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"content": "\u003cp>Robots have arrived at Bill and Carol Shuler's \u003ca href=\"http://www.shulerdairyfarms.com/\">farm\u003c/a> near Baroda, Mich., and life has taken a turn for the better.\u003c/p>\n\u003cp>\"It absolutely changes your lifestyle. It gives you a life!\" says Bill Shuler.\u003c/p>\n\u003cp>For decades — for the entire time that Bill and Carol have been married, in fact — the Shuler family's routine was practically set in stone: Get up at 3:45 a.m., clean the barn, feed the cows and milk them. Then get breakfast and take care of other work around the farm. At 3 p.m., go back to the barn to feed and milk the cows again.\u003c/p>\n\u003cp>\"Milking time is kind of like our meal time,\" says Carol Shuler. \"We were more likely to be together during milking time than during meal time.\"\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/wesat/2018/04/20180407_wesat_when_robots_milk_cows_farm_families_taste_freedom.mp3\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Those two daily appointments with the cows were the fixed poles of their life; everything else had to be arranged around them. There were no weekends off, and no holidays. If there was a big family get-together like a wedding, Bill Shuler says, they'd get there late or leave early. \"If you're a small operation and you can't hire help, you're a virtual slave to your farm. You can't get away,\" he says.\u003c/p>\n\u003cp>To make things worse, recent years have been really \u003ca href=\"https://www.npr.org/2018/02/27/586586267/as-milk-prices-decline-worries-about-dairy-farmer-suicides-rise\">tough\u003c/a> for dairy farmers. Milk prices have \u003ca href=\"https://www.npr.org/sections/thesalt/2016/08/05/488708017/why-do-milk-prices-spike-and-crash-because-its-like-oil\">slumped\u003c/a>; farmers are eating into any capital they may have accumulated. Some are abandoning the only livelihood they know.\u003c/p>\n\u003cfigure id=\"attachment_126538\" class=\"wp-caption aligncenter\" style=\"max-width: 1720px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098.jpg\" alt=\"Bill Schuler stands in front of his cows on his farm in southwest Michigan.\" width=\"1720\" height=\"1290\" class=\"size-full wp-image-126538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098.jpg 1720w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098-520x390.jpg 520w\" sizes=\"(max-width: 1720px) 100vw, 1720px\">\u003cfigcaption class=\"wp-caption-text\">Bill Schuler stands in front of his cows on his farm in southwest Michigan. \u003ccite>(Dan Charles)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bill and Carol Shuler wondered if their two sons, Billy and Wyatt, would want to stick with the dairy business. Their grandmother, Shirley Shuler, had her doubts. \"You couldn't encourage them, because you know it isn't easy,\" she says. \"You know it isn't easy.\"\u003c/p>\n\u003cp>But a couple of years ago, Billy and his brother, Wyatt, told their parents that they did, in fact, want to be dairy farmers.\u003c/p>\n\u003cp>And the Shulers decided it was time to make a big investment, for the future of the farm and the family.\u003c/p>\n\u003cp>Today, there's a big new barn on the farm. Inside it, 100 cows spend their days lounging on sawdust.\u003c/p>\n\u003cp>And every once in a while, one of them decides that it's her own personal milking time. She strolls down to one end of the barn toward a small, trailer-sized structure. She pushes through a metal gate and enters it, walking into a special cow-sized chamber that holds her in place.\u003c/p>\n\u003cp>A sensor reads her ID tag. A carefully measured helping of molasses pellets — cow candy — drops into a box for her to munch on. And beside her, a robotic arm swings into action, reaching toward her udder.\u003c/p>\n\u003cp>Bill Shuler describes the action. \"The first thing it's going to do is, sanitize each teat with an iodine solution,\" he says. \"Then it will go back and put the milkers on individually.\"\u003c/p>\n\u003cp>As the arm maneuvers the equipment into position, I see red lights flash briefly. \"Those are the lasers,\" Shuler says. \"It has lasers. That's how it finds the teats.\"\u003c/p>\n\u003cp>Even with lasers, it usually takes the robot a couple of tries to attach the milkers. A human would do this much faster. Eventually, though, milk flows though hoses into a big storage tank.\u003c/p>\n\u003cp>One of Bill Shuler's sons is usually here in the barn, but no one has to be, at least not every minute. If something goes wrong, they'll get an alert on their phones. Sometimes, they can fix it by sending instructions to the robot from their phone. They can also see what's happening by checking the video feed from one of 20 cameras set up around the farm.\u003c/p>\n\u003cp>Robots like these are milking a small minority of America's cows — a representative from \u003ca href=\"https://www.delaval.com/en-us/our-solutions/milking/robotic-milking/\">DeLaval\u003c/a>, the company that made Schuster's robots, estimates that it's about 5 percent. But the share is growing.\u003c/p>\n\u003cp>Big dairies are buying them to replace hired workers, many of them immigrants, because recruiting and keeping those workers is getting much more difficult.\u003c/p>\n\u003cp>On small dairy farms, though, which were among the first to adopt this technology, the robots are replacing the labor of the families that own those farms. Instead of displacing people, Bill Schuler hopes that the robots will help his sons stay right where they are, on the farm.\u003c/p>\n\u003cp>\"If this technology would have been available 25 or 30 years ago, I'd still have more friends milking cows today,\" he says. \"I have a friend who's a couple of years older than I am. I'm sure he would have robots. He'd still be milking cows today, and his son would probably be there with him.\"\u003c/p>\n\u003cp>In fact, small family-run dairy farms like this are rare enough these days that Schuler is turning his into a tourist attraction. The \u003ca href=\"http://www.shulerdairyfarms.com/\">farm\u003c/a> is open for visitors every afternoon. Tours cost $5 per person, and there's ice cream for sale. Hundreds of people visited last year. Kids love the cows, Schuler says. But their parents are amazed by the robots.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "On a growing number of dairy farms, cows, not people, decide when they need to be milked. Robots can do the job day or night. For some farm families, the robots free them from rigid milking schedules.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Robots have arrived at Bill and Carol Shuler's \u003ca href=\"http://www.shulerdairyfarms.com/\">farm\u003c/a> near Baroda, Mich., and life has taken a turn for the better.\u003c/p>\n\u003cp>\"It absolutely changes your lifestyle. It gives you a life!\" says Bill Shuler.\u003c/p>\n\u003cp>For decades — for the entire time that Bill and Carol have been married, in fact — the Shuler family's routine was practically set in stone: Get up at 3:45 a.m., clean the barn, feed the cows and milk them. Then get breakfast and take care of other work around the farm. At 3 p.m., go back to the barn to feed and milk the cows again.\u003c/p>\n\u003cp>\"Milking time is kind of like our meal time,\" says Carol Shuler. \"We were more likely to be together during milking time than during meal time.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Those two daily appointments with the cows were the fixed poles of their life; everything else had to be arranged around them. There were no weekends off, and no holidays. If there was a big family get-together like a wedding, Bill Shuler says, they'd get there late or leave early. \"If you're a small operation and you can't hire help, you're a virtual slave to your farm. You can't get away,\" he says.\u003c/p>\n\u003cp>To make things worse, recent years have been really \u003ca href=\"https://www.npr.org/2018/02/27/586586267/as-milk-prices-decline-worries-about-dairy-farmer-suicides-rise\">tough\u003c/a> for dairy farmers. Milk prices have \u003ca href=\"https://www.npr.org/sections/thesalt/2016/08/05/488708017/why-do-milk-prices-spike-and-crash-because-its-like-oil\">slumped\u003c/a>; farmers are eating into any capital they may have accumulated. Some are abandoning the only livelihood they know.\u003c/p>\n\u003cfigure id=\"attachment_126538\" class=\"wp-caption aligncenter\" style=\"max-width: 1720px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098.jpg\" alt=\"Bill Schuler stands in front of his cows on his farm in southwest Michigan.\" width=\"1720\" height=\"1290\" class=\"size-full wp-image-126538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098.jpg 1720w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098-520x390.jpg 520w\" sizes=\"(max-width: 1720px) 100vw, 1720px\">\u003cfigcaption class=\"wp-caption-text\">Bill Schuler stands in front of his cows on his farm in southwest Michigan. \u003ccite>(Dan Charles)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bill and Carol Shuler wondered if their two sons, Billy and Wyatt, would want to stick with the dairy business. Their grandmother, Shirley Shuler, had her doubts. \"You couldn't encourage them, because you know it isn't easy,\" she says. \"You know it isn't easy.\"\u003c/p>\n\u003cp>But a couple of years ago, Billy and his brother, Wyatt, told their parents that they did, in fact, want to be dairy farmers.\u003c/p>\n\u003cp>And the Shulers decided it was time to make a big investment, for the future of the farm and the family.\u003c/p>\n\u003cp>Today, there's a big new barn on the farm. Inside it, 100 cows spend their days lounging on sawdust.\u003c/p>\n\u003cp>And every once in a while, one of them decides that it's her own personal milking time. She strolls down to one end of the barn toward a small, trailer-sized structure. She pushes through a metal gate and enters it, walking into a special cow-sized chamber that holds her in place.\u003c/p>\n\u003cp>A sensor reads her ID tag. A carefully measured helping of molasses pellets — cow candy — drops into a box for her to munch on. And beside her, a robotic arm swings into action, reaching toward her udder.\u003c/p>\n\u003cp>Bill Shuler describes the action. \"The first thing it's going to do is, sanitize each teat with an iodine solution,\" he says. \"Then it will go back and put the milkers on individually.\"\u003c/p>\n\u003cp>As the arm maneuvers the equipment into position, I see red lights flash briefly. \"Those are the lasers,\" Shuler says. \"It has lasers. That's how it finds the teats.\"\u003c/p>\n\u003cp>Even with lasers, it usually takes the robot a couple of tries to attach the milkers. A human would do this much faster. Eventually, though, milk flows though hoses into a big storage tank.\u003c/p>\n\u003cp>One of Bill Shuler's sons is usually here in the barn, but no one has to be, at least not every minute. If something goes wrong, they'll get an alert on their phones. Sometimes, they can fix it by sending instructions to the robot from their phone. They can also see what's happening by checking the video feed from one of 20 cameras set up around the farm.\u003c/p>\n\u003cp>Robots like these are milking a small minority of America's cows — a representative from \u003ca href=\"https://www.delaval.com/en-us/our-solutions/milking/robotic-milking/\">DeLaval\u003c/a>, the company that made Schuster's robots, estimates that it's about 5 percent. But the share is growing.\u003c/p>\n\u003cp>Big dairies are buying them to replace hired workers, many of them immigrants, because recruiting and keeping those workers is getting much more difficult.\u003c/p>\n\u003cp>On small dairy farms, though, which were among the first to adopt this technology, the robots are replacing the labor of the families that own those farms. Instead of displacing people, Bill Schuler hopes that the robots will help his sons stay right where they are, on the farm.\u003c/p>\n\u003cp>\"If this technology would have been available 25 or 30 years ago, I'd still have more friends milking cows today,\" he says. \"I have a friend who's a couple of years older than I am. I'm sure he would have robots. He'd still be milking cows today, and his son would probably be there with him.\"\u003c/p>\n\u003cp>In fact, small family-run dairy farms like this are rare enough these days that Schuler is turning his into a tourist attraction. The \u003ca href=\"http://www.shulerdairyfarms.com/\">farm\u003c/a> is open for visitors every afternoon. Tours cost $5 per person, and there's ice cream for sale. Hundreds of people visited last year. Kids love the cows, Schuler says. But their parents are amazed by the robots.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Another Place Plastics Are Turning Up: Organic Fertilizer From Food Waste",
"title": "Another Place Plastics Are Turning Up: Organic Fertilizer From Food Waste",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Tiny particles of plastic are showing up all over the world, floating in the ocean, buried in soil, in food and even in beer. Now there's new research that's found microplastics in fertilizer — organic fertilizer from food waste, in fact.\u003c/p>\n\u003cp>Collecting food waste to make fertilizer is a big deal in parts of Europe and is catching on in the U.S. But \u003ca href=\"http://www.chemie.uni-bayreuth.de/macromolecules/en/mitarbeiter/mit/mitarbeiter_detail.php?id_obj=29942\">Ruth Freitag\u003c/a>, a chemist at the University of Bayreuth in Germany, says there's a problem.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/04/20180406_atc_another_place_plastics_are_turning_up_organic_fertilizer_from_food_waste.mp3\u003c/p>\n\u003cp>\"What happens most of the time is that people don't like to put garbage into the bin as it is. They like to wrap it up,\" she says — usually in a plastic bag. Freitag says some of the contamination also comes from plastic food wrappers as well; she can tell by the type of plastic they find.\u003c/p>\n\u003cp>Writing in the journal \u003cem>Science Advances\u003c/em>, the team \u003ca href=\"http://advances.sciencemag.org/content/4/4/eaap8060\">reports\u003c/a> finding plastic in fertilizer made from food waste from both households and commercial sources. These are small particles, fractions of an inch, that result from the composting or \"biodigesting\" processes that turn organic waste into fertilizer.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Freitag says the takeaway message here is that even an environmentally friendly idea like using food waste for fertilizer can go awry in unexpected ways.\u003c/p>\n\u003cp>\"Some good ideas work, but only when people are responsible,\" she says, noting that German laws for recycling organic waste are pretty clear — and strict. She notes that communities or businesses planning to recycle food waste should keep in mind how easily it can get contaminated with plastic.\u003c/p>\n\u003cp>Eventually, she says, the plastic pieces get washed out of the fertilizer that's spread on land and washes into waterways.\u003c/p>\n\u003cp>That's where researcher \u003ca href=\"https://rochmanlab.com/\">Chelsea Rochman\u003c/a> at the University of Toronto has been finding tiny pieces of plastic. \"If we move away from the ocean and go upstream,\" she explains, \"there's evidence of microplastics in rivers and lakes and other freshwater bodies.\"\u003c/p>\n\u003cp>In a \u003ca href=\"http://science.sciencemag.org/content/360/6384/28\">perspective\u003c/a> published this week in the journal \u003cem>Science\u003c/em>, Rochman notes that she's found tiny bits of plastic in what comes out of sewage treatment plants. That \"sludge\" is sometimes used for fertilizer. \"The sewage sludge, for example, that we're spreading on the earth [is] a source of plastic out into the environment,\" says Rothman, who studies aquatic ecology. \"How is that interacting with animals and soils?\"\u003c/p>\n\u003cp>Rochman says there hasn't been much research on tracking microplastics on land. Most people have been focusing on where it usually ends up: the oceans. But it's clear that microplastics are making their way into the food chain. \"We find it in our seafood,\" says Rochman, \"we find it in our sea salt. There's now evidence of it in drinking water.\"\u003c/p>\n\u003cp>Rochman says there's good news here, though. As people track the myriad pathways that plastic waste takes, the closer they get to cutting it off at the source. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Turning food waste into fertilizer is popular in parts of Europe and is catching on in the U.S. But tiny plastics are also making their way into that fertilizer — and into the food chain.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Tiny particles of plastic are showing up all over the world, floating in the ocean, buried in soil, in food and even in beer. Now there's new research that's found microplastics in fertilizer — organic fertilizer from food waste, in fact.\u003c/p>\n\u003cp>Collecting food waste to make fertilizer is a big deal in parts of Europe and is catching on in the U.S. But \u003ca href=\"http://www.chemie.uni-bayreuth.de/macromolecules/en/mitarbeiter/mit/mitarbeiter_detail.php?id_obj=29942\">Ruth Freitag\u003c/a>, a chemist at the University of Bayreuth in Germany, says there's a problem.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"What happens most of the time is that people don't like to put garbage into the bin as it is. They like to wrap it up,\" she says — usually in a plastic bag. Freitag says some of the contamination also comes from plastic food wrappers as well; she can tell by the type of plastic they find.\u003c/p>\n\u003cp>Writing in the journal \u003cem>Science Advances\u003c/em>, the team \u003ca href=\"http://advances.sciencemag.org/content/4/4/eaap8060\">reports\u003c/a> finding plastic in fertilizer made from food waste from both households and commercial sources. These are small particles, fractions of an inch, that result from the composting or \"biodigesting\" processes that turn organic waste into fertilizer.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Freitag says the takeaway message here is that even an environmentally friendly idea like using food waste for fertilizer can go awry in unexpected ways.\u003c/p>\n\u003cp>\"Some good ideas work, but only when people are responsible,\" she says, noting that German laws for recycling organic waste are pretty clear — and strict. She notes that communities or businesses planning to recycle food waste should keep in mind how easily it can get contaminated with plastic.\u003c/p>\n\u003cp>Eventually, she says, the plastic pieces get washed out of the fertilizer that's spread on land and washes into waterways.\u003c/p>\n\u003cp>That's where researcher \u003ca href=\"https://rochmanlab.com/\">Chelsea Rochman\u003c/a> at the University of Toronto has been finding tiny pieces of plastic. \"If we move away from the ocean and go upstream,\" she explains, \"there's evidence of microplastics in rivers and lakes and other freshwater bodies.\"\u003c/p>\n\u003cp>In a \u003ca href=\"http://science.sciencemag.org/content/360/6384/28\">perspective\u003c/a> published this week in the journal \u003cem>Science\u003c/em>, Rochman notes that she's found tiny bits of plastic in what comes out of sewage treatment plants. That \"sludge\" is sometimes used for fertilizer. \"The sewage sludge, for example, that we're spreading on the earth [is] a source of plastic out into the environment,\" says Rothman, who studies aquatic ecology. \"How is that interacting with animals and soils?\"\u003c/p>\n\u003cp>Rochman says there hasn't been much research on tracking microplastics on land. Most people have been focusing on where it usually ends up: the oceans. But it's clear that microplastics are making their way into the food chain. \"We find it in our seafood,\" says Rochman, \"we find it in our sea salt. There's now evidence of it in drinking water.\"\u003c/p>\n\u003cp>Rochman says there's good news here, though. As people track the myriad pathways that plastic waste takes, the closer they get to cutting it off at the source. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Wearing a heavy smock and rubber boots, Amadedin Eganwa stands over a large conveyor belt that's carrying unconscious lambs. He faces east, toward Mecca, gently lifts the animal's head in the same direction and under his breath he quickly says a prayer — \u003cem>bismillahi allahu akbar\u003c/em>, or \"in God's name\" — before swiftly cutting the lamb's throat.\u003c/p>\n\u003cp>Eganwa, a practicing Muslim, performs this slaughter almost 900 times during each shift at Superior Farms slaughterhouse in Denver so that the meat is halal, meaning it's prepared according to Islamic law.\u003c/p>\n\u003cp>With the Muslim population on pace to possibly become the \u003ca href=\"http://www.pewresearch.org/fact-tank/2018/01/03/new-estimates-show-u-s-muslim-population-continues-to-grow/\">second-largest religious group\u003c/a> in the United States by 2040, the demand for halal meat and other foods is on the rise to the point that Nielsen reports U.S. sales increased 15 percent from 2012 to 2015. Some of the largest meat producers in the country — \u003ca href=\"https://www.americanfoodsgroup.com/products/divisions/view/international\">American Foods Group\u003c/a> — are providing more that's halal (in part to satisfy global, not domestic, demand). But industry experts say U.S. consumers may not be aware of it, because some large grocery chains choose not to label products halal.\u003c/p>\n\u003cp>\"The reality of it is some [retailers] are actually concerned about the halal insignia,\" Superior Farms' vice president of sales Greg Ahart said, adding that the lack of labeling generally happens at big retailers in areas where there aren't large Muslim populations.\u003c/p>\n\u003cp>Superior is one of the largest lamb producers in the country, selling to small ethnic grocery stores as well as retail giants.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Five years ago, the Denver plant and one in California slaughtered lamb according to halal standards just one day a week, Ahart said. As demand rose, Superior Farms, which mostly handles lamb with some goat, became all-halal, all the time.\u003c/p>\n\u003cp>\"It really got to be too cumbersome as time went by to maintain inventory segregation on the product that was halal versus the product that wasn't halal,\" he said.\u003c/p>\n\u003cp>Shane MacKenzie, who oversees Superior's operations and has worked with the company for 21 years, said halal slaughter doesn't slow anything down: \"It's exactly the same except for the practicing Muslim [slaughterman].\"\u003c/p>\n\u003cp>Every step in the company's process is approved by the federal \u003ca href=\"https://www.nal.usda.gov/awic/humane-methods-slaughter-act\">Safe and Human Slaughter Act\u003c/a>, which every slaughterhouse must follow, as well as a certifying board,\u003ca href=\"https://www.halaltransactions.org/\"> Halal Transactions of Omaha\u003c/a>. Additionally, the plant is required to prevent any contamination by non-halal foods, such as pork, alcohol or the use of antibiotics, since they tend to contain pork byproducts.\u003c/p>\n\u003cp>There isn't a single governing body overseeing the certification of halal meats, and the standards can vary, which means there's little data on the industry. But according to Nielsen, recent sales for halal foods in the U.S. reached $1.9 billion, and Thomson Reuters has pegged the global market at about $415 billion.\u003c/p>\n\u003cp>Despite the marketing opportunities, \u003ca href=\"http://www.dinarstandard.com/\">DinarStandard\u003c/a> research analyst Haroon Latif said it's fairly common for retailers to avoid halal labels.\u003c/p>\n\u003cp>\"They may feel it's not necessary to mention that it's halal and, in some cases, they may fear a backlash,\" according to Latif, whose company is a leader in researching the U.S. halal market.