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"content": "\u003cfigure id=\"attachment_79108\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/img_1840_wide-c8a9e6e44442e31b18caa0a844de4bcc51411b48.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/img_1840_wide-c8a9e6e44442e31b18caa0a844de4bcc51411b48-1024x575.jpg\" alt=\"States are taking an out provided by Congress to avoid cutting food stamp benefits to families, many of whom already depend on food banks like the Alameda County Community Food Bank in Oakland, Calif. Photo: Antonio Mena/Courtesy of Alameda County Community Food Bank\" width=\"1024\" height=\"575\" class=\"size-large wp-image-79108\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">States are taking an out provided by Congress to avoid cutting food stamp benefits to families, many of whom already depend on food banks like the Alameda County Community Food Bank in Oakland, Calif. Photo: Antonio Mena/Courtesy of Alameda County Community Food Bank\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/13/289849253/states-rebellion-against-food-stamp-cuts-grows\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/03/20140314_me_states_rebellion_against_food_stamp_cuts_grows.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100470/pam-fessler\">Pam Fessler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/13/289849253/states-rebellion-against-food-stamp-cuts-grows\">The Salt at NPR Food\u003c/a> (3/13/14)\u003c/p>\n\u003cp>When Congress passed a farm bill earlier this year, it expected to save $8.6 billion over 10 years by tightening what many say is a loophole in the food stamp, or SNAP, program. But it's not going to happen.\u003c/p>\n\u003cp>You see, Congress left states an opening to avoid \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/31/small-cuts-to-food-stamps-add-up-to-big-pains-for-many-recipients/\">the cuts.\u003c/a> And so far, nearly half of the states participating have decided to take that option — a move that could erase the promised savings.\u003c/p>\n\u003cp>So many states are rebelling against the cuts that House Speaker John Boehner is urging his fellow members of Congress to act.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Since the passage of the farm bill, states have found ways to cheat, once again, on signing up people for food stamps,\" Boehner, an Ohio Republican, told reporters Thursday. \"And so I would hope that the House would act to try to stop this cheating and this fraud from continuing.\"\u003c/p>\n\u003cp>The cuts were related to a program known as \"heat and eat.\" In the past, it had allowed the participating states to give low-income households as little as $1 a year in home heating aid so they'd qualify for more food stamps.\u003c/p>\n\u003cp>States said it made the program \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/05/loophole-or-workaround-food-stamp-edition/\">easier to administer\u003c/a> and got help to those who needed it. But the maneuver was called a loophole by both Republicans and Democrats. So last month, Congress agreed to raise the amount of utility assistance states would have to pay to trigger the provision — to more than $20 a year.\u003c/p>\n\u003cp>The idea was that many of the states that use \"heat and eat\" would decide it wasn't worth their while. The expected result? Some 850,000 food stamp recipients would have their benefits cut an average $90 a month, which is where the savings would come in.\u003c/p>\n\u003cp>Turns out, Congress was wrong.\u003c/p>\n\u003cp>The \"heat and eat\" program covers 16 states, plus the District of Columbia. Six states — Pennsylvania, New York, Connecticut, Rhode Island, Oregon, Montana — have already declared that they will boost home energy benefits to avoid the food stamp cuts. Two other participants — Vermont and D.C. — are actively working to do the same thing.\u003c/p>\n\u003cp>Last week, Pennsylvania's Republican governor, Tom Corbett,\u003ca href=\"http://articles.philly.com/2014-03-07/news/47975272_1_snap-benefits-food-stamps-heating-assistance\"> announced\u003c/a> he would spend an additional $8 million in heating assistance this year to prevent $300 million cut in food stamp benefits for state residents.\u003c/p>\n\u003cp>\"Gov. Corbett took the appropriate steps to make sure that Pennsylvania's children are fed, and that families in need are not impacted by what is one of the most substantial federal cuts to food benefits,\" said Kait Gillis, a spokeswoman for Pennsylvania's Department of Public Welfare.\u003c/p>\n\u003cp>Gillis says it's kind of a win-win for the state, because the \"$300 million that individuals receive in SNAP assistance is then spent in Pennsylvania.\"\u003c/p>\n\u003cp>A spokeswoman for Washington, D.C.'s Department of Human Services told NPR that the agency is planning to do the same.\u003c/p>\n\u003cp>And the head of Vermont's Department of Children and Families, \u003ca href=\"http://dcf.vermont.gov/aboutDCF/commissioner\">Dave Yacovone\u003c/a>, told Vermont Public Radio this week that the state also wants to avoid hurting food stamp recipients who already had their benefits cut by Congress l\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/18/see-how-food-stamp-cuts-are-hitting-across-the-u-s/\">ast November\u003c/a>.\u003c/p>\n\u003cp>\"This is real important,\" Yacovone told VPR, \"because if we don't make this change, that's on top of an actual $10 million reduction.\"\u003c/p>\n\u003cp>Michigan Democrat Debbie Stabenow — who shepherded the farm bill through the Senate — told NPR Wednesday that she and her fellow lawmakers will have to evaluate what states are doing and whether it will indeed eliminate the expected savings.\u003c/p>\n\u003cp>\"I don't know yet what that all means,\" Stabenow said.\u003c/p>\n\u003cp>\u003ca href=\"http://www.heritage.org/about/staff/s/rachel-sheffield\">Rachel Sheffield\u003c/a> of the conservative Heritage Foundation says she's not completely surprised.\u003c/p>\n\u003cp>\"I mean, this is, you know, a way that states can draw down greater federal dollars, and they're not accountable for those dollars, so why not?\" Sheffield says.\u003c/p>\n\u003cp>Needless to say, anti-hunger advocacy groups are thrilled. Jim Weill, president of the \u003ca href=\"http://frac.org/\">Food Research and Action Center\u003c/a>, says the whole debate over whether heat and eat is a loophole just missed the point.\u003c/p>\n\u003cp>\"Food stamps are not enough to get the vast majority of recipients through the month,\" Weill notes. \"The farm bill should have had a debate about how to improve benefits, not how to cut benefits.\"\u003c/p>\n\u003cp>He's hoping even more states will now use the \"heat and eat' option to boost benefits even higher than they are today. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Since the passage of the farm bill, states have found ways to cheat, once again, on signing up people for food stamps,\" Boehner, an Ohio Republican, told reporters Thursday. \"And so I would hope that the House would act to try to stop this cheating and this fraud from continuing.\"\u003c/p>\n\u003cp>The cuts were related to a program known as \"heat and eat.\" In the past, it had allowed the participating states to give low-income households as little as $1 a year in home heating aid so they'd qualify for more food stamps.\u003c/p>\n\u003cp>States said it made the program \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/05/loophole-or-workaround-food-stamp-edition/\">easier to administer\u003c/a> and got help to those who needed it. But the maneuver was called a loophole by both Republicans and Democrats. So last month, Congress agreed to raise the amount of utility assistance states would have to pay to trigger the provision — to more than $20 a year.\u003c/p>\n\u003cp>The idea was that many of the states that use \"heat and eat\" would decide it wasn't worth their while. The expected result? Some 850,000 food stamp recipients would have their benefits cut an average $90 a month, which is where the savings would come in.\u003c/p>\n\u003cp>Turns out, Congress was wrong.\u003c/p>\n\u003cp>The \"heat and eat\" program covers 16 states, plus the District of Columbia. Six states — Pennsylvania, New York, Connecticut, Rhode Island, Oregon, Montana — have already declared that they will boost home energy benefits to avoid the food stamp cuts. Two other participants — Vermont and D.C. — are actively working to do the same thing.\u003c/p>\n\u003cp>Last week, Pennsylvania's Republican governor, Tom Corbett,\u003ca href=\"http://articles.philly.com/2014-03-07/news/47975272_1_snap-benefits-food-stamps-heating-assistance\"> announced\u003c/a> he would spend an additional $8 million in heating assistance this year to prevent $300 million cut in food stamp benefits for state residents.\u003c/p>\n\u003cp>\"Gov. Corbett took the appropriate steps to make sure that Pennsylvania's children are fed, and that families in need are not impacted by what is one of the most substantial federal cuts to food benefits,\" said Kait Gillis, a spokeswoman for Pennsylvania's Department of Public Welfare.\u003c/p>\n\u003cp>Gillis says it's kind of a win-win for the state, because the \"$300 million that individuals receive in SNAP assistance is then spent in Pennsylvania.\"\u003c/p>\n\u003cp>A spokeswoman for Washington, D.C.'s Department of Human Services told NPR that the agency is planning to do the same.\u003c/p>\n\u003cp>And the head of Vermont's Department of Children and Families, \u003ca href=\"http://dcf.vermont.gov/aboutDCF/commissioner\">Dave Yacovone\u003c/a>, told Vermont Public Radio this week that the state also wants to avoid hurting food stamp recipients who already had their benefits cut by Congress l\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/18/see-how-food-stamp-cuts-are-hitting-across-the-u-s/\">ast November\u003c/a>.\u003c/p>\n\u003cp>\"This is real important,\" Yacovone told VPR, \"because if we don't make this change, that's on top of an actual $10 million reduction.\"\u003c/p>\n\u003cp>Michigan Democrat Debbie Stabenow — who shepherded the farm bill through the Senate — told NPR Wednesday that she and her fellow lawmakers will have to evaluate what states are doing and whether it will indeed eliminate the expected savings.\u003c/p>\n\u003cp>\"I don't know yet what that all means,\" Stabenow said.\u003c/p>\n\u003cp>\u003ca href=\"http://www.heritage.org/about/staff/s/rachel-sheffield\">Rachel Sheffield\u003c/a> of the conservative Heritage Foundation says she's not completely surprised.\u003c/p>\n\u003cp>\"I mean, this is, you know, a way that states can draw down greater federal dollars, and they're not accountable for those dollars, so why not?\" Sheffield says.\u003c/p>\n\u003cp>Needless to say, anti-hunger advocacy groups are thrilled. Jim Weill, president of the \u003ca href=\"http://frac.org/\">Food Research and Action Center\u003c/a>, says the whole debate over whether heat and eat is a loophole just missed the point.\u003c/p>\n\u003cp>\"Food stamps are not enough to get the vast majority of recipients through the month,\" Weill notes. \"The farm bill should have had a debate about how to improve benefits, not how to cut benefits.\"\u003c/p>\n\u003cp>He's hoping even more states will now use the \"heat and eat' option to boost benefits even higher than they are today. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Why We Should Quit Tossing Fish Heads and Eat 'Em Up Instead. Yum!",
"title": "Why We Should Quit Tossing Fish Heads and Eat 'Em Up Instead. Yum!",
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"content": "\u003cfigure id=\"attachment_78944\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/cabezonhead_wide-ab315bd56f81ef7b61ee657e38281b2681b7de7d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/cabezonhead_wide-ab315bd56f81ef7b61ee657e38281b2681b7de7d-1024x576.jpg\" alt=\"The head of a cabezon fish prepared by the author. Photo: Alastair Bland/NPR\" width=\"1024\" height=\"576\" class=\"size-large wp-image-78944\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The head of a cabezon fish prepared by the author. Photo: Alastair Bland/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/07/286881659/why-we-should-quit-tossing-fish-heads-and-eat-em-up-instead-yum\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/7/2014)\u003c/p>\n\u003cp>About a decade ago, I backpacked the coastal desert of Baja California, Mexico, feasting daily on snapper and corvina that I caught and grilled whole over driftwood beach fires.\u003c/p>\n\u003cp>The highlight, for me, were their heads, which oozed with sizzling fat and were packed with extra-tender meat along the jawbones, around the eye sockets, below the gill plates and in the cheeks. Even the eyeballs and the softer pieces of cartilage were delicious. I devoured all but their backbones and ribs, which I threw in the fire pit to char.\u003c/p>\n\u003cp>But most North Americans and Europeans miss out on the joys of fish heads, preferring to eat only clean, boneless filets. And with little demand for fish byproducts worldwide, most heads, tails and carcasses are processed into livestock feed or farm fertilizer or thrown back into the sea.\u003c/p>\n\u003cp>The United Nations Food and Agriculture Organization recently \u003ca href=\"http://www.fao.org/news/story/en/item/214442/icode/\" target=\"_blank\">called\u003c/a> out the absurdity of this waste, suggesting it's time to get more fish heads on people's plates.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We must ensure that these byproducts are not wasted,\" Audun Lem, chief of FAO's products, trade and marketing branch, said in a statement.\u003c/p>\n\u003cp>Norwegian fishermen alone dumped an estimated 220,000 tons of wild fish parts at sea in 2011 after processing their catch on the water, according to a \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0924224414000235\" target=\"_blank\">report\u003c/a> published in February in the journal \u003cem>Trends in Food Science and Technology\u003c/em>. Filleting a fish and tossing the scraps can be extremely wasteful, producing \u003ca href=\"http://alaskafisheries.noaa.gov/rr/tables/tabl3.pdf\" target=\"_blank\">two to three pounds\u003c/a> of head and scraps for every pound of boneless, skinless meat, the National Marine Fisheries Service reports.\u003c/p>\n\u003cfigure id=\"attachment_78945\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/atlanticsalmonheads_small_sq-1521a058514cd4d49dfac4087dfb49a48730f1e1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/atlanticsalmonheads_small_sq-1521a058514cd4d49dfac4087dfb49a48730f1e1-1024x1024.jpg\" alt=\"Heads of farmed Atlantic salmon for sale at an Asian-owned grocery store in San Francisco. Photo: Alastair Bland/NPR\" width=\"1024\" height=\"1024\" class=\"size-large wp-image-78945\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heads of farmed Atlantic salmon for sale at an Asian-owned grocery store in San Francisco. Photo: Alastair Bland/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Jogeir Toppe\u003cstrong>, \u003c/strong>a scientist with the FAO in Rome, studies the economics and logistics of utilizing fish byproducts. He says there are lots of incentives for developing the market for fish heads and bones at a mass scale.\u003c/p>\n\u003cp>Fish bones, brains, cartilage and fat are nutritious, containing extra-high levels of vitamin A, omega-3 fatty acids, iron, zinc and calcium, according to Toppe. And using such scraps for human food could also benefit the environment by reducing pollution from processing facilities.\u003c/p>\n\u003cp>\"From the nutritional, environmental and economic points of view, it makes perfect sense to use all parts of the fish,\" Toppe tells The Salt. (The exception, he notes, is shark, orange roughy, swordfish and some tuna heads, because they could contain high levels of mercury and other toxins.)\u003c/p>\n\u003cp>Of course, eating fish heads isn't a novel idea in many parts of the world. In Southeast Asia, fish head curry is a popular item. Toppe, who has studied diets in Africa, notes people living around Lake Victoria who catch Nile perch fillet the fish and send the meat to Europe. And they get to enjoy the heads and other remains at home.\u003c/p>\n\u003cp>A few nations, including Iceland, Norway, Scotland and the U.S., send frozen or dehydrated cod and salmon heads to Africa and Asia, and Toppe says entrepreneurs around the world are edging into this business.\u003c/p>\n\u003cp>Frank Allen runs an operation called Live Online Seafood that transfers frozen cod heads from Alaskan fishing vessels directly to trans-Pacific freighters at the port of Dutch Harbor. From there, the meaty heads are shipped to China and South Korea, where they are prized for making fish soup.\u003c/p>\n\u003cp>The cod heads, Allen says, include the collar meat behind the gills and amount to about a third of the entire fish. Allen's company currently handles about 40 tons of cod heads per month — less, he estimates, than 1 percent the total amount of cod heads macerated and pumped overboard from Alaskan fish processing boats. He hopes eventually to be delivering cod heads to nations in Africa.