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And with some of the largest and most respected investors in the sector, including \u003ca href=\"https://www.rabobank.com/en/about-rabobank/food-agribusiness/sectors/from-animals/sustainable-seafood/index.html\">Rabobank\u003c/a>, \u003ca href=\"http://www.aqua-spark.nl/\">Aqua-Spark\u003c/a>, and \u003ca href=\"https://obvious.com/portfolio\">Obvious Ventures\u003c/a>, eagerly looking on, competitors are anxious to make a good impression. Flanked by projectors and armed only with a microphone and a remote to advance their slides, entrepreneurs from as far away as Italy, Peru, and the Solomon Islands have only a few minutes to make their pitch in front of a four-judge panel and a room full of potentially lucrative connections.\u003c/p>\n\u003cp>With global demand for sustainable seafood growing rapidly, the industry hasn’t been able to keep pace. Programs like Fish 2.0 hope to meet that demand and support the sector’s growth by connecting investors to emerging businesses. Similar to accelerators like \u003ca href=\"http://mixingbowlhub.com/about-us/\">Mixing Bowl\u003c/a>, \u003ca href=\"https://www.imagineh2o.org/mission\">Imagine H2O\u003c/a>, and the \u003ca href=\"https://chobaniincubator.com/about/\">Chobani Incubator\u003c/a>, Fish 2.0 aims to strengthen the sustainable seafood movement by helping ventures become financially sustainable, scalable, and profitable.\u003c/p>\n\u003cp>Although Fish 2.0 is framed as a competition, networking is what really matters for most participants. The eight competition winners each receive $5,000 in prize money, but for past winner Norah Eddy, whose company \u003ca href=\"https://www.saltygirlseafood.com/\">Salty Girl Seafood\u003c/a> sells sustainable fish in ready-to-cook, pre-marinated packages, the experience and exposure were more important than the actual cash. Eddy says the connections she fostered at Fish 2.0 two years ago have remained fruitful for Salty Girl, which has expanded its line of products since they \u003ca href=\"https://www.fish20.org/competitions/past\">won a prize\u003c/a> at the competition.\u003c/p>\n\u003cfigure id=\"attachment_125002\" class=\"wp-caption aligncenter\" style=\"max-width: 847px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders.jpg\" alt=\"Salty Girl Seafood founders Norah Eddy (left) and Laura Johnson.\" width=\"847\" height=\"609\" class=\"size-full wp-image-125002\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders.jpg 847w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders-800x575.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders-768x552.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders-240x173.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders-375x270.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders-520x374.jpg 520w\" sizes=\"(max-width: 847px) 100vw, 847px\">\u003cfigcaption class=\"wp-caption-text\">Salty Girl Seafood founders Norah Eddy (left) and Laura Johnson. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.saltygirlseafood.com/\">Salty Girl Seafood\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We’ve subsequently raised money and our connection to Fish 2.0 has only served us well in business following the competition,” Eddy adds.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>A Forum for Changemakers\u003c/strong>\u003c/p>\n\u003cp>Fish 2.0 is the brainchild of Monica Jain, a Wharton MBA graduate and former marine biologist, and it brings her two passions together. “There are a lot of great companies starting up and they need capital to grow effectively,” she says. “It’s the same in every field. We can’t expect innovative business to grow without capital.”\u003c/p>\n\u003cfigure id=\"attachment_124999\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180125-fish-20-monica-jain-1-700x1049.jpg\" alt=\"Monica Jain.\" width=\"400\" class=\"size-full wp-image-124999\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-monica-jain-1-700x1049.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-monica-jain-1-700x1049-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-monica-jain-1-700x1049-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-monica-jain-1-700x1049-375x562.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-monica-jain-1-700x1049-520x779.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Monica Jain. \u003ccite>(Photo courtesy of Fish 2.0)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Funded by academic institutions, the David and Lucile Packard Foundation, USAID, the U.S. State Department, investment funds, and others, the Fish 2.0 process starts a year before the actual event, with businesses applying to the competition online. Each applicant is put through a series of assessments that examine their business plans, potential for impact, risks, and opportunities for investment. While some businesses are well-established and looking to expand, others are looking for their initial seed money.\u003c/p>\n\u003cp>No matter the size of their business, each of the top 40 entrepreneurs is paired with an impact advisor and an investment advisor who offer feedback on both the science and the business sense of their model. The contestants span the broad and diverse seafood supply chain, with offerings ranging from an oyster co-op in Florida looking for investors to help fund construction of a hatchery, to \u003ca href=\"http://seafoodiq.com/\">Seafood IQ\u003c/a>, an Icelandic company that uses radio frequency identification (RFID) labels so consumers can be sure they know where their fish is coming from.\u003c/p>\n\u003cp>Seafood provides a unique challenge because the industry is global, fractured, and full of middlemen. Salmon, for example, may be caught in Alaska, processed in China, and then shipped back to the U.S. for sale. As with \u003ca href=\"https://civileats.com/2017/04/06/will-trump-revive-cool-and-make-american-meat-great-again/\">other meats\u003c/a>, it’s often difficult to tell where seafood is coming from or \u003ca href=\"https://civileats.com/2017/10/11/can-we-trust-the-sustainable-meat-we-order-online/\">whether it’s sustainable\u003c/a>. And the problem is getting more pronounced as global demand increases. In 2016, the Food and Agriculture Organization (FAO) \u003ca href=\"http://www.fao.org/3/a-i5555e.pdf\">found\u003c/a> that global per capita fish consumption had hit more than 44 pounds a year, an all-time high.\u003c/p>\n\u003cp>Earlier this year the World Bank \u003ca href=\"http://www.worldbank.org/en/news/press-release/2017/02/14/giving-oceans-a-break-could-generate-83-billion-in-additional-benefits-for-fisheries\">reported\u003c/a> that, “about 90 percent of marine fisheries monitored by the FAO are fully fished or overfished, up from about 75 percent in 2005.” In addition to increased consumption, the report also points to the fact that “fish stocks are also under pressure from pollution, coastal development, and the impacts of climate change.”\u003c/p>\n\u003cp>Rather than focusing on improving consumer education or tightening governmental regulations, Fish 2.0 hopes to protect the oceans by showing sustainability makes good business sense. Because the seafood industry relies on natural resources, Jain believes that sustainable ventures, which are able to preserve those resources for years to come, are more “likely to do better in the long run.” Sustainable, she says, is simply “better business.”\u003c/p>\n\u003cp>Tim Fitzgerald of the \u003ca href=\"https://edf.org/\">Environmental Defense Fund\u003c/a> (EDF)—and a judge at this year’s Fish 2.0 contest—agrees that this investment is vital to the long-term health of the oceans. “To have large-scale change, you have to engage business,” he says.\u003c/p>\n\u003cp>Increasingly, investors and entrepreneurs are recognizing the potential in the sustainable seafood market. The World Bank \u003ca href=\"http://www.worldbank.org/en/news/press-release/2017/02/14/giving-oceans-a-break-could-generate-83-billion-in-additional-benefits-for-fisheries\">estimates\u003c/a> that better, more sustainable fishing practices could have an incredible impact, “boosting the profitability of the fisheries sector from an estimated $3 billion a year to $86 billion.”\u003c/p>\n\u003cp>\u003cstrong>A Changing Industry\u003c/strong>\u003c/p>\n\u003cp>One of the fastest-growing parts of the sustainable seafood sector is aquaculture, a fact that is evident at Fish 2.0. Even with better fisheries management, experts say it’s unlikely we’ll be able to get much more wild-caught fish out of the oceans. Proponents say aquaculture offers a sustainable alternative for increasing the amount of fish on the market, a prospect that intrigues investors and environmentalists alike. Like industrial farming models, however, aquaculture projects have the potential to create both large amounts of food, and \u003ca href=\"https://civileats.com/2016/01/07/can-land-based-fish-farms-solve-farmed-seafood-woes-aquaculture/\">large impacts on the environment\u003c/a>. Fish farms often have a negative reputation for producing excess waste and sub-par food.\u003c/p>\n\u003cp>Still, says Barton Seaver, Director of \u003ca href=\"https://chge.hsph.harvard.edu/sustainable-seafood-and-health-initiative\">Harvard’s Sustainable Seafood and Health Initiative\u003c/a>, aquaculture has huge potential and has made great strides in recent years. “As an industry, it is so young. It deserves some leeway,” he explains. He sees Fish 2.0 as a way to “begin to tell the narrative of aquaculture as an industry with incredible potential.”\u003c/p>\n\u003cp>Indeed, the contestants presented investors with a wide variety of different problems and solutions. \u003ca href=\"http://www.gaskiyadiagnostics.com/\">Gaskiya Diagnostics\u003c/a> developed a rapid, paper-based diagnostic test for common fish diseases, allowing farmers to use fewer antibiotics and reduce waste. \u003ca href=\"https://www.novonutrients.com/\">NovoNutrients\u003c/a> plans to use microbes to convert industrial carbon dioxide emissions into fish and animal feed.\u003c/p>\n\u003cp>New ventures like these—and venture capital firms ready to fund them—have sprung up in recent years. According to \u003ca href=\"https://www.iisd.org/ssi/\">the State of Sustainability Initiatives\u003c/a>, (SSI), an alliance of organizations focused on informing commodity stakeholders around the world, the market for sustainable seafood grew 35 percent from 2003 to 2005, which amounts to 10 times the growth of the conventional seafood market.\u003c/p>\n\u003cp>That trend has only continued. In 2016, SSI \u003ca href=\"http://www.iisd.org/ssi/standards-and-the-blue-economy/\">reported\u003c/a> that investment in the global seafood market hit $11.5 billion.\u003c/p>\n\u003cfigure id=\"attachment_125001\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co.jpg\" alt=\"An oyster harvest with Panacea Oyster Co-op, a 2017 Fish 2.0 winner.\" width=\"980\" height=\"600\" class=\"size-full wp-image-125001\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co-160x98.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co-800x490.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co-768x470.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co-960x588.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co-240x147.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co-375x230.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co-520x318.jpg 520w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">An oyster harvest with Panacea Oyster Co-op, a 2017 Fish 2.0 winner. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.panaceaoysters.com/\">Panacea Oyster\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jain and Fish 2.0 have witnessed this explosive growth first hand. Jain says that five years ago, hosting a bi-annual event made sense, with new companies appearing at a relatively modest rate. “But the rate of innovation I’ve seen this year is much faster,” she says, adding that she receives requests year-round for guidance from investors looking to join the market. The event and resulting networking can be transformative.\u003c/p>\n\u003cp>Take, for example, \u003ca href=\"https://lovethewild.com/\">Love the Wild\u003c/a>, a Boulder-based company that creates easy-to-cook meal kits featuring sustainably farmed fish. When the company competed at Fish 2.0 in 2015, CEO Jacqueline Claudia described it as “all vision.” They had sold less than $1,000 in merchandise in their hometown. Now, thanks in large part to the coaching and contacts they made through Fish 2.0, Love the Wild distributes five products nationwide.\u003c/p>\n\u003cp>The event is also fruitful for investors who are new to the space. \u003ca href=\"https://www.freshsourcecapital.com/\">Fresh Source Capital\u003c/a>’s Dan Pullman (who also serves on Civil Eats’ Advisory Board), attended Fish 2.0 for the first time this year looking for companies working in aquaculture and fish feed. “As an investor, it was great to have an efficient overview of entrepreneurs,” he says. “[It] gave me better education and gave me entrepreneurs to talk to and spend time with.”\u003c/p>\n\u003cp>While Fish 2.0 shows there’s clearly a lot of buzz in the space, the market itself still has a long way to go. According to SSI’s assessment, certified sustainably caught seafood made up only 14.2 percent of the total tonnage of seafood produced in 2015. Sustainably managed aquaculture was even lower, at 6.3 percent.\u003c/p>\n\u003cp>The U.S. and Europe have made great strides in protecting their fisheries, but many producers in and around Asia and Africa continue to overfish. SSI \u003ca href=\"http://www.iisd.org/ssi/standards-and-the-blue-economy/\">found\u003c/a> that Asia produces 63 percent of global seafood but only 11 percent of that is certified sustainable. Without buy-in from China, the world’s largest per capita consumer of seafood and a notable absence at Fish 2.0—which Jain is trying hard to remedy—the sustainable seafood industry will struggle to catch up to its traditional counterpart.\u003c/p>\n\u003cp>Jackie Marks of \u003ca href=\"https://www.msc.org/\">the Marine Stewardship Council\u003c/a> (MSC), whose label is one of the oldest markers of sustainability, is optimistic about what she sees as a shifting tide in Asia. “One of the things that is of utmost importance to Chinese consumers is to make sure their seafood is traceable, because they want to know it comes from a reliable source,” she says. Increasingly, these consumers buy seafood on websites like Alibaba and many are becoming interested in labels like MSC, which guarantee high-quality, traceable supply chains.\u003c/p>\n\u003cfigure id=\"attachment_125000\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab.jpg\" alt=\"Ben Blakey and Pat Glaab of Northline Seafoods, a 2017 Fish 2.0 winner.\" width=\"1000\" height=\"703\" class=\"size-full wp-image-125000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab-800x562.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab-768x540.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab-960x675.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab-240x169.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab-375x264.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab-520x366.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Ben Blakey and Pat Glaab of Northline Seafoods, a 2017 Fish 2.0 winner. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.northlineseafoods.com/\">Northline Seafoods\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>EDF’s Fitzgerald remains hopeful. “Fish is the best environmental issue to work on,” he adds. “We know how to fix it; we’ve already fixed it in lots of places.” Fitzgerald acknowledged that fixing seafood might not be easy. But, he said, “when you get things right, the turnaround can be incredibly quick.”\u003c/p>\n\u003cp>He offers the example of red snapper in the Gulf of Mexico. In the 1990s, the supply was down to only 3 percent of historical levels due to overfishing. Between 2007 and 2013, EDF partnered with local fishermen to determine how many fish could be sustainably caught. Then, they allocated specific catch numbers for each fishing operation. In just five years, \u003ca href=\"https://www.edf.org/oceans/gulf-mexico\">the population tripled and revenue doubled\u003c/a>.\u003c/p>\n\u003cp>Those gains, however, may soon be lost. \u003ca href=\"http://blogs.edf.org/edfish/2017/09/20/new-red-snapper-proposals-need-safeguards-from-overfishing/\">H.R. 3588\u003c/a>, which has just passed the House of Representatives’ Natural Resource Committee, threatens to undo that progress by weakening the science-based catch amounts the EDF and fisherman used to revive the fishery. In the current, unpredictable political climate, the role of a well-educated consumer and investor demands seems all the more important.\u003c/p>\n\u003cp>Seaver emphasizes the need for Americans to increase demand for sustainably produced seafood. “We as Americans need to grow our consumption. When we grow our consumption, we incentivize the growth of the industry.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This story originally appeared on \u003ca href=\"https://civileats.com/2018/01/25/fish-20-offers-cash-advice-to-an-ocean-of-seafood-start-ups/\" target=\"_blank\" rel=\"noopener\">Civil Eats\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>With the seafood industry in transition, these entrepreneurs are pitching ways to make it more sustainable.\u003c/em>\u003c/p>\n\u003cp>In a large ballroom at Stanford University’s Arrillaga Alumni Center, jittery entrepreneurs make their way onto a small stage to pitch their sustainable seafood ventures. Out of 184 applications, only 40 have made the cut. Among the finalists are a mail-order oyster startup that will ship the food overnight to your door, a manufacturer of devices that track lost fishing gear, an Alaskan processing facility looking to expand, and training programs that teach Peruvian fishermen how to operate more sustainably.\u003c/p>\n\u003cp>They’re taking part in the third bi-annual \u003ca href=\"https://www.fish20.org/\">Fish 2.0 competition\u003c/a>, and the stakes are high. Many of these entrepreneurs have never made a pitch in front of an audience before. And with some of the largest and most respected investors in the sector, including \u003ca href=\"https://www.rabobank.com/en/about-rabobank/food-agribusiness/sectors/from-animals/sustainable-seafood/index.html\">Rabobank\u003c/a>, \u003ca href=\"http://www.aqua-spark.nl/\">Aqua-Spark\u003c/a>, and \u003ca href=\"https://obvious.com/portfolio\">Obvious Ventures\u003c/a>, eagerly looking on, competitors are anxious to make a good impression. Flanked by projectors and armed only with a microphone and a remote to advance their slides, entrepreneurs from as far away as Italy, Peru, and the Solomon Islands have only a few minutes to make their pitch in front of a four-judge panel and a room full of potentially lucrative connections.\u003c/p>\n\u003cp>With global demand for sustainable seafood growing rapidly, the industry hasn’t been able to keep pace. Programs like Fish 2.0 hope to meet that demand and support the sector’s growth by connecting investors to emerging businesses. Similar to accelerators like \u003ca href=\"http://mixingbowlhub.com/about-us/\">Mixing Bowl\u003c/a>, \u003ca href=\"https://www.imagineh2o.org/mission\">Imagine H2O\u003c/a>, and the \u003ca href=\"https://chobaniincubator.com/about/\">Chobani Incubator\u003c/a>, Fish 2.0 aims to strengthen the sustainable seafood movement by helping ventures become financially sustainable, scalable, and profitable.\u003c/p>\n\u003cp>Although Fish 2.0 is framed as a competition, networking is what really matters for most participants. The eight competition winners each receive $5,000 in prize money, but for past winner Norah Eddy, whose company \u003ca href=\"https://www.saltygirlseafood.com/\">Salty Girl Seafood\u003c/a> sells sustainable fish in ready-to-cook, pre-marinated packages, the experience and exposure were more important than the actual cash. Eddy says the connections she fostered at Fish 2.0 two years ago have remained fruitful for Salty Girl, which has expanded its line of products since they \u003ca href=\"https://www.fish20.org/competitions/past\">won a prize\u003c/a> at the competition.\u003c/p>\n\u003cfigure id=\"attachment_125002\" class=\"wp-caption aligncenter\" style=\"max-width: 847px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders.jpg\" alt=\"Salty Girl Seafood founders Norah Eddy (left) and Laura Johnson.\" width=\"847\" height=\"609\" class=\"size-full wp-image-125002\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders.jpg 847w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders-800x575.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders-768x552.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders-240x173.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders-375x270.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders-520x374.jpg 520w\" sizes=\"(max-width: 847px) 100vw, 847px\">\u003cfigcaption class=\"wp-caption-text\">Salty Girl Seafood founders Norah Eddy (left) and Laura Johnson. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.saltygirlseafood.com/\">Salty Girl Seafood\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We’ve subsequently raised money and our connection to Fish 2.0 has only served us well in business following the competition,” Eddy adds.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>A Forum for Changemakers\u003c/strong>\u003c/p>\n\u003cp>Fish 2.0 is the brainchild of Monica Jain, a Wharton MBA graduate and former marine biologist, and it brings her two passions together. “There are a lot of great companies starting up and they need capital to grow effectively,” she says. “It’s the same in every field. We can’t expect innovative business to grow without capital.”\u003c/p>\n\u003cfigure id=\"attachment_124999\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180125-fish-20-monica-jain-1-700x1049.jpg\" alt=\"Monica Jain.\" width=\"400\" class=\"size-full wp-image-124999\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-monica-jain-1-700x1049.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-monica-jain-1-700x1049-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-monica-jain-1-700x1049-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-monica-jain-1-700x1049-375x562.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-monica-jain-1-700x1049-520x779.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Monica Jain. \u003ccite>(Photo courtesy of Fish 2.0)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Funded by academic institutions, the David and Lucile Packard Foundation, USAID, the U.S. State Department, investment funds, and others, the Fish 2.0 process starts a year before the actual event, with businesses applying to the competition online. Each applicant is put through a series of assessments that examine their business plans, potential for impact, risks, and opportunities for investment. While some businesses are well-established and looking to expand, others are looking for their initial seed money.\u003c/p>\n\u003cp>No matter the size of their business, each of the top 40 entrepreneurs is paired with an impact advisor and an investment advisor who offer feedback on both the science and the business sense of their model. The contestants span the broad and diverse seafood supply chain, with offerings ranging from an oyster co-op in Florida looking for investors to help fund construction of a hatchery, to \u003ca href=\"http://seafoodiq.com/\">Seafood IQ\u003c/a>, an Icelandic company that uses radio frequency identification (RFID) labels so consumers can be sure they know where their fish is coming from.\u003c/p>\n\u003cp>Seafood provides a unique challenge because the industry is global, fractured, and full of middlemen. Salmon, for example, may be caught in Alaska, processed in China, and then shipped back to the U.S. for sale. As with \u003ca href=\"https://civileats.com/2017/04/06/will-trump-revive-cool-and-make-american-meat-great-again/\">other meats\u003c/a>, it’s often difficult to tell where seafood is coming from or \u003ca href=\"https://civileats.com/2017/10/11/can-we-trust-the-sustainable-meat-we-order-online/\">whether it’s sustainable\u003c/a>. And the problem is getting more pronounced as global demand increases. In 2016, the Food and Agriculture Organization (FAO) \u003ca href=\"http://www.fao.org/3/a-i5555e.pdf\">found\u003c/a> that global per capita fish consumption had hit more than 44 pounds a year, an all-time high.