\u003c/p>\n\u003cp>In 2016, Thomson Reuters and DinarStandard \u003ca href=\"http://www.dinarstandard.com/state-of-the-global-islamic-economy-report-2015/\">analyzed more than 50,000 social media posts\u003c/a> by people 18 to 35 that mentioned the word \"halal.\" They found 18 percent of posts had Islamophobic themes and were more likely to come from Europe, Australia and the United States.\u003c/p>\n\u003cp>When it comes to serving halal, some retailers may be doing it, but don't trumpet that fact — at least in the United States. Customers pointed out on Twitter a few years ago that burger chain Shake Shack sources meat from known halal-certified supplier Creekstone Farms. But Shake Shack denied it on social media and its website says halal meat is only at its locations in the U.K. and Middle East.\u003c/p>\n\u003cp>So if Muslims can't look at a label, how do they know it's halal? Often, Latif said, they have to look at social media or \u003ca href=\"https://www.zabihah.com/\">websites\u003c/a> that list certified halal manufacturers. But he thinks retailers eventually will put their fears aside as they see this market grow, treating halal like kosher, which is now mainstream.\u003c/p>\n\u003cp>\"Once they do the back of the envelope calculations and they understand how many Muslim consumers they're living close to, they'll realize the huge benefit,\" he said.\u003c/p>\n\u003cp>As for Eganwa, the Muslim who has been performing halal slaughtering for about a year, he says he considers doing things according to his religious custom \"a service to my people.\"\u003c/p>\n\u003cp>\u003cem>This\u003c/em>\u003cem> story comes to us from \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>, a reporting collaboration focused on food and agriculture. You Follow Esther Honig on Twitter: \u003ca href=\"https://twitter.com/estherhonig?lang=en\">@estherhonig\u003c/a>\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2018 \u003ca href=\"http://kunc.org\">KUNC\u003c/a>. To see more, visit \u003ca href=\"http://kunc.org\">KUNC\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=You+Might+Be+Eating+Halal+Meat+And+Not+Even+Know+It&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\n\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Wearing a heavy smock and rubber boots, Amadedin Eganwa stands over a large conveyor belt that's carrying unconscious lambs. He faces east, toward Mecca, gently lifts the animal's head in the same direction and under his breath he quickly says a prayer — \u003cem>bismillahi allahu akbar\u003c/em>, or \"in God's name\" — before swiftly cutting the lamb's throat.\u003c/p>\n\u003cp>Eganwa, a practicing Muslim, performs this slaughter almost 900 times during each shift at Superior Farms slaughterhouse in Denver so that the meat is halal, meaning it's prepared according to Islamic law.\u003c/p>\n\u003cp>With the Muslim population on pace to possibly become the \u003ca href=\"http://www.pewresearch.org/fact-tank/2018/01/03/new-estimates-show-u-s-muslim-population-continues-to-grow/\">second-largest religious group\u003c/a> in the United States by 2040, the demand for halal meat and other foods is on the rise to the point that Nielsen reports U.S. sales increased 15 percent from 2012 to 2015. Some of the largest meat producers in the country — \u003ca href=\"https://www.americanfoodsgroup.com/products/divisions/view/international\">American Foods Group\u003c/a> — are providing more that's halal (in part to satisfy global, not domestic, demand). But industry experts say U.S. consumers may not be aware of it, because some large grocery chains choose not to label products halal.\u003c/p>\n\u003cp>\"The reality of it is some [retailers] are actually concerned about the halal insignia,\" Superior Farms' vice president of sales Greg Ahart said, adding that the lack of labeling generally happens at big retailers in areas where there aren't large Muslim populations.\u003c/p>\n\u003cp>Superior is one of the largest lamb producers in the country, selling to small ethnic grocery stores as well as retail giants.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Five years ago, the Denver plant and one in California slaughtered lamb according to halal standards just one day a week, Ahart said. As demand rose, Superior Farms, which mostly handles lamb with some goat, became all-halal, all the time.\u003c/p>\n\u003cp>\"It really got to be too cumbersome as time went by to maintain inventory segregation on the product that was halal versus the product that wasn't halal,\" he said.\u003c/p>\n\u003cp>Shane MacKenzie, who oversees Superior's operations and has worked with the company for 21 years, said halal slaughter doesn't slow anything down: \"It's exactly the same except for the practicing Muslim [slaughterman].\"\u003c/p>\n\u003cp>Every step in the company's process is approved by the federal \u003ca href=\"https://www.nal.usda.gov/awic/humane-methods-slaughter-act\">Safe and Human Slaughter Act\u003c/a>, which every slaughterhouse must follow, as well as a certifying board,\u003ca href=\"https://www.halaltransactions.org/\"> Halal Transactions of Omaha\u003c/a>. Additionally, the plant is required to prevent any contamination by non-halal foods, such as pork, alcohol or the use of antibiotics, since they tend to contain pork byproducts.\u003c/p>\n\u003cp>There isn't a single governing body overseeing the certification of halal meats, and the standards can vary, which means there's little data on the industry. But according to Nielsen, recent sales for halal foods in the U.S. reached $1.9 billion, and Thomson Reuters has pegged the global market at about $415 billion.\u003c/p>\n\u003cp>Despite the marketing opportunities, \u003ca href=\"http://www.dinarstandard.com/\">DinarStandard\u003c/a> research analyst Haroon Latif said it's fairly common for retailers to avoid halal labels.\u003c/p>\n\u003cp>\"They may feel it's not necessary to mention that it's halal and, in some cases, they may fear a backlash,\" according to Latif, whose company is a leader in researching the U.S. halal market.\u003c/p>\n\u003cp>In 2016, Thomson Reuters and DinarStandard \u003ca href=\"http://www.dinarstandard.com/state-of-the-global-islamic-economy-report-2015/\">analyzed more than 50,000 social media posts\u003c/a> by people 18 to 35 that mentioned the word \"halal.\" They found 18 percent of posts had Islamophobic themes and were more likely to come from Europe, Australia and the United States.\u003c/p>\n\u003cp>When it comes to serving halal, some retailers may be doing it, but don't trumpet that fact — at least in the United States. Customers pointed out on Twitter a few years ago that burger chain Shake Shack sources meat from known halal-certified supplier Creekstone Farms. But Shake Shack denied it on social media and its website says halal meat is only at its locations in the U.K. and Middle East.\u003c/p>\n\u003cp>So if Muslims can't look at a label, how do they know it's halal? Often, Latif said, they have to look at social media or \u003ca href=\"https://www.zabihah.com/\">websites\u003c/a> that list certified halal manufacturers. But he thinks retailers eventually will put their fears aside as they see this market grow, treating halal like kosher, which is now mainstream.\u003c/p>\n\u003cp>\"Once they do the back of the envelope calculations and they understand how many Muslim consumers they're living close to, they'll realize the huge benefit,\" he said.\u003c/p>\n\u003cp>As for Eganwa, the Muslim who has been performing halal slaughtering for about a year, he says he considers doing things according to his religious custom \"a service to my people.\"\u003c/p>\n\u003cp>\u003cem>This\u003c/em>\u003cem> story comes to us from \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>, a reporting collaboration focused on food and agriculture. You Follow Esther Honig on Twitter: \u003ca href=\"https://twitter.com/estherhonig?lang=en\">@estherhonig\u003c/a>\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2018 \u003ca href=\"http://kunc.org\">KUNC\u003c/a>. To see more, visit \u003ca href=\"http://kunc.org\">KUNC\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=You+Might+Be+Eating+Halal+Meat+And+Not+Even+Know+It&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\n\u003c/p>\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Brewing beer, it is often said, is both an art and a science. New research, however, has some in the beer industry concerned that the science of brewing could be advancing too far.\u003c/p>\n\u003cp>A team of beer-brewing chemists and geneticists in California has created a genetically modified yeast that produces hoppy aromas and flavors without any interaction with the fragrant blossoms themselves. In other words, they've developed a way to make beer hoppy without using hops.\u003c/p>\n\u003cp>Brewer \u003ca href=\"https://www.firestonebeer.com/brewery/about-us.php\">Matthew Brynildson\u003c/a> feels the \u003ca href=\"https://www.nature.com/articles/s41467-018-03293-x\">research\u003c/a>, which was published March 20 in the journal \u003cem>Nature Communications\u003c/em>, opens doors that he would just as well see remain closed.\u003c/p>\n\u003cp>\"Craft brewing has always been a GMO-free art form — it was just assumed that we would never cross that line,\" says Brynildson, who has made beer at Firestone Walker Brewing Co. in central California for 17 years. \"If we allow in GMO yeast, well, I could think of a hundred more things that I do or don't want my yeast to do.\"\u003c/p>\n\u003cp>Brynildson says he would rather the industry continue developing new yeast strains through the traditional means of selecting and isolating them \"rather than asking a scientist to make one for us.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But some scientists are excited about the prospects for incorporating engineered yeast into the process of brewing.\u003c/p>\n\u003cp>Biochemist and hobbyist home brewer \u003ca href=\"https://www.researchgate.net/profile/Charles_Denby\">Charles Denby\u003c/a> of the University of California, Berkeley, led the modified yeast project. He and his colleagues spliced DNA from mint and basil plants into the genes of brewing yeast. The primary job of yeast in making beer is to turn sugar into alcohol. However, in the process of fermentation, different yeast strains also create a wide range of flavors and aromas. As it turned out, the engineered yeast strain consistently created the grapefruit-like flavors typical of the Cascade hop, a highly valued variety widely grown in Washington, Oregon, and Idaho.\u003c/p>\n\u003cp>In fact, test batches of the beer — a classic \u003ca href=\"https://www.homebrewersassociation.org/homebrew-recipes/?style=american-ale\">American ale\u003c/a> made using the genetically engineered yeast — tasted hoppier than the control beer during a blind tasting performed at Lagunitas Brewing Company in Petaluma, Calif.\u003c/p>\n\u003cp>\"Beers produced using these strains are perceived as hoppier than traditionally hopped beers by a sensory panel in a double-blind tasting,\" the scientists say in their paper.\u003c/p>\n\u003cp>Denby, who spoke with The Salt via email, says he hopes the new yeast strain and perhaps others like it will eventually allow brewers to make better beer more consistently, and with less impact to the environment. Growing hops, after all, requires a lot of water and a great deal of space. The hops are also expensive to buy, and as consumer preferences lean increasingly toward hoppy beers, many hop varieties have become hard for brewers to find.\u003c/p>\n\u003cp>Moreover, the flavor profiles and bitterness levels in a given variety of hops can vary from year to year, which creates a challenge for recipe-oriented brewers hoping to replicate beers from batch to batch. For these reasons, a yeast that biosynthesizes the aromas of hops could be a boon to both the environment and brewers, the researchers conclude.\u003c/p>\n\u003cp>Brynildson is skeptical. He says he recognizes the environmental pressures of growing hops — especially the water demands — but he isn't convinced of the need to relieve the land of agricultural impacts.\u003c/p>\n\u003cp>\"If someone said they had a yeast that made wine flavors, and then winemakers didn't have to use grapes anymore, that would be absurd,\" Brynildson says.\u003c/p>\n\u003cp>The craft beer industry is known as an incubator of creativity and innovation. However, even brewer Sam Calagione, whose use of unusual ingredients like masticated corn and live lobsters in his beers has made \u003ca href=\"https://www.dogfish.com/brewery\">Dogfish Head Craft Brewery\u003c/a> in Delaware one of the most successful beer producers in the country, is concerned about how genetic engineering might change the art of making beer.\u003c/p>\n\u003cp>\"What does it mean for brewing if you can just buy the science to make whatever you want?\" he says. \"I'm all for innovation, but we're going to tread very slowly in this direction.\"\u003c/p>\n\u003cp>But \u003ca href=\"https://drinkdrakes.com/the-brewery/the-people/\">John Gillooly\u003c/a> is ready to make beer. He's the brewmaster at Drake's Brewing Co. in San Leandro, Calif., – just a few miles from Denby's lab. Gillooly says his brewery is already in discussions about using the new yeast with the scientists. His plan is to make an IPA without the Cascade hops that would otherwise be needed for their aromatic properties and offer it on tap to brewery customers. He promises to clearly label the beer as one made with a genetically modified organism.\u003c/p>\n\u003cp>In the longer term, Gillooly thinks the new yeast, if it becomes commercially available, will merely be used to complement existing brewing ingredients and practices.\u003c/p>\n\u003cp>\"I don't see this ever replacing hops,\" he says. \"My sense is we'll be coloring in with the hop flowers.\"\u003c/p>\n\u003cp>But Brynildson says seeing a genetically modified yeast become commercially available would make him uneasy, mainly because it would open a door into a new paradigm where the many challenges that brewers have traditionally faced in making good beer could be overcome through bioengineering.\u003c/p>\n\u003cp>\"The next thing you know, we might be making beer with water, a drum of the cheapest sugar source you can find, and yeast that makes all the flavors that we used to get from barley and hops. That just wouldn't be fun anymore.\"\u003c/p>\n\u003cp>Denby, who says he hopes to create more flavor-producing yeast strains, says he isn't worried that genetic modification will negatively impact the industry.\u003c/p>\n\u003cp>\"Our goal is to help brewers create beers that achieve similar flavors and profiles as you can get from conventionally grown hops while reducing the environmental impact of brewing beer,\" he says. \"If anything, this adds to craft brewing. This is another tool brewers can use to make beer.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \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>Brewing beer, it is often said, is both an art and a science. New research, however, has some in the beer industry concerned that the science of brewing could be advancing too far.\u003c/p>\n\u003cp>A team of beer-brewing chemists and geneticists in California has created a genetically modified yeast that produces hoppy aromas and flavors without any interaction with the fragrant blossoms themselves. In other words, they've developed a way to make beer hoppy without using hops.\u003c/p>\n\u003cp>Brewer \u003ca href=\"https://www.firestonebeer.com/brewery/about-us.php\">Matthew Brynildson\u003c/a> feels the \u003ca href=\"https://www.nature.com/articles/s41467-018-03293-x\">research\u003c/a>, which was published March 20 in the journal \u003cem>Nature Communications\u003c/em>, opens doors that he would just as well see remain closed.\u003c/p>\n\u003cp>\"Craft brewing has always been a GMO-free art form — it was just assumed that we would never cross that line,\" says Brynildson, who has made beer at Firestone Walker Brewing Co. in central California for 17 years. \"If we allow in GMO yeast, well, I could think of a hundred more things that I do or don't want my yeast to do.\"\u003c/p>\n\u003cp>Brynildson says he would rather the industry continue developing new yeast strains through the traditional means of selecting and isolating them \"rather than asking a scientist to make one for us.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But some scientists are excited about the prospects for incorporating engineered yeast into the process of brewing.\u003c/p>\n\u003cp>Biochemist and hobbyist home brewer \u003ca href=\"https://www.researchgate.net/profile/Charles_Denby\">Charles Denby\u003c/a> of the University of California, Berkeley, led the modified yeast project. He and his colleagues spliced DNA from mint and basil plants into the genes of brewing yeast. The primary job of yeast in making beer is to turn sugar into alcohol. However, in the process of fermentation, different yeast strains also create a wide range of flavors and aromas. As it turned out, the engineered yeast strain consistently created the grapefruit-like flavors typical of the Cascade hop, a highly valued variety widely grown in Washington, Oregon, and Idaho.\u003c/p>\n\u003cp>In fact, test batches of the beer — a classic \u003ca href=\"https://www.homebrewersassociation.org/homebrew-recipes/?style=american-ale\">American ale\u003c/a> made using the genetically engineered yeast — tasted hoppier than the control beer during a blind tasting performed at Lagunitas Brewing Company in Petaluma, Calif.\u003c/p>\n\u003cp>\"Beers produced using these strains are perceived as hoppier than traditionally hopped beers by a sensory panel in a double-blind tasting,\" the scientists say in their paper.\u003c/p>\n\u003cp>Denby, who spoke with The Salt via email, says he hopes the new yeast strain and perhaps others like it will eventually allow brewers to make better beer more consistently, and with less impact to the environment. Growing hops, after all, requires a lot of water and a great deal of space. The hops are also expensive to buy, and as consumer preferences lean increasingly toward hoppy beers, many hop varieties have become hard for brewers to find.\u003c/p>\n\u003cp>Moreover, the flavor profiles and bitterness levels in a given variety of hops can vary from year to year, which creates a challenge for recipe-oriented brewers hoping to replicate beers from batch to batch. For these reasons, a yeast that biosynthesizes the aromas of hops could be a boon to both the environment and brewers, the researchers conclude.\u003c/p>\n\u003cp>Brynildson is skeptical. He says he recognizes the environmental pressures of growing hops — especially the water demands — but he isn't convinced of the need to relieve the land of agricultural impacts.\u003c/p>\n\u003cp>\"If someone said they had a yeast that made wine flavors, and then winemakers didn't have to use grapes anymore, that would be absurd,\" Brynildson says.\u003c/p>\n\u003cp>The craft beer industry is known as an incubator of creativity and innovation. However, even brewer Sam Calagione, whose use of unusual ingredients like masticated corn and live lobsters in his beers has made \u003ca href=\"https://www.dogfish.com/brewery\">Dogfish Head Craft Brewery\u003c/a> in Delaware one of the most successful beer producers in the country, is concerned about how genetic engineering might change the art of making beer.\u003c/p>\n\u003cp>\"What does it mean for brewing if you can just buy the science to make whatever you want?\" he says. \"I'm all for innovation, but we're going to tread very slowly in this direction.\"\u003c/p>\n\u003cp>But \u003ca href=\"https://drinkdrakes.com/the-brewery/the-people/\">John Gillooly\u003c/a> is ready to make beer. He's the brewmaster at Drake's Brewing Co. in San Leandro, Calif., – just a few miles from Denby's lab. Gillooly says his brewery is already in discussions about using the new yeast with the scientists. His plan is to make an IPA without the Cascade hops that would otherwise be needed for their aromatic properties and offer it on tap to brewery customers. He promises to clearly label the beer as one made with a genetically modified organism.\u003c/p>\n\u003cp>In the longer term, Gillooly thinks the new yeast, if it becomes commercially available, will merely be used to complement existing brewing ingredients and practices.\u003c/p>\n\u003cp>\"I don't see this ever replacing hops,\" he says. \"My sense is we'll be coloring in with the hop flowers.\"\u003c/p>\n\u003cp>But Brynildson says seeing a genetically modified yeast become commercially available would make him uneasy, mainly because it would open a door into a new paradigm where the many challenges that brewers have traditionally faced in making good beer could be overcome through bioengineering.\u003c/p>\n\u003cp>\"The next thing you know, we might be making beer with water, a drum of the cheapest sugar source you can find, and yeast that makes all the flavors that we used to get from barley and hops. That just wouldn't be fun anymore.\"\u003c/p>\n\u003cp>Denby, who says he hopes to create more flavor-producing yeast strains, says he isn't worried that genetic modification will negatively impact the industry.\u003c/p>\n\u003cp>\"Our goal is to help brewers create beers that achieve similar flavors and profiles as you can get from conventionally grown hops while reducing the environmental impact of brewing beer,\" he says. \"If anything, this adds to craft brewing. This is another tool brewers can use to make beer.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "For Months, Panera Bread Website Reportedly Exposed Millions Of Customer Records",
"title": "For Months, Panera Bread Website Reportedly Exposed Millions Of Customer Records",