\u003c/p>\n\u003cp>\"That's where people really need it the most,\" Allen says.\u003c/p>\n\u003cp>Another Alaskan company, called Alaska Marine Nutrition near Kenai, renders salmon heads into oil, which is packed into one-gram capsules and marketed as a nutritional supplement in the U.S.\u003c/p>\n\u003cp>Co-owner Richard Mullins says that seems to be the most effective way to market the nutritional goodness of fish heads to Americans.\u003c/p>\n\u003cp>\"We have a thing in our culture about eating things with eyes,\" Mullins says.\u003c/p>\n\u003cp>But those who want to give fish heads a try can often find salmon heads and other fish scraps at Asian grocery stores and outdoor fish markets.\u003c/p>\n\u003cp>\"I sell all of my salmon byproducts,\" says commercial fisherman Pat O'Shea, who peddles fish parts, along with steaks and fillets, at San Francisco markets. Filipinos in the area, he says, buys his salmon heads to make a soup called \u003cem>sinigang\u003c/em>, while Chinese-American customers often buy the tails to bake and eat like chips.\u003c/p>\n\u003cp>If you're still leery of trying a whole fish head, then maybe this short film, featuring the song \"Fish Heads\" by the duo Barnes and Barnes, will stoke you're appetite: \"Eat them up, yum!\" \u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=TqBsXoZMVDc]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "If you really want to fight food waste, eat fish heads, the U.N. says. They're nutritious and delicious, but most fish heads get thrown back in the sea as trash or turned into livestock feed.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78944\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/cabezonhead_wide-ab315bd56f81ef7b61ee657e38281b2681b7de7d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/cabezonhead_wide-ab315bd56f81ef7b61ee657e38281b2681b7de7d-1024x576.jpg\" alt=\"The head of a cabezon fish prepared by the author. Photo: Alastair Bland/NPR\" width=\"1024\" height=\"576\" class=\"size-large wp-image-78944\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The head of a cabezon fish prepared by the author. Photo: Alastair Bland/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/07/286881659/why-we-should-quit-tossing-fish-heads-and-eat-em-up-instead-yum\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/7/2014)\u003c/p>\n\u003cp>About a decade ago, I backpacked the coastal desert of Baja California, Mexico, feasting daily on snapper and corvina that I caught and grilled whole over driftwood beach fires.\u003c/p>\n\u003cp>The highlight, for me, were their heads, which oozed with sizzling fat and were packed with extra-tender meat along the jawbones, around the eye sockets, below the gill plates and in the cheeks. Even the eyeballs and the softer pieces of cartilage were delicious. I devoured all but their backbones and ribs, which I threw in the fire pit to char.\u003c/p>\n\u003cp>But most North Americans and Europeans miss out on the joys of fish heads, preferring to eat only clean, boneless filets. And with little demand for fish byproducts worldwide, most heads, tails and carcasses are processed into livestock feed or farm fertilizer or thrown back into the sea.\u003c/p>\n\u003cp>The United Nations Food and Agriculture Organization recently \u003ca href=\"http://www.fao.org/news/story/en/item/214442/icode/\" target=\"_blank\">called\u003c/a> out the absurdity of this waste, suggesting it's time to get more fish heads on people's plates.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We must ensure that these byproducts are not wasted,\" Audun Lem, chief of FAO's products, trade and marketing branch, said in a statement.\u003c/p>\n\u003cp>Norwegian fishermen alone dumped an estimated 220,000 tons of wild fish parts at sea in 2011 after processing their catch on the water, according to a \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0924224414000235\" target=\"_blank\">report\u003c/a> published in February in the journal \u003cem>Trends in Food Science and Technology\u003c/em>. Filleting a fish and tossing the scraps can be extremely wasteful, producing \u003ca href=\"http://alaskafisheries.noaa.gov/rr/tables/tabl3.pdf\" target=\"_blank\">two to three pounds\u003c/a> of head and scraps for every pound of boneless, skinless meat, the National Marine Fisheries Service reports.\u003c/p>\n\u003cfigure id=\"attachment_78945\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/atlanticsalmonheads_small_sq-1521a058514cd4d49dfac4087dfb49a48730f1e1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/atlanticsalmonheads_small_sq-1521a058514cd4d49dfac4087dfb49a48730f1e1-1024x1024.jpg\" alt=\"Heads of farmed Atlantic salmon for sale at an Asian-owned grocery store in San Francisco. Photo: Alastair Bland/NPR\" width=\"1024\" height=\"1024\" class=\"size-large wp-image-78945\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heads of farmed Atlantic salmon for sale at an Asian-owned grocery store in San Francisco. Photo: Alastair Bland/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Jogeir Toppe\u003cstrong>, \u003c/strong>a scientist with the FAO in Rome, studies the economics and logistics of utilizing fish byproducts. He says there are lots of incentives for developing the market for fish heads and bones at a mass scale.\u003c/p>\n\u003cp>Fish bones, brains, cartilage and fat are nutritious, containing extra-high levels of vitamin A, omega-3 fatty acids, iron, zinc and calcium, according to Toppe. And using such scraps for human food could also benefit the environment by reducing pollution from processing facilities.\u003c/p>\n\u003cp>\"From the nutritional, environmental and economic points of view, it makes perfect sense to use all parts of the fish,\" Toppe tells The Salt. (The exception, he notes, is shark, orange roughy, swordfish and some tuna heads, because they could contain high levels of mercury and other toxins.)\u003c/p>\n\u003cp>Of course, eating fish heads isn't a novel idea in many parts of the world. In Southeast Asia, fish head curry is a popular item. Toppe, who has studied diets in Africa, notes people living around Lake Victoria who catch Nile perch fillet the fish and send the meat to Europe. And they get to enjoy the heads and other remains at home.\u003c/p>\n\u003cp>A few nations, including Iceland, Norway, Scotland and the U.S., send frozen or dehydrated cod and salmon heads to Africa and Asia, and Toppe says entrepreneurs around the world are edging into this business.\u003c/p>\n\u003cp>Frank Allen runs an operation called Live Online Seafood that transfers frozen cod heads from Alaskan fishing vessels directly to trans-Pacific freighters at the port of Dutch Harbor. From there, the meaty heads are shipped to China and South Korea, where they are prized for making fish soup.\u003c/p>\n\u003cp>The cod heads, Allen says, include the collar meat behind the gills and amount to about a third of the entire fish. Allen's company currently handles about 40 tons of cod heads per month — less, he estimates, than 1 percent the total amount of cod heads macerated and pumped overboard from Alaskan fish processing boats. He hopes eventually to be delivering cod heads to nations in Africa.\u003c/p>\n\u003cp>\"That's where people really need it the most,\" Allen says.\u003c/p>\n\u003cp>Another Alaskan company, called Alaska Marine Nutrition near Kenai, renders salmon heads into oil, which is packed into one-gram capsules and marketed as a nutritional supplement in the U.S.\u003c/p>\n\u003cp>Co-owner Richard Mullins says that seems to be the most effective way to market the nutritional goodness of fish heads to Americans.\u003c/p>\n\u003cp>\"We have a thing in our culture about eating things with eyes,\" Mullins says.\u003c/p>\n\u003cp>But those who want to give fish heads a try can often find salmon heads and other fish scraps at Asian grocery stores and outdoor fish markets.\u003c/p>\n\u003cp>\"I sell all of my salmon byproducts,\" says commercial fisherman Pat O'Shea, who peddles fish parts, along with steaks and fillets, at San Francisco markets. Filipinos in the area, he says, buys his salmon heads to make a soup called \u003cem>sinigang\u003c/em>, while Chinese-American customers often buy the tails to bake and eat like chips.\u003c/p>\n\u003cp>If you're still leery of trying a whole fish head, then maybe this short film, featuring the song \"Fish Heads\" by the duo Barnes and Barnes, will stoke you're appetite: \"Eat them up, yum!\" \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/TqBsXoZMVDc'\n title='//www.youtube.com/embed/TqBsXoZMVDc'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cdiv>\u003ciframe src=\"http://video.pbs.org/viralplayer/2365168370\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" width=\"560\" height=\"403\">\u003c/iframe>\u003c/div>\n\u003cp>In the U.S., nearly 40% of the food we grow, distribute, put on store shelves then ultimately buy as consumers \u003ca href=\"http://science.kqed.org/quest/video/fighting-food-waste/\" target=\"_blank\">never gets eaten\u003c/a>. But cooperative associations of organic food producers like \u003ca href=\"http://www.marinorganic.org/\" target=\"_blank\">Marin Organic\u003c/a> based in Point Reyes Station are striving to cut down on food waste. They organize \u003ca href=\"http://www.marinorganic.org/food-justice/\" target=\"_blank\">volunteer-driven events\u003c/a> for individuals to glean, or gather up leftover crops from local farms, that can be donated to food banks, school lunch programs and other non-profits. Learn more about gleaning and other efforts to combat food waste in this new video from the \u003ca href=\"http://www.lexiconofsustainability.com/\" target=\"_blank\">Lexicon of Sustainability\u003c/a> project and filmmaker \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/15/the-lexicon-of-sustainability-q-a-with-filmmaker-douglas-gayeton/\" target=\"_blank\">Douglas Gayeton\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT13-FoodWaste_roughcut_09-4.jpg\">\u003cimg class=\"alignnone size-full wp-image-77111\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT13-FoodWaste_roughcut_09-4.jpg\" alt=\"Organic Gleaning Team\" width=\"1673\" height=\"941\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>All images, artwork and video by Douglas Gayeton\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"disqusTitle": "It Takes More Than A Produce Aisle To Refresh A Food Desert",
"title": "It Takes More Than A Produce Aisle To Refresh A Food Desert",
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"content": "\u003cfigure id=\"attachment_77917\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_3151-ab425627f0378a09d8e0c102903ea8921fd11598.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_3151-ab425627f0378a09d8e0c102903ea8921fd11598-1024x767.jpg\" alt=\"Euclid Market, a corner store in East Los Angeles, recently got a makeover to promote healthier eating. It not only sells more fruits and vegetables, but also offers cooking classes and nutrition education. Photo: Courtesy of Margaret Molloy/UCLA Fielding School of Public Health\" width=\"1024\" height=\"767\" class=\"size-large wp-image-77917\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Euclid Market, a corner store in East Los Angeles, recently got a makeover to promote healthier eating. It not only sells more fruits and vegetables, but also offers cooking classes and nutrition education. Photo: Courtesy of Margaret Molloy/UCLA Fielding School of Public Health\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100955/patti-neighmond\">Patti Neighmond\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/10/273046077/takes-more-than-a-produce-aisle-to-refresh-a-food-desert\">The Salt at NPR Food\u003c/a> (2/10/14)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/10/273046077/takes-more-than-a-produce-aisle-to-refresh-a-food-desert\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140210_me_takes_more_than_a_produce_aisle_to_refresh_a_food_desert.mp3\"] \u003c/p>\n\u003cp>In inner cities and poor rural areas across the country, public health advocates have been working hard to turn around \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/07/230142780/food-truck-pioneer-battles-food-deserts-with-high-cuisine\">food deserts\u003c/a> — neighborhoods where fresh produce is scarce, and greasy fast food abounds. In many cases, they're converting dingy, cramped corner markets into lighter, brighter venues that offer fresh fruits and vegetables. In some cases, they're building brand \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/15/183992818/can-star-power-make-new-orleans-food-deserts-bloom\">new stores\u003c/a>.\u003c/p>\n\u003cp>\"The presumption is, if you build a store, people are going to come,\" says \u003ca href=\"http://sociology.la.psu.edu/people/sxm27\">Stephen Matthews\u003c/a>, professor in the departments of sociology, anthropology and demography at Penn State University. To check that notion, he and colleagues from the London School of Hygiene and Tropical Medicine recently \u003ca href=\"http://content.healthaffairs.org/content/33/2/283.abstract\">surveyed\u003c/a> residents of one low-income community in Philadelphia before and after the opening of a glistening new supermarket brimming with fresh produce.\u003c/p>\n\u003cp>What they're finding, Matthews says, is a bit surprising: \"We don't find any difference at all. ... We see no effect of the store on fruit and vegetable consumption.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, to be fair, the time was short. The store was only open for six months before residents were surveyed. Matthews says most residents knew that the store was there and that it offered healthy food. But only 26 percent said it was their regular \"go to\" market. And, as might be expected, those who lived close to the store shopped there most regularly.\u003c/p>\n\u003cp>Matthews says the findings \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/20/149000673/theres-more-to-fixing-food-deserts-than-building-grocery-stores\">dovetail\u003c/a> with other work, and simply point to the obvious: Lots more intervention is needed to change behavior. For one thing, we're all used to routine, and many of us will just keep shopping where we've been shopping, even if a newer, more convenient and bountiful store moves in.\u003c/p>\n\u003cp>But more than that, he says, many people, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/15/165204681/cheaper-fruit-and-vegetables-alone-cant-save-food-deserts\">particularly in low-income food deserts\u003c/a>, just aren't used to buying or preparing healthy meals — they haven't had the opportunity, until now.\u003c/p>\n\u003cfigure id=\"attachment_77918\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_2889a-29611b9c3bfa04811890fa55855f7daa6d521882.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_2889a-29611b9c3bfa04811890fa55855f7daa6d521882-290x217.jpg\" alt=\"Public health researcher Alex Ortega heads a UCLA project that aims to increase the demand for healthy food in low-income neighborhoods. Photo: Margaret Molloy/UCLA Fielding School of Public Health\" width=\"290\" height=\"217\" class=\"size-medium wp-image-77918\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Public health researcher Alex Ortega heads a UCLA project that aims to increase the demand for healthy food in low-income neighborhoods. Photo: Margaret Molloy/UCLA Fielding School of Public Health\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://hpm.ph.ucla.edu/alex-ortega\">Alex Ortega\u003c/a>, a public health researcher at the University of California, Los Angeles, agrees that providing access to nutritious food is only the first step.\u003c/p>\n\u003cp>\"The next part of the intervention is to create demand,\" he says, \"so the community wants to come to the store and buy healthy fruits and vegetables and go home and prepare those foods in a healthy way, without lots of fat, salt or sugar.\"\u003c/p>\n\u003cp>Ortega directs a UCLA \u003ca href=\"http://www.ph.ucla.edu/cphhd/project3.html\">project\u003c/a> that converts corner stores into hubs of healthy fare in low-income neighborhoods of East Los Angeles. He and colleagues work with community leaders and local high school students to help create that demand for nutritious food. Posters and signs promoting fresh fruits and vegetables hang in corner stores, such as the \u003ca href=\"http://newsroom.ucla.edu/portal/ucla/srp-view.aspx?id=202361\">Euclid Market\u003c/a> in Boyle Heights, and at bus stops. There are nutrition education classes in local schools, and cooking classes in the stores themselves.\u003c/p>\n\u003cp>\"We've prepared smoothies, healthy snacks, fruit salads, vegetables, green salads [and] quesadillas loaded with vegetables,\" says Ortega.\u003c/p>\n\u003cp>\"I had a mother who approached me to tell me she had learned a lot from prior cooking demonstrations about healthy eating,\" he says, \"and, because of what she learned about nutrition and about reducing saturated fats and sodium, and increasing fiber intake in her diet, she lost over 20 pounds. And her daughter lost 10 pounds.