\u003c/p>\n\u003cp>Earlier this year the World Bank \u003ca href=\"http://www.worldbank.org/en/news/press-release/2017/02/14/giving-oceans-a-break-could-generate-83-billion-in-additional-benefits-for-fisheries\">reported\u003c/a> that, “about 90 percent of marine fisheries monitored by the FAO are fully fished or overfished, up from about 75 percent in 2005.” In addition to increased consumption, the report also points to the fact that “fish stocks are also under pressure from pollution, coastal development, and the impacts of climate change.”\u003c/p>\n\u003cp>Rather than focusing on improving consumer education or tightening governmental regulations, Fish 2.0 hopes to protect the oceans by showing sustainability makes good business sense. Because the seafood industry relies on natural resources, Jain believes that sustainable ventures, which are able to preserve those resources for years to come, are more “likely to do better in the long run.” Sustainable, she says, is simply “better business.”\u003c/p>\n\u003cp>Tim Fitzgerald of the \u003ca href=\"https://edf.org/\">Environmental Defense Fund\u003c/a> (EDF)—and a judge at this year’s Fish 2.0 contest—agrees that this investment is vital to the long-term health of the oceans. “To have large-scale change, you have to engage business,” he says.\u003c/p>\n\u003cp>Increasingly, investors and entrepreneurs are recognizing the potential in the sustainable seafood market. The World Bank \u003ca href=\"http://www.worldbank.org/en/news/press-release/2017/02/14/giving-oceans-a-break-could-generate-83-billion-in-additional-benefits-for-fisheries\">estimates\u003c/a> that better, more sustainable fishing practices could have an incredible impact, “boosting the profitability of the fisheries sector from an estimated $3 billion a year to $86 billion.”\u003c/p>\n\u003cp>\u003cstrong>A Changing Industry\u003c/strong>\u003c/p>\n\u003cp>One of the fastest-growing parts of the sustainable seafood sector is aquaculture, a fact that is evident at Fish 2.0. Even with better fisheries management, experts say it’s unlikely we’ll be able to get much more wild-caught fish out of the oceans. Proponents say aquaculture offers a sustainable alternative for increasing the amount of fish on the market, a prospect that intrigues investors and environmentalists alike. Like industrial farming models, however, aquaculture projects have the potential to create both large amounts of food, and \u003ca href=\"https://civileats.com/2016/01/07/can-land-based-fish-farms-solve-farmed-seafood-woes-aquaculture/\">large impacts on the environment\u003c/a>. Fish farms often have a negative reputation for producing excess waste and sub-par food.\u003c/p>\n\u003cp>Still, says Barton Seaver, Director of \u003ca href=\"https://chge.hsph.harvard.edu/sustainable-seafood-and-health-initiative\">Harvard’s Sustainable Seafood and Health Initiative\u003c/a>, aquaculture has huge potential and has made great strides in recent years. “As an industry, it is so young. It deserves some leeway,” he explains. He sees Fish 2.0 as a way to “begin to tell the narrative of aquaculture as an industry with incredible potential.”\u003c/p>\n\u003cp>Indeed, the contestants presented investors with a wide variety of different problems and solutions. \u003ca href=\"http://www.gaskiyadiagnostics.com/\">Gaskiya Diagnostics\u003c/a> developed a rapid, paper-based diagnostic test for common fish diseases, allowing farmers to use fewer antibiotics and reduce waste. \u003ca href=\"https://www.novonutrients.com/\">NovoNutrients\u003c/a> plans to use microbes to convert industrial carbon dioxide emissions into fish and animal feed.\u003c/p>\n\u003cp>New ventures like these—and venture capital firms ready to fund them—have sprung up in recent years. According to \u003ca href=\"https://www.iisd.org/ssi/\">the State of Sustainability Initiatives\u003c/a>, (SSI), an alliance of organizations focused on informing commodity stakeholders around the world, the market for sustainable seafood grew 35 percent from 2003 to 2005, which amounts to 10 times the growth of the conventional seafood market.\u003c/p>\n\u003cp>That trend has only continued. In 2016, SSI \u003ca href=\"http://www.iisd.org/ssi/standards-and-the-blue-economy/\">reported\u003c/a> that investment in the global seafood market hit $11.5 billion.\u003c/p>\n\u003cfigure id=\"attachment_125001\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co.jpg\" alt=\"An oyster harvest with Panacea Oyster Co-op, a 2017 Fish 2.0 winner.\" width=\"980\" height=\"600\" class=\"size-full wp-image-125001\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co-160x98.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co-800x490.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co-768x470.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co-960x588.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co-240x147.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co-375x230.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co-520x318.jpg 520w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">An oyster harvest with Panacea Oyster Co-op, a 2017 Fish 2.0 winner. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.panaceaoysters.com/\">Panacea Oyster\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jain and Fish 2.0 have witnessed this explosive growth first hand. Jain says that five years ago, hosting a bi-annual event made sense, with new companies appearing at a relatively modest rate. “But the rate of innovation I’ve seen this year is much faster,” she says, adding that she receives requests year-round for guidance from investors looking to join the market. The event and resulting networking can be transformative.\u003c/p>\n\u003cp>Take, for example, \u003ca href=\"https://lovethewild.com/\">Love the Wild\u003c/a>, a Boulder-based company that creates easy-to-cook meal kits featuring sustainably farmed fish. When the company competed at Fish 2.0 in 2015, CEO Jacqueline Claudia described it as “all vision.” They had sold less than $1,000 in merchandise in their hometown. Now, thanks in large part to the coaching and contacts they made through Fish 2.0, Love the Wild distributes five products nationwide.\u003c/p>\n\u003cp>The event is also fruitful for investors who are new to the space. \u003ca href=\"https://www.freshsourcecapital.com/\">Fresh Source Capital\u003c/a>’s Dan Pullman (who also serves on Civil Eats’ Advisory Board), attended Fish 2.0 for the first time this year looking for companies working in aquaculture and fish feed. “As an investor, it was great to have an efficient overview of entrepreneurs,” he says. “[It] gave me better education and gave me entrepreneurs to talk to and spend time with.”\u003c/p>\n\u003cp>While Fish 2.0 shows there’s clearly a lot of buzz in the space, the market itself still has a long way to go. According to SSI’s assessment, certified sustainably caught seafood made up only 14.2 percent of the total tonnage of seafood produced in 2015. Sustainably managed aquaculture was even lower, at 6.3 percent.\u003c/p>\n\u003cp>The U.S. and Europe have made great strides in protecting their fisheries, but many producers in and around Asia and Africa continue to overfish. SSI \u003ca href=\"http://www.iisd.org/ssi/standards-and-the-blue-economy/\">found\u003c/a> that Asia produces 63 percent of global seafood but only 11 percent of that is certified sustainable. Without buy-in from China, the world’s largest per capita consumer of seafood and a notable absence at Fish 2.0—which Jain is trying hard to remedy—the sustainable seafood industry will struggle to catch up to its traditional counterpart.\u003c/p>\n\u003cp>Jackie Marks of \u003ca href=\"https://www.msc.org/\">the Marine Stewardship Council\u003c/a> (MSC), whose label is one of the oldest markers of sustainability, is optimistic about what she sees as a shifting tide in Asia. “One of the things that is of utmost importance to Chinese consumers is to make sure their seafood is traceable, because they want to know it comes from a reliable source,” she says. Increasingly, these consumers buy seafood on websites like Alibaba and many are becoming interested in labels like MSC, which guarantee high-quality, traceable supply chains.\u003c/p>\n\u003cfigure id=\"attachment_125000\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab.jpg\" alt=\"Ben Blakey and Pat Glaab of Northline Seafoods, a 2017 Fish 2.0 winner.\" width=\"1000\" height=\"703\" class=\"size-full wp-image-125000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab-800x562.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab-768x540.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab-960x675.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab-240x169.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab-375x264.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab-520x366.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Ben Blakey and Pat Glaab of Northline Seafoods, a 2017 Fish 2.0 winner. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.northlineseafoods.com/\">Northline Seafoods\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>EDF’s Fitzgerald remains hopeful. “Fish is the best environmental issue to work on,” he adds. “We know how to fix it; we’ve already fixed it in lots of places.” Fitzgerald acknowledged that fixing seafood might not be easy. But, he said, “when you get things right, the turnaround can be incredibly quick.”\u003c/p>\n\u003cp>He offers the example of red snapper in the Gulf of Mexico. In the 1990s, the supply was down to only 3 percent of historical levels due to overfishing. Between 2007 and 2013, EDF partnered with local fishermen to determine how many fish could be sustainably caught. Then, they allocated specific catch numbers for each fishing operation. In just five years, \u003ca href=\"https://www.edf.org/oceans/gulf-mexico\">the population tripled and revenue doubled\u003c/a>.\u003c/p>\n\u003cp>Those gains, however, may soon be lost. \u003ca href=\"http://blogs.edf.org/edfish/2017/09/20/new-red-snapper-proposals-need-safeguards-from-overfishing/\">H.R. 3588\u003c/a>, which has just passed the House of Representatives’ Natural Resource Committee, threatens to undo that progress by weakening the science-based catch amounts the EDF and fisherman used to revive the fishery. In the current, unpredictable political climate, the role of a well-educated consumer and investor demands seems all the more important.\u003c/p>\n\u003cp>Seaver emphasizes the need for Americans to increase demand for sustainably produced seafood. “We as Americans need to grow our consumption. When we grow our consumption, we incentivize the growth of the industry.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This story originally appeared on \u003ca href=\"https://civileats.com/2018/01/25/fish-20-offers-cash-advice-to-an-ocean-of-seafood-start-ups/\" target=\"_blank\" rel=\"noopener\">Civil Eats\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Building A Latino-Muslim Coalition With #TacoTrucksAtEveryMosque",
"title": "Building A Latino-Muslim Coalition With #TacoTrucksAtEveryMosque",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The connection between Middle Eastern and Mexican food goes all the way back to the Moors, and is well-known in culinary circles. Al pastor tacos are just a pork version of the shawarma spits that Lebanese immigrants brought with them to Mexico City in the 1930s. In nearby Puebla, a wrap called tacos \u003cem>árabes \u003c/em>— Arabic tacos — uses a flatbread that's halfway between pita and lavash. Kibbe (fried meatballs made from bulghur wheat) is popular in the Yucatán, thanks to Syrians who settled in the Peninsula over the past century. And the Lebanese-Mexican Chedraui family of Mexico City owns one of the largest Latino supermarket chains in the United States, El Super.\u003c/p>\n\u003cp>But it wasn't until Orange County, Calif., residents Rida Hamida and Ben Vazquez created #TacoTrucksAtEveryMosque that someone tried to explore the political potential between Muslims and Mexicans in the United States with their shared foodways. The two put on events that are exactly what the hashtag promises. A \u003cem>lonchera\u003c/em> parks at a mosque and serves free tacos after a religious service that includes a talk urging Latino-Muslim unity. Visitors feast on tacos of \u003cem>carne asada\u003c/em> and chicken prepared by a halal-certified butcher.\u003c/p>\n\u003cp>#TacoTrucksAtEveryMosque is more than an epicurean evening of education, though. \"There are layers of sharing beyond just food,\" says Vazquez, a history teacher at Valley High School in Santa Ana, Calif. \"It's our job as activists to nurture understanding and build relationships. And we are developing deeper relationships as we build this.\"\u003c/p>\n\u003cp>\"Dismissed people are longing for a space in these divisive times,\" says Hamida, a staffer for Los Angeles-area Assemblywoman Cristina Garcia, a Democrat. \"And they're doing it in a delicious way.\"\u003c/p>\n\u003cp>It's a perfect meeting ground for Latinos and Muslims in Orange County, a long-conservative place that has changed dramatically since Hamida and Vazquez attended high school there during the 1990s. Today, Orange County is majority-minority; Latinos make up about a third of the county's 3.2 million residents, while an estimated 120,000 Muslims live there.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But the two groups continue to lack political power: There is only one Muslim elected official in Orange County, while Latino politicians are concentrated mostly in the cities of Santa Ana and Anaheim, cities that happen to have sizable Latino and Muslim communities. And the groups suffered the majority of\u003ca href=\"https://www.ocregister.com/2017/06/02/new-report-shows-o-c-hate-crimes-on-the-rise-spiking-since-november/\"> documented hate crimes in Orange County\u003c/a> in 2016, the last full year for which the Orange County Human Relations Commission has statistics.\u003c/p>\n\u003cp>\"We're our neighbors, but we don't know one another,\" says Hamida. \"We go and fight for justice at protests and stand side by side, but we really don't know our stories.\"\u003c/p>\n\u003cp>Hamida and Vazquez first met at a rally in 2015, and realized they shared a passion for immigrant rights because of their families: Vazquez's parents are from the Mexican state of Zacatecas, while Hamida's family is Palestinian. Their first collaboration happened in 2016 with \"Adventures in Al-Andalus,\" \u003ca href=\"https://www.ocweekly.com/mark-gonzales-bridges-muslim-and-latino-worlds-at-valley-hs-in-santa-ana-7011219/\">a lecture series in high schools\u003c/a> that sought to emphasize the commonality of Latinos and Muslims; it also included a voter registration drive at a mosque and a \u003ca href=\"http://www.ocweekly.com/restaurants/arab-americans-take-latinos-on-taste-tour-of-anaheims-little-arabia-7138026\">culinary tour of Little Arabia\u003c/a>, an Anaheim neighborhood that's the largest Middle Eastern enclave in the United States outside of Michigan.\u003c/p>\n\u003cp>The friends also organized #IStandWithHijabis, an evening presentation at the Islamic Society of Orange County in Garden Grove, where Muslim women talked about wearing hijabs with non-Muslim women who wore them throughout that day in solidarity.\u003c/p>\n\u003cp>The two would've continued with similar, relatively mainstream workshops if not for Marco Gutierrez. In the fall of 2016, the Latinos for Trump founder appeared on Joy Reid's MSNBC show \u003ca href=\"https://www.youtube.com/watch?v=PzbusRK7YKM\">and declared\u003c/a>, \"My culture is a very dominant culture, and it's imposing and it's causing problems. If you don't do something about it, you're going to have taco trucks on every corner.\"\u003c/p>\n\u003cp>The statement became instantly infamous, and is mocked to this day in Mexican-American circles. But it particularly bothered Vazquez. His hometown of Santa Ana is the largest city in the United States with an all-Latino city council, yet members have long tried to outlaw \u003cem>loncheras\u003c/em>. And as Hamida and Vazquez were thinking up a new program, his mind kept returning to Gutierrez's comment.\u003c/p>\n\u003cp>\"We have to protect folks who carve out a life any way possible,\" Vazquez says. \"When we organize with taco trucks, we give them the stage and dignity we all deserve.\"\u003c/p>\n\u003cp>\"It wasn't enough to take the [Muslim] community out of their space and bring [it] to a Latino-centric space,\" Hamida adds. \"It's about bringing that taco truck model that everyone is demonizing, and embracing it and welcoming it to our space.\"\u003c/p>\n\u003cp>The first #TacoTrucksAtEveryMosque happened last June during Ramadan at the Islamic Center of Santa Ana, a mosque comprised mainly of Cham, Cambodian and Vietnamese Muslims. Latinos and Muslims alike initially had concerns about the food that was served – though for different reasons.\u003c/p>\n\u003cp>Hamida assured Muslims that the meats were fully halal, with no contamination. \"We had halal markets cut it taco style and pre-marinate it, to ensure it was halal,\" Hamida said. Meanwhile, she says she had to convince some Latinos who went to the event that \"eating a halal taco doesn't make you Muslim. [People] thought they were compromising their own faith!\"\u003c/p>\n\u003cp>The kickoff event drew more than 400 people. (Hamida's dad ate 10 tacos). More than 1,400 people attended the second happening, held a couple of weeks later at the Islamic Society. Since then, #TacoTrucksAtEveryMosque has traveled as far south as Baja California, in Mexico, and as far north as Sacramento, where they held an event last week. All told, Hamida estimates they've served 7,300 people — and nearly 29,000 tacos – at the seven events they've held so far. (They've also \u003ca href=\"http://marufmilwaukee.com/taco-truck-at-every-mosque/\">inspired imitators\u003c/a>.)\u003c/p>\n\u003cp>The taco tour quickly got national attention — a profile on NBC Nightly News, stories in the \u003cem>Los Angeles Times\u003c/em> and PRI's \u003cem>The World\u003c/em>. It even got the attention of Gutierrez: On Instagram, he posted a video of Hamida with the message, \"I tried to warn you people. #TacoTrucksOnEveryCorner has mutated into #TacoTrucksatEveryMosque!\"\u003c/p>\n\u003cp>The next taco tour won't happen until May. In the meantime, Hamida and Vazquez are preparing high school Latino-Muslim unity lectures where students will snack on halal tacos. \"At the end of the events, they're not talking about how amazing the halal tacos are, although the tacos are great,\" Hamida points out. \"They're saying, 'Now, we can fight together.' \"\u003c/p>\n\u003cp>Hamida says she's even seen conservative protesters who initially showed up to troll #TacoTrucksatEveryMosque line up instead at their events. \"I guess they just wanted the halal tacos,\" she now says with a laugh. \"They wanted to know what the magic is.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Gustavo Arellano is the author of \u003c/em>Taco USA: How Mexican Food Conquered America\u003cem>, and a longtime guest on NPR's \"Barbershop\" segment on \u003c/em>Weekend All Things Considered. \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": "It's just what it sounds like. Food trucks show up at mosques to hand out free halal tacos after religious services. The goal: to foster unity between two communities facing increasing discrimination.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The connection between Middle Eastern and Mexican food goes all the way back to the Moors, and is well-known in culinary circles. Al pastor tacos are just a pork version of the shawarma spits that Lebanese immigrants brought with them to Mexico City in the 1930s. In nearby Puebla, a wrap called tacos \u003cem>árabes \u003c/em>— Arabic tacos — uses a flatbread that's halfway between pita and lavash. Kibbe (fried meatballs made from bulghur wheat) is popular in the Yucatán, thanks to Syrians who settled in the Peninsula over the past century. And the Lebanese-Mexican Chedraui family of Mexico City owns one of the largest Latino supermarket chains in the United States, El Super.\u003c/p>\n\u003cp>But it wasn't until Orange County, Calif., residents Rida Hamida and Ben Vazquez created #TacoTrucksAtEveryMosque that someone tried to explore the political potential between Muslims and Mexicans in the United States with their shared foodways. The two put on events that are exactly what the hashtag promises. A \u003cem>lonchera\u003c/em> parks at a mosque and serves free tacos after a religious service that includes a talk urging Latino-Muslim unity. Visitors feast on tacos of \u003cem>carne asada\u003c/em> and chicken prepared by a halal-certified butcher.\u003c/p>\n\u003cp>#TacoTrucksAtEveryMosque is more than an epicurean evening of education, though. \"There are layers of sharing beyond just food,\" says Vazquez, a history teacher at Valley High School in Santa Ana, Calif. \"It's our job as activists to nurture understanding and build relationships. And we are developing deeper relationships as we build this.\"\u003c/p>\n\u003cp>\"Dismissed people are longing for a space in these divisive times,\" says Hamida, a staffer for Los Angeles-area Assemblywoman Cristina Garcia, a Democrat. \"And they're doing it in a delicious way.\"\u003c/p>\n\u003cp>It's a perfect meeting ground for Latinos and Muslims in Orange County, a long-conservative place that has changed dramatically since Hamida and Vazquez attended high school there during the 1990s. Today, Orange County is majority-minority; Latinos make up about a third of the county's 3.2 million residents, while an estimated 120,000 Muslims live there.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But the two groups continue to lack political power: There is only one Muslim elected official in Orange County, while Latino politicians are concentrated mostly in the cities of Santa Ana and Anaheim, cities that happen to have sizable Latino and Muslim communities. And the groups suffered the majority of\u003ca href=\"https://www.ocregister.com/2017/06/02/new-report-shows-o-c-hate-crimes-on-the-rise-spiking-since-november/\"> documented hate crimes in Orange County\u003c/a> in 2016, the last full year for which the Orange County Human Relations Commission has statistics.\u003c/p>\n\u003cp>\"We're our neighbors, but we don't know one another,\" says Hamida. \"We go and fight for justice at protests and stand side by side, but we really don't know our stories.\"\u003c/p>\n\u003cp>Hamida and Vazquez first met at a rally in 2015, and realized they shared a passion for immigrant rights because of their families: Vazquez's parents are from the Mexican state of Zacatecas, while Hamida's family is Palestinian. Their first collaboration happened in 2016 with \"Adventures in Al-Andalus,\" \u003ca href=\"https://www.ocweekly.com/mark-gonzales-bridges-muslim-and-latino-worlds-at-valley-hs-in-santa-ana-7011219/\">a lecture series in high schools\u003c/a> that sought to emphasize the commonality of Latinos and Muslims; it also included a voter registration drive at a mosque and a \u003ca href=\"http://www.ocweekly.com/restaurants/arab-americans-take-latinos-on-taste-tour-of-anaheims-little-arabia-7138026\">culinary tour of Little Arabia\u003c/a>, an Anaheim neighborhood that's the largest Middle Eastern enclave in the United States outside of Michigan.\u003c/p>\n\u003cp>The friends also organized #IStandWithHijabis, an evening presentation at the Islamic Society of Orange County in Garden Grove, where Muslim women talked about wearing hijabs with non-Muslim women who wore them throughout that day in solidarity.\u003c/p>\n\u003cp>The two would've continued with similar, relatively mainstream workshops if not for Marco Gutierrez. In the fall of 2016, the Latinos for Trump founder appeared on Joy Reid's MSNBC show \u003ca href=\"https://www.youtube.com/watch?v=PzbusRK7YKM\">and declared\u003c/a>, \"My culture is a very dominant culture, and it's imposing and it's causing problems. If you don't do something about it, you're going to have taco trucks on every corner.\"\u003c/p>\n\u003cp>The statement became instantly infamous, and is mocked to this day in Mexican-American circles. But it particularly bothered Vazquez. His hometown of Santa Ana is the largest city in the United States with an all-Latino city council, yet members have long tried to outlaw \u003cem>loncheras\u003c/em>. And as Hamida and Vazquez were thinking up a new program, his mind kept returning to Gutierrez's comment.\u003c/p>\n\u003cp>\"We have to protect folks who carve out a life any way possible,\" Vazquez says. \"When we organize with taco trucks, we give them the stage and dignity we all deserve.\"\u003c/p>\n\u003cp>\"It wasn't enough to take the [Muslim] community out of their space and bring [it] to a Latino-centric space,\" Hamida adds. \"It's about bringing that taco truck model that everyone is demonizing, and embracing it and welcoming it to our space.\"\u003c/p>\n\u003cp>The first #TacoTrucksAtEveryMosque happened last June during Ramadan at the Islamic Center of Santa Ana, a mosque comprised mainly of Cham, Cambodian and Vietnamese Muslims. Latinos and Muslims alike initially had concerns about the food that was served – though for different reasons.\u003c/p>\n\u003cp>Hamida assured Muslims that the meats were fully halal, with no contamination. \"We had halal markets cut it taco style and pre-marinate it, to ensure it was halal,\" Hamida said. Meanwhile, she says she had to convince some Latinos who went to the event that \"eating a halal taco doesn't make you Muslim. [People] thought they were compromising their own faith!\"\u003c/p>\n\u003cp>The kickoff event drew more than 400 people. (Hamida's dad ate 10 tacos). More than 1,400 people attended the second happening, held a couple of weeks later at the Islamic Society. Since then, #TacoTrucksAtEveryMosque has traveled as far south as Baja California, in Mexico, and as far north as Sacramento, where they held an event last week. All told, Hamida estimates they've served 7,300 people — and nearly 29,000 tacos – at the seven events they've held so far. (They've also \u003ca href=\"http://marufmilwaukee.com/taco-truck-at-every-mosque/\">inspired imitators\u003c/a>.)\u003c/p>\n\u003cp>The taco tour quickly got national attention — a profile on NBC Nightly News, stories in the \u003cem>Los Angeles Times\u003c/em> and PRI's \u003cem>The World\u003c/em>. It even got the attention of Gutierrez: On Instagram, he posted a video of Hamida with the message, \"I tried to warn you people. #TacoTrucksOnEveryCorner has mutated into #TacoTrucksatEveryMosque!\"\u003c/p>\n\u003cp>The next taco tour won't happen until May. In the meantime, Hamida and Vazquez are preparing high school Latino-Muslim unity lectures where students will snack on halal tacos. \"At the end of the events, they're not talking about how amazing the halal tacos are, although the tacos are great,\" Hamida points out. \"They're saying, 'Now, we can fight together.' \"\u003c/p>\n\u003cp>Hamida says she's even seen conservative protesters who initially showed up to troll #TacoTrucksatEveryMosque line up instead at their events. \"I guess they just wanted the halal tacos,\" she now says with a laugh. \"They wanted to know what the magic is.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Gustavo Arellano is the author of \u003c/em>Taco USA: How Mexican Food Conquered America\u003cem>, and a longtime guest on NPR's \"Barbershop\" segment on \u003c/em>Weekend All Things Considered. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "White House Plan Giving Restaurant Owners More Control Over Tips Under Fire",