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"content": "\u003cp>It started with a warning email last summer, from a security researcher who told Panera Bread that its website was exposing sensitive customer data. But after the problem went unfixed for months, the researcher went public with proof of the flaw. Another analyst said Panera's response was \"half-baked.\"\u003c/p>\n\u003cp>\"Originally I was content to wait eight months for Panera to fix this on their own,\" researcher Dylan Houlihan said in \u003ca href=\"https://medium.com/@djhoulihan/no-panera-bread-doesnt-take-security-seriously-bf078027f815\">his story on the Medium website\u003c/a>. \"But this is ridiculous.\"\u003c/p>\n\u003cp>After the issue was flagged on Monday, Panera's website was taken down. It's now back online, but the main page doesn't include any information to tell customers about the breach, and no mention is made on its \"press room\" page, either. Panera did not respond to NPR's request for comment before we published this story.\u003c/p>\n\u003cp>The exposed data included Panera customers' first and last name, their date of birth, address, email address, phone number and the last portion of their credit card number. The sensitive information was easily accessed and read via the site, Houlihan said in the warning he sent to Panera last August, when he offered to provide proof of the problem. Customers' data was easy to compile, he said, because their ID numbers were listed in the simplest way possible: sequentially.\u003c/p>\n\u003cp>To Panera, Houlihan's initial warning came off as a bid for work — and maybe even a scam. That's what the company's lead security executive, Mike Gustavison, told him in an email that Houlihan reproduced in his Medium story. While saying he was willing to talk, Gustavison added, \"I will not be duped, demanded for restitution/bounty or listen to a sales pitch.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To that email, Houlihan replied that he was acting in good faith, having come across the problem accidentally.\u003c/p>\n\u003cp>\"I am not exaggerating when I say you have a massive sensitive data exposure issue,\" he said, \"and I'd simply like you to be made aware of it so you can quickly resolve it.\"\u003c/p>\n\u003cp>Houlihan said he was particularly concerned because as a Panera customer, his data was among the exposed records.\u003c/p>\n\u003cp>In that exchange of emails in early August 2017, Gustavison eventually thanked Houlihan and said, \"we are working on a resolution.\"\u003c/p>\n\u003cp>But when Houlihan checked to see if the website had been patched, the vulnerability persisted. After months passed, he acted this week, first by posting information about the breach online, and then by contacting security analysts, including writer Brian Krebs. After probing the vulnerabilities further, \u003ca href=\"https://krebsonsecurity.com/2018/04/panerabread-com-leaks-millions-of-customer-records/\">Krebs said on his website\u003c/a>, he found that millions of customers' data was exposed.\u003c/p>\n\u003cp>\"The data available in plain text from Panera's site appeared to include records for any customer who has signed up for an account to order food online via panerabread.com,\" Krebs wrote, adding that the huge company has more than 2,100 stores.\u003c/p>\n\u003cp>Panera collects customers' information online for everything from its awards and loyalty program to individual orders, delivery, and catering jobs.\u003c/p>\n\u003cp>Krebs and Houlihan are sharply criticizing Panera's handling of the issue, saying the company does not take web security seriously enough — and that it wasn't being honest when it said the breach was a) small and b) fixed. Both of the security experts said Panera wildly understated the problem when it \u003ca href=\"https://www.foxbusiness.com/markets/panera-bread-data-breach-exposes-customer-records\">told Fox Business Network\u003c/a> on Monday night that \"fewer than 10,000 consumers have been potentially affected\" by the issue.\u003c/p>\n\u003cp>In contrast, Krebs wrote on his site that \"incremental customer numbers indexed by the site suggest that number may be higher than seven million.\" But Krebs later updated the figure to include the findings of other researchers who found the same vulnerabilities in Panera's commercial division, stating, \"the number of customer records exposed in this breach appears to exceed 37 million.\"\u003c/p>\n\u003cp>On the Fox channel, Panera's chief information officer, John Meister, said \"Panera takes data security very seriously, and this issue is resolved.\"\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" data-lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">Hey \u003ca href=\"https://twitter.com/panerabread?ref_src=twsrc%5Etfw\">@panerabread\u003c/a> : before making half-baked statements to the press to downplay the size of a breach, perhaps you should make sure the problem doesn't extend to all other parts of your business, like \u003ca href=\"https://t.co/rSpkwc3y1v\">https://t.co/rSpkwc3y1v\u003c/a>, etc. Only proper response is to deep six entire site\u003c/p>\n\u003cp>— briankrebs (@briankrebs) \u003ca href=\"https://twitter.com/briankrebs/status/980953886847586304?ref_src=twsrc%5Etfw\">April 2, 2018\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"https://platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>After the Fox Business segment aired, Krebs tweeted to Panera Bread, \"before making half-baked statements to the press to downplay the size of a breach, perhaps you should make sure the problem doesn't extend to all other parts of your business.\" — adding a link to another section of the company's site that he said remained at risk.\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/briankrebs/status/980954675318022144\">Krebs also highlighted\u003c/a> the fact that prior to joining Panera in 2013, Gustavison was the senior director of security operations at Equifax — another company that has recently endured a huge security breach, and which has also been faulted for the way it handled the case (including \u003ca href=\"https://www.npr.org/sections/thetwo-way/2017/09/21/552681357/after-massive-data-breach-equifax-directed-customers-to-fake-site\">tweeting links\u003c/a> to a bogus website).\u003c/p>\n\u003cp>After the story broke, Krebs and Houlihan called for companies to review how they deal with such breaches.\u003c/p>\n\u003cp>\"It's easy to bully Panera Bread for this, but in my opinion we need to take Panera Bread's actions as symptomatic of a much larger issue with security reporting and compliance,\" Houlihan wrote on Medium. \"This is not a problem unique to any particular type of company. This has happened before and it will continue to happen.\"\u003c/p>\n\u003cp>Houlihan recommended changes, including a push to hold companies more accountable for breaches. And he urged any security personnel to make it easy to receive reports of vulnerabilities — and to act on them.\u003c/p>\n\u003cp>Just weeks before Houlihan sent his warning of a security flaw to Panera last summer, the coffee and bakery chain was finalizing its acquisition by Europe's mammoth JAB Holding Company, in a \u003ca href=\"https://www.npr.org/sections/thetwo-way/2017/04/05/522709634/krispy-kreme-owner-to-buy-panera-bread-in-7-5-billion-deal\">$7.5 billion-dollar deal\u003c/a>.\u003c/p>\n\u003cp>JAB's other properties range from Krispy Kreme and Caribou Coffee to Einstein Bros Bagels and Keurig Green Mountain. We haven't seen any reports of similar security problems at those enterprises. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \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>It started with a warning email last summer, from a security researcher who told Panera Bread that its website was exposing sensitive customer data. But after the problem went unfixed for months, the researcher went public with proof of the flaw. Another analyst said Panera's response was \"half-baked.\"\u003c/p>\n\u003cp>\"Originally I was content to wait eight months for Panera to fix this on their own,\" researcher Dylan Houlihan said in \u003ca href=\"https://medium.com/@djhoulihan/no-panera-bread-doesnt-take-security-seriously-bf078027f815\">his story on the Medium website\u003c/a>. \"But this is ridiculous.\"\u003c/p>\n\u003cp>After the issue was flagged on Monday, Panera's website was taken down. It's now back online, but the main page doesn't include any information to tell customers about the breach, and no mention is made on its \"press room\" page, either. Panera did not respond to NPR's request for comment before we published this story.\u003c/p>\n\u003cp>The exposed data included Panera customers' first and last name, their date of birth, address, email address, phone number and the last portion of their credit card number. The sensitive information was easily accessed and read via the site, Houlihan said in the warning he sent to Panera last August, when he offered to provide proof of the problem. Customers' data was easy to compile, he said, because their ID numbers were listed in the simplest way possible: sequentially.\u003c/p>\n\u003cp>To Panera, Houlihan's initial warning came off as a bid for work — and maybe even a scam. That's what the company's lead security executive, Mike Gustavison, told him in an email that Houlihan reproduced in his Medium story. While saying he was willing to talk, Gustavison added, \"I will not be duped, demanded for restitution/bounty or listen to a sales pitch.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To that email, Houlihan replied that he was acting in good faith, having come across the problem accidentally.\u003c/p>\n\u003cp>\"I am not exaggerating when I say you have a massive sensitive data exposure issue,\" he said, \"and I'd simply like you to be made aware of it so you can quickly resolve it.\"\u003c/p>\n\u003cp>Houlihan said he was particularly concerned because as a Panera customer, his data was among the exposed records.\u003c/p>\n\u003cp>In that exchange of emails in early August 2017, Gustavison eventually thanked Houlihan and said, \"we are working on a resolution.\"\u003c/p>\n\u003cp>But when Houlihan checked to see if the website had been patched, the vulnerability persisted. After months passed, he acted this week, first by posting information about the breach online, and then by contacting security analysts, including writer Brian Krebs. After probing the vulnerabilities further, \u003ca href=\"https://krebsonsecurity.com/2018/04/panerabread-com-leaks-millions-of-customer-records/\">Krebs said on his website\u003c/a>, he found that millions of customers' data was exposed.\u003c/p>\n\u003cp>\"The data available in plain text from Panera's site appeared to include records for any customer who has signed up for an account to order food online via panerabread.com,\" Krebs wrote, adding that the huge company has more than 2,100 stores.\u003c/p>\n\u003cp>Panera collects customers' information online for everything from its awards and loyalty program to individual orders, delivery, and catering jobs.\u003c/p>\n\u003cp>Krebs and Houlihan are sharply criticizing Panera's handling of the issue, saying the company does not take web security seriously enough — and that it wasn't being honest when it said the breach was a) small and b) fixed. Both of the security experts said Panera wildly understated the problem when it \u003ca href=\"https://www.foxbusiness.com/markets/panera-bread-data-breach-exposes-customer-records\">told Fox Business Network\u003c/a> on Monday night that \"fewer than 10,000 consumers have been potentially affected\" by the issue.\u003c/p>\n\u003cp>In contrast, Krebs wrote on his site that \"incremental customer numbers indexed by the site suggest that number may be higher than seven million.\" But Krebs later updated the figure to include the findings of other researchers who found the same vulnerabilities in Panera's commercial division, stating, \"the number of customer records exposed in this breach appears to exceed 37 million.\"\u003c/p>\n\u003cp>On the Fox channel, Panera's chief information officer, John Meister, said \"Panera takes data security very seriously, and this issue is resolved.\"\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" data-lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">Hey \u003ca href=\"https://twitter.com/panerabread?ref_src=twsrc%5Etfw\">@panerabread\u003c/a> : before making half-baked statements to the press to downplay the size of a breach, perhaps you should make sure the problem doesn't extend to all other parts of your business, like \u003ca href=\"https://t.co/rSpkwc3y1v\">https://t.co/rSpkwc3y1v\u003c/a>, etc. Only proper response is to deep six entire site\u003c/p>\n\u003cp>— briankrebs (@briankrebs) \u003ca href=\"https://twitter.com/briankrebs/status/980953886847586304?ref_src=twsrc%5Etfw\">April 2, 2018\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"https://platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>After the Fox Business segment aired, Krebs tweeted to Panera Bread, \"before making half-baked statements to the press to downplay the size of a breach, perhaps you should make sure the problem doesn't extend to all other parts of your business.\" — adding a link to another section of the company's site that he said remained at risk.\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/briankrebs/status/980954675318022144\">Krebs also highlighted\u003c/a> the fact that prior to joining Panera in 2013, Gustavison was the senior director of security operations at Equifax — another company that has recently endured a huge security breach, and which has also been faulted for the way it handled the case (including \u003ca href=\"https://www.npr.org/sections/thetwo-way/2017/09/21/552681357/after-massive-data-breach-equifax-directed-customers-to-fake-site\">tweeting links\u003c/a> to a bogus website).\u003c/p>\n\u003cp>After the story broke, Krebs and Houlihan called for companies to review how they deal with such breaches.\u003c/p>\n\u003cp>\"It's easy to bully Panera Bread for this, but in my opinion we need to take Panera Bread's actions as symptomatic of a much larger issue with security reporting and compliance,\" Houlihan wrote on Medium. \"This is not a problem unique to any particular type of company. This has happened before and it will continue to happen.\"\u003c/p>\n\u003cp>Houlihan recommended changes, including a push to hold companies more accountable for breaches. And he urged any security personnel to make it easy to receive reports of vulnerabilities — and to act on them.\u003c/p>\n\u003cp>Just weeks before Houlihan sent his warning of a security flaw to Panera last summer, the coffee and bakery chain was finalizing its acquisition by Europe's mammoth JAB Holding Company, in a \u003ca href=\"https://www.npr.org/sections/thetwo-way/2017/04/05/522709634/krispy-kreme-owner-to-buy-panera-bread-in-7-5-billion-deal\">$7.5 billion-dollar deal\u003c/a>.\u003c/p>\n\u003cp>JAB's other properties range from Krispy Kreme and Caribou Coffee to Einstein Bros Bagels and Keurig Green Mountain. We haven't seen any reports of similar security problems at those enterprises. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "When Going Gluten-Free Is Not Enough: New Tests Detect Hidden Exposure",
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"content": "\u003cp>For the 3 million people in America (myself included) with celiac disease — an autoimmune disorder triggered by the ingestion of gluten — culinary life is a series of intricate leaps, accommodations and back-steps. We peer at labels, know the difference between \"gluten-free\" and \"certified-gluten free\" and keep a dedicated set of dishes and pots at home to avoid contamination by flour dust, crumbs of bread, and bits of pasta indulged in by family members or roommates.\u003c/p>\n\u003cp>Even so, there are regular mishaps — like the \u003ca href=\"https://www.buzzfeed.com/venessawong/people-with-celiac-still-complaining-about-cheerios\">gluten free Cheerios\u003c/a> that weren't, or the news this past February that Chobani had \u003ca href=\"https://www.foodqualitynews.com/Article/2018/02/28/Chobani-recalls-yogurt-because-of-labelling-error\">recalled almost 85,000 cases\u003c/a> of Flip Key Lime Crumble yogurt because they contained gluten, even though the containers were labeled gluten free.\u003c/p>\n\u003cp>But now, two worrying new studies suggest that accidental gluten exposure, even among celiacs following a gluten-free diet, may be far greater than we ever realized. A February study in the \u003ca href=\"https://academic.oup.com/ajcn/article/107/2/201/4911450\">American Journal of Clinical Nutrition\u003c/a> looked at gluten exposure detected by two new tests, one for urine and the other for stool. The tests detect peptides of gluten that make it through the digestive tract intact in all of us. (Nobody completely digests gluten, but most individuals don't have an adverse reaction to the undigested molecules).\u003c/p>\n\u003cp>\u003ca href=\"http://www.bmj.com/content/357/bmj.j1892\">Amounts of daily gluten in a regular diet\u003c/a> can soar as high as 7,500 mg on average for women, and 10,000 mg on average for men. For celiacs, the recommended limit for safe consumption of gluten is a mere 10 mg a day — any more than that tiny amount can trigger symptoms and if exposure is ongoing, intestinal damage. That's because in celiac disease, gluten triggers an autoimmune response that damages the intestinal lining and impairs absorption of nutrients. The study, which examined data on individuals from two different clinical programs, found the average amount of gluten consumed on a gluten-free diet was 244 mg (by stool analysis) or 363 mg (by urine analysis).\u003c/p>\n\u003cp>\"This study reflects what many celiacs experience in real life,\" explains analytical chemist Jennifer Sealey-Voyksner, one of the study's authors. \"I was diagnosed with celiac in the early 2000s and even on a gluten-free diet, I was still getting sick. I began to actually analyze my own food using mass spectrometry techniques, and I found out that some of the gluten-free pastas I was eating, and even a body wash I was using, contained gluten.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In another \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/26608460\">study last year\u003c/a>, the urine test for gluten exposure found that an astonishing 45 percent of children and 48 percent of adults on a long-term gluten-free diet were nonetheless being exposed to measurable amounts of gluten.\u003c/p>\n\u003cp>The results go a long way toward explaining the decades of reports showing that somewhere between 30 and 50 percent of patients with celiac disease and on a gluten-free diet still have damaged intestines that have not fully recovered — even in the absence of obvious symptoms. That raises their risk of numerous health problems including infertility, osteoporosis and bone fracture and even lymphoma.\u003c/p>\n\u003cp>\"This analysis rocked me to the core,\" says dietitian Tricia Thompson, who founded \u003ca href=\"https://www.glutenfreewatchdog.org/\">Gluten Free Watchdog\u003c/a>, a site that offers education, gluten-free food testing, and sometimes wrangles with the FDA or corporations to press for stricter oversight.\u003c/p>\n\u003cp>\"If the gluten levels reported in this analysis are reasonably accurate and can be corroborated by additional studies,\" says Thompson, \"this raises so many questions — such as, how good is our counseling of celiac sufferers, and how often are they being exposed through cross-contact?\"\u003c/p>\n\u003cp>Cross contact can start at the farm, where gluten-free crops might be grown adjacent to, or rotated with, gluten-containing crops. It can also occur anywhere down the line in processing, packaging and shipping. When Thompson reported the study on her Facebook page, which has over 17,000 followers, worried comments spooled out, ranging from concerns about airborne gluten from the bakery section of supermarkets, to cross contact from wheat-eating family members, to a report from one woman with a \u003ca href=\"https://www.today.com/health/gluten-sniffing-dogs-help-people-celiac-disease-t112149\">gluten-detection dog\u003c/a> able to reportedly detect down to 1 part per million (the dog alerted her to gluten on her shopping cart). A lament from one person with celiac disease seemed to sum it up: \"There is no safe place in this world for a celiac. It breaks my heart.\"\u003c/p>\n\u003cp>If individuals with celiac disease want to know whether their diets are compliant, the bowel and urine tests are now available for home testing from a company called \u003ca href=\"https://glutendetective.com/\">Glutenostics,\u003c/a> without a prescription. It is recommended that a patient work with his or her doctor and a dietitian to interpret results and get subsequent counseling. The urine test, says Glutenostic's managing partner, organic chemist David Winternheimer, is probably not sensitive enough to detect inadvertent exposure to gluten.\u003c/p>\n\u003cp>\"You have to eat 500 mg of gluten, or about two bites of bread, for the urine test to be positive,\" says Winternheimer, \"and most people on a gluten-free diet don't get that much.\" Instead, the urine test is recommended primarily for caregivers and parents who want to be sure their children are adhering to the diet, especially when away from home.\u003c/p>\n\u003cp>The stool test, in contrast, requires only 50 mg of gluten (roughly the amount present in a \u003ca href=\"https://www.glutenfreewatchdog.org/news/gluten-detective-consumer-test-kits-for-detecting-gluten-in-stool-and-urine/\">dime-sized bundle of bread crumbs\u003c/a>) and can measure intake accumulating over several days. The stool test is unlikely to catch a low-level, one-off cross contact event, but could be useful for detecting highly contaminated food or ongoing consumption of low levels of hidden gluten. \"If you are concerned that you have been regularly exposed to cross contact from gluten over a period of days,\" says Thompson, \"you may find the stool test useful.\"\u003c/p>\n\u003cp>Winternheimer confirms: \"Patients who are symptomatic and not sure if the cause is gluten, or patients whose blood work still tests positive for gluten exposure, may want to utilize this test.\"\u003c/p>\n\u003cp>If the stool test is positive, an audit of possible sources of exposure is in order — from other household members to foods or medicines that may contain hidden sources of gluten. \"A dietitian may choose to have patients keep detailed food records,\" says Thompson, \"that can be used alongside the results of stool testing to help determine possible sources of exposure.\"\u003c/p>\n\u003cp>For Jennifer Sealey-Voyksner, these results point to the fact that a gluten-free diet may just be inadequate as a solitary treatment option for many individuals.\u003c/p>\n\u003cp>\"I just got 'glutened' yesterday at a restaurant,\" she says. When she ordered a sandwich on gluten-free bread at her regular deli, a new person in the kitchen mistakenly used regular bread. Several bites in, she started to experience symptoms – \"brain fog and some cramps,\" as well as other gastrointestinal distress, she says, knocking her out of commission for another day.\u003c/p>\n\u003cp>\"I'm one of the more sensitive folks,\" she says. \"It doesn't take very much gluten for me to show symptoms. There is a great need for more accurate tests to measure gluten in foods, as well as therapeutic drugs, either to work alone or in concert with a gluten-free diet.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \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>For the 3 million people in America (myself included) with celiac disease — an autoimmune disorder triggered by the ingestion of gluten — culinary life is a series of intricate leaps, accommodations and back-steps. We peer at labels, know the difference between \"gluten-free\" and \"certified-gluten free\" and keep a dedicated set of dishes and pots at home to avoid contamination by flour dust, crumbs of bread, and bits of pasta indulged in by family members or roommates.\u003c/p>\n\u003cp>Even so, there are regular mishaps — like the \u003ca href=\"https://www.buzzfeed.com/venessawong/people-with-celiac-still-complaining-about-cheerios\">gluten free Cheerios\u003c/a> that weren't, or the news this past February that Chobani had \u003ca href=\"https://www.foodqualitynews.com/Article/2018/02/28/Chobani-recalls-yogurt-because-of-labelling-error\">recalled almost 85,000 cases\u003c/a> of Flip Key Lime Crumble yogurt because they contained gluten, even though the containers were labeled gluten free.\u003c/p>\n\u003cp>But now, two worrying new studies suggest that accidental gluten exposure, even among celiacs following a gluten-free diet, may be far greater than we ever realized. A February study in the \u003ca href=\"https://academic.oup.com/ajcn/article/107/2/201/4911450\">American Journal of Clinical Nutrition\u003c/a> looked at gluten exposure detected by two new tests, one for urine and the other for stool. The tests detect peptides of gluten that make it through the digestive tract intact in all of us. (Nobody completely digests gluten, but most individuals don't have an adverse reaction to the undigested molecules).\u003c/p>\n\u003cp>\u003ca href=\"http://www.bmj.com/content/357/bmj.j1892\">Amounts of daily gluten in a regular diet\u003c/a> can soar as high as 7,500 mg on average for women, and 10,000 mg on average for men. For celiacs, the recommended limit for safe consumption of gluten is a mere 10 mg a day — any more than that tiny amount can trigger symptoms and if exposure is ongoing, intestinal damage. That's because in celiac disease, gluten triggers an autoimmune response that damages the intestinal lining and impairs absorption of nutrients. The study, which examined data on individuals from two different clinical programs, found the average amount of gluten consumed on a gluten-free diet was 244 mg (by stool analysis) or 363 mg (by urine analysis).