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"content": "\u003cp>After months of practice in the art of fast food preparation, \"Flippy,\" has finally taken up a position as grill cook on the line at Caliburger's Pasadena, Calif., restaurant.\u003c/p>\n\u003cp>\"It's not a fun job — it's hot, it's greasy, it's dirty,\" acknowledges John Miller, the CEO of Cali Group, which runs the international fast food chain.\u003c/p>\n\u003cp>Even so, it could be the beginning of a bright career for Flippy in an industry that is otherwise notorious for high employee turnover.\u003c/p>\n\u003cp>\u003ciframe src=\"https://player.vimeo.com/video/234073915?portrait=0\" width=\"640\" height=\"360\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>It certainly helps that Flippy, a burger-flipping robot developed by Miso Robotics, shows no concern about the low wages, meager benefits or long hours that plague the industry. The robot is reportedly capable of grilling 150 burgers per hour.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>According to a \u003ca href=\"https://www.businesswire.com/news/home/20180305005300/en/Flippy-World%E2%80%99s-Autonomous-Robotic-Kitchen-Assistant-Cooks\">press release\u003c/a> from Miso, the company — which bills Flippy as the world's first burger-flipping robot — began working with Caliburger two years ago to develop it as a \"cost-effective and highly efficient solution\" that is \"specifically designed to operate in an existing commercial kitchen layout and to serve alongside kitchen staff to safely and efficiently fulfill a variety of cooking tasks.\"\u003c/p>\n\u003cp>\"The kitchen of the future will always have people in it, but we see that kitchen as having people and robots,\" said David Zito, co-founder and CEO of Miso Robotics \u003ca href=\"http://ktla.com/2018/03/05/flippy-the-burger-flipping-robot-is-now-cooking-at-the-caliburger-fast-food-chain/\">tells KTLA\u003c/a> in Los Angeles. \"This technology is not about replacing jobs — we see Flippy as that third hand.\"\u003c/p>\n\u003cp>In its current version, Flippy needs a human coworker to place the patties on the grill, put the cheese on top at the right moment and add the extras, such as lettuce and sauce before wrapping the sandwiches for customers.\u003c/p>\n\u003cp>\"The Flippy robot takes the form of a relatively small, wheeled cart equipped with a 6-axis robotic arm and what Miso Robotics calls a 'sensor bar,' \u003ca href=\"https://techcrunch.com/2017/03/07/meet-flippy-a-burger-grilling-robot-from-miso-robotics-and-caliburger/\">TechCrunch writes.\u003c/a> \"It takes in data from thermal sensors, 3-D sensors and different cameras onboard to perceive its environment. Digital systems that send tickets from the counter back to the kitchen give Flippy its orders.\"\u003c/p>\n\u003cp>\u003cem>TechCrunch\u003c/em> says unlike rival burger bots under development, such as one made by Momentum Machines, Flippy uses artificial intelligence to improve its technique – so the more it works, the better it gets at the job, in much the same way that might be expected from a human worker.\u003c/p>\n\u003cp>The website adds: \"A range of different tools, like detachable grippers, tongs and scrapers, help Flippy to cook burgers made to order, and keep a grill operating smoothly. A pneumatic pump allows the robot to swap out its own tools. Combined with Miso Robotics' AI, this range of tools will allow Flippy to make more than burgers over time, including chicken, bacon, grilled onions and other items that tend to be served in burger restaurants.\"\u003c/p>\n\u003cp>As part of its deal with Miso, Caliburger gets exclusive rights to use the services of Flippy for six months, but thereafter, other fast-food vendors would be allowed to buy the robot. In its current form, Flippy runs about $60,000 per unit, but the price could go up as it becomes more sophisticated and versatile.\u003c/p>\n\u003cp>For now, the robot is operating only in a single Pasadena, Calif., Caliburger restaurant, but the chain has plans for expansion within the U.S. after a trial period.\u003c/p>\n\u003cp>Although Miso and Caliburger emphasize that Flippy will be part of an integrated, part-robot, part-human, kitchen, according to \u003ca href=\"https://www.mckinsey.com/global-themes/future-of-organizations-and-work/what-the-future-of-work-will-mean-for-jobs-skills-and-wages#part3\">a report by the McKinsey Global Institute\u003c/a> last year, fast food was among the industries most vulnerable to automation. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>After months of practice in the art of fast food preparation, \"Flippy,\" has finally taken up a position as grill cook on the line at Caliburger's Pasadena, Calif., restaurant.\u003c/p>\n\u003cp>\"It's not a fun job — it's hot, it's greasy, it's dirty,\" acknowledges John Miller, the CEO of Cali Group, which runs the international fast food chain.\u003c/p>\n\u003cp>Even so, it could be the beginning of a bright career for Flippy in an industry that is otherwise notorious for high employee turnover.\u003c/p>\n\u003cp>\u003ciframe src=\"https://player.vimeo.com/video/234073915?portrait=0\" width=\"640\" height=\"360\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>It certainly helps that Flippy, a burger-flipping robot developed by Miso Robotics, shows no concern about the low wages, meager benefits or long hours that plague the industry. The robot is reportedly capable of grilling 150 burgers per hour.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>According to a \u003ca href=\"https://www.businesswire.com/news/home/20180305005300/en/Flippy-World%E2%80%99s-Autonomous-Robotic-Kitchen-Assistant-Cooks\">press release\u003c/a> from Miso, the company — which bills Flippy as the world's first burger-flipping robot — began working with Caliburger two years ago to develop it as a \"cost-effective and highly efficient solution\" that is \"specifically designed to operate in an existing commercial kitchen layout and to serve alongside kitchen staff to safely and efficiently fulfill a variety of cooking tasks.\"\u003c/p>\n\u003cp>\"The kitchen of the future will always have people in it, but we see that kitchen as having people and robots,\" said David Zito, co-founder and CEO of Miso Robotics \u003ca href=\"http://ktla.com/2018/03/05/flippy-the-burger-flipping-robot-is-now-cooking-at-the-caliburger-fast-food-chain/\">tells KTLA\u003c/a> in Los Angeles. \"This technology is not about replacing jobs — we see Flippy as that third hand.\"\u003c/p>\n\u003cp>In its current version, Flippy needs a human coworker to place the patties on the grill, put the cheese on top at the right moment and add the extras, such as lettuce and sauce before wrapping the sandwiches for customers.\u003c/p>\n\u003cp>\"The Flippy robot takes the form of a relatively small, wheeled cart equipped with a 6-axis robotic arm and what Miso Robotics calls a 'sensor bar,' \u003ca href=\"https://techcrunch.com/2017/03/07/meet-flippy-a-burger-grilling-robot-from-miso-robotics-and-caliburger/\">TechCrunch writes.\u003c/a> \"It takes in data from thermal sensors, 3-D sensors and different cameras onboard to perceive its environment. Digital systems that send tickets from the counter back to the kitchen give Flippy its orders.\"\u003c/p>\n\u003cp>\u003cem>TechCrunch\u003c/em> says unlike rival burger bots under development, such as one made by Momentum Machines, Flippy uses artificial intelligence to improve its technique – so the more it works, the better it gets at the job, in much the same way that might be expected from a human worker.\u003c/p>\n\u003cp>The website adds: \"A range of different tools, like detachable grippers, tongs and scrapers, help Flippy to cook burgers made to order, and keep a grill operating smoothly. A pneumatic pump allows the robot to swap out its own tools. Combined with Miso Robotics' AI, this range of tools will allow Flippy to make more than burgers over time, including chicken, bacon, grilled onions and other items that tend to be served in burger restaurants.\"\u003c/p>\n\u003cp>As part of its deal with Miso, Caliburger gets exclusive rights to use the services of Flippy for six months, but thereafter, other fast-food vendors would be allowed to buy the robot. In its current form, Flippy runs about $60,000 per unit, but the price could go up as it becomes more sophisticated and versatile.\u003c/p>\n\u003cp>For now, the robot is operating only in a single Pasadena, Calif., Caliburger restaurant, but the chain has plans for expansion within the U.S. after a trial period.\u003c/p>\n\u003cp>Although Miso and Caliburger emphasize that Flippy will be part of an integrated, part-robot, part-human, kitchen, according to \u003ca href=\"https://www.mckinsey.com/global-themes/future-of-organizations-and-work/what-the-future-of-work-will-mean-for-jobs-skills-and-wages#part3\">a report by the McKinsey Global Institute\u003c/a> last year, fast food was among the industries most vulnerable to automation. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "This Chef Lost 50 Pounds And Reversed Prediabetes With A Digital Program",
"title": "This Chef Lost 50 Pounds And Reversed Prediabetes With A Digital Program",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/me/2018/03/20180305_me_this_chef_lost_50_pounds_and_reversed_pre-diabetes_with_a_digital_program.mp3\u003c/p>\n\u003cp>People who are diagnosed with prediabetes can delay or prevent the disease if they change their lifestyle and lose a significant amount of weight. But here's the challenge: How can people be motivated to eat healthier and move more? Increasingly, the answer might include digital medicine.\u003c/p>\n\u003cp>\"Just telling people to do things doesn't work,\" says Sean Duffy, CEO of \u003ca href=\"https://www.omadahealth.com/\">Omada Health\u003c/a>. If it were easy, there wouldn't be more than \u003ca href=\"https://www.cdc.gov/diabetes/basics/prediabetes.html\">80 million adults\u003c/a> in the U.S. with prediabetes.\u003c/p>\n\u003cp>Omada has rolled out a digital program, delivered on smartphones and other devices, that incorporates all the ingredients known to help people overhaul their habits. It includes e-coaching; peer support; education; diet and exercise tracking; and electronic nudging. (Forget to weigh in or track your meals? You'll get texts or emails reminding you to do it.)\u003c/p>\n\u003cp>\"Week by week we have lessons on different themes, \" Duffy explains. \"They're interactive, and there's little games\" to keep it dynamic. Participants are matched with a group of peers (online) and they're led by a coach, who they can text or email back and forth with. \"We call it the symphony effect,\" Duffy says, because there are multiple methods working together to help participants stay on track.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Getting started\u003c/strong>\u003c/p>\n\u003cp>Sometimes fear is a good motivator for losing weight. Don Speranza is in his late 60s and lives on a farm along the Columbia River in Washington state, where he runs a bed and breakfast with his wife. He's also the chef at the inn. \"I'm immersed in food all day,\" Speranza says.\u003c/p>\n\u003cp>Last year he received an email from his doctor at Kaiser Permanente with some test results. \"It was like a gut punch, \" Speranza says.\u003c/p>\n\u003cfigure id=\"attachment_125427\" class=\"wp-caption alignright\" style=\"max-width: 2291px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557.jpg\" alt=\"Don Speranza (left) in 2003, and after losing weight, in 2018.\" width=\"2291\" height=\"1594\" class=\"size-full wp-image-125427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557.jpg 2291w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-800x557.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-768x534.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-1020x710.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-1180x821.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-960x668.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-240x167.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-375x261.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-520x362.jpg 520w\" sizes=\"(max-width: 2291px) 100vw, 2291px\">\u003cfigcaption class=\"wp-caption-text\">Don Speranza (left) in 2003, and after losing weight, in 2018. \u003ccite>(Courtesy of Don Speranza)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Based on his weight, which had been crept up to 210 pounds, and the results of his bloodwork to test his glucose, he was diagnosed with prediabetes. This means his blood sugar level was elevated, but not yet high enough to be diagnosed with the condition.\u003c/p>\n\u003cp>\"It was a real come-to-Jesus moment,\" Speranza recalls. He knew that diabetes increased the risk of heart disease and can lead to many other complications including vision loss and amputations.\u003c/p>\n\u003cp>When he signed up for the Omada program, the first thing he received was a scale. He began to weigh himself daily. He also began to track what he was eating. Each day he'd log his weight and meals and upload the data to a dashboard. His coach could see the data, too, and give him advice and encouragement.\u003c/p>\n\u003cp>\"Oh, my coach, \" Speranza says. \"I can't sing her praises enough, she was so responsive.\"\u003cstrong> \u003c/strong>Even though they never met in person, they bonded. He took her advice and suggestions.\u003c/p>\n\u003cp>He realized, for instance, that he ate too much of the wrong things. \"Homemade breads and croissants, pasta and pizza,\" Speranza ticks off the list of baked treats with a mix of reverence and resolve in his voice.\u003c/p>\n\u003cp>Speranza realized he had to change his relationship with these foods. Temporarily, he cut out all these refined carbohydrates. He had to train himself to resist all the treats he bakes for his guests.\u003c/p>\n\u003cp>Instead, he began to fill his plate with more protein, vegetables and healthy fats. He raises animals on his organic farm, so he eats pastured meats, and a lot of salmon.\u003c/p>\n\u003cp>\"Week by week, I'd make one or two little changes at a time, \" Speranza says. \"It was a game changer.\"\u003c/p>\n\u003cp>The weight began to fall off, and he started to move more. His coach nudged him to switch up his morning routine. He says he was accustomed to sitting each morning for an hour or so just drinking coffee. \"Now, I'll start the coffee,\" he says, but before he drinks it, \"I'll go outside and walk.\" He tracks his movement withe a wearable electronic device. He began with 2,000 steps logged during his morning walk but has now increased his steps significantly. And he rides a stationary bike, too.\u003c/p>\n\u003cp>\"Now, I can almost keep up with my wife,\" Speranza says with a laugh.\u003c/p>\n\u003cp>Since last May, he has lost about 50 pounds (52, to be exact, but it fluctuates a bit) and his blood sugar has returned to the normal range. He no longer has prediabetes.\u003c/p>\n\u003cp>\"I feel so much better,\" Speranza says. As a baker, he buys flour in 50 pound sacks. \"Now, when I look at [the sacks] I'm aghast to think that's what I was carrying around.\"\u003c/p>\n\u003cp>\u003cstrong>Success is not automatic\u003c/strong>\u003c/p>\n\u003cp>Not every Omada Health participant makes the progress they're aiming for. After all, pulling off these changes is difficult\u003c/p>\n\u003cp>\"I'm still on the journey to get to more optimal, health\" says Lonny Northrup, who lives in Utah. He lost weight while participating in the program, but when he hit a plateau in his weight loss, he felt stuck and he says he didn't get the personal support he would have liked from the program. \"For [many] days in a row I got an email saying, 'Hey, we noticed you didn't step on the scale,' \" he says. \"For some reason that didn't get escalated to the coach.\" So he says that was a disappointment.\u003c/p>\n\u003cp>Overall, he says he would recommend the Omada Health program to a friend. \"I got really good, specific recommendations that worked for me and my lifestyle,\" Northrup says. And he says the convenience of having the program delivered on a smartphone was key, too.\u003c/p>\n\u003cp>There is some evidence that these kinds of programs are working. A recent pilot study with Utah-based \u003ca href=\"https://intermountainhealthcare.org/\">Intermountain Healthcare\u003c/a> that included about 200 people, all of whom were at high risk of Type 2 diabetes, found that 75 percent of the participants completed the Omada program and lost at least 5 percent of their body weight. And about 1 in 4 participants lost 7 percent of their body weight or more. That's promising, because there's evidence that a 7 percent body weight loss \u003ca href=\"https://www.npr.org/templates/story/story.php?storyId=122104219\">cuts the risk\u003c/a> of developing diabetes by about 60 percent.\u003c/p>\n\u003cp>\"This is one of the most exciting things,\" says Mark Greenwood, a physician with Intermountain.\u003c/p>\n\u003cp>Omada Health is not the only player in this space. The Centers for Disease Control and Prevention \u003ca href=\"https://nccd.cdc.gov/DDT_DPRP/City.aspx?STATE=OTH&CITY=OTH\">recognizes\u003c/a> many diabetes prevention lifestyle change programs, delivered both in-person and online, including \u003ca href=\"https://www.vida.com/direct/\">Vida\u003c/a>, which bills itself as a \"health transformation team\" that is data and tech-driven.\u003c/p>\n\u003cp>Additionally, traditional players in the weight loss space, such as Weight Watchers, now offer some \u003ca href=\"https://www.weightwatchers.com/us/new-weight-watchers-personal-coaching-offering\">similar incentives\u003c/a>, such as personal coaching.\u003c/p>\n\u003cp>Greenwood says he'd like to see many more patients try diabetes prevention programs. And he says he's pleased with the results of the pilot study of Omada's program.\u003c/p>\n\u003cp>\"The data really does confirm that when you give people tools and help, instead of just preaching to them, it really does help.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>People who are diagnosed with prediabetes can delay or prevent the disease if they change their lifestyle and lose a significant amount of weight. But here's the challenge: How can people be motivated to eat healthier and move more? Increasingly, the answer might include digital medicine.\u003c/p>\n\u003cp>\"Just telling people to do things doesn't work,\" says Sean Duffy, CEO of \u003ca href=\"https://www.omadahealth.com/\">Omada Health\u003c/a>. If it were easy, there wouldn't be more than \u003ca href=\"https://www.cdc.gov/diabetes/basics/prediabetes.html\">80 million adults\u003c/a> in the U.S. with prediabetes.\u003c/p>\n\u003cp>Omada has rolled out a digital program, delivered on smartphones and other devices, that incorporates all the ingredients known to help people overhaul their habits. It includes e-coaching; peer support; education; diet and exercise tracking; and electronic nudging. (Forget to weigh in or track your meals? You'll get texts or emails reminding you to do it.)\u003c/p>\n\u003cp>\"Week by week we have lessons on different themes, \" Duffy explains. \"They're interactive, and there's little games\" to keep it dynamic. Participants are matched with a group of peers (online) and they're led by a coach, who they can text or email back and forth with. \"We call it the symphony effect,\" Duffy says, because there are multiple methods working together to help participants stay on track.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Getting started\u003c/strong>\u003c/p>\n\u003cp>Sometimes fear is a good motivator for losing weight. Don Speranza is in his late 60s and lives on a farm along the Columbia River in Washington state, where he runs a bed and breakfast with his wife. He's also the chef at the inn. \"I'm immersed in food all day,\" Speranza says.\u003c/p>\n\u003cp>Last year he received an email from his doctor at Kaiser Permanente with some test results. \"It was like a gut punch, \" Speranza says.\u003c/p>\n\u003cfigure id=\"attachment_125427\" class=\"wp-caption alignright\" style=\"max-width: 2291px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557.jpg\" alt=\"Don Speranza (left) in 2003, and after losing weight, in 2018.\" width=\"2291\" height=\"1594\" class=\"size-full wp-image-125427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557.jpg 2291w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-800x557.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-768x534.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-1020x710.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-1180x821.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-960x668.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-240x167.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-375x261.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-520x362.jpg 520w\" sizes=\"(max-width: 2291px) 100vw, 2291px\">\u003cfigcaption class=\"wp-caption-text\">Don Speranza (left) in 2003, and after losing weight, in 2018. \u003ccite>(Courtesy of Don Speranza)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Based on his weight, which had been crept up to 210 pounds, and the results of his bloodwork to test his glucose, he was diagnosed with prediabetes. This means his blood sugar level was elevated, but not yet high enough to be diagnosed with the condition.\u003c/p>\n\u003cp>\"It was a real come-to-Jesus moment,\" Speranza recalls. He knew that diabetes increased the risk of heart disease and can lead to many other complications including vision loss and amputations.\u003c/p>\n\u003cp>When he signed up for the Omada program, the first thing he received was a scale. He began to weigh himself daily. He also began to track what he was eating. Each day he'd log his weight and meals and upload the data to a dashboard. His coach could see the data, too, and give him advice and encouragement.\u003c/p>\n\u003cp>\"Oh, my coach, \" Speranza says. \"I can't sing her praises enough, she was so responsive.\"\u003cstrong> \u003c/strong>Even though they never met in person, they bonded. He took her advice and suggestions.\u003c/p>\n\u003cp>He realized, for instance, that he ate too much of the wrong things. \"Homemade breads and croissants, pasta and pizza,\" Speranza ticks off the list of baked treats with a mix of reverence and resolve in his voice.\u003c/p>\n\u003cp>Speranza realized he had to change his relationship with these foods. Temporarily, he cut out all these refined carbohydrates. He had to train himself to resist all the treats he bakes for his guests.\u003c/p>\n\u003cp>Instead, he began to fill his plate with more protein, vegetables and healthy fats. He raises animals on his organic farm, so he eats pastured meats, and a lot of salmon.\u003c/p>\n\u003cp>\"Week by week, I'd make one or two little changes at a time, \" Speranza says. \"It was a game changer.\"\u003c/p>\n\u003cp>The weight began to fall off, and he started to move more. His coach nudged him to switch up his morning routine. He says he was accustomed to sitting each morning for an hour or so just drinking coffee. \"Now, I'll start the coffee,\" he says, but before he drinks it, \"I'll go outside and walk.\" He tracks his movement withe a wearable electronic device. He began with 2,000 steps logged during his morning walk but has now increased his steps significantly. And he rides a stationary bike, too.\u003c/p>\n\u003cp>\"Now, I can almost keep up with my wife,\" Speranza says with a laugh.\u003c/p>\n\u003cp>Since last May, he has lost about 50 pounds (52, to be exact, but it fluctuates a bit) and his blood sugar has returned to the normal range. He no longer has prediabetes.\u003c/p>\n\u003cp>\"I feel so much better,\" Speranza says. As a baker, he buys flour in 50 pound sacks. \"Now, when I look at [the sacks] I'm aghast to think that's what I was carrying around.\"\u003c/p>\n\u003cp>\u003cstrong>Success is not automatic\u003c/strong>\u003c/p>\n\u003cp>Not every Omada Health participant makes the progress they're aiming for. After all, pulling off these changes is difficult\u003c/p>\n\u003cp>\"I'm still on the journey to get to more optimal, health\" says Lonny Northrup, who lives in Utah. He lost weight while participating in the program, but when he hit a plateau in his weight loss, he felt stuck and he says he didn't get the personal support he would have liked from the program. \"For [many] days in a row I got an email saying, 'Hey, we noticed you didn't step on the scale,' \" he says. \"For some reason that didn't get escalated to the coach.\" So he says that was a disappointment.\u003c/p>\n\u003cp>Overall, he says he would recommend the Omada Health program to a friend. \"I got really good, specific recommendations that worked for me and my lifestyle,\" Northrup says. And he says the convenience of having the program delivered on a smartphone was key, too.\u003c/p>\n\u003cp>There is some evidence that these kinds of programs are working. A recent pilot study with Utah-based \u003ca href=\"https://intermountainhealthcare.org/\">Intermountain Healthcare\u003c/a> that included about 200 people, all of whom were at high risk of Type 2 diabetes, found that 75 percent of the participants completed the Omada program and lost at least 5 percent of their body weight. And about 1 in 4 participants lost 7 percent of their body weight or more. That's promising, because there's evidence that a 7 percent body weight loss \u003ca href=\"https://www.npr.org/templates/story/story.php?storyId=122104219\">cuts the risk\u003c/a> of developing diabetes by about 60 percent.\u003c/p>\n\u003cp>\"This is one of the most exciting things,\" says Mark Greenwood, a physician with Intermountain.\u003c/p>\n\u003cp>Omada Health is not the only player in this space. The Centers for Disease Control and Prevention \u003ca href=\"https://nccd.cdc.gov/DDT_DPRP/City.aspx?STATE=OTH&CITY=OTH\">recognizes\u003c/a> many diabetes prevention lifestyle change programs, delivered both in-person and online, including \u003ca href=\"https://www.vida.com/direct/\">Vida\u003c/a>, which bills itself as a \"health transformation team\" that is data and tech-driven.\u003c/p>\n\u003cp>Additionally, traditional players in the weight loss space, such as Weight Watchers, now offer some \u003ca href=\"https://www.weightwatchers.com/us/new-weight-watchers-personal-coaching-offering\">similar incentives\u003c/a>, such as personal coaching.\u003c/p>\n\u003cp>Greenwood says he'd like to see many more patients try diabetes prevention programs. And he says he's pleased with the results of the pilot study of Omada's program.\u003c/p>\n\u003cp>\"The data really does confirm that when you give people tools and help, instead of just preaching to them, it really does help.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Can Food Co-ops Survive the New Retail Reality?",
