696\" height=\"235\" class=\"size-full wp-image-56810\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Hare and The Tortoise\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56811\" class=\"wp-caption aligncenter\" style=\"max-width: 685px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tortoise-hare-date.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tortoise-hare-date.png\" alt=\"The Hare and the very late-to-dinner Tortoise Valentine's Date\" width=\"685\" height=\"229\" class=\"size-full wp-image-56811\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Hare and the very late-to-dinner Tortoise Valentine's Date\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56815\" class=\"wp-caption aligncenter\" style=\"max-width: 695px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/octopus-bear.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/octopus-bear.png\" alt=\"The Octopus and The Bear\" width=\"695\" height=\"249\" class=\"size-full wp-image-56815\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Octopus and The Bear\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56814\" class=\"wp-caption aligncenter\" style=\"max-width: 711px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/octopus-bear-date.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/octopus-bear-date.png\" alt=\"The Octopus is not thrilled with The Bear's choice of sushi for their Valentine's date dinner.\" width=\"711\" height=\"243\" class=\"size-full wp-image-56814\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Octopus is not thrilled with The Bear's choice of sushi for their Valentine's date dinner.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56817\" class=\"wp-caption aligncenter\" style=\"max-width: 687px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/rabbit-porpoise.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/rabbit-porpoise.png\" alt=\"The Rabbit and The Dolphin\" width=\"687\" height=\"242\" class=\"size-full wp-image-56817\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Rabbit and The Dolphin\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56816\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/rabbit-porpoise-date.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/rabbit-porpoise-date.png\" alt=\"The Dolphin is not initially excited by The Rabbit's traditional inedible Valentine's gift - but the magic hat comes through with the perfect gift of love.\" width=\"700\" height=\"236\" class=\"size-full wp-image-56816\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Dolphin is not initially excited by The Rabbit's traditional inedible Valentine's gift - but the magic hat comes through with the perfect gift of love.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56823\" class=\"wp-caption aligncenter\" style=\"max-width: 693px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fox.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fox.png\" alt=\"The Fox \" width=\"693\" height=\"237\" class=\"size-full wp-image-56823\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Fox Alone\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56850\" class=\"wp-caption aligncenter\" style=\"max-width: 678px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fox-tv.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fox-tv.png\" alt=\"The Fox fantasizes about The TV\" width=\"678\" height=\"232\" class=\"size-full wp-image-56850\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Fox fantasizes about The TV\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56822\" class=\"wp-caption aligncenter\" style=\"max-width: 705px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fox-popcorn-tv-date.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fox-popcorn-tv-date.png\" alt=\"The Fox shares Valentine's Day with some popcorn and The Tube\" width=\"705\" height=\"236\" class=\"size-full wp-image-56822\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Fox shares Valentine's Day with some popcorn and The Tube\u003c/figcaption>\u003c/figure>\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/K6ULfctnffw'\n title='//www.youtube.com/embed/K6ULfctnffw'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\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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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"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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},
"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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"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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},
"science-friday": {
"id": "science-friday",
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"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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