\u003c/p>\n\u003cp>\"This study reflects what many celiacs experience in real life,\" explains analytical chemist Jennifer Sealey-Voyksner, one of the study's authors. \"I was diagnosed with celiac in the early 2000s and even on a gluten-free diet, I was still getting sick. I began to actually analyze my own food using mass spectrometry techniques, and I found out that some of the gluten-free pastas I was eating, and even a body wash I was using, contained gluten.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In another \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/26608460\">study last year\u003c/a>, the urine test for gluten exposure found that an astonishing 45 percent of children and 48 percent of adults on a long-term gluten-free diet were nonetheless being exposed to measurable amounts of gluten.\u003c/p>\n\u003cp>The results go a long way toward explaining the decades of reports showing that somewhere between 30 and 50 percent of patients with celiac disease and on a gluten-free diet still have damaged intestines that have not fully recovered — even in the absence of obvious symptoms. That raises their risk of numerous health problems including infertility, osteoporosis and bone fracture and even lymphoma.\u003c/p>\n\u003cp>\"This analysis rocked me to the core,\" says dietitian Tricia Thompson, who founded \u003ca href=\"https://www.glutenfreewatchdog.org/\">Gluten Free Watchdog\u003c/a>, a site that offers education, gluten-free food testing, and sometimes wrangles with the FDA or corporations to press for stricter oversight.\u003c/p>\n\u003cp>\"If the gluten levels reported in this analysis are reasonably accurate and can be corroborated by additional studies,\" says Thompson, \"this raises so many questions — such as, how good is our counseling of celiac sufferers, and how often are they being exposed through cross-contact?\"\u003c/p>\n\u003cp>Cross contact can start at the farm, where gluten-free crops might be grown adjacent to, or rotated with, gluten-containing crops. It can also occur anywhere down the line in processing, packaging and shipping. When Thompson reported the study on her Facebook page, which has over 17,000 followers, worried comments spooled out, ranging from concerns about airborne gluten from the bakery section of supermarkets, to cross contact from wheat-eating family members, to a report from one woman with a \u003ca href=\"https://www.today.com/health/gluten-sniffing-dogs-help-people-celiac-disease-t112149\">gluten-detection dog\u003c/a> able to reportedly detect down to 1 part per million (the dog alerted her to gluten on her shopping cart). A lament from one person with celiac disease seemed to sum it up: \"There is no safe place in this world for a celiac. It breaks my heart.\"\u003c/p>\n\u003cp>If individuals with celiac disease want to know whether their diets are compliant, the bowel and urine tests are now available for home testing from a company called \u003ca href=\"https://glutendetective.com/\">Glutenostics,\u003c/a> without a prescription. It is recommended that a patient work with his or her doctor and a dietitian to interpret results and get subsequent counseling. The urine test, says Glutenostic's managing partner, organic chemist David Winternheimer, is probably not sensitive enough to detect inadvertent exposure to gluten.\u003c/p>\n\u003cp>\"You have to eat 500 mg of gluten, or about two bites of bread, for the urine test to be positive,\" says Winternheimer, \"and most people on a gluten-free diet don't get that much.\" Instead, the urine test is recommended primarily for caregivers and parents who want to be sure their children are adhering to the diet, especially when away from home.\u003c/p>\n\u003cp>The stool test, in contrast, requires only 50 mg of gluten (roughly the amount present in a \u003ca href=\"https://www.glutenfreewatchdog.org/news/gluten-detective-consumer-test-kits-for-detecting-gluten-in-stool-and-urine/\">dime-sized bundle of bread crumbs\u003c/a>) and can measure intake accumulating over several days. The stool test is unlikely to catch a low-level, one-off cross contact event, but could be useful for detecting highly contaminated food or ongoing consumption of low levels of hidden gluten. \"If you are concerned that you have been regularly exposed to cross contact from gluten over a period of days,\" says Thompson, \"you may find the stool test useful.\"\u003c/p>\n\u003cp>Winternheimer confirms: \"Patients who are symptomatic and not sure if the cause is gluten, or patients whose blood work still tests positive for gluten exposure, may want to utilize this test.\"\u003c/p>\n\u003cp>If the stool test is positive, an audit of possible sources of exposure is in order — from other household members to foods or medicines that may contain hidden sources of gluten. \"A dietitian may choose to have patients keep detailed food records,\" says Thompson, \"that can be used alongside the results of stool testing to help determine possible sources of exposure.\"\u003c/p>\n\u003cp>For Jennifer Sealey-Voyksner, these results point to the fact that a gluten-free diet may just be inadequate as a solitary treatment option for many individuals.\u003c/p>\n\u003cp>\"I just got 'glutened' yesterday at a restaurant,\" she says. When she ordered a sandwich on gluten-free bread at her regular deli, a new person in the kitchen mistakenly used regular bread. Several bites in, she started to experience symptoms – \"brain fog and some cramps,\" as well as other gastrointestinal distress, she says, knocking her out of commission for another day.\u003c/p>\n\u003cp>\"I'm one of the more sensitive folks,\" she says. \"It doesn't take very much gluten for me to show symptoms. There is a great need for more accurate tests to measure gluten in foods, as well as therapeutic drugs, either to work alone or in concert with a gluten-free diet.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Robots Are Trying To Pick Strawberries. So Far, They're Not Very Good At It",
"title": "Robots Are Trying To Pick Strawberries. So Far, They're Not Very Good At It",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_126055\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea.jpg\" alt=\"The strawberry-picking robot enters a field near Duette, Fla.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-126055\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The strawberry-picking robot enters a field near Duette, Fla. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Robots have taken over many of America's factories. They can explore the depths of the ocean, and other planets. They can play ping-pong.\u003c/p>\n\u003cp>But can they pick a strawberry?\u003c/p>\n\u003cp>\"You kind of learn, when you get into this — it's really hard to match what humans can do,\" says Bob Pitzer, an expert on robots and co-founder of a company called \u003ca href=\"http://harvestcroorobotics.com/\">Harvest CROO Robotics\u003c/a>. (CROO is an acronym. It stands for Computerized Robotic Optimized Obtainer.)\u003c/p>\n\u003cp>Any 4-year old can pick a strawberry, but machines, for all their artificial intelligence, can't seem to figure it out. Pitzer says the hardest thing for them is just finding the fruit. The berries hide behind leaves in unpredictable places.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/03/20180320_atc_robots_are_trying_to_pick_strawberries_so_far_theyre_not_very_good_at_it.mp3\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"You know, I used to work in the semiconductor industry. I was a development engineer for Intel, and it was a lot easier to make semiconductor chips,\" he says with a laugh.\u003c/p>\n\u003cp>Pitzer's strawberry-picking robot is about to meet its latest test. It's rolling, ever so slowly, into a strawberry field near Duette, Fla.\u003c/p>\n\u003cp>This contraption drives itself. It's as big as a bus, long enough to to straddle a dozen rows of strawberries at once. Powerful computers are sitting on top. Underneath, there are high-definition cameras to find the berries, and an array of robotic claws ready to pick them.\u003c/p>\n\u003cp>\"Nobody's telling it what to do,\" explains Paul Bissett, the chief operating officer of Harvest CROO Robotics. \"It's remembering its path down the row. It's remembering where all these plants are.\"\u003c/p>\n\u003cp>It knows all this, thanks to super-accurate GPS. Its computer brain contains a map showing the exact locations of every strawberry plant in the field. When it gets to a strawberry plant, bright lights flash; cameras spin in a circle.\u003c/p>\n\u003cfigure id=\"attachment_126063\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/strawberry-picking-robot-3.gif\" alt=\"Cameras and claws are the machine's version of human eyes and hands.\" width=\"900\" height=\"506\" class=\"size-full wp-image-126063\">\u003cfigcaption class=\"wp-caption-text\">Cameras and claws are the machine's version of human eyes and hands. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"They're creating stereo images of the strawberries as they're spinning around,\" Bissett says. \"When it finds one — you just saw the claw reach down, grab it.\"\u003c/p>\n\u003cp>The dance of machinery is truly impressive, but I notice that the baskets are still practically empty. The robot really isn't picking many berries.\u003c/p>\n\u003cp>Are the berries thwarting technology? Bissett says no: For this demonstration, he says, they've programmed the machine to grab just one berry per plant.\u003c/p>\n\u003cfigure id=\"attachment_126056\" class=\"wp-caption aligncenter\" style=\"max-width: 1993px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef.jpg\" alt=\"Bob Pitzer (left), who once worked for Intel, co-founded Harvest CROO Robotics. Paul Bissett (right) is the company's chief operating officer.\" width=\"1993\" height=\"1332\" class=\"size-full wp-image-126056\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef.jpg 1993w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-1020x682.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-1180x789.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-520x348.jpg 520w\" sizes=\"(max-width: 1993px) 100vw, 1993px\">\u003cfigcaption class=\"wp-caption-text\">Bob Pitzer (left), who once worked for Intel, co-founded Harvest CROO Robotics. Paul Bissett (right) is the company's chief operating officer. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pitzer says the robots are able to find and pick more than 50 percent of the ripe berries. That's not yet up to human standards. A typical work crew, he says, manages to pick anywhere from 60 to 90 percent of the berries that it should.\u003c/p>\n\u003cp>Also, he admits, the machine is slower than human hands. On the other hand, it has some advantages. It can work right through the night, when berries are cooler and less fragile.\u003c/p>\n\u003cp>Another two years, he says, and this machine will be in the fields working for real. \"There's quirks to work out, but it's getting there. We're close,\" he says.\u003c/p>\n\u003cp>Strawberry companies representing two-thirds of the industry are putting millions of dollars into this project. Gary Wishnatzki, the owner of \u003ca href=\"https://wishfarms.com/\">Wish Farms\u003c/a>, got the whole thing started. The reason, he says, is that it's getting more and more difficult to find enough people to pick his berries.\u003c/p>\n\u003cfigure id=\"attachment_126057\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466.jpg\" alt=\"Workers deliver clamshell packages of strawberries for inspection before they're loaded on a truck.\" width=\"2000\" height=\"1328\" class=\"size-full wp-image-126057\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-1020x677.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-520x345.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Workers deliver clamshell packages of strawberries for inspection before they're loaded on a truck. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The fact of the matter is, if we don't solve the problem of this labor shortage with automation, the industry's up for a big challenge ahead. The price of fruit's going to be much higher,\" he says. \u003c/p>\n\u003cp>Way down at the other end of this field, the real harvest is underway. Workers are bent over strawberry beds. Their hands are flying, plucking berries from vines, dropping them into clear plastic packages, running those packages to a waiting truck. They're putting the machine to shame.\u003c/p>\n\u003cfigure id=\"attachment_126058\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99.jpg\" alt=\"The strawberry harvest is underway near Duette, Fla. In the background, the strawberry-picking robot awaits its turn.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-126058\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The strawberry harvest is underway near Duette, Fla. In the background, the strawberry-picking robot awaits its turn. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I ask Jose Santos, the crew leader, whether he thinks robots will do this work someday. He smiles. \"Hey, it could happen! Put a man on the moon, didn't we?\"\u003c/p>\n\u003cp>He's pretty convinced, though, that picking strawberries will always require people. The machines will break down, he points out. What are you going to do then? In fact, he's looking on the bright side; maybe robots will make life easier for the workers: \"You could afford to give people a day off, you know. Afternoons off, holidays off. If you have machines behind you.\"\u003c/p>\n\u003cp>He's never actually walked down to the other end of the field to give the robot a closer look, he says. There's too much work to do. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Strawberry growers are so worried about the farmworker shortage that they're testing a strawberry-picking robot. But while picking strawberries is easy for humans, machines struggle with the task.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_126055\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea.jpg\" alt=\"The strawberry-picking robot enters a field near Duette, Fla.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-126055\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The strawberry-picking robot enters a field near Duette, Fla. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Robots have taken over many of America's factories. They can explore the depths of the ocean, and other planets. They can play ping-pong.\u003c/p>\n\u003cp>But can they pick a strawberry?\u003c/p>\n\u003cp>\"You kind of learn, when you get into this — it's really hard to match what humans can do,\" says Bob Pitzer, an expert on robots and co-founder of a company called \u003ca href=\"http://harvestcroorobotics.com/\">Harvest CROO Robotics\u003c/a>. (CROO is an acronym. It stands for Computerized Robotic Optimized Obtainer.)\u003c/p>\n\u003cp>Any 4-year old can pick a strawberry, but machines, for all their artificial intelligence, can't seem to figure it out. Pitzer says the hardest thing for them is just finding the fruit. The berries hide behind leaves in unpredictable places.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"You know, I used to work in the semiconductor industry. I was a development engineer for Intel, and it was a lot easier to make semiconductor chips,\" he says with a laugh.\u003c/p>\n\u003cp>Pitzer's strawberry-picking robot is about to meet its latest test. It's rolling, ever so slowly, into a strawberry field near Duette, Fla.\u003c/p>\n\u003cp>This contraption drives itself. It's as big as a bus, long enough to to straddle a dozen rows of strawberries at once. Powerful computers are sitting on top. Underneath, there are high-definition cameras to find the berries, and an array of robotic claws ready to pick them.\u003c/p>\n\u003cp>\"Nobody's telling it what to do,\" explains Paul Bissett, the chief operating officer of Harvest CROO Robotics. \"It's remembering its path down the row. It's remembering where all these plants are.\"\u003c/p>\n\u003cp>It knows all this, thanks to super-accurate GPS. Its computer brain contains a map showing the exact locations of every strawberry plant in the field. When it gets to a strawberry plant, bright lights flash; cameras spin in a circle.\u003c/p>\n\u003cfigure id=\"attachment_126063\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/strawberry-picking-robot-3.gif\" alt=\"Cameras and claws are the machine's version of human eyes and hands.\" width=\"900\" height=\"506\" class=\"size-full wp-image-126063\">\u003cfigcaption class=\"wp-caption-text\">Cameras and claws are the machine's version of human eyes and hands. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"They're creating stereo images of the strawberries as they're spinning around,\" Bissett says. \"When it finds one — you just saw the claw reach down, grab it.\"\u003c/p>\n\u003cp>The dance of machinery is truly impressive, but I notice that the baskets are still practically empty. The robot really isn't picking many berries.\u003c/p>\n\u003cp>Are the berries thwarting technology? Bissett says no: For this demonstration, he says, they've programmed the machine to grab just one berry per plant.\u003c/p>\n\u003cfigure id=\"attachment_126056\" class=\"wp-caption aligncenter\" style=\"max-width: 1993px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef.jpg\" alt=\"Bob Pitzer (left), who once worked for Intel, co-founded Harvest CROO Robotics. Paul Bissett (right) is the company's chief operating officer.\" width=\"1993\" height=\"1332\" class=\"size-full wp-image-126056\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef.jpg 1993w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-1020x682.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-1180x789.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-520x348.jpg 520w\" sizes=\"(max-width: 1993px) 100vw, 1993px\">\u003cfigcaption class=\"wp-caption-text\">Bob Pitzer (left), who once worked for Intel, co-founded Harvest CROO Robotics. Paul Bissett (right) is the company's chief operating officer. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pitzer says the robots are able to find and pick more than 50 percent of the ripe berries. That's not yet up to human standards. A typical work crew, he says, manages to pick anywhere from 60 to 90 percent of the berries that it should.\u003c/p>\n\u003cp>Also, he admits, the machine is slower than human hands. On the other hand, it has some advantages. It can work right through the night, when berries are cooler and less fragile.\u003c/p>\n\u003cp>Another two years, he says, and this machine will be in the fields working for real. \"There's quirks to work out, but it's getting there. We're close,\" he says.\u003c/p>\n\u003cp>Strawberry companies representing two-thirds of the industry are putting millions of dollars into this project. Gary Wishnatzki, the owner of \u003ca href=\"https://wishfarms.com/\">Wish Farms\u003c/a>, got the whole thing started. The reason, he says, is that it's getting more and more difficult to find enough people to pick his berries.\u003c/p>\n\u003cfigure id=\"attachment_126057\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466.jpg\" alt=\"Workers deliver clamshell packages of strawberries for inspection before they're loaded on a truck.\" width=\"2000\" height=\"1328\" class=\"size-full wp-image-126057\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-1020x677.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-520x345.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Workers deliver clamshell packages of strawberries for inspection before they're loaded on a truck. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The fact of the matter is, if we don't solve the problem of this labor shortage with automation, the industry's up for a big challenge ahead. The price of fruit's going to be much higher,\" he says. \u003c/p>\n\u003cp>Way down at the other end of this field, the real harvest is underway. Workers are bent over strawberry beds. Their hands are flying, plucking berries from vines, dropping them into clear plastic packages, running those packages to a waiting truck. They're putting the machine to shame.\u003c/p>\n\u003cfigure id=\"attachment_126058\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99.jpg\" alt=\"The strawberry harvest is underway near Duette, Fla. In the background, the strawberry-picking robot awaits its turn.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-126058\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The strawberry harvest is underway near Duette, Fla. In the background, the strawberry-picking robot awaits its turn. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I ask Jose Santos, the crew leader, whether he thinks robots will do this work someday. He smiles. \"Hey, it could happen! Put a man on the moon, didn't we?\"\u003c/p>\n\u003cp>He's pretty convinced, though, that picking strawberries will always require people. The machines will break down, he points out. What are you going to do then? In fact, he's looking on the bright side; maybe robots will make life easier for the workers: \"You could afford to give people a day off, you know. Afternoons off, holidays off. If you have machines behind you.\"\u003c/p>\n\u003cp>He's never actually walked down to the other end of the field to give the robot a closer look, he says. There's too much work to do. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "What Does the New Regenerative Organic Certification Mean for the Future of Good Food?",