"title": "Can Food Co-ops Survive the New Retail Reality?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>As mega-retailers like Amazon-Whole Foods and Costco go after their customer base, community grocery stores are being forced to reinvent to stay relevant.\u003c/em>\u003c/p>\n\u003cp>The Good Earth Market food cooperative in Billings, Montana, which opened its doors 23 years ago, closed in October 2017. Over the last few years, the long-loved community market had a hard time keeping up with increasing competition.\u003c/p>\n\u003cp>“Costco and Walmart and Albertsons and everyone has organic,” said Carol Beam, board president of the market for the last 13 years. “We knew what we needed to break even every week, and every week we were anywhere from $8,000 to $10,000 short.”\u003c/p>\n\u003cp>It’s not just in Montana—around the country, food retail is in a state of upheaval. In addition to co-ops being squeezed out of the organic food market they once largely provided, conventional grocery stores are also facing pressure from online retailers. And though food co-ops are no longer the easiest, or even the cheapest, way to access organic and local foods, those that have succeeded for the long haul may offer signs of hope for local economies.\u003c/p>\n\u003cp>C.E. Pugh, the chief operating officer of \u003ca href=\"https://www.ncg.coop/\">National Co+op Grocers\u003c/a> (NCG), a cooperative providing business services for 147 food co-ops in 37 states, said co-ops began seeing a change in their fates starting in 2013. “The conventional grocers got very serious for the first time about natural and organic and added lots of products,” he said. “The impacts manifested themselves almost overnight in 2013.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>NCG has seen six cooperatives close since 2012, but has also welcomed 23 new stores in that same period, some of which were newly opened co-ops, and some of which already existed but had not yet joined NCG. The Minnesota-based \u003ca href=\"https://www.fci.coop/\">Food Co-op Initiative\u003c/a>, a nonprofit focused on helping new co-ops open and thrive, supported the launch of \u003ca href=\"https://www.fci.coop/about-us/our-impact/\">134 co-ops in the last 10 years\u003c/a>. Of those, 74 percent are still in business.\u003c/p>\n\u003cfigure id=\"attachment_125383\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/180228-food-co-ops-top2.jpg\" alt=\"Minnesota’s Cook County Whole Foods Co-op. Tony Webster\" width=\"1200\" height=\"800\" class=\"size-full wp-image-125383\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top2.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top2-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Minnesota’s Cook County Whole Foods Co-op. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/diversey/36200837185/\">Tony Webster\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the number of food co-ops in the U.S. is growing overall, some are still struggling against an influx of available local and organic markets. As co-ops face increased competition from mainstream retailers, advocates are considering how to distinguish themselves—and how to adapt to ensure survival.\u003c/p>\n\u003cp>\u003cstrong>The Rise of Organic in Conventional Grocery Stores\u003c/strong>\u003c/p>\n\u003cp>After 40 years, the East Lansing Food Co-op (ELFCO) in East Lansing, Michigan, closed in February 2017. “I have anecdotal evidence that when the co-op was started in the 1970s, there was almost no access to organic food whatsoever,” said Yelena Kalinsky, president of the co-op board during ELFCO’s last year. “Now there are a number of ways.”\u003c/p>\n\u003cp>One of which was likely a Whole Foods, which opened a store in April 2016 a mere 200 yards away from ELFCO. Even besides Whole Foods, there were already other natural grocers in town, such as Fresh Thyme and Foods for Living.\u003c/p>\n\u003cp>“Even Kroger has an organic foods section that’s doing very well,” Kalinsky added. “The positive spin is that we achieved our mission of making organic and local food possible. But after Whole Foods and Fresh Thyme came in, our numbers went down.” In May 2016, sales were \u003ca href=\"http://www.lansingstatejournal.com/story/news/local/2017/01/04/after-40-years-east-lansing-food-co-op-closing/96149472/\">down 20 to 30 percent\u003c/a>over the previous year, which the co-op blamed on stronger competition.\u003c/p>\n\u003cp>Annie Knupfer, professor emeritus of educational studies at Purdue University and author of \u003ca href=\"http://www.cornellpress.cornell.edu/book/?GCOI=80140100986350\">\u003cem>Food Co-ops in America: Community, Consumption, and Economic Democracy\u003c/em>\u003c/a>, acknowledges the abundance of organic food purveyors in today’s marketplace. “I think today the question would be, why a food co-op, when there are so many other options, like farmers’ markets, CSAs, organic food stores,” she said. “Unless you have a strong commitment to the ideals of food co-ops, you have a lot of options.”\u003c/p>\n\u003cp>Pugh of NCG echoed this sentiment when discussing the ways conventional mega-retailers like Costco, Walmart, and Kroger encroached on the organic market. Currently, Costco is the largest retailer of organic food in the U.S., \u003ca href=\"https://www.huffingtonpost.com/entry/costco-organic-produce-farmers-partnership_us_570d0a80e4b01422324a1f6c\">with four billion dollars in annual organic sales in 2015\u003c/a>, while \u003ca href=\"https://www.seattletimes.com/business/retail/costco-becomes-largest-organic-grocer-analysts-say/\">Whole Foods had $3.6 billion\u003c/a>. And in 2017, \u003ca href=\"https://www.reuters.com/article/brief-krogers-organic-produce-sales-achi/brief-krogers-organic-produce-sales-achieve-1-billion-idUSFWN1PR0WZ\">Kroger reportedly broke $1 billion in sales of organic produce.\u003c/a>\u003c/p>\n\u003cp>“This new thing with the conventional [retailers] was kind of insidious, and people didn’t quite see that,” he said. “[Co-op leaders] thought, ‘Our customers won’t go there,’ but they were already there, buying products the co-ops don’t carry, like Charmin. And so they’re there anyway, and then they see organic milk, and they think, ‘Oh that’s a good price.’”\u003c/p>\n\u003cp>\u003cstrong>Distinguishing Co-ops from the Competition\u003c/strong>\u003c/p>\n\u003cp>“Each individual co-op and each individual community has to determine its relevance today,” Pugh said. “There’s no question of what its purpose was 10 to 20 years ago, when it may have been the only source or the best source of organic products. [But] why is it relevant today?”\u003c/p>\n\u003cp>According to Knupfer, one thing co-ops offer is a sense of community and empowerment in decision-making. “You can’t go into a CSA or grocery store and participate,” Knupfer said. “But you can raise concerns at any business. So I think what a co-op needs to provide is a sense of community.”\u003c/p>\n\u003cfigure id=\"attachment_125381\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/180228-food-co-ops-coffee-time.jpg\" alt=\"Coffee time at Ithaca’s Green Star Co-op.\" width=\"800\" height=\"646\" class=\"size-full wp-image-125381\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-coffee-time.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-coffee-time-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-coffee-time-768x620.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-coffee-time-240x194.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-coffee-time-375x303.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-coffee-time-520x420.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Coffee time at Ithaca’s Green Star Co-op. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/joeyz51/36409089533/\">Joeyz51\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Co-ops do this in a number of ways, including hosting community events, organizing local producer fairs, meet-your-farmer events, and other community-building activities. Some co-ops, including the Missoula Food Co-op, which \u003ca href=\"http://missoulanews.com/news/after-a-decade-at-the-burns-st-center-the-missoula/article_d525720e-ca49-11e7-9e88-630ea6e0252d.html\">closed at the end of 2017\u003c/a>, and the highly successful \u003ca href=\"https://www.foodcoop.com/\">Park Slope Food Co-op\u003c/a> in Brooklyn, have tried to build community and lower prices through a worker-owner model. For most of its existence, the Missoula Food Co-op required all members to work in some capacity for at least three hours a month, and only members were supposed to shop at the store.\u003c/p>\n\u003cp>However, this was a controversial policy. The time commitment was a limiting factor for some people who might have otherwise joined and supported the co-op. Kim Gilchrist, a board member at the Missoula Food Co-op, thinks that the worker-member policy hurt the organization in a number of ways. Adding the work requirement on to the store’s out-of-the-way location may have sent potential members to more easily accessible retailers, and she says the co-op didn’t do enough outreach in its neighborhood to be economically sustainable.\u003c/p>\n\u003cp>Gilchrist also believes the worker-owner model might have hurt the co-op through inferior customer service. Worker-owners, not being employees, did not go through a long training, and didn’t have to worry about being fired. When the store opened to non-members, it was still staffed by unpaid, part-time member-owners. The customer service, or lack thereof, became a problem.\u003c/p>\n\u003cp>“We heard feedback sometimes you walk in and there’s not a cashier, or they’re not super friendly,” Gilchrist said. “Sometimes there’s music playing, sometimes there’s not. If you’re a stranger coming into the store, you want a friendly face, you want some help.”\u003c/p>\n\u003cp>\u003cstrong>Adapting to Compete in the Changing Market\u003c/strong>\u003c/p>\n\u003cp>While some co-ops are struggling, others are succeeding in a changing market with different adaptations. “The market has gotten tougher, but the difference has been that our member co-ops have been adapting,” NCG’s Pugh said. “As the competition got tighter, management at the individual co-ops just buckled down to find ways to get better.”\u003c/p>\n\u003cp>Some co-ops, like the Harvest Co-op in Cambridge, Massachusetts and the Food Front Cooperative Grocery in Portland, Oregon have \u003ca href=\"https://civileats.com/2016/08/30/can-online-sales-bring-food-co-ops-into-the-modern-age/\">begun offering online sales\u003c/a>. Others, like the Seward Community Co-op in Minneapolis, Minnesota, are \u003ca href=\"https://civileats.com/2016/09/20/this-minneapolis-cooperative-grocery-store-is-working-to-break-the-diversity-mold/\">focusing on ensuring diversity in the food co-op landscape.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_125382\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/180228-food-co-ops-top1.jpg\" alt=\"PCC Markets\" width=\"1200\" height=\"801\" class=\"size-full wp-image-125382\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top1-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top1-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top1-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top1-1180x788.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top1-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top1-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">PCC Markets \u003ccite>(\u003ca href=\"https://www.instagram.com/p/BaP2nc7nzAl/?taken-by=pccmarkets\">PCC Markets\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meanwhile, as Whole Foods adapts to its recent acquisition by Amazon, \u003ca href=\"https://civileats.com/2017/12/14/how-will-local-food-producers-fare-under-amazon-whole-foods/\">its role as a local foods purveyor has come into question.\u003c/a> As it operations are centralized, co-ops may be able to reclaim their role as the best place to buy local food products and support local producers.\u003c/p>\n\u003cp>Allan Reetz of \u003ca href=\"http://coopfoodstore.coop/\">Hanover Co-op Food Stores\u003c/a>, multi-million dollar businesses with two locations in New Hampshire and one in Vermont, stressed the importance of keeping one eye on the local food system while also watching the broader market. “Cooperatives are a way to build security in your local food system and involve the community at a grassroots level,” Reetz said. “But that does not guarantee anything. You still have to compete in the marketplace you find yourselves in.”\u003c/p>\n\u003cp>Hanover Co-op Food Stores, which \u003ca href=\"http://coopfoodstore.coop/co-op-history\">date back to 1936\u003c/a>, have expanded beyond a regular food co-op to include things such as delicatessens, a sushi bar, and even \u003ca href=\"http://coopfoodstore.coop/service-center\">an auto service center\u003c/a>. It sells co-op staples like tofu and raw milk, but also offers a range of conventional food products like Frosted Flakes in order to be a one-stop shopping location.\u003c/p>\n\u003cp>Despite growing competition, the co-op is thriving. “It’s not to say we’re doing something extra special others have ignored,” Reetz said. “Grocery retail is a tough business. Co-ops have really established a market that now the big chains have moved into over the years, so there’s a lot of attention paid to the turf that we crafted.”\u003c/p>\n\u003cp>Across the country in Medford, Oregon, the much smaller Medford Food Co-op, which opened in 2011, is also doing well in this difficult atmosphere. Halle Riddlebarger, the store’s marketing manager, credits the co-op’s success to its relative youth, which she says makes the store nimble and better able to respond to people’s requests.\u003c/p>\n\u003cp>“We’re not set in our ways from having done something one way for 20 years,” Riddlebarger said. Recently, based on member requests for more prepared food, the co-op opened a café and deli. “Co-ops have to be able to respond to what people want and not take a decade to do so.”\u003c/p>\n\u003cp>In some rural areas, becoming a cooperative can offer a lifeline for struggling grocery stores. The North Dakota Association of Rural Electric Cooperatives runs \u003ca href=\"http://ndarec.com/ruralgrocery\">the Rural Grocery Initiative\u003c/a> under the direction of Lori Capouch. Because so many small, rural grocery stores in the state are struggling, the initiative has helped some become cooperatives, giving these stores the support of the local community. These cooperatives are generally conventional grocery stores, selling all the regular staples instead of focusing specifically on local or organic food.\u003c/p>\n\u003cp>“I think that that cooperative, community-owned business model is going to become more and more important in these small communities that are at a distance from a full-service grocery store,” Capouch said. “That’s going to be the way to keep fresh foods available for people living and working in small towns.”\u003c/p>\n\u003cp>Indeed, perhaps the biggest challenge food co-ops face is not the competition from Whole Foods or Costco, but finding the balance between their original ideals and the ability to adapt to what consumers want and need now.\u003c/p>\n\u003cp>“I think some of us have been a little idealistic, and we need to learn more about how businesses work, because a food co-op is a business,” Purdue’s Knupfer said. “How do you make food co-ops a small business that’s also a community? People need to think outside the box.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This post originally published on\u003c/em> \u003ca href=\"https://civileats.com/2018/02/28/can-food-coops-survive-the-new-retail-reality/\">\u003cem>Civil Eats\u003c/em>\u003c/a>.\u003c/p>\n\n",
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"excerpt": "As mega-retailers like Amazon-Whole Foods and Costco go after their customer base, community grocery stores are being forced to reinvent to stay relevant.",
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"description": "As mega-retailers like Amazon-Whole Foods and Costco go after their customer base, community grocery stores are being forced to reinvent to stay relevant.",
"title": "Can Food Co-ops Survive the New Retail Reality? | KQED",
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"nprByline": "\u003ca href=\"https://civileats.com/author/sparker/\">Stephanie Parker\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/civileat/\">Civil Eats\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>As mega-retailers like Amazon-Whole Foods and Costco go after their customer base, community grocery stores are being forced to reinvent to stay relevant.\u003c/em>\u003c/p>\n\u003cp>The Good Earth Market food cooperative in Billings, Montana, which opened its doors 23 years ago, closed in October 2017. Over the last few years, the long-loved community market had a hard time keeping up with increasing competition.\u003c/p>\n\u003cp>“Costco and Walmart and Albertsons and everyone has organic,” said Carol Beam, board president of the market for the last 13 years. “We knew what we needed to break even every week, and every week we were anywhere from $8,000 to $10,000 short.”\u003c/p>\n\u003cp>It’s not just in Montana—around the country, food retail is in a state of upheaval. In addition to co-ops being squeezed out of the organic food market they once largely provided, conventional grocery stores are also facing pressure from online retailers. And though food co-ops are no longer the easiest, or even the cheapest, way to access organic and local foods, those that have succeeded for the long haul may offer signs of hope for local economies.\u003c/p>\n\u003cp>C.E. Pugh, the chief operating officer of \u003ca href=\"https://www.ncg.coop/\">National Co+op Grocers\u003c/a> (NCG), a cooperative providing business services for 147 food co-ops in 37 states, said co-ops began seeing a change in their fates starting in 2013. “The conventional grocers got very serious for the first time about natural and organic and added lots of products,” he said. “The impacts manifested themselves almost overnight in 2013.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>NCG has seen six cooperatives close since 2012, but has also welcomed 23 new stores in that same period, some of which were newly opened co-ops, and some of which already existed but had not yet joined NCG. The Minnesota-based \u003ca href=\"https://www.fci.coop/\">Food Co-op Initiative\u003c/a>, a nonprofit focused on helping new co-ops open and thrive, supported the launch of \u003ca href=\"https://www.fci.coop/about-us/our-impact/\">134 co-ops in the last 10 years\u003c/a>. Of those, 74 percent are still in business.\u003c/p>\n\u003cfigure id=\"attachment_125383\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/180228-food-co-ops-top2.jpg\" alt=\"Minnesota’s Cook County Whole Foods Co-op. Tony Webster\" width=\"1200\" height=\"800\" class=\"size-full wp-image-125383\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top2.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top2-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Minnesota’s Cook County Whole Foods Co-op. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/diversey/36200837185/\">Tony Webster\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the number of food co-ops in the U.S. is growing overall, some are still struggling against an influx of available local and organic markets. As co-ops face increased competition from mainstream retailers, advocates are considering how to distinguish themselves—and how to adapt to ensure survival.\u003c/p>\n\u003cp>\u003cstrong>The Rise of Organic in Conventional Grocery Stores\u003c/strong>\u003c/p>\n\u003cp>After 40 years, the East Lansing Food Co-op (ELFCO) in East Lansing, Michigan, closed in February 2017. “I have anecdotal evidence that when the co-op was started in the 1970s, there was almost no access to organic food whatsoever,” said Yelena Kalinsky, president of the co-op board during ELFCO’s last year. “Now there are a number of ways.”\u003c/p>\n\u003cp>One of which was likely a Whole Foods, which opened a store in April 2016 a mere 200 yards away from ELFCO. Even besides Whole Foods, there were already other natural grocers in town, such as Fresh Thyme and Foods for Living.\u003c/p>\n\u003cp>“Even Kroger has an organic foods section that’s doing very well,” Kalinsky added. “The positive spin is that we achieved our mission of making organic and local food possible. But after Whole Foods and Fresh Thyme came in, our numbers went down.” In May 2016, sales were \u003ca href=\"http://www.lansingstatejournal.com/story/news/local/2017/01/04/after-40-years-east-lansing-food-co-op-closing/96149472/\">down 20 to 30 percent\u003c/a>over the previous year, which the co-op blamed on stronger competition.\u003c/p>\n\u003cp>Annie Knupfer, professor emeritus of educational studies at Purdue University and author of \u003ca href=\"http://www.cornellpress.cornell.edu/book/?GCOI=80140100986350\">\u003cem>Food Co-ops in America: Community, Consumption, and Economic Democracy\u003c/em>\u003c/a>, acknowledges the abundance of organic food purveyors in today’s marketplace. “I think today the question would be, why a food co-op, when there are so many other options, like farmers’ markets, CSAs, organic food stores,” she said. “Unless you have a strong commitment to the ideals of food co-ops, you have a lot of options.”