\" This is a really important achievement, he notes, in an area struggling with obesity and all its related health problems, including \u003ca href=\"http://www.npr.org/blogs/health/2014/01/21/263505386/taking-the-pulse-of-latino-health-concerns\">diabetes\u003c/a>.\u003c/p>\n\u003cp>The jury's still out on whether these conversions of corner stores are actually changing people's diets and health. The evidence is still being collected. But the hope, of course, Ortega says, is that creating demand for healthy food, as well as improving access, will make a difference in what residents eat — and, ultimately, in their weight and health.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, to be fair, the time was short. The store was only open for six months before residents were surveyed. Matthews says most residents knew that the store was there and that it offered healthy food. But only 26 percent said it was their regular \"go to\" market. And, as might be expected, those who lived close to the store shopped there most regularly.\u003c/p>\n\u003cp>Matthews says the findings \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/20/149000673/theres-more-to-fixing-food-deserts-than-building-grocery-stores\">dovetail\u003c/a> with other work, and simply point to the obvious: Lots more intervention is needed to change behavior. For one thing, we're all used to routine, and many of us will just keep shopping where we've been shopping, even if a newer, more convenient and bountiful store moves in.\u003c/p>\n\u003cp>But more than that, he says, many people, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/15/165204681/cheaper-fruit-and-vegetables-alone-cant-save-food-deserts\">particularly in low-income food deserts\u003c/a>, just aren't used to buying or preparing healthy meals — they haven't had the opportunity, until now.\u003c/p>\n\u003cfigure id=\"attachment_77918\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_2889a-29611b9c3bfa04811890fa55855f7daa6d521882.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_2889a-29611b9c3bfa04811890fa55855f7daa6d521882-290x217.jpg\" alt=\"Public health researcher Alex Ortega heads a UCLA project that aims to increase the demand for healthy food in low-income neighborhoods. Photo: Margaret Molloy/UCLA Fielding School of Public Health\" width=\"290\" height=\"217\" class=\"size-medium wp-image-77918\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Public health researcher Alex Ortega heads a UCLA project that aims to increase the demand for healthy food in low-income neighborhoods. Photo: Margaret Molloy/UCLA Fielding School of Public Health\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://hpm.ph.ucla.edu/alex-ortega\">Alex Ortega\u003c/a>, a public health researcher at the University of California, Los Angeles, agrees that providing access to nutritious food is only the first step.\u003c/p>\n\u003cp>\"The next part of the intervention is to create demand,\" he says, \"so the community wants to come to the store and buy healthy fruits and vegetables and go home and prepare those foods in a healthy way, without lots of fat, salt or sugar.\"\u003c/p>\n\u003cp>Ortega directs a UCLA \u003ca href=\"http://www.ph.ucla.edu/cphhd/project3.html\">project\u003c/a> that converts corner stores into hubs of healthy fare in low-income neighborhoods of East Los Angeles. He and colleagues work with community leaders and local high school students to help create that demand for nutritious food. Posters and signs promoting fresh fruits and vegetables hang in corner stores, such as the \u003ca href=\"http://newsroom.ucla.edu/portal/ucla/srp-view.aspx?id=202361\">Euclid Market\u003c/a> in Boyle Heights, and at bus stops. There are nutrition education classes in local schools, and cooking classes in the stores themselves.\u003c/p>\n\u003cp>\"We've prepared smoothies, healthy snacks, fruit salads, vegetables, green salads [and] quesadillas loaded with vegetables,\" says Ortega.\u003c/p>\n\u003cp>\"I had a mother who approached me to tell me she had learned a lot from prior cooking demonstrations about healthy eating,\" he says, \"and, because of what she learned about nutrition and about reducing saturated fats and sodium, and increasing fiber intake in her diet, she lost over 20 pounds. And her daughter lost 10 pounds.\" This is a really important achievement, he notes, in an area struggling with obesity and all its related health problems, including \u003ca href=\"http://www.npr.org/blogs/health/2014/01/21/263505386/taking-the-pulse-of-latino-health-concerns\">diabetes\u003c/a>.\u003c/p>\n\u003cp>The jury's still out on whether these conversions of corner stores are actually changing people's diets and health. The evidence is still being collected. But the hope, of course, Ortega says, is that creating demand for healthy food, as well as improving access, will make a difference in what residents eat — and, ultimately, in their weight and health.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Small Cuts To Food Stamps Add Up To Big Pains For Many Recipients",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_77452\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/img_1840_wide-1b5ab43fb0eba15c25fece23421e25d8d83550b0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/img_1840_wide-1b5ab43fb0eba15c25fece23421e25d8d83550b0-1024x575.jpg\" alt=\"The farm bill proposes a $1 billion cut to food stamps, which would affect nearly 850,000 struggling families who already depend on food banks like the Alameda County Community Food Bank in Oakland, Calif. Photo: Antonio Mena/Courtesy of Alameda County Community Food Bank\" width=\"1024\" height=\"575\" class=\"size-large wp-image-77452\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The farm bill proposes a $1 billion cut to food stamps, which would affect nearly 850,000 struggling families who already depend on food banks like the Alameda County Community Food Bank in Oakland, Calif. Photo: Antonio Mena/Courtesy of Alameda County Community Food Bank\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100569/richard-gonzales\">Richard Gonzales\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/30/268876193/small-cuts-to-food-stamps-add-up-to-big-pains-for-many-recipients\">The Salt at NPR Food\u003c/a> (1/30/14)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/30/268876193/small-cuts-to-food-stamps-add-up-to-big-pains-for-many-recipients\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/01/20140130_atc_farm_bill_proposes_minor_cuts_with_major_consequences_for_food_stamps.mp3\"] \u003c/p>\n\u003cp>In a rare display of bipartisanship, the House of Representatives Wednesday approved a massive five-year farm bill that costs nearly half a trillion dollars.\u003c/p>\n\u003cp>The bill includes some reductions to food stamps, known as the Supplemental Nutritional Assistance Program, to the tune of nearly $1 billion a year. It's far less than what many Republicans had wanted. But the cuts are large enough to worry some Democrats and many food stamp recipients.\u003c/p>\n\u003cp>If it passes, the farm bill will reduce these SNAP benefits for 850,000 households across the country, more than a third of which are in California, costing them about $90 a month.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The cuts will come from closing a loophole used in 16 states and Washington, D.C. known as \"heat and eat.\" Recipients get a token amount of federal heating help that they can turn into additional food stamp benefits.\u003c/p>\n\u003cp>\u003ca href=\"http://www.accfb.org/about_us/about_staff/\">Allison Pratt\u003c/a> at the Alameda County Community Food Bank says the impact of this change to the program is real.\u003c/p>\n\u003cp>\"This is really a layering on one cut after the other and we really are concerned about how families are going to cope with these cuts,\" she says.\u003c/p>\n\u003cp>The impact of the cuts are likely to be felt in places like the Downs Memorial United Methodist Church in North Oakland, Calif., where Wednesdays are reserved for anyone who needs a free lunch and a bag of produce.\u003c/p>\n\u003cp>About 250 hot lunches are served by smiling volunteers to poor, unemployed people on the margins, like Raymond Garza.\u003c/p>\n\u003cp>\"I'm an ex-plumber, I'm actually disabled and I'm homeless,\" he says.\u003c/p>\n\u003cp>At 52, Garza is a fireplug of a man. He says when times were good, he earned $80,000 a year. But a few years back he suffered a stroke and life has never been the same.\u003c/p>\n\u003cp>Today he lives in a trailer. He comes to Downs Memorial because he's used up his $176 allotment in food stamps for January.\u003c/p>\n\u003cp>\"And it's terrible. Everyday I wake up, I'm struggling to eat. I got my food stamps on the 10th. Today's the 29th. I got another 10 days before I can go buy some food again,\" says Garza.\u003c/p>\n\u003cp>The ex-plumber saw his benefits cut back in November by about $30 a month when the food stamp program was reduced nationwide by $11 billion. Now, he may face yet another cut.\u003c/p>\n\u003cp>Some advocates of the poor say the proposed cuts could have been worse. But a group of Democratic lawmakers say any cuts are inflicting pain on working families in favor of preserving some major subsidies to farmers.\u003c/p>\n\u003cp>\"And if you vote for this bill you will have to look them in the eye and tell them to go without food, that they have to endure hunger because we had to give more handouts to millionaires and billionaires,\" says Democratic Rep. Rosa DeLauro of Connecticut.\u003c/p>\n\u003cp>House Republicans \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/18/house-bill-would-cut-3-8-million-people-from-food-stamp-rolls/\">originally wanted\u003c/a> to cut food stamps by $40 billion over a decade, throwing almost 4 million people out of the program. As part of the compromise, the U.S. Department of Agriculture will be barred from advertising the availability of benefits — a measure that Rep. Frank Thompson supported.\u003c/p>\n\u003cp>\"We reform food stamps and we do so through thoughtful targeted changes ensuring that those who truly need the assistance will receive it,\" the Pennsylvania Republican says.\u003c/p>\n\u003cp>The food stamp cuts would take effect for new applicants in March, pending Senate approval. And current recipients would see the reductions phased in between the summers of 2014 and 2015.\u003c/p>\n\u003cp>The Senate is expected to pass the bill next week. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The proposed farm bill would cut nearly $1 billion a year from the food stamp program, known as SNAP. While it's far less than what Republicans had originally wanted, the proposal will affect roughly 850,000 households, many of which are still struggling from cuts made only three months ago.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77452\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/img_1840_wide-1b5ab43fb0eba15c25fece23421e25d8d83550b0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/img_1840_wide-1b5ab43fb0eba15c25fece23421e25d8d83550b0-1024x575.jpg\" alt=\"The farm bill proposes a $1 billion cut to food stamps, which would affect nearly 850,000 struggling families who already depend on food banks like the Alameda County Community Food Bank in Oakland, Calif. Photo: Antonio Mena/Courtesy of Alameda County Community Food Bank\" width=\"1024\" height=\"575\" class=\"size-large wp-image-77452\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The farm bill proposes a $1 billion cut to food stamps, which would affect nearly 850,000 struggling families who already depend on food banks like the Alameda County Community Food Bank in Oakland, Calif. Photo: Antonio Mena/Courtesy of Alameda County Community Food Bank\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100569/richard-gonzales\">Richard Gonzales\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/30/268876193/small-cuts-to-food-stamps-add-up-to-big-pains-for-many-recipients\">The Salt at NPR Food\u003c/a> (1/30/14)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/30/268876193/small-cuts-to-food-stamps-add-up-to-big-pains-for-many-recipients\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>In a rare display of bipartisanship, the House of Representatives Wednesday approved a massive five-year farm bill that costs nearly half a trillion dollars.\u003c/p>\n\u003cp>The bill includes some reductions to food stamps, known as the Supplemental Nutritional Assistance Program, to the tune of nearly $1 billion a year. It's far less than what many Republicans had wanted. But the cuts are large enough to worry some Democrats and many food stamp recipients.\u003c/p>\n\u003cp>If it passes, the farm bill will reduce these SNAP benefits for 850,000 households across the country, more than a third of which are in California, costing them about $90 a month.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The cuts will come from closing a loophole used in 16 states and Washington, D.C. known as \"heat and eat.\" Recipients get a token amount of federal heating help that they can turn into additional food stamp benefits.\u003c/p>\n\u003cp>\u003ca href=\"http://www.accfb.org/about_us/about_staff/\">Allison Pratt\u003c/a> at the Alameda County Community Food Bank says the impact of this change to the program is real.\u003c/p>\n\u003cp>\"This is really a layering on one cut after the other and we really are concerned about how families are going to cope with these cuts,\" she says.\u003c/p>\n\u003cp>The impact of the cuts are likely to be felt in places like the Downs Memorial United Methodist Church in North Oakland, Calif., where Wednesdays are reserved for anyone who needs a free lunch and a bag of produce.\u003c/p>\n\u003cp>About 250 hot lunches are served by smiling volunteers to poor, unemployed people on the margins, like Raymond Garza.\u003c/p>\n\u003cp>\"I'm an ex-plumber, I'm actually disabled and I'm homeless,\" he says.\u003c/p>\n\u003cp>At 52, Garza is a fireplug of a man. He says when times were good, he earned $80,000 a year. But a few years back he suffered a stroke and life has never been the same.\u003c/p>\n\u003cp>Today he lives in a trailer. He comes to Downs Memorial because he's used up his $176 allotment in food stamps for January.\u003c/p>\n\u003cp>\"And it's terrible. Everyday I wake up, I'm struggling to eat. I got my food stamps on the 10th. Today's the 29th. I got another 10 days before I can go buy some food again,\" says Garza.\u003c/p>\n\u003cp>The ex-plumber saw his benefits cut back in November by about $30 a month when the food stamp program was reduced nationwide by $11 billion. Now, he may face yet another cut.\u003c/p>\n\u003cp>Some advocates of the poor say the proposed cuts could have been worse. But a group of Democratic lawmakers say any cuts are inflicting pain on working families in favor of preserving some major subsidies to farmers.\u003c/p>\n\u003cp>\"And if you vote for this bill you will have to look them in the eye and tell them to go without food, that they have to endure hunger because we had to give more handouts to millionaires and billionaires,\" says Democratic Rep. Rosa DeLauro of Connecticut.\u003c/p>\n\u003cp>House Republicans \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/18/house-bill-would-cut-3-8-million-people-from-food-stamp-rolls/\">originally wanted\u003c/a> to cut food stamps by $40 billion over a decade, throwing almost 4 million people out of the program. As part of the compromise, the U.S. Department of Agriculture will be barred from advertising the availability of benefits — a measure that Rep. Frank Thompson supported.\u003c/p>\n\u003cp>\"We reform food stamps and we do so through thoughtful targeted changes ensuring that those who truly need the assistance will receive it,\" the Pennsylvania Republican says.\u003c/p>\n\u003cp>The food stamp cuts would take effect for new applicants in March, pending Senate approval. And current recipients would see the reductions phased in between the summers of 2014 and 2015.\u003c/p>\n\u003cp>The Senate is expected to pass the bill next week. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "New Bipartisan Farm Bill Emerges From Long Debate In Congress",