"title": "What Does the New Regenerative Organic Certification Mean for the Future of Good Food?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Several new labels introduced recently seek to move beyond USDA organic. Can they shore up sustainable practices, or will they sow consumer confusion?\u003c/em>\u003c/p>\n\u003cp>Organic is not enough. Or that’s the thinking behind the new \u003ca href=\"https://regenorganic.org/\">Regenerative Organic Certification\u003c/a> (ROC) that was officially launched at the Natural Products Expo West trade show last week. The Regenerative Organic Alliance, a coalition of organizations and businesses led by the Rodale Institute, Patagonia, and Dr. Bronner’s, have joined the seemingly \u003ca href=\"https://civileats.com/2017/07/10/should-regenerative-agriculture-get-its-own-label/\">unstoppable engine propelling\u003c/a>sustainable agriculture beyond the term “organic,” or, as some believe, bringing it back to its original meaning.\u003c/p>\n\u003cp>“[The USDA] Organic [label] is super important—thank goodness it was put into play,” says Birgit Cameron, senior director of Patagonia Provisions, an arm of Patagonia that aims to solve environmental issues by supporting climate-friendly food producers. “The ROC is absolutely never meant to replace it, but rather to keep it strong to the original intention.”\u003c/p>\n\u003cp>Like other newly proposed certifications—including the “\u003ca href=\"https://www.realorganicproject.org/\">The Real Organic Project\u003c/a>,” which was also announced last week—one of the Alliance’s primary goals is to require growers to focus on soil health and carbon sequestration. But, as Cameron explains, it is also an attempt to be a “north star” for the industry as a certification that encompasses the health of the planet, animal welfare, and social fairness.\u003c/p>\n\u003cp>As producers move up through its tier system (bronze, silver, and gold) they will eventually set an even “higher bar” than any other labels offered right now. According to Jeff Moyer, executive director of the Rodale Institute, this built-in incentive to constantly improve on-farm practices is something the U.S. Department of Agriculture’s (USDA) organic requirements lack.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards.jpg\" alt=\"\" width=\"2000\" height=\"1059\" class=\"aligncenter size-full wp-image-126039\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-160x85.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-800x424.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-768x407.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-1020x540.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-1180x625.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-960x508.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-240x127.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-375x199.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-520x275.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003c/p>\n\u003cp>“When you play with the federal government, you have to give up some things,” Moyer says. “Organic is a fairly static standard … once you become certified you’re in the club and there’s no incentive to move beyond that.”\u003c/p>\n\u003ch4>\u003cstrong>Mechanics of a New Regenerative Label\u003c/strong>\u003c/h4>\n\u003cp>There are still nuances that need to be worked out, but, as it stands now, USDA organic certification (or an international equivalent) is a baseline requirement for ROC certification—a company or farm must at least be USDA Organic certified to earn the ROC label. However, the Alliance—instead of the USDA—will oversee ROC certification. ROC-certified producers must also meet the requirements of one of the existing certifications for animal welfare and social fairness, such as \u003ca href=\"https://animalwelfareapproved.us/\">Animal-Welfare Approved\u003c/a> or \u003ca href=\"https://www.fairtradecertified.org/\">Fair Trade Certified\u003c/a>.\u003c/p>\n\u003cp>And the Alliance’s goal is that ROC will be enforced through the same third-party certifier with whom producers are already working, such as Oregon Tilth or CCOF. Proponents say that requirements will be regularly reevaluated and updated as new practices emerge, and that in this way, it will be a living document.\u003c/p>\n\u003cp>USDA organic requirements are also meant to be updated through the \u003ca href=\"https://www.ams.usda.gov/rules-regulations/organic/nosb\">National Organic Standards Boards\u003c/a> (NOSB), a group of farmers, industry reps, and scientists that meets twice yearly in a public setting to discuss and vote on recommendations for the \u003ca href=\"https://www.ams.usda.gov/about-ams/programs-offices/national-organic-program\">National Organic Program\u003c/a>.\u003c/p>\n\u003cp>The Alliance is part of a growing group of activists and producers disillusioned with the NOSB’s decisions last year to \u003ca href=\"https://civileats.com/2017/10/31/opinion-keep-organic-in-the-soil/\">allow soil-free crops\u003c/a>–such as those grown using hydroponics–to qualify as certified organic and the \u003ca href=\"https://civileats.com/2017/12/18/years-in-the-making-trumps-usda-kills-organic-animal-welfare-rules/\">withdrawal of a rule that required improvements in animal welfare\u003c/a>.\u003c/p>\n\u003cp>Many view the co-opting of the word “organic” by \u003ca href=\"https://www.washingtonpost.com/business/economy/why-your-organic-milk-may-not-be-organic/2017/05/01/708ce5bc-ed76-11e6-9662-6eedf1627882_story.html?utm_term=.a36bfca5d8b8\">large corporations\u003c/a> and mono-crop farms as more evidence of the label’s erosion. They also worry about the \u003ca href=\"https://www.washingtonpost.com/news/wonk/wp/2017/09/18/lax-enforcement-at-ports-allows-bogus-organic-foods-to-reach-u-s-government-report-says/?utm_term=.9153c0fb9a1d\">influx of fraudulent organic\u003c/a> food being imported into the country. And the fact that the current \u003ca href=\"https://civileats.com/2017/10/17/the-state-of-trumps-usda-what-you-need-to-know/\">USDA\u003c/a> and U.S. Environmental Protection Agency (\u003ca href=\"https://civileats.com/2018/02/05/trumps-epa-chief-is-reshaping-food-and-farming-what-you-need-to-know/\">EPA\u003c/a>) have both moved away from many of the values embraced by the organic movement in the last year seems to be spurring this new movement along.\u003c/p>\n\u003cp>The groups behind these labels are also slowly introducing the term “regenerative” to the mainstream. While there is not yet one official definition of the term, Kevin Boyer, project director at the newly established \u003ca href=\"http://regenerativeagriculturefoundation.org/\">Regenerative Agriculture Foundation\u003c/a>, an education and grant-making organization, summed regenerative ag up as “any system of agriculture that continuously improves the cycles on which it relies, including the human community, the biological community, and the economic community.”\u003c/p>\n\u003cp>Boyer says he knows of at least four other regenerative labels that are currently in the works, but ROC is the farthest along. (Not all will use organic certification as a baseline.) This influx of new standards contributes to the urgency the Alliance feels to get out in front of the crowd.\u003c/p>\n\u003cp>“The more popular it gets, the more vulnerable it is to having someone who is not part of the regenerative agriculture community come in and use it,” says Boyer.\u003c/p>\n\u003cp>Last year, the Alliance held \u003ca href=\"http://standards.nsf.org/apps/group_public/document.php?document_id=39305\">a public comment period\u003c/a> facilitated by NSF International, a certifier with whom they have an established relationship. The certification has also gone through two revisions so far, but the Alliance deliberately chose not to pass it through a large committee of reviewers. Instead, they want to “put a stake in the ground” now by presenting it to the public.\u003c/p>\n\u003cp>Despite goals that are broadly supported by many people in the sustainable agriculture community, ROC has garnered skepticism among those who believe it is working in a vacuum and further confusing a marketplace where consumers are already overwhelmed by an abundance of third-party labels such as \u003ca href=\"https://www.nongmoproject.org/\">Non-GMO\u003c/a> and \u003ca href=\"https://www.rainforest-alliance.org/faqs/what-does-rainforest-alliance-certified-mean\">Rainforest Alliance Certified\u003c/a>.\u003c/p>\n\u003cp>“I think ROC did a really beautiful job in addressing all the things that regenerative agriculture is supposed to care about, but it has to be a conversation with the whole community and built in a way that truly promotes the inclusion the movement has had since the very beginning,” says Boyer.\u003c/p>\n\u003ch4>\u003cstrong>Adding Confusion in a Crowded Marketplace?\u003c/strong>\u003c/h4>\n\u003cp>Bob Scowcroft, the retired executive director of the Organic Farming Research Foundation and a 35-year activist and leader in the organic farming movement, also has concerns about splintering support for organic food. At the Ecological Farming Conference in January, he was dismayed to hear \u003ca href=\"https://eco-farm.org/conference/2018/session/scaling-soil-health-deliver-climate-solutions\">a panel of ROC underwriters\u003c/a> tell an audience of successful organic farmers, some of whom undoubtedly spent thousands of dollars on USDA organic certification, that it wasn’t enough.\u003c/p>\n\u003cp>“I try to remind people … organic is only 4.8 percent of the food economy,” he says. “Ninety-five percent of the economy is still sprayed [with synthetic pesticides] or [made up of] CAFOs, so we’re going to shred each other? We can only afford to do that when organic is 45 percent of the economy.”\u003c/p>\n\u003cp>Scowcroft welcomes a “certain amount of agitation” within the umbrella of sustainable agriculture and believes that everything can be improved, but he says adding yet another label into the mix—especially one that is wrapped up in a strong marketing platform instead of extensive research—might not make any significant improvements.\u003c/p>\n\u003cp>“Regenerative agriculture is probably the 262nd term for organic. We really don’t want to do this again,” said Scowcroft.\u003c/p>\n\u003cp>Rather, he would like to see more energy and faith put into the systems that are already established. He points to the \u003ca href=\"https://www.nrcs.usda.gov/wps/portal/nrcs/main/national/soils/health/\">increased awareness\u003c/a> within the USDA’s Natural Resources Conservation Service about cover crops and soil runoff as evidence of the shared value for some “regenerative” requirements. And he supports more research on soil fertility, carbon sequestration, crop rotation, and perennial grasses.\u003c/p>\n\u003cp>As Scowcroft sees it, the finish line of the “30-year march” toward a better food system isn’t even close to being crossed, but there are many important placeholders that have already been set. Programs like the \u003ca href=\"https://nifa.usda.gov/funding-opportunity/organic-agriculture-research-and-extension-initiative\">Organic Agriculture Research and Extension Initiative\u003c/a> and \u003ca href=\"https://www.sare.org/\">Sustainable Agriculture Research and Education\u003c/a> grants have ushered in tremendous positive changes, he says, asking why anyone would want to give up on a system that is still malleable and able to get even stronger.\u003c/p>\n\u003cp>“The model is already there to bring that language to the National Organic Standard Board to further the conversation on eventual improvement,” Scowcroft says. “There shouldn’t be anything stopping anybody from doing that.”\u003c/p>\n\u003cfigure id=\"attachment_126038\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods.jpg\" alt=\"\" width=\"1200\" height=\"800\" class=\"size-full wp-image-126038\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of \u003ca href=\"https://vimeo.com/176791286\">Lee Health\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>For other good food advocates, however, the NOSB’s recent decision not to ban hydroponic operations from organic certification was just the latest example of the fact that the board itself is now composed of a number of representatives of large corporations that would \u003ca href=\"http://inthesetimes.com/rural-america/entry/20672/national-organic-standards-board-organic-integrity-usda-corporate-power\">like to see the standards further watered down\u003c/a>.\u003c/p>\n\u003cp>“Some folks fought so long and hard to get [federal organic standards] only to see these things trying to displace them,” says Boyer. “I credit the organic movement for creating an atmosphere that even allows this conversation. But, especially here in California, you don’t have to drive very far to see an organic farm that is not fulfilling the ideal organic vision.”\u003c/p>\n\u003cp>Some ranchers, like Julie Morris of \u003ca href=\"https://www.morrisgrassfed.com/\">Morris Grassfed Beef\u003c/a> in California’s San Benito County, say the organic label has never worked for her family’s operation. Unlike ROC, Morris says the original organic standards were written for fruit and vegetable growers and did not take adequately into account livestock practices. Morris Grassfed’s pastures are certified organic, but their beef is not because they work with smaller butchers who can’t always afford certification.\u003c/p>\n\u003cp>On the other hand, Morris is excited about the coming wave of regenerative standards because, she believes it will consider more of the practices she and her husband already use on their land, with their animals and their employees. For years they have been “first-person certified”—a term Morris uses to describe how they earn customers’ loyalty by showing them first-hand how they run their ranch. But, as more people seek out these kinds of products she says those direct connections don’t always happen.\u003c/p>\n\u003cp>“Consumers want to know that we nurture the earth, raise our animals humanely, and pay our workers fairly,” she said. “We will now have a chance to share that and be transparent.”\u003c/p>\n\u003cp>In the meantime, the Alliance hopes that farmers will also choose to get on board because of the potential market pull and additional premium they could receive for something with the ROC stamp. As Cameron explains, the Alliance is counting on the fact that a significant portion of consumers are already searching for something that exceeds organic.\u003c/p>\n\u003cp>At this point, however, any premiums are speculative. The Alliance is still in the process of deciding whether the label will be consumer-facing or will just come into play in business-to-business interactions. Patagonia, for example, could say they will only buy cotton from farms that are regenerative organic certified, which would be a boon to the farmers, but not much of a step toward educating the public.\u003c/p>\n\u003cp>“[Producers] may or may not advertise to consumers,” says Moyer. “If the market says ‘this is confusing me,’ they might not.”\u003c/p>\n\u003cp>Like Morris, Loren Poncia, rancher and owner of \u003ca href=\"https://stemplecreek.com/\">Stemple Creek Ranch\u003c/a> in Marin County, California, is intrigued by the possibility that this one certification could help consolidate several of the certifications he already earns. And since his pastures are already certified organic and part of the Global Animal Partnership, Stemple Creek might be a prime contender for ROC. But it will also depend on how laborious the certification process is. It’s a challenge, Poncia says, to manage the ranch, the business, and also keep up with all the certifications.\u003c/p>\n\u003cp>“Unless customers are coming to me and asking, ‘Are you certified by this?’ it’s probably not going to motivate me to get another certification,” he says.\u003c/p>\n\u003cp>Another sticking point for some people is the question of specific practices versus outcomes. Right now, ROC, like other certifications, is primarily practice-based rather than measuring specific data-driven outcomes. At first glance, focusing on practices might help regulate the methods (i.e., inputs, tillage, irrigation) a farmer or rancher might employ and get them to their goal more quickly. But Boyer from the Regenerative Agriculture Foundation argues that the opposite tends to happen. He says that a practice-based standard restricts farmers by telling them what they can and cannot do instead of fostering innovation.\u003c/p>\n\u003cp>“A lot of people are good at ticking the boxes, but nothing new comes out of that,” Boyer says. “That doesn’t grow the movement.”\u003c/p>\n\u003cp>On the other hand, an outcomes-based standard encourages farmers to “employ their creativity.” It makes loopholes less appealing because there is more freedom for farmers to utilize practices that are specific to their operations and, therefore, more successful.\u003c/p>\n\u003cp>One thing that everyone agrees on is that the Alliance has more work to do. The next step is to run pilot programs with interested farmers—many of whom are already on their way to reaching the standards.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article was originally published on\u003c/em> \u003ca href=\"https://civileats.com/2018/03/12/what-does-the-new-regenerative-organic-certification-mean-for-the-future-of-good-food/\">\u003cem>Civil Eats\u003c/em>\u003c/a>.\u003c/p>\n\n",
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"excerpt": "Several new labels introduced recently seek to move beyond USDA organic. Can they shore up sustainable practices, or will they sow consumer confusion?",
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"nprByline": "\u003ca href=\"https://civileats.com/author/areguzzoni/\">Ariana Reguzzoni,\u003c/a> \u003ca href=\"https://civileats.com/\">Civil Eats\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Several new labels introduced recently seek to move beyond USDA organic. Can they shore up sustainable practices, or will they sow consumer confusion?\u003c/em>\u003c/p>\n\u003cp>Organic is not enough. Or that’s the thinking behind the new \u003ca href=\"https://regenorganic.org/\">Regenerative Organic Certification\u003c/a> (ROC) that was officially launched at the Natural Products Expo West trade show last week. The Regenerative Organic Alliance, a coalition of organizations and businesses led by the Rodale Institute, Patagonia, and Dr. Bronner’s, have joined the seemingly \u003ca href=\"https://civileats.com/2017/07/10/should-regenerative-agriculture-get-its-own-label/\">unstoppable engine propelling\u003c/a>sustainable agriculture beyond the term “organic,” or, as some believe, bringing it back to its original meaning.\u003c/p>\n\u003cp>“[The USDA] Organic [label] is super important—thank goodness it was put into play,” says Birgit Cameron, senior director of Patagonia Provisions, an arm of Patagonia that aims to solve environmental issues by supporting climate-friendly food producers. “The ROC is absolutely never meant to replace it, but rather to keep it strong to the original intention.”\u003c/p>\n\u003cp>Like other newly proposed certifications—including the “\u003ca href=\"https://www.realorganicproject.org/\">The Real Organic Project\u003c/a>,” which was also announced last week—one of the Alliance’s primary goals is to require growers to focus on soil health and carbon sequestration. But, as Cameron explains, it is also an attempt to be a “north star” for the industry as a certification that encompasses the health of the planet, animal welfare, and social fairness.\u003c/p>\n\u003cp>As producers move up through its tier system (bronze, silver, and gold) they will eventually set an even “higher bar” than any other labels offered right now. According to Jeff Moyer, executive director of the Rodale Institute, this built-in incentive to constantly improve on-farm practices is something the U.S. Department of Agriculture’s (USDA) organic requirements lack.\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://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards.jpg\" alt=\"\" width=\"2000\" height=\"1059\" class=\"aligncenter size-full wp-image-126039\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-160x85.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-800x424.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-768x407.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-1020x540.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-1180x625.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-960x508.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-240x127.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-375x199.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-520x275.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003c/p>\n\u003cp>“When you play with the federal government, you have to give up some things,” Moyer says. “Organic is a fairly static standard … once you become certified you’re in the club and there’s no incentive to move beyond that.”\u003c/p>\n\u003ch4>\u003cstrong>Mechanics of a New Regenerative Label\u003c/strong>\u003c/h4>\n\u003cp>There are still nuances that need to be worked out, but, as it stands now, USDA organic certification (or an international equivalent) is a baseline requirement for ROC certification—a company or farm must at least be USDA Organic certified to earn the ROC label. However, the Alliance—instead of the USDA—will oversee ROC certification. ROC-certified producers must also meet the requirements of one of the existing certifications for animal welfare and social fairness, such as \u003ca href=\"https://animalwelfareapproved.us/\">Animal-Welfare Approved\u003c/a> or \u003ca href=\"https://www.fairtradecertified.org/\">Fair Trade Certified\u003c/a>.\u003c/p>\n\u003cp>And the Alliance’s goal is that ROC will be enforced through the same third-party certifier with whom producers are already working, such as Oregon Tilth or CCOF. Proponents say that requirements will be regularly reevaluated and updated as new practices emerge, and that in this way, it will be a living document.\u003c/p>\n\u003cp>USDA organic requirements are also meant to be updated through the \u003ca href=\"https://www.ams.usda.gov/rules-regulations/organic/nosb\">National Organic Standards Boards\u003c/a> (NOSB), a group of farmers, industry reps, and scientists that meets twice yearly in a public setting to discuss and vote on recommendations for the \u003ca href=\"https://www.ams.usda.gov/about-ams/programs-offices/national-organic-program\">National Organic Program\u003c/a>.\u003c/p>\n\u003cp>The Alliance is part of a growing group of activists and producers disillusioned with the NOSB’s decisions last year to \u003ca href=\"https://civileats.com/2017/10/31/opinion-keep-organic-in-the-soil/\">allow soil-free crops\u003c/a>–such as those grown using hydroponics–to qualify as certified organic and the \u003ca href=\"https://civileats.com/2017/12/18/years-in-the-making-trumps-usda-kills-organic-animal-welfare-rules/\">withdrawal of a rule that required improvements in animal welfare\u003c/a>.\u003c/p>\n\u003cp>Many view the co-opting of the word “organic” by \u003ca href=\"https://www.washingtonpost.com/business/economy/why-your-organic-milk-may-not-be-organic/2017/05/01/708ce5bc-ed76-11e6-9662-6eedf1627882_story.html?utm_term=.a36bfca5d8b8\">large corporations\u003c/a> and mono-crop farms as more evidence of the label’s erosion. They also worry about the \u003ca href=\"https://www.washingtonpost.com/news/wonk/wp/2017/09/18/lax-enforcement-at-ports-allows-bogus-organic-foods-to-reach-u-s-government-report-says/?utm_term=.9153c0fb9a1d\">influx of fraudulent organic\u003c/a> food being imported into the country. And the fact that the current \u003ca href=\"https://civileats.com/2017/10/17/the-state-of-trumps-usda-what-you-need-to-know/\">USDA\u003c/a> and U.S. Environmental Protection Agency (\u003ca href=\"https://civileats.com/2018/02/05/trumps-epa-chief-is-reshaping-food-and-farming-what-you-need-to-know/\">EPA\u003c/a>) have both moved away from many of the values embraced by the organic movement in the last year seems to be spurring this new movement along.\u003c/p>\n\u003cp>The groups behind these labels are also slowly introducing the term “regenerative” to the mainstream. While there is not yet one official definition of the term, Kevin Boyer, project director at the newly established \u003ca href=\"http://regenerativeagriculturefoundation.org/\">Regenerative Agriculture Foundation\u003c/a>, an education and grant-making organization, summed regenerative ag up as “any system of agriculture that continuously improves the cycles on which it relies, including the human community, the biological community, and the economic community.”\u003c/p>\n\u003cp>Boyer says he knows of at least four other regenerative labels that are currently in the works, but ROC is the farthest along. (Not all will use organic certification as a baseline.) This influx of new standards contributes to the urgency the Alliance feels to get out in front of the crowd.\u003c/p>\n\u003cp>“The more popular it gets, the more vulnerable it is to having someone who is not part of the regenerative agriculture community come in and use it,” says Boyer.\u003c/p>\n\u003cp>Last year, the Alliance held \u003ca href=\"http://standards.nsf.org/apps/group_public/document.php?document_id=39305\">a public comment period\u003c/a> facilitated by NSF International, a certifier with whom they have an established relationship. The certification has also gone through two revisions so far, but the Alliance deliberately chose not to pass it through a large committee of reviewers. Instead, they want to “put a stake in the ground” now by presenting it to the public.\u003c/p>\n\u003cp>Despite goals that are broadly supported by many people in the sustainable agriculture community, ROC has garnered skepticism among those who believe it is working in a vacuum and further confusing a marketplace where consumers are already overwhelmed by an abundance of third-party labels such as \u003ca href=\"https://www.nongmoproject.org/\">Non-GMO\u003c/a> and \u003ca href=\"https://www.rainforest-alliance.org/faqs/what-does-rainforest-alliance-certified-mean\">Rainforest Alliance Certified\u003c/a>.\u003c/p>\n\u003cp>“I think ROC did a really beautiful job in addressing all the things that regenerative agriculture is supposed to care about, but it has to be a conversation with the whole community and built in a way that truly promotes the inclusion the movement has had since the very beginning,” says Boyer.\u003c/p>\n\u003ch4>\u003cstrong>Adding Confusion in a Crowded Marketplace?