\u003c/p>\n\u003cp>Pugh of NCG echoed this sentiment when discussing the ways conventional mega-retailers like Costco, Walmart, and Kroger encroached on the organic market. Currently, Costco is the largest retailer of organic food in the U.S., \u003ca href=\"https://www.huffingtonpost.com/entry/costco-organic-produce-farmers-partnership_us_570d0a80e4b01422324a1f6c\">with four billion dollars in annual organic sales in 2015\u003c/a>, while \u003ca href=\"https://www.seattletimes.com/business/retail/costco-becomes-largest-organic-grocer-analysts-say/\">Whole Foods had $3.6 billion\u003c/a>. And in 2017, \u003ca href=\"https://www.reuters.com/article/brief-krogers-organic-produce-sales-achi/brief-krogers-organic-produce-sales-achieve-1-billion-idUSFWN1PR0WZ\">Kroger reportedly broke $1 billion in sales of organic produce.\u003c/a>\u003c/p>\n\u003cp>“This new thing with the conventional [retailers] was kind of insidious, and people didn’t quite see that,” he said. “[Co-op leaders] thought, ‘Our customers won’t go there,’ but they were already there, buying products the co-ops don’t carry, like Charmin. And so they’re there anyway, and then they see organic milk, and they think, ‘Oh that’s a good price.’”\u003c/p>\n\u003cp>\u003cstrong>Distinguishing Co-ops from the Competition\u003c/strong>\u003c/p>\n\u003cp>“Each individual co-op and each individual community has to determine its relevance today,” Pugh said. “There’s no question of what its purpose was 10 to 20 years ago, when it may have been the only source or the best source of organic products. [But] why is it relevant today?”\u003c/p>\n\u003cp>According to Knupfer, one thing co-ops offer is a sense of community and empowerment in decision-making. “You can’t go into a CSA or grocery store and participate,” Knupfer said. “But you can raise concerns at any business. So I think what a co-op needs to provide is a sense of community.”\u003c/p>\n\u003cfigure id=\"attachment_125381\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/180228-food-co-ops-coffee-time.jpg\" alt=\"Coffee time at Ithaca’s Green Star Co-op.\" width=\"800\" height=\"646\" class=\"size-full wp-image-125381\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-coffee-time.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-coffee-time-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-coffee-time-768x620.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-coffee-time-240x194.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-coffee-time-375x303.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-coffee-time-520x420.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Coffee time at Ithaca’s Green Star Co-op. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/joeyz51/36409089533/\">Joeyz51\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Co-ops do this in a number of ways, including hosting community events, organizing local producer fairs, meet-your-farmer events, and other community-building activities. Some co-ops, including the Missoula Food Co-op, which \u003ca href=\"http://missoulanews.com/news/after-a-decade-at-the-burns-st-center-the-missoula/article_d525720e-ca49-11e7-9e88-630ea6e0252d.html\">closed at the end of 2017\u003c/a>, and the highly successful \u003ca href=\"https://www.foodcoop.com/\">Park Slope Food Co-op\u003c/a> in Brooklyn, have tried to build community and lower prices through a worker-owner model. For most of its existence, the Missoula Food Co-op required all members to work in some capacity for at least three hours a month, and only members were supposed to shop at the store.\u003c/p>\n\u003cp>However, this was a controversial policy. The time commitment was a limiting factor for some people who might have otherwise joined and supported the co-op. Kim Gilchrist, a board member at the Missoula Food Co-op, thinks that the worker-member policy hurt the organization in a number of ways. Adding the work requirement on to the store’s out-of-the-way location may have sent potential members to more easily accessible retailers, and she says the co-op didn’t do enough outreach in its neighborhood to be economically sustainable.\u003c/p>\n\u003cp>Gilchrist also believes the worker-owner model might have hurt the co-op through inferior customer service. Worker-owners, not being employees, did not go through a long training, and didn’t have to worry about being fired. When the store opened to non-members, it was still staffed by unpaid, part-time member-owners. The customer service, or lack thereof, became a problem.\u003c/p>\n\u003cp>“We heard feedback sometimes you walk in and there’s not a cashier, or they’re not super friendly,” Gilchrist said. “Sometimes there’s music playing, sometimes there’s not. If you’re a stranger coming into the store, you want a friendly face, you want some help.”\u003c/p>\n\u003cp>\u003cstrong>Adapting to Compete in the Changing Market\u003c/strong>\u003c/p>\n\u003cp>While some co-ops are struggling, others are succeeding in a changing market with different adaptations. “The market has gotten tougher, but the difference has been that our member co-ops have been adapting,” NCG’s Pugh said. “As the competition got tighter, management at the individual co-ops just buckled down to find ways to get better.”\u003c/p>\n\u003cp>Some co-ops, like the Harvest Co-op in Cambridge, Massachusetts and the Food Front Cooperative Grocery in Portland, Oregon have \u003ca href=\"https://civileats.com/2016/08/30/can-online-sales-bring-food-co-ops-into-the-modern-age/\">begun offering online sales\u003c/a>. Others, like the Seward Community Co-op in Minneapolis, Minnesota, are \u003ca href=\"https://civileats.com/2016/09/20/this-minneapolis-cooperative-grocery-store-is-working-to-break-the-diversity-mold/\">focusing on ensuring diversity in the food co-op landscape.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_125382\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/180228-food-co-ops-top1.jpg\" alt=\"PCC Markets\" width=\"1200\" height=\"801\" class=\"size-full wp-image-125382\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top1-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top1-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top1-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top1-1180x788.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top1-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top1-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">PCC Markets \u003ccite>(\u003ca href=\"https://www.instagram.com/p/BaP2nc7nzAl/?taken-by=pccmarkets\">PCC Markets\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meanwhile, as Whole Foods adapts to its recent acquisition by Amazon, \u003ca href=\"https://civileats.com/2017/12/14/how-will-local-food-producers-fare-under-amazon-whole-foods/\">its role as a local foods purveyor has come into question.\u003c/a> As it operations are centralized, co-ops may be able to reclaim their role as the best place to buy local food products and support local producers.\u003c/p>\n\u003cp>Allan Reetz of \u003ca href=\"http://coopfoodstore.coop/\">Hanover Co-op Food Stores\u003c/a>, multi-million dollar businesses with two locations in New Hampshire and one in Vermont, stressed the importance of keeping one eye on the local food system while also watching the broader market. “Cooperatives are a way to build security in your local food system and involve the community at a grassroots level,” Reetz said. “But that does not guarantee anything. You still have to compete in the marketplace you find yourselves in.”\u003c/p>\n\u003cp>Hanover Co-op Food Stores, which \u003ca href=\"http://coopfoodstore.coop/co-op-history\">date back to 1936\u003c/a>, have expanded beyond a regular food co-op to include things such as delicatessens, a sushi bar, and even \u003ca href=\"http://coopfoodstore.coop/service-center\">an auto service center\u003c/a>. It sells co-op staples like tofu and raw milk, but also offers a range of conventional food products like Frosted Flakes in order to be a one-stop shopping location.\u003c/p>\n\u003cp>Despite growing competition, the co-op is thriving. “It’s not to say we’re doing something extra special others have ignored,” Reetz said. “Grocery retail is a tough business. Co-ops have really established a market that now the big chains have moved into over the years, so there’s a lot of attention paid to the turf that we crafted.”\u003c/p>\n\u003cp>Across the country in Medford, Oregon, the much smaller Medford Food Co-op, which opened in 2011, is also doing well in this difficult atmosphere. Halle Riddlebarger, the store’s marketing manager, credits the co-op’s success to its relative youth, which she says makes the store nimble and better able to respond to people’s requests.\u003c/p>\n\u003cp>“We’re not set in our ways from having done something one way for 20 years,” Riddlebarger said. Recently, based on member requests for more prepared food, the co-op opened a café and deli. “Co-ops have to be able to respond to what people want and not take a decade to do so.”\u003c/p>\n\u003cp>In some rural areas, becoming a cooperative can offer a lifeline for struggling grocery stores. The North Dakota Association of Rural Electric Cooperatives runs \u003ca href=\"http://ndarec.com/ruralgrocery\">the Rural Grocery Initiative\u003c/a> under the direction of Lori Capouch. Because so many small, rural grocery stores in the state are struggling, the initiative has helped some become cooperatives, giving these stores the support of the local community. These cooperatives are generally conventional grocery stores, selling all the regular staples instead of focusing specifically on local or organic food.\u003c/p>\n\u003cp>“I think that that cooperative, community-owned business model is going to become more and more important in these small communities that are at a distance from a full-service grocery store,” Capouch said. “That’s going to be the way to keep fresh foods available for people living and working in small towns.”\u003c/p>\n\u003cp>Indeed, perhaps the biggest challenge food co-ops face is not the competition from Whole Foods or Costco, but finding the balance between their original ideals and the ability to adapt to what consumers want and need now.\u003c/p>\n\u003cp>“I think some of us have been a little idealistic, and we need to learn more about how businesses work, because a food co-op is a business,” Purdue’s Knupfer said. “How do you make food co-ops a small business that’s also a community? People need to think outside the box.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This post originally published on\u003c/em> \u003ca href=\"https://civileats.com/2018/02/28/can-food-coops-survive-the-new-retail-reality/\">\u003cem>Civil Eats\u003c/em>\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>It's a long way, metaphorically speaking, from the campus of the Culinary Institute of America in Hyde Park, N.Y., to the Sonic Drive-In burger joints that line America's highways and small towns, particularly in the South.\u003c/p>\n\u003cp>Come Monday, though, two new items on Sonic's menu will make that leap. They're blended beef-mushroom burgers, a food that the institute has boosted through its \"\u003ca href=\"http://www.menusofchange.org/\">menus of change\u003c/a>\" initiative. According to the institute, this is the kind of menu change that's \"a powerful, and previously underappreciated, way to drive improvements in our health and our planet.\"\u003c/p>\n\u003cp>The idea is that mixing chopped mushrooms into our burgers boosts the umami taste, adds more moisture and reduces the amount of beef required for a burger. And reducing the need for beef has a big impact on the environment. According to the World Resources Institute, if 30 percent of the beef in every burger in America were replaced by mushrooms, it would \u003ca href=\"http://www.wri.org/blog/2018/02/flavor-packed-burger-saves-many-emissions-taking-2-million-cars-road\">reduce\u003c/a> greenhouse emissions by the same amount as taking 2.3 million vehicles off of our roads.\u003c/p>\n\u003cp>Sonic, though, isn't \u003ca href=\"http://ir.sonicdrivein.com/releasedetail.cfm?ReleaseID=1059250\">stressing\u003c/a> the saving-the-planet angle. In a press release, the company's vice president of product innovation and development, Scott Uehlein, said that its new blended cheeseburgers, which contain 25 percent mushrooms, will \"deliver the juicy savory deliciousness you expect from a burger in a way that makes you feel like you're getting away with something.\"\u003c/p>\n\u003cp>The company promises that people eating the burger will get all this flavor but \"none of the guilt\" but does not reveal whether the guilt reduction will come from cutting calories or greenhouse gas emissions.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Richard Waite, from the World Resources Institute, is thrilled. \"I think it's great!\" he says. WRI has been pushing the blended beef-mushroom burger as a candidate to become one of America's most-served menu items, which WRI calls \"power meals.\" According to Waite, the list of the top 20 meals served by food service companies currently contains only one plant-based item, a veggie wrap. The rest are meat-centric, including four versions of the classic hamburger.\u003c/p>\n\u003cp>Many niche burger makers and school cafeterias have \u003ca href=\"https://www.npr.org/sections/thesalt/2013/11/05/243218136/make-room-for-mushrooms-fungi-compete-with-meat-in-burgers\">joined\u003c/a> the blended burger bandwagon. In the dining rooms of Stanford University, Waite says, it's the only kind of burger you'll find. But Sonic's 3,500 drive-in restaurants represent a huge boost to the concept.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The fast-food chain is about to roll out a new kind of burger, made from a mixture of beef and mushrooms. Sonic calls it \"uniquely delicious.\" Environmentalists say it could help save the planet.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's a long way, metaphorically speaking, from the campus of the Culinary Institute of America in Hyde Park, N.Y., to the Sonic Drive-In burger joints that line America's highways and small towns, particularly in the South.\u003c/p>\n\u003cp>Come Monday, though, two new items on Sonic's menu will make that leap. They're blended beef-mushroom burgers, a food that the institute has boosted through its \"\u003ca href=\"http://www.menusofchange.org/\">menus of change\u003c/a>\" initiative. According to the institute, this is the kind of menu change that's \"a powerful, and previously underappreciated, way to drive improvements in our health and our planet.\"\u003c/p>\n\u003cp>The idea is that mixing chopped mushrooms into our burgers boosts the umami taste, adds more moisture and reduces the amount of beef required for a burger. And reducing the need for beef has a big impact on the environment. According to the World Resources Institute, if 30 percent of the beef in every burger in America were replaced by mushrooms, it would \u003ca href=\"http://www.wri.org/blog/2018/02/flavor-packed-burger-saves-many-emissions-taking-2-million-cars-road\">reduce\u003c/a> greenhouse emissions by the same amount as taking 2.3 million vehicles off of our roads.\u003c/p>\n\u003cp>Sonic, though, isn't \u003ca href=\"http://ir.sonicdrivein.com/releasedetail.cfm?ReleaseID=1059250\">stressing\u003c/a> the saving-the-planet angle. In a press release, the company's vice president of product innovation and development, Scott Uehlein, said that its new blended cheeseburgers, which contain 25 percent mushrooms, will \"deliver the juicy savory deliciousness you expect from a burger in a way that makes you feel like you're getting away with something.\"\u003c/p>\n\u003cp>The company promises that people eating the burger will get all this flavor but \"none of the guilt\" but does not reveal whether the guilt reduction will come from cutting calories or greenhouse gas emissions.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Richard Waite, from the World Resources Institute, is thrilled. \"I think it's great!\" he says. WRI has been pushing the blended beef-mushroom burger as a candidate to become one of America's most-served menu items, which WRI calls \"power meals.\" According to Waite, the list of the top 20 meals served by food service companies currently contains only one plant-based item, a veggie wrap. The rest are meat-centric, including four versions of the classic hamburger.\u003c/p>\n\u003cp>Many niche burger makers and school cafeterias have \u003ca href=\"https://www.npr.org/sections/thesalt/2013/11/05/243218136/make-room-for-mushrooms-fungi-compete-with-meat-in-burgers\">joined\u003c/a> the blended burger bandwagon. In the dining rooms of Stanford University, Waite says, it's the only kind of burger you'll find. But Sonic's 3,500 drive-in restaurants represent a huge boost to the concept.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Oscar-Nominated 'Knife Skills' Showcases Ex-Cons And Odd Ducks In The Kitchen",
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"content": "\u003cp>Filmmaker Thomas Lennon was not looking for a new film project when he went to dinner at a friend's house; he was just trying to make conversation with a fellow guest who was, in Lennon's words, \"an odd duck.\" However, says Lennon, \"I'm a filmmaker, so I ask people questions. What unfolded was this story — and you'd have to be deaf, dumb and blind to not know that there was potential there.\"\u003c/p>\n\u003cp>The result of that initial encounter was \u003cem>Knife Skills\u003c/em>, nominated this year for an Academy Award in the documentary (Short Subject) category. It follows the opening of \u003ca href=\"https://edwinsrestaurant.org/\">Edwins\u003c/a>, a fine-dining restaurant in Cleveland that is staffed almost entirely by former prison inmates.\u003c/p>\n\u003cp>Edwins is the brainchild of Lennon's \"odd duck\" dinner companion, Brandon Chrostowski, a former employee of New York restaurateurs David and Karen Waltuck, the hosts of that fateful dinner party. Chrostowski's memory of the occasion, however, is a little different: \"David made meatloaf with shiitake mushrooms in it,\" says Chrostowski. \"It was an exquisite meatloaf.\"\u003c/p>\n\u003cp>It's a telling comment from a man who says, \"A restaurant saved my life.\" He clearly loves food and has the restless, unrelenting energy found in so many in the restaurant industry — a community that regularly embraces odd ducks.\u003c/p>\n\u003cp>[vimeo 227171872 w=640 h=360]\u003c/p>\n\u003cp>Chrostowski grew up in Detroit, in a family where he says he wasn't expected to accomplish much. He seemed to be well on the way to fulfilling that prediction when he found himself standing in front of a judge with the power to impose a 10-year sentence for a drug offense. Instead, he was given the opportunity to be mentored in a local restaurant, beginning a career path that would take him to train at the Culinary Institute of America and work in both the front and back of the house in a series of acclaimed restaurants in New York and France. Along the way, he also became a sommelier and fromager.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But Chrostowski specifically chose to go to Cleveland to create a kind of hybrid \u003ca href=\"https://www.youtube.com/watch?time_continue=266&v=1OBIIZencM0\">restaurant and social services concept\u003c/a> to provide education, housing and steady employment for ex-convicts, who face few prospects and daunting recidivism rates: \u003ca href=\"https://www.nij.gov/topics/corrections/recidivism/Pages/welcome.aspx\">National statistics\u003c/a> show that some 67 percent of inmates are rearrested within three years of release. Why Cleveland? Because the city boasted some of the country's lowest high school graduation rates in 1998, the year that Chrostowski barely graduated from high school himself and almost ended up in prison. He felt that there was a population in this Midwestern city that he both understood and could help.\u003c/p>\n\u003cp>As Chrostowski says in the film, \"I often feel ugly ... When I work in a restaurant, I can put on a suit and feel great.\"\u003c/p>\n\u003cp>It was this rawness, this need to share stories of pain and joy, that grabbed Lennon as he arrived at Edwins to document the opening of the restaurant in 2013. \"I was unprepared for how vulnerable these men and women were, how exposed they felt,\" says Lennon. \"They were so eager to talk, to be heard, to listen to advice, to ask questions. That was attractive to me as a filmmaker, but, at the same time, I felt protective, I wanted to wrap a thick layer of skin around them.\"\u003c/p>\n\u003cp>Indeed, when some of the former inmates profiled in the film share their feelings, the words are heart wrenching. Marley Kichinka, a drug offender, says at one point, \"Heroin took over my whole life. I'd go to sleep and pray not to wake up, and I'd be so mad to be alive.\" She finds her passion in the all-consuming energy and chaos of the kitchen, even though there are setbacks.\u003c/p>\n\u003cp>The film itself highlights the discipline of high-end restaurant work, the importance of how to julienne a zucchini perfectly every time, recommending the correct cheese and wine pairings, the pronunciation of unfamiliar French ingredients and techniques. For Lennon, the setting was essential to the narrative. \"People are interested in food,\" he says, \"so, rather than tackle the subject matter of reentry into life after prison directly, this gave me a surprising way of telling that story. I want to tell you what life is like for people coming out of prison, but if I take you inside this improbable restaurant, you're really going to learn what it's like in a way that could be more accessible.\"\u003c/p>\n\u003cfigure id=\"attachment_125404\" class=\"wp-caption alignright\" style=\"max-width: 1433px\">\u003cimg class=\"size-full wp-image-125404\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8.jpe\" alt=\"Marley Kichinka, a trainee at Edwins who previously struggled with heroin addiction. She finds her passion in the all-consuming energy and chaos of the kitchen, even though there are setbacks.\" width=\"1433\" height=\"1075\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8.jpe 1433w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8-160x120.jpe 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8-800x600.jpe 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8-768x576.jpe 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8-1020x765.jpe 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8-1180x885.jpe 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8-960x720.jpe 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8-240x180.jpe 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8-375x281.jpe 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8-520x390.jpe 520w\" sizes=\"(max-width: 1433px) 100vw, 1433px\">\u003cfigcaption class=\"wp-caption-text\">Marley Kichinka, a trainee at Edwins who previously struggled with heroin addiction. She finds her passion in the all-consuming energy and chaos of the kitchen, even though there are setbacks. \u003ccite>(TFL Films LLC)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Indeed, restaurant kitchens across the country are top employers of former inmates, according to \u003ca href=\"http://rocunited.org\">Restaurant Opportunities Centers United.\u003c/a> But Chrostowski has found that restaurant owners typically don't want to have that particular statistic broadcast to their patrons. As shown in \u003cem>Knife Skills,\u003c/em> trumpeting the ex-con staff can be used to help fill seats with curious diners, but the goal is to provide top-notch food and service so the seats will stay filled when the novelty has worn off — not to mention provide the staff with skills that can translate into well-paying jobs. So far, Edwins has had 250 former inmates graduate from its program, with 98 percent employment rates and just 1 percent recidivism. The restaurant itself has been awarded three stars from the \u003cem>Cleveland Plain Dealer\u003c/em>.\u003c/p>\n\u003cp>Still, as captured in the film, it's a delicate dance. During one scene, Chrostowski expresses concern over a trainee behind the bar who might have an addiction issue, which prompted filmmaker Lennon and editor Nick August-Perna to consider how to respectfully share that moment. \"The film doesn't resolve whether that person has addiction issues,\" says Lennon, \"but I thought it was an important window into Brandon's methodology, that executive toughness of saying, 'Let's give him an hour but if he can't f------ do it, let's get him out of there.' \"\u003c/p>\n\u003cp>At the end of the scene, Chrostowski offers a quick, but important, compliment to the trainee who has just delivered a glass of wine to a customer, saying, \"That's a perfect pour.