"title": "New Bipartisan Farm Bill Emerges From Long Debate In Congress",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_77337\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/ap217933754460_wide-4c50f1c3a001e632e5b6c41a01c524cf0a7021dc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/ap217933754460_wide-4c50f1c3a001e632e5b6c41a01c524cf0a7021dc-1024x575.jpg\" alt=\"The new farm bill includes provisions to help livestock producers hit by natural disasters and extreme weather. Here, cattle stay warm in a barn in Illinois during this month's cold weather. Photo: Seth Perlman/AP\" width=\"1024\" height=\"575\" class=\"size-large wp-image-77337\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The new farm bill includes provisions to help livestock producers hit by natural disasters and extreme weather. Here, cattle stay warm in a barn in Illinois during this month's cold weather. Photo: Seth Perlman/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/14562108/bill-chappell\">Bill Chappell\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/01/27/267266501/new-bipartisan-farm-bill-emerges-from-long-debate-in-congress\">The Two-Way at NPR\u003c/a> (1/27/14)\u003c/p>\n\u003cp>Members of the House and Senate have reached a bipartisan agreement on a five-year farm bill that will end months of uncertainty for farmers and agriculture workers, its backers say. If enacted, it would close the gap left when the previous farm bill expired late in 2013, after an emergency extension lapsed.\u003c/p>\n\u003cp>The Agricultural Act of 2014, which will likely come up for a vote on Wednesday, reflects the many agendas that helped to complicate its creation.\u003c/p>\n\u003cp>It includes measures to reduce the deficit and eliminate programs. It addresses several conservation issues, and it \"maintains food assistance for families\" even as it targets abuse of that program, according to \u003ca href=\"http://agriculture.house.gov/press-release/house-senate-negotiators-announce-bipartisan-agreement-final-farm-bill\">identical statements\u003c/a> released by the House and Senate Agriculture Committees late Monday.\u003c/p>\n\u003cp>\"The agreement reached on food stamps would cut spending by $8 billion over 10 years, or about one-fifth of the $40 billion sought by House Republicans,\" \u003ca href=\"http://www.bloomberg.com/news/2014-01-27/deep-cuts-in-food-stamps-said-averted-in-farm-bill-deal.html\">Bloomberg reports\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The new bill would also end a long-criticized crop subsidy program that makes direct payments to farmers, replacing it in part with an enhanced crop insurance program. Another provision would aid livestock producers who are hit by natural disasters and severe weather, such as droughts and springtime freezes.\u003c/p>\n\u003cp>But critics who feel those changes don't go far enough say, \"It's moonshine by another name,\" as Scott Faber of the Environmental Working Group tells \u003ca href=\"http://online.wsj.com/news/articles/SB10001424052702304361604579288802238911742\">\u003cem>The Wall Street Journal.\u003c/em>\u003c/a>\u003c/p>\n\u003cp>(NPR's Dan Charles \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/04/19/150948212/government-takeover-of-farm-subsidy-would-lower-cost-by-billions-economist-says\">reported for The Salt last year\u003c/a> that an Environmental Working Group analysis of the existing crop insurance program found that the government would save itself billions of dollars if it simply took over the crop insurance program and gave away a simpler version for free.)\u003c/p>\n\u003cp>As speculation built that the Farm Bill would come out today, news of its possible provisions trickled out. For instance, the growth of industrial hemp would be allowed under the bill, \u003ca href=\"http://www.washingtontimes.com/news/2014/jan/24/lawmakers-to-weigh-in-on-industrial-hemp-crops/\">the AP reported Friday\u003c/a>.\u003c/p>\n\u003cp>In another closely watched issue, stronger animal welfare standards that were adopted in recent years by California and other states would not be outlawed by the new farm bill, despite attempts to insert an amendment to that effect.\u003c/p>\n\u003cp>\"This is a victory for state's rights,\" Rep. Jeff Denham, R-Calf., tells \u003cem>\u003ca href=\"http://www.fresnobee.com/2014/01/27/3735576/farm-bill-drops-plan-to-block.html\">The Fresno Bee\u003c/a>\u003c/em>. Denham warned that the amendment \"would have led to a race to the bottom for agriculture production laws nationwide and imperiled the fate of California egg producers.\"\u003c/p>\n\u003cp>\u003cem>The Bee\u003c/em> reports:\u003c/p>\n\u003cblockquote>\u003cp>\"The potential inclusion of the animal welfare provision, authored by Rep. Steve King, R-Iowa, had imperiled Californians' support for the overall bill. King's amendment targeted state provisions such as California's Proposition 2, a 2008 measure that required that certain animals be able to turn around freely, lie down, stand up, and fully extend their limbs while confined.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Update at 9 p.m. ET: A Tally Of The Costs, Cuts\u003c/strong>\u003c/p>\n\u003cp>The total savings of the new farm bill is estimated at around $23 billion, according to a preliminary tally of the large new bill from congressional aides that NPR's Tamara Keith has sent along.\u003c/p>\n\u003cp>That number is arrived at by taking $10 billion in increased expenses for things such as crop insurance and support for specialty crops and bio-energy away from the total cuts of $33 billion, which are summarized here:\u003c/p>\n\u003cul>\n\u003cli>$19 billion cut from farm subsidy programs\u003c/li>\n\u003cli>$6 billion cut by combining 23 conservation programs into 13 programs\u003c/li>\n\u003cli>$8 billion cut from food assistance programs (reportedly by reducing fraud and abuse)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77337\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/ap217933754460_wide-4c50f1c3a001e632e5b6c41a01c524cf0a7021dc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/ap217933754460_wide-4c50f1c3a001e632e5b6c41a01c524cf0a7021dc-1024x575.jpg\" alt=\"The new farm bill includes provisions to help livestock producers hit by natural disasters and extreme weather. Here, cattle stay warm in a barn in Illinois during this month's cold weather. Photo: Seth Perlman/AP\" width=\"1024\" height=\"575\" class=\"size-large wp-image-77337\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The new farm bill includes provisions to help livestock producers hit by natural disasters and extreme weather. Here, cattle stay warm in a barn in Illinois during this month's cold weather. Photo: Seth Perlman/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/14562108/bill-chappell\">Bill Chappell\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/01/27/267266501/new-bipartisan-farm-bill-emerges-from-long-debate-in-congress\">The Two-Way at NPR\u003c/a> (1/27/14)\u003c/p>\n\u003cp>Members of the House and Senate have reached a bipartisan agreement on a five-year farm bill that will end months of uncertainty for farmers and agriculture workers, its backers say. If enacted, it would close the gap left when the previous farm bill expired late in 2013, after an emergency extension lapsed.\u003c/p>\n\u003cp>The Agricultural Act of 2014, which will likely come up for a vote on Wednesday, reflects the many agendas that helped to complicate its creation.\u003c/p>\n\u003cp>It includes measures to reduce the deficit and eliminate programs. It addresses several conservation issues, and it \"maintains food assistance for families\" even as it targets abuse of that program, according to \u003ca href=\"http://agriculture.house.gov/press-release/house-senate-negotiators-announce-bipartisan-agreement-final-farm-bill\">identical statements\u003c/a> released by the House and Senate Agriculture Committees late Monday.\u003c/p>\n\u003cp>\"The agreement reached on food stamps would cut spending by $8 billion over 10 years, or about one-fifth of the $40 billion sought by House Republicans,\" \u003ca href=\"http://www.bloomberg.com/news/2014-01-27/deep-cuts-in-food-stamps-said-averted-in-farm-bill-deal.html\">Bloomberg reports\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The new bill would also end a long-criticized crop subsidy program that makes direct payments to farmers, replacing it in part with an enhanced crop insurance program. Another provision would aid livestock producers who are hit by natural disasters and severe weather, such as droughts and springtime freezes.\u003c/p>\n\u003cp>But critics who feel those changes don't go far enough say, \"It's moonshine by another name,\" as Scott Faber of the Environmental Working Group tells \u003ca href=\"http://online.wsj.com/news/articles/SB10001424052702304361604579288802238911742\">\u003cem>The Wall Street Journal.\u003c/em>\u003c/a>\u003c/p>\n\u003cp>(NPR's Dan Charles \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/04/19/150948212/government-takeover-of-farm-subsidy-would-lower-cost-by-billions-economist-says\">reported for The Salt last year\u003c/a> that an Environmental Working Group analysis of the existing crop insurance program found that the government would save itself billions of dollars if it simply took over the crop insurance program and gave away a simpler version for free.)\u003c/p>\n\u003cp>As speculation built that the Farm Bill would come out today, news of its possible provisions trickled out. For instance, the growth of industrial hemp would be allowed under the bill, \u003ca href=\"http://www.washingtontimes.com/news/2014/jan/24/lawmakers-to-weigh-in-on-industrial-hemp-crops/\">the AP reported Friday\u003c/a>.\u003c/p>\n\u003cp>In another closely watched issue, stronger animal welfare standards that were adopted in recent years by California and other states would not be outlawed by the new farm bill, despite attempts to insert an amendment to that effect.\u003c/p>\n\u003cp>\"This is a victory for state's rights,\" Rep. Jeff Denham, R-Calf., tells \u003cem>\u003ca href=\"http://www.fresnobee.com/2014/01/27/3735576/farm-bill-drops-plan-to-block.html\">The Fresno Bee\u003c/a>\u003c/em>. Denham warned that the amendment \"would have led to a race to the bottom for agriculture production laws nationwide and imperiled the fate of California egg producers.\"\u003c/p>\n\u003cp>\u003cem>The Bee\u003c/em> reports:\u003c/p>\n\u003cblockquote>\u003cp>\"The potential inclusion of the animal welfare provision, authored by Rep. Steve King, R-Iowa, had imperiled Californians' support for the overall bill. King's amendment targeted state provisions such as California's Proposition 2, a 2008 measure that required that certain animals be able to turn around freely, lie down, stand up, and fully extend their limbs while confined.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Update at 9 p.m. ET: A Tally Of The Costs, Cuts\u003c/strong>\u003c/p>\n\u003cp>The total savings of the new farm bill is estimated at around $23 billion, according to a preliminary tally of the large new bill from congressional aides that NPR's Tamara Keith has sent along.\u003c/p>\n\u003cp>That number is arrived at by taking $10 billion in increased expenses for things such as crop insurance and support for specialty crops and bio-energy away from the total cuts of $33 billion, which are summarized here:\u003c/p>\n\u003cul>\n\u003cli>$19 billion cut from farm subsidy programs\u003c/li>\n\u003cli>$6 billion cut by combining 23 conservation programs into 13 programs\u003c/li>\n\u003cli>$8 billion cut from food assistance programs (reportedly by reducing fraud and abuse)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "An Innovative Plan To Reel In Sport Fishermen To Feed The Hungry",
"title": "An Innovative Plan To Reel In Sport Fishermen To Feed The Hungry",
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"content": "\u003cfigure id=\"attachment_76964\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/2014-npr-fish-carly-with-students_wide-676733011faf4feee96f379560ebbff46e8b17fe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/2014-npr-fish-carly-with-students_wide-676733011faf4feee96f379560ebbff46e8b17fe.jpg\" alt=\"Carly Milkowski, resource coordinator at hunger relief agency Wayside Food Services, shows students Jessica Jamison and Autumn Felker how to make the fish cakes in accordance to a Martha Stewart recipe. Photo: Courtesy of Samantha Laster\" width=\"1674\" height=\"940\" class=\"size-full wp-image-76964\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carly Milkowski, resource coordinator at hunger relief agency Wayside Food Services, shows students Jessica Jamison and Autumn Felker how to make the fish cakes in accordance to a Martha Stewart recipe. Photo: Courtesy of Samantha Laster\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Christine Burns Rudalevige, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/23/264579133/an-innovative-plan-to-reel-in-sport-fishermen-to-feed-the-hungry\">The Salt at NPR Food\u003c/a> (1/23/14)\u003c/p>\n\u003cp>Portland, Maine, native Hollis McLaughlin's recollection of his mother's fish cookery produces a wistful expression as he takes a bite of the fish cakes given to him as part of the regular Wednesday night meal he is served free of charge at the \u003ca href=\"http://www.opportunityalliance.org/programs/community-initiatives/parkside-neighborhood-center/\">Parkside Neighborhood Center\u003c/a>.\u003c/p>\n\u003cp>McLaughlin's mother, Kay, worked for over 30 years on Portland's waterfront, picking lobster and crab and packing sardines. And she made fish cakes, too, for her eight children from whatever white fish was available on any particular day.\u003c/p>\n\u003cp>But she certainly didn't use the Martha Stewart recipe that Carly Milkowski, resource coordinator at Wayside Food Services, a hunger relief operation, tapped as the basic formula for the 100 fish cakes served to the 30 or so clients last Wednesday at Parkside.\u003c/p>\n\u003cp>The 62-year-old McLaughlin diplomatically refused to say which fish cake he liked better. \"But I'm having seconds of these now,\" he said, adding that he'd love to have more fish in general on his plate at any of the free meals he receives weekly around the city.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>McLaughlin may soon get his wish, thanks to an innovative new partnership between Wayside and the Maine Chapter of Hunters for the Hungry, a national organization that matches up hunters who harvest more game than they can consume themselves with soup kitchens and food pantries that need proteins of all kinds to feed their patrons.\u003c/p>\n\u003cfigure id=\"attachment_76963\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/2014-npr-fish-cakes_detail-887548e2c46aea9b561ef6ca142bf9d3b3596e54.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/2014-npr-fish-cakes_detail-887548e2c46aea9b561ef6ca142bf9d3b3596e54-290x217.jpg\" alt=\"Students prepare fish cakes that will be apart of a free dinner offered at Parkside Neighborhood Center in Portland, Maine. Photo: Courtesy of Samantha Laster\" width=\"290\" height=\"217\" class=\"size-medium wp-image-76963\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Students prepare fish cakes that will be apart of a free dinner offered at Parkside Neighborhood Center in Portland, Maine. Photo: Courtesy of Samantha Laster\u003c/figcaption>\u003c/figure>\n\u003cp>The Maine Hunters for the Hungry program is one of the few that is administered by the state government. The state department of agriculture and food assistance foots the bill to process the meat, which then gets distributed.\u003c/p>\n\u003cp>Since 1996, the program has accepted bear, deer and moose donations. This year the total take was 5,500 pounds of game. But a brand new scheme being launched this week will bring sport fishermen into the fold – and hopefully, a lot more fish into soup kitchens that help feed the hungry.\u003c/p>\n\u003cp>That's a big deal, because despite its importance to a healthful diet, fish can be hard to come by for food assistance organizations like Wayside.\u003c/p>\n\u003cp>Wayside rescues food and prepares it into meals that are served at community centers and churches throughout the city. Don Morrison, Wayside's operations manager, says his group serves up to nine meals weekly, but fish is on the menu only once or twice monthly. Even with the understanding that these meals are meant to be supplemental to clients' whole diets, Morrison concedes that rate doesn't make a big dent in the USDA recommendation of two servings of fish weekly.\u003c/p>\n\u003cp>Morrison needs about 100 pounds of fish to produce the 500 meals that Wayside distributes to its lunch and dinner clients, mostly working poor, on any given week. Currently, he relies on periodic fish donations from Sysco, local fishmongers \u003ca href=\"http://www.harborfish.com/\">Harbor Fish\u003c/a> and \u003ca href=\"http://www.brownetrading.com/\">Brown Trading Company\u003c/a>, and \u003ca href=\"http://saltandsea.me/\">Salt & Sea\u003c/a>, a community supported fishery.\u003c/p>\n\u003cp>\"The barriers to rescuing good fish are high because of its short shelf life,\" says Morrison. Partner wholesale and retail suppliers currently work with Morrison to freeze fish for Wayside that would go off before their next retail opportunity.\u003c/p>\n\u003cp>\"We're getting great fish. But it takes a while to add up to the volume we need,\" he says, adding that multi-species dishes like fish cakes, casseroles and chowders make it to the menu most frequently.\u003c/p>\n\u003cp>Morrison hatched a new fish acquisition plan with Jason T. Hall, director of the state's emergency food assistance program: They decided to harness the fish that gets wasted at the state's many fishing derbies.