\u003c/strong>\u003c/h4>\n\u003cp>Bob Scowcroft, the retired executive director of the Organic Farming Research Foundation and a 35-year activist and leader in the organic farming movement, also has concerns about splintering support for organic food. At the Ecological Farming Conference in January, he was dismayed to hear \u003ca href=\"https://eco-farm.org/conference/2018/session/scaling-soil-health-deliver-climate-solutions\">a panel of ROC underwriters\u003c/a> tell an audience of successful organic farmers, some of whom undoubtedly spent thousands of dollars on USDA organic certification, that it wasn’t enough.\u003c/p>\n\u003cp>“I try to remind people … organic is only 4.8 percent of the food economy,” he says. “Ninety-five percent of the economy is still sprayed [with synthetic pesticides] or [made up of] CAFOs, so we’re going to shred each other? We can only afford to do that when organic is 45 percent of the economy.”\u003c/p>\n\u003cp>Scowcroft welcomes a “certain amount of agitation” within the umbrella of sustainable agriculture and believes that everything can be improved, but he says adding yet another label into the mix—especially one that is wrapped up in a strong marketing platform instead of extensive research—might not make any significant improvements.\u003c/p>\n\u003cp>“Regenerative agriculture is probably the 262nd term for organic. We really don’t want to do this again,” said Scowcroft.\u003c/p>\n\u003cp>Rather, he would like to see more energy and faith put into the systems that are already established. He points to the \u003ca href=\"https://www.nrcs.usda.gov/wps/portal/nrcs/main/national/soils/health/\">increased awareness\u003c/a> within the USDA’s Natural Resources Conservation Service about cover crops and soil runoff as evidence of the shared value for some “regenerative” requirements. And he supports more research on soil fertility, carbon sequestration, crop rotation, and perennial grasses.\u003c/p>\n\u003cp>As Scowcroft sees it, the finish line of the “30-year march” toward a better food system isn’t even close to being crossed, but there are many important placeholders that have already been set. Programs like the \u003ca href=\"https://nifa.usda.gov/funding-opportunity/organic-agriculture-research-and-extension-initiative\">Organic Agriculture Research and Extension Initiative\u003c/a> and \u003ca href=\"https://www.sare.org/\">Sustainable Agriculture Research and Education\u003c/a> grants have ushered in tremendous positive changes, he says, asking why anyone would want to give up on a system that is still malleable and able to get even stronger.\u003c/p>\n\u003cp>“The model is already there to bring that language to the National Organic Standard Board to further the conversation on eventual improvement,” Scowcroft says. “There shouldn’t be anything stopping anybody from doing that.”\u003c/p>\n\u003cfigure id=\"attachment_126038\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods.jpg\" alt=\"\" width=\"1200\" height=\"800\" class=\"size-full wp-image-126038\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of \u003ca href=\"https://vimeo.com/176791286\">Lee Health\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>For other good food advocates, however, the NOSB’s recent decision not to ban hydroponic operations from organic certification was just the latest example of the fact that the board itself is now composed of a number of representatives of large corporations that would \u003ca href=\"http://inthesetimes.com/rural-america/entry/20672/national-organic-standards-board-organic-integrity-usda-corporate-power\">like to see the standards further watered down\u003c/a>.\u003c/p>\n\u003cp>“Some folks fought so long and hard to get [federal organic standards] only to see these things trying to displace them,” says Boyer. “I credit the organic movement for creating an atmosphere that even allows this conversation. But, especially here in California, you don’t have to drive very far to see an organic farm that is not fulfilling the ideal organic vision.”\u003c/p>\n\u003cp>Some ranchers, like Julie Morris of \u003ca href=\"https://www.morrisgrassfed.com/\">Morris Grassfed Beef\u003c/a> in California’s San Benito County, say the organic label has never worked for her family’s operation. Unlike ROC, Morris says the original organic standards were written for fruit and vegetable growers and did not take adequately into account livestock practices. Morris Grassfed’s pastures are certified organic, but their beef is not because they work with smaller butchers who can’t always afford certification.\u003c/p>\n\u003cp>On the other hand, Morris is excited about the coming wave of regenerative standards because, she believes it will consider more of the practices she and her husband already use on their land, with their animals and their employees. For years they have been “first-person certified”—a term Morris uses to describe how they earn customers’ loyalty by showing them first-hand how they run their ranch. But, as more people seek out these kinds of products she says those direct connections don’t always happen.\u003c/p>\n\u003cp>“Consumers want to know that we nurture the earth, raise our animals humanely, and pay our workers fairly,” she said. “We will now have a chance to share that and be transparent.”\u003c/p>\n\u003cp>In the meantime, the Alliance hopes that farmers will also choose to get on board because of the potential market pull and additional premium they could receive for something with the ROC stamp. As Cameron explains, the Alliance is counting on the fact that a significant portion of consumers are already searching for something that exceeds organic.\u003c/p>\n\u003cp>At this point, however, any premiums are speculative. The Alliance is still in the process of deciding whether the label will be consumer-facing or will just come into play in business-to-business interactions. Patagonia, for example, could say they will only buy cotton from farms that are regenerative organic certified, which would be a boon to the farmers, but not much of a step toward educating the public.\u003c/p>\n\u003cp>“[Producers] may or may not advertise to consumers,” says Moyer. “If the market says ‘this is confusing me,’ they might not.”\u003c/p>\n\u003cp>Like Morris, Loren Poncia, rancher and owner of \u003ca href=\"https://stemplecreek.com/\">Stemple Creek Ranch\u003c/a> in Marin County, California, is intrigued by the possibility that this one certification could help consolidate several of the certifications he already earns. And since his pastures are already certified organic and part of the Global Animal Partnership, Stemple Creek might be a prime contender for ROC. But it will also depend on how laborious the certification process is. It’s a challenge, Poncia says, to manage the ranch, the business, and also keep up with all the certifications.\u003c/p>\n\u003cp>“Unless customers are coming to me and asking, ‘Are you certified by this?’ it’s probably not going to motivate me to get another certification,” he says.\u003c/p>\n\u003cp>Another sticking point for some people is the question of specific practices versus outcomes. Right now, ROC, like other certifications, is primarily practice-based rather than measuring specific data-driven outcomes. At first glance, focusing on practices might help regulate the methods (i.e., inputs, tillage, irrigation) a farmer or rancher might employ and get them to their goal more quickly. But Boyer from the Regenerative Agriculture Foundation argues that the opposite tends to happen. He says that a practice-based standard restricts farmers by telling them what they can and cannot do instead of fostering innovation.\u003c/p>\n\u003cp>“A lot of people are good at ticking the boxes, but nothing new comes out of that,” Boyer says. “That doesn’t grow the movement.”\u003c/p>\n\u003cp>On the other hand, an outcomes-based standard encourages farmers to “employ their creativity.” It makes loopholes less appealing because there is more freedom for farmers to utilize practices that are specific to their operations and, therefore, more successful.\u003c/p>\n\u003cp>One thing that everyone agrees on is that the Alliance has more work to do. The next step is to run pilot programs with interested farmers—many of whom are already on their way to reaching the standards.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This article was originally published on\u003c/em> \u003ca href=\"https://civileats.com/2018/03/12/what-does-the-new-regenerative-organic-certification-mean-for-the-future-of-good-food/\">\u003cem>Civil Eats\u003c/em>\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Not Just The Boys' Beer Club: Female Crafters Tap Their Skills For Brew Day",
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"content": "\u003cp>\u003cstrong>Listen to the story on WBUR:\u003c/strong>\u003cbr>\n\u003ciframe width=\"100%\" height=\"124\" scrolling=\"no\" frameborder=\"no\" src=\"https://player.wbur.org/artery/2018/03/09/women-brew-day-massachusetts\">\u003c/iframe>\u003c/p>\n\u003cp>Last week, women around the U.S. collaborated to make batches of beer.\u003c/p>\n\u003cp>Here in Massachusetts, more than 20 breweries signed on to highlight women's increasing influence on what's been a male-dominated industry. But, many women in the field note there are still challenges.\u003c/p>\n\u003cp>Maureen Fabry has been a professional brewer for 20 years and recalled how, early on in her career, she felt like she needed to prove herself. \"Not just mentally with the science, but the physical aspect of the job,\" says Fabry. \"You know what that's like, having to pick up a half-barrel keg or 50-pound bag of grain and be on your feet 10 hours a day, seven days a week?\"\u003c/p>\n\u003cp>Brewing has long been a boys' club. Fabry never felt excluded because of her gender — and she felt supported by many men — but she did work hard to find female mentors.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Yeah, I mean, I did have that little agenda,\" she says, laughing, \"but I think the more I worked in the brewing industry, the more I noticed that there were other women in sort of supporting roles within brewing, but not so many like on the floor, you know, getting their hands and feet wet.\"\u003c/p>\n\u003cp>Now, Fabry co-runs CraftRoots, her 1-year-old, 100 percent female-owned brewery in Milford, Mass. That's where this week she brewed a pink-hued, Belgian wheat beer for the collaborative brew day — part of a growing initiative involving women brewers around the world. The event was created by the Pink Boots Society, an international nonprofit that provides scholarships for women who want to move ahead in all different aspects of the brewing industry — from making beer to hops cultivation to quality control and taproom management.\u003c/p>\n\u003cp>\"There's actually more women running the brewing industry than people think,\" says Brienne Allan, head of Boston's Pink Boots Society chapter and production manager at the Notch Brewing Company in Salem, Mass. \"A lot of them are brewery owners — and no one knows.\"\u003c/p>\n\u003cp>Allan says roughly 240 teams of women from 10 countries registered for the Pink Boots Collaboration Brew Day. In the U.S., participants hailed from 46 states.\u003c/p>\n\u003cp>Allan recruited the roughly two dozen Massachusetts breweries that participated in last Thursday's event — up from three last year. Each team developed its own recipe for the group brew. At Notch, for example, 20 women joined Allan in creating a pilsner. Proceeds from the collaborative beers — concocted on International Women's Day — will go back to Pink Boots.\u003c/p>\n\u003cp>The brewery Exhibit \"A\" in Framingham, Mass., hosted about a half-dozen women who swapped business cards and beer experiences in its big, industrial warehouse surrounded by gleaming, stainless steel fermentation tanks. Kristen Sykes walked around sporting bright pink rubber boots, beer mug earrings and a black T-shirt that read, \"Mash the Patriarchy.\" She heads up the Boston Area Beer Enthusiasts Society (BABES).\u003c/p>\n\u003cp>\"There are women who have always been supporting men in the beer industry, but they're kind of behind the scenes because they're not the rock star brewer that everybody does media about — but they're the ones who are basically keeping the lights on,\" Sykes says.\u003c/p>\n\u003cp>Sykes helped create the label and recipe for Thursday's brew: a hoppy wheat beer made with lemon verbena. Andrea Stanley grew the grains at Valley Malt, her farm and malt house in western Massachusetts. She observed that while women in beer have come a long way, there's still a lot of work to be done throughout the beer ecosystem.\u003c/p>\n\u003cp>\"The whole ripple of the industry — you have the people that are working behind the bar that are a lot of times hired because they have a certain body shape, or whatever, you know?\" said Stanley.\u003c/p>\n\u003cp>Equality and diversity are also issues for home brewer Lisa Small. \"Still very white, male-centric,\" Small says of the craft beer world. \"I mean, you go to any brewery and usually the head brewer is a man, who's usually white.\"\u003c/p>\n\u003cp>That's the case at Exhibit \"A,\" where the brewery is still predominantly male-run. But head brewer Matthew Steinberg says he started training one of his female employees, Katie Beaucage, after she expressed interest. Now she splits her time between brewery operations and the tap room.\u003c/p>\n\u003cp>For Steinberg, this female-driven brew day is as much about supporting women as it is about making beer. \"Yes, the liquid is the thing that's going to bring us all together, especially when the beer is [ready] and we're in this room drinking it all together, hopefully,\" he says. \"I still feel that it's about the conversations that are happening right now, behind us, that speak volumes to what I think the beer industry will be in a few years.\"\u003c/p>\n\u003cp>There are no stats about the number of females in the nation's booming craft beer industry. \"Unfortunately, no one is tracking that data yet,\" says Katie Stinchon, executive director of the Massachusetts Brewers Guild. The national \u003ca href=\"https://www.brewersassociation.org/\">Brewers Association\u003c/a> also said it did not know of any such figures.\u003c/p>\n\u003cp>\"I think it's something we're all interested in going forward,\" she says,\" because we want to know the power of the industry and how many female-driven breweries we have.\"\u003c/p>\n\u003cp>Stinchon adds, \"There's a lot of female finger prints — if you will — on each beer that's getting out the door, so we're really proud of that.\"\u003c/p>\n\u003cp>But even with the rise of women throughout the industry's ranks, Brew Day organizer Brienne Allan feels frustrated. In the age of #MeToo, she notes that some breweries have been jumping to market or re-brand products for women — including a beer made with food-grade glitter.\u003c/p>\n\u003cp>\"A lot of places think they're helping, and they're not actually realizing that they're just segregating everyone even more,\" says Allan.\u003c/p>\n\u003cp>Sexism goes down slowly, it seems. Longtime brewer Maureen Fabry recalled a recent patron from Eastern Europe who couldn't believe she's the one-and-only brewer at CraftRoots.\u003c/p>\n\u003cp>\"But then he started drinking the beer, and he got over it,\" she says, laughing. \"And if that's how I have to prove that a female can do it — by what's in the glass — that is what makes me the most happy, that is where the battlefield should be.\"\u003c/p>\n\u003cp>The Pink Boots brew day beers will be ready in three to four weeks; the women who pitched in to make them hope to gather together to share the fruits of each team's labor.\u003c/p>\n\u003cp>\u003cem>Andrea Shea is a senior arts and sometimes agriculture reporter at Boston member station WBUR, which \u003c/em>\u003ca href=\"http://www.wbur.org/artery/2018/03/09/women-brew-day-massachusetts\">\u003cem>first aired\u003c/em>\u003c/a>\u003cem> this story. She was a professional brewer back in the '90s and continues to track the industry's evolution.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.wbur.org\">WBUR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on WBUR:\u003c/strong>\u003cbr>\n\u003ciframe width=\"100%\" height=\"124\" scrolling=\"no\" frameborder=\"no\" src=\"https://player.wbur.org/artery/2018/03/09/women-brew-day-massachusetts\">\u003c/iframe>\u003c/p>\n\u003cp>Last week, women around the U.S. collaborated to make batches of beer.\u003c/p>\n\u003cp>Here in Massachusetts, more than 20 breweries signed on to highlight women's increasing influence on what's been a male-dominated industry. But, many women in the field note there are still challenges.\u003c/p>\n\u003cp>Maureen Fabry has been a professional brewer for 20 years and recalled how, early on in her career, she felt like she needed to prove herself. \"Not just mentally with the science, but the physical aspect of the job,\" says Fabry. \"You know what that's like, having to pick up a half-barrel keg or 50-pound bag of grain and be on your feet 10 hours a day, seven days a week?\"\u003c/p>\n\u003cp>Brewing has long been a boys' club. Fabry never felt excluded because of her gender — and she felt supported by many men — but she did work hard to find female mentors.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Yeah, I mean, I did have that little agenda,\" she says, laughing, \"but I think the more I worked in the brewing industry, the more I noticed that there were other women in sort of supporting roles within brewing, but not so many like on the floor, you know, getting their hands and feet wet.\"\u003c/p>\n\u003cp>Now, Fabry co-runs CraftRoots, her 1-year-old, 100 percent female-owned brewery in Milford, Mass. That's where this week she brewed a pink-hued, Belgian wheat beer for the collaborative brew day — part of a growing initiative involving women brewers around the world. The event was created by the Pink Boots Society, an international nonprofit that provides scholarships for women who want to move ahead in all different aspects of the brewing industry — from making beer to hops cultivation to quality control and taproom management.\u003c/p>\n\u003cp>\"There's actually more women running the brewing industry than people think,\" says Brienne Allan, head of Boston's Pink Boots Society chapter and production manager at the Notch Brewing Company in Salem, Mass. \"A lot of them are brewery owners — and no one knows.\"\u003c/p>\n\u003cp>Allan says roughly 240 teams of women from 10 countries registered for the Pink Boots Collaboration Brew Day. In the U.S., participants hailed from 46 states.\u003c/p>\n\u003cp>Allan recruited the roughly two dozen Massachusetts breweries that participated in last Thursday's event — up from three last year. Each team developed its own recipe for the group brew. At Notch, for example, 20 women joined Allan in creating a pilsner. Proceeds from the collaborative beers — concocted on International Women's Day — will go back to Pink Boots.\u003c/p>\n\u003cp>The brewery Exhibit \"A\" in Framingham, Mass., hosted about a half-dozen women who swapped business cards and beer experiences in its big, industrial warehouse surrounded by gleaming, stainless steel fermentation tanks. Kristen Sykes walked around sporting bright pink rubber boots, beer mug earrings and a black T-shirt that read, \"Mash the Patriarchy.\" She heads up the Boston Area Beer Enthusiasts Society (BABES).\u003c/p>\n\u003cp>\"There are women who have always been supporting men in the beer industry, but they're kind of behind the scenes because they're not the rock star brewer that everybody does media about — but they're the ones who are basically keeping the lights on,\" Sykes says.\u003c/p>\n\u003cp>Sykes helped create the label and recipe for Thursday's brew: a hoppy wheat beer made with lemon verbena. Andrea Stanley grew the grains at Valley Malt, her farm and malt house in western Massachusetts. She observed that while women in beer have come a long way, there's still a lot of work to be done throughout the beer ecosystem.\u003c/p>\n\u003cp>\"The whole ripple of the industry — you have the people that are working behind the bar that are a lot of times hired because they have a certain body shape, or whatever, you know?\" said Stanley.\u003c/p>\n\u003cp>Equality and diversity are also issues for home brewer Lisa Small. \"Still very white, male-centric,\" Small says of the craft beer world. \"I mean, you go to any brewery and usually the head brewer is a man, who's usually white.\"\u003c/p>\n\u003cp>That's the case at Exhibit \"A,\" where the brewery is still predominantly male-run. But head brewer Matthew Steinberg says he started training one of his female employees, Katie Beaucage, after she expressed interest. Now she splits her time between brewery operations and the tap room.\u003c/p>\n\u003cp>For Steinberg, this female-driven brew day is as much about supporting women as it is about making beer. \"Yes, the liquid is the thing that's going to bring us all together, especially when the beer is [ready] and we're in this room drinking it all together, hopefully,\" he says. \"I still feel that it's about the conversations that are happening right now, behind us, that speak volumes to what I think the beer industry will be in a few years.\"\u003c/p>\n\u003cp>There are no stats about the number of females in the nation's booming craft beer industry. \"Unfortunately, no one is tracking that data yet,\" says Katie Stinchon, executive director of the Massachusetts Brewers Guild. The national \u003ca href=\"https://www.brewersassociation.org/\">Brewers Association\u003c/a> also said it did not know of any such figures.\u003c/p>\n\u003cp>\"I think it's something we're all interested in going forward,\" she says,\" because we want to know the power of the industry and how many female-driven breweries we have.\"\u003c/p>\n\u003cp>Stinchon adds, \"There's a lot of female finger prints — if you will — on each beer that's getting out the door, so we're really proud of that.\"\u003c/p>\n\u003cp>But even with the rise of women throughout the industry's ranks, Brew Day organizer Brienne Allan feels frustrated. In the age of #MeToo, she notes that some breweries have been jumping to market or re-brand products for women — including a beer made with food-grade glitter.\u003c/p>\n\u003cp>\"A lot of places think they're helping, and they're not actually realizing that they're just segregating everyone even more,\" says Allan.\u003c/p>\n\u003cp>Sexism goes down slowly, it seems. Longtime brewer Maureen Fabry recalled a recent patron from Eastern Europe who couldn't believe she's the one-and-only brewer at CraftRoots.\u003c/p>\n\u003cp>\"But then he started drinking the beer, and he got over it,\" she says, laughing. \"And if that's how I have to prove that a female can do it — by what's in the glass — that is what makes me the most happy, that is where the battlefield should be.\"\u003c/p>\n\u003cp>The Pink Boots brew day beers will be ready in three to four weeks; the women who pitched in to make them hope to gather together to share the fruits of each team's labor.\u003c/p>\n\u003cp>\u003cem>Andrea Shea is a senior arts and sometimes agriculture reporter at Boston member station WBUR, which \u003c/em>\u003ca href=\"http://www.wbur.org/artery/2018/03/09/women-brew-day-massachusetts\">\u003cem>first aired\u003c/em>\u003c/a>\u003cem> this story. She was a professional brewer back in the '90s and continues to track the industry's evolution.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "'Flippy' The Fast Food Robot (Sort Of) Mans The Grill At Caliburger",