\"\u003c/p>\n\u003cp>For Chrostowski, those are the moments that show him that \u003cem>Knife Skills\u003c/em> has accomplished exactly what he hoped it would.\u003c/p>\n\u003cp>\"There were half a dozen media outlets calling me who wanted to do a reality show,\" he says, \"and I just kept saying 'No, thank you.\" But when I met Tom [Lennon], I believed he had integrity. I needed someone to capture the truth so it would be accessible to everyone.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.npr.org/sections/thesalt/2017/04/13/520000573/kristenhartke.com\">\u003cem>Kristen Hartke\u003c/em>\u003c/a>\u003cem> is a food writer based in Washington, D.C.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Filmmaker Thomas Lennon was not looking for a new film project when he went to dinner at a friend's house; he was just trying to make conversation with a fellow guest who was, in Lennon's words, \"an odd duck.\" However, says Lennon, \"I'm a filmmaker, so I ask people questions. What unfolded was this story — and you'd have to be deaf, dumb and blind to not know that there was potential there.\"\u003c/p>\n\u003cp>The result of that initial encounter was \u003cem>Knife Skills\u003c/em>, nominated this year for an Academy Award in the documentary (Short Subject) category. It follows the opening of \u003ca href=\"https://edwinsrestaurant.org/\">Edwins\u003c/a>, a fine-dining restaurant in Cleveland that is staffed almost entirely by former prison inmates.\u003c/p>\n\u003cp>Edwins is the brainchild of Lennon's \"odd duck\" dinner companion, Brandon Chrostowski, a former employee of New York restaurateurs David and Karen Waltuck, the hosts of that fateful dinner party. Chrostowski's memory of the occasion, however, is a little different: \"David made meatloaf with shiitake mushrooms in it,\" says Chrostowski. \"It was an exquisite meatloaf.\"\u003c/p>\n\u003cp>It's a telling comment from a man who says, \"A restaurant saved my life.\" He clearly loves food and has the restless, unrelenting energy found in so many in the restaurant industry — a community that regularly embraces odd ducks.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Chrostowski grew up in Detroit, in a family where he says he wasn't expected to accomplish much. He seemed to be well on the way to fulfilling that prediction when he found himself standing in front of a judge with the power to impose a 10-year sentence for a drug offense. Instead, he was given the opportunity to be mentored in a local restaurant, beginning a career path that would take him to train at the Culinary Institute of America and work in both the front and back of the house in a series of acclaimed restaurants in New York and France. Along the way, he also became a sommelier and fromager.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But Chrostowski specifically chose to go to Cleveland to create a kind of hybrid \u003ca href=\"https://www.youtube.com/watch?time_continue=266&v=1OBIIZencM0\">restaurant and social services concept\u003c/a> to provide education, housing and steady employment for ex-convicts, who face few prospects and daunting recidivism rates: \u003ca href=\"https://www.nij.gov/topics/corrections/recidivism/Pages/welcome.aspx\">National statistics\u003c/a> show that some 67 percent of inmates are rearrested within three years of release. Why Cleveland? Because the city boasted some of the country's lowest high school graduation rates in 1998, the year that Chrostowski barely graduated from high school himself and almost ended up in prison. He felt that there was a population in this Midwestern city that he both understood and could help.\u003c/p>\n\u003cp>As Chrostowski says in the film, \"I often feel ugly ... When I work in a restaurant, I can put on a suit and feel great.\"\u003c/p>\n\u003cp>It was this rawness, this need to share stories of pain and joy, that grabbed Lennon as he arrived at Edwins to document the opening of the restaurant in 2013. \"I was unprepared for how vulnerable these men and women were, how exposed they felt,\" says Lennon. \"They were so eager to talk, to be heard, to listen to advice, to ask questions. That was attractive to me as a filmmaker, but, at the same time, I felt protective, I wanted to wrap a thick layer of skin around them.\"\u003c/p>\n\u003cp>Indeed, when some of the former inmates profiled in the film share their feelings, the words are heart wrenching. Marley Kichinka, a drug offender, says at one point, \"Heroin took over my whole life. I'd go to sleep and pray not to wake up, and I'd be so mad to be alive.\" She finds her passion in the all-consuming energy and chaos of the kitchen, even though there are setbacks.\u003c/p>\n\u003cp>The film itself highlights the discipline of high-end restaurant work, the importance of how to julienne a zucchini perfectly every time, recommending the correct cheese and wine pairings, the pronunciation of unfamiliar French ingredients and techniques. For Lennon, the setting was essential to the narrative. \"People are interested in food,\" he says, \"so, rather than tackle the subject matter of reentry into life after prison directly, this gave me a surprising way of telling that story. I want to tell you what life is like for people coming out of prison, but if I take you inside this improbable restaurant, you're really going to learn what it's like in a way that could be more accessible.\"\u003c/p>\n\u003cfigure id=\"attachment_125404\" class=\"wp-caption alignright\" style=\"max-width: 1433px\">\u003cimg class=\"size-full wp-image-125404\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8.jpe\" alt=\"Marley Kichinka, a trainee at Edwins who previously struggled with heroin addiction. She finds her passion in the all-consuming energy and chaos of the kitchen, even though there are setbacks.\" width=\"1433\" height=\"1075\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8.jpe 1433w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8-160x120.jpe 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8-800x600.jpe 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8-768x576.jpe 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8-1020x765.jpe 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8-1180x885.jpe 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8-960x720.jpe 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8-240x180.jpe 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8-375x281.jpe 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8-520x390.jpe 520w\" sizes=\"(max-width: 1433px) 100vw, 1433px\">\u003cfigcaption class=\"wp-caption-text\">Marley Kichinka, a trainee at Edwins who previously struggled with heroin addiction. She finds her passion in the all-consuming energy and chaos of the kitchen, even though there are setbacks. \u003ccite>(TFL Films LLC)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Indeed, restaurant kitchens across the country are top employers of former inmates, according to \u003ca href=\"http://rocunited.org\">Restaurant Opportunities Centers United.\u003c/a> But Chrostowski has found that restaurant owners typically don't want to have that particular statistic broadcast to their patrons. As shown in \u003cem>Knife Skills,\u003c/em> trumpeting the ex-con staff can be used to help fill seats with curious diners, but the goal is to provide top-notch food and service so the seats will stay filled when the novelty has worn off — not to mention provide the staff with skills that can translate into well-paying jobs. So far, Edwins has had 250 former inmates graduate from its program, with 98 percent employment rates and just 1 percent recidivism. The restaurant itself has been awarded three stars from the \u003cem>Cleveland Plain Dealer\u003c/em>.\u003c/p>\n\u003cp>Still, as captured in the film, it's a delicate dance. During one scene, Chrostowski expresses concern over a trainee behind the bar who might have an addiction issue, which prompted filmmaker Lennon and editor Nick August-Perna to consider how to respectfully share that moment. \"The film doesn't resolve whether that person has addiction issues,\" says Lennon, \"but I thought it was an important window into Brandon's methodology, that executive toughness of saying, 'Let's give him an hour but if he can't f------ do it, let's get him out of there.' \"\u003c/p>\n\u003cp>At the end of the scene, Chrostowski offers a quick, but important, compliment to the trainee who has just delivered a glass of wine to a customer, saying, \"That's a perfect pour.\"\u003c/p>\n\u003cp>For Chrostowski, those are the moments that show him that \u003cem>Knife Skills\u003c/em> has accomplished exactly what he hoped it would.\u003c/p>\n\u003cp>\"There were half a dozen media outlets calling me who wanted to do a reality show,\" he says, \"and I just kept saying 'No, thank you.\" But when I met Tom [Lennon], I believed he had integrity. I needed someone to capture the truth so it would be accessible to everyone.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.npr.org/sections/thesalt/2017/04/13/520000573/kristenhartke.com\">\u003cem>Kristen Hartke\u003c/em>\u003c/a>\u003cem> is a food writer based in Washington, D.C.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Food Stall Serves Up A Social Experiment: Charge White Customers More Than Minorities",
"title": "Food Stall Serves Up A Social Experiment: Charge White Customers More Than Minorities",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Can a $12 lunch change the way people think about racial wealth disparity in America? How about a $30 lunch? That's the premise behind a social experiment playing out in a New Orleans food stall.\u003c/p>\n\u003cp>Chef Tunde Way opened his pop-up stall in the city's Roux Carre venue in early February. The listed price for the Nigerian food is $12. But when a white person walks up to order, they are asked to pay $30. Why? \"It's two-and-a half times more than the $12 meal, which reflects the income disparity\" between whites and African-Americans in New Orleans, says Wey.\u003c/p>\n\u003cp>The median income for African-American households in New Orleans fell from $32,332 in 2000 to $27,812 in 2013 in inflation-adjusted dollars, according to The Data Center's \u003ca href=\"https://s3.amazonaws.com/gnocdc/reports/TheDataCenter_TheNewOrleansIndexatTen.pdf\">New Orleans Index at Ten\u003c/a>. Over the same time, median income for white households in the city remained roughly the same, $61,117 to $60,070. In 2013, the median household income for African-Americans in metro New Orleans was 54 percent lower than for whites.\u003c/p>\n\u003cfigure id=\"attachment_125394\" class=\"wp-caption aligncenter\" style=\"max-width: 1980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2.jpg\" alt=\"The menu outside of Saartj.\" width=\"1980\" height=\"1485\" class=\"size-full wp-image-125394\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2.jpg 1980w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2-520x390.jpg 520w\" sizes=\"(max-width: 1980px) 100vw, 1980px\">\u003cfigcaption class=\"wp-caption-text\">The menu outside of Saartj. \u003ccite>(Deji Osinulu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wey says when white customers come up to his window to place an order, he tells them about this racial income gap and then asks if they want to pay the higher $30 price. They also have the option to pay the listed $12 price. The difference between the $12 and $30 meals, customers are informed, will be redistributed to minorities who buy food at the stall. How do white customers react to the proposition?\u003c/p>\n\u003cp>\"Some of them are enthusiastic, some of them are bamboozled a bit by it,\" Wey says. \"But the majority of white folks, nearly 80 percent, decided to pay.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"That was definitely higher than we expected,\" says Anjali Prasertong, a graduate student in public health at Tulane University who helped Wey design the experiment and collect data.\u003c/p>\n\u003cp>Customers who agree to buy lunch were asked to fill out a brief survey online. A subset of these diners were also pulled aside and interviewed about how income and wealth disparity has played out in their own lives.\u003c/p>\n\u003cp>Prasertong points to one anecdote from an African-American customer whom she interviewed. \"I asked her, 'If you had been given access to more resources while you were growing up, would that have changed your life in any way?'\" Prasertong recalls. \"She immediately had an example.\"\u003c/p>\n\u003cp>The woman told Prasertong that when she was a college student, she was offered an unpaid summer White House internship in Washington, D.C. But that meant she would have had to find a way to support herself in another city instead of spending the summer earning money that she could use to help pay for school in the fall. The woman passed on the internship, Prasertong says, because \"she realized, 'Oh, it's just for rich people'\" – meaning students whose parents could afford to subsidize them while they worked for free. \"She still went on to be successful but if she'd done that internship, who knows what she'd be doing?\"\u003c/p>\n\u003cfigure id=\"attachment_125395\" class=\"wp-caption alignright\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/saartj-portrait_custom-a8cf33a3fdd8bc37e01b788a763ed3eb9ccd9f86.jpg\" alt=\"Nigerian chef and writer Tunde Wey conceived his food stall experiment as a way to get people thinking about the racial income and wealth gaps in America and how it affects their own lives.\" width=\"1000\" height=\"1394\" class=\"size-full wp-image-125395\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-portrait_custom-a8cf33a3fdd8bc37e01b788a763ed3eb9ccd9f86.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-portrait_custom-a8cf33a3fdd8bc37e01b788a763ed3eb9ccd9f86-160x223.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-portrait_custom-a8cf33a3fdd8bc37e01b788a763ed3eb9ccd9f86-800x1115.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-portrait_custom-a8cf33a3fdd8bc37e01b788a763ed3eb9ccd9f86-768x1071.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-portrait_custom-a8cf33a3fdd8bc37e01b788a763ed3eb9ccd9f86-960x1338.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-portrait_custom-a8cf33a3fdd8bc37e01b788a763ed3eb9ccd9f86-240x335.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-portrait_custom-a8cf33a3fdd8bc37e01b788a763ed3eb9ccd9f86-375x523.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-portrait_custom-a8cf33a3fdd8bc37e01b788a763ed3eb9ccd9f86-520x725.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Nigerian chef and writer Tunde Wey conceived his food stall experiment as a way to get people thinking about the racial income and wealth gaps in America and how it affects their own lives. \u003ccite>(Deji Osinulu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"One of the things I took away from interviewing people was a greater awareness that people of color have thought about wealth disparity and how it has touched their lives and the kinds of things they've lost out on because they didn't have access to the resources their white friends did,\" says Prasertong. \"Not that [white people] weren't aware, but they never really thought about how ... that might have affected where they are in the world in relation to people of color. They never stopped to think, 'Oh, that car my parents gave me in college allowed me to drive across town to get a good job.'\"\u003c/p>\n\u003cp>As Prasertong points out, \"It's not a strict scientific study.\" One limitation of this experiment is that the customers who came to the stall were all in a higher-than-average income bracket. Prasertong says that may be one reason why the vast majority of customers of color – African-Americans, Latinos and Asians – declined to sign up to receive the redistributed money made from charging whites the higher price.\u003c/p>\n\u003cp>As of Feb. 28, the day the premise of the experiment was revealed in a\u003cem> Times-Picayune\u003c/em> \u003ca href=\"http://www.nola.com/dining/index.ssf/2018/02/new_orleans_race_experiment.html\">article\u003c/a>, 64 people had completed the survey, which included 32 whites, Prasertong says. Twenty-five white customers paid the extra $18, adding up to a pool of $450. Only six people of color had signed up for distributions, which they would split evenly among them, $75 each.\u003c/p>\n\u003cp>The food stall – called \u003ca href=\"https://www.saartj.com/\">Saartj\u003c/a>, a reference to a 19th-century \u003ca href=\"http://www.sahistory.org.za/people/sara-saartjie-baartman\">black South African woman\u003c/a> infamously paraded as a \"freak show\" in Europe – will be open through Sunday, though the data collection part of the experiment is now over.\u003c/p>\n\u003cp>While this experiment focused on racial income disparity in New Orleans, the numbers when it comes to the racial wealth gap in America are even starker. White families accumulate more wealth more quickly than do families comprised of people of color. As NPR's Code Switch team \u003ca href=\"https://www.npr.org/sections/codeswitch/2017/02/08/514105689/black-latino-two-parent-families-have-half-the-wealth-of-white-single-parents\">has reported\u003c/a>:\u003c/p>\n\u003cp>\"In 2013, the median white family held 13 times as much net wealth as the median black family and 10 times as much wealth as the median Latino family, according to the Federal Reserve's Survey of Consumer Finances.\"\u003c/p>\n\u003cp>There are many reasons cited behind this gap, including slavery and institutional and governmental discrimination that excluded people of color from programs that helped Americans build wealth and pass it down through the generations. As Code Switch writes: \"Segregation and redlining by banks made it impossible for many black and Latino families to secure mortgages, for example. The GI Bill, which helped establish an American middle class by helping veterans pay for college and buy homes after World War II, mostly excluded people of color.\"\u003c/p>\n\u003cp>One goal of his experiment, says Wey, is to get people to think about how the racial wealth and income gaps affect their own lives, and also how they can as individuals be a force for change.\u003c/p>\n\u003cp>\"We think of this as a systemic issue, like something that happens outside of ourselves, when in fact the aggregate sum of all of our actions and choices exacerbates or ameliorates the wealth gap,\" says Wey. That includes actions like \"where we choose to send our children to school, where we choose to buy a home and critically, how we choose to spend our money and where we choose to spend our money. \" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "To highlight racial income disparity, a chef in New Orleans opened a food stall, asking whites to pay $30 and people of color to pay $12 for the same meal. How did it play out?",
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"description": "To highlight racial income disparity, a chef in New Orleans opened a food stall, asking whites to pay $30 and people of color to pay $12 for the same meal. How did it play out?",
"title": "Food Stall Serves Up A Social Experiment: Charge White Customers More Than Minorities | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Can a $12 lunch change the way people think about racial wealth disparity in America? How about a $30 lunch? That's the premise behind a social experiment playing out in a New Orleans food stall.\u003c/p>\n\u003cp>Chef Tunde Way opened his pop-up stall in the city's Roux Carre venue in early February. The listed price for the Nigerian food is $12. But when a white person walks up to order, they are asked to pay $30. Why? \"It's two-and-a half times more than the $12 meal, which reflects the income disparity\" between whites and African-Americans in New Orleans, says Wey.\u003c/p>\n\u003cp>The median income for African-American households in New Orleans fell from $32,332 in 2000 to $27,812 in 2013 in inflation-adjusted dollars, according to The Data Center's \u003ca href=\"https://s3.amazonaws.com/gnocdc/reports/TheDataCenter_TheNewOrleansIndexatTen.pdf\">New Orleans Index at Ten\u003c/a>. Over the same time, median income for white households in the city remained roughly the same, $61,117 to $60,070. In 2013, the median household income for African-Americans in metro New Orleans was 54 percent lower than for whites.\u003c/p>\n\u003cfigure id=\"attachment_125394\" class=\"wp-caption aligncenter\" style=\"max-width: 1980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2.jpg\" alt=\"The menu outside of Saartj.\" width=\"1980\" height=\"1485\" class=\"size-full wp-image-125394\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2.jpg 1980w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2-520x390.jpg 520w\" sizes=\"(max-width: 1980px) 100vw, 1980px\">\u003cfigcaption class=\"wp-caption-text\">The menu outside of Saartj. \u003ccite>(Deji Osinulu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wey says when white customers come up to his window to place an order, he tells them about this racial income gap and then asks if they want to pay the higher $30 price. They also have the option to pay the listed $12 price. The difference between the $12 and $30 meals, customers are informed, will be redistributed to minorities who buy food at the stall. How do white customers react to the proposition?\u003c/p>\n\u003cp>\"Some of them are enthusiastic, some of them are bamboozled a bit by it,\" Wey says. \"But the majority of white folks, nearly 80 percent, decided to pay.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"That was definitely higher than we expected,\" says Anjali Prasertong, a graduate student in public health at Tulane University who helped Wey design the experiment and collect data.\u003c/p>\n\u003cp>Customers who agree to buy lunch were asked to fill out a brief survey online. A subset of these diners were also pulled aside and interviewed about how income and wealth disparity has played out in their own lives.\u003c/p>\n\u003cp>Prasertong points to one anecdote from an African-American customer whom she interviewed. \"I asked her, 'If you had been given access to more resources while you were growing up, would that have changed your life in any way?'\" Prasertong recalls. \"She immediately had an example.\"\u003c/p>\n\u003cp>The woman told Prasertong that when she was a college student, she was offered an unpaid summer White House internship in Washington, D.C. But that meant she would have had to find a way to support herself in another city instead of spending the summer earning money that she could use to help pay for school in the fall. The woman passed on the internship, Prasertong says, because \"she realized, 'Oh, it's just for rich people'\" – meaning students whose parents could afford to subsidize them while they worked for free. \"She still went on to be successful but if she'd done that internship, who knows what she'd be doing?\"\u003c/p>\n\u003cfigure id=\"attachment_125395\" class=\"wp-caption alignright\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/saartj-portrait_custom-a8cf33a3fdd8bc37e01b788a763ed3eb9ccd9f86.jpg\" alt=\"Nigerian chef and writer Tunde Wey conceived his food stall experiment as a way to get people thinking about the racial income and wealth gaps in America and how it affects their own lives.\" width=\"1000\" height=\"1394\" class=\"size-full wp-image-125395\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-portrait_custom-a8cf33a3fdd8bc37e01b788a763ed3eb9ccd9f86.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-portrait_custom-a8cf33a3fdd8bc37e01b788a763ed3eb9ccd9f86-160x223.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-portrait_custom-a8cf33a3fdd8bc37e01b788a763ed3eb9ccd9f86-800x1115.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-portrait_custom-a8cf33a3fdd8bc37e01b788a763ed3eb9ccd9f86-768x1071.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-portrait_custom-a8cf33a3fdd8bc37e01b788a763ed3eb9ccd9f86-960x1338.