"title": "White House Plan Giving Restaurant Owners More Control Over Tips Under Fire",
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"content": "\u003cp>\u003cstrong>Listen to the story on \u003cem>All Things Considered:\u003c/em>\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/02/20180205_atc_its_last_call_for_trump_administration_proposal_on_tip_control_in_restaurant_industry.mp3\u003c/p>\n\u003cp>It's last call for public comment on a \u003ca href=\"https://www.dol.gov/WHD/flsa/tipcreditnprm.htm\">Trump administration proposal\u003c/a> that would give bar and restaurant owners more control over workers' tips.\u003c/p>\n\u003cp>The Labor Department has been asking for feedback, and already \u003ca href=\"https://www.regulations.gov/docket?D=WHD-2017-0003\">hundreds of thousands of people\u003c/a> have weighed in.\u003c/p>\n\u003cp>Many say they say they're opposed to a rule that would allow restaurant owners to pocket tips for themselves.\u003c/p>\n\u003cp>\"I think it's another example of corporate greed gone wrong,\" says Julie Holmes, a former waitress from Virginia. \"It basically makes people feel as though they can't earn a living. Women especially. Single mothers and people who are really out here working as hard as they can to try to provide are affected by this.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The \u003ca href=\"https://www.oig.dol.gov/public/oaprojects/Engagement_Letter_Rulemaking.pdf\">inspector general is also investigating\u003c/a> reports that the Labor Department tried to hush up an internal analysis that found the proposed rule could cost tipped workers billions of dollars a year.\u003c/p>\n\u003cp>\"People have a lot of feelings about this,\" says Heidi Shierholz, who served as chief economist for the Labor Department under former President Obama. \"When the administration is trying to make it so employers can take tips, there's a lot of tipped workers out there. And people are really not happy about this.\"\u003c/p>\n\u003cp>Shierholz suggests the proposal is driven by the restaurant industry, which has long wanted more control over workers' tips.\u003c/p>\n\u003cp>\"There's 20 percent of what a business generates, we have no ability to impact at all, traditionally,\" says Kurt Huffman, who runs more than two dozen restaurants in Oregon.\u003c/p>\n\u003cp>Huffman says if he could, he would redirect some of those tips to lower-paid cooks and dishwashers. Many restaurants already require wait-staff to share tips with busboys and hostesses, but they're not allowed to require such sharing with people who work in the kitchen.\u003c/p>\n\u003cp>\"I think all of us see this as a way to reallocate the tips a little bit more fairly to level out the wage inequity,\" Huffman says.\u003c/p>\n\u003cp>But Shierholtz, who now works for a left-leaning think tank, the Economic Policy Institute, says there's nothing in the proposed rule that would require tips to be shared with other workers. So long as an employer pays minimum wage, he or she could use tips to reward managers, make capital improvements, or simply keep the money.\u003c/p>\n\u003cp>\"\u003ca href=\"https://www.epi.org/publication/employers-would-pocket-workers-tips-under-trump-administrations-proposed-tip-stealing-rule/\">We estimate that nearly $6 billion\u003c/a> will be taken from workers and pocketed by employers,\" Shierholz says.\u003c/p>\n\u003cp>She was surprised when the Labor Department issued its proposal without that kind of cost-benefit analysis, which is typically included. The department said at the time it would be too speculative.\u003c/p>\n\u003cp>Now \u003ca href=\"https://bnanews.bna.com/daily-labor-report/labor-dept-ditches-data-on-worker-tips-retained-by-businesses\">a report from Bloomberg\u003c/a> says the Labor Department did crunch the numbers, but decided not to publish the results because they showed tipped workers could lose billions of dollars a year.\u003c/p>\n\u003cp>The Department's Inspector General is investigating the reported omission. And \u003ca href=\"http://democrats-edworkforce.house.gov/imo/media/doc/2018-02-02%20Oversight%20Letter%20Tip%20Regulation%20Economic%20Analysis.pdf\">Democratic lawmakers\u003c/a> say it raises \"serious questions about the integrity\" of the rule-making process.\u003c/p>\n\u003cp>\"If DOL [the Department of Labor] decides to push through this rule and ignores its costs to workers or the public's concerns, there will be a real erosion of trust in the DOL's commitment to protecting workers,\" said Rep. Bobby Scott, D-Va., ranking Democrat on the Education and Workforce Committee.\u003c/p>\n\u003cp>A Labor Department spokesman said in a statement that officials do plan to include a cost-benefit analysis with their final decision on the tip rule.\u003c/p>\n\u003cp>Scott complains that's too late.\u003c/p>\n\u003cp>\"It makes no sense to propose a rule and then do the research,\" he says. \"The rule should be a product of the research.\"\u003c/p>\n\u003cp>Holmes, whose critical comment was one of many received by the Labor Department, says she hopes public opinion will help to shape any final rule.\u003c/p>\n\u003cp>\"I really hope it does,\" she says. \"Maybe the powers that be can understand these are real people being affected by this.\"\u003c/p>\n\u003cp>For decades before this proposal, the Labor Department had maintained that \u003ca href=\"https://www.regulations.gov/document?D=WHD-2017-0003-0003\">tips are the property of the workers who receive them\u003c/a>. The restaurant industry has challenged that position and the issue could be decided by the Supreme Court.\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": "Monday is the deadline for Americans to comment on the proposal. The Trump administration reportedly suppressed an analysis that found the plan could cost tipped workers billions of dollars a year.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's last call for public comment on a \u003ca href=\"https://www.dol.gov/WHD/flsa/tipcreditnprm.htm\">Trump administration proposal\u003c/a> that would give bar and restaurant owners more control over workers' tips.\u003c/p>\n\u003cp>The Labor Department has been asking for feedback, and already \u003ca href=\"https://www.regulations.gov/docket?D=WHD-2017-0003\">hundreds of thousands of people\u003c/a> have weighed in.\u003c/p>\n\u003cp>Many say they say they're opposed to a rule that would allow restaurant owners to pocket tips for themselves.\u003c/p>\n\u003cp>\"I think it's another example of corporate greed gone wrong,\" says Julie Holmes, a former waitress from Virginia. \"It basically makes people feel as though they can't earn a living. Women especially. Single mothers and people who are really out here working as hard as they can to try to provide are affected by this.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The \u003ca href=\"https://www.oig.dol.gov/public/oaprojects/Engagement_Letter_Rulemaking.pdf\">inspector general is also investigating\u003c/a> reports that the Labor Department tried to hush up an internal analysis that found the proposed rule could cost tipped workers billions of dollars a year.\u003c/p>\n\u003cp>\"People have a lot of feelings about this,\" says Heidi Shierholz, who served as chief economist for the Labor Department under former President Obama. \"When the administration is trying to make it so employers can take tips, there's a lot of tipped workers out there. And people are really not happy about this.\"\u003c/p>\n\u003cp>Shierholz suggests the proposal is driven by the restaurant industry, which has long wanted more control over workers' tips.\u003c/p>\n\u003cp>\"There's 20 percent of what a business generates, we have no ability to impact at all, traditionally,\" says Kurt Huffman, who runs more than two dozen restaurants in Oregon.\u003c/p>\n\u003cp>Huffman says if he could, he would redirect some of those tips to lower-paid cooks and dishwashers. Many restaurants already require wait-staff to share tips with busboys and hostesses, but they're not allowed to require such sharing with people who work in the kitchen.\u003c/p>\n\u003cp>\"I think all of us see this as a way to reallocate the tips a little bit more fairly to level out the wage inequity,\" Huffman says.\u003c/p>\n\u003cp>But Shierholtz, who now works for a left-leaning think tank, the Economic Policy Institute, says there's nothing in the proposed rule that would require tips to be shared with other workers. So long as an employer pays minimum wage, he or she could use tips to reward managers, make capital improvements, or simply keep the money.\u003c/p>\n\u003cp>\"\u003ca href=\"https://www.epi.org/publication/employers-would-pocket-workers-tips-under-trump-administrations-proposed-tip-stealing-rule/\">We estimate that nearly $6 billion\u003c/a> will be taken from workers and pocketed by employers,\" Shierholz says.\u003c/p>\n\u003cp>She was surprised when the Labor Department issued its proposal without that kind of cost-benefit analysis, which is typically included. The department said at the time it would be too speculative.\u003c/p>\n\u003cp>Now \u003ca href=\"https://bnanews.bna.com/daily-labor-report/labor-dept-ditches-data-on-worker-tips-retained-by-businesses\">a report from Bloomberg\u003c/a> says the Labor Department did crunch the numbers, but decided not to publish the results because they showed tipped workers could lose billions of dollars a year.\u003c/p>\n\u003cp>The Department's Inspector General is investigating the reported omission. And \u003ca href=\"http://democrats-edworkforce.house.gov/imo/media/doc/2018-02-02%20Oversight%20Letter%20Tip%20Regulation%20Economic%20Analysis.pdf\">Democratic lawmakers\u003c/a> say it raises \"serious questions about the integrity\" of the rule-making process.\u003c/p>\n\u003cp>\"If DOL [the Department of Labor] decides to push through this rule and ignores its costs to workers or the public's concerns, there will be a real erosion of trust in the DOL's commitment to protecting workers,\" said Rep. Bobby Scott, D-Va., ranking Democrat on the Education and Workforce Committee.\u003c/p>\n\u003cp>A Labor Department spokesman said in a statement that officials do plan to include a cost-benefit analysis with their final decision on the tip rule.\u003c/p>\n\u003cp>Scott complains that's too late.\u003c/p>\n\u003cp>\"It makes no sense to propose a rule and then do the research,\" he says. \"The rule should be a product of the research.\"\u003c/p>\n\u003cp>Holmes, whose critical comment was one of many received by the Labor Department, says she hopes public opinion will help to shape any final rule.\u003c/p>\n\u003cp>\"I really hope it does,\" she says. \"Maybe the powers that be can understand these are real people being affected by this.\"\u003c/p>\n\u003cp>For decades before this proposal, the Labor Department had maintained that \u003ca href=\"https://www.regulations.gov/document?D=WHD-2017-0003-0003\">tips are the property of the workers who receive them\u003c/a>. The restaurant industry has challenged that position and the issue could be decided by the Supreme Court.\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": "Eating Leafy Greens Each Day Tied to Sharper Memory, Slower Decline",
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"content": "\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/me/2018/02/20180205_me_eating_leafy_greens_daily_may_help_keep_minds_sharp.mp3\u003c/p>\n\u003cp>To age well, we must eat well. There has been a lot of evidence that heart-healthy diets help protect the brain.\u003c/p>\n\u003cp>The latest good news: A study recently \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/29263222\">published\u003c/a> in \u003cem>Neurology\u003c/em> finds that healthy seniors who had daily helpings of leafy green vegetables — such as spinach, kale and collard greens — had a slower rate of cognitive decline, compared to those who tended to eat little or no greens.\u003c/p>\n\u003cp>\"The association is quite strong,\" says study author \u003ca href=\"https://www.rushu.rush.edu/faculty/martha-clare-morris-scd\">Martha Clare Morris\u003c/a>, a professor of nutrition science at Rush Medical College in Chicago. She also directs the Rush Institute for Healthy Aging.\u003c/p>\n\u003cp>The research included 960 participants of the \u003ca href=\"https://www.rushu.rush.edu/research/departmental-research/memory-and-aging-project\">Memory and Aging Project\u003c/a>. Their average age is 81, and none of them have dementia. Each year the participants undergo a battery of tests to assess their memory. Scientists also keep track of their eating habits and lifestyle habits.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To analyze the relationship between leafy greens and age-related cognitive changes, the researchers assigned each participant to one of five groups, according to the amount of greens eaten. Those who tended to eat the most greens comprised the top quintile, consuming, on average, about 1.3 servings per day. Those in the bottom quintile said they consume little or no greens.\u003c/p>\n\u003cp>After about five years of follow-up/observation, \"the rate of decline for [those] in the top quintile was about half the decline rate of those in the lowest quintile,\" Morris says.\u003c/p>\n\u003cp>So, what's the most convenient way to get these greens into your diet?\u003c/p>\n\u003cp>\"My goal every day is to have a big salad,\" says Candace Bishop, one of the study participants. \"I get those bags of dark, leafy salad mixes.\"\u003c/p>\n\u003cp>A serving size is defined as a half-cup of cooked greens, or a cup of raw greens.\u003c/p>\n\u003cp>Does Bishop still feel sharp? \"I'm still pretty damn bright,\" she tells me with a giggle. She isn't convinced that her daily salad explains her healthy aging.\u003c/p>\n\u003cp>\"I think a lot of it is in the genes,\" Bishop says, adding, \"I think I'm lucky, frankly.\"\u003c/p>\n\u003cp>She has other healthy habits, too. Bishop attends group exercise classes in her retirement community and she's active on several committees in the community.\u003c/p>\n\u003cp>Many factors play into healthy aging — this study does not prove that eating greens will fend off memory decline. With this kind of research, Morris explains, scientists can only establish an association — not necessarily causation — between a healthy diet and a mind that stays sharp.\u003c/p>\n\u003cp>Still, she says, even after adjusting for other factors that might play a role, such as lifestyle, education and overall health, \"we saw this association [between greens and a slower rate of cognitive decline] over and above accounting for all those factors.\"\u003c/p>\n\u003cp>Some prior research has pointed to a similar benefit. A study of women \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/15852398\">published\u003c/a> in 2006 also found that high consumption of vegetables was associated with less cognitive decline among older women. The association was strongest with greater consumption of leafy vegetables and \u003ca href=\"https://www.cancer.gov/about-cancer/causes-prevention/risk/diet/cruciferous-vegetables-fact-sheet\">cruciferous vegetables\u003c/a> — such as broccoli and cauliflower.\u003c/p>\n\u003cp>And, as NPR has \u003ca href=\"https://www.npr.org/sections/thesalt/2013/11/05/242994376/for-mind-body-study-finds-mediterranean-diet-boosts-both\">reported\u003c/a>, there's evidence that a Mediterranean-style diet — which emphasizes a pattern of eating that is rich in fish, nuts, vegetables and whole grains — may help stave off chronic diseases.\u003c/p>\n\u003cp>What might explain a benefit from greens?\u003c/p>\n\u003cp>Turns out, these vegetables contain a range of nutrients and bioactive compounds including vitamin E and K, lutein, beta carotene and folate.\u003c/p>\n\u003cp>\"They have different roles and different biological mechanisms to protect the brain,\" says Morris. More research is needed, she says, to fully understand their influence, but scientists know that consuming too little of these nutrients can be problematic.\u003c/p>\n\u003cp>For instance, \"if you have insufficient levels of folate in your diet you can have higher levels of homocysteine,\" Morris says. This can set the stage for \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/17654449\">inflammation\u003c/a> and a \u003ca href=\"http://www.heart.org/HEARTORG/Conditions/Cholesterol/AboutCholesterol/Atherosclerosis_UCM_305564_Article.jsp\">buildup of plaque\u003c/a>, or fatty deposits, inside your arteries, which increases the risk of stroke. Research shows elevated homocysteine is \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/29322314\">associated with cognitive impairment\u003c/a> among older adults.\u003c/p>\n\u003cp>Another example: Getting plenty of Vitamin E from foods in your diet can help protect cells from damage and also has been \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4276978/\">associated\u003c/a> with better cognitive performance.\u003c/p>\n\u003cp>\"So, when you eat leafy greens, you're eating a lot of different nutrients, and together they can have a powerful impact,\" Morris says.\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>To age well, we must eat well. There has been a lot of evidence that heart-healthy diets help protect the brain.\u003c/p>\n\u003cp>The latest good news: A study recently \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/29263222\">published\u003c/a> in \u003cem>Neurology\u003c/em> finds that healthy seniors who had daily helpings of leafy green vegetables — such as spinach, kale and collard greens — had a slower rate of cognitive decline, compared to those who tended to eat little or no greens.\u003c/p>\n\u003cp>\"The association is quite strong,\" says study author \u003ca href=\"https://www.rushu.rush.edu/faculty/martha-clare-morris-scd\">Martha Clare Morris\u003c/a>, a professor of nutrition science at Rush Medical College in Chicago. She also directs the Rush Institute for Healthy Aging.\u003c/p>\n\u003cp>The research included 960 participants of the \u003ca href=\"https://www.rushu.rush.edu/research/departmental-research/memory-and-aging-project\">Memory and Aging Project\u003c/a>. Their average age is 81, and none of them have dementia. Each year the participants undergo a battery of tests to assess their memory. Scientists also keep track of their eating habits and lifestyle habits.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To analyze the relationship between leafy greens and age-related cognitive changes, the researchers assigned each participant to one of five groups, according to the amount of greens eaten. Those who tended to eat the most greens comprised the top quintile, consuming, on average, about 1.3 servings per day. Those in the bottom quintile said they consume little or no greens.\u003c/p>\n\u003cp>After about five years of follow-up/observation, \"the rate of decline for [those] in the top quintile was about half the decline rate of those in the lowest quintile,\" Morris says.\u003c/p>\n\u003cp>So, what's the most convenient way to get these greens into your diet?\u003c/p>\n\u003cp>\"My goal every day is to have a big salad,\" says Candace Bishop, one of the study participants. \"I get those bags of dark, leafy salad mixes.\"\u003c/p>\n\u003cp>A serving size is defined as a half-cup of cooked greens, or a cup of raw greens.\u003c/p>\n\u003cp>Does Bishop still feel sharp? \"I'm still pretty damn bright,\" she tells me with a giggle. She isn't convinced that her daily salad explains her healthy aging.\u003c/p>\n\u003cp>\"I think a lot of it is in the genes,\" Bishop says, adding, \"I think I'm lucky, frankly.\"\u003c/p>\n\u003cp>She has other healthy habits, too. Bishop attends group exercise classes in her retirement community and she's active on several committees in the community.\u003c/p>\n\u003cp>Many factors play into healthy aging — this study does not prove that eating greens will fend off memory decline. With this kind of research, Morris explains, scientists can only establish an association — not necessarily causation — between a healthy diet and a mind that stays sharp.\u003c/p>\n\u003cp>Still, she says, even after adjusting for other factors that might play a role, such as lifestyle, education and overall health, \"we saw this association [between greens and a slower rate of cognitive decline] over and above accounting for all those factors.\"\u003c/p>\n\u003cp>Some prior research has pointed to a similar benefit. A study of women \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/15852398\">published\u003c/a> in 2006 also found that high consumption of vegetables was associated with less cognitive decline among older women. The association was strongest with greater consumption of leafy vegetables and \u003ca href=\"https://www.cancer.gov/about-cancer/causes-prevention/risk/diet/cruciferous-vegetables-fact-sheet\">cruciferous vegetables\u003c/a> — such as broccoli and cauliflower.\u003c/p>\n\u003cp>And, as NPR has \u003ca href=\"https://www.npr.org/sections/thesalt/2013/11/05/242994376/for-mind-body-study-finds-mediterranean-diet-boosts-both\">reported\u003c/a>, there's evidence that a Mediterranean-style diet — which emphasizes a pattern of eating that is rich in fish, nuts, vegetables and whole grains — may help stave off chronic diseases.\u003c/p>\n\u003cp>What might explain a benefit from greens?\u003c/p>\n\u003cp>Turns out, these vegetables contain a range of nutrients and bioactive compounds including vitamin E and K, lutein, beta carotene and folate.\u003c/p>\n\u003cp>\"They have different roles and different biological mechanisms to protect the brain,\" says Morris. More research is needed, she says, to fully understand their influence, but scientists know that consuming too little of these nutrients can be problematic.\u003c/p>\n\u003cp>For instance, \"if you have insufficient levels of folate in your diet you can have higher levels of homocysteine,\" Morris says. This can set the stage for \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/17654449\">inflammation\u003c/a> and a \u003ca href=\"http://www.heart.org/HEARTORG/Conditions/Cholesterol/AboutCholesterol/Atherosclerosis_UCM_305564_Article.jsp\">buildup of plaque\u003c/a>, or fatty deposits, inside your arteries, which increases the risk of stroke. Research shows elevated homocysteine is \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/29322314\">associated with cognitive impairment\u003c/a> among older adults.\u003c/p>\n\u003cp>Another example: Getting plenty of Vitamin E from foods in your diet can help protect cells from damage and also has been \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4276978/\">associated\u003c/a> with better cognitive performance.\u003c/p>\n\u003cp>\"So, when you eat leafy greens, you're eating a lot of different nutrients, and together they can have a powerful impact,\" Morris says.\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": "USDA Denies Poultry Industry's Request To Speed Up The Slaughter Line",