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"content": "\u003cp>After months of practice in the art of fast food preparation, \"Flippy,\" has finally taken up a position as grill cook on the line at Caliburger's Pasadena, Calif., restaurant.\u003c/p>\n\u003cp>\"It's not a fun job — it's hot, it's greasy, it's dirty,\" acknowledges John Miller, the CEO of Cali Group, which runs the international fast food chain.\u003c/p>\n\u003cp>Even so, it could be the beginning of a bright career for Flippy in an industry that is otherwise notorious for high employee turnover.\u003c/p>\n\u003cp>\u003ciframe src=\"https://player.vimeo.com/video/234073915?portrait=0\" width=\"640\" height=\"360\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>It certainly helps that Flippy, a burger-flipping robot developed by Miso Robotics, shows no concern about the low wages, meager benefits or long hours that plague the industry. The robot is reportedly capable of grilling 150 burgers per hour.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>According to a \u003ca href=\"https://www.businesswire.com/news/home/20180305005300/en/Flippy-World%E2%80%99s-Autonomous-Robotic-Kitchen-Assistant-Cooks\">press release\u003c/a> from Miso, the company — which bills Flippy as the world's first burger-flipping robot — began working with Caliburger two years ago to develop it as a \"cost-effective and highly efficient solution\" that is \"specifically designed to operate in an existing commercial kitchen layout and to serve alongside kitchen staff to safely and efficiently fulfill a variety of cooking tasks.\"\u003c/p>\n\u003cp>\"The kitchen of the future will always have people in it, but we see that kitchen as having people and robots,\" said David Zito, co-founder and CEO of Miso Robotics \u003ca href=\"http://ktla.com/2018/03/05/flippy-the-burger-flipping-robot-is-now-cooking-at-the-caliburger-fast-food-chain/\">tells KTLA\u003c/a> in Los Angeles. \"This technology is not about replacing jobs — we see Flippy as that third hand.\"\u003c/p>\n\u003cp>In its current version, Flippy needs a human coworker to place the patties on the grill, put the cheese on top at the right moment and add the extras, such as lettuce and sauce before wrapping the sandwiches for customers.\u003c/p>\n\u003cp>\"The Flippy robot takes the form of a relatively small, wheeled cart equipped with a 6-axis robotic arm and what Miso Robotics calls a 'sensor bar,' \u003ca href=\"https://techcrunch.com/2017/03/07/meet-flippy-a-burger-grilling-robot-from-miso-robotics-and-caliburger/\">TechCrunch writes.\u003c/a> \"It takes in data from thermal sensors, 3-D sensors and different cameras onboard to perceive its environment. Digital systems that send tickets from the counter back to the kitchen give Flippy its orders.\"\u003c/p>\n\u003cp>\u003cem>TechCrunch\u003c/em> says unlike rival burger bots under development, such as one made by Momentum Machines, Flippy uses artificial intelligence to improve its technique – so the more it works, the better it gets at the job, in much the same way that might be expected from a human worker.\u003c/p>\n\u003cp>The website adds: \"A range of different tools, like detachable grippers, tongs and scrapers, help Flippy to cook burgers made to order, and keep a grill operating smoothly. A pneumatic pump allows the robot to swap out its own tools. Combined with Miso Robotics' AI, this range of tools will allow Flippy to make more than burgers over time, including chicken, bacon, grilled onions and other items that tend to be served in burger restaurants.\"\u003c/p>\n\u003cp>As part of its deal with Miso, Caliburger gets exclusive rights to use the services of Flippy for six months, but thereafter, other fast-food vendors would be allowed to buy the robot. In its current form, Flippy runs about $60,000 per unit, but the price could go up as it becomes more sophisticated and versatile.\u003c/p>\n\u003cp>For now, the robot is operating only in a single Pasadena, Calif., Caliburger restaurant, but the chain has plans for expansion within the U.S. after a trial period.\u003c/p>\n\u003cp>Although Miso and Caliburger emphasize that Flippy will be part of an integrated, part-robot, part-human, kitchen, according to \u003ca href=\"https://www.mckinsey.com/global-themes/future-of-organizations-and-work/what-the-future-of-work-will-mean-for-jobs-skills-and-wages#part3\">a report by the McKinsey Global Institute\u003c/a> last year, fast food was among the industries most vulnerable to automation. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \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>After months of practice in the art of fast food preparation, \"Flippy,\" has finally taken up a position as grill cook on the line at Caliburger's Pasadena, Calif., restaurant.\u003c/p>\n\u003cp>\"It's not a fun job — it's hot, it's greasy, it's dirty,\" acknowledges John Miller, the CEO of Cali Group, which runs the international fast food chain.\u003c/p>\n\u003cp>Even so, it could be the beginning of a bright career for Flippy in an industry that is otherwise notorious for high employee turnover.\u003c/p>\n\u003cp>\u003ciframe src=\"https://player.vimeo.com/video/234073915?portrait=0\" width=\"640\" height=\"360\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>It certainly helps that Flippy, a burger-flipping robot developed by Miso Robotics, shows no concern about the low wages, meager benefits or long hours that plague the industry. The robot is reportedly capable of grilling 150 burgers per hour.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>According to a \u003ca href=\"https://www.businesswire.com/news/home/20180305005300/en/Flippy-World%E2%80%99s-Autonomous-Robotic-Kitchen-Assistant-Cooks\">press release\u003c/a> from Miso, the company — which bills Flippy as the world's first burger-flipping robot — began working with Caliburger two years ago to develop it as a \"cost-effective and highly efficient solution\" that is \"specifically designed to operate in an existing commercial kitchen layout and to serve alongside kitchen staff to safely and efficiently fulfill a variety of cooking tasks.\"\u003c/p>\n\u003cp>\"The kitchen of the future will always have people in it, but we see that kitchen as having people and robots,\" said David Zito, co-founder and CEO of Miso Robotics \u003ca href=\"http://ktla.com/2018/03/05/flippy-the-burger-flipping-robot-is-now-cooking-at-the-caliburger-fast-food-chain/\">tells KTLA\u003c/a> in Los Angeles. \"This technology is not about replacing jobs — we see Flippy as that third hand.\"\u003c/p>\n\u003cp>In its current version, Flippy needs a human coworker to place the patties on the grill, put the cheese on top at the right moment and add the extras, such as lettuce and sauce before wrapping the sandwiches for customers.\u003c/p>\n\u003cp>\"The Flippy robot takes the form of a relatively small, wheeled cart equipped with a 6-axis robotic arm and what Miso Robotics calls a 'sensor bar,' \u003ca href=\"https://techcrunch.com/2017/03/07/meet-flippy-a-burger-grilling-robot-from-miso-robotics-and-caliburger/\">TechCrunch writes.\u003c/a> \"It takes in data from thermal sensors, 3-D sensors and different cameras onboard to perceive its environment. Digital systems that send tickets from the counter back to the kitchen give Flippy its orders.\"\u003c/p>\n\u003cp>\u003cem>TechCrunch\u003c/em> says unlike rival burger bots under development, such as one made by Momentum Machines, Flippy uses artificial intelligence to improve its technique – so the more it works, the better it gets at the job, in much the same way that might be expected from a human worker.\u003c/p>\n\u003cp>The website adds: \"A range of different tools, like detachable grippers, tongs and scrapers, help Flippy to cook burgers made to order, and keep a grill operating smoothly. A pneumatic pump allows the robot to swap out its own tools. Combined with Miso Robotics' AI, this range of tools will allow Flippy to make more than burgers over time, including chicken, bacon, grilled onions and other items that tend to be served in burger restaurants.\"\u003c/p>\n\u003cp>As part of its deal with Miso, Caliburger gets exclusive rights to use the services of Flippy for six months, but thereafter, other fast-food vendors would be allowed to buy the robot. In its current form, Flippy runs about $60,000 per unit, but the price could go up as it becomes more sophisticated and versatile.\u003c/p>\n\u003cp>For now, the robot is operating only in a single Pasadena, Calif., Caliburger restaurant, but the chain has plans for expansion within the U.S. after a trial period.\u003c/p>\n\u003cp>Although Miso and Caliburger emphasize that Flippy will be part of an integrated, part-robot, part-human, kitchen, according to \u003ca href=\"https://www.mckinsey.com/global-themes/future-of-organizations-and-work/what-the-future-of-work-will-mean-for-jobs-skills-and-wages#part3\">a report by the McKinsey Global Institute\u003c/a> last year, fast food was among the industries most vulnerable to automation. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Can Food Co-ops Survive the New Retail Reality?",
"title": "Can Food Co-ops Survive the New Retail Reality?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>As mega-retailers like Amazon-Whole Foods and Costco go after their customer base, community grocery stores are being forced to reinvent to stay relevant.\u003c/em>\u003c/p>\n\u003cp>The Good Earth Market food cooperative in Billings, Montana, which opened its doors 23 years ago, closed in October 2017. Over the last few years, the long-loved community market had a hard time keeping up with increasing competition.\u003c/p>\n\u003cp>“Costco and Walmart and Albertsons and everyone has organic,” said Carol Beam, board president of the market for the last 13 years. “We knew what we needed to break even every week, and every week we were anywhere from $8,000 to $10,000 short.”\u003c/p>\n\u003cp>It’s not just in Montana—around the country, food retail is in a state of upheaval. In addition to co-ops being squeezed out of the organic food market they once largely provided, conventional grocery stores are also facing pressure from online retailers. And though food co-ops are no longer the easiest, or even the cheapest, way to access organic and local foods, those that have succeeded for the long haul may offer signs of hope for local economies.\u003c/p>\n\u003cp>C.E. Pugh, the chief operating officer of \u003ca href=\"https://www.ncg.coop/\">National Co+op Grocers\u003c/a> (NCG), a cooperative providing business services for 147 food co-ops in 37 states, said co-ops began seeing a change in their fates starting in 2013. “The conventional grocers got very serious for the first time about natural and organic and added lots of products,” he said. “The impacts manifested themselves almost overnight in 2013.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>NCG has seen six cooperatives close since 2012, but has also welcomed 23 new stores in that same period, some of which were newly opened co-ops, and some of which already existed but had not yet joined NCG. The Minnesota-based \u003ca href=\"https://www.fci.coop/\">Food Co-op Initiative\u003c/a>, a nonprofit focused on helping new co-ops open and thrive, supported the launch of \u003ca href=\"https://www.fci.coop/about-us/our-impact/\">134 co-ops in the last 10 years\u003c/a>. Of those, 74 percent are still in business.\u003c/p>\n\u003cfigure id=\"attachment_125383\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/180228-food-co-ops-top2.jpg\" alt=\"Minnesota’s Cook County Whole Foods Co-op. Tony Webster\" width=\"1200\" height=\"800\" class=\"size-full wp-image-125383\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top2.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top2-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Minnesota’s Cook County Whole Foods Co-op. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/diversey/36200837185/\">Tony Webster\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the number of food co-ops in the U.S. is growing overall, some are still struggling against an influx of available local and organic markets. As co-ops face increased competition from mainstream retailers, advocates are considering how to distinguish themselves—and how to adapt to ensure survival.\u003c/p>\n\u003cp>\u003cstrong>The Rise of Organic in Conventional Grocery Stores\u003c/strong>\u003c/p>\n\u003cp>After 40 years, the East Lansing Food Co-op (ELFCO) in East Lansing, Michigan, closed in February 2017. “I have anecdotal evidence that when the co-op was started in the 1970s, there was almost no access to organic food whatsoever,” said Yelena Kalinsky, president of the co-op board during ELFCO’s last year. “Now there are a number of ways.”\u003c/p>\n\u003cp>One of which was likely a Whole Foods, which opened a store in April 2016 a mere 200 yards away from ELFCO. Even besides Whole Foods, there were already other natural grocers in town, such as Fresh Thyme and Foods for Living.\u003c/p>\n\u003cp>“Even Kroger has an organic foods section that’s doing very well,” Kalinsky added. “The positive spin is that we achieved our mission of making organic and local food possible. But after Whole Foods and Fresh Thyme came in, our numbers went down.” In May 2016, sales were \u003ca href=\"http://www.lansingstatejournal.com/story/news/local/2017/01/04/after-40-years-east-lansing-food-co-op-closing/96149472/\">down 20 to 30 percent\u003c/a>over the previous year, which the co-op blamed on stronger competition.\u003c/p>\n\u003cp>Annie Knupfer, professor emeritus of educational studies at Purdue University and author of \u003ca href=\"http://www.cornellpress.cornell.edu/book/?GCOI=80140100986350\">\u003cem>Food Co-ops in America: Community, Consumption, and Economic Democracy\u003c/em>\u003c/a>, acknowledges the abundance of organic food purveyors in today’s marketplace. “I think today the question would be, why a food co-op, when there are so many other options, like farmers’ markets, CSAs, organic food stores,” she said. “Unless you have a strong commitment to the ideals of food co-ops, you have a lot of options.”\u003c/p>\n\u003cp>Pugh of NCG echoed this sentiment when discussing the ways conventional mega-retailers like Costco, Walmart, and Kroger encroached on the organic market. Currently, Costco is the largest retailer of organic food in the U.S., \u003ca href=\"https://www.huffingtonpost.com/entry/costco-organic-produce-farmers-partnership_us_570d0a80e4b01422324a1f6c\">with four billion dollars in annual organic sales in 2015\u003c/a>, while \u003ca href=\"https://www.seattletimes.com/business/retail/costco-becomes-largest-organic-grocer-analysts-say/\">Whole Foods had $3.6 billion\u003c/a>. And in 2017, \u003ca href=\"https://www.reuters.com/article/brief-krogers-organic-produce-sales-achi/brief-krogers-organic-produce-sales-achieve-1-billion-idUSFWN1PR0WZ\">Kroger reportedly broke $1 billion in sales of organic produce.\u003c/a>\u003c/p>\n\u003cp>“This new thing with the conventional [retailers] was kind of insidious, and people didn’t quite see that,” he said. “[Co-op leaders] thought, ‘Our customers won’t go there,’ but they were already there, buying products the co-ops don’t carry, like Charmin. And so they’re there anyway, and then they see organic milk, and they think, ‘Oh that’s a good price.’”\u003c/p>\n\u003cp>\u003cstrong>Distinguishing Co-ops from the Competition\u003c/strong>\u003c/p>\n\u003cp>“Each individual co-op and each individual community has to determine its relevance today,” Pugh said. “There’s no question of what its purpose was 10 to 20 years ago, when it may have been the only source or the best source of organic products. [But] why is it relevant today?”\u003c/p>\n\u003cp>According to Knupfer, one thing co-ops offer is a sense of community and empowerment in decision-making. “You can’t go into a CSA or grocery store and participate,” Knupfer said. “But you can raise concerns at any business. So I think what a co-op needs to provide is a sense of community.”\u003c/p>\n\u003cfigure id=\"attachment_125381\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/180228-food-co-ops-coffee-time.jpg\" alt=\"Coffee time at Ithaca’s Green Star Co-op.\" width=\"800\" height=\"646\" class=\"size-full wp-image-125381\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-coffee-time.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-coffee-time-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-coffee-time-768x620.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-coffee-time-240x194.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-coffee-time-375x303.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-coffee-time-520x420.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Coffee time at Ithaca’s Green Star Co-op. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/joeyz51/36409089533/\">Joeyz51\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Co-ops do this in a number of ways, including hosting community events, organizing local producer fairs, meet-your-farmer events, and other community-building activities. Some co-ops, including the Missoula Food Co-op, which \u003ca href=\"http://missoulanews.com/news/after-a-decade-at-the-burns-st-center-the-missoula/article_d525720e-ca49-11e7-9e88-630ea6e0252d.html\">closed at the end of 2017\u003c/a>, and the highly successful \u003ca href=\"https://www.foodcoop.com/\">Park Slope Food Co-op\u003c/a> in Brooklyn, have tried to build community and lower prices through a worker-owner model. For most of its existence, the Missoula Food Co-op required all members to work in some capacity for at least three hours a month, and only members were supposed to shop at the store.\u003c/p>\n\u003cp>However, this was a controversial policy. The time commitment was a limiting factor for some people who might have otherwise joined and supported the co-op. Kim Gilchrist, a board member at the Missoula Food Co-op, thinks that the worker-member policy hurt the organization in a number of ways. Adding the work requirement on to the store’s out-of-the-way location may have sent potential members to more easily accessible retailers, and she says the co-op didn’t do enough outreach in its neighborhood to be economically sustainable.\u003c/p>\n\u003cp>Gilchrist also believes the worker-owner model might have hurt the co-op through inferior customer service. Worker-owners, not being employees, did not go through a long training, and didn’t have to worry about being fired. When the store opened to non-members, it was still staffed by unpaid, part-time member-owners. The customer service, or lack thereof, became a problem.\u003c/p>\n\u003cp>“We heard feedback sometimes you walk in and there’s not a cashier, or they’re not super friendly,” Gilchrist said. “Sometimes there’s music playing, sometimes there’s not. If you’re a stranger coming into the store, you want a friendly face, you want some help.”\u003c/p>\n\u003cp>\u003cstrong>Adapting to Compete in the Changing Market\u003c/strong>\u003c/p>\n\u003cp>While some co-ops are struggling, others are succeeding in a changing market with different adaptations. “The market has gotten tougher, but the difference has been that our member co-ops have been adapting,” NCG’s Pugh said. “As the competition got tighter, management at the individual co-ops just buckled down to find ways to get better.”\u003c/p>\n\u003cp>Some co-ops, like the Harvest Co-op in Cambridge, Massachusetts and the Food Front Cooperative Grocery in Portland, Oregon have \u003ca href=\"https://civileats.com/2016/08/30/can-online-sales-bring-food-co-ops-into-the-modern-age/\">begun offering online sales\u003c/a>. Others, like the Seward Community Co-op in Minneapolis, Minnesota, are \u003ca href=\"https://civileats.com/2016/09/20/this-minneapolis-cooperative-grocery-store-is-working-to-break-the-diversity-mold/\">focusing on ensuring diversity in the food co-op landscape.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_125382\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/180228-food-co-ops-top1.jpg\" alt=\"PCC Markets\" width=\"1200\" height=\"801\" class=\"size-full wp-image-125382\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top1-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top1-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top1-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top1-1180x788.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top1-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top1-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">PCC Markets \u003ccite>(\u003ca href=\"https://www.instagram.com/p/BaP2nc7nzAl/?taken-by=pccmarkets\">PCC Markets\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meanwhile, as Whole Foods adapts to its recent acquisition by Amazon, \u003ca href=\"https://civileats.com/2017/12/14/how-will-local-food-producers-fare-under-amazon-whole-foods/\">its role as a local foods purveyor has come into question.\u003c/a> As it operations are centralized, co-ops may be able to reclaim their role as the best place to buy local food products and support local producers.\u003c/p>\n\u003cp>Allan Reetz of \u003ca href=\"http://coopfoodstore.coop/\">Hanover Co-op Food Stores\u003c/a>, multi-million dollar businesses with two locations in New Hampshire and one in Vermont, stressed the importance of keeping one eye on the local food system while also watching the broader market. “Cooperatives are a way to build security in your local food system and involve the community at a grassroots level,” Reetz said. “But that does not guarantee anything. You still have to compete in the marketplace you find yourselves in.”\u003c/p>\n\u003cp>Hanover Co-op Food Stores, which \u003ca href=\"http://coopfoodstore.coop/co-op-history\">date back to 1936\u003c/a>, have expanded beyond a regular food co-op to include things such as delicatessens, a sushi bar, and even \u003ca href=\"http://coopfoodstore.coop/service-center\">an auto service center\u003c/a>. It sells co-op staples like tofu and raw milk, but also offers a range of conventional food products like Frosted Flakes in order to be a one-stop shopping location.\u003c/p>\n\u003cp>Despite growing competition, the co-op is thriving. “It’s not to say we’re doing something extra special others have ignored,” Reetz said. “Grocery retail is a tough business. Co-ops have really established a market that now the big chains have moved into over the years, so there’s a lot of attention paid to the turf that we crafted.”\u003c/p>\n\u003cp>Across the country in Medford, Oregon, the much smaller Medford Food Co-op, which opened in 2011, is also doing well in this difficult atmosphere. Halle Riddlebarger, the store’s marketing manager, credits the co-op’s success to its relative youth, which she says makes the store nimble and better able to respond to people’s requests.\u003c/p>\n\u003cp>“We’re not set in our ways from having done something one way for 20 years,” Riddlebarger said. Recently, based on member requests for more prepared food, the co-op opened a café and deli. “Co-ops have to be able to respond to what people want and not take a decade to do so.”\u003c/p>\n\u003cp>In some rural areas, becoming a cooperative can offer a lifeline for struggling grocery stores. The North Dakota Association of Rural Electric Cooperatives runs \u003ca href=\"http://ndarec.com/ruralgrocery\">the Rural Grocery Initiative\u003c/a> under the direction of Lori Capouch. Because so many small, rural grocery stores in the state are struggling, the initiative has helped some become cooperatives, giving these stores the support of the local community. These cooperatives are generally conventional grocery stores, selling all the regular staples instead of focusing specifically on local or organic food.\u003c/p>\n\u003cp>“I think that that cooperative, community-owned business model is going to become more and more important in these small communities that are at a distance from a full-service grocery store,” Capouch said. “That’s going to be the way to keep fresh foods available for people living and working in small towns.”\u003c/p>\n\u003cp>Indeed, perhaps the biggest challenge food co-ops face is not the competition from Whole Foods or Costco, but finding the balance between their original ideals and the ability to adapt to what consumers want and need now.\u003c/p>\n\u003cp>“I think some of us have been a little idealistic, and we need to learn more about how businesses work, because a food co-op is a business,” Purdue’s Knupfer said. “How do you make food co-ops a small business that’s also a community? People need to think outside the box.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This post originally published on\u003c/em> \u003ca href=\"https://civileats.com/2018/02/28/can-food-coops-survive-the-new-retail-reality/\">\u003cem>Civil Eats\u003c/em>\u003c/a>.\u003c/p>\n\n",