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-portrait_custom-a8cf33a3fdd8bc37e01b788a763ed3eb9ccd9f86-240x335.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-portrait_custom-a8cf33a3fdd8bc37e01b788a763ed3eb9ccd9f86-375x523.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-portrait_custom-a8cf33a3fdd8bc37e01b788a763ed3eb9ccd9f86-520x725.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Nigerian chef and writer Tunde Wey conceived his food stall experiment as a way to get people thinking about the racial income and wealth gaps in America and how it affects their own lives. \u003ccite>(Deji Osinulu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"One of the things I took away from interviewing people was a greater awareness that people of color have thought about wealth disparity and how it has touched their lives and the kinds of things they've lost out on because they didn't have access to the resources their white friends did,\" says Prasertong. \"Not that [white people] weren't aware, but they never really thought about how ... that might have affected where they are in the world in relation to people of color. They never stopped to think, 'Oh, that car my parents gave me in college allowed me to drive across town to get a good job.'\"\u003c/p>\n\u003cp>As Prasertong points out, \"It's not a strict scientific study.\" One limitation of this experiment is that the customers who came to the stall were all in a higher-than-average income bracket. Prasertong says that may be one reason why the vast majority of customers of color – African-Americans, Latinos and Asians – declined to sign up to receive the redistributed money made from charging whites the higher price.\u003c/p>\n\u003cp>As of Feb. 28, the day the premise of the experiment was revealed in a\u003cem> Times-Picayune\u003c/em> \u003ca href=\"http://www.nola.com/dining/index.ssf/2018/02/new_orleans_race_experiment.html\">article\u003c/a>, 64 people had completed the survey, which included 32 whites, Prasertong says. Twenty-five white customers paid the extra $18, adding up to a pool of $450. Only six people of color had signed up for distributions, which they would split evenly among them, $75 each.\u003c/p>\n\u003cp>The food stall – called \u003ca href=\"https://www.saartj.com/\">Saartj\u003c/a>, a reference to a 19th-century \u003ca href=\"http://www.sahistory.org.za/people/sara-saartjie-baartman\">black South African woman\u003c/a> infamously paraded as a \"freak show\" in Europe – will be open through Sunday, though the data collection part of the experiment is now over.\u003c/p>\n\u003cp>While this experiment focused on racial income disparity in New Orleans, the numbers when it comes to the racial wealth gap in America are even starker. White families accumulate more wealth more quickly than do families comprised of people of color. As NPR's Code Switch team \u003ca href=\"https://www.npr.org/sections/codeswitch/2017/02/08/514105689/black-latino-two-parent-families-have-half-the-wealth-of-white-single-parents\">has reported\u003c/a>:\u003c/p>\n\u003cp>\"In 2013, the median white family held 13 times as much net wealth as the median black family and 10 times as much wealth as the median Latino family, according to the Federal Reserve's Survey of Consumer Finances.\"\u003c/p>\n\u003cp>There are many reasons cited behind this gap, including slavery and institutional and governmental discrimination that excluded people of color from programs that helped Americans build wealth and pass it down through the generations. As Code Switch writes: \"Segregation and redlining by banks made it impossible for many black and Latino families to secure mortgages, for example. The GI Bill, which helped establish an American middle class by helping veterans pay for college and buy homes after World War II, mostly excluded people of color.\"\u003c/p>\n\u003cp>One goal of his experiment, says Wey, is to get people to think about how the racial wealth and income gaps affect their own lives, and also how they can as individuals be a force for change.\u003c/p>\n\u003cp>\"We think of this as a systemic issue, like something that happens outside of ourselves, when in fact the aggregate sum of all of our actions and choices exacerbates or ameliorates the wealth gap,\" says Wey. That includes actions like \"where we choose to send our children to school, where we choose to buy a home and critically, how we choose to spend our money and where we choose to spend our money. \" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Climate change could decrease the yield of some crops in California by up to 40 percent by 2050. That's a big deal for farmers in the state, which provides about two-thirds of the nation's produce.\u003c/p>\n\u003cp>California farmers grow more than 400 commodity crops. Tapan Pathak, a University of California Cooperative Extension specialist based in California's Central Valley, and his research team analyzed 89 studies on climate change and discovered that warming temperatures may alter where crops grow across the state. Their findings were published in the journal \u003ca href=\"http://www.mdpi.com/2073-4395/8/3/25/htm\">Agronomy\u003c/a>.\u003c/p>\n\u003cp>\"In order to make California agriculture more sustainable, we have to act now,\" Pathak says.\u003c/p>\n\u003cp>As the climate continues to change and drought and heat waves become more frequent, Pathak says the challenges agriculture will face are going to intensify. He's referring to things like how the lack of cold temperatures will impact trees that need a certain number of chill-hours, or sleep each year, as well as increased impacts from pests and diseases.\u003c/p>\n\u003cp>\"That could adversely impact yields and production for some highly valued crops in California,\" Pathak says. The study reports \"several fruit and nut crops are losing yield and decreasing in acreage . . . as a direct consequence of increased winter and nighttime temperatures.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The study also points out that climatic conditions — warming temperatures and a shrinking snowpack — by the end of the 21st century may make it difficult for the state to even support some of its main tree crops. The study suggests that by the middle of the century, California's Central Valley won't be able to support crops like peaches, walnuts and apricots. That number jumps to 90 percent by the end of the century. Almonds, avocados, cherries, table grapes, corn, tomatoes, rice, strawberries and others are expected to suffer crop yields as well.\u003c/p>\n\u003cp>Walnuts would be the hardest-hit crop because they \"require the highest number of chill hours, implying a future decline in walnut acreage within the valley,\" the authors report. Nearly 99 percent of the nation's supply of the crop originate from California and support around three-quarters of the global supply of the nut.\u003c/p>\n\u003cp>But Pathak says crops planted yearly, like alfalfa, could yield more as temperatures increase. The study also says wine grapes will see small declines in yield.\u003c/p>\n\u003cp>What can be done now to mitigate this?\u003c/p>\n\u003cp>The study's authors say the California agricultural industry needs to take breeding research seriously by testing for heat-tolerant varieties. The report also urges the industry to figure out regional \"management practices that can extend crops' winter dormancy periods. Since different crops react to temperature changes differently, research efforts on climate adaptation should be crop-specific,\" the study reports.\u003c/p>\n\u003cp>While California farmers and ranchers have long experienced fluctuations in weather, the authors say that \"the increased rate and scale of climate change is beyond the realm of experience for the agricultural community.\" And that may translate into food security issues at the state and national level.\u003c/p>\n\u003cp>Peter Gleick, an expert in climate and water for the Oakland-based Pacific Institute, read the study and says, \"it is critical that we start making decisions now to reduce the threats later.\"\u003c/p>\n\u003cp>Gleick says even though some crops will fare better than others, \"impacts will be deeply negative, especially if we are not more aggressive about both reducing emissions and putting in place more climate resilient agriculture.\"\u003c/p>\n\u003cp>He says farmers must take an active role in addressing climate change and the state is going to need to help by expanding \"efforts to help communities that will be negatively affected by changes we won't be able to avoid.\"\u003c/p>\n\u003cp>\u003cem>This story comes to us from member station \u003c/em>\u003ca href=\"http://www.capradio.org/\">\u003cem>Capital Public Radio\u003c/em>\u003c/a>\u003cem> in Sacramento.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.capradio.org\">Capital Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Climate change could decrease the yield of some crops in California by up to 40 percent by 2050. That's a big deal for farmers in the state, which provides about two-thirds of the nation's produce.\u003c/p>\n\u003cp>California farmers grow more than 400 commodity crops. Tapan Pathak, a University of California Cooperative Extension specialist based in California's Central Valley, and his research team analyzed 89 studies on climate change and discovered that warming temperatures may alter where crops grow across the state. Their findings were published in the journal \u003ca href=\"http://www.mdpi.com/2073-4395/8/3/25/htm\">Agronomy\u003c/a>.\u003c/p>\n\u003cp>\"In order to make California agriculture more sustainable, we have to act now,\" Pathak says.\u003c/p>\n\u003cp>As the climate continues to change and drought and heat waves become more frequent, Pathak says the challenges agriculture will face are going to intensify. He's referring to things like how the lack of cold temperatures will impact trees that need a certain number of chill-hours, or sleep each year, as well as increased impacts from pests and diseases.\u003c/p>\n\u003cp>\"That could adversely impact yields and production for some highly valued crops in California,\" Pathak says. The study reports \"several fruit and nut crops are losing yield and decreasing in acreage . . . as a direct consequence of increased winter and nighttime temperatures.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The study also points out that climatic conditions — warming temperatures and a shrinking snowpack — by the end of the 21st century may make it difficult for the state to even support some of its main tree crops. The study suggests that by the middle of the century, California's Central Valley won't be able to support crops like peaches, walnuts and apricots. That number jumps to 90 percent by the end of the century. Almonds, avocados, cherries, table grapes, corn, tomatoes, rice, strawberries and others are expected to suffer crop yields as well.\u003c/p>\n\u003cp>Walnuts would be the hardest-hit crop because they \"require the highest number of chill hours, implying a future decline in walnut acreage within the valley,\" the authors report. Nearly 99 percent of the nation's supply of the crop originate from California and support around three-quarters of the global supply of the nut.\u003c/p>\n\u003cp>But Pathak says crops planted yearly, like alfalfa, could yield more as temperatures increase. The study also says wine grapes will see small declines in yield.\u003c/p>\n\u003cp>What can be done now to mitigate this?\u003c/p>\n\u003cp>The study's authors say the California agricultural industry needs to take breeding research seriously by testing for heat-tolerant varieties. The report also urges the industry to figure out regional \"management practices that can extend crops' winter dormancy periods. Since different crops react to temperature changes differently, research efforts on climate adaptation should be crop-specific,\" the study reports.\u003c/p>\n\u003cp>While California farmers and ranchers have long experienced fluctuations in weather, the authors say that \"the increased rate and scale of climate change is beyond the realm of experience for the agricultural community.\" And that may translate into food security issues at the state and national level.\u003c/p>\n\u003cp>Peter Gleick, an expert in climate and water for the Oakland-based Pacific Institute, read the study and says, \"it is critical that we start making decisions now to reduce the threats later.\"\u003c/p>\n\u003cp>Gleick says even though some crops will fare better than others, \"impacts will be deeply negative, especially if we are not more aggressive about both reducing emissions and putting in place more climate resilient agriculture.\"\u003c/p>\n\u003cp>He says farmers must take an active role in addressing climate change and the state is going to need to help by expanding \"efforts to help communities that will be negatively affected by changes we won't be able to avoid.\"\u003c/p>\n\u003cp>\u003cem>This story comes to us from member station \u003c/em>\u003ca href=\"http://www.capradio.org/\">\u003cem>Capital Public Radio\u003c/em>\u003c/a>\u003cem> in Sacramento.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.capradio.org\">Capital Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>When the body gets dehydrated, the brain tells us to start chugging fluids. But what tells us when to stop?\u003c/p>\n\u003cp>The answer appears to be a brain circuit that acts like a water meter, constantly measuring how much fluid we are taking in, a team \u003ca href=\"http://nature.com/articles/doi:10.1038/nature25488\">reports\u003c/a> Wednesday in the journal \u003cem>Nature\u003c/em>.\u003c/p>\n\u003cp>\"This is amazing,\" says \u003ca href=\"http://www.bbe.caltech.edu/content/yuki-oka\">Yuki Oka\u003c/a>, the study's lead author and a researcher at the California Institute of Technology. The finding appears to explain why our thirst disappears almost immediately when we start drinking, he says.\u003c/p>\n\u003cp>The study comes decades after researchers discovered a tiny area of the brain known as the thirst center. But how the thirst center works had remained a mystery until the past few years, when new tools and technologies have allowed researchers to manipulate specific circuits in the brain.\u003c/p>\n\u003cp>In 2015, Oka was part of a team that helped show precisely which cells in the thirst center sense dehydration and make us feel thirsty. Then he turned his attention to a puzzling behavior related to thirst.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"When animals are thirsty, they start drinking,\" he says. \"But they [also] have to stop drinking, otherwise they are going to just drink a huge amount of water, which is not healthy.\"\u003c/p>\n\u003cp>And they do stop, of course. But what's surprising is that animals stop drinking long before their bodies have a chance to absorb the liquid they're consuming.\u003c/p>\n\u003cp>\"Hydration of the body takes 10 to 15 minutes,\" Oka says. \"But normally, animals stop drinking within one minute.\"\u003c/p>\n\u003cp>Somehow the brain figures out that liquid is on the way and sends a signal that quenches thirst, even though the body is still dehydrated.\u003c/p>\n\u003cp>Oka wondered, \"Where is this signal coming from? How does the brain know that we are drinking water?\"\u003c/p>\n\u003cp>To find out, he had his team study mice using techniques including \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4756725/\">optogenetics\u003c/a>, which lets researchers turn brain circuits on and off in living mice. This allowed the team to identify specialized cells in the animal's thirst center that would fire when a mouse was drinking, but stayed quiet if the mouse was eating.\u003c/p>\n\u003cp>The ability is remarkable because both activities use the same muscles in the throat, Oka says. He suspects that the cells can tell the difference between the fast muscle movements of gulping and the slower pace of chewing and swallowing.\u003c/p>\n\u003cp>The team also showed that these specialized brain cells were part of a circuit that could switch off the brain's thirsty signal. \"If we stimulate those neurons in [a] thirsty animal, you can completely stop [it from] drinking water,\" he says.\u003c/p>\n\u003cp>The finding in mice could explain a rare disorder that occurs in humans, says \u003ca href=\"https://www.ninds.nih.gov/node/8854\">Walter Koroshetz\u003c/a>, director of the National Institute of Neurological Disorders and Stroke, which helped fund the study.\u003c/p>\n\u003cp>It's called \u003cem>psychogenic polydipsia\u003c/em>, and it causes people to drink dangerous amounts of water. \"You become really sick,\" Koroshetz says.\u003c/p>\n\u003cp>It's possible, he says, that the disorder is caused by some sort of fault in the brain circuit that usually tells us when to stop drinking.\u003c/p>\n\u003cp>The research shows how new tools are allowing scientists to tweak specific brain circuits in ways they never could before, Koroshetz says. These tools are partly the result of a federal effort launched during the Obama administration called the \u003ca href=\"https://www.braininitiative.nih.gov/\">BRAIN Initiative\u003c/a> that is aimed at deepening our understanding of how our brains work.\u003c/p>\n\u003cp>\"I'm in awe of what's been coming out,\" Koroshetz says. \"No one could imagine doing any of this four or five years ago.\"\u003c/p>\n\u003cp>Scientists are starting with brain circuits that control basic functions, like drinking, Koroshetz says. But a long-term goal, he says, is to learn how to manipulate the circuits involved in complex psychiatric disorders like depression and schizophrenia.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR.\u003c/a> \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"When animals are thirsty, they start drinking,\" he says. \"But they [also] have to stop drinking, otherwise they are going to just drink a huge amount of water, which is not healthy.\"\u003c/p>\n\u003cp>And they do stop, of course. But what's surprising is that animals stop drinking long before their bodies have a chance to absorb the liquid they're consuming.\u003c/p>\n\u003cp>\"Hydration of the body takes 10 to 15 minutes,\" Oka says. \"But normally, animals stop drinking within one minute.\"\u003c/p>\n\u003cp>Somehow the brain figures out that liquid is on the way and sends a signal that quenches thirst, even though the body is still dehydrated.\u003c/p>\n\u003cp>Oka wondered, \"Where is this signal coming from? How does the brain know that we are drinking water?\"\u003c/p>\n\u003cp>To find out, he had his team study mice using techniques including \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4756725/\">optogenetics\u003c/a>, which lets researchers turn brain circuits on and off in living mice. This allowed the team to identify specialized cells in the animal's thirst center that would fire when a mouse was drinking, but stayed quiet if the mouse was eating.\u003c/p>\n\u003cp>The ability is remarkable because both activities use the same muscles in the throat, Oka says. He suspects that the cells can tell the difference between the fast muscle movements of gulping and the slower pace of chewing and swallowing.\u003c/p>\n\u003cp>The team also showed that these specialized brain cells were part of a circuit that could switch off the brain's thirsty signal. \"If we stimulate those neurons in [a] thirsty animal, you can completely stop [it from] drinking water,\" he says.\u003c/p>\n\u003cp>The finding in mice could explain a rare disorder that occurs in humans, says \u003ca href=\"https://www.ninds.nih.gov/node/8854\">Walter Koroshetz\u003c/a>, director of the National Institute of Neurological Disorders and Stroke, which helped fund the study.\u003c/p>\n\u003cp>It's called \u003cem>psychogenic polydipsia\u003c/em>, and it causes people to drink dangerous amounts of water. \"You become really sick,\" Koroshetz says.\u003c/p>\n\u003cp>It's possible, he says, that the disorder is caused by some sort of fault in the brain circuit that usually tells us when to stop drinking.\u003c/p>\n\u003cp>The research shows how new tools are allowing scientists to tweak specific brain circuits in ways they never could before, Koroshetz says. These tools are partly the result of a federal effort launched during the Obama administration called the \u003ca href=\"https://www.braininitiative.nih.gov/\">BRAIN Initiative\u003c/a> that is aimed at deepening our understanding of how our brains work.\u003c/p>\n\u003cp>\"I'm in awe of what's been coming out,\" Koroshetz says. \"No one could imagine doing any of this four or five years ago.\"\u003c/p>\n\u003cp>Scientists are starting with brain circuits that control basic functions, like drinking, Koroshetz says. But a long-term goal, he says, is to learn how to manipulate the circuits involved in complex psychiatric disorders like depression and schizophrenia.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR.\u003c/a> \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Food scientists at the University of Massachussetts Amherst have come up with a technique they say could make it a lot easier to avoid food poisoning.\u003c/p>\n\u003cp>The main piece of equipment? Your smartphone.\u003c/p>\n\u003cp>Currently, to identify the bacteria that can get you sick, like E. coli or salmonella, food scientists often use DNA testing.\u003c/p>\n\u003cp>They obtain samples from, say, raw spinach or chicken skin, by rinsing the food and collecting a tiny bit of bacteria from the water. Then they let that bacteria multiply over 24 hours to get a big enough sample.\u003c/p>\n\u003cp>All this takes time and specialized equipment.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Bacteria can be in the very, very low numbers, and cause illness,\" said UMass microbiologist Lynne McLandsborough. \"So that detection needs to detect low numbers.\"\u003c/p>\n\u003cp>McLandsborough is working with UMass food science professor Lili He on what they say is a much simpler — and more accessible — tool to detect harmful bacteria in food: a smartphone app that uses a $30 microscope attachment.\u003c/p>\n\u003cp>The device works in conjunction with a chemically-coated chip that binds to bacteria, even in tiny amounts.\u003c/p>\n\u003cp>Dipping the chip into contaminated water for half an hour will reveal bacteria, as Adam Salhaney, an undergraduate in He's lab, demonstrated.\u003c/p>\n\u003cp>\"You can take this ... microscope attachment for any smart phone,\" Salhaney said, gripping the iPhone 7 they use as a prototype, \"and you can clip it right onto the camera.\"\u003c/p>\n\u003cp>After pointing the microscope at a gold chip they'd coated with salmonella, Salhaney enlarged an image with a number of black dots set against the gold background of the chip. The dots were bacteria.\u003c/p>\n\u003cp>Since his hand was shaking a bit, Salhaney had to work to get the image into focus. \"But I think the average consumer will be able to figure it out without much trouble,\" he said.\u003c/p>\n\u003cfigure id=\"attachment_125121\" class=\"wp-caption aligncenter\" style=\"max-width: 1165px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0.jpg\" alt=\"To detect bacteria, a microscope attachment clips right on to the phone's camera.\" width=\"1165\" height=\"874\" class=\"size-full wp-image-125121\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0.jpg 1165w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-520x390.jpg 520w\" sizes=\"(max-width: 1165px) 100vw, 1165px\">\u003cfigcaption class=\"wp-caption-text\">To detect bacteria, a microscope attachment clips right on to the phone's camera. \u003ccite>(Karen Brown/New England Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They hope consumers will eventually buy the testing kit for their own kitchens. It could also prove useful after natural disasters to test drinking water.\u003c/p>\n\u003cp>The UMass scientists say several food-processing companies have contacted them since the research went public last month. But it's still several years away from market.\u003c/p>\n\u003cp>\"Right now, this is really preliminary,\" said McLandsborough. \"We can detect bacteria with the iPhone, but we don't know if they're pathogenic — if they're harmful bacteria or good bacteria.\"\u003c/p>\n\u003cp>She said they're trying to develop a technique that will identify the exact type of bacteria.