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"content": "\u003cp>The U.S. Department of Agriculture has \u003ca href=\"https://www.fsis.usda.gov/wps/wcm/connect/235092cf-e3c0-4285-9560-e60cf6956df8/17-05-FSIS-Response-Letter-01292018.pdf?MOD=AJPERES\">denied\u003c/a> a \u003ca href=\"https://www.fsis.usda.gov/wps/wcm/connect/7734f5cf-05d9-4f89-a7eb-6d85037ad2a7/17-05-Petition-National-Chicken-Council-09012017.pdf?MOD=AJPERES\">petition\u003c/a> by the \u003ca href=\"http://www.nationalchickencouncil.org/\">National Chicken Council\u003c/a> to remove the line speed limit on work at some slaughterhouses, a move that food safety advocates are calling a victory for workers and consumers. As the\u003ca href=\"http://ohiovalleyresource.org/2017/10/20/speedy-decision-poultry-processors-pushing-safety-limits/\"> Ohio Valley ReSource reported in October\u003c/a>, the National Chicken Council proposal could have increased the line speed for some workers in processing plants where accidents and injuries are already a concern.\u003c/p>\n\u003cp>Since then, the USDA has received more than 100,000 public comments. This week, the department's Food Safety Inspection Service turned the petition down.\u003c/p>\n\u003cp>\"This is a direct rebuke of the poultry industry, whose business model is to sacrifice worker health in order to reap profits,\" said Debbie Berkowitz, a former senior official with the U.S. Occupational Safety and Health Administration who is now a senior fellow with the worker rights group \u003ca href=\"http://www.nelp.org/\">National Employment Law Project\u003c/a>.\u003c/p>\n\u003cp>Berkowitz and other food-safety and worker rights advocates opposed the council's petition, which the poultry industry said would have increased efficiency and modernized systems.\u003c/p>\n\u003cp>In September, the council petitioned the USDA to allow plants that operate under what's known as the \u003ca href=\"https://www.fsis.usda.gov/wps/wcm/connect/00ffa106-f373-437a-9cf3-6417f289bfc2/2011-0012.pdf?MOD=AJPERES\">New Poultry Inspection System\u003c/a> a waiver that would remove the current limit of 175 birds per minute. But the \u003ca href=\"https://www.fsis.usda.gov/wps/portal/informational/aboutfsis/agency-leadership/administrator\">Food Safety Inspection Service's acting administrator, Paul Kiecker\u003c/a>, said the council's proposal is redundant.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We currently have a procedure in place for waivers, and we would expect to follow that,\" he said. \"We don't want to set up any kind of a separate procedure that is strictly for line speed waivers for chicken plants.\"\u003c/p>\n\u003cp>So far only 20 poultry processing plants operate under the optional inspection program, and some evidence indicates those plants have issues with worker and food safety.\u003c/p>\n\u003cp>A recent \u003ca href=\"https://www.foodandwaterwatch.org/news/privatized-inspection-system-produces-more-contaminated-chicken\">report \u003c/a>by the advocacy group Food & Water Watch found that 30 percent of plants under the new system failed performance standards for salmonella. And \u003ca href=\"https://www.osha.gov/severeinjury/index.html\">federal data\u003c/a> show that one Pilgrim's Pride plant in Moorefield, W.Va., operating under the new system had five severe injury reports in a two-year period. That's a higher injury rate than in any other similar facility in Kentucky, Ohio and West Virginia.\u003c/p>\n\u003cp>Kiecker said most plants that are allowed to operate at 175 birds per minute do not. \"As a matter of fact, when we just had the 20 plants that were underneath the waiver when we were \u003ca href=\"https://www.fsis.usda.gov/wps/wcm/connect/fcd9ca3e-3f08-421f-84a7-936bc410627c/Evaluation_HACCP_HIMP.pdf?MOD=AJPERES\">doing the pilot\u003c/a>, the average line speed at that time was 131 birds per minute,\" he said. Kiecker said his service is working to establish criteria that would allow those plants to apply individually for higher line speeds if they can show a \"history of process control.\"\u003c/p>\n\u003cp>In a statement, National Chicken Council President Mike Brown said that although he is disappointed in the decision, he is pleased that it did offer opportunity for a \"viable path forward\" for those plants operating under the new inspection system to petition for higher line speeds.\u003c/p>\n\u003cp>Berkowitz said she will be watching that process. \"We are hoping that the USDA does this through full notice and comment and puts everything on their website so the public can see what they are doing,\" she said. \"I think all of us have one main concern — and that is protecting consumers and protecting workers.\"\u003c/p>\n\u003cp>Worker-safety advocates are also keeping an eye on a proposal to increase work speeds in the pork industry. The USDA recently announced a \u003ca href=\"https://www.usda.gov/media/press-releases/2018/01/19/usda-announces-proposed-rule-modernize-swine-inspection\">New Swine Slaughter Inspection System\u003c/a> that will allow pig slaughterhouses to kill pigs at higher speeds if deemed safe.\u003c/p>\n\u003cp>\u003cem>This \u003c/em>\u003ca href=\"http://ohiovalleyresource.org/2018/01/30/feds-deny-poultry-industry-request-increase-work-speed/\">\u003cem>story\u003c/em>\u003c/a>\u003cem> comes from the \u003c/em>\u003ca href=\"http://ohiovalleyresource.org/\">\u003cem>Ohio Valley Resource\u003c/em>\u003c/a>\u003cem>: Seven public media companies coming together to tell the story of a changing region, with support from the Corporation for Public Broadcasting.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.wkms.org/\">WKMS\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The National Chicken Council says a faster line speed would increase efficiency and modernize systems. Food safety advocates are calling the move a victory for both workers and consumers.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The U.S. Department of Agriculture has \u003ca href=\"https://www.fsis.usda.gov/wps/wcm/connect/235092cf-e3c0-4285-9560-e60cf6956df8/17-05-FSIS-Response-Letter-01292018.pdf?MOD=AJPERES\">denied\u003c/a> a \u003ca href=\"https://www.fsis.usda.gov/wps/wcm/connect/7734f5cf-05d9-4f89-a7eb-6d85037ad2a7/17-05-Petition-National-Chicken-Council-09012017.pdf?MOD=AJPERES\">petition\u003c/a> by the \u003ca href=\"http://www.nationalchickencouncil.org/\">National Chicken Council\u003c/a> to remove the line speed limit on work at some slaughterhouses, a move that food safety advocates are calling a victory for workers and consumers. As the\u003ca href=\"http://ohiovalleyresource.org/2017/10/20/speedy-decision-poultry-processors-pushing-safety-limits/\"> Ohio Valley ReSource reported in October\u003c/a>, the National Chicken Council proposal could have increased the line speed for some workers in processing plants where accidents and injuries are already a concern.\u003c/p>\n\u003cp>Since then, the USDA has received more than 100,000 public comments. This week, the department's Food Safety Inspection Service turned the petition down.\u003c/p>\n\u003cp>\"This is a direct rebuke of the poultry industry, whose business model is to sacrifice worker health in order to reap profits,\" said Debbie Berkowitz, a former senior official with the U.S. Occupational Safety and Health Administration who is now a senior fellow with the worker rights group \u003ca href=\"http://www.nelp.org/\">National Employment Law Project\u003c/a>.\u003c/p>\n\u003cp>Berkowitz and other food-safety and worker rights advocates opposed the council's petition, which the poultry industry said would have increased efficiency and modernized systems.\u003c/p>\n\u003cp>In September, the council petitioned the USDA to allow plants that operate under what's known as the \u003ca href=\"https://www.fsis.usda.gov/wps/wcm/connect/00ffa106-f373-437a-9cf3-6417f289bfc2/2011-0012.pdf?MOD=AJPERES\">New Poultry Inspection System\u003c/a> a waiver that would remove the current limit of 175 birds per minute. But the \u003ca href=\"https://www.fsis.usda.gov/wps/portal/informational/aboutfsis/agency-leadership/administrator\">Food Safety Inspection Service's acting administrator, Paul Kiecker\u003c/a>, said the council's proposal is redundant.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We currently have a procedure in place for waivers, and we would expect to follow that,\" he said. \"We don't want to set up any kind of a separate procedure that is strictly for line speed waivers for chicken plants.\"\u003c/p>\n\u003cp>So far only 20 poultry processing plants operate under the optional inspection program, and some evidence indicates those plants have issues with worker and food safety.\u003c/p>\n\u003cp>A recent \u003ca href=\"https://www.foodandwaterwatch.org/news/privatized-inspection-system-produces-more-contaminated-chicken\">report \u003c/a>by the advocacy group Food & Water Watch found that 30 percent of plants under the new system failed performance standards for salmonella. And \u003ca href=\"https://www.osha.gov/severeinjury/index.html\">federal data\u003c/a> show that one Pilgrim's Pride plant in Moorefield, W.Va., operating under the new system had five severe injury reports in a two-year period. That's a higher injury rate than in any other similar facility in Kentucky, Ohio and West Virginia.\u003c/p>\n\u003cp>Kiecker said most plants that are allowed to operate at 175 birds per minute do not. \"As a matter of fact, when we just had the 20 plants that were underneath the waiver when we were \u003ca href=\"https://www.fsis.usda.gov/wps/wcm/connect/fcd9ca3e-3f08-421f-84a7-936bc410627c/Evaluation_HACCP_HIMP.pdf?MOD=AJPERES\">doing the pilot\u003c/a>, the average line speed at that time was 131 birds per minute,\" he said. Kiecker said his service is working to establish criteria that would allow those plants to apply individually for higher line speeds if they can show a \"history of process control.\"\u003c/p>\n\u003cp>In a statement, National Chicken Council President Mike Brown said that although he is disappointed in the decision, he is pleased that it did offer opportunity for a \"viable path forward\" for those plants operating under the new inspection system to petition for higher line speeds.\u003c/p>\n\u003cp>Berkowitz said she will be watching that process. \"We are hoping that the USDA does this through full notice and comment and puts everything on their website so the public can see what they are doing,\" she said. \"I think all of us have one main concern — and that is protecting consumers and protecting workers.\"\u003c/p>\n\u003cp>Worker-safety advocates are also keeping an eye on a proposal to increase work speeds in the pork industry. The USDA recently announced a \u003ca href=\"https://www.usda.gov/media/press-releases/2018/01/19/usda-announces-proposed-rule-modernize-swine-inspection\">New Swine Slaughter Inspection System\u003c/a> that will allow pig slaughterhouses to kill pigs at higher speeds if deemed safe.\u003c/p>\n\u003cp>\u003cem>This \u003c/em>\u003ca href=\"http://ohiovalleyresource.org/2018/01/30/feds-deny-poultry-industry-request-increase-work-speed/\">\u003cem>story\u003c/em>\u003c/a>\u003cem> comes from the \u003c/em>\u003ca href=\"http://ohiovalleyresource.org/\">\u003cem>Ohio Valley Resource\u003c/em>\u003c/a>\u003cem>: Seven public media companies coming together to tell the story of a changing region, with support from the Corporation for Public Broadcasting.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.wkms.org/\">WKMS\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Panera Bread Recalls Cream Cheese Across U.S. Over Listeria Fears",
"title": "Panera Bread Recalls Cream Cheese Across U.S. Over Listeria Fears",
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"content": "\u003cp>Panera Bread has announced it is preemptively recalling all of the 2 ounce and 8 ounce cream cheese products sold at its 2,000 U.S. locations. The fast-casual chain said it had made its decision \"out of an abundance of caution\" after samples of one of its cream cheese varieties tested positive for \u003cem>Listeria monocytogenes\u003c/em>.\u003c/p>\n\u003cp>The company \u003ca href=\"https://www.panerabread.com/content/dam/panerabread/documents/press/2018/cream-cheese-recall-q-and-a-01262018.pdf\">notes that\u003c/a> \"no illnesses have been reported.\"\u003c/p>\n\u003cp>\"The safety of our guests and associates is paramount, therefore we are recalling all cream cheese products sold in the U.S. with an active shelf life. We have likewise ceased all manufacturing in the associated cream cheese facility,\" Blaine Hurst, Panera's president and CEO, said in a statement \u003ca href=\"https://www.panerabread.com/en_us/footer/company/cream-cheese-recall.html\">released Sunday\u003c/a>.\u003c/p>\n\u003cp>He added that \"only one variety of 2-ounce cream cheese from a single day yielded the positive result\" — though the company is including at least 10 varieties across both sizes in its voluntary recall:\u003c/p>\n\u003cblockquote>\n\u003cp>\"\u003cstrong>Affected 2 oz. Cream Cheese Varieties (example pictured below):\u003c/strong> Plain Cream Cheese, Reduced-Fat Plain Cream Cheese, Reduced-Fat Chive & Onion Cream Cheese, Reduced-Fat Honey Walnut Cream Cheese, Reduced-Fat Wild Blueberry Cream Cheese.\u003c/p>\n\u003cfigure id=\"attachment_124605\" class=\"wp-caption aligncenter\" style=\"max-width: 200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/plain_custom-b4b8099074b097fd737842269e988c0559069b84.png\" alt=\"Panera Bread provided images of the varieties of 8 oounce cream cheese included in the recall, including this shot of plain.\" width=\"200\" height=\"81\" class=\"size-full wp-image-124605\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/plain_custom-b4b8099074b097fd737842269e988c0559069b84.png 200w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/plain_custom-b4b8099074b097fd737842269e988c0559069b84-160x65.png 160w\" sizes=\"(max-width: 200px) 100vw, 200px\">\u003cfigcaption class=\"wp-caption-text\">Panera Bread provided images of the varieties of 8 oounce cream cheese included in the recall, including this shot of plain. \u003ccite>(Panera Bread Company)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"\u003cstrong>Affected 8 oz. Cream Cheese Varieties (example pictured below):\u003c/strong> Plain Cream Cheese, Reduced-Fat Plain Cream Cheese, Reduced-Fat Chive & Onion Cream Cheese, Reduced-Fat Honey Walnut Cream Cheese, Reduced-Fat Wild Blueberry Cream Cheese.\"\u003c/p>\n\u003cfigure id=\"attachment_124606\" class=\"wp-caption aligncenter\" style=\"max-width: 200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/chive-and-onion_custom-59cc841b131481097d31256960acb469337714a1.png\" alt=\"Chive and onion is one of the varieties of 2 ounce cream cheese Panera Bread is preemptively recalling.\" width=\"200\" height=\"83\" class=\"size-full wp-image-124606\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/chive-and-onion_custom-59cc841b131481097d31256960acb469337714a1.png 200w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chive-and-onion_custom-59cc841b131481097d31256960acb469337714a1-160x66.png 160w\" sizes=\"(max-width: 200px) 100vw, 200px\">\u003cfigcaption class=\"wp-caption-text\">Chive and onion is one of the varieties of 2 ounce cream cheese Panera Bread is preemptively recalling. \u003ccite>(Panera Bread Company)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/blockquote>\n\u003cp>All of the varieties with an expiration date on or before April 2 have been included in the recall.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Listeria, a type of foodborne bacteria, has prompted several widespread recalls in the U.S. in recent years — including 2016, when the Centers for Disease Control and Prevention recalled more than 350 frozen vegetable and fruit products at major grocers across the country.\u003c/p>\n\u003cp>At the time, \u003ca href=\"https://www.npr.org/sections/thesalt/2016/05/04/476777724/frozen-food-fears-4-things-to-know-about-the-listeria-recall\">Lydia Zuraw of Kaiser Health News explained\u003c/a> the deadly dangers of a possible listeria outbreak:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Most healthy immune systems can keep an infection at bay, but if the bug makes it into the bloodstream, it causes listeriosis and kills 1 in 5 victims.\u003c/p>\n\u003cp>\"Older adults, pregnant women, newborns and those with weakened immune systems are at higher risk of infection. People 65 and older are four times more likely to get sick from listeria than the general population, and pregnant women — who may not develop listeriosis themselves but whose babies could be threatened — are 10 times more likely.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>A listeria outbreak \u003ca href=\"https://www.reuters.com/article/us-safrica-disease/death-toll-in-south-africa-listeria-outbreak-jumps-to-61-idUSKBN1EX13S\">earlier this month\u003c/a> in South Africa killed dozens of people and sickened hundreds more, after a poultry abattoir spread the bug into the wider population. Reuters, citing a food microbiologist, reported that the outbreak \"appeared to be the biggest ever recorded.\"\u003c/p>\n\u003cp>Panera Bread, for its part, said the listeria found in its own varieties of cream cheese appears to be contained: \"Tests on cream cheese samples manufactured both before and after the production run in question have all come back negative,\" the company explained in its announcement.\u003c/p>\n\u003cp>For now, the recall affects Panera Bread locations in the U.S. only. Customers who purchased their cream cheese in Canada and elsewhere can continue to spread and dip as they wish. \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>Panera Bread has announced it is preemptively recalling all of the 2 ounce and 8 ounce cream cheese products sold at its 2,000 U.S. locations. The fast-casual chain said it had made its decision \"out of an abundance of caution\" after samples of one of its cream cheese varieties tested positive for \u003cem>Listeria monocytogenes\u003c/em>.\u003c/p>\n\u003cp>The company \u003ca href=\"https://www.panerabread.com/content/dam/panerabread/documents/press/2018/cream-cheese-recall-q-and-a-01262018.pdf\">notes that\u003c/a> \"no illnesses have been reported.\"\u003c/p>\n\u003cp>\"The safety of our guests and associates is paramount, therefore we are recalling all cream cheese products sold in the U.S. with an active shelf life. We have likewise ceased all manufacturing in the associated cream cheese facility,\" Blaine Hurst, Panera's president and CEO, said in a statement \u003ca href=\"https://www.panerabread.com/en_us/footer/company/cream-cheese-recall.html\">released Sunday\u003c/a>.\u003c/p>\n\u003cp>He added that \"only one variety of 2-ounce cream cheese from a single day yielded the positive result\" — though the company is including at least 10 varieties across both sizes in its voluntary recall:\u003c/p>\n\u003cblockquote>\n\u003cp>\"\u003cstrong>Affected 2 oz. Cream Cheese Varieties (example pictured below):\u003c/strong> Plain Cream Cheese, Reduced-Fat Plain Cream Cheese, Reduced-Fat Chive & Onion Cream Cheese, Reduced-Fat Honey Walnut Cream Cheese, Reduced-Fat Wild Blueberry Cream Cheese.\u003c/p>\n\u003cfigure id=\"attachment_124605\" class=\"wp-caption aligncenter\" style=\"max-width: 200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/plain_custom-b4b8099074b097fd737842269e988c0559069b84.png\" alt=\"Panera Bread provided images of the varieties of 8 oounce cream cheese included in the recall, including this shot of plain.\" width=\"200\" height=\"81\" class=\"size-full wp-image-124605\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/plain_custom-b4b8099074b097fd737842269e988c0559069b84.png 200w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/plain_custom-b4b8099074b097fd737842269e988c0559069b84-160x65.png 160w\" sizes=\"(max-width: 200px) 100vw, 200px\">\u003cfigcaption class=\"wp-caption-text\">Panera Bread provided images of the varieties of 8 oounce cream cheese included in the recall, including this shot of plain. \u003ccite>(Panera Bread Company)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"\u003cstrong>Affected 8 oz. Cream Cheese Varieties (example pictured below):\u003c/strong> Plain Cream Cheese, Reduced-Fat Plain Cream Cheese, Reduced-Fat Chive & Onion Cream Cheese, Reduced-Fat Honey Walnut Cream Cheese, Reduced-Fat Wild Blueberry Cream Cheese.\"\u003c/p>\n\u003cfigure id=\"attachment_124606\" class=\"wp-caption aligncenter\" style=\"max-width: 200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/chive-and-onion_custom-59cc841b131481097d31256960acb469337714a1.png\" alt=\"Chive and onion is one of the varieties of 2 ounce cream cheese Panera Bread is preemptively recalling.\" width=\"200\" height=\"83\" class=\"size-full wp-image-124606\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/chive-and-onion_custom-59cc841b131481097d31256960acb469337714a1.png 200w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chive-and-onion_custom-59cc841b131481097d31256960acb469337714a1-160x66.png 160w\" sizes=\"(max-width: 200px) 100vw, 200px\">\u003cfigcaption class=\"wp-caption-text\">Chive and onion is one of the varieties of 2 ounce cream cheese Panera Bread is preemptively recalling. \u003ccite>(Panera Bread Company)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/blockquote>\n\u003cp>All of the varieties with an expiration date on or before April 2 have been included in the recall.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Listeria, a type of foodborne bacteria, has prompted several widespread recalls in the U.S. in recent years — including 2016, when the Centers for Disease Control and Prevention recalled more than 350 frozen vegetable and fruit products at major grocers across the country.\u003c/p>\n\u003cp>At the time, \u003ca href=\"https://www.npr.org/sections/thesalt/2016/05/04/476777724/frozen-food-fears-4-things-to-know-about-the-listeria-recall\">Lydia Zuraw of Kaiser Health News explained\u003c/a> the deadly dangers of a possible listeria outbreak:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Most healthy immune systems can keep an infection at bay, but if the bug makes it into the bloodstream, it causes listeriosis and kills 1 in 5 victims.\u003c/p>\n\u003cp>\"Older adults, pregnant women, newborns and those with weakened immune systems are at higher risk of infection. People 65 and older are four times more likely to get sick from listeria than the general population, and pregnant women — who may not develop listeriosis themselves but whose babies could be threatened — are 10 times more likely.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>A listeria outbreak \u003ca href=\"https://www.reuters.com/article/us-safrica-disease/death-toll-in-south-africa-listeria-outbreak-jumps-to-61-idUSKBN1EX13S\">earlier this month\u003c/a> in South Africa killed dozens of people and sickened hundreds more, after a poultry abattoir spread the bug into the wider population. Reuters, citing a food microbiologist, reported that the outbreak \"appeared to be the biggest ever recorded.\"\u003c/p>\n\u003cp>Panera Bread, for its part, said the listeria found in its own varieties of cream cheese appears to be contained: \"Tests on cream cheese samples manufactured both before and after the production run in question have all come back negative,\" the company explained in its announcement.\u003c/p>\n\u003cp>For now, the recall affects Panera Bread locations in the U.S. only. Customers who purchased their cream cheese in Canada and elsewhere can continue to spread and dip as they wish. \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": "It’s Pliny Time! 10 Things You Need to Know About Russian River’s Most Famous Brew",