\u003c/p>\n\u003cp>\"There are only a couple of winners at each derby,\" explains Hall. \"But hundreds of fishermen are pulling up and holding onto their three biggest fishes until the end of the day, when the judging takes place.\" The losing fishes — most often brown and brook trout — are often just discarded.\u003c/p>\n\u003cp>The pair will be setting up a tent at both the \u003ca href=\"http://www.crystallakederby.com/\">Crystal Lake Ice Fishing Derby\u003c/a> in New Gloucester on Jan. 25 and the Sebago Lake Rotary Ice Fishing Derby on Feb. 15-16. Donated fish will be put on ice and brought to Salt & Sea's facility to be filleted.\u003c/p>\n\u003cp>It's not yet known how much fish these efforts will yield, but Morrison and Hall are hoping to pull in about 150 pounds of fish at Crystal Lake. And they have both heard rumors of upwards of 1,500 pounds of fish going to waste at last year's Sebago Lake event.\u003c/p>\n\u003cp>\"Those are the ones we want to catch,\" says Morrison, an avid all-season fisherman and most-of-the-time pescetarian.\u003c/p>\n\u003cp>Morrison also has his eyes on the big ocean fishing competitions that take place throughout the Casco Bay region in the summer.\u003c/p>\n\u003cp>\"Of course, we're not going to get a $10,000 tuna donated,\" he says, \"but getting three or four 200-pound sharks would help feed a lot of people.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Fish is an important part of a healthful diet, but it can be hard to come by for groups that feed the hungry. A brand new scheme being launched this week in Maine aims to change that, by getting the state's many sport fishermen to donate catch that would otherwise be discarded.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76964\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/2014-npr-fish-carly-with-students_wide-676733011faf4feee96f379560ebbff46e8b17fe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/2014-npr-fish-carly-with-students_wide-676733011faf4feee96f379560ebbff46e8b17fe.jpg\" alt=\"Carly Milkowski, resource coordinator at hunger relief agency Wayside Food Services, shows students Jessica Jamison and Autumn Felker how to make the fish cakes in accordance to a Martha Stewart recipe. Photo: Courtesy of Samantha Laster\" width=\"1674\" height=\"940\" class=\"size-full wp-image-76964\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carly Milkowski, resource coordinator at hunger relief agency Wayside Food Services, shows students Jessica Jamison and Autumn Felker how to make the fish cakes in accordance to a Martha Stewart recipe. Photo: Courtesy of Samantha Laster\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Christine Burns Rudalevige, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/23/264579133/an-innovative-plan-to-reel-in-sport-fishermen-to-feed-the-hungry\">The Salt at NPR Food\u003c/a> (1/23/14)\u003c/p>\n\u003cp>Portland, Maine, native Hollis McLaughlin's recollection of his mother's fish cookery produces a wistful expression as he takes a bite of the fish cakes given to him as part of the regular Wednesday night meal he is served free of charge at the \u003ca href=\"http://www.opportunityalliance.org/programs/community-initiatives/parkside-neighborhood-center/\">Parkside Neighborhood Center\u003c/a>.\u003c/p>\n\u003cp>McLaughlin's mother, Kay, worked for over 30 years on Portland's waterfront, picking lobster and crab and packing sardines. And she made fish cakes, too, for her eight children from whatever white fish was available on any particular day.\u003c/p>\n\u003cp>But she certainly didn't use the Martha Stewart recipe that Carly Milkowski, resource coordinator at Wayside Food Services, a hunger relief operation, tapped as the basic formula for the 100 fish cakes served to the 30 or so clients last Wednesday at Parkside.\u003c/p>\n\u003cp>The 62-year-old McLaughlin diplomatically refused to say which fish cake he liked better. \"But I'm having seconds of these now,\" he said, adding that he'd love to have more fish in general on his plate at any of the free meals he receives weekly around the city.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>McLaughlin may soon get his wish, thanks to an innovative new partnership between Wayside and the Maine Chapter of Hunters for the Hungry, a national organization that matches up hunters who harvest more game than they can consume themselves with soup kitchens and food pantries that need proteins of all kinds to feed their patrons.\u003c/p>\n\u003cfigure id=\"attachment_76963\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/2014-npr-fish-cakes_detail-887548e2c46aea9b561ef6ca142bf9d3b3596e54.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/2014-npr-fish-cakes_detail-887548e2c46aea9b561ef6ca142bf9d3b3596e54-290x217.jpg\" alt=\"Students prepare fish cakes that will be apart of a free dinner offered at Parkside Neighborhood Center in Portland, Maine. Photo: Courtesy of Samantha Laster\" width=\"290\" height=\"217\" class=\"size-medium wp-image-76963\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Students prepare fish cakes that will be apart of a free dinner offered at Parkside Neighborhood Center in Portland, Maine. Photo: Courtesy of Samantha Laster\u003c/figcaption>\u003c/figure>\n\u003cp>The Maine Hunters for the Hungry program is one of the few that is administered by the state government. The state department of agriculture and food assistance foots the bill to process the meat, which then gets distributed.\u003c/p>\n\u003cp>Since 1996, the program has accepted bear, deer and moose donations. This year the total take was 5,500 pounds of game. But a brand new scheme being launched this week will bring sport fishermen into the fold – and hopefully, a lot more fish into soup kitchens that help feed the hungry.\u003c/p>\n\u003cp>That's a big deal, because despite its importance to a healthful diet, fish can be hard to come by for food assistance organizations like Wayside.\u003c/p>\n\u003cp>Wayside rescues food and prepares it into meals that are served at community centers and churches throughout the city. Don Morrison, Wayside's operations manager, says his group serves up to nine meals weekly, but fish is on the menu only once or twice monthly. Even with the understanding that these meals are meant to be supplemental to clients' whole diets, Morrison concedes that rate doesn't make a big dent in the USDA recommendation of two servings of fish weekly.\u003c/p>\n\u003cp>Morrison needs about 100 pounds of fish to produce the 500 meals that Wayside distributes to its lunch and dinner clients, mostly working poor, on any given week. Currently, he relies on periodic fish donations from Sysco, local fishmongers \u003ca href=\"http://www.harborfish.com/\">Harbor Fish\u003c/a> and \u003ca href=\"http://www.brownetrading.com/\">Brown Trading Company\u003c/a>, and \u003ca href=\"http://saltandsea.me/\">Salt & Sea\u003c/a>, a community supported fishery.\u003c/p>\n\u003cp>\"The barriers to rescuing good fish are high because of its short shelf life,\" says Morrison. Partner wholesale and retail suppliers currently work with Morrison to freeze fish for Wayside that would go off before their next retail opportunity.\u003c/p>\n\u003cp>\"We're getting great fish. But it takes a while to add up to the volume we need,\" he says, adding that multi-species dishes like fish cakes, casseroles and chowders make it to the menu most frequently.\u003c/p>\n\u003cp>Morrison hatched a new fish acquisition plan with Jason T. Hall, director of the state's emergency food assistance program: They decided to harness the fish that gets wasted at the state's many fishing derbies.\u003c/p>\n\u003cp>\"There are only a couple of winners at each derby,\" explains Hall. \"But hundreds of fishermen are pulling up and holding onto their three biggest fishes until the end of the day, when the judging takes place.\" The losing fishes — most often brown and brook trout — are often just discarded.\u003c/p>\n\u003cp>The pair will be setting up a tent at both the \u003ca href=\"http://www.crystallakederby.com/\">Crystal Lake Ice Fishing Derby\u003c/a> in New Gloucester on Jan. 25 and the Sebago Lake Rotary Ice Fishing Derby on Feb. 15-16. Donated fish will be put on ice and brought to Salt & Sea's facility to be filleted.\u003c/p>\n\u003cp>It's not yet known how much fish these efforts will yield, but Morrison and Hall are hoping to pull in about 150 pounds of fish at Crystal Lake. And they have both heard rumors of upwards of 1,500 pounds of fish going to waste at last year's Sebago Lake event.\u003c/p>\n\u003cp>\"Those are the ones we want to catch,\" says Morrison, an avid all-season fisherman and most-of-the-time pescetarian.\u003c/p>\n\u003cp>Morrison also has his eyes on the big ocean fishing competitions that take place throughout the Casco Bay region in the summer.\u003c/p>\n\u003cp>\"Of course, we're not going to get a $10,000 tuna donated,\" he says, \"but getting three or four 200-pound sharks would help feed a lot of people.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Volunteers Most Needed to Feed the Hungry After the Holiday Season",
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"content": "\u003cfigure id=\"attachment_76319\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS8089_Glide_ChristmasEve_0069_web-hpf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS8089_Glide_ChristmasEve_0069_web-hpf.jpg\" alt=\"155 volunteers helped serve 3,000 meals on Christmas Eve at GLIDE. Photo: Sara Bloomberg/KQED\" width=\"640\" height=\"427\" class=\"size-full wp-image-76319\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">155 volunteers helped serve 3,000 meals on Christmas Eve at GLIDE. Photo: Sara Bloomberg/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>There's a pretty good chance you volunteered over the holidays. Maybe you collected or donated presents for low-income kids. Maybe you visited shut-ins, running errands and delivering medications. Or, maybe you helped serve meals at a soup kitchen or dining hall. Whatever it was, you'd be one of thousands of people for whom the holiday spirit means giving back in any way they can.\u003c/p>\n\u003cp>At \u003ca href=\"http://glide.org/\" target=\"_blank\">GLIDE\u003c/a> in the Tenderloin, 155 volunteers gathered on Christmas Eve to hand out over 3,000 prime rib meals. In fact, said co-Executive Director Kristen Yamamoto, volunteering at GLIDE is so popular during the holidays that once they open the volunteer schedule on Nov. 1 all the high-demand events (such as Thanksgiving) are typically filled by Nov. 5. \u003c/p>\n\u003cp>That influx of volunteers can be great for nonprofit organizations, food banks, and dining halls, but it's a double-edged sword.\u003c/p>\n\u003cp>\"It becomes, in some ways, a strain on our system,\" said Christine Paquette, the executive director of \u003ca href=\"http://www.vinnies.org/\" target=\"_blank\">St. Vincent de Paul Society of Marin\u003c/a>. Not that they don't appreciate the help, she said.\u003c/p>\n\u003cp>With so many people wanting to get in the giving spirit, it can literally overwhelm volunteer coordinators -- some of whom are volunteers themselves -- and, sometimes, there's simply not enough spots for all the helping hands.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I was inundated with so many requests, I can't even place them all,\" said Eleanor Bonner, the volunteer manager for \u003ca href=\"http://www.loavesfishescc.org/\" target=\"_blank\">Loaves & Fishes of Contra Costa\u003c/a>. Some of them have to be encouraged to come volunteer later -- in January.\u003c/p>\n\u003cp>\"Then, Jan. 1 rolls around and we still have a lot of work to do,\" said Paquette.\u003c/p>\n\u003cp>After the holidays wrap up and the new year is rung in, the volunteer hordes disappear. But, the organizations keep serving up food.\u003c/p>\n\u003cfigure id=\"attachment_76320\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS8091_Glide_ChristmasEve_0105_web-hpf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS8091_Glide_ChristmasEve_0105_web-hpf.jpg\" alt=\"Prime rib meals are served at GLIDE. Photo: Sara Bloomberg/KQED\" width=\"640\" height=\"427\" class=\"size-full wp-image-76320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prime rib meals are served at GLIDE. Photo: Sara Bloomberg/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\"We serve three meals a day, 364 days a year,\" said Yamamoto.\u003c/p>\n\u003cp>GLIDE requires 80 volunteers a day to serve meals. Loaves & Fishes uses about 140 volunteers each week. Last year, St. Vincent had 2,200 volunteers working in its rotating winter shelters (which are just about to start again). \u003c/p>\n\u003cp>That need has left some places struggling. \"We're scrambling now,\" said Bonner. This week, to fill three of the five dining room locations and the central kitchen at Loaves & Fishes, she's been calling people that used to volunteer, doing outreach, and trying to find anyone to help serve lunch each day.\u003c/p>\n\u003cp>Sometimes, \"as operations manager, we just have to put on our aprons,\" said Edita Cruz, executive director of \u003ca href=\"http://www.marthas-kitchen.org/\" target=\"_blank\">Martha's Kitchen\u003c/a> in San Jose. Martha's Kitchen hasn't experienced a big drop-off in the number of volunteers, primarily, she thinks, because they operate a drop-in volunteer policy with big groups regularly coming in. But, many organizations could use a little holiday giving spirit during the bleak January and February months.\u003c/p>\n\u003cfigure id=\"attachment_76318\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS2556_giftbagvolunteers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS2556_giftbagvolunteers.jpg\" alt=\"In December, GLIDE gave away thousands of gift grocery bags filled with fresh poultry, a loaf of bread and cans of beans and corn. Photo: Mina Kim/KQED\" width=\"640\" height=\"480\" class=\"size-full wp-image-76318\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In December, GLIDE gave away thousands of gift grocery bags filled with fresh poultry, a loaf of bread and cans of beans and corn. Photo: Mina Kim/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>The other problem is that some food banks are struggling to recover from a less than stellar holiday donation period. Most organizations get the majority of donations during the holiday months, in part because many people and companies choose to take advantage of year-end tax breaks on charitable contributions. But, this year, \u003ca href=\"http://ww2.kqed.org/news/2013/12/16/food-banks-down-homeless-cold\" target=\"_blank\">food banks around the Bay Area saw fewer donations than they expect and need during that time\u003c/a>. The cold affected the available crops and the recovering economy made many would-be donors think that the situation was not too dire.\u003c/p>\n\u003cp>But, in fact, there are as many people hungry and in need of food as ever. That has been particularly true, of late, with \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/18/see-how-food-stamp-cuts-are-hitting-across-the-u-s/\" title=\"See How Food Stamp Cuts Are Hitting Across The U.S.\" target=\"_blank\">cuts in food stamps\u003c/a>. And, with federal assistance checks typically going out at the beginning of the month, many dining halls and food banks see increasing need as that money gets used up.\u003c/p>\n\u003cp>\"Our lines get longer every day of the month,\" said Yamamoto.\u003c/p>\n\u003cp>Below are a handful of dining halls and nonprofit organizations that (among other programs) work to feed the poor. They are all in need of volunteers throughout the year and particularly right now.\u003c/p>\n\u003cp>\"We always have room for more volunteers,\" said Paquette.\u003c/p>\n\u003cp>\u003cstrong>San Francisco\u003c/strong>\u003cbr>\nGLIDE\u003cbr>\n\u003ca href=\"http://glide.org/\" target=\"_blank\">glide.org\u003c/a>\u003cbr>\n330 Ellis St., San Francisco\u003cbr>\n415-674-6000\u003cbr>\n\u003ca href=\"http://glide.org/page.aspx?pid=408\" target=\"_blank\">Learn how to volunteer with GLIDE\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>East Bay\u003c/strong>\u003cbr>\nLoaves & Fishes of Contra Costa\u003cbr>\n\u003ca href=\"http://www.loavesfishescc.org/\" target=\"_blank\">loavesandfishescc.org\u003c/a>\u003cbr>\n1985 Bonifacio St., Suite 100, Concord\u003cbr>\n925-687-6760\u003cbr>\n\u003ca href=\"http://www.loavesfishescc.org/volunteers.html\" target=\"_blank\">Learn how to volunteer with Loaves & Fishes\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>North Bay\u003c/strong>\u003cbr>\nSt. Vincent de Paul Society of Marin\u003cbr>\n\u003ca href=\"http://www.vinnies.org/\" target=\"_blank\">vinnies.org\u003c/a>\u003cbr>\n820 B Street, San Rafael\u003cbr>\n415-454-3303\u003cbr>\n\u003ca href=\"http://www.vinnies.org/get-involved\" target=\"_blank\">Learn how to volunteer with St. Vincent\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>South Bay\u003c/strong>\u003cbr>\nMartha's Kitchen\u003cbr>\n\u003ca href=\"http://www.marthas-kitchen.org/\" target=\"_blank\">marthas-kitchen.org\u003c/a>\u003cbr>\n311 Willow Street, San Jose\u003cbr>\n408-293-6111\u003cbr>\n\u003ca href=\"http://www.marthas-kitchen.org/volunteer/\" target=\"_blank\">Learn how to volunteer with Martha's Kitchen\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>These is by no means an exhaustive list of all the dining halls, soup kitchens or food banks that can use help. Please feel free to add additional resources in the comments.\u003c/p>\n\n",