\u003c/p>\n\u003cp>In the meantime, for her own food safety, McLandsborough avoids raw sprouts and raw oysters, and cooks her hamburgers to medium.\u003c/p>\n\u003cp>\u003cem>A version of \u003ca href=\"http://nepr.net/post/scientists-develop-smartphone-app-prevent-food-poisoning#stream/0\">this story\u003c/a> first appeared on New England Public Radio, where Karen Brown is a senior reporter.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2018 \u003ca href=\"http://nepr.net/\">New England Public Radio\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "A microscope that clips on to your phone's camera can detect bacteria, such as salmonella or E. coli, even in tiny amounts. But the technology can't yet distinguish between good and bad bacteria.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Food scientists at the University of Massachussetts Amherst have come up with a technique they say could make it a lot easier to avoid food poisoning.\u003c/p>\n\u003cp>The main piece of equipment? Your smartphone.\u003c/p>\n\u003cp>Currently, to identify the bacteria that can get you sick, like E. coli or salmonella, food scientists often use DNA testing.\u003c/p>\n\u003cp>They obtain samples from, say, raw spinach or chicken skin, by rinsing the food and collecting a tiny bit of bacteria from the water. Then they let that bacteria multiply over 24 hours to get a big enough sample.\u003c/p>\n\u003cp>All this takes time and specialized equipment.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Bacteria can be in the very, very low numbers, and cause illness,\" said UMass microbiologist Lynne McLandsborough. \"So that detection needs to detect low numbers.\"\u003c/p>\n\u003cp>McLandsborough is working with UMass food science professor Lili He on what they say is a much simpler — and more accessible — tool to detect harmful bacteria in food: a smartphone app that uses a $30 microscope attachment.\u003c/p>\n\u003cp>The device works in conjunction with a chemically-coated chip that binds to bacteria, even in tiny amounts.\u003c/p>\n\u003cp>Dipping the chip into contaminated water for half an hour will reveal bacteria, as Adam Salhaney, an undergraduate in He's lab, demonstrated.\u003c/p>\n\u003cp>\"You can take this ... microscope attachment for any smart phone,\" Salhaney said, gripping the iPhone 7 they use as a prototype, \"and you can clip it right onto the camera.\"\u003c/p>\n\u003cp>After pointing the microscope at a gold chip they'd coated with salmonella, Salhaney enlarged an image with a number of black dots set against the gold background of the chip. The dots were bacteria.\u003c/p>\n\u003cp>Since his hand was shaking a bit, Salhaney had to work to get the image into focus. \"But I think the average consumer will be able to figure it out without much trouble,\" he said.\u003c/p>\n\u003cfigure id=\"attachment_125121\" class=\"wp-caption aligncenter\" style=\"max-width: 1165px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0.jpg\" alt=\"To detect bacteria, a microscope attachment clips right on to the phone's camera.\" width=\"1165\" height=\"874\" class=\"size-full wp-image-125121\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0.jpg 1165w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-520x390.jpg 520w\" sizes=\"(max-width: 1165px) 100vw, 1165px\">\u003cfigcaption class=\"wp-caption-text\">To detect bacteria, a microscope attachment clips right on to the phone's camera. \u003ccite>(Karen Brown/New England Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They hope consumers will eventually buy the testing kit for their own kitchens. It could also prove useful after natural disasters to test drinking water.\u003c/p>\n\u003cp>The UMass scientists say several food-processing companies have contacted them since the research went public last month. But it's still several years away from market.\u003c/p>\n\u003cp>\"Right now, this is really preliminary,\" said McLandsborough. \"We can detect bacteria with the iPhone, but we don't know if they're pathogenic — if they're harmful bacteria or good bacteria.\"\u003c/p>\n\u003cp>She said they're trying to develop a technique that will identify the exact type of bacteria.\u003c/p>\n\u003cp>In the meantime, for her own food safety, McLandsborough avoids raw sprouts and raw oysters, and cooks her hamburgers to medium.\u003c/p>\n\u003cp>\u003cem>A version of \u003ca href=\"http://nepr.net/post/scientists-develop-smartphone-app-prevent-food-poisoning#stream/0\">this story\u003c/a> first appeared on New England Public Radio, where Karen Brown is a senior reporter.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2018 \u003ca href=\"http://nepr.net/\">New England Public Radio\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Queer, Female Entrepreneur is Taking Back Turmeric for Indian Farmers",
"title": "A Queer, Female Entrepreneur is Taking Back Turmeric for Indian Farmers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>The founder of Oakland-based Diaspora Co. aims to deconstruct colonial trade practices and champion women and queer people of color.\u003c/em>\u003c/p>\n\u003cp>Sana Javeri Kadri is a 24-year-old queer immigrant woman of color. And as far as she is concerned, that has everything to do with how she runs her business, \u003ca href=\"https://www.diasporaco.com/\">Diaspora Co.\u003c/a>, a turmeric company that puts money into the hands of farmers in her home country of India and queer people of color in her current community of Oakland, California.\u003c/p>\n\u003cp>With the hope of changing centuries-old trade practices left over from colonial times, Javeri Kadri sources all her turmeric from Kasaraneni Prabhu, and compensates him fairly. Prabhu is a fourth-generation turmeric farmer in the Andhra Pradesh state in Southeast India. While all of the neighboring turmeric farms are sprayed with pesticides, Prabhu’s is pesticide-free.\u003c/p>\n\u003cp>“A traditional pest control method,” Javeri Kadri explained, “is to grow marigolds alongside the turmeric, which acts as a perfect companion crop and pest repellent.” When the marigolds bloom—revealing a stunning array of orange and yellow petals—Prabhu knows his turmeric is ready to harvest.\u003c/p>\n\u003cfigure id=\"attachment_125100\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2.jpg\" alt=\"Turmeric seedlings in the field. \" width=\"1200\" height=\"1012\" class=\"size-full wp-image-125100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-160x135.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-800x675.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-768x648.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-1020x860.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-1180x995.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-960x810.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-240x202.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-375x316.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-520x439.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Turmeric seedlings in the field. \u003ccite>(Sana Javeri Kadri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I truly, truly believe that the correct way to do business is to be completely transparent—about your sourcing, your sustainability, your commitments, your finances, all of it,” she said.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>With this conviction, she’s frank about what she pays Prabhu—$1.50 to $1.75 per pound of turmeric, compared to the going rate of roughly 15 cents per pound that other buyers around the world pay Indian farmers for bulk orders of their product. “That’s just evil,” Javeri Kadri said about the market rate of the spice.\u003c/p>\n\u003cp>And in Oakland, where she has lived for the past year and a half, she’s committed to making Diaspora “radically inclusive” as a way of supporting marginalized communities whenever possible. At a time in the food industry when allegations of sexual assault come out daily, and woman, queer people, and people of color continue to get the short end of the stick, Javeri Kadri wants to create a business that will combat that toxicity.\u003c/p>\n\u003cp>For Javeri Kadri, that started with the hiring of queer people—especially those of color—whenever possible. When she first got Diaspora up and running, she considered working with a large company to pack her turmeric. “But,” she said, “I quickly realized that getting to pay my community was so much more wonderful.” The time was right, it seemed, to claim space for a new kind of business—a business that Kadri says is, “committed to social justice, to equity, and to making space for people that are disadvantaged by Plain-Jane capitalism.”\u003c/p>\n\u003cp>Javeri Kadri sells her product through \u003ca href=\"https://www.diasporaco.com/new-products/\">the shop on her website\u003c/a>. It comes in mason jars, tins, and bags, all recognizable from their brightly colored yellow and pink labels containing the silhouette of a single marigold. Customers pay more for Diaspora turmeric than they would for most other brands, but Javeri Kadri says this is because she pays her farmer much more for his product than other companies.\u003c/p>\n\u003cfigure id=\"attachment_125097\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging.jpg\" alt=\"Diaspora turmeric in packages.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-125097\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Diaspora turmeric in packages. \u003ccite>(photo courtesy of Diaspora Co.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Javeri Kadri’s little company has already made an impact in both Andhra Pradesh and Oakland, supporting an Indian farmer’s operations, and offering American consumers an equitable model for how spices can be both sourced and sold—but before she had a business at all, her fascination with spices was sparked by a need to know more about herself and her home country.\u003c/p>\n\u003ch4>\u003cstrong>Out of Place Everywhere\u003c/strong>\u003c/h4>\n\u003cp>In 1992, around the time Javeri Kadri was born, Mumbai was a city torn in two. Muslim-Hindu riots were exploding. Houses were aflame, bodies lay in the streets, and hundreds of people were killed. For her Muslim-Hindu family, it was a time of profound anxiety that set the tone for Javeri Kadri’s early life. India was also opening its gates to Western trade, and American pop culture was flooding into the country. Her Indian-born, U.S.-educated parents had a foot in each world. As Javeri Kadri got older, she did not feel she belonged in either place.\u003c/p>\n\u003cfigure id=\"attachment_125098\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother.jpg\" alt=\"Javeri Kadri with her mother as a child.\" width=\"960\" height=\"720\" class=\"size-full wp-image-125098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Javeri Kadri with her mother as a child. \u003ccite>(Photo courtesy of Sana Javeri Kadri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although she did not yet have the vocabulary to describe herself, Javeri Kadri was gay. And as is so common for young queer kids, school was a challenge. After moving to Italy for high school, she found herself in Southern California for college, where she hoped she would finally fit in. But in America, nothing felt quite right. She took to spending her time at the supermarket, wandering through the aisles. “I found that food was the lens that was easiest to approach things from,” she said. “America is a culture of consumption, so studying consumption was the easiest way to understand America.”\u003c/p>\n\u003cp>Javeri Kadri’s fascination with consumption carried her through college, and into a job analyzing food trends at \u003ca href=\"http://www.biritemarket.com/who-we-are/\">Bi-Rite\u003c/a> market in San Francisco. She began to see turmeric touted everywhere as a holistic remedy for inflammation and other modern ailments—notably in the “\u003ca href=\"http://blog.myfitnesspal.com/golden-milk-turmeric-latte/\">golden milk\u003c/a>” or turmeric latte that had taken the world by storm. In 2016, a \u003ca href=\"https://think.storage.googleapis.com/docs/FoodTrends-2016.pdf\">Google report on food trends\u003c/a> identified turmeric as the year’s “rising star.” Between November 2015 and January 2016, online searches for the golden spice shot up by 56 percent. From 2013 to 2017, the amount of turmeric exported from India grew rapidly, climbing from 77,000 to \u003ca href=\"http://www.indianspices.com/sites/default/files/Major%20Item%20wise%20Export%202016-17.pdf\">116,000 tons\u003c/a>.\u003c/p>\n\u003cp>Western consumers were finally catching on to what Ayurvedic medicine had taught for thousands of years—that turmeric can do wonders for one’s health. \u003ca href=\"https://www.umm.edu/health/medical/altmed/herb/turmeric\">Researchers\u003c/a> were suggesting that \u003ca href=\"https://examine.com/supplements/curcumin/\">curcumin\u003c/a>, the chemical that colors turmeric such a bright orange, might aid in reducing inflammation and could fight off or cure indigestion, depression, heart disease, and even cancer.\u003c/p>\n\u003cfigure id=\"attachment_125099\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2.jpg\" alt=\"\" width=\"1200\" height=\"800\" class=\"size-full wp-image-125099\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Turmeric \u003ccite>(photo courtesy of Diaspora Co.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As the American turmeric craze grew, Javeri Kadri wondered, “Why is turmeric important now, when Gwyneth Paltrow is \u003ca href=\"https://goop.com/recipes/ginger-turmeric-latte/\">raving\u003c/a> about it? Why was it not important when thousands of Indian immigrants were eating it?” She wanted to know who was benefiting from the spice’s newfound popularity.\u003c/p>\n\u003ch4>\u003cstrong>A Company Connected to Culture\u003c/strong>\u003c/h4>\n\u003cp>These questions stuck with Javeri Kadri. Then, in a flurry of events, her entire life changed. In late January, President Trump announced his travel ban. Concerned she would have trouble returning to India in the future, she bought a one-way ticket home. It was a chance to be closer to family, and an opportunity to learn more about the Indian spice industry.\u003c/p>\n\u003cp>Her plan: to find the farmers who were growing turmeric and begin her own single-source spice company. Javeri Kadri hoped that in doing this, she would be able to connect with an ancient part of her culture, one she knew so little about.\u003c/p>\n\u003cp>When she first began to meet farmers, she found their turmeric was unusable. “Often,” she said, “[Indian] farmers are in a real bind and have to sprinkle a cocktail of pesticides over everything they grow because that’s the only way to survive.” A 2013-14 \u003ca href=\"https://economictimes.indiatimes.com/news/economy/agriculture/high-pesticides-in-vegetables-and-other-foods-government-report/articleshow/46108223.cms\">Indian government report,\u003c/a> in fact, noted 11 percent of spice samples contained higher pesticide residue than was considered safe.\u003c/p>\n\u003cfigure id=\"attachment_125095\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute.jpg\" alt=\"The Indian Institute of Spices Research.\" width=\"1200\" height=\"1036\" class=\"size-full wp-image-125095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-160x138.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-800x691.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-768x663.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-1020x881.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-1180x1019.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-960x829.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-240x207.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-375x324.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-520x449.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">The Indian Institute of Spices Research. \u003ccite>(Sana Javeri Kadri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just when she was on the brink of giving up, Javeri Kadri met Dr. D Prasath, head scientist at the Indian \u003ca href=\"http://www.spices.res.in/\">Institute of Spices Research\u003c/a>. He presented her with a new proposition. “It’s not just that there’s no upscale [wholesale] market for these spices. There’s a problem in the story that’s being told. And somebody needs to fix that.” Long after the British rule in India ended, an image of India as the “fiery land of exotic spices,” as Javeri Kadri described it, stuck, often supplanting any real information about the spice trade.\u003c/p>\n\u003cp>Having studied both American and Indian consumption and in the divide between the two cultures, Javeri Kadri was uniquely positioned to address the problem. She wanted to tell her farmers’ stories, pay them well, and present consumers with a new image of her country. It was no small task for a 23-year-old first-time business owner. But after Prasath connected Javeri Kadri with Prabhu, she had her source in place and scrambled to put all the pieces of her business together.\u003c/p>\n\u003cp>Diaspora has grown quickly since it was founded in August 2017. So far, Javeri Kadri has bought one ton of Prabhu’s turmeric, but with orders already streaming in for 2018, she plans to place another large order soon. For the foreseeable future, at least, Prabhu grows enough turmeric to continue meeting her demand. “He has enough supply for me [to buy] 25 tons, and I’ve bought one ton. So until I grow by 25, I don’t need to change farmers,” she said.\u003c/p>\n\u003cfigure id=\"attachment_125101\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer.jpg\" alt=\"Kasareni Prabhu (center) with his nephew (left), and Javeri Kadri (right). \" width=\"1200\" height=\"987\" class=\"size-full wp-image-125101\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-160x132.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-800x658.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-768x632.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-1020x839.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-1180x971.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-960x790.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-240x197.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-375x308.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-520x428.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Kasareni Prabhu (center) with his nephew (left), and Javeri Kadri (right). \u003ccite>(Sana Javeri Kadri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even so, Prabhu’s farming methods are spreading among farmers in his area: Slowly, seeing what a good return Prabhu gets and how healthy his soil is, some have moved away from pesticide-heavy farming. Additionally, the\u003ca href=\"http://www.spices.res.in/index.php?option=com_content&view=article&id=244\"> turmeric variety\u003c/a> Prabhu grows requires less water than some and has a higher content of curcumin.\u003c/p>\n\u003cp>Meanwhile in the U.S., Javeri Kadri’s turmeric has piqued the interest of home cooks around the country, and a \u003ca href=\"https://www.diasporaco.com/cooking-with-gold/\">community-sourced cookbook\u003c/a> is in the works.\u003c/p>\n\u003ch4>\u003cstrong>Dreaming Big\u003c/strong>\u003c/h4>\n\u003cp>From the farmer she works with to the people she employs, Javeri Kadri has been able to create the kind of business she longed for when she felt so lost in America.\u003c/p>\n\u003cp>“I can use my business to champion for fellow women of color and queers of color,” she says. “It’s been so wonderful to use the business as a way to collaborate with and hire people that I feel aren’t getting the recognition they deserve.”\u003c/p>\n\u003cp>Recently, Javeri Kadri traveled to Andhra Pradesh and saw the marigolds in full bloom. She watched in delight as turmeric was pulled from the soil and piled high next to the golden flowers. She hopes some day to expand her business beyond turmeric to other spices like vanilla, cloves, and cinnamon.\u003c/p>\n\u003cp>“The dream,” Javeri Kadri said, “is eventually there will be this kind of transparency around all spices. To be a radical spice company that is putting money in the hands of farmers but also feeding the world… Big dreams, big dreams.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This post originally published on\u003c/em> \u003ca href=\"https://civileats.com/2018/02/01/a-queer-female-entrepreneur-is-taking-back-turmeric-for-indian-farmers/\">\u003cem>Civil Eats\u003c/em>\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>The founder of Oakland-based Diaspora Co. aims to deconstruct colonial trade practices and champion women and queer people of color.\u003c/em>\u003c/p>\n\u003cp>Sana Javeri Kadri is a 24-year-old queer immigrant woman of color. And as far as she is concerned, that has everything to do with how she runs her business, \u003ca href=\"https://www.diasporaco.com/\">Diaspora Co.\u003c/a>, a turmeric company that puts money into the hands of farmers in her home country of India and queer people of color in her current community of Oakland, California.\u003c/p>\n\u003cp>With the hope of changing centuries-old trade practices left over from colonial times, Javeri Kadri sources all her turmeric from Kasaraneni Prabhu, and compensates him fairly. Prabhu is a fourth-generation turmeric farmer in the Andhra Pradesh state in Southeast India. While all of the neighboring turmeric farms are sprayed with pesticides, Prabhu’s is pesticide-free.\u003c/p>\n\u003cp>“A traditional pest control method,” Javeri Kadri explained, “is to grow marigolds alongside the turmeric, which acts as a perfect companion crop and pest repellent.” When the marigolds bloom—revealing a stunning array of orange and yellow petals—Prabhu knows his turmeric is ready to harvest.\u003c/p>\n\u003cfigure id=\"attachment_125100\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2.jpg\" alt=\"Turmeric seedlings in the field. \" width=\"1200\" height=\"1012\" class=\"size-full wp-image-125100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-160x135.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-800x675.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-768x648.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-1020x860.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-1180x995.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-960x810.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-240x202.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-375x316.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-520x439.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Turmeric seedlings in the field. \u003ccite>(Sana Javeri Kadri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I truly, truly believe that the correct way to do business is to be completely transparent—about your sourcing, your sustainability, your commitments, your finances, all of it,” she said.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With this conviction, she’s frank about what she pays Prabhu—$1.50 to $1.75 per pound of turmeric, compared to the going rate of roughly 15 cents per pound that other buyers around the world pay Indian farmers for bulk orders of their product. “That’s just evil,” Javeri Kadri said about the market rate of the spice.\u003c/p>\n\u003cp>And in Oakland, where she has lived for the past year and a half, she’s committed to making Diaspora “radically inclusive” as a way of supporting marginalized communities whenever possible. At a time in the food industry when allegations of sexual assault come out daily, and woman, queer people, and people of color continue to get the short end of the stick, Javeri Kadri wants to create a business that will combat that toxicity.\u003c/p>\n\u003cp>For Javeri Kadri, that started with the hiring of queer people—especially those of color—whenever possible. When she first got Diaspora up and running, she considered working with a large company to pack her turmeric. “But,” she said, “I quickly realized that getting to pay my community was so much more wonderful.” The time was right, it seemed, to claim space for a new kind of business—a business that Kadri says is, “committed to social justice, to equity, and to making space for people that are disadvantaged by Plain-Jane capitalism.”