"title": "It’s Pliny Time! 10 Things You Need to Know About Russian River’s Most Famous Brew",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It’s either the best of times or the worst of times, but either way, it is time. Pliny the Younger, Russian River Brewing Co.’s super-hoppy triple India pale ale, is \u003cem>almost\u003c/em> here. Its 14th-annual release is expected to bring thousands of self-proclaimed beer geeks — and their money — to downtown Santa Rosa beginning Friday, Feb. 2. To get you primed for Pliny time, we’ve answered some of the most common questions about the coveted brew. Here's everything you need to know about what Beer Advocate has anointed the world’s top-rated IPA.\u003c/p>\n\u003cfigure id=\"attachment_124591\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656.jpg\" alt=\"Victor Arrazabal, foreground, shoots a selfie with Sergio Guadron, left, Hernan Tobar, and Victor Arana, at the Russian River Brewing Company in 2017. The friends travelled from Los Angeles for the annual release of Pliny.\" width=\"1024\" height=\"656\" class=\"size-full wp-image-124591\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656-800x513.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656-768x492.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656-1020x653.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656-960x615.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656-240x154.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656-375x240.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656-520x333.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Victor Arrazabal, foreground, shoots a selfie with Sergio Guadron, left, Hernan Tobar, and Victor Arana, at the Russian River Brewing Company in 2017. The friends travelled from Los Angeles for the annual release of Pliny. \u003ccite>(Christopher Chung/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What’s the big deal?\u003c/strong> Russian River brewmaster Vinnie Cilurzo first brewed “Younger” in 2005 and, at the time, it was the only beer of it’s kind: the first triple IPA. Traditionally released the first Friday in February, it is only available for two weeks at Russian River’s Santa Rosa taproom, plus a limited number of other locations, mostly in California. Pliny is only available on draft (no bottles, no growlers) and is only served in 10-ounce glasses. Most Pliny pilgrims, especially the first weekend, can expect up to 12-hour waits to get into the taproom. Once inside, guests are allotted three hours at the pub and three \"Youngers.\"\u003c/p>\n\u003cfigure id=\"attachment_124590\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696.jpg\" alt=\"Lindsay Waddell compares the taste of Pliny the Younger, left, with Pliny the Elder.\" width=\"1024\" height=\"696\" class=\"size-full wp-image-124590\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696-1020x693.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696-960x653.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696-375x255.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696-520x353.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lindsay Waddell compares the taste of Pliny the Younger, left, with Pliny the Elder. \u003ccite>(Christopher Chung/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>OK, when can I get my hands on some Pliny? \u003c/strong>It’s all happening starting at 11 a.m. Friday, Feb. 2, and during Russian River’s business hours every day after that for two weeks, ending Feb. 15.\u003c/p>\n\u003cfigure id=\"attachment_124589\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718.jpg\" alt=\"Waitress Alison Bellman painted her nails for the release of Pliny the Younger last year.\" width=\"1024\" height=\"718\" class=\"size-full wp-image-124589\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718-800x561.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718-768x539.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718-1020x715.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718-960x673.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718-240x168.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718-375x263.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718-520x365.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Waitress Alison Bellman painted her nails for the release of Pliny the Younger last year. \u003ccite>(John Burgess / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>If Pliny is so popular, why not just make more of it? \u003c/strong>According to Russian River Brewing,\u003cstrong> \u003c/strong>Pliny the Younger is a very time consuming and expensive beer to brew: it requires an exceptionally large amount of raw materials – malt and hops in particular – and takes up significant tank space at the brewery. In other words, it's just not worth the money and effort to make more Pliny - especially when the limited supply seems to be working out, just fine.\u003c/p>\n\u003cfigure id=\"attachment_124588\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741.jpg\" alt=\"Beer lovers from around the world stood in line for their chance to taste Pliny the Younger at Russian River Brewing Company in 2017. \" width=\"1024\" height=\"741\" class=\"size-full wp-image-124588\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741-800x579.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741-768x556.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741-1020x738.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741-960x695.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741-375x271.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741-520x376.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beer lovers from around the world stood in line for their chance to taste Pliny the Younger at Russian River Brewing Company in 2017. \u003ccite>(John Burgess / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Is there any way to escape the line? \u003c/strong>This year, for the first time in Pliny history, a lucky few will cut the line. Following October's wildfires, Russian River Brewing launched \u003ca href=\"http://www.sonomamag.com/russian-river-brewing-company-close-to-raising-900000-for-wildfire-victims/\">Sonoma Pride\u003c/a>, which raises funds for fire relief efforts, in part, through $25 donations for a chance to win Pliny line-cutting privileges (raffle tickets are now sold out). 14 happy hop lovers will be allowed to cut the line every day; for the rest of us, there are no cuts. For the best shot at a short wait, the time to come is midweek during the evening. But, believe it or not, a lot of people actually want to experience the line - come rain or shine - because \"that's where the event is,\" says Natalie Cilurzo, who owns the brewpub with her brewmaster husband Vinnie. Standing in lines has rules, though...\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>How do I master the line (and not get kicked out)? \u003c/b>No matter how pumped you are about Pliny, waiting in line for hours can be boring, and bored people do silly things. Therefore, there are rules: no smoking, no drinking, no bottle sharing (in line or inside the brewpub), no camping in front of businesses (leave your pop-up tents and easy-ups at home), and come with your entire party - don't cut in front of people who have been waiting for hours because \"your friends saved your spot\" - that's not cool.\u003c/p>\n\u003cfigure id=\"attachment_124587\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694.jpg\" alt=\"Russian River Brewing Company owner Natalie Cilurzo offers a test of Pliny the Younger. \" width=\"1024\" height=\"694\" class=\"size-full wp-image-124587\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694-768x521.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694-960x651.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694-520x352.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Russian River Brewing Company owner Natalie Cilurzo offers a test of Pliny the Younger. \u003ccite>(John Burgess / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What happens once I get inside?\u003c/strong> For customers who wish to brave the notoriously long lines and typically crummy winter weather, Russian River has imposed a limit of three Youngers and three hours inside the pub, per person. They keep track of this with three-tabbed wristbands — not, disappointingly, with chalk marks like meter maids. (Tabs are removed as Youngers are poured.) The limits, set in place in 2015, meant that the brewpub only ran out of the daily Pliny allocation once in that year — a significant improvement over years past. Inside the taproom, Plinys can be paired with pub fare. Naturally, “Pliny” bites are the most popular pick, but “Drew” bites are also worth a try.\u003c/p>\n\u003cfigure id=\"attachment_124586\" class=\"wp-caption aligncenter\" style=\"max-width: 1014px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/JB0205_YOUNGER_014_766717-1014x800.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/JB0205_YOUNGER_014_766717-1014x800.jpg\" alt=\"Beer lovers taste their Pliny the Younger during the 2017 release.\" width=\"1014\" height=\"800\" class=\"size-full wp-image-124586\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_014_766717-1014x800.jpg 1014w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_014_766717-1014x800-160x126.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_014_766717-1014x800-800x631.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_014_766717-1014x800-768x606.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_014_766717-1014x800-960x757.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_014_766717-1014x800-240x189.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_014_766717-1014x800-375x296.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_014_766717-1014x800-520x410.jpg 520w\" sizes=\"(max-width: 1014px) 100vw, 1014px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beer lovers taste their Pliny the Younger during the 2017 release. \u003ccite>(John Burgess / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What does Pliny taste like?\u003c/strong> Pliny the Younger is a rendition of other Russian River favorite Pliny the Elder, except with more hops, malt, and higher alcohol (the beer finishes around 10.25 percent AVB). The hops used in the recipe are Simcoe, Warrior, Chinook, Centennial, Amarillo, CTZ, Comet and Azacca. According to those in the know (and Russian River's website), it is loaded with hop flavors and is surprisingly smooth and dry for the amount of alcohol and malt.\u003c/p>\n\u003cp>\u003cstrong>Who is this Pliny character anyway? And how do I pronounce Pliny? \u003c/strong>Gaius Plinius Caecilius Secundus, a.k.a Pliny the Younger, was a lawyer, author, and magistrate of ancient Rome. Pliny’s uncle, Pliny the Elder (also a Russian River beer), helped raise and educate him, and later adopted him. Pliny Jr and Pliny Sr witnessed the eruption of Vesuvius in 79 AD, which took Pliny the Elder’s life. While most people pronounce the popular beer “ply-knee,” the “\u003ca href=\"https://www.thrillist.com/travel/nation/a-global-pronunciation-guide-to-the-names-of-beers-belgian-german-and-other-beer-pronunciation-thrillist-nation\">correct” Latin pronunciation is actually “plih-nee” – rhyming with “mini.” \u003c/a> Pliny people are apparently not as particular about proper pronunciation as they are about their pints.\u003c/p>\n\u003cp>\u003cstrong>I’m from out of town, where is a good place to stay? And how do I get around after I've had my share of Plinys? \u003c/strong>Russian River Brewing Company has partnered with a number of local hotels that are extending \"Special Younger Rates\" during the two-week release: \u003ca href=\"http://www.flamingoresort.com/\">Flamingo Hotel\u003c/a>, \u003ca href=\"https://www.sandmansantarosa.com/\">Sandman Hotel\u003c/a>, \u003ca href=\"http://courtyard.marriott.com/\">Courtyard by Marriott\u003c/a> and \u003ca class=\"text-link\" href=\"https://theastro.com/\" target=\"_blank\" rel=\"noopener noreferrer\">The Astro Motel\u003c/a> in Santa Rosa, \u003ca href=\"https://www.oxfordsuitessonoma.com/\">Oxford Suites Sonoma County\u003c/a> in Rohnert Park, \u003ca href=\"http://calderwoodinn.com/\">Calderwood Inn\u003c/a> and \u003ca href=\"http://grapeleafinn.com/\">Grape Leaf Inn\u003c/a> in Healdsburg, and \u003ca href=\"http://hamptoninn3.hilton.com/en/hotels/california/hampton-inn-and-suites-windsor-sonoma-wine-country-STSWIHX/index.html\">Hampton Inn and Suites\u003c/a> in Windsor. Want to explore Sonoma County post Pliny? Uber and Lyft are available in Santa Rosa.\u003c/p>\n\u003cfigure id=\"attachment_124585\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682.jpg\" alt=\"A bottle of Pliny the Elder\" width=\"1024\" height=\"682\" class=\"size-full wp-image-124585\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A bottle of Pliny the Elder \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What if I am pining for Pliny, but am not willing to wait in line for hours? \u003c/strong>No worries. Pliny the Younger’s close relation, Pliny the Elder, is available year-round — bottled or on tap. If you want to sample more Sonoma County brews, we've got a \u003ca href=\"http://www.sonomamag.com/sonoma-county-beer/\">craft beer weekend itinerary\u003c/a> just for you.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article originally appeared on \u003ca href=\"http://www.sonomamag.com/10-things-you-need-to-know-about-russian-river-brewings-pliny-the-younger/#slide-13\" rel=\"noopener\" target=\"_blank\">Sonoma Magazine's website\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Pliny the Younger, Russian River Brewing Co.’s super-hoppy triple India pale ale, will have its 14th release on Feb. 2.",
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"description": "Pliny the Younger, Russian River Brewing Co.’s super-hoppy triple India pale ale, will have its 14th release on Feb. 2.",
"title": "It’s Pliny Time! 10 Things You Need to Know About Russian River’s Most Famous Brew | KQED",
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"nprByline": "Christi Warren and Sofia Englund, \u003cstrong>\u003ca href=\"http://www.sonomamag.com/10-things-you-need-to-know-about-russian-river-brewings-pliny-the-younger\">Sonoma Magazine\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s either the best of times or the worst of times, but either way, it is time. Pliny the Younger, Russian River Brewing Co.’s super-hoppy triple India pale ale, is \u003cem>almost\u003c/em> here. Its 14th-annual release is expected to bring thousands of self-proclaimed beer geeks — and their money — to downtown Santa Rosa beginning Friday, Feb. 2. To get you primed for Pliny time, we’ve answered some of the most common questions about the coveted brew. Here's everything you need to know about what Beer Advocate has anointed the world’s top-rated IPA.\u003c/p>\n\u003cfigure id=\"attachment_124591\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656.jpg\" alt=\"Victor Arrazabal, foreground, shoots a selfie with Sergio Guadron, left, Hernan Tobar, and Victor Arana, at the Russian River Brewing Company in 2017. The friends travelled from Los Angeles for the annual release of Pliny.\" width=\"1024\" height=\"656\" class=\"size-full wp-image-124591\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656-800x513.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656-768x492.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656-1020x653.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656-960x615.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656-240x154.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656-375x240.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_GROUPSELFIE_814009-1024x656-520x333.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Victor Arrazabal, foreground, shoots a selfie with Sergio Guadron, left, Hernan Tobar, and Victor Arana, at the Russian River Brewing Company in 2017. The friends travelled from Los Angeles for the annual release of Pliny. \u003ccite>(Christopher Chung/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What’s the big deal?\u003c/strong> Russian River brewmaster Vinnie Cilurzo first brewed “Younger” in 2005 and, at the time, it was the only beer of it’s kind: the first triple IPA. Traditionally released the first Friday in February, it is only available for two weeks at Russian River’s Santa Rosa taproom, plus a limited number of other locations, mostly in California. Pliny is only available on draft (no bottles, no growlers) and is only served in 10-ounce glasses. Most Pliny pilgrims, especially the first weekend, can expect up to 12-hour waits to get into the taproom. Once inside, guests are allotted three hours at the pub and three \"Youngers.\"\u003c/p>\n\u003cfigure id=\"attachment_124590\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696.jpg\" alt=\"Lindsay Waddell compares the taste of Pliny the Younger, left, with Pliny the Elder.\" width=\"1024\" height=\"696\" class=\"size-full wp-image-124590\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696-1020x693.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696-960x653.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696-375x255.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC0203_PLINY_TASTETEST_814008-1024x696-520x353.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lindsay Waddell compares the taste of Pliny the Younger, left, with Pliny the Elder. \u003ccite>(Christopher Chung/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>OK, when can I get my hands on some Pliny? \u003c/strong>It’s all happening starting at 11 a.m. Friday, Feb. 2, and during Russian River’s business hours every day after that for two weeks, ending Feb. 15.\u003c/p>\n\u003cfigure id=\"attachment_124589\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718.jpg\" alt=\"Waitress Alison Bellman painted her nails for the release of Pliny the Younger last year.\" width=\"1024\" height=\"718\" class=\"size-full wp-image-124589\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718-800x561.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718-768x539.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718-1020x715.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718-960x673.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718-240x168.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718-375x263.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_009_766722-1024x718-520x365.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Waitress Alison Bellman painted her nails for the release of Pliny the Younger last year. \u003ccite>(John Burgess / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>If Pliny is so popular, why not just make more of it? \u003c/strong>According to Russian River Brewing,\u003cstrong> \u003c/strong>Pliny the Younger is a very time consuming and expensive beer to brew: it requires an exceptionally large amount of raw materials – malt and hops in particular – and takes up significant tank space at the brewery. In other words, it's just not worth the money and effort to make more Pliny - especially when the limited supply seems to be working out, just fine.\u003c/p>\n\u003cfigure id=\"attachment_124588\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741.jpg\" alt=\"Beer lovers from around the world stood in line for their chance to taste Pliny the Younger at Russian River Brewing Company in 2017. \" width=\"1024\" height=\"741\" class=\"size-full wp-image-124588\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741-800x579.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741-768x556.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741-1020x738.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741-960x695.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741-375x271.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_028_766673-1024x741-520x376.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beer lovers from around the world stood in line for their chance to taste Pliny the Younger at Russian River Brewing Company in 2017. \u003ccite>(John Burgess / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Is there any way to escape the line? \u003c/strong>This year, for the first time in Pliny history, a lucky few will cut the line. Following October's wildfires, Russian River Brewing launched \u003ca href=\"http://www.sonomamag.com/russian-river-brewing-company-close-to-raising-900000-for-wildfire-victims/\">Sonoma Pride\u003c/a>, which raises funds for fire relief efforts, in part, through $25 donations for a chance to win Pliny line-cutting privileges (raffle tickets are now sold out). 14 happy hop lovers will be allowed to cut the line every day; for the rest of us, there are no cuts. For the best shot at a short wait, the time to come is midweek during the evening. But, believe it or not, a lot of people actually want to experience the line - come rain or shine - because \"that's where the event is,\" says Natalie Cilurzo, who owns the brewpub with her brewmaster husband Vinnie. Standing in lines has rules, though...\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>How do I master the line (and not get kicked out)? \u003c/b>No matter how pumped you are about Pliny, waiting in line for hours can be boring, and bored people do silly things. Therefore, there are rules: no smoking, no drinking, no bottle sharing (in line or inside the brewpub), no camping in front of businesses (leave your pop-up tents and easy-ups at home), and come with your entire party - don't cut in front of people who have been waiting for hours because \"your friends saved your spot\" - that's not cool.\u003c/p>\n\u003cfigure id=\"attachment_124587\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694.jpg\" alt=\"Russian River Brewing Company owner Natalie Cilurzo offers a test of Pliny the Younger. \" width=\"1024\" height=\"694\" class=\"size-full wp-image-124587\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694-768x521.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694-960x651.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_006_766725-1-1024x694-520x352.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Russian River Brewing Company owner Natalie Cilurzo offers a test of Pliny the Younger. \u003ccite>(John Burgess / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What happens once I get inside?\u003c/strong> For customers who wish to brave the notoriously long lines and typically crummy winter weather, Russian River has imposed a limit of three Youngers and three hours inside the pub, per person. They keep track of this with three-tabbed wristbands — not, disappointingly, with chalk marks like meter maids. (Tabs are removed as Youngers are poured.) The limits, set in place in 2015, meant that the brewpub only ran out of the daily Pliny allocation once in that year — a significant improvement over years past. Inside the taproom, Plinys can be paired with pub fare. Naturally, “Pliny” bites are the most popular pick, but “Drew” bites are also worth a try.\u003c/p>\n\u003cfigure id=\"attachment_124586\" class=\"wp-caption aligncenter\" style=\"max-width: 1014px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/JB0205_YOUNGER_014_766717-1014x800.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/JB0205_YOUNGER_014_766717-1014x800.jpg\" alt=\"Beer lovers taste their Pliny the Younger during the 2017 release.