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"excerpt": "Soup kitchens, food banks and nonprofits are overrun with volunteers during the holidays. But, the real need comes Jan. 1 -- after the hordes disappear.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76319\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS8089_Glide_ChristmasEve_0069_web-hpf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS8089_Glide_ChristmasEve_0069_web-hpf.jpg\" alt=\"155 volunteers helped serve 3,000 meals on Christmas Eve at GLIDE. Photo: Sara Bloomberg/KQED\" width=\"640\" height=\"427\" class=\"size-full wp-image-76319\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">155 volunteers helped serve 3,000 meals on Christmas Eve at GLIDE. Photo: Sara Bloomberg/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>There's a pretty good chance you volunteered over the holidays. Maybe you collected or donated presents for low-income kids. Maybe you visited shut-ins, running errands and delivering medications. Or, maybe you helped serve meals at a soup kitchen or dining hall. Whatever it was, you'd be one of thousands of people for whom the holiday spirit means giving back in any way they can.\u003c/p>\n\u003cp>At \u003ca href=\"http://glide.org/\" target=\"_blank\">GLIDE\u003c/a> in the Tenderloin, 155 volunteers gathered on Christmas Eve to hand out over 3,000 prime rib meals. In fact, said co-Executive Director Kristen Yamamoto, volunteering at GLIDE is so popular during the holidays that once they open the volunteer schedule on Nov. 1 all the high-demand events (such as Thanksgiving) are typically filled by Nov. 5. \u003c/p>\n\u003cp>That influx of volunteers can be great for nonprofit organizations, food banks, and dining halls, but it's a double-edged sword.\u003c/p>\n\u003cp>\"It becomes, in some ways, a strain on our system,\" said Christine Paquette, the executive director of \u003ca href=\"http://www.vinnies.org/\" target=\"_blank\">St. Vincent de Paul Society of Marin\u003c/a>. Not that they don't appreciate the help, she said.\u003c/p>\n\u003cp>With so many people wanting to get in the giving spirit, it can literally overwhelm volunteer coordinators -- some of whom are volunteers themselves -- and, sometimes, there's simply not enough spots for all the helping hands.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I was inundated with so many requests, I can't even place them all,\" said Eleanor Bonner, the volunteer manager for \u003ca href=\"http://www.loavesfishescc.org/\" target=\"_blank\">Loaves & Fishes of Contra Costa\u003c/a>. Some of them have to be encouraged to come volunteer later -- in January.\u003c/p>\n\u003cp>\"Then, Jan. 1 rolls around and we still have a lot of work to do,\" said Paquette.\u003c/p>\n\u003cp>After the holidays wrap up and the new year is rung in, the volunteer hordes disappear. But, the organizations keep serving up food.\u003c/p>\n\u003cfigure id=\"attachment_76320\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS8091_Glide_ChristmasEve_0105_web-hpf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS8091_Glide_ChristmasEve_0105_web-hpf.jpg\" alt=\"Prime rib meals are served at GLIDE. Photo: Sara Bloomberg/KQED\" width=\"640\" height=\"427\" class=\"size-full wp-image-76320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prime rib meals are served at GLIDE. Photo: Sara Bloomberg/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\"We serve three meals a day, 364 days a year,\" said Yamamoto.\u003c/p>\n\u003cp>GLIDE requires 80 volunteers a day to serve meals. Loaves & Fishes uses about 140 volunteers each week. Last year, St. Vincent had 2,200 volunteers working in its rotating winter shelters (which are just about to start again). \u003c/p>\n\u003cp>That need has left some places struggling. \"We're scrambling now,\" said Bonner. This week, to fill three of the five dining room locations and the central kitchen at Loaves & Fishes, she's been calling people that used to volunteer, doing outreach, and trying to find anyone to help serve lunch each day.\u003c/p>\n\u003cp>Sometimes, \"as operations manager, we just have to put on our aprons,\" said Edita Cruz, executive director of \u003ca href=\"http://www.marthas-kitchen.org/\" target=\"_blank\">Martha's Kitchen\u003c/a> in San Jose. Martha's Kitchen hasn't experienced a big drop-off in the number of volunteers, primarily, she thinks, because they operate a drop-in volunteer policy with big groups regularly coming in. But, many organizations could use a little holiday giving spirit during the bleak January and February months.\u003c/p>\n\u003cfigure id=\"attachment_76318\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS2556_giftbagvolunteers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS2556_giftbagvolunteers.jpg\" alt=\"In December, GLIDE gave away thousands of gift grocery bags filled with fresh poultry, a loaf of bread and cans of beans and corn. Photo: Mina Kim/KQED\" width=\"640\" height=\"480\" class=\"size-full wp-image-76318\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In December, GLIDE gave away thousands of gift grocery bags filled with fresh poultry, a loaf of bread and cans of beans and corn. Photo: Mina Kim/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>The other problem is that some food banks are struggling to recover from a less than stellar holiday donation period. Most organizations get the majority of donations during the holiday months, in part because many people and companies choose to take advantage of year-end tax breaks on charitable contributions. But, this year, \u003ca href=\"http://ww2.kqed.org/news/2013/12/16/food-banks-down-homeless-cold\" target=\"_blank\">food banks around the Bay Area saw fewer donations than they expect and need during that time\u003c/a>. The cold affected the available crops and the recovering economy made many would-be donors think that the situation was not too dire.\u003c/p>\n\u003cp>But, in fact, there are as many people hungry and in need of food as ever. That has been particularly true, of late, with \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/18/see-how-food-stamp-cuts-are-hitting-across-the-u-s/\" title=\"See How Food Stamp Cuts Are Hitting Across The U.S.\" target=\"_blank\">cuts in food stamps\u003c/a>. And, with federal assistance checks typically going out at the beginning of the month, many dining halls and food banks see increasing need as that money gets used up.\u003c/p>\n\u003cp>\"Our lines get longer every day of the month,\" said Yamamoto.\u003c/p>\n\u003cp>Below are a handful of dining halls and nonprofit organizations that (among other programs) work to feed the poor. They are all in need of volunteers throughout the year and particularly right now.\u003c/p>\n\u003cp>\"We always have room for more volunteers,\" said Paquette.\u003c/p>\n\u003cp>\u003cstrong>San Francisco\u003c/strong>\u003cbr>\nGLIDE\u003cbr>\n\u003ca href=\"http://glide.org/\" target=\"_blank\">glide.org\u003c/a>\u003cbr>\n330 Ellis St., San Francisco\u003cbr>\n415-674-6000\u003cbr>\n\u003ca href=\"http://glide.org/page.aspx?pid=408\" target=\"_blank\">Learn how to volunteer with GLIDE\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>East Bay\u003c/strong>\u003cbr>\nLoaves & Fishes of Contra Costa\u003cbr>\n\u003ca href=\"http://www.loavesfishescc.org/\" target=\"_blank\">loavesandfishescc.org\u003c/a>\u003cbr>\n1985 Bonifacio St., Suite 100, Concord\u003cbr>\n925-687-6760\u003cbr>\n\u003ca href=\"http://www.loavesfishescc.org/volunteers.html\" target=\"_blank\">Learn how to volunteer with Loaves & Fishes\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>North Bay\u003c/strong>\u003cbr>\nSt. Vincent de Paul Society of Marin\u003cbr>\n\u003ca href=\"http://www.vinnies.org/\" target=\"_blank\">vinnies.org\u003c/a>\u003cbr>\n820 B Street, San Rafael\u003cbr>\n415-454-3303\u003cbr>\n\u003ca href=\"http://www.vinnies.org/get-involved\" target=\"_blank\">Learn how to volunteer with St. Vincent\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>South Bay\u003c/strong>\u003cbr>\nMartha's Kitchen\u003cbr>\n\u003ca href=\"http://www.marthas-kitchen.org/\" target=\"_blank\">marthas-kitchen.org\u003c/a>\u003cbr>\n311 Willow Street, San Jose\u003cbr>\n408-293-6111\u003cbr>\n\u003ca href=\"http://www.marthas-kitchen.org/volunteer/\" target=\"_blank\">Learn how to volunteer with Martha's Kitchen\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>These is by no means an exhaustive list of all the dining halls, soup kitchens or food banks that can use help. Please feel free to add additional resources in the comments.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "This Stanford Ph.D. Became A Fruit Picker To Feed California's Hungry",
"title": "This Stanford Ph.D. Became A Fruit Picker To Feed California's Hungry",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75376\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_gleaning_019_wide-b53b2523f4f1433b8abb470eef8627d114c478f1-e1387475813686.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_gleaning_019_wide-b53b2523f4f1433b8abb470eef8627d114c478f1-e1387475813686.jpg\" alt=\"Sarah Ramirez runs an organization that brings excess produce to the hungry. Here, she gleans apples from a front yard. Photo: Scott Anger/KQED\" width=\"640\" height=\"360\" class=\"size-full wp-image-75376\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sarah Ramirez runs an organization that brings excess produce to the hungry. Here, she gleans apples from a front yard. Photo: Scott Anger/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/19/255252581/this-stanford-ph-d-became-a-fruit-picker-to-feed-californias-hungry\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/12/20131219_me_farmworker_hunger_2.mp3\"] \u003c/p>\n\u003cp>Story by Sasha Khokha, \u003ca href=\"http://www.kqed.org/news/specialcoverage/hungerinthevalleyofplenty/index.jsp\">KQED News/CIR\u003c/a> at \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/19/255252581/this-stanford-ph-d-became-a-fruit-picker-to-feed-californias-hungry\">The Salt at NPR Food\u003c/a> (12/19/13)\u003c/p>\n\u003cp>By some estimates, we Americans throw away about \u003ca href=\"http://www.nrdc.org/food/files/wasted-food-ip.pdf\" target=\"_blank\">40 percent of our food\u003c/a>, from the cabbage that's wilting in our refrigerators, to the fruit that's falling off the orange tree in our neighbor's backyard.\u003c/p>\n\u003cp>In California's Central Valley, one woman has started a grassroots effort to feed hungry people by rescuing some of that produce.\u003c/p>\n\u003cp>At first glance, Sarah Ramirez's decision to leave a bright future as an epidemiologist with a doctorate from Stanford University to become a fruit picker might seem downright crazy. To understand her motivations, you first need to know a little about the economics of California's Central Valley, where Ramirez grew up, the daughter of farmworkers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Many farms in the Central Valley supply fruits and vegetables for major supermarket chains across the country. Farmer Peter Mesias says those stores demand perfect produce to meet consumer's expectations.\u003c/p>\n\u003cp>I visited \u003ca href=\"https://www.facebook.com/pages/Abe-El-Produce-Fruit-Stands/130420460324490\">Mesias' farm\u003c/a> this summer. He walked me through a squash field dense with prickly leaves, picked a zucchini and showed it to me.\u003c/p>\n\u003cp>\"Right off the bat, you can see there's a nick, there's a little bit of a crook,\" he said. \"That couldn't be packed in a box.\"\u003c/p>\n\u003cp>So that means supermarkets won't buy it. They prefer smaller, tender squash.\u003c/p>\n\u003cp>This year, Mesias ended up with acres of excess squash, and he hoped the local food bank would come take some of the imperfect fruit before he plowed it under.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=5r_3J8MVkX0]\u003c/p>\n\u003cp>Food bank director Sandy Beals says it's not uncommon for food banks to hear from farmers like Mesias.\u003c/p>\n\u003cp>\"And if we can pick it, we can have it. I mean, how tempting is that?, \" Beals says.\u003c/p>\n\u003cp>But Beals says she can't easily send her staff to pick excess crops. The liability is too high.\u003c/p>\n\u003cp>\"Somebody falls off a ladder and gets hurt. One incident like that could very easily put us belly up,\" she says.\u003c/p>\n\u003cp>And that's too bad. The \u003ca href=\"http://www.foodlinktc.org/\">food bank\u003c/a> that Beals helps run in Tulare County, Calif., serves one out of four county residents, many of them farmworkers. She says she's desperate for donations — she sometimes has to beg for an extension on the food bank's electricity bill so that she can keep the freezers running.\u003c/p>\n\u003cp>And that's where Sarah Ramirez comes in.\u003c/p>\n\u003cp>Ramirez has made it her mission to rescue produce from commercial fields and people's backyards. And as an individual, she can sign a liability waiver saying she won't sue if she gets hurt picking crops.\u003c/p>\n\u003cp>Ramirez grew up in Pixley, Calif., a rural town that John Steinbeck described in \u003cem>The Grapes of Wrath\u003c/em>. She went on to earn a Ph.D. at Stanford and become Tulare County's epidemiologist, where she noticed some troubling trends: high rates of diabetes and obesity, paired with widespread food insecurity.\u003c/p>\n\u003cp>Ramirez says she noticed that a lot fruit in the region went unharvested. \"And yet, at the same time, we have hunger and food insecurity,\" she says. \"And it seems like we should be able to put a need with a surplus. Let's put the pieces together.\"\u003c/p>\n\u003cp>Ramirez recently moved back to Pixley to start a grassroots effort called \u003ca href=\"http://www.behealthytulare.com/\">Be Healthy Tulare\u003c/a>, a shoestring operation she and her husband fund themselves and operate out of their home in a trailer park.\u003c/p>\n\u003cp>\"If I think about the overwhelming nature of the problem, it's so much easier not to do anything. And there's a lot of people who say the problem is so big, nothing we can ever do will fix it,\" Ramirez says. \"Well, if we all took that position, nothing would ever get done.\"\u003c/p>\n\u003cp>Ramirez says she wanted to take action. So she decided to give up the prestige of a high-powered career to return to her roots, to the kind of work that her parents, who labored in the fields, tried to make sure she'd never have to do.\u003c/p>\n\u003cp>\"One of our team members says I should be wearing a t-shirt that says, 'I have a Ph.D. and I pick fruit,' \" Ramirez says.\u003c/p>\n\u003cp>Food bank director Sandy Beals says Ramirez's work is making a big difference.\u003c/p>\n\u003cp>\"There is extreme unemployment, very high poverty and not a lot of hope that things will get better,\" Beals says. \"And [Ramirez's] goal is to give people hope. And hope is the most important thing people can have.\"\u003c/p>\n\u003cp>This year, Ramirez and her tiny band of volunteers have gleaned 20,000 pounds of produce from farms and backyards.\u003c/p>\n\u003cp>And Be Healthy Tulare is doing more than just picking fruit. On weekends, Ramirez ties a colorful bandana on her head and gets out her sharp knives to hold \"food labs,\" nutrition classes to teach people how to incorporate more produce into their diets. They whip up delicacies like peach-cucumber gazpacho in the community kitchen of the Pixley trailer park.\u003c/p>\n\u003cp>They've also started a community garden to grow their own produce, and it's equipped with an outdoor propane stove.\u003c/p>\n\u003cp>That's where Maria Arevalo is sautéing some eggplant she's just harvested. She worked in the fields for some 40 years before recently retiring.\u003c/p>\n\u003cp>\"Vegetables used to look kind of tempting to me,\" she explains in Spanish, standing over an outdoor propane stove. \"But I didn't know how to cook them. My mother never cooked them. People here can't afford them. They're a luxury.\"\u003c/p>\n\u003cp>But now Arevalo is eating fruit and vegetables grown in the organic garden. And it's paying off. She says her blood pressure is now under control. And her community's getting healthier, too. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>More Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/news/specialcoverage/hungerinthevalleyofplenty/index.jsp\">\u003cstrong>Hunger in the Valley of Plenty\u003c/strong>\u003c/a> (Collaboration between KQED and \u003ca href=\"http://cironline.org/reports/video-hunger-valley-plenty-5364\">CIR\u003c/a>)\u003c/p>\n\n",