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"excerpt": "As mega-retailers like Amazon-Whole Foods and Costco go after their customer base, community grocery stores are being forced to reinvent to stay relevant.",
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"nprByline": "\u003ca href=\"https://civileats.com/author/sparker/\">Stephanie Parker\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/civileat/\">Civil Eats\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>As mega-retailers like Amazon-Whole Foods and Costco go after their customer base, community grocery stores are being forced to reinvent to stay relevant.\u003c/em>\u003c/p>\n\u003cp>The Good Earth Market food cooperative in Billings, Montana, which opened its doors 23 years ago, closed in October 2017. Over the last few years, the long-loved community market had a hard time keeping up with increasing competition.\u003c/p>\n\u003cp>“Costco and Walmart and Albertsons and everyone has organic,” said Carol Beam, board president of the market for the last 13 years. “We knew what we needed to break even every week, and every week we were anywhere from $8,000 to $10,000 short.”\u003c/p>\n\u003cp>It’s not just in Montana—around the country, food retail is in a state of upheaval. In addition to co-ops being squeezed out of the organic food market they once largely provided, conventional grocery stores are also facing pressure from online retailers. And though food co-ops are no longer the easiest, or even the cheapest, way to access organic and local foods, those that have succeeded for the long haul may offer signs of hope for local economies.\u003c/p>\n\u003cp>C.E. Pugh, the chief operating officer of \u003ca href=\"https://www.ncg.coop/\">National Co+op Grocers\u003c/a> (NCG), a cooperative providing business services for 147 food co-ops in 37 states, said co-ops began seeing a change in their fates starting in 2013. “The conventional grocers got very serious for the first time about natural and organic and added lots of products,” he said. “The impacts manifested themselves almost overnight in 2013.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>NCG has seen six cooperatives close since 2012, but has also welcomed 23 new stores in that same period, some of which were newly opened co-ops, and some of which already existed but had not yet joined NCG. The Minnesota-based \u003ca href=\"https://www.fci.coop/\">Food Co-op Initiative\u003c/a>, a nonprofit focused on helping new co-ops open and thrive, supported the launch of \u003ca href=\"https://www.fci.coop/about-us/our-impact/\">134 co-ops in the last 10 years\u003c/a>. Of those, 74 percent are still in business.\u003c/p>\n\u003cfigure id=\"attachment_125383\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/180228-food-co-ops-top2.jpg\" alt=\"Minnesota’s Cook County Whole Foods Co-op. Tony Webster\" width=\"1200\" height=\"800\" class=\"size-full wp-image-125383\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top2.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top2-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Minnesota’s Cook County Whole Foods Co-op. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/diversey/36200837185/\">Tony Webster\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the number of food co-ops in the U.S. is growing overall, some are still struggling against an influx of available local and organic markets. As co-ops face increased competition from mainstream retailers, advocates are considering how to distinguish themselves—and how to adapt to ensure survival.\u003c/p>\n\u003cp>\u003cstrong>The Rise of Organic in Conventional Grocery Stores\u003c/strong>\u003c/p>\n\u003cp>After 40 years, the East Lansing Food Co-op (ELFCO) in East Lansing, Michigan, closed in February 2017. “I have anecdotal evidence that when the co-op was started in the 1970s, there was almost no access to organic food whatsoever,” said Yelena Kalinsky, president of the co-op board during ELFCO’s last year. “Now there are a number of ways.”\u003c/p>\n\u003cp>One of which was likely a Whole Foods, which opened a store in April 2016 a mere 200 yards away from ELFCO. Even besides Whole Foods, there were already other natural grocers in town, such as Fresh Thyme and Foods for Living.\u003c/p>\n\u003cp>“Even Kroger has an organic foods section that’s doing very well,” Kalinsky added. “The positive spin is that we achieved our mission of making organic and local food possible. But after Whole Foods and Fresh Thyme came in, our numbers went down.” In May 2016, sales were \u003ca href=\"http://www.lansingstatejournal.com/story/news/local/2017/01/04/after-40-years-east-lansing-food-co-op-closing/96149472/\">down 20 to 30 percent\u003c/a>over the previous year, which the co-op blamed on stronger competition.\u003c/p>\n\u003cp>Annie Knupfer, professor emeritus of educational studies at Purdue University and author of \u003ca href=\"http://www.cornellpress.cornell.edu/book/?GCOI=80140100986350\">\u003cem>Food Co-ops in America: Community, Consumption, and Economic Democracy\u003c/em>\u003c/a>, acknowledges the abundance of organic food purveyors in today’s marketplace. “I think today the question would be, why a food co-op, when there are so many other options, like farmers’ markets, CSAs, organic food stores,” she said. “Unless you have a strong commitment to the ideals of food co-ops, you have a lot of options.”\u003c/p>\n\u003cp>Pugh of NCG echoed this sentiment when discussing the ways conventional mega-retailers like Costco, Walmart, and Kroger encroached on the organic market. Currently, Costco is the largest retailer of organic food in the U.S., \u003ca href=\"https://www.huffingtonpost.com/entry/costco-organic-produce-farmers-partnership_us_570d0a80e4b01422324a1f6c\">with four billion dollars in annual organic sales in 2015\u003c/a>, while \u003ca href=\"https://www.seattletimes.com/business/retail/costco-becomes-largest-organic-grocer-analysts-say/\">Whole Foods had $3.6 billion\u003c/a>. And in 2017, \u003ca href=\"https://www.reuters.com/article/brief-krogers-organic-produce-sales-achi/brief-krogers-organic-produce-sales-achieve-1-billion-idUSFWN1PR0WZ\">Kroger reportedly broke $1 billion in sales of organic produce.\u003c/a>\u003c/p>\n\u003cp>“This new thing with the conventional [retailers] was kind of insidious, and people didn’t quite see that,” he said. “[Co-op leaders] thought, ‘Our customers won’t go there,’ but they were already there, buying products the co-ops don’t carry, like Charmin. And so they’re there anyway, and then they see organic milk, and they think, ‘Oh that’s a good price.’”\u003c/p>\n\u003cp>\u003cstrong>Distinguishing Co-ops from the Competition\u003c/strong>\u003c/p>\n\u003cp>“Each individual co-op and each individual community has to determine its relevance today,” Pugh said. “There’s no question of what its purpose was 10 to 20 years ago, when it may have been the only source or the best source of organic products. [But] why is it relevant today?”\u003c/p>\n\u003cp>According to Knupfer, one thing co-ops offer is a sense of community and empowerment in decision-making. “You can’t go into a CSA or grocery store and participate,” Knupfer said. “But you can raise concerns at any business. So I think what a co-op needs to provide is a sense of community.”\u003c/p>\n\u003cfigure id=\"attachment_125381\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/180228-food-co-ops-coffee-time.jpg\" alt=\"Coffee time at Ithaca’s Green Star Co-op.\" width=\"800\" height=\"646\" class=\"size-full wp-image-125381\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-coffee-time.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-coffee-time-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-coffee-time-768x620.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-coffee-time-240x194.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-coffee-time-375x303.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-coffee-time-520x420.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Coffee time at Ithaca’s Green Star Co-op. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/joeyz51/36409089533/\">Joeyz51\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Co-ops do this in a number of ways, including hosting community events, organizing local producer fairs, meet-your-farmer events, and other community-building activities. Some co-ops, including the Missoula Food Co-op, which \u003ca href=\"http://missoulanews.com/news/after-a-decade-at-the-burns-st-center-the-missoula/article_d525720e-ca49-11e7-9e88-630ea6e0252d.html\">closed at the end of 2017\u003c/a>, and the highly successful \u003ca href=\"https://www.foodcoop.com/\">Park Slope Food Co-op\u003c/a> in Brooklyn, have tried to build community and lower prices through a worker-owner model. For most of its existence, the Missoula Food Co-op required all members to work in some capacity for at least three hours a month, and only members were supposed to shop at the store.\u003c/p>\n\u003cp>However, this was a controversial policy. The time commitment was a limiting factor for some people who might have otherwise joined and supported the co-op. Kim Gilchrist, a board member at the Missoula Food Co-op, thinks that the worker-member policy hurt the organization in a number of ways. Adding the work requirement on to the store’s out-of-the-way location may have sent potential members to more easily accessible retailers, and she says the co-op didn’t do enough outreach in its neighborhood to be economically sustainable.\u003c/p>\n\u003cp>Gilchrist also believes the worker-owner model might have hurt the co-op through inferior customer service. Worker-owners, not being employees, did not go through a long training, and didn’t have to worry about being fired. When the store opened to non-members, it was still staffed by unpaid, part-time member-owners. The customer service, or lack thereof, became a problem.\u003c/p>\n\u003cp>“We heard feedback sometimes you walk in and there’s not a cashier, or they’re not super friendly,” Gilchrist said. “Sometimes there’s music playing, sometimes there’s not. If you’re a stranger coming into the store, you want a friendly face, you want some help.”\u003c/p>\n\u003cp>\u003cstrong>Adapting to Compete in the Changing Market\u003c/strong>\u003c/p>\n\u003cp>While some co-ops are struggling, others are succeeding in a changing market with different adaptations. “The market has gotten tougher, but the difference has been that our member co-ops have been adapting,” NCG’s Pugh said. “As the competition got tighter, management at the individual co-ops just buckled down to find ways to get better.”\u003c/p>\n\u003cp>Some co-ops, like the Harvest Co-op in Cambridge, Massachusetts and the Food Front Cooperative Grocery in Portland, Oregon have \u003ca href=\"https://civileats.com/2016/08/30/can-online-sales-bring-food-co-ops-into-the-modern-age/\">begun offering online sales\u003c/a>. Others, like the Seward Community Co-op in Minneapolis, Minnesota, are \u003ca href=\"https://civileats.com/2016/09/20/this-minneapolis-cooperative-grocery-store-is-working-to-break-the-diversity-mold/\">focusing on ensuring diversity in the food co-op landscape.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_125382\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/180228-food-co-ops-top1.jpg\" alt=\"PCC Markets\" width=\"1200\" height=\"801\" class=\"size-full wp-image-125382\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top1-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top1-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top1-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top1-1180x788.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top1-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top1-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">PCC Markets \u003ccite>(\u003ca href=\"https://www.instagram.com/p/BaP2nc7nzAl/?taken-by=pccmarkets\">PCC Markets\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meanwhile, as Whole Foods adapts to its recent acquisition by Amazon, \u003ca href=\"https://civileats.com/2017/12/14/how-will-local-food-producers-fare-under-amazon-whole-foods/\">its role as a local foods purveyor has come into question.\u003c/a> As it operations are centralized, co-ops may be able to reclaim their role as the best place to buy local food products and support local producers.\u003c/p>\n\u003cp>Allan Reetz of \u003ca href=\"http://coopfoodstore.coop/\">Hanover Co-op Food Stores\u003c/a>, multi-million dollar businesses with two locations in New Hampshire and one in Vermont, stressed the importance of keeping one eye on the local food system while also watching the broader market. “Cooperatives are a way to build security in your local food system and involve the community at a grassroots level,” Reetz said. “But that does not guarantee anything. You still have to compete in the marketplace you find yourselves in.”\u003c/p>\n\u003cp>Hanover Co-op Food Stores, which \u003ca href=\"http://coopfoodstore.coop/co-op-history\">date back to 1936\u003c/a>, have expanded beyond a regular food co-op to include things such as delicatessens, a sushi bar, and even \u003ca href=\"http://coopfoodstore.coop/service-center\">an auto service center\u003c/a>. It sells co-op staples like tofu and raw milk, but also offers a range of conventional food products like Frosted Flakes in order to be a one-stop shopping location.\u003c/p>\n\u003cp>Despite growing competition, the co-op is thriving. “It’s not to say we’re doing something extra special others have ignored,” Reetz said. “Grocery retail is a tough business. Co-ops have really established a market that now the big chains have moved into over the years, so there’s a lot of attention paid to the turf that we crafted.”\u003c/p>\n\u003cp>Across the country in Medford, Oregon, the much smaller Medford Food Co-op, which opened in 2011, is also doing well in this difficult atmosphere. Halle Riddlebarger, the store’s marketing manager, credits the co-op’s success to its relative youth, which she says makes the store nimble and better able to respond to people’s requests.\u003c/p>\n\u003cp>“We’re not set in our ways from having done something one way for 20 years,” Riddlebarger said. Recently, based on member requests for more prepared food, the co-op opened a café and deli. “Co-ops have to be able to respond to what people want and not take a decade to do so.”\u003c/p>\n\u003cp>In some rural areas, becoming a cooperative can offer a lifeline for struggling grocery stores. The North Dakota Association of Rural Electric Cooperatives runs \u003ca href=\"http://ndarec.com/ruralgrocery\">the Rural Grocery Initiative\u003c/a> under the direction of Lori Capouch. Because so many small, rural grocery stores in the state are struggling, the initiative has helped some become cooperatives, giving these stores the support of the local community. These cooperatives are generally conventional grocery stores, selling all the regular staples instead of focusing specifically on local or organic food.\u003c/p>\n\u003cp>“I think that that cooperative, community-owned business model is going to become more and more important in these small communities that are at a distance from a full-service grocery store,” Capouch said. “That’s going to be the way to keep fresh foods available for people living and working in small towns.”\u003c/p>\n\u003cp>Indeed, perhaps the biggest challenge food co-ops face is not the competition from Whole Foods or Costco, but finding the balance between their original ideals and the ability to adapt to what consumers want and need now.\u003c/p>\n\u003cp>“I think some of us have been a little idealistic, and we need to learn more about how businesses work, because a food co-op is a business,” Purdue’s Knupfer said. “How do you make food co-ops a small business that’s also a community? People need to think outside the box.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>It's a long way, metaphorically speaking, from the campus of the Culinary Institute of America in Hyde Park, N.Y., to the Sonic Drive-In burger joints that line America's highways and small towns, particularly in the South.\u003c/p>\n\u003cp>Come Monday, though, two new items on Sonic's menu will make that leap. They're blended beef-mushroom burgers, a food that the institute has boosted through its \"\u003ca href=\"http://www.menusofchange.org/\">menus of change\u003c/a>\" initiative. According to the institute, this is the kind of menu change that's \"a powerful, and previously underappreciated, way to drive improvements in our health and our planet.\"\u003c/p>\n\u003cp>The idea is that mixing chopped mushrooms into our burgers boosts the umami taste, adds more moisture and reduces the amount of beef required for a burger. And reducing the need for beef has a big impact on the environment. According to the World Resources Institute, if 30 percent of the beef in every burger in America were replaced by mushrooms, it would \u003ca href=\"http://www.wri.org/blog/2018/02/flavor-packed-burger-saves-many-emissions-taking-2-million-cars-road\">reduce\u003c/a> greenhouse emissions by the same amount as taking 2.3 million vehicles off of our roads.\u003c/p>\n\u003cp>Sonic, though, isn't \u003ca href=\"http://ir.sonicdrivein.com/releasedetail.cfm?ReleaseID=1059250\">stressing\u003c/a> the saving-the-planet angle. In a press release, the company's vice president of product innovation and development, Scott Uehlein, said that its new blended cheeseburgers, which contain 25 percent mushrooms, will \"deliver the juicy savory deliciousness you expect from a burger in a way that makes you feel like you're getting away with something.\"\u003c/p>\n\u003cp>The company promises that people eating the burger will get all this flavor but \"none of the guilt\" but does not reveal whether the guilt reduction will come from cutting calories or greenhouse gas emissions.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Richard Waite, from the World Resources Institute, is thrilled. \"I think it's great!\" he says. WRI has been pushing the blended beef-mushroom burger as a candidate to become one of America's most-served menu items, which WRI calls \"power meals.\" According to Waite, the list of the top 20 meals served by food service companies currently contains only one plant-based item, a veggie wrap. The rest are meat-centric, including four versions of the classic hamburger.\u003c/p>\n\u003cp>Many niche burger makers and school cafeterias have \u003ca href=\"https://www.npr.org/sections/thesalt/2013/11/05/243218136/make-room-for-mushrooms-fungi-compete-with-meat-in-burgers\">joined\u003c/a> the blended burger bandwagon. In the dining rooms of Stanford University, Waite says, it's the only kind of burger you'll find. But Sonic's 3,500 drive-in restaurants represent a huge boost to the concept.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The fast-food chain is about to roll out a new kind of burger, made from a mixture of beef and mushrooms. Sonic calls it \"uniquely delicious.\" Environmentalists say it could help save the planet.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's a long way, metaphorically speaking, from the campus of the Culinary Institute of America in Hyde Park, N.Y., to the Sonic Drive-In burger joints that line America's highways and small towns, particularly in the South.\u003c/p>\n\u003cp>Come Monday, though, two new items on Sonic's menu will make that leap. They're blended beef-mushroom burgers, a food that the institute has boosted through its \"\u003ca href=\"http://www.menusofchange.org/\">menus of change\u003c/a>\" initiative. According to the institute, this is the kind of menu change that's \"a powerful, and previously underappreciated, way to drive improvements in our health and our planet.\"\u003c/p>\n\u003cp>The idea is that mixing chopped mushrooms into our burgers boosts the umami taste, adds more moisture and reduces the amount of beef required for a burger. And reducing the need for beef has a big impact on the environment. According to the World Resources Institute, if 30 percent of the beef in every burger in America were replaced by mushrooms, it would \u003ca href=\"http://www.wri.org/blog/2018/02/flavor-packed-burger-saves-many-emissions-taking-2-million-cars-road\">reduce\u003c/a> greenhouse emissions by the same amount as taking 2.3 million vehicles off of our roads.\u003c/p>\n\u003cp>Sonic, though, isn't \u003ca href=\"http://ir.sonicdrivein.com/releasedetail.cfm?ReleaseID=1059250\">stressing\u003c/a> the saving-the-planet angle. In a press release, the company's vice president of product innovation and development, Scott Uehlein, said that its new blended cheeseburgers, which contain 25 percent mushrooms, will \"deliver the juicy savory deliciousness you expect from a burger in a way that makes you feel like you're getting away with something.\"\u003c/p>\n\u003cp>The company promises that people eating the burger will get all this flavor but \"none of the guilt\" but does not reveal whether the guilt reduction will come from cutting calories or greenhouse gas emissions.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Richard Waite, from the World Resources Institute, is thrilled. \"I think it's great!\" he says. WRI has been pushing the blended beef-mushroom burger as a candidate to become one of America's most-served menu items, which WRI calls \"power meals.\" According to Waite, the list of the top 20 meals served by food service companies currently contains only one plant-based item, a veggie wrap. The rest are meat-centric, including four versions of the classic hamburger.\u003c/p>\n\u003cp>Many niche burger makers and school cafeterias have \u003ca href=\"https://www.npr.org/sections/thesalt/2013/11/05/243218136/make-room-for-mushrooms-fungi-compete-with-meat-in-burgers\">joined\u003c/a> the blended burger bandwagon. In the dining rooms of Stanford University, Waite says, it's the only kind of burger you'll find. But Sonic's 3,500 drive-in restaurants represent a huge boost to the concept.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"officialWebsiteLink": "/californiareport",
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"order": 8
},
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"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
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},
"link": "https://www.cityarts.net",
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"source": "Commonwealth Club of California"
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"order": 9
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"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"id": "fresh-air",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"source": "NPR"
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"how-i-built-this": {
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"jerrybrown": {
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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},
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"id": "latino-usa",
"title": "Latino USA",
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
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"link": "/radio/program/latino-usa",
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"source": "WaitWhat"
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
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"source": "kqed",
"order": 11
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