\" width=\"1014\" height=\"800\" class=\"size-full wp-image-124586\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_014_766717-1014x800.jpg 1014w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_014_766717-1014x800-160x126.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_014_766717-1014x800-800x631.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_014_766717-1014x800-768x606.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_014_766717-1014x800-960x757.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_014_766717-1014x800-240x189.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_014_766717-1014x800-375x296.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/JB0205_YOUNGER_014_766717-1014x800-520x410.jpg 520w\" sizes=\"(max-width: 1014px) 100vw, 1014px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beer lovers taste their Pliny the Younger during the 2017 release. \u003ccite>(John Burgess / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What does Pliny taste like?\u003c/strong> Pliny the Younger is a rendition of other Russian River favorite Pliny the Elder, except with more hops, malt, and higher alcohol (the beer finishes around 10.25 percent AVB). The hops used in the recipe are Simcoe, Warrior, Chinook, Centennial, Amarillo, CTZ, Comet and Azacca. According to those in the know (and Russian River's website), it is loaded with hop flavors and is surprisingly smooth and dry for the amount of alcohol and malt.\u003c/p>\n\u003cp>\u003cstrong>Who is this Pliny character anyway? And how do I pronounce Pliny? \u003c/strong>Gaius Plinius Caecilius Secundus, a.k.a Pliny the Younger, was a lawyer, author, and magistrate of ancient Rome. Pliny’s uncle, Pliny the Elder (also a Russian River beer), helped raise and educate him, and later adopted him. Pliny Jr and Pliny Sr witnessed the eruption of Vesuvius in 79 AD, which took Pliny the Elder’s life. While most people pronounce the popular beer “ply-knee,” the “\u003ca href=\"https://www.thrillist.com/travel/nation/a-global-pronunciation-guide-to-the-names-of-beers-belgian-german-and-other-beer-pronunciation-thrillist-nation\">correct” Latin pronunciation is actually “plih-nee” – rhyming with “mini.” \u003c/a> Pliny people are apparently not as particular about proper pronunciation as they are about their pints.\u003c/p>\n\u003cp>\u003cstrong>I’m from out of town, where is a good place to stay? And how do I get around after I've had my share of Plinys? \u003c/strong>Russian River Brewing Company has partnered with a number of local hotels that are extending \"Special Younger Rates\" during the two-week release: \u003ca href=\"http://www.flamingoresort.com/\">Flamingo Hotel\u003c/a>, \u003ca href=\"https://www.sandmansantarosa.com/\">Sandman Hotel\u003c/a>, \u003ca href=\"http://courtyard.marriott.com/\">Courtyard by Marriott\u003c/a> and \u003ca class=\"text-link\" href=\"https://theastro.com/\" target=\"_blank\" rel=\"noopener noreferrer\">The Astro Motel\u003c/a> in Santa Rosa, \u003ca href=\"https://www.oxfordsuitessonoma.com/\">Oxford Suites Sonoma County\u003c/a> in Rohnert Park, \u003ca href=\"http://calderwoodinn.com/\">Calderwood Inn\u003c/a> and \u003ca href=\"http://grapeleafinn.com/\">Grape Leaf Inn\u003c/a> in Healdsburg, and \u003ca href=\"http://hamptoninn3.hilton.com/en/hotels/california/hampton-inn-and-suites-windsor-sonoma-wine-country-STSWIHX/index.html\">Hampton Inn and Suites\u003c/a> in Windsor. Want to explore Sonoma County post Pliny? Uber and Lyft are available in Santa Rosa.\u003c/p>\n\u003cfigure id=\"attachment_124585\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682.jpg\" alt=\"A bottle of Pliny the Elder\" width=\"1024\" height=\"682\" class=\"size-full wp-image-124585\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/RUSSIANRIVER147_724091-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A bottle of Pliny the Elder \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What if I am pining for Pliny, but am not willing to wait in line for hours? \u003c/strong>No worries. Pliny the Younger’s close relation, Pliny the Elder, is available year-round — bottled or on tap. If you want to sample more Sonoma County brews, we've got a \u003ca href=\"http://www.sonomamag.com/sonoma-county-beer/\">craft beer weekend itinerary\u003c/a> just for you.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This article originally appeared on \u003ca href=\"http://www.sonomamag.com/10-things-you-need-to-know-about-russian-river-brewings-pliny-the-younger/#slide-13\" rel=\"noopener\" target=\"_blank\">Sonoma Magazine's website\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "U.K. Lawmakers Want to Battle Waste with a 'Latte Levy' on Disposable Cups",
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"content": "\u003cp>Lawmakers in the United Kingdom are debating a new tax on disposable cups in an effort to cut down on waste.\u003c/p>\n\u003cp>While the so-called \"latte levy\" is controversial, the goal is to replicate the success of Britain's \u003ca href=\"https://www.nytimes.com/2018/01/05/world/europe/uk-coffee-cup-tax.html?_r=0\">tax on plastic bags\u003c/a>; their use has declined by 80 percent since the tax was introduced in 2015. Proponents of the tax say it would encourage people to carry around their own reusable cups rather than use disposable ones, which in their current form are difficult to recycle.\u003c/p>\n\u003cp>Simon Ellin, chief executive of \u003ca href=\"http://www.therecyclingassociation.com/\">The Recycling Association\u003c/a>, tells \u003cem>Here & Now's\u003c/em> Jeremy Hobson that the law is designed to \u003ca href=\"http://www.wbur.org/hereandnow/2018/01/17/uk-latte-levy-disposable-cups\">shift consumer behavior\u003c/a> towards the cheaper, more environmentally friendly option, though he admits the proposal does have its limitations.\u003c/p>\n\u003cp>\"Human nature says if it's going to cost you more, then you would take the cheaper option and that would be for you to bring your own mug,\" he says. \"I'm probably as guilty as anybody when I'm catching a train or on the road, I probably would always have a [disposable] coffee cup with me.\" But the point of the tax, he says, is \"changing the way that the general public [perceives] waste and recycling.\"\u003c/p>\n\u003cp>The British Parliament \u003ca href=\"https://publications.parliament.uk/pa/cm201719/cmselect/cmenvaud/657/657.pdf\">issued a report\u003c/a> earlier this month proposing a 34-cent (25-pence) tax, which would amount to about 10 percent on every cup sold. By comparison, the British tax on plastic bags is 7 cents (5 pence) per bag.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>According to the report, 2.5 billion disposable cups are tossed out each year in Britain alone, and that number is expected to rise given the growth of coffee shops in the U.K. in recent years. (There are more than four times as many coffee shops today as there were in 2000.)\u003c/p>\n\u003cp>Disposable cups have a plastic lining that makes them waterproof, which means they cannot be processed by most recycling facilities, the report notes. As a result, most of them end up in landfills or are incinerated.\u003c/p>\n\u003cp>The report also points out that many people mistakenly think coffee cups \u003cem>are\u003c/em> recycled when they are disposed of in recycling bins. As \u003cem>The New York Times\u003c/em> \u003ca href=\"https://www.nytimes.com/2018/01/05/world/europe/uk-coffee-cup-tax.html?_r=0\">notes\u003c/a>:\u003c/p>\n\u003cblockquote>\u003cp>\"A 2011 consumer survey cited by the lawmakers found that eight in 10 consumers were laboring under the misconception that disposable cups were being recycled, and that most consumers tried to discard their cups in recycling bins. The report found that fewer than one cup in 400, or 0.25 percent, gets recycled.\"\u003c/p>\u003c/blockquote>\n\u003cp>Right now, Britain is home to just two facilities capable of recycling disposable cups by stripping the plastic from the paper, Ellin says. He says many to-go cups contain drink residue that \u003ca href=\"https://www.huffingtonpost.com/entry/how-to-recycle-basics_us_578d7e8ce4b0c53d5cfab03d\">makes them difficult\u003c/a> to recycle.\u003c/p>\n\u003cp>\"Just because you design a recyclable coffee cup doesn't necessarily mean that it will be recycled,\" he says.\u003c/p>\n\u003cp>And if drink residue in a disposable cup spills over onto other containers in a recycling bin, it can make them harder to recycle, too, Ellin says.\u003c/p>\n\u003cp>Earlier this month, Starbucks said it would experiment with a \u003ca href=\"https://news.starbucks.com/emea/starbucks-reusable-cup\">5-pence paper cup charge\u003c/a> in 25 London stores starting in February. The company already offers a discount for customers who use reusable cups, as do other coffee chains.\u003c/p>\n\u003cp>And McDonald's \u003ca href=\"http://www.wbur.org/hereandnow/2018/01/17/mcdonalds-packaging-recycled-materials\">recently announced\u003c/a> it will produce all of its packaging from recycled or sustainable materials by 2025.\u003c/p>\n\u003cp>\"One of the things we're looking at is cups,\" says Francesca DeBiase, the fast-food giant's chief sustainability officer. \"There's been a lot of work in the industry related to cups and finding a cup for cold drinks that lasts as long as our customers may want to keep their cup in their car throughout the day. That's been a challenge for us.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Lawmakers in the United Kingdom are debating a new tax on disposable cups in an effort to cut down on waste.\u003c/p>\n\u003cp>While the so-called \"latte levy\" is controversial, the goal is to replicate the success of Britain's \u003ca href=\"https://www.nytimes.com/2018/01/05/world/europe/uk-coffee-cup-tax.html?_r=0\">tax on plastic bags\u003c/a>; their use has declined by 80 percent since the tax was introduced in 2015. Proponents of the tax say it would encourage people to carry around their own reusable cups rather than use disposable ones, which in their current form are difficult to recycle.\u003c/p>\n\u003cp>Simon Ellin, chief executive of \u003ca href=\"http://www.therecyclingassociation.com/\">The Recycling Association\u003c/a>, tells \u003cem>Here & Now's\u003c/em> Jeremy Hobson that the law is designed to \u003ca href=\"http://www.wbur.org/hereandnow/2018/01/17/uk-latte-levy-disposable-cups\">shift consumer behavior\u003c/a> towards the cheaper, more environmentally friendly option, though he admits the proposal does have its limitations.\u003c/p>\n\u003cp>\"Human nature says if it's going to cost you more, then you would take the cheaper option and that would be for you to bring your own mug,\" he says. \"I'm probably as guilty as anybody when I'm catching a train or on the road, I probably would always have a [disposable] coffee cup with me.\" But the point of the tax, he says, is \"changing the way that the general public [perceives] waste and recycling.\"\u003c/p>\n\u003cp>The British Parliament \u003ca href=\"https://publications.parliament.uk/pa/cm201719/cmselect/cmenvaud/657/657.pdf\">issued a report\u003c/a> earlier this month proposing a 34-cent (25-pence) tax, which would amount to about 10 percent on every cup sold. By comparison, the British tax on plastic bags is 7 cents (5 pence) per bag.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>According to the report, 2.5 billion disposable cups are tossed out each year in Britain alone, and that number is expected to rise given the growth of coffee shops in the U.K. in recent years. (There are more than four times as many coffee shops today as there were in 2000.)\u003c/p>\n\u003cp>Disposable cups have a plastic lining that makes them waterproof, which means they cannot be processed by most recycling facilities, the report notes. As a result, most of them end up in landfills or are incinerated.\u003c/p>\n\u003cp>The report also points out that many people mistakenly think coffee cups \u003cem>are\u003c/em> recycled when they are disposed of in recycling bins. As \u003cem>The New York Times\u003c/em> \u003ca href=\"https://www.nytimes.com/2018/01/05/world/europe/uk-coffee-cup-tax.html?_r=0\">notes\u003c/a>:\u003c/p>\n\u003cblockquote>\u003cp>\"A 2011 consumer survey cited by the lawmakers found that eight in 10 consumers were laboring under the misconception that disposable cups were being recycled, and that most consumers tried to discard their cups in recycling bins. The report found that fewer than one cup in 400, or 0.25 percent, gets recycled.\"\u003c/p>\u003c/blockquote>\n\u003cp>Right now, Britain is home to just two facilities capable of recycling disposable cups by stripping the plastic from the paper, Ellin says. He says many to-go cups contain drink residue that \u003ca href=\"https://www.huffingtonpost.com/entry/how-to-recycle-basics_us_578d7e8ce4b0c53d5cfab03d\">makes them difficult\u003c/a> to recycle.\u003c/p>\n\u003cp>\"Just because you design a recyclable coffee cup doesn't necessarily mean that it will be recycled,\" he says.\u003c/p>\n\u003cp>And if drink residue in a disposable cup spills over onto other containers in a recycling bin, it can make them harder to recycle, too, Ellin says.\u003c/p>\n\u003cp>Earlier this month, Starbucks said it would experiment with a \u003ca href=\"https://news.starbucks.com/emea/starbucks-reusable-cup\">5-pence paper cup charge\u003c/a> in 25 London stores starting in February. The company already offers a discount for customers who use reusable cups, as do other coffee chains.\u003c/p>\n\u003cp>And McDonald's \u003ca href=\"http://www.wbur.org/hereandnow/2018/01/17/mcdonalds-packaging-recycled-materials\">recently announced\u003c/a> it will produce all of its packaging from recycled or sustainable materials by 2025.\u003c/p>\n\u003cp>\"One of the things we're looking at is cups,\" says Francesca DeBiase, the fast-food giant's chief sustainability officer. \"There's been a lot of work in the industry related to cups and finding a cup for cold drinks that lasts as long as our customers may want to keep their cup in their car throughout the day. That's been a challenge for us.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Turning Soybeans Into Diesel Fuel is Costing Us Billions",
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"content": "\u003cp>This year, trucks and other heavy-duty motors in America will burn some 3 billion gallons of diesel fuel that was made from soybean oil. They're doing it, though, not because it's cheaper or better, but because they're required to, by law.\u003c/p>\n\u003cp>The law is the Renewable Fuel Standard, or RFS. For some, especially Midwestern farmers, it's the key to creating clean energy from American soil and sun. For others — like many economists — it's a wasteful misuse of resources.\u003c/p>\n\u003cp>And the most wasteful part of the RFS, according to some, is biodiesel. It's different from ethanol, a fuel that's made from corn and mixed into gasoline, also as required by the RFS. In fact, gasoline companies \u003ca href=\"https://www.npr.org/sections/thesalt/2016/02/10/466010209/the-shocking-truth-about-americas-ethanol-law-it-doesnt-matter-for-now\">probably\u003c/a> would use ethanol even if there were no law requiring it, because ethanol is a useful fuel additive. That's not true of biodiesel.\u003c/p>\n\u003cp>\"This is an easy one, economically. Biodiesel is very expensive, relative to petroleum diesel,\" says Scott Irwin, an economist at the University of Illinois, who follows biofuel markets closely. He calculates that the extra cost for biodiesel comes to about $1.80 per gallon right now, meaning that the biofuel law is costing Americans about $5.4 billion a year.\u003c/p>\n\u003cp>Irwin explains that use of biodiesel is driven by three different parts of the Renewable Fuel Standard. The law includes a quota for biodiesel use, but in addition to that, biodiesel also is used in order to meet the law's demand for \"advanced biofuels.\" Finally, there's an overall quota for biofuels of all sorts, and companies are using biodiesel to meet that quota as well because they've run into limits on their ability to blend ethanol into gasoline.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Defenders of biodiesel \u003ca href=\"https://unitedsoybean.org/media-center/issue-briefs/biodiesel/\">insist\u003c/a> that it's a much cleaner fuel than regular diesel, because it doesn't come from the ground, but from soybean plants that capture carbon dioxide from the air as they grow. In fact, by the EPA's calculations, replacing petroleum-based fuel with biodiesel will cut greenhouse emissions at least in half.\u003c/p>\n\u003cp>A growing number of environmentalists, however, say that this calculation is dead wrong. They say that if more soybeans are needed to make fuel in addition to food, it inevitably means that people somewhere on Earth will have to plow up grasslands or cut down forests in order to grow that additional supply — and clearing such land releases huge amounts of carbon dioxide into the atmosphere.\u003c/p>\n\u003cp>Two environmental groups — ActionAid USA and Mighty Earth — just released a \u003ca href=\"https://www.actionaidusa.org/wp-content/uploads/2018/01/AAUSA_MightyEarth_Burned_FINAL_web.pdf\">report\u003c/a> connecting America's biodiesel demands directly to deforestation in Argentina.\u003c/p>\n\u003cp>Investigators from the two groups documented widespread clearing of Argentine forests in order to expand cultivation of soybeans. Simultaneously, Argentina expanded its exports of soybean-derived biodiesel to the United States. In 2016, in fact, Argentina shipped more than 400 million gallons of biodiesel to the U.S., equivalent to almost 15 percent of all the biodiesel that Americans consumed.\u003c/p>\n\u003cp>The story, however, is more complicated than it seems. For one thing, that boom in Argentine biodiesel exports is over, at least for now. Last summer, the the United States accused Argentina of subsidizing its biodiesel producers and \"dumping\" cheap biodiesel on the world market. In retaliation, the U.S. \u003ca href=\"https://enforcement.trade.gov/download/factsheets/factsheet-multiple-biodiesel-cvd-prelim-082217.pdf\">imposed\u003c/a> hefty taxes on on all biodiesel from Argentina. Overnight, those imports ceased. Americans now will have to rely on biodiesel produced here in the U.S. — which also is more expensive. (In a way, Argentina was doing the U.S. a favor, helping it satisfy its biodiesel demands more cheaply.)\u003c/p>\n\u003cp>In addition, the most powerful factor driving demand for soybeans these days is China's appetite for soy meal, to feed its pigs and chickens, rather than America's need for soy oil to make fuel.\u003c/p>\n\u003cp>\"The big story is China's demand,\" says Irwin of the University of Illinois. \"If anything is related to tearing up pastures in Argentina to grow soybeans, it's China and not biodiesel.\"\u003c/p>\n\u003cp>In fact, China wants so much soy meal that it's boosted global supplies of soy oil, because soybeans, when they're crushed, yield both meal and oil. By satisfying China's demand for meal, soy processors inevitably end up with plenty of oil to sell, too. (Interestingly, this is a reversal of the situation a century ago, when soybeans were mainly grown for their oil, and producers struggled to find uses for the meal.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\" rel=\"noopener\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "The law that requires America to turn some of its soybeans into diesel fuel for trucks has created a new industry. But it's costing American consumers about $5 billion each year.",
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"description": "The law that requires America to turn some of its soybeans into diesel fuel for trucks has created a new industry. But it's costing American consumers about $5 billion each year.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This year, trucks and other heavy-duty motors in America will burn some 3 billion gallons of diesel fuel that was made from soybean oil. They're doing it, though, not because it's cheaper or better, but because they're required to, by law.\u003c/p>\n\u003cp>The law is the Renewable Fuel Standard, or RFS. For some, especially Midwestern farmers, it's the key to creating clean energy from American soil and sun. For others — like many economists — it's a wasteful misuse of resources.\u003c/p>\n\u003cp>And the most wasteful part of the RFS, according to some, is biodiesel. It's different from ethanol, a fuel that's made from corn and mixed into gasoline, also as required by the RFS. In fact, gasoline companies \u003ca href=\"https://www.npr.org/sections/thesalt/2016/02/10/466010209/the-shocking-truth-about-americas-ethanol-law-it-doesnt-matter-for-now\">probably\u003c/a> would use ethanol even if there were no law requiring it, because ethanol is a useful fuel additive. That's not true of biodiesel.\u003c/p>\n\u003cp>\"This is an easy one, economically. Biodiesel is very expensive, relative to petroleum diesel,\" says Scott Irwin, an economist at the University of Illinois, who follows biofuel markets closely. He calculates that the extra cost for biodiesel comes to about $1.80 per gallon right now, meaning that the biofuel law is costing Americans about $5.4 billion a year.\u003c/p>\n\u003cp>Irwin explains that use of biodiesel is driven by three different parts of the Renewable Fuel Standard. The law includes a quota for biodiesel use, but in addition to that, biodiesel also is used in order to meet the law's demand for \"advanced biofuels.\" Finally, there's an overall quota for biofuels of all sorts, and companies are using biodiesel to meet that quota as well because they've run into limits on their ability to blend ethanol into gasoline.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Defenders of biodiesel \u003ca href=\"https://unitedsoybean.org/media-center/issue-briefs/biodiesel/\">insist\u003c/a> that it's a much cleaner fuel than regular diesel, because it doesn't come from the ground, but from soybean plants that capture carbon dioxide from the air as they grow. In fact, by the EPA's calculations, replacing petroleum-based fuel with biodiesel will cut greenhouse emissions at least in half.\u003c/p>\n\u003cp>A growing number of environmentalists, however, say that this calculation is dead wrong. They say that if more soybeans are needed to make fuel in addition to food, it inevitably means that people somewhere on Earth will have to plow up grasslands or cut down forests in order to grow that additional supply — and clearing such land releases huge amounts of carbon dioxide into the atmosphere.\u003c/p>\n\u003cp>Two environmental groups — ActionAid USA and Mighty Earth — just released a \u003ca href=\"https://www.actionaidusa.org/wp-content/uploads/2018/01/AAUSA_MightyEarth_Burned_FINAL_web.pdf\">report\u003c/a> connecting America's biodiesel demands directly to deforestation in Argentina.\u003c/p>\n\u003cp>Investigators from the two groups documented widespread clearing of Argentine forests in order to expand cultivation of soybeans. Simultaneously, Argentina expanded its exports of soybean-derived biodiesel to the United States. In 2016, in fact, Argentina shipped more than 400 million gallons of biodiesel to the U.S., equivalent to almost 15 percent of all the biodiesel that Americans consumed.\u003c/p>\n\u003cp>The story, however, is more complicated than it seems. For one thing, that boom in Argentine biodiesel exports is over, at least for now. Last summer, the the United States accused Argentina of subsidizing its biodiesel producers and \"dumping\" cheap biodiesel on the world market. In retaliation, the U.S. \u003ca href=\"https://enforcement.trade.gov/download/factsheets/factsheet-multiple-biodiesel-cvd-prelim-082217.pdf\">imposed\u003c/a> hefty taxes on on all biodiesel from Argentina. Overnight, those imports ceased. Americans now will have to rely on biodiesel produced here in the U.S. — which also is more expensive. (In a way, Argentina was doing the U.S. a favor, helping it satisfy its biodiesel demands more cheaply.)\u003c/p>\n\u003cp>In addition, the most powerful factor driving demand for soybeans these days is China's appetite for soy meal, to feed its pigs and chickens, rather than America's need for soy oil to make fuel.\u003c/p>\n\u003cp>\"The big story is China's demand,\" says Irwin of the University of Illinois. \"If anything is related to tearing up pastures in Argentina to grow soybeans, it's China and not biodiesel.\"\u003c/p>\n\u003cp>In fact, China wants so much soy meal that it's boosted global supplies of soy oil, because soybeans, when they're crushed, yield both meal and oil. By satisfying China's demand for meal, soy processors inevitably end up with plenty of oil to sell, too. (Interestingly, this is a reversal of the situation a century ago, when soybeans were mainly grown for their oil, and producers struggled to find uses for the meal.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\" rel=\"noopener\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Is a Federal Junk Food Tax in Our Future?",