\u003c/p>\n\u003cp>Javeri Kadri sells her product through \u003ca href=\"https://www.diasporaco.com/new-products/\">the shop on her website\u003c/a>. It comes in mason jars, tins, and bags, all recognizable from their brightly colored yellow and pink labels containing the silhouette of a single marigold. Customers pay more for Diaspora turmeric than they would for most other brands, but Javeri Kadri says this is because she pays her farmer much more for his product than other companies.\u003c/p>\n\u003cfigure id=\"attachment_125097\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging.jpg\" alt=\"Diaspora turmeric in packages.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-125097\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Diaspora turmeric in packages. \u003ccite>(photo courtesy of Diaspora Co.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Javeri Kadri’s little company has already made an impact in both Andhra Pradesh and Oakland, supporting an Indian farmer’s operations, and offering American consumers an equitable model for how spices can be both sourced and sold—but before she had a business at all, her fascination with spices was sparked by a need to know more about herself and her home country.\u003c/p>\n\u003ch4>\u003cstrong>Out of Place Everywhere\u003c/strong>\u003c/h4>\n\u003cp>In 1992, around the time Javeri Kadri was born, Mumbai was a city torn in two. Muslim-Hindu riots were exploding. Houses were aflame, bodies lay in the streets, and hundreds of people were killed. For her Muslim-Hindu family, it was a time of profound anxiety that set the tone for Javeri Kadri’s early life. India was also opening its gates to Western trade, and American pop culture was flooding into the country. Her Indian-born, U.S.-educated parents had a foot in each world. As Javeri Kadri got older, she did not feel she belonged in either place.\u003c/p>\n\u003cfigure id=\"attachment_125098\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother.jpg\" alt=\"Javeri Kadri with her mother as a child.\" width=\"960\" height=\"720\" class=\"size-full wp-image-125098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Javeri Kadri with her mother as a child. \u003ccite>(Photo courtesy of Sana Javeri Kadri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although she did not yet have the vocabulary to describe herself, Javeri Kadri was gay. And as is so common for young queer kids, school was a challenge. After moving to Italy for high school, she found herself in Southern California for college, where she hoped she would finally fit in. But in America, nothing felt quite right. She took to spending her time at the supermarket, wandering through the aisles. “I found that food was the lens that was easiest to approach things from,” she said. “America is a culture of consumption, so studying consumption was the easiest way to understand America.”\u003c/p>\n\u003cp>Javeri Kadri’s fascination with consumption carried her through college, and into a job analyzing food trends at \u003ca href=\"http://www.biritemarket.com/who-we-are/\">Bi-Rite\u003c/a> market in San Francisco. She began to see turmeric touted everywhere as a holistic remedy for inflammation and other modern ailments—notably in the “\u003ca href=\"http://blog.myfitnesspal.com/golden-milk-turmeric-latte/\">golden milk\u003c/a>” or turmeric latte that had taken the world by storm. In 2016, a \u003ca href=\"https://think.storage.googleapis.com/docs/FoodTrends-2016.pdf\">Google report on food trends\u003c/a> identified turmeric as the year’s “rising star.” Between November 2015 and January 2016, online searches for the golden spice shot up by 56 percent. From 2013 to 2017, the amount of turmeric exported from India grew rapidly, climbing from 77,000 to \u003ca href=\"http://www.indianspices.com/sites/default/files/Major%20Item%20wise%20Export%202016-17.pdf\">116,000 tons\u003c/a>.\u003c/p>\n\u003cp>Western consumers were finally catching on to what Ayurvedic medicine had taught for thousands of years—that turmeric can do wonders for one’s health. \u003ca href=\"https://www.umm.edu/health/medical/altmed/herb/turmeric\">Researchers\u003c/a> were suggesting that \u003ca href=\"https://examine.com/supplements/curcumin/\">curcumin\u003c/a>, the chemical that colors turmeric such a bright orange, might aid in reducing inflammation and could fight off or cure indigestion, depression, heart disease, and even cancer.\u003c/p>\n\u003cfigure id=\"attachment_125099\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2.jpg\" alt=\"\" width=\"1200\" height=\"800\" class=\"size-full wp-image-125099\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Turmeric \u003ccite>(photo courtesy of Diaspora Co.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As the American turmeric craze grew, Javeri Kadri wondered, “Why is turmeric important now, when Gwyneth Paltrow is \u003ca href=\"https://goop.com/recipes/ginger-turmeric-latte/\">raving\u003c/a> about it? Why was it not important when thousands of Indian immigrants were eating it?” She wanted to know who was benefiting from the spice’s newfound popularity.\u003c/p>\n\u003ch4>\u003cstrong>A Company Connected to Culture\u003c/strong>\u003c/h4>\n\u003cp>These questions stuck with Javeri Kadri. Then, in a flurry of events, her entire life changed. In late January, President Trump announced his travel ban. Concerned she would have trouble returning to India in the future, she bought a one-way ticket home. It was a chance to be closer to family, and an opportunity to learn more about the Indian spice industry.\u003c/p>\n\u003cp>Her plan: to find the farmers who were growing turmeric and begin her own single-source spice company. Javeri Kadri hoped that in doing this, she would be able to connect with an ancient part of her culture, one she knew so little about.\u003c/p>\n\u003cp>When she first began to meet farmers, she found their turmeric was unusable. “Often,” she said, “[Indian] farmers are in a real bind and have to sprinkle a cocktail of pesticides over everything they grow because that’s the only way to survive.” A 2013-14 \u003ca href=\"https://economictimes.indiatimes.com/news/economy/agriculture/high-pesticides-in-vegetables-and-other-foods-government-report/articleshow/46108223.cms\">Indian government report,\u003c/a> in fact, noted 11 percent of spice samples contained higher pesticide residue than was considered safe.\u003c/p>\n\u003cfigure id=\"attachment_125095\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute.jpg\" alt=\"The Indian Institute of Spices Research.\" width=\"1200\" height=\"1036\" class=\"size-full wp-image-125095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-160x138.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-800x691.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-768x663.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-1020x881.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-1180x1019.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-960x829.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-240x207.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-375x324.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-520x449.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">The Indian Institute of Spices Research. \u003ccite>(Sana Javeri Kadri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just when she was on the brink of giving up, Javeri Kadri met Dr. D Prasath, head scientist at the Indian \u003ca href=\"http://www.spices.res.in/\">Institute of Spices Research\u003c/a>. He presented her with a new proposition. “It’s not just that there’s no upscale [wholesale] market for these spices. There’s a problem in the story that’s being told. And somebody needs to fix that.” Long after the British rule in India ended, an image of India as the “fiery land of exotic spices,” as Javeri Kadri described it, stuck, often supplanting any real information about the spice trade.\u003c/p>\n\u003cp>Having studied both American and Indian consumption and in the divide between the two cultures, Javeri Kadri was uniquely positioned to address the problem. She wanted to tell her farmers’ stories, pay them well, and present consumers with a new image of her country. It was no small task for a 23-year-old first-time business owner. But after Prasath connected Javeri Kadri with Prabhu, she had her source in place and scrambled to put all the pieces of her business together.\u003c/p>\n\u003cp>Diaspora has grown quickly since it was founded in August 2017. So far, Javeri Kadri has bought one ton of Prabhu’s turmeric, but with orders already streaming in for 2018, she plans to place another large order soon. For the foreseeable future, at least, Prabhu grows enough turmeric to continue meeting her demand. “He has enough supply for me [to buy] 25 tons, and I’ve bought one ton. So until I grow by 25, I don’t need to change farmers,” she said.\u003c/p>\n\u003cfigure id=\"attachment_125101\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer.jpg\" alt=\"Kasareni Prabhu (center) with his nephew (left), and Javeri Kadri (right). \" width=\"1200\" height=\"987\" class=\"size-full wp-image-125101\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-160x132.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-800x658.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-768x632.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-1020x839.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-1180x971.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-960x790.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-240x197.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-375x308.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-520x428.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Kasareni Prabhu (center) with his nephew (left), and Javeri Kadri (right). \u003ccite>(Sana Javeri Kadri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even so, Prabhu’s farming methods are spreading among farmers in his area: Slowly, seeing what a good return Prabhu gets and how healthy his soil is, some have moved away from pesticide-heavy farming. Additionally, the\u003ca href=\"http://www.spices.res.in/index.php?option=com_content&view=article&id=244\"> turmeric variety\u003c/a> Prabhu grows requires less water than some and has a higher content of curcumin.\u003c/p>\n\u003cp>Meanwhile in the U.S., Javeri Kadri’s turmeric has piqued the interest of home cooks around the country, and a \u003ca href=\"https://www.diasporaco.com/cooking-with-gold/\">community-sourced cookbook\u003c/a> is in the works.\u003c/p>\n\u003ch4>\u003cstrong>Dreaming Big\u003c/strong>\u003c/h4>\n\u003cp>From the farmer she works with to the people she employs, Javeri Kadri has been able to create the kind of business she longed for when she felt so lost in America.\u003c/p>\n\u003cp>“I can use my business to champion for fellow women of color and queers of color,” she says. “It’s been so wonderful to use the business as a way to collaborate with and hire people that I feel aren’t getting the recognition they deserve.”\u003c/p>\n\u003cp>Recently, Javeri Kadri traveled to Andhra Pradesh and saw the marigolds in full bloom. She watched in delight as turmeric was pulled from the soil and piled high next to the golden flowers. She hopes some day to expand her business beyond turmeric to other spices like vanilla, cloves, and cinnamon.\u003c/p>\n\u003cp>“The dream,” Javeri Kadri said, “is eventually there will be this kind of transparency around all spices. To be a radical spice company that is putting money in the hands of farmers but also feeding the world… Big dreams, big dreams.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This post originally published on\u003c/em> \u003ca href=\"https://civileats.com/2018/02/01/a-queer-female-entrepreneur-is-taking-back-turmeric-for-indian-farmers/\">\u003cem>Civil Eats\u003c/em>\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Eureka! California-Grown Coffee Is Becoming The State's Next Gold Mine",
"title": "Eureka! California-Grown Coffee Is Becoming The State's Next Gold Mine",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>In most coffee shops, you can choose a cup of joe brewed with beans from countries like Ethiopia, Colombia, Costa Rica and Yemen. Now, a new crop of coffee growers is working to get coffee brewed from California-grown beans included on those menus.\u003c/p>\n\u003cp>When Mark Gaskell moved to California after working in coffee-growing regions in Central America, he noticed coffee plants growing in gardens and wondered if large-scale production was an option.\u003c/p>\n\u003cp>In 2001, Gaskell, farm advisor for the University of California Cooperative Extension, established transplants and discovered that the sub-tropical plants could thrive in the Golden State. He recruited Jay Ruskey of \u003ca href=\"https://goodlandorganics.com\">Good Land Organics\u003c/a> to help with trials, hoping coffee could be a valuable niche crop to help sustain small farms.\u003c/p>\n\u003cp>Ruskey started growing coffee in 2002 on his Santa Barbara, Calif., farm and quickly became a passionate coffee farmer.\u003c/p>\n\u003cp>\"We learned that we had the ability to grow very good coffee with a very unique flavor,\" Ruskey explains. \"There is a misconception that you can't grow coffee outside the Tropic of Cancer.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Local farmers embraced the idea of California coffee and started planting their own crops. The burgeoning state industry now boasts \u003ca href=\"http://ucanr.edu/?blogtag=Coffee&blogasset=96361\">30 farms growing more than 30,000 coffee trees\u003c/a>, according to the University of California's Division of Agriculture and Natural Resources.\u003c/p>\n\u003cp>At least two dozen more farms are expected to begin growing coffee in 2018.\u003c/p>\n\u003cp>Although coffee farms are scattered throughout California, the biggest concentrations are in Santa Barbara and San Diego counties. Most of the farms are fewer than five years old and their beans are just starting to mature. As that happens, Gaskell expects production to double year over year.\u003c/p>\n\u003cp>\"The California coffee industry is growing very quickly,\" he says.\u003c/p>\n\u003cp>Ruskey founded \u003ca href=\"https://www.frinjcoffee.com\">Frinj Coffee\u003c/a> to supply plant materials, provide post-harvest processing and manage sales of California coffee. Last year, the 24-member coffee cooperative harvested 250 pounds of beans. \u003ca href=\"https://bluebottlecoffee.com/store/coffee?utm_medium=adwords&utm_source=google&utm_campaign=201701_bb-coff_maxc_alc_set2&gclid=CjwKCAiAtorUBRBnEiwAfcp_Y7fcbgA66SU3M9A1K7RfAdst5VGeNDWibxYGuVEdzNNTcMKh0A_ViBoCUTgQAvD_BwE\">Blue Bottle Coffee\u003c/a> purchased the entire crop.\u003c/p>\n\u003cp>Blue Bottle coffee buyer Charlie Habegger paid a premium for the beans — $60 per pound compared with $20 per pound for Hawaiian-grown beans and $5 per pound (or less) for coffee beans imported from Ethiopia — and introduced it in cafes in California, New York, Boston, Miami and Washington, D.C.\u003c/p>\n\u003cp>A single cup sold for $18. The coffee sold out within two weeks.\u003c/p>\n\u003cp>Ruskey visited four different Blue Bottle cafes before finding a location where California coffee was still available.\u003c/p>\n\u003cp>\"Curiosity was the number one factor that made people want to try it,\" Habegger says. \"Having coffee produced in [mainland] America is almost too good to believe.\"\u003c/p>\n\u003cp>The price might seem steep — especially given that a tall Pike Place Roast at Starbucks \u003ca href=\"https://www.starbucks.com/smooth\">retails for $1.50\u003c/a> — but it's not the most expensive coffee on the market.\u003c/p>\n\u003cp>Hacienda La Esmeralda made \u003ca href=\"https://dailycoffeenews.com/2017/07/26/record-coffee-earns-601-per-pound-at-best-of-panama-auction/\">headlines\u003c/a> last year when it sold for $601 per pound at auction, the highest price ever paid for green coffee. \u003ca href=\"https://www.klatchroasting.com/search?q=esmeralda\">Klatch Coffee\u003c/a> in Rancho Cucamonga, Calif., sold the record-breaking coffee for $55 per cup.\u003c/p>\n\u003cp>Even Starbucks has introduced premium-priced coffees. Some brews from \u003ca href=\"https://www.starbucksreserve.com\">Starbucks Reserve\u003c/a>, a collection of rare, small-batch coffees served in its special reserve stores in Seattle, New York, Chicago, Milan, Tokyo and Shanghai, \u003ca href=\"https://www.reuters.com/article/us-starbucks-premium/starbucks-courts-millennials-with-10-coffee-at-new-reserve-bars-idUSKBN13W078\">reportedly\u003c/a> retail for $10 per cup.\u003c/p>\n\u003cp>Thanks to higher costs for land and labor in California, Habegger notes that the profit margins on a pound of coffee are the same in California as conventional coffee-growing regions like Ethiopia and Mexico, where production costs are much lower. The rationale doesn't prevent sticker shock.\u003c/p>\n\u003cp>\"To people that are used to drinking cheap coffee, it might seem like an abomination,\" he says. \"But, relative to all of the other things we're willing to spend $18 on — like a glass of wine or small-batch bourbon — investing in the memorable flavor experience of a great cup of coffee is worth it.\"\u003c/p>\n\u003cp>The California farmers growing coffee think it's worth it, too.\u003c/p>\n\u003cp>Avocado growers like Andy Mullins of Mullins Family Farm in Temecula are among the most enthusiastic coffee farmers.\u003c/p>\n\u003cp>Mullins planted 1,000 coffee trees under the canopies of the avocado trees on his 4-acre farm. The fertilizer and irrigation needs of both crops are the same, but coffee produces a superior profit. Farmers earn about\u003ca href=\"http://www.californiaavocadogrowers.com/industry/pounds-and-dollars-variety\"> 37 cents per pound of avocados, \u003c/a>according to the California Avocado Commission.\u003c/p>\n\u003cp>\"Specialty coffee sells for $60 to $600 per pound; there is not another specialty crop that produces that kind of result,\" he explains. \"The market has embraced a retail price that has allowed coffee production in California.\"\u003c/p>\n\u003cp>Even though the number of California coffee growers is expanding rapidly, Gaskell is confident that the drink's continued status as a specialty crop will keep prices stable for farmers.\u003c/p>\n\u003cp>\"The market is so huge compared to the volume we have,\" he says. \"It's going to be a very long time before we can even begin to meet the demand.\"\u003c/p>\n\u003cp>\u003cem>Jodi Helmer is a North Carolina journalist and beekeeper who frequently writes about food and farming.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Sure, a cup of California-grown coffee sells for about $18 a cup, but people are buying it. The niche industry is booming with no signs of slowing, and the state's farmers still can't meet demand.",
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"description": "Sure, a cup of California-grown coffee sells for about $18 a cup, but people are buying it. The niche industry is booming with no signs of slowing, and the state's farmers still can't meet demand.",
"title": "Eureka! California-Grown Coffee Is Becoming The State's Next Gold Mine | KQED",
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"headline": "Eureka! California-Grown Coffee Is Becoming The State's Next Gold Mine",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In most coffee shops, you can choose a cup of joe brewed with beans from countries like Ethiopia, Colombia, Costa Rica and Yemen. Now, a new crop of coffee growers is working to get coffee brewed from California-grown beans included on those menus.\u003c/p>\n\u003cp>When Mark Gaskell moved to California after working in coffee-growing regions in Central America, he noticed coffee plants growing in gardens and wondered if large-scale production was an option.\u003c/p>\n\u003cp>In 2001, Gaskell, farm advisor for the University of California Cooperative Extension, established transplants and discovered that the sub-tropical plants could thrive in the Golden State. He recruited Jay Ruskey of \u003ca href=\"https://goodlandorganics.com\">Good Land Organics\u003c/a> to help with trials, hoping coffee could be a valuable niche crop to help sustain small farms.\u003c/p>\n\u003cp>Ruskey started growing coffee in 2002 on his Santa Barbara, Calif., farm and quickly became a passionate coffee farmer.\u003c/p>\n\u003cp>\"We learned that we had the ability to grow very good coffee with a very unique flavor,\" Ruskey explains. \"There is a misconception that you can't grow coffee outside the Tropic of Cancer.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Local farmers embraced the idea of California coffee and started planting their own crops. The burgeoning state industry now boasts \u003ca href=\"http://ucanr.edu/?blogtag=Coffee&blogasset=96361\">30 farms growing more than 30,000 coffee trees\u003c/a>, according to the University of California's Division of Agriculture and Natural Resources.\u003c/p>\n\u003cp>At least two dozen more farms are expected to begin growing coffee in 2018.\u003c/p>\n\u003cp>Although coffee farms are scattered throughout California, the biggest concentrations are in Santa Barbara and San Diego counties. Most of the farms are fewer than five years old and their beans are just starting to mature. As that happens, Gaskell expects production to double year over year.\u003c/p>\n\u003cp>\"The California coffee industry is growing very quickly,\" he says.\u003c/p>\n\u003cp>Ruskey founded \u003ca href=\"https://www.frinjcoffee.com\">Frinj Coffee\u003c/a> to supply plant materials, provide post-harvest processing and manage sales of California coffee. Last year, the 24-member coffee cooperative harvested 250 pounds of beans. \u003ca href=\"https://bluebottlecoffee.com/store/coffee?utm_medium=adwords&utm_source=google&utm_campaign=201701_bb-coff_maxc_alc_set2&gclid=CjwKCAiAtorUBRBnEiwAfcp_Y7fcbgA66SU3M9A1K7RfAdst5VGeNDWibxYGuVEdzNNTcMKh0A_ViBoCUTgQAvD_BwE\">Blue Bottle Coffee\u003c/a> purchased the entire crop.\u003c/p>\n\u003cp>Blue Bottle coffee buyer Charlie Habegger paid a premium for the beans — $60 per pound compared with $20 per pound for Hawaiian-grown beans and $5 per pound (or less) for coffee beans imported from Ethiopia — and introduced it in cafes in California, New York, Boston, Miami and Washington, D.C.\u003c/p>\n\u003cp>A single cup sold for $18. The coffee sold out within two weeks.\u003c/p>\n\u003cp>Ruskey visited four different Blue Bottle cafes before finding a location where California coffee was still available.\u003c/p>\n\u003cp>\"Curiosity was the number one factor that made people want to try it,\" Habegger says. \"Having coffee produced in [mainland] America is almost too good to believe.\"\u003c/p>\n\u003cp>The price might seem steep — especially given that a tall Pike Place Roast at Starbucks \u003ca href=\"https://www.starbucks.com/smooth\">retails for $1.50\u003c/a> — but it's not the most expensive coffee on the market.\u003c/p>\n\u003cp>Hacienda La Esmeralda made \u003ca href=\"https://dailycoffeenews.com/2017/07/26/record-coffee-earns-601-per-pound-at-best-of-panama-auction/\">headlines\u003c/a> last year when it sold for $601 per pound at auction, the highest price ever paid for green coffee. \u003ca href=\"https://www.klatchroasting.com/search?q=esmeralda\">Klatch Coffee\u003c/a> in Rancho Cucamonga, Calif., sold the record-breaking coffee for $55 per cup.\u003c/p>\n\u003cp>Even Starbucks has introduced premium-priced coffees. Some brews from \u003ca href=\"https://www.starbucksreserve.com\">Starbucks Reserve\u003c/a>, a collection of rare, small-batch coffees served in its special reserve stores in Seattle, New York, Chicago, Milan, Tokyo and Shanghai, \u003ca href=\"https://www.reuters.com/article/us-starbucks-premium/starbucks-courts-millennials-with-10-coffee-at-new-reserve-bars-idUSKBN13W078\">reportedly\u003c/a> retail for $10 per cup.\u003c/p>\n\u003cp>Thanks to higher costs for land and labor in California, Habegger notes that the profit margins on a pound of coffee are the same in California as conventional coffee-growing regions like Ethiopia and Mexico, where production costs are much lower. The rationale doesn't prevent sticker shock.\u003c/p>\n\u003cp>\"To people that are used to drinking cheap coffee, it might seem like an abomination,\" he says. \"But, relative to all of the other things we're willing to spend $18 on — like a glass of wine or small-batch bourbon — investing in the memorable flavor experience of a great cup of coffee is worth it.\"\u003c/p>\n\u003cp>The California farmers growing coffee think it's worth it, too.\u003c/p>\n\u003cp>Avocado growers like Andy Mullins of Mullins Family Farm in Temecula are among the most enthusiastic coffee farmers.\u003c/p>\n\u003cp>Mullins planted 1,000 coffee trees under the canopies of the avocado trees on his 4-acre farm. The fertilizer and irrigation needs of both crops are the same, but coffee produces a superior profit. Farmers earn about\u003ca href=\"http://www.californiaavocadogrowers.com/industry/pounds-and-dollars-variety\"> 37 cents per pound of avocados, \u003c/a>according to the California Avocado Commission.\u003c/p>\n\u003cp>\"Specialty coffee sells for $60 to $600 per pound; there is not another specialty crop that produces that kind of result,\" he explains. \"The market has embraced a retail price that has allowed coffee production in California.\"\u003c/p>\n\u003cp>Even though the number of California coffee growers is expanding rapidly, Gaskell is confident that the drink's continued status as a specialty crop will keep prices stable for farmers.\u003c/p>\n\u003cp>\"The market is so huge compared to the volume we have,\" he says. \"It's going to be a very long time before we can even begin to meet the demand.\"\u003c/p>\n\u003cp>\u003cem>Jodi Helmer is a North Carolina journalist and beekeeper who frequently writes about food and farming.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Black Restaurant Week: Across U.S., Events Remind Diners, 'We're Here. Support Us'",