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"excerpt": "Sarah Ramirez left a high-prestige career to bring California's bounty of unsellable fruit to food banks in the state's Central Valley. Her grassroots organization is trying to address a regional conundrum: While many area farms end up with imperfect fruit that can't be sold to supermarkets, local farmworkers struggle to afford fresh produce.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75376\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_gleaning_019_wide-b53b2523f4f1433b8abb470eef8627d114c478f1-e1387475813686.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_gleaning_019_wide-b53b2523f4f1433b8abb470eef8627d114c478f1-e1387475813686.jpg\" alt=\"Sarah Ramirez runs an organization that brings excess produce to the hungry. Here, she gleans apples from a front yard. Photo: Scott Anger/KQED\" width=\"640\" height=\"360\" class=\"size-full wp-image-75376\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sarah Ramirez runs an organization that brings excess produce to the hungry. Here, she gleans apples from a front yard. Photo: Scott Anger/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/19/255252581/this-stanford-ph-d-became-a-fruit-picker-to-feed-californias-hungry\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Story by Sasha Khokha, \u003ca href=\"http://www.kqed.org/news/specialcoverage/hungerinthevalleyofplenty/index.jsp\">KQED News/CIR\u003c/a> at \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/19/255252581/this-stanford-ph-d-became-a-fruit-picker-to-feed-californias-hungry\">The Salt at NPR Food\u003c/a> (12/19/13)\u003c/p>\n\u003cp>By some estimates, we Americans throw away about \u003ca href=\"http://www.nrdc.org/food/files/wasted-food-ip.pdf\" target=\"_blank\">40 percent of our food\u003c/a>, from the cabbage that's wilting in our refrigerators, to the fruit that's falling off the orange tree in our neighbor's backyard.\u003c/p>\n\u003cp>In California's Central Valley, one woman has started a grassroots effort to feed hungry people by rescuing some of that produce.\u003c/p>\n\u003cp>At first glance, Sarah Ramirez's decision to leave a bright future as an epidemiologist with a doctorate from Stanford University to become a fruit picker might seem downright crazy. To understand her motivations, you first need to know a little about the economics of California's Central Valley, where Ramirez grew up, the daughter of farmworkers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Many farms in the Central Valley supply fruits and vegetables for major supermarket chains across the country. Farmer Peter Mesias says those stores demand perfect produce to meet consumer's expectations.\u003c/p>\n\u003cp>I visited \u003ca href=\"https://www.facebook.com/pages/Abe-El-Produce-Fruit-Stands/130420460324490\">Mesias' farm\u003c/a> this summer. He walked me through a squash field dense with prickly leaves, picked a zucchini and showed it to me.\u003c/p>\n\u003cp>\"Right off the bat, you can see there's a nick, there's a little bit of a crook,\" he said. \"That couldn't be packed in a box.\"\u003c/p>\n\u003cp>So that means supermarkets won't buy it. They prefer smaller, tender squash.\u003c/p>\n\u003cp>This year, Mesias ended up with acres of excess squash, and he hoped the local food bank would come take some of the imperfect fruit before he plowed it under.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/5r_3J8MVkX0'\n title='//www.youtube.com/embed/5r_3J8MVkX0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Food bank director Sandy Beals says it's not uncommon for food banks to hear from farmers like Mesias.\u003c/p>\n\u003cp>\"And if we can pick it, we can have it. I mean, how tempting is that?, \" Beals says.\u003c/p>\n\u003cp>But Beals says she can't easily send her staff to pick excess crops. The liability is too high.\u003c/p>\n\u003cp>\"Somebody falls off a ladder and gets hurt. One incident like that could very easily put us belly up,\" she says.\u003c/p>\n\u003cp>And that's too bad. The \u003ca href=\"http://www.foodlinktc.org/\">food bank\u003c/a> that Beals helps run in Tulare County, Calif., serves one out of four county residents, many of them farmworkers. She says she's desperate for donations — she sometimes has to beg for an extension on the food bank's electricity bill so that she can keep the freezers running.\u003c/p>\n\u003cp>And that's where Sarah Ramirez comes in.\u003c/p>\n\u003cp>Ramirez has made it her mission to rescue produce from commercial fields and people's backyards. And as an individual, she can sign a liability waiver saying she won't sue if she gets hurt picking crops.\u003c/p>\n\u003cp>Ramirez grew up in Pixley, Calif., a rural town that John Steinbeck described in \u003cem>The Grapes of Wrath\u003c/em>. She went on to earn a Ph.D. at Stanford and become Tulare County's epidemiologist, where she noticed some troubling trends: high rates of diabetes and obesity, paired with widespread food insecurity.\u003c/p>\n\u003cp>Ramirez says she noticed that a lot fruit in the region went unharvested. \"And yet, at the same time, we have hunger and food insecurity,\" she says. \"And it seems like we should be able to put a need with a surplus. Let's put the pieces together.\"\u003c/p>\n\u003cp>Ramirez recently moved back to Pixley to start a grassroots effort called \u003ca href=\"http://www.behealthytulare.com/\">Be Healthy Tulare\u003c/a>, a shoestring operation she and her husband fund themselves and operate out of their home in a trailer park.\u003c/p>\n\u003cp>\"If I think about the overwhelming nature of the problem, it's so much easier not to do anything. And there's a lot of people who say the problem is so big, nothing we can ever do will fix it,\" Ramirez says. \"Well, if we all took that position, nothing would ever get done.\"\u003c/p>\n\u003cp>Ramirez says she wanted to take action. So she decided to give up the prestige of a high-powered career to return to her roots, to the kind of work that her parents, who labored in the fields, tried to make sure she'd never have to do.\u003c/p>\n\u003cp>\"One of our team members says I should be wearing a t-shirt that says, 'I have a Ph.D. and I pick fruit,' \" Ramirez says.\u003c/p>\n\u003cp>Food bank director Sandy Beals says Ramirez's work is making a big difference.\u003c/p>\n\u003cp>\"There is extreme unemployment, very high poverty and not a lot of hope that things will get better,\" Beals says. \"And [Ramirez's] goal is to give people hope. And hope is the most important thing people can have.\"\u003c/p>\n\u003cp>This year, Ramirez and her tiny band of volunteers have gleaned 20,000 pounds of produce from farms and backyards.\u003c/p>\n\u003cp>And Be Healthy Tulare is doing more than just picking fruit. On weekends, Ramirez ties a colorful bandana on her head and gets out her sharp knives to hold \"food labs,\" nutrition classes to teach people how to incorporate more produce into their diets. They whip up delicacies like peach-cucumber gazpacho in the community kitchen of the Pixley trailer park.\u003c/p>\n\u003cp>They've also started a community garden to grow their own produce, and it's equipped with an outdoor propane stove.\u003c/p>\n\u003cp>That's where Maria Arevalo is sautéing some eggplant she's just harvested. She worked in the fields for some 40 years before recently retiring.\u003c/p>\n\u003cp>\"Vegetables used to look kind of tempting to me,\" she explains in Spanish, standing over an outdoor propane stove. \"But I didn't know how to cook them. My mother never cooked them. People here can't afford them. They're a luxury.\"\u003c/p>\n\u003cp>But now Arevalo is eating fruit and vegetables grown in the organic garden. And it's paying off. She says her blood pressure is now under control. And her community's getting healthier, too. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>More Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/news/specialcoverage/hungerinthevalleyofplenty/index.jsp\">\u003cstrong>Hunger in the Valley of Plenty\u003c/strong>\u003c/a> (Collaboration between KQED and \u003ca href=\"http://cironline.org/reports/video-hunger-valley-plenty-5364\">CIR\u003c/a>)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Amid Fields Of Plenty, A Farmworker's Wife Struggles To Feed Her Family",
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"content": "\u003cfigure id=\"attachment_75286\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_food-bank_016-1_wide-34e5e8961df57f5e66e547bfe451026794fd141a-e1387387299249.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_food-bank_016-1_wide-34e5e8961df57f5e66e547bfe451026794fd141a-e1387387299249.jpg\" alt=\"Food banks have become a primary source of nutrition for rural farmworker communities in the Central Valley. Photo: Scott Anger/KQED\" width=\"640\" height=\"360\" class=\"size-full wp-image-75286\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food banks have become a primary source of nutrition for rural farmworker communities in the Central Valley. Photo: Scott Anger/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/17/252004699/amid-fields-of-plenty-farmworkers-struggle-to-feed-their-families\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/12/20131218_me_farmworker_hunger_1.mp3\"] \u003c/p>\n\u003cp>Post by Sasha Khokha, \u003ca href=\"http://www.kqed.org/news/specialcoverage/hungerinthevalleyofplenty/index.jsp\">KQED News/CIR\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/17/252004699/amid-fields-of-plenty-farmworkers-struggle-to-feed-their-families\">The Salt at NPR Food\u003c/a> (12/18/13)\u003c/p>\n\u003cp>California's San Joaquin Valley is one of the most productive farm regions in the world. But many farmworkers struggle to feed their families fresh and healthy food because they can't afford to buy the produce that grows all around them.\u003c/p>\n\u003cp>The Ortiz family in Raisin City, Calif., faces this very problem.\u003c/p>\n\u003cp>While Oscar Ortiz is out working in an almond orchard, his wife, Jessica Ortiz, is trying to figure out what to feed their five kids tonight.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To get to Ortiz's kitchen, you have to step over some rotting floorboards in the crowded living room, peel back a curtain and wait for your eyes to adjust to the dim light. You can see Jessica Ortiz's face better when she cracks open the refrigerator door.\u003c/p>\n\u003cp>She has a few eggs, some potatoes and half a bag of breakfast cereal.\u003c/p>\n\u003cp>\"We don't have milk. Their bologna, ham, all their sandwich stuff, bread — we don't have. Our freezer is totally empty,\" she says.\u003c/p>\n\u003cp>Raisin City is a town of about 400 surrounded by vineyards. Many field workers here are from Mexico. But others, like the Ortizes, were born and raised in California.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=_ZTxYVdMfLs]\u003c/p>\n\u003cp>Jessica Ortiz dropped out of high school her senior year after getting pregnant with their first child. The family's job prospects might be better in a bigger city. But here the only work is seasonal, often part-time field work. Oscar Ortiz averages $170 a week.\u003c/p>\n\u003cp>Jessica Ortiz pays the rent with cash aid from the government that varies depending on Oscar's income in the fields.\u003c/p>\n\u003cp>\"He's out there picking for almost the whole world, and, I mean, he only brings like so much money home to feed his own family,\" Ortiz says. \"We have many, many field workers that do that. They're out there providing for everybody else's family and barely bring home enough to take care of their own.\"\u003c/p>\n\u003cp>Their monthly food stamp allotment of $800 goes quickly at the local mini-mart in Raisin City.\u003c/p>\n\u003cp>Ortiz walks there with her kids to pick up groceries. She can rattle off the price of almost everything the market sells, part of her careful calculation to balance the household budget for seven people.\u003c/p>\n\u003cp>\"For a gallon of milk, it's like $4.99. For eggs, it's like $3.50. A loaf of bread is $3.50,\" she says. These prices are much higher than in big grocery stores.\u003c/p>\n\u003cfigure id=\"attachment_75287\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_005-1-a92e796360aab32682d360a689440f8a182eea0f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_005-1-a92e796360aab32682d360a689440f8a182eea0f-290x217.jpg\" alt=\"Jessica Ortiz often worries about what to feed her family. Photo: Scott Anger/KQED\" width=\"290\" height=\"217\" class=\"size-medium wp-image-75287\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jessica Ortiz often worries about what to feed her family. Photo: Scott Anger/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>But getting to big grocery stores in the nearby city of Fresno isn't easy. It's a 25-mile trip that turns into an all-day task, since the Ortizes don't have a car, and the bus only comes once a day.\u003c/p>\n\u003cp>\"We could tell people, 'Yes, you're supposed to eat so many servings of fruits and vegetables,' \" says Sarah Ramirez, an epidemiologist in California's Central Valley. \"It's easy to say and not take into account the environment — the fact that in these communities, sometimes soft drinks are more affordable than water,\" Ramirez says.\u003c/p>\n\u003cp>This region ranks among the highest in the nation when it comes to food insecurity, or families not knowing where their next meal is coming from.\u003c/p>\n\u003cp>But it's also struggling with an epidemic of obesity and diabetes.\u003c/p>\n\u003cp>\"The food system here locally is beyond broken,\" Ramirez says.\u003c/p>\n\u003cp>Food banks have become a primary source of nutrition for residents in dozens of rural towns, including Raisin City.\u003c/p>\n\u003cp>Once a month, the Fresno-based food bank has a produce giveaway in Raisin City, so that farmworker families can share in some of the bounty they help to harvest.\u003c/p>\n\u003cp>Hundreds of residents, including Jessica Ortiz, show up for this giveaway. Some arrive hours in advance to make sure they're at the head of the line.\u003c/p>\n\u003cp>\"My kids, they'll run home from school and be like, 'What did we get?' \" Ortiz says. \"My baby loves bananas. So if he happens to get bananas, he thinks he won the race.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>More Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/news/specialcoverage/hungerinthevalleyofplenty/index.jsp\">\u003cstrong>Hunger in the Valley of Plenty\u003c/strong>\u003c/a> (Collaboration between KQED and \u003ca href=\"http://cironline.org/reports/video-hunger-valley-plenty-5364\">CIR\u003c/a>)\u003c/p>\n\n",
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"excerpt": "Many can't afford to buy the fresh produce that grows all around them, and some areas that grow enormous amounts of produce are among the highest in the nation when it comes to food insecurity.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75286\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_food-bank_016-1_wide-34e5e8961df57f5e66e547bfe451026794fd141a-e1387387299249.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_food-bank_016-1_wide-34e5e8961df57f5e66e547bfe451026794fd141a-e1387387299249.jpg\" alt=\"Food banks have become a primary source of nutrition for rural farmworker communities in the Central Valley. Photo: Scott Anger/KQED\" width=\"640\" height=\"360\" class=\"size-full wp-image-75286\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food banks have become a primary source of nutrition for rural farmworker communities in the Central Valley. Photo: Scott Anger/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/17/252004699/amid-fields-of-plenty-farmworkers-struggle-to-feed-their-families\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Sasha Khokha, \u003ca href=\"http://www.kqed.org/news/specialcoverage/hungerinthevalleyofplenty/index.jsp\">KQED News/CIR\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/17/252004699/amid-fields-of-plenty-farmworkers-struggle-to-feed-their-families\">The Salt at NPR Food\u003c/a> (12/18/13)\u003c/p>\n\u003cp>California's San Joaquin Valley is one of the most productive farm regions in the world. But many farmworkers struggle to feed their families fresh and healthy food because they can't afford to buy the produce that grows all around them.\u003c/p>\n\u003cp>The Ortiz family in Raisin City, Calif., faces this very problem.\u003c/p>\n\u003cp>While Oscar Ortiz is out working in an almond orchard, his wife, Jessica Ortiz, is trying to figure out what to feed their five kids tonight.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To get to Ortiz's kitchen, you have to step over some rotting floorboards in the crowded living room, peel back a curtain and wait for your eyes to adjust to the dim light. You can see Jessica Ortiz's face better when she cracks open the refrigerator door.\u003c/p>\n\u003cp>She has a few eggs, some potatoes and half a bag of breakfast cereal.\u003c/p>\n\u003cp>\"We don't have milk. Their bologna, ham, all their sandwich stuff, bread — we don't have. Our freezer is totally empty,\" she says.\u003c/p>\n\u003cp>Raisin City is a town of about 400 surrounded by vineyards. Many field workers here are from Mexico. But others, like the Ortizes, were born and raised in California.