"title": "Is a Federal Junk Food Tax in Our Future?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>If you’ve been following the news about the epidemic of diabetes and obesity in recent years, you know there have been a number of responses from public health advocates and policymakers—including \u003ca href=\"https://civileats.com/2016/10/07/in-fighting-obesity-with-snap-program-well-need-both-the-carrot-and-the-stick/\">education programs\u003c/a>, encouraging \u003ca href=\"https://civileats.com/2017/07/19/holistic-efforts-are-making-a-dent-in-childhood-obesity/\">more physical activity\u003c/a>, and developing \u003ca href=\"https://civileats.com/2017/07/19/holistic-efforts-are-making-a-dent-in-childhood-obesity/\">holistic hospital and community interventions\u003c/a>. None of these interventions has generated the same level of response—or \u003ca href=\"https://civileats.com/2017/08/28/congress-could-cut-soda-and-candy-from-snap-but-big-sugar-is-pushing-back/\">opposition\u003c/a>—as \u003ca href=\"https://civileats.com/2016/11/10/a-big-blow-for-big-soda/\">soda taxes\u003c/a>. Now a \u003ca href=\"http://ajph.aphapublications.org/doi/10.2105/AJPH.2017.304159\">new study\u003c/a> from New York University out today reports that these taxes work, and are legally and administratively viable.\u003c/p>\n\u003cp>So far, excise taxes on soda and other sugar-sweetened beverages have passed in the California cities of Berkeley, Oakland, San Francisco, and Albany, as well as in Philadelphia, Seattle, and Boulder, and \u003ca href=\"https://civileats.com/2015/03/25/can-the-countrys-first-junk-food-tax-reduce-obesity-and-diabetes-on-the-navajo-nation/\">the Navajo Nation taxes junk food\u003c/a>, including sugar-sweetened drinks. But there have been no state-level efforts yet, and on the national front, Connecticut Congresswoman Rosa DeLauro’s \u003ca href=\"https://itep.org/the-short-and-sweet-on-taxing-soda/\">2014 and 2015 introductions of the SWEET Act\u003c/a> both died in committee.\u003c/p>\n\u003cp>Jennifer Pomerantz, a public health researcher at New York University and the lead author of the study, expects the state and national legal landscape to change, though probably not during the current administration—the president’s dietary habits famously \u003ca href=\"https://www.eater.com/2017/12/4/16733356/trump-fast-food-diet-mcdonalds-campaign-corey-lewandowski\">lean toward junk food\u003c/a>, and the political climate makes a federal tax unlikely. In the meantime, she’s keen to keep the possibility of a federal junk-food tax in the public dialogue, because of the overarching improvements to health she says it would engender.\u003c/p>\n\u003cp>“[Local taxes] only help people in those communities, which is of course important,” says Pomerantz. “But at some point, if you want a maximum public health benefit, you have to enact this nationally,” and also address foods that cause harm. She and other experts point to \u003ca href=\"https://www.ttb.gov/tax_audit/atftaxes.shtml\">national tobacco and alcohol taxes\u003c/a> as optimistic precedents.\u003c/p>\n\u003cp>Public-health advocates see excise taxes as promising because they are applied before the purchase of a product, which can encourage the manufacturer to raise its base price (and perhaps reformulate its product in order to avoid the tax altogether), and discourage consumers from buying it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That’s a different approach from a sales tax, which is applied at the cash register, adds no cost to the manufacturer, and may not affect a consumer’s decision-making; revenue from excise taxes can also be used to fund a community’s programs of choice. But soda taxes can be controversial, and are not always ultimately successful, as was the case with 2017 soda tax in Cook County, Illinois, which was \u003ca href=\"https://www.washingtonpost.com/news/wonk/wp/2017/10/10/why-chicagos-soda-tax-fizzled-after-two-months-and-what-it-means-for-the-anti-soda-movement/?utm_term=.99904092268d\">implemented, but quickly repealed\u003c/a>. And they face stiff opposition from beverage and grocery trade associations, which \u003ca href=\"http://www.gmaonline.org/issues-policy/health-nutrition/preserving-consumer-choice-for-all-americans/\">point to\u003c/a> a lack of results to date as reason to end soda taxes.\u003c/p>\n\u003cp>“It’s unreasonable to expect obesity rates to go down as a result of a sugar tax alone,” says Marlene Schwartz, director of \u003ca href=\"http://www.uconnruddcenter.org/\">the Rudd Center for Food Policy and Obesity\u003c/a> at the University of Connecticut, pointing out that tobacco taxes didn’t result in an immediate decline in lung cancer rates. “That’s why we go after other things at the same time,” like getting rid of soda machines in high schools, subsidizing healthy food, and setting nutritional guidelines for the national school lunch program. “Every piece is important,” she says.\u003c/p>\n\u003cp>“It’s important to monitor taxes that have already gone into effect,” to learn how to make innovations in designing them in the future, says Donald Marron, director of economic policy issues at the \u003ca href=\"https://www.urban.org/\">Urban Institute\u003c/a>, a nonpartisan think tank in Washington, D.C. “The first round of research papers looks at what happened to prices. Not stunningly, prices went up. The second round looks at whether people change their behavior. Also not surprising to me as a card-carrying economist, yes, people respond to prices. The third round, which is much harder to track: Does it change health problems?”\u003c/p>\n\u003cp>The dearth of data on diabetes and obesity rates surrounding declining soda consumption has fueled pushback from the Big Soda, which claims that changing consumption is not enough to impact disease. UC Berkeley public health researcher Kristine Madsen says, “That’s the most ridiculous, and false, argument I’ve ever heard.”\u003c/p>\n\u003cp>Madsen worked on the first\u003ca href=\"http://ajph.aphapublications.org/doi/abs/10.2105/AJPH.2016.303362\"> study\u003c/a> about the impact of Berkeley’s soda tax, which went into effect in March 2015. “We’re looking at a big mass of population, 40 percent of whom don’t drink soda at all, some of whom aren’t suffering from obesity or diabetes, to see whether the whole population trends down,” she says. “That means there could be a 10-year horizon before we see a difference.”\u003c/p>\n\u003cp>Data is starting to come in from the communities that have enacted them. Berkeley, for example, showed a \u003ca href=\"http://journals.plos.org/plosmedicine/article?id=10.1371/journal.pmed.1002283\">9.6 percent drop in sugary drink sales\u003c/a> one year after its tax was enacted in March 2015. In Philadelphia, \u003ca href=\"https://www.hsph.harvard.edu/news/hsph-in-the-news/philadelphia-soda-tax-sales/\">sales of sodas and other sugary drinks dropped 57 percent\u003c/a> in the six months after its tax law went into effect in January 2017.\u003c/p>\n\u003cp>And local campaigns have also influenced public understanding of the issues surrounding soda taxes. “Soda is such a focal product, so that’s where the conversation has started, and there’s a logic to that,” says Marron.\u003c/p>\n\u003cp>Part of what’s made some local soda taxes successful has been a comparatively streamlined message: Sugar, especially the sugar in sodas, is bad; therefore, let’s reduce soda consumption. Another key to their success has been the hyper-locality of goals. Berkeley’s goal was to improve health. Philadelphia’s was to \u003ca href=\"http://www.philly.com/philly/opinion/commentary/kenney-darrell-clarke-soda-tax-repeal-prek-schools-rebuild-20171020.html\">raise funds for pre-K and parks\u003c/a>.\u003c/p>\n\u003cp>“Where these policies are successful, they come from the community,” says Schwartz. As an example, she points to former New York City Mayor Michael Bloomberg’s 2012 attempt to put a cap on the portion sizes of sodas and other sugary beverages. It \u003ca href=\"https://www.bloomberg.com/news/articles/2014-06-26/new-york-big-soda-ban-rejected-by-n-y-top-court-as-overreach\">tanked\u003c/a>—in part, she claims, because Bloomberg failed to first find out what New Yorkers themselves wanted. “For these types of policies to be successful, they have to come from the community,” she says.\u003c/p>\n\u003cp>Whether they win or lose, local efforts help shed light on potential difficulties in enacting a federal tax. “You have to know your audience,” says Schwartz, and messaging is certainly easier to a population of 121,000 (Berkeley) or 1.6 million (Philadelphia) than it is to entire U.S. population of 323 million. They also illuminate challenges in passing excise taxes on junk food at any level of government—despite reports of consumption decreases from \u003ca href=\"http://www.euro.who.int/__data/assets/pdf_file/0008/332882/assessment-impact-PH-tax-report.pdf?ua=1\">countries like Hungary\u003c/a>, which in 2011 passed legislation for a tax on sugar, salt, and the ingredients in energy drinks.\u003c/p>\n\u003cp>Across the U.S., healthy food remains expensive and unhealthy food relatively inexpensive. “We’re trying to correct this trend,” says Schwartz. Within that context, “It does seem appropriate for the federal government to make food safe, and to expand the idea of safety to giving people they healthy food they need.”\u003c/p>\n\u003cp>Pomerantz says she isn’t sure Americans are ready for a shift to junk food taxes, but says, “I think it’s the future.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This story originally appeared on \u003ca href=\"https://civileats.com/2018/01/11/is-a-federal-junk-food-tax-in-our-future/\" target=\"_blank\" rel=\"noopener\">Civil Eats\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "As momentum builds for local soda taxes, a new study suggests taxes on junk food could be an effective public health tool.",
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"nprByline": "Lela Nargi, \u003cstrong>\u003ca href=\"https://civileats.com/2018/01/11/is-a-federal-junk-food-tax-in-our-future/\">Civil Eats\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you’ve been following the news about the epidemic of diabetes and obesity in recent years, you know there have been a number of responses from public health advocates and policymakers—including \u003ca href=\"https://civileats.com/2016/10/07/in-fighting-obesity-with-snap-program-well-need-both-the-carrot-and-the-stick/\">education programs\u003c/a>, encouraging \u003ca href=\"https://civileats.com/2017/07/19/holistic-efforts-are-making-a-dent-in-childhood-obesity/\">more physical activity\u003c/a>, and developing \u003ca href=\"https://civileats.com/2017/07/19/holistic-efforts-are-making-a-dent-in-childhood-obesity/\">holistic hospital and community interventions\u003c/a>. None of these interventions has generated the same level of response—or \u003ca href=\"https://civileats.com/2017/08/28/congress-could-cut-soda-and-candy-from-snap-but-big-sugar-is-pushing-back/\">opposition\u003c/a>—as \u003ca href=\"https://civileats.com/2016/11/10/a-big-blow-for-big-soda/\">soda taxes\u003c/a>. Now a \u003ca href=\"http://ajph.aphapublications.org/doi/10.2105/AJPH.2017.304159\">new study\u003c/a> from New York University out today reports that these taxes work, and are legally and administratively viable.\u003c/p>\n\u003cp>So far, excise taxes on soda and other sugar-sweetened beverages have passed in the California cities of Berkeley, Oakland, San Francisco, and Albany, as well as in Philadelphia, Seattle, and Boulder, and \u003ca href=\"https://civileats.com/2015/03/25/can-the-countrys-first-junk-food-tax-reduce-obesity-and-diabetes-on-the-navajo-nation/\">the Navajo Nation taxes junk food\u003c/a>, including sugar-sweetened drinks. But there have been no state-level efforts yet, and on the national front, Connecticut Congresswoman Rosa DeLauro’s \u003ca href=\"https://itep.org/the-short-and-sweet-on-taxing-soda/\">2014 and 2015 introductions of the SWEET Act\u003c/a> both died in committee.\u003c/p>\n\u003cp>Jennifer Pomerantz, a public health researcher at New York University and the lead author of the study, expects the state and national legal landscape to change, though probably not during the current administration—the president’s dietary habits famously \u003ca href=\"https://www.eater.com/2017/12/4/16733356/trump-fast-food-diet-mcdonalds-campaign-corey-lewandowski\">lean toward junk food\u003c/a>, and the political climate makes a federal tax unlikely. In the meantime, she’s keen to keep the possibility of a federal junk-food tax in the public dialogue, because of the overarching improvements to health she says it would engender.\u003c/p>\n\u003cp>“[Local taxes] only help people in those communities, which is of course important,” says Pomerantz. “But at some point, if you want a maximum public health benefit, you have to enact this nationally,” and also address foods that cause harm. She and other experts point to \u003ca href=\"https://www.ttb.gov/tax_audit/atftaxes.shtml\">national tobacco and alcohol taxes\u003c/a> as optimistic precedents.\u003c/p>\n\u003cp>Public-health advocates see excise taxes as promising because they are applied before the purchase of a product, which can encourage the manufacturer to raise its base price (and perhaps reformulate its product in order to avoid the tax altogether), and discourage consumers from buying it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That’s a different approach from a sales tax, which is applied at the cash register, adds no cost to the manufacturer, and may not affect a consumer’s decision-making; revenue from excise taxes can also be used to fund a community’s programs of choice. But soda taxes can be controversial, and are not always ultimately successful, as was the case with 2017 soda tax in Cook County, Illinois, which was \u003ca href=\"https://www.washingtonpost.com/news/wonk/wp/2017/10/10/why-chicagos-soda-tax-fizzled-after-two-months-and-what-it-means-for-the-anti-soda-movement/?utm_term=.99904092268d\">implemented, but quickly repealed\u003c/a>. And they face stiff opposition from beverage and grocery trade associations, which \u003ca href=\"http://www.gmaonline.org/issues-policy/health-nutrition/preserving-consumer-choice-for-all-americans/\">point to\u003c/a> a lack of results to date as reason to end soda taxes.\u003c/p>\n\u003cp>“It’s unreasonable to expect obesity rates to go down as a result of a sugar tax alone,” says Marlene Schwartz, director of \u003ca href=\"http://www.uconnruddcenter.org/\">the Rudd Center for Food Policy and Obesity\u003c/a> at the University of Connecticut, pointing out that tobacco taxes didn’t result in an immediate decline in lung cancer rates. “That’s why we go after other things at the same time,” like getting rid of soda machines in high schools, subsidizing healthy food, and setting nutritional guidelines for the national school lunch program. “Every piece is important,” she says.\u003c/p>\n\u003cp>“It’s important to monitor taxes that have already gone into effect,” to learn how to make innovations in designing them in the future, says Donald Marron, director of economic policy issues at the \u003ca href=\"https://www.urban.org/\">Urban Institute\u003c/a>, a nonpartisan think tank in Washington, D.C. “The first round of research papers looks at what happened to prices. Not stunningly, prices went up. The second round looks at whether people change their behavior. Also not surprising to me as a card-carrying economist, yes, people respond to prices. The third round, which is much harder to track: Does it change health problems?”\u003c/p>\n\u003cp>The dearth of data on diabetes and obesity rates surrounding declining soda consumption has fueled pushback from the Big Soda, which claims that changing consumption is not enough to impact disease. UC Berkeley public health researcher Kristine Madsen says, “That’s the most ridiculous, and false, argument I’ve ever heard.”\u003c/p>\n\u003cp>Madsen worked on the first\u003ca href=\"http://ajph.aphapublications.org/doi/abs/10.2105/AJPH.2016.303362\"> study\u003c/a> about the impact of Berkeley’s soda tax, which went into effect in March 2015. “We’re looking at a big mass of population, 40 percent of whom don’t drink soda at all, some of whom aren’t suffering from obesity or diabetes, to see whether the whole population trends down,” she says. “That means there could be a 10-year horizon before we see a difference.”\u003c/p>\n\u003cp>Data is starting to come in from the communities that have enacted them. Berkeley, for example, showed a \u003ca href=\"http://journals.plos.org/plosmedicine/article?id=10.1371/journal.pmed.1002283\">9.6 percent drop in sugary drink sales\u003c/a> one year after its tax was enacted in March 2015. In Philadelphia, \u003ca href=\"https://www.hsph.harvard.edu/news/hsph-in-the-news/philadelphia-soda-tax-sales/\">sales of sodas and other sugary drinks dropped 57 percent\u003c/a> in the six months after its tax law went into effect in January 2017.\u003c/p>\n\u003cp>And local campaigns have also influenced public understanding of the issues surrounding soda taxes. “Soda is such a focal product, so that’s where the conversation has started, and there’s a logic to that,” says Marron.\u003c/p>\n\u003cp>Part of what’s made some local soda taxes successful has been a comparatively streamlined message: Sugar, especially the sugar in sodas, is bad; therefore, let’s reduce soda consumption. Another key to their success has been the hyper-locality of goals. Berkeley’s goal was to improve health. Philadelphia’s was to \u003ca href=\"http://www.philly.com/philly/opinion/commentary/kenney-darrell-clarke-soda-tax-repeal-prek-schools-rebuild-20171020.html\">raise funds for pre-K and parks\u003c/a>.\u003c/p>\n\u003cp>“Where these policies are successful, they come from the community,” says Schwartz. As an example, she points to former New York City Mayor Michael Bloomberg’s 2012 attempt to put a cap on the portion sizes of sodas and other sugary beverages. It \u003ca href=\"https://www.bloomberg.com/news/articles/2014-06-26/new-york-big-soda-ban-rejected-by-n-y-top-court-as-overreach\">tanked\u003c/a>—in part, she claims, because Bloomberg failed to first find out what New Yorkers themselves wanted. “For these types of policies to be successful, they have to come from the community,” she says.\u003c/p>\n\u003cp>Whether they win or lose, local efforts help shed light on potential difficulties in enacting a federal tax. “You have to know your audience,” says Schwartz, and messaging is certainly easier to a population of 121,000 (Berkeley) or 1.6 million (Philadelphia) than it is to entire U.S. population of 323 million. They also illuminate challenges in passing excise taxes on junk food at any level of government—despite reports of consumption decreases from \u003ca href=\"http://www.euro.who.int/__data/assets/pdf_file/0008/332882/assessment-impact-PH-tax-report.pdf?ua=1\">countries like Hungary\u003c/a>, which in 2011 passed legislation for a tax on sugar, salt, and the ingredients in energy drinks.\u003c/p>\n\u003cp>Across the U.S., healthy food remains expensive and unhealthy food relatively inexpensive. “We’re trying to correct this trend,” says Schwartz. Within that context, “It does seem appropriate for the federal government to make food safe, and to expand the idea of safety to giving people they healthy food they need.”\u003c/p>\n\u003cp>Pomerantz says she isn’t sure Americans are ready for a shift to junk food taxes, but says, “I think it’s the future.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This story originally appeared on \u003ca href=\"https://civileats.com/2018/01/11/is-a-federal-junk-food-tax-in-our-future/\" target=\"_blank\" rel=\"noopener\">Civil Eats\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "\"Take Root\" at Oakland Museum Investigates the Who and Why of Growing Food in Oakland",
"title": "\"Take Root\" at Oakland Museum Investigates the Who and Why of Growing Food in Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>With the amount of urban farming that goes on in Oakland, one might not realize all the obstacles in play when setting out to grow one’s own food.\u003c/p>\n\u003cp>As the \u003ca href=\"http://museumca.org/\">Oakland Museum of California\u003c/a>’s new exhibit \u003ca href=\"http://museumca.org/exhibit/take-root-oakland-grows-food\">\u003cem>“Take Root: Oakland Grows Food,”\u003c/em>\u003c/a> explains, soil contamination is a big one. And while urban gardens often thrive in vacant lots in other cities, the prohibitive cost of housing here ensures there are a lot less available citylots.\u003c/p>\n\u003cp>“The city of Oakland is very interested in having urban food growing, and policy-wise, it’s okay to have an urban garden almost anywhere,” explained Sarah Seiter, curator of the new exhibit. “But the barriers are not coming from policy but economic trends affecting the Bay Area.”\u003c/p>\n\u003cp>The exhibit is not large, but any attempt to raise awareness about the many non-profits working to improve food access in food deserts – where grocery stores and farmers markets are largely absent – like East and West Oakland, especially given the proximity to one of the most vibrant food cultures in the world, should be applauded.\u003c/p>\n\u003cp>The exhibit is housed in the natural sciences wing of the museum, and according to Seiter, food was a topic they had long wanted to explore.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Part of the OMCA’s mission is that we want to be a bit non-traditional in terms of the topics we approach,” she said. “Focusing on community issues is a big goal for us.”\u003c/p>\n\u003cp>The exhibit features a short video with interviews of Oakland residents sharing their stories; while probably most Oaklanders have heard of \u003ca href=\"http://www.cityslickerfarms.org/\">City Slicker Farms\u003c/a> and some of the more well-known urban farming initiatives, there are so many more: \u003ca href=\"http://plantingjustice.org/\">Planting Justice\u003c/a>; \u003ca href=\"http://edibleeastbay.com/newsletter/help-refugees-get-a-new-start/\">New Roots Garden\u003c/a> of the International Rescue Committee for immigrants at Laney College; \u003ca href=\"http://www.oaklandleaf.org/love-cultivating-schoolyards/\">Love Cultivating Schoolyards\u003c/a>; and \u003ca href=\"https://anvfarm.org/\">Acta Non Verba: Youth Urban Farm Project\u003c/a>, to name just a few. All of them are highlighted at \u003cem>“Take Root: Oakland Grows Food.”\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_123763\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123763\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/Oaklanders-new.jpg\" alt=\"What do local Oaklanders think about growing food in the city? This part of the exhibit attempts to explain.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">What do local Oaklanders think about growing food in the city? This part of the exhibit attempts to explain. \u003ccite>(Photo courtesy of Oakland Museum of California)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These interviews, while brief, give a good overview as to the “who” and “why” of Oakland residents growing their own food.\u003c/p>\n\u003cp>“Aunti” Frances Moore, an original Black Panther and founder of the \u003ca href=\"https://www.youtube.com/watch?v=LxG5bHKqpfo\">Self Help Hunger Program\u003c/a> gives historical context, as food access in Oakland was an early initiative of the Panthers.\u003c/p>\n\u003cp>Julio Madrigal, who works for Planting Justice, discusses how his planting a garden in his own East Oakland backyard greatly improved the health of his mother, Leticia, who was not eating healthy food simply because of lack of access.\u003c/p>\n\u003cp>“Growing up, it was very rare that you would find a store, in a five-mile radius to where I lived, that actually sold anything that was organic or even fresh produce,” he said.\u003c/p>\n\u003cp>Madrigal was introduced to gardening by a program at his school; his first bite of a freshly-plucked sugar snap pea changed everything for him, he said.\u003c/p>\n\u003cp>Madrigal and his mother both say how eating what they grow drastically changed how she felt, but Julio offered another unanticipated outcome of it, too: “Growing my own food changed the people I was hanging around with, too. It changed me as a person.”\u003c/p>\n\u003cp>While health reasons top the list of why people grow their own food, economic reasons play a big role as well. And for immigrants, there is the ability to grow the foods they grew up with, that they might have a harder time finding in a new country.\u003c/p>\n\u003cp>“It is very important to be able to know the experience my parents had and carry it on in my generation,” says Mu Da, a farmer from the Karen tribe, who gardens at Lainey College.\u003c/p>\n\u003cp>Having such a wide mix of immigrants from different cultures gardening together has another effect as well, says Zack Reidman, program manager of the New Roots Garden.\u003c/p>\n\u003cp>“Immigrants bring their own knowledge and also learn from each other,” he said.\u003c/p>\n\u003cfigure id=\"attachment_123762\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123762\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/New-Roots-Farm-new.jpg\" alt=\"A view of New Roots Farm, a program from the International Rescue Committee.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A view of New Roots Farm, a program from the International Rescue Committee. \u003ccite>(Photo courtesy of Oakland Museum of California)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The resource section features books and materials about many of the non-profits working on food access in Oakland, for those interested in learning more.\u003c/p>\n\u003cp>There is also a children’s play area, and a bit about a garden as an ecosystem.\u003c/p>\n\u003cp>Finally, acknowledging that the exhibit couldn’t cover every non-profit or individual who grows food, one spot invites visitors to send in photos of themselves with their own gardens, or work they are doing to increase food access in Oakland.\u003c/p>\n\u003cfigure id=\"attachment_123759\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123759\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/Garden-Wall-Photos-new.jpg\" alt=\"Visitors can send photos of themselves with their crops to be included on the wall.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Visitors can send photos of themselves with their crops to be included on the wall. \u003ccite>(Photo courtesy of Oakland Museum of California)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the topic of growing food in Oakland is broad, and the exhibit is small, Seiter hopes that visitors will leave wanting to learn more.\u003c/p>\n\u003cp>“This is only a starting point,” said Seiter. “But we want this to be an opportunity for people to start thinking about food in Oakland and how it gets grown in the city more deeply. It’s a tasting menu of all the things you could learn about food in Oakland.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Take Root: Oakland Grows Food is on view in the museum’s natural science gallery until Jan 13, 2019.\u003c/em>\u003c/strong>\u003c/p>\n\n",