"title": "Black Restaurant Week: Across U.S., Events Remind Diners, 'We're Here. Support Us'",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Oakland is a city that's rapidly gentrifying, shedding much of its African-American population along the way. The California city, which was 47 percent black in 1980, is now divided roughly into a quarter each of black, white, Asian and Hispanic residents.\u003c/p>\n\u003cp>The sense of the city's changing identity has ended up helping Adrian Henderson's business. He's co-owner of Kingston 11 Cuisine, a Caribbean restaurant in a neighborhood that's changed so much lately that it goes by the dual name of Koreatown Northgate.\u003c/p>\n\u003cp>\"Here in Oakland, folks are seeing black folks being pushed out,\" Henderson says. \"We're a community-based restaurant, so people of color are supporting our business. Any black-owned business or restaurant is being over-supported now, which is great, right?\"\u003c/p>\n\u003cp>To help spread the word about which restaurants are in fact owned by African-Americans, Henderson participates in Bay Area Black Restaurant Week. Over the past couple of years, such promotions have spread to essentially every major city with a substantial African-American population, including Houston, Detroit, Charlotte, Atlanta and New Orleans, along with smaller cities such as Richmond, Va., and Madison, Wis.\u003c/p>\n\u003cp>\"Some of the restaurants that participate in black restaurant week want to remind African-American consumers that are conscientious with their dollars that they're there,\" says Marcia Chatelain, a Georgetown University historian who is working on a book about race and fast food.\u003c/p>\n\u003cfigure id=\"attachment_125065\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce.jpg\" alt=\"After four years on Main Street in Memphis, Tenn., DejaVu shut its doors in January but announced plans to reopen in a new location this spring. Manager Katrina Bolton said the city's Black Restaurant Week did bring in some new customers.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-125065\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">After four years on Main Street in Memphis, Tenn., DejaVu shut its doors in January but announced plans to reopen in a new location this spring. Manager Katrina Bolton said the city's Black Restaurant Week did bring in some new customers. \u003ccite>(Alan Greenblatt for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>During the promotions, diners can often receive multi-course meals at a discount. In some cities, however, it's simply a way of drawing attention to what's on offer all the time at black-owned restaurants, a pure exercise in branding and promotion. Chicago's version is going on \u003ca href=\"http://chiblackrestaurantweek.com/\">this week\u003c/a>. \u003ca href=\"http://www.baltimoresun.com/entertainment/dining/baltimore-diner-blog/bs-fo-black-restaurant-challenge-20180123-story.html\">Baltimore's Black Restaurant Challenge\u003c/a> is continuing throughout most of February. Other cities will follow course throughout the spring.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The idea seems to have spread around the country largely through social media, with local events sponsored variously by public relations consultants, a wine distributor, a radio station and the restaurants themselves.\u003c/p>\n\u003cp>Lauran Smith, the organizer of Chicago Black Restaurant Week, works as a public school guidance counselor. \"For me personally, it came from the fact that I really did not feel like I was celebrating my history enough, and food is something I like,\" she says. \"I created black restaurant week for Chicago to celebrate the fact that we have a lot of delicious businesses in our community.\"\u003c/p>\n\u003cp>Spreading the word has worked. In 2016, eight restaurants participated in Memphis Black Restaurant Week, attracting a total of 3,135 customers. Last year, the number of restaurants grew to 14, which collectively saw more than 6,200 patrons walk in the door over the course of the week.\u003c/p>\n\u003cp>It wasn't rocket science, says Cynthia Daniels, a social media manager who came up with the idea in Memphis. The city already held celebrations for nearly every other type of food — Italian, Mexican, barbecue. HM Dessert Lounge, the black-owned restaurant she was working with, didn't have a marketing budget. By banding together with others, the event was able to draw a considerable amount of publicity, which has also been the case in other cities.\u003c/p>\n\u003cfigure id=\"attachment_125066\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104.jpg\" alt=\"This tempting row of black forest cupcakes was available at SweetArt, a combination bakery and gallery in St. Louis, that participated in Black Restaurant Week last year.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-125066\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">This tempting row of black forest cupcakes was available at SweetArt, a combination bakery and gallery in St. Louis, that participated in Black Restaurant Week last year. \u003ccite>(Alan Greenblatt for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"When black restaurant week started, we were new, so it gave us a lot of exposure,\" says Terrence Callicutt, an owner of Scoops Parlor, a Memphis ice cream shop that also serves sandwiches and crepes.\u003c/p>\n\u003cp>The type of restaurants that are included in various cities range from takeout joints that serve fried fish and chicken to high-end establishments such as the 40/40 Club in Manhattan, a lounge co-owned by hip hop mogul Jay Z.\u003c/p>\n\u003cp>Overall, African-Americans lag when it comes to running restaurants. Blacks make up 13 percent of the population, but only 8 percent of restaurant owners and the same share of restaurant managers, according to the National Restaurant Association.\u003c/p>\n\u003cp>There are African-Americans who are celebrity chefs, such as Carla Hall and Pat Neely. In general, however, blacks often struggle to come up with the capital necessary to open and run restaurants, in part due to the legacy of lack of wealth formation among African-Americans and ongoing discrimination. \"Most black restaurant owners, they take their life savings, open the restaurants and hope for the best,\" Daniels says.\u003c/p>\n\u003cp>Black ownership of restaurants, along with other types of businesses, was often more robust during the Jim Crow era of segregation, at least in some cities. Black-owned businesses served black customers that white owners could not or would not. \"There have been black-owned restaurants as long as there have been racially segregated neighborhoods,\" says Sharon Zukin, a sociologist at Brooklyn College.\u003c/p>\n\u003cp>Black restaurants provided important meeting places during the civil rights era. Paschal's Motor Lodge and Restaurant in Atlanta was a regular gathering spot for Martin Luther King and allied activists. \"If you wanted to know what was going on, that's where most of the discussion ... and where much of the planning was taking place,\" Andrew Young, a King aide who went on to become mayor of Atlanta, \u003ca href=\"https://www.washingtonpost.com/lifestyle/style/paschals-once-a-civil-rights-landmark-is-in-tatters/2011/07/25/gIQAY5xFUJ_story.html?utm_term=.de4110a390d0\">told\u003c/a> \u003cem>The Washington Post\u003c/em> in 2011.\u003c/p>\n\u003cp>Following passage of the 1964 Civil Rights Act, blacks could eat at the lunch counters or restaurants of their choice, no longer restricted to places in their neighborhoods. Roughly around the same time, the construction of interstate highways tore through many traditionally black urban centers, displacing residents and disrupting business. And the rise of fast-food chains didn't help local restaurateurs.\u003c/p>\n\u003cp>\"There was a real clear downfall in black restaurant ownership after Jim Crow ended,\" says Angela Jill Cooley, the author of \u003cem>To Live and Dine in Dixie: The Evolution of Urban Food Culture in the Jim Crow South\u003c/em>. \"Black diners had different options then. They didn't necessarily have to stay in their 'race businesses,' as they would have called them at the time.\"\u003c/p>\n\u003cp>Blacks remain the most underrepresented racial or ethnic group when it comes to overall business ownership, according to a working paper by University of California, Santa Cruz economist \u003ca href=\"https://people.ucsc.edu/~rfairlie/\">Robert Fairlie.\u003c/a> It continues to be harder for them to get credit to start restaurants. It's common for African-Americans who complete culinary training to go into catering, which has far less overhead than restaurants that require large floor spaces and staffs.\u003c/p>\n\u003cfigure id=\"attachment_125063\" class=\"wp-caption aligncenter\" style=\"max-width: 1998px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e.jpg\" alt=\"Thromentta Anderson, the owner of Pass Da Peas in northwest Milwaukee likes to greet customers by name and give them tokens toward free drinks. But he was glad to see new faces during Black Restaurant Week.\" width=\"1998\" height=\"1499\" class=\"size-full wp-image-125063\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e.jpg 1998w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-520x390.jpg 520w\" sizes=\"(max-width: 1998px) 100vw, 1998px\">\u003cfigcaption class=\"wp-caption-text\">Thromentta Anderson, the owner of Pass Da Peas in northwest Milwaukee likes to greet customers by name and give them tokens toward free drinks. But he was glad to see new faces during Black Restaurant Week. \u003ccite>(Alan Greenblatt for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Black restaurant week organizers say that patrons don't always know about the options that do exist. Sometimes, even black food entrepreneurs weren't aware of how many colleagues they have in their cities. The events have brought them together in many cases to share information about trends and employees. \"It's made people want to start their own businesses,\" says Smith, the organizer of Chicago Black Restaurant Week.\u003c/p>\n\u003cp>The main thing it's done is underscore the number of restaurants owned locally by African-Americans, in hopes of attracting more support. \"It highlights a strong need for African-Americans to support Africans-Americans in restaurants,\" says Todd Richards, a chef and cookbook author in Atlanta. \"We can't talk about discrimination if we're not going into our own restaurants and supporting them.\"\u003c/p>\n\u003cp>Of course, black restaurant owners are happy to welcome customers of all backgrounds. Pass Da Peas is a carryout spot in Milwaukee offering wings, catfish fingers and ribs. It doesn't typically see a lot of white customers, but black restaurant week brought more around.\u003c/p>\n\u003cp>\"I got a bunch of Caucasian brothers and sisters coming in, and I was taken aback,\" says owner Thromentta Anderson. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Blacks often struggle to raise capital to open and run restaurants, a legacy of discrimination. Over the past few years, promotions to help diners know which restaurants are black-owned have spread.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Oakland is a city that's rapidly gentrifying, shedding much of its African-American population along the way. The California city, which was 47 percent black in 1980, is now divided roughly into a quarter each of black, white, Asian and Hispanic residents.\u003c/p>\n\u003cp>The sense of the city's changing identity has ended up helping Adrian Henderson's business. He's co-owner of Kingston 11 Cuisine, a Caribbean restaurant in a neighborhood that's changed so much lately that it goes by the dual name of Koreatown Northgate.\u003c/p>\n\u003cp>\"Here in Oakland, folks are seeing black folks being pushed out,\" Henderson says. \"We're a community-based restaurant, so people of color are supporting our business. Any black-owned business or restaurant is being over-supported now, which is great, right?\"\u003c/p>\n\u003cp>To help spread the word about which restaurants are in fact owned by African-Americans, Henderson participates in Bay Area Black Restaurant Week. Over the past couple of years, such promotions have spread to essentially every major city with a substantial African-American population, including Houston, Detroit, Charlotte, Atlanta and New Orleans, along with smaller cities such as Richmond, Va., and Madison, Wis.\u003c/p>\n\u003cp>\"Some of the restaurants that participate in black restaurant week want to remind African-American consumers that are conscientious with their dollars that they're there,\" says Marcia Chatelain, a Georgetown University historian who is working on a book about race and fast food.\u003c/p>\n\u003cfigure id=\"attachment_125065\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce.jpg\" alt=\"After four years on Main Street in Memphis, Tenn., DejaVu shut its doors in January but announced plans to reopen in a new location this spring. Manager Katrina Bolton said the city's Black Restaurant Week did bring in some new customers.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-125065\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">After four years on Main Street in Memphis, Tenn., DejaVu shut its doors in January but announced plans to reopen in a new location this spring. Manager Katrina Bolton said the city's Black Restaurant Week did bring in some new customers. \u003ccite>(Alan Greenblatt for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>During the promotions, diners can often receive multi-course meals at a discount. In some cities, however, it's simply a way of drawing attention to what's on offer all the time at black-owned restaurants, a pure exercise in branding and promotion. Chicago's version is going on \u003ca href=\"http://chiblackrestaurantweek.com/\">this week\u003c/a>. \u003ca href=\"http://www.baltimoresun.com/entertainment/dining/baltimore-diner-blog/bs-fo-black-restaurant-challenge-20180123-story.html\">Baltimore's Black Restaurant Challenge\u003c/a> is continuing throughout most of February. Other cities will follow course throughout the spring.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The idea seems to have spread around the country largely through social media, with local events sponsored variously by public relations consultants, a wine distributor, a radio station and the restaurants themselves.\u003c/p>\n\u003cp>Lauran Smith, the organizer of Chicago Black Restaurant Week, works as a public school guidance counselor. \"For me personally, it came from the fact that I really did not feel like I was celebrating my history enough, and food is something I like,\" she says. \"I created black restaurant week for Chicago to celebrate the fact that we have a lot of delicious businesses in our community.\"\u003c/p>\n\u003cp>Spreading the word has worked. In 2016, eight restaurants participated in Memphis Black Restaurant Week, attracting a total of 3,135 customers. Last year, the number of restaurants grew to 14, which collectively saw more than 6,200 patrons walk in the door over the course of the week.\u003c/p>\n\u003cp>It wasn't rocket science, says Cynthia Daniels, a social media manager who came up with the idea in Memphis. The city already held celebrations for nearly every other type of food — Italian, Mexican, barbecue. HM Dessert Lounge, the black-owned restaurant she was working with, didn't have a marketing budget. By banding together with others, the event was able to draw a considerable amount of publicity, which has also been the case in other cities.\u003c/p>\n\u003cfigure id=\"attachment_125066\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104.jpg\" alt=\"This tempting row of black forest cupcakes was available at SweetArt, a combination bakery and gallery in St. Louis, that participated in Black Restaurant Week last year.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-125066\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">This tempting row of black forest cupcakes was available at SweetArt, a combination bakery and gallery in St. Louis, that participated in Black Restaurant Week last year. \u003ccite>(Alan Greenblatt for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"When black restaurant week started, we were new, so it gave us a lot of exposure,\" says Terrence Callicutt, an owner of Scoops Parlor, a Memphis ice cream shop that also serves sandwiches and crepes.\u003c/p>\n\u003cp>The type of restaurants that are included in various cities range from takeout joints that serve fried fish and chicken to high-end establishments such as the 40/40 Club in Manhattan, a lounge co-owned by hip hop mogul Jay Z.\u003c/p>\n\u003cp>Overall, African-Americans lag when it comes to running restaurants. Blacks make up 13 percent of the population, but only 8 percent of restaurant owners and the same share of restaurant managers, according to the National Restaurant Association.\u003c/p>\n\u003cp>There are African-Americans who are celebrity chefs, such as Carla Hall and Pat Neely. In general, however, blacks often struggle to come up with the capital necessary to open and run restaurants, in part due to the legacy of lack of wealth formation among African-Americans and ongoing discrimination. \"Most black restaurant owners, they take their life savings, open the restaurants and hope for the best,\" Daniels says.\u003c/p>\n\u003cp>Black ownership of restaurants, along with other types of businesses, was often more robust during the Jim Crow era of segregation, at least in some cities. Black-owned businesses served black customers that white owners could not or would not. \"There have been black-owned restaurants as long as there have been racially segregated neighborhoods,\" says Sharon Zukin, a sociologist at Brooklyn College.\u003c/p>\n\u003cp>Black restaurants provided important meeting places during the civil rights era. Paschal's Motor Lodge and Restaurant in Atlanta was a regular gathering spot for Martin Luther King and allied activists. \"If you wanted to know what was going on, that's where most of the discussion ... and where much of the planning was taking place,\" Andrew Young, a King aide who went on to become mayor of Atlanta, \u003ca href=\"https://www.washingtonpost.com/lifestyle/style/paschals-once-a-civil-rights-landmark-is-in-tatters/2011/07/25/gIQAY5xFUJ_story.html?utm_term=.de4110a390d0\">told\u003c/a> \u003cem>The Washington Post\u003c/em> in 2011.\u003c/p>\n\u003cp>Following passage of the 1964 Civil Rights Act, blacks could eat at the lunch counters or restaurants of their choice, no longer restricted to places in their neighborhoods. Roughly around the same time, the construction of interstate highways tore through many traditionally black urban centers, displacing residents and disrupting business. And the rise of fast-food chains didn't help local restaurateurs.\u003c/p>\n\u003cp>\"There was a real clear downfall in black restaurant ownership after Jim Crow ended,\" says Angela Jill Cooley, the author of \u003cem>To Live and Dine in Dixie: The Evolution of Urban Food Culture in the Jim Crow South\u003c/em>. \"Black diners had different options then. They didn't necessarily have to stay in their 'race businesses,' as they would have called them at the time.\"\u003c/p>\n\u003cp>Blacks remain the most underrepresented racial or ethnic group when it comes to overall business ownership, according to a working paper by University of California, Santa Cruz economist \u003ca href=\"https://people.ucsc.edu/~rfairlie/\">Robert Fairlie.\u003c/a> It continues to be harder for them to get credit to start restaurants. It's common for African-Americans who complete culinary training to go into catering, which has far less overhead than restaurants that require large floor spaces and staffs.\u003c/p>\n\u003cfigure id=\"attachment_125063\" class=\"wp-caption aligncenter\" style=\"max-width: 1998px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e.jpg\" alt=\"Thromentta Anderson, the owner of Pass Da Peas in northwest Milwaukee likes to greet customers by name and give them tokens toward free drinks. But he was glad to see new faces during Black Restaurant Week.\" width=\"1998\" height=\"1499\" class=\"size-full wp-image-125063\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e.jpg 1998w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-520x390.jpg 520w\" sizes=\"(max-width: 1998px) 100vw, 1998px\">\u003cfigcaption class=\"wp-caption-text\">Thromentta Anderson, the owner of Pass Da Peas in northwest Milwaukee likes to greet customers by name and give them tokens toward free drinks. But he was glad to see new faces during Black Restaurant Week. \u003ccite>(Alan Greenblatt for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Black restaurant week organizers say that patrons don't always know about the options that do exist. Sometimes, even black food entrepreneurs weren't aware of how many colleagues they have in their cities. The events have brought them together in many cases to share information about trends and employees. \"It's made people want to start their own businesses,\" says Smith, the organizer of Chicago Black Restaurant Week.\u003c/p>\n\u003cp>The main thing it's done is underscore the number of restaurants owned locally by African-Americans, in hopes of attracting more support. \"It highlights a strong need for African-Americans to support Africans-Americans in restaurants,\" says Todd Richards, a chef and cookbook author in Atlanta. \"We can't talk about discrimination if we're not going into our own restaurants and supporting them.\"\u003c/p>\n\u003cp>Of course, black restaurant owners are happy to welcome customers of all backgrounds. Pass Da Peas is a carryout spot in Milwaukee offering wings, catfish fingers and ribs. It doesn't typically see a lot of white customers, but black restaurant week brought more around.\u003c/p>\n\u003cp>\"I got a bunch of Caucasian brothers and sisters coming in, and I was taken aback,\" says owner Thromentta Anderson. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
},
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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"how-i-built-this": {
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
"id": "hyphenacion",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
},
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
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