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/_ZTxYVdMfLs'\n title='//www.youtube.com/embed/_ZTxYVdMfLs'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Jessica Ortiz dropped out of high school her senior year after getting pregnant with their first child. The family's job prospects might be better in a bigger city. But here the only work is seasonal, often part-time field work. Oscar Ortiz averages $170 a week.\u003c/p>\n\u003cp>Jessica Ortiz pays the rent with cash aid from the government that varies depending on Oscar's income in the fields.\u003c/p>\n\u003cp>\"He's out there picking for almost the whole world, and, I mean, he only brings like so much money home to feed his own family,\" Ortiz says. \"We have many, many field workers that do that. They're out there providing for everybody else's family and barely bring home enough to take care of their own.\"\u003c/p>\n\u003cp>Their monthly food stamp allotment of $800 goes quickly at the local mini-mart in Raisin City.\u003c/p>\n\u003cp>Ortiz walks there with her kids to pick up groceries. She can rattle off the price of almost everything the market sells, part of her careful calculation to balance the household budget for seven people.\u003c/p>\n\u003cp>\"For a gallon of milk, it's like $4.99. For eggs, it's like $3.50. A loaf of bread is $3.50,\" she says. These prices are much higher than in big grocery stores.\u003c/p>\n\u003cfigure id=\"attachment_75287\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_005-1-a92e796360aab32682d360a689440f8a182eea0f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_005-1-a92e796360aab32682d360a689440f8a182eea0f-290x217.jpg\" alt=\"Jessica Ortiz often worries about what to feed her family. Photo: Scott Anger/KQED\" width=\"290\" height=\"217\" class=\"size-medium wp-image-75287\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jessica Ortiz often worries about what to feed her family. Photo: Scott Anger/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>But getting to big grocery stores in the nearby city of Fresno isn't easy. It's a 25-mile trip that turns into an all-day task, since the Ortizes don't have a car, and the bus only comes once a day.\u003c/p>\n\u003cp>\"We could tell people, 'Yes, you're supposed to eat so many servings of fruits and vegetables,' \" says Sarah Ramirez, an epidemiologist in California's Central Valley. \"It's easy to say and not take into account the environment — the fact that in these communities, sometimes soft drinks are more affordable than water,\" Ramirez says.\u003c/p>\n\u003cp>This region ranks among the highest in the nation when it comes to food insecurity, or families not knowing where their next meal is coming from.\u003c/p>\n\u003cp>But it's also struggling with an epidemic of obesity and diabetes.\u003c/p>\n\u003cp>\"The food system here locally is beyond broken,\" Ramirez says.\u003c/p>\n\u003cp>Food banks have become a primary source of nutrition for residents in dozens of rural towns, including Raisin City.\u003c/p>\n\u003cp>Once a month, the Fresno-based food bank has a produce giveaway in Raisin City, so that farmworker families can share in some of the bounty they help to harvest.\u003c/p>\n\u003cp>Hundreds of residents, including Jessica Ortiz, show up for this giveaway. Some arrive hours in advance to make sure they're at the head of the line.\u003c/p>\n\u003cp>\"My kids, they'll run home from school and be like, 'What did we get?' \" Ortiz says. \"My baby loves bananas. So if he happens to get bananas, he thinks he won the race.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>More Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/news/specialcoverage/hungerinthevalleyofplenty/index.jsp\">\u003cstrong>Hunger in the Valley of Plenty\u003c/strong>\u003c/a> (Collaboration between KQED and \u003ca href=\"http://cironline.org/reports/video-hunger-valley-plenty-5364\">CIR\u003c/a>)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Social Supermarkets A 'Win-Win-Win' For Europe's Poor",
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"content": "\u003cfigure id=\"attachment_75044\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/community-shop-3-e3923b436d383fcb17fba76a5e717db31bc083ae-e1386886696162.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/community-shop-3-e3923b436d383fcb17fba76a5e717db31bc083ae-e1386886696162.jpg\" alt=\"A customer scans the shelves at Community Shop, the U.K.'s first "social supermarket." The discount grocery stores are growing in popularity across Europe and are open exclusively to those in need. Photo: Courtesy of Community Shop\" width=\"640\" height=\"479\" class=\"size-full wp-image-75044\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A customer scans the shelves at Community Shop, the U.K.'s first \"social supermarket.\" The discount grocery stores are growing in popularity across Europe and are open exclusively to those in need. Photo: Courtesy of Community Shop\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Serri Graslie, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/11/250185245/social-supermarkets-a-win-win-win-for-europes-poor\">The Salt at NPR Food\u003c/a> (12/12/13)\u003c/p>\n\u003cp>Somewhere between a food pantry and a traditional grocery store lays an opportunity to help feed those in need.\u003c/p>\n\u003cp>Enter so-called \"social supermarkets,\" a European model that offers discounted food exclusively to those in poverty. The stores have grown in popularity across the continent and this week, the U.K. opened its first. Dubbed \u003ca href=\"http://community-shop.co.uk/\" target=\"_blank\">Community Shop\u003c/a>, the store is located in an impoverished former mining town in South Yorkshire.\u003c/p>\n\u003cp>Part discount grocer, part social service agency, the supermarkets are for members only. Membership is free, but it is limited to those who can prove they receive some form of welfare benefits. Members can save up to 70 percent on food that has been rejected by grocers because it might be mislabeled, have damaged packaging or be nearing an expiration date. That food is still edible, though, so instead of getting thrown away, it's donated with a waiver of liability.\u003c/p>\n\u003cp>Christina Holweg is a professor \u003ca href=\"http://www.supplychain-forum.com/documents/articles/SCFIJvol11-4-2010-Case%20Study.pdf\" target=\"_blank\">who studies\u003c/a> social supermarkets at the Vienna University of Economics and Business in Austria. Unlike food pantries, she says, the stores are designed for people who might have their own house and a job, but are still struggling to make ends meet.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We're talking about a target group that really needs it, and a target group that is really proud and eager to stay on their own feet,\" she tells The Salt.\u003c/p>\n\u003cp>She calls the stores a \"win-win-win\" for everyone involved: manufacturers and retailers, customers, and the nonprofits that typically run the social supermarkets. The environment also benefits, since less food ends up in landfills.\u003c/p>\n\u003cp>\"I've never seen any disadvantage if it's implemented the proper way,\" she says. \"It also helps society to reduce its welfare costs.\"\u003c/p>\n\u003cp>The social supermarket model has flourished in Europe since the 2008 economic downturn. Holweg says there are now about 1,000 stores spread across the continent, including France, Austria, Belgium, Luxemborg, Romania and Switzerland. Though it may seem counter-intuitive, Holweg thinks a key reason the model works so well is that the stores don't give away food. Customers have a choice while shopping, even if the prices are symbolic.\u003c/p>\n\u003cp>\"They are still treated as a customer. They can even return or exchange a product if it's not good,\" she says. \"And this, to me, makes a major difference.\"\u003c/p>\n\u003cp>In addition to cutting down their grocery bills, customers can take classes on cooking, budgeting, resume writing and more. Stores periodically review memberships, and Holweg says the goal is to help get customers out of poverty and on their way back to shopping at traditional grocery stores.\u003c/p>\n\u003cp>The social supermarkets themselves are not designed to be one-stop shopping in the first place: Because of how they stock their shelves, selection could differ widely from one visit to another. For example, oil, butter and flour can be hard to come by.\u003c/p>\n\u003cp>The U.K. store — Community Shop — is a subsidiary of the British Company Shop, a commercial firm that redistributes surplus food and goods, and will be stocked with donations from major retailers and manufacturers. Sarah Dunwell, Company Shop's director of environment and social affairs, says the stores are a way to be kind to both people and the environment.\u003c/p>\n\u003cp>\"Industry surplus is hard to avoid, but what Community Shop shows is that if we all work together, we can make sure that surplus food delivers lasting social good,\" Dunwell said in a statement.\u003c/p>\n\u003cp>If the location in South Yorkshire proves successful, Company Shop hopes to replicate the social supermarket model in London and other cities next year. And with \u003ca href=\"http://www.poverty.ac.uk/pse-research/falling-below-minimum-standards\">4 million people\u003c/a> without enough food in the U.K., there may be plenty of opportunity.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75044\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/community-shop-3-e3923b436d383fcb17fba76a5e717db31bc083ae-e1386886696162.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/community-shop-3-e3923b436d383fcb17fba76a5e717db31bc083ae-e1386886696162.jpg\" alt=\"A customer scans the shelves at Community Shop, the U.K.'s first "social supermarket." The discount grocery stores are growing in popularity across Europe and are open exclusively to those in need. Photo: Courtesy of Community Shop\" width=\"640\" height=\"479\" class=\"size-full wp-image-75044\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A customer scans the shelves at Community Shop, the U.K.'s first \"social supermarket.\" The discount grocery stores are growing in popularity across Europe and are open exclusively to those in need. Photo: Courtesy of Community Shop\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Serri Graslie, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/11/250185245/social-supermarkets-a-win-win-win-for-europes-poor\">The Salt at NPR Food\u003c/a> (12/12/13)\u003c/p>\n\u003cp>Somewhere between a food pantry and a traditional grocery store lays an opportunity to help feed those in need.\u003c/p>\n\u003cp>Enter so-called \"social supermarkets,\" a European model that offers discounted food exclusively to those in poverty. The stores have grown in popularity across the continent and this week, the U.K. opened its first. Dubbed \u003ca href=\"http://community-shop.co.uk/\" target=\"_blank\">Community Shop\u003c/a>, the store is located in an impoverished former mining town in South Yorkshire.\u003c/p>\n\u003cp>Part discount grocer, part social service agency, the supermarkets are for members only. Membership is free, but it is limited to those who can prove they receive some form of welfare benefits. Members can save up to 70 percent on food that has been rejected by grocers because it might be mislabeled, have damaged packaging or be nearing an expiration date. That food is still edible, though, so instead of getting thrown away, it's donated with a waiver of liability.\u003c/p>\n\u003cp>Christina Holweg is a professor \u003ca href=\"http://www.supplychain-forum.com/documents/articles/SCFIJvol11-4-2010-Case%20Study.pdf\" target=\"_blank\">who studies\u003c/a> social supermarkets at the Vienna University of Economics and Business in Austria. Unlike food pantries, she says, the stores are designed for people who might have their own house and a job, but are still struggling to make ends meet.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We're talking about a target group that really needs it, and a target group that is really proud and eager to stay on their own feet,\" she tells The Salt.\u003c/p>\n\u003cp>She calls the stores a \"win-win-win\" for everyone involved: manufacturers and retailers, customers, and the nonprofits that typically run the social supermarkets. The environment also benefits, since less food ends up in landfills.\u003c/p>\n\u003cp>\"I've never seen any disadvantage if it's implemented the proper way,\" she says. \"It also helps society to reduce its welfare costs.\"\u003c/p>\n\u003cp>The social supermarket model has flourished in Europe since the 2008 economic downturn. Holweg says there are now about 1,000 stores spread across the continent, including France, Austria, Belgium, Luxemborg, Romania and Switzerland. Though it may seem counter-intuitive, Holweg thinks a key reason the model works so well is that the stores don't give away food. Customers have a choice while shopping, even if the prices are symbolic.\u003c/p>\n\u003cp>\"They are still treated as a customer. They can even return or exchange a product if it's not good,\" she says. \"And this, to me, makes a major difference.\"\u003c/p>\n\u003cp>In addition to cutting down their grocery bills, customers can take classes on cooking, budgeting, resume writing and more. Stores periodically review memberships, and Holweg says the goal is to help get customers out of poverty and on their way back to shopping at traditional grocery stores.\u003c/p>\n\u003cp>The social supermarkets themselves are not designed to be one-stop shopping in the first place: Because of how they stock their shelves, selection could differ widely from one visit to another. For example, oil, butter and flour can be hard to come by.\u003c/p>\n\u003cp>The U.K. store — Community Shop — is a subsidiary of the British Company Shop, a commercial firm that redistributes surplus food and goods, and will be stocked with donations from major retailers and manufacturers. Sarah Dunwell, Company Shop's director of environment and social affairs, says the stores are a way to be kind to both people and the environment.\u003c/p>\n\u003cp>\"Industry surplus is hard to avoid, but what Community Shop shows is that if we all work together, we can make sure that surplus food delivers lasting social good,\" Dunwell said in a statement.\u003c/p>\n\u003cp>If the location in South Yorkshire proves successful, Company Shop hopes to replicate the social supermarket model in London and other cities next year. And with \u003ca href=\"http://www.poverty.ac.uk/pse-research/falling-below-minimum-standards\">4 million people\u003c/a> without enough food in the U.K., there may be plenty of opportunity.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_74747\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/potatochips.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/potatochips.jpg\" alt=\"Potato chips. Photo: Getty Images\" width=\"640\" height=\"360\" class=\"size-full wp-image-74747\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Potato chips. Photo: Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to KQED's Forum: Should Food Stamp Users be Blocked from Buying Junk Food?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201312030900\">Original Broadcast\u003c/a>:\u003cbr>\nTue, Dec 3, 2013 -- 9:00 AM\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2013/12/20131203aforum.mp3\"]\u003cbr>\nThe federal food stamp program, known as SNAP, supports one in seven Americans at a cost of around $80 billion each year. With almost 70 percent of adult Americans overweight, some nutrition advocates want to prohibit SNAP recipients from using food stamps to purchase junk food such as soda and chips. Opponents say that such restrictions would unfairly target the poor and limit their food options. KQED's Forum discusses the issue.\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cli>Carolyn Lochhead, Washington correspondent for the San Francisco Chronicle\u003c/li>\n\u003cli>Jessica Bartholow, legislative advocate at the Western Center on Law and Poverty\u003c/li>\n\u003cli>Michele Simon, public health lawyer, president of the consulting firm Eat, Drink, Politics, and author of \"Appetite for Profit: How the Food Industry Undermines Our Health and How to Fight Back\"\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://dcentric.wamu.org/2011/05/snap-wic-ebt-whats-the-difference/\">SNAP, WIC, EBT -- What's the Difference\u003c/a> : WAMU.org\u003c/li>\n\u003cli>\u003ca href=\"http://www.eatdrinkpolitics.com/wp-content/uploads/FoodStampsFollowtheMoneySimon.pdf\">Food Stamps: Follow the Money - Are Corporations Profiting from Hungry Americans?\u003c/a> : Report by Michele Simon\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfgate.com/default/article/Major-split-over-buying-junk-food-with-federal-aid-5026595.php#page-2\">Major Split Over Buying Junk Food With Federal Aid\u003c/a> : SFGate.com\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"soldout": {
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