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"excerpt": "Despite the barriers, many individuals and non-profits are growing their own food in the city of Oakland. Oakland Museum's new exhibit \"Take Root\" introduces visitors to some of those people and organizations. ",
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"description": "Despite the barriers, many individuals and non-profits are growing their own food in the city of Oakland. Oakland Museum's new exhibit "Take Root" introduces visitors to some of those people and organizations. ",
"title": "\"Take Root\" at Oakland Museum Investigates the Who and Why of Growing Food in Oakland | KQED",
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"headline": "\"Take Root\" at Oakland Museum Investigates the Who and Why of Growing Food in Oakland",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>With the amount of urban farming that goes on in Oakland, one might not realize all the obstacles in play when setting out to grow one’s own food.\u003c/p>\n\u003cp>As the \u003ca href=\"http://museumca.org/\">Oakland Museum of California\u003c/a>’s new exhibit \u003ca href=\"http://museumca.org/exhibit/take-root-oakland-grows-food\">\u003cem>“Take Root: Oakland Grows Food,”\u003c/em>\u003c/a> explains, soil contamination is a big one. And while urban gardens often thrive in vacant lots in other cities, the prohibitive cost of housing here ensures there are a lot less available citylots.\u003c/p>\n\u003cp>“The city of Oakland is very interested in having urban food growing, and policy-wise, it’s okay to have an urban garden almost anywhere,” explained Sarah Seiter, curator of the new exhibit. “But the barriers are not coming from policy but economic trends affecting the Bay Area.”\u003c/p>\n\u003cp>The exhibit is not large, but any attempt to raise awareness about the many non-profits working to improve food access in food deserts – where grocery stores and farmers markets are largely absent – like East and West Oakland, especially given the proximity to one of the most vibrant food cultures in the world, should be applauded.\u003c/p>\n\u003cp>The exhibit is housed in the natural sciences wing of the museum, and according to Seiter, food was a topic they had long wanted to explore.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Part of the OMCA’s mission is that we want to be a bit non-traditional in terms of the topics we approach,” she said. “Focusing on community issues is a big goal for us.”\u003c/p>\n\u003cp>The exhibit features a short video with interviews of Oakland residents sharing their stories; while probably most Oaklanders have heard of \u003ca href=\"http://www.cityslickerfarms.org/\">City Slicker Farms\u003c/a> and some of the more well-known urban farming initiatives, there are so many more: \u003ca href=\"http://plantingjustice.org/\">Planting Justice\u003c/a>; \u003ca href=\"http://edibleeastbay.com/newsletter/help-refugees-get-a-new-start/\">New Roots Garden\u003c/a> of the International Rescue Committee for immigrants at Laney College; \u003ca href=\"http://www.oaklandleaf.org/love-cultivating-schoolyards/\">Love Cultivating Schoolyards\u003c/a>; and \u003ca href=\"https://anvfarm.org/\">Acta Non Verba: Youth Urban Farm Project\u003c/a>, to name just a few. All of them are highlighted at \u003cem>“Take Root: Oakland Grows Food.”\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_123763\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123763\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/Oaklanders-new.jpg\" alt=\"What do local Oaklanders think about growing food in the city? This part of the exhibit attempts to explain.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">What do local Oaklanders think about growing food in the city? This part of the exhibit attempts to explain. \u003ccite>(Photo courtesy of Oakland Museum of California)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These interviews, while brief, give a good overview as to the “who” and “why” of Oakland residents growing their own food.\u003c/p>\n\u003cp>“Aunti” Frances Moore, an original Black Panther and founder of the \u003ca href=\"https://www.youtube.com/watch?v=LxG5bHKqpfo\">Self Help Hunger Program\u003c/a> gives historical context, as food access in Oakland was an early initiative of the Panthers.\u003c/p>\n\u003cp>Julio Madrigal, who works for Planting Justice, discusses how his planting a garden in his own East Oakland backyard greatly improved the health of his mother, Leticia, who was not eating healthy food simply because of lack of access.\u003c/p>\n\u003cp>“Growing up, it was very rare that you would find a store, in a five-mile radius to where I lived, that actually sold anything that was organic or even fresh produce,” he said.\u003c/p>\n\u003cp>Madrigal was introduced to gardening by a program at his school; his first bite of a freshly-plucked sugar snap pea changed everything for him, he said.\u003c/p>\n\u003cp>Madrigal and his mother both say how eating what they grow drastically changed how she felt, but Julio offered another unanticipated outcome of it, too: “Growing my own food changed the people I was hanging around with, too. It changed me as a person.”\u003c/p>\n\u003cp>While health reasons top the list of why people grow their own food, economic reasons play a big role as well. And for immigrants, there is the ability to grow the foods they grew up with, that they might have a harder time finding in a new country.\u003c/p>\n\u003cp>“It is very important to be able to know the experience my parents had and carry it on in my generation,” says Mu Da, a farmer from the Karen tribe, who gardens at Lainey College.\u003c/p>\n\u003cp>Having such a wide mix of immigrants from different cultures gardening together has another effect as well, says Zack Reidman, program manager of the New Roots Garden.\u003c/p>\n\u003cp>“Immigrants bring their own knowledge and also learn from each other,” he said.\u003c/p>\n\u003cfigure id=\"attachment_123762\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123762\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/New-Roots-Farm-new.jpg\" alt=\"A view of New Roots Farm, a program from the International Rescue Committee.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A view of New Roots Farm, a program from the International Rescue Committee. \u003ccite>(Photo courtesy of Oakland Museum of California)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The resource section features books and materials about many of the non-profits working on food access in Oakland, for those interested in learning more.\u003c/p>\n\u003cp>There is also a children’s play area, and a bit about a garden as an ecosystem.\u003c/p>\n\u003cp>Finally, acknowledging that the exhibit couldn’t cover every non-profit or individual who grows food, one spot invites visitors to send in photos of themselves with their own gardens, or work they are doing to increase food access in Oakland.\u003c/p>\n\u003cfigure id=\"attachment_123759\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123759\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/Garden-Wall-Photos-new.jpg\" alt=\"Visitors can send photos of themselves with their crops to be included on the wall.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Visitors can send photos of themselves with their crops to be included on the wall. \u003ccite>(Photo courtesy of Oakland Museum of California)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the topic of growing food in Oakland is broad, and the exhibit is small, Seiter hopes that visitors will leave wanting to learn more.\u003c/p>\n\u003cp>“This is only a starting point,” said Seiter. “But we want this to be an opportunity for people to start thinking about food in Oakland and how it gets grown in the city more deeply. It’s a tasting menu of all the things you could learn about food in Oakland.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Take Root: Oakland Grows Food is on view in the museum’s natural science gallery until Jan 13, 2019.\u003c/em>\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Can Your Ceramic Cookware Give You Lead Poisoning?",
"title": "Can Your Ceramic Cookware Give You Lead Poisoning?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Crockpots — \u003ca href=\"https://www.thekitchn.com/whats-the-difference-between-a-crockpot-and-a-slow-cooker-word-of-mouth-217582\">ceramic slow cookers\u003c/a> that coax chili into tender perfection — can make home cooks wax poetic. A Google search of \"I love my crockpot\" turns up well over a million matches, including testimonials about their flexibility, ease and affordability. But there's another search that also gets a lot of results: \"crock pots and lead poisoning.\"\u003c/p>\n\u003cp>The U.S. Food and Drug Administration randomly tests ceramic food containers like crockpots for lead. That testing, according to an email from FDA spokesperson Megan McSeveney, is \"based on some positive findings of extractable lead and cadmium from the glaze used in making ceramic ware over a number of years.\"\u003c/p>\n\u003cp>How does lead wind up in a crockpot? Ceramic ware is glazed before entering a kiln to bake. These glazes sometimes contain lead to give products an attractive shine, according to a 1988 report \u003ca href=\"http://thelancet.com/journals/lancet/article/PIIS0140-6736(88)90884-7/fulltext?version=printerFriendly\">\u003c/a>in \u003cem>The Lancet\u003c/em>. If ceramics are baked for long enough at hot enough temperatures, they may still be safe, but if not, the lead can leach into food and cause lead poisoning. Acidic food or drink is especially likely to cause lead to leach out of ceramics, unfortunately for coffee drinkers with favorite earthenware mugs. (The \u003cem>Lancet\u003c/em> report relates the story of a Seattle couple who fell mysteriously ill; the cause was lead poisoning from terracotta cups.)\u003c/p>\n\u003cp>\"Lead has been around in our environment for thousands of years\" in soil and elsewhere, says \u003ca href=\"https://www.urmc.rochester.edu/people/20406851-j-edward-puzas\">Edward Puzas\u003c/a>, a professor of orthopedics at the University of Rochester Medical Center. \"But there's really no safe amount of lead in the blood.\" Even during the Roman Empire, \u003ca href=\"http://www.pnas.org/content/111/18/6594\">lead-lined aqueducts\u003c/a> are believed to have contributed to public health problems.\u003c/p>\n\u003cp>Lead can invade the human body, according to Puzas, because of its chemical structure: It's similar to that of calcium. This means bones easily absorb lead and store it for dozens of years. Puzas is researching how lead in the bones may increase the risk of osteoporosis and make it more \u003ca href=\"https://link.springer.com/chapter/10.1007/978-1-59259-740-6_22\">difficult for bones to heal\u003c/a> after fractures. Lead poisoning can also cause high blood pressure, headaches and reduced sperm count in adults, but lead's \u003ca href=\"http://www.mayoclinic.org/diseases-conditions/lead-poisoning/symptoms-causes/dxc-20275054\">risks\u003c/a> are especially severe for children, who may suffer developmental delays, hearing loss and seizures, among other symptoms.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But consumers need not fret in the dark. The FDA maintains a \u003ca href=\"https://www.accessdata.fda.gov/cms_ia/importalert_122.html\">list of products\u003c/a> it has tested that have revealed lead contamination. The good news: Not a single crockpot is listed. Many ceramics makers have switched to lead-free glazes. For example, Crock-Pot\u003csup>\u003c/sup> (the brand name that inspired a host of similar ceramic slow cookers now generically known as crockpots), tells callers in an automated message that it uses no lead additive in its glazes.\u003c/p>\n\u003cp>That doesn't mean all ceramics are safe for use. According to the FDA, consumers should \u003ca href=\"https://www.fda.gov/food/foodborneillnesscontaminants/metals/ucm233281.htm#Q4\">be attentive to antique or handmade ceramics\u003c/a>, which might still be baked in old kilns with residue lead in them. In particular, bright orange, red and yellow homemade pottery may be of concern, because lead is sometimes used to intensify these colors. Buyers should also check for \u003ca href=\"https://www.fda.gov/RegulatoryInformation/Guidances/ucm214740.htm#IV\">labels\u003c/a> saying earthenware is not safe for food or drink.\u003c/p>\n\u003cp>Even if a product has some of the above warning signs, there may still be hope for your favorite earthenware bowl from the neighborhood craft fair. The FDA recommends going to the local hardware store and picking up a home \u003ca href=\"http://www.consumerreports.org/cro/lead-test-kits/buying-guide\">lead testing kit\u003c/a> to evaluate the lead poisoning risk posed by a product. And Puzas says that because lead is similar to calcium, making sure children get enough calcium in their diets \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1566572/\">can decrease the rate of lead absorption\u003c/a> – the calcium essentially competes with the lead to be absorbed.\u003c/p>\n\u003cp>So if you have a mass-produced crockpot, guidance suggests you should be fine, but a home test kit can put your mind at ease. Crockpot lovers, you may return to composing sonnets about your favorite kitchen appliance.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003ca href=\"https://www.npr.org/sections/thesalt/524730163/gnawing-questions\">Gnawing Questions\u003c/a> is a semi-regular column answering the food mysteries puzzling us and our readers. Got a question you want us to explore? \u003c/em>\u003cem>\u003cstrong>Let us know via our \u003c/strong>\u003c/em>\u003ca href=\"https://help.npr.org/customer/portal/emails/new?i=1&s=The%20Salt\">\u003cem>\u003cstrong>contact form\u003c/strong>\u003c/em>\u003c/a>\u003cem>\u003cstrong>.\u003c/strong>\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Mass-produced crockpots and other ceramic food containers are probably safe, but handmade earthenware might merit a home test.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Crockpots — \u003ca href=\"https://www.thekitchn.com/whats-the-difference-between-a-crockpot-and-a-slow-cooker-word-of-mouth-217582\">ceramic slow cookers\u003c/a> that coax chili into tender perfection — can make home cooks wax poetic. A Google search of \"I love my crockpot\" turns up well over a million matches, including testimonials about their flexibility, ease and affordability. But there's another search that also gets a lot of results: \"crock pots and lead poisoning.\"\u003c/p>\n\u003cp>The U.S. Food and Drug Administration randomly tests ceramic food containers like crockpots for lead. That testing, according to an email from FDA spokesperson Megan McSeveney, is \"based on some positive findings of extractable lead and cadmium from the glaze used in making ceramic ware over a number of years.\"\u003c/p>\n\u003cp>How does lead wind up in a crockpot? Ceramic ware is glazed before entering a kiln to bake. These glazes sometimes contain lead to give products an attractive shine, according to a 1988 report \u003ca href=\"http://thelancet.com/journals/lancet/article/PIIS0140-6736(88)90884-7/fulltext?version=printerFriendly\">\u003c/a>in \u003cem>The Lancet\u003c/em>. If ceramics are baked for long enough at hot enough temperatures, they may still be safe, but if not, the lead can leach into food and cause lead poisoning. Acidic food or drink is especially likely to cause lead to leach out of ceramics, unfortunately for coffee drinkers with favorite earthenware mugs. (The \u003cem>Lancet\u003c/em> report relates the story of a Seattle couple who fell mysteriously ill; the cause was lead poisoning from terracotta cups.)\u003c/p>\n\u003cp>\"Lead has been around in our environment for thousands of years\" in soil and elsewhere, says \u003ca href=\"https://www.urmc.rochester.edu/people/20406851-j-edward-puzas\">Edward Puzas\u003c/a>, a professor of orthopedics at the University of Rochester Medical Center. \"But there's really no safe amount of lead in the blood.\" Even during the Roman Empire, \u003ca href=\"http://www.pnas.org/content/111/18/6594\">lead-lined aqueducts\u003c/a> are believed to have contributed to public health problems.\u003c/p>\n\u003cp>Lead can invade the human body, according to Puzas, because of its chemical structure: It's similar to that of calcium. This means bones easily absorb lead and store it for dozens of years. Puzas is researching how lead in the bones may increase the risk of osteoporosis and make it more \u003ca href=\"https://link.springer.com/chapter/10.1007/978-1-59259-740-6_22\">difficult for bones to heal\u003c/a> after fractures. Lead poisoning can also cause high blood pressure, headaches and reduced sperm count in adults, but lead's \u003ca href=\"http://www.mayoclinic.org/diseases-conditions/lead-poisoning/symptoms-causes/dxc-20275054\">risks\u003c/a> are especially severe for children, who may suffer developmental delays, hearing loss and seizures, among other symptoms.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But consumers need not fret in the dark. The FDA maintains a \u003ca href=\"https://www.accessdata.fda.gov/cms_ia/importalert_122.html\">list of products\u003c/a> it has tested that have revealed lead contamination. The good news: Not a single crockpot is listed. Many ceramics makers have switched to lead-free glazes. For example, Crock-Pot\u003csup>\u003c/sup> (the brand name that inspired a host of similar ceramic slow cookers now generically known as crockpots), tells callers in an automated message that it uses no lead additive in its glazes.\u003c/p>\n\u003cp>That doesn't mean all ceramics are safe for use. According to the FDA, consumers should \u003ca href=\"https://www.fda.gov/food/foodborneillnesscontaminants/metals/ucm233281.htm#Q4\">be attentive to antique or handmade ceramics\u003c/a>, which might still be baked in old kilns with residue lead in them. In particular, bright orange, red and yellow homemade pottery may be of concern, because lead is sometimes used to intensify these colors. Buyers should also check for \u003ca href=\"https://www.fda.gov/RegulatoryInformation/Guidances/ucm214740.htm#IV\">labels\u003c/a> saying earthenware is not safe for food or drink.\u003c/p>\n\u003cp>Even if a product has some of the above warning signs, there may still be hope for your favorite earthenware bowl from the neighborhood craft fair. The FDA recommends going to the local hardware store and picking up a home \u003ca href=\"http://www.consumerreports.org/cro/lead-test-kits/buying-guide\">lead testing kit\u003c/a> to evaluate the lead poisoning risk posed by a product. And Puzas says that because lead is similar to calcium, making sure children get enough calcium in their diets \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1566572/\">can decrease the rate of lead absorption\u003c/a> – the calcium essentially competes with the lead to be absorbed.\u003c/p>\n\u003cp>So if you have a mass-produced crockpot, guidance suggests you should be fine, but a home test kit can put your mind at ease. Crockpot lovers, you may return to composing sonnets about your favorite kitchen appliance.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003ca href=\"https://www.npr.org/sections/thesalt/524730163/gnawing-questions\">Gnawing Questions\u003c/a> is a semi-regular column answering the food mysteries puzzling us and our readers. Got a question you want us to explore? \u003c/em>\u003cem>\u003cstrong>Let us know via our \u003c/strong>\u003c/em>\u003ca href=\"https://help.npr.org/customer/portal/emails/new?i=1&s=The%20Salt\">\u003cem>\u003cstrong>contact form\u003c/strong>\u003c/em>\u003c/a>\u003cem>\u003cstrong>.\u003c/strong>\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "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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"marketplace": {
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"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",
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"source": "American Public Media"
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"masters-of-scale": {
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},
"mindshift": {
"id": "mindshift",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"on-the-media": {
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"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
"id": "pbs-newshour",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
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},
"link": "/radio/program/pbs-newshour",
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"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
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},
"perspectives": {
"id": "perspectives",
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"order": 14
},
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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"source": "PRI"
},
"link": "/radio/program/pri-the-world",
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"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
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